Mamini Recepti

Mamini recepti (ili ti recepti GoceT)

Ova stranica je nastala da bih ja imala pristup maminim receptima koje mi je ona davala u raznim prilikama. Najveci deo je bio poslat e-mail-om. Onda sam pocela da dodajem razne recepte koje sam probala, pronasla na web-u ili koje su mi preporucili. Ako znam izvor recepta, on je naveden ispod naslova. I, kao sto ste mogli da primetite, neki recepti su na srpskom, neki na elgleskom, a neki na oba jezika. Jednoga dana ce mozda sve biti dvojezicni :-D. Dotle uzivajte!

I assembled this page so that I may have access to recipes that my mom sent to me on several occasions (via e-mail). I started adding things that I have tried, found interesting or got recommendations for. If I know the source, I list it. And as you have noticed, some of them are in Serbian, some in English, some have a version in both of these languages. Maybe one day I make all of them bilingual :-D. Enjoy!

Mamina nova torta

Torta jos nema ime, savako moze da je nazove po zelji.
Za velicinu pleha 27x36 cm je ova mera, pa po potrebi se moze smanjivati, jer je ovo prilicno velika torta.

Prave se 2 patispana.
Prvi patispan od 6 jaja, zumanca sa 3,5 kasika secera i belanca sa 3,5 kasika secera i kada se to spoji doda se mesavina za prvi patispan 6 kasika mlevenih oraha i 3 kasike brasna i 1/2 praska za pecivo. Drugi patispan sve isto samo umesto oraha stavlja se mleveni peceni lesnik.

Fil: Ukupno ide 250gr secera.
8 zumanaca se muti sa 8 kasika secera (od ovih 250gr gore pomenutih) 1/2 litre mleka se kuva sa 75gr gustina ostatkom secera i 100gr cokolade za kuvanje. umuti se 250 gr putera i kada se predhodni fil ofladi to se sjedini, a zatim se podeli na dva dela i u jedan se doda 200gr mlevenih oraha a u drugi deo 200gr mlevenih pecenih lesnika.

Prvo kora od oraha, pa fil sa orasima, pa kora od lesnika i fil od lesnika. Prelije se sa oko 100gr rastopljene cokolade. I dodatno ukrasava po zelji i mogucnostima.

Piletina sa karijem
Jedan praziluk iseckati na kolutice i dinstati na sasvim malo ulja i vode. Kada je to polu gotovo dodati belo meso (oko350gr - za dvoje) iseckano na stapice (3cm x 1cm) i dinstati uz dodavanje malo vode, posoliti. Kada je gotovo (oko 15-20min) doda se malo bibera, 1 kasika za supu pecenog susama (ja sam ga sama ispekla u maloj serpi - samo ne smes da se odvajas od njega, jer moze brzo da izgori), ½ kasicice karija, malo bibera i svezeg persuna (ja nisam imala) i jednu pavlaku (ja sam stavila onu od 12%).
Moze da se jede uz bilo koje testo obareno (sitno - spiralice ili ono punjeno) ili krompir.
Zaista za 1 sat sa sve jelom i pranjem sudova!!!

Chicken with curry
Cut one leek and cook it with a little oil and water. When it's half way done, add chicken breasts (3/4 lb for 2) cut into strips (3cm x 1 cm) and salt and keep cooking. When it's done (in 15-20 minutes), add pepper, 1 Tbsp roasterd sesame seeds, 1/2 tsp curry, sour cream (~3-4 Tbsp) and fresh cut parsley.
Serve with pasta or (brown) rice.

Crna torta (ne iz kuvara)
Od 10 jaja, zumance sa 5kasika secera i belance sa 5 kasika secera, oko 250 gr mlevenih oraha, i 2velike kasike brasna se pomesaju sa kasicicom praska za pecivo i 2 kasike kakaoa. I to se sve spoji i sipa u dobro pomasceni pleh velicine 22 x 32 cm –odprilike i dubine 5-6 cm. Stavi se u rernu zagrejanu na 200 C i pece se 20 min a da se ne otvara rerna, a onda jos 10 min na malo nizoj tem. Oko 180 C. Za to vreme se umesa 6 zumanaca sa 6 kasika secera i 6 belanaca i to se spoji i na maloj temperatuti se zagreva i kada se zagreje toliko da moze da se topi cokolada doda se 150 gr cokolade za kuvanje i 250gr putera. To bude ne mnogo gusto i onda se ispeceno testo jos vruce presece onom zicicom (bilo bi dobro oko se ima staleni ili neki sud koji ima i dubinu, i tu se stavi ova prva kora -ja sam ipak stavljala na posluzavnik, pa se fil nalije, pola na prvu koru, i poklopi se drugim delom, pa se i perko toga nalije ostatak fila. I dobro bi bilo da stoji 24 h. ja cu je jos ukrasiti rendanom cokoladom a moze bilo sta, neke mrvice od cokolade ili vec sta se ima u ponudi.

Lazalje sa tunjevinom (iz novina)
200gr lazanja
400ml pavlake, a moze i neki jogut
300ml mleka
mlecni nadev
2 jaja
2 kasicice gustina
1 kasicica biozacina
oko 300gr tunjevine iz konzerve
----------------------------
za sirni nadev
200gr sira
150gr kackavalja1 jaje
3 kasike kisele pavlake.
Mleko i pavlaku (jogurt) pomesati dodati bio zacin i gustin (razmucen u malo mleka).
Svez sir pomesati sa narendanim kackavaljom, dodati jaje kiselu pavlaku so , malo bibera.
U pleh 30x20 cm premazano puterom ili margarinom, staviti lazanje
Pa preliti mlecnim nadevoma zatim staviti 1/3 mesavinu sa sirom a po siru rasporediti 1/3 tunjevine.onda opet lazanje i tako dok se sve ne potrosi a zavrsiti sa lazanjem preliveno mlecnim nadevom i narendanim sirom, pece se30 min, na180c. Lazanje seci kada se nalo ohladi. Mislim da nije lose i ja cu praviti,a sto je najvaznije nista se predhodno nedinsta i sl.

Flekice sa krompirom
Ja stavim u onu malu ciniju brasna otprilike za 3-sake /kada sledeci put budem pravila mericu jer ja to sve radim od oka/ i stavim 2 cela jajeta i malo vode – kafena soljica odprilike i to se umesi da bude tvrdo i glatko i onda ga propustim kroz masinicu, ali ne do kraja, nego da bude malo deblje testo / kao kore za lazanje/. Kada se prosusi testo isecem na kocke i stavim u vrijucu vodu, koju sam predhodno posolila i stavila malo ulja da se kuvaju, one su kuvane kada podignu na povrsinu vode i posvetle, a mozes i da probas, kuvaju se, ako su sveze umesene oko 10 –15 min, ako je neko kupljeno testo onda koliko tamo pise. Za to vreme skuva se krompir kolicina kao za jedan pire i ispasira se. U serpu se stavi ulje / to mora da pokrije dno 3- 4mm./ i kada se to ulje zagreje sipaju se kuvane flekice, izmesa se i doda krompir i sve se dobro promesa. Mislim da moze da se proba varijanta sa nekim gotovim testom.

