petek, 14. februar 2014

Gordon Ramsay's hot chocolate soufflé / Cokoladni sufle

The day when everything screams hearts, roses, sarcastic comments made by single people, strawberries, red and pink, men jokes and disappointed girls, is here. Valentine's Day. I like our approach to this day. We don’t give a f***. Our philosophy about everything is: AS LITTLE STRESS AS POSSIBLE. There is no pressure to buy gifts, plan surprises, no corny bears and other unnecessary junk. Bit I do like to cook or bake something, since I started writing a blog.

I bought these classic white cups for chocolate soufflé one year ago and today I used them for the first time! I really wanted to finally try to make this classic chocolate dessert. Today was a perfect reason to do it. They were perfect! Instead of feeling all stressed out, just bake something for Christ’s sake! Another good and simple idea for Valentine's Day is a chocolate fondue with strawberries. Food is love, passion, affection.

With love, Neja
Dan, ko vse brizga in puhti po srčkih, vrtnicah, sarkastičnih pripombah samskih ljudi, jagodah, rdeči in roza barvi, moških šalah in razočaranih puncah, je tu. Valentinovo. Všeč mi je najin pristop k temu dnevu. Dol nama visi. Najina filozofija glede vsega je: ČIM MANJ STRESA. Nobenega obremenjevanja z darili, presenečenji, nobenih osladnih plišastih medvedov in druge odvečne krame. Odkar blogam se mi zdi pa samoumevno, da kaj spečem/skuham.

Te klasične bele skodelice za čokoladni sufle sem kupila že eno leto nazaj in jih danes prvič uporabila! Res sem si želela, da bi končno probala narediti to klasično čokoladno sladico. Današnji dan je bil popoln razlog, da uresničim to. Uspelo mi je! Namesto, da polni stresa skačete po trgovskih centrih, raje specite kaj zaboga! Še ena dobra in preprosta ideja za Valentinovo pa se mi zdi čokoladni fondu z jagodami. Hrana je ljubezen, strast, naklonjenost.

Z ljubeznijo, Neja


Recipe adapted from: The F word

The Recipe

Ingredients
200ml milk
20g cornstarch
1 tablespoon flour
1 tablespoon butter
100g chocolate ( 60-70% cocoa )
3 eggs
drops of rum or vanilla extract
50g granulated sugar
butter for smearing it on the walls of cups
grated chocolate for buttered cups

The process
Grease cups with butter, grate a couple of pieces of chocolate and grated chocolate sprinkle on the greased cups walls.
Preheat oven to 200 ° C.
In a saucepan, heat milk, butter, cornstarch, flour - on low heat  and mix with a whisk, so you can get rid of any lumps.
When it becomes thick turn off the fire, remove from heat and add pieces of chocolate, mix with a whisk , so that all chocolate melts.
Add 3 egg yolks, make sure that the chocolate is cooled, because the temperature affects the yolks. With a whisk slowly stir well. Add drops of rum extract or vanilla extract.
Beat egg whites : beat 3 egg whites and slowly add 50g granulated sugar.
With a spatula, slowly fold this whites puff in the chocolate mass. Pour the mass into prepared cups, slide your finger across the edge of the cups, so your soufflé will rise.
Place cups in baking dish so you can easily take it out of the oven when it’s done.
The original recipe says you have to bake them for 6 min, but I baked them 15min ( after 6 minutes everything was still liquid state. Depending also on the size of cups , if you have a larger ones, bake longer).
And Voila! You will get a light soufflé that will be liquid inside.
Sprinkle with powdered sugar, serve.
You can probably prepare at least 8 of these mini cups souffles. 
Sestavine
200ml mleka
20g koruznega škroba-gustin
1 žlica bele moke
1 žlica masla
100g čokolade (60-70% kakav)
3 jajca
kapljice ruma ali vanilijin ekstrakt
50g kristalnega sladkorja
maslo za namazane stene skodelice
naribana čokolada za stene skodelic

