tag:blogger.com,1999:blog-77611384418606683102024-03-14T06:15:28.860+01:00Naj recepticRecepti sa detaljnim objasnjenjem kako se pripremaju jela, slikovno predstavljanje faze izrade jela, dekoracije jela i stola.Blog je namenjen kuvarima pocetnicima i kuvarima sa iskustvom.Od tradicionalnih jela koje pripremamo svakodnevno, do egzoticnih i jela za posebne prilike. Dekorisanje torti, kolaca i mafina.Razmena iskustava.Prakticni saveti.Jednostavni recepti, naj recepti.najreceptichttp://www.blogger.com/profile/13989223989656973821noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-7761138441860668310.post-54344233993386960722016-11-29T11:55:00.000+01:002016-11-29T12:43:55.527+01:00Mala kreativna prica na tanjiru<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: inherit;"><span style="font-size: large;">Nekad zaista nesto ne mozemo da jedemo, ne volimo iz nekog razloga ili nam ne prija u odredjenom trenutku. Narocito nam deca prave problem, ne<span style="font-family: inherit;">ce </span>da jedu voce i povrce i stalno traze razloge da nas nadmudre i ne pojedu pripremljeno. </span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;">Jedan od nacina da ih nadmudrimo i nateramo da pojedu po nesto je da dekorisemo <span style="font-family: inherit;">hranu<span id="goog_1413293916"></span><span id="goog_1413293917"></span></span> na odredjeni nacin, ili da napravimo zivotinjice od namirnica, cvetice , da je sto vedrije i sarenije. <span style="font-family: inherit;">A</span>ko im uz to ispricamo i po neku pricu, uzitak ce biti kompletniji.<span style="font-family: inherit;"> J</span>a sam se sluzila ovakvim trikovima. <span style="font-family: inherit;">P</span>robajte i vi.</span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;">Evo nekoliko kreativnih predloga,nadam se da cete uzivati.</span></span><br />
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najreceptichttp://www.blogger.com/profile/13989223989656973821noreply@blogger.com0tag:blogger.com,1999:blog-7761138441860668310.post-26118777373664835102016-11-28T13:27:00.003+01:002016-11-28T13:31:03.843+01:00Corbica od paradajz sosa sa testeninom i pecurkama<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit;"><span style="font-size: large;">Posle perioda slava i teske hrane zaista dobro dodje da se pojede nesto lagano i osvezavajuce kakva je paradajz corba.Sad zavisi ko sta voli, ali ovakva corbica svakako prija.</span></span><br />
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<a href="https://1.bp.blogspot.com/-iu1H8oOzVsQ/WDdomGd9W5I/AAAAAAAABY0/_cY-V17_f5Q1KEFpLEC3OlMZrpLFpb5gQCLcB/s1600/Sta%2Bje%2Bpotrebno.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://1.bp.blogspot.com/-iu1H8oOzVsQ/WDdomGd9W5I/AAAAAAAABY0/_cY-V17_f5Q1KEFpLEC3OlMZrpLFpb5gQCLcB/s400/Sta%2Bje%2Bpotrebno.jpg" width="400" /></a><span style="font-family: inherit;"><span style="font-size: large;"><b>Potrebno je</b>: pola litre paradajz sosa, domaci ili u tetrapaku, sve jedno, glavica crvenog luka, jedna sargarepa, 150-200gr. svezih sampinjona, 100gr.testenine, ulje, soli, mesavine zacina, bibera, lovorovog lista, vezica persuna, i ako volite da jedete ljuto, jedna suva crvena ljuta paprika.</span></span><br />
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<span style="font-family: inherit;"><span style="font-size: large;"><b>Priprema</b>: Najpre na ulju proprzite luk, zatim dodajte sitno seckanu sargarepu da se proprzi 5 min, potom pecurke da se dintaju dok ne ispari sok. Tada dodajte paradajz pire da se proprzi 5-6 min, pa nalijte vode oko 1,5l , posolite, pobiberite, dodajte ostale zacine. kad voda provri, neka se krcka desetak minuta na laganoj vatri, pa na kraju dodajte testeninu i ostavite da se krcka dok testenina ne nabubri. Na kraju dodajte sitno seckani persun.</span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;">Pa , prijatno vam bilo. </span></span></div>
najreceptichttp://www.blogger.com/profile/13989223989656973821noreply@blogger.com0tag:blogger.com,1999:blog-7761138441860668310.post-54411906668076641742016-11-28T12:55:00.002+01:002016-11-28T14:04:35.647+01:00Corbica od povrca sa mesom, pirincem i pecurkama<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://4.bp.blogspot.com/-Hpmj4Hs4Xi8/WDduyguYQNI/AAAAAAAABZc/iXhPs-gmtqYCADv_aKCOTfSnD2BHEvsRACLcB/s1600/Corbica.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="476" src="https://4.bp.blogspot.com/-Hpmj4Hs4Xi8/WDduyguYQNI/AAAAAAAABZc/iXhPs-gmtqYCADv_aKCOTfSnD2BHEvsRACLcB/s640/Corbica.jpg" width="640" /></a> <span style="font-family: inherit;"><span style="font-size: large;">Ovu corbicu prosto obozavamo. Zdrava je , puna vitamina i korisnih sastojaka za nase zdravlje.</span></span><br />
