torek, 23. junij 2015

Cress Egg Salad Tea Sandwiches / 'Finger' jajčni sendviči z vrtno krešo


“You can never get a cup of tea large enough 
or a book long enough to suit me.” 

― C.S. Lewis
Those who know me, know that I like tea parties. I have never actually attended any tea parties, because  I don't live in England and people here are not that familiar with tea parties. I drink tea almost every day. I drink  Camellia sinensis, I especially love white tea with pomegranate or black tea with vanilla ... oh, and jasmine tea ... yes, that I must not forget to mention! Sometimes I use the ones in tea bags ... .and only God knows what they swept in them, but I don't have extreme approaches in life towards anything and I prefer to be as little worried & stressed as possible.

Dishes that go well with tea are muffins, scones, finger sandwiches, croissants, coffee cakes .... Ahhhh! Seriously, I live for these things. Just an hour ago I baked scones with rhubarb .. recipe will be posted in a few days.

I watched a program about garden cress with my mom and then she bought cress seeds, planted it and gave it to me. How awesome! You put it on the window and when you prepare yourself a sandwich or salad you cut the cress with scissors and add it to your dish. It is full of minerals! I add it to these egg finger sandwiches, that I would be happy to offer at my tea party.

With love, Neja
Tisti, ki me poznajo vedo, da so mi všeč čajanke. Sicer se nikoli še nisem udeležila kakšne čajanke, ker pač ne živim v Angliji in ljudem to ni tako blizu. Čaj pijem skoraj vsak dan. Prave čaje, še posebno mi je ljub beli čaj z granatnim jabolkom ali pa črni čaj z vanilijo …oh, pa jasminov čaj … ja, tega ne smem pozabiti omeniti! Včasih pa uporabim tudi tiste, v vrečkah….kjer je bogve kaj skupaj pometeno ampak v življenju pri nobeni stvari nimam ekstremnega pristopa in najraje se čim manj sekiram.

K čaju pašejo kolački, mafini, scones, finger sendviči, rogljički, coffee cakes…. Ahhhh! Resno, živim za take stvari. Ravno eno uro nazaj sem spekla scones z rabarbaro …  recept še sledi.

Z mami sva gledali oddajo o vrtni kreši in potem jo je mami kupila, posejala in jo meni dala. Kako super! Postaviš jo na okno, si pripraviš sendvič ali solato, s škarjicami postrižeš svežo krešo in jo dodaš jedi. Polna je mineralov! Jaz sem jo dodala jajčnim finger sendvičem, ki bi jih z veseljem ponudila na svoji čajanki.

Z ljubeznijo, Neja


Recipe from: About food

The Recipe

Ingredients

4 eggs
4 Tbsp. softened butter
4 Tbsp. mayonnaise or mayo alternative
Sea salt
Fresh-ground black pepper
Paprika taste
8 slices white bread
1/2 cup fresh, chopped garden cress
(Optional) fresh, chopped parsley, to taste

The process

Hard boil the eggs, rinsing with cold water when they are done.

While the eggs are still warm, peel them and mash them with the butter and using a potato masher or a fork.

Stir the mayo and spices into the egg mixture.

Spread the egg salad onto two slices of bread.

Add the watercress (and, optionally, the parsley).

Top the watercress with the remaining two slices of bread.

Remove the crusts and slice the sandwiches two times, diagonally, to make four tea sandwiches from each large sandwich.
Sestavine

4 jajca
4 žlice zmehčanega masla
4 žlice majoneze ali podobne alternative
Morska sol
Sveže mlet črni poper
Rdeča paprika, mleta
Rezine toasta ali kruha brez skorje
1/2 skodelice sveže postrižene vrtne kreše
Sveže sesekljan peteršilj, po želji

Postopek

Jajca trdo skuhamo, speremo s hladno vodo.

Medtem ko so jajca so še vedno toplo, jih olupimo in skupaj z maslom pretlačimo (uporabimo vilico).