Postopek
Skodelice namažite z maslom, naribajte par koščkov čokolade in naribano čokolado posujte po namaščenih stenah skodelic.
Pečico segrejte na 200°C.
V ponvi segrejte mleko, maslo, gustin-na nizkem ognju,moko in mešajte z metlico, tako da se znebite grudic.
Ko je masa goste konzistence ogenj ugasnite, odstavite in dodajte na koščke nadrobljeno čokolado, mešajte z metlico, tako da se vsa čokolada stopi.
Dodajte 3 rumenjake, pazite, da čokolada ni pretopla, ker to vpliva na rumenjake. Z metlico počasi dobro premešajte. Dodajte kapljice ruma ali vanilijenega ekstrakta.
Naredite sneg: beljake 3 jajc stepite v sneg in počasi dodajajte 50g kristalnega sladkorja.
Z lopatko počasi dodajte sneg v čokoladno maso. Prelijte maso v pripravljene skodelice, s prstom potegnite po robu skodelic, da bo soufflé lahko narastel.
Skodelice postavite v pekač, da ji boste z lahkoto vzeli ven iz pečice.
V originalnem receptu naj bi jih pekli 6 min, sama sem jih 15min (po šestih je bilo vse skupaj še čisto preveč tekoče. Zdi se mi, da bi jih lahko še kakšno minute več. Odvisno je tudi od velikosti skodelic, če imate večje, pecite dlje).
In Voila! Dobili boste rahel soufflé, ki bo notri tekoč. Posipajte s sladkorjem v prahu, postrezite.
Na začetku se mi ni zdelo, da bo veliko mase ampak na koncu sem ugotovila, da je je bilo kar precej, vsaj za 8 teh mini skodelic.

torek, 11. februar 2014

Pink macarons / Roza makroni

My suggestion for Valentine's Day No.2! Macaroons that have that Paris scent will make everyone, who knows at least a little bit about the sweet side of life, really happy. I made them some time ago, for Živa’s blog, but I wanted to present them in Slovenian language too. Mine turned out bubbly because I used food coloring in the wrong way:/, but otherwise yours should come out perfect.

Today I organized two playlists…one for all those sweet, slow songs and another for energetic songs. These second ones contain quite strong, hard beats and immediately that feeling came over me, that I want to go running in the woods. In fact, these were the songs that I listened to last summer, mostly during the run. The weather is lousy, rainy .. nooooo, in that I will not run, clearly! But, I really like the fact that the running bug started to itch. I can’t wait for March to start. So I can lose this pile of fat and erase the traces of these romantic recipes. In the meantime, I can work out at home ;).

With love, Neja
Predlog Št. 2 za Valentinovo! Makroni, ki dišijo po Parizu bi razveselili vsakega, ki se vsaj malo spozna na sladke plati življenja. Spekla sem jih že nekaj časa nazaj, za Živin blog, vendar sem jih želela predstaviti še v slovenščini. Moji so bili mehurčkasti, ker sem narobe uporabila jedilno barvo :/, drugače pa bi morali lepo uspeti.

Danes sem si organizirala dve playlisti..eno za mirne, nočne pesmi in drugo za energične. Tile,  z druge playliste vsebujejo precej močne ritme in takoj me je prijelo, da bi odšla na tek v gozd. Pravzaprav so bile to pesmi, ki sem jih lani poleti večinoma poslušala med tekom. Vreme je ušivo, deževno..neeeee, v takem ne bom tekla, jasno! Mi je bilo pa všeč, da me je začel srbeti running bug. Komaj čakam marec. Da spravim svoj špeh v red in zbrišem sledove teh romantičnih receptov. Vmes pa lahko telovadim med štirimi stenami ;).

Z ljubeznijo, Neja

Recipe from: Makroni

The Recipe

Ingredients
Macarons (16 halfs)
75 grams blanched, ground almonds (make sure to grind more than 75 grams) (or buy them already grind)
egg whites of 2 eggs, aged 1 day at room temperature
15 grams cocoa powder or food coloring (liquid or in a form of paste)
165 grams powdered sugar
4 tablespoons sugar

For the ganache filling:
4 ounces bittersweet chocolate, finely chopped
1/2 cup heavy cream
2 tablespoons unsalted butter (1/4 stick), at room temperature and cut into cubes

