Kategorija: Meso / Meat

Krompirjev štrukelj z nadevom / Potato roll with filling

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Današnja objava bi morala biti sladka, čokoladna, sadna, vanilijeva, ali vsaj biskvitna, pa ni. Naslednja objava bo torta Pavlova, saj me vedno več ljudi sprašuje za recept in bo zadostila vse kriterije sladice, danes pa vam predstavljam nekaj krompirjevega in mesnega. Recept sem dobila iz knjige Krompir, ki jo toplo priporočam, saj je res super, ima lepo napisane in noro dobre recepte ter čudovite slike.  V knjigi je sicer nadev drugačen, kot sem ga uporabila jaz, vendar vam bom spodaj pripisala oba nadeva in se tako sami odločite, kateri vam bolj odgovarja.  Ta recept je super, če sem vam po zamrzovalniku kje valja višek pire krompirja, ga samo odmrznite, primešajte jajce in moko, premažite s nadevom in je to to, kako super, ne ? 🙂

Glasbena podlaga: Hollow drum

Krompirjevo testo
(za 4 osebe, čas priprave: približno 40 min, čas kuhanja: 50 min)
500 g krompirja (olupljenega in narezanega na kose ter skuhanega v slanem kropu)
200 g ostre moke
40 g masla
1 jajce
ščepec soli

Kuhan krompir odcedite, stresite v večjo posodo in pretlačite. Še toplemu in dobro pretlačenemu krompirju dodajte sol in maslo. Ko se masa malce ohladi, primešajte ostro moko in jajce. Iz vsega skupaj na hitro zgnetete v krompirjevo testo. Vmes pripravite nadev (recepta spodaj). Testo zvaljajte na pomokani površini, za slab centimeter debelo.  Namažite s nadevom, če uporabite drobtinin namaz, testo pred tem namažite s stepenim jajcem. Testo trdno zavijte v štrukelj in ga zavijte v namaščeno alu folijo. Štrukelj položite v visok pekač in ga prelijte s približno litrom vode. Vse skupaj postavite v pečico, segreto na 110°C, za približno 50 min. Vmes večkrat preverite, če je v pekaču dovolj vode, in jo po potrebi dolijte. Kuhan štrukelj odvijte in narežite na rezine.

Drobtinin namaz z drobnjakom
30 g masla
šopek drobnjaka (narezan)
80 g kruhovih drobtin
1 jajce ( za premaz)

V kozici na maslu na srednjem ognju zlato prepražite drobtine in jim premešajte narezan drobnjak. Prepražene drobtine odstavite z ognja in pustite, da se ohladijo. Razvaljano  premažite s stepenim jajcem in nato še z nadevom.

Mesni namaz
30 g masla
250 g mletega mesa
1 rdeča paprika
1/4 čebule
4 žlice na drobno narezane cvetače
1 žlica moke
100 ml smetane za kuhanje
šop drobnjaka in peteršilja
sol, poper
20 g sira

V kozici na maslu prepražite čebulo, papriko, cvetačo in zelišča. dodajte meso, začinite in pražite 5-8 min. Dodajte smetano v katero ste primešali moko. Kuhajte še dodatnih 5 min, da smetana malo izpari. Premažite po testu, na vrh naribajte sir.

Potato roll  with filling
Todays post was supposed to be a dessert post, something chocolatey, sugary, fruity, or something like that, but it´s not. I decides to share with you a potato recipe, that I found in a Slovenian book, called Potato (how straightforward is that :)). I love the book, it has very lovely pictures, well written and very easy and good recipes.In the book the author suggest a different kind of filling that I used so I´m going to write down both the recipes, so that you can make up your own mind on what to fill your potato roll. This recipe is very good if you have leftover mashed potatoes, you freeze them, and when you are ready to make this roll, just thaw it, then follow the instructions, how cool is that 🙂

Potato dough
(for 4 people, preparation time: 40 min, cooking time: 50 min)
1.20 pound of potato / 500 g (peeled, cut in cubes and cooked in salted water)*
about 1 2/3 cup of flour /200 g
3 table spoons of butter/ 40 g
1 egg
pinch of salt

You drain the cooked potato, mash it up, then add the butter and salt. When the mixture cooled down a bit, add the egg and flour. Knead it in to a dough. In the meantime you can prepare the filling. Roll out the dough then spread on the filling (if using the bread crumb filling first brush the dough with 1 egg). Roll the dough very firmly, the transfer it on a greased foil and wrap it up. Put it in a pan, the fill it with about 4 cups of water, or a third of the pan. Bake it a230° F /110 ° C, for about 50 min. Unwrap it in cut in in to slices.
* the weight is for uncooked potato

Bread crumb filling
about 2 tbsp of butter / 30 g
bunch of chives (cut)
2/3 cup of bread crumbs / 80 g
1 egg ( for brushing)

In a saucepan sauté the bread crumbs in butter until golden, then add the chives. Remove from heat and let it to cool a bit. Brush the dough with the egg then spread the filling and roll the dough.

