tag:blogger.com,1999:blog-32090913432638714912024-03-18T04:00:26.815+01:00 mojkras in svet okrog . . .with passion by krashttp://www.blogger.com/profile/14567377588297433703noreply@blogger.comBlogger187125tag:blogger.com,1999:blog-3209091343263871491.post-8224244565396051452016-06-25T09:28:00.000+02:002016-06-28T17:44:02.467+02:00Vrnitev sem...<br />
Naj napišem nekaj vrstic in objavim nekaj fotografij.<br />
Izgleda, da je danes pravi dan, da prekinem odsotnost na tem mestu, kjer sem včasih kar pridno objavljala recepte in dogodke ter fotografije o njih.<br />
Mogoče je to moja vrnitev na blog.<br />
Tega še ne vem, zato bom izkoristila prav ta trenutek, ko sem še v "formi", ko bi vam rada nekaj malega pokazala in povedala<br />
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Ker že doooolgoooo ni bilo tu nobenega recepta, bom napisala danes tega, ki je meni zelo ljub. Dobila sem ga v "dar" od moje mentorice slikanja Polone Kunaver Ličen iz Ajdovščine. Ja, pri njej med slikanjem tudi pijemo čaj in kaj dobrega prigriznemo. No, pa pejmo k receptu.<br />
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<b>Pecivo s prosom in chia semeni</b><br />
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2 jajci<br />
3 žlice rjavega sladkorja (lahko uporabimo med ali kakšno drugo sladilo) <br />
malo vanilije<br />
70 g stopljenega masla (v receptu je kokosovo) <br />
1/2 lončka chia semen<br />
1/2 lončka prosa (nič kuhat, samo sprat)<br />
3 zvrhane žlice zdroba (jaz sem zadnjjič uporabila 1 žlico koruznega in 2 žlici pšeničnega) <br />
1/2 male žličke sode bikarbone<br />
malo cimeta (recimo 1/2 žličke, če ne pa po okusu)<br />
1 lonček riževega mleka (ali kakšnega drugega, po želji)<br />
2 naribani jabolki (na trakce)<br />
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V malo večji posodi zmiksamo jajca s sladkorjem, dodamo stopljeno maslo, chia semena, proso, zdrob, sodo bikarbono, cimet, riževo mleko in naribana jabolka. Vse dobro premešamo s kuhalnico in stresemo v pekač. Jaz ponavadi delam v pekaču mere 21 x 21 cm. Pečemo na temperaturi 170 stopinj 30 do 40 minut.<br />
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Meni je to pecivo zelo všeč, ker je 1. enostavno za pripravit (vse sestavine damo v eno skledo oz. posodo), 2. ker vsebuje dobre - zdrave sestavine, 3. ker je zeloooo aromatično in okusno. Zelo mi je všeč, ker proso ostane "al dente".<br />
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Slikice tokrat nimam, obljubim sebi in vam, da bo v kakšnem naslednjem postu.<br />
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Imam pa nekaj fotografij mojih začetniških slikarskih del, ki bi jih rada delila z vami. Vesela bi bila kakšnega komentarja. Če vam je kaj všeč, sem zadovoljna.... če vam ni, pa sem še vedno zadovoljna, da sem se končno podala tudi v raziskovalne vode slikanja, te vode so čakale name veliiiikooo let.<br />
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akvarel, izdelan po fotografiji iz knjige o Toskani<br />
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akril na kartou. češnje<br />
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akvarel, podoba iz Štanjela<br />
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akril na kartonu, trenutek k rdeči<br />
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akvarel, kombiniran z nekaj servietne tehnike, ribič <br />
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Moja zbirka del je zelo raznolika in v različnih tehnikah, saj sem še na začetku in se še nisem odločila, kaj je za mene bolj privlačno in kaj mi bolj "leži". <br />
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To je to zaenkrat.<br />
Lepo bodite.<br />
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<br />with passion by krashttp://www.blogger.com/profile/14567377588297433703noreply@blogger.com11tag:blogger.com,1999:blog-3209091343263871491.post-5402070881985901312015-04-28T12:34:00.000+02:002015-04-28T12:36:59.535+02:00nekaj malega o pomladi<br />
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pogled z balkona (ganka) na našo jablano in sosedovo hišo <br />
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cavolo nero v cvetju, (pozno pozimi sem mu porezala vrhe in takole je pognal nove listke in cvetove <br />
v ospredju navaden ohrovt, ki tudi začenja cveteti<br />
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zeloooo dišeča narcisa - jurjovka<br />
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še ena cvetoča jablana<br />
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povsod okrog hiše polno regrata . . . <br />
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prelepih sončno rumenih cvetov . . .<br />
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ti se potem čez noč spremenijo v čudovite bele puhaste krogle, polne semen . . .<br />
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ki jih veter pridno raznaša okrog . . .<br />
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Upam, da se naslednjič vidimo s kakšnim novim receptom ali kakšnim novim izdelkom iz gline.<br />
Prisrčen pomladni pozdrav vsem, ki se ustavite tukaj.<br />
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<br />with passion by krashttp://www.blogger.com/profile/14567377588297433703noreply@blogger.com9tag:blogger.com,1999:blog-3209091343263871491.post-6140205010084582012015-02-15T14:00:00.002+01:002015-03-02T11:37:39.134+01:00Okrog Pusta . . . štraubi na moj način<br />
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Leto se je z veliko hitrostjo obrnilo naokrog, zima je kar dobro pokazala svoje "čare" in prav je tako. Kdaj pa bo mraz in sneg, če ne zdaj. Vendar že komaj čakam pomladi (jaz si govorim že takoj po novem letu . . . jaaa . . . pomlad prihaja . . . in potem res kar hitro pride . . Mislim, da bo tudi letos tako. Pri nas letos snega ni bilo (en večer je pričelo snežiti in je zgledalo, da bo potem čez noč nadaljevalo, vendar je bilo v pol ure vsega konec in ostalo ga je le za vzorec in sliko).<br />
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Snežna idila ima svoj čar, s katerim ne moremo primerjati nobenega drugega vremenskega pojava v naravi, vsaj zame. Nisem si mogla kaj, da ne bi objavila nekaj takih trenutkov v zgodnjem jutru kakšen teden nazaj, ki so bili res samo trenutki, saj se je kmalu zatem sneg stopil. <br />
Na Krasu se je pa letos dobro izkazala burja, saj je kar močno brila okrog vogalov in tudi močna drevesa so se pošteno nagibala .<br />
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Sedaj pa je Pust pred vrati, oz. včeraj je že kar pošteno vstopil, saj se
večina pustovanja dogaja v soboto. Mame so v preteklih tehnih in dneh
veselo šivale kostume svojim otrokom in mogoče tudi zase in za velike
otroke.<br />
<br />
Velike maškare so pri nas hodile včeraj, male maškare pa so nas obiskale danes<br />
<br />
Te
dni nazaj sem delala tudi štraube po nekaj različnih receptih, ki sem
jih našla na spletu, najbolj so mi bili do sedaj všeč tile, po spodnjem receptu, ki sem si
ga priredila čisto po svoje.<br />
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sestavine: <br />
2 rumenjaka<br />
2 žlici kisle smetane<br />
2 žlici pomarančnega soka<br />
2 žlici ruma<br />
ščepec soli<br />
200 g moke /jaz 100 g posebne primorske moke Mlinotest, 50 g koruzne moke Mlinotest, 50 g pirine polnozrnate moke Mlinotest/<br />
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olje za cvrtje /jaz sem uporabila arašidovo olje/<br />
sladkor v prahu za posipanje<br />
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Rumenjakom sem primešala kislo smetano, pomarančni sok, rum, sol in nazadnje postopoma moko. Meni je je šlo 200 g. Zamesila sem hlebček, ga zavila v kuhinjsko prozorno folijo in pustila stati kakšno urco ali več. Testo lahko počaka tudi čez noč v hladilniku.<br />
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Testo sem razvaljala čisto na tanko, izrezala pravokotnike in na sredini vsakega zarezala po dolžini (cm od robov). Rob vsakega sem spodvihala skozi luknjico in flancate na hitro ocvrla v vročem olju. Ko so postali zlato rumeni z obeh strani, sem jih s penovko hitro preložila na papirnato brisačo, ki je popivnala odvečno maščobo.<br />
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Potresla sem jih z mletim sladkorjem in . . . dober tek.<br />
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Kaj ste vi kaj počeli ob tem pustnem času? Ste se ošemili? Kaj ocvrli ali spekli?<br />
