Vegetable Muffins

Nice way of serving vegetables at any time!

Ingredients:
2 eggs
1/2 cup oil
1/2 cup yogurt
1 tsp salt
black pepper
1 large or 2 small zucchinis, grated
1 medium potato, grated
1 small onion, grated / finely chopped
1 medium carrot, grated
1/2 cup corn meal
1 1/2 cups SR flour
up to 1/2 cup (sparkling) water, if necessary
sesame / caraway (or other) seeds for sprinkling (optional)

Method:
Preheat oven to 180*C; prepare muffin pan (or square pan, for slices).
Beat eggs with salt, oil and yogurt. Add all vegetables and flour. Mix well. If mixture too thick, add a bit of water. Spoon into muffin pans, sprinkle with seeds. Bake around 20 minutes. Serve with yogurt / sour cream.



Povrtni Mafini

Sjajan nacin da se posluzi povrce za bilo koju priliku.

Potrebno:
2 jaja
1/2 solje ulja
1/2 solje jogurta
1 k soli
crni biber
1 veca ili 2 manje tikvice, rendane
1 srednji krompir, rendan
1 manji crveni luk, sitno sjeckan ili rendan
1 srednja mrkva, rendana
1/2 solje kukuruznog brasna
1 1/2 solja samodizajuceg brasna
do 1/2 solje (mineralne) vode, ako je potrebno
sezam ili druge sjemenke za posuti po povrsini (opciono) 

Nacin:
Ukljucite rernu na 180*C; pripremite kalupe za mafine (ili cetvrtastu tepsiju, za snite).
Umutite jaja sa solju, jogurtom i uljem. Dodajte svo izrendano povrce i brasno. Umijesajte dobro. Ako je smjesa pregusta dodajte malo vode. Uspite u kalupe, pospite sjemenkama i pecite oko 20 minuta. Servirajte sa jogurtom ili kiselim vrhnjem.

Mushroom and Zucchini (crustless) Pie

Quick meatless meal for Monday; tasty, filling and low calorie!

Ingredients:

2 eggs

250-350 g mushrooms, sliced

2 tbs sour cream

1 garlic clove, crushed (or garlic powder)

2 zucchinis, grated

1/3 cup flour

salt and pepper

oil (or butter) and flour for the dish

Method:

Preheat oven to 180*C; grease a (20 cm) dish and coat with flour.

Heat a non-stick pan and sautee mushrooms with 2 tbs sour cream, garlic, salt and pepper. 

Beat eggs in another bowl, add mushrooms, zucchinis, flour and seasoning. Mix well and place into prepared dish. Bake for 20-25 minutes. Serve with yogurt or sour cream (optional). 

 

Pita sa Gljivama i Tikvicama (bez podloge)

Jedan brzi obrok za 'bezmesni ponedjeljak'. Ukusan, zadovoljavajuci i nisko kalorican.

Potrebno:

2 jaja

250-300 gr sampinjona (ili sl.)

2 K kisele pavlake

1 ceno bijelog luka, protisnut

2 tikvice, rendane

1/3 solje brasna

so i biber

ulje (ili maslac) i malo brasna za posudu 

Nacin:

Ukljucite rernu na 180*C; pripremite (20 cm) posudu. Nauljite je i pospite brasnom.

Izdinstajte gljive sa kiselim vrhnjem, bijelim lukom i zacinite.

Umutitejaja u drugoj posudi, dodajte gljive, tikvice, brasno i zacinite. Uspite u posudu i pecite 20-25 minuta. Servirajte sa jogurtom ili kiselim vrhnjem (opciono).

Feta, Pumpkin and Spinach Rotolo baked in Tomato Sauce

I like Jamie's idea of baking vegetable pasta rotolo in tomato sauce; I made my own version with feta cheese and slightly different ingredients. Last night it was second time in a week we had it for dinner. I was simply beautiful and I had to make it again ( the other half of pumpkin was waiting to be used!).