Proja
Proja moze da bude i od zutog brasna, samo da to ne bude ono sasvim praskasto sitno, nego malo krupnije kao griz. Jednostavan je. Uzmes brasna prema posudi gde ces da peces i odredis koliko ce biti proja debela tko sto sipas brasno-oko 3cm visine, onda brasno stavis u sud gde sec ga spremati, dodas soli, 1 kafena kasicica za 1/2kg brasna i moze i 3 do 4 kasike puter ili neke masnoce (margarin) i kasicicu praska za pecivo, a onda dodajes vode da bude kao i za obicnu proju. Dobro je da se to sve uradi i pusti da stoji makar pola sata, onda se promesa i sipa u sud gde si merila brasno, a koji je predhodno dobro namazam margarinom ili puterom. Stavis u toplu rernu i peces 45min do 1 sat. I to je sve. Sem sa kiselim kupusom jede se sa svim sirevima i kiselim mlekom. Ili samo. (kako ti volis)
Ok, ako se proja pravi od polente, treba dodavati vodu tako da ona ima u cemu da se "kuva" u rerni. Zbog praska za pecivo, doticna ipak poraste, tako da treba uzeti manje brasna nego 3 cm.
Sledeci eksperiment je sa kukuruznim brasnom :-).

Pileca corba
Komadi piletine se iseku sitnije i moja preporuka je da izbacis krupnije kosti, sitno iseces jednu glavicu crnog luka i jednu do 2 sargarepe, jedan persun (ako imas) na koturove i to kuvas, posle 1 sat ili malo vise kuvanja mozes da dodas ½ soljice pirinca. Na kraju kada skines sa sporeta ako hoces mozes da umutis jaje ili pavlaku i da sa tim zacinis, a pavlaku ili malo mleka moze i u svaki tanjir po zelji. Ako imas persun – list kao zacin to dodas na kraju.

Salate
Ovu sopsku je teta pronasla u njenom kuvaru.Kolicine po potrebi: crni luk, paradajz, paprika,barena jaja(!)ljuta papricica, sir, so i ulje, prvo sve iseckas zacinis promesas I onda narendas sir. Sada se javljo I cale I on mi je potvrdio recept samo bez jaja, sto I ja bas nesto ne znam da moraju da budu. A srpska je sve to samo bez sira. Obe mogu da budu I malo zaljucene ako stavis svezih ljutih paprika, to pozelji. Kosacka je : iseckas beli luk I jos ga malo pritisnes , kao stuckas kasikom I to poslis , pa dodas sirceta I iseckas krastavce na kockice I pomesas , nalijes hladnom vodom I pre sluzenja stavis I neku kockicu leda I to je sve , samo d aje hladni I dovoljno slano I kiselo I jede se kasikom, odnosno treba ti velika cinija I male za pojedinacna sluzenja, bas ne moze da se kusa iz zajednicke ako je vece drustvo.

Projara
Meri se na solje od kiselog mleka (200ml).
2 case projinog brasna
1 casa belog psenicnog brasna
1 casa zejtina (moze 2 prsta manje)
1 casa mleka ili kiselog mleka
200gr sira (bilo kakvog belog)
1 prasak za pecivo (12gr)
2 cela jajeta
soli po ukusu -to mu dodje ako sir nije slan jedna ravna kasicica za kafu

To se sve izmesa, sira moze i vise i manje. A to je sve za pleh dimenzije 20 x 27 sm. Dobro je ako imas vremena sve to smutiti i malo da postoji. Ako ti se cini da nije dovoljno tecnosti - moze se dodati kisela voda ili mleko. Kada ga sipas u posudu za pecenje sa kasikom-dve istopljenog margarina prelijes odozgore i to rasporedis po malo po gornjoj povrsini. Da ne ispuca. Treba jako dobro namazati pleh sa margarinom i peci na 220C oko 45 min da porumeni.

Gibanica
500 g kora za pitu
Fil:
400-500 g belog sira (1/2 fete + 1/2 makog sremskog sira)
1/2 solje ulja
3/4 solja mineralne vode
1/4 solja mleka
3 jaja
so

Namazati pleh buterom ili margarionom. Staviti 2-3 kore na dno, poprskati vodom i uljem. Parcice preostalih kora (sem 2-3) umakati u fil i slagati u pleh. Na kraju, pokriti sa 2-3 kore poprskane sa malo vode i ulja. Peci 35 minuta na ~400F (~200C) pokriveno i jos 25 minuta otkriveno, da se zarumeni na ~350F(~180C).

Ustipci
A sto se tice recepta za ustipke, nigde ga nisam nasla u kuvarima, pa samo da ti napisem kako ja pravim, prvo kvasac se pripremi ako je svez na uobicajeni nacin / kvasac, kasicica secera I brasna/ a ako je u prahu onda sve u brasno na pola kg brasna 1 kafena kasicica soli I to se dobro umuti mlakom vodom I dobro je da malo postoji /15 – 20 min/ onda se kasikom zahvata I przi u dosta ulja ali ne mnogo vrelo da ne ostanu zive unutra. Inace gustina onako da varjaca ide malo teze a moze I da se podesava I kada pocne przenje.

Pogacice sa sirom
Evo I recepta za pogacice sa sirom/ moze bilo koji pa I neki kackavalj/,250gr margarina I toliko sira , 300gr brasna, moze I malo vise brasna po potrebi, I jedno zumance I oko ½ kasicice soli, kada se umesi da stoji 4-6 sati u frizideru. Kad se razvuce moze da se cela povrsina premaze zumancetom I pospe se po zelji susam, kim ili rendani kackavalj I onda se isece u stapice sto je brze I jednostavnije.

Punjene tikvice
Uzmese oko 1kg tikvica i oljuste se, zatim se obare 10 min u slanoj vodi, i preseku po duzini , i kasicicom se izvadi sredina (semenke) to se poredja u posudu, kao koritanca. 250gr mlevenog mesa, se proprzi sa glavicom crnog luka,doda se oko 50 gr obarenog pirica, (vazno je da je obaren, jer je posle sasvim drugaciji ukus), iseckanog persuna po zelji, jedno jaje, biber so i origano. Onda se pune tikvice, moze da budu i u dva reda ako ti je takva posuda, i nalile se sa 2 supene kasike paradajz pirea,razmucene u 1,5 dl vode i 1/2 decilitra ulja (ja ovde stavila par kasika), a oko imas sok od paradajza onda napravis mesavinu da to skoro ogrezne u njoj. Pokrije se folijom ili sko imas pokopac na sudu i pece se u hladnoj rerni oko 1 sat, (ako je vatrostalna posuda) a ako je vruca oko 40 min. Ta okolna tecnost ispari i ostane oko 1 prst na dnu. Lagano je a i zgodno za podgrejavanje, narocito u mikrotalsnoj.

