Piletina sa salatom od krompira, peršuna i spanaća sa sosom od rabarbare i bademovog mleka

Piletina sa salatom od krompira, peršuna i spanaća sa sosom od rabarbare i bademovog mleka

Težina: Srednje

Vreme: 1h 20min

Sastojci

Za pileće batake

Oko 1 kg pilećih bataka sa karabatakom (4 komada)

4 kašičice Dižon senfa

So

Kim

Za krompir

4 krompira, sečeni na kriške

So

Kajenski biber

Ulje

90g bebi spanaća

Buket svežeg peršuna

Beli luk

Za so sod rabarbare i bademovog mleka

1 kašičiva ulja

2 kašike džema od rabarbare

100ml bademovog mleka

Gustin

Posoliti poletinu dobro sa obe strane pa je dobro začiniti kimom. Staviti kašićicu Dižon senfa na svaki batak i dobro utrljati rukama. Zagrejte rernu na 200°C.

Staviti dosta ulja u pleh i dodati kriške krompira, pa ih začiniti dodajući so i kajenski biber, a zatim rukama promešati krompir ne bi li svaka kriška bila pokrivena tankim slojem ulja i začinima. Pošto je krompir začinjen, staviti piletinu na njega, prekriti pleh aluminijumskom folijom i staviti u rernu. Posle 20 minuta skloniti foliju. Posle još 20 minuta okrenuti batake na drugu stranu i ostaviti u rerni još 15-20 minuta.

Za salatu od krompira pripremiti bebi spanać tako što će se prokuvati 2 minuta u ključaloj vodi. Kada je skuvan. Izvaditi i iseći na male komade. Oprati peršun i iseći ga isto kao spanać. Iseckati jedan čen belog luka i pomešati gas a spanaćem i peršunom. Kada je krompir pečen, pomešati gas a ovim.

Kada se bataci okrenu poslednji put, može se početi priprema sosa.

Na srednjoj vatri, pomešati 1 kašičocu ulja sa džemom od rabarbare i bademovim mlekom. Ako nemate džem od rabarbare, možete ga zameniti drugim kiselkastim džemom. Lada počne da vri, gustin rastvorite u maloj količini vode i dodajte ga sosu i brzo mešajte dok sos ne postane srednje gust. 

Fusion Pangasius Curry with Spaghetti

To live by the sea must be a never-ending pleasure! Did you know that Ava Gardner once said the following:

“When I’m old and gray, I want to have a house by the sea. And paint. With a lot of wonderful chums, good music, and booze around. And a damn good kitchen to cook in.”

It really makes you think about the little and important things in life, giving some sense to it all. The sad news, my dear friends, is that Ava died aged 67 while living in London and never got that house or that life she imagined. A house by the sea means many things, it means sunshine and flowers and light clothes in bright colours, but when a house by the sea is related to food, then it means one thing and one thing only; a house by the sea opens us to a world of the most beautiful and fresh seafood. When you try a fish just caught, you get to feel the real taste of nature. The sunbeams on your skin, the fresh, light food in front of you and perhaps a nice wine too give this dark world of ours a shine that we have to create in our lives in order to enjoy them. My late grandparents loved the sea; they loved the sea and everything it gave so much, they built a house with their bare hands by the Adriatic Sea so that they could spent most of the year there. It was a different time, when they weren’t the only people building their own house, but just think of the spirit of it! When at sea, we swim, we stay active, we sit in the fresh air, smell olive trees and eat fresh healthy food. Some can argue it, but it sure seems magical to me.

However, we don’t always have that luxury. Many of us have to stay in dark, cold cities going to school or work and in the few moments we have to daydream we can plan the perfect getaway. Luckily, for people like me, a good getaway is also my kitchen. Flavours can take you so many places, if you just let them. If you wanted to bring the seaside to you, get that fish in your pan and take yourself on that trip. Now, as you may have figured out, I love travel and I may feel most at home when I am not home, as silly as that sounds. That is the spirit of wanderlust and the burden of third culture kids like me. However, if I must carry any burden, this is one I am proud to have. When you see many cultures and meet many different people you start wondering about their everyday lives... Do they always dress this way? What do their weddings look like? What do their schools look like? How formal are they to strangers? Do they kiss when greeting? And what is their everyday food? What is their national cuisine, that thing they stuffed themselves with, every time they visited grandma. Because, cultures may vary, but I like to believe that, at the end of the day, most grandmothers stuff their grandkids and most grandkids can eat way more at grandma’s house than anywhere else.

These thoughts made me want to try food I haven’t eaten, from places I haven’t been to. Curries are one them and I love curries, not too spicy ones, I think that takes more years of training your stomach than I have, but they can be heavenly. Furthermore, I love Italian food and by now you must be thinking I am mad, introducing you to this little fusion angel, but it is a perfect compromise for our fast modern lives. It has the fish to make sure you are eating the right kind of fats, it is a sort of a „quick“ curry that gives it a homey feel and it has spaghetti, because pasta is one thing you should always have in your house, especially when you need to make something beautiful and make it quickly. The story of long-cooked curries and bolognese is a different one I am very aware of, but this little Fusion Pangasius Curry is all you will need to make you happy when really hungry and in need of a quick meal.

