tag:blogger.com,1999:blog-29052343156051346332024-03-24T19:32:31.837-04:00Kutlačom po kazanuSve što se krčka u kazanu Jovanke Baštovanke možete pronaći ovdje!Jovanka Baštovankahttp://www.blogger.com/profile/10147435115809332325noreply@blogger.comBlogger306125tag:blogger.com,1999:blog-2905234315605134633.post-6528930726312202872021-06-04T23:13:00.004-04:002021-06-04T23:13:38.224-04:00Rodjendanska torta<p><i> (scroll down for English - coming soon)</i></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyOucoSUcG7DAUweDcaTQ3Z2wxn_MKhnBeOi9NdxRgd9SwtNu0wzx0oY5HpE1tWXVK5_hvFixSBRhtRFtEjx_5hRXq-n7U0lE0PsBss2x4ny0BjNTlvq198A3gB7ATHLHzRh7_jTuZnqW6/s1080/18.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="810" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyOucoSUcG7DAUweDcaTQ3Z2wxn_MKhnBeOi9NdxRgd9SwtNu0wzx0oY5HpE1tWXVK5_hvFixSBRhtRFtEjx_5hRXq-n7U0lE0PsBss2x4ny0BjNTlvq198A3gB7ATHLHzRh7_jTuZnqW6/s320/18.jpg" /></a></div><p>Dio uspomena iz mog djetinjstva su definitivno bile rođendanske torte kakve se danas teško pronalaze. To su bile torte iz kućne izrade sa najobičnijim sastojcima - brašno, šećer i orasi te jednostavni ukrasi bez previše kiča. Kad sam dobila klince želja mi je bila da se i oni jednog dana prisjećaju svojih rođendana i torti. Nisam htjela kupovne torte pune margarina, šećera i umjetnih boja, koje ljepo izgledaju ali su potpuno bezukusne. Dugo sam tragala za tortom koja će biti upravo onakva kakve se ja sjećam - starinska. I nakon testiranja raznih kombinacija i pokušaja dobila sam tortu koju sad svi traže za rođendane i onu čiji će recept vjerovatno ostati moj omiljen za svaki rođendan. Razlikovati će se samo ukrasi na torti (kao što ćete vidjeti na slikama ispod). Za kore sam osnovnu ideju pokupila od Majine <a href="http://www.proverenirecepti.com/2018/11/torta-sa-orasima-i-pekmezom-od-sljiva.html" target="_blank">torte sa orasima</a> koju sam malo izmjenila. Ideja za fil se razvila tokom ovog eksperimentiranja - kokosovo mljeko iz limenke, maskarpone sir i krema od urmi - i ništa više - te bezbroj pokušaja dok nisam dobila najbolji omjer sastojaka. Fil se savršeno uklopio sa starinskom korom. Tako da ova torta nema ime s obzirom da je izmišljena. Kasnije, kad se utvrdilo da je moj mlađi alergičan na jaja, je nastala i verzija fila sa indijskim orasima i kokosovim mljekom - ali otom potom u drugom receptu. <br /></p><div class="separator" style="clear: both; text-align: left;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwwQNbX8cr8vQI9tQLqzkLXWBMzlf_DSHeWf1BOmCa_VShl7YXhf5g6dFaOysz_sZtj4MIoVr00ZZKVLjNm3QP-k6VnThuG9H3czPAPFoyN2y6Ph_Yq7rVoWKEYZHaw-zfaikr2LA6kOxm/s1440/23.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwwQNbX8cr8vQI9tQLqzkLXWBMzlf_DSHeWf1BOmCa_VShl7YXhf5g6dFaOysz_sZtj4MIoVr00ZZKVLjNm3QP-k6VnThuG9H3czPAPFoyN2y6Ph_Yq7rVoWKEYZHaw-zfaikr2LA6kOxm/s320/23.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyCUjErzKVUN-VZjGiDvr7oxFqaGqfR7tC28hssz-CUeePh9vqez-xthrDdrG1carEKjQPN3msiUfW-iJr1laKIt7B-XGu_9hQg6gN6UV69OeMMZbs50RPxsGMp8XZyD43qxJiFQNIusm5/s1440/22.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyCUjErzKVUN-VZjGiDvr7oxFqaGqfR7tC28hssz-CUeePh9vqez-xthrDdrG1carEKjQPN3msiUfW-iJr1laKIt7B-XGu_9hQg6gN6UV69OeMMZbs50RPxsGMp8XZyD43qxJiFQNIusm5/s320/22.jpg" /></a></div></div><br /><p><b>Sastojci:</b><br />
</p><div style="text-align: left;"><i>za jednu koru, kalup promjera 25cm<br /></i></div><div style="text-align: left;">
4 jaja</div><div style="text-align: left;">80 g smeđeg šećera</div><div style="text-align: left;">100g pirovog brašna</div><div style="text-align: left;">
1 kašičica praška za pecivo</div><div style="text-align: left;">
120 g mljevenih oraha</div><div style="text-align: left;">80 ml kokosovog ulja<br /></div><p>
<i>i još</i><br />
100 ml bademovog mljeka, za vlaženje kora (može bilo koje biljno ili životinjsko mljeko)<br /></p><div style="text-align: left;"><i> za fil* <br /></i></div><div style="text-align: left;">230g maskarpone sira</div><div style="text-align: left;">konzerva od 400 ml kokosovog mljeka (koristi se samo gusti dio)<br /></div><div style="text-align: left;">150g <a href="http://jovankebashtovankekutlacha.blogspot.com/2012/03/krema-od-datuljaurmi.html" target="_blank">kreme or urmi </a></div><div style="text-align: left;"> </div><div style="text-align: left;">*Napomena - ova količina fila je dovoljna za 1 koru koju ćete prerezati na pola i jos premazati okolo. Ako radite više kora, povećajte fil za onoliko puta koliko radite kora. <br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Priprema kore:</div><div style="text-align: left;">1. Zagrijati rernu na 180 C. </div><div style="text-align: left;">2. Mikserom mutiti jaja i šećer jedno 7-8 minuta dok smjesa na postane svijetlo žuta. </div><div style="text-align: left;">3. Dodati ulje pa potom brašno, orase i prašak za pecivo. </div><div style="text-align: left;">4. Smjesu preliti u kalup obložen pek papirom i peći 40ak minuta. </div><div style="text-align: left;">5. Ostaviti da se potpuno prohladi. </div><div style="text-align: left;"> </div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: right;"><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFe27KBujtNpq3BzZNztQcB-I52VtXaN6Esv9nhR9XbYiTEdtP6wxObs-Gp7D7JQbFHQqyhNMbJZpth4Vh7hNNqwgH0v2A9r2MMlNUSWlMPsQzisFu4-oKnnWkv8LGuyL0F0drROv5yckv/s1080/20.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="810" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFe27KBujtNpq3BzZNztQcB-I52VtXaN6Esv9nhR9XbYiTEdtP6wxObs-Gp7D7JQbFHQqyhNMbJZpth4Vh7hNNqwgH0v2A9r2MMlNUSWlMPsQzisFu4-oKnnWkv8LGuyL0F0drROv5yckv/w240-h320/20.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS4l680FufPiKflcb4bPWCRVppIddbJhAJST_1FkyBARydGdVQX8EE93s7stKqV8Q8BT9CXTjCh-aChHDCjFHirE10Rtm9hUdChgkv7PCryh4LG9PC5fKEIRQIK-0GqKHQYx8iNUUm-j_l/s1080/21.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="810" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS4l680FufPiKflcb4bPWCRVppIddbJhAJST_1FkyBARydGdVQX8EE93s7stKqV8Q8BT9CXTjCh-aChHDCjFHirE10Rtm9hUdChgkv7PCryh4LG9PC5fKEIRQIK-0GqKHQYx8iNUUm-j_l/s320/21.jpg" /></a></div></div><br /><br /></div><div style="text-align: left;"> Priprema file:</div><div style="text-align: left;">1. U procesor staviti maskarpone sir i gusti dio kokosovog mljeka da se sjedini. Potom dodati kremu od urmi. Ostaviti u frižideru na par sati da se stisne. </div><div style="text-align: left;">2. Kad se kora ohladi - prerezati je na pola, ovlažiti svaku koru sa malo mljeka pa staviti fil. </div><div style="text-align: left;">3. Ukrasiti po želji.*</div><div style="text-align: left;"> </div><div style="text-align: left;">*Ja ukrase pravim od kupovnog marcipana. Trudim se da koristim prirodne boje (suhi špinat za zelenu, suhu ciklu i suhi hibiskus za roze-crveno, kurkumu za zutu, kakao prah za smeđu boju), ali kako mi ukrasi bivaju sve kompliciraniji tako sam počela da dodajem i kupovnu boju, ali i dalje nastojim da dominira prirodno. Iz priloženih slika vidite da su prirodne boje "prirodnije", mekše i svijetlije, dok su kupovne intenzivnije. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhRrnZ2vH4dMUnxBkGKeXVVjWQrRpHz4TjA50T_hScZ0rEXsMtw-Ck9nDZj8KBSFUlWwqTxM-x3IDYkq6ehRiHkCizlncIfUCKlbaBoWKqVGgVWc_A8omeV3xI9GCZ33GNr96yBGpGroEN/s598/11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="598" data-original-width="448" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhRrnZ2vH4dMUnxBkGKeXVVjWQrRpHz4TjA50T_hScZ0rEXsMtw-Ck9nDZj8KBSFUlWwqTxM-x3IDYkq6ehRiHkCizlncIfUCKlbaBoWKqVGgVWc_A8omeV3xI9GCZ33GNr96yBGpGroEN/s320/11.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcjfgRy13BysJclJHzsbt5uvk1DzGRcA4zdgNUjYshO2IlfCXwmsK-uvtSlnIeFBa8vcRORf3A4dIfhSpuqDcKCrFPTNbniTwyEOjsL0KOKYxk_7JQYOLIuWeQ_bOTYvnKvrkdwnYGJ04K/s598/8.jpg" imageanchor="1" style="margin-left: 1em; 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text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdLPh4XGSq9IoKAgiufg00jrDgvCEIUR1tuaxQbcDlmXJfZV3YYVKwy8ILzlwVvsUkMJ4f498opys8HXiw6K_nMrc57-00N1Wn9F6U86oYjGMrY8KAJDo7QaO_4nQ1dfZw9mkdQSFdQ0ZP/s897/17.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="598" data-original-width="897" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdLPh4XGSq9IoKAgiufg00jrDgvCEIUR1tuaxQbcDlmXJfZV3YYVKwy8ILzlwVvsUkMJ4f498opys8HXiw6K_nMrc57-00N1Wn9F6U86oYjGMrY8KAJDo7QaO_4nQ1dfZw9mkdQSFdQ0ZP/s320/17.JPG" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFviTuI79eMy_ywgd-Kaehtd7IjyMcAEYr9xMukisf5NRA7fjE1OLC5tS8mo-_Yqt2TVnru8efDacUvTXo-GwNUphkPe_CdQFd7Du1F__1x80Tt3GF8Hlno3Qv7A6Jpq1NUdtVSoYs4vQT/s1440/25.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFviTuI79eMy_ywgd-Kaehtd7IjyMcAEYr9xMukisf5NRA7fjE1OLC5tS8mo-_Yqt2TVnru8efDacUvTXo-GwNUphkPe_CdQFd7Du1F__1x80Tt3GF8Hlno3Qv7A6Jpq1NUdtVSoYs4vQT/s320/25.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWxtTOLNKnBdll2GbiGS3TfArtWoDgc1GTuDGzzYWeTIB1WCkU3Y1-qWNA-zeX3REzgj33bFQII0-O3sUqmMiS1dy8giK8ZWO7e5YsIDF4edvtTyMljVuN7B-zIaGG1l9qg9bcNxfMisak/s1440/24.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWxtTOLNKnBdll2GbiGS3TfArtWoDgc1GTuDGzzYWeTIB1WCkU3Y1-qWNA-zeX3REzgj33bFQII0-O3sUqmMiS1dy8giK8ZWO7e5YsIDF4edvtTyMljVuN7B-zIaGG1l9qg9bcNxfMisak/s320/24.jpg" /></a></div></div><br /><br /><div style="text-align: left;"><br /></div>Jovanka Baštovankahttp://www.blogger.com/profile/10147435115809332325noreply@blogger.com2tag:blogger.com,1999:blog-2905234315605134633.post-11332901893703004022020-11-19T14:45:00.002-05:002020-11-19T17:16:33.017-05:00Vegan banana bread muffins<div style="text-align: left;"><i>(scroll down for English)</i></div><div style="text-align: left;"><i> </i></div><div style="text-align: left;"><i> </i></div><div style="text-align: center;">
<b><span style="font-size: large;">Veganski mafini sa bananama<br /></span></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4YeSNmjQQgekOoGQwinUxK4ZXp8ogzy4joJl6Dht1dmmF4oVpflZAKHt60LBn5eOYUhc_WOB34sBpBJg9tbBsGG7ftL0rX20pnPhGjkdE-4rr36BH763qGNZSzlNncM3DRS1I5yCer14c/s2048/IMG_0869.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4YeSNmjQQgekOoGQwinUxK4ZXp8ogzy4joJl6Dht1dmmF4oVpflZAKHt60LBn5eOYUhc_WOB34sBpBJg9tbBsGG7ftL0rX20pnPhGjkdE-4rr36BH763qGNZSzlNncM3DRS1I5yCer14c/s320/IMG_0869.JPG" /></a></div><br /><div style="text-align: left;"><b>Sastojci:</b></div><div style="text-align: left;">
2 banane</div><div style="text-align: left;">
1/3 šolje kokosovog ulja (u tekućem stanju)</div><div style="text-align: left;">
1/3 šolje javorovog sirupa (može i med kao zamjena)</div><div style="text-align: left;">
1 kašičica sode</div><div style="text-align: left;">
1 kašičica praška za pecivo </div><div style="text-align: left;">2 kašike mljevenih lanenih sjemenki</div><div style="text-align: left;">1 šolja brašna (ja koristim pirovo, ali može bilo koje)</div><p style="text-align: left;">
</p><p style="text-align: left;">
<br /></p><div style="text-align: left;"><b>
Priprema:</b></div><div style="text-align: left;">
1. Zagrijati pećnicu na 180C</div><div style="text-align: left;">
2. Pomješati 2 kašike mljevenih lanenih sjemenki sa 4 kašike vode i pustiti 10 minute da se zgusne</div><div style="text-align: left;">3. Zgnječiti banane viljuškom<br />
4. Dodati ulje, sirup (ili med) i lanene sjemenke<br />5. Umješati brašno</div><div style="text-align: left;">6. Staviti u kalupe za mafine i peći 20 minuta.</div><p style="text-align: left;">
<br />
<br />
</p><div style="text-align: center;">
<b> ~~~~~~~~~~ English version ~~~~~~~~~~~</b></div><p style="text-align: left;">
</p><div style="text-align: center;">
<b><span style="font-size: large;">Vegan banana bread muffins</span></b></div><p style="text-align: left;">
</p><div style="text-align: center;"><b> </b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-5tp-290hKRXn3tTyIXXF2qbDSsyA-fDfxB8jWGMiA_6ajqzHZeB_zXrGs3rPzOyc2X13vEyfizbJSvgqcmWx4oyInRkLxsFsZRPr4QnZcG1FTYHLCQRuBq2bKpkdTH5ppVOpso57v6U_/s2048/IMG_0870.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-5tp-290hKRXn3tTyIXXF2qbDSsyA-fDfxB8jWGMiA_6ajqzHZeB_zXrGs3rPzOyc2X13vEyfizbJSvgqcmWx4oyInRkLxsFsZRPr4QnZcG1FTYHLCQRuBq2bKpkdTH5ppVOpso57v6U_/s320/IMG_0870.JPG" /></a></div><div style="text-align: left;"><b> </b></div><div style="text-align: left;"><b>Ingredients</b>:</div><div style="text-align: left;">
2 bananas</div><div style="text-align: left;">
1/3 c coconut oil (melted)</div><div style="text-align: left;">
1/3 c maple syrup (or honey)</div><div style="text-align: left;">
1 tsp baking soda</div><div style="text-align: left;">
1 tsp baking powder</div><div style="text-align: left;">2 tbsp ground flax seeds<br />
1 c flour (any kind)<br />
<br />
<b>Preparation:</b><br />
1. Pre-heat the oven to 350F.</div><div style="text-align: left;">2. Mix 2 tablespoons of flax seeds with 4 tablespoons of water and put aside for 10 minutes. </div><div style="text-align: left;">3. Mash bananas with a fork </div><div style="text-align: left;">4. Add oil, syrup (or honey) and flax seeds<br />5. And lastly mix in flour </div><div style="text-align: left;">6. Pour into muffin molds and bake for 20 minutes.<br />
</div>Jovanka Baštovankahttp://www.blogger.com/profile/10147435115809332325noreply@blogger.com1tag:blogger.com,1999:blog-2905234315605134633.post-1995341457334182242017-09-18T10:34:00.000-04:002017-09-18T10:47:11.171-04:00Baklava sa medom | Vegan baklava with honey<span style="font-size: small;"><span style="font-family: inherit;"><i>(scroll down for English)</i></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><br /></span></span>
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<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: small;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifXIwOZOmzsqE_topWeRmDP78i5w1V8ldAnCU670DFZWrB-08IWXMgpTwipy1pw8h2H5eQ7ZAQE6YDboqd3_o2oBGcu4nNNlyNq4DYHNycV-XX_F38XoafGytAVaD6U9YLSMigC4EEESX3/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifXIwOZOmzsqE_topWeRmDP78i5w1V8ldAnCU670DFZWrB-08IWXMgpTwipy1pw8h2H5eQ7ZAQE6YDboqd3_o2oBGcu4nNNlyNq4DYHNycV-XX_F38XoafGytAVaD6U9YLSMigC4EEESX3/s400/1.jpg" width="266" /></a></span></span></div>
<span style="font-size: small;"><span style="font-family: inherit;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: inherit;">Nikad nisam bila neki ljubitelj baklavi, uvijek su mi bile ili previše slatke ili previše suhe, ili i preslatke i presuhe i smatrala sam da je napraviti baklavu kompliciran posao. Pred par vikenda sam se odlučila na ovaj podhvat i zaključila da je ova verzija toliko jednostavna da me bruka što sam ovoliko čekala da je napravim. U mojoj verziji nema ni grama šećera, nema jaja ni putra. A ove rolnice su fantastične za služenje! </span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: inherit;"><b>Sastojci za smjesu:</b></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">400 g fino mljevenih orasa</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">100 g grubo sjeckanih orasa </span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">130 g grožđica</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">1/2 šolje meda</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">Kokosovo ulje za premazivanje kora</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">Kore za baklave </span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: inherit;"><b>Sastojci za preliv:</b></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">1 1/4 šolje meda</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">300 ml vode</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">2 limuna</span></span><br />
<div style="text-align: center;">
<span style="font-size: small;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTU04_kVmUU2fs6cwuB5yPdoMp1ptqi2fDsiIlNKK-DCy_-_bvV7hR0pgZfsnm9wfQ-k_PNH8_1xqI6Ddb2yy4YCnEAOZ_JTNMrgvsV98X72-dlZ2HroZcU2-suvCpVRvSu7zmiXapIbMN/s1600/2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTU04_kVmUU2fs6cwuB5yPdoMp1ptqi2fDsiIlNKK-DCy_-_bvV7hR0pgZfsnm9wfQ-k_PNH8_1xqI6Ddb2yy4YCnEAOZ_JTNMrgvsV98X72-dlZ2HroZcU2-suvCpVRvSu7zmiXapIbMN/s400/2.jpg" width="266" /></a></span></span></div>
<span style="font-size: small;"><span style="font-family: inherit;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: inherit;"><b>Priprema:</b></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">1. U procesoru fino samljeti 400 grama orasa sa medom, pa dodati grožđice i još 100 g orasa pa pulsirati još par puta da ovih 100g ostane grubo sjeckano. Ostaviti smjesu sa strane.</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">2. Rernu uključiti na 180 C. </span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">3. Uzeti 4 kore, svaku pošpricati sa kokosovim uljem, na četvrtu koru, duž ivica stavljati smjesu debljine 2 prsta. Umotati rolnu po dužini i premjestiti u kalup. Ponavljati dok imate smjese. Meni je ispalo 6 rolni. Premazati svaku rolnu sa kokosovim uljem.</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">4. Kad su rolne u kalupu presjeći ih na željenu dužinu (moje su bile 5cm dužine), ispalo je oko 40-ak rolnica.</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">5. Ubaciti baklavu u rernu i peći 35min.</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">6. U međuvremenu u padelicu staviti vodu, med i iscjeđen limun te zagrijati tek toliko da se med malo otopi.</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">7. Nakon 35min pečenja preliti baklavu sa 2/3 sirupa. Peći još 20 min pa izvaditi iz rerne. Preliti sa ostatakom sirupa i ostaviti da se prohladi.</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">8. Baklavu sam poslužila isti dan i bila je fantastična, sasvim dovoljno slatka, i kore taman natopljene. </span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: inherit;"><br /></span></span><span style="font-size: large;">
</span><br />
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: inherit;"><span style="font-size: xx-small;"><span style="font-family: inherit;"><span style="font-size: xx-small;"><i><b>~~~~~~~~~~~ Baklava with honey ~~~~~~~~~~~</b></i></span></span></span></span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: inherit;"><span style="font-size: xx-small;"><span style="font-family: inherit;"><span style="font-size: xx-small;"><i><b>(no sugar, eggs or butter) </b></i></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><span style="font-size: x-small;"><span style="font-family: inherit;"><br /></span></span>
<span style="font-size: x-small;"><span style="font-family: inherit;"><span style="font-size: small;"><i><b> </b></i></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNsU_LvJ-M9-Vw6RVULPsd4lklpmOitQn5GUhyphenhyphenL5rtV71r0sR6NWstRIv4JBWm2VYBsr22el7GR0yyGPEdyKutMipWK4IL1iEpAgtqH8Kfxe3fFy5upJx2d8dSsslliGGaFNve5I7oppBn/s1600/3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNsU_LvJ-M9-Vw6RVULPsd4lklpmOitQn5GUhyphenhyphenL5rtV71r0sR6NWstRIv4JBWm2VYBsr22el7GR0yyGPEdyKutMipWK4IL1iEpAgtqH8Kfxe3fFy5upJx2d8dSsslliGGaFNve5I7oppBn/s400/3.jpg" width="400" /></a></span></span></span></span></div>
<div style="text-align: justify;">
<span style="font-size: small;"><span style="font-family: inherit;"><span style="font-size: x-small;"><span style="font-family: inherit;"><br /></span></span></span></span>
<span style="font-size: small;"><span style="font-family: inherit;"><span style="font-size: x-small;"><span style="font-family: inherit;"><span style="font-family: inherit;"><br /></span></span></span></span></span>
<span style="font-family: inherit;"><span style="font-size: small;"><span style="font-family: inherit;"><span style="font-size: xx-small;"><span style="font-family: inherit;"><span style="font-size: xx-small;"><span style="font-family: inherit;"><span style="font-family: inherit;"><b><span style="font-family: inherit;"><span style="font-family: "trebuchet ms" , sans-serif;"><span class="" id="result_box" lang="en"><span title="Sastojci za smjesu:
">Ingredients for the filling:</span></span></span></span></b></span></span></span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;"><span style="font-family: inherit;"><span style="font-size: xx-small;"><span style="font-family: inherit;"><span style="font-size: xx-small;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: "trebuchet ms" , sans-serif;"><span class="" id="result_box" lang="en"><span title="400 g fino mljevenih orasa
">400 g finely ground walnuts</span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;"><span style="font-family: inherit;"><span style="font-size: xx-small;"><span style="font-family: inherit;"><span style="font-size: xx-small;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: "trebuchet ms" , sans-serif;"><span class="" id="result_box" lang="en"><span title="100 g grubo sjeckanih orasa
">100 g of roughly chopped walnuts</span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;"><span style="font-family: inherit;"><span style="font-size: xx-small;"><span style="font-family: inherit;"><span style="font-size: xx-small;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: "trebuchet ms" , sans-serif;"><span class="" id="result_box" lang="en"><span title="130 g grožđica
">130 g of raisins</span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;"><span style="font-family: inherit;"><span style="font-size: xx-small;"><span style="font-family: inherit;"><span style="font-size: xx-small;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: "trebuchet ms" , sans-serif;"><span class="" id="result_box" lang="en"><span title="1/2 šolje meda
">1/2 cup of honey</span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;"><span style="font-family: inherit;"><span style="font-size: xx-small;"><span style="font-family: inherit;"><span style="font-size: xx-small;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: "trebuchet ms" , sans-serif;"><span class="" id="result_box" lang="en"><span title="Kokosovo ulje za premazivanje kora
">Coconut oil for coating the filo dough</span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;"><span style="font-family: inherit;"><span style="font-size: xx-small;"><span style="font-family: inherit;"><span style="font-size: xx-small;"><span style="font-family: inherit;"><span style="font-family: inherit;">Filo dough</span></span></span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;"><span style="font-family: inherit;"><span style="font-size: xx-small;"><span style="font-family: inherit;"><span style="font-size: xx-small;"><span style="font-family: inherit;"><span style="font-family: inherit;"><br /></span></span></span></span></span></span></span></span>
<span style="font-family: inherit;"><span style="font-size: small;"><span style="font-family: inherit;"><span style="font-size: xx-small;"><span style="font-family: inherit;"><span style="font-size: xx-small;"><span style="font-family: inherit;"><span style="font-family: inherit;"><b><span style="font-family: inherit;"><span style="font-family: "trebuchet ms" , sans-serif;"><span class="" id="result_box" lang="en"><span title="Sastojci za preliv:
">Ingredients for the syrup:</span></span></span></span></b></span></span></span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;"><span style="font-family: inherit;"><span style="font-size: xx-small;"><span style="font-family: inherit;"><span style="font-size: xx-small;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: "trebuchet ms" , sans-serif;"><span class="" id="result_box" lang="en"><span title="1 1/4 šolje meda
">1 1/4 cup of honey</span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;"><span style="font-family: inherit;"><span style="font-size: xx-small;"><span style="font-family: inherit;"><span style="font-size: xx-small;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: "trebuchet ms" , sans-serif;"><span class="" id="result_box" lang="en"><span title="300 ml vode
">300 ml of water</span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;"><span style="font-family: inherit;"><span style="font-size: xx-small;"><span style="font-family: inherit;"><span style="font-size: xx-small;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: "trebuchet ms" , sans-serif;"><span class="" id="result_box" lang="en"><span title="2 limuna
">2 lemons</span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-size: small;"><span style="font-family: inherit;"><span style="font-size: x-small;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfP2SOFht5W1gtHpuBYpWIRHSORAhkC_MhvCmSdahuQ6xjwkkzg2aID6ipVakpxtjwpro6zFM4KycH4s2vlt5GX7rmvchmt7c7rYkf-rmtAw-IgMdP9x8Us0irS78GOuqPGJVpjg5NCQNH/s1600/4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfP2SOFht5W1gtHpuBYpWIRHSORAhkC_MhvCmSdahuQ6xjwkkzg2aID6ipVakpxtjwpro6zFM4KycH4s2vlt5GX7rmvchmt7c7rYkf-rmtAw-IgMdP9x8Us0irS78GOuqPGJVpjg5NCQNH/s400/4.jpg" width="266" /></a></span></span></span></span></div>
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<span style="font-size: xx-small;"><span style="font-family: inherit;"><span style="font-family: inherit;"><br /></span></span></span></span></span></span></span>
<span style="font-family: inherit;"><span style="font-size: small;"><span style="font-family: inherit;"><span style="font-size: xx-small;"><span style="font-family: inherit;"><span style="font-size: xx-small;"><span style="font-family: inherit;"><span style="font-family: inherit;"><b><span style="font-family: inherit;"><span style="font-family: "trebuchet ms" , sans-serif;"><span class="" id="result_box" lang="en"><span title="Priprema:
">Preparation:</span></span></span></span></b></span></span></span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;"><span style="font-family: inherit;"><span style="font-size: xx-small;"><span style="font-family: inherit;"><span style="font-size: xx-small;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: "trebuchet ms" , sans-serif;"><span class="" id="result_box" lang="en"><span title="1. U procesoru fino samljeti 400 grama orasa sa medom, pa dodati grožđice i još 100 g orasa pa pulsirati još par puta da ovih 100g ostane grubo sjeckano.">1.
In the food processor, finely grind 400 grams of walnuts, add honey, then add raisins and another 100 g of nuts and pulsate a few more times to
keep these 100g roughly chopped. </span><span title="Ostaviti smjesu sa strane.
">Leave the mixture on the side.</span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;"><span style="font-family: inherit;"><span style="font-size: xx-small;"><span style="font-family: inherit;"><span style="font-size: xx-small;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: "trebuchet ms" , sans-serif;"><span class="" id="result_box" lang="en"><span title="2. Rernu uključiti na 180 C.
">2. Turn on the oven at 350 F.</span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;"><span style="font-family: inherit;"><span style="font-size: xx-small;"><span style="font-family: inherit;"><span style="font-size: xx-small;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: "trebuchet ms" , sans-serif;"><span class="" id="result_box" lang="en"><span title="3. Uzeti 4 kore, svaku pošpricati sa kokosovim uljem, na četvrtu koru, duž ivica stavljati smjesu debljine 2 prsta.">3. Take 4 sheets of filo dough, coat each with coconut oil, on the fourth put a mixture along the edge, thickness of 2 fingers. </span><span title="Umotati rolnu po dužini i premjestiti u kalup.">Wrap the sheet in length and transfer into the mold. </span><span title="Ponavljati dok imate smjese.">Repeat until you run out of the filling. </span><span title="Meni je ispalo 6 rolni.">I got 6 long rolls. </span><span title="Premazati svaku rolnu sa kokosovim uljem.
">Coat every roll with coconut oil.</span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;"><span style="font-family: inherit;"><span style="font-size: xx-small;"><span style="font-family: inherit;"><span style="font-size: xx-small;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: "trebuchet ms" , sans-serif;"><span class="" id="result_box" lang="en"><span title="4. Kad su rolne u kalupu presjeći ih na željenu dužinu (moje su bile 5cm dužine), ispalo je oko 40-ak rolnica.
">4. When the rolls are in the mold cut them into the desired length (mine were 5cm in length), I got about 40 small rolls.</span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;"><span style="font-family: inherit;"><span style="font-size: xx-small;"><span style="font-family: inherit;"><span style="font-size: xx-small;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: "trebuchet ms" , sans-serif;"><span class="" id="result_box" lang="en"><span title="5. Ubaciti baklavu u rernu i peći 35min.
">5. Place baklava in the oven and bake for 35min.</span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;"><span style="font-family: inherit;"><span style="font-size: xx-small;"><span style="font-family: inherit;"><span style="font-size: xx-small;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: "trebuchet ms" , sans-serif;"><span class="" id="result_box" lang="en"><span title="6. U međuvremenu u padelicu staviti vodu, med i iscjeđen limun te zagrijati tek toliko da se med malo otopi.
">6. In the meantime, prepare syrup by placing water, honey and squeezed lemons in a pot and heat only so that the honey slightly dissolves.</span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;"><span style="font-family: inherit;"><span style="font-size: xx-small;"><span style="font-family: inherit;"><span style="font-size: xx-small;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: "trebuchet ms" , sans-serif;"><span class="" id="result_box" lang="en"><span title="7. Nakon 35min pečenja preliti baklavu sa 2/3 sirupa.">7. After 35min of baking, pour 2/3 of the syrup over the baklava and </span><span title="Peći još 20 min pa izvaditi iz rerne.">bake for another 20 minutes. Remove baklava from the oven. </span><span title="Preliti sa ostatakom sirupa i ostaviti da se prohladi.
">Pour the rest of the syrup over baklava and let it cool.</span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;"><span style="font-family: inherit;"><span style="font-size: xx-small;"><span style="font-family: inherit;"><span style="font-size: xx-small;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: "trebuchet ms" , sans-serif;"><span class="" id="result_box" lang="en"><span title="8. Baklavu sam poslužila isti dan i bila je fantastična, sasvim dovoljno slatka, i kore taman natopljene.">8. I served baklava on the same day and it was fantastic, not too sweet, and the filo dough was soaked just enough.</span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-size: small;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5_5pMUwObf_gOjDb_Yi8UyBGlhsYFT06AaP7J5H6Efvh52XKkRqLjV0NnJ6Rk5LovhK5hDUKjaPrHE4TEYKaqBo10sk_obeJtK4OYiu_3j4xWPsqWa3J1KJvj8mjR9jMws8hWfn4tbpAT/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="446" data-original-width="480" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5_5pMUwObf_gOjDb_Yi8UyBGlhsYFT06AaP7J5H6Efvh52XKkRqLjV0NnJ6Rk5LovhK5hDUKjaPrHE4TEYKaqBo10sk_obeJtK4OYiu_3j4xWPsqWa3J1KJvj8mjR9jMws8hWfn4tbpAT/s320/5.jpg" width="320" /></a></span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><span style="font-size: x-small;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: "trebuchet ms" , sans-serif;"><span class="" id="result_box" lang="en"><span title="8. Baklavu sam poslužila isti dan i bila je fantastična, sasvim dovoljno slatka, i kore taman natopljene.">Enjoy!</span></span></span></span></span></span></span></span></span></div>
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<b>--</b><br />
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<b>ae! </b><a href="http://www.smilies.4-user.de/"><img border="0" src="http://www.smilies.4-user.de/include/Girls/smilie_girl_031.gif" /></a></div>
Jovanka Baštovankahttp://www.blogger.com/profile/10147435115809332325noreply@blogger.com2tag:blogger.com,1999:blog-2905234315605134633.post-4878097201049977372017-05-01T10:54:00.000-04:002017-05-01T10:54:07.470-04:00Sladoled od kokosa sa tostiranim orasima | Coconut ice-cream with toasted walnuts<i>(scroll down for English)</i><br />
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Znam da je rano za recepte sa sladoledom, ali ja se pripremam za sezonu! Kupila sam mašinče pa sad vježbam. Pokušavam naći jednostavne recepte koji ne zahtjevaju puno mlijeka ili slatke vrhnje. Ovaj sa kokosovim mlijekom je super. Prva tura mi nije uspjela, jer sam dodala indijske orahe pre rano. Ali zato je naredna tura proizvela pravi sladoled, kremast i ne previše sladak. Ovaj recept se može napraviti i bez mašinčeta.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk_iNYryF-IsEGzq0tDKzX1a7wxqM8b8IcS0noUHApUn4JZvLKeazakDnhQbsf1yxP6z40yGwvyB0NGWxrHYfjGI0TgXvIRXjE7-WuH-OCDCbyA6io-8xuKSREWvnWnCHAyfKxwgdaD_4P/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk_iNYryF-IsEGzq0tDKzX1a7wxqM8b8IcS0noUHApUn4JZvLKeazakDnhQbsf1yxP6z40yGwvyB0NGWxrHYfjGI0TgXvIRXjE7-WuH-OCDCbyA6io-8xuKSREWvnWnCHAyfKxwgdaD_4P/s400/1.jpg" width="266" /></a></div>
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<b>Sastojci:</b><br />
400 ml kokosovog mlijeka iz konzerve <br />
100 ml javorovog sirupa<br />
50 g orasa (mogu i lješnjaci)<br />
<br />
<b>Priprema:</b><br />
1. Ako imate mašinče, stavite bazu (činiju) u zamrzivač večer prije.<br />
2. Sljedeći dan, u blenderu ili sjecku miksajte kokosovo mlijeko i sirup par minuta da se sjedine i da se dobije fina, gusta smjesa. (Zaključila sam da svi sastojci trebaju biti ili topli ili hladni. Znači ako je javorov sirup bio u frižideru onda i mlijeko mora biti hladno. Ako je jedan sastojak sobne temperature onda i ostali moraju biti sobne temperature.) <br />
3. Prebacite smjesu u činiju od sladoleda pa uključite mašinče da obavi svoje. Koliko vremena treba zavisi od mašine. Za ovu osnovnu smjesu meni je bilo potrebno oko 20 minuta.<br />
4. U međuvremenu uključiti rernu na 180 C, orase staviti na pleh i ubaciti na 10 minuta. Paziti da ne zagore. Kad se ohlade isjeckati ih na željenu veličinu. <br />
5. Kad se završi mješanje, prebacite smjesu u kalup pa ručno umješajti 2/3 sjeckanih orasa. Poravanti i po vrhu posuti ostatak.<br />
6. Staviti u zamrzivač na minimum 2 sata.<br />
<br />
<i>Napomena:</i><br />
Ako nemate mašinče, nakon miksanja u blenderu prebaciti odmah u kalup, umješati orase, pa potom staviti u zamrzivač. Na svakih sat vremena smjesu dobro ručno promješati naredna 4 sata. Samo da napomenem da ovaj način neće proizvesti kremastu teksturu kao pravi sladoled.<br />
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<b>~~~~~~~~~~~ English version ~~~~~~~~~~</b></div>
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<span style="font-size: large;"><b>Coconut ice-cream with toasted walnuts </b></span></div>
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<span style="font-size: large;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1VYT_GeVxAXHbuJTTJc-PNTxc74fRCz7PdGV1UorzcJJnlPbq1_tSbTCCIP9leOPg5K48PblzsDVQ_sGjyECM9XIE0UqnjQmhj2VtIHsatys9AbiSEPFOEkZz0F__IEMvuEIWIifopbuV/s1600/2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1VYT_GeVxAXHbuJTTJc-PNTxc74fRCz7PdGV1UorzcJJnlPbq1_tSbTCCIP9leOPg5K48PblzsDVQ_sGjyECM9XIE0UqnjQmhj2VtIHsatys9AbiSEPFOEkZz0F__IEMvuEIWIifopbuV/s400/2.jpg" width="266" /></a> </b></span></div>
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<span class="" id="result_box" lang="en"><span title="Znam da je rano za recepte sa sladoledom, ali ja se pripremam za sezonu!">I know it's too early for recipes with ice cream, especially with this weird weather weather outside but I'm preparing for the season! </span><span title="Kupila sam mašinče pa se sad uvježbavam.">I bought ice-cream maker and now I'm practicing for summer. </span><span title="Pokušavam naći jednostavne recepte koji ne zahtjevaju puno mlijeka ili slatke vrhnje.">I'm trying to find simple recipes that don't require a lot of milk or cream. </span><span title="Ovaj sa kokosovim mlijekom je super.">This one with coconut milk is great. </span><span title="Prva tura mi nije uspjela, jer sam dodala i indijske orahe.">The first batch wasn't successful because I added cashews too early. </span><span title="Ali zato je ovaj pravi sladoled, kremast i ne previše sladak.">The second batch came out great and I got real ice cream, creamy and not too sweet. </span><span title="Može ovo i bez mašinčeta.
">You can do this recipe without the machine as well.</span><span title="Sastojci:
"><b> </b></span></span><br />
<br />
<span class="" id="result_box" lang="en"><span title="Sastojci:
"><b>Ingredients:</b></span><span title="400 ml kokosovog mlijeka iz konzerve
"> </span></span><br />
<span class="" id="result_box" lang="en"><span title="400 ml kokosovog mlijeka iz konzerve
">400 ml of canned coconut milk </span><span title="100 ml javorovog sirupa
"> </span></span><br />
<span class="" id="result_box" lang="en"><span title="100 ml javorovog sirupa
">100 ml of maple syrup</span><span title="50 g orasa (mogu i lješnjaci)
"> </span></span><br />
<span class="" id="result_box" lang="en"><span title="50 g orasa (mogu i lješnjaci)
">50 g walnuts (or hazelnuts)</span></span><br />
<br />
<span class="" id="result_box" lang="en"><span title="Priprema:
"><b>Preparation:</b></span><span title="1. Ako imate mašinče, stavite bazu (činiju) u zamrzivač večer prije.
"> </span></span><br />
<span class="" id="result_box" lang="en"><span title="1. Ako imate mašinče, stavite bazu (činiju) u zamrzivač večer prije.
">1. If you have the machine, place the base bowl in the freezer the night before.</span><span title="2. Sljedeći dan, u blenderu ili sjecku miksajte kokosovo mlijeko i sirup par minuta da se sjedine i da se dobije fina, gusta smjesa.
"> </span></span><br />
<span class="" id="result_box" lang="en"><span title="2. Sljedeći dan, u blenderu ili sjecku miksajte kokosovo mlijeko i sirup par minuta da se sjedine i da se dobije fina, gusta smjesa.
">2. The next day, in a blender or food processor mix coconut milk and syrup for a
few minutes until you get a thick mixture.</span><span title="3. Prebacite smjesu u činiju od sladoleda pa uključite mašinče da obavi svoje."> (I figured that both maple syrup and milk have to either be cold or room temperature, you can't have one from the fridge and the other room temperature). </span></span><br />
<span class="" id="result_box" lang="en"><span title="3. Prebacite smjesu u činiju od sladoleda pa uključite mašinče da obavi svoje.">3. Transfer the mixture into the ice-cream machine and let it work its own thing. Time will</span><span title="Koliko vremena treba zavisi od mašine."> depend on your machine. </span><span title="Za ovu osnovnu smjesu meni je bilo potrebno oko 25 minuta.
">For this basic mixture it took mine about 20 minutes.</span></span><br />
<span class="" id="result_box" lang="en"><span title="4. U međuvremenu uključiti rernu na 180 C, orase staviti na pleh i ubaciti na 10 minuta.">4. In the meantime, turn the oven to 350 F, put the walnuts on a baking sheet and leave in the oven for 10 minutes. </span><span title="Paziti da ne zagore.
">Don't let them burn. Chop them once they are cool. </span></span><br />
<span class="" id="result_box" lang="en"><span title="5. Kad se završi mješanje, prebacite smjesu u kalup pa ručno umješajti 2/3 orasa.">5. When the mixing is complete, transfer the mixture into a mold and manually stir in 2/3 of chopped nuts.</span><span title="Poravanti i po vrhu posuti ostatak.
"> Align the surface and sprinkle the rest of walnuts on the top.</span><span title="6. Staviti u zamrzivač na minimum 2 sata.
"> </span></span><br />
<span class="" id="result_box" lang="en"><span title="6. Staviti u zamrzivač na minimum 2 sata.
">6. Place in freezer for a minimum of 2 hours.</span><span title="Napomena:
"><i> </i></span></span><br />
<br />
<span class="" id="result_box" lang="en"><span title="Napomena:
"><i>Note:</i></span><span title="Ako nemate mašinče, nakon miksanja u blenderu prebaciti odmah u kalup, umješati orase, pa potom staviti u zamrzivač.">If
you don't have the machine, after mixing in a blender pour immediately
into the mold, mix in the nuts, and then put in the freezer. </span><span title="Na svakih sat vremena smjesu dobro promješati.">You'll have to manually mix the mixture every hour for at least 4 hours. </span></span><br />
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<span class="" id="result_box" lang="en"><span title="Na svakih sat vremena smjesu dobro promješati.">Enjoy! </span></span><br />
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<b>ae! </b><a href="http://www.smilies.4-user.de/"><img border="0" src="http://www.smilies.4-user.de/include/Girls/smilie_girl_031.gif" /></a></div>
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Jovanka Baštovankahttp://www.blogger.com/profile/10147435115809332325noreply@blogger.com1tag:blogger.com,1999:blog-2905234315605134633.post-27774442943521922632017-04-16T17:09:00.003-04:002017-04-17T19:35:41.477-04:00Sjećanje na Nju..<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUPGQs4hpckOdmtjTUYftiMhrKX0RdqazlgURVDSQDiWyA4czrwYYSVabAuVlmG51gV6nXp3VDFWNCNQcq4jZx4zq9cdi9FbnKe1JYvgNeQtiUOF1L3NoP5tuOik36sxQvjvCjqgsOn3h0/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUPGQs4hpckOdmtjTUYftiMhrKX0RdqazlgURVDSQDiWyA4czrwYYSVabAuVlmG51gV6nXp3VDFWNCNQcq4jZx4zq9cdi9FbnKe1JYvgNeQtiUOF1L3NoP5tuOik36sxQvjvCjqgsOn3h0/s400/5.jpg" width="400" /></a></div>
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Sjećanje na <b><a href="http://www.skutlacompoglavi.blogspot.com/" target="_blank">Urbanu Stonogu</a></b>... </div>
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I dan danas pomislim kako će se od nekud pojaviti i reći da nas je samo malo zezala, to bi tako bilo u Njenom stilu..</div>
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<i><span style="color: #262626; font-family: "verdana"; font-size: medium;"><span style="color: #262626; font-family: "verdana"; font-size: x-small;">Da,
ona se javlja gotovo isključivo u vremenu od kraja aprila pa do početka
novembra. Preko zime vrlo retko, a i tada opet u vezi sa suncem i
svetlošću. I to, kako sunce raste, tako njena javljanja bivaju češća i
življa. U maju retka i neredovita. U julu, avgustu gotovo svakodnevno. A
u oktobru, kad je popodnevno sunce žitko i kad ga čovek pije bez kraja i
zamora kao da pije samu žeđ, ona se gotovo ne odmiče od mene dok sedim
na terasi, pokriven pletivom sunca i senki od lišća. Osećam je u sobi po
jedva čujnom šuštanju listova u knjizi ili po neprimetnom pucketanju
parketa. Ali najčešće stoji, nevidljiva i nečujna, negde iza moje senke.
A ja satima živim u svesti o njenom prisustvu, što je mnogo više od
svega što mogu da daju oči i uši i sva sirota čula.</span></span></i></div>
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<i><span style="color: #262626; font-family: "verdana"; font-size: medium;"><span style="color: #262626; font-family: "verdana"; font-size: x-small;"> </span></span> </i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhND0TpnDCf_ggF5nTPxxN9qK4jguMSAq2dQ-Gix5SvPP_x7C4sL4EQuJy8a6NVuTpSNw07LRNDlXuEvpVE-AvFNSX1ud-qESPpaT-vCPV7SaJ3b9eOmQqoGRFasM-7xMyaN4a2WzxJQzXQ/s1600/3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhND0TpnDCf_ggF5nTPxxN9qK4jguMSAq2dQ-Gix5SvPP_x7C4sL4EQuJy8a6NVuTpSNw07LRNDlXuEvpVE-AvFNSX1ud-qESPpaT-vCPV7SaJ3b9eOmQqoGRFasM-7xMyaN4a2WzxJQzXQ/s400/3.jpg" width="400" /></a></div>
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<i> <span style="color: #262626; font-family: "verdana"; font-size: medium;"><span style="color: #262626; font-family: "verdana"; font-size: x-small;">
Ali, proleće je. Opet proleće. Bogat sam, miran, i mogu da čekam. Da,
ničeg nije bilo i ničeg nema, jasnog i sigurnog, ali ništa nije ni
izgubljeno ili isključeno, nepovratno i potpuno. Znam da u svetu ima
mnogo napola otvorenih prozora u koje kuca prolećni vetrić, sunčevih
odblesaka na metalu i u vodi, praznih sedišta u kupeima, ustalasanih
povorki i obasjanih lica u prolazu. Slutim i hiljade drugih nepoznatih
mogućnosti i prilika. Znam da se svuda i svagda može javiti Jelena, žena
koje nema. Samo da ne prestanem da je iščekujem! </span></span></i></div>
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<i><span style="color: #262626; font-family: "verdana"; font-size: medium;"><span style="color: #262626; font-family: "verdana"; font-size: x-small;"><br /></span></span></i></div>
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<b> (Jelena, zena koje nema)</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj-4MEYOrQaDSamWoLj8kVXybXv4q9FpjSmrAXN5oR2LQrF9jPj1m7TpnjDy7deoHp_y7nkS3dSSMUUpe4wAtecpMJ3gocMqNsbPA0qW_KH2HkZnGBoXI97hsUIAEmLZ3oOYaWcA9WgrvM/s1600/7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj-4MEYOrQaDSamWoLj8kVXybXv4q9FpjSmrAXN5oR2LQrF9jPj1m7TpnjDy7deoHp_y7nkS3dSSMUUpe4wAtecpMJ3gocMqNsbPA0qW_KH2HkZnGBoXI97hsUIAEmLZ3oOYaWcA9WgrvM/s400/7.jpg" width="400" /></a></div>
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Motivi su iz manastira Stare Raške: Đurđevi stupovi (1,2) Manastir Studenica (5) i Manastir Sopoćani (3,4).</div>
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...jer ih ni ove godine Ona<a href="http://www.vojvodinacafe.rs/forum/kulinarstvo-i-ishrana/kuhinja-u-vreme-praznika-10468/#post512073" target="_blank"> </a>nije mogla raditi..</div>
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<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisRrjb0RDjzTNr1a6h_1WjI26b1-Lm278ZXqbzfnNl195Di0CaRJrVrIGCKwCdFB2cqGjwbAFsDnIHky5ObOhjDJHejjB5rQXq0XQlUqPpm2X_IvVjlCBmL5xe9506TKaH-61YBfAMzO8m/s1600/8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisRrjb0RDjzTNr1a6h_1WjI26b1-Lm278ZXqbzfnNl195Di0CaRJrVrIGCKwCdFB2cqGjwbAFsDnIHky5ObOhjDJHejjB5rQXq0XQlUqPpm2X_IvVjlCBmL5xe9506TKaH-61YBfAMzO8m/s400/8.jpg" width="266" /></a></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzTMClUZwTLJqSP0AJ6F3nH9DS7-ZkbzBUnAyRfhhRvBLBrP3JWwzvsE3q91ovcn8Odm0VcBaAC5-54kwTaXAnwiXr8OLPr9QIHDeC4EFcp2H2LOUYkH9SM6ejh2-Nn6jBL_UXgTvX9LBf/s1600/PicMonkey+Image2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="146" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzTMClUZwTLJqSP0AJ6F3nH9DS7-ZkbzBUnAyRfhhRvBLBrP3JWwzvsE3q91ovcn8Odm0VcBaAC5-54kwTaXAnwiXr8OLPr9QIHDeC4EFcp2H2LOUYkH9SM6ejh2-Nn6jBL_UXgTvX9LBf/s400/PicMonkey+Image2.png" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJd2-upxdvpDlqA3jFYrsFWtp2_DcGNfr-QqGuzg2gokAo4w5lSYTzx9ybyAC6c0gK2Lsk1IDzOooXg7meUigxVHfQz7CJj0v7J98xzDdhmCyQdNj_BBgm5yYt6akvQMShlj8jc-upyeb-/s1600/PicMonkey+Image.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="146" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJd2-upxdvpDlqA3jFYrsFWtp2_DcGNfr-QqGuzg2gokAo4w5lSYTzx9ybyAC6c0gK2Lsk1IDzOooXg7meUigxVHfQz7CJj0v7J98xzDdhmCyQdNj_BBgm5yYt6akvQMShlj8jc-upyeb-/s400/PicMonkey+Image.png" width="400" /></a></div>
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<b>Kutlača Kutlači.. </b><a href="http://www.smilies.4-user.de/"><img border="0" src="http://www.smilies.4-user.de/include/Girls/smilie_girl_232.gif" /></a></div>
Jovanka Baštovankahttp://www.blogger.com/profile/10147435115809332325noreply@blogger.com5tag:blogger.com,1999:blog-2905234315605134633.post-40604675951661510112017-03-31T13:59:00.000-04:002017-03-31T17:35:53.407-04:00Tviksić | Twix brownie<i>(scroll down for English)</i><br />
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<i>Sve nekako hoću da ponovo započnem sa pisanjem bloga, pa nikako. Da se previše ne trudim o tome zašto me nije bilo, evo za početak jedan stari recept, koji stoji neobjavljen još od pretprošle godine. A šteta bi bilo ne objaviti ga, jer je stvarno fantastičan.</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizyGwQ77R0Z8Hd6JfFFkOwgwFnpD053J5gGa_XZcP2iE_NWRDuJWtuNSQ6dpeO0AusE_7QOhcwdQ0YiSNBIjj7N4ZvtXCLvNTTP7GKFvO3eFIYQILoFEtLlSspsZieufkOWHdbFSc68LGH/s1600/1a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizyGwQ77R0Z8Hd6JfFFkOwgwFnpD053J5gGa_XZcP2iE_NWRDuJWtuNSQ6dpeO0AusE_7QOhcwdQ0YiSNBIjj7N4ZvtXCLvNTTP7GKFvO3eFIYQILoFEtLlSspsZieufkOWHdbFSc68LGH/s400/1a.jpg" width="400" /></a></div>
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Odmah napomena: ovo je bomba od šećera! </div>
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Oni koji ne mogu podnjeti veliku dozu šećera, molim produžite dalje..</div>
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Slatkiš je nešto teži od svih na koje sam inače navikla, ali idealan je uz šolju kave ili čaja tokom kišnih dana! Recept sam našla na blogu <b><a href="http://torta-pinjur-pjat.blogspot.com/2015/03/twix.html" target="_blank">torta, pinjur, pjat</a></b> i odmah sam znala da će se naći na mojoj oproštajnoj trpezi. Tviksićem, kako smo ga mi od milja prozvali, je završila moja kratka, ali slatka avantura po Balkanu u aprilu. Recept se također podvrgnuo malim izmjenama (najviše što se tiče karamele), ali je krajnji rezultat dobio sve pozitivne ocjene. To je bio slatkiš kojim se završilo porodično-prijateljsko okupljanje prije mog povratka preko bare. Moram reći da mi ovo <i>"kad se nagnete nad zdjelu u kojoj topite šećer- ako vas pare "grizu za oči" tj tjeraju suze- karamel je spreman!"</i> nije baš bilo od pomoći, jer s obzirom da karamel nisam nikad radila detaljniji opis metode rada bi mi bio puno značajniji. Kad si početnik u nečem onda preskočeni detalji obično nisu od pomoći (a i početnici znaju koliko je karamel zeznut). No srećom ima slastičara u porodici pa smo karamel napravili na neki drugi način. U svakom slučaju slatkiš je famozan, i iako težak i veoma zasitan svi su bili oduševljeni. Recept možete naći kod Julije na blogu, ja ga ovdje neću ispisivati jer nisam lično radila karamel. Znam samo ako ga ikad budem radila ponovo, podlogu od brownia ću napraviti sa
pravom čokoladom, a ne sa kakaom jer se biskvitna podloga odvajala od
gornjeg sloja karamela, sira i čokolade, koji su bili puno teži nego sam
biskvit.<br />
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<b>~~~~~~~~~~~ English version ~~~~~~~~~~~</b></div>
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<span style="font-size: large;"><i><b>Twix brownie</b></i></span><br />
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<span style="font-size: large;"><i><b> </b></i></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE-_DdO4W6wiTju5IbxiOoJjP6fJu737e8iFjONvf-mBwFa4es-nd0sqcdEldB-GnpdpSbjqyhmp20hoPJh3sjggKScDZjGg2DnkfWODtZHenfMkc1jZVJhxD653_OJDWWCpTWy_5WPO_t/s1600/5a.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE-_DdO4W6wiTju5IbxiOoJjP6fJu737e8iFjONvf-mBwFa4es-nd0sqcdEldB-GnpdpSbjqyhmp20hoPJh3sjggKScDZjGg2DnkfWODtZHenfMkc1jZVJhxD653_OJDWWCpTWy_5WPO_t/s400/5a.jpg" width="400" /></a><br />
Recipe adopted from <b><a href="http://torta-pinjur-pjat.blogspot.com/2015/03/twix.html" target="_blank">torta, pinjur, pjat</a></b> blog<br />
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<span class="" id="result_box" lang="en"><b><span class="">Ingredients</span> for the base:</b><br />155g <span class="">butter</span><br />220 g sugar<br />3 eggs<br />a pinch of salt<br />50g cocoa powder<br />140 g flour<br />1 teaspoon baking powder </span></div>
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<span class="" id="result_box" lang="en"><b>Preparation:</b> </span></div>
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<span class="" id="result_box" lang="en">1. Preheat oven to 175°C.<br />2. With an electric mixer, mix the butter and sugar and add the eggs one by one until everything is blended together. Mix flour, cocoa powder, salt, and baking powder in a separate bowl, then add the liquid ingredients. Mix well and pour into oiled mold or cover with baking paper.<br />3. Bake for 25-30 minutes, depending on your own. Check with a toothpick if it's ready--if it comes out clean, it's ready. Allow to cool before removing from the mold.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTNJgMFLbazOcT0wph_2dKmmWGG2jTQWn9vuetqA7HFN5CdW5mZ403WnJtP8pLo8bymE4YSvE2VWLgByyHViFSnQDQUTpX7qZF22XXEWLSigiVp3IYRWPIxDv2CqoOAJn5FRaGFhcV5tyr/s1600/4a.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTNJgMFLbazOcT0wph_2dKmmWGG2jTQWn9vuetqA7HFN5CdW5mZ403WnJtP8pLo8bymE4YSvE2VWLgByyHViFSnQDQUTpX7qZF22XXEWLSigiVp3IYRWPIxDv2CqoOAJn5FRaGFhcV5tyr/s400/4a.jpg" width="266" /></a></div>
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<b><span class="" id="result_box" lang="en"></span></b><span class="" id="result_box" lang="en"><b>Ingredients for the cheese layer:</b><br />300 g Graham biscuits (some neutral, a bit harder)<br />150 g butter<br />125 g Philadelphia cream cheese<br /><br /><b>Preparation of a cheese layer:</b><br />1. Grind the biscuits in a food processor then add melted butter and cream <span class="">cheese and</span> mix to combine. <br />2. Spread the mixture on the top of the chocolate biscuit. Make sure the surface is even. <br /><span class=""></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw4Dh5KU20gkG0hNq4z1nxG2FREdKS7lhs6Nkly7Ege6hK6MZarP6B2Va9UVhVFOYo_Z3ki1gHj73gV5fY9iyvRyi3BEo1DhccMLHEryrP7Vu0mEXFa7YxVMMEzAVwiQymq7W8WZzYdHlU/s1600/3a.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw4Dh5KU20gkG0hNq4z1nxG2FREdKS7lhs6Nkly7Ege6hK6MZarP6B2Va9UVhVFOYo_Z3ki1gHj73gV5fY9iyvRyi3BEo1DhccMLHEryrP7Vu0mEXFa7YxVMMEzAVwiQymq7W8WZzYdHlU/s400/3a.jpg" width="266" /></a></div>
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<span class="" id="result_box" lang="en"><b>Ingredients for the caramel:</b><br />500 g brown sugar<br />2 dl water<br />250 g cream<br />125 g butter<br /> </span></div>
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<span class="" id="result_box" lang="en"><b>Preparing the caramel:</b> </span></div>
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<span class="" id="result_box" lang="en">1. Place the sugar and water in a wider <span class="">bowl</span><span class="">, cover and</span> put everything on low heat until it boils. When it boils, remove the lid and let some <span class="">water evaporate</span>. Every now and then lift the bowl and tilt it so the sugar wraps around the sides <span class="">of the bowl</span> and crystals form, try not to mix it with a spoon. Add the cream carefully and slowly. </span><br />
<span class="" id="result_box" lang="en">2. Pour the caramel over the cheese layer and leave in the fridge until you make chocolate ganache. </span></div>
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<span class="" id="result_box" lang="en"><b>Ingredients for chocolate glaze:</b><br />250 g of 70% dark chocolate (I used Lindt)<br />250 g cream<br /><br /><b>Prepare the glaze:</b><br />1. Melt the chocolate over hot steam and add the cream which should be room temperature.<br />2. Stir until all chocolate is melted.<br />3. Pour over the caramel and leave the whole cake in the fridge overnight. </span></div>
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<b>ae! </b><a href="http://www.smilies.4-user.de/"><img border="0" src="http://www.smilies.4-user.de/include/Girls/smilie_girl_031.gif" /></a></div>
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Jovanka Baštovankahttp://www.blogger.com/profile/10147435115809332325noreply@blogger.com1tag:blogger.com,1999:blog-2905234315605134633.post-29089194447159358572016-01-25T10:59:00.000-05:002016-01-25T10:59:11.073-05:00Dried Asian pears fresh cranberries blondie brownie muffins<i>(scroll down for English)</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBENNVoodsDgzCD6y25O1bTATRlCCEhvL5NSE7IilX7emEHGNrH4ENcXCzwkdvGJ9nCYraQ3zSkPqpMW57xn8ckD2Yjavs900ainC4cW73DJzwU8aoiaK1ehWhAiWVvu62-bzF5VTI4ZQV/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBENNVoodsDgzCD6y25O1bTATRlCCEhvL5NSE7IilX7emEHGNrH4ENcXCzwkdvGJ9nCYraQ3zSkPqpMW57xn8ckD2Yjavs900ainC4cW73DJzwU8aoiaK1ehWhAiWVvu62-bzF5VTI4ZQV/s400/1.jpg" width="225" /></a></div>
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Ne znam dal sam ikad stavila duži naslov, ali kraći ne bi bio dovoljno slikovit. Ova kombinacija bijele čokolade, suhih azijskih krušaka i svježih brusnica je naprosto neodoljiva!!! Tako se divno slažu ove kombinacije da sam se baš ugodno iznenadila. Azijske kruške su jako slatke, mi ih nabavljamo sa <b><a href="https://www.wonderfulfruit.com/" target="_blank">Subarashii Kudamono</a></b> farme u Pnasilvaniji. Puno su skuplje od običnih krušaka, ali stvarno vrijede. Ako ikad naletite na njih, probajte ih. Ove godine smo prvi put probali njihove suhe kruške u koji ne stavljaju uopće šećer. Ovo malo pakovanje je koštalo u malo prodaji 4 dolara. Na njihovom sajtu se mogu naći neki recepti pa sam tako naletila i na ovaj blondie brownis recept, kojem sam ja naravno dodala nezaobilazne svježe brusnice! Ništa bolje do grickati ovaj slatkiš i posmatrati kako vani padaju pahulje! Naš prvi snježni dan u novom La Rochellu..<br />
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<b><a href="http://jovankebashtovankekutlacha.blogspot.com/2014/07/brownie-sa-tresnjama-i-ribizlama.html" target="_blank">Brownie</a></b> je klasični koji uvijek radim, jer s tim receptom nisam jos ni jednom bila razočarana. Šećer sam potpuno izbacila jer je bijela čokolada dovoljno slatka sama po sebi.<br />
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<b>Sastojci:</b><br />
200 g bijele Callebaut čokolade <br />
3 žlice kokosovog ulja<br />
50 ml kokosovog mlijeka <br />
3 jaja<br />
1/3 šolje integralnog brašna<br />
1 šolja svjezih brusnica<br />
pola solje sitno nasjeckanih suhih azijskih krusaka <br />
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<b>Priprema:</b><br />
1. Čokoladu otopiti na pari skupa sa uljem. <br />
2. Umutiti jaja te dodati mlijeko i brašno.<br />
3. Otopljenu čokoladu pomiješati sa smjesom brašna i mikserom sve dobro smiksati.<br />
4. Ubaciti brusnice i sjeckane kruške (ostaviti nešto krušaka da se stave po vrhu). Špatulom ih umješati u smjesu. <br />
5. Smjesu izliti u kalup ili pleh obložen pek papirom. <br />
6. Pećnicu zagrijati na 180 C i peći 30-ak minuta.<br />
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<b>~~~~~~~~~~ English version ~~~~~~~~~</b></div>
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<i><span style="font-size: large;"><b> Dried Asian pears fresh cranberries blondie brownie muffins</b></span></i></div>
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<span class="" id="result_box" lang="en"><span title="Ne znam dal sam ikad stavila duži naslov, ali kraći nisam mogla.">I don't know if I ever came up with a longer title but shorter wouldn't describe this well. </span><span title="Ova kombinacija bijele čokolade, suhih azijskih krušaka i svježih brusnica je naprosto neodoljiva!!!">This combination of white chocolate, dried Asian pears and fresh cranberries is simply irresistible!!! </span><span title="Tako se divno slažu ove kombinacije da sam se baš ugodno iznenadila.">The combo works so well together and I was pleasantly surprised. </span><span title="Azijske kruške su jako slatke, mi ih nabavljamo sa Subarashii Kudamono farme u Pnasilvaniji.">Asian pears are very sweet, we purchased them from <a href="https://www.wonderfulfruit.com/" target="_blank">S<b>ubarashii Kudamono</b></a> farm in Pennsylvania. </span><span title="Puno su skuplje od običnih krušaka, ali stvarno vrijede.">They are more expensive than regular pears, but really worth the price. </span><span title="Ako ikad naletite na njih, probajte ih.">If you ever run into them, try them. </span><span title="Ove godine smo prvi put probali njihove suhe kruške u koji ne stavljaju uopće šećer.">This year was the first time we were selling these dried Asian pears at our Youthmarkets but because of the price ($4 for this small package) weren't very popular. </span><span title="Na njihovom sajtu se mogu naći neki recepti pa sam tako naletila i na ovaj blondie brownis recept, kojem sam ja naravno dodala nezaobilazne svježe brusnice!">I ran into this this blondie
brownie recipe on their web site, and of course added unavoidable fresh cranberries! </span><span title="Ništa bolje do grickati ovaj slatkiš i posmatrati kako vani padaju pahulje!">Nothing better to nibble on this muffin on a snowy day (not even close to a blizzard!)! </span><span title="Naš prvi snježni dan u novom La Rochellu..
">First snow day in the new La Rochelle..<br /> </span></span><br />
<span class="" id="result_box" lang="en"><span title="Naš prvi snježni dan u novom La Rochellu..
">I used my classical </span><span title="Brownie je klasični koji uvijek radim, jer s tim receptom nisam jos ni jednom bila razočarana."><b><a href="http://jovankebashtovankekutlacha.blogspot.com/2014/07/brownie-sa-tresnjama-i-ribizlama.html" target="_blank">Brownie</a></b> recipe that always works! I didn't put any </span><span title="Šećer sam potpuno izbacila jer je bijela čokolada dovoljno slatka sama po sebi.">sugar since the white chocolate is sweet enough by itself.</span></span><br />
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<b>Ingredients:</b><br />
200 g white Callebaut chocolate <br />
3 tbsp coconut oil<br />
50 ml coconut milk<br />
3 eggs<br />
1/3 cup whole wheat flour <br />
1 cup fresh cranberries <br />
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1/2 cup chopped dried Asian pears </div>
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<b>Preparation:</b><br />
1. Melt the chocolate over the steam together with coconut oil.<br />
2. Beat the eggs and add milk and flour. <br />
3. Mix melted chocolate with flour batter.<br />
4. Add cranberries and dry pears (leave some to sprinkle on top).<br />
5. Pour the
batter into a desired mold.<br />
6. Preheat oven to 350 F and bake brownies for about half an hour. </div>
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<b>ae! </b><a href="http://www.smilies.4-user.de/"><img border="0" src="http://www.smilies.4-user.de/include/Girls/smilie_girl_031.gif" /></a></div>
Jovanka Baštovankahttp://www.blogger.com/profile/10147435115809332325noreply@blogger.com0tag:blogger.com,1999:blog-2905234315605134633.post-90578288379438308662016-01-14T14:51:00.001-05:002016-01-14T14:51:25.748-05:00Prevrnuti kolač sa kumquatom i brusnicama | Kumquat cranberry upside down cake<i>(scroll down for English)</i><br />
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Nedavno sam išla gledati neke lokacije za potencijalne nove pijace u dio Kvinsa koji se zove Flushing i koji je malo je reći Azija u malom. Kad odete tamo i izađete iz podzemlja prvo što pomislite je da ste fulali stanicu i da ste izašli u sred Šangaja ili nekog drugog velikog Azijskog grada. Ljudi malo ili nikako ne pričaju engleski, natpisi su svi napisani azijskim jezicima, i ako negdje možete naći voće i povrće koje nikad niste vidjeli, i nemate pojma kako se koristi, onda je to tamo! Nisam imala nažalost vremena sve to uslikati, ali svakom bi preporučila šetnju tim krajem. Šta će ti kip slobode i empire zgrada kad možeš otići u Aziju, usred Njujorka! Elem, kumquat nije nepoznata voćkica, ali iz nekog razloga rijetko nabasam na te male narančice (baš kao i na mandarine!). Iz istog razloga nisam ih jako dugo jela, i kad ono, gle čuda, naletim na kumkquat (i na mandarine) baš u Flashingu! Putujući kući iz male Azije, razmišljala sam šta da sparavim sa kumquatom, i jedna od ideja koja mi je pala na pamet je kombinacija kumquata i svježih brusnica (a ja mislim da i vrapci na grani već znaju koliko volim svježe brusnice i da ih zimi imam tonu u zamrzivaču). <br />
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<b>Sastojci za smjesu:</b><br />
2 jaja<br />
80 ml kokosovog ulja<br />
1/4 smeđeg šećera<br />
1 1/2 šolje pšeničnog brašna<br />
1 1/2 žličica praška za pecivo<br />
1/2 šolje kokosovog mlijeka<br />
1 žličica cimeta<br />
1/4 šolje sjeckane tamne čokolade<br />
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1 šolja narezanog kumquata<br />
1 šolja svježih brusnica<br />
3 žlice kokosovog ulja<br />
1/4 javorovog sirupa<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCuLq5ocbr8Xjt8dw0QTcJ9MoCXhNdB_gGVoy9MHlhUpwXRZ6jCzfZWXfjaLd4nwncG4OEdAuHPWjw8C_FZHHFdi6HSpzOCuNUM-VYtlTfENXKm-8IZzjEhGEpHsoYT0oNQVWlrEBXWQMj/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCuLq5ocbr8Xjt8dw0QTcJ9MoCXhNdB_gGVoy9MHlhUpwXRZ6jCzfZWXfjaLd4nwncG4OEdAuHPWjw8C_FZHHFdi6HSpzOCuNUM-VYtlTfENXKm-8IZzjEhGEpHsoYT0oNQVWlrEBXWQMj/s400/4.jpg" width="266" /></a></div>
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<b>Priprema:</b><br />
1. Kumquat dobro oprati, narezati na kolutiće i očistiti od košpica. Kalup u kojem ćete peći kolač obložiti pek papirom pa na njega naslagati kolutiće (da vam kolač ljepše izgleda kad ga prevrnete poredajte kolutiće sa narezanom stranom prema dole, odnosno da vam krajevi kumquata budu prema gore). U prazne prostore između kumquata poredajte brusnice (oko pola šolje, drugu polovicu dodati u smjesu).<br />
2. Na laganoj vatri otopite kokosovo ulje i sirup pa prelijte preko voća.<br />
3. U posudi umutiti jaja sa šećerom pa dodati ulje, mlijeko i suhe sastojke, te na kraju drugu polovicu brusnica.<br />
4. Sve dobro umutiti pa preliti preko voća.<br />
5. Peći na 180 C pola sata do 40 minuta (zavisno od pećnice).<br />
6. Kad se ohladi prevrnuti na tanjur. Servirati ga toplog ili hladnog, uz kavu ili čaj. <br />
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<i><b>Napomena:</b></i><br />
Mislim da bi orasi dali dodatni šmek, pa ako hoćete možete dodati šaku sjeckanih orasa. Također, mislim da je biskvit za zericu bio suh pa ću sljedeci put dodati i pola šolje brusnica direktno u smjesu (što sam ovdje navela u uputama).<br />
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<b>~~~~~~~~~~ English version ~~~~~~~~~~</b></div>
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<span style="font-size: large;"><i><b>Upside down kumquat cranberry cake</b></i></span></div>
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<span class="" id="result_box" lang="en"><span title="Nedavno sam išla gledati neke lokacije za potencijalne nove pijace u dio Kvinsa koji se zove Flushing i koji je malo je reći Azija u malom.">I
recently went to see some sites for potential new markets in the part
of Queens called Flushing. For those of you who've never been, it's as you've been dropped in the middle of Asia. </span><span title="Kad odete tamo i izađete iz podzemlja prvo što pomislite je da ste fulali stanicu i da ste izašli u sred Šangaja ili nekog drugog velikog Azijskog grada.">When
you exit from the subway, the first thing you might think is
that you missed your station and you've exited the middle of Shanghai or other
big Asian city. </span><span title="Ljudi malo ili nikako ne pričaju engleski, natpisi su svi napisani azijskim jezicima, i ako negdje možete naći voće i povrće koje nikad niste vidjeli, i nemate pojma kako se koristi, onda je to tamo!">People speak very little (if any) English, all the signs are written in Asian characters, and I think only there can you find fruits and veggies that you've never seen any place else and you have no idea how to prepare them. </span><span title="Nisam imala nažalost vremena sve to uslikati, ali svakom bi preporučila šetnju tim krajem.">Unfortunately I did not have time to take pictures but would recommend anyone to take a stroll in this neighborhood. It's super fun! You don't need Empire State Building and Statue of Liberty when</span><span title="Šta će ti kip slobode i empire zgrada kad možeš otići u Aziju, usred Njujorka!"> you have Asia, in the middle of New York City! </span><span title="Elem, kumkquat nije nepoznata voćkica, ali iz nekog razloga rijetko nabasam na te male narančice (baš kao i na manadarine!).">Anyway, kumquat is not an unknown fruit but for some reason I don't find it that often in the stores (just like mandarin oranges!). </span><span title="Iz istog razloga nisam ih jako dugo jela, i kad ono, gle čuda, naletim na kumkquat (i na mandarine) baš u Flashingu!">For
the same reason I didn't have them for a very long time. And as I walk around Flushing, I come across kumquat (<i>AND </i>mandarin oranges). Double points for me! </span><span title="Putujući kući iz male Azije, razmišljala sam šta da sparavim sa kumquatom i odmah mi je naravno pala na pamet kombinacija kumquata i svježih brusnica (a ja mislim da i vrapci na grani već znaju koliko volim svježe brusnice i da ih zimi imam tonu u zamrzivaču)">While
traveling home from Asia Minor, I was thinking what to make with
kumquat and immediately a combination came to mind:
kumquat and fresh cranberries! (I think the sparrows on a branch
already know how much I love fresh cranberries and that I have a ton in the freezer).</span></span><br />
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<span class="" id="result_box" lang="en"><span title="Putujući kući iz male Azije, razmišljala sam šta da sparavim sa kumquatom i odmah mi je naravno pala na pamet kombinacija kumquata i svježih brusnica (a ja mislim da i vrapci na grani već znaju koliko volim svježe brusnice i da ih zimi imam tonu u zamrzivaču)"><br /></span><span title="."></span></span></div>
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<span class="" id="result_box" lang="en"><b><span class="hps">Ingredients</span> <span class="hps">for</span> <span class="hps">the dough</span>:</b><br /> <span class="hps">2</span> <span class="hps">eggs</span><br /> <span class="hps">80</span> <span class="hps">ml of</span> <span class="hps">coconut oil</span><br /> <span class="hps">1/4</span> <span class="hps">brown sugar</span><br /> <span class="hps">1</span> <span class="hps">1/2</span> <span class="hps">cups</span> <span class="hps">spelt flour</span><br /> <span class="hps">1</span> <span class="hps">1/2</span> <span class="hps">teaspoon baking powder</span><br /> <span class="hps">1/2 cup</span> <span class="hps">coconut milk</span><br /> <span class="hps">1 teaspoon</span> <span class="hps">cinnamon</span><br /> <span class="hps">1/4 cup</span> <span class="hps">chopped</span> <span class="hps">dark chocolate</span><br /><br /><br /> <span class="hps">1 cup</span> cut <span class="hps">kumquat</span><br /> <span class="hps">1 cup</span> <span class="hps">fresh</span> <span class="hps">cranberries</span><br /> <span class="hps">3</span> <span class="hps">tablespoons</span> <span class="hps">of coconut oil</span><br /> <span class="hps">1/4</span> <span class="hps">maple syrup</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrgKlu-Hz-esAvgxm6q2KwP3h7Pwe38eDRFZBc3SebF5y0Fh0bo895i8Q3zb-4TzTGE_yN0SBdikcUfyE3rbjm0GhxTNkHdNaCi5Lvm_NeeLiRdybzDKrjCuDLZK6BtHkPx1tEYW340uHr/s1600/2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrgKlu-Hz-esAvgxm6q2KwP3h7Pwe38eDRFZBc3SebF5y0Fh0bo895i8Q3zb-4TzTGE_yN0SBdikcUfyE3rbjm0GhxTNkHdNaCi5Lvm_NeeLiRdybzDKrjCuDLZK6BtHkPx1tEYW340uHr/s400/2.jpg" width="266" /></a></div>
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<span class="" id="result_box" lang="en"><b><span class="hps">Preparation:</span></b><br />1. <span class="hps">Wash kumquat</span> <span class="hps">well</span>, <span class="hps">cut</span> <span class="hps">into circles </span><span class="hps">and</span> <span class="hps">clean from pits</span><span class="hps">.</span> Cover <span class="hps">the mold</span> <span class="hps">in which you're to</span> <span class="hps">bake the cake</span> <span class="hps">the</span><span class="hps"> with</span> <span class="hps">baking paper</span> <span class="hps">and</span> <span class="hps">put</span> <span class="hps">the cut kumquat over it</span> <span class="hps atn">(</span>for your<span class="hps"> cake</span> to <span class="hps">look</span> <span class="hps">prettier </span><span class="hps">when you</span> <span class="hps">flip</span> it, <span class="hps">arrange</span> the cut <span class="hps">slices</span> <span class="hps">facing </span><span class="hps">sliced</span> <span class="hps">side</span> <span class="hps">down</span>). Fill in <span class="hps">the</span> <span class="hps">empty spaces</span> in <span class="hps">between</span> with fresh <span class="hps">cranberries</span> <span class="hps">(about</span> a <span class="hps">half of cup</span>).<br /> <span class="hps">2. On</span> <span class="hps">a low heat</span> <span class="hps">melt</span> <span class="hps">the coconut oil</span> <span class="hps">and</span> <span class="hps">syrup</span> <span class="hps">and</span> <span class="hps">pour over</span> <span class="hps">fruit</span>.<br /> <span class="hps">3. In</span> a <span class="hps">bowl</span>, whisk <span class="hps">eggs</span> <span class="hps">with sugar</span> <span class="hps">then add the</span> <span class="hps">oil, milk</span> <span class="hps">and</span> <span class="hps">dry ingredients, as well as the other half of cranberries</span>.<br /> <span class="hps">4. </span><span class="hps">Whisk well</span> <span class="hps">and</span> <span class="hps">pour</span> <span class="hps">over the fruit</span>.<br /> <span class="hps">5.</span> <span class="hps">Bake at 350 F</span> <span class="hps">for half an hour</span> <span class="hps">to 40 minutes</span> <span class="hps atn">(</span>depending on <span class="hps">your oven</span>).</span></div>
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<span class="" id="result_box" lang="en">6. Take it out and let cool. Flip it over on the plate and serve. <br /><br /><br /><i><b> Side note<span class="hps">:</span></b></i><br /> <span class="hps">I think </span><span class="hps">that nuts would give it</span> an <span class="hps">additional</span> <span class="hps">charm</span>, <span class="hps">so if </span><span class="hps">you want</span> <span class="hps">you can</span> <span class="hps">add a handful</span> <span class="hps">of chopped</span> <span class="hps">walnuts.</span> <span class="hps">Also</span>, I think the <span class="hps">biscuit</span> <span class="hps">was just a touch too dry</span> so next time <span class="hps">I will</span> <span class="hps">add</span> <span class="hps">half a cup of fresh </span> <span class="hps">cranberries</span> <span class="hps">directly</span> <span class="hps">to the mixture</span> (which I added in the preparation part).</span></div>
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<span class="" id="result_box" lang="en"><span class=""><b>ae!</b> </span></span><a href="http://www.smilies.4-user.de/"><img border="0" src="http://www.smilies.4-user.de/include/Girls/smilie_girl_031.gif" /></a></div>
Jovanka Baštovankahttp://www.blogger.com/profile/10147435115809332325noreply@blogger.com0tag:blogger.com,1999:blog-2905234315605134633.post-86077704314222877182016-01-02T10:52:00.000-05:002016-01-02T10:52:03.383-05:00Ružice od jabuka | Apple roses<i>(scroll down for English)</i><br />
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E pa da prvi recept u ovoj godini bude sladak. Ovaj <b><a href="https://www.youtube.com/watch?v=_Dirf_QHDCw" target="_blank">video</a></b> prikazuje kako se rade ove ružice. Blesavo je koliko je jednostavno. Ako nemate mikrovalnu kao što je nemam ja, ubacite sjeckane jabuke na 3 minute u ključalu vodu. Ostalo je sve isto. Upotrebite bilo koji pekmez koji nađete u frižideru.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_NCOwaX_VdItxRf7wtexS7MIcu_CVCluRb_gyZOCWwsiBTjdq7l4CLOHYCKEfE6wXskkFYO6mEHNLUQ2fhZVbtjA_dBhh_alW2Qj50-AOqjmRJz5FjS4mFoHKH0XCqlmUdMee_Bmfq1YH/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_NCOwaX_VdItxRf7wtexS7MIcu_CVCluRb_gyZOCWwsiBTjdq7l4CLOHYCKEfE6wXskkFYO6mEHNLUQ2fhZVbtjA_dBhh_alW2Qj50-AOqjmRJz5FjS4mFoHKH0XCqlmUdMee_Bmfq1YH/s400/1.jpg" width="266" /></a></div>
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<b><span style="font-size: large;"><i>U 2016. godini želim vam puno zdravlja, ljubavi, sloge, pozitivnih i plemenitih misli!</i></span></b></div>
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<b>~~~~~~~~~~~~ English version ~~~~~~~~~~~</b></div>
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<i><span style="font-size: large;"><b>Apple roses</b></span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcqRgAn_3JRLGSr5AcTKXYF4JuweqEComxJeGFq1oeMiHTe2nV6WPLzn-4aFzdesdgm5a9Kdl9FFa6ZvSCTlTmMW_fgNHix3WRDPUHAplAnt2Hm8qP_77S0ZWS0dXBJaDMsAI8EHVe6AHW/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcqRgAn_3JRLGSr5AcTKXYF4JuweqEComxJeGFq1oeMiHTe2nV6WPLzn-4aFzdesdgm5a9Kdl9FFa6ZvSCTlTmMW_fgNHix3WRDPUHAplAnt2Hm8qP_77S0ZWS0dXBJaDMsAI8EHVe6AHW/s400/2.jpg" width="400" /></a></div>
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<span class="" id="result_box" lang="en"><span class="hps">This</span> <b><a href="https://www.youtube.com/watch?v=_Dirf_QHDCw" target="_blank"><span class="hps">video</span></a></b> <span class="hps">shows</span> <span class="hps">how to make</span> <span class="hps">these</span> <span class="hps">roses</span>. <span class="hps">It's ridiculously easy</span>. <span class="hps">If</span> <span class="hps">you do not have</span> <span class="hps">a microwave</span> <span class="hps">like me,</span> put the sliced apples <span class="hps">in boiling water</span> for 3 minutes. <span class="hps">Everything else is</span> <span class="hps">all</span> <span class="hps">the same</span>. Use any jam that you find in the fridge. <span class="hps">That's it! </span></span><br />
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<b><i><span style="font-size: large;"><span class="" id="result_box" lang="en"><span class="hps"> </span></span><span class="" id="result_box" lang="en"><span class="hps">In</span> <span class="hps">2016,</span> <span class="hps">I wish you </span><span class="hps">health</span>, <span class="hps">love, harmony</span>, <span class="hps">lots of positivity</span> <span class="hps">and</span> <span class="hps">noble</span> <span class="hps">thoughts</span>!</span></span></i></b></div>
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<span style="font-size: large;"><span class="" id="result_box" lang="en"><span style="font-size: small;"><b>ae!</b> </span></span></span><i><span style="font-size: large;"><span class="" id="result_box" lang="en"></span></span></i><a href="http://www.smilies.4-user.de/"><img border="0" src="http://www.smilies.4-user.de/include/Girls/smilie_girl_031.gif" /></a></div>
Jovanka Baštovankahttp://www.blogger.com/profile/10147435115809332325noreply@blogger.com11tag:blogger.com,1999:blog-2905234315605134633.post-70273184342013685102015-12-17T11:02:00.001-05:002015-12-17T11:02:05.407-05:00Domaća krema za ruke | Homemade hand cream<i>(scroll down for English)</i><br />
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U mom draftu povremeno naiđem tako na neki zaboravljeni recept. Nedavno (a to nedavno lako može da je bilo i pred po' godine) sam pobrisala brdo nekih postova koji kao čekaju objavu, a znam da ih nikad neću objaviti, jer ili recept neću ponoviti, ili ga toliko često radim, a nikad ne uslikam. Uglavnom, ove godine sam odlučila za novogodišnje prznike poklanjati samo poklone iz kućne radionice. Već neko vrijeme skupljam razne teglice, paketiće, vrpce, ukrase.. I kod mene je trenutno mali laboratorij. Čisteći tako moj draft (onoomad), naiđem i na ovo.. čeka za objavu već dve godine.. a stvarno bi bilo bez veze da ne podjelim sa vama ovaj recept s obzirom da je tako lagan za izradu.. Ovaj put to nije recept za jelo već za domaću kremu za ruke.. a uskoro sljedi i recept za labelo iz kućne radionice! Voljela bi isprobati i sapune, ali za to mi vec treba neki veci laboratorij.. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_kFh-NsI-DPbyhqPgAMQyDfgAUS35N5aZjKoqLfwwumin4cB_i4eky6O6pYXW86O8Zc4RezlFgMJQR5lX5ip-M0LYfXBAWhqbsgeE5brrwY5v8Yuja401J91UEL2UL8oblZaMfg4YFshj/s1600/2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_kFh-NsI-DPbyhqPgAMQyDfgAUS35N5aZjKoqLfwwumin4cB_i4eky6O6pYXW86O8Zc4RezlFgMJQR5lX5ip-M0LYfXBAWhqbsgeE5brrwY5v8Yuja401J91UEL2UL8oblZaMfg4YFshj/s1600/2.jpg" width="266" /></a></div>
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<b>Sastojci:</b><br />
5 žlica domaćeg pčelinjeg voska (naribanog)<br />
200 ml kokosovog ulja<br />
10 kapi eteričnog ulja po želji (lavanda, menta, badem..)<br />
3 žličice domaćeg meda<br />
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<b>Od pribora:</b><br />
Jedna veća zdjelica koje vam nije žao (jer poslje ovoga od te posude nećete imati previše koristi osim ako vam struganje voska ne predstavlja zadovoljstvo)<br />
Žlica i staklene teglice za spremanje kreme<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtbFxe7vI7pP9MG2S76n0InB15merg7M7TgkjzB6ZndMg8XTalrx80auf4YlwP_HJRV_b7hydmvMoYLME4ZVo2IVMDenYRXvkzZM6LbwgYvjksinAQliQk6ed7vdIhu16ROT3M5GMzF7CQ/s1600/1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtbFxe7vI7pP9MG2S76n0InB15merg7M7TgkjzB6ZndMg8XTalrx80auf4YlwP_HJRV_b7hydmvMoYLME4ZVo2IVMDenYRXvkzZM6LbwgYvjksinAQliQk6ed7vdIhu16ROT3M5GMzF7CQ/s1600/1.jpg" width="400" /></a></div>
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<b>Priprema:</b><br />
1. U zdjelici otopiti vosak te postepeno dodavati ulje i med. Kada se vosak i ulje sjedine, dodati kap po kap eteričnog ulja. <br />
2. Dobivenu tekućinu sipati odmah u sterilizirane teglice. Pustiti da se ohladi pa zatvoriti i koristiti po potrebi.<br />
3. Kremu čuvati na malo hladnijoj temperaturi (na toplom se malo otopi, a na suviše hladnoj temperaturi bi se mogla previše stegnuti).<br />
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<i><b>Napomena:</b></i><br />
Moram vam reći da je čitav proces bio malo prčkav jer smo mi prvo stavili previše voska, pa smo morali ponovo otapati i dodavati više ulja. Uglavnom, nakon što smo napravili urnebes u kuhinji (voska je svuda bilo), krajnji rezultat nam se baš svidio. Stvarno nema ništa bolje od domaćeg! Domaće labelo je isto bilo prčkavo, ali otom potom uskoro! Ovo su za mene najbolji pokloni.<br />
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<b>~~~~~~~~~~ English version ~~~~~~~~~~</b></div>
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<span style="font-size: large;"><i><b>Homemade hand cream</b></i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU_MSfyjPqWCkfrTlnUHfeub3k1hKTw0becoqschYA6q0GzObJ-wdjHGYEske06fTk4Cbnl1r39LH_SqZT90b6T-8u2T46elgO-lGnvaGLcvaU7m_4ZT1w0EEimdjBbVAjRNeZ_mU5SA47/s1600/4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU_MSfyjPqWCkfrTlnUHfeub3k1hKTw0becoqschYA6q0GzObJ-wdjHGYEske06fTk4Cbnl1r39LH_SqZT90b6T-8u2T46elgO-lGnvaGLcvaU7m_4ZT1w0EEimdjBbVAjRNeZ_mU5SA47/s1600/4.jpg" width="266" /></a></div>
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<span class="" id="result_box" lang="en"><b><span class="hps">Ingredients</span>:</b><br /> <span class="hps">5 tablespoons</span> <span class="hps">grated beeswax</span> <span class="hps atn"></span><br /> <span class="hps">200</span> <span class="hps">ml of</span> <span class="hps">coconut oil</span><br /> <span class="hps">10</span> <span class="hps">drops of essential oil</span> <span class="hps">of your choice</span> <span class="hps">(lavender</span>, mint, <span class="hps">almond</span> <span class="hps">..</span>)<br /> <span class="hps">3</span> <span class="hps">teaspoons of</span> <span class="hps">honey</span><br /> <span class="hps"> </span></span></div>
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<span class="" id="result_box" lang="en"><span class="hps">Additional things you'll need:</span><span class=""></span><br /> <span class="hps">One large</span> <span class="hps">bowl</span> <span class="hps">that</span> <span class="hps">you won't be needing anymore</span> <span class="hps atn">(</span><span class="hps"></span><span class="hps"></span><span class="hps"></span><span class="hps"></span><span class="hps"></span><span class="hps">unless</span> <span class="hps">you</span> <span class="hps">enjoy scrap</span>ing <span class="hps">the wax</span><span class="hps"></span><span class="hps"></span><span class="">)</span><br /> <span class="hps">Spoon</span> <span class="hps">and</span> <span class="hps">glass</span> <span class="hps">jars</span> <span class="hps">to store</span> the cream<span class="hps"></span></span></div>
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<span class="" id="result_box" lang="en"><span class="hps"> </span></span><span class="" id="result_box" lang="en"><br /></span><br />
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<span class="" id="result_box" lang="en"><b><span class="hps">Preparation:</span></b><br /> <span class="hps">1. In</span> <span class="hps">a small bowl</span> <span class="hps">dissolve</span> <span class="hps">the wax</span> <span class="hps">and</span> <span class="hps">gradually add</span> <span class="hps">oil and honey</span>. <span class="hps">When the</span> <span class="hps">wax</span> <span class="hps">and</span> <span class="hps">oil</span> <span class="hps">unite</span>, <span class="hps">add</span><span class="hps"> essential oil</span>, one drop at the time. </span><br />
<span class="" id="result_box" lang="en"><span class="hps">2. Once everything is combined </span><span class="hps"></span> <span class="hps">pour</span> <span class="hps">immediately</span> <span class="hps">into sterilized</span> <span class="hps">jars</span>. <span class="hps">Allow to cool</span> <span class="hps">and</span><span class="hps"> seal well.</span><span class="hps"></span><span class=""></span><br /> <span class="hps">3. Keep</span> <span class="hps">cream</span> <span class="hps">stored at slightly cooler temperature than room temperature</span> <span class="hps atn">(</span>if the<span class="hps"> temperature</span> is too warm it will melt down, if it's too cool the cream could harden too much).</span><br />
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<span class="" id="result_box" lang="en">ae! </span><a href="http://www.smilies.4-user.de/"><img border="0" src="http://www.smilies.4-user.de/include/Girls/smilie_girl_031.gif" /></a><br />
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Jovanka Baštovankahttp://www.blogger.com/profile/10147435115809332325noreply@blogger.com4tag:blogger.com,1999:blog-2905234315605134633.post-43501465988719680822015-11-26T16:08:00.000-05:002015-11-26T16:08:04.987-05:00Smoothie od zimske tikve | Squash smoothie<i>(scroll down for English)</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZNsiDOXPJnUSyHF399tmx4PwfbrOAOz79QBgk5MBJ11ed99nip6aaLQeFWPy8uyh3LTK83v26Ncxn5bBxmUfEzWtk3AmjdhF8vpaI49KKQU_hXSvXav0zubFA1unYVdJWUHiaXzqFP3X7/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZNsiDOXPJnUSyHF399tmx4PwfbrOAOz79QBgk5MBJ11ed99nip6aaLQeFWPy8uyh3LTK83v26Ncxn5bBxmUfEzWtk3AmjdhF8vpaI49KKQU_hXSvXav0zubFA1unYVdJWUHiaXzqFP3X7/s320/5.jpg" width="213" /></a></div>
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<span class="" id="result_box" lang="hr"><b><span class="hps">Sastojci:</span></b><br /> <span class="hps">1/2 šolje</span> <span class="hps">ovasnih pahuljica </span><br /> <span class="hps">1/2</span> <span class="hps">šolje pirea od tikve</span> <span class="hps"></span><br /> <span class="hps">1/2</span> <span class="hps">žličice</span> <span class="hps">cimeta</span> <span class="hps">u prahu</span><br /> <span class="hps">1/4</span> <span class="hps">žličice</span> <span class="hps">đumbira</span> <span class="hps">u prahu</span><br /> <span class="hps">2 žlice</span> <span class="hps">javorovog sirupa</span><br /> <span class="hps">1 šolja</span> <span class="hps">bademovog</span><span class="hps">/</span><span class="hps">sojinog</span><span class="hps">/</span>običnog <span class="hps">mlijeka</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDl4GssIp3K4QhyAgumB_JE009n5TuVTkaOV7B1sMmwfPQY6XP4a3CJZU_RApmwyZcRymcmwCQcyx8W8GLJH6cufNf5lRaHwq0TyjnQYnp2GBAfmWp_y46ArocSbTigIfavyVeVpUKNvF-/s1600/6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDl4GssIp3K4QhyAgumB_JE009n5TuVTkaOV7B1sMmwfPQY6XP4a3CJZU_RApmwyZcRymcmwCQcyx8W8GLJH6cufNf5lRaHwq0TyjnQYnp2GBAfmWp_y46ArocSbTigIfavyVeVpUKNvF-/s400/6.jpg" width="400" /></a></div>
<span class="" id="result_box" lang="hr"></span><span class="" id="result_box" lang="hr"></span><br /><span class="" id="result_box" lang="hr"></span><span class="" id="result_box" lang="hr"><b> <span class="hps">Priprema</span><span>:</span></b></span><br /><span class="" id="result_box" lang="hr"> <span class="hps">1.</span> Tikvu prerezati na pola <span class="hps"></span> <span class="hps atn">(</span><span>butternut</span>, buttercup ili<span class="hps"></span> <span class="hps">kabocha</span> <span class="hps">su</span> <span class="hps">najsočnije,</span> <span class="hps">a najmanje</span> <span class="hps">vodenaste</span><span>)</span><span> i peći</span><span class="hps"></span> <span class="hps">na</span> <span class="hps">180</span> <span class="hps">C</span> <span class="hps">oko</span> <span class="hps">40</span> <span class="hps atn">minuta (probati viljuškom,</span><span class="hps"></span><span class="hps"> treba</span> <span class="hps">biti mekana kao</span> <span class="hps">pečeni krumpir</span><span>)</span><span>.</span> <span class="hps">Neka se</span> <span class="hps">ohladi</span> toliko<span class="hps"> da</span> <span class="hps">je možete</span><span class="hps"></span> <span class="hps">držati</span> <span class="hps">da maknete špice</span><span class="hps"></span><span class="hps"></span><span>.</span> Sastrugati<span class="hps"></span><span class="hps"> meso</span> <span class="hps">u posudu</span> <span class="hps">i držati</span> <span class="hps">u frižideru </span><span class="hps atn">(</span><span>može</span> stajati do <span class="hps">tjedan dana</span><span>)</span><span>.</span> <span class="hps">Koristite ga</span> <span class="hps">po potrebi</span><span>.</span></span><br /><span class="" id="result_box" lang="hr"> <span class="hps">2.</span> <span class="hps">Sve sastojke</span> <span class="hps">zajedno</span><span class="hps"> pomiješati</span> <span class="hps">da se</span> sjedine.<span></span><span class="hps"> pa staviti u frižider</span> <span class="hps">preko</span> <span class="hps">noći</span><span>.</span></span><br /><span class="" id="result_box" lang="hr"> <span class="hps">3.</span> <span class="hps">Sutradan</span><span> u blenderu</span> izmiksati<span class="hps"></span> <span class="hps">dok se ne dobije tekuća smjesa</span><span>, dodajući po potrebi</span> <span class="hps">više mlijeka</span>.<span class="hps"></span></span><br /><span class="" id="result_box" lang="hr"></span><br /><span class="" id="result_box" lang="hr"> Živjeli<span class="hps">!</span></span><br />
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<b>~~~~~~~~~~~ English version ~~~~~~~~~~~</b></div>
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<i><span style="font-size: large;"><b>Squash smoothie</b></span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtV-MDstUUwxKaKLoOw6GXlOHRuIMvtiuAQm7BmPU0ZRZu05vTsR_34Dlk7gkgTuwOagej1QCtVeO4aKJlPxlvaJK6gbktdMnU95ace_0SeXHydUlMTT0rzLMgc7HRc7J2MMRFa9FVH4IA/s1600/1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtV-MDstUUwxKaKLoOw6GXlOHRuIMvtiuAQm7BmPU0ZRZu05vTsR_34Dlk7gkgTuwOagej1QCtVeO4aKJlPxlvaJK6gbktdMnU95ace_0SeXHydUlMTT0rzLMgc7HRc7J2MMRFa9FVH4IA/s400/1.jpg" width="400" /></a></div>
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<b>Ingredients:</b></div>
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1/2 cup rolled oats</div>
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1/2 cup squash puree</div>
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1/2 tsp ground cinnamon</div>
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1/4 tsp ground ginger</div>
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2 tbsp maple syrup</div>
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1 cup almond/soy/regular milk</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjq4ZIe-1_Tb38mNsck_emnuqtPHDLPx3lL3iwQ7t9Hwbc1saKJfnM7vtj-f9h1T-3W0K8wokwhyphenhyphen9Ib6Tedo_6g57wdaHYA5WP0SVmGUUPBPkyQPesVKA6jatTbcNhav439MMCFu43qorA/s1600/3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjq4ZIe-1_Tb38mNsck_emnuqtPHDLPx3lL3iwQ7t9Hwbc1saKJfnM7vtj-f9h1T-3W0K8wokwhyphenhyphen9Ib6Tedo_6g57wdaHYA5WP0SVmGUUPBPkyQPesVKA6jatTbcNhav439MMCFu43qorA/s400/3.jpg" width="266" /></a></div>
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<b>Preparation:</b></div>
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1. Cut squash in half (butternut or kabocha are the meatier and the least watery). Bake on 350 F for about 40 minutes (poke it with fork, it should be like baked potato). Let it cool enough to be able to hold it while removing the pits. Scrape all the meat in a bowl and keep refrigerated (it can last for a week). Use it as needed.</div>
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2. Add all the ingredients together and stir it to ensure everything is well combined. Cover it and place in the fridge over night.</div>
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3. The next day, blend everything until smooth, adding more milk as needed. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1g3uJHAs4c_NVTPfCfB8tH3bPruzTfddi8l1za658DrvcAVRsK8YOLfnm4z0jXXgwCvgbGrMffCYCaYVS8s08bmlybm1nkN2ObVBPb6qOnEPr5qQWkaoQK5X_l-vKexge1iemHreUnJD5/s1600/2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1g3uJHAs4c_NVTPfCfB8tH3bPruzTfddi8l1za658DrvcAVRsK8YOLfnm4z0jXXgwCvgbGrMffCYCaYVS8s08bmlybm1nkN2ObVBPb6qOnEPr5qQWkaoQK5X_l-vKexge1iemHreUnJD5/s400/2.jpg" width="266" /></a></div>
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<i>Salute!</i></div>
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<i> </i></div>
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<b><i>--</i></b></div>
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<b>ae! </b><i> </i><a href="http://www.smilies.4-user.de/"><img border="0" src="http://www.smilies.4-user.de/include/Girls/smilie_girl_031.gif" /></a></div>
Jovanka Baštovankahttp://www.blogger.com/profile/10147435115809332325noreply@blogger.com2tag:blogger.com,1999:blog-2905234315605134633.post-50988363692692722212015-11-01T09:59:00.000-05:002015-11-02T19:13:31.112-05:00Ukiseljene rotkvice | Pickled radishes<i>(scroll down for English)</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiceV6BYSF1sAwehcpE1Y_UuAKmqnkQ5_WqoiLCorNsToxTGVeD7gKxSGKunfDPbggJ_Bj2M2H0zMqApMqcqJPutsUa-96_Pvq3zmwaIhZkKa0FuBgNHdgLR7hAZxfNlW5Nt4lGFyKeat0R/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiceV6BYSF1sAwehcpE1Y_UuAKmqnkQ5_WqoiLCorNsToxTGVeD7gKxSGKunfDPbggJ_Bj2M2H0zMqApMqcqJPutsUa-96_Pvq3zmwaIhZkKa0FuBgNHdgLR7hAZxfNlW5Nt4lGFyKeat0R/s400/2.jpg" width="266" /></a></div>
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Nisam više znala šta ću sa silnim rotkvicama pa sam odlučila da ih probam ukiseliti. Nisam neki ljubitelj tih kiseliša, ali žao bi mi bilo da mi propadnu. Kiselila sam po prvi put i moram priznati da nije loše iako bi vjerovatno moglo i bolje. <i> </i><br />
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<span style="font-size: large;"><i><b>Ukiseljene rotkvice</b></i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn6rasY8M_Ecuz3hOa8pKkmdwbOqg6aFlf_o7eC7EEkFgPp8KaaVv6tBio3yzZT5i-sktUwabF0ew0O7N-SH1cXxYNLuGt1jj9knNHYR76e7bF0kFFLnd05eCfJX0I5pquF7RPwBi2oG06/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn6rasY8M_Ecuz3hOa8pKkmdwbOqg6aFlf_o7eC7EEkFgPp8KaaVv6tBio3yzZT5i-sktUwabF0ew0O7N-SH1cXxYNLuGt1jj9knNHYR76e7bF0kFFLnd05eCfJX0I5pquF7RPwBi2oG06/s400/5.jpg" width="256" /></a></div>
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<span class="" id="result_box" lang="hr"><b><span class="hps">Sastojci:</span></b><br /> <span class="hps">Svježe</span> <span class="hps">rotkvice</span><br /> <span class="hps">100 ml vode</span><br /> <span class="hps">100ml</span> <span class="hps">bijelog octa</span><br /> <span class="hps">1</span> <span class="hps">žličica</span> <span class="hps">morske soli</span><br /><span class="hps">crni</span> <span class="hps">papar</span><br /> <span class="hps">1</span> <span class="hps">čen češnjaka</span><br /> <span class="hps"></span><span class="hps">čili</span> <span class="hps">paprika</span><br /> <span class="hps">Grančica</span> <span class="hps">ružmarina</span> <span class="hps">ili</span> <span class="hps">majčine dušice</span> <span class="hps">ili mirođije</span><br /><br /><b> <span class="hps">Priprema</span>:</b><br /> <span class="hps">1.</span> <span class="hps">Rotkvice oprat i očistiti te ih iozrezati na kolutiće.</span></span><br />
<span class="" id="result_box" lang="hr"><span class="hps">2. U zdjeli zagrijati vodu, ocat i sol do ključanja. </span></span><br />
<span class="" id="result_box" lang="hr"><span class="hps">3. U međuvremenu oprati teglice i osušiti ih u rerni. </span></span><br />
<span class="" id="result_box" lang="hr"><span class="hps">4. Napuniti teglice rotkvicama i preliti ih tekućinom. ubaciti češnjak, papar te ako hoćete ljuto dodati čili papričicu. Po želi dodati začine mirođiju, majčinu dušicu ili ruzmarin. </span></span><br />
<span class="" id="result_box" lang="hr"><span class="hps">5. Poklopiti i ostaviti da se ohladi. Čuvati na hladnom i suhom mjestu. Nakon otvaranja držati u frižideru. </span><br /><br /> </span><br />
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<b>~~~~~~~~~~ English version ~~~~~~~~~~</b></div>
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<i><span style="font-size: large;"><b>Pickled radishes</b></span></i></div>
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<b> </b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPJIwF2kFtOhlNUXB3keX6p3Z1LSY5GeKXPzW8GqTqKCr4hJxVPLL-a5GmBtVLcuCJewJSHAULlsPjMdWnj_4DdvyVHjUtSEhG5r24q5RiHgDRuXJ-vi2pvUTROXC_ydr5kL9xdfxg-qp9/s1600/4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPJIwF2kFtOhlNUXB3keX6p3Z1LSY5GeKXPzW8GqTqKCr4hJxVPLL-a5GmBtVLcuCJewJSHAULlsPjMdWnj_4DdvyVHjUtSEhG5r24q5RiHgDRuXJ-vi2pvUTROXC_ydr5kL9xdfxg-qp9/s400/4.jpg" width="266" /></a></div>
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<b>Ingredients:</b><br />
Fresh radishes <br />
100 ml water<br />
100ml white vinegar<br />
1 teaspoon sea salt<br />
crushed black peppercorns<br />
1 clove of garlic <br />
red chili pepper<br />
Sprig or thyme or rosemary<br />
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<b>Preparation:</b><br />
1. Wash the radishes and trim off the leaves and stalks. Slice into thing rings.<br />
2. In a pan, heat water, vinegar and salt. Raise to a boil and remove from heat.<br />
3. Wash the jars and put them to dry in the preheated oven. <br />
4. Pack radishes into warm jars and pour over the hot liquid. Add garlic and fresh crushed peppercorns. If you want them a bit spicy add chili pepper.<br />
5. Add a fresh sprig of dill, rosemary or thyme. Cover and allow to cool. Keep in cool and dry place. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFIZdPaAs1X8g5Tqa6BJ6l8v_-FPQsnIPkvAwmfoHALfopilMmO7_FWUtzWlc5UccNWP4rWaZWelvs2FCeMic80PhKWfGXyK2BOdWilHVyaknPqM1-I5uVhgpMRGfgqKzGfG85I9QwN0Ey/s1600/3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFIZdPaAs1X8g5Tqa6BJ6l8v_-FPQsnIPkvAwmfoHALfopilMmO7_FWUtzWlc5UccNWP4rWaZWelvs2FCeMic80PhKWfGXyK2BOdWilHVyaknPqM1-I5uVhgpMRGfgqKzGfG85I9QwN0Ey/s400/3.jpg" width="266" /></a></div>
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<b>ae!</b> <a href="http://www.smilies.4-user.de/"><img border="0" src="http://www.smilies.4-user.de/include/Girls/smilie_girl_031.gif" /></a>Jovanka Baštovankahttp://www.blogger.com/profile/10147435115809332325noreply@blogger.com1tag:blogger.com,1999:blog-2905234315605134633.post-43894470048572747812015-09-27T09:59:00.000-04:002015-09-27T09:59:28.305-04:00Svježa limunada od đumbira iliti zašto me nema na blogu.. | Fresh ginger lemonade<i>(scroll down for English)</i><br />
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Ćao narode. Ja sam Kori aka Jovanka Baštovanka sa bloga Kutlačom po
kazanu. Sjećate se mene? Ah, i ja se pokušavam prisjetiti šta se točno
radi ovdje. Djeluje mi je kao da sam početnik. Čini mi se da od kako sam
počela sa pisanjem bloga nisam imala ovako dugačku stanku. Ali eto,
stvari su se tako poklopile da me jednostavno nema. Možda je odmor od pisarija i
dobra stvar. Od aprila nemam mira. Par dana prije mog odlaska za Balkan preselila sam se iz
voljenog Bruklina u Westchester, malo mjesto New Rochelle, koje se
nalazi odmah iznad Bronxa. Potom se spakovala i odprhala za Balkan.
