петак, 30. новембар 2012.

Spinach Omelet




Spinach Omelet

There is no faster meal than omelet, and there’s nothing you can not add to an omelet to make it tastier. Excellent way to start your day. And while cook experts are still in dispute over the basic difference between scrambled eggs and omelets, I like them both. So some add milk, other add flour I recommend this easy omelet recipe in which I added cheese, spinach and sour cream. Spinach will give beautiful greenish color, and cheese will give distinct flavor. Add toast to a side and enjoy. 

Ingredients:
  • Fresh spinach 500g /17.6 oz/
  • 3 eggs
  • 3 tablespoons sour cream
  • 4 tablespoons cheese (Parmesan)
  • 2 tablespoons breadcrumbs
  • 1 tablespoon butter, softened
  • Parsley
  • Salt
Directions:
1.    Cook spinach in boiling water. When it gets soft, take out and cut spinach into thin stripes.
2.    Whisk eggs in a bowl.
3.    Add 3 tbsp of sour cream, 4 tbsp of cheese, 2 tbsp of breadcrumbs and season with salt. Combine everything and add spinach in a bowl.
4.    On preheated and oiled pan fry the spinach omelet. Sprinkle with parsley at the end. 

Calories: 220
Preparation time: 10 min   |   Cook time: 8 min   |   Serves: 2

Did You Know? Consumption of spinach in the U.S. jumped 33% thanks to the popularity of comic strip Popeye in 1931!

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четвртак, 8. новембар 2012.

Easy Pasta With Mushrooms




Easy Pasta With Mushrooms 

Pastas are made in many shapes, different taste and color. What’s common is that almost everyone loves pasta, and it’s easy and quick to make. The usual color of pasta is green, and it comes from spinach. Next to it there’s red pasta, which comes from tomato puree. The most common question regarding preparation is- how long should we cook pasta?
The answer is simple; pasta should be cooked in very salty water. For every 400g of pasta should be 4 liters of water, and 4 tablespoons of salt. To test how well is cooked, try a piece of pasta, if it’s soft and stringy, then it’s well cooked. If later you would bake pasta, like lasagnas in the oven, than don’t cook it thoroughly.  


Ingredients:
  • Shell pasta 500g /1 pound/
  • Mushrooms 600g /21 oz/
For Béchamel Sauce:
  • Butter 50g / 3 tablespoons/
  • Plain flour 50g / ½ cup/
  • Milk 500ml /2 cups/
  • Cheese 150g /4 oz/
  • 2 tablespoons olive oil
  • Salt
  • Pepper
Directions:
1.    Boil seashell pasta in water to which was added 1 tablespoon of salt and 2 tablespoons of oil. 
2.    Put in the pan washed and sliced mushrooms. Add half a teaspoon of salt and fry mushrooms on increased heat. Stir the mushrooms and fry until they get golden color. 
3.    Make béchamel sauce as dressing. Put the butter in a pan, and melt it and add flour. Stir constantly and cook the sauce on low heat. 
4.    When the sauce gets cream color, add milk, salt and pepper. Stir and continue to cook until the mixture becomes thick, and then the sauce is done. 
5.    When the pasta is boiled, strain it, without rinsing in water. 
6.    Pour béchamel sauce over pasta and add mushrooms. Stir it and serve the dish. 

Calories: 680
Preparation time: 30 min   |   Cook time: 30min   |   Serves: 4-5

And for advices on eating healthy, complete body care, and herbal remedies read on HealthAndCare Journal.

Did You Know? Pastas emerge in Italy thanks to the Arabs; the first long noodles were brought to Sicily by Arab conquerors in 7 century!

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Vegetarian Beer Rolls




Vegetarian Beer Rolls

I made this recipe now for the first time. I tried it a couple of nights ago at my friends and I really liked it, although this recipe is my variation. The rolls are light and doesn’t take that much to bake them in the oven. The preparation is always longer than baking, but it’s worth it. Beer gives great taste to the dough and grated lemon gives a little sour taste. Filling with marmalade is a great contrast to beer taste, the mixture will surprise you. And than sprinkle with sugar, which gives perfect taste to the rolls. Beer rolls are nice for dessert or snack.  


