30 October, 2011

Turkey Roll with Thyme Scented Frittata

Turkey Roll with Thyme Frittata

One thing my family loves unconditionally when it comes to food, is roast meat. Whether it's turkey, veal, pork, they don't mind, but start bouncing around the kitchen as soon as they can feel the smell coming out of the oven.
Therefore I'm always looking for something new and different to try.  And this seemed a really interesting recipe, an elegant and nice way to jazz up a little bit otherwise boring and little dry turkey.
I must say, though, the kids weren't so crazy about the frittata, as I thought they would be. They normally like it, but I guess the herbs were the aliens they were scared of.
Contrary to them, I love herbs and I try to add them everywhere, especially while I can still enjoy the fresh ones from my balcony.


Turkey Roll with Thyme Frittata

Turkey Roll with a Thyme Frittata

* about 800 g boneless and skinless turkey breast
* 2 eggs
* 2-3 fresh thyme twigs
* 1 teaspoon finely chopped fresh parsley
* 1 marjoram twigs
* 2 rosemary twigs
* 1/2 glass dry white wine
* 2-3 dl vegetable stock
* extra virgin olive oil
* salt and pepper
* 1 teaspoon corn starch
* 1/2 to 1 TBspoon sour cream

Using a sharp knife or a mezzaluna, finely chop the thyme leaves with parsley and marjoram (only leaves removed from twigs).
Beat the eggs with a fork, add the chopped herbs and salt.
Heat an 18-cm skillet with a tablespoon of oil, pour in the beaten eggs and make a thin frittata.
When done on both sides, transfer the frittata on a plate and let cool.
Cut the turkey breast in a way to get one big slice about 1 cm thick.
Season the meat with salt and pepper and place the frittata on top.
Roll tightly and tie with a piece of cooking twine, inserting a rosemary twig underneath.


thyme frittata with thyme Turkey Roll with Thyme Frittata

Turkey Roll with Thyme Frittata Turkey Roll with Thyme Frittata

Heat a cast iron pot (or a similar baking dish that can be used on stove top and in the oven) with two TBspoons olive oil and then roast the meat on all sides until golden crust has formed.
Add the wine and let evaporate, turning the meat several times to absorb the flavors evenly.
When the wine has almost completely evaporated, add the vegetable stock and the other rosemary twig, cover and transfer into a hot oven at 180°C for about 30 minutes.
Check the meat every now and then, in case the stock has evaporated, add a little bit more.
Take the pot out of the oven, and let it sit covered for 10-15 minutes.
For the gravy, strain the meat juices through a fine mash strainer and put in a small sauce pan (if necessary add a bit more stock). Bring to a boil. Dissolve the corn starch in sour cream and add to the gravy. Cook stirring until it reaches desired density.
Remove the cooking twine and slice the meat.
Serve with vegetables of your choice and the gravy. I served it with Glazed carrots and Brussels sprouts.


Turkey Roll with Thyme Frittata


Rollé di tacchino con frittata al timo


* circa 800 g di petto di tacchino (tagliato in una larga fettina)
* 2 uova
* 2-3 rametti di timo
* 1 cucchiaino di prezzemolo tritato
* 1 rametto di maggiorana
* 2 rametti di rosmarino
* 1/2 bicchiere di vino bianco
* 2-3 dl brodo di verdure
* olio EVO
* sale e pepe
* 1 cucchiaino di maizena
* 1/2 o 1 cucchiaio di panna acida


Tritate finemente le foglioline di timo, prezzemolo e maggiorana. Sbattete le uova in una ciotola con un po' di sale e al trito di erbe.
Ungete una padella con un cucchiaio d'olio, versatevi le uova e preparate una sottile frittata. 
Appiattite la carne tra due fogli di carta da forno, salatela e pepatela. Copritela con la frittata e arrotolatela su se stessa. Legatela con lo spago da cucina inserendo un rametto di rosmarino tra lo spago e la carne.
Scaldate due cucchiai di olio in un tegame e rosolatevi l'arrosto. Irrorate con il vino e lasciatelo evaporare. 
Aggiungete il brodo e l'altro rametto di rosmarino, coprite (se non avete un tegame con il coperchio che può andare nel forno, usate un foglio di alluminio). Cuocete l'arrosto nel forno già caldo a 180°C per circa 30 minuti. Controllate durante la cottura e se necessario bagnate con altro brodo caldo. 
Togliete l'arrosto dal forno e lasciatelo riposare coperto per 10-15 minuti. Poi togliete lo spago e tagliatelo a fette.
Filtrate il brodo di cottura allungandolo con un'altro po' di brodo se necessario e scaldatelo fino a ebollizione. Sciogliete la maizena nella panna acida e aggiungetela al sugo. Cuocetelo a fuoco lento mescolando fino a addensarlo.
Servite l'arrosto con il sugo e un contorno a piacere, per esempio le verdure glassate al timo.


Turkey Roll with Thyme Frittata

Bilo koje pečenje da se pravi u mojoj kuhinji, djeca i muž slave čim osjete miris iz kuhinje. Djeca su ovaj put malo frktala nosićima jer im se ona zelenkasta frittata u sredini nije baš sviđala. Problem srećom lako riješen ^__^
Ovo mirisno pečenje i prilogom od povrća  s timijanom prilažem kao svoju posljednju ovomjesečnu ulaznicu u igri Ajme koliko nas je, i šaljem ih Katarini s bloga Laka kuharica koja nam je kao temu zadala upravo timijan (majčinu dušicu). 

