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Aromatic stew 

This stew is the ultimate comfort food for me. It's easy to make with simple ingredients. Spice mix makes this stew  a perfect way to beat the chill outside. 

For recipe in English please visit Sweet and Salty blog 

                

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Vreme držanje mesa u rastvoru biće direktno proporcijalno njegovoj težini. Tako će vam za pileće batake trebati između jednog i dva sata dok će vam za celu ćurku biti potrebno 24 časova. Ja sam ovog puta pripremila batake i povrće iz rasola.


Za dve osobe potrebno je :
4 bataka bez karabataka
3 srednja krompira
4-5 srednjih sargarepica
Za rasol potrebno je :
0,5 dl vode
35 gr soli
po 1/2 kafene kašičice belog , crnog luka u granulama i tucane ljute parike
2  kafene kašičica meda

1 dl vode u šerpici zagrejte do ključanja i dodajte so. Promešajte i pustite da ključa dok se so ne rastopi. Za to vreme u većoj plastičnoj posudi u kojoj ćete držati batake u rasolu izmešajte preostalu vodu, začine i med. Dodajte ključalu slanu vodu i sve dobro mešajte dok se sva so ne otopi. Pustite da se rasol ohladi na sobnoj  temperaturi pa dodajte batake. Da bi  bataci bili skroz potopljeni u rasolu ja sam kesu od zamrzivača napunila običnom vodom, dobro je zavezala i pritisnula ih odozgo.Celu posudu pažljivo smestite u frižider i  ostavite batake  u rasolu do dva sata. Nakon toga ih izvadite, dobro obrišite  i ostavite nepoklopljene u frižideru jedno  sat vremena  da se suše. Krompir i šargarepu ogulite i izrežite na četvrtine. Potopite ih u isti rasol i držite nekih 15 -tak minuta. Nakon toga ih izvadite i dobro osušite krpom. Stavite i njih u frižider na jedno pola sata da se osuše. 
Rernu zagrejte na 200°C. Pleh oblozite peko papirom, povrće pouljite sa kašikom, dve maslinovog ulja i preko povrća rasporedite batake. Pecite ih na 200 °C 15  minuta a onda na 180°C 40 minuta.
Kada su gotovi , servirajte i poslužite uz salatu.
Prijatno !

The Daring Bakers November  2012- Brining and Roasting

Audax from  Audax Artifex was our October  Daring Cooks’ hostess and she challenged us to try brining and roasting meat, fish or poultry.  I must say - brining for the first time can be very frightening– what if it turns out to salty ?? But it didn't. It was one of the absolute best pieces of chicken I've eaten in my entire life! Thank you Audax so much for this delicious challenge.

For two servings: 

4 chicken drumsticks 

3 medium potatoes

5 medium carrots 

For brine : 

0,5 dl water

35 gr salt 

2 tsp honey

1/2 tsp granulated garlic 

1/2 tsp granulated onion 

1/2 tsp dried piri piri pepper

1 tsp dried rosmery 

Making brine : 

 Heat 1 dl  water to boiling point , add the salt and stir until all the salt has totally dissolved. In the large plastic bowl mix remaining water with spices and honey. Add boiling salty water to the bowl and mix until all well combine.  Wait until the brine has reached room temperature.  Add  drumsticks to brine and make sure  they are totally covered in the salty water. Cover the bowl  with plastic wrap and  place the bowl into the refrigerator for two hours. After brining, for an extra crispy skin pat dry the skin with paper towels and allow to air dry in refrigerator for an hour. 

In the same brine put potato and carrot quarters for 15 minutes. After that, take them out,pat dry with towels and put in refrigerator for half hour. 

Preheat the oven to 200°C. Put vegetable in a bowl with the olive oil and  toss until the potatoes and carrots  are well coated. Transfer vegetables  to a sheet pan and spread out into 1 layer. Put drumsticks over the vegetables and roast to 200°C  for 15 minutes and 40 minutes to 180°C. 

Serve with salad and enjoy.  

   Volite ih ćuftice? Meni su ćuftice u parajz sosu poslužene uz špagete ili pire jedno od onih jela koje me vraćaju u detinjstvo i čine srećnom. Pravi comfort food. Već duže vreme ih ne pržim nego pečem u rerni.Pravim ih od svinjskog, junećeg mesa  ili njihove kombinacije. Ovaj put mi je cilj bio da ovo jelo  zadrži sve odlike pravog ostane comfort food-a, da ne izgubi na ukusu a da podpadne u kategoriju low calc jela. Zato sam koristila mlevene pileće grudi.Ipak plašila sam se da bi iz rerne ćuftice mogle izaći previše suve, a onda sam probala Verine pljeskavice  sa tikvicama i odlučila da u  moje ćufte dodam naribanu tikvicu. Nisam se prevarila, ćuftice su mekane i sočne. 