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Spodaj nekaj stvari, ki so se zgodile pri meni v prejšnjih letih v času pusta . . .<br />
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<a href="http://malorujaskrasainsekej.blogspot.com/2014/02/namesto-misk-in-krofov-pustni-obrocki.html" target="_blank">namesto mišk in krofov pustni obročki ali ciambelle</a><br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAbuxlgAef10wk9zY2a6H3lAa92TlPwneHyKA5f3dysQGKPWM8ExL7dSqsAPpt1j3pHVHCH-2HxwgA2By37eXYFfGDnzyWEXO3Gu4XPyuX0I5i-sElpAKNraFr9NB60bIju_E4JAg-rlNC/s400/145.jpg" height="400" width="321" /><br />
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<a href="http://malorujaskrasainsekej.blogspot.com/2013/02/pustne-kroglice-kastanjole-s-cokoladno.html" target="_blank">pustne kroglice - kastanjole s čokoladno lešnikovo sredico</a><br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXnzGhP9e8xHUlJniRA_15MoPk0t2DV73ih3iCWoTnqbJnWhlNuYcopA7eqdV5t4FnQ3en2pE4f5pY-rebAXozMbsznujVKA2IU3ByoqCrQGqI-rxR_wyENPgNPNCA2XOosmwT6I_A4b0/s400/Fotografija-0024+-+Kopija.jpg" height="400" width="298" /><br />
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<br />with passion by krashttp://www.blogger.com/profile/14567377588297433703noreply@blogger.com7tag:blogger.com,1999:blog-3209091343263871491.post-30974445895165156202015-01-25T13:12:00.002+01:002015-02-19T08:54:04.970+01:00Zelenjavni ragu z lečo in polento<br />
To vrsto ohrovta sem prvič videla pred približno 5 leti, ko sem se začela spoznavati z jedmi, ki jih pripravljajo v Toskani. Od tam je prišel moj M. ki mi je pričel govoriti o ohrovtu cavolo nero in mineštri ribollita.<br />
Lansko leto mi je prinesel semena tega ohrovta, s katerim sem založila prijateljice in tudi gospo Mirjam, pri kateri nabavim domačo zelenjavo. Tako sem dobila lepe sadike, ki sem jih posadila v moj mini vrtiček. Ta ohrovt se je ves čas svoje rasti boril s kar nekaj vrstami živalic, ki so mu hotele do živega in jim je bil zelo všeč. Danes je takšen, preživel je vse živalce in v mrazu se kar dobro počuti.<br />
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Dodala sem ga tudi temu zelenjavnemu raguju. <br />
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sestavine:<br />
4 žlice oljčnega olja <br />
1 velika čebula<br />
2 žlički soli <br />
2 stroka česna<br />
2 večja korenčka<br />
200 g rdeče leče<br />
8 listov črnega ohrovta (cavolo nero)<br />
2 žlici paradižnikovega koncentrata<br />
1 zvrhana žlica koruzne moke<br />
žlica posušenega zdrobljenega timijana<br />
žlica posušene zdrobljene bazilike<br />
žlica posušenega zdrobljenega majarona<br />
1/2 žličke posušenega peperončina <br />
2 dl paradižnikovega pireja<br />
vroča voda za zalivanje<br />
<br />
500 g koruzna moke (zdrob) za polento<br />
sol<br />
poper<br />
sir (jaz ovčja trda skuta)<br />
parmezan<br />
3 žlice oljčnega olja <br />
nekaj manj kot 2 litra vode <br />
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Lečo sem namočila za nekaj ur. Čebulo sem zrezala na majhne kockice, česen drobno sesekljala, korenček sem narezala na majhne kocke. Liste ohrovta sem z rokami osmukala, da sem odstranila sredinski odebljen del in nekaj vlaken, ostali so majhni koščki, ki sem jih s prsti še malo natrgala na manjše krpice.<br />
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Čebulo sem solila in počasi pražila nekaj minut na majhnem ognju, dodala česen, čez par sekund korenček , oprano in odcejeno lečo in ohrovt. Podušila sem še nekaj minut, dodala koruzno moko in paradižnikov koncentrat in ostale dišave. Malo sem vse skupaj popražila dodala paradižnikov pire in premešala. Zalila sem z vročo vodo in počasi kuhala, dokler se leča ni skuhala (ne razkuhala). <br />
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Za polento sem v visoko kozico zlila vodo, medtem ko se je počasi segrevala, sem zajemala s pestjo moko in jo stresala v vodo. Zraven sem seveda mešala z leseno kuhalnico, da se niso naredile grudice. Solila sem in na manjšem ognju počasi kuhala. Potrebno je bilo kar pogosto mešanje. Polento sem kuhala cca 40 minut. Ko sem odstavila, sem dodala sir in oljčno olje ter dobro premešala.<br />
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Polento sem zlila na leseno podlago in počakala kakšnih 10 minut, prerezala sem jo na manjše kose in položila k zelenjavnemu raguju.<br />
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Ali tudi vi pripravljate zelenjavni ragu in kaj uporabite pri pripravi? Kakšno polento imate najraje? Koruzno, ajdovo, krompirjevo...? Napišite mi prosim svoje predloge.<br />
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Pa še to. Kdo ve, kakšno je slovensko ime za to vrsto ohrovta? <br />
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<br />with passion by krashttp://www.blogger.com/profile/14567377588297433703noreply@blogger.com13tag:blogger.com,1999:blog-3209091343263871491.post-80047708120090704392014-12-25T17:59:00.002+01:002014-12-26T10:40:05.277+01:00Voščilnica<br />
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<span style="color: red;"><span style="font-size: x-large;">Prijetno preživite praznike in <span style="color: #6aa84f;">s pozitivnimi mislimi</span> <span style="color: #0b5394;">vstopite v</span> <span style="color: blue;">novo leto 2015. </span></span></span><br />
<span style="color: red;"><span style="font-size: x-large;"><span style="color: #38761d;">Veliko zdravja,</span> <span style="color: magenta;">radosti</span> <span style="color: #674ea7;">in miru</span> vam želim v prihajajočem letu.</span></span><br />
<span style="font-size: x-large;"><span style="color: red;"> </span> </span><br />
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<br />with passion by krashttp://www.blogger.com/profile/14567377588297433703noreply@blogger.com3tag:blogger.com,1999:blog-3209091343263871491.post-12475381469625913672014-11-29T12:12:00.003+01:002014-11-29T12:12:32.877+01:00Jesenska frtalja z rdečo peso in fetoRdeča pesa mi te dni ni dala miru. Običajno jo surovo nastrgam v solato (npr. motovilec, zimski radič, fižol . . . Ker sem jo pripravila tudi v pečici, celo, zavito v peki papir in pečeno na 170 stopinj cca 40 minut, jo je bilo treba pač potem nekako porabit.<br />
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Vedno bolj rada pripravljam enostavne jedi s čimmanj sestavinami (uporabljam pa vedno več začimb). Všeč mi je, če se da sestaviti vse skupaj v enotno jed.<br />
Ponavadi se znajde v hladilniku kakšna zelenjava, sir, jajca . . . ki jih je treba porabit. V shrambi z mokami, rižem, stročnicami . . je tudi vedno kaj za porabit čimprej. Tokrat je bil to polnozrnati riž.<br />
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Ta frtalja je nastala danes zjutraj, ko je prevladala trenutna ideja.<br />
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sestavine za eno trtaljo od 20 cm:<br />
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1 jajce<br />
ščepec soli<br />
2 dl mineralne vode<br />
žlička sode bikarbone <br />
žlička mlete kurkume<br />
pol žličke mletega ingverja <br />
žlička zdrobljenega posušenega timijana<br />
žlica grobo mletih lanenih semen<br />
žlica grobo mletih bučnih semen <br />
100 g riževe polnozrnate moke (riž sem dobro zmlela v mlinčku za kavo)<br />
<br />
1 srednja na majhne kocke narezana rdeča pesa<br />
50 g fete<br />
<br />
listki rukole iz mojega mini vrtička<br />
<br />
Testo za frtaljo sem zmešala po vrstnem redu kot je zgoraj navedeno, ne preredko ne pregosto, toliko, da sem ga lahko približno polovico prelila v ponev, v kateri sem segrela žlico oljčnega olja. Na vrh sem potresla rdečo peso in na grobo nadrobila feto ter navrh prelila še ostalo testo. Frtalja se je pripravljala počasi na majhnem ognju. Vsake toliko sem ogenj povečala za par sekund in potem zopet zmanjšala. Vmes sem jo tudi pokrila s pokrovko. Po približno 15 minutah sem frtaljo s pomočjo krožnika obrnila in jo delala naprej enako kot prej.<br />
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Frtalja je zelo dobra, jaz sem pojedla dve rezini in še vedno nisem lačna, čeprav je preteklo od takrat nekaj ur. Mogoče res ni primerna za zajtrk . . . zato jo bom jedla tudi za pozno kosilo.<br />
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tu spodaj lahko kliknete na še nekaj receptov za jedi z rdečo peso, ki sem jih že objavila v preteklosti:<br />
