Pesina solata z praženim sezamom / Beet salad with roasted sesame seeds

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Znova ena objava in hvalnica pesi. Tole solato sem si prvič namislila v Londonu za novo leto. Kombinacija sezama in surove pese je presenetila tako mene, kot vse ostale in z veseljem smo jo snedli:) Skoraj sem že pozabila na njo, vendar sem jo zadnjič zagledala na vrtu in se takoj spomnila na London. Danes sem jo ponovno naredila in tudi tokrat jo je takoj zmanjkalo. Recept bi šel dobro tudi z vloženo peso, vendar je sveža pesa tako prijetnega sladkastega okusa, da mi  jo je bilo preprosto škoda skuhati.  Poskusite, ne bo vam žal ;)

Glasbena podlaga: Let’s Go

Recept:
3 pese
3 -5 žlic sezamovih semen
3 žlice olivnega olja
3 žlice jabolčnega kisa
sol

Sezam pražite, da dobi zlato rjavo barvo in začne dišat.Peso olupite in narežite na tanke rezine (jaz sem bila najhitrejša s salamoreznico). Posolite po okusu, dodajte kis in olje in potrosite z sezamom. Premešajte in ponudite. Dober tek!

Beet salad with roasted sesame seeds
Again with beet, I know, but I just simply love it. This salad is something I came up with while we were in London and everybody loved it, even my boyfriend and he isn’t a fan of beet.The roasted sesame seeds add such a kick to the whole thing, and you have to try this salad with fresh beet, It is amazing, it adds such a sweet taste. Well enough talking, try it and let me know if you like it. Enjoy ;)

Recipe:
3 beets
3-5 tbsp sesame seeds
3 tbsp olive oil
3 tbsp apple vinegar
salt to taste

Rost the sesame seeds, until golden brown. Peel the beet and slice it as thin as possible. Add salt, olive oil, vinegar and roasted sesame seeds. Mix well and serve. That´s it:)

Lešnikov pralinee / Hazelnut praline

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Tale zadevca pa diši in je veliko okusnejša kot pa izgleda, prisežem. Je nekaj najbolj dobrega na svetu in odkar sem ugotovila, da si to lahko ustvarjam sama doma, sem preprosto obsedena. Prvič sem se z lešnikovem pralinejem srečala na tečaju pri Naserju, recept pa sem si malo priredila po svoje, čeprav kaj dosti ni za razmišljat, praline so pač karamelizirani oreščki  v pasto. Na tečaju smo sicer delali tudi mandljev pralinee, ki se dela na enak način, vendar je mogoče lešnikov vsaj za doma bolj primeren, saj pride masa bolj tekoča, s tem pa olajšamo delo našemu mikserju.  Hiša vam bo dišala po karameliziranih lešnikih, ki jih seveda ne rabite zmleti v tako tekočo pasto, kot jo vidite na sliki, lahko si jo samo natrete in si krokante posujete po sladoledu, ali na vrh torte, izbire je veliko. Jaz sem se vseeno odločila, da grem do konca in do konca sem tudi šla :)
Nekaj napotkov vam vseeno lahko dam in sicer: karamelizirane lešnike čimbolj nadrobite, preden jih date v mikser. Na začetku začnite postopoma, vmes se ustavljajte in z žlico poberite, kar je na na straneh. Če sem vam zdi, da se mikser vrti v prazno, mu pomagajte z kakšno žličko olja (jaz sem uporabila arašidovo), vmes konstantno preverjajte kakšen je mikser na dotik, moj je plastičen in je bil na koncu malo mlačen, če vaš postane vroč, prenehajte in nadaljujte, ko se vam ohladi. Pralinee shranite v posodico in jo dobro zaprite, v hladilniku vam zdrži tudi do pol leta, mogoče celo več (če seveda uspete zdržati tako dolgo, brez da bi ga snedli ;))

Glasbena podlaga: Waves

Recept
(iz te količine dobimo okoli 300 g pralineja)
200 g celih lešnikov
150 g sladkorja (jaz sem uporabila rjavega)
50 g vode (ni nujno, vendar vam olajša karameliziranje)

Lešnike segrejte v pečici, kakšnih 10 min na 150°C. Kolikor gre, jih poskusite olušiti, saj vam bo olup pogrenil vaš praline,  nato jih dajte nazaj v toplo, vendar ugasnjeno pečico. Lešniki morajo biti topli, ko jih date v sirup. Vodo in sladkor kuhajte do svetlo rjave karamele. Znižajte temperaturo, dodajte lešnike in karamelizirajte. Čez čas se vam bo karamela skristalizirala, nič skrbet, povečajte temperaturo in konstantno mešajte.  Ko se vam karamela ponovno utekočini poskusite 1 lešnik prerezati, če je dovolj pečen, bi moral biti prerez po celem enakomeren. Če ni, karamelizirajte še nekaj min. Vročo maso razlijte po pekaču in čim bolj sploščite v ravno ploskev (da se vam hitreje ohladijo). Počakajte, da se vam ohladijo, nato jih nadrobite, jaz sem jih prvo z roko, nato sem jih zavila v kuhinjsko krpo in nekajkrat potolkla z valjarjem. Prenesite v mikser in miksajte postopoma, vsakič postrgajte kar je na straneh. Če je masa zelo suha, lahko dodate žličko olja. Po 5 min bi se masa morala utekočiniti.

