Spring chicken salad with almonds

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This is very healthy , fast and easy recipe ideal for hot summer days. It takes about 20 minutes to prepare . This dish is full of healthy ingredients and vitamins , and it’s ideal for athletes. You can also duplicate the recipe and put it into a fridge and eat it cold next day , the flavour will be pretty much the same . This recipe serve two people.

Ingredients

  • 1 large chicken breast
  • 1 bag of mix lettuce(or iceberg) IMG_20160320_210040
  • 1 orange
  • 40gr almonds
  • 1 cucumber
  • 100gr goat cheese
  • fresh mint, thyme and basil
  • 1/2 baguette
  • 1 chilli
  • 1 lemon
  • extra virgin olive oil , salt and pepper  

 

 

 

Instructions

Put the griddle pan on medium high heat and griddle the chicken breast about 4-5 minutes on each side or until it’s cooked trough. At the same time slice the baguette and drizzle it with the olive oil and put it next to chicken and griddle on both sides. You can also brush the chicken with mustard to get a better aroma or add spices like cumin, coriander,turmeric. You are litteraly the master of your chicken . 🙂 Also you can marinate it in yogurt mixed with spices and then griddle it. This helps chicken to remain more succulent.

While you are waiting for chicken and bread slice the cucumber lengthwise with a peeler and stop peeling when you get to the seeds. Add the cucumber in the large bowl fallowing with mix lettuce sliced chilli , herbs , orange and goat cheese. You decide how you will cut your ingredients or do as I did. When chicken is done , slice in bite-sized chunks and add it in to the mixture. The same thing do with the bread.  Drizzle the ingredients with olive oil and lemon add salt and pepper and mix all together and then serve. I hope you’ll like it 🙂

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Prolećna salata sa piletinom i bademima

Ovo je veoma brz , zdrav i jednostavan recept za koji vam treba najviše 20 minuta. Salata je puna hraniljivih sastojaka i vitamina , a opet veoma je lagana. Recept je namenjen za dve osobe mada ga možete udvostručiti. Takodje veoma je pogodna da je napravite više i da je ostavite u frižideru jer je i hladna veoma ukusna.

Sastojci

  • 1 pileći file
  • kesa mešane salata ili pola glavice ajzberg salate
  • 1 pomorandža
  • 40g badema
  • 1 krastavac
  • 100gr kozijeg sira
  • sveža nana, majčina dušica i bosiljak
  • 1/2 baget hleba
  • 1 čili
  • 1 limun
  • devičansko maslinovo ulje, so i biber

 

Instrukcije

Stavite gril tiganj na srednje jaku vatru i izgrilujte pileći file sa obe strane po otprilije 5 minuta , ili dok nije pečeno. Slobodno pecite 4 minuta i nakon toga file rasecite na pola i dovršite sredinu jer se ona najduže peče. Ovaj korak je dobar jer ćete svakako iseći file kasnije na sitne komade a ovako ste sigurniji da ce vam meso ostati sočnije i tačno ispečeno. Takodje možete da ga marinirate u jogurtu začinjenim raznim začinima kao što su kumin, korijander ili bilo koji začin koji volite. Ovaj korak takodje čini meso sočnijim i ukusnijim.

Dok vam se piletina peče isecite hleb i pecite ga sa malo maslinovog ulja sa obe strane dok ne dobije lepu boju . U veliku činiju ubacite naseckanu nanu, bosiljak,pomorandžu , bademe i koziji sir. Krastavac oljištite ljuštilicom po dužini da bi ste dobili lepe pruge i dodajte ga u činiju. Kada vam je piletina gotova pomešajte je sa ostalim sastojcima pospite malo maslinovog ulja i limuna i sve dobro promešajte. Posolite i pobiberite po želji i spremni ste da servirate salatu. Nadam se da će vam se svideti 🙂

Raspberry and dark chocolate(avocado) sorbet

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If you love someone or  you want to impress someone or group of people then this is a recipe for you. Raspberries and chocolate are two ingredients that everyone love and guess what  , they are even better when stand one to each other . If you see the photos , recipe looks similar to Michelin star restourants and it’s all about how you present the dish. At the last time I watched a lot of Michelin star chefs so I give a try to make something tasting like their desserts and to look like their dishes. You tell me if I was close 🙂

The other nice thing about this recipe is that’s too easy to make only thing that you need is blender or food precesssor , because it makes the sorbet more creamier and breaks the raspberries into a smooth mixture. But don’t worry if you don’t have blender I will tell you later in the post similar process without the blender and you will get the same results.

