Socne Snicle u Sosu/Juicy Pork Chops in Sauce

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Potrebno je :

za 4 osobe:

8 svinjskih snicli, bez kostiju
so, biber
2 crna luka srednje velicine ili 1 praziluk
2 cesnja belog luka
2 kasike brasna
2 kasike sirceta
400ml vode
1 kasika pekmeza
1 sargarepa
persun

                  
Ostalo : ulje ili mast
             vatrostalna posuda ili tucani tiganj
             

 Priprema : 

Zagrejati malo ulja ili masti u tiganju. Snicle istanjiti, posoliti, pobiberiti i proprziti sa obe strane tek toliko da porumene. Preruciti ih u tanjir, pa u istoj masnoci proprziti iseckan luk, na srednjoj/tihoj vatri. Kada postane staklast, dodati sitno seckan beli luk, sirce, brasno, pekmez (ako je gust, razmutiti ga u 50ml mlake vode), sargarepu secenu na kolutice, persun i vodu. Pustiti samo da prokljuca, pa skinuti preliv sa vatre.

Pola kolicine preliva sipati u vatrostalnu ciniju, poredjati snicle, pa preliti ostatkom.

Peci 1 sat u rerni, na 200 stepeni.

Prijatnoo :)

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Ingredients :

for 4 persons:

8 boneless pork chops
salt, pepper
2 middle sized onions or 1 leek
2 garlic cloves
2 table spoons wheat flour
2 table spoons vinegar
400ml water
1 table spoon jam
1 carrot
parsley

                  
Ostalo : vegetable oil or pig fat
             casserole bowl

             

 Preparation : 

Put 2 spoons of oil on medium heat. Flatten pork chops, add salt and pepper and fry it on both sides, to get some color. When meat is done, take it out of the frying pan and use the same grease to cook onion cut to slices, on medium/low heat. When onions are done, add garlic cut to smallest pieces, vinegar, flour, jam (if it's too thick, add 50ml of warm water) , carrot chopped to circles, parsley and water. Let it come to boil and remove from the stove.

Pour half of mixture into casserole bowl, layer all pork chops and pour rest of the mixture.

Bake in oven 1 hour at 200 degrees celsius

Bon Appetit :)

Bavarske Kifle / Bavarian Rolls

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Potrebno je :

za 10-ak kifli

Testo: 2dl mlake vode

          1 kasicica secera
          1/2 svezeg kvasca (20g)
          500g belog brasna TIP400
          1/2 kasike soli
          1/2 dl ulja

                  
Ostalo : 3 kasike sode bikarbone, 1 kasika soli
             

 Priprema : 

Za pripremu testa, u soljici izdrobiti kvasac, dodati secer i mlake vode da sve to ogrezne. Ostaviti na toplo mesto 10-15 minuta da nadodje. 
U dubokoj posudi, u kojoj cete zamesiti testo, izmeriti oko 400g brasna, dodati so, vodu, ulje, a na kraju i nadosao kvasac.
Zamesati varjacom, a onda postepeno dodavati jos brasna, meseci rukom - toliko da testo prestane da se lepi za prste.Pokriti ciniju suvom krpom i ostaviti na toplom da se udvostruci testo (20-30 minuta).

                                                   












Premesiti testo rukama i podeliti u 3 jufke. Prekriti suvom krpom i ostaviti da jos malo naraste.

  Za to vreme, u sirokoj serpi, pristaviti 2l      vode, pomesane sa sodom bikarbonom i      solju. 

Kada jufkice narastu, svaku pojedinacno
razvaljati oklagijom i oblikovati kiflice.




Ukoliko zelite deblje kiflice koje ce se koristiti za npr sendvice, mozete umesto 3 umesiti 2 jufke, da bi bile vece i da bi veci broj namotaja dao deblje kiflice.

   Kada ste namotali vise od pola kiflica,         mozete pristaviti vodu u loncu da               prokljuca.






   Spustati po 3-4 kiflice, kuvati po pola         minuta obe strane.

Resetkastom kasikom vaditi i stavljati na nauljen pek papir, u tepsiju. Zarezati gornju povrsinu na par mesta, posuti zrnevljem po zelji i peci na 200 stepeni, da porumene.






Prijatnoo :)

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Ingredients :

for 10-12 rolls

Dough: 2dl warm water

          1 tea spoon of sugar
          1/2 fresh yeast (20g)
          500g wheat flour TIP400
          1/2 tablespoons salt
          1/2 dl vegetable oil (sunflower oil)

                  
Other : 3 tablespoons baking soda, 1 tablespoon salt
             

 Preparation : 

To prepare the dough, put chopped yeast in a cup, add sugar and just enough of warm water to cover the yeast. Leave it in a warm room 10-15 minutes to rise. 
In a deep bowl, in which You are going to make the dough, put around 400g of flour, add salt, water, oil, and yeast which is earlier prepared.
Mix all with a wooden spoon, then slowly add the rest of a flour , mixing with a hand - just enough flour to make the dough stop sticking to your fingers. Cover the bowl with a dry cloth and leave in a warm room to double its size (20-30 minutes).

Knead the dough again, just a little bit and then split it into 3 parts. Cover with dry cloth and leave to rise for a little bit again.