Prozujala sam kroz Beograd na 3 dana (a bolje da nisam jer mi ni 25 sati
u danu ne bi bilo dovoljno da se vidim sa svima), odplivala sam malo do
Krka, u Rijeci sam samo svratila kod zubara (ahaha, mi gastrabajteri), a
ostatak vremena sam provela šmirglajući i farbajući budući restoran
koji su moji započeli u planinskom kraju (a ja sam mislila kako idem presjeći vrpcu za
otvorenje). Nakon povratka dočekalo me raspakiravanje kutija i
smještanje u novu gajbu.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8xBcWI3QyWBq8CuAsRpVash6jkB50cxjw4G9IXysydjnPFZbm1sGIm2aJi3CLIg0geWMZVU52z1be2SaqLTHJQPYhLUBiZqZV1YVJ73C9U0iO0Fkdw7g-xbYM6CexjcQ5Bj1UuR83fcXm/s1600/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8xBcWI3QyWBq8CuAsRpVash6jkB50cxjw4G9IXysydjnPFZbm1sGIm2aJi3CLIg0geWMZVU52z1be2SaqLTHJQPYhLUBiZqZV1YVJ73C9U0iO0Fkdw7g-xbYM6CexjcQ5Bj1UuR83fcXm/s320/6.jpg" width="213" /></a></div>
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New Rochelle je malo mjestašce
koje su davnih dana osnovali Francuzi. Zelenila i prirode koliko hoćeš
(divota za nas bajkere), plaža je na 10ak minuta pjehe, i što je
najbolje ne treba mi dva sata da izađem iz grada jer sam već vani! Nisam
ni raspakovala sve kutije a već mi je počela presezonska ludnica, nisam
se ni okrenula a otvorenje pijaca je završilo kaotično, po običaju.
Onda sam imala frku sa jednim menadžerom i nakon njegovog otpuštanja, a
prije nego smo mu našli zamjenu ja sam se našla da radim po 12-15 sati
dnevno. Uz sve to dolazili mi gosti iz Kalifornije, sa Balkana i tako uz
svu tu ludnicu nešto se moralo zapostaviti. U svakom slučaju, radujem
se zimi, kad možda gostima neće biti toliko privlačno dolaziti
(zvanično od maja nije bilo vikenda kad nisam imala goste za vikend). Kod nas miholjsko ljeto još traje iako se u zraku već osjeća jesen. Radujem se nekako hladnijim danima da se napokon vratim kuckanju i kuhanju. O svemu ovom detaljnije u postovima, koji, nadam se, sljede uskoro! A radujem se i čitanju vaših recepata koje sam propustila za svo ovo vrijeme!!<br />
<br />
Iako je ovaj recept trebao biti dobrodošlica ljetu, izgleda da će ipak biti oproštaj sa ljetom..<br />
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<div style="text-align: center;">
<i><span style="font-size: large;"><b>Limunada od đumbira</b></span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ-z9O-tAwHTwVMXHXz0mF2xx5diKIviQo2KWLaqsuc6cJFhR4nJf4U7i6J0KnktBT1ArcXKcftwnGi12sD9GrwVgkKKZ97z5T7hAWvVAmIckxC8euE45Bm33UQ3rFvJJkcY09TuNhkzs8/s1600/7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ-z9O-tAwHTwVMXHXz0mF2xx5diKIviQo2KWLaqsuc6cJFhR4nJf4U7i6J0KnktBT1ArcXKcftwnGi12sD9GrwVgkKKZ97z5T7hAWvVAmIckxC8euE45Bm33UQ3rFvJJkcY09TuNhkzs8/s400/7.jpg" width="266" /></a></div>
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<div style="text-align: center;">
<span style="font-size: small;"><b>Sastojci:</b></span></div>
<div style="text-align: center;">
<span style="font-size: small;">1 korijen svježeg đumbira</span></div>
<div style="text-align: center;">
<span style="font-size: small;">3 limuna</span><br />
<span style="font-size: small;">2-3 limete </span></div>
<div style="text-align: center;">
<span style="font-size: small;">1 grejp (ili narandža)</span></div>
<div style="text-align: center;">
<span style="font-size: small;">2-3struka mente </span></div>
<div style="text-align: center;">
<span style="font-size: small;">Po želji žlica meda</span></div>
<div style="text-align: center;">
<span style="font-size: small;">Po želji mineralna</span></div>
<div style="text-align: left;">
<span style="font-size: small;"><b><br /></b></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqocXUYxiD3ScT1_C4c9_K1XZH7obLMx5Z_CojBRSxy5Mnjlhy1hXYqGSm9bWwP9tV8e0A3r6rFETPbpLMqooUhgtwsnnRRgjC_gEo22gKs1z_3efyec_mbH-PYTPRuhggQ3eH2xrZMczY/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqocXUYxiD3ScT1_C4c9_K1XZH7obLMx5Z_CojBRSxy5Mnjlhy1hXYqGSm9bWwP9tV8e0A3r6rFETPbpLMqooUhgtwsnnRRgjC_gEo22gKs1z_3efyec_mbH-PYTPRuhggQ3eH2xrZMczY/s400/4.jpg" width="266" /></a></div>
<span style="font-size: small;"><b><br /></b></span></div>
<div style="text-align: center;">
<span style="font-size: small;"><b>Priprema</b></span></div>
<div style="text-align: center;">
<span style="font-size: small;">1. U lončić staviti 2 šolje vode da proključaju. Đumbir izrendati i kad voda proključa ubaciti ga i kuhati 5-6 minuta. Procijediti pa ostaviti da se prohladi. Ubaciti isjeđeni limun i grejp. Po želji zasladiti medom. Preliti u boce pa uliti 1-2 litre obi</span><span style="font-size: small;"><span style="font-size: small;">čne ili</span> mineralne vode. </span><br />
<span style="font-size: small;">2. Ostaviti u frižideru da se hladi. </span></div>
<div style="text-align: center;">
<span style="font-size: small;">3. Idealno piće za tople ljetne dane, može se ponjeti na plažu ili piknike.</span></div>
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<span style="font-size: small;"><b><br /></b></span></div>
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<span style="font-size: small;"><b><br /></b></span></div>
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<span style="font-size: small;"><b><br /></b></span></div>
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<span style="font-size: small;"><b>~~~~~~~~~~~ English version ~~~~~~~~~~~</b></span></div>
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<div style="text-align: center;">
<span style="font-size: large;"><i><b>Fresh ginger lemonade</b></i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizGHhZhH-31-d5HxFH_-PCC_QkbQckUyKNqhZNbXSqNS2Dg1BMFEgd5SJ-dYfvcbn3d6t81BI7GYoB_tWGF9Gm_Fd4VoiTdPXZ03H9cehxdvLthrIrB1lG6QDqZtQ_xBcAWc7Z1wXvxLT5/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizGHhZhH-31-d5HxFH_-PCC_QkbQckUyKNqhZNbXSqNS2Dg1BMFEgd5SJ-dYfvcbn3d6t81BI7GYoB_tWGF9Gm_Fd4VoiTdPXZ03H9cehxdvLthrIrB1lG6QDqZtQ_xBcAWc7Z1wXvxLT5/s400/2.jpg" width="266" /></a></div>
<span style="font-size: small;"><b><br /></b></span></div>
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<span class="" id="result_box" lang="en"><b><span class="hps">Ingredients</span><span class="">:</span></b><br /> <span class="hps">1</span> <span class="hps">fresh ginger</span> <span class="hps">root</span><br /> <span class="hps">3 lemons</span></span><br />
<span class="" id="result_box" lang="en"><span class="hps">2-3 limes </span></span><br /><span class="" id="result_box" lang="en"> <span class="hps">1</span> <span class="hps">grapefruit</span> <span class="hps atn">(</span>or <span class="hps">orange</span>)</span><br /><span class="" id="result_box" lang="en"> <span class="hps">2-3 sprigs of </span><span class="hps">mint</span></span><br /><span class="" id="result_box" lang="en"> <span class="hps">If desired,</span> <span class="hps">a spoonful of honey</span></span><br /><span class="" id="result_box" lang="en"> <span class="hps">If desired,</span> <span class="hps">mineral water instead of regular</span></span><br /><span class="" id="result_box" lang="en"><span class="hps"> </span></span></div>
<div style="text-align: center;">
<span class="" id="result_box" lang="en"><b><span class="hps">Preparation</span></b></span></div>
<div style="text-align: left;">
<div style="text-align: center;">
<span class="" id="result_box" lang="en"><b><span class="hps"></span></b><span class="hps">1. In</span> <span class="hps">a pot</span> <span class="hps">put</span> <span class="hps">2 cups</span> <span class="hps">of water</span> <span class="hps">to</span> <span class="hps">boil</span>. <span class="hps">Shred ginger</span> <span class="hps">root</span> <span class="hps">and</span> <span class="hps">when the water</span> <span class="hps">boils</span><span class="hps"></span><span class="hps"></span> <span class="hps">cook</span> it for <span class="hps">5-6</span> <span class="hps">minutes</span>. <span class="hps">Strain</span> <span class="hps">and</span> <span class="hps">leave</span> <span class="hps">to cool</span>. <span class="hps">Add</span> squeezed<span class="hps"> lemon</span> <span class="hps">and grapefruit</span>. <span class="hps">If desired,</span> <span class="hps">sweeten with honey</span>. <span class="hps">Pour the mixture into</span> <span class="hps">the bottle</span> <span class="hps">and</span> <span class="hps">pour</span> <span class="hps">1-2</span> <span class="hps">liters of</span> <span class="hps">plain</span> <span class="hps">or</span> <span class="hps">mineral water</span>. </span></div>
<div style="text-align: center;">
<span class="" id="result_box" lang="en"><span class="hps">2. Leave</span> <span class="hps">in the fridge</span> <span class="hps">to chill</span>.<br /> <span class="hps">3. Ideal</span> <span class="hps">drink</span> for <span class="hps">warm summer days</span>, you can <span class="hps">take it </span><span class="hps">on the</span> <span class="hps">beach</span> <span class="hps">or</span> <span class="hps">picnics</span>.</span></div>
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<span class="" id="result_box" lang="en">--</span><br />
<span class="" id="result_box" lang="en">ae! </span><a href="http://www.smilies.4-user.de/"><img border="0" src="http://www.smilies.4-user.de/include/Girls/smilie_girl_031.gif" /></a></div>
Jovanka Baštovankahttp://www.blogger.com/profile/10147435115809332325noreply@blogger.com6tag:blogger.com,1999:blog-2905234315605134633.post-83971060725390464472015-06-01T15:56:00.004-04:002015-06-01T15:56:56.554-04:00Pite | Filo pies<i>(scroll down for English)</i><br />
<span style="font-size: x-small;"><span style="font-family: inherit;"><br /></span></span>
<span style="font-size: x-small;"><span style="font-family: inherit;"><i>Malo priznanje: </i></span></span><br />
<span style="font-size: x-small;"><span style="font-family: inherit;"><i>Potpuno sam ispala iz svakodnevnog kolosijeka i zapostavila blog. Svašta se nešto dešavalo lokalno, prezujila sam doslovce preko Balkana i sad sam odmah ušla u predsezonsko ludilo na poslu. Ali više o tome svemu nekom drugom prilikom. Srećom imam kečeve u rukavu koji su uvijek spremni za objavu, čak i onda kad se ne bavim previše kuhinjom. </i></span></span><br />
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Moram nešto da vam priznam, ove pite sam prvi put napravila pred <strike>par mjeseci</strike> pola godine (toliko stoji ovo za objavu). Znam, reći ćete, ništa lakše, i ja se u potpunosti slažem! Sa ovim gotovim korama, ovo je čas posla gotovo! Nisam mogla doći k sebi. A ja sam uvijek smatrala da je to neki bauk i da za to treba biti tata-mata od zanata. Ala sam bila u zabludi. Kad sam shvatila u kakvoj sam bila zabludi u roku od tjedan dana sam isprobala sve moguće vrste, i slatke i slane. Naredala se i pita od jabuka i borovnica, i od brusnica sa šljivama, pa sa bundevom, i naravno nezaobilazne sa sirom i zelenišem. <i> </i><br />
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Ovo je jedan od onih odokativnih recepata. Gledala sam brdo recepata i čitala proces izrade, a onda sam zaključila da ti za ove pita baš i ne treba neka mjera i da možeš smućkati šta hoćeš i koliko hoćeš! Mogu vam samo reći da budevaru neću tako skoro raditi, jer su mi ruke otpale dok sam je izribala. Ako imate neku caku kako se to lakše radi, slobodno je podjelite samnom. <br />
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<b>Sastojci za sirnicu:</b><br />
Paket gotovih kora<br />
2 jaja<br />
2 šolje nekog sira, ja sam koristila neki ruski koji je nešto između svježeg i fete<br />
1 žlica vrhnje<br />
<br />
<i>Za zeljanicu</i><br />
neki zeleniš, ja sam koristila blitvu, ali može i špinat ili kelj, onako odokativno, jedan svežanj<br />
<br />
<i>Za budevaru:</i><br />
Ribana bundeva (oko 2 šolje)<br />
<br />
<i>Za pitu sa jabukama (ili bilo kojim drugim voćem):</i><br />
Jedno 7-8 izribanih jabuka<br />
<br />
<b>Priprema:</b><br />
1. Kore izvaditi iz zamrzivača, ali ne pre rano jer se počnu brzo sušiti (bar ove moje). U ključalu vodu staviti blitvu na 5 minuta da se smekša. U međuvremenu umutiti jaja pa dodati sir i vrhnje. Ako radite sirnicu, onda vam je ovo glavna smjesa za punjenje. Uzeti prvu koru te je pošpricati sa malo ulja i vode. Premazati je čitavu pa staviti preko nje drugu koru, ponoviti postupak. Ja sam zaključila da su 4 kore sasvim dovoljne. Smjesom od sira premazati trećinu kore pa zaviti. Prebaciti na pleh.<br />
2. Ako radite zeljanicu ili bundevaru, zeleniš ili ribanu bundevu pomiješati sa smjesom od sira. Ponoviti postupak sa korama.<br />
3. Ako radite slatku pitu, preko svake namazane kore posuti malo šećera pa ponoviti postupak sa korama.<br />
4. Kad su rolnice naslagane na pleh premazati ih smjesom od ulja i vode.<br />
5. Peći u rerni na 180 C jedno 25 minuta.<br />
6. Ako ne volite hrskave kore (kao ni ja) onda ih prekrijte čistom krpom čim ih izvadite iz rerne. Ako više volite hrskave onda ih nemojte pokrivati. Po želji slatke možete posuti šećerom u prahu. <br />
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<br />
<br />
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<div style="text-align: center;">
<span style="font-size: small;"><b>~~~~~~~~~~~ English ~~~~~~~~~~~</b></span></div>
<div style="text-align: center;">
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<div style="text-align: center;">
<i><b><span style="font-size: large;">Filo pies </span></b></i></div>
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<span class="" id="result_box" lang="en"><span title="Sastojci za sirnicu:
"><b>Ingredients for cheese pie:</b></span></span><span class="" lang="en"><span title="Sastojci za sirnicu:
"> </span></span><br />
<span class="" lang="en"><span title="Sastojci za sirnicu:
">Pack of filo dough</span><span title="Paket gotovih kora
"></span><span title="2 jaja
"> </span></span><br />
<span class="" lang="en"><span title="2 jaja
">2 eggs</span><span title="2 šolje nekog sira, ja sam koristila neki ruski koji je nešto između svježeg i fete
"> </span></span><br />
<span class="" lang="en"><span title="2 šolje nekog sira, ja sam koristila neki ruski koji je nešto između svježeg i fete
">2 cups a ricotta cheese (I used Russian type of cheese, a mixture between ricotta and feta</span><span title="1 žlica vrhnje
">)</span></span><br />
<span class="" lang="en"><span title="1 žlica vrhnje
">1 tablespoon sour cream</span><span title="Za zeljanicu
"><i> </i></span></span><br />
<br />
<span class="" lang="en"><span title="Za zeljanicu
"><i>For spinach pie:</i></span><span title="neki zeleniš, ja sam koristila blitvu, ali može i špinat ili kelj, onako odokativno, jedan svežanj
">A bundle of any type of greens, I used Swiss chard but spinach or kale can work as well</span><span title="Za budevaru:
"><i> </i></span></span><br />
<br />
<span class="" lang="en"><span title="Za budevaru:
"><i>For squash pie:</i></span><span title="Ribana bundeva (oko 2 šolje)
">About 2 cups of grated butternut squash </span></span><br />
<br />
<span class="" lang="en"><span title="Za pitu sa jabukama (ili bilo kojim drugim voćem):
"><i>For apple pie (or any other fruit):</i></span><span title="Jedno 7-8 izribanih jabuka
">7-8 peeled and grated apples</span></span><span class="" id="result_box" lang="en"><span title="Jedno 7-8 izribanih jabuka
"> and/or 2 cups of berries</span></span><br />
<span class="" id="result_box" lang="en"><span title="Jedno 7-8 izribanih jabuka
"></span></span><br />
<span class="" id="result_box" lang="en"><span title="Jedno 7-8 izribanih jabuka
"><br /></span><span title="Priprema:
"><b>Preparation:</b></span><span title="1. Kore izvaditi iz zamrzivača, ali ne pre rano jer se počnu brzo sušiti (bar ove moje)."> </span></span><br />
<span class="" id="result_box" lang="en"><span title="1. Kore izvaditi iz zamrzivača, ali ne pre rano jer se počnu brzo sušiti (bar ove moje).">1. Remove the filo dough from the fridge but not too early because they will quickly dry out (at least mine did). </span><span title="U ključalu vodu staviti blitvu na 5 minuta da se smekša."> </span></span></div>
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<span class="" id="result_box" lang="en"><span title="U ključalu vodu staviti blitvu na 5 minuta da se smekša.">2. In a boiling water, put the cut chard for 5 minutes to soften. </span><span title="U međuvremenu umutiti jaja pa dodati sir i vrhnje.">Meanwhile, whisk the eggs and add the cream and cheese. </span><span title="Ako radite sirnicu, onda ovom smjesom premažate kore.">If you're making the cheese pie this is going to be your filing. </span><span title="Uzeti prvu koru te je pošpricati sa malo ulja i vode."> </span></span></div>
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<span class="" id="result_box" lang="en"><span title="Uzeti prvu koru te je pošpricati sa malo ulja i vode.">3. Take the first filo sheet and spray it with a 1-2 teaspoons of oil and water mixture. </span><span title="Premazati je čitavu pa staviti preko nje drugu koru, ponoviti postupak.">Coat the whole sheet and put another sheet over it, repeat the procedure. </span><span title="Ja sam zaključila da su 4 kore sasvim dovoljne.">I think 4 filo sheets are quite sufficient. On the last sheet put the cheese filling</span><span title="Smjesom od sira premazati trećinu kore pa zaviti."> and wrap it up. </span><span title="Prebaciti na pleh.
">Transfer it on a baking sheet covered with baking paper.</span><span title="2. Ako radite zeljanicu ili bundevaru, zeleniš ili ribanu bundevu pomiješati sa smjesom od sira."> </span></span><br />
<span class="" id="result_box" lang="en"><span title="2. Ako radite zeljanicu ili bundevaru, zeleniš ili ribanu bundevu pomiješati sa smjesom od sira.">4. If you're making spinach or pumpkin pie, add the greens or pumpkin into the original cheese mixture. </span><span title="Ponoviti postupak sa korama.
">Repeat the process as in step 3. </span></span><br />
<span class="" id="result_box" lang="en"><span title="3. Ako radite slatku pitu, preko svake namazane kore posuti malo šećera pa ponoviti postupak sa korama.
">5. If you are making sweet pie, over each sheet of filo sprayed with oil+water sprinkle about 1-2 teaspoons of brown sugar and repeat the process with all of the sheets.</span></span><br />
<span class="" id="result_box" lang="en"><span title="4. Kad su rolnice naslagane na pleh premazati ih smjesom od ulja i vode.
">6. When your done, sprinkle the surface of the wraps with a mixture of oil and water.</span><span title="5. Peći u rerni na 180 C jedno 25 minuta.
"> </span></span><br />
<span class="" id="result_box" lang="en"><span title="5. Peći u rerni na 180 C jedno 25 minuta.
">7. Bake in an oven at 350F for about 25 minutes.</span></span><br />
<span class="" id="result_box" lang="en">8<span title="6. Ako ne volite hrskave kore (kao ni ja) onda ih prekrijte čistom krpom čim ih izvadite iz rerne.">. If you don't like crispy crust (like me), cover the pies with a clean cloth right after yo take it out from the oven. </span><span title="Ako više volite hrskave onda ih nemojte pokrivati.">If you prefer crispy then leave them uncovered. </span><span title="Po želji slatke možete posuti šećerom u prahu.">You can sprinkle the sweet ones with powdered sugar.</span></span></div>
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<b>ae!</b> <a href="http://www.smilies.4-user.de/"><img border="0" src="http://www.smilies.4-user.de/include/Girls/smilie_girl_031.gif" /></a>Jovanka Baštovankahttp://www.blogger.com/profile/10147435115809332325noreply@blogger.com1tag:blogger.com,1999:blog-2905234315605134633.post-36377806821702261862015-03-12T11:23:00.001-04:002015-03-12T11:28:16.013-04:00Cheesecake-brownie <i>(scroll down for English)</i><br />
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<span style="font-size: large;"><b><i>Cheesecake-brownie sa svježim brusnicama </i></b></span></div>
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Davno sam ovaj kolač radila, stoji u draftu i ceka.. Ne sjećam više po čijem receptu, ali znam da je u orginalu bilo jako puno secera pa sam ga ja smanjila..<br />
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<b>Sastojci za brownies:</b><br />
200 g 70% tamne čokolade (meni je najbolja Lindt ili Callebaut)<br />
3 žlice kokosovog ulja<br />
1/2 solje smeđeg šećera<br />
50 ml jogurta<br />
3 jaja<br />
1/3 šolje integralnog brašna<br />
1 šolja svježih brusnica<br />
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<b>Sastojci za cheesecak: </b><br />
200 g Philadelphia sira<br />
1/3 šolje smeđeg šećera<br />
1 jaje<br />
50 ml jogurta<br />
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<b>Priprema:</b><br />
1. Čokoladu otopiti na pari skupa sa šećerom i uljem. <br />
2. Umutiti jaja te dodati jogurt i brašno.<br />
3. Otopljenu čokoladu pomiješati sa smjesom brašna i mikserom sve dobro smiksati.<br />
4. Ubaciti pola šolje brusnica. <br />
5. Smjesu izliti u kalup ili pleh obložen pek papirom. <br />
6. Pećnicu zagrijati na 180 C.<br />
7. U posudi umutiti jaja sa secerom, potom dodati sir i jogurt, i na kraju ubaciti drugu polovicu brusnica.<br />
8. Preliti preko brownie smjese i peći 30-ak minuta. <br />
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<i><b>~~~~~~~~~~ English version ~~~~~~~~~~</b></i></div>
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<span style="font-size: large;"><i><b>Cheesecake-brownie with fresh cranberries</b></i></span></div>
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<span class="" id="result_box" lang="en"><b><span class="hps">Ingredients</span> <span class="hps">for the</span> <span class="hps">brownies</span>:</b><br /> <span class="hps">200</span> <span class="hps">g of</span> <span class="hps">70</span>% <span class="hps">dark chocolate</span> <span class="hps atn">(</span><span class="hps">best choice is either</span> <span class="hps">Lindt</span> <span class="hps">or</span> <span class="hps">Callebaut</span>)<br /> <span class="hps">3</span> <span class="hps">tablespoons</span> <span class="hps">of coconut oil</span><br /> <span class="hps">1/2 cup</span> <span class="hps">brown sugar</span><br /> <span class="hps">50</span> <span class="hps">ml of</span> <span class="hps">yogurt</span><br /> <span class="hps">3</span> <span class="hps">eggs</span><br /> <span class="hps">1/3 cup</span> <span class="hps">whole-wheat flour</span><br /> <span class="hps">1 cup</span> <span class="hps">fresh</span> <span class="hps">cranberries</span><br /><br /><b> <span class="hps">Ingredients</span> <span class="hps">for</span> <span class="hps">cheesecake</span>:</b><br /> <span class="hps">200</span> <span class="hps">g</span> <span class="hps">Philadelphia</span> <span class="hps">cheese</span><br /> <span class="hps">1/3</span> <span class="hps">cups of</span> <span class="hps">brown sugar</span><br /> <span class="hps">1</span> <span class="hps">egg</span><br /> <span class="hps">50</span> <span class="hps">ml of</span> <span class="hps">yogurt</span></span></div>
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<b><span class="" id="result_box" lang="en"><span class="hps"></span></span><span class="" id="result_box" lang="en"><span class="hps"></span></span></b><span class="" id="result_box" lang="en"><b><span class="hps">Preparation</span>:</b> </span></div>
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<span class="" id="result_box" lang="en">1. Melt the <span class="hps"></span><span class="hps">chocolate</span><span class="hps"></span><span class="hps"></span><span class="hps"></span><span class="hps"></span> <span class="hps">with sugar</span> <span class="hps">and</span> <span class="hps">oil</span>.<br /> <span class="hps">2. In a bowl </span><span class="hps">mix the eggs</span> <span class="hps">then</span> <span class="hps">add the</span> <span class="hps">yogurt</span> <span class="hps">and</span> <span class="hps">flour</span>.<br /> <span class="hps">3. Pour</span> <span class="hps">melted chocolate</span><span class="hps"></span> <span class="hps">in a mixture of</span> <span class="hps">flour</span> <span class="hps">and</span> <span class="hps">blend </span><span class="hps">all together</span><span class="hps"></span>.<br /> <span class="hps">4.</span> <span class="hps">Add</span> <span class="hps">half a cup of</span> <span class="hps">cranberries.</span><br /> <span class="hps">5.</span> <span class="hps">Pour the mixture</span> <span class="hps">into a mold</span> <span class="hps">or</span> <span class="hps">baking tray lined with</span> <span class="hps">baking paper</span>.<br /> <span class="hps">6. Preheat the</span> <span class="hps">oven</span> <span class="hps">to</span> <span class="hps">350 F</span><span class="hps">.</span><br /> <span class="hps">7. In</span> <span class="hps">bowl</span>, whisk <span class="hps">eggs</span> <span class="hps">with sugar</span>, <span class="hps">then</span> <span class="hps">add the</span> <span class="hps">cheese</span> <span class="hps">and</span> <span class="hps">yogurt</span>, <span class="hps">and finally</span> add <span class="hps">the</span> <span class="hps">second half of the</span> <span class="hps">cranberries. </span><br /> <span class="hps">8.</span> <span class="hps">Pour</span> <span class="hps">the cheese mixture over the</span> <span class="hps">brownie</span> <span class="hps">mixture</span> <span class="hps">and bake for</span> <span class="hps">30</span> <span class="hps">minutes</span><span class="">.</span></span></div>
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<b><span class="" id="result_box" lang="en"><span class="">--</span></span></b></div>
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<span class="" id="result_box" lang="en"><span class=""><b>ae!</b> </span></span><a href="http://www.smilies.4-user.de/"><img border="0" src="http://www.smilies.4-user.de/include/Girls/smilie_girl_031.gif" /></a></div>
Jovanka Baštovankahttp://www.blogger.com/profile/10147435115809332325noreply@blogger.com8tag:blogger.com,1999:blog-2905234315605134633.post-47646815875535126542015-02-27T12:24:00.003-05:002015-02-27T12:24:56.477-05:00Granola bars<i>(scroll down for English)</i><br />
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Znate ono kad se namjeračite da radite neki slatkiš, a onda shvatite da nemate pola sastojaka? E pa to se meni jučer desilo.. Kod Milice na blogu sam našla ove <b><a href="http://www.natanjiru.com/2015/02/cokoladne-energetske-plocice-sa-suvim-grozdjem-i-rogacem.html" target="_blank">pločice sa grožđicama i rogačem</a></b> i baš su mi se svidjele po sastavu. Kad sam krenula da prebirem po kradencima, shvatila sam da nemam pola sastojaka. Tako da je bilo dosta improvizacije. Ne znam koliko liči na orginali recept, ali ideja je tu! =)<br />
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<b>Sastojci:</b><br />
cca 200 g suhih šljiva<br />
3/4 šolje ovasnih pahuljica<br />
20 g lanenih sjemenki<br />
1 žlica mljevenih lanenih sjemenki<br />
3 žlice mljevenog rogača<br />
2 žličice sezamovih sjemenki<br />
1/2 šolje sjeckanih badema<br />
1/3 šolje kokosovih mrvica <br />
1 žlica meda<br />
1 žličica cimeta<br />
1 žličica kumina<br />
cca 10 ml vode<br />
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<b>Priprema:</b><br />
1. Staviti u lončić malo vode i skuhati šljive da omekšaju (ako su pretvrde). U procesoru ih samljeti pa dodati ostale sastojke.<br />
2. Ako vam je smjesa pregusta možete dodati malo vode. Od smjese možete raditi kuglice ili smjesu staviti u neki kalup obložen prozirnom folijom. Foliju preklopiti preko smjese i površinu malo poravnati (ja sam koristila dasku za sjeckanje) da bi ispala ravna. Ostaviti na par sati ili preko noći u frižideru. <br />
3. Kao što Milice reče, odličan su snack kad vam padne šećer!<br />
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<i> Možete ih rezati i na manje kockice.</i></div>
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<b>~~~~~~~~~~~~ English version ~~~~~~~~~~~~</b></div>
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<i><span style="font-size: large;"><b>Granola bars</b></span></i></div>
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<span class="" id="result_box" lang="en"><b><span class="hps">Ingredients</span><span>:</span></b><br /> <span class="hps">200</span> <span class="hps">g </span><span class="hps">dried plums</span><br /> <span class="hps">3/4</span> <span class="hps">cup</span> oat <span class="hps">flakes</span><br /> <span class="hps">20</span> <span class="hps">g</span> flax <span class="hps">seeds</span><br /> <span class="hps">1</span> <span class="hps">tablespoon of</span> <span class="hps">ground flax seeds</span><br /> <span class="hps">3</span> <span class="hps">tablespoons of ground</span> <span class="hps">carob</span><br /> <span class="hps">2 tsp</span> <span class="hps">sesame seeds</span><br /> <span class="hps">1/2 cup</span> <span class="hps">chopped almonds</span><br /> <span class="hps">1/3 cup</span> <span class="hps">coconut</span> <span class="hps">crumbs</span><br /> <span class="hps">1</span> <span class="hps">tablespoon honey</span><br /> <span class="hps">1 teaspoon</span> <span class="hps">cinnamon</span><br /> <span class="hps">1 teaspoon</span> <span class="hps">cumin</span><br /> <span class="hps">approximately</span> <span class="hps">10</span> <span class="hps">ml of</span> <span class="hps">water</span></span><br />