Ingredients:
  • Beer 250ml / 1.1 cups/
  • All-purpose flour 7 cups
  • Oil 200ml /0.8 cup/
  • Grated lemon crust
  • 1 Baking powder 12g /2 teaspoon/
  • Marmalade 100g /3.5 oz/
  • Powdered sugar 50g /1.7 oz/
  • 1 dry active yeast 7g / 0.2 oz/
Directions:
1.    Combine in a large bowl oil, yeast, beer, baking powder, grated lemon, and flour.
2.    Mix everything well, and knead the dough until it gets smooth. The dough shouldn’t stick to a bowl.
3.    Divide and form the dough into few pieces. Cut each peace into 8 parts. Smear marmalade over each piece equally and roll the dough.
4.    Place rolls in an oiled baking tray and bake it in the oven at 390 degree for 25 min. Sprinkle rolls with sugar powder.

Calories: 160
Preparation time: 30 min  |  Cook time: 25 min  |  Serves: 50

Did You Know? That is scientifically proven that curses make us feel better, that is, they make it less traumatic to overcome the pain and agony of an experience

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среда, 7. новембар 2012.

Fried Calzone – Panzerotti




Fried Calzone – Panzerotti

Perfect, soft and delicious. In short description of these calzones or as we on Balkans call them “panzerotti”. Usually you will find recipe for baked calzones, but I like to fry them in deep oil. I know it’s not a low-calorie food, it’s a complete opposite, but sometimes we can indulge ourselves. This is the ultimate comfort food recipe. Though similar pastries baked in the oven are equally delicious. Fot those who are on a diet, just look at the images and those who love good food, try them.


Ingredients:
  • All-purpose flour 1 kilo /2.2 pounds/
  • 2 cups water
  • Oil 50ml / ¼ cup/
  • 1 dry active yeast 7g /2 teaspoons/
  • Oil for frying 300ml / 1.2 cups/
For Filling:
  • Ricotta cheese 200g /7 oz/
  • Sour cream 200ml /0.8 cup/
  • Ham, shredded 200g /7 oz/
  • 2 large leeks, sliced thinly
  • Salt
Directions:
1.    In a large bowl combine flour, water, oil, and yeast. Knead the dough for 10 min until smooth. The dough shouldn’t stick to a bowl.
2.    Cover with kitchen towel and leave the dough in a warm place to rise for at least 40 min.
3.    Prepare the filling by combining in a bowl cheese, sour cream, ham, leeks and salt.
4.    When the dough is doubled, take out on a floured work sourface. Roll out the dough and cut out pieces with a round cup.
5.    Stretch every round piece with hands, and stuff with 2 teaspoon of filling. Fold dough over to enclose the filling, and press edges together to seal the calzone.
6.    Heat the oil for frying in a deep pan. Fry each calzone on high heat until golden, brown color.

Calories: 590
Preparation time: 1 hour   |   Cook time: 25 min   |  Serves: 50


And for advices on eating healthy, complete body care, skin and hair care and herbal remedies read on HealthAndCare Journal

Did You Know? That watermelon is a vegetable, and tomato is a fruit?

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Sun Dried Tomato Sausage Pasta




Sun Dried Tomato Sausage Pasta

In Montenegro we like to serve as an appetizer all kinds of dried sausages, pork, beef, along with beef jerky, lots of Cheddar and Gouda cheese and olives. So making pasta with dried sausages and sundried tomato sauce with garlic is one of my favorite pasta dishes. Sauce with dried sausages fits very well with any pasta and spaghetti; it’s also a high-calorie and full of salt food. Treat yourself occasionally with this dish, but not to often.


