Oznaka: dumplings

Blankina fižolova juha z žličniki iz pšeničnega zdroba / Blanka´s Bean Soup with Wheat Meal Dumplings

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Več kot mesec od zadnje objave ojej. Ne mi zamerit takšnih blogerskih oddihov, včasih jih preprosto potrebujem, da si prevetrim glavo in da imam potem večji zagon za naprej. No in z velikim zagonom vam danes predstavljam en super in preprosti recept, ki ga je za blog pripravila Blanka. Tisti, ki berete moj blog, ste verjetno zasledili oz. razbrali, da je Blanka mama mojega fanta, jaz ji rečem kar tašča, čeprav še to seveda ni 🙂
Blankine jedi me vedno prepričajo, saj so vedno narejene brez kakih jušnih kock, vegete in ne vem še česa, ta glavni okus dajo zelenjava in začimbe, rezultat pa je vedno super. No juha je za moj okus ena boljših juh, pa čeprav je res preprosta za pripravo. Naša edina skrb je edino, da fižol namočimo en večer prej. Žličniki so prav tako zelo preprosti, dodajo pa super teksturo in presenečenje v juhi.
P.S. Se opravičujem za slabšo kvaliteto slik, se vidi da sem izven prakse :/

Glasbena podlaga: Walking

Recept:
cca. 1 kg rjave fižole (ki jo namočimo čez noč, vode naj bo toliko, da prekrije fižolo)
1 žlica soli (za kuhanje) na koncu še po potrebi
3 lovorjevi listi
1 dcl smetane za kuhanje
2 kozarca vode za razredčenje juhe (če je to potrebno)
1 čž suhe bazilike
1/2 čž popra
2 vejici timijana
1 čž majarona

Žličniki iz pšeničnega zdroba
1 jajce
3-4 zvrhane žlice pšeničnega zdroba (oz. po potrebi)

Vodo v kateri smo namakali fižolo uporabimo kar za kuhanje, dodamo ji žlico soli in lovor, zapremo s pokrovom in na srednjem ognju kuhamo dobrih 45 min, oz. dokler ni fižola mehka. Vmes pripravimo žličnike, tako da v šalčko za čaj stremo eno jajce, jo premešamo in počasi dodajamo pšenični zdrob, dokler ne dobimo dovolj goste mase. Nato pustimo, da masa počiva (da se zdrob rahlo namoči in nabrekne).
Ko je fižola skuhana jo precedimo, vendar ohranimo vodo v kateri se je fižola kuhala, lovor odstranimo. Vodi dodamo polovico fižole in  jo s paličnim zmiksamo v kremno juho. Če je juha preredka, ji dodamo še fižole, če je pregosta, pa jo razredčimo z vodo in/ali smetano za kuhanje. Damo nazaj na ogenj, dodamo timijan, majaron, poper in po potrebi še solimo ter počasi kuhamo na nizkem ognju dokler ne zavre. Ko zavre po žličkah dodajamo žličnike, ki so sedaj že lepo gosti. Kuhamo še dodatnih 15 min in to je to:)
Preostanek fižole lahko uporabimo za kakšno fižolno solato ali kakšen namaz, če dodamo vso fižolo  k juhi, dodamo vodo in smetano, saj bo juha sicer pregosta.

Blanka´s Bean Soup with Wheat Meal Dumplings
It is over one month since I last posted anything and I have to say I needed that. It was a strange mouth, and I didn’t feel like blogging, is that strange? Anyways I´m back now and today I have a recipe that will blow your mind, just because it is so simple and it tastes so incredible. It is a bean soup from Blanka. Blanka is the mother of my boyfriend and she is such an awesome person and cook. This soup of hers is one of my favorits, just because I love everything beans related, and because of the dumpling, that really make this soup njam, njam:)

Like I said it is really simple to make, your only worry is to soak the beans overnight, but other than that it is so quick to make that you really should try it.
Till next time 😉
P.S. Sorry for the bad quality of the pictures, I was out of practice and Blanka was very quick 🙂

Recipe for the soup:
around 1 kg of brown beans (soaked overnight)
1 tbsp of salt
3 bay leaves
100 ml of cooking cream (optional)
2 cups of water (if necessary)
1 tsp dry basil
1/2 tsp freshly ground black pepper
2 spring of thyme
1 tsp of marjoram

Dumplings:
1 egg
3-4 heaping spoons of wheat meal (more if necessary)