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<a href="http://malorujaskrasainsekej.blogspot.com/2012/10/njoki-z-rdeco-peso.html" target="_blank">njoki z rdečo peso</a><br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrQR19-DkHIY-9YPjn0x6j-Z9kgUYi9bFNpcCGgdZqxRkStw9G9zxzRYLxQYz_I0-2VENzYbspZJojv3Sa4NXSH6dt_fEnhu-z01f9pENj9a5KOVQyYmWRfRFhEgJPRCZ_61GIjstsyJI/s400/DSC00018-002.jpg" height="400" width="326" /><br />
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<a href="http://malorujaskrasainsekej.blogspot.com/2012/10/piskotki-z-rdeco-peso-kokosom-mandlji.html" target="_blank">piškotki z rdečo peso, kokosom, mandlji . . . </a><br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjdEOpSnXWHu_QYrNFD7vJc0Z4q-nvqKqdCVJNDYYHqFKqXTFX7wIZGlKbKzeJY1eCzVB6BFdPJsI_UdXXJHKUZfgeUhO3axNzz3SdaeB2VVnpSudHSjXJPq_mHxUo9HY6IOHZnVIArAk/s320/DSC001661-002.jpg" height="320" width="320" /><br />
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<a href="http://malorujaskrasainsekej.blogspot.com/2013/01/rizota-z-rdeco-peso-in-rdecim-vinom.html" target="_blank">rižota z rdečo peso in rdečim vinom</a><br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkMwi8uKpn6tmgUMR5rjqSY3RBHiHH3IKIv3ItUwh2ggXBVNRy9NLvGzNzwdKNje8GeOGtcsaQB2ahe611LrSirfJfS1FqcfRFQ7rlyQW6zk9d8R876AtBVvqh5qbWirn6xzahsn7xXuk/s320/DSC00336.jpg" height="280" width="320" /><br />
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<a href="http://malorujaskrasainsekej.blogspot.com/2013/02/predelana-loska-smojka-ali-repa-s.html" target="_blank">predelana loška smojka ali repa s prosom v pečici na moj način</a><br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwAH9Q5QYJYvGUVCiC-SJWAVGSCcXLWwW8R-MvzvHHODVq1tVc3VwckEIN6Rb6FyCpOI_lCYH6tdWDNXrWrp3F0WZjSfgPPhh5wzQwqFBL3DHPNqqS7RkVjT26Hvno641hj2Cbev-z7ww/s400/Fotografija-0012.jpg" height="311" width="400" /><br />
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Lep pozdrav vsem in lepo se imejte!<br />
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with passion by krashttp://www.blogger.com/profile/14567377588297433703noreply@blogger.com6tag:blogger.com,1999:blog-3209091343263871491.post-78714193381773673282014-10-13T17:20:00.001+02:002014-10-14T09:49:34.435+02:00Aromatičen bučni kolač oblit s temno čokolado<br />
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Iz prve letošnje hokaido buče (kupljene) sem naredila odlično bučno pecivo.<br />
Naredila sem tudi bučne njoke z žajbljem in parmezanom in črne tagliatelle (iz riža Venere) z bučo in timijanom. Ta druga dva recepta prideta na vrsto kdaj drugič. <br />
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Za osnovo za pecivo sem izbrala recept iz italijanskega bloga<span style="color: #cc0000;"><a href="http://laformuladelbiscotto.blogspot.com/2011/12/esperimento-100-cake-speziato-di-zucca.html" target="_blank"> tukaj</a></span>. Kar precej sem ga priredila po svoje po količini sestavin in zelo sem zadovoljna z rezultatom.<br />
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sestavine za bučni kolač<br />
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300 g bučnega pireja<br />
150 g zmehčanega masla<br />
100 g rjavega sladkorja<br />
3 jajca<br />
naribana lupinica 1 limone (v original.receptu pomarančna) <br />
1/2 žličke mletega cimeta<br />
ščepec ingverja v prahu<br />
ščepec muškatnega oreščka v prahu<br />
ščepec soli<br />
300 g moke (jaz 200 g moke za pecivo Mlinotest, 100 g riževe moke)<br />
2 žlički vinskega kamna (ali pecilnega praška)<br />
1 žlička praška sode bikarbone<br />
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100 g temne čokolade 60%<br />
1 žlica oljčnega olja<br />
3 žlice kokosovo riževega mleka<br />
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Bučo sem dobro oprala, narezala na velike rezine in dala v pekač, pokrito najprej s peki papirjem nato še z alu folijo na 180 stopinj za 3/4 ure.<br />
Maslo sem penasto zmešala s sladkorjem, postopoma sem dodajala rahlo stepena jajca. Narahlo sem primešala bučni pire, dišavnice, sol. Počasi in narahlo sem primešala še moko pomešano s praški.<br />
Pekla sem v pečici ogreti na 160 stopinj 30 minut, nato sem ugasnila pečico in pekla še 10 minut.<br />
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Pecivo sem prelila s temno čokolado, stopljeno nad parno kopeljo, kateri sem dodala malo kokosovo riževega mleka in 2 žlici oljčnega olja. <br />
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Naj vas in sebe spomnim na recepte z bučo, ki sem jih objavila v prejšnjih letih.<br />
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<span style="color: black;"><a href="http://malorujaskrasainsekej.blogspot.com/2012/10/torta-z-bucno-kremo.html" target="_blank"><span style="font-size: large;">torta z bučno kremo</span></a></span><br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJcJJri3fgYQVqXaeQ0paX_DhypYkv54ASzmgMDUTB3bASsRUESnmJKY2MXE01toOBo5-yHtaHXHgHtuTVV0zslGG_9or1STBwZaQKk5FKANWPaO8swH0ubUJis19z3qw88fyPjConG5s/s1600/DSC001134.jpg" /><br />
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<span style="color: red;"><span style="font-size: large;"><a href="http://malorujaskrasainsekej.blogspot.com/search/label/bu%C4%8Da" target="_blank">rižota z bučo</a></span></span><br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig-9q8rxtbaVF2Vsjue47wKawDFnrr8S4fwyDQrTT6dNtcc5CeXD3pJQTCIVbwk_9jrTMfaqe_3j5yyHoAMGeybfLNZLSHVmAgtTE5j4quIeLbC_53OQ0e_dvBXpNzIRj7IO9r2xEhpl4/s400/Fotografija-011.jpg" height="400" width="362" /><br />
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<a href="http://malorujaskrasainsekej.blogspot.com/2012/09/kremni-puding-hokaido-avokado-kvinoja.html" target="_blank"><span style="color: #741b47;"><span style="font-size: large;">kremni puding hokaido avokado kvinoja</span></span></a><br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLJ71FgszopMexdCF1aYXIJGQU2r6ja9xG14KwCFucJUDi_3wgHpP91woWhRZbJ_ERN3r8uR5JIgFTUkCDAk5cuE1T3D-Pm1IB4lcRrQiJ6gAAsXA-oaIoup__a6qTMSOgtpVzFkr1si0/s1600/DSC00154.jpg" /><br />
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<span style="font-size: large;"><a href="http://malorujaskrasainsekej.blogspot.com/2012/09/rizota-venere-s-hokaido-buco.html" target="_blank">rižota Venere s Hokaido bučo </a></span><br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWtnR-l9u_2RQFUc0LH24SLzi80oGxzslrgohETpJzmp8PRHl369uJxp-BxBeaKM4sh-3q-BKwgRupbE6pmGTIDVdAK-XQAFHO-gnu2iNTqA9goR1O-xijHJ6NgqSZwEfOWeQQPGCgRKk/s1600/DSC00133-001.jpg" /><br />
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Če boste pripravili kaj od tega, kar sem jaz, vam želim veliko veselja pri kuhanju in pečenju in veliko užitkov pri okušanju jedi.<br />
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Karkoli boste pripravljali v kuhinji, vam želim enako.<br />
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Vesela bom vsakega komentarja tudi takih s pozitivno kritiko.<br />
Do naslednjič, lepo se imejte. <br />
<br />with passion by krashttp://www.blogger.com/profile/14567377588297433703noreply@blogger.com7tag:blogger.com,1999:blog-3209091343263871491.post-4230093871652632952014-09-13T17:43:00.000+02:002014-09-14T19:16:03.787+02:00torta s kostanjevo kremo in figami<br />
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Tudi letos fige . . . veliko manj kot
lansko leto in leto prej. Veliko dežja, vlaga, nekaj sonca vmes, vse to
je vplivalo, da je letošnje pobiranje sadja vseh vrst pri nas bolj tako
tako . . . potem je še tista nočna ujma naredila svoj pečat. Izruvana
drevesa na najbolj neverjetnih mestih, nekaj tukaj, nekaj tam, kot da bi
izbirala prostorčke, kjer je bilo potrebno nekaj razdejanja pustiti za
sabo. V par minutah.</div>
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Nekaj fig sem le uspela nabrati pri prijateljici V. v Dutovljah. Tudi tam je figo pošteno obdelalo vreme in potem še vihar. Naredila sem nekaj kozarcev dobre marmelade, kjer sem pustila kar cele koščke z lupinico, dodala le malo želirnega sladkorja in počasi kuhala približno eno uro. <br />
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V hladilniku sem imela kozarček kostanjeve marmelade, mascarpone in skuto za porabit, zato sem naredila še torto, ki sem ji dodala fige.<br />
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sestavine za torto premera 24 cm<br />
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za podlago:<br />
300 g moke (200 g moke za pecivo Mlinotest, 50 g polnozrnate pirine moke Mlinotest, 50 g kostanjeve moke<br />
2 žlički sode bikarbone <br />
100 g masla<br />
2 veliki žlici medu<br />
1 rumenjak<br />
2 žlici kisle smetane<br />
