Prolog (without anything to do with the topic) - I hook and want to ...
I was desperate two whole days thinking - has arrived to me the worst curse. Not the "May he, and no" (not superficial and ill-considered this the worst curse in some ways we are at war experience).
Since this is my blog quite public (I was surprised when I read that many of your friends and acquaintances do not know that writing a blog, or you long to proclaim it) and that for him and my friends know, but and acquaintances who are also not all believe, I dare not even say what I mean when I mentioned the curse. Speaking in codes that my friends would say I understand that - I hope it will lead to the villa where our Titanic sail and that he will not sink. Comforted me, and that on the Titanic in which I killed only those who fly first class. In the end - everything is changing and everything runs, Panta Rei ...
What I started writing nearly half a year and never completed on my own, yet you offer in today's post. Here's what it is ... I am, in fact, always thinking about how our game should be interesting and to issue the game should not restrict the choice of foods. Themes could be a television series (which is more than great shaped Melrose ), film, literature, painting, music, quotes (legendary my statement, and my constant inspiration, it is the husband of Queen Elizabeth II, Prince Philip "French cooking's all very well, but they can not do a decent English breakfast").
I return to fasting and start
Eat, Pray, Love
What do I need a book to become a bestseller? In America, the recommendations Oprah Winfrey guarantee that the book will attract the attention of the audience and with any luck for the author, become a best-selling, regardless of the extremely shallow content. To book author Elizabeth Gilbert is a bit shallow to say that. Miserable reading I read more of his teenage days, and I thought it could not be worse than the Da Vinci Code ... Sepa against Dan Brown is a writer.
character is annoyingly self-centered woman, and incredibly long antipatična me reading a book is not so annoyed, I hardly was dragged to the end (I have not read the last three four pages), and that I threw in the trash (where they belong).
believe that you are familiar with sadržejem and theme, and how the misery of the book is not worthy of analysis I will say that I am, however, encountered a section that has motivated me to post on this blog devoted to the culture of food. Part of this is where the author talks about balinežanskom Ketautu sorcerer. Returns is ambiguous, it can He will be seventy, and one hundred and five, and only eats once a day.
"He eats only once a day - typically, just balinežansko dish of rice mixed with duck meat or fish. Every day I like to drink a cup of coffee with sugar, mainly because to celebrate the fact that you can afford a coffee and sugar. And you would with such nutrition easily experienced one hundred and fifth. He says that physical force is held by meditates every night before bedtime and your core drawn healthy energy of the universe. He argues that the human body consists of nothing other than the five elements all over the world - water (apa), fire ( Tejo), wind (Bay), sky (Akasa) and countries (pritiwi) - and you have to focus on meditation that reality and you will receive the energy from all these sources remain strong "
central point for all meals that I prepare the main ingredient - rice. Rice to save it in Italy and rice in order to save it in India and rice in order to save it in Indonesia. When you book, I could not recommend these dishes you recommend.
Risi e bisi
While Italy enjoys all kinds džakonijama cuisine of this beautiful country Elizabeth Gilbert writes so uninteresting to me nothing has attracted special attention.
lot better to me is Tessa Kiros, author of the excellent cookbook. From Ticino cookbooks "Venezia - Food and Dreams" is the perfect recipe for "risi e bisi", adapted to a reasonable amount.
Ingredients:
* 300 g frozen peas
* 1 liter vegetable stock
* 8 \u200b\u200bšnitica thinly sliced \u200b\u200bpancetta
* 2 tablespoons olive oil
* 1 small onion
* small bunch of parsley
* 200 g rice carnaroli
* 100 ml white wine
* 10 g butter
* grated Parmesan
Preparation:
1.Dvije šnitice chop bacon into strips and leave the rest for serving.
2.Zagrijati olive oil in a saucepan with a thick bottom and fry the finely chopped onion until a golden yellow color. Fry the chopped bacon and fry until crispy. Add peas and chopped parsley and simmer gently for 1 minute.
