Krem supa od pecuraka (Mushroom cream soup)

Sastojci: 500g pecuraka, 90ml jogurta, 1 crni luk, 3 cena belog luka, 1 L supe, 2 lista lovora, 2 kasike svezeg ruzmarina ili 1 kasicica suvog, 2 kasike maslinovog ulja.

Priprema:
1) Pecurke oprati i iseci na listice. Crni i beli luk oljustiti i sitno iseckati.
2) U serpu staviti ulje i zagreti na srednjoj temperaturi (4). Dodati crni luk i prziti dok ne postane svetlo braon. Dodati beli luk i prziti dok ne pusti miris.

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Sos od paradajza (Tomato sauce)

Sastojci: 1 kg paradajza, 60ml maslinovog ulja, 2-3 cena belog luka, 1/2 stabljike celera, 1 kasicica morske soli, 3 lista bosiljka, 1 list lovora (suvi).

Priprema:

1. Paradajz oljustiti, ocistiti sredinu i iseci na kocke. Beli luk oljustiti i sitno iseckati. Celer iseci na kocke. Bosiljak iseckati.
2. U dublju serpu, zagrejati ulje na srednjoj temperaturi. Dodati beli luk i proprziti dok ne omeksa, oko 2 minuta. Dodati celer i so i proprziti jos 5 minuta.
3. Dodati paradajz, bosiljak i lovorov list i na niskoj temperaturi (2) krckati oko 1 sat ili dok se ne zgusne.
4. Izvaditi list lovora. U blender sipati deo sosa od paradajza i blendirati dok ne postane glatko. Dodati preostali sos od paradajza i ponoviti.

Ingredients: 1 kg of tomatoes, 60ml olive oil, 2-3 cloves of garlic, 1/2 stalk of celery, 1 teaspoon sea salt, 3 leaves of basil, 1 bay leaf (dry).

Preparation:

1. Peel tomatoes, clean the middle and cut into cubes. Peel garlic and finely chop. Celery cut into cubes. Chop basil.
2. In a deeper pot, heat the oil over medium heat. Add garlic and fry until tender, about 2 minutes. Add celery and salt and fry another 5 minutes.
3. Add tomatoes, basil and bay leaf, and at low temperature (2) simmer about 1 hour or until thickened.
4. Remove bay leaf. In a blender pour part of tomato sauce and blend until smooth. Add remaining tomato sauce and repeat.

Marinada za kackavalj (Marinade for yellow cheese)

Sastojci: 400g kackavalja, 250ml maslinovog ulja, 1 1/2 kasicice suvog ruzmarina, 1 1/2 kasicice suvog bosiljka, 1 1/2 kasicice origana, 1 1/2 kasicice kima, 2 lista lovora, 4 zrna bibera, prstohvat soli.

Priprema:

1. Kackavalj iseckati na kockice.
2. U teglu staviti maslinovo ulje, ruzmarin, bosiljak, origano, kim, biber i so. Dobro promuckati.
3. Staviti pola kackavalja, jedan list lovora. Dodati ostatak kackavalja i list lovora. Zatvoriti i ostaviti da stoji najmanje nedelju dana,

Ingredients: 400g yellow cheese, 250ml of olive oil, 1 1/2 teaspoon dried rosemary, 1 1/2 teaspoons dried basil, 1 1/2 tsp oregano, 1 1/2 teaspoon cumin, 2 bay leaves, 4 peppercorns, a pinch salt.

Preparation:

1. Dice yellow cheese.
2. In a glass jar, put olive oil, rosemary, basil, oregano, cumin, pepper and salt. Shake well.
3. Place half the cheese, one bay leaf. Add the rest of the cheese and bay leaf. Close and let it stand for at least a week,

Puding od radica (Radicchio pudding)

Sastojci: 500g radica, 1 cen belog luka, 3 kasike maslinovog ulja, 200ml kisele pavlake, 3 jaja, 1 lovorov list.

Priprema:

1) Operite radic, osusite i isecite na trakice. Beli luk oljustiti i sitno iseckati.

2) Na ulju proprziti beli luk, dodati radic i lovorov list.

3) Izvaditi lovorov list i u blender staviti radic i blendati. Dodati kiselu pavlaku, zumanca i sve dobro izmesati. Umutiti belanca i dodati u masu.

4) Pleh podmazati margarinom, sipati masu u kalup za puding, staviti u posudu sa vodom i na pari kuvati u prethodno zagrejanoj rerni na 180C oko 20 minuta.

5) Ostaviti da odstoji 5 minuta i izruciti na tanjir.

Predlog: ovaj puding moze posluziti uz Rokfor sos.

Ingredients: 500g radicchio, 1 clove garlic, 3 tablespoons olive oil, 200ml sour cream, 3 eggs, 1 bay leaf.

Preparation:

1) Wash the radicchio, dry and cut into strips. Peel garlic and cut into strips.

2) In oil fry garlic, add radicchio and bay leaf.

3) Remove the bay leaf, put in a blender and blend. Add sour cream, egg yolks and mix it well. Whip the egg whites and add to the mixture.

4) Grease the baking dish with margarine, pour the mass into a mold for pudding, put in a pan with water and steamed cook in preheated oven at 180C for about 20 minutes.

5) Allow to stand for 5 minutes and extradited to the plate.

Suggestion: this pudding can be served with Roquefort sauce.