Jajcem dodajte majonezo in začimbe.

Maso namažite na kruh.

Na vrh dodajte vrtno krešo, po želji tudi svež peteršilj.

Na vrh položite še eno rezino kruha (uporabite 2-5 rezin kruha in vsakih vmes namažite maso in dodajte vrtno krešo. Če boste uporabili 5 rezin kruha, kot sem jih jaz, potem narejene sendviče raje postavite za kakšne 20-30 minut v hladilnik, da masa ne bo tako mehka, saj jih bo težje jesti. Svetujem, da uporabite le 3 rezine).

Odstranite skorjo (če ste uporabili toast) in sendvič prerežite, lahko le enkrat po diagonali, lahko pa tudi 2x, da dobite 4 mini sendviče. 

nedelja, 14. junij 2015

Rhubarb and Strawberry Marmalade / Marmelada iz rabarbare in jagod



“Jam on a winter took away the blue devils. 
It was like tasting summer. ” 

― Sandra Dallas 

We just returned from a 3 day break in Austria. We were in Gmunden and for a short time in Hallstatt. So many mountains and big lakes everywhere ... and a lot of greenery and peace. It was really nice! It is also nice when you return back home, you take a shower and feel the sun burned skin, you have freshly washed hair and you are typing a new post for a blog, and you realize that you're now full of new, beautiful memories.

Two weeks ago, I made my first strawberry and rhubarb marmalade. Who knew that this is so easy! I can't wait to make  blueberry and some other marmalade!

I put marmalade into these cute ceramic hearts, created by a company named  Restaurantware. They offer  great eco-friendly products for sophisticated restaurants and culinary events such as items made of porcelain, plastic, bamboo, paper, wood, glass and some edible things too. I loved all their products, when I reviewed their online store.

With Love, Neja
Ravno sva se vrnila iz 3-dnevnega oddiha v Avstriji. Bila sva v Gmundnu in za kratek čas tudi  v Hallstattu. Same gore in velika jezera … ogromno zelenja in miru. Res je bilo lepo! Je pa tudi to lepo, ko se vrneš domov, se stuširaš in čutiš od sonca opečeno kožo, imaš sveže oprane lase in tipkaš novo objavo za blog ter se zavedaš, da boš odslej v sebi nosil veliko na novo ustvarjenih, lepih spominov.

Dva tedna nazaj sem iz domačih jagod in rabarbare naredila svojo prvo marmelado. Kdo bi vedel, da je to tako preprosto! Komaj čakam, da naredim še borovničevo in kakšno drugo!

Za fotografiranje sem marmelado zlila v te luštne porcelanaste srčke iz podjetja Restaurantware, ki ponuja veliko artiklov za prefinjene restavracije in kakšne kulinarične dogodke, kot so artikli iz porcelana, plastike, bambusa, papirja, lesa, stekla  in tudi jedilni dodatki ne manjkajo. Ko sem pregledala njihovo spletno trgovino mi je bilo praktično vse všeč.

Z ljubeznijo, Neja




Recipe from: One perfect bite

The Recipe

Ingredients (for three small jars):

5 cups rhubarb (about 1-1⁄4 pounds), cut into 3⁄4 x 1⁄2-inch cubes
2 cups hulled and quartered strawberries (about 1⁄2 pound)
2 1⁄4 cups sugar
1 tablespoon fresh lemon juice

The process:

1) Combine rhubarb, strawberries, sugar and lemon juice in a 4-quart saucepan set over medium heat. Bring to a boil and reduce heat to medium-low. Cook, stirring occasionally, until rhubarb breaks down and jam has thickened, about 1 hour. To determine whether jam has set, place a small spoonful on a chilled plate; if the dollop of jam holds firm and doesn't get runny around edges, it is ready for canning. If it runs, continue to cook for another 10 minutes.