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za kremo:<br />
250 g mascarponeja<br />
250 g posnete skute (Lidl) <br />
150 g kostanjeve marmelade<br />
1 beljak<br />
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250 g figove marmelade<br />
nekaj svežih fig<br />
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Stopljeno maslo sem zmešala z medom, dodala sem rumenjakin kislo smetano. Moke sem premešala med seboj, dodala sodo bikarbono. Tekoče sestavine sem dodala suhim in na hitro zgnetla v kompaktno testo.<br />
Testo sem zavila v polivinilasto folijo in dala za nekaj časa v hladilnik.<br />
Testo sem vzela iz hladilnika, ga na foliji za pečenje razvaljala na 3 mm debeline in obložila z njim pekač. Naredila sem tudi cca 3 cm visok rob. <br />
Zmešala sem mascarpone, skuto, kostanjevo marmelado in beljakov sneg, da je nastala gladka kompaktna krema. Na testo sem namazala figovo marmelado, čez pa stresla kremo in poravnala. Dala sem v pečico segreto na 170 stopinj za 30 minut. Vzela sem pekač iz pečice in na torto položila četrtine fig ter jo vrnila v pečico še za 15 minut. <br />
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Ker sem bila sama doma, sem četrtino torte pojedla sama, na srečo je drugi dan prišla k meni prijateljica N., ki je takoj pojedla en košček in vmes je bilo slišati mmmmm . . . ostalo sem ji zavila, odnesla jo je domov.<br />
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Slikico mojih Chocolate Habanero čilijev dodajam, DB, takšni so bili pred par dnevi, potem jih nisem več pogledala.V ozadju so sladki češnjevi paradižniki, v ospredju pa rožmarin.<br />
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pa še nekaj receptov s figami iz prejšnjih let:<br />
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<a href="http://malorujaskrasainsekej.blogspot.com/2012/09/hitra-pita-pizza-s-figami-in-mandeljni.html" target="_blank">pita pizza s figami in mandlji</a><br />
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<a href="http://malorujaskrasainsekej.blogspot.com/2012/09/piscancje-perutnicke-po-trenutnem.html" target="_blank">piščančje perutničke po trenutnem navdihu</a><br />
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<a href="http://malorujaskrasainsekej.blogspot.com/2013/09/fige-marmelada-in-muffini_15.html" target="_blank">fige, marmelada in muffini</a><br />
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Lepo se imejte in pridno kuhajte in ustvarjajte.<br />
<br />with passion by krashttp://www.blogger.com/profile/14567377588297433703noreply@blogger.com2tag:blogger.com,1999:blog-3209091343263871491.post-59146216973511464262014-08-23T10:21:00.001+02:002014-08-23T12:04:56.277+02:00Galerija v Štanjelu in veliko marmelade iz cimborovRatalo mi je, da sem se končno vsedla za računalnik (samo za malo časa, ker so bolečine v križu močne - standardne bolečine od sesedenih vretenc in še išijas, ki je na trenutke prav nesramno boleč).<br />
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Ratalo mi je tudi narediti nekaj fotografij iz moje galerije v Štanjelu in dve fotografiji o zelo dobri marmeladi iz cimborov.<br />
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Galerija se nahaja v starem delu Štanjela - na gričku v strnjeni grajski vasici. V njej so razstavljeni predmeti iz keramike, ki so mi v vseh teh letih "ostali", saj zadnja leta zelo malo ustvarjam. Galerija nima urnika, odpremo jo, ko uspemo biti tam, zaenkrat.<br />
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Napisala bi rada veliko o tej galeriji in vsem okrog nje, vendar danes samo toliko.<br />
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Spodaj pa še moja marmelada, ki sem jo letos naredila zelo veliko, divja marelica pred hišo je obrodila zelo lepo in mi smo se potrudili, da smo male sadeže pridno pobirali in jaz sem pridno (včasih prav težko) kuhala marmelado. Drevo bomo letos krepko skrajšali, saj nam je do sedaj služilo v glavnem za senco, v kratkem nameravamo narediti latnik, ki nam naj bi v prihodnje delal senco pred hišo. <br />
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Za marmelado sem sadeže dobro oprala, jih pokuhala, da so se razpustili, malo ohladila, precedila skozi cedilo (pomagala sem si z zajemalko, ki sem jo potiskala na cedilo in mešala, tako so ostali olupki in koščice na cedilu). Zelo preprosto. Iz kaše sem potem skuhala marmelado v razmerju 3:1 s sladkorjem. Tisto o kozarcih sigurno že vsi veste, zato ne bom nič pisala.<br />
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Imam še veliko receptov za jedi in sladice, ki sem jih v tem času delala in bi rada kaj napisala in poslikala tudi za vas.<br />
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Upam, da bo to kmalu, do takrat lepo se imejte.<br />
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<br />with passion by krashttp://www.blogger.com/profile/14567377588297433703noreply@blogger.com14tag:blogger.com,1999:blog-3209091343263871491.post-41456020337917525932014-07-07T08:54:00.003+02:002014-07-07T20:04:18.282+02:00kremna juha z bučkami in rukolo<br />
Letos, ko na mojem mini vrtičku pridno raste rukola, jo veliko pojemo v solati. Naredila sem tudi pesto. Nekaj sem je razdala.<br />
Zamislila sem si rukolo v juhi in zamisel prav kmalu uresničila.<br />
Naredila sem kremno juho iz krompirja, bučk in rukole, z dodatkom stroka česna in vejice svežega timijana (kraški žepek tudi z mojega vrtička).<br />
Ker je bila meni in mojemu M. všeč, sem drugi dan vajo ponovila, tokrat tudi za povabljene goste kot predjed.<br />
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Za 7 ljudi sem skuhala 5 srednje velikih olupljenih in na debele rezine narezanih krompirjev. Ko je bil krompir na pol kuhan, sem dodala tri na široke rezine narezane srednje velike (cca 20 cm) bučke in kuhala še toliko časa, da so se bučke rahlo zmehčale, vendar so ostale na zunaj še čisto zelene barve. Odstavila sem, dodala strok česna, listke svežega timijana in petkrat sem zajela s prsti v cedilo z rukolo (pet pesti cca) ter tudi rukolo dodala v kozico. Nobenega kuhanja več, nič drugih dodatkov, samo malo soli, ki sem jo dala na začetku, medtem, ko se je kuhal krompir z bučkami. Uporabila sem palični mešalec in naredila kremno juho.<br />
Rukola je naredila v kremni juhi nekakšne temno zelene krpice, zaradi česar je ta nekaj posebnega tudi po strukturi.. <br />
Tudi gostom je bila zelo všeč. <br />
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Vrtiček je dolg sedem metrov, širok 0,7 metra, na njem uspeva kar nekaj zelenjave, začimbnic in rožic.<br />
Na vrečki s semeni je sicer pisalo, da je rukola divja, v resnici so bila semena gojene rukole. Tudi dobro, po tretji žetvi gre že počasi v cvet, za naslednjo setev (te dni) bom bolj pozorna na vrečko in posejala zares divjo. <br />
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Želim vam še naprej prijetno poletje . . . do naslednjič. <br />
<br />with passion by krashttp://www.blogger.com/profile/14567377588297433703noreply@blogger.com5tag:blogger.com,1999:blog-3209091343263871491.post-25342635474568788002014-06-25T11:27:00.000+02:002014-06-25T11:29:47.070+02:00rukola . . . Na mojem mini vrtičku pred hišo raste kar nekaj zelenjave, zelišč in tudi nekaj rožic. Od zelenjave imam nekaj zelja iz Toscane, cavolo nero, kako se mu reče pri nas, ne vem, sem pa zasledila sadike tudi pri nas. Potem raste nekaj malih paradižnikov ciliegino, katerega sadike so mi podarili in so na njem že čisto majčkeni plodovi. Raste tudi peteršilj, zelena, rabarbara, kraški šetraj, drobnjak, rožmarin, bazilika, peperončino, lavanda, majaron, koromač. Posadila sem podarjeno sadiko fige, ki zaenkrat dobro raste. Zraven še nekaj malega rožic, za poživitev. Ajaaa . . . da ne pozabim, rukola. <br />
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Rukolo obožujem in na mojem malem vrtičku letos pridno raste. <br />
Naj spomnem sebe in vas na nekaj receptov, ki niso letošnji, so pa verjamem da vedno aktualni. <br />
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(klikni na besedilo pod sliko)<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgax-BGA7MMRjVVpeEHETJwOFcnzKkeKJyvpOh7dVYrjLoVZ7FSR54xO_4yZc7EQ6_OH6ru3jXWRpA7MPu74ruU6SUidFyBH-O-Z49CHX7Tj-LGLZZjB81N-bpe7HYBtRhijt-sahsBcdA/s400/DSC00652.jpg" height="313" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;"><a href="http://malorujaskrasainsekej.blogspot.com/2012/07/pesto-iz-rukole.html" target="_blank">pesto iz rukole</a></span></td></tr>