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<b><span class="" id="result_box" lang="en"><span class="hps"></span></span></b><span class="" id="result_box" lang="en"><b><span class="hps">Preparation</span><span>:</span></b><br /> <span class="hps">1. Place the</span> <span class="hps">pot</span> on medium heat and put <span class="hps">in</span> <span class="hps">a little water.</span> <span class="hps">C</span><span class="hps">ook</span> <span class="hps">plums to soften</span><span class="hps"></span><span>.</span> <span class="hps">Grind them in a food processor and then add the rest of the ingredients. </span><span></span><br /> <span class="hps">2. If</span> <span class="hps">your</span> <span class="hps">mixture seems</span> <span class="hps">too thick</span> <span class="hps">you can add</span> <span class="hps">a little water</span><span>.</span> <span class="hps">From</span> <span class="hps">the mixture</span> <span class="hps">can make balls</span><span class="hps"></span> <span class="hps">or</span> <span class="hps">place the mixture</span> <span class="hps">in</span> <span class="hps">a</span> <span class="hps">mold</span> <span class="hps">lined with</span> <span class="hps">a plastic wrap</span><span>.</span> Fold the <span class="hps">wrap</span><span class="hps"> over the</span> <span class="hps">mixture</span> <span class="hps">and</span> <span class="hps">flatten</span> <span class="hps">the surface</span> <span class="hps">a bit</span> <span class="hps atn">(</span><span>I used</span> <span class="hps">a chopping board</span><span>)</span> <span class="hps">to form a flat surface.</span><span class="hps"></span><span class="hps"></span><span></span> <span class="hps">Leave</span> <span class="hps">for a few hours</span> <span class="hps">or</span> <span class="hps">overnight</span> <span class="hps">in the fridge</span><span class="">.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdtW0H9Z6ixS49un37NQwbCwZhS1jZMFlYrueWApxyAMoPzdfU0O0aLM-mQWUVQZ_MHurlfknyF-45xkCxAlCTKEcuQzQ_7dZ4o6OeQOqEgArvRgszg6czLdNZLWYI2JGAaIEKGVOeSi_d/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdtW0H9Z6ixS49un37NQwbCwZhS1jZMFlYrueWApxyAMoPzdfU0O0aLM-mQWUVQZ_MHurlfknyF-45xkCxAlCTKEcuQzQ_7dZ4o6OeQOqEgArvRgszg6czLdNZLWYI2JGAaIEKGVOeSi_d/s1600/3.jpg" height="213" width="320" /></a></div>
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<i>You can cut them in a bite size shape.</i></div>
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<span class="" id="result_box" lang="en"><span class=""><b>ae!</b> </span></span><a href="http://www.smilies.4-user.de/"><img border="0" src="http://www.smilies.4-user.de/include/Girls/smilie_girl_031.gif" /></a>Jovanka Baštovankahttp://www.blogger.com/profile/10147435115809332325noreply@blogger.com3tag:blogger.com,1999:blog-2905234315605134633.post-61737394136460429502015-02-16T18:21:00.003-05:002015-03-05T10:27:07.378-05:00Kiflice sa sirom | Cheese rolls<i>(scroll down for English)</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirQI4H123WYY1HJTqlTvujkckD4BHnBcJSkQR9mV74gcvkRbsLv53FY0huEVMVkqPPOd73V7IRvlZ1vPfH3vd97kB3u9ZBaQ35uAf-r9qWQpBS3XhvFGlZgOxlO-GvTRS9A7Za-JeoiwfE/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirQI4H123WYY1HJTqlTvujkckD4BHnBcJSkQR9mV74gcvkRbsLv53FY0huEVMVkqPPOd73V7IRvlZ1vPfH3vd97kB3u9ZBaQ35uAf-r9qWQpBS3XhvFGlZgOxlO-GvTRS9A7Za-JeoiwfE/s1600/1.jpg" height="400" width="266" /></a></div>
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Napokon novi recept. I napokon slaniš!</div>
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Po receptu ide feta sir, ja ga nisam imala pa sam koristila neki ruski koji je nešto između svježeg i fete i mogu vam reći da je baš dobar za ovakve kiflice..<br />
<span style="font-size: small;">Što bi Šoić rekao "eve kiflice sa sir".. </span></div>
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<b>Sastojci:</b><br />
1 paketić suhog kvasca<br />
2 žličice smeđeg šećera <br />
400 g pirovog brašna<br />
100 ml maslinovog ulja<br />
250 ml mlijeka ili vode <br />
prstohvat morske soli<br />
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<i>Punjenje:</i><br />
125 g feta sira<br />
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<i>Za premaz:</i><br />
1 jaje<br />
Sezamove sjemenke, lan, kim..<br />
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<b>Priprema:</b><br />
1. Zagrijati rernu na 180 C. U malu zdjelicu pomiješati kvasac, šećer i 100 ml tople vode ili toplog mlijeka. Pustiti na toplom (najbolje na rernu) da se kvasac aktivira (oko 15ak minuta). <br />
2. U međuvremenu prosijati brašno pa dodati ulje, ostatak vode ili mlijeka i aktivirani kvasac.<br />
3. Zamjesiti tijesto. Odmah razvući na debljinu od 5 milimetara pa isjeći ili na kvadratiće ili na trokute. U svaki kvadratić/trokutić staviti malo sira (mada može i biti bilo koji drugi slatki ili slani nadjev). Zarolati da nadjev ne ispadne i redati na pleh. Premazati umućenim jajetom i posuti sezamovim sjemenkama (ili nekim drugim).<br />
4. Ostaviti ih na rerni da se nadignu.<br />
5. Peći 20ak minuta.<br />
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<b>~~~~~~~~~~ English version ~~~~~~~~~~~</b></div>
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<b><i><span style="font-size: large;">Cheese rolls</span></i></b></div>
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<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiIxYdv7fCyp3JuHtoINN5AlK8i6h5g2Pjdt1c0CoC7-kGcRaaqxJP146KjSUQgabIWkjr153PmCiym-MIUu4bGGD3cCnVTovyx5mnKiPcJglkpgkfhkPM0NIuKyexZw_8XLqPs8-BVnXb/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiIxYdv7fCyp3JuHtoINN5AlK8i6h5g2Pjdt1c0CoC7-kGcRaaqxJP146KjSUQgabIWkjr153PmCiym-MIUu4bGGD3cCnVTovyx5mnKiPcJglkpgkfhkPM0NIuKyexZw_8XLqPs8-BVnXb/s1600/2.jpg" height="400" width="266" /></a></b></div>
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<span class="" id="result_box" lang="en"><b><span class="hps">Ingredients</span>:</b><br /> <span class="hps">1 package</span> <span class="hps">dry yeast</span><br /> <span class="hps">2 teaspoons</span> <span class="hps">brown sugar</span><br /> <span class="hps">400</span> <span class="hps">g</span> spelt <span class="hps">flour</span> <br /> <span class="hps">100</span> <span class="hps">ml</span> <span class="hps">olive oil</span><br /> <span class="hps">250</span> <span class="hps">ml of</span> <span class="hps">milk</span> <span class="hps">or</span> <span class="hps">water</span><br /> <span class="hps">a pinch of</span> <span class="hps">sea salt</span><br /><br /><i> <span class="hps">Filling</span>:</i><br /> <span class="hps">125</span> <span class="hps">g</span> <span class="hps">feta cheese</span><br /><br /><i> <span class="hps"></span><span class="hps">Coating</span>:</i><br /> <span class="hps">1</span> <span class="hps">egg</span><br /> <span class="hps">Sesame seeds</span>, <span class="hps">flax</span>, poppy<span class="hps">..</span><br /><br /><br /><b> <span class="hps">Preparation</span>:</b><br /> <span class="hps">1.</span> Pre<span class="hps">heat the</span> <span class="hps">oven to 180</span> <span class="hps">C. In</span> <span class="hps">a small</span> <span class="hps">bowl</span> <span class="hps">mix the</span> <span class="hps">yeast, sugar</span> <span class="hps">and</span> <span class="hps">100</span> <span class="hps">ml of warm water</span> <span class="hps">or</span> <span class="hps">warm milk</span>. <span class="hps">Let</span> <span class="hps">it sit in a warm place</span> <span class="hps atn">(</span>the best <span class="hps">on</span> <span class="hps">the oven</span>) <span class="hps">for the</span> <span class="hps">yeast</span> <span class="hps">to activate</span> <span class="hps">(about</span> <span class="hps">15 minutes</span>).<span class="hps"> </span></span><br />
<span class="" id="result_box" lang="en"><span class="hps">2. In</span> <span class="hps">the meantime,</span> <span class="hps">sift the flour</span> <span class="hps">and add</span> <span class="hps">oil</span> and <span class="hps">the remaining of water</span> <span class="hps">or</span> <span class="hps">milk</span> <span class="hps">and</span> <span class="hps">activated</span> <span class="hps">yeast</span>.<br /> <span class="hps">3.</span> <span class="hps">Knead the</span> <span class="hps">dough</span>. Roll it out<span class="hps"></span> <span class="hps">to a 5 millimeter thickness </span><span class="hps"></span> <span class="hps">and</span> <span class="hps">cut</span> <span class="hps">into squares</span> <span class="hps">or</span> <span class="hps">triangles</span><span class="hps"></span>. <span class="hps">In</span> <span class="hps">each square</span><span class="atn"> or </span>triangle <span class="hps">put</span> <span class="hps">some cheese</span> <span class="hps atn">(you can use the dough for</span><span class="hps"></span> <span class="hps">sweet</span> <span class="hps">or</span> <span class="hps">savory</span> <span class="hps">filling</span>). Roll it so <span class="hps">that</span> <span class="hps">the stuffing</span> <span class="hps">can't drop</span> out <span class="hps">and</span> <span class="hps">line them </span><span class="hps">on the</span> <span class="hps">baking sheet</span>. <span class="hps">Brush with egg wash</span> <span class="hps">and</span> <span class="hps">sprinkle with</span> <span class="hps">sesame</span> <span class="hps">seeds</span> <span class="hps atn">(</span>or <span class="hps">some other</span>).<br /> <span class="hps">4. Leave </span><span class="hps">for 15 minutes on</span> <span class="hps">the oven</span> <span class="hps">for them to rise</span><span class="hps"></span>.<br /> <span class="hps">5.</span> <span class="hps">Bake</span> <span class="hps">for 20 minutes</span><span class="">.</span></span><br />
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<b><span class="" id="result_box" lang="en"><span class="">--</span></span></b><br />
<span class="" id="result_box" lang="en"><span class=""><b>ae! </b> </span></span><a href="http://www.smilies.4-user.de/"><img border="0" src="http://www.smilies.4-user.de/include/Girls/smilie_girl_031.gif" /></a>Jovanka Baštovankahttp://www.blogger.com/profile/10147435115809332325noreply@blogger.com6tag:blogger.com,1999:blog-2905234315605134633.post-10056065191119590132015-02-03T22:43:00.002-05:002015-04-06T16:02:31.306-04:00Farm Aid iliti šta smo radili u Sjevernoj Karolini <br />
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Napokon je došao red da objavim i ovaj post, koji čeka od septembra, sad već prošle godine! Još malo pa će početi pripreme za ovogodišnji koncert, jubilarni trideseti, a da ja još nisam ni ovaj objavila.. O tome gdje ćemo ići u septembu ove godine još vam ne smijem reći, jer nije službeno objavljeno, ali uskoro više i o tome.. Stay tuned! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj22uno87XcW4o-yZsSurHlDMq7P2EH_cj5GJtjB1oL7pVmJjxawDmmUI-MVb_i5YZHbe7Qx751jfvz6-4r9Oj7DNvSNoqS1ZVX-gGZgQn8QAXK0_U7D0BGWpC-8AzfBe1rbJs0PBefpoM1/s1600/FarmAid_concertlineup_v2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj22uno87XcW4o-yZsSurHlDMq7P2EH_cj5GJtjB1oL7pVmJjxawDmmUI-MVb_i5YZHbe7Qx751jfvz6-4r9Oj7DNvSNoqS1ZVX-gGZgQn8QAXK0_U7D0BGWpC-8AzfBe1rbJs0PBefpoM1/s1600/FarmAid_concertlineup_v2.jpg" height="238" width="400" /></a></div>
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<span class="" id="result_box" lang="hr"><span class="hps">Da li vam
je bitnije da jedete organsku ili lokalno uzgojenu sezonsku hranu? U posljednjih
nekoliko godina, radeći i susrećući se sa raznim farmerima, došla sam do
zaključka da mi je bitnije da je hrana koju jedem sezonska, a to obično podrazumjeva i da je lokalno uzgojena. Naravno, bitno mi je i da nije prskana. Ali u Sjevernoj Americi se tu već stvari malo kompliciraju. U SAD-u da bi farmeri mogli reći da imaju organske proizvode čak i onda kad prakticiraju organski način uzgoja, moraju imati organski sertifikat koji odobrava poljoprivredni odjel američke vlade (USDA). Proces dobivanja sertifikata košta dosta novaca i zahtjeva puno
vremena, papirologije i živaca. Sve ono što si male obiteljske farme ne mogu priuštiti. </span><span class="hps">Danas</span> sve više i <span class="hps">više ljudi u zapadnom svijetu </span>želi
znati odakle zapravo potiče njihova hrana, tko je uzgaja i na koji način. Mislim da svi više manje znamo da se
današnje moderno društvo suviše distanciralo od prirode i
zaboravilo (ili nikad nisu ni imali doticaj) koliko je bitno biti u bliskom doticaju sa prirodom koja
ih okružuje. Danas se djeca (a i odrasli) moraju učiti banalnim osnovama
kao npr. da voće i povrće raste u prirodi, a ne u supermarketu
(nažalost, ovo nije urbani miti i na vlastite uši sam čula da je neko ovo izjavio), a da ne pičam o tome kako ljudi pojma nemaju koliko farmeri ulažu truda da bi njihovi proizvodi bili kvalitetni i zadovoljavajući. </span><br />
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<span style="font-family: inherit;"><span class="" id="result_box" lang="hr" style="font-size: small;"><span class="hps">Što je</span> <a href="http://www.farmaid.org/site/c.qlI5IhNVJsE/b.2723609/k.C8F1/About_Us.htm" target="_blank"><b><span class="hps">Farm Aid</span></b></a>? Ukratko, t<span class="hps">o je</span> <span class="hps">koncert</span> koji se <span class="hps">održava svake godine</span> <span class="hps">u drugom gradu</span> <span class="hps">kako bi se skupio novac</span> <span class="hps">za farmere </span><span class="hps">u Sjedinjenim Američkim</span> <span class="hps">Državama</span><span class="">.</span><span class=""> Prvi</span> <span class="hps">koncert su</span> <span class="hps">davne 1985.</span> organizirali <span class="hps">Willie</span> <span class="hps">Nelson</span>, <span class="hps">Neil</span> <span class="hps">Young</span>, <span class="hps">John</span> <span class="hps">Mellencamp i druge rock zvijezde, ekipa koja je i danas vrlo aktivna u organizaciji ovog godišnjeg skupa</span>. <span class="hps">Danas</span> je <span class="hps">Farm Aid</span> <span class="hps">organizacija koja</span> se bavi<span class="hps"> očuvanjem porodičnih farmi i edukacijom pokušavaju istaći važnost lokalne poljoprivrede.</span> </span></span></div>
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<span class="" id="result_box" lang="hr"><span class="hps"> </span></span><span class="" id="result_box" lang="hr"><span class="hps"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMi407tFlZH53ikUAHSBLgGQ2uLR7VdrPKyegdoZ_WeQ7VzJU2Nm3OYLYjbsrFSKMVXmoghh6wEcpmPYG4e-_2-GwqSjbZxUqdVq0bu70S133NbavNX2JBIVRP2Hx-2w6Ql9VFhu8bJBtt/s1600/2.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMi407tFlZH53ikUAHSBLgGQ2uLR7VdrPKyegdoZ_WeQ7VzJU2Nm3OYLYjbsrFSKMVXmoghh6wEcpmPYG4e-_2-GwqSjbZxUqdVq0bu70S133NbavNX2JBIVRP2Hx-2w6Ql9VFhu8bJBtt/s1600/2.png" height="400" width="400" /></a></span></span></div>
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<span class="" id="result_box" lang="hr"><span class="hps">Jedna od misija Farm Aid-a je ne samo da podrži farmere već i da širokoj masi probudi zaboravljenu, ili nikad naučenu, svijest o važnosti lokalne proizvodnje. Mislim da ljudi nisu svijesni koliko rada i truda farmeri ulažu u svoje farme. Ali da bi se održali farmeri mora se također povećati i broj ljudi koji kupuje te proizvode, moraju se otvoriti nova lokalna i regionalna tržišta, ojačati ona postojeća i dati priliku ljudima da se uvjere da ono što kupuju zaista vrijedi svakog dinara. </span></span><br />
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<span class="" id="result_box" lang="hr"><span class="hps"> </span></span><span class="" id="result_box" lang="hr"><span class="hps"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMi407tFlZH53ikUAHSBLgGQ2uLR7VdrPKyegdoZ_WeQ7VzJU2Nm3OYLYjbsrFSKMVXmoghh6wEcpmPYG4e-_2-GwqSjbZxUqdVq0bu70S133NbavNX2JBIVRP2Hx-2w6Ql9VFhu8bJBtt/s1600/2.png" style="margin-left: 1em; margin-right: 1em;"></a></span><span class="hps"></span> </span></div>
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<b><i><span class="" id="result_box" lang="hr" style="font-size: large;">Šta smo radili u Sjevernoj Karolini?</span><span class="" id="result_box" lang="hr" style="font-size: large;"> </span></i></b></div>
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<span class="" id="result_box" lang="hr">O tome šta je Youthmarket, program koji vodim, možete počitati <b><a href="http://jovankebashtovankekutlacha.blogspot.com/2014/05/helbeh-i-baj-baj-bastice-helou-pijace.html" target="_blank">ovdje</a></b>. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyT8s6WgaXZcGCPFWbtJNyHzk2Kr-W5ucpBURVgO7YZCeC33AvHkqysAMvXPz3Dcz575b1R2pxF9bJ8ZeCx6lYd4lmI_RpEKqw5Wo6-30eY51utbO_iT8ib6fF9CAJYRAFpwLvYBRjv895/s1600/1.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyT8s6WgaXZcGCPFWbtJNyHzk2Kr-W5ucpBURVgO7YZCeC33AvHkqysAMvXPz3Dcz575b1R2pxF9bJ8ZeCx6lYd4lmI_RpEKqw5Wo6-30eY51utbO_iT8ib6fF9CAJYRAFpwLvYBRjv895/s1600/1.png" height="147" width="400" /></a></div>
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<span class="" id="result_box" lang="hr">Ove godine godišnji koncert Farm Aid-a se održao u Raleigh-u, glavnom gradu Sjeverne Karoline. Nažalost, nismo imali puno slobodnog vremena za ragledavanje. Stigli smo u četvrtak popodne i nakon 10 sati vožnje u autu nije nam baš bilo do nekih dugačkih šetnji. Ali ono što smo uspjeli vidjeti u to jedno slobodno popodne nam se svima jako svidjelo. U zraku se naprosto osjeti južnjačka atmosfera. Ljudi su veoma ljubazni i gostoprimljivi, što se recimo ne može reći za sjeverne države. A onaj njihov južnjački naglasak im daje neki poseban šmek. Sjeverna Karolina je poznata po svojim sosevima za roštilj (barbecue sauces), na obali su poznati morski plodovi, ali ono što je nas najviše oduševilo je njihovo</span><span class="" id="result_box" lang="hr"><span class="" id="result_box" lang="hr"> grožđe!</span> Da, grožđe! Najbolje grožđe koje sam ikada probala! Muscadine i Scuppernongs. Grozdovi su im veliki kao oni veliki klikeri (špigule, špekule) koje smo mi u primoru zvali džombe ili porculanke. Zreli grozdovi im mogu biti bronzani ili tamno ljubičasti. Nisam nikad vidjela da neko grožđe ima tako debelu kožu, a jede se na način da se isisa sredina i pregrizu špice koje su bogate nutrientima. Koža je također puna vitamina i minerala, ali je većina ljudi ne jede jer je predebela i žvačeš je do preksutra. Scuppernong grožđe je podvrsta muscadina, zelenkasta ili bronzane boje, i jedno je od glavnih obilježja Sjeverne Karoline. </span><br />
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<span class="" id="result_box" lang="hr">Na jugu imaju izreku all scuppernongs are muscadines but not all muscadines are scuppernongs. </span><br />
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<b><i><span style="font-size: large;">Šta smo vidjeli i saznali na plantažama duhana </span></i></b></div>
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Dugo vremena je Sjeverna Karolina bila vodeći proizvođač pamuka i duhana. I mali i veliki farmeri su bili uspješni je je potražnja duhana bila sve veća krajem 18 stoljeća. Zbog sve veće propagande žvakanje duhana je zamjenilo pušenje cigara i cigareta, koje su ujedno i sve više počele bivati modnim detaljem. Krajem 19. stoljeća u Sjevernoj Karolini se proizvodilo oko 2 miliona ručno urolanih cigareta godišnje! Za vrijeme velike depresije vlada je uvela ograničenja koliko duhana svaka farma može proizvesti što je uveliko uticalo na profit duhanskih proizvođača. Nakon II. svjetskog rata broj farmi je u Sjevernoj Karolini počeo
drastično opadati. Sa preko 300,000 pred 50-ak godina broj je opao na
svega 60,000 a samo je u posljednjih 20-ak godina zatvoreno više od
pola. Istu, ako ne i goru sudbinu zadesilo je i proizvođače duhana. Broj pušača je sve više opadao što zbog toga što je zdravstvo ukazalo na štetnost duhana, a što zbog sve većih zabrana pušenja na javnim mjestima. Danas se jako mali broj farmera bavi proizvodnjom duhana, a pretpostavke su da će se kroz par godina ugasiti i posljednjih nekoliko proizvođača duhana. </div>
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<i><span style="font-size: large;"><b>Na dan koncerta</b></span></i></div>
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Dan koncerta je započeo rano ujutro. Nakon doručka odvezli smo se u amfiteatar gdje se koncert održavao. Vani je neprestano padala ona dosadna kiša, ono kad nit' pada nit' ne pada, a kišobran ti je apsolutno besmisleno držati otvoren. A vlaga je valjda bila 100% da smo i bez kiše bili potpuno mokri. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQHrPnaH23CaBKuoAllizN9RWkUrzk9LrMctoOWwTMU5nEtHtPff1D2sK63bnomNuEqCyaZBLICb-tP-o_6i4z5WZ2mPi-BjKbNKYn4taATi3dhBQTA2p35o5rqwyn1R4mfYWLSsH3S-uY/s1600/15.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQHrPnaH23CaBKuoAllizN9RWkUrzk9LrMctoOWwTMU5nEtHtPff1D2sK63bnomNuEqCyaZBLICb-tP-o_6i4z5WZ2mPi-BjKbNKYn4taATi3dhBQTA2p35o5rqwyn1R4mfYWLSsH3S-uY/s1600/15.png" height="400" width="400" /></a></div>
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<i> Počeli smo sa pripremama.. naš nov novact šator nije ostao ne primjećen.. sa sobom sam povela ekipu iz njujorka, dvoje tinejdžera i tri menadžera.. imali smo i sedmočlanu ekipu iz Sjeverne Karoline..</i><br />
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<i>Za Homegrown kažu da je mlađa sestra Farm Aida, nastao je iz potrebe da se ljude ponovo približi prirodi i poljoprivredi. Na <b><a href="http://homegrown.org/">homegrown.org</a></b> web sajtu ljudi izmjenjuju iskustva o razno raznim domaćim izradama stvari.. na dan koncerta tu su uz razna predavanja bile i radionice zdrave hrane u kojima se aktivno sudjelovalo (čitaj pravio se pekmez i zimnica).</i><br />
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<i>imali smo i propusnicu za bek stejdž iliti gledali smo koncert iz perspektive pjevača! </i><br />
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<i>Svi koji su probali ovaj kikirikij rekli su da je to najbolji kikirikij koji su ikad probali.. a donjeli smo kuci jedno 10 kila! </i><br />
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<i><span class="" id="result_box" lang="hr">Scuppernong </span>grožđe</i><br />
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<i><b><span style="font-size: large;"> Raleigh State Farmers Market </span></b></i></div>
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<span style="font-family: inherit;"><span style="font-size: small;">Od svih ponuda za razgledavanje mi smo izabrali pijacu glavnog grada, jer smo toliko toga čuli o njoj da smo se prosto sami morali uvjeriti da li su sve te priče o njoj točne! Posjetili smo glavnu pijacu grada koja se prostire u otvorenom (ali natkrivenom) i zatvorenom dijelu. Vanjski se dio prostire na skoro 3,000 m2, a zatvoreni na skoro 2,000 m2<i><b>. </b></i>Prodaja se odvija i na malo i na veliko, a ponuda je da ti pamet stane. Mogu se naći proizvodi iz svih dijelova države, od mesnih i mliječnih proizvoda, cvijeća i sjemenja do svježeg sezonskog voća i povrća. Od toga su najzatupljenije jabuke, paradajz, breskve, koje smo mi prodavali na koncertu, te lubenice i dinje. Sama ponuda nije toliko značajna koliko njihova organizacija i sređenost. Svaka je stvar na svom mjestu. Nismo mogli da vjerujemo koliko je sve čisto, ni dlaku na podu ne možeš naći. A najviše nas je zapanjila činjenica da se vanjski dio pijace uopće ne zaključava! Farmeri tezge sa sve proizvodima na tezgama samo prekriju najlonom ili nekom velikom plahtom i odu. Aj rec'te! Mi smo se samo skeptično pogledavali u fazonu "aham, znaš kad bi to u Njujorku moglo proći". Kod nas na sjeveru bi te pokrali dok si se okrenuo. Farmeri, kad su čuli odakle smo i zašto smo tamo, su srčano podržali našu misiju. Probali smo i pazarili lokalni med, kod pekara Njemca smo prigrizli štrudlu od jabuka, degustirali smo vino i sladoled od, pogađate, famoznog grožđa i otišli puni utisaka i nade da će i Njujork jednog lijepog dana ili možda i prije imati nešto slično.</span></span></div>
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<i>Sezona breskvi se već pomalo bližila kraju.. </i></div>
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<i>Jabuke, svih vrsta da ti mozak stane.. Mekintoš, empire, golden delicious, paula red, honey crisp, cortland, mutsu, cameo, fuji.. i moj favorit - jonagold..</i></div>
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<i>Green peanuts iliti kuhani sirovi kikirikij im je jedan od glavnih specijaliteta. </i></div>
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<i>Meni se u početku nije svidjelo, ali u principu je kao da jedeš kuhani grah! </i></div>
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<i><b><span style="font-size: large;">O farmerima </span></b></i></div>
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Pripreme za ovaj koncert su trajale još od proljeća. Svake godine Youthmarket nabavlja voće i povće od lokalnih i regionalnih proizvođača, pa smo tako i ove godine surađivali sa 6 farmi sa kojih smo nabavili jabuke, breskve, cherry paradajz, kikirikij, pikans, sokove od grožđa i naravno samo grožđe! </div>
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U augustu je ekipa Farm Aid izbacila kratke video klipove o problemima sa kojima se susreću današnji farmeri. Dorothy i Filip Barker su jedni od posljednjih crnačkih porodica farmera u Sjevernoj Karolini. Njihovi unuci su bili dio ekipe Youthmarketa na koncertu. Ako vas ne mrzi pogledajte ovaj video klip u kojem objašnjavaju šta je uticalo na smanjenje broja crnačkih farmera. </div>
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<i><b>Dorathy & Phillip Barker</b></i></div>
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<i><b>Vollmer farm</b></i></div>
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<i><b>Kay Doby & Craig Watss</b></i></div>
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A evo šta je rekla njujorška ekipa tinejdžera i menadžera koji su išli samnom.. </div>
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izvin'te, al' nema prevoda.. </div>
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<i><b><span style="font-family: inherit;"><span style="font-size: small;">Phylisha</span></span></b></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPlILP51SDstDwgIsvzETTNCpo-SveWqv-2PVyFZYa-7xX0-l5Tq28uivs9tNJnUu5caXVxfvF6Yqg5ThAl0wTP_h2wWTjDXODHZidPqtOvtC0-RDQiTJOEOHcf1M7Bx4jHRhsLZ7RN27T/s1600/HOMEGROWNyoungandgreenyouthmarketphylisha.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPlILP51SDstDwgIsvzETTNCpo-SveWqv-2PVyFZYa-7xX0-l5Tq28uivs9tNJnUu5caXVxfvF6Yqg5ThAl0wTP_h2wWTjDXODHZidPqtOvtC0-RDQiTJOEOHcf1M7Bx4jHRhsLZ7RN27T/s1600/HOMEGROWNyoungandgreenyouthmarketphylisha.jpg" /></a></div>
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<i><b><span style="font-family: inherit;"><span style="font-size: small;"><span style="font-family: inherit;"> </span></span></span></b></i></div>
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<span style="font-size: small;"><span style="font-family: inherit;">I have to say that my Farm Aid experience was better than I thought it would be. At first I was
really nervous because I've never been out of states and done anything
like this before. I wasn't really sure what I was getting myself into.
But I can honestly say that being in North Carolina and apart of Farm Aid was the best fun I've had in a long time. I met lots of amazing
people. I learned more about farms and how much hard work these great
farmers put into their work. Farm Aid was such a great experience and
opportunity. If I can do it all over again, I would. :)</span></span></div>
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<span style="font-family: inherit;"><span style="font-size: small;"><i><b>Danny</b></i></span></span></div>
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<![endif]--><span style="font-size: small;"><span style="font-family: inherit;">North
Carolina… My trip there was unique! There are many reasons to say this; it was my first time going there; also, it was exciting to
participate in such a big event, it turned out to be the best experience ever. The kids in NC are encouraged to remain healthy from their early age and were taught at early ages how to farm. Also, one thing that
really caught my attention was the way the kids that helped us at the event were
well-prepared and have knowledge on things that
were presented in the event. I also learned many things about different products
that were offered in the event, especially in the Raleigh State Farmer’s Market. I love grapes,
they are my favorite fruit; the two most captive types of grapes in North
Carolina are Muscadine and Scuppernong (however Muscadine was my favorite one).