2) Meanwhile, submerge three 1-cup canning jars, along with their lids and ring bands, in a large pot of boiling water and sterilize over high heat for 10 minutes. Transfer sterilized jars, lids, and bands to a clean dish towel. Fill each jar with hot jam, leaving at least 1⁄4" of space at the top. Wipe jar rims with a clean dish towel, place lids on jars, and secure ring bands.

3) Transfer filled jars to a canning rack; place rack in a pot of gently boiling water so that jars are submerged by at least 1"; let boil for 10 minutes. Transfer jars, set at least 1" apart, to a dish towel and let cool, undisturbed, for 24 hours. To test that jars have properly sealed, unscrew bands and lift each jar by the edge of the lid; if the lid holds, the jar is sealed. If it loosens, jar is not fully sealed, and jam should be refrigerated and used within 2 weeks. Sealed jars will keep, in a cool, dark place, for up to a year.
Sestavine (za tri manjše kozarce):

5 lončkov  rabarbare (narezane na koščke velike 1cm)
2 lončka očiščenih jagod
450 g sladkorja
1 žlica svežega limoninega soka

Postopek:

1) Na srednje močan ogenj postavite kozico in vanjo stresite vse sestavine. Pustite, da zavre in ogenj zmanjšajte. Kuhajte približno 1 uro in občasno premešajte.  Po eni uri naj bi bila marmelada dovolj gosta, če ni, jo kuhajte še kakšnih 10 minut. Naredite test gostote: Na hladen krožnik zlijte eno žlico marmelade, če marmelada ne steče, potem je dovolj gosta.

2) Medtem, segrejte do vretja  velik lonec vode in 3 kozarce s pokrovi vred postavite vanj (za sterilizacijo), 10 minut jih segrevajte pri visoki temperaturi.  Odstranite jih iz vode in postavite na čisto kuhinjsko krpo, da se posušijo. Vanje vlijte marmelado in pustite nekaj prostora na vrhu (vsaj ¼). S čisto krpo obrišite robove in jih dobro zaprite.

3) Polne kozarce postavite v vrelo vodo in pustite, da voda vre 10 minut. Nato jih postavite na čisto kuhinjsko krpo in pustite, da se ohladijo. Tako jih pustite 24 ur. Zaprte marmelade bodo ostale nepokvarjene vsaj 1 leto. Hranite jih v temnem, hladnem prostoru.

torek, 09. junij 2015

Chocolate Espresso Mousse / Cokoladno-kavni mousse


''My life just got taken over by my cooking. 
If you don't have any discipline, 
which I don't, 
you can make 10 gallons of chocolate mousse, 
take a spoonful and another and another, 
and you won't realize you've eaten like five servings of it. 
It's just what you do.''

-Duff Goldman

Although I don't drink coffee, I love to eat coffee desserts. Desserts with coffee are one of my favourites. Strangely enough, they I rarely eat them, perhaps because they are not as frequent, well tiramisu is quite popular dessert, but I have never prepared it myself and I rarely eat it.

I had quite a long period during which I ate almost exclusively coffee yogurt. Uhh, not to mention some coffee candies and chocolates! They seem so decadent to me!

When they contacted me from Italian roastery Nero Scuro, I thought to myself: '' Yes!! This is ideal opportunity for some fine coffee dessert!'' Honestly, this was the best mousse I have ever eaten and I know that I will prepare it again and again. You need few ingredients for this recipe, that are quite basic and inexpensive. The fact that I used such fine Colombian coffee, was a fabulous ''icing on the cake''.

The cafe Nero Scuro:

''Nero Scuro is a small, quality-focused roastery based in Italy. Our goal is to be among the best coffee roasters in the world and to be a preferred source for quality coffee and innovation.

Nero Scuro began in 2013 when we decided to create something new, a company where we never have to buy or roast anything that does not excite us or we would not be pleased to sip. We are coffee purists, and we want to spread the tradition of Italian artisan coffee throughout the world.

Coffee is our passion, and we import, roast and sell what we believe to be the best coffees available.''