Pureći svitak s frittatom s timijanom


* oko 800 g purećih prsa (u komadu)
* 2 jaja
* 2-3 grančice timijana
* par grančica peršina
* 1 grančica mažurana
* 2 grančice ružmarina
* 1/2 čaše suhog bijelog vina
* 2-3 dl povrtnog temeljca (ili od mesa)
* maslinovo ulje
sol, papar
* 1 žličica škrobnog brašna (gustina)
* 1/2 do 1 žlica kiselog vrhnja


Odvojite listiće timijana i mažurana od grančica pa ih zajedno s peršinom što sitnije nasjeckajte.
Razbijte jaja, dodajte im usitnjeno začinsko bilje, posolite i razmutite vilicom.
Zagrijte tavu sa 1 žlicom ulja i ispecite u njoj tanku frittatu.
Pureće prse izrežite tako da dobijete jednu veliku krišku debljine 1/2 do 1 cm.
Stavite komad papira za pečenje ili plastične folije preko mesa pa istucite malo batom za meso, posolite i popaprite.
Stavite frittatu na meso i zarolajte.
Uvežite kuhinjskom špagom, ispod koje umetnite grančicu ružmarina.
U posudi koja može ići i u pećnicu (ja koristim ovalnu posudu od lijevanog željeza, dutch oven) zagrijte dvije žlice maslinovog ulja s preostalom grančicom ružmarina.
Popecite meso sa svih strana da dobije boju i uhvati se korica.
Ulijte vino i pustite da ispari. Ulijte 2 dl juhe.
Pokrijte aluminijskom folijom (ili ako imate posudu kao ja stavite poklopac) i pecite dalje u pećnici zagrijanoj na 180°C oko 30 minuta. Po potrebi dolijte još juhe tijekom pečenja.
Odstranite špagu i narežite meso na kriške.


Procijedite sokove i masnoće od pečenja kroz mrežasto cjedilo. Zagrijte da provrije, a onda umiješajte 1 žličicu škrobnog brašna koje ste razmutili u 1/2 do 1 žlice kiselog vrhnja. Kratko još prokuhajte da se umak malo zgusne pa ga puslužite toplog uz meso.

Turkey Roll with Thyme Frittata

29 October, 2011

Roasted Stuffed Peppers by J. Oliver

Roasted Stuffed Peppers by J. Oliver

I guess I'm repeating myself, but when I'm in search of a new recipe to use some seasonal fruit of vegetables, my favourite place to search is Jamie's Jamie at Home book. It's so well organized per seasons, with those tempting pictures that simply invite you to try the recipes. I always find his recipes so perfectly balanced and yet simple and easy to make.
I prepared these roasted peppers at the end of summer, with the peppers I brought from my father's. They were really delicious, and had that familiar smell that only homegrown peppers have, nothing to do with the artificial stuff I usually buy at the supermarket.
If you're  having a dinner party, barbecue or similar, they can be a perfect appetizer or a side dish, but if you love peppers as much as I do, you may serve them as a main dish as well.
I added some mozzarella di buffala to complete this meal  and enjoyed it hundred per cent.


Roasted Stuffed Peppers by J. Oliver


Roasted Stuffed Peppers
(by Jamie Oliver, Jamie at Home)


* 2 yellow bell peppers
* 2 red bell peppers
* sea salt and freshly ground black pepper
* 1 clove of garlic
* 25 cherry tomatoes
* 2-3 fresh hot peppers (chilli or other)
* 1-2 TBspoons capers
* a handful of stoned black olives
* fresh basil
* 1 TBspoon wine vinegar
* 3 TBspoons extra virgin olive oil
* 4 big slices of rustic bread
* 4 mozzarellas
* 2 handfuls of arugula (rocket salad)


Turn the oven on to 200°C.
Cut the peppers in half lenghtwise - remove the seeds but leave the stems.
Season them with salt and place on a baking tin lined with baking paper, cut side up.

In a bowl mix together the finely chopped garlic, the tomatoes cut in half, the finely chopped hot peppers, the rinsed and dried capers, the chopped olives and basil leaves.
Season with salt, pepper, oil and vinegar. Mix well with your hands.

Roasted Stuffed Peppers by J. Oliver Roasted Stuffed Peppers by J. Oliver

Fill the empty peppers with this mixture. Jamie also suggests to put a slice of pancetta on top (for a non-vegetarian option).
Cover the whole baking tin with a piece of aluminium foil and bake for 20 minutes. Being baked covered in this way, the peppers will release steam and thus soften.
Remove the aluminium foil and bake for additional 20-30 minutes, until the peppers are golden on edges and crisp.

While the peppers are in the oven, cut the bread slices in half and toast them - I did it on a hot grilling pan.
Place one pepper on each slice of toasted bread, cut it through so that the juices can soak the bread, top it with a mozzarella cut in half and a little arugula salad. Season with sea salt and drizzle with a little extra virgin olive oil.
These peppers can also be served with fish or pureed and served as a soup, any leftovers can be used to season pasta.

Roasted Stuffed Peppers by J. Oliver


Peperoni arosto con peperoncini e pomodorini
(di Jamie Oliver, La mia cucina naturale)


* 2 peperoni gialli
* 2 peperoni rossi
* sale marino e pepe nero appena macinato
* 1 spicchio d'aglio
* 25 pomodorini ciliegia
* 2-3 peperoncini rossi freschi
* 1-2 cucchiai di capperi
* una manciata di olive nere denocciolate
* basilico fresco (un ciuffo)
* 1 cucchiaio di aceto di vino (rosso o bianco)
* 3 cucchiai di olio EVO
* 4 fette di pane 
* 4 mozarelle
* 2 manciate di rucola

Scaldate il forno a 200°C.
Tagliate i peperoni a meta per il lungo, togliete i semi, ma lasciate il gambo.
Salateli fuori e dentro e metteteli su una teglia ricoperta con la carta da forno, con il lato tagliato verso l'alto.
In una terrina mescolate l'aglio tagliato finemente, i pomodorini tagliati a metà, i peperoncini affettati, i capperi lavati e asciugati, le olive e le foglie di basilico. Condite con sale, pepe, olio e aceto e mescolate il tutto con le mani.
Riempite ogni mezzo peperone con il ripieno assicurandovi che in ciascuno ci sono tutti gli ingredienti. Versate sopra i peperoni il sughetto rimasto nella terrina. Se vi piace, adagiate sopra ogni peperone una o due fettine di pancetta (per una versione non-vegetariana).
Coprite la teglia con un foglio d'alluminio e infornate per 20 minuti (i peperoni rilasceranno il vapore e si ammorbidiranno a punto giusto).
Scoprite la teglia e cuocete per altri 20-30 minuti fino a quando i peperoni saranno croccanti e con i bordi dorati.
Tostate le fette di pane (tagliate a metà) sulla bistecchiera ben riscaldata. Posate su ogni fetta un peperone arrosto. Incidetelo con un coltello fino ad arrivare al pane che ne assorbirà il sughetto.
Servite con metà mozzarella e un po' di rucola. Completate con un po' di sale marino e un filo d'olio extra vergine d'oliva.

Questi peperoni sono buonissimi anche serviti con del pesce arrosto, quello che avanza si può usare per condire la pasta.



Roasted Stuffed Peppers by J. Oliver


Pečene paprike s ljutim papričicama
(by Jamie Oliver, Jamie at home)


* 2 žute paprike
* 2 crvene paprike
* morska sol i svježe mljeveni crni papar
* 1 češanj bijelog luka
* 25 cherry rajčica
* 2-3 svježe ljute papričice
* 1-2 žlice kapera
* šaka odkoštenih crnih maslina
* svježi bosiljak (listovi)
* 1 žlica vinskog octa
* 3 žlice ekstra djevičanskog maslinovog ulja
* 4 kriške kruha
* 4 mozarelle
* 2 šake rikule


Uključite pećnicu na 200°C.
Paprike prerežite na pola - izvadite sjemenke i unutrašnje pregrade, ali ostavite peteljke.
Nasolite ih i stavite na pleh obložen papirom za pečenje s prerezanom stranom prema gore.


Pomiješajte u zdjeli usitnjeni češnjak, rajčice prerezane na pola, nasjeckane ljute papričice, isprane i posušene kapere, nasjeckane masline i nakidane listiće bosiljka.
Posolite i popaprite, dodajte ocat i ulje pa sve dobro izmiješajte rukama.


Napunite polovice paprika.
Jamie također predlaže da se preko nadjeva stavi i kriška pancette, tko želi.
Pokrijte pleh s paprikama aluminijskom folijom i stavite peći u već zagrijanu pećnicu 20 minuta.
Paprike će ovako pokrivene otpuštati paru i odmeknuti.
Zatim skinite foliju i nastavite peći još 20-30 minuta dok ne postanu krokantne i porumene po rubovima.


Prepecite kriške kruha (ja sam ih prepekla u gril tavi dok su se paprike pekle).
Na svaku krišku kruha stavite pečenu papriku, dodajte pola mozzarelle i malo rikule.
Posolite s mrvicom morske soli i malo maslinovog ulja.


Jamie također kaže da su ove paprike odlične kao prilog ribi s grila, ili ih se može ispasirati, dodati im malo vode i napraviti juhu, ostaci mogu također poslužiti za začiniti tjesteninu.

Roasted Stuffed Peppers by J. Oliver

27 October, 2011

Fish Medallions with Thyme

Fish Medallions with Thyme


I can't believe this is the very first fish dish on my blog. It's not that we don't eat fish, but I usually prepare it for dinner, and you know, fish must go to the table immediately, there's no time for pictures or stalling. Cold fish is not much to my liking.
The second problem with fish is THOSE who don't like it. HE growls and mumbles as soon as he opens the entrance door and feels the smell coming from the kitchen.
The kids believe it's enough to have it once a week at school (thanks God, at least that they always eat).
And I could eat it more or less every day, if it wasn't so expensive and sometimes troublesome to prepare but even more to eat.  You see I mostly like those species like sea bream  or other types of sea fish that you just stick in the oven (whole, with the head, skin and everything) with a little olive oil, a few lemon slices and herbs. Delicious, but when you have to clean it for yourself, for your husband and the children, and you're the last one to eat end even get critisized if you miss to remove a bone as if you intentionally tried to kill them. Well, in that case, you may easily opt for types of fish that are easier to prepare.
Fish fillets (although I avoid them, because even more expensive) can be an easy solution to satisfy everyone. When I don't have much time or want to cheat them (shhhhhhhhhh!!!) I use this strategy. And you? Would you be easily attracted by these golden medallions?

Fish Medallions with Thyme

Fish Medallions with Thyme

Medallions
* 400 g fish fillets (I used grouper, you can use any fish you like)
* 3 small potatoes
* 3-4 twigs of fresh thyme
* 2 TBspoons extra virgin olive oil
* salt, pepper
* cornflour


Stuffed cherry tomatoes
* 250 g cherry tomatoes
* 4 small zucchini
* 1 clove of garlic
* 10 mint leaves
* extra virgin olive oil
* salt

Carefully wash the potatoes and put them in a pot with cold water. Cook until tender.
Peel them and cut roughly into pieces. Let them cool completely.
Season the fish fillets with salt, pepper, olive oil and thyme leaves. Cook them in a heavy bottom skillet for about 5 minutes on both sides, being careful they don't burn.
Mesh the potatoes with a fork. Add the fish and mix together. Check if there's enough salt for your taste and, with wet hands, shape the mixture into 8 medallions.
Coat them with corn flour. Place them on a baking sheet lined with a slightly oiled piece of baking paper. Drizzle just a little oil over the medallions and bake them for 15-20 minutes in an oven preheated to 190°C or until lightly golden.

In the meantime, cut the zucchini into tiny sticks or shred them. Put a little EVOO into a skillet with a garlic clove and start warming it up. Add the zucchini and sautee for 10 minutes on medium heat. Salt and put aside to cool. Add the finely chopped mint leaves.
Cut the cherry tomatoes in half and using a small scooper or a spoon remove all the inside. Salt them on the inside and fill with the zucchini.
Serve these tomatoes as a side dish with fish medallions.