A ako i vi želite da probate ovo jelo u light varijanti, evo recepta :

Potrebno je:

(za jednu osobu)

70 gr integralnih špageta 

100 gr pilećeg filea

50 gr tikvice (može meso od tikvice koje vam je ostalo od ovog recepta)  

1 /2 kafene kašičice suvog origana

1/2 kafene kašičice suvog ruzmarina

1/2 kafene kašičice  senfa

2 čena belog luka (ispasiran kroz presu)

1/2 manje glavice crnog luka

1 supena kašika seckanog svežeg bosiljka

200 gr paradajza  iseckanog (može i iz konzerve)

1/2 supene kašike maslinovog ulja 

so, biber

po potrebi za paradajz sos ako je jako kiseo  par kapi natrena ili prstohvat šećera

Priprema:

Pileći filet stavite na pola sata do sat u zamrzivač da se malo  smrzne ali ne skroz  pa ga usitniti u multipraktiku ili ga sameljite u mašini za meso,  Tikvicu naribajte isto u mutipraktiku uz pomoć  dodatka za rendanje, stavite je u krpu i dobro osedite tako sto ćete krpu zavrtati ,pa pomešajte sa mlevenim mesom ,suvim ruzmarinom ,origanom ,jednim propasiranim čenom belog luka i senfom.Posolite i pobiberite po ukusu.  Rukama sve lepo sjedinite pa uz pomoć kašike za sladoled vadite loptice i redjajte ih na pleh koji ste obložili peko papirom. Pecite u zagejanoj rerni na 20 °C 20 minuta ili dok ne dobiju lepu braon boju. 

U ključaloj posoljenoj vodi skuvajte špagete.  Dok se špagete kuvaju napravite sos od paradajza. U šerpici zagrejte maslinovo ulje i na njoj staklasto propržite crni luk i propasirani čen  belog luka pa dodajte seckani paradajz. Na laganoj vatri kuvajte 10 -tak minuta pa dodajte ispečene ćuftice i kuvajte još 5 minuta. Posolite, pobiberite, dodajte  kap ili dve natrena ako je sos kiselkast ( ili malo šećera) i iseckani bosiljak. Sve lepo promešajte. Špagete koje su se do sada skuvale  ( po meni ovo jelo ne trpi all dente testeninu, pa ih zato dobro skuvajte), ocedite u cediljci iznad sudopere, pa ih isperite hladnom vodom da prekinete kuvanje. Ako se špagete skuvaju pre nego što je sos gotov, ostavite ih u vodi u kojoj su se kuvale dok ne zavšite sos.

Pomešajte špagete sa sosom i ćufticama i služite odmah. Odozgo ukrasite sa par listića bosiljke. 

Prijatno :)

Spaghetti with chicken zucchini meatballs

What is your favorite comfort food?  Is it maybe spaghetti with meatballs? Can this dish can be low calc? The words "low-calorie" and "comfort food" rarely appear together in the same sentence, but in this recipe they are best friend. :) We are going to bake meatballs made from ground chicken file and grated zucchini  in the oven on baking paper and the are going to be yummy, tender and juicy. 

Ingrediants: 

(for 1 serving) 

100 gr chicken file ,  ground

50 gr zucchini ( you can use zucchini meat from this recipe) 

70 gr whole wheat spaghetti

2 galic clove minced 

1/2 small onion 

1/2 tbsp olive oil  

1/2 tsp dried origano 

1/2 tsp dried rosemary

1/2 tsp mustard 

200 gr chopped tomato, canned  

1 tbsp chopped fresh basil

 salt, pepper,  

(If tomato sauce is acid, add a few drops of liquid natreen or pinch of sugar )

Preparation:

Grate the zucchini with a food processor,  wrap it in a towel, and squeeze out as much water as you can.Mix with ground chicken, season with salt, pepper,mustard,dried rosemary and oregano. Use an ice cream scoop to make perfect and even meatballs  and bake on cookie sheet in preheated oven at 200°C for 20 minutes or  until meatballs are  cooked through and lightly browned.  Prepare tomato sauce. Heat the olive oil in a pan, add chopped onion and garlic. Sauté until soft and translucent. Add chopped tomato ,stir and cook over low heat for 10 minutes, then add the cooked meatballs and simmer for next 5 minutes. Season with salt, pepper,  chopped fresh basil and add a little sugar or natreen  if sauce is acid.  

Spaghetti:   Bring the water to a boil and add  the spaghetti.For  cooking time check the pasta package - it tends to be between 9 and 12 minutes depending on the variety. Cook spaghetti to well done. Al dente doesn't work with meatballs. Now put out the whole lot into a colander which you have placed in your sink. Turn on the cold water and rinse the spaghetti under the water (whilst they are still in the colander).  Drain well and serve with sauce and meatballs . 

Garnish with additional fresh basil to taste, if desired. 

Enjoy

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(2  servings )
Ingredients:
4 Zucchini (8 to 10 cm) long
1/2 can chopped tomato  

Preparation: