četrtek, 27. junij 2013

Heatlhy recipe: Coconut Rhubarb Amaranth Porridge / Amarantova kasa s kokosom in rabarbaro



Every now and then I realize that music is the only thing I sometimes need.. Past days could be described as follows: stress, fear, aching heart, exams, wondering where I'm going, what the hell I'm doing =) why I can't do that, how to share, what are those words, why is it so difficult, is this the right way? , Dare I? The silence, the best ice cream, Italy, and in between some void too,  where do I shut it off? , Cold water, crumbled blackness, a grip of tiny fingers, how it caresses my heart, I miss, I miss ...

.
This porridge is my new favorite breakfast ... creamy coconut milk is driving me crazy because I like that consistency so much. Rhubarb gives that perfect taste, dates add sweetness.
Guys, Love each other=)





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Ingredients

3  stalks of rhubarb
½ cup pitted and chopped medjool dates
1¼ cup coconut milk
½ cup amaranth
⅛ teaspoon salt
Extra coconut milk
1 tablespoon cinnamon
Instructions
Soak Amaranth over night (if possible.)

Drain and rinse amaranth. Combine with one cup coconut and salt. Bring amaranth to a boil, and reduce to a simmer (all the way to low.) Cover and let simmer for 15 minutes. Remove from heat and let sit for 10 more minutes to thicken amaranth.

In a separate pot, combine the 3 cups rhubarb, ¼ cup coconut milk, 1 tablespoon cinnamon, and ½ cup dates that have been pitted and roughly chopped. Heat over medium low until rhubarb is cooked and has broken down. Taste and add extra cinnamon if needed.

Stir rhubarb in to amaranth and serve. Add extra coconut milk.


Vsakič znova na novo ugotovim, da je včasih muska edino kar mi manjka. Pretekle dneve bi lahko opisala takole: stres, strah, stiskanje pri srcu, izpiti, razmišljanje, kam grem, kaj se grem =), zakaj tistega ne smem, kako naj delim, katere so tiste besede, zakaj je to tako težko, je prav, da je tako? , si drznem? , tišina, najboljši sladoled, Italija, vmes je tudi praznina, kje ugasnem to? , mrzla voda, odkrušena črnina, stisk majhnih prstkov, kako poboža moje srce, pogrešam, pogrešam, ....

Tale kaša je moj nov najljubši zajtrk...kremno kokosovo mleko me spravlja ob živce, ker mi je tako zelo všeč ta konsistenca. Rabarbara da popoln okus, dateljni pa sladkobo. 
Imejte se radi=)

Z ljubeznijo, Neja

Sestavine
3 stebla rabarbare
90g izkoščičenih in sesekljanih dateljnov
300ml kokosovega mleka 
95g amaranta
ščepec soli
1 žlička cimeta
dodatno kokosovo mleko za na koncu
Postopek
Amarant namočite čez noč (če je možno, ni pa nujno).

Sperite amarant in ga kuhajte v eni skodelici kokosovega mleka, dodajte ščepec soli. Ko kokosovo mleko zavre, znižajte ogenj na najnižjo stopnjo in pustite, da se kuha 15min. Odstavite in pustite 10 min, da se amarant še malo bolj napije in zgosti.

V drugi posodi združite rabarbaro in preostalo kokosovo mleko, žličko cimeta in izkoščičene ter sesekljane dateljne. Kuhajte toliko, da postane rabarbara mehka. Po okusu dodajte še malo cimeta, če je potrebno.

Skupaj združite rabarbaro z amarantom in po želji dodajte kokosovo mleko, če želite, da je bolj tekoča kaša



četrtek, 20. junij 2013

Healthy recipe: Amaranth Patties / Polpeti iz amaranta


Do you remember how I used to be a blogger? =) Makes me sick when I see the date of the last post .. EXAMS ARE THE REASON! : P Maybe my undisciplined personality as well. The fact is that sometimes blogging is not that easy if you're not in the right mood for it. Does anyone of you (those who also blog) have the same problem? Lately I've been stressing out because of  exams and somehow I did not kick myself in the  ass hard enough, to go sit and write a new post. The most ridiculous thing is it that I have this pictures (and the picture of another recipe) prepared from when I posted those amaranth muffins .. remember? I tested amaranth and prepared three recipes containing it. Oh, Neja, Neja! =) This silly girl is apologizing to all of you, now let's all move on =)!