Fish Medallions with Thyme


Medaglioni di pesce al timo


Medaglioni:
* 400 g di filletti di pesce (ho usato cernia)
* 3 patate piccole
* 3-4 rametti di timo fresco
* 2 cucchiai di olio EVO
* sale e pepe
* farina di mais per impanatura


Pomodorini ripieni
* 250 g di pomodorini
* 4 zucchine piccole
* 1 spicchio d'aglio
* 10 foglioline di menta
* olio EVO
* sale


Lavate bene le patate e mettetele a bollire. Una volta cotte, spellatele e tagliate a pezzettini. Lasciatele raffreddare.
Condite i filetti di pesce con sale, pepe, olio EVO e foglioline di timo. Cuoceteli in una padella con fondo spesso per circa 5 minuti a fuoco medio, facendo attenzione a non bruciarli. 
Schiacciate le patate con un forchetta e unite il pesce. Mescolate bene e aggiustate di sale se necessario.
Con le mani inumidite formate 8 medaglioni e passateli nella farina di mais.
Metteteli su una placca da forno rivestita con un pezzo di carta da forno leggermente unta con l'olio d'oliva.
Cuoceteli per circa 15-20 minuti nel forno riscaldato a 190°C.


Nel frattempo preparate i pomodorini ripieni. 
Tagliate le zucchine a pezzettini oppure grattugiatele. Scaldate un po' di olio con l'aglio in una padella. Unite le zucchine e fatele saltare per 10 minuti a fuoco medio. Salate e lasciate raffreddare. Poi aggiungete le foglioline di menta tagliate finemente.
Tagliate i pomodorini a metà e svuotateli dai semi. Salateli dentro e riempiteli con le zucchine.
Servite questi pomodorini come contorno con i medaglioni di pesce.

Fish Medallions with Thyme

Uspjela sam ubaciti još jedan arhivski recept za ovomjesečni krug igre Ajme koliko nas je. Domaćica nam je Katarina s bloga Laka kuharica, a zadala nam je kao temu timijan (majčinu dušicu), koja se kod mene često nađe, kako u povrću tako i s mesom, jajima, i kao u ovom receptu, s ribom.

Riblji medaljoni s timijanom


Medaljoni
* 400 g ribljih fileta
* 3 manja krumpira
* 3-4 grančice svježeg timijana
* 2 žlice maslinovog ulja
* sol, papar
* kukuruzno brašno za paniranje


Punjene rajčice
* 250 g cherry rajčica
* 4 manje tikvice
* 1 češanj bijelog luka
* 10-ak listića mente (ili zamijenite bosiljkom ako ne volite mentu)
* maslinovo ulje
* sol


Krumpir dobro operite i skuhajte u ljusci.
Ogulite ga pa narežite na komadiće i ostavite da se ohladi.
Riblje filete (ja sam ovaj put koristila kirnju, možete i druge vrste po želji) posolite, popaprite, začinite maslinovim uljem i listićima timijana.
Popržite ih u tavi s debelim dnom, barem 5 minuta na jačoj vatri, pazeći da ne izgori.
Zgnječite krumpir vilicom i dodajte namrvljeno meso ribe. Provjerite je li vam smjesa dovoljno slana.
Vlažnim rukama oblikujte medaljone (ja sam dobila 8 komada). Uvaljajte ih u kukuruzno brašno (ako nemate za kupiti gotovu kukuruznu smjesu za paniranje, može i obično kukuruzno brašno), i složite na pleh obložen papirom za pečenje.
Sasvim malo nauljite medaljone i stavite peći u pećnicu zagrijanu na 190°C dok ne porumene - okrenite ih na polovici pečenja (15-20 minuta bi trebali biti dovoljni)


Prilog:
Sitno nasjeckajte ili naribajte tikvice. Zagrijte malo ulja u tavi sa češnjem bijelog luka. Dodajte tikvice i pirjajte 10-ak minuta na srednje jakoj vatri. Posolite ih ostavite da se prohlade.
Ako ste ih samo nasjeckali, izgnječite ih poslije vilicom i dodajte desetak sitno nasjeckanih listića mente (ili bosiljka).
Rajčice prerežite na pola i žličicom izdubite sjemenke.
Malo nasolite unutrašnjost i napunite ih tikvicama.
Poslužite medaljone uz prilog od rajčica s tikvicama.

herbs
My herbs this summer (plus the guardian)
 W

26 October, 2011

Banana Hazelnut Muffins

Banana Hazelnut Muffins

Of all fruit available, bananas are probably my least favourite kind. My daughters seem to have inherited that same taste when fruit is regarded. And yet, every now and then I find myself with a bunch of bananas sitting on the kitchen counter... yes, sitting and gradually changing colour, first to bright yellow, then small dark spots start colouring them as if they are embarassed for being there for so long without anyone paying attention to them, and then one day I find myself with all those black skinned bananas that noone even dares to touch.
Time to save them and transform into something that everyone will love for sure.
Ever since I tried the banana bread for the first time I was enthusiastic about the flavour bananas are able to give to a cake. You'll most likely never see me eating a banana flavoured ice cream or some other dessert, but cakes, muffins and similar baked goods are a whole different story.
In my opinion some fruits just give their best in certain combination and when baked (like that divine taste of concord grape in Tuscan grape focaccia). And I believe that banana - chocolate - nuts combination is as close to perfection as it can be.
I couldn't wait to taste these muffins once they were out of the oven, the smell was wonderful, and they absolutely didn't disappoint me (or the kids). A cute message on the tea bag I used was saying, "Don't think, thank".  And I'll just add, "Don't think, make these"  ^__^