Ingredients 

  • 300gr fresh or frozen raspberries
  • 100gr of 70%  dark chocolate
  • 1 avocado
  • amaretto biscuits / or any other biscuits
  • fresh almonds
  • ice

Instructions

First you need to melt the chocolate over the bain-marie and add a little bit more cocoa if you want. Leave the chocolate to cool down a little bit and add it to a blender with half avocado and a few ice cubes , if you need add more ice during the blending . Blend for 5 min on max speed to make sorbet creamy. I didn’t add any sugar because I love bitterness from dark chocolate , but you are free to add. Avocado has only one purpose and that’s to make sorbet smooth and creamy , if you make it you will see that the taste of avocado somehow disappears , and on the other hand it’s far more healty than cream . Therefore the conclusion is that the avocado is a badass.

After you were made the mixture leave it in the freezer for at least 4 hours and take it out at least 30minutes before serving.

For raspberry sorbet you just need to put fresh or frozen rasppberries with a spoon of honey in the blender and blend for the same time on max speed.

As for the serving put a little plate upside down in the center of the bigger plate and rub the one side with a little bit of sorbet to allow the biscuits to stick and don’t move. Scoop the sorbet as you wish or as I do and put a few almond for a finishing touch. I hope you will enjoy and impress someone with this great recipe 🙂

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Sorbe od maline i crne čokolade

Ovo je jedan veoma jednostavan recept koji možete spremiti u minimalnom vremenskom periodu , dok je sa druge strane prepun intezivnih ukusa koji se medjusobno odlično slažu. Poznato je da su maline i čokolada dobri prijatelji , a kada se nalaze zajedno na tanjiru sa amareto keksom dobija se potpuno nova dimenzija ukusa. Uz dobro aranžiranje , verujem da će ovaj recept prijatno iznenaditi sve koji ga budu probali. Aranžiranje sam uradio po uzoru nekih poznatih kuvara , takodje vlasnika Mišelinovih zvezdica kao i način pripreme dezerta. Opet s druge strane smatram da ovako nešto može da napravi svako kod kuće , jer je značaj dat na kvalitetnim sastojcima , kvalitetnoj čokoladi dok je period  i način spremanja izuzetno kratak.

Sastojci

  • 300gr svežih ili zamrznutih malina
  • 100gr kvalitetne crne čokolade(min 70% kakaa)
  • amareto keksići
  • pola avokada 
  • par badema

Instrukcije

Iznad činije koja se greje na pari istopiti čokoladu i zatim ostaviti malo da se ohladi. Potom u blender ubacite istopljenu čokoladu i polovinu avokada i dodajte još malo kakaa u prahu ako želite i koju kocku leda ako je potrebno. Ja nisam dodavao šećer  , jer volim gorak ukus crne čokolade , ali vi možete ako želite. Smesu blendirajte minimum 5 minuta na najvećoj brzini i potom je stavite u frižider na četri sata da se ohladi i stegne uz povremeno mešanje na sat vremena. Sorbe izvadite minimum pola sata pre posluživanja.

Sorbe od maline je još jednostavniji , samo ubacite sveže ili zamrznute maline u blender sa dve ili više kocki leda i kašikom šećera ili meda i blendirajte oko 5 minuta dok ne dobijete homogenu smesu.

Hranu sam dekorisao tako što sam stavio manji tanjir okrenut naopačke u veći tanjir i namazao sa malo sladoleda jedan deo tanjira  da bih lakše posuo izmrvljene amareto keksiće i da bi oni zadržali oblik na tanjiru. Zatim sam stavio kugle sladoleda nasumično i poređao još par celih badema kao što je i prikazano na slici. Nadam se da će vam se svideti 🙂

Seabream and prawns with ratatouille and balsamic reduction

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This recipe has found a place on the blog very unplanned. I called my friend over to have a lunch together and I planed to prepare something nice because I passed the exam. I wasn’t planning to take a photo of the recipe, just wanted to have a nice lunch and good glass of wine after exam. But when I finshed, I realised that I must take one picture, so I placed the plate on the window and take a photo and it turned up great 🙂

I adore seabream and prawns so I don’t want to complicate the recipe with too many things. In my opinion, simplicity is the best way to show the beauty of great ingredients like seabream. I hope you’ll like it .

