nedelja, 22. september 2013

Tomato tart / Paradiznikova pita





I don't feel like a peony today. I woke up with that awful feeling of sore throat, puffy eyes and runny nose. Oh, no, no .. that's not all. When I opened my eyes and grumpily rolled to  the right side, my nose started bleeding. "Hell, maybe I was watching Dexter too intensively and I'm dreaming, or is this bloody massacre on my favorite bedding true?" There is no Dexter and I don't see his knives ... the stain is real. Oh poop. But, it was a nice Sunday after all ... hey, it could be worse.

From one red thing to another  ... tomatoes (great sense of humor, yup Neja, bravo). Personally, I think that cherry tomatoes taste much better than the "regular" tomatoes. I love, love a salad, that I often make with cherry tomatoes, avocado, tuna, cucumber, lemon juice and salt. But I am happy to use those other tomatoes for  tart. One year ago I would've never thought I would ever make a tomato tart. I'm turning into a housewife .. Should I be worried? =)

With love, Neja


Recipe adapted from: Mama's Gotta Bake

The recipe


Ingredients 
The crust
3 cups all-purpose flour
1 teaspoon salt
180g  chilled, unsalted butter cut into 1 inch pieces
 tablespoons  ice water, plus more as needed
thyme

The filling
Coconut butter
4 garlic cloves, thinly sliced
6  tomatoes, sliced and seeded (do not slice the tomatoes thin)
salt and pepper to taste
400g feta cheese
1/2 cup slivered fresh basil leaves ( plus more for garnish)
olive oil

The process
For the pastry
1. In the bowl of an electric mixer fitted with the flat beater, combine the flour and salt and mix on low for 15 seconds.
2. Add the butter and continue beating until the mixture resembles pea-size crumbs. Add the water 1 tablespoon at a time, adding more water as needed, until the dough comes together. Add thyme.
3. Turn the dough out onto a lightly floured surface and press it together to form a rectangular shape. Wrap with plastic wrap and place into the refrigerator for about an hour.
4. Place the rack in your oven in the lower third and preheat to 400 degrees F.
5. On a lightly floured surface, roll out the dough and  place  the dough into the pan and trim the dough leaving a 1/2″ overhang around the rim. Fold in the excess dough and press it into the sides so they are thicker than the bottom. Prick the bottom  all over with a fork. Refrigerate at least 10 minutes.

To make the filling
6. Warm up the coconut butter  in a non-stick saute pan over medium heat. Add the garlic and fry, stirring occasionally, about 1 minute. Do not let it burn. Remove the garlic from the pan with a slotted spoon and set aside. Season the tomatoes with salt and pepper and cook in the pan for about 2 minutes without flipping them over. Remove and transfer them to a platter.
7. Stir in the goat cheese, garlic basil and salt and pepper to taste until smooth.
8. Brush the prepared pastry with olive oil and spread the goat cheese mixture evenly over the bottom of the pastry.
9. Top with the tomatoes and drizzle with some olive oil.
10. Bake until the crust is golden and crisp, about 50 minutes-1 hour. Transfer to a wire rack and cool for 10 minutes. Garnish with fresh slivered basil.


Danes se ne počutim kot potonika. Zbudila sem s tistim smotanim občutkom bolečega grla, zabuhlimi očmi in polnim nosom. O ne, ne.. to še ni vse. V momentu, ko sem odprla oči in se tečno prevalila na desni bok, se je iz mojega nosa ulila kri. Hudiča, sem mogoče preveč intenzivno gledala Dexterja in sanjam ali pa je tale krvav masaker na moji najljubši posteljnini resničen? Nikjer ni Dexterja in njegovih nožev...madež je resničen. Drek.  Drugače je pa lepa nedelja...hej, lahko bi bilo huje.