<a href="https://4.bp.blogspot.com/-oGmR323lJ3Y/WDdtHzvEtMI/AAAAAAAABZI/2qYz4sheHt0pgKnpf7x4sTkKrJMCKXWCQCLcB/s1600/Povrce%2Bza%2Bcorbu.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://4.bp.blogspot.com/-oGmR323lJ3Y/WDdtHzvEtMI/AAAAAAAABZI/2qYz4sheHt0pgKnpf7x4sTkKrJMCKXWCQCLcB/s320/Povrce%2Bza%2Bcorbu.jpg" width="320" /></a><span style="font-family: inherit;"><span style="font-size: large;"><b>Potrebno je</b>: 200 gr.mlevenog teleceg mesa, dve sargarepe, koren celera( posto je on prilicno veliki, ja naseckam kolicinu velicine jedne manje sargarepe, jedan manji paskanat, jedna solja graska, pola solje pirinca, 10 sampinjona (150-200gr) , jedna glavica crvenog luka, dva tri cena belog luka, list lovora, biber, so, mesavina zacina, djumbir u prahu, vezica persuna i ulje.</span></span><br />
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<a href="https://2.bp.blogspot.com/-pBUc8Vuxm5o/WDdtJSS6pbI/AAAAAAAABZM/1ROZE2VFf90abItRzUIsavAhCz29Utm_ACLcB/s1600/Sta%2Bje%2Bpotrebno%2Bza%2B%2Bcorbu.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://2.bp.blogspot.com/-pBUc8Vuxm5o/WDdtJSS6pbI/AAAAAAAABZM/1ROZE2VFf90abItRzUIsavAhCz29Utm_ACLcB/s320/Sta%2Bje%2Bpotrebno%2Bza%2B%2Bcorbu.jpg" width="320" /></a><span style="font-family: inherit;"><span style="font-size: large;"><b>Priprema:</b> Najpre na ulju proprzite crveni luk, dodati seckanu sargarepu i posoliti malo u prste.Kad sargarepa porumeni i pusti sok, dodajte mleveno meso da se proprzi, posolite i pobiberite po ukusu. Kad je meso isprzeno nakon 5 min. nalijte 2 l vode, dodajte preostalo povrce, pecurke, pirinac i zacine po ukusu, naseckajte beli luk i kuvajte oko pola sata do 40 min. na tihoj vatri dok se povrce i pirinac ne skuvaju. Na kraju dodajte seckani persun. </span></span><br />
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najreceptichttp://www.blogger.com/profile/13989223989656973821noreply@blogger.com0tag:blogger.com,1999:blog-7761138441860668310.post-796808356405352302016-11-25T20:38:00.000+01:002016-11-26T20:12:23.651+01:00Hrana kao inspiracija<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: inherit; font-size: large;">Kad pomislim da bih pojela nesto slatko, onako, na brzaka, nekako se uvek odlucim za neku laganu varijantu, nesto kremasto, socno i sareno. Uvek volim puno boja na tanjiru, valjda zato sto se bavim umetnoscu, pa bih sve da obojim posebno, da uvek dodam neku sitnicu, neki detalj koji inspirise. Da li su to musli sa slagom i vocem, ili puding sa slagom, vocnim prelivom ili seckanim vocem...Eto, volim uvek da je nekako drugacije...Evo nekoliko lepih predloga koji zaista inspirisu.Nadam se da vam se dopada. Meni, veoma!</span><br />
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najreceptichttp://www.blogger.com/profile/13989223989656973821noreply@blogger.com0tag:blogger.com,1999:blog-7761138441860668310.post-36211550036299613772016-11-25T13:15:00.003+01:002016-11-25T13:28:50.974+01:00Punjene suve paprike - pirotske punjene suspe<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://4.bp.blogspot.com/-fvJiw4KNTXU/WDdmetw6XFI/AAAAAAAABYU/en1kXKo4peM2oPu6gvili_RpOWGRtaFRgCLcB/s1600/Punjene%2Bpaprike.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="448" src="https://4.bp.blogspot.com/-fvJiw4KNTXU/WDdmetw6XFI/AAAAAAAABYU/en1kXKo4peM2oPu6gvili_RpOWGRtaFRgCLcB/s640/Punjene%2Bpaprike.jpg" width="640" /></a></div>
<span style="font-size: large;">Priprema ovih paprike nije mnogo zahtevna, ali je ukus vredan svakog trenutka koji izdvojite za pripremu .U Pirotu je nemoguce zamisliti bilo kakvo okupljanje bez ovog specijaliteta.</span><br />
<span style="font-size: large;">Ovo je recept od 1/2 kg. mesa gde vam ispadne 16 punjenih paprika, neka vise ili manje, zavisi od velicine paprika.</span><br />
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<span style="font-size: large;">Potrebno je:</span><br />
<span style="font-size: large;">-1/2 kg.mesanog mesa (svinjetina, teletina), 1 veliki zeleni luk, 3 glavice crvenog luka, mala soljica pirinca, suve ociscene crvene paprike, soli,bibera,crvene mlevene paprike,djumbir u prahu(ako volite), ulje ili mast za przenje. </span><br />