The process
Macarons
1. Grind the almonds in a mixer or a food processor. Push the almond flour through a sieve to get rid of any large pieces or lumps.
2. Mix the powdered sugar and cocoa powder or food coloring  together with the ground almonds in a food processor.
3. In a large bowl, whip the egg whites with a hand- or stand mixer. As the egg whites start foaming, add the sugar one tablespoon at a time and continue whipping until the mixture is glossy and stiff. You should be able to hold the bowl upside down without the meringue sliding out.
4. Fold the dry mix carefully and slowly into the meringue, use a spatula. Don't overmix!
5.. Fill your piping bag and pipe the macarons onto a baking sheet. Don't pipe too much of the mixter, because it spreads. Let them set for 60 minutes to form a dry skin.
6. Preheat the oven to 150° C. Bake for about 14 minutes. Let cool completely, then spread caramel on them and sandwich them together.

For the ganache filling:
Place the chopped chocolate in a large bowl.
Warm the cream in a small saucepan over medium heat until it just starts to boil. Stir it into the chocolate without creating bubbles. Let sit for 1 minute. Add the butter and stir until smooth. Chill in the refrigerator until thickened but still spreadable, about 30 minutes.

To assemble:
Pair macarons of similar size. Remove the ganache from the refrigerator. If you choose to pipe the ganache, transfer it to a resealable plastic bag and snip about a 1/2 inch off a bottom corner. Squeeze or scoop the ganache to about the size of a cherry (about 1 teaspoon) onto the center of a macaron half.

Sestavine
Makroni (16 polovic )
75g olupljenih, mletih mandljev ( poskrbite, da zmeljete več kot 75 gramov, za vsak slučaj ) (ali pa jih kupite že mlete )
beljaki iz 2 jajc, ki so bili 1 dan starani na sobni temperaturi
15 g kakava v prahu ali jedilne barve( tekoča ali v obliki paste )
165 gramov sladkorja v prahu
4 žlice sladkorja

Čokoladni ganaš:
120g čokolade, drobno sesekljane
60g sladke smetane
28g nesoljenega masla, pri sobni temperaturi in narezano na kocke

Proces
Makroni
1. Zmeljemo mandlje v multipraktiku. Mandljevo moko presejajte, da se znebite morebitnih velikih kosov ali grudic.
2. Zmešajte sladkor v prahu in kakav ali jedilno barvo hrani skupaj z mletimi mandlji v multipraktiku.
3. V drugi skledi ročno z metlico spremenite beljake v sneg, ali uporabite električni mešalnik. (Kot se beljaki začnejo peniti, dodamo sladkor, eno žlico naenkrat in še naprej miksajte, dokler sneg ne postane gladek in stabilen-tako da ostane v posodi, če posodo obrnete na glavo.
4. Mandljevo mešanico z lopatico vmešajte v beljakovo peno, tretjino za tretjino. Ko so vse suhe sestavine temeljito vmešane, še naprej počasi malo pomešajte zmes, da dobite svetlečo, gosto teksturo. Ne mešajte preveč!
5. Zmes vlijte v dresirno vrečko z gladkim nastavkom širine 1cm. Na pekač, na katerem je peki papir nabrizgajte kroge. S pekačem potolcite po delovni površini, da odstranite zračne mehurčke. Pustite stati na sobni temperaturi vsaj 30min, da se na površju naredi kožica. Ogrejte pečico na 160° C. Pecite 10-15min. Pustite, da se 10min ohlajajo, nato jih pazljivo odlepite s papirja in pustite, da se ohladijo do konca.

Čokoladni ganaš:
Postavite sesekljano čokolado v skledo.
Segrejte smetano v majhni kozici na srednje močnem ognju, dokler ni tik pred vrenjem. Smetano vijemo v čokolado, naj sedi 1 min, dodamo maslo in mešamo toliko časa, dokler ni čokolada stopljena in masa gladka. Postavitev hladilnik za 30min, da bo ganaš gost, vendar ne pretrd, mazljiv.

