nedelja, 26. julij 2015

Creamy Pumpkin Prosciutto Pasta / Spageti s prsutom in kremno bucno omako

“I no longer believed in the idea of soul mates, 
or love at first sight. 
But I was beginning to believe 
that a very few times in your life, 
if you were lucky, 
you might meet someone 
who was exactly right for you. 
Not because he was perfect, 
or because you were, 
but because your combined flaws 
were arranged 
in a way that allowed two separate beings 
to hinge together.”

― Lisa Kleypas, Blue-Eyed Devil

Finally, the rain! Rainy days smell so lovely to me and a rainy day  is ideal day for all the things that I like doing. I was reorganizing and cleaning our apartment yesterday.  The apartment is now even more white, it can breathe and I'm calmer. Therefore, I enjoyed doing my favourites things even more! I was exercising, listening, dancing and sang along to 60' music, soaking my feet in water full of bubbles, oils and salt, I used varnish on my toe nails, while my lavender candle was burning, I put face nourishing mask on my face,  I was talking with my cat, processing these photos, I was watching the series from the 80s named Moonlighting and I ate quality food. Ahh ... Sunday, stay.

I promise … I promise, I promise that this recipe for creamy pumpkin sauce with prosciutto is some of the best I've ever eaten. Yes! I know I already admited in a non shy way in one of my previous posts, that my favorite food is Italian food and that I'm  really one piggy when it comes to pasta with a creamy sauce. Oh ... It's really difficult for me at this moment, when I am avoiding white flour. But if I would ever dig in a plate of these spaghetti, the ideal day would be this kind of, lazy  Sunday, when I could easily devour two plates of spaghetti! Buon appetito!

With love, Neja

Končno dež! Deževni dnevi mi zelo dišijo in takrat je idealen dan za vse stvari, ki jih imam najraje. Včeraj sem spet reorganizirala in pospravljala stanovanje. Stanovanje je sedaj še bolj belo, lažje diha in jaz sem mirnejša. Zato sem danes še toliko raje telovadila, poslušala , plesala in pela skupaj s musko iz 60ih, si ob prižgani svečki namakala noge in lakirala nohte, si na obraz namazala negovalno masko, se pogovarjala z mačkonom, obdelovala današnje fotografije, gledala serijo iz 80ih Delo na črno in jedla kvalitetno hrano. Ahh nedelja…ostani.

Obljubim ..obljubim, obljubim, da je recept za kremno bučno omako s pršutom nekaj najboljšega, kar sem kdaj jedla. Ja! Vem, da sem že v enem od prejšnjih zapisov prav nič sramežljivo priznala, da imam najraje italijansko hrano in da sem res ena pujsika, ko pride do testenin s kremnimi omakami. Oh…, res mi je težko ta trenutek, ko se izogibam bele moke. Ampak, če bi kdaj, bi res lahko na nedeljski, lenobni dan zmazala dva krožnika teh špagetov! Buon Appetito!

Z ljubeznijo, Neja
Recipe from: Handle the heat

The Recipe

Ingredients (4 servings):

12 ounces pasta
 3 teaspoons olive oil, divided
 3 ounces prosciutto, chopped
 1/4 cup finely chopped onion
 1/2 cup pumpkin puree
 1/8 teaspoon grated nutmeg
 3/4 cup heavy cream
 1/2 cup chicken stock (or chicken stock cube)
 1/4 cup grated Parmesan cheese, plus more  for garnish
 2 tablespoons chopped fresh sage
 salt and freshly ground black pepper

Directions: 

Bring a large pot of salted water to a boil.

Cook the pasta according to the package directions, or until al dente. Drain.

Cook pumpkin and puree it.

Meanwhile, heat 2 teaspoons of the oil in a large skillet. Add the prosciutto and cook, stirring until it begins to brown and crisp, about 5 minutes. Remove to a plate.

Heat the remaining 1 teaspoon of oil and add the onion to the skillet and cook until softened, about 2 minutes. Add the pumpkin puree, nutmeg, cream and chicken stock and bring to a simmer. Simmer, stirring often, until thickened, about 5 minutes. Stir in the cheese and sage. Season to taste with salt and pepper.