This recipe serve two people.

Ingredients

  • two medium seabream
  • to large prawns

For my version of ratatouille

  • 1 small zucchini                                                           
  • 1 medium onion
  • 1 medium fennel
  • 1-2 tomatoes
  • 2 cloves of garlic
  • 1 celery stalk
  • glass of good white wine 
  • pinch of saffron, oregano or marjoram and few leaves of fresh basil

 

Instructions

First, you need to slice vegetables on 2cm chunks and fry them in large pot on medium-high heat with a drizzle of olive oil. First put onion, fennel, celery and  zucchini  and when they got the color, add the tomatoes and white wine along with the saffron and marjoram. Reduce the heat on low and cook 30 minutes. If you want your ratatouille to look pretty, then don’t stir after reducing the heat and the chunks of vegetables will stay as you sliced them; but if you want to increse the flavour, then stir vegetables to make something much more interesting, but honestly not so pretty. I decided to go with the second option and then to cover the not pretty ratatouille with a beautiful fillet of seabrem. So, when you serve it, it looks and tastes absolutely amazing. Originally, white wine isn’t used in ratatouille, but at the other side, French and the wine, they put it literally in everything . So use French wine and you are good. Like white burgundy or Chardonnay.

While the ratatouille is cooking in a small sauce pan, put 50ml of balsamic vinegar and reduce it until you get syrupy structure. Leave it to cool, and while it’s cooling, it will become more and more syrupy and sticky. At the same time, fillet the fish and clean the prawns or leave them in their natural shells as I do. Drizzle a little of olive oil in the frying or grill pan that’s set on medium-high heat and grill the fish on skin side down from 4 to 5 minutes, depending on the size of the fish. You can watch how fish is cooking and notice that, as time goes by, the heat penetrating trough the fish and becoming more white from the bottom to the top. The golden rule of cooking any fish is to cook it 95% on skin side down and then just before it’s done turn it for a couple of seconds on the other side to finsh it. If you ask me, a little bit rare fish is always better then the overcooked and dry fish.

The job is done. It’s only left for you to put the food on the plates and you are done. Enjoy in this beautiful sea flavours 🙂

Orada i gambori sa ratatuijem i redukovanom balzamikom 

Veoma sa ponosan na ovaj recept , jer sam ga spremao više puta ali ga nikada nisam slikao pa je i ova slika sasvim slučajno ispala . Iskreno oduševim se svaki put kada je vidim tako da sam odlučio da obelodanim recept koji je veoma jednostavan , a opet isprepletan sa puno različitih ukusa iz ratatuija. Na ratatuiji francuzi gledaju kao corbu od mešanog povrća i po njihovom mišljenju povrće koje se stavlja zavisi od onoga ko pravi ratatuiji , naravno postoje neki osnovni sastojci koji se koriste kao što su beli i crni luk paradajz tikvice i patlidžan koji sam ja na kraju krajeva izbegao a dodao komorač. Pored njega trebate da ispečete još ribu i da redukujete balzamiku. Odparivenje ili redukovanje balzamike je trik koji sam video od jednog poznatog engleskog kuvara koji kaže da svaka balzamika koja ne košta preko 10 evra po bočici nije prava Italijanska balzamika i treba je odkuvati da bi se dobio intenzivniji ukus i slučan ukus prave balzamike koja stoji dugi vremenski period u buradima pre samog flaširanja.

Generalno recept je veoma jednostavan i fokusiran je na predivnom ukusu orade.

Sastojci

  • 2 srednje orade
  • 2 velika gambora

Sastojci za ratatuji

 

  • jedan crni luk
  • jedan komorač srednje veličine
  • 1-2 paradajza
  • 2 čena belog luka
  • 1 stabljika celera
  • 1 mala tikvica
  • čaša dobrog belog vina 
  • prstohvat šafrana malo svežeg bosiljka i origano ili majoran

 

Instrukcije

U srednjem loncu ugrejte malo maslinovog ulja na srednje jakoj vatri i dodajte svo povće iseckano (2cm debljine) osim paradajza i kratko propržite a zatim dodajte paradjz, začine i belo vino i kuvajte 30minuta na slaboj vatri. Ako želite da vam ratatuji izgleda lepo nemojte da mešate povrće za vreme kuvanja i svi komadi će ostati relativno uniformni ,  medjutim ako želite da unapredite ukus mešajte povrće s vremena na vreme i dobićete mnogo ukusniji mada manje lep ratatuji.