3.Dodati rice and mix so the grains absorb the grease. Pour the wine and when it begins to boil let it cook slowly 4 -5 minutes for the flavors to permeate.
4.Kada wine is almost evaporated add half of the foundation and cook the next fifteen minutes, add half of the rest of the foundation.
5.Na very end of cooking add the remaining stock (about 250 ml) and stir the rice does not stick, and the grains remain razabrana.
6.U risi e bisi hot add the butter, remaining bacon and freshly grated Parmesan cheese slices.
Close your eyes to the lack of soup in the dish. This is not true Venetian risi e bisi, but all the ingredients of this dish made full flavor. Pleasant.
Otherwise, this dish was originally supposed to be more soup, but to me more like rice drier, so I reduced the amount of stock.
Risotto alla Sbirraglia
How many can remember, now lag of a few months after reading Sepa was in Venice, where he met with his American friends, or turn it was her sister (Oh, I've become sclerotic, elem in one of those famous tourist destination met up with his sister, a perfectionist, and another with friends). This simple risotto is named after the people who guarded the treasure belonged Venecijei service known as "sbiragglia" and they called sbirri (sounds like a spy Continued abusive cops).
is known as the Italians and how local patriots take into account that the ingredients used in cooking are strictly of local origin and how much will (almost) disgust dismiss the possibility that this dish calls my name, and that in its preparation is not used "grande vialone nano" rice, but instead it uses some other, even quite Italian. I've finally found Vialone rice, but not this typical of coarse grains. Italians will kill me ...
Well, you can use another nice big grain rice, the effect will be as good, generous food, rich taste.
Ingredients:
* 50 g butter
* 500 g chicken breast meat
* ½ onion
* 200 ml white wine
* 350 g of rice for the preparation of risotto
* 1 l clear beef broth
* 50 g freshly grated Parmesan cheese * salt
*
pepper * ½ teaspoon dried parsley
Preparation:
1.Na 25 g melted butter, fry the finely chopped onion until it softens and becomes vitreous, and then add the sliced \u200b\u200bchicken into cubes. Fry, stirring the meat on the port until it changes color.
2.Dodati wine and simmer until the liquid has evaporated, then add the rice and mix well with meat, then add two full Scooby foundation of clear beef soup. Cook until liquid evaporates, then stir and add another Scooby foundation. Continue to boil the liquid gradually add another twenty minutes until the rice is cooked to your liking vlastoitom.
3.Na end to check whether it is enough salt and if necessary add more salt, remaining butter, parmesan, parsley and freshly ground pepper.
... are not you "spy" so stupid. This risotto is a Pleasant ... mmmmm!
Risotto ai Funghi
I've written this many times outrageous - my mom and not a cookbook (Maki, sorry). It is not bad, but not divine in the kitchen. That is why some dishes still remember. One of these dishes is risotto with chunks of beef, mmmm ...... It is simply wonderful, unique place. Or, still ... Risotto ai Funghi him to the shoulder.
Ingredients:
* 40 g butter * 200
g carnaroli rice
* 1 small onion
* 100 g mushrooms
* 100 g porcini
* 1 l chicken groundbreaking
* 50 ml cream
* 40 g of ground Parmesan cheese * salt
Preparation:
1 . Fungi remove and chop the leaves. Finely grate the onion.
2.Na 30 g butter heated together ispirjati onion and mushrooms until omakšaju.
3.Posoliti and add the rice, mix and add a larger part of the foundation.
4.Uz occasionally stirring and gradually adding the remaining foundation cook twenty minutes.
5.Nakraju add cream and mix. Add ground Parmesan cheese and serve warm.
Finally a "supasti" Italian style risotto. Enjoy!
Next stop our (anti) heroine of India. A lavish Indian cuisine recipes for preparing rice as in the story and it is difficult to decide on one, two or three. This is my choice:
God Bhaat (boiled rice)
my life and would "fight" with the maintenance of the line was much easier if I loved the meat. But no - as in defiance I like pasta and rice. Starch is my sin and my punishment.
methods of cooking rice that you suggest to someone here you might, like me, represent a new, while others will say to me that just like this and no other way my whole life preparing rice. I do not know, I think that I had I rice prepared in this way, a result I was thrilled.