Add the pasta and half the crisped prosciutto to the skillet and toss to combine. Divide the pasta among four plates and garnish with the remaining prosciutto and Parmesan cheese. Serve
Sestavine (4 porcije):

340 g špagetov ali drugih testenin
 3 čajne žličke olivnega olja
 85 g pršuta, sesekljanega
 1/4 skodelice drobno sesekljane čebule
 110 g buče
 1/8 žličke naribanega muškatnega oreščka
 175 g smetane za kuhanje
 1/2 skodelice juhe (ali 1 kocka, npr. goveja  kocka)
 30 g naribanega parmezana, plus več za  okras
 2 žlici sesekljanega svežega žajblja
 sol in mlet črni poper

Postopek:

Zavrite vodo in po navodilih skuhajte testenine, odcedite.

Medtem skuhajte bučo in jo spasirajte.

Segrejte 2 čajni žlički olja v veliki ponvi. Dodajte pršut in pecite, dokler  ne porjavi rahlo, mešajte in odstranite na krožnik.

Segrejte preostalo 1 čajno žličko olja, dodajte čebulo v ponev in jo pražite približno 2 minuti. Dodajte bučni pire, muškatni orešček, smetano in juho/kocko in pustite, da zavre. Pogosto  mešajte in kuhajte, dokler se ne zgosti, približno 5 minut. Vmešajte parmezan in žajbelj. Začinite s soljo in poprom.

Mešanici dodajte polovico pršuta in skuhane testenine. Premešajte, postavite na krožnik in po vrhu posujte s preostalim pršutom in parmezanom.

torek, 21. julij 2015

Espresso Shortbread Cookies / Kavni piskoti


“It doesn't matter where you're from - 
or how you feel... 
There's always peace 
in a strong 
cup of coffee.” 

― Gabriel Bá, Daytripper

I know there are many people who don't like sweets with coffee, but still drink coffee. I know, because I have asked people around me, if they like desserts with espresso. Then here we are also those who do not drink coffee, but love to eat it in desserts.

I don't think I would explore so many different recipes if I wouldn't write this blog. I would also not learn anything regarding food styling and photography. And I would not have accumulated a huge collection of cups, decor, fabric napkins ... and people wouldn't buy me things I can use in my photos, for my birthday…like Truffles bought me this cup with polka dots during our family vacation in Gmunden.

Therefore, it is very nice when you have a quality espresso at home and you use in the recipe that you've never tried before, you don't know  the taste and you can't wait to try it, when you peek into the oven and all that wonderful scent spreads everywhere.

With love, Neja

Vem, da obstaja veliko ljudi, ki ne marajo sladic s kavo, a kljub temu pijejo kavo. Vem, ker sem ljudi, ki me obdajajo malo povprašala o temu. Potem pa smo tu tudi taki, ki kave ne pijejo, jo imajo pa radi v sladicah.

Ne verjamem, da bi preizkusila toliko različnih receptov, če tega bloga ne bi pisala. Prav tako se ne bi nič naučila glede stiliranja in fotografiranja. In ne bi si nabrala ogromne zbirke skodelic, dekorja, prtičkov iz blaga…in bližnji mi za rojstni dan ne bi kupovali dodatkov, ki jih lahko uporabim pri fotografiranju, kot mi je Tartufi kupil to skodelico s pikicami med najinim družinskim oddihom v Gmundnu.

Zato je prav lepo, ko imaš na voljo kvalitetno kavo in jo uporabiš v receptu, ki ga še nikoli nisi preizkusil, ne veš kakšen bo okus in z zanimanjem čakaš, ko diši iz pečice.

Z ljubeznijo, Neja

The Recipe

INGREDIENTS (20 cookies)

3/4 cup flour
1/4 cup confectioner's sugar
1/2 cup finely ground hazelnuts
1/2 tsp vanilla extract
1 Tbsp instant espresso dissolved in 1 Tbsp boiling water and cooled
1/2 cup, 1 stick, unsalted butter, room temperature
1 1/2 cups milk chocolate  (for drizzling or dunking)


INSTRUCTIONS

In the bowl of a stand mixer or food processor (you can also use a hand mixer, or your hands) mix together the flour, sugar and hazelnuts.

Add the softened butter, vanilla and cooled espresso and mix until the dough comes together.

Turn out onto waxed or parchment paper and form into an 8" log.

Wrap the log in the paper and twist the ends, smoothing the shape as you go.

Chill for at least an hour, or overnight.

Pre-heat the oven to 325, and line and baking sheet with parchment.

Slice the dough into 1/3 to 1/2 inch slices.

Bake in the center of the oven for about 12 minutes.

Cool on the pan briefly before finishing on a rack.