Dok se on kuva isfiletirajte ribu i oljuštite gambore ili ih ostavite u ljusci kao što sam ja uradio. Balzamiku stavite u malu šerpu i kuvajte je dok se tečnost ne smanji za više od pola i pretvori u nesto slično sirupu. Dok se hladi balzamiko će postajati sve sirupastije. Ribu je najbolje da pečete na gril tiganju mada je i običan dobar. Ugrejte ga na srednje jaku vatru i stavite ribu da se peče sa strane kože. Pecite ribu na toj strani 95 posto vremena i tik pred kraj kada vidite da je skoro skroz pečena okrenite je sa druge strane na samo par sekundi da se zapeče. Po meni je uvek bolje da vam riba ostane u sredini malo živa nego da je prepečena i nesočna. Nadam se da će vam se svideti recept 🙂

 

Original Italian Carbonara

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A lot of people put so many  other ingredients in Carbonara like cream or feta cheese thinking that it will give a better flavour but I think they were wrong, or just that is not an original Carbonara. I saw this recipe from one of my favourites chefs Antonio Carluccio and I decided to share with you.

This recipe serve two people and it will take 15 minutes of you time.

Ingredients 

  • 200gr spaghetti (capellini)DSC_1850_20151013135820381
  • 80gr smoked bacon
  • 60gr parmesan cheese (or pecorino)
  • 1 egg and 2 egg yolk
  • 1/2 clove of gralic
  • 1/2 chilli (optional)
  • salt and papper

Instructions

The fastest way to cook this meal is to prepare everything first because the capellini is very thin pasta and it take only 2 minutes to cook. First you need to cut the bacon on small-medium chunks and put in the pan on medium heat. In a separate bowl mix egg yolk and one whole egg with parmesan and a lot of pepper. In the meantime cook the pasta in 1l of boilng water with 10gr of salt , and stir ocassionally. Strain the pasta and splash it with cold water. Turn off the heat and add the pasta in the pot with bacon and mix for one minute. Then add eggs and cheese and mix one more time. Sprinkle with fresly ground black papper and some more parmesan and you are done.

This pasta got name during the WW2 when the Italian soldiers were in battle in Africa and thay have only bacon and pasta with them. Only spice they could found in desert was papper so they were putting so much it that the pasta get name Carbonara or black pasta.

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Италијанска Карбонара

Много људи ставља толико других састојака у Карбонару попут павлаке или фета сира мислећи да ће дати бољи укус. Мислим да је то погрешан начин спремања ове пасте, а и то није оригинална Карбонара. Овај рецепт сам видео код  једног од мојих омиљених кувара Антонио Карлучио и одлучио сам да га поделим са вама.

Овај рецепт служи двоје људи и узеће вам око 15 минута.

Састојци

  • 200гр шпагета (Цапеллини)
  • 80гр димљене сланине 
  • 60гр пармезана (или пекорино)
  • 1 јаје и 2 жуманцета
  • 1/2 чена белог лука 
  • 1/2 чили папричице (опционо)
  • соли и бибера

Инструкције

Најбржи начин да се скува ово јело је да све прво припремите, јер Цапеллини је веома танака тестенина и треба јој само 2 минута да кува. Прво исеците сланину на мале комаде средње величине и ставити у тигању на умереној ватри. У одвојеној посуди помешати жуманца и једну цело јаје са пармезаном и доста бибера. У међувремену скувати тестенину у 1 литри кључале воде са 10гр соли, и мешати повремено. Процедите тестенину и прошарајте је са хладном водом. Искључите ватру и додајте тестенину у лонац са сланином и мешајте око један минут. Затим додајте јаја и сир и све поново промешајте. Поспите свеже млевени црни бибер и још мало пармезана и завршили сте.

Ова паста добила је име током Другог светског рата када су се италијански војници борили у Африци а са собом су имали само сланину и пасту. Једини зачин коју су могли наћи у пустињи био је бибер па су га стављали толико много да је паста добила име Карбонара или црна паста.