Ingredients:

Pasta dough- (you can use ready made pasta sheets, 8 approximately) 

1 1/2 cups flour

1/2 tsp salt

1 egg, beaten

1 tbs olive oil

3/4 - 1 cup water (to make smooth, but stiff dough)

Filling-

1/2  medium JAP pumpkin (baked), mushed (2-2 1/2 cups)

1 tbs semolina (if pumpkin too watery)

250-300 g feta cheese, crumbled

300-350 g spinach (frozen or cooked, chopped, drained)

1 large garlic clove, crushed

1 egg, beaten

pinch of salt

Sauce-

700 ml pasata sauce

1-2 garlic cloves

1 tsp oregano (or basil)

pinch of salt

Method:

Cut, slice and bake pumpkin. Let it cool. (This step can be prepared ahead; keep pumpkin refrigerated)

Make your dough, let it rest for 30 minutes (covered). 

Meanwhile, prepare fillings. 

Mush pumpkin, add semolina (if necessary). 

Mix spinach, egg and garlic (I processed them last time and it turned out to be good idea).

Crumble feta.

Preheat oven to 180*C; Prepare a baking/serving dish; oil it slightly.

Roll out the dough (floured clean cloth) to 50 x 50 cm (or overlap ready made pasta sheets).Spread pumpkin mush, sprinkle feta and spinach filling (not important in which way). Leave 5 cm of dough uncovered. Roll towards uncovered part. Wet it then finish rolling. 

Mix all ingredients for tomato sauce, pour it in baking dish. Slice rotolo into 12 pieces and place them into sauce. Cover with al-foil and bake for 40-45 minutes. Serve warm.

Feta, Špinat i Bundeva (tikva / bučnica) Rotolo, pečen u Paradajz Sosu

Svidjela mi se Jamie-eva ideja o pecenoj pasta roladi sa povrcem. Nacinila sam sopstvenu verziju sa feta sirom i malo drugacijim sastojcima. Sinoc je bio drugi put da sam je pekla u posljednjoj sedmici. Jednostavno je bozanstvena i morala sam je napraviti ponovo (a i druga polovina tikve je cekala na upotrebu!).

Potrebno:

Pasta tijesto- (mozete koristiti gotovu svjezu pastu za lazanje, oko 8 komada)

1 1/2 solja brasna

1/2 k soli

1 jaje, umuceno

1 K maslinovog ulja

3/4 -1 solja vode (tijesto treba da je glatko i tvrdo)

Fil-

1/2 tikve srednje velicine, pecena, ispasirana (oko 2-21/2 solje )

1 K griza / krupice (ukoliko je pire jako vodenast)

250-300 gr fete, izmrvljene

300-350 gr spinata, skuhanog ili smrznutog, ocijedjenog

1 vece ceno bijelog luka / cesnjaka, zdrobljenog / protisnutog

1 jaje, umuceno

malo soli

Sos-

700 ml pasate (zdrobljeni paradajz, tecan)

1-2 cena bijelog luka, 

1 k origana (ili bosiljka)

malo soli

Nacin:

Izrezite, ogulite i ispecite bundevu. Ohladite. (Ovaj korak mozete uciniti dan prije; cuvajte pecenu tikvu u frizideru)

Nacinite tijesto, ostavite odmoriti (pokriveno) oko 30 minuta. 

U medjuvremenu, pripremite punjenja.

Ispasirajte tikvu (dodajte griz ako je vodenasta).

Pomijesajte spinat sa jajetom i bijelim lukom. (Ovaj dio sam ucinila prosli put u sjeckalici, sto se ucinilo dobrim).

Izmrvite fetu.

Ukljucite rernu na 180*C; pripremite posudu za pecenje / serviranje. Nauljite je blago.

