Francuska salata | French salad

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Vrijeme je da se objave neki silni zaostaci. Imam toliko recepata koji cekaju objavu da ih se moram po malo rjesavati. Evo jedan recept koji ceka objavu jos od nove godine. Francuska salata je nazaobilazna na stolu oko novogodisnjih praznika, mozda zato sto je jednostavna za pripremiti. Zasto je zovu francuskom, pojma nemam. Ali morala sam istraziti koja je razlika izmedju francuske i ruske, to me uvijek zbunjuje. Ruska navodno sadrzi i meso (najcesce sunku). Moze se posluziti i za uskrsnji rucak.

Sastojci:
2-3 krumpira
2-3 srednje mrkve/sargarepe
2 jaja
1 solja smrznutog graska
10-ak kiselih krastavcica
1 zlice majoneze
1 zlice vrhnje
1/2 zlica senfa
Morska sol

Priprema:
1. Krumpir i mrkvu oprati i oguliti. Staviti da se kuhaju, jedno 20-ak minuta dok ne omeksaju (krumpir pogotovo ne treba da bude raskuhan). Pustiti da se prohladi.
2. Jaja takodjer skuhati te ih pustiti da se ohlade.
3. Sve sastojke isjeckati na male kockice.
4. Pomijesati povrce skupa sa majonezom, vrhnjem i senfom. Polosliti po vlastitom ukusu.
5. Ostaviti u frizideru da se dobro prohladi.

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French salad

This so-called French salad is very popular in the Balkans during the new years holidays (yes, this recipe is been waiting that long to be published!). It is unavoidable part of the holiday feast. Why we call it the French salad, I have no clue. There is also a Russian salad that usually contains ham. The French one is its meatless twin.

Ingredients:
2-3 potatoes
2-3 medium carrots
2 eggs
1 cup frozen peas
About 10 pickles
1 tbsp mayonnaise
1 tbsp sour cream
1/2 tablespoon mustard  
Sea ​​salt

Preparation:
1. Wash and peel the potatoes and carrots. Put them in a pot with water to cook, about 20 minutes until tender (potatoes especially should not be overcooked). Allow to cool down.
2. Boil the eggs and and let them cool.  
3. Cut all the ingredients into small cubes.  
4. Mix the vegetables together with mayonnaise, sour cream and mustard. Put salt to our taste.  
5. Leave in the fridge to cool down.

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Zimska čorba za oproštaj sa zimom | Winter stew (farewell winter)

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Zima je na izmaku! To me veoma raduje. Tokom zimskih mjeseci nema puno raznovrsnosti i raduje me cinjenica da ce uskoro proljece i da ce se na pijaci moci naci sve vise voca i povrca, a da to nije krumpir, korjenje, tikve i jabuke! Nije da ih ne volim, ali nakon sto cijelu zimu spremam vise manje samo sa tim sta je dostupno (u kombinaciji sa raznim mahunarkama) onda me veseli i sama pomisao na raznovrsnost. U to ime, evo da sa ovom zimskom corbicom zimi kazem dovidjenja, sretan put i nemoj se vracati tamo negdje bar do kraja novembra!

Sastojci:
2 solje suhih leblebija/slanutak (potopljenih u vodi preko noci)
2 veca krumpira
1 veci bijeli lukac
2 solje grubo sjecenog spinata
1 zlica putra od kikirikija*

Zacini po zelji (morska sol, papar, aleva paprika, suhi oregano, kumin, kurkuma)

Priprema:
1. Leblebije isprati i staviti da se kuhaju u vodi skupa sa oguljenim i ociscenim krumpirom.
2. Kad je krumpir na pola kuhan dodati luk i zacine (sve osim kikirikij putra).
3. Kuhati dok leblebije i krumpir ne omeksaju. Viljuskom zgnjeciti malo krumpira i leblebija pa dodati putar od kikirikija i spinat.