Arrabbiata with homemade sundried tomatoes / the drying process

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     During this summer I decided to make sundried tomatoes and there are many reasons for that. The main reason is obviously enormus price , and what you get a jar ful of tomatoes (who are very cheap in the summer) loaded with cheap sunflower oil. When I’m saying this I mean on very good producers like Ponti and they still can’t put the olive oil instead of sunflower oil , so I decided to do it on my own and the results were stuning.
     Of course that you can dry them in the oven , but I decide to go something more traditionaly. From the equipment you will need long string and pincers to hold the tomatoes , but if you have some other idea to hold the tomatoes feel free to do it , I found this way the easiest one. The most important part of the drying process is to remove all the inner pulp of the tomatoes and to leave only the firm part , because the pulp have a high water contest and it would help the process of moldering tomatoes which is the last thing you want. When you cut all the tomatoes and remove the pulp you can start to put the tomatoes on the string and secure them with pincers. Leave them to hang on the sun and they will be all dried out in 2-3 days. Watch them occasionally and take attention on rotten one to remove them from the other pieces. I just want to say that I dried mine in the hottest time of the year and the average temperature was about 32 celsius.enormus price , and what you get a jar ful of tomatoes (who are very cheap in the summer) loaded with cheap sunflower oil. When I’m saying this I mean on very good producers like Ponti and they still can’t put the olive oil instead of sunflower oil , so I decided to do it on my own and the results were stuning.

Recipe serve two people

 Ingredients for arrabiata

  • 250gr tagliatelle
  • 6-10 sundried tomatoes
  • half tin of tomatoe passata
  • 60gr of pecorino or parmesan cheese
  • handful of fresh basil leafs
  • 3 tablespoon of extravirgin olive oil
  • 2 garlic cloves
  • 1 red chilli (optional)
  • salt and pepper

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Instructions

Take a large pot of boiling salted water and cook the tagliatelle. Cook 2 minutes less then is writen on the package and then finish them in the sauce.  Heat the frying pan on medium heat and drizzle two tablespoon of extra virgin olive oil then add thinly sliced garlic a few leafs of basil to fry. After 1-2 minutes add sundried tomatoes and a little bit of pasta water to rehydrate them. Then add the tomato passata and stir everything for few minutes until everything is combined , and the sauce is reduced by half. After the sauce is reduced add the pasta and stir well. Add fresh basil and serve with few thinly slices of parmesan cheese. I hope you’ll like it 🙂

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Arabijata sa domaćim sušenim paradajzom / proces sušenja

Odlučio sam letos da napravim svoj sušeni paradajz i za to postoji više razloga. Glavni razlog je definitivno odnos cene i kvaliteta , odnosno ogromna cena proizvoda koji je u sezoni veoma jeftin. Kad to kažem mislim na vrlo dobre proizvođača kao što su Ponti a i oni i dalje ne mogu da stave maslinovo ulje umesto suncokretovog , pa sam odlučio to učinim sam i rezultati su bili odlični.

Naravno da možete da ih sušite u rerni ali sam se ja odlučio na originalni starinski način , odnosno na direktnom suncu. Od opreme bi vam trebali kanap i štipaljke bukvalno , odnosno taj način sam ja video kao najednostavniji , medjutim šta je meni jednostavno ne mora da važi i za vas. Najvažniji dio procesa sušenja je da ukloni sva unutrašnja srž paradajza i da se ostavi samo spoljašnji tvrdi deo (Paradajz iscite na četvrtine ) .Glavni razlog je taj što pulpa sadrži puno vode pa će vam se tako paradajz pre ubudjaviti nego što će početi da se suši. Kada izvedete ovaj deo ostalo je stvarno lako , sve što trebate da uradite je da ih zakačite na kanap i osigurate štipaljkama. Ostavite ih da vise na suncu za otprilike 2-4 dana će biti potpuno suvi. Nadgledajte ih povremeno i obratite pažnju da se neki nije ubudjavio i ako jeste odstranite ih od ostalih. Želim da napomenem još samo da sam ceo proces radio letos i da je dnevna temperatura bila oko 32 stepena otprilike.