I enjoyed the whole trip to North Carolina; it will be an unforgettable
experience.</span></span></div>
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<span style="font-family: inherit;"><span style="font-size: small;"><i><b>Sam<span style="font-family: inherit;"> (<span style="font-family: inherit;">Youthmarket manager)</span></span></b></i></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPkIunBdnh5h8ggC1DoF5qUqHf8kYk-LfiW0LOk1sB1E_25RWjRW4ZnLjYpjqi0REVj8Ql_NWeCBp6JQyaiSDad6M045e5elyV92zmQHUJ4WsqG9wMlWD1wYYlQDKWm8i07K8SATPCmYil/s1600/sam.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPkIunBdnh5h8ggC1DoF5qUqHf8kYk-LfiW0LOk1sB1E_25RWjRW4ZnLjYpjqi0REVj8Ql_NWeCBp6JQyaiSDad6M045e5elyV92zmQHUJ4WsqG9wMlWD1wYYlQDKWm8i07K8SATPCmYil/s1600/sam.jpg" height="200" width="196" /></a></div>
<span style="font-size: small;"><span style="font-family: inherit;"><i><b> </b></i>
</span></span></div>
<div style="text-align: center;">
<span style="font-size: small;"><span style="font-family: inherit;">This year has been particularly special because I went to the Farm Aid concert in Raleigh,
North Carolina. Willie Nelson, the famous singer, appreciates small
farmers and created the annual farm aid benefit concert
to provide funding and assistance for small farmers. It was very important for us
to be there because we had the opportunity to spread the Youthmarket
mission to folks from North Carolina. The attendees at
some concerts and festivals which i've been to seem to disregard the
problems of world, but in Raleigh it was great to
see how thousands of people can enjoy music united for a cause. I also
learned about the special way that NC operates its markets
and enjoyed the time we spent visiting the permanent state run farmer's
market in Raleigh. </span></span></div>
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<span style="font-size: x-small;"><span style="font-size: 10pt;"><span style="font-family: inherit;"><span style="font-size: small;"><i><b>Claire (Greenmarket manager)</b></i></span></span></span></span><br />
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<span style="font-family: inherit;"><span style="font-size: small;">My hometown of Raleigh, North Carolina played host to Farm Aid this
year. North Carolina has a particularly interesting agricultural
landscape; much of central and eastern North Carolina
is dominated by large-scale hog and poultry farms while the mountains
and some of the Piedmont are home to newer, smaller-scale "boutique"
farming operations. After working in New
York for the past few months at Greenmarket, heading back to North
Carolina was bittersweet. While I was proud of our
state's strong farmers market infrastructure and vibrant barbecue
culture, I was also reminded of the challenges that face farming in
North Carolina that are easy to forget when working in another region. Farm Aid fosters a sense of community that can be hard to come
by in the world of sustainable agriculture. The event brought together
not only people who already devote their lives to agriculture, but also
musicians, the media, and lots and lots of
regular people who just love music. Selling vegetables with Youthmarket
and witnessing the enthuasiasm of concert-goers was inspiring as I saw
people's faces light up when they sampled Scuppernong and Muscodine
grapes for the first time and bypassed the fried
oreo stand. </span></span></div>
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I za kraj moja dva bek stejdž video klipa:<br />
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<b>--</b></div>
<div style="text-align: left;">
<b>ae! </b> <a href="http://www.smilies.4-user.de/"><img border="0" src="http://www.smilies.4-user.de/include/Girls/smilie_girl_031.gif" /></a></div>
Jovanka Baštovankahttp://www.blogger.com/profile/10147435115809332325noreply@blogger.com8tag:blogger.com,1999:blog-2905234315605134633.post-6949514231989517342015-01-03T23:14:00.000-05:002015-01-05T21:59:54.800-05:00Belgium truffles<i>(scroll down for English)</i><br />
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<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgvqk1oPOQ8V4E4dKU8oyfvr897IU0AD1N2HVKNiRNc8ylnHln8luIvMy0oUwxyAHj9Y57CS0JnMeYKmVxlC6m7lhIDXgXEdywJqmBp3hV5knxEeBrNk70qkzPn8EakKnVyWrCHFhKQ2CE/s1600/2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgvqk1oPOQ8V4E4dKU8oyfvr897IU0AD1N2HVKNiRNc8ylnHln8luIvMy0oUwxyAHj9Y57CS0JnMeYKmVxlC6m7lhIDXgXEdywJqmBp3hV5knxEeBrNk70qkzPn8EakKnVyWrCHFhKQ2CE/s1600/2.jpg" height="400" width="266" /></a></div>
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Prvi novogodišnji post će biti, naravno, čokoladni, da nam čitava godina bude slatka! Ove Belgijske bombonjerice su famozne i vrlo jednostavne za napraviti. A o ukusu da vam i ne pričam. U ovaj recept ne ide nikakav margarin ni putar, mislim da za to nema nikakve potrebe. Sa dodatkom ruma su idealan zalogaj na zabavama, a može proći i kao novogodišnji/rođendanski poklon<i>.</i><br />
<i><br /></i>
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<i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5LBWAKNA2pMCoF2y72W_O4LpYaeKfsUw4YkJrGXjtJe7BFu1R8_tTKZbuNZlQjihBb7ps45E5Gix77es_uy5krAHU5pYL7PfoFyDscq848by9lCqpoiIhn3wSieqA_AldMNG6STVM1FPP/s1600/5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5LBWAKNA2pMCoF2y72W_O4LpYaeKfsUw4YkJrGXjtJe7BFu1R8_tTKZbuNZlQjihBb7ps45E5Gix77es_uy5krAHU5pYL7PfoFyDscq848by9lCqpoiIhn3wSieqA_AldMNG6STVM1FPP/s1600/5.jpg" height="266" width="400" /></a> </i></div>
<br />
<b>Sastojci:</b><br />
300 g tamne čokolade (ja sam koristila Callebaut)<br />
5 žlica ruma (može i više ili manje po želji)<br />
4-5 žlica bademovog mlijeka<br />
1 žlica kokosovog ulja<br />
2 žlice meda (može, a i ne mora)<br />
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<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGYwy0kpC8QW5RsObcmGgEX9up4416UkA813tLTgQwc5Op9BOyVdTz2nMXbbE8d_vyyUESc0pm4FcfERoDfLaUW2WWmPnTjRU-BQpq0CUWUAAppNJ0vy9uJsmqP3FQWsZt1gWdiEZW1Zki/s1600/3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGYwy0kpC8QW5RsObcmGgEX9up4416UkA813tLTgQwc5Op9BOyVdTz2nMXbbE8d_vyyUESc0pm4FcfERoDfLaUW2WWmPnTjRU-BQpq0CUWUAAppNJ0vy9uJsmqP3FQWsZt1gWdiEZW1Zki/s1600/3.jpg" height="400" width="266" /></a></div>
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<b>Priprema:</b><br />
1. Čokoladu otopiti na pari pa dodati ulje, mlijeko, med i rum. Počnite prvo sa manjom količinom ruma pa dodajte po želji. Med nekad dodam, a nekad ne. S obzirom da je u pitanju tamna čokolada, pomalo gorka, slatkoljupcima bi preporučila med ili šećer u prahu. <br />
2. Kad se čokolada otopi i sve se lijepo spoji ostaviti da se malo prohladi pa staviti u frižider na par sati da se smjesa malo stisne. Par puta sam ostavila smjesu preko noći i dosta se stegne, ali u tom slučaju pustiti samo da se otopi na sobnoj temperaturi tek toliko da se od smjese mogu raditi kuglice. Uvaljati ih u kokos, mljevene orase, šećer u prahu, mljeveni rogač, bijeli i crni sezam, a ovaj rozi uljez su sjeckane svilene bombone.<br />
3. Ostaviti ih u frižideru do upotrebe (ili nekoj hladnijoj prostoriji). Jednom kad se naprave ove kuglice se neće se više toliko stegnuti tako da će biti pravi užitak za nepce i sve čokoljupce!<br />
4. Može poslužiti kao ukusan poklon! <br />
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<div style="text-align: center;">
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<div style="text-align: center;">
<b>~~~~~~~~~~~ English ~~~~~~~~~~</b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<i><span style="font-size: large;"><b>Belgium truffles</b></span></i></div>
<div style="text-align: center;">
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<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjosBQe6-56iRBYJr7RKde9UE6GE8bKTXlSw3GpcAfsL9YQdIvEgFBb5bqvEkb6UIpktn6Hg4ezPr6s7tQFc6Jyo3dbg42S9HlPM_I1fXK0gf3U1VCLUOiy-uIgykDy2MhYUG1j17ujXldS/s1600/1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjosBQe6-56iRBYJr7RKde9UE6GE8bKTXlSw3GpcAfsL9YQdIvEgFBb5bqvEkb6UIpktn6Hg4ezPr6s7tQFc6Jyo3dbg42S9HlPM_I1fXK0gf3U1VCLUOiy-uIgykDy2MhYUG1j17ujXldS/s1600/1.jpg" height="266" width="400" /></a></div>
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<span class="" id="result_box" lang="en"><b><span class="hps">Ingredients</span>:</b><br /> <span class="hps">300</span> <span class="hps">g Callebaut dark chocolate</span> <br /> <span class="hps">5 tablespoons</span> <span class="hps">of rum</span> <span class="hps atn">(</span>you can use m<span class="hps"></span><span class="hps">ore</span> <span class="hps">or</span> <span class="hps">less</span> <span class="hps">as desired</span>)<br /> <span class="hps">4-5</span> <span class="hps">tablespoon</span> <span class="hps">of almond</span> <span class="hps">milk</span><br /> <span class="hps">1</span> <span class="hps">tablespoon</span> <span class="hps">of coconut oil</span><br /> <span class="hps">2 tablespoons honey</span> <span class="hps atn">(optional</span>)<br /><br /><b> <span class="hps">Preparation</span>:</b><br />1. First, melt the <span class="hps"></span><span class="hps">chocolate</span> <span class="hps">over the steam</span><span class="hps"></span><span class="hps"></span> <span class="hps">then add</span> <span class="hps">oil</span>, <span class="hps">milk</span>, <span class="hps">honey</span> <span class="hps">and rum</span>. <span class="hps">Start</span> <span class="hps">with a small amount</span> <span class="hps">of rum</span> <span class="hps">and then add</span> <span class="hps">more if you like.</span> <span class="hps">I add honey sometimes</span> <span class="hps">but not laways</span><span class="hps"></span>. Take into consideration that you're using<span class="hps"></span> <span class="hps">dark chocolate</span>, slightly bitter, I <span class="hps">would</span> <span class="hps">recommend</span> <span class="hps">honey</span> <span class="hps">or</span> <span class="hps">powdered sugar</span> for those who like it sweeter.<br /> <span class="hps">2. After the</span> <span class="hps">chocolate</span> <span class="hps">melted</span> <span class="hps">let it</span> <span class="hps">cool down a bit</span> <span class="hps">and</span> then <span class="hps">put</span> <span class="hps">it in the fridge</span> <span class="hps">for a few hours</span> <span class="hps">for</span> <span class="hps">the mixture</span> <span class="hps">to harden.</span> <span class="hps">I left my mixture</span> <span class="hps">overnight in the fridge several times</span> <span class="hps">and</span> <span class="hps">the mixture</span> <span class="hps">comes out hard as a rock. </span><span class="hps">In</span> <span class="hps">this case</span> <span class="hps">Leave it</span> <span class="hps">at a room temperature</span> <span class="hps">and</span> <span class="hps">as it softens make the balls. </span><span class="hps">Roll them</span> <span class="hps">in</span> <span class="hps">coconut</span>, <span class="hps">ground</span> <span class="hps">nuts</span>, <span class="hps">powdered sugar</span> or <span class="hps">powdered</span> <span class="hps">carob, sesame seeds</span> and the <span class="hps">pink</span> <span class="hps">intruder</span> is <span class="hps">chopped</span> <span class="hps">silk</span> <span class="hps">candy</span>.<span class="hps"> </span></span><br />
<span class="" id="result_box" lang="en"><span class="hps">3. Leave </span><span class="hps">them</span> <span class="hps">in the fridge</span> <span class="hps"></span><span class="hps"></span><span class="hps atn"></span>or in <span class="hps">a</span> <span class="hps">cooler</span> <span class="hps">room</span>. <span class="hps">Once you</span> <span class="hps">make</span> <span class="hps">these balls they will </span><span class="hps">not harden</span><span class="hps"></span> <span class="hps">so much</span> <span class="hps">and are going to be </span><span class="hps">a real treat </span><span class="hps">for</span><span class="hps"></span> <span class="hps">all</span> <span class="hps">chocolate lovers</span>!<br /> <span class="hps">4. Can</span> <span class="hps">be used as</span> <span class="hps">a tasty</span> <span class="hps">gift</span><span class="">!</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCX9w5QR9124OwJXvWI_djRMnFTz_6isV2kkjLPz4fusB0m1ct6_EtfoxANRsDPFjAZKhHy59vbQJEhj0ItJNVQ-t6KC6UiWkTiTpDju9OZzb44vY_4kuumJa9HMSmoK-1_Ix4zfR4K0Bd/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCX9w5QR9124OwJXvWI_djRMnFTz_6isV2kkjLPz4fusB0m1ct6_EtfoxANRsDPFjAZKhHy59vbQJEhj0ItJNVQ-t6KC6UiWkTiTpDju9OZzb44vY_4kuumJa9HMSmoK-1_Ix4zfR4K0Bd/s1600/4.jpg" height="400" width="266" /></a></div>
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<b>--</b><br />
<b>ae! </b><a href="http://www.smilies.4-user.de/"><img border="0" src="http://www.smilies.4-user.de/include/Girls/smilie_girl_031.gif" /></a>Jovanka Baštovankahttp://www.blogger.com/profile/10147435115809332325noreply@blogger.com5tag:blogger.com,1999:blog-2905234315605134633.post-67851966862834853152014-12-31T19:07:00.002-05:002014-12-31T19:11:30.229-05:00Novogodišnji koktel | New Years Eve cocktail<i>(scroll down for English)</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjayGkkzVal-qqvnOqZievC4GwBbUxHA_RHt2UzdNfUgAADUHPMe_Eko63op6uPB_UsBKdTRgN3xV07c3h1XaFgRhE1y7iVzZSjyLTPkxADwlz7SeUY56Fc-NDKJOXhxbX8ruyojRKZvzx0/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjayGkkzVal-qqvnOqZievC4GwBbUxHA_RHt2UzdNfUgAADUHPMe_Eko63op6uPB_UsBKdTRgN3xV07c3h1XaFgRhE1y7iVzZSjyLTPkxADwlz7SeUY56Fc-NDKJOXhxbX8ruyojRKZvzx0/s1600/1.jpg" height="266" width="400" /></a></div>
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Tradicionalno da objavim zadnji post u ovoj godini. S obzirom da mi kaskamo za starim kontinentom, evo nešto za sljedeći doček (ili neko drugo slavlje!).<br />
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Ovo ne samo što je fino ako volite ovu kombinaciju sastojaka već je i interesantne boje (i za čas je gotovo). Ako izbacite alkohol može biti i za klince, a vašim vegan prijateljima će se također svidjeti! Vrlo efikasno za doček nove godine.<br />
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<b>Sastojci:</b><br />
3 šolje bademovog ili sojinog mlijeka<br />
2 šolje Bejlisa<br />
1/2 šolje ruma<br />
1/2 žličice cimeta<br />
1 žlica meda<br />
1/2 šolje pečene bundeve<br />
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<b>Priprema:</b><br />
1. Sve sastojke pomiješati u blenderu te sipati u bocu. Čuvati u frižideru do upotrebe. Prije serviranja rubove čaša možete umočiti u med (ne previše meda inače će vam curiti kao meni) pa u šećer da atraktivno izgleda.<br />
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<div style="text-align: center;">
<i><span style="font-size: large;"><b>Sa ovim koktelom pozdravljam Vas gdje god da ste i u novoj godini Vam želim:</b></span></i></div>
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<div id="yui_3_16_0_1_1419817130632_3993" style="text-align: center;">
<i><span style="font-size: large;"><b><span style="font-family: inherit;">"želim vam pahulje na rukavicama<span style="font-family: inherit;">,</span> <span id="yui_3_16_0_1_1419817130632_4008"> </span></span></b></span></i><br />
<i><span style="font-size: large;"><b><span style="font-family: inherit;"><span id="yui_3_16_0_1_1419817130632_4008">želim vam kesten u džepu,</span><span id="yiv2636517585yui_3_13_0_ym1_1_1388630412569_2953"> </span></span></b></span></i><br />
<i><span style="font-size: large;"><b><span style="font-family: inherit;"><span id="yiv2636517585yui_3_13_0_ym1_1_1388630412569_2953">želim vam pticu na dlanu,</span><span id="yiv2636517585yui_3_13_0_ym1_1_1388630412569_2953"> </span></span></b></span></i><br />
<i><span style="font-size: large;"><b><span style="font-family: inherit;"><span id="yiv2636517585yui_3_13_0_ym1_1_1388630412569_2953">želim vam polje pod nogama,</span><span id="yiv2636517585yui_3_13_0_ym1_1_1388630412569_2953"> </span></span></b></span></i><br />
<i><span style="font-size: large;"><b><span style="font-family: inherit;"><span id="yiv2636517585yui_3_13_0_ym1_1_1388630412569_2953">želim vam nebo u mislima,</span><span id="yiv2636517585yui_3_13_0_ym1_1_1388630412569_2953"> </span></span></b></span></i><br />
<i><span style="font-size: large;"><b><span style="font-family: inherit;"><span id="yiv2636517585yui_3_13_0_ym1_1_1388630412569_2953">želim vam pogled niz planinu,</span><span id="yiv2636517585yui_3_13_0_ym1_1_1388630412569_2953"> </span></span></b></span></i><br />
<i><span style="font-size: large;"><b><span style="font-family: inherit;"><span id="yiv2636517585yui_3_13_0_ym1_1_1388630412569_2953">želim vam zvijezde u prozoru,</span></span></b></span></i><br />
<i><b><span style="font-size: large;">želim vam šumu pred vratima<span style="font-family: inherit;">,</span></span></b></i><br />
<i><b><span style="font-size: large;"><span style="font-family: inherit;"> </span>želim vam rodu na odžaku,</span></b></i><br />
<i><b><span style="font-size: large;">želim vam pjesmu na usnama,</span></b></i><br />
<i><b><span style="font-size: large;">želim vam jabuku na jastuku,</span></b></i><br />
<i><b><span style="font-size: large;">želim vam pogaču za večeru<span style="font-family: inherit;">,</span></span></b></i><br />
<i><b><span style="font-family: inherit; font-size: large;"> </span><span style="font-size: large;">želim vam izvor u gutljaju,</span></b></i><br />
<i><b><span style="font-size: large;">želim vam sretan put,</span></b></i><br />
<i><b><span style="font-size: large;">želim vam dobro more,</span></b></i><br />
<i><b><span style="font-size: large;">dobar vjetar i dobar početak!"</span></b></i></div>
<i><span style="font-size: large;"><b><span style="font-family: inherit;"><span id="yiv2636517585yui_3_13_0_ym1_1_1388630412569_2953"><div id="yui_3_16_0_1_1419817130632_3977" style="text-align: center;">
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<div id="yui_3_16_0_1_1419817130632_3977" style="text-align: center;">
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<div id="yui_3_16_0_1_1419817130632_3977" style="text-align: center;">
Sve najbolje i sretna nova <span style="font-family: inherit;">MMXV.</span>!</div>
<div id="yui_3_16_0_1_1419817130632_3977" style="text-align: center;">
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Vaša,</div>
<div id="yui_3_16_0_1_1419817130632_3977" style="text-align: center;">
Jovanka B.<br />
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</span></span></b></span></i><br />
<div style="text-align: center;">
<b>~~~~~~~~~~~~ English ~~~~~~~~~~~~</b></div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: center;">
<i><span style="font-size: large;"><b>Holiday cocktail</b></span></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAKNCcw3UYa5mGKBat8CDs9G9_HAtrzQf0Q7y67ZnemqNpi0gXd1-9CoY7y1FcS4wgIFmJVm9Ckai_XnpkNeJg5LF712B2X0uoFHeITuoO8lxXPcvEg3-__0McehYV-1PPx5zeFEwoME8K/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAKNCcw3UYa5mGKBat8CDs9G9_HAtrzQf0Q7y67ZnemqNpi0gXd1-9CoY7y1FcS4wgIFmJVm9Ckai_XnpkNeJg5LF712B2X0uoFHeITuoO8lxXPcvEg3-__0McehYV-1PPx5zeFEwoME8K/s1600/2.jpg" height="400" width="266" /></a></div>
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<div style="text-align: center;">
Ideal drink for your New Years Eve party. </div>
<div style="text-align: center;">
Easy to make and the looks are effective too. </div>
<div style="text-align: center;">
No eggs, so your vegan friends will like it!</div>
<div style="text-align: center;">
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<div style="text-align: left;">
<b>Ingredients:</b></div>
<div style="text-align: left;">
3 cups almond or soy milk</div>
<div style="text-align: left;">
2 cups Baileys</div>
<div style="text-align: left;">
1/2 cup rum</div>
<div style="text-align: left;">
1/2 cinnamon</div>
<div style="text-align: left;">
1 tbsp honey</div>
<div style="text-align: left;">
1/2 cup roasted winter squash</div>
<div style="text-align: left;">
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<div style="text-align: left;">
<b>Preparation:</b></div>
<div style="text-align: left;">
1. Mix all the ingredients in a blender or food processor and pour in a bottle. Keep in the fridge. Serve in a cocktail glasses!<br />
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<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKBQPMItXYky0wJVnATgYdOANJznPPH5HXLifYXjplHVQkp4G-f06DlSJTvQGvM8u7OGq45Pl1zmgfjRAkfD-9nuTf4QpF6F9D3PyNIdSevMGDVMQ3J5QFDP1KsNpuqZZUhUrbKk6axdte/s1600/3.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKBQPMItXYky0wJVnATgYdOANJznPPH5HXLifYXjplHVQkp4G-f06DlSJTvQGvM8u7OGq45Pl1zmgfjRAkfD-9nuTf4QpF6F9D3PyNIdSevMGDVMQ3J5QFDP1KsNpuqZZUhUrbKk6axdte/s1600/3.png" height="146" width="400" /></a></div>
<div style="text-align: center;">
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<i><span style="font-size: large;"><b>With this cocktail I greet this year goodby </b></span></i></div>
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<i><span style="font-size: large;"><b>and to all of you I wish a very Happy MMXV Year! </b></span></i></div>
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<div style="text-align: left;">
<br />
<b>--</b><br />
<b>ae!</b> <a href="http://www.smilies.4-user.de/"><img border="0" src="http://www.smilies.4-user.de/include/Girls/smilie_girl_031.gif" /></a></div>
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Jovanka Baštovankahttp://www.blogger.com/profile/10147435115809332325noreply@blogger.com8tag:blogger.com,1999:blog-2905234315605134633.post-81734546971011100502014-12-28T20:01:00.003-05:002015-01-04T12:26:00.264-05:00Šta ima slatko? iliti What's for dessert? <i>(for English scroll down) </i><br />
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"Šta ima slatko?" je glavno pitanje kod nas poslje ručka. Kuku si ga domaćici ako nije spremila desert. Ne mora to biti ništa fensi, ali bitno da je slatko! U sklopu <b><a href="http://kuvarigrice.blogspot.com/2008/11/fbi-rukavice-pravila.html" target="_blank">FBI rukavica</a></b>, zadnja dva mjeseca smo istraživali Tamarin blog <b><a href="http://cake-cookie-pie.blogspot.com/" target="_blank">What's for dessert?</a> </b>Tamara je također ljubitelj slatkog, što se može odmah primjetiti iz njenog imena bloga. Tartovi i pite su joj također vrlina, što slatke što slane, ne znam koje su bolje. A tek praline! Tu se slažemo. Tako da čim sam vidjela da će njen blog biti pod istragom odmah sam znala da će u igri biti neke praline. A i u zadnje vrijeme su se nekako najviše zaredali slatkiši sa čokoladom, baš se pitam zašto...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4CeW9bR4Dl1jVOoHNCOuxxlg9O-ByKrDRgkLmI_f6parFomesVfxxLC2oFcUePcOwE-lzV3n1YzABzMEIuiqM30f-T1ni3T9U_fF142-ObvOZoWP376ku3tLKfjR8izjSyB_sWcRImakm/s1600/coksa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4CeW9bR4Dl1jVOoHNCOuxxlg9O-ByKrDRgkLmI_f6parFomesVfxxLC2oFcUePcOwE-lzV3n1YzABzMEIuiqM30f-T1ni3T9U_fF142-ObvOZoWP376ku3tLKfjR8izjSyB_sWcRImakm/s1600/coksa.jpg" height="260" width="320" /></a></div>
<div style="text-align: center;">
<span style="font-size: x-small;"><i>Deda Mraz donio 5kg Callebaut čokolade!</i></span></div>
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Pa da krenemo od slatkog. Nisam imala marune, ali i obično kestenje je poslužilo. <span style="font-size: small;">Pitate me odakle mi kestenje u decembru? Ima neko kestenje u vrećicama,
ima čak i organski USDA sertifikat, a PRODUCT of CHINA. Pa ti sad vidi.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRmMNU42-Mncz_GpzcZONqamqf_Fbgbo4mBME7J2MflCbFDxtY1xLWnqC1GPpLHufwYE2-Oa2ASHLr1tszhNAlzxeAy9qOa9GDvSij-gfN1VgcSimc2_tvHhZaa_W5-Gz-H2wtA4UBh_3k/s1600/ches.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRmMNU42-Mncz_GpzcZONqamqf_Fbgbo4mBME7J2MflCbFDxtY1xLWnqC1GPpLHufwYE2-Oa2ASHLr1tszhNAlzxeAy9qOa9GDvSij-gfN1VgcSimc2_tvHhZaa_W5-Gz-H2wtA4UBh_3k/s1600/ches.JPG" height="200" width="165" /></a></div>
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<i><b><span style="font-size: large;">Praline sa kestenjem </span></b></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBc86vUmhkbrcRb1ZqkIilFU5yrzUX5UM8N8JDPHLh_1I4fayppsS1odhrYtayaxvz7sTirE43Rwphg__8XP6mQoXt0DoOH6YXw0YENF2NeAAqUBCxEVzn3IS7UFiO2Wh3qkG1-ceFntJy/s1600/pr.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBc86vUmhkbrcRb1ZqkIilFU5yrzUX5UM8N8JDPHLh_1I4fayppsS1odhrYtayaxvz7sTirE43Rwphg__8XP6mQoXt0DoOH6YXw0YENF2NeAAqUBCxEVzn3IS7UFiO2Wh3qkG1-ceFntJy/s1600/pr.jpg" height="266" width="400" /></a></div>
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<div style="text-align: left;">
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Tamarine <b><a href="http://cake-cookie-pie.blogspot.com/2011/10/praline-punjene-kremom-od-maruna.html" target="_blank">praline sa marunima</a></b> su divne! Kestenje volim, čokoladu mmmmvolim, rum volim. Nije bilo dvojbe koje pralin<b>e</b> da izaberem. S obzirom da nisam ljubitelj margarina i putra, ja sam ga izbacila i šećer u prahu zamjenila medom. </div>
<div style="text-align: left;">
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<div style="text-align: left;">
<b>Sastojci</b></div>
<div style="text-align: left;">
100 g tamne čokolade</div>
3 žlice meda<br />
100 g propasiranog kestenja <br />
1 žličica ruma<br />
<br />
<div style="text-align: left;">
<b>Priprema</b></div>
<div style="text-align: left;">
1. Tamnu čokoladu otopiti na pari. </div>
<div style="text-align: left;">
2. U procesoru samljeti kestenje pa dodati med i rum.</div>
<div style="text-align: left;">
3. Kistićem namazati stjenku modlica za praline. Ostaviti u zamrzivaču 10ak minuta da se dobro stisne pa ponoviti postupak. </div>
<div style="text-align: left;">
4. Kalupe puniti kesten smjesom te na kraju kistićem zatvoriti dno. Ostaviti u frižideru da se dobro stisne (par sati minimum, a najbolje preko noći). </div>
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<i><span style="font-size: large;"><b> Pull apart kruh sa češnjakom </b></span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZyGm3Mf2EnuiWB49PeBX3QRejWfzIvwJIAtaUl6d8Kr7buu9sMNQwSp3XdLzqADwnHSUHUb8KS6hxklbgVViAym5y4Pr7veXfBBGL62pp9_tI6SE8Nr_VrX3PGTH13zXMZjJVe2qcUYBg/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZyGm3Mf2EnuiWB49PeBX3QRejWfzIvwJIAtaUl6d8Kr7buu9sMNQwSp3XdLzqADwnHSUHUb8KS6hxklbgVViAym5y4Pr7veXfBBGL62pp9_tI6SE8Nr_VrX3PGTH13zXMZjJVe2qcUYBg/s1600/1.jpg" height="266" width="400" /></a></div>
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Ovaj <b><a href="http://cake-cookie-pie.blogspot.com/2012/02/kruh-s-cesnjakom-i-parmezanom.html" target="_blank">pull apart kruh sa češnjakom</a></b> je nenormalna zaraza! Tako je fin i ukusan da smo ga mi pojeli skoro cijelog dok je još bio topao! (mjere sam prepolovila)</div>
<div style="text-align: left;">
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<div style="text-align: left;">
<b>Sastojci</b></div>
<div style="text-align: left;">
1 žličica suhog kvasca</div>
<div style="text-align: left;">
5 žličica maslinovog ulja</div>
<div style="text-align: left;">
150 ml tople vode</div>
<div style="text-align: left;">
225 g pirovog brašna </div>
<div style="text-align: left;">
Malo morske soli</div>
<div style="text-align: left;">
2 čena češnjaka (sitno sjeckana)</div>
<div style="text-align: left;">
malo suhe majčine dušice</div>
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<b>Priprema</b></div>
<div style="text-align: left;">
1. U manjoj zdjelici pomiješati kvasac, šećer i vodu. Pustiti na toplom mjestu da se kvasac aktivira. </div>
<div style="text-align: left;">
2. U velikoj zdjeli prosijati brašno pa dodati sol i 2 žličice maslinovog ulja. Potom dodati aktivirani kvasac i vodu. Zamjesiti tijesto, poklopiti čistom krpom i ostaviti na toplom mjestu da se diže jedno sat vremena. <br />
3. U međuvremenu ostatak maslinovog ulja pomiješati sa sjeckanim češnjakom, majčinom dušicom i malo soli (ja nisam koristila parmezan).</div>
<div style="text-align: left;">
4. Kad se tijesto dignulo, razvaljati tijesto na pravokutnik, potom odrezati na vertikalne trake. Izrezane trake premazati sa smjesom maslinovog ulja i češnjaka. Trake posložiti jednu na drugu pa onda na kvadrate. Složiti ih u visoki kalup obložen papirom za pečenje. Ostaviti tijesto u kalupu da malo odmori (jedno 20ak minuta). </div>
<div style="text-align: left;">
5. Zagrijati pećnicu na 180 C, kalup prekriti aluminijskom folijom pa peći jedno 20 do 30 minuta. Foliju maknuti nakon 15ak minuta. </div>
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<i><b><span style="font-size: large;"> Alien tart </span></b></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW099742c_PDibdfXM0sEkIRCEJ9QdEUBL_P6Oi0TniQDOxnadiD97eB6hXd4mD3LKjUeOBtSgbm92Di4sz1SZzQn0otaRXA-S6-8wrQE0QKV__VDTQTRYYwzLv5rPQpD7dtaZSaHMyCf4/s1600/IMG_2648.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW099742c_PDibdfXM0sEkIRCEJ9QdEUBL_P6Oi0TniQDOxnadiD97eB6hXd4mD3LKjUeOBtSgbm92Di4sz1SZzQn0otaRXA-S6-8wrQE0QKV__VDTQTRYYwzLv5rPQpD7dtaZSaHMyCf4/s1600/IMG_2648.JPG" height="213" width="320" /></a></div>
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Ovaj tart mjerkam od kako ga je Tamara objavila. I jedan dan idem pijacom i ugledam romanesco! Kao neki flesh bek ovaj tart mi se pojavio pred očima. Kupila sam ga naravno, odmah, čak sam farmeru rekla šta ću s njim pa mi dao ekstra komad za sitne pare. Baš je bio ljep komad, divno zelen. Čak je i crva imao! Onda znam da je farmer provjeren.. I onda me stislo na poslu. Proš'o jedan dan, proš'o drugi dan, proš'o cijeli tjedan. Tužno sam pomislila kako ga neću ni raditi i kako će mi romanesco propasti. A onda sam se jedno popodne natjerala. Krenula dinstati gljive da budu umjesto pancete. I taman pomislim kako ću ljepo to sve uslikati, znate ono kad već osmislite aranžman u glavi. I onda se najave neočekivani gosti! Taman kad je tart bio u pećnici. I nije kao ono stižemo za 2 dana ili 2 sata. Ne, kao ono, tu smo ispred vrata... E loša sreća, moja Jovanka! I tako sam uspjela da cvrcnem samo jednom i to dok se pekao.. Ali, ako vam šta znači, gostima se veoma svidio. Definitivno ću ga raditi ponovo. Možda ga sljedeći put odnesem i farmeru. </div>
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<b>Sastojci/Priprema tijesta:</b></div>
<div style="text-align: left;">
250 g pirovog brašna</div>
<div style="text-align: left;">
1-2 šolje maslinovog ulja</div>
<div style="text-align: left;">
Malo morske soli</div>
<div style="text-align: left;">
2-3 žlice vode </div>
<div style="text-align: left;">
(Žutanjak nisam koristila)</div>
<div style="text-align: justify;">
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1. U zdjeli prosijati brašno pa dodati sol i ulje. Postepeno dodavati vodu i zamjesiti tijesto. Tijesto razvaljati na pobrašnjenoj površini u oblik kalupa u kojem ćete ga peći (moj je bi okrugao). Izbušiti ga na par mjesta sa viljuškom te ga zapeći 10ak minuta na 180 C.<br />
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<b>Sastojci/Priprema smjese:</b><br />
1 glavica luka<br />
100 g gljiva<br />
3 jaja<br />
200 g kiselog vrhnja<br />
100 g grčkog jogurta<br />
50 g naribanog parmezana<br />
Morska sol, papar i maslinovo ulje<br />
Romanesco (skuhan 10ak minuta na pari)<br />
<br />
1. Na malo maslinovog ulja izdinstati sjeckani luk pa dodati gljive odrezane na četvtine. U zdjeli umutiti jaja pa dodati vrhnje, jogurt, sir, parmezan, sol, papar i dinstane gljive. <br />
2. Smjesu prebaciti u kalup preko tijesta, prekriti aluminijskom folijom i peći 20ak minuta dok se površina ne zapeče i ne dobije zlatnožutu boju. Foliju maknuti nakon pola pečenja.<br />
3. Izvaditi tart iz pećnice i po vrhu posložiti vrhove romanesca te posuti još malo parmezana. Peći još par minuta pa izvaditi da se prohladi.<br />
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<i><span style="font-size: large;"><b> Praščići za sreću</b></span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjew_tlEkkXzKdqXZaxizVwh962B4SJslyKmeeKvmsRN3vdnY5m9ltPjd5_dwQpmkCGWI0s7Bzlvva7beFc7vB8fltMuNxyPkUQLr54t8pyqszak2c-8XmJW5KVEc5NMUm8sjgCsStIWw2P/s1600/pig2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjew_tlEkkXzKdqXZaxizVwh962B4SJslyKmeeKvmsRN3vdnY5m9ltPjd5_dwQpmkCGWI0s7Bzlvva7beFc7vB8fltMuNxyPkUQLr54t8pyqszak2c-8XmJW5KVEc5NMUm8sjgCsStIWw2P/s1600/pig2.jpg" height="266" width="400" /></a></div>
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U kuhinju ne treba ulaziti kad si nervozan! Toliko puta sam to sama sebi rekla. Kad nisi smiren onda ti stvari ispadaju iz ruke, ruka ti nije mirna i staložena i krajnji rezultat ne ispadne kako treba. Aliiii, mjesec se bliži kraju, a samim tim i ova godina, a ove <b><a href="http://cake-cookie-pie.blogspot.com/2011/12/prascici-za-srecu.html" target="_blank">praščiće</a></b> sam naprosto morala napraviti. U cijeloj toj nervozi ja sam potpuno zaboravila na nadjev tako da su moji praščići prazni. Nisu najkrasniji, znam da će sljedeći biti ljepši, ali svejedno su baš simpatični.<br />
<br />
(mjere sam prepolovila)<br />
<br />
<b>Sastojci/Priprema:</b><br />
250 g pirovog brašna<br />
15 g kvasca<br />
30 g smeđeg šećera<br />
Malo morske soli <br />
cca 140 ml toplog mljeka<br />
4 žlice maslinovog ulja<br />
(jaje sam izbacila)<br />
Malo bundeve sa premaz <br />
<br />
<i>Za ukrašavanje:</i><br />
šećer u prahu i limunov sok<br />
topljena čokolada<br />
Nadjev po želji (da ga ne zaboravite ko ja)<br />
<br />
1. U zdjelicu pomiješati kvasac, šećer i malo toplog mljeka. Pustiti na toplom mjestu da se kvasac aktivira.<br />
2. U velikoj zdjeli prosijati brašno, dodati sol, ostatak mljeka, ulje i aktivirani kvasac. Zamjesiti tijesto i pustiti da se digne jedno sat vremena.<br />
3. Tijesto razvaljati i rubom čaše rezati krugove. Za njuškice koristiti čaše sa manjim promjerom. Od ostatka tijesta oblikovati uši (ja sam rezala duže trakice pa ih nožem rezala u trokutove). Za oči iskoristiti šećer u prahu pomiješan sa limunovim sokom, a za zjenice topljenu čokoladu. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2zBvcoPnypAjD3_m6UU_1Uk6SKpreZSRZKX9GmAiLGdVlzebGG0X47xLQhqg6Y6-2AMHMwrexTY_1QsKKjsZnhEkZM_GmfSkMVPkS71xqOTN4SepVZDtxAhUmBSdwvRaBEQkfHIIkA2jO/s1600/pig1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2zBvcoPnypAjD3_m6UU_1Uk6SKpreZSRZKX9GmAiLGdVlzebGG0X47xLQhqg6Y6-2AMHMwrexTY_1QsKKjsZnhEkZM_GmfSkMVPkS71xqOTN4SepVZDtxAhUmBSdwvRaBEQkfHIIkA2jO/s1600/pig1.png" height="400" width="400" /></a></div>
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Sa ovim praščićima mojima želim svu sreću u narednoj godini sa
farmerskim pothvatima! Žao mi je da ove male crnjake neću vidjeti dok su
još ovako mali i slatki, ali nadam se da će dok ja dođem dvorištem
trčati neka nova generacija i da ću bar jednom od njih i ja moći dati
ime! </div>
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<b>~~~~~~~~~~~~ English ~~~~~~~~~~</b></div>
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<i>For the last 2 months we've been investigating Tamara's blog <b><a href="http://cake-cookie-pie.blogspot.com/" target="_blank">What's for dessert?</a></b> </i><br />
<i>These are my choices that I tried out. </i></div>
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<div style="text-align: center;">
<span style="font-size: large;"><i><b>Belgium chestnut truffles </b></i></span></div>
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<b><a href="http://cake-cookie-pie.blogspot.com/2011/10/praline-punjene-kremom-od-maruna.html" target="_blank">Original</a></b> recipe.<span class="" id="result_box" lang="en"><b><span class="hps"> </span></b></span><br />
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<span class="" id="result_box" lang="en"><b><span class="hps">Ingredients:</span></b><br /> <span class="hps">100</span> <span class="hps">g dark chocolate</span><br /> <span class="hps">3</span> <span class="hps">tablespoons</span> <span class="hps">honey</span><br /> <span class="hps">100</span> <span class="hps">g</span> grounded <span class="hps">chestnuts</span><br /> <span class="hps">1 teaspoon</span> <span class="hps">of rum</span><br /><br /><b> <span class="hps">Preparation</span>:</b></span></div>
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<span class="" id="result_box" lang="en">1. Melt <span class="hps"></span><span class="hps">dark</span> <span class="hps">chocolate</span> <span class="hps">on steam.</span><span class="hps"></span><span class="hps"></span><br /> <span class="hps">2. In the</span> <span class="hps">processor</span> <span class="hps">grind</span> cooked (or roasted) <span class="hps">chestnuts</span> <span class="hps">and</span> <span class="hps">add honey</span> <span class="hps">and rum</span>.</span></div>
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<span class="" id="result_box" lang="en">3. With a brush</span><span class="" id="result_box" lang="en"> coat the <span class="hps">walls of silicon molds</span> <span class="hps">for truffles</span><span class="hps"></span><span class="hps"></span>. <span class="hps">Leave</span> <span class="hps">in the freezer for</span> <span class="hps">10 minutes</span> <span class="hps">to</span> harden <span class="hps">then</span><span class="hps"></span> <span class="hps">repeat the process</span>.<span class="hps"> </span></span></div>
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<span class="" id="result_box" lang="en"><span class="hps">4.</span> <span class="hps">F</span><span class="hps">ill the modls</span> <span class="hps">with a</span> <span class="hps">chestnut mix</span> <span class="hps">and finally</span> <span class="hps">brush</span> <span class="hps">the bottom to close</span>.<span class="hps"></span> <span class="hps">Leave</span> <span class="hps">in the fridge</span> <span class="hps">to harden well</span> <span class="hps atn">(</span>a couple of hours <span class="hps">minimum, and</span> <span class="hps">preferably overnight</span>).</span></div>