Razvaljajte tijesto  na 50 x 50 cm (ako koristite gotovo tijesto, preklopite malo listove). Nanesite pire od tikve, pospite fetom i spinat masom (nije bitno kako). Ostavite 5 cm pri kraju tijesta slobodno. Zarolajte prema toj ivici, navlazite je pa i nju zamotajte.

Pomijesajte sve sastojke za paradajz sos. Ubacite ga u posudu za pecenje. Izrezite rotolo na 12 komada pa ih smjestite u sos. Pokrijte sa al-folijom i pecite 4-45 minuta. Servirajte toplo.

Mexican Black Bean, Corn, Capsicum and Avocado Salad

It looks nicely colourful and it's delicious. You can serve it as vegetarian meal or side dish / salad. Would look good on Christmas table too!

Ingredients:

2 cans black beans  (or 1 cup dry, presoaked, cooked), rinsed

1 cup corn kernels (frozen OK), cooked

1 red capsicum, diced

1 red chilli( long/mild), diced

4-6 spring onions, sliced (or 1 Spanish onion, diced)

1/2 bunch coriander leaves, sliced

1 lime, juice and zest

1/3 cup olive oil

2 avocados, diced

salt, sugar and pepper to taste

cayenne pepper (optional) to taste 

Method:

Mix all ingredients (except avocado) 2-3 hours before serving, season and leave in fridge. Just before serving, dice avocado and mix in. Enjoy!

Meksička Grah Salata sa Avokadom, Kukuruzom i Paprikom 

Izgleda lijepo saroliko i pikantna je. Mozete je servirati kao vegetarijanski obrok ili kao prilog / salatu. Izgledala bi lijepo i na Bozicnoj trpezi.

Potrebno:

2 konzerve crnog graha (ili 1 solja suhog, natopljen i skuhan), ispranog

1 solja kukuruznih zrna (smznuti mogu), skuhani

1 crvena mesnata paprika, sjeckana na kockice

1 cili papricica, crvena blago ljuta, sjeckana

4-6 kom. mladog luka, sjeckana (ili 1 ljubicasti luk, sjeckan)

1/2 vezice korijander lisca, sjeckano

1 limeta, sok i ribana korica

1/3 solje maslinovog ulja

2 avokada, sjeckan na kockice

so, secer i biber prema ukusu

kajen biber (opciono) prema ukusu

Nacin:

Pomijesajte sve sastojke, osim avokada, na 2-3 sata prije sluzenja i zacinite. Promijesajte i ostavite u frizider. Neposredno prije sluzenja isijecite avokado i umijesajte laganim pokretima. Sluzite i uzivajte.

Barley and Lentil Soup (and visit to Savina Monastery - Montenegro )

This is one of my vegetarian (winter) favourites; very tasty and filling. A few of my Orthodox friends asked for the recipe, as they started their fast (Orthodox Christians don't eat meat and any product from animals during fasting, but also not using oil or drinking wine on certain days. The rules are complicated and they have a special calendar which tells them what is forbidden on what day during a year).

Ingredients:

1 onion, chopped
1-2 garlic clove, crushed
200 g pearl barley (1 cup)
1 cup lentils
1-2 tsp curry powder
2 sprigs coriander / parsley
2 tsp vegetable stock powder
1 tsp (Himalayan) salt
1 cup carrot/corn/peas/ mixture
1 1/2 l water
Method:
Heat a non-stick pan, add onion and garlic. saute for a minute. Add all other ingredients except lentils and cook for 30 + minutes, or until barley almost done (if you pre-soak barley for few hours, cooking time will be less). Add lentils and cook additional 15 minutes. Serve hot.

Supa / Čorba od ječma i leće (i posjeta Savina Manastiru)

Ovo je jedan od mojih omiljenih vegetarijanskih (zimskih) recepata; veoma ukusno i zasitno. Par mojih pravoslavnih prijatelja me je pitalo za recept, posto su otpoceli sa njihovim postom

 ( pravoslavci ne jedu meso ili druge proizvode zivotinja, ali isto ne koriste ulje ili piju vino u odreddjene dane. Pravila su komplikovana stoga imaju poseban kalendar koji im tacno pokazuje sta treba izbjegavati u odredjene dane).