 

Recept je za dve osobe

Sastojci za Arabijatu

  • 250gr tagliatelle pasta
  • 6-10 kriški sušenog paradajza
  • pola konzerve paradajz sosa
  • 60gr pekorina ili parmezana
  • šaka svežeg bosiljka
  • 3 kašike maslinovog ulja extravirgin
  • 2 čena belog luka
  • 1 crveni čili (opcionalno)
  • so i biber

Instrukcije

Uzmite veliki lonac sa ključalom vodom i stavite oko 5 grama soli zatim ubacite taljatele i kuvajte ih dva minuta manje nego što je napisano na pakovanju , a zatim ih dovršite u sosu da bi pokupile aromu i ukus sosa.  Zagrejte tiganj na srednjoj temperaturi i dodajte dve kašike maslinovog ulja , te zatim ubacite tanko isečen beli luk i ubacite par listova bosiljka da se isprže sa belim lukom. Nakon 1-2 minuta dodajte sušeni paradajz i malo vode iz lonca u kome se kuva pasta da bi ste malo rehidrirali paradajz a samim tim i zgusnuli sos jer je ova tečnost puna skroba zbog testenine. Zatim dodajte paradajz pelat i mešajte sve za nekoliko minuta dok se sve ne sjedini i dok se sos ne redukuje na pola odprilike. Nakon što se sos redukovao i zgusnuo dodajte testeninu i sve dobro mešajte. Dodajte svež bosiljak i poslužite uz tanko narendane lisiće parmezana. Nadam se da će vam se svideti 🙂

Risotto with wild mushrooms , and sirloin steak

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This recipe serve 2 people

Ingredients

  • two handful of rice (risotto rice)
  • 20gr dried porcini
  • 100gr of fresh or 20gr dried chanterelles
  • 1 small shallot
  • 4 Tablespoon butter
  • 600ml nice chicken or beef stock 
  • 1 medium sirloin steak
  • teaspoon ground nutmeg
  • 1 garlic
  • 40gr parmesan cheese
  • 1/2 chilli (optional)
  • salt and papper

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Instructions

First you need to mince the shallot and garlic and sweat them in a pan on medium heat with tablespoon of butter. In the meantime cut the mushrooms and add into a same pan. After minute add rice and stir all together and wait to rice soak up all the juices. Add the aromatic water from the mushrooms and stir with wooden spoon , because you can break the rice with metal spoon and you don’t wan’t that. When rice soak up the juices add one more ladle of chicken stock and repeat the process couple of times, stiring all the time until the rice become tender. When you add the last ladle od stock at the moment add the butter and cheese and mix all together to get nice consistency , put the lid on and leave it to rest for 3,4 minutes. While rissoto is resting grill the steak. (How to properly grill a steak you can see here: https://goo.gl/a2tYsT/) . Check if you need a little bit more salt and papper , sprinkle a little bit more parmesan on the top and you are done. This is classic recipe from North Italy. Enjoy

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Rižoto sa vrganjima

Recept je za dve osobe

Sastojci

  • dve šake pirinča za rižoto
  • 20g sušenih vrganja
  • 100gr svežih lisičarki ili 20gr sušenih
  • 1 srednja šnicla ramsteka
  • 1 mali luk
  • 4 kašike putera
  • 600ml fine pileće ili govedje supe
  • 1 kašičica muškatnih oraščića
  • 1 beli luk
  • 40g parmezana
  • 1/2 chili (opciono)
  • so i biber

Instrukcije

Prvo propžite beli i crni luk u puteru , i sa strane prelijte vrganje vrelom vodom. Nakon par minuta dodajte pirinač u tiganj i pržite ga minut , a zatim dodajte natopljene vrganje sa svom svojom vodom. Dodavanjem i vode koja je ostala od vrganja dobijate na ukusu. Rižoto konstantno mešajte i pazite da koristite drvenu kutlaču za mešanje. Kada pirinač upije sav sok dodajte mu novu kutljaču vruće supe i tako postupak ponavljajte dok ne dobijete kremastu strukturu pirinča , odnosno dok ne postane mekan. Nakon dodavanja poslednje kutlače supe narendajte parmezan dodajte još malo putera i poklopite rižoto da odstoji na 3,4 minuta. Za to vreme ispecite ramstek. Proverite da li ste dobro začinili rižoto , narendajte još malo parmezana i spremni ste za serviranje. Nadam se da će vam se svideti.

Rib eye steak with roasted squash and porcini sauce

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This is a proper autumn recipe. Squash is amazing ingredient full of vitamins, especially vitamin C and B. Less known is that the squash contains an amino acid that stimulates the production of serotonin in the body, the hormone that makes you happy, so there is no excuse for not eating this amazing vegetable when it’s its season.

It’s very simple to prepare this dish. The only tough part is cooking the steak properly, but I will try to help you with very simple, but useful tip. As you see in pictures, I cooked my steak medium rare, but it can be medium or well done, depending on the cooking time. The point is that you need to constantly touch the steak, so you can see how much it is cooked, and then compare it with the palm. I hope this was useful, in case you didn’t know this before.1

For 2 people you will need….