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<i><span style="font-size: large;"><b> Pull apart garlic bread </b></span></i></div>
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<b><a href="http://cake-cookie-pie.blogspot.com/2012/02/kruh-s-cesnjakom-i-parmezanom.html" target="_blank">Original</a></b> recipe. This bread is such an addiction, you can't stop eating it, I'm telling you!</div>
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<span class="" id="result_box" lang="en"><b><span class="hps">Ingredients</span>:</b><br /> <span class="hps">1 teaspoon</span> <span class="hps">dry yeast</span><br /> <span class="hps">5</span> <span class="hps">tsp</span> <span class="hps">olive oil</span><br /> <span class="hps">150</span> <span class="hps">ml of</span> <span class="hps">hot water</span><br /> <span class="hps">225</span> <span class="hps">g</span> spelt <span class="hps">flour</span><span class="hps"></span><br /> <span class="hps">A little</span> <span class="hps">sea salt</span><br /> <span class="hps">2 cloves</span> <span class="hps">of garlic</span> <span class="hps atn">(</span>finely <span class="hps">chopped</span>)<br /> <span class="hps">little dried</span> <span class="hps">thyme</span><br /><br /><b> <span class="hps">Preparation</span>:</b><br /> <span class="hps">1. In</span> <span class="hps">a small bowl</span> <span class="hps">mix the</span> <span class="hps">yeast</span>, <span class="hps">sugar and water</span>. <span class="hps">Allow</span> <span class="hps">the yeast to activate in a warm place</span>.</span></div>
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<span class="" id="result_box" lang="en"><span class="hps">2. In</span> <span class="hps">a large bowl,</span> <span class="hps">sift the flour</span> <span class="hps">and add</span> <span class="hps">salt</span> <span class="hps">and</span> <span class="hps">2 teaspoons</span> <span class="hps">of olive oil</span>. <span class="hps">Then</span> <span class="hps">add</span> <span class="hps">the activated</span> <span class="hps">yeast and water</span>. Knead the <span class="hps">dough</span>, cover <span class="hps">with a clean cloth</span> <span class="hps">and</span> <span class="hps">leave</span> <span class="hps">in a warm place</span> <span class="hps">to rise</span> <span class="hps">for about an hour</span>.<br /> <span class="hps">3. In</span> <span class="hps">the meantime,</span> mix the <span class="hps">rest of the</span> <span class="hps">olive oil</span> <span class="hps">with chopped</span> <span class="hps">garlic</span>, <span class="hps">thyme</span> <span class="hps">and</span> <span class="hps">a pinch of salt</span> <span class="hps atn">(</span>I <span class="hps">did not use parmesan cheese like in the original recipe)</span><span class="hps"></span><br /> <span class="hps">4. When the</span> <span class="hps">dough</span> has risen, <span class="hps">roll out the</span> <span class="hps">dough into</span> <span class="hps">a rectangle</span>, <span class="hps">then</span> <span class="hps">cut</span> <span class="hps">into vertical</span> <span class="hps">strips</span>. C<span class="hps"></span><span class="hps">oat the strips</span> <span class="hps">with a mixture</span> <span class="hps">of olive oil</span> <span class="hps">and</span> <span class="hps">garlic</span>. Line the stripes<span class="hps"></span> <span class="hps">one atop another</span> <span class="hps">and then cut</span> <span class="hps">into squares</span>. <span class="hps">Put them</span> <span class="hps">in</span> <span class="hps">a high</span> <span class="hps">mold</span> <span class="hps">lined with baking paper</span>. <span class="hps">Leave</span> <span class="hps">the dough</span> <span class="hps">in the mold</span> <span class="hps">to</span> <span class="hps">rest</span> <span class="hps atn">for </span>20 minutes.<span class="hps"></span><br />5. Pre<span class="hps"></span><span class="hps">heat</span> <span class="hps">oven to</span> 350 F<span class="hps"></span><span class="hps"></span>,<span class="hps"></span> <span class="hps">cover the dough </span><span class="hps">with aluminum foil</span> <span class="hps">and bake for</span> <span class="hps">about 20</span> <span class="hps">to 30 minutes</span>. <span class="hps">Remove</span> <span class="hps">foil</span> <span class="hps">after</span> <span class="hps">15 minutes</span>.</span></div>
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<i><b><span style="font-size: large;"> Alien tart </span></b></i></div>
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<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW099742c_PDibdfXM0sEkIRCEJ9QdEUBL_P6Oi0TniQDOxnadiD97eB6hXd4mD3LKjUeOBtSgbm92Di4sz1SZzQn0otaRXA-S6-8wrQE0QKV__VDTQTRYYwzLv5rPQpD7dtaZSaHMyCf4/s1600/IMG_2648.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW099742c_PDibdfXM0sEkIRCEJ9QdEUBL_P6Oi0TniQDOxnadiD97eB6hXd4mD3LKjUeOBtSgbm92Di4sz1SZzQn0otaRXA-S6-8wrQE0QKV__VDTQTRYYwzLv5rPQpD7dtaZSaHMyCf4/s1600/IMG_2648.JPG" height="213" width="320" /></a></b></div>
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<b><a href="http://cake-cookie-pie.blogspot.com/2014/03/alien-landscape-tart.html" target="_blank">Original</a></b> recipe. </div>
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<span class="" id="result_box" lang="en"><b><span class="hps">Ingredients</span>/Preparation for the <span class="hps"></span><span class="hps">dough</span>:</b><br /> <span class="hps">250</span> <span class="hps">g</span> <span class="hps">spelt flour</span> <span class="hps"></span><br /> <span class="hps">1/2</span> <span class="hps">cup olive oil</span><br /> <span class="hps">A little</span> <span class="hps">sea salt</span><br /> <span class="hps">2-3</span> <span class="hps">tablespoons</span> <span class="hps">water</span><br /><br /> <span class="hps">1. In</span> <span class="hps">a bowl,</span> <span class="hps">sift the flour</span> <span class="hps">and add</span> <span class="hps">salt</span> <span class="hps">and</span> <span class="hps">oil</span>. <span class="hps">Gradually</span> <span class="hps">add water</span> <span class="hps">and</span> knead the <span class="hps">dough</span>. <span class="hps">Roll out the dough</span> <span class="hps">on a</span> <span class="hps">floured</span> <span class="hps">surface</span> <span class="hps">in a</span> <span class="hps">form</span> of <span class="hps">the mold</span> <span class="hps">you're going to use</span><span class="hps"></span><span class="hps"></span><span class="hps"></span> <span class="hps atn">(</span>mine <span class="hps">is</span> <span class="hps">the</span> <span class="hps">round</span>). <span class="hps">Poke the surface with a fork and bake for 10 minutes on 350 F. </span> <span class="hps"></span><span class="hps"></span><span class="hps"></span><span class="hps"></span><span class="hps"></span><span class="hps"></span><span class="hps"></span><span class="hps"></span><span class="hps"></span><span class="hps"></span><br /><br /><b> <span class="hps">Ingredients</span><span class="hps">/</span><span class="hps">Preparation of</span> <span class="hps">the mixture</span>:</b><br /> <span class="hps">1 onion</span><br /> <span class="hps">100g</span> <span class="hps">mushrooms </span><br /> <span class="hps">3</span> <span class="hps">eggs</span><br /> <span class="hps">200</span> <span class="hps">g sour cream</span><br /> <span class="hps">100g</span> <span class="hps">Greek</span> <span class="hps">yoghurt</span><br /> <span class="hps">50</span> <span class="hps">g grated</span> <span class="hps">Parmesan cheese</span><br /> <span class="hps">Sea salt</span>, <span class="hps">pepper</span> <span class="hps">and</span> <span class="hps">olive oil</span><br /> <span class="hps">Romanesco</span> <span class="hps atn">(steamed for </span><span class="hps">10 minutes</span>)<span class="hps"></span><span class="hps"></span><br /><br /> <span class="hps">1. On </span><span class="hps">a little olive</span> <span class="hps">oil satue </span><span class="hps">chopped onion</span> <span class="hps">then add</span> <span class="hps">mushrooms</span> <span class="hps">cut off</span> <span class="hps">in</span> <span class="hps">quarters</span>. Saute for about 15 minutes. <span class="hps">In a bowl,</span> <span class="hps">whisk</span> <span class="hps">the eggs</span> <span class="hps">and add the</span> <span class="hps">cream, yogurt</span>, <span class="hps">cheese</span>, <span class="hps">parmesan</span>, <span class="hps">salt, pepper</span> <span class="hps">and</span> <span class="hps">sautéed</span> <span class="hps">mushrooms</span>.<br />2.<span class="hps"> Pour the</span> <span class="hps">mixture</span> <span class="hps"></span><span class="hps">over the dough</span>, <span class="hps">cover</span> <span class="hps">with aluminum foil</span> <span class="hps">and bake for</span> <span class="hps">20 minutes</span> <span class="hps">until the surface</span><span class="hps"> starts to brown</span>. <span class="hps">Remove</span> <span class="hps">foil</span> <span class="hps">after</span> <span class="hps">10 minutes.</span><span class="hps"></span><br /> <span class="hps">3. Remove</span> <span class="hps">the tart</span> <span class="hps">from the oven</span> <span class="hps">and</span> <span class="hps">arrange the</span> <span class="hps">surface with </span><span class="hps">the romanesca peaks</span>.<span class="hps"></span><span class="hps"></span> <span class="hps">Sprinkle with</span> <span class="hps">additional cheese and </span><span class="hps"></span> <span class="hps">bake for</span> <span class="hps">a few</span> <span class="hps">more minutes</span>. </span></div>
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<i><span style="font-size: large;"><b> Piglets for happiness and prosperity </b></span></i></div>
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<b><a href="http://cake-cookie-pie.blogspot.com/2011/12/prascici-za-srecu.html" target="_blank">Original</a></b> recipe. The old Balkan tradition is to eat poultry on New Year's Eve so that all the troubles from the past year can fly away. On New Years Day, traditionally we eat <a href="http://jovankebashtovankekutlacha.blogspot.com/search/label/Francuska%20salata" target="_blank"><b>French salad</b></a> and pork meat. Piglets wallow in the mud and therefore you're going to wallow in "abundance". Or so they say.. As the year is coming to an end, I thought what better way to finish it than with these little piglets! </div>
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<span class="" id="result_box" lang="en"><b><span class="hps">Ingredients</span><span class="hps">/</span><span class="hps">Preparation</span>:</b><br /> <span class="hps">250</span> <span class="hps">g</span> spelt <span class="hps">flour</span> <span class="hps"></span><br /> <span class="hps">15</span> <span class="hps">g yeast</span><br /> <span class="hps">30</span> <span class="hps">g brown sugar</span><br /> <span class="hps">A little</span> <span class="hps">sea salt</span><br /> <span class="hps">approximately</span> <span class="hps">140</span> <span class="hps">ml of warm</span> <span class="hps">milk</span><br /> <span class="hps">4</span> <span class="hps">tablespoons olive oil</span><br />3 <span class="hps">tablespoons of </span>roasted <span class="hps">pumpkin</span> mixed with 2 tbs of water for coating<span class="hps"></span><br /><br /><i> <span class="hps">Eyes</span> <span class="hps">decoration</span>:</i><span class="hps"> </span></span></div>
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<span class="" id="result_box" lang="en"><span class="hps">3 tbsp of powdered sugar</span> <span class="hps">mixed with 2 tsp of</span> <span class="hps">lemon juice</span><br /> <span class="hps">melted</span> <span class="hps">chocolate for eyes</span><br /><br /> <span class="hps">1. In</span> <span class="hps">a small bowl</span> <span class="hps">mix the</span> <span class="hps">yeast, sugar</span> <span class="hps">and</span> <span class="hps">warm</span> <span class="hps">milk</span>. <span class="hps">Allow</span> <span class="hps">the yeast to activate in a warm place</span>.<span class="hps"></span><span class="hps"></span><span class="hps"></span><br /> <span class="hps">2. In</span> <span class="hps">a large bowl</span> <span class="hps">sift</span> <span class="hps">flour</span>, <span class="hps">add salt</span>, <span class="hps">the rest of the</span> <span class="hps">milk</span>, <span class="hps">oil</span> <span class="hps">and</span> <span class="hps">activated</span> <span class="hps">yeast</span>. Knead the <span class="hps">dough</span> <span class="hps">and</span> <span class="hps">let it</span> <span class="hps">rise</span> <span class="hps">for about an hour</span>.<br /> <span class="hps">3.</span> <span class="hps">Roll out the dough</span> <span class="hps">and</span> <span class="hps">cut</span> <span class="hps">circles</span> <span class="hps">with the rim of a </span><span class="hps">glass</span>. <span class="hps">For</span> <span class="hps">noses</span> <span class="hps">use</span> <span class="hps">glass</span> <span class="hps">with a smaller</span> <span class="hps">diameter</span>. <span class="hps">Form ears</span><span class="hps"></span><span class="hps"></span> <span class="hps atn">by </span> <span class="hps">slicing</span> <span class="hps">long</span> <span class="hps">strips</span> <span class="hps">and then cut with a </span><span class="hps">knife</span><span class="hps"></span> <span class="hps">into</span> <span class="hps">triangles</span>.<span class="hps"></span><span class="hps"> Use</span> <span class="hps">powdered sugar</span> <span class="hps">mixed with</span> <span class="hps">lemon juice for eyes</span><span class="">, and</span> <span class="hps">melted</span> <span class="hps">chocolate</span></span><span class="" id="result_box" lang="en"><span class="hps"> for</span> <span class="hps">pupils.</span></span></div>
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<span style="font-size: small;">With these little piglets I wish my parents best of luck in the upcoming year as they are preparing to dig into farming and related agro-tourism ventures. May you guys wallow in abundance with your little piglets!</span></div>
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<b>ae!</b> <a href="http://www.smilies.4-user.de/"><img border="0" src="http://www.smilies.4-user.de/include/Girls/smilie_girl_031.gif" /></a></div>
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Jovanka Baštovankahttp://www.blogger.com/profile/10147435115809332325noreply@blogger.com6tag:blogger.com,1999:blog-2905234315605134633.post-66285611870030475142014-12-14T10:04:00.003-05:002017-09-04T12:14:13.503-04:00Gost na blogu: Kina na mom tanjiru | Guest on blog: China on my plate<i>(scroll down for English)</i><br />
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<i>Nakon dugo vemena evo opet gosta na mom blogu. Ovog puta je to Ivana, moja shvester od tetke, koja je više od 10 godina živjela u Pekingu. Pred par godina se vratila natrag u Srbiju. Gnjavim je već jako dugo (bolje da ne znate koliko dugo) da mi napiše nešto o Kini, iz perskepktive nekog ko je tamo dugo živio. </i><i>Kina je zemlja koja me oduvijek oduševljavala, a pod uticajem Ivane i njene sestre i ja sam neko vrijeme učila kineski. Nadam se da ću možda jednog dana posjetiti neki dio Kine.. </i><br />
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<i>Uživajte u tewkstu i "old school" slikama! </i><br />
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<i>Post edit 5 Feb 2015:</i><br />
<i>Tu je i youtube video klip kad je Ivana gostovala na Putospektivi! </i><br />
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<i><span style="font-size: large;"><b><a href="https://www.blogger.com/null" name="_GoBack"></a>Kineski obroci ili - kako sam
promenila navike u ishrani</b></span></i></div>
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Od kako sam se pre par godina vratila iz Kine za Beograd i
Evropu, moji radoznali sugrađani ne prestaju da me pitaju tri najčešće pitanja:</div>
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<span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span>Kako si uspela da naučiš kineski jezik?</div>
<div class="MsoNormalCxSpMiddle" style="margin-left: .5in; mso-add-space: auto; mso-list: l4 level1 lfo2; text-indent: -17.95pt;">
<span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span>Kako možeš da jedeš štapićima?</div>
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<span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span>Koja je najneobičnija hrana koju si probala u Kini?</div>
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Kineski jezik se lako uči, uprkos popularnom verovanju da je
to težak jezik. Gramatika je laka u poređenju sa srpskim, francuskim,
engleskim; potrebno je vreme i praksa da se nauči pisani kineski, ali sve to
može da se izvežba. Što se tiče upotreba štapića za jelo, i to je veština. Prvi
obrok je frustrirajući ali zabavan, možda ostaneš gladan taj prvi obrok, ali
kasnije lakše ide. A što se tiče trećeg pitanja…. to je, po meni, pravo pitanje!
Kineska hrana je tema bez kraja, neiscrpan izvor zabave i informacija….kad se
samo setim svih obroka u Kini, šta sam sve jela i probala, kad se prisetim
najrazličitijih restorana, jela, mirisa, ukusa, boja… ovo je najteže pitanje<span style="mso-spacerun: yes;"> </span>na koje treba dati odgovor!</div>
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<br /></div>
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Kada su kineska hrana i ishrana u pitanju, postoji nekoliko
principa koji kinesku ishranu i kulturu dosta razlikuju od pristupa ishrani u
evropski zemljama/Srbiji.</div>
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1. Ono što je veoma upečatljivo je da su obroci redovni.
Obroci se jedu u isto vreme svaki dan, naime doručak oko 6- 7h, ručak tačno u
podne u 12h i večera u 17h. Meni lično ovakav pristup jako prija. Nemam napade
gladi, organizam ima svoju rutinu i navike, redovno unosim hranu i redovno je
sagorevam. Kada je jedna drugarica koja se bavi jogom to čula, rekla je: tvoje
telo ti sigurno zahvaljuje na tom redovnom režimu.<br />
2. Obroci su uvek topli! Hrana se retko jede hladna, samo
ako je neko hladno predjelo u pitanju. Uglavnom se jede topla hrana, za sva tri
obroka a često i užine. To meni isto jako prija, verujem da mi i tu moj stomak
zahvaljuje.<br />
3. Postoji izreka da Kinezi jedu sve što leti a da nije
avion, i sve što ima četiri noge a da nije sto. Istina! Na primer, zeleni
listovi ili stabljike šargarepe ili rotkvice se koriste u kuvanju, ne jede se samo
plod kao kod nas. Mi zapadnjaci volimo da jedemo čisto meso, filete, stejkove,
međutim, drugari iz Kine često smatraju da je meso bliže kostima ukusnije i
sočnije, tako da se često gosti restorana mogu videti kako grickaju pileće
nožice ili vrat.</div>
<div class="MsoNormal" style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRJFFcS9cTdLPiXOpxYKZUoUuYVXPrHTEwBtmlrD99xR3BCTlxHhiJtbJ_tdCd2sXHIM3s3svF7MyT09O65V0PJpK77feqBNbBk9cChc7Cw0rXOBnPMSF2xUZyxn3DhuvZ0uXCGeq05ejF/s1600/IMAG0575.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRJFFcS9cTdLPiXOpxYKZUoUuYVXPrHTEwBtmlrD99xR3BCTlxHhiJtbJ_tdCd2sXHIM3s3svF7MyT09O65V0PJpK77feqBNbBk9cChc7Cw0rXOBnPMSF2xUZyxn3DhuvZ0uXCGeq05ejF/s1600/IMAG0575.jpg" width="400" /></a></div>
<div class="MsoNormal">
<br />
<b>Doručak</b></div>
<div class="MsoNormal">
Na početku boravka u Kini nikako nisam mogla da se naviknem
na kineski doručak. Volim ja moj evropski tost, kajganu, slaninu, kroasan uz
kafu… ali u jednom trenutku sam krenula da se bavim plivanjem, i svakog jutra
nakon plivanja, više zbog potrebe nego zbog ukusa, jela sam u kineskim fast
food restoranima gde se služi doručak. I to je bio početak moje romanse sa
kineskim doručkom...
</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Doručak obično uključuje:</div>
<div class="MsoNormalCxSpMiddle" style="margin-left: .5in; mso-add-space: auto; mso-list: l3 level1 lfo3; text-indent: -17.95pt;">
<span style="mso-list: Ignore;">●<span style="font: 7.0pt "Times New Roman";">
</span></span>Topla kaša od pirinča (“zhou”) - da, i za doručak se
jede pirinač :) Kaša se sastoji od pirinča kuvanog u vodi, tako da to jelo samo
po sebi nema neki poseban ukus, masa je kremasta, gusta i obična. Zato se uz tu
supu jedu dodaci, kao što su seckani luk, kiselo povrće (isto sitno seckano),
komadići mesa. To se sve ubaci u kašu i time kaša dobija slan, sladak, ljut
ukus.</div>
<div class="MsoNormalCxSpMiddle" style="margin-left: .5in; mso-add-space: auto; mso-list: l3 level1 lfo3; text-indent: -17.95pt;">
<span style="mso-list: Ignore;">●<span style="font: 7.0pt "Times New Roman";">
</span></span>“You tiao” - pletenica pržena u dubokom ulju, ukus isti
kao naši uštipci! Masno, ali ukusno! Uglavnom se umače u sojino mleko. </div>
<div class="MsoNormalCxSpMiddle" style="margin-left: .5in; mso-add-space: auto; mso-list: l3 level1 lfo3; text-indent: -17.95pt;">
<span style="mso-list: Ignore;">●<span style="font: 7.0pt "Times New Roman";">
</span></span>Palačinke od jaja - ovo je tipična ulična hrana, pravi
se i prodaje na ulici, i najbolje je ne obraćati previše pažnje na higijenu.
Palačinka se razvlači na metalnoj ploči postavljenoj na metalnom buretu. Smesa
za palačinke je mešavina slična omletu. Najjači ukus koji se oseti je mladi
sitno seckan luk. U moje studentsko vreme, toliko sam jela ovo jelo da sam
mislila da ću se pretvoriti u palačinku.</div>
<div class="MsoNormalCxSpMiddle" style="margin-left: .5in; mso-add-space: auto; mso-list: l3 level1 lfo3; text-indent: -17.95pt;">
<span style="mso-list: Ignore;">●<span style="font: 7.0pt "Times New Roman";">
</span></span>Hleb pravljen na pari (“baozi”) - hleb u obliku suze,
punjen svinjskim ili goveđim mesom, ili povrćem. Jede se tako što se umače u soja
sos, sirće ili susamovo ulje. Tu je još i hleb koji se pravi na pari (“mantou”).
Hleb nije kao naš, sa koricom i sredinom, već je čitav od jedne mase, od tog
testa. Nekad taj mantou može da bude i pržen, i onda se umače u kondenzovano
slatko mleko.</div>
<div class="MsoNormalCxSpMiddle" style="margin-left: .5in; mso-add-space: auto; mso-list: l3 level1 lfo3; text-indent: -17.95pt;">
<span style="mso-list: Ignore;">●<span style="font: 7.0pt "Times New Roman";">
</span></span>Mleko od soje (“doujiang”) - može se piti toplo ili
hladno, slatko ili slano.</div>
<div class="MsoNormalCxSpMiddle" style="margin-left: .5in; mso-add-space: auto; mso-list: l3 level1 lfo3; text-indent: -17.95pt;">
<span style="mso-list: Ignore;">●<span style="font: 7.0pt "Times New Roman";">
</span></span>Jaja - kuvana jaja su jedina ista stvar u evropskom i
kineskom doručku. Često se za doručak jedu takozvana “pidan” jaja. Bukvalan
prevod ovog specijaliteta je “jaja sa omotom” (mada je ovde engleski naziv
fascinantniji, takva jaja se slikovito zovu “jaja od hiljadu godina”). To su
jaja koja su zbog načina pripreme i alkala dobila drugu boju, tako da žumance
poprimi tamno zelenu boju, a belance postane braon. Kremaste je teksture i
slanog ukusa. Često se jedu i jaja kuvana u čaju. Takva jaja izgledaju kao da
su napukla, vizuelno su mnogo lepa, i meni ukusnija od prethodnih.<br />
<br /></div>
<div class="MsoNormal" style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRh1XolzT9vXspX2pcRyaqVv47TbWzQZIqRF1Kj1SKZyToL76_bMgIDcAT2hByKeKwt4V1L_2CGRbAXM5LEuGbugJb-28jgHr7Fz5bUr-tGmbTZv7mWbpb5q2sIGZc1MD4Esxp-HBqqtjH/s1600/DSC_0017.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRh1XolzT9vXspX2pcRyaqVv47TbWzQZIqRF1Kj1SKZyToL76_bMgIDcAT2hByKeKwt4V1L_2CGRbAXM5LEuGbugJb-28jgHr7Fz5bUr-tGmbTZv7mWbpb5q2sIGZc1MD4Esxp-HBqqtjH/s1600/DSC_0017.JPG" width="400" /></a></div>
<div class="MsoNormal">
<br />
<b>Ručak</b></div>
<div class="MsoNormal">
Ručak se jede između 11:30 i 12:30. Ako ste zaposleni i
kancelarija se nalazi u oblakoderu ili poslovnoj zgradi, takve zgrade imaju i
menzu, gde se za male pare služi veliki izbor jela od povrća i mesa, uz
obavezan pirinač ili rezance.</div>
<div class="MsoNormal">
Ispovest: nikad nisam naučila da spremam kinesku hranu, čak
ni nakon toliko godina provedenih u Kini. Zašto? Jer je bilo suviše lako jesti
u restoranima, restorana ima svuda, hrana je ukusna, cena je jeftina i
pristupačna… da sam kod kuće pravila, potrošila bih više para i energije, a ne
bih uspela da kopiram autentičan kineski ukus.<br />
<br /></div>
<div class="MsoNormal" style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz5KYA7stWpk8WINmaJFe3Kw8TlHo-WQHvcjhdnr0U5Xmj2MLjcoWCu11ZmA8Hbj93m80svjbWfDXo549Y4cPaXDAfcC7guGMUYlNhBaL5dkTZGUoEQQdbkvCf5npKlpP9OlOCOYyJCQ0c/s1600/IMAG0573.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz5KYA7stWpk8WINmaJFe3Kw8TlHo-WQHvcjhdnr0U5Xmj2MLjcoWCu11ZmA8Hbj93m80svjbWfDXo549Y4cPaXDAfcC7guGMUYlNhBaL5dkTZGUoEQQdbkvCf5npKlpP9OlOCOYyJCQ0c/s1600/IMAG0573.jpg" width="400" /></a></div>
<div class="MsoNormal">
<br />
Obrok u restoranu obuhvata:</div>
<div class="MsoNormalCxSpMiddle" style="margin-left: .5in; mso-add-space: auto; mso-list: l1 level1 lfo5; text-indent: -17.95pt;">
<span style="mso-list: Ignore;">●<span style="font: 7.0pt "Times New Roman";">
</span></span>Čaj - služi se na početku, tokom, i na kraju obroka</div>
<div class="MsoNormalCxSpMiddle" style="margin-left: .5in; mso-add-space: auto; mso-list: l1 level1 lfo5; text-indent: -17.95pt;">
<span style="mso-list: Ignore;">●<span style="font: 7.0pt "Times New Roman";">
</span></span>Predjelo - izbor hladnih jela, kao što su zeleno
povrće, tanko sečeno meso, uz obavezan preliv (soja sos, sirće, susamovo ulje,
ulje sa ljutom paprikom)</div>
<div class="MsoNormalCxSpMiddle" style="margin-left: .5in; mso-add-space: auto; mso-list: l1 level1 lfo5; text-indent: -17.95pt;">
<span style="mso-list: Ignore;">●<span style="font: 7.0pt "Times New Roman";">
</span></span>Glavno jelo: govedina, teletina, svinjsko, pileće meso,
riba...sve se jede. Neka od mojih omiljenih kuvanih jela su slatko kisela
svinjetina, brokoli u sosu od ostriga, riba u ljuto kiseloj supi, pržene
škampe, tofu u bilo kom obliku (jede se sa sitno seckanim lukom kao hladno
predjelo, pohovan kao toplo jelo, tofu na japanski način - sa slatkastim gustim
sosom, itd), pečurke u suvom tiganju, celer sa belim lukom…Kinezi tradicionalno
jedu dosta povrća što mislim da je odlična navika.</div>
<div class="MsoNormalCxSpMiddle" style="margin-left: .5in; mso-add-space: auto; mso-list: l1 level1 lfo5; text-indent: -17.95pt;">
<span style="mso-list: Ignore;">●<span style="font: 7.0pt "Times New Roman";">
</span></span>Pirinač - pirinač se jede za svaki obrok, i ja ga
obožavam! Umesto pirinča i shodno regionalnim navikama, možete pojesti
nudle/rezance ili bareni ili prženi hleb.</div>
<div class="MsoNormalCxSpMiddle" style="margin-left: .5in; mso-add-space: auto; mso-list: l1 level1 lfo5; text-indent: -17.95pt;">
<span style="mso-list: Ignore;">●<span style="font: 7.0pt "Times New Roman";">
</span></span>Supa - služi se na kraju jela! Ovo meni takođe
odgovara, jer ne stvara osećaj zasićenosti kao kad se supa pojede na početku
obroka.</div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal">
<b>Dezert</b></div>
<div class="MsoNormal">
Dezert je najčešće voće, isečeno na kriške i lepo servirano
na velikom ovalu. Tu su jabuke, pomorandže, lubenice. Voće služi da osveži
paletu ukusa i vrati “qi”/energiju organizmu.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Još jedna kineska poslovica kaže da posle obroka treba
prošetati sto koraka. Međutim, moderan način života to često ne dozvoljava, i
retko je videti ljude kako šetaju posle obroka.<br />
<br /></div>
<div class="MsoNormal" style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3he9VWLr4cM7tcjnB0VY9ZAh9fJm8Y20ShZqKMLg2hnNcS5ay8OviJmBrCuQ2mw-3HzF6FDNtRKkeLJJKAkm1v4aHbkAZ4c58T1gCBX6u1L0iZMI8vssc3L0w5F3BjSuBACGqW9-JviXi/s1600/IMAG0572.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3he9VWLr4cM7tcjnB0VY9ZAh9fJm8Y20ShZqKMLg2hnNcS5ay8OviJmBrCuQ2mw-3HzF6FDNtRKkeLJJKAkm1v4aHbkAZ4c58T1gCBX6u1L0iZMI8vssc3L0w5F3BjSuBACGqW9-JviXi/s1600/IMAG0572.jpg" width="400" /></a></div>
<div class="MsoNormal">
<br />
<b>Večera</b></div>
<div class="MsoNormal">
Večera je slična ručku. Jedu se topli obroci, hrana je
raznovrsna. Meso, povrće, riba, pirinač...često se jede pirinač pržen sa
jajima, nešto kao kajgana sa jajima, jer se na taj način upotrebi pirinač koji
je ostao od prethodnog obroka.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Evo i par zapažanja kako su se moja ishrana i navike
promenile (na bolje), nakon života u Kini:</div>
<div class="MsoNormalCxSpMiddle" style="margin-left: .5in; mso-add-space: auto; mso-list: l2 level1 lfo1; text-indent: -17.95pt;">
<span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span>Pijem više čajeva i tečnosti</div>
<div class="MsoNormalCxSpMiddle" style="margin-left: .5in; mso-add-space: auto; mso-list: l2 level1 lfo1; text-indent: -17.95pt;">
<span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span>Uglavnom ne jedem hleb i umesto hleba jedem pirinač.
Hleb jedem samo za doručak. Ne jedem ni puno testenina niti krompira,
jednostavno, lepše se osećam kad pojedem pirinač.</div>
<div class="MsoNormalCxSpMiddle" style="margin-left: .5in; mso-add-space: auto; mso-list: l2 level1 lfo1; text-indent: -17.95pt;">
<span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span>Jedem više povrća</div>
<div class="MsoNormalCxSpMiddle" style="margin-left: .5in; mso-add-space: auto; mso-list: l2 level1 lfo1; text-indent: -17.95pt;">
<span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
</span></span>Jedem manje kolača</div>
<div class="MsoNormalCxSpMiddle" style="margin-left: .5in; mso-add-space: auto; mso-list: l2 level1 lfo1; text-indent: -17.95pt;">
<span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";">
</span></span>Imam redovne obroke. Poslednji obrok jedem pre 19h.</div>
<div class="MsoNormalCxSpMiddle" style="margin-left: .5in; mso-add-space: auto; mso-list: l2 level1 lfo1; text-indent: -17.95pt;">
<span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";">
</span></span>Jedem više začinjene hrane...nisam sigurna da je ovo
dobra navika, ali volim ljutu hranu. Do koje mere Kinezi vole ljuto, pokazuje
termin “ma la”, koji opisuje ukus koji je toliko ljut da stvara osećaj kao
“anestezija”. U Kini ljutina dolazi od začina, paprike, bilja...nije kao kod
nas, gde su samo paprika i biber ljuti, i gde se služe sa strane. Ovde je svako
jelo začinjeno.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
A, da…..i da odgovorim na pitanje sa početka: najčudnija
stvar koju sam jela u Kini je pačija krv, meso zmije, pohovani škorpioni i piće
od voćnog sirćeta!</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
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<b>~~~~~~~~~~~ English ~~~~~~~~~~~~</b></div>
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<br /></div>
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<i><span class="" id="result_box" lang="en"><span class="hps">A</span><span class="hps">fter quite some time</span> <span class="hps">I have a</span> <span class="hps">guest</span> <span class="hps">on my blog again</span>. <span class="hps">This time</span> <span class="hps">it's</span> <span class="hps">Ivana</span>, <span class="hps">my</span> sister <span class="hps">cousin</span>, who <span class="hps">lived in Bejing, China</span> <span class="hps">for more than 10 </span><span class="hps">years</span>. <span class="hps">A few years ago</span> <span class="hps">she moved back</span> <span class="hps">to Serbia</span>, her native country. <span class="hps">I bugged </span>her for a long time <span class="hps">to</span> <span class="hps">write me something</span> <span class="hps">about a China</span> perspective from <span class="hps">someone who</span> actually <span class="hps">lived there</span>. For me, China was always attractive country to visit. Due to Ivana and her sister's influence, I even started to study Chinese language.. Unfortunately, due to other things I drifted away from it.. I hope some day I will visit certain parts of China! </span></i><br />
<i><span class="" id="result_box" lang="en"><br /> <span class="hps">I hope you'll enjoy reading it as I did!</span></span></i></div>
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<div class="MsoNormal" style="text-align: center;">
<i><span style="font-size: large;"><a href="https://www.blogger.com/null" name="_GoBack"></a><b>Chinese
meals and how they changed me</b></span></i></div>
<div class="MsoNormal" style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAWDAxXKMu8-_Ma_BVkvNza2lWCFsCeiKLc29xTuXzoLnQqJn37-pQyXUDRBWQNdXZprFystwpOBTcwMjI2TOTgD0q10B0AVyvFTPDGV7owqqWnw3Pv6woBVE7wf6ZjQjY33wBDmKKptNA/s1600/IMAG0566.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAWDAxXKMu8-_Ma_BVkvNza2lWCFsCeiKLc29xTuXzoLnQqJn37-pQyXUDRBWQNdXZprFystwpOBTcwMjI2TOTgD0q10B0AVyvFTPDGV7owqqWnw3Pv6woBVE7wf6ZjQjY33wBDmKKptNA/s1600/IMAG0566.jpg" width="267" /></a></div>
<div class="MsoNormal">
<br />
When I came back from China to Europe a few years ago, top
three questions I got asked were:</div>
<div class="MsoNormal">
-<span style="mso-spacerun: yes;"> </span>how did you
manage to learn Chinese?</div>
<div class="MsoNormal">
-<span style="mso-spacerun: yes;"> </span>how can you
eat with chopsticks?! And,</div>
<div class="MsoNormal">
-<span style="mso-spacerun: yes;"> </span>what was the
weirdest food you ate in China?!</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
So….Chinese language is easy to learn, in spite of popular
belief that it is difficult: grammar is easy compared to Serbian, French or
German; writing takes time and practice, but it CAN be done. Using chopsticks is
a practiced skill too. First meal you will remain hungry, but later it is easy.
But being asked a question on food... that’s the big cat... Chinese food is
such a huge topic, like an inexhaustible spring of tastes… and this topic takes
me down a memory lane, thinking about the flavors I tasted, the strange, the
yummy, fragrant, spicy, tasty Chinese food!</div>
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</div>
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In my opinion, there are a few basic principles for eating
Chinese food and meals, that are very different from typical Western:</div>
<div class="MsoNormal">
a) One thing that is very striking is the regular hours when
meals are taken. Meals are taken at regular hours, usually at the same time,
namely 7h, 12pm, 5pm. I liked that, it gives rhythm to your day. When my
yoga-practicing friend heard this, she said, your body thanks you.</div>
<div class="MsoNormal">
b) Another thing that is very important, is that meals are
always warm! Breakfast, lunch, dinner, often snacks are eaten warm. For me,
that works well! Stomach’s happy.</div>
<div class="MsoNormal">
c) There is a saying that Chinese people eat anything that
flies except airplanes, and anything with four legs except tables. True! For
example, when I was buying carrots or radishes at the market, I would ask them to
remove the green leaves, but Chinese use even that in cooking. Or, Westerners
like to eat chicken meat, but Chinese believe that meat closer to bones is
nicer, so often there are dishes like chicken legs or neck.<br />
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQWjOxvgIuYX4oYR8ceELGjrhv0py5xtyA9d2PjxV7B40cXxVAn2LxAnw5syhrnxzD0viDHhapIdS_3MO_BbjjYStRz4XaryST3UG0A_238K5O3OmOQHDtHzQ1-6oWZzuqOczyGxcyZzJO/s1600/IMAG0567.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQWjOxvgIuYX4oYR8ceELGjrhv0py5xtyA9d2PjxV7B40cXxVAn2LxAnw5syhrnxzD0viDHhapIdS_3MO_BbjjYStRz4XaryST3UG0A_238K5O3OmOQHDtHzQ1-6oWZzuqOczyGxcyZzJO/s1600/IMAG0567.jpg" width="271" /></a></div>
<div class="MsoNormal">
<br />
<b style="mso-bidi-font-weight: normal;">Breakfast </b></div>
<div class="MsoNormal">
At the beginning, I could not get used to Chinese breakfast.
I liked my European toast, scrambled eggs, Serbian bacon…but at one point in my
life, that changed: one year in Beijing, I used to swim every morning before
work, and then, hungry and rushed, had to hop over to local Chinese fast food
chain for breakfast. This accidental change brought on a pleasant discovery
regarding Chinese breakfasts.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Breakfast usually includes:</div>
<div class="MsoNormalCxSpMiddle" style="margin-left: .5in; mso-add-space: auto; mso-list: l1 level1 lfo2; text-indent: -17.95pt;">
<span style="mso-list: Ignore;">❏<span style="font: 7.0pt "Times New Roman";">
</span></span>Warm rice congee – yes, there is rice even for
breakfast :) It’s rice boiled in water, so this soup does not have any specific
taste in itself and is plain, thick and creamy. Therefore, you can add some
toppings for flavor – chopped onions, pickled veggies, meat.</div>
<div class="MsoNormalCxSpMiddle" style="margin-left: .5in; mso-add-space: auto; mso-list: l1 level1 lfo2; text-indent: -17.95pt;">
<span style="mso-list: Ignore;">❏<span style="font: 7.0pt "Times New Roman";">
</span></span>“You tiao” - deep fried bread sticks, very similar in
taste and look to Serbian “donuts”. They are very greasy, and can be dipped
into soymilk</div>
<div class="MsoNormalCxSpMiddle" style="margin-left: .5in; mso-add-space: auto; mso-list: l1 level1 lfo2; text-indent: -17.95pt;">
<span style="mso-list: Ignore;">❏<span style="font: 7.0pt "Times New Roman";">
</span></span>“Jianbing” egg pancakes - made and sold in the street.