Makrone s polnilom povežite v pare.

sobota, 08. februar 2014

Perfect Hot Chocolate / Vroca cokolada

Yesterday, a pile of snow almost fell on my head. ALMOST .. So , apparently I'm lucky. I had errands in the city and because yesterday the snow started to melt, I was really careful walking around, since snow was falling from roofs all the time. The whole time I made sure I was walking in the middle of city streets so there could be no chances of getting snow directly on my head. And just when I forgot about it for a minute, because I was in a hurry .... a few meters in front of me … right at that moment ... a pile of snow fell on the sidewalk . Just the thought of getting all that on my head…ugh. For a moment I was shocked .. but I was in a hurry, so that was it =). I was lucky.

It's Valentine's Day next week! No, actually I don’t celebrate it, but I thought it would be cool if I take advantage of this silly day for posting chocolate recipes. So I can have a theme =). Okay, I needed an excuse to fill the apartment with chocolate. There.

The first such recipe I posted on Moses’s Blog. Chocolate croissants to start Valentine's Day. Oh yeah ... breakfast in bed!

Winter = Hot chocolate. Right? ? I never ever ate hot chocolate before, but this year I am obsessed with it! Search for the perfect recipe is complete! I found the perfect hot chocolate. Super sweet, thick, creamy combination of chocolate and marshmallow topping is to die for!

With love, Neja
Včeraj mi je na glavo skoraj padel kup snega. SKORAJ..torej, očitno imam srečo. Imela sem opravke v mestu, hitela sem in ker se je sneg začel topiti, mi je bilo jasno, da ga bo večina popadala s streh. Ves čas sem pazila, da sem hodila po sredini mestnih ulic, da mi ne bi kaj padlo na glavo. In ravno, ko sem malo pozabila na vse skupaj, ker se mi je mudilo….par metrov pred mano…v trenutku…za eno prikolci snega poleti na pločnik. Če bi bila sekundo hitrejša, bi vse to dobila na glavo. Za trenutek sem bila šokirana..ampak mudilo se  mi je, torej to je bilo to =).  Imela sem srečo.

Naslednji teden je Valentinovo! Ne, v bistvu ga ne praznujem, se mi je pa zdelo prav, da izkoristim ta hec  za čokoladne recepte. Da imam temo =). Okej, potrebovala sem izgovor za to, da napolnim stanovanje s čokolado.

Prvi tak recept sem objavila na Mosesovem Blogu. Čokoladne rogljičke, za začetek Valentinovega. Oh yeah…zajtrk v postelji!

Zima= Vroča čokolada. Kajne?? Nikoli je nisem pila, letos me je pa obsedla!! Iskanje za popolnim receptom je končano! Našla sem popolno vročo čokolado. Super sladka, gosta, kremna..kombinacija čokolade in topinga je za umret!

Z ljubeznijo, Neja


Recipe adapted from: How sweet it is

The Recipe

Ingredients

Hot chocolate
1 can coconut milk
250ml heavy cream
400g chocolate
150ml milk
1 teaspoon vanilla extract
pinch of salt
pinch of nutmeg

Marshmallow toping
4 egg whites
1 cup granulated sugar
1 teaspoon vanilla extract
A pinch cream of tartar

The process

Hot chocolate
Combine all ingredients in a pot and heat it, bring it to simmer.

Marshmallow Toping
Combine the egg whites, sugar and cream of tartar in a heat-proof bowl, preferably the bowl of your electric stand mixer. Place over top of a double-boiler that contains simmering water, and whisk constantly for 3-4 minutes until the sugar has dissolved and the egg whites are slightly warm. Immediately remove the bowl and place it on your stand mixer with the whisk attachment, beating slow at first and gradually increasing the speed to high. Beat for 6-7 minutes until glossy and thick, then beat in vanilla extract for another minute until combined.

Sestavine

Vroča čokolada
1 pločevinka kokosovega mleka
250ml sladke smetane
400g čokolade
150ml mleka
1 žlička vanilijinega ekstrakta
ščepec soli
ščepec muškatnega oreščka

Marshmallow Toping
4 beljaki
200g kristalnega sladkorja
1 žlička vanilijinega ekstrakta
Ščepec vinskega kamna

Postopek

Vroča čokolada
Vse sestavine združite v loncu in segrevajte toliko časa, dokler ne zavre.

