ponedeljek, 27. april 2015

Wild Garlic Pesto / Cemazev pesto


“Pestom madam."
"Yes, Floote, that! 
Brilliant. Full of garlic." 
To illustrate her point, 
she took another mouthful before continuing. 
"Seems they put garlic in positively everything here. 
Absolutely fantastic.” 

― Gail Carriger, Blameless

Last weekend my mom gave me a bag of wild garlic that she picked in the woods and I immediately  decided that I will use it in recipes, which I would post on the blog. Bloggers mind are full of blog.

Only last year I used wild garlic for the first time in a recipe and thought it was quite interesting. I was eating wild garlic dishes this week almost every day and when I open the fridge, that garlic smell hits me. I made 5 recipes with wild garlic and because wild garlic is such an Spring, current plant I have decided that I will post all recipes this week.

It's really easy to make pesto. Most of you probably know that the classic pesto contains fresh basil leaves. You can use a lot of other things instead of basil, so you can be a little bit creative and make all kinds of different pesto. I used wild garlic. You can use dandelion, mint, arugula, avocado, parsley, coriander, ...

Pesto is one of my favourite things, because I love pasta. You can use it as a cold pasta sauce for pasta (1-2 tablespoons are enough for one plate), gnocchi, rice, as bread spread, as a dip, you can drizzle your morning eggs with pesto, as a substitute for tomato sauce for pizza, stir it into bread dough, in salad dressing, drizzle over grilled or raw vegetables, coat the meat with it, season your soup ...

With love, Neja
Prejšnji vikend mi je mami dala celo vrečo čemaža, ki ga je nabrala v gozdu in takoj sem se odločila, da ga bom uporabila pri parih receptih, ki jih bom objavila na blogu. V mislih blogerja se vse vrti okoli bloga.

Šele lani sem prvič uporabila čemaž in zdel se mi je precej zanimiv. Trenutno je pri meni situacija taka, da že cel teden jem čemaževe jedi in ko odprem hladilnik, vame butne vonj po česnu. Pripravila sem 5 receptov s čemažem in ker je čemaž taka hipna, trenutna rastlina sem se odločila, da bom vse recepte objavila ta teden.

Priprava pesta je hitra in preprosta. Večina vas verjetno ve, da klasični pesto vsebuje liste sveže bazilike. Namesto bazilike lahko uporabimo marsikaj in tako naredimo malce drugačen pesto. Jaz sem npr. uporabila čemaž. Baziliko lahko zamenjate  tudi z regratom, meto, rukulo, avokadom, s peteršiljem, koriandrom, …

Pesto je meni nekaj najboljšega, ker imam rada testenine. Uporabi se ga torej kot hladno omako za testenine (1-2 žlici sta dovolj za en krožnik), njoke, riž, kot namaz, kot dip, z njim lahko pokapamo jajca pri zajtrku, uporabimo kot nadomestek paradižnikove omake pri pici, vmešamo v testo za kruh, v solatni preliv, pokapamo čez pečeno ali surovo zelenjavo, premažemo meso z njim, z njim začinimo juho, …

Z ljubeznijo, Neja


The Recipe

Ingredients

200 g wild garlic
100 g grated Parmesan cheese
100 g pine nuts
300 ml olive oil
Salt
Pepper

The process

Place all ingredients in a food processor and grind until you have a nice paste.

Store in refrigerator up to 1 week.
Sestavine

200 g čemaža
100 g parmezana
100 g pinjol
300 ml olivnega olja
Sol
Poper

Postopek

Vse sestavine zmeljite v multipraktiku, do paste.

Hranite v hladilniku do 1 tedna.

sreda, 22. april 2015

Lemonade Syrup / Limonadin sirup

Papirnate slamice - cikcak rumene črte / Trgovina Popolna Dekoracija

“When life gives you lemons, 
you don't make lemonade. 
You use the seeds to plant a whole orchard - an entire franchise! 
Or you could just stay on the Destiny Bus 
and drink lemonade someone else has made, from a can.” 