Ingredients

  • 2x200gr rib eye steaks (about 2cm thick)
  • 1 medium squash
  • 6-8 carrots
  • 2 sprigs of rosemary
  • 20gr dried porcini 
  • 100ml cream
  • thyme , salt and pepper

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Instructions

Cut the carrots lengthwise and cut the squash on 3cm pieces, then put them in roasting tray. Drizzle it with olive oil and sprinkle over chopped rosemary, season it and put it in the oven at 200 degrees celsius for 30-40 minutes. While you’re waiting, drizzle the olive oil over the steaks, season it, and grill them. When they’re done, leave them to rest for 5 minutes. While they are resting and the squash is roasting, put the cream, pinch of thyme and porcini in a blender, and blend until you get the smooth consistency. You are done.

If you follow the schedule of preparation, there is nothing that can go wrong. I hope you will try and enjoy this amazing dish.

Ramstek sa pečenom bundevom i sosom do vrganja

Ovo je pravi jesenje jelo. Tikva ili bundeva je izvanredan sastojak puna vitamina, posebno vitamina C i B. Manje je poznato da  bundeva sadrži aminokiselinu koja stimuliše proizvodnju serotonina u organizmu, hormonaji koji vas čini srećnim , tako da nema razloga ne jesti ovo čudesno povrće kada je u sezoni.

Priprema ovog jela je vrlo jednostavan. Jedini problem može da vam napravi previše ispečen odrezak ili jednostavno ispečen na način koji niste želeli , stoga ću pokušati da vam pomognem sa ovim malim trikom. Bitno je da tokom pečenja lagano pritiskate odrezak kako bi ste primetili koliko je meso mekano odnosno tvrdo. Zavisno od toga da li želite više pečen odrezak meso bi trebalo biti tvrdje , dok ako želite više živ odrezak meso bi trebalo da ostane mekano. Ako vam sve ovo previše konfuzno zvuči najbolje je da pogledate sledeću sliku koja provereno radi svaki put .

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Za 2 osobe će vam trebati…

Sastojci

  • 2k200gr ramstekaDSC_1785_20150929011333716
  • 1 srednja bundeva
  • 6-8 šargarepa
  • 2 grančice ruzmarina
  • 20g sušenih vrganja
  • 100ml pavlake
  • majčina dušica , so i biber

Instrukcije

Isecite šargarepu po dužini na pola i bundevu na komade debljine 3cm i stavite ih u pleh za pečenje. Pospite sa malo maslinovog ulja , iseckanim ruzmarinom i stavite u rernu na 200 stepeni 30-40 minuta. Dok čekate da se bundeva i šargarepa ispeku posolite i pobirete ramstek , polijte ga sa malo maslinovog ulja i stavite u tiganje ili na roštilj da se ispeče. Nakon što ste ih ispekli ostavite ih 5 minuta da odstoje na tanjiru pre serviranja . Dok se odrezak odmara i dok se bundeva peče stavite vrganje, pavlaku i malo majčine dušice u blender i napravite sos.

Ako pratite raspored pripreme ne postoji ništa što može da pođe po zlu. Nadam se da ćete probati i uživati ​​u ovom odličnom jelu.

Aglio e olio

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This is my favorite pasta recipe, and I have a few reasons for it. First is that you can prepare it for 7 or 8 minute with no rush, and the second are ingredients. Those are my favourit ingredients and I always have it at my home.

This recipe serve two person

Ingredients

  • 200gr spaghettiDSC_0883
  • 6 Tablespoon extra vergine olive oil
  • 8 cloves of garlic
  • 60gr pecorino romano or parmesan cheese
  • handful of parsley
  • 1/2 chilli (optional)
  • salt and cayenne pepper(optional)

Instruction

First pour 1l of water in a pot and wait to boil. Add 10gr of salt and put the pasta in the boiling water and cook 1 minute less than what is written on the package (al dente). Heat the pan on low heat and add the oil. When the oil is warm add thinly sliced garlic and a few sprigs of parsley, and wait for oil to soak up the flavours from parsley and garlic. Strain the pasta and save a little bit of pasta water. Add the pasta in the pot with oil and garlic and mix all together. Turn of the heat and add the other fresh parsley, cheese and chilli (save for decoration). The perfect spaghetti are done. Enjoy