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<a href="https://1.bp.blogspot.com/-FFXsB_M5I-4/WDdmt1mgQLI/AAAAAAAABYk/4FWLlKBUy_YVJs0-Evt6hhG5k8pddF_FwCLcB/s1600/Spremne%2Bza%2Brernu.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://1.bp.blogspot.com/-FFXsB_M5I-4/WDdmt1mgQLI/AAAAAAAABYk/4FWLlKBUy_YVJs0-Evt6hhG5k8pddF_FwCLcB/s320/Spremne%2Bza%2Brernu.jpg" width="320" /></a><span style="font-size: large;">U posudu za przenje sipajte ulje, pa dodajte sitno naseckani crveni luk i malo ga u prste posolite da pusti sok. Przite ga 2-3 minuta, pa dodajte sitno seckani zeleni luk.Sve zajedno przite najvise 5 min. na tihoj vatri dok luk blago ne porumeni. Dodajte meso, posolite po ukusu i dodajte zacine po ukusu, biber, djumbir i pola kasicice mlevene crvene paprike.Sve zajedno przite uz mesanje dok meso ne pobeli (od 5-10min), pa dodajte pirinac, promesajte i sklonite sa vatre da se malo prohladi.</span><br />
<span style="font-size: large;">- Ako paprike odmah skidate sa nize, ocistite ih od semena i potopite u mlaku toplu vodu nekoliko minuta da smeksaju, pa ih onda punite nadevom. Ako su mekane, iz zamrzivaca, necete morati da ih potapate jer su dovoljno mekane da mogu da se napune.</span><br />
<span style="font-size: large;">Nadevom punite paprike, da ne budu previse mekane, i redjajte u ne podmazanu posudu. Nalijte vodom da paprike ogreznu, malo vise od polovine. Stavite ih u zagrejanu rernu na 200 stepeni. Nakon 15 minuta okrenite svaku da donji deo bude gore, i prelijte zapskom od ulja i crvene paprike:</span><br />
<span style="font-size: large;">- Zagrejte 3-4 supene kasike ulje , zatim dodajte mlevenu crvenu papriku, promesajte i prelijte preko paprika.</span><br />
<span style="font-size: large;">Vratite paprike u rernu jos petnaestak minuta da se blago zapeku odozgo. </span><br />
<span style="font-size: large;">Okretali smo ih da se ravnomerno skuva pirinac, a da ne ostane previse vode.</span><br />
<span style="font-size: large;">Neko ih prvo kuva na tihoj vatri, pa na kraju samo zapece u rerni, ali jasam vise za prvu varijantu.</span><br />
<span style="font-size: large;">Pa, prijatno vam bilo! </span><br />
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<b><span style="font-size: large;">Priprema suvih paprika za punjenje:</span></b><br />
<span style="font-size: large;">Crvene paprike se nizu dok su sveze na nekom jacem koncu, ili tanjem kanapu, posle berbe i ostavljaju se na promaji zasticene od kise da se prosuse( oko 50 kom. ). Nizu se uz pomoc neke deblje igle kroz drsku paprike. Obicno se biraju sitnije paprike duzine 10-12 cm. Nakod dva meseca otprilike, kad su dovoljno suve, one su spremne za ovaj recept. U krajevima gde je velika vlaga ne mogu da se osuse prirodnim putem.</span><br />
<span style="font-size: large;">U nasim krajevima se one pripremaju za zimu, i mogu se cuvati tako nanizane i kad se osuse, a mogu i da se ociste od semena i drski i cuvaju u zamrzivac. Ako se previse osuse, stavite ih iznad pare da malo smeksaju, pa ih napakujte koliko vam je potrebno za jedno spremanje u posebnim kesama u zamrzivacu.</span><br />
<span style="font-size: large;">A imate ih i osusene i upakovane kod nas na pijacama. </span><br />
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najreceptichttp://www.blogger.com/profile/13989223989656973821noreply@blogger.com0tag:blogger.com,1999:blog-7761138441860668310.post-76196667359835011202016-11-24T10:47:00.002+01:002016-11-24T10:52:23.971+01:00Pecurke od jaja i paradajza<div dir="ltr" style="text-align: left;" trbidi="on">
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najreceptichttp://www.blogger.com/profile/13989223989656973821noreply@blogger.com0tag:blogger.com,1999:blog-7761138441860668310.post-13568741124649080142016-11-23T20:13:00.000+01:002016-11-26T10:47:35.462+01:00Figurica od fondana - sova - uradi sam<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">Danas veoma popularne sovice , trazene su u razlicitim oblicima i bojama. Ali, zaista ih nije tesko </span><br />
<span style="font-size: large;">napraviti. Mozda izgledaju slozeno, ali je, u stvari, postupak izrade veoma lak.</span><br />
<span style="font-size: large;">Samo se ''naoruzajte'' strpljenjem, verujte u sebe i svoju kreativnost i napravicete je ! Sigurna sam! </span><br />
<span style="font-size: large;">Ja cu vam postupno objasniti i slikovno predstaviti postupak izrade, pa vi probajte i obavestite me o tome da li vam je uspelo.A ja sam sigurna da hoce.</span><br />
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<span style="font-size: large;">Dakle, potreban vam je fondan, u beloj, zutoj, zelenoj, crnoj, narandzastoj i plavoj boji. Ja sam fondan mesila sama i bojila ga prehrambenim bojama u prahu koje mozete kupiti u svakoj radnji.</span><br />