Banana Hazelnut Muffins

Banana Hazelnut Muffins

* 70 g  butter, melted and cooled
* 3 very ripe bananas
* 3 eggs
* 50 ml milk
* 200 g flour
* 120 g brown sugar
* 50 g finely ground hazelnuts
* 30 g unsweetened cocoa
* 3 teaspoons baking powder
* 75 g chocolate drops

Put the bananas into a mixing bowl and mesh them with a fork  (don't use a mixer or a blender).
Add the melted butter, the eggs and the milk. Shortly whisk everything together.
In another bowl mix all the dry ingredients: the flour, the sugar, the baking powder, the cocoa and the hazelnuts.
Add the wet ingredients to the bowl with the dry ingredients and stir just enough to bring everything together. Stir in the chocolate drops.
Place the bowl with the batter in the fridge for 10 minutes.
Heat the oven to 180°C.
Line muffin pans with paper cups (you'll need 16-18) and fill them with the batter up to 2/3.
Bake the muffins for 20-25 minutes or until a toothpick inserted in the middle doesn't come out clean.
Let them cool on a cooling rack.



Banana Hazelnut Muffins

Muffin alle banane e nocciole


* 70 g di burro
* 3 banane molto mature
* 3 uova
* 50 ml di latte
* 200 g di farina "00"
* 120 g di zucchero di canna
* 50 g di nocciole tritate finemente
* 30 g cacao amaro
* 1 bustina di lievito per dolci
* 75 g di gocce di cioccolato fondente


Mettete le banane in una ciotola e schiacciatele con una forchetta (non usate il frullatore).
Aggiungete il burro fuso freddo, le uova e il latte. Mescolate con una frusta a mano.
In un'altra ciotola setacciate insieme la farina, il lievito e il cacao, mescolateli con lo zucchero e le nocciole.
Unite la miscela di uova e banane e mescolate con un cucchiaio di legno. Aggiungete anche le gocce di cioccolato e mettete il composto in frigo per 10 minuti.
Nel frattempo riscaldate il forno a 180°C e rivestite la teglia per i muffin con dei pirottini.
Riempiteli per 2/3 con il composto e cuocete i muffin per 20-25 minuti o finché uno stuzzicadenti infilato al centro non esce pulito.
Lasciateli raffreddare su una griglia.


Banana Hazelnut Muffins

Muffini s bananama i lješnjacima


* 70 g maslaca (otopljenog i prohlađenog)
* 3 jako zrele banane
* 3 jaja
* 50 ml mlijeka
* 200 g brašna
* 120 g smeđeg šećera
* 50 g mljevenih lješnjaka
* 30 g gorkog kakaa
* 1 vrećica praška za pecivo
* 75 g čokoladnih kapljica (ili nasjeckane čokolade)


Stavite banane u zdjelu i dobro ih izgnječite vilicom da dobijete pire (NE miksajte ih u blenderu).
Dodajte bananama otopljeni maslac, jaja i mlijeko. Izmiješajte sve ručnom pjenjačom.
U drugoj zdjeli pomiješajte prosijano brašno, šećer, kakao, mljevene lješnjake i prašak za pecivo.
Dodajte smjesu od jaja i banana u zdjelu sa suhim sastojcima i izmiješajte drvenom žlicom tek toliko da se sve sjedini. Umiješajte čokoladne kapljice i stavite zdjelu u hladnjak 10 minuta.
Rasporedite smjesu u kalupe za muffine obložene papirnim košaricama. Napunite kalupe do otprilike 2/3.
Po želji pospite još krupno mljevenih lješnjaka po površini i stavite ih peći u pećnicu zagrijanu na 180°C, 20-ak minuta (provjerite čačkalicom ubodenom u sredinu jesu li pečeni - čačkalica mora izaći čista).

Banana Hazelnut Muffins

25 October, 2011

Millet Au Gratin with Vegetables and Mushrooms

Millet and Vegetables au Gratin

This is the kind of dish I've been cooking often lately. Cereals, vegetables and some king of protein, whether it's mushrooms or cheese or chicken for example. Delicious and healthy combination, not to mention it's easy to prepare and serve.
Millet is an ancient cereal that has been unjustly ignored and forgotten for a long time. It is a cereal extremely rich in minerals (iron, calcium, potassium, zink, fluorine) and B vitamins  (folic acid, B1, B2, B6), along with other elements like silicic acid . It is gluten free, so it's suitable for persons suffering from coeliac disease.
If you eat millet regularly you are very likely to notice positive changes on your hair and finger nails.

I've tried millet in other recipes (prepared it like risotto, and also made a bread), but this one is so far my favourite recipe. Really delicious and nutricious, you may add other vegetables, but I do recommend you stick to the basic ones (zucchini, carrot, fennel), because they fit so perfectly with mushrooms in this dish.


Millet and Vegetables au Gratin


Millet Au Gratin with Vegetables and Mushrooms
(4 servings)

* 200 g millet
* 750 ml vegetable stock
* 1 zucchini
* 2 carrots
* 4 big champignon mushrooms (crimini / button mushrooms)
* 1 small fennel
* a handfull of green beans
* 1 onion
* 1 teaspoon dried thyme
* 40 g ground almonds
* extra virgin olive oil
* salt

Clean and wash all the vegetables. With particular care clean the mushrooms, remove all dirt (if necessary quickly wash under the running water and dry).
Cut everything into small (ok, not too small) pieces.
Heat 2-3 TBspoons of olive oil in a deep skillet, add the finely chopped onion, the thyme and the chopped vegetables and mushrooms. Sautee for about 15 minutes on medium heat stirring often.
Add the millet, sautee for 5 more minutes and then add the vegetable stock, salt to your taste, and cook covered for about 35 minutes or until almost all liquid has been absorbed.
Pour the millet and vegetable mixture into a shallow baking dish and spread evenly in a 1,5-2 cm layer.

Collage

Sprinkle with ground almonds and drizzle with little olive oil.
Put the dish in a hot oven preheated to 210°C for 10-15 minutes.
Serve warm or cold with a seasonal salad.