Od ene rdeče stvari k drugi...paradižnik (odličen smisel za humor, jup Neja, bravo).  Češnjev paradižnik je zame osebno veliko boljši od "navadnega" paradižnika. Obožujem solato, ki jo naredim iz češnjevega paradižnika, avokada, tune, kumare, limoninega soka in soli. Ampak ostale paradižnike pa z veseljem izkoristim za pito. Še eno leto nazaj si ne bi nikoli mislila, da bom kdaj naredila paradižnikovo pito. Spreminjam se v gospodinjo..bi me moralo skrbeti? =)

Z ljubeznijo, Neja



Recept


Sestavine
Testo
375g bele, večnamenske moke
1 žlička soli
180g ohlajenega, nesoljenega masla, narezanega na koščke
 hladna voda
timijan

Nadev
kokosovo maslo
4 stroki česna , narezana na tanke rezine
6 paradižnikov , narezanih na rezine
sol in poper po okusu
400g feta sir
1/2 skodelice sesekljanih svežih listov bazilike ( plus več za okras )
oljčno olje

Postopek
Testo
1 . V posodi z električnim mešalnikom zmešajte moko in sol.
2 . Dodajte maslo in mešajte dokler ne nastanejo za grah velike kepice. Dodajte vodo, 1 žlico naenkrat, toliko, da nastane testo. Dodajte timijan .
3 . Položite testo na pomokano površino, pregnetite in ga zavijte v plastično folijo, ter položite v hladilnik za eno uro.
4 . Položite stojalo v vaši pečici  na spodnji nivo ter jo segrejte na 200°C.
5 . Na rahlo pomokani površini testo razvaljamo in položimo testo v pekač ob robovih odstranimo višek, po dnu ga prešpikamo z vilicami. Postavite v hladilnik za 10min.

Nadev
6 . V ponvi na srednje močnem ognju segrejemo kokosovo maslo. Dodajte česen in ga 1 min pražite, občasno premešajte. Odstranite česen iz ponve in položite na krožnik. Posolite in popoprajte  na rezine narezane paradižnike ter pecite v ponvi približno 2min, odstranite in prenesite na krožnik..
7 . V ponev dodajte feta sir, česen, sesekljano baziliko, sol in poper po okusu , in mešajte dokler ni zmes gladka.
8 . Pripravljeno testo premažite z olivnim oljem in vlijte mešanico s feta sirom.
9 . Na vrh enakomerno položite paradižnike in pokapajte z olivnim oljem.
10 . Pečemo 50-60min. Pečeno pito okrasimo s svežo baziliko.

četrtek, 19. september 2013

Banana-Cacao Mousse / Mousse z banano in kakavom




Oi! My blog got  a  m a k e o v e r! Aha! Soon it will be one year since I started all this circus (writing a blog) and I guess I needed this time to create an image in my head of a blog that would put me in a good mood. Ummm, what? ... I mean, the image of a blog that I would just love. When you start blogging you don't  really know how this blogger thing even works  and you wonder why oh why are certain things so complicated and nothing works as I imagined!

So I poked my Truffle with my elbow and said, "You know, my blog is driving me crazy and I would like to change everything about it." "... umm, okay." So we got to work. I opened my notebook of ideas and wrote a title: Makeover of my blog (um, yeah, I'm really that lame) and I started writing down all my ideas. In fact, it was all great fun and I really enjoyed creating something new with my Truffle.

Mousse with banana! Yeah! Some time ago I tested this lower calorie mousse and thought it was very cool. Quick to prepare, few ingredients and a lot lower number of calories than in those other mousses.