Marshmallow Toping 
Združite beljake, sladkor in vinski kamen v toplotno odporni posodi. Postavite jo nad posodo v kateri vre voda. Nenehno mešajte, dokler se sladkor ne stopi. Vsebino zlijte v mešalnik in stepajte na nizki hitrosti na začetku nato pa na največji hitrosti. Po 7 minutah dodajte vanilijin ekstrakt in nadaljujte s stepanjem, dokler ni masa gladka in kompaktna. Dodajte žlico ali dve topinga na vrh vroče čoklade (ta toping je RES zelo sladek).



torek, 04. februar 2014

Guest post: Moses Dylan Hunter

I thought it would be a great idea if I did those cool guest posts. So you can meet other amazing bloggers. So readers, meet Moses. 

Hello World,

My name is Moses Dylan Hunter. I live in Colorado, in the United States. I have been here my whole life. And even though I have dreams of leaving someday {soon}, I honestly dont know what life has in store for me. Often, more frequently now recently, life has a way of surprising me with unexpected twists and turns. During high school, I thought I had life figured out. I knew everything I wanted to do, down to a T. Then life hit, I became an adult and now here I am, a freshman at the University of Colorado - Boulder. Its a great place, and Im happy to be here.


This is where I live.


Boulder, Colorado is amazing. Colorado is amazing. But sometimes, living in the same place your entire life, you can feel trapped. Especially in a nation as big as the United States, or a world as big as this, I constantly feel an overwhelming desire to get out and travel. 

I study Creative Writing and Theater here. I was a film major, but I decided it wasnt for me. I got involved with improv in my first semester here, and it changed my life {another one of lifes surprises}. What I want to do with my life still hasnt changed, I still want to entertain people. But my plans for how Ill do that are always changing.


Ive always wanted to be on Saturday Night Live, a sketch comedy television series filmed every Saturday night in New York City. Now its my dream job. To be a writer and an actor on that show would be the culmination of my life.

Sometimes, I get lost in thought and worry about the future and life. Life is fragile, but I believe if we strive for happiness and live with love, everything will be alright.

I got into blogging my senior year of high school, when my best friend challenged me to write a documentation of my life. I thought Id get creative and make it a blog. When that failed, I gave up on blogging, until three months ago November 2013, I decided I needed something to keep my life in order. College was taking control of my life, and I hoped blogging would help me to regain some of that control. Im proud to say that this time around, my blogging endeavors have not been a failure, and I am {SO} proud of my blog. Its a nice home to my thoughts, and I couldnt love it more.

If you want to keep more in touch with my life, visit my blog here. Make sure to check my contact page to follow my various other accounts {My tumblr is also amazing}. And if you want to do any guest posting or sponsoring {free, of course!} let me know.

Much love,

Moses D. Hunter



nedelja, 02. februar 2014

Pistachio-Parsley Pesto and Grilled Cheese Sandwich / Topli sendvici s pestom iz pistacije in petersilja


Yup, I did it again..this time I teamed up with a bunch of new cool girls. We are giving away add space. The winner will have his blog button added to each of these blogs. Good Luck!