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<span style="font-size: large;">- Odvojite male loptice velicine jajeta i u sredini kanite dve tri kapljice vode na kojima cete sipati boje u prahu. Umesite tako da se celi fondan oboji. U koliko vam se lepi za ruke , jer ga veoma mala klicina vode rastvara, pospite ga secerom u prahu i nastavite sa mesenjem. Umesenu lopticu odmah umotajte u najlon dok ne umesite i preostale boje.</span><br />
<a href="https://4.bp.blogspot.com/-1nP93UyHDqo/WDXhIXokIXI/AAAAAAAABVA/Q0eFfvMqNRkPQUAF_x6gLmDZK0aZpto6QCEw/s1600/3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://4.bp.blogspot.com/-1nP93UyHDqo/WDXhIXokIXI/AAAAAAAABVA/Q0eFfvMqNRkPQUAF_x6gLmDZK0aZpto6QCEw/s400/3.jpg" width="335" /></a><span style="font-size: large;"> </span>
<span style="font-size: large;">Razvucite zeleni fondan u koru debljine 2mm, sto tanje. Da se ne bi lepilo za podlogu, pospite secer u prahu. Modlicom za krugove vadite krugove dovoljno da pokrijete ledja sovice. Bice potrebno kasnije i za krila, nakon sto nalepimo prednji zuti deo , posto krila prekrivaju delom zuti fonda.</span><br />
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<a href="https://3.bp.blogspot.com/-OHqoYQ2CkYQ/WDXhKhTIjjI/AAAAAAAABVE/83qLdIy4oN4yAvzgE8B7QxbZJaGKo1PzACEw/s1600/4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://3.bp.blogspot.com/-OHqoYQ2CkYQ/WDXhKhTIjjI/AAAAAAAABVE/83qLdIy4oN4yAvzgE8B7QxbZJaGKo1PzACEw/s400/4.jpg" width="333" /></a> <br />
<span style="font-size: large;">Kad ste pripremili dovoljan broj zelenih kruzica pocnite lepljenje. Beli fondan koji je osnova sove najbolje da bude napravljen prethodno, nekoliko sati ranije, da se stegne, kako se ne bi deformisao dok lepite zelene kruzice.Pocinjete od donjeg dela s leva na desno i naizmenicno lepite navise. Fondan se lepi vodom, uz pomoc cetkice.Svaki deo koji prekriva fondan treba malo namokriti. </span><br />
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<span style="font-family: inherit; font-size: large;">Postupak ponovite i za zuti fondan.Za prednji deo ce vam trebati manji broj </span><span style="font-size: large;">kruzica. </span><span style="font-family: inherit; font-size: large;">Posto se za tortu pravi vise figurica, mozete napraviti nekoliko boja i naizmenicno ih kombinujte, pa cete visak zutog fondana iskombinovati, npr. sa fondanom roze ili ljubicaste boje, kako zelite i kako vasa deca vole.</span><br />
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<span style="font-size: large;"> </span><br />
<span style="font-size: large;">Nemojte preterivati sa mokrenjem, i ne valja da cetkica bude velika jer ce pokupiti dosta vode.Uvek pored sebe ostavite ubrus ili papirnatu maramicu da upije visak vode.Ostavite slobodan prostor za kljun i oci.Nalepite usi.</span><br />
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<a href="https://2.bp.blogspot.com/-s3o25OAEWUE/WDXgnyONe2I/AAAAAAAABVY/YDqkxwAKThgnj8myIExzb0N1kLtbk4E6QCEw/s1600/1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="355" src="https://2.bp.blogspot.com/-s3o25OAEWUE/WDXgnyONe2I/AAAAAAAABVY/YDqkxwAKThgnj8myIExzb0N1kLtbk4E6QCEw/s400/1.jpg" width="400" /></a><br />
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<span style="font-size: large;">Oci napravite od belog fondana , od dva identicna kruzica koji ste izvadili uz pomoc modlice. Crni deo napravite od sitnih kuglica, pa ih simetricno zalepite na beli deo oka. Preko crnog zalepite najsitnije bele identicne kruzice.</span><br />
<a href="https://1.bp.blogspot.com/-Kh7mBJp3bNY/WDXhW2iinMI/AAAAAAAABVY/haj0mgsecVYzScGaCsReUfsj7nlMrkxnQCEw/s1600/Sovica.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="387" src="https://1.bp.blogspot.com/-Kh7mBJp3bNY/WDXhW2iinMI/AAAAAAAABVY/haj0mgsecVYzScGaCsReUfsj7nlMrkxnQCEw/s400/Sovica.jpg" width="400" /></a><span style="font-size: large;">Vodite racuna koliko mokrite! Pripremite od narandzastog fondana noge i kljun, pa prvo zalepite kljun, pa zatim prethodno pripremljene oci, i na kraju noge. Sovici mozete dodati i slavljenicku kapu , koju cete napraviti i ostaviti malo da odstoji da bi se stegla. Prelomite drvenu cackalicu, pa jedan deo zabodite u glavu sovice pored uveta, a drugi deo neka ostane da viri manje od visine kapice. Najbolje to uradite odmah, pa dok se steze kapa, neka se stegne i taj deo. Na kraju postavite kapicu i figurica je spremna za ''</span><span style="font-size: large;">divan dan''. Srecno!</span><br />