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<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOLWnau_fGb_QnCiqq-UVUJ-s6Tiz_y-iR-TfqyVITv5IwNB49FJganz7F2TsqTag585hrHuPN3vqHrEzURsEFxlDMTw8b4_uh4STKSVa6Hg2w2BPjqe25pliiPcAwQyRQShcOAsm2QYg/s400/DSC00625.jpg" height="332" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;"><a href="http://malorujaskrasainsekej.blogspot.com/2012/07/kvinojini-peresniki-s-poletno-omako.html" target="_blank">kvinojini peresnki s poletno omako</a></span></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;"><a href="http://malorujaskrasainsekej.blogspot.com/2012/07/poletni-njoki-z-rukolo.html" target="_blank">poletni njoki z rukolo</a></span></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;"><a href="http://malorujaskrasainsekej.blogspot.com/2012/10/njoki-s-pokalico-in-divjo-rukolo.html" target="_blank">njoki s pokalico in divjo rukolo</a></span></td></tr>
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Lepo poletje želim vsem, ki pridete na moj blog.<br />
Do naslednjič . . . <br />
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<br />with passion by krashttp://www.blogger.com/profile/14567377588297433703noreply@blogger.com4tag:blogger.com,1999:blog-3209091343263871491.post-13787555702522103852014-06-01T11:20:00.001+02:002014-06-25T11:32:13.417+02:00nekaj novih stvari . . . Rada bi se vsaj malo oddolžila temu mojemu blogu in vam, ki pridete pokukat, če se kaj "dogaja". <br />
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Najprej en dober recept, ki sem ga priredila po svojem okusu iz nešteto receptov, ki obstajajo na internetu in v kuharskih knjižicah in knjigah.<br />
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3 jajca sem penasto zmešala s 3 žlicami rjavega sladkorja, dodala sem 250 g drobno naribanega korenja, 250 g mandljeve moke (mleti mandlji), 2 žlički vinskega kamna, sok polovice limone, 2 žlici kakava. Narahlo sem premešala z leseno kuhalnico. Pekla sem na 160 stopinj 40 minut.<br />
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Sladica je odlična, rahla in sočna.<br />
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Želela sem deliti z vami posnetek naše psičke Belle, ki je danes zjutraj takole obirala češnje. Enako dela z vsem sadjem, ki ga doseže (robidnice, grozdje, ribez . . .) <br />
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dwA21uNcSHViH9edltrb6lJpudFn-_Kpxnf8xj8S5oWyFXKnhY58OM65PgOMU0dHgFi4tW1PIu0pTat4cZxfA' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>
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Spodaj je nekaj fotografij zadnjih izdelkov iz gline. Prijateljico sem povabila z izdelavi mask - obrazov - izrazov. Spodaj je nekaj teh izrazov, več ali manj posrečenih.<br />
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V Štanjelu v kratkem odpiram svojo galerijo, kjer bodo razstavljeni moji izdelki iz keramike pa tudi izdelki Nataše in mogoče v bodoče še koga.<br />
Kaj več in kaj novega, ko se ponovno javim tukaj.<br />
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maske pred glaziranjem . . . <br />
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obrazi in svetilke . . .<br />
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pred drugim pečenjem <br />
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po drugem pečenju je treba še vroče izdelke direktno iz peči postaviti v gorljive snovi (žagovina, papir, listje . . . temu se reče redukcija, potem sprati, če hočemo redukcijo ustaviti in čimprej ohladiti, na koncu je na vrsti čiščenje, ki je najbolj zoprno delo, hkrati pa zanimivo, ker odkriva presenečenja . . . <br />
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take pridejo izpod žagovine, ohlajene in še ne očiščene<br />
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nekaj poskusnih izdelkov v raku tehniki, moja je prva z leve, četrta in peta <br />
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novi izdelki pred novim zidom in novim mini vrtičkom, spredaj naš Mico star 10 let, ki se pridno umiva<br />
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Lepo se imejte do naslednjič. <br />
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<br />with passion by krashttp://www.blogger.com/profile/14567377588297433703noreply@blogger.com1tag:blogger.com,1999:blog-3209091343263871491.post-83663479137065177362014-05-04T13:18:00.002+02:002014-05-07T17:08:58.051+02:00Včeraj pod večer . . . <br />
Trenutno zame ni pravi čas za pisanje in objavo kakšnega recepta ali česa drugega. Sem pa včeraj zvečer ujela na telefon nekaj trenutkov pred mojim domom, ko se je sonce spuščalo . Želela sem objavit le nekaj fotografij, ki so se mi zdele zanimive.<br />
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pod večer . . . pogled na vzhodno stran <br />
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pogled na zahodno stran (ko sem postavila fotografiji eno pod drugo, sama nisem mogla verjet, da je nastala na nebu takšna razlika v odtenkih barv)<br />
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bezeg je zanihal v vetriču<br />
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potem se je zopet umiril <br />
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rano tako travnik . . . prej . . .<br />
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in potem<br />
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cvetoča nešpola pred novo akacijevo ograjo <br />
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staro korito <br />
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žal nisem posnela kosa, ki se je kopal v njem (čofotal) dan prej, ko je močno deževalo </div>
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Pa še slikca ene izmed frtalj z divjimi šparglji. tole smo jedli pri prijateljih in sem jo poslikala, ker se mi je zdela močno privlačna in fotogenična . . . da ne povem, kako je bila dobra.</div>
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Lepo se imejte do naslednjič</div>
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with passion by krashttp://www.blogger.com/profile/14567377588297433703noreply@blogger.com0tag:blogger.com,1999:blog-3209091343263871491.post-73006801026929535092014-03-31T10:37:00.000+02:002014-10-02T11:35:59.442+02:00pletenica s skuto in borovnicamiOčitno je, da zadnje čase zelo malo objavljam in se moj blog počuti nekako zapuščen z moje strani. Razlage zato niti ne najdem prave, ki bi bila dovolj prepričljiva zame in za vse, ki pridete pogledat sem.<br />
Izgovorov je seveda zelo veliko. Nekateri so resnični, torej niso več izgovori. Npr. ta, da se želim več oz. ponovno posvetiti ustvarjanju z glino. Drugi je, da imam veliko manj energije, da bi se lahko posvečala več stvarem istočasno oz. enakovredno. Včasih sem v večernih urah postorila marsikaj, tudi za računalnikom sem zdržala nekaj ur hkrati. Sedaj ne.<br />
Jah . . . to so pa leta.<br />
Zdaj pa dovolj jamranja in opravičevanja.<br />
Objavila bom še vedno kakšen recept, mogoče kaj več o keramiki, kakšnem izletu, potovanju, prireditvi . .<br />
Vendar bo to verjetno manj pogosto, kot je bilo v prvih dveh letih.<br />
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Pa še en dober recept, to je nekakšen zavitek iz kvašenega testa v obliki pletenice, ki mi je bila v mislih že večkrat, da bi jo naredila. Končno mi je uspelo. Ker je tako enostavno, vendar na pogled nekaj posebnega, bom to prav gotovo ponovila.<br />
Takšne pletenice sem veliko videla na internetu, prihajajo baje iz Danske, ker jih italijani poimenujejo treccia danese. Za nadev uporabimo to, kar nam je najljubše oz. imamo tisti trenutek doma in malo pokombiniramo. <br />
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sestavine za dve pletenici oz. 1 pletenico in en jabolčni zavitek (po kraško presenc):<br />
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600 g moke (uporabila sem 150 g koruzne,150 g pirine,100 g ajdove in 200 g moka za pecivo, vse od Mlinotesta) <br />
2 jajci<br />
100 g stopljenega masla<br />
70 g domačega medu<br />
1 navaden jogurt<br />
žlička soli<br />
1/2 dl tople vode<br />
15 g svežega kvasa <br />
žlička sladkorja<br />
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za nadev:<br />
500 g albuminske skute<br />
100 g sira za mazanje <br />
1 jajce<br />
4 žlice medu<br />
vanilijev sladkor<br />
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zmrznjene borovnice<br />