 

Fusion Pangasius Curry with Spaghetti

Difficulty: Easy

Time: prep 15-20 minutes

Ingredients

2 Pangasius fillets* (you may use another type, if you prefer)

1 red onion

300ml coconut milk

2 lemons (juice)

Fish sauce

2 grated carrots

1 teaspoon cornstarch

1 teaspoon gound ginger

1 teaspoon coriander

1 teaspoon cumin

1 teaspoon turmeric

3 teaspoon dry parsley (or a handful of fresh parsley, if available)

*if working with frozen fillets, make sure to get all the water out of the fillet with a paper towel before seasoning

Season fish with salt and cayenne pepper. Cut fish into bite-sized cubes and dice a red onion. Add oil to a pan and let it heat well. Sauté the onion and carrots for 2-3 minutes and then add the fish leaving it on the heat for about 2 minutes before adding ground ginger, coriander, cumin and turmeric, stirring quickly and adding in the fish sauce. Fry for 5 minutes before adding the juice of 2 lemons and parsley. Add coconut milk, stir and add cornstarch dissolved in a little bit of water. Leave on the stove for another 5-10 minutes on a low to medium heat, stirring occasionally. In the meantime, cook your spaghetti and mix together once all is done.

Carrot and Ginger Chocolate Cake

I’ve had spiced-up chocolate before. It is interesting and perhaps not to everybody’s liking. I remember reading a recipe for Aztec hot chocolate which contained raw sun-kissed cocoa beans, an interesting pouring method (which I will tell you all about another time) and a shock to me at the time, chili. Would something spicy really give sweet ol’ chocolate a really special kick and a good new (or old, since it’s an Aztec trick after all) taste?

Well, if one thing is popular among us foodies nowadays it is spices: lots of spices and spices from everywhere. We are not geographically bound and thus, we are inspired. Now, this is not a chili recipe, but it is a recipe that gives chocolate a beautiful spicy kick, I am sure most of you will enjoy. So, let me tell you what I was looking for when inventing this little one.

A whole bunch of us have that good craving for the ultimate chocolate cake once in a while. Trust me; I have been on the lookout for one for a very long time. Light chocolate cakes are yummy in their own way, but this one is for those days when you need that extra perfect, extra moist and extra chocolate-y piece.

I have been making easy chocolate cakes for a long time, but I like to believe this is my best so far. The combination of a chocolate cake with carrot and ginger gives it a soft and spicy taste. Now, depending on how much of a ginger fan you are, pick your own amount. I am perfectly happy with the one in the recipe below and don’t think it was too much. I remember trying a chocolate-bomb-cake at Starbucks many years ago and it was good, but it was just chocolate and lacked something. It lacked the spice probably, but it also looked like it was more difficult to make.
This recipe is one of the mix-all-ingredients-in and bake type. Within the hour you will be in chocolate heaven and the best thing is, its good both hot and cold (if it isn’t already eaten buy then). The cake is small and makes a total of 6-8 pieces.

This is what the consistency of the melted chocolate should look like.

The mixture that goes into the oven.

Carrot and Ginger Chocolate Cake

Difficulty: Easy

Time: prep 10 minutes; bake 1 hour

Ingredients

3 teaspoons fresh ginger root

1 egg

160g dark chocolate (minimum 55% cocoa)

100ml milk

1 large finely grated carrot

2 tbsp buckwheat flour

2 tbsp plain white flour

3 tbsp ground almonds (almond flour)

200ml single cream

5 tbsp sunflower oil

3 tbsp organic cocoa powder

3 tbsp brown sugar

2 tbsp baking powder

10g butter

20g powder sugar

Melt the chocolate in 100ml of milk until it comes to a boil and stir on stove for 1-2 minutes. Set aside to cool a little bit. Grate your carrot and ginger (or use a food processor to chop into tiny pieces). Mix all the ingredients together in a bowl, except for the butter and powder sugar. Prepare a small baking tray and cover it with a thin layer of butter (or line with baking paper). Pour your mixture into the tray and let it bake at 190°C (374°F) for 1 hour. Once it’s done, decorate with powder sugar.

Pumpkin Soup

I figured that I often start writing post by telling you about the weather. Then I realized, you probably don’t care about the weather. Why would you? This is not a weather blog. You want recipes and food, loads of food. Actually, you may prefer me having really bad weather and sitting in the house all day so that I would get cooking. Yesterday I visited one of my dearest friends and she made me a beautiful and creamy shake. Perfect for the winter, just like that eggnog of mine I mentioned last time (or did? I know I wanted to). Anyway, you will have to wait a little longer for the eggnog… I might make it the next time my mom comes over for a visit and the shake I may let my friend write down for you lot as I realized there is no harm in letting my friends contribute to extra posts around here, especially when they make really yummy stuff.