Meat filling
2 tbsp of butter
1 cup of minced meat / 250 g
1 red paprika
1/4 onion
4 tbsp of chopped cauliflower
1 tbs flour
about 1/2 cup of cream (a bit less) / 100 ml
a bunch of chives and parsley
salt, pepper
1/2 cup of cheese

In a saucepan sauté the butter, onion, paprika, cauliflower and herbs, then add the minced meat, season, and cook it for about 5-8 min. Add the cream, in which you have mixed the flour. Cook for another 5 min, so that the cream evaporates a bit. Spread it on the dough, and grate the cheese on top.

Šunka v mlečnem testu / Ham in milk dough

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Se že veselite velike noči? Barvanje jajčk, šunke, hrena, letna tradicija, ki se je sama vsako leto veselim. Nositi košare polne jajčk, domačega kruha, hrena, šunke in ostalih stvari k ‘žegnanju’ je z leti postala dolžnost sestre in mene, naslednji dan pa sledi velikonočni zajtrk, kjer se ‘požegnane’ stvari končno tudi pojedo. Moram priznati, da dolgo nisem marala šunke, tudi hrena ne, vendar se mi je z leti okus razvil, tako da se sedaj tega zelo veselim, še posebej od takrat, ko sem prvič poskusila šunko, ki je bila ovita v hrustljavo in puhasto skorjico kruha, ojoj. Tako pripravljeno šunko sem prvič poskusila pred nekaj leti, vendar se še sama nisem potrudila, da bi jo dejansko pripravila, letos pa sem se končno odločila, da sama poskusim.

Kruh sem ta teden delala že drugič, prvič kot sadni kruh (recept naslednjič), drugič pa ovitega okoli šunke. Ne morem se odločiti katera različica mi je bolj všeč, vsekakor pa je delanje kruha nekaj najbolj blagodejnega, kar si lahko omislim. Vedno ko imam kakšen glavobol, sem slabe volje, ali ko imam sestavine, heh, se lotim gnetenja, in vedno ko gnetem, imam občutek da bolečina, stres in vse ostalo preprosto pregnetem stran. Je to sploh logično? Verjetno marsikomu ni, marsikdo se ob misli, da mora testo gnesti, raje sploh ne loti izdelave kruha, mene pa prej odvrne, če recept ne zahteva gnetenja. Ampak to sem samo jaz 🙂
Želim vam vesele velikonočne praznike in veliko pisank 😉

Glasbena podlaga: Sestanek pod rjuho

Mlečni kruh
1 kg moke
1 kocka kvasa (42 g)
1/2 čajne žličke soli
600 ml mlačnega mleka (nekje 37 °C)
5 žlic belega olja
1 jajce
100 g stopljenega masla (za premaz)

Mleko rahlo segrejete, nato ga nekaj žlic prelijte po kvasu, tej mešanici dodajte še nekaj žlic moke, in počakajte nekaj minut, da vam moka nabrekne, oz. da se kvas aktivira. Mešanico prelijte v moko, v kateri ste naredili vodnjak. solite, vendar pazite, da sol ne pride v stik s kvasom. Premešajte, nato dodajte preostalo mleko, zopet premešajte, dodajte olje in nato še jajce  Dobro pregnetite. Testo pustite vzhajati približno 1 uro v pokriti posodi na toplem.  Nato ga razvaljajte na palec debelo in nanj položite šunko (recept spodaj) in jo lepo zavijete. Pri tem pazite, da testa ne raztrgate. Šunko dobro zaprite in jo položite na pekač tako, da je stran, ki ste jo zaprli, na spodnji strani. Šunko v testu pokrijte in pustite testu, da še približno pol ure vzhaja (na toplem). Nato ga premažite s stopljenim maslom in ga pecite na 180°C približno 35-45 min.

Šunka (recept tukaj)
1,2 kg prekajene šunke
1 čebula
3 jedrca česna
4 lovorjevi listi
1 žlička poprovih zrn

Šunko skuhajte v vodi, ki ji dodaste na pol prerezano čebulo, poprova zrna, lovorjev list in stren česen. Po 30 min je šunka kuhana. Šunko lahko pustite v vodi, dokler je ne potrebujete, saj s tem šunko malo razsolite.  Šunko dobro ohladite in obrišite, preden jo zavijete v testo.