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najreceptichttp://www.blogger.com/profile/13989223989656973821noreply@blogger.com0tag:blogger.com,1999:blog-7761138441860668310.post-41172713985006882132016-11-23T14:26:00.001+01:002016-11-24T22:33:08.578+01:00Pilece socno pecenje - topi se u ustima <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit;"><span style="font-size: large;">Ovakav nacin pecenja kako cu vam sad opisati je zaista, po mom misljenju, najbolji. Meso je <u>socno i nije suvo</u>. Kad mi majka kaze da ce da ispece pile, uvek kazem ''samo da nije suvo''. </span></span><br />
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<span style="font-family: inherit;"><span style="font-size: large;">Ako pile pecete umotano u papir za pecenje ili papirnatu kesu( onu u kojima se meri povrce na pijaci ili u marketima, one braon koje su ranijih godina koriscene umesto plasticnih), dobicete najbolje opeceno pile.</span></span><br />
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<span style="font-family: inherit;"><span style="font-size: large;"><b>Sta vam je potrebno:</b></span></span><br />
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<span style="font-family: inherit;"><span style="font-size: large;">- pile</span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;">- mesavina zacina</span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;">- papir za pecenje </span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;">- posuda sa poklopcem ( pekac, ili dublja serpa sa poklopcem )</span></span><br />
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<span style="font-family: inherit;"><span style="font-size: large;"><b>Priprema :</b></span></span><br />
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<span style="font-family: inherit;"><span style="font-size: large;">Odmotajte od rolne papir za pecenje otprilike 60cm dovoljno da se omota celo pile i postavite ga na dno <u><b>ne</b> podmazane</u> posude. Pile lepo posolote sa svih strana, (ja ga licno solim samo mesavinom zacina) po ukusu. 1-2 supene kasike je dovoljno, zavisi od velicine pileta. Ako volite neki egzoticni ukus, mozete dodati kari ili ruzmarin ali ne preterujte.Ulje vam ne treba .</span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;">Umotajte pile lepo, pa isecite od papira malo vise nego na pocetku, i lepo, sa kontra strane skroz umotajte pile tako da kraj papira bude ispod pileta. </span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;">I to je sve. Poklopite obavezno , ili ako pecete vise pilica u nekoj vecoj serpi, svako pile umotajte posebno, a serpu preko prekrijte i vezite papirnatim dzakom - ako imate, ako ne, poklopite nekom vecom tepsijom.</span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;">Ovako ispecena piletina se bukvalno topi u ustima.</span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;"><b>Batake mozete peci na isti nacin kao pile s tim sto ih treba poredjati jedan pored drugog i grupno ih sve umotati.</b></span></span><br />
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<span style="font-family: inherit;"><span style="font-size: large;">Pecite 90 min. . Ja pecem od momenta kad stavim u zagrejanu rernu 90 minuta na 250 stepeni , iskljucim i ostavim da stoji u rerni dok se ne ohladi. Ali sve jedno, peceno je i kada odmah izvadite.</span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;">E sad, na pocetku sam pomenula papirnatu kesu..Ne mozete cesto naici na njih, one najobicnije,od papira koji nije mastan...ali, ranije sam jela pilece pecenje u tim kesama kako je moja svekrva spremala, i zaista je fantasticno. Kesa se namaze sa unutrasnjih strana svinjskom mascu, stavi se unutra usoljeno pile i lepo se umota kraj . Zaista fantasticno. </span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;">Nemojte eksperimentisati sa kesama ako vam nije bas jasno na koje mislim. Uzmite papir za pecenje, to je proverena varijanta. </span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;">Piletinu cete najbolje iseci kad se ohladi, ako vam bas treba za serviranje, a nakon toga je mozete blago zagrejati pre posluzenja. </span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;">Pa, prijatno vam bilo.</span></span><br />