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V kruhomatu sem zamesila testo (najprej stopljeno maslo skupaj z medom in malce stepenimi jajci, soljo in jogurtom. Na vrh pomešane moke, na vrh kvasec iz tople vode, kvasa in žličke sladorja.<br />
Pustila sem, da se je testo lepo zgnetlo in enkrat vzhajalo.<br />
Testo sem razdelila na dva dela, iz enega sem naredila pletenico z nadevom iz skute in karameliziranih borovnic. Vse sestavine za nadev so omenjene zgoraj.<br />
Pletenico naredimo tako, da testo razvaljamo na pol cm debeline (oblika kvadrata). Potem na sredino položimo nadev, stranici pa zrežemo s koleščkom na trakove. Trakove malo navlažimo z vodo in jih prepognemo preko nadeve. Pletenico premažemo z jajcem in pečemo na 170 stopinj 40 minut.<br />
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Odlična sladica, ne presladka, zelo dobra je še topla, pa tudi ohlajeni prav nič ne manjka.<br />
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Pa dober tek, če jo boste naredili tudi vi.<br />
Lepo se imejte . . . do naslednjič.<br />
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<br />with passion by krashttp://www.blogger.com/profile/14567377588297433703noreply@blogger.com10tag:blogger.com,1999:blog-3209091343263871491.post-87704317649861470202014-02-25T10:49:00.000+01:002015-02-16T18:40:19.821+01:00namesto mišk in krofov pustni obročki ali ciambelle<br />
Nekaj časa nazaj sem na italijanskem programu kuhanja videla, kako se naredijo ti obročki. V Italiji so poznani kot ciambelle. Ponavadi se naredijo iz testa tako, da se testo razvalja na določeno debelino in izrežejo obročki, tako da se uporabi dva modelčka, enega večjega enega manjšega, da nastane obroček<br />
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Te ciambelle so narejene na zelo zanimiv, enostaven način, tako da se z rokammi oblikujejo kroglice poljubne velikosti (običajno velikosti velikega oreha). Te kroglice se potem prime z obema rokama, s palcema se pritisne na sredino kroglice, da naredimo luknjico, s kazalcema s spodnje strani pritisnemo navzgor in oblikujemo obroček. Na spodnjih fotografijah sem to nekako prikazala, s tem, da nisem mogla uporabiti obeh rok, ker sem z eno poslikala.<br />
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Naredimo poljubno testo, bolj ali manj kot za krofe ali miške, možnosti in kombinacij je nešteto. Jaz sem naredila malo po svoje in nastali so res odlični obročki - ciambelle. <br />
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sestavine za cca 40 ciambel:<br />
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500 g moke (100 g koruzne moke Mlinotest, 100 g pirine polnozrnate moke Mlinotest, 50 g kostanjeve moke, 250 g moke Mlinotest za pecivo)<br />
2 jajci,<br />
200 ml sveže iztisnjenega soka pomaranč<br />
50 g rjavega sladkorja<br />
50 g masla<br />
žlička soli<br />
15 g kvasa <br />
nekaj žlic tople vode <br />
žlička sladkorja<br />
100 g rozin <br />
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olje za cvrtje<br />
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sladkor v prahu za posip<br />
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Vse moke sem pomešala. Jajca sem stepla skupaj s soljo. Maslo sem zrezala na koščke in ga stopila, mu dodala sladkor, pomarančni sok, rozine in dobro premešala. Dodala sem stepena jajca in vse skupaj zlila v posodo za peko kruha. Na vrh sem dodala moke. Kvas sem v kozarčku premešala z vodo in sladkorjem, na vrhu moke naredila s prstom okrogel kanalček in zlila kvasec.<br />
Kruhomat sem vklopila na gnetenje in vzhajanje (pri meni 8) in pustila do piska.<br />
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Seveda testo lahko zamesimo na klasičen način, ročno.<br />
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Testo sem vzela iz posode kruhomata, pomokala pult in narahlo pregnetla testo. (testo ostane malo lepljivo, vendar mora bit tako, rahlo). Testo sem preložila v posodo in z roko trgala koščke testa, iz katerih sem oblikovala kroglice (glej slike spodaj). Iz kroglic sem oblikovala obročke in jih ocvrla na obeh straneh v segretem olju. S penovko sem jih pobrala iz olja in jih položila na papir, da se je odcedila odvečna maščoba. Ko so se malo ohladili, sem jih posula z mletim sladkorjem.<br />
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Nekaj sem jih dala v pečico na 180 stopinj za 15 minut.<br />
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ti obročki so bili pečeni v pečici na 180 stopinj v 15 minutah.<br />
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Če jih boste delali sedaj okrog Pusta, vam želim dober tek in prijetno pustovanje. Jaz sem jih naredila že parkrat in do pusta jih bom sigurno še ponovila, saj grejo zelo hitro v želodčke, zelo so zanimivi otrokom zaradi svoje oblike.<br />
Tudi če jih boste naredili po pustu ob kakšni drugi priložnosti, ne bo nič narobe, ravno tako bodo odlični in sigurno jih boste zmazali prav takoj.<br />
Še nekaj pomembngea bi rada dodala. Obročki so prej ocvrti zaradi luknjice na sredini. <br />
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<br />with passion by krashttp://www.blogger.com/profile/14567377588297433703noreply@blogger.com6tag:blogger.com,1999:blog-3209091343263871491.post-17799314715955549622014-02-20T09:09:00.001+01:002014-02-20T09:11:21.441+01:00zimsko pecivo s suhim sadjemIz shrambe sem nabrala nekaj suhega sadja, zmlela nekaj oreščkov v moko, dodala še par sestavin in spekla pecivo, ki je zelo rahlo, sočno in bogato z vitamini in minerali. <br />
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sestavine:<br />
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5 suhih fig narezanih na rezine<br />
10 suhih sliv prerezanih na polovico<br />
2 pesti svetlih rozin<br />
2 pesti posušenih brusnic<br />
2 žlici ruma<br />
3 žlice pirine moke<br />
3 žlice mletih mandljev<br />
3 žlice mletih lešnikov<br />
1 žlica kakava<br />
3 jajca<br />
1 žlica vanilijevega sladkorja<br />
1 navadni jogurt <br />
2 naribani jabolki (na rezance)<br />
1 žlička vinskega kamna<br />
1 žlička sode bikarbone<br />
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Fige, slive, rozine, brusnice pomešamo z rumom, dodamo moko pomešano z ostalimi suhimi sestavinami in premešamo.. Jajca stepemo s sladkorjem, dodamo jogurt in maso primešamo prejšnjim sestavinam. Na vrh naribamo jabolka in še enkrat premešamo.<br />
Pekač obložimo s peki papirjem, naložimo premešane sestavine in pečemo na 170 stopinj 40 minut.<br />
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Zelo dobro pecivo, primerno za zjutraj, za malico ali zvečer ob čaju. <br />
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<br />with passion by krashttp://www.blogger.com/profile/14567377588297433703noreply@blogger.com5tag:blogger.com,1999:blog-3209091343263871491.post-46230346815977688262014-02-14T11:31:00.000+01:002014-02-16T14:02:58.371+01:00prvi pomladni cvetovi <br />
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<span style="color: #38761d;"><span style="font-size: x-large;">Za vse vas, ki prihajate na moj blog, sem danes nabrala te prve rožice, ki napovedujejo prihod pomladi.</span></span><br />
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<span style="color: #cc0000;"><span style="font-size: x-large;"> Tako kot danes sije sonček, naj naša srca sijejo ljubezen.</span></span><br />
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<span style="color: red;"><span style="font-size: x-large;"> </span></span>with passion by krashttp://www.blogger.com/profile/14567377588297433703noreply@blogger.com2tag:blogger.com,1999:blog-3209091343263871491.post-55195361501450550642014-02-06T18:14:00.001+01:002014-02-06T18:19:21.203+01:00ohrovtovi njoki zabeljeni z ocvirki in žajbljem<br />
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Danes je zunaj posijalo sonce, ki je po vseh teh turobnih deževnih dneh in po vsem, kar se je v naravi dogajalo pretekle dni po skoraj vsej Sloveniji, nekakšno olajšanje.<br />
Kot upanje, da bodo vse tegobe, ki so v zvezi s tem nastale, kar izginile.<br />
Čeprav vem, da temu ni tako in da so težave ostale in se bodo v bistvu v prihodnjih dneh in mesecih šele pokazale v vsej svoji luči.<br />
Pa vendar, ko soncu nastavim obraz, skušam biti optimistična.<br />
Z veliko požrtvovalnosti, strpnosti in sodelovanja delavcev Elektro, gasilcev, vojakov, civilne zaščite, prostovoljcev in pomoči od zunaj se je v teh težkih dneh naredilo, kar se je narediti dalo..<br />