Millet and Vegetables au Gratin


Miglio grattinato con verdure e funghi
(per 4 persone)

* 200 g di miglio
* 750 ml brodo vegetale
* 1 zucchina
* 2 carote
* 4 funghi champignon grandi
* 1 finocchio piccolo
* una manciata di fagiolini
* 1 cipolla
* 1 cucchiaino di timo secco
* 40 g mandorle tritate
* olio extra vergine d'oliva
* sale



Pulite e lavate le verdure. Pulite con particolare attenzione i funghi, tagliando via la parte terrosa del gambo.
Tagliate tutto a pezzettini non troppo piccoli.
Trittate finemente la cipolla e soffriggetela con 2-3 cucchiai di olio EVO e timo secco. Aggiungete le verdure e lasciate cuocere a fuoco medio per circa 15 minuti mescolando spesso.
Unite il miglio e lasciate insaporire per 5 minuti ancora. Poi versateci il brodo, salate e lasciate cuocere coperto per circa 35 minuti o finché quasi tutto il liquido si sarà asciugato.
Ungete leggermente con l'olio una pirofila e versateci dentro il miglio con le verdure. Stendetelo in uno strato di circa 1,5-2 cm.
Cospargete la superficie con le mandorle tritate e gratinate nel forno già caldo a 210°C per 10-15 minuti.
Servitelo tiepido o freddo, accompagnato da un'insalata di stagione.

Millet and Vegetables au Gratin

Ovaj mjesec u igri Ajme koliko nas je, domaćica nam je Katarina s bloga Laka kuharica a igramo se s timijanom (majčinom dušicom), začinskom biljkom koju obožavam i već godinama sadim na balkonu. Ove godine sam na moju veliku radost uspjela pronaći i limun timijan. Nažalost svake jeseni se moram oprostiti sa svojim biljčicama jer ne prežive hladnoću (jedini koji prilično dobro odolijeva je ružmarin).

Zapečeno proso s povrćem i gljivama
(za 4 osobe)


* 200 g prosa (prošene kaše)
* 750 ml povrtnog temeljca
* 1 tikvica
* 2 mrkve
* 4 velika šampinjona
* 1 manji koromač
* mahune (otprilike jednu šaku zelenih ili drugih)
* 1 glavica crvenog luka
* 1 žličica suhog timijana (majčine dušice)
* 40 g badema
* maslinovo ulje
* sol


Očistite i operite sve povrće, posebno pažljivo očistite gljive.
Nasjeckajte sve povrće na manje komadiće i sameljite bademe.
Stavite 3-4 žlice maslinovog ulja u dublju tavu, popržite sitno nasjeckan luk, dodajte timijan i narezano povrće pa pirjajte 15-ak minuta često miješajući, na srednje jakoj vatri.
Dodajte proso, pirjajte još 5 minuta, posolite i zalijte povrtnim temeljcem i kuhajte pokriveno oko 35 minuta, dok se tekućina skoro sasvim ne osuši. Naročite pripazite pred kraj da ne zagori.
Stavite kuhanu smjesu u malo nauljen pleh da bude u sloju otprilike 1,5-2 cm debljine. Pospite površinu mljevenim bademima i zapecite 10-15 minuta u pećnici zagrijanoj na 210°C.
Poslužite ovaj složenac topao ili hladan uz sezonsku salatu.


DSC_0963
Thyme 

22 October, 2011

Food Gallery: Homemade

homemade butter
homemade butter

Homemade or storebought? When you have to decide whether to grab a product from a shelf at a supermarket or prepare everything from scratch, which criteria do you use? Time, money, taste, healthy vs. unhealthy? Or something else?

homemade ketchup
Homemade Ketchup

Over the past years I've started making more and more things by myself. Sometimes it's out of pure curiosity. Other times it's for the pleasure of making something at home. And still, most of the times it's because I don't trust anyone anymore. Just grab a bag of cookies for example and check the ingredients list °__° Is it really necessary to put all that stuff inside a simple, little cookie, when I can make delicious cookies with just a few basic ones: eggs, butter, sugar.

homemade tortelloni
homemade Ricotta and Spinach Tortelloni
If you've never made pasta at home, you have no idea how much fun it can be. Before I made the tortelloni for the first time I thought it was difficult and complicated. I was so wrong. And how delicious they were, with that thin sfoglia and rich ricotta and spinach filling, altoghether melting in your mouth. Who would want to buy them again?

homemade strawberry jam
homemade Strawberry Jam
Jams - I often bought them, because certainly if you don't have your own fruit growing around the house then certainly it's hard to say it is convenient moneywise. But the control you have over the ingredients, the quantity of sugar and the whole process of making it, is priceless. Then you get a wonderfully tasting jam and can enjoy it guilt-free.

homemade vanilla extract
Homemade Vanilla Extract
It's been a while now that I'm using only homemade vanilla extract, unless the recipe calls for the vanilla bean. Some people will argue it is not convenient, but I say "make it, and you'll change your mind". No comparison needed.

homemade bread
Homemade Spinach Bread
And my favourite topic - bread. I was a totally hopless bread baker until I met that brilliant recipe for No knead bread. Ever since then, I have no fear of bread. Even if it dresses alien colours (yes, that's what my daughters called my latest creation, Alien bread  ^__^ )

DSC_0865
Homemade "Nutella"
I know, everybody loves it, noone can resist it, and we all know it's delicious but not a guilt-free treat. Making it at home may improve that guilt aspect at least a little bit. I've tried David Labovitz's recipe with a few changes seeing that I can't get hold of powdered milk.