Ingredients:
  • Farfalle pasta 500g /1 pound/
  • 3 cloves garlic, minced
  • 2 small onions, sliced thinly
  • 4 tablespoons olive oil
  • 3 tablespoons sundried tomato paste
  • Dried sausage, chopped 400g /14 oz/
  • 2 teaspoon mild chili powder
  • 1 can tomato sauce 150g /6 oz/
  • Salt
  • Parsley
Directions:
1.    Fill a deep pot with water and add 1 tablespoon of salt and 2 tablespoons of olive oil. Cook until boil and add farfalle pasta. Cook and stir occasionally until pasta is soft. Drain without rinsing.
2.    While pasta is cooking, take a large saucepan and add 2 tablespoons of oilive oil, sliced onions and 1 cup of water. Cook for 10 min until onions is very soft and tender.
3.    In saucepan add garlic, dried sausages, sundried tomato paste and chili powder. Cook and stir for 3 min.
4.    Pour tomato sauce in saucepan and cook and stir for 5 min.
5.    Serve sauce over pasta and sprinkle with parsley.

Calories: 540
Preparation time: 25 min   |   Cook time: 25 min   |   Serves: 6


And for advices on eating healthy, complete body care, skin and hair care and herbal remedies read on HealthAndCare Journal

Did You Know? On Earth there is so much gold that can cover the entire Earth layer in one meter thick?

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Classic Cream Puffs




Classic Cream Puffs

Cream puffs in the Balkans are called “Princess Donuts” and are extremely popular cookies. They are the ultimate comfort dessert. Warm, cozy so lovely and beautiful looking, dusted with sugar to have a sharper taste are a famous French pastry. This is an excellent classic recipe for puff pastry with creamy and fluffy homemade vanilla filling.
Note: while preparing dough for puffs if you add too much flour, dough can get too stiff and puffs will not rise during baking. The same will happen if dough is more liquid than solid. Important is that density of the dough should be adequate, smooth and thick.
Homemade cream puffs will wow your guests with its amazing looks and even better taste. The recipe is not that complicated so you only have to follow it exactly, and have fun making it.


Ingredients:
  • 6 eggs
  • Butter, softened 120g / ½ cup/
  • All-purpose flour, sifted 150g /1 cup/
  • Water 250ml /1 cup/
  • 1 teaspoon baking soda
For Filling:
  • Milk 500ml /2 cups/
  • 4 tablespoons sugar
  • 1 egg
  • All-purpose flour 80g / ¾ cup/
  • 1 teaspoon vanilla
  • Butter, softened 120g / ½ cup/
  • Powdered sugar for dusting

Directions:
1.    Preheat the oven to 180 degrees C /356 F/. Grease and flour or line with parchment paper a large baking sheet.
2.    In a pot pour water and bring to a boil. Add butter and cook for 3 min until completely melted. Quickly stir in flour and cook for 1 min until soft dough ball forms. Remove from heat and let dough to rest for 7 min.
3.    Add 6 eggs, one at a time and stir well with spoon. Add baking soda. Dough should be sticky and thick. Dough is for 30 puff balls.
4.    Drop about ¼ cup of dough by spoonfull on prepared baking sheet. There should be about 12 dough balls. Bake in the oven for 25-30 min until puffs are golden, brown. When done set aside to cool.
5.    To prepare filling in a small bowl whisk egg and sugar. Pour milk in a saucepan and cook over medium heat. Stir in egg mixture, flour and vanilla. Stir and cook until milk boils and mixture is thick and smooth. Leave aside to chill.
6.    When mixture is chilled, add butter and beat with an electric mixer.
7.    When puffs are cooled, cut tops of each puff and fill with cream mixture. Dust with powdered sugar.

Calories: 210
Preparation time: 35 min  | Cook time: 1 hour  |  Serves: 30


And for advices on eating healthy, complete body care, skin and hair care and herbal remedies read on HealthAndCare Journal

Did You Know? That every bird must eat at least half its own weight in food each day to survive?

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Karadjordjev Steak




Karadjordjev Steak

Karadjordjev steak is a traditional Serbian dish and it’s also served in other neighbor countries of the Balkans. This steak is a dish that you should definitely taste. It’s a rich, delicious meal and if you’re on a diet, pass it. I couldn’t. There are only two recipes for this steak but I prefer making it in this way. Cooking it is really not difficult and you need only 10 min to make it. The steak is filled with prosciutto and cheese, so it has to taste good. The most important thing is to choose the right and fresh meat. When the steak is filled pin it with toothpicks to make frying easier. If the steak is flatten enough and not overload with prosciutto and cheese you’ll fry it finely. Food is really delicious and worth tasting, and it takes only 30 min only to cook it. I’m sure you’ll have nothing but praises. 