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Aglio e oglio 

Ovo su moje omiljene špagete i za to postoji vise razloga. Pravi je taj što ih možete pripremiti za 7 ili 8 minuta bez žurbe, a drugi razlog su sastojci. Trebaju vam svega četri sastojka koje uglavnom već i imate u frižideru , a opet ukus je fantastičan i molim vas ne štedite na ovim sastojcima , jer ćete jedino tako da dobijete pravu stvar.
Ovaj recept je za dve osobe…

Sastojci

  • 200g špagetaDSC_1829
  • 6 kašika maslinovog ulja 
  • 8 čena belog luka
  • 60g Pecorino Romano ili parmezana
  • šaka peršuna
  • 1/2 čili paprika (opcionalno)
  • so i biber (po izboru)

Priprema

Prvo napunite veliku šerpu sa vodom. Dodaj 10g soli i stavite testeninu u ključalu vodu i kuvajte minut do dva manje nego što piše na pakovanju (al dente). Zagrejte tiganj na laganoj vatri i dodajte ulje. Kada je ulje vruće dodati tanko narezane listiće belog luka i peršun i pričekajte da luk dobije zlatnu boju i samim tim i da ulje poprimi aromu. Procedite pastu i sačuvajte malo vode iz paste. Dodajte pastu u tiganj sa uljem i mešajte još malo dok se sve relativno ne sjedini , obavezno na jako tihoj vatri. Nakon toga dodajte još malo svežeg peršuna, sir i malo čilija (ostaviti malo za ukras). Savršene špagete su spremne . Prijatno

Прво сипајте 1 литар воде у посуду и сачекајте да проври. Додати 10гр соли и ставите тестенину у кључалу воду и кувати 1 минут мање него што пише на паковању (ал денте). Загрејте тигањ на лаганој ватри и додајте уље. Када је уље топло додати танко сечен бели лук и неколико гранчица першуна,  сачекајте да уље упије све укусе од першуна и белог лука. Процедите тестенину и сачувајте мало воде из тестенине. Додати тестенину у тигањ са уљем и белим луком и помешати све заједно. Искључити ватру и додати остали свежи першун, сир и чили (оставити мало за декорацију). Савршене шпагете се готове. Уживајте

Tagliatelle with truffles

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For two people you will need:

Ingredients:

– 300gr tagliattele

– 40gr butter

– 20gr truffles

– pecorino romano cheese about 40gr

– 1 teaspoon of truffle oil (olive oil is also ok)

Instructions

First, you need to cook spaghetti by folowing to instruction on the package, or 1 minute less to be al dente. For one litar of boiling water you need about 5gr of salt (stir spaghetti occasionally to prevent sticking, so you don’t need to put oil in water).

While cooking spaghetti, you can mince truffles and cheese, to have them ready when spaghetti are cooked. Put one teaspoon of oil in a frying pan and melt the butter (oil will stop the butter from burning) , then put spaghetti in butter and add the truffles and cheese and combine everything. You are ready to serve. If you want you can put some more cheese on the top of it.

This is very simple, tasty and rich meal that you can make in 15 minutes, but no one will know how easy it was to make.

I hope you’ll like it.

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Taljatele sa tartufima

Za dve osobe će vam trebati

Sastojci
300gr taljatela
– 40g putera ili 4 kašike maslinovog ulja
– 20 g tartufa
– Oko 40gr parmezana ili Pecorino Romano sira
– 1 kašičica ulja od tartufa (opciono)

Instrukcije

Prvo stavite taljatele da se kuvaju , otprilike im treba 10 minuta mada ih uvek kuvajte minut do dva manje nego što piše na pakovanju da bi bile al dente. Za jedan litar ključale vode potrebno je oko 5 grama soli (taljatele povremeno promešajte dok se kuvaju da se ne bi zalepile , i nemojte nikako da dodajete ulje u vodu jer nema poente).

Stavite jedan kašičicu ulja u tiganju, a zatim otopite puter (ulje će spriječiti puter da izgori), zatim dodajte taljatele u tiganj i sve dobro promešajte. Dok mešate dodajte narendane tartufe i pekorino. Jelo je spremno. Ako želite možete da narendate još malo pekorina u tanjiru.
To je vrlo jednostavan, ukusan i bogat obrok koji možete da napravite za 15 minuta.
Nadam se da će vam se svidjeti!

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