― Anthon St. Maarten

Do any of you watch MasterChef? I never watched foreign MasterChefs, but I of course started watching Slovenian MasterChef and I quite like it. Last week, something happened to one of the contestants. Something that anyone who cooks, is afraid of. When he took asparagus quiche out of the oven, it has fallen to the floor. Holy Chocolate have mercy !!! Perfect quiche scattered everywhere! Ugh, I felt it with him. That's the worst! And then he started to cry. This is actually the point of today's post. I like it (I can't emphasize strongly enough how much I like it) when I see someone who has a passion for something. People who have interest in something and are trying to learn something new and want to achieve something with it. This passion is what in life is worth it to seek out and cultivate it. For yourself, because it means something to YOU.

Every new day of Spring, I can't get enough of what is going on outside. All the trees turned green, it's warm, the sun is shining ... So much positivity. Therefore, I have a lemonade on the platter for you. I often drink lemonade, without sugar but if I'm quite honest, I like it with sugar more. Because I  rarely drink it with sugar, I enjoyed drinking this lemonade with a clear conscience. Very simple recipe for all those hot days when you read a book on the patio, have picnics with friends at sea, or simply, when you watch TV =).

With love, Neja
Ali kdo od vas gleda MasterChef? Sama nikoli nisem gledala tujih MasterChefov, sem pa seveda pogledala slovenskega in za enkrat mi je kar všeč. Prejšnji teden se je enemu od tekmovalcev zgodilo nekaj, česar se vsak, ki kuha, boji. Ko je iz pečice vzel špargljev kiš, mu je ta padel na tla. Sveta Čokolada imej milost!!! Popoln kiš raztreščen po tleh! Oh, kar čutila sem z njim. Ni ga hujšega! In potem je začel jokati. To je pravzaprav pomen današnje objave. Všeč mi je (ne morem dovolj močno poudariti kako zelo mi je to všeč), ko vidim nekoga, ki goji strast do nečesa. Ljudje, ki imajo interes do stvari in se trudijo v tej smeri, da se naučijo nekaj novega in nekaj dosežejo s tem interesom. Ta strast je tisto, kar je v življenju vredno poiskati in jo gojiti. Zase, ker TEBI nekaj pomeni.

Vsak nov pomladni dan se ne morem dovolj naužiti tega, kar se zunaj dogaja. Vse je ozelenelo, toplo je, sonce sije, … Sama pozitivnost. Zato imam danes na pladnju limonado za vas. Limonado pogosto pijem, sicer brez sladkorja ampak, če sem čisto iskrena, mi je veliko boljša s sladkorjem. Ker jo tako redko pijem s sladkorjem, sem čisto brez slabe vesti uživala v tej. Sila preprost recept za vse te tople dni, za branje knjige na terasi, za piknik s prijatelji ob morju ali pa čisto preprosto, za pred TVjem =).

Z ljubeznijo, Neja



Recipe from: A few shortcuts

The Recipe

Ingredients

3 Cups Sugar
1 Cup Boiling Water
3 Cups Lemon Juice
2 Tbsp Grated Lemon Peel (organic lemons) (you can skip this ingredient)

The process

In a large heat-proof container, dissolve sugar in boiling water. Cool.

Add fresh squeezed lemon juice and peel; mix well.

Cover and store in the refrigerator for up to 1-2 weeks.

For 1 serving, combine ¼ to ⅓ cup lemonade syrup and ¾ cup cold water in a glass; stir well.
Sestavine

600 g sladkorja
150 ml vrele vode
450 ml limoninega soka
2 žlici naribane limonine lupine (bio limone) (to sestavino lahko tudi izpustite, če nimate bio limon ali če se vam sirupa ne ljubi precejati)

Postopek

Zavremo 150 ml vode in ji dodamo sladkor, mešamo toliko časa, da se stopi. Odstavimo, pustimo, da se ohladi.

Dodamo limonin sok in limonino lupino, dobro premešamo.

Prelijemo v steklenico in hranimo v hladilniku (1-2 tedna).