What is important is that the long grain rice washed several times under cold running water until the water is completely clean. Still need to soak the rice in cold water for at least twenty minutes before cooking. Finally, when you put the lid on the pot, not remove it until the end of cooking. Simply, it could not be easier, and rice, like rice, but unique. Phenomenal contribution to all.
We strongly recommend the following recipe, but try it next time you're about to rice as a side dish.
Ingredients:
* 250 g basmati rice
* 15 g butter (or Indian energy) or 20 g butter
* ½ teaspoon salt
Preparation:
1.Rižu rinse under running water until water becomes completely clear, and then another dip and leave to stand for 20 minutes. Before cooking drain and leave in the lurch to dry.
2.Staviti 500 ml of water to a boil, then add butter, salt, and well-drained rice. Let it boil again and let it cook so exactly one minute.
3.Smanjiti strength fire at least, cover the pot tightly and cook for 8-9 minutes.
4.Isključiti stove, a rice coincident left to stand at the stove is switched off for 10 minutes.
5.Na end up with a fork gently mix to make out the grain and serve as a side dish cooked meat or vegetables.
Narang Chora
Indian kuhnjom very specific, full aroma, flavor, color. Spices in abundance and all are used. It's not exactly easy to find your way in this world. Prone to experimentation, I am prepared to give a chance to Indian cuisine, attempting to comply with the maximum prescribed by the conviction that behind him stands a pro.
Many of the spices I use the Indian recipes that I test, I received the true lovers of Indian cuisine Maninas , with a fascinating book, The Indian Kitchen Monisha Bharadwaj. If she reads this I want her to once again thank you from my heart and say that we have tried many recipes and really enjoyed our meals for his odd way of preparation, the ingredients, the spices.
Happiness is that in Sarajevo, a large number of foods, different kinds of lentils and beans, as well as the most exotic spices can be purchased now, so my experiments do not fall so hard and not mission impossible.
This pilaf with lemon and cashew nuts in India is very popular. For Indians, this dish is mild flavor, making it an ideal side dish spicy curries. Besides food looks really nice and a real pleasure for all senses.
Ingredients:
* 225 g basmati rice
* 2 tablespoons oil *
½ teaspoon black mustard seeds
* ½ tsp cumin seeds *
½ teaspoon turmeric powder
* 10-12 curry leaves
* 25 g cashew nuts
* 50 ml lemon juice
* 1 teaspoon salt
Preparation:
1.Rižu rinse under running running water until the water becomes quite clear, and then additionally soak rice in cold water for about 20 minutes. After soaking the rice in the lurch leave to dry.
2.U thick-bottomed pan with hot oil, then add seeds, curry leaves and nuts. Let it warm up about 15 - 20 seconds.
3.Dodati rice, ground turmeric and salt and stirring (the rice would not be stuck) "dry" fry two to three minutes. Add 450 ml hot water and lemon juice. Once again, stir, let it boil and then cook 2 minutes.
4.Čvrsto cover pan, reduce the intensity of the fire and cook covered for 8 minutes.
5.Maknuti pan from the stove and leave the lid is another 6 minutes.
6.Konačno lightly with a fork to separate grains of rice to a serving dish like curry favor (if desired).
scent of spices and lemon juice and a wonderful taste for enjoyment, nice!
Peel Bhat
Pilav with caramelized sugar? To be sworn it was a dessert. But not in this magical country like India. There is this pilaf, slightly sweet flavor, perfect smell usually served with a meal of lentils and various meat caries.
truly impressed me, and so as not to with all these spices. If you can find them, I recommend it to you from my heart. Simply a wonderful meal that you should try.
Ingredients:
* 250 g basmati rice
* 50 ml oil
* 20 g sugar
* 1 tsp cumin seeds *
piece of cinnamon bark (about ¼ sticks)
cardamom seeds * 6 * 6 cloves
* 10 grains of black pepper
* 1 teaspoon salt
Preparation:
1.Kao usual rice should be thoroughly washed, soaked and drained.