When the cookies are completely cool, melt the chocolate for about a minute in the microwave stirring until completely smooth, then drizzle or dunk the shortbread. You can just dust them with powdered sugar if you don't want to use the chocolate.

SESTAVINE (20 piškotov)

95 g moke
30 g sladkorja v prahu
50 g fino mletih lešnikov
1/2 žličke vanilijevega ekstrakta
1 žlica mlete kave, raztopljene v eni žlici vrele vode
110 g masla, sobne temperature
250 g čokolade

NAVODILA

V posodi zmešajte moko, sladkor in mlete lešnike.

Dodajte zmehčano maslo, vanilijo in ohlajeno kavno mešanico in mešajte (lahko z električnim mešalnikom z nastavkom za testo), dokler se ne formira testo.

Maso stresite na peki papir, maso oblikujte v obliko salame, pomagajte si s peki papirjem.

Testo ovijte v peki papir, z obeh koncev dobro stisnite, da se vsi robovi zgladijo in konce papirja zavijte.

Za eno uro ali čez noč postavite testo v hladilnik.

Pečico segrejte na 160 stopinj C in postavite list peki papirja na pekač.

Testo narežite na rezine, debeline 0,5 cm.

Pecite na srednji polici, približno 12 minut.

Pustite, da se piškoti ohladijo..

Ko so piškoti popolnoma ohlajeni, stopite čokolado in nato vanjo potopite polovico vsakega piškota. Lahko pa jih samo posujete s sladkorjem v prahu, če ne želite uporabiti čokolade.

nedelja, 12. julij 2015

Rhubarb Scones / Rabarbarine pogacice


“The best thing about being a writer is 
that 'work' is always something you love, 
plus usually accompanied by tea, 
coffee and cakes of some sort.” 

― Jamie L. Harding

Last weekend I had a plan: baking strawberry-rhubarb pie. Because my mom gave me a bunch of rhubarb from her garden, because I have never baked it and because I would like to have it in the database of recipes on this blog.

Truffle and I escaped heat on Saturday and drove to the river Soča. On the same day I had to buy strawberries so that I could bake that pie the next morning. Not one store had fresh strawberries. Ohh ... in the end we bought frozen strawberries. The next morning, however, I didn't feel like baking a pie. It was hot, I did not want to break my rule of avoiding white flour and sugar for a few weks and I didn't feel like shooting. Although I very much enjoy food photography, I sometimes simply don't want to do it, because I don't feel inspired.

The best feeling was when I just stopped forcing myself  with a plan that I wanted to realize no matter what. Why should I force myself with baking a pie in the maximum heat, just because I would like to eat it at least once in my life and because I want to have it on my blog? It wasn't the right moment for that and decided to let it go. It seems to me, that all of us often do that. We torture ourselves because of the rules that no one else set, but us. Do not torture yourself, give yourself freedom instead.

Thankfully I baked something with rhubarb in it a couple of weeks earlier. I like different breakfasts or tea snacks. Here are Rhubarb scones.

With love, Neja
Prejšnji vikend sem imela v planu peko jagodno-rabarbarine pite. Ker sem ravno od mami dobila veliko domače rabarbare, ker je še nikoli nisem spekla in ker bi jo rada imela v bazi receptov na blogu.

S Tartufijem sva v soboto pred vročino pobegnila k reki Soči. Isti dan sem morala kupiti še jagode zato, da bi jo lahko naslednje jutro spekla. Nikjer jih nisva našla, v nobeni trgovini niso prodajali svežih jagod. Ohh… na koncu sva kupila zmrznjene. Naslednje jutro pa mi potem niti malo ni bilo do peke pite. Bilo je vroče, nisem želela prekršiti svoje zapovedi, da se bom nekaj časa izogibala bele moke in sladkorja in niti malo mi ni bilo do fotografiranja. Čeprav zelo uživam v fotografiranju, mi včasih preprosto ne paše, ker ne čutim navdiha.

Najboljši občutek je bil, ko sem samo sebe nehala obremenjevati z načrtom, ki sem si ga zamislila in se ga želela držati ne glede na vse. Zakaj bi se morala v največji vročini siliti s peko pite, samo zato, ker bi jo rada enkrat jedla in imela v bazi? Tisti trenutek ni bil pravi in načrt sem spustila v nebo. Zdi se mi, da to ljudje pogosto počnemo. Sami sebe ubijamo zaradi pravil, ki nam jih ni postavil nihče drug, kot mi sami. Ne trpinčite same sebe, raje si dajte svobodo.