With love, Neja


Recipe adapted from: Green Kitchen Stories

The recipe

Ingredients
4 bananas
6 tablespoons cocoa
1 tablespoon coconut butter
The process
Mix it all in a blender until it becomes a mousse. Pour into glasses and put in the fridge before serving. (1-2 hours)



Oi! Moj blog je doživel p r e n o v o! Aha!  Kmalu bo minilo eno leto, odkar sem začela z vsem tem cirkusom (blogati) in očitno sem potrebovala ta čas, da sem si v glavi ustvarila podobo bloga, ki bi me spravila v dobro voljo. Emmm, kaj ? ... hočem reči, podobo bloga, ki bi mi bila res všeč. Na začetku ti tako ali tako ni nič jasno- kako deluje sploh ta blogger zadeva, sprašuješ se zakaj oh zakaj so nekatere stvari zakomplicirane in ne delujejo tako, kot sem si sama zamislila, da bodo!! 
Tartufka sem spet dregnila s komolcem in rekla: "Ti, moj blog me spravlja ob živce in rada bi vseee spremenila." "...umm, okej." Pa sva se lotila. Odprla sem svoj zvezek idej in napisala Makeover of my blog (ahm, res sem tako bedna) in si zapisala vse prebliske ter ideje. Pravzaprav je bilo vse skupaj zelo zabavno in res sem uživala ob tem, ko sva skupaj s Tartufijem  ustvarjala nekaj novega. 
Mousse z banano! Ja! Že nekaj časa nazaj sem testirala veliko manj kalorično varianto moussa in zdela se mi je prav kul. Hitra priprava, malo sestavin in veliko manjše število kalorij kot v ostalih moussih. 

Z ljubeznijo, Neja


Recept

Sestavine:
4 banane
6 žlic kakava
1 žlica kokosovega masla
Postopek:
Vse sestavine zmeljemo v blenderju, dokler ne nastane mousse. Z njim napolnimo kozarce in postavimo v hladilnik pred serviranjem. (1-2 uri)

ponedeljek, 02. september 2013

Comfort food: Stuffed Focaccia with Prosciutto, Arugula, Mozzarella and Sundried Tomatoes / Polnjena fokaca



Truffles is going to the gym and he is saying that I should go running while he's there. He doesn't feel like going, he's saying that he will throw up, he's annoyed while looking for all that stuff that he needs at the gym, he is panicking (in fact, we both laugh at his rebellion mood) and apparently it will be easier for him  if I will also be  in the same mess-so that we will  support each other ( I sure don't feel like working out). Hmm, should I go?
The first thing I have to do right now is this, posting a new recipe. This focaccia  will send summer goodbye. The small Italian bread reminds me of the sea, Italy, Summer, olive oil, salt, rosemary, wooden table on the terrace, tomatoes ... Most of the recipes that I've read were without stuffing, but I wished something more, so I decided to try this recipe, and I added prosciutto.
It was  d e l i c i o u s!

With love, Neja

Recipe from: The iron you


Ingredients

Dough 
1 ½ cup / 400 ml warm water (between 105°F and 115°F) 
4 ½ cups / 600 gr whole wheat flour 
2 teaspoons active dry yeast 
¼ cup / 50 ml extra-virgin olive oil 
2 teaspoons sugar 
3 teaspoons fine grain sea salt
Pitted olives, sliced ​​
Rosemary 

Stuffing
2 large handfuls arugula salad
1 cup mozzarella
1 cup sun dried tomatoes, coarsely chopped
10 slices prosciutto

Brine
2 tablespoons water
1 tablespoon olive oil
½ teaspoon fine grain sea salt



The process

Dough
Place warm water in a large bowl and add dry yeast, sugar and salt. Let stand until yeast dissolves. After 5 to 7 minutes, it should be a bit foamy. If it’s not, you might have some bad yeast (or the water was too warm) and should start again with another packet. 
Add whole wheat flour and olive oil and stir to blend well (the dough will be sticky).
Drop the dough onto a floured surface (or leave it in the bowl) and knead it until it becomes smooth and elastic, adding more flour by tablespoonfuls if the dough is too sticky to work.
The dough will be soft and pliable and extremely easy to work with.
Form dough into a ball and coat with a bit of olive oil. Place it in a bowl, cover with plastic wrap and let raise in a draft-free place until doubled (it should take about 1 ½ hour).