As mentioned before, the amaranth is gluten-free grain , a source of minerals, protein, vitamins and fiber. I  really liked this patties, lamb's lettuce and spinach sauce were a perfect addition. Maybe it's a little annoying to form the shape, because the mixture is  very soft. In this hot and sunny weather that we are having right now in Slovenia, nutritious and light meals like this one are just perfect! Come on, let's eat good food!
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Ingredients

1 cup amaranth
2 cups water
1 onion
3 cloves of garlic
1 egg
1 teaspoon organic lemon zest
2 teaspoons curry powder
pinch of salt
pinch of cayenne pepper
crumbs (if you want to make these patties gluten-free then buy gluten-free bread crumbs)
½ cup Parmesan cheese
40g finely chopped parsley
1 zucchini, finely chopped
oil for frying


The process

  1. Bring 2 cups of water to a boil in a medium pot. Add the amaranth in a steady stream, stirring well. Return to a boil and once reached, quickly lower the heat until the water reaches a gentle simmer. Cook covered for 20 to 25 minutes, or according to package instructions.
  2. In a small pan, sauté zucchini, onion and garlic  until fragrant, about 2-3 minutes. Add the lemon zest and curry powder to the pan and toast, stirring continuously for about 1 minute. Remove from heat, mix in parsley  and set aside.
  3. When the amaranth is cooked, pour the curry powder mixture to the amaranth and stir until combined. Season with sea salt and cayenne pepper. Let cool until easily handled.
  4. Slightly whisk one large egg and add to the cooled amaranth mixture.
  5. In a breading bowl, mix together crumbs and Parmesan cheese. Get your wet and dry hands ready for breading.
  6. With the one you will use as your wet hand, take about a tablespoon or so of amaranth (it will be quite sticky) and drop it into the breadcrumb mixture (it doesn’t have to be a perfect ball at this point). Cover the amaranth in breadcrumb mixture with your dry hands.
  7. Shape into a small ball in the palm of your (dry) hands, then lay it gently on a tray lined with parchment paper. Slightly flatten the ball into a patty.
  8. Continue this process until all the amaranth is breaded.
  9. Heat grapeseed (or your choice of) oil in a pan to 375 F (190 C). Make sure you have enough oil to cover at least half the height of your patties.
  10. Fry one side of the patties until golden, about 45 seconds. Flip the patties and cook the other side for another 45 seconds. Make sure the patties are not too soft. If they are, cook longer, another 10 to 15 seconds per side. Do not overcrowd the pan.
  11. Remove and transfer to a plate lined with paper towels to drain excess oil.
  12. Serve immediately. Can be kept for later, but reheat patties under a broiler.



Se spomnite,  kako sem včasih bila bloggerka ? =) Slabo mi postane, ko vidim datum zadnje objave.. IZPITI SO KRIVI! :P Mogoče malo tudi moja nedisciplinirana osebnost. Dejstvo je, da včasih bloganje ni tako preprosto, če nisi ta prave volje za to. Ima kdo od vas (tisti, ki blogate) enake težave? V zadnjem času sem večinoma psihirala glede izpitov in nekako se res nisem dovolj brcnila v rit, da bi stisnila iz sebe kakšno novo objavo. Najbolj trapasto je pa to, da imam te slike (in slike še enega recepta) pripravljene že od mafinov iz amaranta.. se spomnite? Testirala sem amarant in pripravila 3 recepte, ki ga vsebujejo. Oh, Neja, Neja!!! =) To trapasto dekle se vam opravičuje, gremo naprej =)!


Kot že rečeno, je amarant brezglutenska žitarica, vir mineralov, beljakovin, vitaminov in vlaknin. Meni so bili tile polpeti res všeč, motovilec kot priloga in špinačna omaka sta bila pika na i, morda je le  malo zoprno formirati obliko, ker je masa zelo mehka. V tej vročini paše lahka, hranljiva hrana. Dajmo, spravimo se v red in jejmo kakovostno hrano!

Z ljubeznijo, Neja


Sestavine
1 skodelica amaranta
2 skodelici vode
1 čebula
3 stroki česna
1 jajce
1 žlička bio limonine lupine
2 žlički curryja v prahu
ščepec soli
ščepec kajenskega popra
drobtine (če želite, da bodo polpeti brezglutenski potem kupite brezglutenske drobtine)
pol  skodelice parmezana
40g fino sesekljanega peteršilja
1 bučka-na drobno narezana
olje za cvrtje