Last week I watched Jamie Oliver 's Food Revolution for the first time. At the beginning I was half listening and surfing the internet at the same time. One of my stupid habits is that I always have too much things on at the same time :/. Anyway ... The show got my attention pretty soon. Why? Because I was shocked. From the perspective of someone who works on master's degree in Dietetics, I was quite mad. Before you attack me because of calorie recipes that I have up here .. I have to explain a couple of things: those things that are high in calories, are mostly desserts. Desserts (I think we all know that … well, actually, no, not really, not everyone is aware of that) are not meant to be enjoyed in every day. Or more times per day. Of course, it can absolutely happen (it does to me) that you just have to eat everything you see, the whole bag of candy, box of chocolates…. Okay, shit happens, but let’s move on, tomorrow is a new day.. it doesn’t mean that you eat 250g of chocolate every day. And I never intend to be obsessed with every bite I take and I've always and always will eat EVERYTHING (meaning different types of food, not the whole fridge). So my recipes are healthy, unhealthy, vegan, gluten-free, classical, non-classical .... People, please .... everything should be in moderation, including moderation ;). Zadnjič sem prvič gledala oddajo Jamie Oliver’s food revolution. Na začetku sem jo na pol poslušala in zraven klikala po internetu. Ena izmed mojih neumnih navad je ta, da imam vedno preveč stvari prižganih :/. Kakorkoli… kmalu sem postala pozorna na dogajanje v oddaji. Zakaj? Ker sem bila šokirana. Iz vidika nekoga, ki dela magisterij iz dietetike sem bila čisto frapirana. Preden me napadete glede kaloričnih receptov, ki jih imam tukaj gor..par stvari: tiste stvari, ki so ultra kalorične, so večinoma sladice. Sladice (menda to vsi vemo..no, ne, v bistvu ne, tega ne vedo vsi) niso mišljene, da bi jih uživali vsak dan. Ali večkrat na dan. Seveda se popolnoma lahko zgodi (kot se meni), da se ti kakšen dan malo utrga in padeš preveč notri v konzumiranje čokolade. Okej, šit se zgodi, ampak gremo naprej..to ne pomeni, da pojem vsak dan 250g čokolado. In nikoli ne nameravam biti obsedena z vsakim grižljajem in vedno sem in vedno bom JEDLA VSE.  Zato so moji recepti zdravi, nezdravi, veganski, brezglutenski, klasični, neklasični…. Ljudje, prosim….vse naj bo zmerno, vključno zmernost ;).

So Jamie .... He went to America (I'm not sure when this happened, it was probably a couple of years ago) because he wanted to change eating habits in schools (he did the same project in England). What were children eating for lunch? Pizza, flavored milk (chocolate / strawberry ... never plain milk), chicken nuggets, mashed potatoes out of the bag, french fries, bread .... no fruit, no vegetables, no normal drinks ... Christ ! Jamie was there to cook for some time along with the school cooks to see what are kids eating, to create a new menu and offer it to children, to try to convince the policy to approve such menus and  money budget. I don’t think I've ever seen more ignorant people, as these school ‘’cooks’’ were. They literally hated him. Instead of being happy that someone wants to offer children food that does not come out of the box and is full of artificial additives, they made his job harder, they didn’t cooperate, despised his efforts and rolled their eyes like some stupid teenagers. As cooks, they should be ashamed, that they are offering such crap to children (because I do realize that themselves have no effect on this, because I know that politicians decide about these things). Torej Jamie…. Odpravil se je v Ameriko (nisem prepričana kdaj je bilo to, verjetno že par let nazaj) in želel spremeniti način prehranjevanja v šolah (tako, kot se je tega projekta lotil v Angliji). Kaj so imeli šolarji za malico? Pico, mleko z okusom (čokoladno/jagodno…nikoli navadno mleko), piščančje krokete, umeten pire krompir iz vrečke, pomfri, kruh….nobenega sadja, nobene zelenjave, nobene normalne pijače… Kristus! Jamie naj bi nekaj časa kuhal skupaj s kuharicami, da bi videl kako poteka prehranjevanje tam, da bi sestavil svoj jedilnik in ga ponudil otrokom, da bi poskušal prepričati politike, da bo odobrili take jedilnike, da bi odobrili denar. Ne vem, če sem kdaj videla bolj ignorantne ljudi, kot so bile te kuharice. Dobesedno sovražile so ga. Namesto, da bi bile vesele, da si nekdo želi, da ponudijo otrokom hrano, ki ne prihaja iz vrečk in je polna umetnih dodatkov, so mu dobesedno ovirale delo in zavijale z očmi, kot kakšne zabite najstnice. Kot kuharice bi jih lahko bilo sram, da morajo tako sranje ponujati otrokom (ker se zavedam, da same nimajo vpliva na to, ker za tem stoji politika).


Then he visited some family. Mother-fat, father-fat, a son, on the border of diabetes. Their freezer was  full of frozen pizzas, honestly, two piles - up to the top of the freezer, about 30 pizzas. Jamie put all junk food from the refrigerator on the table. Have you ever noticed how all the junk food is yellow? Well, everything was yellow ! Hamburgers, hot dogs in pastry, chicken nuggets .... I don’t even know what else. But the difference here was…unlike those school cooks…. that mom at least recognized that it is not okay to eat all that junk. She was ashamed she gives such food to their children. At least there was hope. It’s nothing worse for me personally than that moment, when you realize, that someone just doesn’t get it. When it makes no sense to knock on their conscience or common sense because they don’t have any.