Make the focaccia
Punch the dough down and divide in half. 
Coat a 15x10-inch baking sheet with 1 tablespoon of olive oil. 
Using your fingertips press out half of the dough to a rectangle filling the baking sheet.
Top with arugula, mozzarella, sun dried tomatoes and prosciutto.
On a floured surface with a rolling pin, stretch the remaining half of the dough into a rectangle 15x10-inch wide. Carefully place it on top of the dough+stuffing. Trim the top if needed, then press the top and bottom dough together at the edges.
Cover with a kitchen towel and let rise while the oven preheats to 425°F (220°C).
Just before baking, dimple the dough with your fingers, leaving indentations. 
In a small bowl combine 2 tablespoons of olive oil, ¼ cup of water and 1 teaspoon of salt. Drizzle the dough with this olive oil brine. Sprinkle with olives and rosemary
Bake for 20 minutes or until the top is golden. Let sit for 10 minutes before cutting into squares. Then have at it while it’s still warm. Just make sure not to burn your tongue.


Tartufi leti na fitnes in še meni teži, naj se odpravim na tek. Ne da se mu, jamra da bo bruhal, nejevoljno išče fitnes opremo, zganja paniko (v bistvu se oba smejiva njegovemu uporu) in baje mu bo lažje, če bom tudi jaz v enakem zosu. Da bova drug drugemu v podporo.  Hmm, naj grem? 
Prva stvar, ki jo moram narediti, je ravno tole, objaviti nov recept. Tale fokača naj služi poletju v slovo. Ta nizek italijanski kruh me spominja na morje, Italijo, poletje, oljčno olje, slanost, rožmarin, leseno mizo na terasi, paradižnike ...  Večina receptov, ki sem jih pregledala, so bili brez file, jaz pa sem si zaželela nekaj bolj polnega, zato sem se odločila za ta recept in sama dodala še pršut. 
Bila je b o ž a n s k a!

Z ljubeznijo, Neja



Sestavine

Testo
1 ½ skodelice / 400 ml tople vode 
 4 ½ skodelice / 600 g polnozrnate moke
2 žlički  suhega kvasa
¼ skodelice / 50 ml ekstra deviškega oljčnega olja
2 žlički sladkorja
3 čajne žličke morske soli

Nadev
100g rukole
1 skodelica mocarele
1 skodelica sušenih paradižnikov, grobo nasekljani
10 rezin pršuta
Izkoščičene olive, narezane za povrhu fokače
Rožmarin za povrhu

Slanica
2 žlici vode
1 žlica olivnega olja
½ žličke morske soli


Postopek

Testo
Postavite toplo vodo v veliko skledo in dodajte suhi kvas, sladkor in sol. Pustite stati, dokler se kvas ne raztopi. 
Dodajte polnozrnato moko in oljčno olje ter premešajte (testo bo lepljivo).
Testo postavite na pomokano površino in ga gnetite, dokler ne postane gladko in elastično, dodajajte moko, da se ne sprime na površino. 
Oblikujte testo v žogo in ga premažite z malo olivnega olja. Postavite ga v skledo, pokrijte s plastično folijo ali kuhinjsko krpo in pustite, da vzhaja (približno 1 uro in pol).

Naredite fokačo
Testo razdelite na dva enaka dela.
Premažite pekač z olivnim oljem..
Razvaljajte eno polovico testa ter jo položite v pekač. S prsti potisnite testo do robov. 
Testo prekrijte z rukolo, mocarelo, sušenimi paradižniki in pršutom.
Razvaljajte drugo polovico testa in jo s pomočjo valjarja previdno položite na vrh file. Na robovih potisnite spodnje testo čez tistega na vrhu in s prsti stisnite skupaj, da se bo držalo skupaj.
Pokrijemo s kuhinjsko krpo in pustimo vzhajati, dokler se pečica ne ogreje na 220 ° C.
Tik pred pečenjem s prsti preluknjajte testo in premažite s slanico. Potresite z olivami in rožmarinom. 
Pečemo 20 minut na 220 °C..