Testo za mlecni hleb ili strudlu
Ovo su neke kolicine sto sam nasla za milhbrot – sto je isto testo kao za strudlu. 800 gr brasna 3,5 dl mleka 4 zumanca, 50 gr putera, 50 gr secera i 30gr kvasca i nastrugana kora od 1-og limuna. Probacemo i zajedno ili ti ovo prilagodi tvojoj masini.

Strudlice i Strudla
Strudlice
10gr kvasca se stavi u malo vode sa 1 kasicicom secera i 1 kasicicom brasna.
½ kg brasna i 150gr margarina se protrlja, a zatim se doda 3 zumanca i 3 kasike secera i na vrh kasicice soli. Sve se zamesi i pust da malo nadodje.
Podeli se na 3ili 4 jednaka dela (zavisi u cemu peces) i nafiluje se.
Sto se tice filova, nigde se ne pominje bas odredena kolicina, valjda to zavisi koliko cega imas i koliko ces nacega da stavis. Ja mislim da je za ovu kolicinu dovoljno (bogato) ½ kg mlevenog maka ili oko 400gr oraha. U vrelo mleko (kolicina opet odprilike 250-300ml, pa posle moze da se dodaje)se sipa mak ili orasi i na blagoj vatri se pusti par minuta, mozda da jednom prokljuca.Naravno stavi se secera koliko ti hoces da bude slatko (2-3kasike za supu). Fil treba da bude gust da se ne razliva i nema viska mleka.
Ja ovakve nisam pravila ali sam jela kod Bebe i super su i sutra ako ostane su lepe, samo ih treba pokriti najlon kesom da se ne suse.
One sto sam ja pravila ( a iskreno nisam odavno) to je sledeci recept.
U ½ l mleka i 9 kasika secera, malo soli i 4 zumanca i 5 kasika ulja, umesa se ista kolicina kvasca (pola nase paklice oko 10-15 gr)isto onako pripremljeno kao u prvom receptu. Moze da se doda malo narendane kore od limuna. Ostavi se da stoji oko ½ sata i onda se podeli na 4 dela i razvije se kora debljine oko ½ cm i filujese do 2/3 testa i malo se ucvrste krajevi. Kada se uvije premaze se mlekom i pusti da stoji oko ½ sata pa se pece.
E sada, ova kolicina kvasca neka ti bude orjentacija koliko stavljas u hleb na oko1/2kg kg brasna, toliko stavi i ovde onog tvog super kvasca.

Sarma i kako ukiseliti kupus
Uzme se kupus napr. 2 glavice i isece na rezance, ili sitno na kockice, posuda se izabere tako da to moze da stane ta kolicina (znas otprilike nas zeleni ili bordo lonac ili nesto izmedju – moze da bude plasticna) i pored toga da se na kupus stavi neka tacna a na nju nesto tesko, to moze da bude i plasticna flasa napunjena vodom ili cak vise njih.
Pri punjenju posude stavlja se red kupusa oko 4-5cm i onda se posoli i pritisne dobro da se on sabije. Soli treba da bude dovoljno da kada probas da je bas slano. I tako dok ne potrosis sav kupus. Ona se stavi neki tanjiric ili neki plasticni poklopac koji ce da prilegne na kupus i na njega nesto tesko (one flase sa vodom ili neki dobar kamen ). Tada se sve nalije da toplom vodom (ako hoces da sve bude brze gotovo tj, da se brzo ukiseli) toliko da voda samo sto pokrije kupus. Posle 1 do 2 dana stajanja i kupus bi trebao da pusti sok pa se nivo tecnosti poveca. Ja ovde posto to radim vec kada je napolju hladno drzim par dana u kuci, voda se zamuti i pomalo zapeni, a onda se stavi napolje i stoji jos par dana . trebao bi da bude gotov za desetak dana ili nesto vise dana (14 npr.)
Sto se tice listova tu treba malo vestine u skidanju listova sa glavice. Uzme se glavica pa se dobro isece, izdubi oko korena i ona se stavi sa tom rupom na gore u veci sud i u tu rupu se sipa vrela voda i to moze vise puta Pri tome bi trebali listovi sami da pocnu da se sire i onda ih pazljivo skidas jedan po jedan pazeci da ne pucaju, od one tople vode bi trebalo da posanu manje krti. Svakom iseces koren i redjas u lonac jedan na drugi i svaki solis. One sasvim male otavis sa strane i oper se ponovi procedura, nalije se topla voda i pritisne sa necim i to takodje sa necim prekrijes i drzis par dana na toplom.
Kada se ovi listovi ukisele oni i postanu meksi pa mozes da savijas sarmu. Stavis list ili ½ lista ako je veliki na dasku i sipas spremnjenu smesu od mesa (sledi uputstvo) i savijes kako znas, umes ili kako se secas. Da dno posude gde ce se kuvati sarma stave se listovi i ona redjaju sarme, ako ima malo nekog suvog mesa svinjsko, nije lose da se doda – ja sada stavim samo susene kosti tek da malo zamirise.
Smesa za sarmu, 1glavica crnog luka izdinstana na ulju i doda se ½ kg mesanog mlevenog mesa (od same govedine nije bas narocito pa tu dozvolimo "luksuz" da ide i svilnjsko meso) na tu kolicinu 1 kafena soljica pirinca, soli po ukusu, bio zacina, bibera, aleve paprike, a ja sada stavim 400gr mesa i 1 ½ kafenu soljicu soje u ljuspicama, koju predhodno prelijem toplom vodom i ocedim tu vodu, pa ljuspice izmesam sa mesom dok se przi. Zdravije je a ne oseca se nikakva razlika, cak je blaze.
Kada zavrsis sarme opet stavis listove kupusa odozgo i nalijes vodom toliko da ogrezne pa onda poklopis ako imas neku vatrostalnu posudu ili obicnom alu folijom. I to lepo stavis u rernu na resetku koja je podignuta od donje povrsine bar 3-4cm. I pustis na 200-220C da se krcka 3-4 sata. Pazi ako podizes poklopacili foliju gadno moze od pare da se ispece!!
Kao sto se vidi ovo su kolicine malo vece, meni ispadne oko 14-16 sarmi, ali one bar mogu da se zamrznu i dobre su kada se pogreju. Ja sada nista ne zaprzavam i to zaista ne bude masno.

