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 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.

Natečaj za najbolj inovativen ulični prigrizek / Competition for the most innovative street food

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No, pa sem končno začela malo migat, kar se bloga tiče. Moram priznat, da sem si vzela načrtno pavzo, saj se mi še nikoli ni dogajalo toliko stvari, kot pa se mi jih dogaja v tem letu. No ena izmed teh stvari, ki so zapolnili moje dneve, je bil tudi natečaj za Štajerski prigrizek, ki se je organiziral na našem faksu. Načeloma si se lahko prijavil s kakršnim koli prigrizkom, komisija pa je pri ocenjevanju jedi bila pozorna na njihov okus, izgled ter smotrno vključevanje kulinaričnih posebnosti regije. Jaz sem se prijavila s sladico, ki je nastala res slučajno in s katero se nisem imela namena prijaviti, saj nisem bila ravno prepričana, kako bo sprejeta. Prepričala me je profesorica in čeprav sem imela res zelo malo časa, sem uspela zadevo speljat in recept poslati pravi čas. Naj še poudarim, da so v komisiji bili: Janez Bogataj, Janez Bratovž, Uroš Mencinger, Slaviša Amidžić in Romana Kancler, kar je kar lep nabor strokovnjakov iz kulinarike. Skratka prijavila sem se in na koncu osvojila 3. mesto. Ne morem opisati, kako sem bila vesela, saj ne samo, da sem bila pohvaljena s strani komisije, odličen odziv sem dobila tudi s strani  diplomantov in njihovih  staršev, saj je razglasitev rezultatov potekala vzporedno z podelitvijo diplom.  Res super občutek:)
Pa da povem s čim sem se prijavila; Čokoladni kolač s hrenom in peso. Se vam sliši čudna kombinacija? No ravno zaradi tega sem imela dvome, ali se sploh prijaviti, ampak verjamete ali ne, kombinacija res deluje, sploh če na vrh naribaš malo svežega hrena. Komisija je rekla, da je zelo trendi sladica in da jim je všeč prvinskost okusov, tudi meni, tudi meni 😀
Prvo mesto je zasedla moja sošolka Nika Ahčin, ki res obvlada zadeve 🙂 Naredila je super krompirjeve kroglice z tremi različnimi nadevi, ki jih je ocvrla v tempuri in ponudila s čebulnim chutnijem. Zaslužena zmaga, saj je res ujela point street fooda, da ne rečem kako dobro je bilo:) Njene kroglice, boste lahko poskusili tudi na letošnjem festivalu Lent, tako da toplo priporočam. Ker pa je Nika tako fajn, je privolila tudi, da objavim njen recept, tako da imate dragi bralci danes res srečo 🙂

Glasbena podlaga: Happy

KROMPIRJEVE BOMBICE

OPOMBA: Nika je v končni verzija naredila rahel popravek pri čebulni omakici in sicer: olje in sladkor je dala v ponvico in mešala, dokler se ni sladkor po večini stopil, nato je dodala čebulo in jo fajn prepražila, po okusu je nato dodala balzamični kis in sol. Ko se je masa malo ohladila, je dodala žličko gorčice in kremni sirček, da se je masa lepo povezala. Ko je  bila masa popolnoma hladna, je dodala še malo sesekljanega peteršilja.

chocolate cake with horseradish and beet

potato bombs

brochure

Competition for the most innovative street food
Well it has been some time now, since I posted anything, to tell you the truth, I took some time off from the blog, I had so many things happening, well I still have so many things happening in my life, I just didn’t find the time,and when I had time, I spend it with loved ones. So I don´t feel guilty for not posting. What I feel is happy, because I won 3rd place in a competition, that was really fun, but really terrifying at the same time.Fun, because mostly my schoolmates entered, terrifying, because we were judged by some really important people in culinary arts in Slovenia, if not even the most important ones. They liked my dessert, which was super awesome, because I wasn’t sure if anyone will ever like it, but they did, and so did all the others:) The cake base is a brownie base, then white ganache with horseradish, and a beet glaze. The combination sounds wild, I know, but you know what, it works, especially if you grate some fresh horseradish on top. The recipe is really simple, because I wanted every flavour to come to life, and I think I succeeded 🙂

Recipe:

Chocolate brownie
140 g butter
180 g sugar
65 g cocoa
1/4 tsp salt
1 tsp pure vanilla
2 big eggs
65 g flour

Melt butter, sugar, cocoa and salt, add vanilla and one egg at a time, mixing well in between. Lastly add the flour and pour it in the prepared baking pan. Bake at 329°F /165 ° C, for about 15-25 min, depending on how well you want it to be baked, it should have a crust on the outside and it should be chewy and soft on the inside.

White chocolate ganache with horseradish:
500 g whipping cream
500 g quality white chocolate
50 g horseradish (you can grate it, I used a horseradish spread)

Boil the cream and pour it over the chocolate. Let it sit for a min, the mix well, until the chocolate dissolves. Cool completely, add horseradish and whip. Spread it over the brownie and cool.

Beet glaze
450 g pickled beetroot (mixed in a puree)
50 g pickled beetroot juice
15 g gelatine leaves

Soak the gelatine leaves in cold water for 5 min, the melted it, but be careful not boil the gelatin, because it will not hold. Mix it in the puree and juice.Pour it over the horseradish ganache and let it sit for a few min, then serve, because you dont´t want the red colour of the beetroot to colour your white ganache.

Grate some fresh horseradish on top and serve:)

If anyone tries to make this, please let me know if you like it;)