When the dough is ready, roll each piece and form the rolls

If You prefer thicker rolls, to use for making sandwiches for example , from initial dough make 2 pieces, to make them bigger, so that more windings of a dough gives you thicker rolls.

Meanwhile, in a wide pot, prepare 2 liters of water , mixed with baking soda and salt.

When You prepare more than half of the amount of rolls, put the mixture in a pot to boil.

Drop 3-4 rolls at a time, boil about 30 seconds at each side.


Use slatted spoon to manage the rools in water and when they are done, put them on an oiled baking paper. Cut the top sufface with a knife on few places, sprincle with seeds of Your choice and bake in an owen at 200 degrees, to turn brown. 

Bon Appetit :)

Panakota sa Vocnim Zeleom/ Panna Cotta with Fruit Jelly

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Panakota je u stvari zele od mleka :) blagog ukusa, pa pogodno za kombinovanje sa raznim vocem. Ja je volim i samu, a u tom slucaju, ova kolicina koja je u receptu, dovoljna je za 2 osobe.

Mozete je spremiti i u obicnim staklenim posudama, casama, ako nije za specijalnu priliku.

Ukoliko pak spremate u silikonskim kalupima, nakon hladjenja u frizideru, a pre vadjenja iz kalupa - stavite na kratko u zamrzivac da biste je mogli izvaditi neostecenu.

Drzati u frizideru, a pre sluzenja kratko moze na sobnu temperaturu.

Potrebno je :

za 12 komada (modle za mafine)

Panakota: 250ml mleka
               1 kesica zelatina u prahu (10g)
               5 kasika hladne vode
               200ml slatke pavlake
               1 vanilin secer

Vocni Zele : 400g bobicavog voca po izboru
                  6-7 kasika secera (po ukusu)
                  1 kesica zelatina u prahu
                  5 kasika hladne vode
                  

Ostalo : silikonske modle za mafine (opcionalno)
             
          

Priprema : 

Za pripremu Panakote, zelatin usuti u soljicu, preliti vodom i ostaviti da bubri 10 minuta. Za to vreme, staviti mleko na srednju temperaturu, da skoro provri (neka bude vruce i sacekati da se para pojavi). Na isti nacin ugrejati i slatku pavlaku pomesanu sa vanil secerom.
Nakon sto zelatin nabubri, pomesati sve tri smese, promesati kasikom, sacekati da se prohladi i rasporediti po kalupima.

Staviti u frizider da se brze stegne, trebace nekih 30-40minuta.

Vocni Zele : zelatin usuti u soljicu, preliti vodom i ostaviti da bubri 10 minuta.
Za to vreme, ugrejati bobicavo voce, pomesano sa secerom, neka vri i malo se raspadne.

Ukoliko imate (bobicavo) voce koje ima malo krupnije kostice (kao sto je npr kupina), mozete ga provuci kroz sokovnik, pre pripreme za zele.

Zelatin ne sme da se sipa, niti zagreva, na temperature kljucanja, zato pre spajanja voca sa zelatinom-prohladite vocnu smesu nekih 10ak minuta

Preliti preko panakota sloja i vratiti u frizider da se stegne.

Prijatnoo :)

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Panna Cotta is actually milk jelly :) mild taste, therefore suitable to combine with all kinds of fruit. I enjoy it by itself, in that case, the amount given in recipe, is enough for 2 persons.

You can place it in all kind of glass bowls, glasses, if You make it for no special occasion.

If You do prepare it in a silicone mold, after cooling it in a fridge, before serving - place panna cotta in a freezer for a short time, to harden just enough so You can take it out of the mold without damaging it.

Keep it in a fridge, and before serving, place it on a room temperature for a short period of time.

Ingredients :

for 12 pieces (using a silicone muffin mold)

Panna Cotta: 250ml milk
                    1 bag of powdered gelatin (10g)
                    5 table spoons of cold water
                    200ml whipping cream
                    1 vanilla sugar

Fruit Jelly : 400g berry fruit of choice
                  6-7 table spoons of sugar (by taste)
                  1 bag of powdered gelatin (10g)
                  5 table spoons of cold water
                  

Other : silicone muffin mold for 12 pieces (optional)
             
          

Preparation : 

To prepare Panna Cotta, put gelatin in a cup, pour water and leave to swell for 10 minutes. Meanwhile, put milk in a pot and on a medium heat, let it almost boil (let it become hot and take away from heat with the first appearance of steam). Use the same model with heating the whipping cream, mixed with vanilla sugar.
When gelatin is ready, mix all three components using a spoon, wait for it to cool a little bit and then pour panna cotta in molds.

Put it in a fridge to harden faster, it will take 30-40 minutes.

Fruit Jelly : put gelatin in a cup, pour water and leave to swell for 10 minutes.
Meanwhile, put berry fruit in a pot on a medium heat, add sugar, let it boil for a while so that fruits fall apart.

If You are using (berry) fruit that has bigger seeds (e.g blackberry), You can put it into juicer to get rid off seeds, and just use juice for jelly.

Gelatin is not to be heated, or poured, to boiling temperatures, therefore fruit mixture should cool down a little bit before mixing with gelatin.

Pour fruit jelly over panna cotta layer and place everything in a fridge.

Bon appetit :)