Keks torta - najbojla

Umutiti 4 zumanca sa 4 kasike secera.
Uzeti 1/2 l mleka pa u 1/4 umutiti predhodno izmesano 9 kasika-punijih mekog brasna i 7 kasika secera. Onu drugu 1/4 mleka zagrejati (ne da kljuca) i sipati masu od brasna, secera i mleka u toplo mleko, ali kroz cetku i mesati na tihoj vatri, kad pocne da se zgusnjava moze da se upotrebi i mikser. Kada se to bas zgusne i cak pocne da vri (po neki klobuk) dodaju se ona 4 umucena zumanca i jos se malo mesa na toploj ringli i tada se doda oko 50gr cokolade. To bude dosta gusto, mesam onako u serpi (a ona u hladnoj vodi).
Predhodno moze da se umuti oko 150-200gr putera sa secerom u prahu (moze i margarina) i kada je sve hladno pomesa se.

Alternativna varijanta je sa pudingom:
Naravno da mozes da zamenis ovo zezanje sa brasnom (bas sam mislila da ti nece biti lako). Mozes da skuvas 3 (mozda i 4) pudinga od cokolade ili od vanile u koju dodas cokoladu (ne znam zasto ali ovi nasi Dr Etker pudinzi uvek su od vanile cvrsci) Ako kuvas puding, sto je mnogo prakticnije, skuvaj ga sa manjom kolicinom mleka nego po receptu na omotu, tu ne moj da dodajes jaja, samo malo dobro umucenog putera.

Skuva se 2 soljice jake crne kafe i doda se mleko i u to se umace keks (450-500 gr Petit Beurre). Redja se red keksa, pa red fila, ne treba preterivati sa drzanjem u beloj kafi a ni u kolicini fila (sto se meni desilo - pa mi je malo trcala torta) redjas dokle god imas fila, zavrsni premaz je fil i ostavis u frizider. Dobro je da stoji i par sati napolju ako nije previse toplo, pa onda u frizider. Dobro je da stoji makar 2 dana pre upotreba. Pred iznosenje na sto premaze se cokoladom oko 100gr.

Sukrut (od Olge)
Uzme se veca serpa pa se redja, na dno tanko secena slanina, pa kupus-seckani, pa neka kremenadla ili od vrata, pa opet kupus, pa neka virsla, pa kupus, i tako koliko hoces. Na svaki red kupusa stavi se 2-3 zrna bibera, a negde na sredini prepolovljena glavica crnog luka sa nekoliko zabodenih karamfilica. Na kraju , preko kupusa se stavi red suvog vrata i zalije se sa kafenom soljicom ulja i 1 vodenom casom pola belog vina pola voda. Posuda-serpa se zatvori folijom i stavi u rernu da se krcka oko 3 sata a moze i duze. Prvo se stavi na jace 250C a posle se smanji , ovo vazi i za sarmu, da se posle smanji temperatura.

Razni drugi recepti, s'konca i konopca

Sto na srpskom, sto na engleskom, sto na mesavini isith

Silviini recepti
Cheese cake (od Silvie)
3/4 cup graham cracker crumbs
2 tablespoons butter or margarine, melted
200g ricotta cheese
1/2 cup plain yogurt
1/2 cup granulated sugar
1 tablespoon lemon juice
50g cream cheese
2 large eggs or 4 yolks (better)
1 teaspoon vanilla extract
1/2 cup rasberries
2 'rebra' dark chocolate

1. In a bowl combine graham cracker crumbs and melted butter. Pat into a 20cm springform pan; set aside. (treba da bude oko pola centimetra visoko i utisnuto i sa strane. Ja sam kupila gotovo tako da nisam bas sigurna za mere za testo).
2. In a blender, combine ricotta cheese, yogurt, sugar, lemon juice, cream cheese, eggs, and vanilla and blend until smooth.
(gde nestade 3. ? )
4. Pour into prepared pan. Add rasberries and chopped dark chocolate.
5. Bake at 160°C for almost 1 hour (meni obicno treba i vise od sata, probas viljuskom jel gotovo).

Pasta sa povrcem (od Silvie)

testenina
maslinovo ulje (da pokrije dno tiganja) ili buter
cili papricice (po zelji, susene 1-2)
beli lik (prema ukusu)
djumbir (pprema ukusu)
cukini (2-3) ili brokoli
pecurke
so, biber po ukusu
parmezan

1. Skuvati testeninu u slanoj vodi (traje duze no spermanje "sosa", tako da kuvanje treba poceti pre pravljenja sosa).

2. U maslinovim ulju dinstati cili papricice nekoliko minuta i izvaditi ih ako nisi ljubitelj veoma ljutih jela. Dodati beli luk i djumbir i dinstati, ne prziti (znaci ne treba da bude potpuno ugljenisano na kraju).

3. Dodati povrce i zacine, dinstati tako da je cvrsto (ne prekuvati).

4. Pomesati testeninu i sos i dodati parmesan. Najbolje u serpi u kojoj se kuvala testenina, tada se parmezan malo rastopi. Moze se parmezan narendati/posuti i u tanjiru kada je sve servitano.

Lesnik-tofu sa povrcem (od Silvie)

Stavis na tiganj ulje (po mogucstvu maslinovo pomesano sa nekim od kikirikija ili susama), krupno naseckan beli luk, cili papricicu (optional). Dodas tofu proprzis. Dodas sargarepu i brokoli i moze pecurke. Ili vec sta ti padne na pamet. Soja sos. Malo poklopis i gotovo.
Moze da se sluzi sa testeninom od spelta.

Trader Joe's Tortilla Soup
1 Carton Chicken Broth
2 cans white chicken meat
2 jars roasted garlic salsa
1/2 or 1 pint heavy whipping cream
Shreaded Mexican Cheese Blend
Organic Tortilla Chips
(may add a bag of Organic corn - try roasting it a bit in a pan)

In a large saucepan, bring 1 carton of chicken broth to boil.Add roasted garlic salsa and heavy whipping ceram, stir until blende. Add canned chicken and retutn to boil, than lower to simmer. Top with shredded cheese and broken tortilla chips. For a thicker broth, add 1 cup tortilla chips while cooking. Servs 4-6.

Cranberry Souce
2 clementines
2 packs (12 oz each) fresh cranberries
2cups sugar
1 cup walnut peaces

Cut 2 clementines in 1/2 and slice thinly (discard seeds), place in a pot w/ cranberries, sugar and 3/4 cup waterove highest heat. When comes to boil, reduce heat and simmer for 15 minutes. Stir in walnuts.

Broccoli
2 bunches broccoli
4 Tbsp butter, cut in small peaces, at room temperature
2 Tbsp lemon juice
1 tsp koser solt
1/2 tsp freshly ground peper

Steam broccoli and mix with remaining ingredients.

Thyme roasted turkey
2 turkey breast halfss, skin on
2 turkey drumstick
2 Tbsp olive oil
1 Tbsp dried thyme
1 tsp kosher solt
2 Tbsp coarsly ground black paper

Preheat oven on 500F, place turkey on baking sheet, rub oil, thymes, salt papaer, skin up, bake for 50 minutes.

