sobota, 05. september 2015

Tomato Basil Tart / Slano pecivo s paradižniki in baziliko


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sreda, 26. avgust 2015

Linzer Cookies / Linški piškoti


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četrtek, 20. avgust 2015

Currant Ice Cream / Sladoled iz črnega in rdečega ribeza


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četrtek, 13. avgust 2015

Smoothie Bowl


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nedelja, 26. julij 2015

Pumpkin Prosciutto Pasta / Špageti s pršutom in bučo




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torek, 21. julij 2015

Espresso Shortbread Cookies / Kavni piškoti

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nedelja, 12. julij 2015

Rhubarb Scones / Rabarbarine pogačice


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sreda, 08. julij 2015

Banana Ice Cream with Sacha Inchi Seeds / Bananin sladoled


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četrtek, 02. julij 2015

Coconut Muffins / Kokosovi mafini

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torek, 23. junij 2015

Egg Salad Tea Sandwiches / Jajčni sendviči z vrtno krešo


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nedelja, 14. junij 2015

Rhubarb & Strawberry Jam / Jagodna marmelada


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torek, 09. junij 2015

Chocolate Espresso Mousse / Čokoladno-kavni mousse


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četrtek, 04. junij 2015

Chocolate Croissants from Scratch / Čokoladno pecivo


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sreda, 20. maj 2015

Red Velvet Cupcakes


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petek, 15. maj 2015

Coconut Cups with Peanut Butter / Kokosove 'cups'


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četrtek, 14. maj 2015

Wild Garlic Butter / Maslo s čemažem


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torek, 12. maj 2015

Quinoa and Wild Garlic Patties / Polpeti s kvinojo & čemažem



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sreda, 06. maj 2015

Wild Garlic Hummus / Humus s čemažem


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sobota, 02. maj 2015

Wild Garlic Scones / Čajni kolački s čemažem


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ponedeljek, 27. april 2015

Wild Garlic Pesto / Čemažev pesto


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sreda, 22. april 2015

Lemonade Syrup / Limonadin sirup


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sreda, 15. april 2015

Homemade Bounty bars / Domače Bounty čokoladice


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petek, 03. april 2015

Easter chocolate bird nests / Čokoladna ptičja gnezda


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ponedeljek, 30. marec 2015

Homemade Almond Butter / Domače mandljevo maslo


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sreda, 18. marec 2015

No Flour Oatmeal Cookies / Ovseni piškoti brez moke


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torek, 03. marec 2015

No Bake Nutella Cheesecakes / Cizkejks v kozarcu



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petek, 13. februar 2015

Spinach Tart / Špinačna pita


“Look around you. Everything changes. 
Everything on this earth is in a continuous state of evolving, 
refining, improving, adapting, 
enhancing…changing. 
You were not put on this earth to remain stagnant.” 
Steve Maraboli, Life, the Truth, and Being Free 

I changed. Therefore, I had to change the design of my blog. For quite some time I felt that my previous design wasn’t working for me anymore, that this is not me, that something is missing, that is not communicating the right message. It lacked soul. My soul. Consequently, I didn’t want to post anymore. Because it just didn’t feel right. I think it will be now easier for me to create. Thank you Truffle for your technical input *.

I always emphasize how important it is to stay true to yourself. I think a part of you dies, if you are not true to yourself. So I want to listen to myself and give out posts in which I believe. I will not care when I last published something, if we are in the middle  of Fall, Winter,..., which holiday is approaching us ... If the thought of hot chocolate will excite me in the middle of Summer, I will barefoot walk in the kitchen, put a pot on the stove, began to crumble chocolate, pour cream in a pot, add drops of vanilla, cinnamon ... photograph it and serve you some very nice hot chocolate.

With love, Neja
Spremenila sem se. Zato se je moral spremeniti tudi design mojega bloga. Že kar nekaj časa sem čutila, da mi prejšnji design ne ustreza več, da to nisem jaz, da mu nekaj manjka, da ne sporoča pravega sporočila. Manjkala mu je duša. Moja duša. Zato tudi nisem želela objavljati. Ker me je vse skupaj samo potrlo. Mislim, da bom sedaj lažje ustvarjala. Hvala Tartuffy za tehnično izvedbo*.