*Kikirikij putar nije neophodan, ali ja ga koristim umjesto zaprske. Fino zgusne bilo koju corbu i da mu poseban smek.

~~~~~~~~~~~ English ~~~~~~~~~~~~

Winter stew

Winter is almost over and that makes me very very happy! Since during the winter months there is not a lot of variety I am also very pleased that the spring is bringing more variety in the market. I will finally start using things that don't involve only potatoes, roots, pumpkins or apples! Not that I don't like them, but after the whole winter of preparing more or less only with what's seasonal in the market (in combination with a variety of legumes), I am looking forward to seeing ​​diversity. In that name, with this stew I say goodby and farewell to this winter, may you n-o-t come back at least until late November.


Ingredients:
2 cups dried chickpea / chickpeas (submerged in water overnight)
2 large potatoes
1 large onion
2 cups coarsely chopped spinach
1 tablespoon of peanut butter*
Spices to taste (sea salt, pepper, cayenne pepper, dried oregano,cumin, turmeric)

Preparation: 
1. Soak the chickpeas over night. Rinse them and let them cook in a pot with water together with the peeled potatoes.
2. When the potatoes are half cooked add onion and spices (everything except peanut butter).
3. Cook until the chick pea and potato is tender. Mash a bit some of the potatoes and chickpeas with a fork and add peanut butter and spinach.

* I use peanut butter for thickening instead of using flour. It gives stews nice twist.


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Mladi krumirići sa punjenim tikvicama | Young potatoes with stuffed zucchini

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Srecom imam brdo neobjavljenih recepata pa ce sad napokon i oni doci na red =)

Sastojci:
20-ak mladih krumpirica (bijelih i ljubicastih)
3 tikvice
3 manja bijela luka
2 mlada luka
5-6 sampinjona
1 paradajz
Morska sol
Maslinovo ulje
1 zlica kiselog vrhnja (pavlaka)
Po zelji malo ribanog sira

Priprema:
1. Mladi krumpir oprati i prerezati na cetvrtine. U loncu zagrijati malo maslinovog ulja pa kad se zagrije dinstati sjeckani bijeli luk pola minute. Ubaciti krumpirice, posoliti, poklopiti i povremeno kutlacom pomijesati. Probati viljuskom kad je gotovo.
2. Tikvice oprati i pazljivo ih izdubiti zlicom. Sampinjone, paradajz i mladi luk sasjeckati te pomijesati sa ostatakom izdubljenih tikvica. Posoliti i pomijesati sa zlicom kisele vrhnje. Tikvice puniti smjesom i redati ih na pleh oblozen pek papirom. Po vrhu posuti sir.
3. Rernu zagrijati na 320 F. Posuti sirom po zelji (mada nije neophodno) i peci 20-ak minuta.
4. Salata sa mini paradajzom i rotkvicama sa malo maslinovog ulja i limunovog soka se odlicno slaze kao prilog.

~~~~~~~~~~~ English version ~~~~~~~~~~

Young potatoes with stuffed zucchini 

Ingredients:
20 young potatoes (purple and regular)
3 zucchinis
3 onions
2 scallions
5-6 mushrooms
1 tomatoe
Sea salt
Olive oil
1 tbsp sour cream

 Preparation:
1. Wash potatoes and cut them in 4 pieces. In a pan heat a little olive oil, add chopped onions and saute for a minute or two. Add potatoes, put some salt, cover and cook until soft.
2. Wash zucchini and scoop out the meat. Cut mushrooms, tomatoes and scallions and mix with scooped out zucchini. Add salt and sour cream. Mix well. Fill out zucchini with this mixture and if you'd desire sprinkle some shredded cheese on top.
3. Preheat oven to 320 F and bake for about 20-30 minutes.
4. Salad with cherry tomatoes and radishes (lemon juice and olive oil as dressing) goes well with this dish.

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Krumpirići na mediteranski način

Sastojci:
1/3 solje maslinovog ulja
1 1/2 solja vode
3 cena cesnjaka, sitno sjeckanog
1/4 solje svjeze isjedjenog limunovog soka
1 zlica suhe majcine dusice
1 zlica suhog ruzmarina
par listica lovora
par zrnaca cijelog papra
6 krumpira, opranih, ociscenih i prelovljenih na cetvrtine

Priprema:
1. Zagrijati pecnicu na 350 F (180 C)
2. U maloj posudi pomijesati ulje, vodu, sjeckanih cesnjak, limunov sok i zacine.
3. Posloziti krumpire u ciniju za pecenje. Preliti pripremljenu smjesu preko krumpira. Prekriti ciniju folijom i peci sat i po vremena. Krumpire okrenuti nakon 45-50 minuta pecenja.

Prilog:

Punjene gljjive i mahune kuhane na pari sa mrkvom.

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