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najreceptichttp://www.blogger.com/profile/13989223989656973821noreply@blogger.com0tag:blogger.com,1999:blog-7761138441860668310.post-53885861173644837632016-11-23T09:16:00.002+01:002016-11-24T22:59:46.785+01:00Mali kinezi - brze i lake pljeskavice<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit;"><span style="font-size: large;"> Ovo su vrlo ukusne pleskavice, a prave se bukvalno za pola sata.. Odakle ovaj naziv, ne znam, a nije ni bitno. Bitno je da je recept dobar i da se prave vrlo lalo.</span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;"><b><br /></b></span></span>
<span style="font-family: inherit;"><span style="font-size: large;"><b>Za pripremu ovih kinescica je potrebno:</b></span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;">- 1/2 kg. mlevenog mesa ( koje god vi zelite )</span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;">- 1 jaje</span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;">- 2 dl mineralne vode</span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;">- ravna kasicica soli</span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;">- 1 manja glavica crvenog luka</span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;">- 1/2 zelenog lika ( moze i bez njega ako nemate ) </span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;">- 2-3 cena belog luka </span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;">- bibera, mesavinu zacina, djumbira po ukusu( mlevenog , naravno )</span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;">- 3 pune kasike brasna</span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;">- 1 prasak za pecivo</span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;">- prezle </span></span><br />
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<b><span style="font-family: inherit;"><span style="font-size: large;">Priprema:</span></span></b><br />
<span style="font-family: inherit;"><span style="font-size: large;">Sve sastojke osim prezli pomesajte navedenim redom, luk sitno naseckajte, dodajte brasno i sve dobro promesajte kasikom .Ako vam se cini da je retka smesa, dodajte jos jednu kasiku( valjda zavisi od velicine jajeta ).U poseban tanjir sipajte prezle, pa kasikom vadite smesu i sipajte preko prezli. Pospite i odozgo , pa napravite rukom male pleskavice i stavljajte u zagrejano ulje da se przi.vrlo brzo su gotove, pa ja zato prethodno napravim nekoliko i poredjam u tanjir dok se ulje zagreje.gotove su za oko 10 minuta. </span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;">Hrskave su, a istovremeno i veoma socne i ukusne. Zato obozavamo ovaj recept, narocito nasa deca. </span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;">probajte, sigurno se necete pokajati. </span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;">Prijatno !</span></span><br />
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najreceptichttp://www.blogger.com/profile/13989223989656973821noreply@blogger.com0tag:blogger.com,1999:blog-7761138441860668310.post-22581684177069394142016-11-22T19:28:00.001+01:002016-11-24T12:29:06.837+01:00Slavsko Zito<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span style="font-family: inherit; font-size: large;"> Za pripremu slavskog zita potrebno je:</span></b><br />
<span style="font-family: inherit; font-size: large;"> - 300 gr. zita</span><br />
<span style="font-family: inherit; font-size: large;"> - 300 grama mlevenih oraha</span><br />
<span style="font-family: inherit; font-size: large;"> - 300 gr. secera u prahu</span><br />
<span style="font-family: inherit; font-size: large;"> - pola muskantnog orascica ( ili manje, stvar ukusa)</span><br />
<span style="font-family: inherit; font-size: large;"> - kesica vanilim secera</span><br />
<span style="font-family: inherit; font-size: large;"> - zele za dekoraciju </span><br />
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<b><span style="font-family: inherit; font-size: large;">Priprema:</span></b><br />
<span style="font-family: inherit; font-size: large;">Zito se ocisti, opere, procedi i skuva na tihoj vatri dok se zrna ne raspuknu. Kad je kuvano, procediti zito i samleti ga na masini za meso ili u eletricnoj seckalici koja je za to predvidjena. Izrucite ga u dublju posudu za mesanje, dodajte mlevene orahe, secer, vanilin secer i narendajte muskantni orascic. Sve lepo umesajte i odlozite na tanjir na koji zelite da servirate ( neki veci ili nekoliko manjih, u zavisnosti od toga kako zelite da servirate ). Preko zita na tanjniru mozete posuti prah secer ili mlevene orahe.Ja za dekoraciju koristim i polovine oraha od kojih napravim oblik krsta.Zele bombonama mozete ukrasavati obode zita, praviti dekoraciju oko krsta sitnim kockicama nalik na drago kamenje, ili kako god vam padne na pamet.To je stvar vase maste.</span><br />