Potrebno:

1 crveni luk, sjeckan
1-2 cena bijelog luka, protisnuta
200 gr jecma (1 solja 250 ml)
1 solja lece
1-2 k kari praha
2 stabljike persuna ili korijandera
2 k Vegete ( ili drugog povrtnog temeljca)
1 k soli (Himalajske po mogucnosti)
1 solja mjesavine mrkve/kukuruza/graska
1 1/2 L vode

Nacin:
Zagrijte neprijanjajuci lonac, proprzite luk. Dodajte sve druge sastojke (osim lece) i kuhajte 30+ minuta, ili dok jecam ne omeksa (ako ga namocite na vise sati prije, vrijeme kuhanja ce se smanjiti. Dodajte zatim lecu i kuhajte jos 15 dodatnih minuta. Servirajte vruce.

............................................................................................

Following photos are from Orthodox Monastery (called Savina), taken in September when we visited Herceg Novi during our holiday at Montenegro. It's built between 1777 and 1799. They posses a number of historical objects, including crystal cross (decorated with gold, silver and 4 rubies) that belonged to St. Sava ('Sveti Sava').

Fotografije su iz Manastira Savina kod Herceg Novog; snimljeno u septembru, kad smo proveli 4 dana  u ovom dijelu Crne Gore. Manastir je izgradjen izmedju 1777 i 1799. Posjeduje odredjene istorijske objekte, ukljucujuci kritalni krst Svetog Save (dekorisan zlatom, srebrom i sa 4 rubina).

 

Fruit, Nut and Avocado salad

It is HOT today...40*C...which means salad for lunch!

Salads are often complete meals during summer in my household. We go creative with fridge ingredients; everyone adds what they like. Boys usually want something meaty (salami, ham, tuna...) while I prefer some fruit and nuts in it. Nice fresh dressing over it, and I don't need anything better.
What sort of salads do you like?

Ingredients: (for 1 person)
1-2 handfuls of salad greens (mixture)
1/4 avocado, sliced
3-5 strawberries, sliced
2-4 tbs walnuts, chopped

Orange  Dressing (for 2-4 servings)
1 orange, juice + a bit of zest
4-5 tbs olive oil
pinch of pink salt
1 tsp mustard
1 tbs parsley leaves, chopped (optional)

Mix all ingredients, pour with orange dressing over it. Enjoy!

Salata sa avokadom, vocem i orasima

Danas je VRUCE...40*C...sto znaci salata za rucak!
Salate su ceste za obrok tokom ljeta u mom domacinstvu. Postajemo kreativni sa sadrzajem frizidera; svako ubacuje u svoj obrok ono sta voli.Decki obicno zele nesto 'mesno' (slama, sunka, tuna...) dok ja volim voce i orasaste plodove u salati. Fin preljev preko, i meni ne treba nista bolje.
Kakve salate vi volite?

Potrebno: (za 1 osobu)
1-2 sake mijesaneih listova salate
1/4 avokada, izrezan
3-5 jagoda, izrezane
2-4 K oraha, sjeckanih

Preljev sa sokom narandze (za 2-4 salate)
1 narandza, sok + jos malo ribane korice
4-5 K maslinovog ulja
prstohvat (pink) soli 
1 k senfa
1 K lisca persuna, sjeckan (opciono)

Pomijesajte sve sastojke, pospite sa preljevom. Uzivajte!

Onion bake

Onion is one of most often used vegetables in kitchens around the world, but it's almost always just a companion to other ingredients. With this recipe onion is presented as a star; it can be served as a snack (with crusty bread), or as a side dish.