Ingredients:
  • 1 Pork fillet
  • Cream cheese 50g / ½ cup/
  • Gouda cheese, shredded 50g / ½ cup/
  • Prosciutto 50g /1.7 oz/
  • White flour 90g / ¾ cup/
  • 2 eggs
  • Breadcrumbs 50g /1.7 oz/
  • Salt
  • Oil for frying
Directions:
1Clean the pork fillet and cut the front and rear end of the meat.
2Cut open file meat and whisk it to get a thinner steak. The steak should be rectangular shape and have flat sides. 
3At the longer half of meat spread cream cheese over, grate the cheese, and add a thinner prosciutto
4Begin to roll in the steak in the shape of a steak roll. When wrapped, the ends of the meat should be placed inside of a steak. 
5Prepare the flour on a plate. Whisk the eggs and put in third dish breadcrumbs.
6First we roll the steak in flour, then in eggs and finally in breadcrumbs. And repeat again in eggs and breadcrumbs once more. When we do this the steak is ready for frying.  
7Pour oil in a pan. Fry the steak on low heat in deep oil for 15 min. Serve this steak with French fries or grilled vegetables.  

Calories: 340
Preparation time: 20 min  |  Cook time: 10 min    |  Serves: 1

Did You Know? For the most complex roast that is served during a wedding was declared to be a stuffed Bedouin camel. The camel was baked and filled with carcasses of sheep which is filled with chickens, which are again filled with fish, which, of course is filled with eggs!

понедељак, 5. новембар 2012.

Baked Sea Bass With Potatoes




Baked Sea Bass With Potatoes

Next to sea bream, bass is the most valued fish in the Adriatic Sea. Sea bass is a predator that can survive in different and extreme conditions, and quickly adapt. It can grow to a 1 meter length, and achieve 15 kilo of weight, though these specimens are very rare. Mostly caught sea bass has less than 1 kilo. Usually it can be found in ports, next to the pears, and one of the most favorite places for sea bass is river deltas. This is my favorite fish recipe to prepare and I usually like to bake it in the oven with vegetables. 

Ingredients:
  • Bass 500g /1.1 pounds/
  • Onions 200g /7 oz/
  • Eggplant 100g /3.5 oz/
  • Zucchini 100g /3.5 oz/
  • Button mushrooms 200g /7 oz/
  • Tomatoes 100g /3.5 oz/
  • Bell pepper 100g /3.5 oz/
  • Potato 200g /7 oz/
  • Olives 50g /1.7 oz/
  • Olive oil 100ml / ½ cup/
  • Garlic 1 clove
  • 1 tablespoon tomato puree
  • 1 Lemon juice
  • Salt
  • Pepper
Directions:
1.    Clean sea bass, season it with salt, pepper and lemon.
2.    Fry bass on both sides in the pan for 5 min, until it gets golden crust. 
3.    Cut all vegetables into small slices.
4.    Cook onion in a deep saucepan. Add eggplant, zucchini, mushrooms, paprika, olives and potatoes. When added, potatoes should be sliced ​​thin.
5.    In saucepan add garlic, salt, pepper and tomato puree. Then cook on medium heat for 15 minutes. 
6.    When vegetables are cooked, pour into a deep baking tray.
7.    Cover the top with tomato slices. Put the bass on vegetables and bake in oven for 15 min at 200 C /392 F/.

Calories: 670
Preparation time: 30 min  | Cook time: 45 min |  Serves: 8

And for advices on eating healthy, complete body care, skin and hair care and herbal remedies read on HealthAndCare Journal.

Did You Know? That three-quarter of fish which is caught in the whole world is being eaten, while the rest is used to make items such as glue, soap….  
      
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