Iz moje kuhinje: siječnja 2010

srijeda, 13. siječnja 2010.

KUPUS SA SUHIM MESOM

Zimski lonac kupusa

Naši preci nisu mnogo znali o vitaminima,mineralima ....masnočama i slićno
Slucajno ili ne hrana u stara vremena je bila jednostavna,zdrava,puna vitamina i prilagodjena godisnjem dobu.

Kupus je uz grah bio najcesca zimska hrana.
Za praznike su se kuhale SARME/punjene mesne rolice s kiselog kupusa/.
Kiseli kupus s kukuruznim brasnom je bio dnevni ritual.
Ništa manje popularno jelo nasih predaka je KUPUS sa Dimljenim suhim mesom i domaćim kobasicama.

Danas je na mom stolu jednostavno jelo od zelenog kupusa i crvenog kupusa.

Priprema je jako jednostavna a jelo izdašno i jako ukusno.

SASTOJCI:

1 glavica zelenog kupusa
1 glavica crvenog kupusa
1 glavica crvenog luka
glavica češnjaka
vezica peršina
3 zlice ulja
komad dimljene sušene svinjske glave
komad pancete
domaća kobasica
1 mrkva
1 kumpir

PRIPREMA

Na prženi luk dodajte nasjeckani kupus.
Poslozite suho meso i kobasice
Dodajte nasjeckanu mrkvu i kumpir
Dodajte vode da prekrijete meso.
Kuhati na laganoj vatri oko 2 sata.
Posoliti po potrebi.
Na kraju dodati nasjeckanu pancetu,češnjak i persin.

Jelo je jako jednostavno i moze biti kompletan obrok.
Posluzite ga uz domaci kruh od crnog brasna i popijte čašu crnog vina za bolju cirkulaciju.
SRCE I CRNO VINO SE VOLE!!!!

Voli Vas Silvana!
Silvana, with Love!

KUPUS SA SUHIM MESOM

WINTER CABAGGE DISH

Winter cabbage casserole

turkey and meat goes after cabbage

open fire make dinner taste better

pie is ready and wait to be serve

Our ancestors did not know much about vitamins, minerals, fats, etc. ....
Accident or not foods in the old days was simple, healthy, full of vitamins and adapted to the season.

Cabbage with beans was the most common winter food.
For the holiday cooking SARME / stuffed meat rolls with sauerkraut /.
Sauerkraut with corn flour was daily ritual.
No less a popular food of our ancestors is a Cabbage with Smoked dried meat and homemade sausages.

Today on my desk simply by eating green cabbage and red cabbage.

Preparation is very simple and the food abundant and very tasty.

INGREDIENTS:

1 head green cabbage
1 head red cabbage
1 onion
head of garlic
bunch parsley
3 tablespoons oil
piece of dried smoked pig's head
a piece of bacon
homemade sausage
1 carrot
1 potatoes

PREPARATION

On the fried onions, add chopped cabbage.
Arrange dried meat and sausages
Add chopped carrot and potatoes.
Add water to cover meat.
Cook on low heat for about 2 hours.
Add salt if needed.
Finally add the chopped bacon, garlic and parsley.

Food is very simple and can be a complete meal.
Serve it with bread from the local black flour and drink a glass of red wine for better circulation.
Heart and red wine like!

Voli Vas Silvana!
Silvana, with Love!

WINTER CABAGGE DISH

Winter cabbage casserole

turkey and meat goes after cabbage

open fire make dinner taste better

pie is ready and wait to be serve

četvrtak, 7. siječnja 2010.

VIŠKA POGAČA

jel da je lijepa jelka ispred kazališta u Splitu!!!

evo spremna je za pecnicu

Napisati par riječi o povijesti recepta za neko jelo je jako vazno!
Kroz priču o hrani učimo o zemlji i njenim stanovnicima.
Hrvatska je smiještena na obali Jadranskog mora.
Kamena obala,s malo obradive zemlje.Narod je uvijek živio od darova mora.
Škrta polja su davala plodove maslina i grožđa, a more je hranilo s obiljem ribu,školjke i posao!

Skupa i rijetka riba se prodavala bogatima a sirotinja se hranila srdelom!
Srdela je hranitelj siromašnih!
Srdelu mozete pripremati kuhanu,pečenu,prženu.
Sprema se za dugi period tako da se sardine slože u morsku krupnu sol ili stavljaju u mix vinskog octa i crvenog luka.

U svećanim prigodama naše bake su spravljale pogaču od slanih srdele!

RECIPE

potrebno je:

10 komada fileta slanih srdela
šaka kapara
2 velika crvena luka
pola šalice maslinovog ulja
2 šalice komadića rajčica
list lovora
malo ružmarina
vezica peršina
glavica češnjaka

za tijesto:

4 salice brasna
1 žlica maslinova ulja
sviježi kvasac
1 žličica šecera
malo soli

Tijasto dobro umijesiti i ostaviti da se dize.

Napraviti fil,narezani luk lagano pržiti na ulju
dodati vodu da luk omekša
sad dodati rajcicu i kuhati 15 minuta.
dodati zacine i još malo prokuhati,posoliti po želji!

Tijesto podijeliti,razvaljati ,staviti u oblik za pečenje,preliti umakom...

Sada složiti filete sardina i prekriti drugim dijelom tijesta.
Staviti peći u ugrijanu pećnicu na 180 stupnjeva Celzija oko 40 min.
Voli Vas Silvana!
Silvana, with Love!

VIŠKA POGAČA

jel da je lijepa jelka ispred kazališta u Splitu!!!

evo spremna je za pecnicu

cakes of salted sardines/viska pogaca/

Write a few words about the history of the recipe for a meal is very important!
Through the story of the food we learn about the country and its inhabitants.
Croatia is small country on the Adriatic coast,country with more than 1000 islands,with calm,clear,warm sea.
Stone Coast, with little arable fields..People always lived by the gifts of the sea.
Cultivate fields are given the fruits of olive and grape, and the sea is fed with an abundance of fish, shellfish and work!

Expensive and rare fish is sold to the rich and the poor ate anchovies!
Sardine is food of the poor!
You can prepare sardines cooked, fried, fried.
Stored for a long period so that the sardines have agreed to a major sea salt, or put in the mix of vinegar and onions.

The special occasions are our grandmothers cooked cakes of salted anchovies!

RECIPE

it is necessary:

10 pieces of salted anchovy fillets
handful of capers
2 large red port
half cup olive oil
2 cups tomato pieces
laurel leaf
little rosemary
bunch parsley
head of garlic

dough:

4 cups flour
1 tablespoon olive oil
fresh yeast
1 teaspoon sugar
salt

Dough well mix with hands and leave to rise.

Make fill, gently fry chopped onion in oil
add water to soften onion
now add tomatoes and cook for 15 minutes.
add spices and a little boil, salt if desired!

Divide the dough, roll out, put in the form of baking, pour sauce ...

Now agree sardine fillets and cover the other part of dough.