homemade condensed milk
Homemade condensed milk (sweetened and unsweetened)
I don't have problem with buying condensed milk, but I can find only the sweetened one and it's not so cheap.
So, out of pure curiosity, since I really wanted to make an ice cream using unsweetened condensed milk (evaporated milk) I decided I could make it by myself. And it really was easy. Just put milk (any fat content you prefer, mine was 1,6 %) in a pot, bring to a boil and cook on low heat until it is reduced to 30-40 % of the initial quantity (the glass on the right). It is just slightly denser than plain milk and it changes colour during this process, you can compare it to the colour of the plain milk in the glass behind. And if you want the sweetened condensed milk, add sugar when it has reduced by half and cook a little bit more until it gets thicker (the little pitcher on the left).

homemade vanilla ice cream
Homemade Vanilla Ice Cream
You've followed me on my ice cream adventure ever since I got my ice cream maker last Christmas. My local ice cream shop has certainly forgotten my face since I tried making it on my own. Rich or simple, creamy, fruity, chocolate or caramel, I love them all. But vanilla, it's the top class...

homemade lemon curd
Homemade Lemon and Orange Curd
It's been a long time since I first tried Lemon Curd. I was a first year student fascinated by everything English/British (being a student of English language and literature). And in that period I discovered a small grocery store that carried some english stuff, like lemon curd for example. Have to admit though, that only many years later I decided to make it on my own. I don't even remember anymore what the storebought stuff tasted like, but I certainly know I won't need it again, since making it at home is so easy.


homemade butter

Homemade butter and buttermilk

Shall we talk about butter now? Have you ever tried making it at home? Did you know how easy it is? You may have even made it as a result of a kitchen disaster while trying to whip some cream.

Step 1: put 500 ml of cold heavy cream into a mixing bowl (or the bowl of the stand mixer) and whip for about 15 minutes or until the solid part (the butter) has separated from the liquid part (the buttermilk).
Step 2: Place a piece of cheesecloth or similar thin cloth over a strainer and pour the butter in. Close the cloth and squeeze out as much water as you can.
Step 3: Shape the butter as you like and store in the fridge for a few days or freeze it. Don't throw the white liquid that remained. It's the natural buttermilk you can use for baking, for example. It is different from the storebought, cultered buttermilk, because it is not fermented so it's actually sweet and not as dense as the cultured one. You may season the butter you have just made with salt, finely chopped garlic, herbs, citrus zests etc. or leave it plain as it is.
You'll get 250 ml of buttermilk and about 180 g of butter.


Burro fatto in casa e il latticello


1. Mettete 500 ml di panna fredda in una ciotola o nella planetaria e montatela finché non si separi la parte solida (il burro) dalla parte liquida (il latticello), circa 15 minuti.
2. Mettete un pezzo di garza o altra stoffa pulita sopra un colino e versatevi dentro il burro raccogliendo il latticello. Spremete/pressate bene il burro per far uscire il latticello rimanente. 
3. Date al burro la forma desiderata  e riponetelo in frigorifero per qualche ora prima di consumarlo. Si conserva in frigo per qualche giorno e può anche essere congelato. 
Il burro fatto in casa è particolarmente adatto a essere aromatizzato con spezie, erbe, ecc. (per esempio le scorze di agrumi, con aglio ed erbe aromatiche come prezzemolo, salvia, basilico).
Il latticello ottenuto così è diverso da quello che comprate al supermercato, perché non è fermentato ed è quindi più liquido e dolce (non acidulo). Potete berlo o usarlo per dolci, torte e vari altri impasti lievitati.
Con 500 ml di panna si ottiene 250 ml di latticello e circa 180 g di burro.


Domaći maslac i mlaćenica


1. korak: Mutite 500 ml hladnog slatkog vrhnja (svježeg slatkog vrhnja za šlag, ne ona biljna vrhnja) dok se prvo ne pretvori u jako čvrsto umućen šlag, a zatim se razdvoji čvrsta masa (maslac) od tekuće (mlaćenica). Trebat će oko 15 minuta (najbolje je to prepustiti stolnom mikserom). 
2. korak: Procijedite tako dobiveni maslac kroz cjedilo preko kojeg ste stavili komad gaze ili tankog platna. Dobro stisnite maslac kroz platno da se ocijedi višak mlaćenice.
3. korak: Maslac oblikujte po želji, zamotajte u komad masnog papira i čuvajte ga par dana u hladnjaku ili ga zamrznite.
Ovaj domaći maslac naročito je pogodan za aromatizirati ga po želji s naribanim koricama agruma, začinima i začinskim biljem poput peršina, kadulje, bosiljka.
Mlaćenica dobivena na ovaj način drugačija je od one kupovne jer nije fermentirana pa je slatka i manje gusta.
Od ove količine vrhnja na kraju dobijete 250 ml mlaćenice i oko 180 g maslaca.



Collage di Picnik

If you'd like to share your favourite homemade recipes for things we all usually buy in a store, just  add a link here below (name of the recipe and URL that takes to it, not the URL of your blog), I'll be glad to check it out.

Mi farebbe piacere vedere anche le vostre ricette preferite "fatte in casa", quindi, se volete, aggiungete i link ai vostri blog (il nome della ricetta e l'URL della ricetta) qui sotto, e vi verro a trovare.

Ako želite dodati link na svoj blog za svoje recepte iz "domaće proizvodnje" dodajte ga u formular ovdje ispod (ime recepta i URL do njega, ne URL vašeg bloga), sa zadovoljstvom ću ga pogledati.