Velikokrat poudarjam kako pomembno je, da ostaneš sebi zvest. Mislim, da nekaj v tebi umre, če sebi nisi zvest. Zato hočem poslušati sebe in dati ven tisto, v kar verjamem. Ne bom se ozirala na to, kdaj sem nazadnje kaj objavila, kater letni čas je, kater paznik je. Če me bo poleti vznemirila misel na vročo čokolado, bom bosa odšla v kuhinjo, pristavila lonec, začela drobiti čokolado, zlila sladko smetano v lonec, dodala kapljice vanilije, vsipala cimet,… jo fotografirala in vam jo servirala.

Z ljubeznijo, Neja



Recipe adapted from: Martha Stewart

The Recipe

Ingredients

CRUST
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
1 teaspoon coarse salt
2 tablespoons sesame seeds
1/3 cup extra-virgin olive oil
1/3 cup water

FILLING
1 1/2 pounds spinach, stems trimmed, rinsed well (about 14 packed cups)
1 tablespoon extra-virgin olive oil
1 large shallot, finely chopped (about 1/2 cup)
1 clove garlic, minced
2 ounces feta cheese, crumbled (about 1/3 cup)
1 large egg, lightly beaten
1/2 teaspoon coarse salt
1/2 teaspoon sesame seeds

The process

CRUST
Preheat oven to 425 degrees. Whisk together flours, salt, and sesame seeds in a large bowl. Stir in oil and water, then knead until a ball forms. Roll out dough into a 12-inch round and fit it into a 9 1/2-inch tart pan with a removable bottom. Trim any excess length. Prick bottom all over with a fork and bake until crust is golden brown and crisp, about 35 minutes. Let cool on a wire rack.

FILLING
Reduce oven temperature to 350 degrees.

Place spinach in a large pot (if spinach is dry, add 1/4 cup water) and cover. Cook over medium heat, stirring occasionally, until just wilted, about 6 minutes. Transfer to a colander to drain. When cool enough to handle, wrap in a kitchen towel and squeeze to remove excess water.

Coarsely chop and transfer to a bowl. Wipe pot dry and heat oil over medium heat. Add shallot and garlic; cook, stirring, until shallot is softened, about 4 minutes. Transfer to bowl with spinach. Add feta, eggs, and salt; stir until combined.

Pour filling into crust and sprinkle with sesame seeds. Bake tart until just set, 30 to 35 minutes. Let cool slightly, about 10 minutes. Serve warm or at room temperature.

Sestavine

SKORJA
90 g  polnozrnate moke
95 g bele moke
1 žlička soli
2 žlici sezamovih semen
75 g ekstra deviškega oljčnega olja
80 ml vode

NADEV
350g špinače
1 žlica ekstra deviškega oljčnega olja
1 velika šalotka, drobno sesekljana
1 strok česna, mlet
250 g feta sir
1 jajce, rahlo razžvrkljano
1/2 žličke soli
1/2 žličke sezamovega semena

Postopek

SKORJA
Pečico segrejte na 220 stopinj. Zmešajte skupaj moko, sol in sezamova semena. Vmešajte olje in vodo, nato zgnetemo, dokler ne nastane testo. Razvaljamo testo in ga položimo v 23cm velik pekač za pite. Odrežemo odvečno testo. Z vilico prepikajte testo in pecite 30-35min. Naj se ohladi na rešetki.

NADEV
Zmanjšajte temperaturo pečice na 175 stopinj.

Postavite špinačo v velik lonec (če je špinača suha, dodajte 1/4 skodelice vode) in pokrijte. Kuhamo na srednje močnem ognju, občasno premešamo, dušimo približno 6 minut. Špinačo prestavimo v cedilo, da voda odteče, ko je dovolj ohlajena jo z rokami stisnemo, da odstranimo vso odvečno tekočino (lahko jo preložite v kuhinjsko krpo in stisnete).

Špinačo grobo sesekljamo in jo prenesemo v skledo. V ponvi segrejemo olje, dodamo šalotko in česen,pečemo 4 min in občasno premešamo. Šalotko in česen dodamo špinači. Dodajte jajce, feto in sol, vse skupaj premešajte. (lahko pa feto dodate na vrh, kot sem to jaz storila).

Nadev vlijte na testo in posipajte s sezamovi semeni. Pecite 30-35 min. Pustite, da se rahlo ohladi. 
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ponedeljek, 05. januar 2015

Tiramisu Sandwich Cookies / Tiramisu piškoti


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