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najreceptichttp://www.blogger.com/profile/13989223989656973821noreply@blogger.com0tag:blogger.com,1999:blog-7761138441860668310.post-19896898382971947552016-11-22T14:16:00.004+01:002016-11-24T15:30:55.694+01:00Slavski kolac<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit;"><span style="font-size: large;">Evo mog Slavskog Kolaca! Cekala sam da prodje Slava. pa da vam lepo slikovno predstavim kako da sami napravite Slavski Kolac i dekoraciju bez posebnih alatki, samo uz pomoc oklagije, noza i male casice za rakiju.</span></span><br />
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<span style="font-family: inherit;"><span style="font-size: large;"><b>Za pripremu slavskog kolaca potrebno je: </b></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: large;"> - 20 gr. svezeg kvasca</span></span></div>
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<span style="font-family: inherit;"><span style="font-size: large;"> -700 ml vode</span></span></div>
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<span style="font-family: inherit;"><span style="font-size: large;"> - 2 kasike ulja</span></span></div>
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<span style="font-family: inherit;"><span style="font-size: large;"> - 1 ravna kasika soli</span></span></div>
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<span style="font-family: inherit;"><span style="font-size: large;"> - 3 ravne kasike secera</span></span></div>
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<span style="font-family: inherit;"><span style="font-size: large;"> - 1,5 kg. brasna<b> </b></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: large;"><b> </b>- 3 kasike susama</span></span></div>
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<span style="font-family: inherit;"><span style="font-size: large;"> - 1 zumanac </span></span></div>
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<span style="font-family: inherit;"><span style="font-size: large;"><b>Priprema:</b></span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;">Kvasac rastopiti sa malo <u>mlake</u> vode ( 1 dl ) i jednom kasikom secera <b>. </b>Secer ubrzava reakciju i kvasac se brze rastopi i nadodje. Nakon toga nadosao kvasac sipajte u dublju posudu ( najbolje neku vanglicu ) . Dodajte preostali deo vode od potrebne kolicine - 600 ml., najbolje mlake jer tada testo brze nadodje. Dodajte soli, ulja, secera. U koliko svesteno lice dolazi da osveti vodicu za slavu, potrebno je dodati jednu kasiku osvecene vodice u slavski kolac.</span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;">Sve lepo promesajte drvenom kasikom i<u> postepeno</u> pocnite da dodajete brasno.Nikad nemojte svu potrebnu kolicinu staviti odjednom. Nekada je propisana kolicina vise nego dovoljna, valjda zavisi od brasna.</span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;">Kad ste sve lepo pomesali, izrucite na sto i umesite lepo srednje tvrdo testo. Ja testo mesim na musemi, neko ima dasku za mesenje...kome kako odgovara.</span></span><br />
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<span style="font-family: inherit;"><span style="font-size: large;">Kad ste umesili testo, vratite u pobrasnjanu posudu i umotajte u najlon da se testo zagreje, ali i da se ne susi po povrsini.</span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;">Kad je testo poraslo, ( nakon pola sata do 45 min ) , izrucite testo na sto, <u>bez mesenja </u>i podelite na 5 jednakih delova, a peti deo podelite na polovine. Tako cete dobiti cetiri veca dela i dva manja.. Vece delove ovlas umesite u obliku glatkih loptica, a manje delove u obliku valjaka.</span></span><br />
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<span style="font-size: large;"><span style="font-family: inherit;">Kad ste testo pripremili, pripremite tepsiju za pecenje. Stavite papir za pecenje bez podmazivanja i makazama zasecite na 5-6 naizmenicnih mesta u visini dubine posude u kojoj cete peci. Tako cete lakse postaviti papir da prianja uz posudu. Testo ( vece loptice ) poredjajte u obliku cveta, a od manjih napravite oblik krsta.. Ovako pripremljeno testo premazite umucenim zumancetom sa nekoliko kapi ulja i ostavite da odstoji jos pola sata do 45 minuta. nakon toga je spremno za pecenje. Pospite susam i preko krsta i stavite u prethodno zagrejanu rernu da se pece.</span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;">E sad, svi ste mnogo puta culi da sve zavisi od rerne, i da svaki sporet razlicito pece.Ja pecem na 250 stepeni desetak minuta, onda smanjim na 200 i pecem jos 15 minuta s tim sto stavim foliju preko kolaca samo da prianja preko kolaca ( kao poklopac na serpi ) da ne zagori.</span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;">Znaci , kolac je pecen za 25 - 30 minuta.</span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;">Ja nikad ne pecem u duboku posudu jer se plasim da ne ostane ne pecen u sredini. Zato biram tepsiju , 6-7 cm dubine i uvek se lepo ispece.</span></span><br />