2.U with a thick-bottomed pan heat the oil over medium heat. Add sugar and as soon as you start to get brown (after a few seconds), add spices and let it burn 10 - 15 seconds.
3.Dodati rice and salt, stir and "dry" fry 2 - 3 minutes.
4.Dodati 550 ml of warm water and let the water boil. Cook for one minute, then cover pan, reduce heat and cook covered for 10 minutes.
5.Skloniti pan from the stove and keep covered for 10 minutes. Remove the cinnamon stick and lightly fork to separate grains of rice.
Pilav with aromatic telecom with liver
Restores from the book was modest in eating and would not even eat this for seven days. Oh, the shame that I chose this recipe, but I could not resist. When you look at the ingredients list I'm sure you will understand me.
Ingredients:
* 250 g of fragrant jasmine rice
* 500 by calf liver
* 25 g butter
* 40 ml sunflower oil * 1
higher onion
* 6 cloves garlic, lightly crushed *
piece (about 2 cm) ginger, freshly grated *
piece of cinnamon (about 2.5 cm) in the cortex
* 2 fresh red chillies
* 2 bay leaves
Preparation:
1.Rižu rinse until the water becomes quite clear , soak 20 minutes in cold water and then drained and dried.
2.Jetricu the piece zasoljenoj boil in water. Remove fat from surface and well drained.
3.Ohlađenu liver cut into bite-sized pieces and leave for later use.
4.U debalim bottomed pan with warm butter with 15 ml of oil. In the liver fat fry for 2-3 minutes and then removed, and fat in the liver where toasters spill.
5.U another saucepan heat the remaining oil. Add chopped onion, garlic, grated ginger ia sliced \u200b\u200bpepper strips. Fry until the onion becomes vitreous.
6.Dodati liver, rice, cinnamon stick, bay leaf and salt. Pour about 500 ml hot water and let it start to cook. When the liquid begins to boil let it cook on high heat for 2 minutes, then reduce the intensity of the fire and cook covered for 8 minutes.
7.Skloniti pan from the stove and keep the lid on for another ten minutes.
8.Izvaditi bay leaf and cinnamon stick and a little rice with a fork to discern.
9.Po wish to add the green pepper cut into strips and serve immediately.
quite strange, but good - nice!
Kheer
rich dessert version of that in Bosnia and parts of which were ruled by the Turks know as rice pudding. Europeans would also call it "rice pudding". In relation to the Turkish rice pudding that is regular with more milk and rice that is not overcooked it was creamy and sweet and almond-shaped and "pudingasto. Assess yourself and what concerns me and my sweet (but not too sweet) are prone families we particularly liked the fine fragrance and add ground almonds.
... irresistibly creamy and sweet.
Ingredients:
* 150 g basmati rice *
500 ml milk * 40 g finely ground almonds blanširanih
* 40 g sugar
* 1 teaspoon rose water
* 250 ml whipping
cream * 1 tsp cardamom powder
* ground cinnamon for sprinkling in the almonds
* leaves for garnish
Preparation:
1.Rižu isparati well under running cold water, soak in cold water for 20 minutes, then let drain.
2.Rižu cook in milk until it becomes mushy, and the grains begin to disintegrate. Then, while the container is still the source of heat squeeze the rice with a fork.
3.Bademe another grind with sugar and mix with sour cream and add the cooked rice. Stir and let it boil.
4.Dodati cardamom and rosewater. Try the taste and if you are not sweet enough add more sugar.
5.Sipati in container and chill in refrigerator. Sprinkle with cinnamon and garnish with almonds in the leaves.
meal!
sincerely hope that we will not take this the wrong what my Italian risottos are stored in a way that is stored in Majčica Italy (not only Russia Majčica). I hope still that we will not take this the wrong that I did not potrdilo more about Indonesian cuisine. If you draw something, and I have no doubt that the dishes and a few of you interesting, I would like to try them. Pusa everyone who read and enjoy the food and love.