Za 1 porcijo, zmešajte ¼ do ⅓ kozarca limonadinega sirupa in ¾ kozarca hladne vode; dobro premešajte.

sreda, 15. april 2015

Homemade Bounty bars (3 ingredients) / Domace Bounty cokoladice (3 sestavine)


True love is one coconut, 
two straws.
It's true, I love everything that contains coconut. I know a person who doesn't like coconut. I live with this person and I can not believe how it's possible that I am so lucky that it happened to me, because this means that I can eat all, really all Raffaello balls.

I don't know if there is any similar product of nature, from which it's possible to create so many products, such as from coconut. We have coconut water, milk, butter, oil, sugar, cream, flour, grated coconut, cosmetic, textile products from coconut, ...

Plus, it's healthy!

I love bought Bounty, it's delicious. But I love this homemade Bounty more, because I know exactly what I put in it. Not many ingredients and healthy ones!

With love, Neja
Res je, rada imam vse, kar vsebuje kokos. Poznam osebo, ki kokosa ne mara prav preveč. Živim s to osebo in ne morem verjeti, kako je možno, da imam tako srečo, da se je to zgodilo ravno meni, ker to pomeni, da lahko pojem vse, res, čisto vse Raffaello kroglice.

Ne vem, če obstaja še kakšen podoben produkt narave, iz katerega je možno narediti toliko stvari, kot iz kokosa. Poznamo kokosovo vodo, mleko, maslo, olje, mast, sladkor, kremo, moko, nastrgan kokos, kozmetični, tekstilni izdelki iz kokosa, …

Pa še zdrav je tale kokos, madona!

Kupljen Bounty mi absolutno paše. Ampak še bolj mi je bil všeč tale domač Bounty, ker sem točno vedela kaj sem vtaknila v njega. Ne prav veliko sestavin in to same dobre!

Z ljubeznijo, Neja


The Recipe


Ingredients (for 45 5-7 cm long chocolate bars / halve the recipe if these amounts are too large)

550-600 ml coconut cream (I bought mine in the vegan section)
500 g shredded coconut
500 g chocolate (vegan if you want vegan Bounty bars)

The process 

Mix shredded coconut and coconut cream to make a thick and sticky paste.

Using your hands, form rectangles with the paste.

Arrange on a baking sheet lined with parchment paper and put in the fridge for about 20 minutes. This will make the candy easier to dip in chocolate. Don't skip this part or it'll be a mess.

In the meantime, cut chocolate in pieces and melt it.

Remove rectangles from the fridge. Using two forks, dip one rectangle in melted chocolate and roll it to cover all sides.

Using one fork, remove rectangle from chocolate. With the other fork, remove excess chocolate and arrange your bounty on a lined baking sheet. Put  in the fridge for about 20 minutes.

They will last up to 5 days in a air-tight container. After that, they'll start to dry.

Sestavine (za 45 5-7cm dolgih čokoladic / Razpolovite recept, če so te količine prevelike)

550 – 600 ml kokosove kreme za stepanje (jaz sem jo kupila v Mercatorju na veganskem oddelku)
500 g kokosove moke
500 g čokolade (veganske, če želite, da bodo čokoladice veganske)

Postopek

Skupaj zmešajte kokosovo kremo in kokosovo moko, da dobite gosto in lepljivo pasto. Svetujem vam, da postopoma dodajate sestavine, če boste slučajno imeli premalo kreme.

Z rokami oblikujte 5-7 cm dolge čokoladice.
Polagajte jih na peki papir, ki ste ga položili na pekač. Postavite jih v hladilnik, da se rahlo strdijo (tega koraka ne smete izpustiti). Tako jih boste lažje polagali v stopljeno čokolado.

V tem času, stopite čokolado.

Čokoladice vzemite iz hladilnika. Potopite jih v stopljeno čokolado in si pomagajte z dvema vilicama.

Dobro jih odcedite in položite na peki papir. Postavite v hladilnik za približno 20 minut.

Hranite jih lahko 5-7 dni v neprodušno zaprti posodi. Po tem se bodo začele sušiti.