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<span style="font-size: large;"><span style="font-family: inherit;"><b>Ukrasavanje kolaca:</b></span></span><br />
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<span style="font-family: inherit;"><span style="font-size: large;">Kad ste stavili kolac da se pece, pripremite testo za ukrasavanje kolaca. U posudu sipajte casu vode , kasika soli i brasna da zamesite tvrdje testo. Ja brasno postepeno dodajem. <b> </b>Dobicete testa otprilike 1/5 kolaca.<b> </b>Razvucite testo debljine 2-3 mm. Casicom za rakiju izvadite krugove za cvetice i poredjate 5-6 kruzica jedan preko drugog , tako da se prekrivaju do polovine, kao oborene domine. Umotajte od poslednjeg kao rolat, i oblikujte ruzice. Isecite kaiseve i napravite slova prema slici - sto znaci Isus Hrist Nazaracanin pobedjuje<b>. </b>Slova lepite malom cetkicom i belancetom, a ako je post mesavinom vode i secera.<b><br /></b></span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;"><b> </b>Isecite listice, napravite grozdje, pticu, i bibliju tako sto cete tri pravougaonika spojiti, zaseci po sredini , poloziti preko konac za razdvajanje stranica, i ovlas nozem iscrtati ispisane redove. Ja napravim i zrna zita pa na kolacu poredjam da potseca na klasje zita.</span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;">Kad ste pripremili ukrase, a kolac je u medju vremenu opecen, iskljucite rernu a na vrucem kolacu lepite ukase belancetom ili slatkom vodom. kad sve zalepite, vratite kolac u iskljucenu vrucu rernu i zatvorite da se ukrasi osuse.</span></span><br />
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<span style="font-size: large;"><span style="font-family: inherit;">Tako ce oni ostati beli , a vi cete se ponositi svojim umetnickim delom. Na kraju kolac premazite rastvorom vode, malo secera i malo ulja. Kolac tako postaje sjajan.</span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;">Srecna slava!</span></span></div>
najreceptichttp://www.blogger.com/profile/13989223989656973821noreply@blogger.com0tag:blogger.com,1999:blog-7761138441860668310.post-82303820237790426602016-11-20T00:31:00.002+01:002016-11-20T00:52:36.401+01:00Novi pocetak!<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit; font-size: large;">Zdravo!</span></div>
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<span style="font-family: inherit; font-size: large;"> U oci Aranjdjelov - dana, nase Krsne Slave, resila sam da zapocnem pisanje bloga petnaest minuta posle ponoci. Posto sam sredila vizuelni izgled bloga, onako, domacinski, nisam mogla da odolim a da ne napisem nekoliko redaka dobrodoslice - veceras meni, a i svima vama koji budete citali ovaj post.</span></div>
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<span style="font-family: inherit; font-size: large;">Sta god radili u zivotu i ma koliko obaveza imali, jedan posao je siguran - posao kuvarice. Sigurna sam da mnogi od vas odu na spavanje pitajuce se sta cemo sutra da ubacimo u serpicu, jer se i ja to stalno iznova pitam. Neka jela se vrte stalno u krug, i uglavnom mali broj stalnih namirnica dominira na ovaj ili onaj nacin pripremljene. Ja cu se truditi da to promenimo i da sto vise novina unesemo u nase kuhinje!</span></div>
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<span style="font-family: inherit; font-size: large;">Ja cu sutra umesiti Slavski Kolac i Koljivo ( Zito) i time cu zapoceti objavu recepata i saveta kako da dekorisete Zito i Kolac i kako da napravite ukrase od testa.</span></div>
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<span style="font-family: inherit; font-size: large;">Iskreno se nadam da ce ovo biti lep pocetak naseg dugog prijateljstva.</span></div>
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najreceptichttp://www.blogger.com/profile/13989223989656973821noreply@blogger.com0