Hazelnut praline
This is something you just have to try. If you love hazelnuts like I do, than this is something you just have to make. It is so, so good, i put it in everything, it is just so dang awesome:)
I have some pointers for you though: If you have a plastic mixer, like I do, you have to crush the caramelised hazelnuts as much as you can, before mixing it. Also hazelnuts are a bit easier to mix, then almonds, because they have more fat, but you can also make almond praline, you will maybe need a bit extra oil, to help the process, but the end result will be just as good as the hazelnut praline. Also, when mixing be sure to stop regularly and scrap down the sides, and if you notice that your mixer is getting to hot, when mixing, just stop, let it cool down, then finish the job (you won’t regret it, i promise ;))

Enjoy ;)

Recipe
(with this amount you will get about 300 g of hazelnut praline)
200 g hazelnuts
150 g sugar (i used brown)
50 g water (not necessary, just to make your caramelisation process a bit easier)

First put your hazelnuts in the oven, that you preheated to 300 F /150 C. Warm them up, for about 10 min, then try to peel them, because the peel of the hazelnut can make the praline a bit bitter, which you don’t want. Put them back in the warm oven, and turn it off. In the meantime make your caramel, just put water and sugar in a pan and let it caramelise until golden brown, then add your hazelnuts and mix. In the process of caramelising your caramel will crystallise, don’t worry, just mix and it will liquify on its own.Its done, when the hazelnuts are cooked all the way through (you can check, by cutting one hazelnut in half). Pour the mixture on a cold surface and let it cool down completely. Then break it apart as much as you can, then put it i a towel and hit it with a rolling pin, so that you break the hard caramel as much as you can. Put it in your food processor and mix it, stopping every once in a while to scrape down the sides. Add a little bit of oil if necessary, but not to much, 1 tsp should do the job. Mix until you get a smooth paste. Store it in a airtight container, where it will last you up till 6 months (if you can make it that far and not eat it :D)


Pečen sladki krompirjev čips s hruškovo omako / Baked sweet potato chips with pear dip

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Zopet en video.  Sem ugotovila, da že kar en čas nisem objavila nobenega recepta, kjer bi poslikala cel postopek. Zadnje čase delava kar videje, bom pa zopet morala narediti kakšno običajno objavo, da se spomnim, kako sem to včasih delala :)
Današnji video je bil posnet pred kakim mescem, tako da sem se morala prav spomnit, kaj sem si takrat namislila:)
Je zdrav prigrizek, narejenega imate v času, ko se vam speče krompirček. Sem prvotno nameravala narediti pesin čips, pa nisem našla nobene sveže pese, zato sem ga naredila z sladkim krompirjem. Se spomnim, ko včasih tega nisem dobila v trgovinah, oz. zelo redko, zdaj pa je že skoraj povsod. Ista zgodba je recimo z mangom in avokadom, na srečo se te stvari spreminjajo in sedaj si končno lahko kupimo te stvari tudi pri nas.  NO čips iz katerega koli krompirja je super, če pa je narejen iz sladkega, pa je še toliko bolj sladek (dobesedno). Omaka je super, naslednjič bom edino vanjo kapnila nekaj limone, za še ekstra svežine. Moj edini komentar k temu je še, da pazite, ko pečete tako tanke rezine krompirja, saj se vam lahko hitro zažgejo. Vmes je fajn, če krompir malo premešate, da se vam spodnja, mokra stran krompirja isto hrustljavo zapeče, kot zgornja stran. Sicer pa uživajte in dober tek.

Glasbena podlaga: Cassy O´

Recept:
Pečen sladki krompirjev čips
1 sladki krompir
olivno olje
sol

Pečico segrejemo na 190°C.
Krompir olupimo in narežemo na tanke rezine, vendar ne pretanke, saj se hitreje zažgejo in tudi preveč drobijo. Prelijte z olivnim oljem in dobro premešajte. Prestavite na peki papir in pecite 20-25 min, vmes preverjajte in obračajte krompir. Krompir je pečen, ko je zlato rjave barve in lepo hrustljav po celi površini. Ko je hladen, posolite.

Hruškova omaka /dip
150 g skute
180 g jogurta
ščep muškatnega oreha
žlica medu
1 hruška
sok l/2 limone (opcijsko)

Hruško naribajte in zmešajte z ostalimi sestavinami. Ponudite zraven čipsa, ali kot namaz za kruh. (super bi se odneslo tudi kot polnilo za štrudel, dodate še samo kakšno jajco in je:D).

Baked sweet potato chips with pear d2ip
Baked sweet potato chips with pear dip
Today I have another video for you guys. I noticed that lately I haven’t posted any posts where I take pictures of the process, like I just to do. So note to my self, that I have to do that more often. After all that is the way I started my blog:)
I love baked chips, and if it involves sweet potatoes, then it is even more sweet :). The dip goes very well with this sort of potato, My only comment is that next time I have to add a bit of lemon juice, to make it more zasty. I didn’t have any lemons, so that is why I didn’t use them. Well I hoope you enjoy it, try to make it, and be carefull with the potatos, these sucers will burn very easily, so flip them every once in a while, this will also ensure an even baking, and will make them more crispier, which is something we all want :)

Recipe:
Baked sweet potato chips
1 sweet potato
olive oil
salt

Preheat  your oven to 375 ° /190 °C and line your baking sheet with parchment paper.
Peel your sweet potato and slice it finely (not to thin though, because it will burn to easily, and it won´t have such a bite to it). Toss it in olive oil and bake it for about 20-25 mini, flipping it every once in a while, to ensure even baking and crisping up. Salt it when you put it out of the oven.

Pear dip
150 g quark
180 g yogurt
pinch nutmeg
1 tbsp honey
juice of 1/2 lemon
1 pear

Grate the pear and mix it in with all the other ingredients. Serve it as a dip with the chips.

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