However, I must tell you of a little issue I have. Now, I loved the milkshake I had at my friend’s house yesterday and she also went out of her way another time and learned to make peanut chicken of some sort, however, nobody else cooks for me. Don’t get me wrong, I love to feed people and I don’t think I will ever stop doing it. I don’t even expect anyone to cook for me too often; I simply imagine it as a perfect way of trying more new things, since that is what cooking is all about for me. Having said that, I feel if someone else made me food, it would perhaps be an ultimate form of pampering (and I love all my friends, but fried eggs are not pampering… well really good ones may be, but I am getting off the point).

Speaking of our recipe for the day, I want to give you a beautiful pumpkin soup. This is one I came up with all on my own and I absolutely loved it! I especially go crazy about these little croutons in thick soups that make my mouth water for days, or the combination does. So, here goes:

Pumpkin Soup

Difficulty: Medium

Time: prep 10 min; cooking 1h 15min

Ingredients

700g pumpkin

1 bell pepper

1 onion

25g butter

1.5l water

Cayenne pepper

Salt

Cardamom

Nutmeg

Cinnamon

Thyme

Turmeric

Sweat the onion on 25g butter at a medium heat, adding the peppers cut in small cubes. Let sauté for about 3-5 minutes and add cubes of pumpkin and stir. Right afterwards, pour 1.5l water into your pot and cook for 1 hour with a lid on, occasionally stirring. After 1 hour, use a (hand) blender to create a soup. Return to the stove and cook for another 10 minutes or until you achieve your preferred consistency. During this period, season to your liking with salt and pepper, adding just a pinch of the other spices.

Yoghurt Apple Cubes

There comes a time when you have plenty of free time, but you keep yourself so busy, it’s crazy. Between learning the art of decorating sugar cookies at the Art & Honey workshop and trying to organize a New Year’s Eve party I completely forgot that I had prepared a number of really yummy stuff for you lot. Actually, I haven’t forgotten, since I have meticulously been taking pictures of all of my food, but I guess every new project takes some getting used to. I am sincerely hoping that 2016 brings a lot more activity for me on this blog and the final decision if I should continue to write it in two languages or just one.

Speaking of my recipe idea today, you will be impressed. Now, this is the perfect quick treat. I know plenty of cannot wait to take a break from the holiday season.  However, while we are still in the leftovers of holiday spirit let’s make this simple yet very delicious treat.

My yoghurt apple cubes have been famous at my place for a while. Theirs is no ordinary recipe. It is one of those things written down somewhere in an old cookbook of hand-collected recipes through the years, in a corner of a page that has traces of sugar and who-knows-what from standing regularly on the kitchen counter. By itself, the recipe is almost unnoticeable. However, this is the stuff we dream of: a hidden little piece of heaven. A piece of heaven you find with every mouthful and you just can’t stop. Now, that makes for a different matter and as the holiday season comes to a close we should start thinking of ways to get eating healthier, but since it’s just the beginning of January, I guess we can still enjoy guilty pleasures.

Once again I want to point out that this is one of these recipes no using exact measures and that actually makes it altogether easier to make. Instead of measuring every single ingredient to the gram, for this one I use a 200ml glass which is my measure for all the ingredients. I hope some of you won’t find this tiresome, but the more we simplify the easier I am gonna get you lot cooking/baking, so it is worth a shot, especially when the original recipe is written in that manner anyway and no quality is lost with the method, plus, less dishes to wash!

Now, I have one last thing to add on yoghurt before writing the recipe. Yogurts tend to be different around the world, so different you wouldn’t believe it! The Turkish kefir is saltier than the yoghurt we have here in Serbia. The UK has sour cream, then there is the classis crème fraîche which is not a yoghurt as it has a thicker consistency than what we need for this recipe. My suggestion is to use thin consistency yoghurt, preferably the kind you can drink. Apparently, there are three basic types of yoghurt: Greek, Balkan and Swiss-style. However, none of this really matters to us right now (but if it does to you, here’s a nice link I found: http://www.legendairy.com.au/dairy-foods/dairy-products/yogurt). All you need to know is that the yoghurt needs to be of a drinking consistency, but if you can’t find that type I am pretty sure no other kind will ruin the cubes. Just don’t use any salted kind. Unless you like salted sweets, you never know… It’s all a matter of taste.

Yoghurt Apple Cubes

Difficulty: Easy

Time: prep 10 minutes; baking 20-30 minutes

Ingredients

4 medium-sized sour apples

2 eggs

2 glasses (200 ml) of yoghurt

2 same glasses sugar

2 ½ glasses plain flour

½ glass sunflower oil

1 teaspoon vanilla sugar

1 teaspoon baking powder

Some powder sugar

Mix all ingredients except for the apples together. They should form a mix of medium thick consistency (similar to an American-style pancake mix). Line your medium sized-baking pan with a baking sheet and pour half of the mixture into it, setting the other half aside for a little later on. Bake the first half at 200°C (390°F) for 5-10 minutes or just until it is half-baked and the surface is no longer liquid. While your mixture is in the oven, grate the apples and drain from excessive juice (squeezing them with the palms of your hands will do the trick). Take your baking pan out of the oven and spread the apples equally over the half-baked dough. Once you have spread the apples add the rest of the mixture over the top and bake until golden brown (should take another 15-20 minutes). Once baked, cut into equal cubes and decorate with powder sugar.