In winter, I like toasted sandwiches. I really love them, I admit it. This winter I've eaten too much of those. So instead of eating  those classic ones, I tried something different. Parsley adds such a good flavor here! It’s so fresh. I know that I will make these again.

With Love, Neja
Potem je šel domov k neki družini. Mama debela, oče debel, en sin na meji diabetes. Skrinja polna zmrznjenih pic, res, dva kupa pic-do vrha skrinje, približno 30 pic. Jamie je dal vso junk hrano iz hladilnika na mizo. Ste kdaj opazili, kako je vsa junk hrana rumene barve? No, vse je bilo rumeno! Hamburgerji, hrenovke v testu, piščančji kroketi….niti ne vem kaj še vse. Ampak razlika je pa bila v nečem. Za razliko od tistih kuharic je ta mama vsaj priznala, da ni okej, da uživajo ves ta junk. Bilo jo je sram, da daje tako hrano svojim otrokom. Vsaj upanje je obstajalo. Zame osebno ni hujšega občutka, ko začutiš, da nekdo ne dojame nečesa. Ko nima smisla trkati na njihovo vest ali pamet, ker je nimajo.

Pozimi imam rada tople sendviče. Res jih imam rada, priznam. Letošnjo zimo sem jih pojedla preveč. Namesto, da bi se basala s tistimi klasičnimi, sem preizkusila nekaj drugačnega. Peteršilj tako dobr paše tuki! Tako sveže izpade. Vem, da jih bom še velikokrat pripravila.

Z ljubeznijo, Neja


Recipe from: Naturally Ella

The recipe

Pesto (Serves:2)
2 tablespoons shelled, roasted pistachios
1 clove garlic
1½ cups packed parsley
2 tablespoons lemon juice
2 tablespoons olive oil
¼ teaspoon salt

Plus
½ small red onion, thinly sliced
3-4 ounces cheese, sliced
4 slices whole wheat or multigrain bread
Olive oil for brushing

In a food processor, pulse pistachios until resembling course meal. Add garlic and parsley, run processor until minced. Drizzle in lemon juice, olive oil, and salt. Run food processor until pesto comes together, adding more olive/lemon juice as needed.

Preheat grill pan or regular pan over medium-low heat. Brush outsides of bread with olive oil. Place on piece of bread, olive oil side down, in the grill pan and smear on 1 tablespoon of pesto. Layer with sliced red onions and cheese. Smear 1 more tablespoon of pesto on remaining piece of bread and place olive oil side up.

Cook on each side until crisp and cheese has melted.
Pesto (za dve porciji): 
2 žlici oluščene pistacije
1 strok česna
1 ½ skodelice peteršilja (40g)
2 žlici limoninega soka
2 žlici oljčnega olja
¼ žličke soli

Plus
½ majhna rdeča čebula, narezana na tanke rezine
3-4 rezine sira po želji
4 rezine polnozrnatega kruha
Oljčno olje

V multipraktiku zmiksajte pistacije. Dodajte česen in peteršilj. Pokapajte limonin sok, olivno olje in dodajte sol. Dodajte več olivnega olja / limoninega soka, če je potrebno-da nastane pesto.

Segrejte žar ponev/pekač za tople sendviče. Kruh pokapajte z olivnim oljem. Položite kos kruha na pekač (stran s pokapanim oljem obrnjena navzdol), premažite kruh s pestom, položite čebulo in sir na vrh (ali pa sir naribajte in vmešajte v pesto), še eno rezino kruha, premažite z oljčnim oljem po vrhu zadnje rezine.

Pečemo, dokler kruh ni hrustljav in sir stopljen.


P.s.- SOOOOooooo…it seems that Đubox voting thing is back on..yupppi, I have another shot at this. Click on the link below and leave a comment on that website that you are voting for….You can have your cake and eat it too http://dzuboksblogs.blogspot.com/2014/01/prisleki-st-6.html
Thank you