Ingredients:

4 large onions, sliced (1-1,5 cm )

oil spray for pan

100 ml white wine

1 cup cream

1/2 cup grated Parmesan

salt and pepper, to taste

Method:

Preheat oven to 190-200 *C; prepare a large (shallow) baking dish. Spray it with oil. Place slices of onion onto it. Pour wine, then cream on top. Season with salt and pepper (carefully - Parmesan is salty) and place in oven for 12-15 minutes. Take out when cream starts caramelising, sprinkle with Parmesan and return for another 5 minutes. Serve warm.

Zapečeni  crveni luk

Crveni luk je veoma zastupljeno povrce u mnogim kuhinjama sirom svijeta, ali uglavnom kao usputni sastojak sa drugim komponentama. Sa ovim receptom, luk je predstavljen kao zvijezda, u prvom planu. Moze biti  posluzen kao 'snak' (na kriski kruha) ili kao prilog. 

Potrebno:
4 vece glavice luka, izrezane na 1-1,5 cm reznjeve
ulje za tepsiju
1 dl bijelog vina
1 solja pavlake
so i biber prema ukusu
1/2 solje rendanog parmezana

Nacin:
Ukljucite rernu na 190-200 *C; priprenite veliku ali plitku tepsiju. Nauljite ju i poredajte reznjeve luka. Zalijte s vinom, zatim i vrhnjem. Zacinite (pazljivo sa solju, parmezan je slan). Pecite oko 12-15 minuta, dok vrhnje ne pocne rumeniti. Pospite sa parmezanom i pecite jos 5 minuta. Servirajte toplo.

Bosnian Mushroom 'Pita'

Have you tried Bosnian pita? My favourite (for last few years) is mushroom 'pita'. Here's how to make it!

Ingredients:

Dough / pastry-

2 cups plain flour, sifted

3/4 tsp salt

220 ml water

How to prepare and stretch pastry!

Oil and flour for stretching

Filling-

1 tbs oil

800 g mushrooms, (medium sized are best), sliced

1 garlic cloves, crushed

2-3 tbs sour cream (or thickened cream)

salt and pepper to taste

Method:

Make dough (as stated in link), cover and let it rest.

Preheat oven to 190*C; prepare baking dish.

Heat oil in a pan, add mushrooms, garlic and cream. Saute until most of liquid evaporated; season to taste and then let it cool.

Stretch dough, fill with prepared mushrooms. Place in oven and bake for 30 minutes, or until golden-brown. Serve with some extra sour cream on top (or with drinking yogurt).

Pita Šampinjonka

Jeste li probali pitu sa gljivama / šampinjonima? To je moja (u posljednje vrijeme) najdraza pita.  

Evo kako je pravim!

Potrebno:

Tijesto-

2 solje brasna (znaci 500 ml), sitno/ meko za pitu, prosijano

3/4 k soli

220 ml vode

Kako pripremiti i razvuci tijesto!

Ulje i brasno za razvlacenje

Fill/ Punjenje-

1 K ulja

800 gr sampinjona (oni srednje velicine su najbolji), isjeckani

1 ceno bijelog luka, protisnuto

2-3 K vrhnja (kiselo ili slatko)

so i biber prema ukusu

Nacin:

Umijesite tijesto i ostavite odmarati, kako je opisano u linku.

Ukljucite rernu na 190*C. Pripremite pleh.

Zagrijte ulje, ubacite gljive, vrhnje i bijeli luk i dinstajte. Vecina tecnosti treba da ispari; zacinite prema ukusu, promijesajte i ostavite hladiti.

Razvucite tijesto i filujte. Pecite oko 30 minuta, ili dok ne postane zlatno-zuta. Servirajte sa malo vrhnja po povrsini (ili sa tecnim jogurtom).

Crispy Parmesan Zucchini

First day of Spring in southern hemisphere! Enjoy this quick-and-easy recipe with it!