21 October, 2011

Speculoos cookies

Speculoos (or speculaas) cookies

Some people crave layered cakes full of buttercream, pastry cream,  whipped cream... As for myself, I don't care much about them. I like to see a nicely decorated cake. I might even eat a slice. But I never get that sudden crave, like, " I must have a slice of cake or I'll die".
But wake me up in the morning, and tell me there are no cookies in the house and I just might go crazy.
From time to time I make other things, but the first morning coffee must have a good cookie to go with it.
These cookies were a total hit with me. Crunchy and crispy to the point that I love. Warm spices that make you smile every time you open your cookie box and so inevitably make you think of Christmas.
I've never had any original speculoos cookies (I should remember to ask my husband to bring me some on his  next trip to Belgium), and I don't know if they are supposed to look and taste like these, but I loved them. And I can't wait to make them again.
They're very buttery. They are full of sugar, too, but that's what's particular about this recipe. The sugar caramelizes in baking and that's what gives them that wonderful taste and crispiness.
The dark spots you may have noticed, are from muscovado sugar - I love it for its wonderful taste and couldn't resist adding some to these cookies as well.
Well, won't you join me for a cup of coffee or tea on a cold autumn morning?

Speculoos (or speculaas) cookies


Speculoos (or speculaas) cookies
(original recipe here)

* 300 g flour
* 1 teaspoon baking powder
* a pinch of salt
* 200 g butter
* 250 g unrefined cane sugar (Cassonade)
* 1 egg
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground cloves
* a little ground ginger
* a little ground cardamom seeds
* a pinch of ground white pepper
* a pinch of ground nutmeg

Sift the flour, the baking powder and the salt together and set aside.
Melt the butter in the microvawe oven or over low heat and then set aside to cool.
Put the butter in a mixing bowl, add the egg, the sugar (I put 100 g di of muscovado sugar and the rest raw cane sugar) and all the spices. Whisk everything together.
Mix in the flour using a wooden spoon.
The dough will be rather soft but don't add more flour.
Wrap it well in a piece of cling film, and let it rest in the fridge for 12 hours.
Roll it out very thin (the dough will become quite hard, it may take you some effort at first), about 3 mm, and using a pastry cutter or a knife cut into rectangles.
Place the cookies on a baking sheet lined with parchment paper, leaving space between them as they spread a little.
Bake them in a preheated oven at  180°C for 10-15 minutes .
Let them cool on the baking sheet before moving them to a cooling rack.
Once they're completely cold, store them in an airtight container.



Speculoos (or speculaas) cookies


Speculoos (o speculaas) biscotti
(ricetta originale)


* 300 g di farina 00
* 1 cucchiaino raso di lievito per dolci
* un pizzico di sale
* 200 g di burro
* 250 g di zucchero di canna non rafinato (tipo Cassonade)
* 1 uovo
* 1 cucchiaino di cannella in polvere
* 1/2 cucchiaino di chiodi di garofano in polvere
* un po' di zenzero in polvere
* un po' di cardamomo in polvere
* un pizzico di pepe bianco
* un pizzico di noce moscata grattugiata


Setacciate la farina con il lievito e il sale.
Sciogliete il burro e lasciatelo raffreddare.
Mescolate l'uovo, lo zucchero (io ho messo 100 g di zucchero muscovado e il resto zucchero di canna normale) e tutte le spezie con il burro usando una frusta a mano.
Aggiungete la farina e mescolate bene con un cucchiaio di legno.
Anche se l'impasto vi sembra troppo morbido, non aggiungete altra farina.
Trasferitelo su un pezzo di pellicola alimentare, avvolgetelo bene e lasciatelo in frigo per 12 ore.
Stendete la pasta molto sottile, 3 mm e tagliatela in rettangoli (ho usato il tagliapasta ondulato).
Tresferite i biscotti su una placca da forno rivestita con la carta da forno lasciando un po' di spazio tra di loro perche si allargano leggermente durante la cottura. 
Cuoceteli nel forno già caldo per 10-15 minuti a 180°C.
Lasciateli un paio di minuti ancora sulla placca prima di toglierli e lasciarli raffreddare su una griglia.
Conservateli ben chiusi in una scatola di latta.



Speculoos (or speculaas) cookies


Speculoos (ili speculaas) keksi


* 300 g brašna
* 1 žličica praška za pecivo
* prstohvat soli
* 200 g maslaca
* 250 g nerafiniranog smeđeg šećera ili žutog šećera (Cassonade)
* 1 jaje
* 1 žličica mljevenog cimeta
* 1/2 žličice mljevenih klinčića
* prstohvat đumbira u prahu
* prstohvat mljevenog kardamoma
* prstohvat bijelog papra
* mrvicu muškatnog oraščića


Prosijte brašno s praškom za pecivo i soli.
Otopite maslac i ostavite da se prohladi.
Dodajte jaje, šećer i sve začine u maslac i izmiješajte pjenjačom.
Ja sam stavila 100 g muscovado šećera i ostatak običnog smeđeg šećera. Kardamom imam u zrnu (mahune), pa sam usitnila u mužaru sjemenke iz jedne mahune.
Dodajte brašno smjesi s maslacem i izmiješajte žlicom.
Smjesa je jako mekana, ali ne dodajite više brašna.
Istresite je na komad plastične folije, dobro omotajte i ostavite u hladnjaku 12 sati.
Razvaljajte tijesto između dva komada papira za pečenje na debljinu od 3-4 mm.
Izrežite po želji na kvadrate ili pravokutnike (ja sam rezala nazubljenim kotačićem) pa pažljivo premjestite izrezane kekse (uz pomoć palete najbolje) na pleh obložen papirom za pečenje. Ostavite malo razmaka između keksa.
Po želji možete prije pečenja (ili na polovici pečenja) posuti kekse šećerom u prahu (uz pomoć manjeg gustog cjedila), bit će malo hrskaviji na površini.
Pecite ih 10-15 minuta na 180°C.
Izvadite iz pećnice, ostavite par minuta na plehu jer tek pečeni još su dosta mekani, a zatim ih premjestite na rešetku da se ohlade.
Čuvajte ih u dobro zatvorenom metalnoj kutiji.
*Ako pri izrezivanju imate viška tijesta, svaki put ga prvo sakupite i dobro ohladite pa tek onda ponovo razvaljajte. Tijesto je jako bogato maslacem i na toplom odmah odmekne i teže je raditi s njim. 

Speculoos (or speculaas) cookies