Ham in milk dough 
Are you excited about Easter? Coloring eggs, eating ham, horseradish, a yearly tradition, which I`am always excited about. On Sunday we eat everything, but this year, well… This year I`m making Ham in a beautiful milk dough, and even though I`ve wanted to make this recipe for years, I am only now making it, well made it, past tense, because I couldn’t resist not trying it, no way I`m waiting for Sunday 🙂

I wish you all a happy Easter;)

Milk dough
7 cups  of flour / 1 kg
1 yeast/ 42 g
1/2 tsp salt
2 1/2 cups of milk / 600 ml
5 tbsp of white vegetable oil
1 egg
1 stick of butter (for coating) /100 g

Heat the milk a little bit (about 100°F max), then pour some milk over crumbled yeast  and sprinkle a cuple of spoons of flour over it. Wait for the flour to puff up a bit, or until you hear the yeast activate. Then you pour the mixture in the flour, and salt it, but make sure the salt doesn`t touch the yeast. Mix a bit, then add the rest of the milk, mix. Add the oil and the agg and mix well. Knead the dough for 10 min, then cover it and leave it in a warm place to prove, for 1 hour, or until doubled in size. Roll it out and putt the ham in the middle, gently wrap the ham, then place it on a plate, seam side down. Cover it and leave it to prove for another 30 min. Coat it with the melted butter, then bake it at 356°F /180° C for 35 -45 min.

Ham
2.6 pounds of ham
1 onion
3 cloves of garic
4 bay leaves
1 tsp pepper corns

You cook the ham in boiling water, which you´ve added the bay leaves, onion which you´ve cut in half, and crushed garlic cloves. After 30 min the ham is cooked. You can leave the ham in the water until you use it, because this helps to desalt the ham a little bit. Make sure it is cold and dry before you wrap it in the dough.
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Sladko kisle perutničke z jogurtovo omakco / Sweet and sour wings with yogurt dip

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Obožujem sladko! Rada pečem/delam sladke stvari, rada jem sladke stvari, skratka njam. Tudi meso imam včasih rada sladko, marinirano z medom, sladkorjem, s sadnimi sokovi,  tudi vse skupaj gre.  Te perutničke so kombinacija vsega. So sladke, so kisle, so lepljive, so hrustljave, so božansko dobre, potrjeno !
Prvič sem jih naredila za fanta, ki tako kot jaz, obožuje sladko, odziv je bil nad pričakovanji. Vedla sem, da so dobre, sanjalo pa se mi ni, da so TAKO dobre.  Res toplo priporočam 😉

Zraven sem naredila še jogurtov dip, ki je lepo dopolnjeval perutničke, saj jim je dal malo svežine. Na koncu je tega dipa ostalo še kar dosti (naredila sem ga ful preveč), zato se je porabil kot preliv za solato, vstran metali pa ne bomo ! 🙂

Glasbena podlaga: Overdose

Sladko kisle perutničke in jogurtov dip

Sladko kisle perutničke (recept od tukaj)
1 paket perutničk (370 g)
2 žlici medu
1 1/2 žlice sojine omake
2 žlici balzamičnega kisa
1 čajna žlička rjavega sladkorja
ščepec soli
2 čajni žlički sezama

Vse sestavine, razen perutničk, zmešajte v eni posodi. Dodajte perutničke in jih dobro premešajte v marinadi. Posodo postavite v hladilnik za vsaj 1 uro (najboljše čez noč). Perutničke razporedite po pladnju, marinado prihranite za na konec. Pecite na 220 °C za 30-35 min. Perutničke obračajte med peko. Na koncu jih premažite s preostankom marinade in postavite še za 10 min nazaj v pečico (pečico sedaj nastavite na gril). Zraven ponudite jogurtovo omako in kruh.

Jogurtova omaka / dip 
180 g navadnega jogurta
3 vejice peteršilja
1 jederce česna
ščepec soli
1/2 žlice medu
1 čajna žlička limone

Nasekljajte peteršilj in česen. Zmešajte vse sestavine in postavite v hladilnik. Ponudite zraven perutničk. (Uporabite lahko tudi kot preliv za solato).
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Sweet and sour chicken wings with yogurt dip
I love sweet. I like to bake sweet stuff, i like eating sweet stuff, I just love it. Even meat is gorgeous when it`s sweet. And these chicken wings are sweet, and sour, and gorgeous, and njam, they are just perfect. 😉 The first time when I made them, they were for my boyfriend, who also likes sweet, and he was amazed, we where both happy 🙂
I served a yogurt dip with them, just to give it some freshness, Then we dipped our bread in the combination of the sweet and sour marinade and the yogurt dip, and it was… well you can imagine how it was (devine).

 For the wings
1 package of wings (370 g)
2 tbsp honey
1 1/2 tbsp soy sauce
2 tbsp balsamic vinegar
pinch of salt
2 tsp of sesame seeds

Mix all the ingredients, besides chicken wings, in a bowl. Then put the chicken wing in the marinade and toss it around. Refrigerate for at least 1 hour (best overnight). Arrange the wing on a plate (save the marinade) and bake at 425°F / 220 °C for 30-35 min (turning the wings at least twice), then glaze them with the rest of the marinade and put them back in the oven for another 10 min (set the oven to grill). Serve them with yogurt dip and some bread.

Yogurt dip
3/4 cup / 180 g plain yogurt
3 leaves of parsley
1 tsp lemon
1 garlic clove
1/2 tbsp honey
pinch of salt

Chop parsley and garlic, mix it with other ingredients. refrigerate until readay to serve. (You can also use it as a salad dressing).

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