Ingredients:

Zucchinis

1-2 egg white, beaten lightly

Parmesan, grated

Bread crumbs 

Salt and pepper 

Olive oil

Method:

Cut zucchinis lengthwise into 4. Mix well with egg whites, to coat. Mix equal parts of parmesan and bread crumbs into a bag. Place zucchinis inside and shake it.  Place them onto baking try; season to taste (careful with salt), spray with olive oil and bake for 12-15 minutes at 180-190*C.

Hrskave Tikvice sa Parmezanom

Prvi je dan proljeca na juznoj polu-lopti! Uzivajte u njemu i ovom brzom i laganom receptu ( i vi gore na sjevernom dijelu) !

Potrebno:

Tikvice

1-2 bjelanca, lagano umucena

Parmesan, sitno rendani

Krusne mrvice / prezla

So i biber

Maslinovo ulje

Nacin:

Izrezite tikvice po duzini na 4 dijela. Izmijesajte ih dobro u umucenim bjelancima. Pomijesajte mrvice i parmezan u jednoj vrecici i ubacite tikvice. Protresite dobro, zatim prebacite tikvice na tepsiju. Zacinite po ukusu (pazljivo sa solju), nauljite po povrsini i pecite 12-15 minuta  na 180-190*C.

Farinata ( Panelle / Cecina / Socca)

My first farinata was baked on Tuesday. I saw it on a blog that I follow (http://filipovabaka.blogspot.com.au/2014/01/farinata-sa-susamom.html ). I wanted to use chickpea that is sitting in my pantry for couple of months. The recipe was very simple, but I didn't expect much of flavour. The farinata disappeared in a very short time, while dinner was cooking.

Next farinata was due next day. I made them as little individual-ones (pie moulds), with onion and rosemary. They were beautiful! I've researched a bit and found out that it's mostly made in Italy ( Sicily- 'Panelle', Liguria- 'Farinata', Tuscany- 'Cecina') and in France ('Socca'). It is usually  flavoured with pepper, but some areas prefer onion and rosemary. (Vesna added her own touch by sprinkling some sesame seeds on top). 

Key for good results are: make batter at least 1 hour before baking, make sure the (pizza) pan (with olive oil) is well preheated (and not too thin), and don't omit or reduce oil; it gives crunchy texture to the Farinata.

I see myself baking it regularly in future, because it's quick, easy, delicious and nutritious.

Ingredients:

2 3/4 cup chickpea flour (besan), (250g)

1 tsp salt

1/2 tsp pepper

rosemary and chopped onion, or seeds (your choice), 

2 1/2 cups water

5 tbs olive oil (1 tbs goes into batter)

Method:

Mix flour, pepper, salt, 1 tbs oil and half water well. Add other half of water, mix and leave aside for 1 hour or more.

Preheat oven to 200*C . Pour 4 tbs oil into a pizza pan (32cm), place in oven (if you want onion in your farinata, place it on bottom over oil) to heat it. Take out and pour batter in your pan, sprinkle with rosemary (or seeds). Return to oven and bake for 30+minutes. Farinata should be thin as pancake and crunchy. Enjoy!

Moju prvu 'Farinatu' sam ispekla u utorak. Recept sam vidjela kod Vesne na blogu (http://filipovabaka.blogspot.com.au/2014/01/farinata-sa-susamom.html). Imala sam nesto slanutkovog (leblebije) brasna koje sam trebala iskoristiti.

Recept je bio izuzetno jednostavan, ali iskreno nisam ocekivala neki posebno ukusan obrok. Ta farinata je nestala u trenu, dok se ostatak vecere pekao.

Sljedeca farinata je bila ispecena sutradan! Napravila sam ih kao male 'pitice', sa crvenim lukom i ruzmarinom. Bile su divne. Malo sam istrazivala net i pronasla da se farinate prave uglavnom u Italiji ( Sicilija- 'Panelle', Ligurija- 'Farinata', Taskanija- 'Cecina') i Francuskoj ('Socca').