Crepes (from the cook book)
Mix 3 egg whites, mix in 3 egg yolks and add 200 gr milk, 3 Tbsp oil (sunflower), 250 gr flour, pinch of solt and 2 Tbsp sugar. Mix well, and add 200 gr milk (yes, again) and 100 gr water (sparkling would be great). Grease pan with a very small amount of oil (sunflower, preferably) or butter and cook crêpe over moderately high heat. To serve, sprinkle each crêpe with sugar (and walnuts) or spread with (apricort) jam (sprinke with walnut peaces) and roll up or fold.

Pecene Jabuke
Pripremite (za 2 osobe):
2 jabuke
2 zlice secera
2 zlice maslaca
malo cimeta.

Opranim jabukama izdubite sredinu. Pomijesajte maslac sa secerom i cimetom, pa time napunite supljinu jabuka. Pokrijte ih folijom i pecite 5 min na najjacoj temperaturi u pecnici. Iskljucite, ostavite jos par minuta u pecnici, pa odmah posluzite.

Filling for an apple pie
goes well with TJ's pie crust

1/3 to 2/3 cup sugar
1/4 cup all-purpose flour (yummy if flour is subtituted with ground walnuts)
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Pinch of salt
8 medium sized (granny smith) apples (a medium apple = about 1 cup)
2 tablespoons butter/margarine

Heat oven to 425 degrees.
Peel, core and slice the apples. Try to keep the size of the slices even.
Mix sugar, flour, nutmeg, cinnamon, and salt in large bowl.
Stir in apples.
Pour into pastry-lined pie plate.
Dot with margarine.

Baking instructions:
Cover with top crust and seal the edges. Cut slits in the top.
OPTIONAL: Cover edge with 3-inch strip of aluminum foil to prevent too much browning.
Remove foil during last 15 minutes of baking.
Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.

TJ's baking instructions:
Preheat oven to 425 degrees.
Bake the pie for 15 minuteson the bottom rack, covered with an aluminium foil.
Reduce temerature to 350 degrees and bake for ~1h or till the crust is done and apples are soft.

Ginger Tofu With Vegetables
From: HungryMonster.com
Serves: 4 - 6

Ingredients:
1 pound soft tofu
1/4 cup sliced green onion
1 tablespoon minced fresh ginger
1 clove garlic -- pressed or minced
1 tablespoon oriental sesame oil
2 tablespoons soy sauce
1/4 teaspoon cayenne

Preparation:

About 6 cups raw vegetables such as cucumber slices, carrot sticks, red or green bell peppers strips, small celery stalks, sugar snap peas, and cherry tomatoes.
Rinse tofu under cool running water, let drain, then drop into a blender or food processor. Whirl smoothly with onion, ginger, garlic, oil, soy sauce, and cayenne. If made ahead, cover and chill up to 3 days. Pour into a small bowl; accompany with vegetables. Scoop onto vegetables to eat. Makes about 1-3/4 cups, 7-9 servings of 3-4 tb each.

Nutritional Information:
25 Calories (kcal); trace Total Fat; (3% calories from fat); 2g Protein; 4g Carbohydrate; 0mg Cholesterol; 2058mg Sodium

Razni drugi recepti sa net-a

Tomato and Garlic Pasta
from http://allrecipes.com/Recipe/Tomato-and-Garlic-Pasta/Detail.aspx

INGREDIENTS
* 1 (8 ounce) package angel hair pasta
* 2 pounds tomatoes
* 4 cloves crushed garlic
* 1 tablespoon olive oil
* 1 tablespoon chopped fresh basil
* 1 tablespoon tomato paste
* salt to taste
* ground black pepper to taste
* 1/4 cup grated Parmesan cheese

DIRECTIONS
1. Place tomatoes in a kettle, and cover with cold water. Bring just to the boil. Pour off water, and cover again with cold water. Peel. Cut into small pieces.
2. Cook the pasta in a large pot of boiling salted water until al dente.
3. In a large skillet or saute pan, saute the garlic in enough olive oil to cover the bottom of the pan. The garlic should just become opaque, not brown. Stir in the tomato paste. Immediately stir in the tomatoes, and salt and pepper. Reduce heat, and simmer until the pasta is ready; add the basil.
4. Drain the pasta, but do not rinse in cold water. Toss with a couple of tablespoons of olive oil, and then mix into the sauce. Reduce the heat as low as possible. Keep warm, uncovered, for about 10 minutes when it is ready to serve. Garnish generously with fresh Parmesan cheese.
5. VARIATIONS: Saute fresh quartered mushrooms with the garlic, or add shoestring zucchini along with the tomato.

Preliv za spagete od paradajza i belog lika
verzija na srpskom

Sastojci
* 250gr spageta
* 1kg paradajza (ja tu stavim 1 paradajz i sos od paradajza, recimo 1/4 litre)
* 4 cenja belog luka (ja stavim najvise 2) sitno seckanog ili propustenog kroz presu
* 1 supena kasika maslinovog ulja
* 1 supena kasika iseckanog svezeg bosiljka
* 1 kasicice paradajz pirea
* soli po ukusu
* bibera
* 1/4 solje parmezana

Upitstvo
1. Popariti paradajs, oljustiti kozicu i iseci nakomade.
2. Staviti spagete sa se kuvaju u velikom sudu sa malo soli. Skuvati id da budu malkice zive
3. U velikom tiganju ili serpi izdinstaj beli luk na ulju (samo toliko da prekrije dno posude). Luk treba da postane stalkes a ne braon. Dodaj paradajz pire i iseckani paradajz (i sok od paradajza). Smanji temperaturu i krckaj sve dok spagete nisu gotove, zatim dodaj bosiljak.
4. Procedi spagete, ali ne ispiraj hladnom vodom. Dodaj 1-2 kasike maslinovog ulja (ili recimo putera ili margarina) i promesaj. Zatim umesaj sos. Smanji temperaturu ringle na najmanje, ostavi sve ovo na ringli oko 10 minuta (treba da osatane toplo). Garniraj sveze rendanim parmezanom.
5. Opcija: Zajedno sa belim likom dinztaj pecurke isecene na cetvrtine ili u isto vreme kada dodajes paradajz dodaj i cukini tikvice seckane na tanke trakice.

Salata od boranije
from http://www.svastara.com/saveti/?savet=610

1 kg "olovka" boranije
1 manja glavica belog luka
sok od jednog limuna
so, biber
1 kasicica senfa
ulje

Pripremanje: Boraniju ocistite, operite, isecite svaku na tri dela i skuvajte u slanoj vodi. Kuvanu, mekanu boraniju ocedite i toplu prelijte uljem, izmesajte, pa posolite. Senf razmutite u soku od limuna, dodajte mleveni biber, prema ukusu, i sitno secen beli luk, pa prelijte preko ohladjene boranije. Sve dobro izmesajte i posluzite sa krmenadlama. :-)

Silvia's split pea soup

~1 Tbsp of oil
1 cup of yellow and green split peas from TJ (need not to be pre soaked)
½ bigger onion
7-8 baby carrots
1 zucchini
(if you want you may add mushrooms too ~1/3 TJ pakage)

Sauté onions on little oil for couple of minutes. Add split peas and carrots (may cut those, if you are a perfectionist or have nothing better to do :-D ) and ~ 4 cups of water. Add salt and pepper. Cook for 30 minutes (check if you need to add more water and stir once or twice). If you want to add mushrooms, add those so that they cook for 3-5 minutes. At the end add zucchini. If you want it spicy, add some ginger to it...

Indian Chicken Curry
(from http://www.cooks.com/rec/view/0,1839,154163-228204,00.html)

1 lb. boneless skinless chicken breast
2 lb. onions
1 lb. tomatoes
1 sq. inch ginger
4 cloves garlic
2 tsp. tumeric
2 tsp. coriander
2 tsp. cumin
1 tsp. crushed red pepper (more or less to taste)
Salt to taste
4 tsp. cooking oil

Saute finely diced onions, ginger and garlic on high heat, stirring constantly until light brown. Reduce heat to low, add finely diced tomatoes. Stir well, cook for 5-10 minutes. Add and stir in all spices in order above one at a time. Add 1 inch cubes of chicken. Cook 30-45 minutes on low/medium heat, stirring periodically.

So-called Jelena's Vegetable Pilaf

Handful of:
corn
carrots
green beans
edamame
broccoli
zucchini
mushrooms
½ cup of white basmati rice
1 cup of brown basmati rice
1 Tbsp of wheat grain
1 Tbsp of walnuts
1 Tbsp of rains
olive oil or vegetable broth

Sauté (on little olive oil or vegetable broth) corn and carrots for ~5 minutes, add edamame, green beans and broccoli stems (if you want to add any other veggies that cook longer, do it now). Add salt, paper, ginger, dry spices of your choice and water to cover the veggies. Cook for additional ~5 minutes. Add white rice, brown rice and wheat. Stir and add water/vegetable broth to cover the content. Cook for additional ~5 minutes. Add broccoli flowers, mushrooms and zucchini. Stir, add water and leave covered on the stove for additional 20 minutes (or until it’s almost done) on medium/medium high heat. Do not stir afterwards, check if there is enough liquid. After 20 minutes, switch off the stove, and leave it on the stove for additional 10 minutes.

Samar's Mahi Mahi masterpiece

1lb Mahi Mahi
1Tbsp olive oil
1 lime
solt, paper, basil (1 TJ's cube)

Mix all of the ingredients and marinate Mahi Mahi for 1/2h in the fridge. Heat a skilet and put Mahi Mahi and souce in the skilet. Frie on each size for 5 minutes, transfer into oven safe dish and bake covered for 20 minutes at 425F. Serve w/ steamed rice, sauteed mushrooms, steamed veggies and lettuce.

Vesna's Yummy Calamari

2 lb. calamari, cleaned and cut into rings
6 garlic cloves cut finely
1 small onion
3 tsp Vegeta (vegetable spice)
1 Tbsp yellow mustard
1 Tbsp bread crumbs
1 bunch of parsley
juice of 1/2 lemon
flour
oil

Clean and cut calamari and let drain. Take 1/4 - 1/6 of total amount of parsly and garlic, cover it with lemon juice and set aside. Mix all the remaining ingredients and marinate calamari for at least 30 minutes, mixing occasionaly.Heat oil in a frying pan, place calamari (and marinade) in flour and fry (approximately for 15 minutes). Serve with rice or boiled potatoes.

Hummus without Tahini
from http://mideastfood.about.com/od/dipsandsauces/r/hummustahini.htm

1 can garbanzo beans/chickepeas
1/4 cup olive oil
1 tablespoon lemon juice
1 teaspoon cumin
solt & pepper

In a food processor, blend all indgredients together until smooth and creamy.
Serve immediately with pita bread, pita chips, or veggies.
Store in a airtight container for up to three days.

Raw Chocolate Dream Cake
from http://goneraw.com/recipes/1275-Raw-Chocolate-Dream-Cake

Crust:
1 cup Raw Almonds, not soaked
2 tablespoons Agave Nectar
1 teaspoon Coconut Butter
2 teaspoons Vanilla Extract
1/4 teaspoon Sea Salt

Filling:
0.05 ounce Bitterseet Organic Chocolate
1/4 cup Cocoa/Cacao Powder
2 cups Coconut Meat, Young/soft coconut meat
1/2 cup Cashew Butter
1/2cup Coconut Butter
1/2 cup Maple Syrup, Grade B/Organic
1/4 cup Agave Nectar
2 tablespoons Vanilla Extract

My notes: It was hard for me to find a nice young coconut which has jelly/soft meat so I just used the older coconut and blended it really well (as creamy as I could get it), adding some coconut water to moisten it. I added the note for the Grade B maple syrup, the young coconut meat, and the indication of Cacao vs. Cocoa (same thing really); the original recipe didn’t not specify that. As I thought later the dryer meat may work well to because it would make for a dryer cake; I’ll try it another time.

The consistency of this cake after being frozen, let to set just a little (not to be icy but firm) was firm like a cheesecake (uncooked recipe). I also found that it was too sweet for me. I would like a more robust chocolate flavor. I’m a serious chocolate lover.

Of course, try it and play with it to your special taste. When I tasted the batter, my eyes rolled in my head; I was in Heaven!!!! So delish! I used my fingers to get all the batter out and then when I did that I went back for a second scraping with my finger to lick the rest.

Here are the instructions:

For the crust:
In a food processor, grind the almonds and cocoa powder together until fine. Do not over-process. Then add in the sea salt, vanilla, coconut butter and agave and pulse a few times. Press into bottom of 7inch Springform Pan. Set in the freezer.

(MY NOTE: AFTER PROCESSING THE NUTS AND THE GRINDING THE CACAO, I PUT THE DRY INGREDIENTS IN A BOWL AND MIXED EVERYTHING TOGETHER WITH A FIRM SPATULA.I SPREAD IN THE BOTTOM OF A BUNDT CAKE PAN AS I DIDN'T HAVE A SPRINGFORM PAN (PUT IN FREEZER AS INSTRUCTED)...MY BUNDT PAN HAS THE REMOVABLE INSIDE SO WHEN IT WAS STILL FIRM BUT SOFT ENOUGH, I WAS ABLE TO EASILY PULL THIS OUT TO REVEAL THE CAKE)

ALSO BECAUSE I WANTED A THICKER CRUST, I INCLUDED AN ADDITIONAL AMOUNT OF EACH INGREDIENT EXCEPT THE AGAVE NECTAR.

For the Filling:

Melt the chocolate and add everything to a high speed blender until smooth. Pour into pan and set in the fridge or freezer until firm

MY NOTE: AS THERE WAS NOTHING FOR ME TO MELT, I JUST ADDED THE POWDER AND BLENDED REALLY WELL.THERE WAS NO GRITTINESS FROM THE POWDER. AT ANOTHER TIME IN MAKING A RAW CHOCOLATE DRIZZLE/SAUCE I MELTED THE MIXTURE BY PUTTING IT IN A SMALL CONTAINER AND PLACING THAT CONTAINER IN A BOWL/CUP OF HOT WATER (BOILED AND THEN COOLED JUST A LITTLE). THIS TAKES A LITTLE PATIENCE SINCE I DIDN'T WANT TO HAVE THE NUTRIENTS REMOVED FROM OVERHEATING (WATER TOO HOT) SO I WAS TENTATIVE AND CAUTIOUS. IT CAME OUT WELL IN THE END.

Skracena verzija recepta na Srpskom (komentari sumirani)
Nekuvana Cokoladna Torta iz Snova
sa sajta http://goneraw.com/recipes/1275-Raw-Chocolate-Dream-Cake gde je slika koja neverovatno motivise

Za "koru":
1 casa badema, neprzenih
2 kasika sirup agave
1 kasicica putera od kokosa
2 kasicica ekstrakta vanile
1/4 kasicica morske soli

Fil:
0.05 unce (ili ti 1 gr !?) gorke cokolade (organske po mogucstvu)
1/4 case kakaoa
2 case "mesa" od mladog,mekanog kokosa (ako je kokos malo mator, staviti ga u blender sa vodicom (mlekom) iz kokosa i lepo izblendovati)
1/2 case butera od indijskog oraha
1/2 case butera od kokosa
1/2 case javorovog sirupa
1/4 case sirup agave
2 kasike ekstrakta vanile

Kora:
ubaci u elektricnu seckalicu (onaj veci, tipa blender, za hranu) badem i kakao. Kada je to samleveno, dodati ostale sastojke i samo par puta ukljuciti na "puls", ili samo promesati sa varjacom. Staviti smesu na dno pleha (onaj okrugli koji se otvara i kojem se skidaju stranice) precnika 18cm. Staviti u zamrzivac.

Fil:
Istopi cokoladu i pomesaj u blenderu sa ostalim sastojcima. Zatim preliti preko "kore" i staviti u zamrzivac. Torta bi trebalo da bude tvrda kao, recimo buter iz frizidera, a ne kao led ledeni. Izvadi malo pre serviranja i posle drzi u frizideru. Seckaj manje parcice, jer je jaka k'o zmaj.

Five-hour Apple Cake with Orange Zest
from http://tlc.discovery.com/fansites/takehomechef/recipes/episode199_03.html
Serves 6 to 8

Ingredients:
1 cup/200 g plus 10 teaspoons/40 g granulated sugar
1/4 cup/55 ml water
10 Granny Smith apples, peeled, cored, and thinly sliced on a mandoline into 1/8-inch-/3-mm-thick slices
2 oranges (both zest and segments)
Whipped cream

Method:
To make the caramel sauce:
Place a heavy based medium sized saucepan over a medium heat. Add 1 cup/200 g of sugar and ¼ cup/55 ml of water. Stir until the sugar dissolves and the mixture comes to a simmer, then wipe down the sides of the pan with a moistened pastry brush to remove any sugar that clings to the sides of the pan.

Cook the sugar syrup without stirring for about 8 minutes or until it is light brown, occasionally swirling the pan to ensure the sugar syrup browns evenly and wiping down the sides of the pan to remove any sugar crystals.
Remove the pan from the heat and pour the caramel into a large ceramic ovenproof souffle-style dish with a 2-quart/2-liter capacity. Using pot holders, pick up the ceramic dish and swirl the caramel around the sides of the dish to coat.
Set the dish aside for about 10 minutes or until the caramel is cool. Place the dish in the refrigerator for 10 minutes or until the caramel hardens.

To assemble the apple cake:
Preheat the oven to 250°F/120°C. Arrange a neat layer of apples over the caramel on the bottom of the dish, overlapping and forming concentric circles. Each layer will consist of the slices from 1 apple.
Sprinkle the layer of apples with 1 teaspoon/4 g of sugar and grate a little orange zest over the apples. Repeat the layering process with the remaining apples, sugar and oranges until all the apples have been used, alternating the direction of the concentric circles to increase the stability of the cake. You should have about 10 layers of apples. The apples will extend slightly above the rim of the dish but they will sink back down into the dish as the cake bakes and the apples soften.

Cover the apple cake with aluminum foil. Place the dish in a roasting pan. Add enough warm water to the roasting pan to come halfway up the sides of the dish.
Bake the apple cake for about 5 hours or until a skewer can be inserted easily through the middle of the cake. Remove the apple cake from the oven and allow it to cool, then place it in the refrigerator for 2 hours or until the cake is cold.

To serve:
Using a sharp knife, remove the white pith from the reserved oranges. Cut the oranges between the membranes to release the orange segments. Set the orange segments aside.
Place the dish of apple cake in a bowl of very hot water for about 5 minutes to loosen the caramel from the bottom of the dish. Place a platter atop the apple cake in the dish.
Holding the dish with one hand and the platter with the other hand, invert the apple cake onto the platter. Remove the dish. Cut the cake into wedges and serve with whipped cream and the reserved orange segments.

Chocolate-Almond Butter Torte
aka Chocolatum Svrshum
from http://www.thedailyrawcafe.com/2007/10/life-by-chocolate.html

CHOCOLATE CRUST
2 cups walnuts, unsoaked
6 Medjool dates, pitted, unsoaked (I put 8)
1/4 cup cocoa powder
1/4 teaspoon sea salt

CHOCOLATE LAYER
2 avocados, diced
1/2 cup agave nectar
1/4 cup cocoa powder
1/4 cup water
2 teaspoons vanilla extract
2 tablespoons coconut butter

ALMOND BUTTER LAYER
1/4 cup almond butter
1/2 cup cashews, unsoaked
1/2 cup agave nectar
2 tablespoons coconut butter
1/2 cup water

CHOCOLATE GLAZE
1/4 cup water
1/4 cup maple syrup (not a raw product)
1/4 cup cocoa powder
2 tablespoons coconut butter
1 In a food processor, combine walnuts, sea salt and dates until walnuts become crumbs. Add cocoa powder and mix well. Press crust into a 8 x 2-5/8 springform pan. Place in the freezer.
2 For the chocolate layer, combine avocados, agave nectar, coconut butter, water and vanilla extract in the blender. Blend until smooth and creamy. Remove the springform pan from the freezer. Pour the chocolate mousse over the crust and place back in the freezer.
3 For the almond butter layer, add the cashews and agave nectar to the blender until cashews break down a bit. Add almond butter and coconut butter. The mixture will become thick very quickly, have the water on hand to stream in the running blender, using additional water if necessary. Pour the mousse into the springform. Return to freezer for at least 4 hours to set.
4 In the blender, combine water, maple syrup, cocoa powder and coconut butter until well combined.
5 Once the torte is ready, pour the chocolate glaze over the torte, place in the torte in the freezer for an hour or until the glaze hardens.
Servings: 8
The torte can be stored in the freezer.