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Razen nekaj več dežja nam je bilo na našem delu Krasa s strani narave tokrat prizanešeno, vendar le nekaj deset kilometrov stran je bilo in je še vedno precej hudo in tega se dobro zavedam. Ob tem se čutim nemočna, lahko občutim le globoko hvaležnost do vseh, ki so in bodo pomagali ljudem na teh območjih.<br />
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Zunaj dan počasi prehaja v noč, danes so bili ptički še posebno aktivni in glasni. Od zunaj se še vedno sliši kar živo žvrgolenje, kot bi se glasno menili med seboj, . . prvič v tem letu.<br />
Bi rekla, da to pomeni, da pomlad kljub vsemu prihaja. <br />
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Ohrovt imam zelo rada, njoke tudi. Tokrat sem naredila ohrovtove njoke in jih zabelila z ocvirki. Takimi domačimi, ki sem jih sama naredila in jih uporabim včasih, ko se mi zahoče te čudovite arome in okusa teh majhnih koščkov sala, ki postanejo hrustljavi in tako okusni. To se seveda zgodi le parkrat v zimskem času, ko je že od nekdaj čas kolin <br />
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sestavine:<br />
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250 g kuhanega pretlačenega krompirja<br />
250 g kuhanega sesekljanega ohrovta<br />
250 g moke (pol riževe pol pirine)<br />
1 jajce<br />
muškatni orešček<br />
sol<br />
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2 žlici ocvirkov v masti<br />
vejica svežega žajblja<br />
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V skledi sem pomešala pretlačen krompir, drobno sesekljan ohrovt, jajce, sol, muškatni orešček in moko.<br />
Naredila sem okrogle njoke v velikosti oreha, jih pomokala in dala kuhat v vročo osoljeno vodo. Ko so prišli na vrh, sem jih pustila počasi vreti še kakšno minuto in jih precedila na krožnike.<br />
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Zabelila sem jih z ocvirki, stopljenimi v vroči ponvi skupaj z malo masti in žajbljem.<br />
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<br />with passion by krashttp://www.blogger.com/profile/14567377588297433703noreply@blogger.com4tag:blogger.com,1999:blog-3209091343263871491.post-80350146859917306142014-01-31T13:32:00.003+01:002014-01-31T13:32:25.495+01:00piškotki z arašidi in drugimi dobrimi sestavinami <br />
V shrambi sem imela vrečko praženih arašidov, ki je kar bila tam. Nekaj mesecev nazaj sem jih kupila, ker na vrečki ni pisalo praženi slani temveč samo praženi. Povsod beremo, naj bi jedli raje nepražene surove arašide vendar jih jas nisem uspela še nikjer dobiti.<br />
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Lotila sem se lupiti in jesti te arašide in kot vsi vemo, ko se jih enkrat lotimo je težko ustaviti se . . . vsaj pri meni je tako. Vemo tudi, da so zelo zdravi vendar tudi zelo kalorični. Torej sem potem vrečko zaprla in razmislila, kako bi jih uporabila . . . mogoče v piškotkih . . . ki bi bili zdravi in hkrati dobri.<br />
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Nastali so tile piškotki, zelo dobri in zdravi . . . pa tudi kalorični. Pa kaj . . . en piškotek na dan . . . ali dva . . . <br />
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sestavine:<br />
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50 g arašidove moke (mleti arašidi) bolj je podobno arašidovemu maslu, saj imajo arašidi veliko maščobe<br />
50 g mandljeve moke (mleti mandlji) podobno kot pri arašidih nastane <br />
50 g kokosove moke (mleti kokosovi kosmiči)<br />
50 g kostanjeve moke<br />
50 g sezamovih semen<br />
žlica vanilijevega sladkorja <br />
1 jajce<br />
50 g philadelphia sira<br />
50 posušenih brusnic<br />
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za preliv<br />
temna čokolada za kuhanje<br />
žlica oljčnega olja<br />
3 žlice vode<br />
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Presejala sem kostanjevo moko, dodala ostale moke, vanilijev sladkor in z rokami premešala. Jajce sem rahlo stepla, dodala philadelphia sir, dobro premešala in dodala mokam. Zamesila sem testo, mu dodala brusnice in še malo premesila.<br />
Testo sem zavila v prozorno folijo in dala v hladilnik za pol ure.<br />
Nato sem s prsti oblikovala za oreh velike kroglice, jih med dlanmi rahlo sploščila in položila na pekač obložen s peki papirejem.<br />
Pekla sem 15 minut na 170 stopinj.<br />
Čokolado sem stopila nad paro, ker je bila pregosta sem jo zredčila z žlico oljčnega olja in nekaj žlicami tople vode. <br />
Ohlajene piškotke sem pomakala v stopljeno čokolado in dala na rešetko, da se je čokolada strdila. <br />
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Lep konec tedna vam želim in na svidenje v februarju.<br />
<br />with passion by krashttp://www.blogger.com/profile/14567377588297433703noreply@blogger.com7tag:blogger.com,1999:blog-3209091343263871491.post-31437115792764662672014-01-22T13:30:00.002+01:002014-01-25T11:34:57.996+01:00zimska solata z radičem, kolerabo, pomelom, sončničnimi semeni in . . . <br />
Vem, zadnje čase kar zanemarjam svoj blog.<br />
Nenamerno.<br />
In malo mi je žal zato.<br />
Med enim dogajanjem in drugim čas beži, ne uspe mi narediti vsega, kar bi želela.<br />
No saj vem, da se to dogaja tudi vam. Ali pa ne?<br />
Mislim to, da vam čas hitro beži in bi radi naredili veliko stvari, se naučili veliko novega, pa uspete uresničiti le delček tega. <br />
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Mladina je prinesla domov en velik pomelo.V hladilniku je ostala večja rezina in uporabila sem ga v solati. Ker mi je bila kombinacija všeč, sem vajo ponovila in vam jo predstavljam danes.<br />
Skupaj z odličnim radičem, kolerabo, ki mi je zadnje čase zelo ljuba zaradi svojega okusa, je nastala odlična solata. Dodala sem še naribano surovo korenje in sončnična semena za krokantnost.. <br />
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sestavine:<br />
zimski rdeči radič (moj domač zrasel na kraški njivi)<br />
koleraba (domača zrasla na kraški njivi)<br />
korenje (ni zraslo na kraški njivi) <br />
pomelo (ni zrasel na kraški njivi)<br />
vejica sveže zelene<br />
sončnična semena<br />
oljčno olje<br />
bučno olje<br />
sok limone<br />
balzamični kis<br />
sol<br />
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Kolerabo sem očistila in zrezala na rezine, na hitro skuhala (al dente). Pomelo sem očistila kožice in zrezala na rezine. Zeleno sem sesekljala in dala blanširat zadnji dve minuti zraven kolerabe.<br />
V skledo sem dala očiščen in opran radič, dodala sem odcejeno in ohlajeno kolerabo, naribala sem surovo korenje, dodala sem pomelo, zeleno, zabelila z oljem, limonovim sokom, balzamičnim kisom, soljo. Na koncu sem dodala na rahlo popražena sončnična semena. Premešala sem in servirala.<br />
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<br />with passion by krashttp://www.blogger.com/profile/14567377588297433703noreply@blogger.com2tag:blogger.com,1999:blog-3209091343263871491.post-69696372692961688662014-01-06T09:26:00.001+01:002014-01-06T09:28:04.178+01:00repa, krompir, koleraba . . . v pečiciLepo pozdravljeni v novem letu.<br />
Prvi dan v tem letu sem počela stvari, ki jih želim početi čez celo leto. Med drugim tudi to, da sem šla kar dvakrat na orbitrek (vsakič za 3 minute heheh . . . ), bila sem na dolgem sprehudu (pol ure), izdelala sem predmet iz gline, skuhala nekaj dobrega (če se prav spomnem, so bili to fileji lista v pečici panirani (polnozrnate drobtine, peteršilj, česen, olivno olje). Zraven velika skleda zimskega radiča s kalčki). Kot prilogo sem pripravila tudi lečo, ki jo je treba jesti prvi dan v novem letu in po italijanskem običaju prinaša denar.<br />
Tudi počitek sem si privoščila<br />
To leto želim nekaj slabih navad spremeniti v dobre in koristne. To je več gibanja, več ustvarjanja, bolj zdravo prehranjevanje.<br />
Hočem postati tudi še bolj strpna, bolj pozorna, manj v skrbeh, bolj vesela. Hočem živeti vsak dan posebej čimbolj radostno in mirno.<br />
Kaj ste počeli vi prvi dan v novem letu? Kakšne so vaše želje in načrti? <br />
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Za začetek delim z vami ta preprost recept, čeprav to niti ni recept, je le nekaj preprostih sestavin , ki pridejo okusne iz pečice.<br />
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sestavine za 2 osebi:<br />
2 repi<br />
2 kolerabi<br />
3 krompirji<br />
1 čebula<br />
2 stroka česna<br />
svež peteršilj<br />
svež divji koromač<br />
olivno olje<br />
sol<br />