Blanka uses the same water that she soaked the beans overnight for cooking, she adds 3 bay leaves and 1 tbsp of salt (she adds more salt in the end if necessary). She cooks it on low to medium heat for about 40-45 min or until the beans are soft and cooked. In the meantime she makes the batter for the dumpling simply by breaking and egg and mixing in the wheat meal until she gets a runny consistency of the batter, than she sets that aside. When the beans are cooked she drains them, removes the bay leaves, then she adds half of the beans back to the cooking water, purees it, adds cream and water. If it is to thick she adds more water, if it is to thin she adds more beans. She seasones it and let it come to a boil. Then she makes the dumpling by simply grabbing a little spoon, filling it half way and jut dumping the dumpling it to the soup. Then she lets them cook for about 15- 20 min. She serves it with sour cream, or cream fresh and some chopped chives.
She makes a bean salad with the rest of the cooked beans 😉

Čemaževi cmoki / Wild Garlic Dumplings

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Wild Garlic Dumplings
Zopet je na vrsti en video. S fantom sva ta posnetek naredila že pred 3 tedni, vendar mi čas ni dopuščal, da bi ga prej objavila. Čemaž smo z sestro in sestrično nabirale na Boču in skoraj prepričana sem, da se še najde kje, tako da res upam, da nisem prepozna s to objavo. Ko sem slišala za smrtni izid uboge ženske s čemažem, sem prebrala vsaki list posebej, tukaj je tudi povezava, kjer si lahko točno pogledate razliko med čemažem in ostalimi nevarnimi rastlinami. Malo bodite previdni, sicer pa je čemaž res zdrava in okusna rastlina. Me smo si ga res veliko nabrale, zato sem poleg teh cmokov naredila tudi čemažev pesto, tašča je naredila res okusno čemaževo juho, najlažje pa je tako ali tako, če ga narežemo in damo v olje, skratka vsestranski, zelo. Tale recept je zopet nekaj mojega in moram priznat, da je kar uspelo. Zraven sem naredila še neko omakco, pečenko ter solato in kosilo je bilo na mizi 🙂 Preostanek sem zamrznila, tako da jih lahko uporabljam po potrebi. Upam, da vam bo všeč tako recept, kot video. Se slišimo naslednjič 😉


Wild Garlic Dumplings from Cimetovo dekle on Vimeo.

Glasbena podlaga: No Bologna

Recept:
Testo:
300 g moke + moka za gnetenje
400 ml mleka
40 g masla + 1 žlica masla za praženje
1 čž soli
1 jajce

Testo je v principu zelo podobno paljenenemu testu, prvo zavremo mleko, maslo in sol, ko zavre, dodamo moko in mešamo na zmernem ognju še vsaj 3 min, oz. dokler ne dobimo kepe (kot prikazano v videu). Dodamo 1 jajce in dobro premešamo. Testo pregnetemo, da ni več lepljivo (moko dodajamo po potrebi) in razvaljamo na 1 cm debeline. Naredimo dovolj velike kroge, lahko tudi druge oblike, napolnimo z namazom in zvijemo v kroglico. Kuhamo v vreli osoljeni vodi, dokler ne priplavajo na površje, vmes preverimo, da se nam ne zalepijo na dno posode. Maslo rahlo prepražimo, da porjavi ter cmoke na hitro popečemo z vseh strani. Ponudimo z omako.

Čemaževa krema:
250 g skute
sol in poper
ščep muškatnega oreščka
šop čemaževih listov
2 žlici olivnega olja
olup 1 bio limone

Čemaž nasekljamo na drobno. Skuto in ostale sestavine premešamo in dodamo čemaž. Z polnilom napolnimo testo. Namaz je primeren tudi kot namaz za kruh.

Wild Garlic Dumplings
First let me start, that this video was made almost a month ago, and back then wild garlic was everywhere. Now you can still find it, but you have to look for it a little bit harder. A hope that this is not just my excuse for not posting this post when I should have. Anyways, this is also my recipe, I played around with it a bit and I am very pleased with the final result. I love wild garlic, but be careful with it, if you it the wrong thing you could actually die, so no fooling around, check every leave if necessary.
Well I hope you like the recipe as well as the video, let me know if you try them out, enjoy 😉

Recipe:
Dough:
350 g flour + more for kneading
400 ml milk
40 g butter cut into cubes
1 tsp salt
1 egg
1 tbsp of butter for

The process of making these is very similar to making choux pastry. First you boil milk, butter and salt, then you add the flour and mix over medium heat until you can firm a ball (see video), about 3 min. Lastly you add the egg and mix, transer it to a working table and knead it using as much flour as need it,until the dough isn’t sticky anymore. Roll it out and cut the same sized circles, fill them with cream and make little balss. Cook them in salted water until they float to the surface, while there cooking check if they haven’t stuck to the bottom. At the and bake them in butter, just until golden.

Wild garlic cream:
250 g quark
salt and peper to taste
pinch of nutmeg
3 tbsp olive oil
zest of 1 lemon
1 handful of wild garlic leaves

Chop the wild garlic, then mix everything together, season to taste. This can also be used as a spread.

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