Made on a flat metal plate, from mixture similar to omelette. Still, the
strongest flavor you taste after taking over the fragrant pancake from the
vendor is that of chopped green onions! I used to eat so much of these pancakes
during student times, I thought I’d turn into one. The stall are of
questionable hygiene, but best not to think of that when waiting in line for
street food.</div>
<div class="MsoNormalCxSpMiddle" style="margin-left: .5in; mso-add-space: auto; mso-list: l1 level1 lfo2; text-indent: -17.95pt;">
<span style="mso-list: Ignore;">❏<span style="font: 7.0pt "Times New Roman";">
</span></span>Steamed bread (“baozi”) - these are dough pouches
stuffed with a pork, beef, vegetables. They are eaten by dipping into soy
sauce, vinegar or sesame oil. There is also steamed bread (“mantou”), but not
like Western bread made of crust and middle, rather dough balls that are
steamed or fried.</div>
<div class="MsoNormalCxSpMiddle" style="margin-left: .5in; mso-add-space: auto; mso-list: l1 level1 lfo2; text-indent: -17.95pt;">
<span style="mso-list: Ignore;">❏<span style="font: 7.0pt "Times New Roman";">
</span></span>Soymilk - made from soy beans, can be drank hot or
cold, sweet or salty</div>
<div class="MsoNormalCxSpMiddle" style="margin-left: .5in; mso-add-space: auto; mso-list: l1 level1 lfo2; text-indent: -17.95pt;">
<span style="mso-list: Ignore;">❏<span style="font: 7.0pt "Times New Roman";">
</span></span>Eggs - boiled eggs are common for breakfast, but there
is also the Century Egg (chicken eggs that have been preserved in alkaline, so
that yellow yolk has turned dark green, and whites are actually brown, very
creamy texture). You can also eat eggs that were boiled in tea. I prefer
the tea eggs to century ones, but again, tastes are different, you should try
both if you go to China.<br />
<br /></div>
<div class="MsoNormal" style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt-col88X58Okyo42STLlnYFWN4i1DMUJlmK2XeCZi1DjDvfv9dvQ7LAA_SsmuL9d3j_RMGhBGC1XIfH5LpAM1Np8kso8lhDtyx8Zw03F5VYULr872LvqKE6BzLdFAu8kvcQfjhalHQBwY/s1600/IMAG0574.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt-col88X58Okyo42STLlnYFWN4i1DMUJlmK2XeCZi1DjDvfv9dvQ7LAA_SsmuL9d3j_RMGhBGC1XIfH5LpAM1Np8kso8lhDtyx8Zw03F5VYULr872LvqKE6BzLdFAu8kvcQfjhalHQBwY/s1600/IMAG0574.jpg" width="257" /></a></div>
<div class="MsoNormal">
<br />
<b style="mso-bidi-font-weight: normal;">Lunch</b></div>
<div class="MsoNormal">
Lunch is usually eaten around 12 noon, usually from 11:30 to
12:30. At office buildings, there is usually a staff canteen for office workers
or food court. There is a selection of dishes, they are not that tasty, but I
could always find two or three that are tasty. Of course, there are rice and
noodles. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
It is very common to eat at restaurants and they are crowded
during lunch and dinner times. Confession: I have never learned to cook Chinese
food, even after so many years in China. Why? Because it was so easy,
convenient, tasty and cheap to eat in restaurants. The chefs would make the
food way better than I could, and I did not even want to try.</div>
<div class="MsoNormal">
Restaurant meals include:</div>
<div class="MsoNormalCxSpMiddle" style="margin-left: .5in; mso-add-space: auto; mso-list: l2 level1 lfo3; text-indent: -17.95pt;">
<span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span>Tea – served at start of meal and throughout</div>
<div class="MsoNormalCxSpMiddle" style="margin-left: .5in; mso-add-space: auto; mso-list: l2 level1 lfo3; text-indent: -17.95pt;">
<span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span>Appetizer – a selection of cold dishes, cold green
veggies, meat slices, paired up with sauces (soy sauce, vinegar, hot pepper
oil)</div>
<div class="MsoNormalCxSpMiddle" style="margin-left: .5in; mso-add-space: auto; mso-list: l2 level1 lfo3; text-indent: -17.95pt;">
<span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span>Main dishes: anything from beef strips to chicken
sliced to fish chunks. Some of my favorite Chinese dishes are Broccoli with
oyster sauce, hot and sour fish, fried shrimp, bean curd “toufu” (any shape and
form - I like bean curd skin, and spicy doufu, and cold toufu as appetizer with
spring onions), mushrooms served with spices, sweet and sour pork, celery,
string beans...anything goes. Chinese traditionally eat a lot of vegetables
which I think is a good habit. </div>
<div class="MsoNormalCxSpMiddle" style="margin-left: .5in; mso-add-space: auto; mso-list: l2 level1 lfo3; text-indent: -17.95pt;">
<span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span>Rice - for me, rice naturally goes with Chinese dishes,
since it soaks up all the sauces from the dishes. But, you can also eat a bowl
or noodles or dumplings.</div>
<div class="MsoNormalCxSpMiddle" style="margin-left: .5in; mso-add-space: auto; mso-list: l2 level1 lfo3; text-indent: -17.95pt;">
<span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span>veggies complemented with meat, and accompanied with
rice, if there are lots of dishes, you may not want to eat so much rice, small
bowl of rice or noodles</div>
<div class="MsoNormalCxSpMiddle" style="margin-left: .5in; mso-add-space: auto; mso-list: l2 level1 lfo3; text-indent: -17.95pt;">
<span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span>Soup – served after the main dish! This is also good I
think, it gives you a feeling of just filling in the gaps rather than getting
filled first and then stuffing food on top of the soup.</div>
<div class="MsoNormalCxSpMiddle" style="margin-left: .5in; mso-add-space: auto; mso-list: l2 level1 lfo3; text-indent: -17.95pt;">
<span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span>Dessert – fruits are eaten as dessert, served on a big
platter and always beautifully arranged! Apples, oranges, watermelon are most
common, and purpose is to<span style="mso-spacerun: yes;"> </span>clear the
plate after meal.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Another Chinese saying says that after a meal, hundred steps
should be taken. So, it is recommended to go for a walk, but often modern
Chinese lifestyle does not allow time for that, so people just go back to
office.<br />
<br /></div>
<div class="MsoNormal" style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPawFZMd7BxihXlwzCxdzA6_2tvEgw4ic2AtlAaW1nKgtGmgozkNqt59bs2HNKlFh1RYIeH5PnegCogJGlII3o1-ZKbrRPw2cSvqHLnNw2zXhKbc6wToW2zS0pdIVA90uWBpVDef8kmkjh/s1600/IMAG0568.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPawFZMd7BxihXlwzCxdzA6_2tvEgw4ic2AtlAaW1nKgtGmgozkNqt59bs2HNKlFh1RYIeH5PnegCogJGlII3o1-ZKbrRPw2cSvqHLnNw2zXhKbc6wToW2zS0pdIVA90uWBpVDef8kmkjh/s1600/IMAG0568.jpg" width="267" /></a></div>
<div class="MsoNormal">
<br />
<b style="mso-bidi-font-weight: normal;">Dinner</b></div>
<div class="MsoNormal">
Dinner time is similar to lunch time. Meals are warm, food
is diverse. They include soup, meats, vegetables.. fried rice is eaten. Fried
rice is a good way to use leftover rice from prior meals. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Here are some observations how my dining habits have changed
(for the better) since living in China and adapting the dining practices:</div>
<div class="MsoNormalCxSpMiddle" style="margin-left: .5in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -17.95pt;">
<span style="mso-list: Ignore;">❏<span style="font: 7.0pt "Times New Roman";">
</span></span>I drink more tea</div>
<div class="MsoNormalCxSpMiddle" style="margin-left: .5in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -17.95pt;">
<span style="mso-list: Ignore;">❏<span style="font: 7.0pt "Times New Roman";">
</span></span>I have (mostly) replaced bread with rice - I don’t eat
bread (much), only for breakfast. Even pasta and potatoes, I opt for rice. I
feel more full and it goes nicer with sauces.</div>
<div class="MsoNormalCxSpMiddle" style="margin-left: .5in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -17.95pt;">
<span style="mso-list: Ignore;">❏<span style="font: 7.0pt "Times New Roman";">
</span></span>I eat more veggies</div>
<div class="MsoNormalCxSpMiddle" style="margin-left: .5in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -17.95pt;">
<span style="mso-list: Ignore;">❏<span style="font: 7.0pt "Times New Roman";">
</span></span>I eat less cakes</div>
<div class="MsoNormalCxSpMiddle" style="margin-left: .5in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -17.95pt;">
<span style="mso-list: Ignore;">❏<span style="font: 7.0pt "Times New Roman";">
</span></span>I have regular meals and do not eat later than 19h</div>
<div class="MsoNormalCxSpMiddle" style="margin-left: .5in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -17.95pt;">
<span style="mso-list: Ignore;">❏<span style="font: 7.0pt "Times New Roman";">
</span></span>I eat more spicy food… well, not sure this is a good
thing, but I like spicy food. To give you an idea of how spicy Chinese food can
be, let me just share that there is a word in Chinese to describe a flavor that
is “numb spicy”, after you eat it, you feel like you were under anesthetics. In
Serbia, the spicy flavor is only due to pepper, and it is placed on the side,
not in the dish.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Oh, and to answer the question from the beginning, the
weirdest thing I ate was duck blood, snake meat, fried scorpions and drank
fruit vinegar drinks.</div>
<br />
<div class="MsoNormal">
<br />
<b><span class="" id="result_box" lang="en"><span class="">--</span></span></b><br />
<span class="" id="result_box" lang="en"><span class=""><b>ae! </b></span></span><span class="" id="result_box" lang="en"><span class=""><b><a href="http://www.smilies.4-user.de/"><img border="0" src="http://www.smilies.4-user.de/include/Girls/smilie_girl_031.gif" /></a></b></span></span></div>
<div class="MsoNormal">
</div>
Jovanka Baštovankahttp://www.blogger.com/profile/10147435115809332325noreply@blogger.com7tag:blogger.com,1999:blog-2905234315605134633.post-41154258339150403412014-12-06T23:59:00.000-05:002014-12-06T23:59:06.054-05:00Kocke od bundeve | Pumpkin squares<i>(scroll down for English)</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLf0FyI0MAfJnuD9Pa5odqWDVKP_EUFTIvqUGIo16fjWsjO1UZ171-YuSLgNwPN4Wd0MRLo9T6ZFzPpxhLHYMvEYQBEW4nj6RBaFC3kIeA_h08bADeMdQs0uQH2ldqZVNNuxBkho0YmV9M/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLf0FyI0MAfJnuD9Pa5odqWDVKP_EUFTIvqUGIo16fjWsjO1UZ171-YuSLgNwPN4Wd0MRLo9T6ZFzPpxhLHYMvEYQBEW4nj6RBaFC3kIeA_h08bADeMdQs0uQH2ldqZVNNuxBkho0YmV9M/s1600/1.jpg" height="266" width="400" /></a></div>
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Pa kad je bal nek' je bundev-bal. Prvo sam napravila <b><a href="http://jovankebashtovankekutlacha.blogspot.com/2014/10/u-kuhinji-kod-ebbe-ebbas-cuisine.html" target="_blank">klasičnu pitu od bundeve</a></b>. Jer od klasike se kreće, zar ne? A kad prođeš test klasike onda se eksperimentira. E pa ova pita je proizašla iz tog eksperimenta (da ne pričam o tome koliko je suđa proizašlo iz ovog eksperimenta). Nisam je htjela nazvati pitom, iako to jeste, pa sam je rezala na kocke. Ako niste ljubitelj klasičnih podloga u pitama (kao što ja nisam, jer ne volim putar) onda će vam se ovo veoma svidjeti (kao što se meni svidjelo). Nosila sam obje verzije klincima na pijacu da probaju (oni su mi najbolji suci). Obje su ih pite oduševile, ali ova im se ubjedljivo više svidjela zbog drugačije podloge (4 od 5 glasova je izabralo ovu podlogu). Ove kocke su ujedno izašle u ovomjesečnom <b><a href="http://www.joomag.com/magazine/24kitchen-bestfood-online-magazin-broj-10/0245537001417371130?short" target="_blank">24Kitchen BestFood</a></b> online časopisu. Recept možete naći na stranama 48-51.<br />
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<span style="font-size: large;"><b><i> Kocke od bundeve</i></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5EWiS4PJK1qwUXll3t0voqUrHZa4CDjYfRPki85mMHs16lgo01eYfNh_De1WKhwYk4-qJmFq5Osn7P4zXZcdDvMZyCl-iSwDwLuP5WC2u0KC-F3qPEVA7UqXd4D5cq6j7xfJ_Pk4UA-qP/s1600/3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5EWiS4PJK1qwUXll3t0voqUrHZa4CDjYfRPki85mMHs16lgo01eYfNh_De1WKhwYk4-qJmFq5Osn7P4zXZcdDvMZyCl-iSwDwLuP5WC2u0KC-F3qPEVA7UqXd4D5cq6j7xfJ_Pk4UA-qP/s1600/3.jpg" height="400" width="266" /></a></div>
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<span class="" id="result_box" lang="hr"><b><span class="hps">Sastojci</span> <span class="hps">za</span> <span class="hps">koru</span>: </b><br /><span class="hps">1</span> <span class="hps">šolja</span> <span class="hps">mljevenih</span> <span class="hps">graham</span> <span class="hps">krekera</span><br /><span class="hps">1/4</span> <span class="hps">šolja</span> mljevenih <span class="hps">pikana (</span><span class="">ili nekih drugih orašastih plodova</span>) <br /><span class="hps">1/4</span> <span class="hps">šolja meda</span> <br /><span class="hps">5 žlica</span> <span class="hps">kokosovog ulja</span> <br /><br /><b><span class="hps">Sastojci</span> <span class="hps">za</span> kremu: </b><br /><span class="hps">1 šolja pirea od </span><span class="hps">bundeve</span> <br /><span class="hps">2 velika</span> <span class="hps">jaja</span> <br /><span class="hps">1/4</span> <span class="hps">šolje meda</span> <br /><span class="hps">1/2</span> <span class="hps">šolje mlijeka od</span> <span class="hps">soje</span> <span class="hps">ili</span> <span class="hps">badema</span></span><br />
<span class="" id="result_box" lang="hr"><span class="hps"> </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiNbBQikM_k3Fsg_1O9Qyr7OZ9DS8zbvqE9EvkxdrBDi1JukB5OVdUx3tMCLhgRUL4VGAFeaoY-0va_vJKSTjFYQvob4GuS5kTKhmI-tRZ5h4lSdsVOf27Cp8QMl2HYbzNj5VjAb2Y1oCn/s1600/4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiNbBQikM_k3Fsg_1O9Qyr7OZ9DS8zbvqE9EvkxdrBDi1JukB5OVdUx3tMCLhgRUL4VGAFeaoY-0va_vJKSTjFYQvob4GuS5kTKhmI-tRZ5h4lSdsVOf27Cp8QMl2HYbzNj5VjAb2Y1oCn/s1600/4.jpg" height="400" width="266" /></a></div>
<br /><span class="" id="result_box" lang="hr"><b><span class="hps">Priprema</span>: </b><br /><span class="hps">1.</span> <span class="hps">B</span><span class="hps">undevu prerezati na pola</span> <span class="hps atn">(</span>ili bilo koju drugu <span class="hps">zimsku tikvu</span><span class="hps"></span>)<span class="hps"></span>, <span class="hps">staviti</span> <span class="hps">na pleh</span><span class="hps atn"></span><span class="hps"></span> <span class="hps">i peći oko</span> <span class="hps">20-30</span> <span class="hps">minuta</span> <span class="hps">na</span> 180 C<span class="hps">. Gotovo je kad se lako probode viljuškom. </span><span class="hps"></span><span class="hps"></span><span class="hps"></span><span class="hps"></span><span class="hps"></span><span class="hps"></span><span class="hps"></span><span class="hps"></span><span class="hps"></span><span class="hps">Izvaditi</span> <span class="hps">sjemenke</span>, <span class="hps">izdubiti </span><span class="hps">bundevu i</span><span class="hps"> prebaciti</span> <span class="hps">u zdjelu</span>. <span class="hps">Pustiti da se</span> pro<span class="hps">ohladi</span> <span class="hps atn">(</span>najbolje ako se tikva ispeče<span class="hps"></span><span class="hps"></span> <span class="hps">dan</span> <span class="hps">ranije</span>). <br /><span class="hps">2.</span> <span class="hps">U</span> <span class="hps">procesor</span> samljeti <span class="hps"></span><span class="hps"></span><span class="hps">krekere</span> <span class="hps">i</span> <span class="hps">pikane</span>. <span class="hps">Dodati</span> <span class="hps">ulje i</span> <span class="hps">med</span> <span class="hps">te pulsirate dok se ne dobije kompaktna smjesa. </span><span class="hps"></span><span class="hps">Smjesu u</span>tisnuti u kalup <span class="hps">za pečenje</span>. <span class="hps">Zapeći</span> <span class="hps">na</span> <span class="hps">180</span> <span class="hps">C jedno</span> <span class="hps">5 minuta</span>. <span class="hps">Izvaditi</span> <span class="hps">iz pećnice</span> <span class="hps">i ostaviti</span> <span class="hps">da se ohladi</span>.</span><span class="" id="result_box" lang="hr"><br /><span class="hps">3.</span> <span class="hps">Mikserom </span><span class="hps">pomiješati</span> <span class="hps">sve sastojke</span> <span class="hps">za kremu</span> te je preliti preko smjese. <span class="hps">Peći</span> <span class="hps">oko</span> <span class="hps">3040</span> <span class="hps">minuta ili</span> <span class="hps">dok se površina dobro ne stegne. </span>Središnji dio pite neće biti stegnut (kad prodrmate ono će se i dalje mrdati, ali to neka vas ne brine, jer će se stisnuti). <span class="hps">Pustiti da </span><span class="hps">se ohladi</span> <span class="hps atn">(</span>najbolje ako <span class="hps">u frižideru </span><span class="hps">preko noći</span>). <br /><span class="hps">4.</span> Rezati <span class="hps">na kocke</span> <span class="hps">i poslužiti s</span> <span class="hps">tučenim</span> slatkim vrhnjem <span class="hps">(po želji). </span><span class=""></span></span><br />
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<span style="font-size: small;"><b>~~~~~~~~~~~ English ~~~~~~~~~~</b></span></div>
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<i><span style="font-size: large;"><b>Pumpkin squares</b></span></i><br />
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<i><span style="font-size: large;"><b> </b></span></i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioPlY9jY9xFAUN2ZVrdQWojLO0FM_LcM0LnjXevGpYU5bEKwBkzehk2Cbs6YG4kGD0MFDKE-Me_SzJt2Fj1o0hbyZAV-npajkYQ8CAqi9Q_gHE3BpLcyAEYeGjYxy78ICtdaD9qm_QM4nH/s1600/2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioPlY9jY9xFAUN2ZVrdQWojLO0FM_LcM0LnjXevGpYU5bEKwBkzehk2Cbs6YG4kGD0MFDKE-Me_SzJt2Fj1o0hbyZAV-npajkYQ8CAqi9Q_gHE3BpLcyAEYeGjYxy78ICtdaD9qm_QM4nH/s1600/2.jpg" height="400" width="266" /></a></div>
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If you're a bigger fan of the classic pumpkin pie, you can find it <b><a href="http://jovankebashtovankekutlacha.blogspot.com/2014/10/u-kuhinji-kod-ebbe-ebbas-cuisine.html" target="_blank">here</a></b>. This one has a non-traditional crust, which frankly, I like better than the traditional one.<br />
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<b>Ingredients for the crust:</b><br />
1 cup grounded graham crackers<br />
1/4 cup grounded pecans (or other nuts)<br />
1/4 cup honey<br />
5 tablespoons coconut oil<br />
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<b>Ingredients for the filling:</b><br />
1 cup pumpkin puree<br />
2 large eggs<br />
1/4 cup honey<br />
1/2 cup soy or almond milk<br />
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<b>Preparation:</b><br />
1. Cut the pumpkin (or any other winter squash) in half, place it on a baking sheet (without peeling it) and bake for about 20-30 minutes on 350 F. It is done when you can easily poke it with a fork. Remove the seeds, scoop out the pumpkin and place it in a bowl. Allow it to cool (best if it's made a day before).<br />
2. In a processor blend the graham crackers and pecans. Add oil and honey and combine. Press the mixture into a baking dish. Bake at 350 F for 5 minutes. Remove from the oven and set aside to cool down.<br />
3. In a bowl, mix all the ingredients with an electric mixer and pour the filling over the crust. Bake for about 40 minutes or until the surface appears set. The center will still wiggle slightly when shaken. Set aside to cool down (best if refrigerated over night).<br />
4. Slice into squares and serve with whipped heavy cream.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy3kSnkS_kf3Bv-PBU2qV1NnaCBd8cectDKD4MSMF4LrQbza4T5XOuE3q6Sq2H33QrmfEM_Z0PPX3Y-_b-Q0JyLgCcwNZXzSbt-gIahKcX-Arle9dtIAuPwRDmY2l3LG4qyNQ_M5qCO_tn/s1600/5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy3kSnkS_kf3Bv-PBU2qV1NnaCBd8cectDKD4MSMF4LrQbza4T5XOuE3q6Sq2H33QrmfEM_Z0PPX3Y-_b-Q0JyLgCcwNZXzSbt-gIahKcX-Arle9dtIAuPwRDmY2l3LG4qyNQ_M5qCO_tn/s1600/5.jpg" height="400" width="266" /></a></div>
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<b>ae! </b><a href="http://www.smilies.4-user.de/"><img border="0" src="http://www.smilies.4-user.de/include/Girls/smilie_girl_031.gif" /></a>Jovanka Baštovankahttp://www.blogger.com/profile/10147435115809332325noreply@blogger.com5tag:blogger.com,1999:blog-2905234315605134633.post-21376690380252465882014-11-30T12:39:00.001-05:002014-11-30T12:39:24.144-05:00Zebra cake<i>(scroll down for English)</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiYj4DokMTww9W7k_RZ0sOkgyjYGuwcxWwf4MjyhJnbWQulyRmkM8JNfxE-02cdh3cRmDmjY4H3UXn9T4PzT7XL8VcAd4DNu0ytEVzeCgyKqx0tjpAvyjRzq6wYxgRmZBW36Jy4A4eSWhv/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiYj4DokMTww9W7k_RZ0sOkgyjYGuwcxWwf4MjyhJnbWQulyRmkM8JNfxE-02cdh3cRmDmjY4H3UXn9T4PzT7XL8VcAd4DNu0ytEVzeCgyKqx0tjpAvyjRzq6wYxgRmZBW36Jy4A4eSWhv/s1600/3.jpg" height="266" width="400" /></a></div>
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U mjesecu oktobru za igricu <b><a href="http://kuvarigrice.blogspot.com/2008/11/kuvarijacije-pravila.html" target="_blank">Kuvarijacije</a></b> bio je zadan <b><a href="http://msbakery01.blogspot.com/2012/11/zebra-kolac-lorraine-pascale.html" target="_blank">zebra</a></b> kolač vrlo zabavnog izgleda koji je objavila Mateja sa bloga <b><a href="http://msbakery01.blogspot.com/" target="_blank">M's Bakery</a></b>. Recept je skroz jednostavan, a vrlo efektnog izgleda. Može se komotno zvati i coffee cake, jer skroz odlično "sjedne" uz popodnevnu (ili jutarnju) kavu! Ja sam ga radila dva puta, za potluck (kad svako donese nešto od hrane u kancelariju) sljedeći dan na poslu. Oba put bješe kasno navečer pa ga uslikah na brzinu, ne onako kako sam planirala. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFfuqUAMWMur63cQFKWGqPceov6MCmQuO6Y3MHyvIC24Eb8e-TnZXFJI0iMOvmkm7aOq5SMbep4pJMW9xQ2E_eYp-innf3g5y38BTpTpSt_09_XqvRRix9KQXNwvvJVDvbQQLMlqTOriFM/s1600/1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFfuqUAMWMur63cQFKWGqPceov6MCmQuO6Y3MHyvIC24Eb8e-TnZXFJI0iMOvmkm7aOq5SMbep4pJMW9xQ2E_eYp-innf3g5y38BTpTpSt_09_XqvRRix9KQXNwvvJVDvbQQLMlqTOriFM/s1600/1.png" height="146" width="400" /></a></div>
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<b>Sastojci:</b><br />
250 ml kokosovog ulja<br />
175 g šećera<br />
100 ml bademovog mlijeka<br />
4 jaja<br />
300 g brašna<br />
1 žlica kakao praha<br />
4 žličice praška za pecivo<br />
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<b>Priprema:</b><br />
1. U posudi mikserom umutiti ulje, šećer, mlijeko i jaja. Dodati brašno i prašak, a potom smjesu razdijeliti u dva dijela. U jedan dio dodati kakao za tamnu smjesu. <br />
2. Kalup obložiti papirom za pečenje pa velikom žlicom naizmjenično stavljati bijelu pa tamnu smjesu, počevši od sredine okruglog kalupa. Smjesa ce se postepeno širiti prema rubovima kalupa.<br />
3. Zagrijati rernu na 180 C i peći smjesu jedno pola sata. <br />
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<b>~~~~~~~~~~~ English ~~~~~~~~~~~~</b></div>
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<span style="font-size: large;"><i><b>Zebra cake</b></i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmEsrKH2LWgSpnHEvqnUpYwvPIayH2uPqQKaA5c-2LgHhRJxfpLzbMd5lWzntG7e1gwZ9ZG4k5h2ECfo3Mcfg_FljfbyoEreZgzTHwVrKAjr8bkM1GE9HV3mYCu1s1lLw9PU3Zj9u1sxc-/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmEsrKH2LWgSpnHEvqnUpYwvPIayH2uPqQKaA5c-2LgHhRJxfpLzbMd5lWzntG7e1gwZ9ZG4k5h2ECfo3Mcfg_FljfbyoEreZgzTHwVrKAjr8bkM1GE9HV3mYCu1s1lLw9PU3Zj9u1sxc-/s1600/2.jpg" height="400" width="266" /> </a></div>
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<b>Ingredients:</b><span class="" id="result_box" lang="en"><br /> <span class="hps">250</span> <span class="hps">ml of</span> <span class="hps">coconut oil</span><br /> <span class="hps">175</span> <span class="hps">g sugar</span><br /> <span class="hps">100</span> <span class="hps">ml of</span> <span class="hps">almond</span> <span class="hps">milk</span><br /> <span class="hps">4</span> <span class="hps">eggs</span><br /> <span class="hps">300</span> <span class="hps">g flour</span><br /> <span class="hps">1</span> <span class="hps">tablespoon</span> <span class="hps">cocoa powder</span><br /> <span class="hps">4</span> <span class="hps">teaspoons baking powder</span><br /><br /><br /><b> <span class="hps">Preparation</span>:</b><br /> <span class="hps">1. In</span> <span class="hps">a </span><span class="hps">bowl</span>, whisk <span class="hps">oil, sugar</span>, <span class="hps">milk</span> <span class="hps">and</span> <span class="hps">eggs</span>. <span class="hps">Add</span> <span class="hps">flour and baking powder</span>, <span class="hps">and then</span> <span class="hps">divide</span> <span class="hps">the mixture</span> <span class="hps">into two parts</span>. <span class="hps">In</span> <span class="hps">one</span> <span class="hps">part</span> <span class="hps">add</span> <span class="hps">cocoa</span> <span class="hps">for dark</span> <span class="hps">mixture</span>.<br /> <span class="hps">2. Cover the</span> <span class="hps">mold</span> <span class="hps">with the baking paper</span> <span class="hps">and</span> <span class="hps">with a spoon</span> <span class="hps">alternately</span> <span class="hps">put</span> <span class="hps">white</span> <span class="hps">and</span> <span class="hps">dark</span> <span class="hps">mixture</span>, <span class="hps">starting from the middle</span> <span class="hps">of the </span><span class="hps">mold</span>. <span class="hps">The mixture</span> <span class="hps">will gradually</span> <span class="hps">spread</span> <span class="hps">to the edges</span> <span class="hps">of the mold</span>.<span class="hps"> </span></span></div>
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<span class="" id="result_box" lang="en"><span class="hps">3. Pre</span><span class="hps">heat the</span> <span class="hps">oven to 350 F </span><span class="hps"></span> <span class="hps">and bake</span> <span class="hps">the mixture</span> <span class="hps">for half an hour</span><span class="">.</span></span></div>
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<b><span class="" id="result_box" lang="en"><span class="">--</span></span></b></div>
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<span class="" id="result_box" lang="en"><span class=""><b>ae! </b></span></span><a href="http://www.smilies.4-user.de/"><img border="0" src="http://www.smilies.4-user.de/include/Girls/smilie_girl_031.gif" /></a></div>
Jovanka Baštovankahttp://www.blogger.com/profile/10147435115809332325noreply@blogger.com12tag:blogger.com,1999:blog-2905234315605134633.post-38544244173606329832014-11-27T20:31:00.004-05:002015-10-25T21:06:42.621-04:00Pekmez od brusnica | Cranberry jam<i>(scroll down for English)</i><br />
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<i> </i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9WNsoObYQcawNBojuJccHQWo9fPMReY4bwjgziofzCMB6GQJvZ4777Pp8JHsF4IK8dGNMiw004Ua_kw_ebyNYzieW37lijg3AfTy9nfupx1vLGM-2pvVSn67UVKMhjLMmdvpujQnWQGXT/s1600/3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9WNsoObYQcawNBojuJccHQWo9fPMReY4bwjgziofzCMB6GQJvZ4777Pp8JHsF4IK8dGNMiw004Ua_kw_ebyNYzieW37lijg3AfTy9nfupx1vLGM-2pvVSn67UVKMhjLMmdvpujQnWQGXT/s1600/3.jpg" width="266" /></a></div>
Da malo razbijem monotoniju od bundeve (iako još nisam gotova, ali sam pri kraju sa receptima sa bundevom), evo jedan jednostavan recept za pekmez sa svježim brusnicama. Sad im je sezona i treba ih iskoristiti. <br />
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<b>Sastojci</b><br />
3 šolje svježih brusnica<br />
2 manje jabuke<br />
2/4 šolje smeđeg šećera<br />
2/4 šolje vode <br />
Sok od jednog limuna<br />
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<b>Priprema</b><br />
1. Jabuke oprati, oguliti i nasjeckati na kocke. Brusnice oprati i staviti ih u zdjelu sa jabukama da se krčkaju sa vodom. Kuhati ih jedno 45-50 minuta dok brusnice ne puknu pa dodati šećer. Kuhati sve dok voda ne ispari i dok smjesa ne postane gusta. Probajte i po želji dodajte još šečera jer su brusnice dosta kisele.<br />
2. Teglice oprati i osušiti u toploj rerni.<br />
3. Kad je pekmez gotov, sipati u teglice, dobro zatvoriti i pustiti da se ohladi.Mozete ga i propasirati ako ne zelite mrvice. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkHbJCcx4WuxjetNm_HO0hgk1UE2mN-Jc5Yqfd49td7iE-lYT_8RzVi9MaUTpiDbTcs-ShFJzY_F1h7L5x6z4habHY_4y7MsddSjSI44CrEjvE3WaRO7KoxGKcuitZI4KgBTZp-29lHM7H/s1600/4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkHbJCcx4WuxjetNm_HO0hgk1UE2mN-Jc5Yqfd49td7iE-lYT_8RzVi9MaUTpiDbTcs-ShFJzY_F1h7L5x6z4habHY_4y7MsddSjSI44CrEjvE3WaRO7KoxGKcuitZI4KgBTZp-29lHM7H/s1600/4.jpg" width="351" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTLVWst2uPJ1JywQs3Umtb9DjcFHfLDG7grh24N3diFp7OKzd7W9xWtLkLaLxEEPT8jeSfwPXmP-8sqwX2y-Nwr2APWIECzQgD1q2wLbnaIAChQFBUH-vSXQ96391Wmbu9JSwGLuQGJmtQ/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
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<i>Može biti i baš ukusan rođendanski poklon! Ja volim jestive poklone =)</i></div>
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<b>~~~~~~~~~~~ English ~~~~~~~~~~~</b></div>
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<i><span style="font-size: large;"><b>Cranberry jam</b></span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTLVWst2uPJ1JywQs3Umtb9DjcFHfLDG7grh24N3diFp7OKzd7W9xWtLkLaLxEEPT8jeSfwPXmP-8sqwX2y-Nwr2APWIECzQgD1q2wLbnaIAChQFBUH-vSXQ96391Wmbu9JSwGLuQGJmtQ/s1600/1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTLVWst2uPJ1JywQs3Umtb9DjcFHfLDG7grh24N3diFp7OKzd7W9xWtLkLaLxEEPT8jeSfwPXmP-8sqwX2y-Nwr2APWIECzQgD1q2wLbnaIAChQFBUH-vSXQ96391Wmbu9JSwGLuQGJmtQ/s1600/1.jpg" width="266" /></a></div>
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<span class="" id="result_box" lang="en"><b><span class="hps">Ingredients</span></b><br /> <span class="hps">3 cups</span> <span class="hps">fresh</span> <span class="hps">cranberries</span><br /> <span class="hps">2 small</span> <span class="hps">apples</span><br /> <span class="hps">2/4</span> <span class="hps">cup</span> <span class="hps">brown sugar</span><br /> <span class="hps">2/4</span> <span class="hps">cup water</span><br /> <span class="hps">Juice of</span> <span class="hps">one lemon</span><br /><br /><b> <span class="hps">Preparation</span></b><span class="hps"> </span></span><br />
<span class="" id="result_box" lang="en"><span class="hps">1. Wash and peel apples and cut them in cubes. Wash cranberries</span> <span class="hps">and</span> <span class="hps">put</span> <span class="hps">in a bowl</span> with apples and water <span class="hps">to</span> <span class="hps">cook</span>. <span class="hps">Cook</span> <span class="hps">them</span> <span class="hps">for about</span> <span class="hps">45-50</span> <span class="hps">minutes until the</span> <span class="hps">cranberries</span> <span class="hps">burst</span> <span class="hps">and</span> <span class="hps">then</span> <span class="hps">add sugar</span>. <span class="hps">Cook</span> <span class="hps">until the water</span> <span class="hps">evaporates</span> <span class="hps">and</span> <span class="hps">the mixture</span><span class="hps"> becomes thick</span><span class="">.</span> <span class="hps">Taste it and</span> <span class="hps">add</span> <span class="hps">more</span> <span class="hps">sugar if you'd like</span> <span class="hps">because</span> <span class="hps">cranberries</span> <span class="hps">are</span> <span class="hps">quite</span> sour.<br />2. <span class="hps">W</span><span class="hps">ash the jars and dry them </span><span class="hps">in a warm</span> <span class="hps">oven.</span><br /> <span class="hps">3. When</span> <span class="hps">the</span> <span class="hps">jam</span> <span class="hps">is done</span>, pour <span class="hps">it</span> <span class="hps">in</span> <span class="hps">jars</span>, <span class="hps">seal and</span> <span class="hps">allow to cool</span><span class="">.</span></span><span class="" id="result_box" lang="en"> If you'd like you can use cheese cloth to get rid off the annoying skin</span><br />
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<b>--</b><br />
<b>ae!</b> <a href="http://www.smilies.4-user.de/"><img border="0" src="http://www.smilies.4-user.de/include/Girls/smilie_girl_031.gif" /></a><br />
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<br />Jovanka Baštovankahttp://www.blogger.com/profile/10147435115809332325noreply@blogger.com2