Sem pa vsaj nekaj rabarbarinega spekla že kakšna dva tedna pred tem. Rada imam drugačne zajtrke ali prigrizke ob čaju. Tukaj so, rabarbarine pogačice.

Z ljubeznijo, Neja


Recipe from: Completely delicious

The Recipe


Ingredients

2 cups (240 grams) all-purpose flour
1/4 cup (50 grams) granulated sugar
1 tablespoon baking powder
1/4 teaspoon coarse salt
1 tablespoon orange zest (from about 1 orange)
5 tablespoons (70 grams) cold butter, cubed
3/4 cup (175 ml) cold heavy whipping cream
1 large egg
1 vanilla bean, halved lengthwise and seeds removed
1 1/2 cup (150 grams) fresh or frozen rhubarb (not thawed)

For the glaze:

1 cup (227 grams) powdered sugar, sifted
1/2 teaspoon vanilla extract
1-2 tablespoons milk or cream

Instructions

Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.

In a large bowl combine the flour, sugar, baking powder, salt and orange zest. Add the butter and use a pastry blender to cut it into the dry ingredients until the butter is roughly the size of small peas.

In a separate bowl, whisk together the cream, egg and scraped vanilla beans. Add to the dry ingredients and mix with a large spoon until mixture begins to come together. Add rhubarb and continue to mix until it comes together into a ball. Mixture may still be slightly crumbly.

Transfer dough to a lightly floured surface and pat into a disk about 1 inch thick. Cut into 8 triangles or cut out circles. Place on prepared sheet pan. Bake until bottoms are golden, about 15 minutes. Let cool completely.

The glaze

To make the glaze, whisk together the powdered sugar, vanilla and enough milk or cream to make a thick but pourable glaze. Drizzle over scones and let sit for about 10 minutes before serving.

Scones are best the day they are baked, but will keep in an airtight container at room temperature for up to 3 days.

Sestavine

240 g bele moke
50 g kristalnega sladkorja
1 žlica pecilnega praška
1/4 žličke soli
1 žlica naribane pomarančne lupinice
70 g hladnega masla, narezano na kocke
175 ml hladne sladke smetane
1 veliko jajce
1 vanilijin strok, prepolovljen po dolžini, odstranimo semena
150 g rabarbare (olupljene in narezane na koščke)

Za glazuro:

230 g sladkorja v prahu, presejemo
1/2 žličke vanilijevega ekstrakta
1-2 žlici mleka ali smetane

Navodila

Pečico segrejte na 200 stopinj C. Na pekač položite peki papir.

V veliki skledi zmešajte moko, sladkor, pecilni prašek, sol in pomarančno lupinico. Dodajte maslo in uporabite električni mešalnik z nastavki za testo, mešajte, dokler ni maslo velikosti graha.

V ločeni posodi stepite skupaj smetano, jajce in vanilijina semena. Dodaj v suhe sestavine in premešajte oz. pregnetite, dokler se ne formira testo. Dodajte rabarbaro in še naprej gnetite, oblikujte v žogo. Testo bo mogoče še vedno malo drobljivo.

Prenesite testo na rahlo pomokano površino in razvaljajte (testo naj bo debelo približno 1,5 cm).  Narežemo na 8 trikotnikov ali pa z okroglim modelčkom (ali kozarcem) izrežemo kroge. Postavite na pripravljen pekač. Pecite približno 15 minut. Pred jedjo pogačice ohladite.

Glazura

Za glazuro, zmešajte skupaj sladkor v prahu, vanilijev ekstrakt 1-2 žlici mleka ali smetane, da bo glazura gosta, vendar vseeno dovolj tekoča, da bo spolzela z žlice na pogačice. Okrasite pogačice z glazuro in počakajte 10 min pred serviranjem.

Pogačice so najboljše na dan, ko so pečene, vendar se bodo ohranile v nepredušni posodi pri sobni temperaturi do 3 dni.

sreda, 08. julij 2015

Banana Ice Cream with Sacha Inchi Seeds (2-ingredients) / Bananin sladoled s Sacha Inchi semeni (2 sestavini)


“...stop pacing the aisles and counting the miles. 
Instead, climb more mountains, 
eat more ice cream, 
go barefoot oftener, 
swim more rivers, 
watch more sunsets, 
laugh more and cry less. 
Life must be lived as we go along. ” 

― Robert J. Hastings, Tinyburg Tales

Hallelujah, the heat wave is here! Although I toss on the bed, because I feel like I'm standing in the middle of the crowd on the bus, dressed in a winter coat, at 2pm on the hottest day in mid July ... and I almost get hit by a mild stroke everytime I workout.... it's still AWESOME that SUMMER is here! Okay?!