With love, Neja
Čeprav kave ne pijem, jo imam rada v sladicah. Sladice s kavo so mi najljubše. Začuda jih redko jem, morda zato, ker niso tako pogoste, no tiramisu je kar znana sladica, vendar ga še nikoli nisem sama pripravljala in redko naletim nanj.

Imela sem kar dolgo obdobje, v katerem sem jedla skoraj izključno kavni jogurt. Uhh, da ne omenjam kakšnih kavnih bonbonov in čokolad! Zdijo se mi tako dekadentne!

Ko so me kontaktirali iz italijanske butične pražilnice kave Nero Scuro , sem si mislila: ''Yes!! Idealna priložnost za kakšno kavno sladico!'' Iskreno, tole je bil najboljši mousse, kar sem jih jedla in vem, da ga bom še velikokrat pripravila. Za ta recept potrebujete malo sestavin, ki so čisto vsakdanje in poceni. To, da sem uporabila tako fino kolumbijsko kavo, je bila pa super pika na i.

O kavarni Nero Scuro:

''Nero Scuro je majhna pražilnica kave v Italiji, katere cilj je kvaliteta. Naš cilj je biti med najboljšimi pražilci kave na svetu in biti glavni vir kvalitetne kave in inovativnosti.

Zgodba Nero Scurose  je začela leta 2013, ko smo se odločili ustvariti nekaj novega, podjetje, kjer ne bomo nikoli primorani v nakup ali praženje nečesa, kar nas ne bo navdušilo in si ne bi želeli spiti. Po vsem svetu želimo širiti tradicijo italijanske kave.
Kava je naša strast in uvažamo, pražimo in prodajamo kavo, za katero menimo, da je najboljša kava med vsemi kavami, ki obstajajo''

Z ljubeznijo, Neja



Recipe adapted from: Real simple

The Recipe

Ingredients (for 5 servings)

8 ounces semisweet chocolate, chopped, plus more, shaved, for garnishing
3 large egg yolks
2 teaspoons instant espresso powder
3 tablespoons granulated sugar
2 cups heavy cream

The process

Melt the chocolate in a medium bowl set over (but not in) a saucepan of simmering water, stirring often, until smooth. Remove from heat and let cool slightly.

In a small saucepan, whisk together the egg yolks, espresso powder, 1,5 tablespoons of the sugar, and ¾ cup of the cream. Cook over medium heat, stirring constantly with a rubber spatula, until the mixture lightly coats the back of the spatula, 2 to 3 minutes (do not boil). Strain into the melted chocolate and whisk until smooth. Refrigerate until completely cooled, about 30 minutes.

Using an electric mixer, beat the remaining 1 ¼ cups cream and 1,5 tablespoons sugar until stiff peaks form.

In 3 additions, fold the whipped cream into the chocolate mixture. Divide among 8 serving glasses and refrigerate for at least 1 hour.

Sprinkle with the shaved chocolate before serving.
Sestavine (za 5 porcij)

240 g čokolade, plus ekstra za okrasitev
3 veliki rumenjaki
2 žlički instant espresso kave
3 žlice kristalnega sladkorja
470 g sladke smetane

Postopek

Čokolado stopite nad vrelo vodo ali v mirkovalovni pečici (3x 30 sekund). Premešamo, da se vsa stopi, pustimo, da se nekoliko ohladi.

Vmes v majhni ponvi zmešajte skupaj rumenjake, kavo, 1,5 žlice sladkorja, in ¾ sladke smetane. Kuhamo na srednje močnem ognju, nenehno mešam 2 do 3 minute (naj ne zavre).

Mešanico precedite v stopljeno čokolado, dobro premešajte z metlico in postavite v hladilnik za 30 minut.

Z električnim mešalnikom stepite preostalo sladko smetano in sladkor.
Stepeno smetano dodajte čokoladi, vmešajte. Postavite v hladilnik za 1 uro.

Pred serviranjem potresite z nastrgano čokolado.