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Krompir, repo in kolerabo olupimo, zrežemo na rezine. Prav tako čebulo Zmešamo vse skupaj, posolimo in naoljimo, premešamo. Razporedimo na velik pekač in damo v pečico na 190 stopinj za približno pol ure. Malo pred koncem pečenja potresemo s sesekljanim peteršiljem, koromačem in česnom in vrnemo v pečico za 10 minut.<br />
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Odlična priloga ali samostojna jed. <br />
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Lep teden vam želim!<br />
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<br />with passion by krashttp://www.blogger.com/profile/14567377588297433703noreply@blogger.com4tag:blogger.com,1999:blog-3209091343263871491.post-26325407888209748322014-01-01T12:57:00.002+01:002014-01-01T12:57:34.425+01:00Razstava jaslic v Štanjelu<br />
<span style="font-size: large;">Ker mi ni uspelo objavit teh fotografij v starem letu, naredim to v novem letu. Saj te jaslice so na ogled še nekaj dni. Ker so nekatere miniaturne in postavljene v notranjosti hiš, se vidi, kar se je tisti trenutek, ko se je 30. decembra pod večer še dalo ujet. </span><br />
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with passion by krashttp://www.blogger.com/profile/14567377588297433703noreply@blogger.com7tag:blogger.com,1999:blog-3209091343263871491.post-40403010896880648152013-12-25T21:24:00.000+01:002013-12-25T21:26:06.458+01:00voščilnica<br />
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<span style="font-size: x-large;"><span style="color: red;"> <b><i><span style="font-family: inherit;">Želim vam</span></i></b></span><b><i><span style="font-family: inherit;"> <span style="color: magenta;">vesele <span style="color: #38761d;">praznike</span></span></span></i></b></span><br />
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<span style="color: blue;"><span style="font-size: x-large;"> <b><i>in <span style="color: #cc0000;">Srečno</span> Novo leto <span style="color: lime;">2014.</span></i></b></span></span><br />
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<br />with passion by krashttp://www.blogger.com/profile/14567377588297433703noreply@blogger.com3tag:blogger.com,1999:blog-3209091343263871491.post-34060794050595174472013-12-19T09:17:00.000+01:002013-12-19T09:17:18.311+01:00Cantuccini iz kostanjeve moke z datlji in timijanom<br />
Kaj so cantuccini in od kod prihajajo, sem spoznala šele pred približno štirimi leti. Z njimi se nisem spoznala v Toscani, od koder prihajajo. Bilo je pri nas, v Sloveniji, ko sva z M. obiskala restavracijo na Socerbu. Bil je prvi dan v letu, v restavraciji sva bila gosta samo midva. Jedla sva v veliki jedilnici, v kateri je bil kamin, ki je prijetno grel prostor. Sedela sva za mizo ob oknu in uživala ob jedeh, ki nam jih je nosil g. Milan in vinu, ki nama ga je natočil.<br />
Zunaj je pričelo snežiti. Bilo je res čarobno vzdušje, ki se ga rada spominjam<br />
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Ko sva se poslavljala, naju je povabil še v svojo klet polno različnih steklenic, nekaterih že zaprašenih letnikov, v katerih je bilo vino. Ponudil nama je Cantuccine in Vin Santo. Takrat sem jih prvič poskusila in sicer tako, da sem jih potunkala v kozarček z vinom. Tako sem se spoznala z njimi in njihovim izvorom.<br />
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Tokrat sem jih naredila malo po svoje, dodala sem kostanjevo moko, datlje, orehe, temno čokolado, timijan. Zraven še mandlje, ki so v originalnem receptu. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDHz_U7FwhUzdC0XsLKFxQAq691yOqdsHY4j7e8pCUE1UXRhhMQs3nODrDoTELvgpHVwRIQBxZEj-5pKqW2HQDxX2yyMAQgOvqCDOP6wyXNYo7e3gRgZHj9PnKoyVdLkh0KgorYWPwAWeR/s1600/unnamed58-001.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDHz_U7FwhUzdC0XsLKFxQAq691yOqdsHY4j7e8pCUE1UXRhhMQs3nODrDoTELvgpHVwRIQBxZEj-5pKqW2HQDxX2yyMAQgOvqCDOP6wyXNYo7e3gRgZHj9PnKoyVdLkh0KgorYWPwAWeR/s400/unnamed58-001.jpg" width="400" /></a></div>
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sestavine:<br />
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100 g polnozrnate pšeničke moke Mlinotest<br />
100 g kostanjeve moke iz Toskane (Garfagnana) Lucca<br />
1 žlička sode bikarbone<br />
50 g datljev brez koščic <br />
25 g orehovih jedrc (debelo zdrobljenih)<br />
50 g popraženih mandljev<br />
50 g temne čokolade (uporabila sem 50% kakava glede na to, da nisem dodala sladkorja)<br />
2 jajci<br />
žlica zdrobljenega posušenega timijana (kraški žepek)<br />
2 žlici ruma<br />
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Datlje in čokolado sem zrezala na majhne koščke.Vse sestavine sem zgnetla skupaj, naredila podolgovat sploščen valj in ga pekla na 170 stopinj 25 minut. Še toplega sem zrezala na rezine, ki sem jih na pekaču v ugasnjeni pečici posušila. <br />
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Dobri. Za tiste, ki imajo radi bolj sladko, bi bilo potrebno dodati sladkor, mogoče med . . . <br />
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Res so najboljši, ko jih potunkamo v vino pa če tudi ni Vin Santo. <br />
Tega z vinom žal nisem poslikala. Pa kdaj drugič. <br />
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with passion by krashttp://www.blogger.com/profile/14567377588297433703noreply@blogger.com10tag:blogger.com,1999:blog-3209091343263871491.post-45439216894332002682013-12-09T14:16:00.000+01:002013-12-09T17:27:23.748+01:00zeljni zavitki z rdečim rižem Hermes<br />
Zakaj ne bi pripravila zelja malo drugače, kot običajno.<br />
Ne spomnem se, če sem ga kdaj pripravila na ta način, mogoče z mesnim nadevom.<br />
Uporabila sem italijanski rdeči riž Hermes, ki je zelo aromatičen in se kuha malo dlje. Kuhala sem ga, da je ostal še malo al dente in se je potem v zvitkih do konca napel. Seveda lahko uporabimo kakršen koli riž, v tem primeru bo tudi izgled in okus malo drugačen.<br />
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sestavine<br />
1 glava zelja<br />
200 g kuhanega riža<br />
1 rdeča čebula<br />
olivno olje<br />
sol<br />
ščepec posušenega koriandra<br />
ščepec posušenega timijana<br />
ščepec kumine<br />
ščepec posušenega peteršilja<br />
ščepec popra <br />
1 jajce<br />
2 žlici naribanega ovčjega sira (ali kakšnega drugega sira) <br />
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za bešamel<br />
1/2 l riževega mleka<br />
1 žlica riževe moke<br />
1 žlica koruzne moke<br />
50 g masla<br />
muškatni orešček<br />
ščepec kurkume<br />
ščepec ingverja <br />
sol<br />
poper<br />
ščepec suhega koriandra<br />
ščepec mletega peperoncina <br />
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Čebulo sesekljamo in na olivnem olju popražimo. Jaz čebulo vedno posolim, tako se prej zmehča. <br />
Zeljni glavi previdno odstranimo zunanje večje liste, jim odrežemo debelejši srednji del (jaz sem uporabila 8 listov, to je 16 polovic). Ostalemu zelju odstranimo debelejše dele in zrežemo na grobo.<br />
Najprej v osoljenem kropu blanširamo polovice listov, da se malo zmehčajo (cca 5 minut), s penovko jih položimo na cedilo. Splaknemo z mrzlo vodo. Potem v isti vodi blanširamo še ostalo zelje in ravno tako ohladimo pod mrzlo vodo. Zelje sesekljamo. <br />
Rižu dodamo stepeno jajce, čebulo, zelje, začimbe in 2 žlici naribanega sira. Nadev je pripravljen.<br />
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Bešamel pripravimo tako, da maslo na majhnem ognju stopimo, mu dodamo moko, začimbe, premešamo in dodamo mleko. Dobro premešamo in ko se bešamel primerno zgosti, odstavimo. Bešamel naj ne bo pregost, po potrebi mu dodamo še malo riževega mleka. <br />
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Zeljne liste obložimo z zvrhano žlico nadeva, zavijemo in damo na pekač, ki smo ga prej malo pomazali z bešamelom. Čez zavitke prelijemo bešamel in damo v pečico na 180 stopinj za 35 do 40 minut.<br />
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Tudi po peki je bešamel ostal še vedno kremast, odličen za preliv pečenim zavitkom. <br />
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Ti zavitki so zelo primerni kot predjed, npr. ko imamo napovedane goste, saj jih lahko pripravimo tudi prejšnji dan ali prej vse pripravimo in jih dokončamo v zadnjem trenutku. Lahko jih uporabimo kot prilogo k npr. mesu ali pa pojemo kot samostojno jed <br />
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Ne samo dobri, odlični so. Ko jih postrežemo, jih za še bolj bogat okus potresemo z naribanim parmezanom. <br />
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with passion by krashttp://www.blogger.com/profile/14567377588297433703noreply@blogger.com4