I have never posted a recipe for ice cream on this blog!! My sister bought me a book with 70 recipes for homemade ice creams for my birthday. This summer will be the summer of home ice creams. I want to prepare as much different ice creams as possible, from classic to healthy recipes. I thought it was best to begin with something very basic, something that most of you probably already know and make at home but still, it seemed a good time to post this idea, especially because this week is the second week of me trying to stay away from white flour, sugar, junk food and btw, I have decided that I will no longer eat Nutella (... nervously biting her nails because of this terrible thought ...). Really, for real! No more Nutella for you, Missy!

I added Sacha Inchi seeds by Vegalife company to this banana ice cream. Because the ice cream is made only from frozen banana, I couldn't imagine that I would add something unhealthy. Sacha Inchi seeds are really ideal, because they are a source of essential fatty acids omega-3 and omega-6 and protein and in addition, are covered with dark chocolate. Yes, no jokes, no fuss, harmless ... just the way I like it!

With love, Neja
Aleluja, prišel je vročinski val! Čeprav se celo noč premetavam po postelji, ker se počutim kot, da stojim sredi gneče na avtobusu, oblečena v zimski plašč, ob 14i uri najbolj vročega julijskega dne … in me vsakič med telovadbo skoraj zadane blažja kap…. Je vseeno FINO, da je tu POLETJE! Okej?!

Na tem blogu še nikoli nisem objavila recepta za sladoled!! Sestra mi je za rojstni dan kupila knjigo z 70 recepti za izdelavo domačega sladoleda. To poletje, bo poletje domačih sladoledov. Pripraviti želim čim več sladoledov, od klasičnih do zdravih. Za začetek se mi je zdelo najboljše, če naredim nekaj čisto osnovnega, nekaj, kar vas večina verjetno že pozna in tudi dela doma ampak vseeno se mi je zdelo fajn, da objavim tudi to idejo, še posebno zato, ker poteka že drugi teden, ko se izogibam bele moke, sladkorja, junk fooda in btw, odločila sem se, da ne bom več jedla Nutelle (…si živčno grize nohte ob tej grozni misli…). Zares, zares! Nič več Nutelle zate Missy!

V bananin sladoled sem vmešala Sacha Inchi semena podjetja Vegalife. Ker je sladoled narejen samo iz zmrznjenih banan, si nisem predstavljala, da bi dodala nekaj nezdravega. Sacha Inchi semena so se res idealno podala zraven, ker so vir esencialnih maščobnih kislin omega-3 in omega-6 ter beljakovin, poleg tega pa so oblita s temno čokolado. Yes, brez heca, brez kompliciranja, neškodljivo…tako, kot mi je všeč!

Z ljubeznijo, Neja


The Recipe

INGREDIENTS

A lot of bananas (cut into chunks, frozen)

Sacha Inchi seeds (or cocoa, chocolate drops, chocolate, which is cut into pieces, peanut butter, honey, cinnamon, frozen strawberries, blueberries, raspberries, mango, raisins, dates, peanuts, crushed biscuits, coconut...)

THE PROCESS

Peel the bananas, cut into chunks and place in the freezer.

Put frozen banana chunks in the food processor and pulse and blend until smooth.
At the beginning there will be a crumbly texture, which will soon turn into a creamy texture.

Mix in Sacha Inchi seeds with a spoon or whatever you have chosen instead Sacha Inchi seeds.
SESTAVINE

Veliko banan (narezane, zmrznjene)

Sacha Inchi semena (ali kakav, čokoladne kapljice, čokolada, ki jo narežete na koščke, arašidovo maslo, med, cimet, zmrznjene jagode, borovnice, maline, mango, rozine, datlji, arašidi, zdrobljeni piškoti, kokos…)

POSTOPEK

Banane olupite, narežite na koleščke in postavite v zamrzovalnik.

Zmrznjene banane stresite v multipraktik in miksajte dokler ne dobite kremne, sladoledu podobne mase. Na začetku bo nastala drobljiva masa, ki se bo kmalu spremenila v kremno maso.

Z žlico vmešajte Sacha Inchi semena ali tisto, kar ste izbrali namesto Sacha Inchi semen.