Postopek
1. 2 skodelici vode naj zavreta, nato dodajte amarant, mešajte in ko začne vodo ponovno vreti, znižajte ogenj. Kuhajte pokrito 20 do 25 minut, oziroma v skladu z navodili na vrečki amaranta.
2. V majhni ponvi prepražite drobno narezano bučko, čebulo in česen, približno 2 do 3 minute. Dodajte limonino lupinico in curry, mešajte približno minuto,  odstranite z ognja, vmešajte drobno sesekljan peteršilj.
3. Ko je amarant kuhan, mu dodajte mešanico s curryjem, bučko... in vse skupaj premešajte. Začinite s soljo in kajenskim poprom. Naj se vse skupaj ohladi, da boste lažje oblikovali polpete.
4. Rahlo zmešajte eno jajce in ga dodajte k ohlajeni amarant zmesi.
5. V skledi  zmešajte drobtine in parmezan. 
6. Z mokro roko zagrabite za žlico veliko mase, jo povaljajte v drobtinah in parmezanu ter jo oblikujte v kroglico-ni nujno, da je popolne oblike.
7. Oblikovane kroglice, dobro prekrite z drobtinami, položite na pladenj/pekač/krožnik prekrit s peki papirjem in jih rahlo sploščite
8. Nadaljujte s tem procesom dokler ne porabite vse mase.
9. Segrejte olje, olja naj bo dovolj, da bodo polpeti do polovice v njemu.
10. Ocvrite jih približno 45 sekund oz.  do zlatorumene barve.Obrnite polpete in ponovite. Če so premehki jih pustite 10 sekund dlje.
11. Odstranite in prenesite na papirnate brisačke, da odstrani odvečno olje.
12. Postrezite takoj. Možno jih je tudi shraniti za naslednji dan ali dva =).





torek, 04. junij 2013

Romantic recipe: Chocolate pie / Cokoladna pita



Some time ago I decided that I will classify recipes in 3 categories (I already wrote about this):

-Healthy Recipes
-Comfort food
-Romantic Recipes

In the category of Romantic recipes are recipes that contain chocolate. Maybe you think I'm crazy, but chocolate is romantic, passionate ... Food in general is passion ... and those who really like food we see in the various groups on Facebook or elsewhere, that are called  Food porn, a total sense. Oh yeah, freaks! =) So call me a freak because I can now openly admit that I like to watch pictures of all that  "food porn".

True romance is much more . If you think that red roses and box of chocolates are romance... ammm ... I think you should check if you have a bump on your head, because you obviously hit your head hard. Romance is not something so commercialized and empty. And if you think that only people in movies can be romantic  (especially guys like to say that we girls want unrealistic things that exist only in movies) .. then .. then I'll just go crazy and lose my mind ! Romance is hunting for a specific ONE person and not throwing " fishing  hook"  into the sea (at least one  fish will surely be caught, right?). Romance is holding that person in your arms and not doing anything else, because even this is enough and you feel so much during that . Sensuality! This is a necessity for romance. Romance is jumping all the obstacles, because the pull is so strong. Romance is one mind, one body, one heart. Romance is desire, risk, need, necessity, disconnect  from  this world .. and the ONLY meaning. Romance is laughter .. laughter that is so primal and honest ... and occurs only when the right person is with you.

Somehow  I can't  find the right words to fully describe what is romance for me ... I can feel it, but I can't describe it well . I asked my  good friend what is romance to him. He said: " I think it's a perspective on how you see, what you feel, the way you hear, the smell.... It's when ALL your senses are working at an alarming rate of heightened awareness... when u can feel how you're thinking.....I loooove that version of Romance. Look at someone ur eyes absolutely love..... and you know that you know. You're entire body's screaming at you sooo loudly!!! Shouting with everything it's got to communicate to you that.... it loves what it sees, hears, smells & feels....Then convey, it to ur subject- the one who's heightened all this activity in ur body..... That's called 'being romantic. "

Yes, that.

My first romantic recipe will be this  chocolate pie. A simple process to make it, but the final result is damn good !
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Ingerdients:
Pie crust:
600g of cookies (oreo, any kind)
100 g butter
Filling:
75g sugar
2 tbsp cornstarch
Pinch of salt
2 large egg yolks
3 1/2 dl (350 ml) milk
100 g dark chocolate (70%), chopped
15 g butter
1 tsp vanilla extract
3 dl (300 ml) heavy whipping cream
Cocoa powder, for dusting or milk chocolate, grated

The process:
Pie crust:
Heat oven to 150°C (300F). Mix cookies to fine crumbs in a food processor or blender. Melt the butter and mix with cookie crumbs until well combined. Place mixture in a pie dish (approx. 20 cm/8 inches) and press onto the bottom and up the sides. Bake for about 10 minutes then let cool.

Filling:
Whisk together sugar, cornstarch and salt in a saucepan. Lightly whisk together yolks and milk in a bowl and then pour into the saucepan. Put pan over moderate heat and stir until mixtures thickens.
Remove from heat and add chocolate, butter and vanilla. Stir until smooth. Let cool, stirring every now and then to prevent a skin from forming. Pour filling into prepared pie crust, whip cream and spoon on top of pie. Dust with some cocoa powder and sprinkle grated milk chocolate on top. Put in fridge, for about 4 hours or overnight.