Jelena's Raw Bounty Bar
Sept 26, 2008.

Coconut Layer
2 young coconuts - meat
3 tsp. of coconut butter
2 Tbsp. coconut flakes
2-4 tsp. agave nestar

Chocolate Glaze
2 Tbsp. cacao powder
2 Tbsp. of coconut butter
2 Tbsp. water
2 tbsp. agave nectart

1. Mix all the ingredients listed for coconut layer in a blender or a food processor. Add agave nectar according to your taste. Make small cubes and put them in a fridge for several minutes.

2. Mix well all the ingredients. If you need, mix it on stove top on low.

3. Take coconut cubes out and cover in chocolate glaze. Place in freezer for 5 more minutes. Enjoy.

Rawtella
from http://goneraw.com/recipes/832-Rawtella

Ingredients
1 cup raw hazelnuts
2 tablespoons raw cocoa or carob powder
1 teaspoon vanilla
1/4 teaspoon salt
1 tablespoon honey or agave nectar
1 tablespoon coconut oil
flax or nut oil

Preparation
Food process raw hazelnuts for several minutes until clumpy and oily. Add cocoa/carob, vanilla, salt, coconut oil and honey/agave, and process until smooth. Stir in flax or nut oil until you reach desired consistency.
Quantities of cocoa/carob, vanilla, salt, sweetener, and oil may be adjusted to taste. This would undoubtedly work at least as well, and be a touch healthier, with nuts soaked overnight, but I was looking for instant gratification. (Having now tried it with soaked nuts - it works, but use it up fast, because it doesn’t hold the hazelnut flavor very long.)

Samar's goat yogurtpasta souce
1 lb. chicken
1 big or 2 small zuchini
2 Tbsp. goat yougurt - 10% milk fat
1/2 tsp. curry powder
galic
ginger
solt
1/2 tsp. sufflower oil
1/2 lb. whole grain spelt spaghetti

PREPARATION
On high heat, saute the chicken, cut in 1 inch peaces, in sufflower oil until light brown. Turn heat to medium, and add gigner, garlic and curry powder and cook for 5 more minutes. Add zuchinni and solt - cover and cook for another 5 minutes. Turn the heat off, and add goat yogurt and mix.
Cook pasta according to the directions, once it's done, drain and miz the souce in.

Vasina torta
5 jaja za testi i 4 zumanca za fil
200 gr oraha + 6 kasika ( za testo)
150gr putera
100gr cololade
sok od jedne pomorandze
secer 5 kasika + 1 kasika prah secera
kasika brasna

Teasto:.
Ja umutim zumanca sa secerom (5 zumanca + 5 kasika secera), a u jednoj posudi izmesam brasno i orahe i 1 kasicicu praska za pecivo.(da bude sigurno da se ne slepi) Umutim 5 belanaca i polako pomesam sa zumancima i to pazljivo da se sve izmesa,ovo moze mikserom na najmanjoj brzini a onda isto tako polako i dobro pomesam sa mesavinom oraha, brasna i praska za pecivo, e ovo mesam varjacom. To je kolicina za okrugli pleh precnika 24 cm. Upleh stavis malo ulja i peki papir ili klasicno , namazano magarinom i posuto brasnom.
Pece se u zagrejanoj rerni na 220 C, to je kod mene predzadnja mogucnost, ranije sam pekla na nekom takodje predzadnjem polozaju dugmeta, jer nisam imala stepene. Pece se oko 30 min.
Ne bi trebala rerna da se otvara za vreme pecenja ali pri kraju,posle 20-25min moze da se baci pogled ako nemas staklo na rerni, a vidi se kada je pecena, ivice se povuku a sredina spadne, jer prvo naraste.

Fil:
U 5-kasika mleka a moze i vode, otopi se cokolada i tu se sipa 200 gr samlevenih oraha. Ovo je dosta gusto i ne treba ga razredjivati jer kada se spoji sa ostalim sastojcima bude tako da ti fil ne curi na sve strane. Umute se 4 zumanca sa 4 kasike secera i doda filu. Ja odavno ne stavljam ziva zumakca(zbog salmonele i ostalih nedo bog cudesa) nego skuvam gustin 50gr sa 300gr mleka (citaj vode) to ti dodje kao puding ali bez ikakvog ukusa i u to dodam umucena jaja sa secerom i malo pustim da se prokuva ili da se bar dobro ugreje, uz stalno mesanje. Ovako dobijes vecu masu fila a sam fil nije tako jak. Dobro umuceni puter ( dobro je staviti 1/2 margarina jer je on cvrsci) sa prah secerom se doda celoj masi, kada se masa ohladi. I u sve to malo se narenda kora od predhodno dobro oprane pomorandze . Kora ili kore ako je preseces na pola se poprskaju sa sokom od pomorandze i stavi se ili ceo fil najednu koru ili se rasporedi na dve. Ja odavno ne pravim onaj beli sam za odozgore (jer mi nesto nije bas uspevao, nego zavrsnica je bila slag ili moze po zelji. Ja sam za slavu pekla tri kore, jer tada kada secem, potrebno je a su lepi parcici, pa je to malo zezanja. Ali ja sada imam vremena, pa kore pecem jednog dana a fil pravim sutra dan.
Za izradu torte treba ti najmanje 2 sata.

Saher (Zaher) torta
8 jaja
250 gr secera
180 gr putera
120gr cokolade za kuvanje
120 gr oraha mlevenih
80 gr keksa ptit ber mleveni
vanil secer
kasicica praska za pecivo
100 gr dzema od kajsija

za glazuru:
100gr cokolade za kuvanje
kasika ulja
30gr putera
malo vode

Mlevena orahe pomesati sa mlevenim keksom i kasicicom praska za pecenje. Cokoladu otopiti i pomesati sa puterom i pustiti da se prohladi Umutiti zumanca sa 8 kasika secera (od ukupne kolicine 250gr). Umutiti belanca sa 8 kasika secera ( od iste kolicine secera). Ako ostane secera staviti ga u puter i cokoladu i dodati vanil secer. Spojiti zumance sa belancom i dodati smesu oraha i keksa a zatim sipati cokaladu i puter. Za sve je potrebno prilicno velika cinija i sve varjacom polako i dobro promesati, pa sipati u pleh (na koji se stavi peki papir); pleh dimenzije 20x30cm.
Ugrejati rernu na 150C. Pece se 40 minuta na 150 C. Izvadi se iz pleha i kada se prohladi premaze se dzemom od kajsija koji se malo umuti.
Kada se sasvim ohladi prelije se glazurom od cokalade. Prijatno!

Back

Last modified on April 14th 2010.