Zacinjava se biberom, lukom i ruzmarinom uglavnom. (Vesna je dodala sezam na povrsinu, sto mi se jako dopalo).

Kljuc za dobru farinatu je - Napravite 'tijesto' bar 1 sat prije pecenja i zagrijte tesiju (za pizu) sa maslinovim uljem dobro, prije nego uspete farinatu unutra. Tepsija ne bi trebala biti jako tanka, jer bi se mogla uvrnuti pod temperaturom. Takodje nemojte smanjivati kolicinu ulja, koje ima ulogu da da hrskavu teksturu.

U buducnosti, vidim sebe kako redovno pecem farinatu, jer je brzo, lako, hranjivo i ukusno jelo.

Potrebno:

250 gr brasna leblebije / slanutka (oko 2 3/4 solje)

1 k soli

1/2 tsp biber

luk, ruzmarin ili sjemenke za povrsinu

600 ml vode (oko 2 1/2 solje)

5 K maslinovog ulja  (1 kasika ide u tijesto)

Nacin:

Pomijesajte brasno, so, biber, 1 K ulja i pola vode. Dobro promijesajte, pa dodajte preostali dio vode. Ostavite 1 sat najmanje da odstoji. 

Ukljucite rernu na 200*C. Uspite ulje u tepsiju za pizu (32cm), zagrijte u rerni (ako zelite farinatu sa lukom, ubacite ga preko ulja da se malo proprzi). Uspite tijesto, pospite izabranim sastojcima u vratite u rernu. Pecite oko 30+ minuta. Farinata treba da bude tanka kao (deblja Americka) palacinka i hrskava sa strane. Uzivajte!

Korean Zucchini Pancakes

Feeling sick of meat, sweets and rich food? I do! Here is recommendation for some  light, vegetarian food;  perfect as canape bases too!

Ingredients:

Pancakes-

2-3 zucchinis, grated or cut into matchsticks

1 egg, beaten,  

1 green onion, sliced finely (or 1/4 medium onion)

3/4-1 cup flour

1/2 cup water

salt and pepper

a bit of oil for frying (or nonstick pan)

Dip-

2 tbs soy sauce

1 tbs water

2 tsp red vinegar

1 tsp sugar

black pepper

sesame oil (a few drops) and seeds (optional)

Method:

Mix all ingredients for pancakes. Heat a pan (and oil, if using). Spoon mixture into pancakes, as big or small as you want. Cook for 1-2 minutes, then turn and cook other side. Place onto serving plate.

For dip, Mix all ingredients and place into a shallow dish. Serve warm. Optionally, top with some prawns, salmon or other toppings.

 

Korejski 'penkejks' sa tikvicama

Je li vam muka od mesa, kolaca i konstantnog prejedanja teske hrane? Meni jeste! Evo prijedloga za lagani, vegetarijanski obrok; perfektno i kao osnove za kanapes.

Potrebno:

'Penkejks'-

2-3 tikvice, rendane ili sitno sjeskane na prutice

1 jaje, umuceno

1 mladi luk, sitno sjeckan (ili 1/4 srednjeg crvenog luka)

3/4 - 1 solja brasna

1/2 solje vode

so i biber

ulje za przenje (ili neprijanjajuca tava)

Umak-

2 K soja sosa

1 K vode

2 k crvnog sirceta

1 k secera

crni biber

ulje sezama (par kapi) i sjeme (opciono)

Nacin:

Umijesajte sve sastojke za penkejks. Zagrijte tavu ( i ulje ) i kasikom vadite smjesu u tavu (onoliko velike koliko zelite). Pecite 1-2 minute, zatim okrenite i pecite i drugu stranu. Stavite ih na tanjir za serviranje.

Za umak, pomijesajte sve sastojke i smjestite u plitku posudu. Servirajte tople, ili koristite ih kao podloge za kanape; sa kozicama, lososom ili necim drugim.