Nekaj časa nazaj sem se odločila, da bom recepte razvrstila v 3 kategorije (o temu sem že pisala): 
-Zdravi recepti
-Hrana za dušo
-Romantični recepti
V kategoriji Romantični recepti bodo recepti, ki vsebujejo čokolado. Mogoče me imate za zmešano ampak čokolada JE romantična, strastna... Hrana na splošno predstavlja strast...in tisti, ki smo nori na hrano vidimo v raznih straneh na Facebooku ali kje drugje, ki se imenujejo Food porn, totalen smisel. Oh jeah, čudaki! =) Torej kličite me čudakinja, ker vam sedaj odkrito lahko priznam, da rada gledam slike s "prehransko pornografijo".

Prava romantika je veliko več. Če si pod romantiko predstavljate rdeče vrtnice in bonboniero... ammm... mislim, da morate preveriti, če imate kakšno buško na glavi, ker ste se očitno udarili v glavo. Romantika ni nekaj tako skomercializirano praznega in grobega. In če mislite, da so romantični samo ljudje v filmih (še posebno fantje radi rečejo, da si punce želimo nerealne stvari, ki obstajajo samo v filmih)..potem..potem bom kar znorela! Romantika je lov za ENO točno določeno osebo in ne namakanje trnka v morje (kakšna riba bo sigurno prijela, kajne?). Romantika je držanje osebe v naročju, ker jo tako zelo potrebuješ in ne potrebuješ ničesar več od tega, ker že samo ob temu občutiš tako veliko. SENZUALNOST! To je nuja pri romantiki. Romantika je preskakovanje vseh ovir, ker je vlek tako močan. Romantika je en um, eno telo, eno srce.  Romantika je želja, tveganje, potreba, nuja, odklop..in EDINI smisel. Romantika je smeh..smeh, ki je tako prvinski in iskren... in se pojavi samo ob pravi osebi. 

Nekako ne najdem pravih besed, da bi opisala tisto, kar je zame romantika...znam jo čutiti, ne znam je pa dobro opisati. Svojega dobrega prijatelja sem vprašala, kaj je zanj romantika. Rekel je: " Mislim, da je pomembna tvoja perspektiva, kako vidiš, kaj čutiš, način kako slišiš, vonjaš... ko VSI tvoji čuti delujejo na alarmantnih nivojih intenzivno..ko lahko čutiš, tisto kar misliš... Obooožujem tako verzijo Romantike. Ko pogledaš nekoga, ki ga tvoje oči absolutno obožujejo..in veš, da veš. Celotno tvoje telo kriči nate takooo glasno!! Z vsem kar ima, komunicira s teboj, da...ljubi tisto, kar vidi, sliši, vonja & čuti. In nato to posreduješ  tej osebi, ki je povečala vso to aktivnost v tvojem telesu... Temu se reče, biti romantičen." 

Ja, to.

Moj prvi romantični recept bo tale čokoladna pita. Preprosta priprava ampak dober končni rezultat!

Z ljubeznijo, Neja

Sestavine:
Pitina skorja
600g piškotkov (Oreo, ali kakšni drugi piškoti)
100 g masla
Nadev:
75g sladkorja
2 žlici koruznega škroba
Ščepec soli
2 velika rumenjaka
3 1/2 dl (350 ml) mleka
200 g temne čokolade (70%), sesekljane
15 g masla
1 žlička ekstrakta vanilije
3 dl (300 ml), sladke smetane za stepanje
Kakav v prahu, za potresti ali naribana  mlečna čokolada

Postopek:
Pitina skorja
Segrejte pečico na 150 ° C (300F). V mixerju (multipraktiku) zmiksajte piškote do finega. Stopite maslo in ga dobro vmešajte v dobljeno maso iz piškotov, dokler ni cela masa rahlo vlažna. Dobljeno zmes s prsti dobro potlačite v model za pito (ca. 20 cm / 8 palcev) , tudi ob robovih. Pecite približno 10 minut, nato naj se hladi.


Nadev:
Skupaj zmešajte sladkor, koruzni škrob in sol. V skledi narahlo zmešajte skupaj rumenjake in mleko. Obe mešanici zlijemo/stresemo v ponev. Postavite ponev na zmerni ogenj in mešajte, dokler se mešanica ne zgosti.
Odstranite z ognja in dodajte čokolado, maslo in vanilijo. Mešajte, dokler ni masa gladko in vsa čokolada stopljena. Naj se malo ohladi nato maso prelijemo v pripravljen pekač za pito. Stepite smetano in vrh pite nadevajte z njo, za okras posujte s kakavom in naribano mlečno čokolado. Postavite v hladilnik za približno 4 ure ali čez noč.