Pesina solata z hruško, koriandrovimi semeni in žajbljem / Beetroot salad with pear, coriander seeds and sage

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Hej, hej 🙂
Znova se malo oglašam in tokrat s čudovito jesensko solato. Podobno solato sem leto jedla za novo leto v Londonu, ko smo se družili z ljudmi iz različnih držav in kjer je vsak nekaj pripravil. Nekaj podobnega je prinesel en Nemec in jaz sem bila zaljubljena (v solato, ne v Nemca :D). vsebovala je peso, jabolka in pa koriandrova semena, zraven pa popraženi curryijevi listi, res eksplozija okusov. Malo moram priznat, da sem že pozabila na njo, pa sem bila pred kratkim znova v Londonu in sem se je spomnila, prav okušala sem jo v ustih, čeprav o solati niti sledi. Ko sem prispela domov, sem doma poiskala svežo peso, najdla res čudovite domače hruške, nabrala žajbelj, koriandrova semena pa sem še imela na zalogi. Bila sem v elementu in prepričana v to, da bo tudi moja solata, tako dobra, če ne še bolj 🙂
Vas zanima če je res bila tako dobra, če ne še kje bolj? Jaaa, bila je super, tako sveža, hrustljava, da se o učinku praženega žajblja sploh ne pogovarjamo, ta je dal solati res zemeljski in rahlo oreščkasti okus, noro 🙂
Vse skupaj sem zaključila z prelivom iz pomarančnega soka, olupka in malo svežega naribanega ingverja, njam, njam.
Da pa ne bom samo toliko razglabljala o tej solati, je tukaj še recept, da jo lahko sami poskusite in mi sporočite, kako se vam zdi, pa dober tek 😉

Glasbena podlaga: She Always Takes it Black

Recept:
2 mali sveži pesi (ali ena velika)
1 hruška
pest žajbljevih listov
1 žlica koriandrovih semen

Preliv:
sok in olup ene bio pomaranče
1 čž naribanega ingverja
1/2 čž soli
2 žlici olivnega olja

Najprej naredimo preliv oz. dressing. Vse sestavine zmešamo skupaj in pustimo, da se okusi prepletejo.
Na rahlo prepražimo koriandrova semena, da zadišijo, nato jih malo zdrobimo v možnarju.
Žajbljevim listom odstranimo stebla in jih za na hitro  potopimo v vročo olje (pazimo, ker se hitro zažgejo), nato jih damo na papirnato brisačko in počakamo, da se ohladijo.
Na drobno naribano peso, hruško pa narežemo na trakove (lahko jo tudi naribamo, vendar se potem, ko solato premešamo hruška spremeni v rdečo barvo in je ne ločimo več od pese, tako pa jo ločimo vsaj po obliki). Potrosimo s semeni in z žajbljem, ter serviramo z prelivom.

Beetroot salad with pear, coriander seeds and sage
Hi there 🙂
I have prepared a very special salad for you today. It’s similar to what I ate this new years eve in London. A friend from friend made a beetroot salad with apples, whole coriander seeds (with is the first time I actually tried them like that in a salad and i loved it, it gave a crunch element and it tasted very lemony, pure love) and curry leaves. I substituted the apples with pear and curry leaves with fried sage leaves, plus I made a different dressing. Now the moment of truth arrived,where I actually tasted it, and it was amazing, so fresh and I love the fried sage leaves, it gives the salad a nutty flavour, and the coriander leaves leave a very lemony aftertaste, you just got to love it 🙂
Try it and let me know if you like it as much a s I do;)

Recipe:
2 small or 1 big fresh beetroot
1 pear
1 bunch fresh sage leaves
1 tbsp coriander seeds

Dressing:
juice and zest from 1 orange (can also be lemon, or lime would work to)
1 tsp freshly grated ginger
1/2 tsp salt
2 tbsp olive oil

First make the dressing, just mix every thing together and let it sit for a while, so that the flavours combine. Slightly toast the coriander seeds and crush them in a mortar.
Really quickly (be careful, because they burn really easy) fry the sage leaves and put them on a paper towel to cool down and crisp up. Thinly grate the beetroot and cut the pear in thin slices (I did this so that you can tell the difference, because once you mix the salat, everything turns purple). sprinkle on some coriander seeds and sage leaves and serve with the dressing. Enjoy!

Jesenska zelenjavna pita in slikanje za Ptujski luk s Tomom Jeseničnikom / Autumn quich and photographs from Tomo Jeseničnik

Photo: Tomo Jeseničnik

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Objava, ki čaka na objavo že kar nekaj časa, če smo natančni že od januarja. Preden smo začeli s snemanjem za Ptujski luk, sem objavila čebulni chutney, ki je bil v sklopu tega. Ni pa to bila edina stvar, ki sem jo naredila. Naredila sem še čebulno juho, čebulno pito in pa solato iz koromača in ptujskega luka. Slikal je Tomo Jeseničnik, kar je amazing, ker to pomeni, da imam res luštne slike. Poleg teh slik, ki jih je naredil Tomo, boste danes videli tudi moje slike (čeravno ne tako strokovne in lepe, plus tega, da mi jih pol manjka, ker je fotaparat nekaj štekal :/), saj je današnja objava takšna, ki je že dolgo nismo videli na mojem blogu. Me je kar spomnilo na čase, ko sem vsako stvar slikala in vsak teden pridno objavljala. No sedaj sem malo bolj lena in malo bolj zasedena, ampak je današnji fotosešn prav pasal:)  Naredila sem zelenjavno pito, ki je om, njom,njom:) Quich, kot se sicer imenuje, jaz najraje jem mrzlega, ker mi šele takrat pridejo naprej vsi okusi. Pri izbiri zelenjave nisem komlicirala,  je pa bolj jesenska zelenjava, da vstopimo v jesen tako, kot se reče 🙂
Na snemanju je seveda glavna zvezda bil Ptujski luk, tako da je tudi pita bila čebulna, danes pa sem imela v mislih jesen in jesenske barve, topli šali in pa sprehodi po gozdu, ko je vse lepo pisano, tako kot moja pita 🙂 Pripisala bom oba recepta, tako da imate med čim izbirati. Sicer pa uživajte, sedaj je konec poletja, upajmo, da pa ne tudi lepega vremena, čeprav če pogledam čez okno, nič kaj dobro ne kaže
Se ne bom pustila motit, grem kr na sprehod, uživajte 😉

Glasbena podlaga: Autumn song

Photo: Tomo Jeseničnik

Photo: Tomo Jeseničnik

Čebulna pita
Testo:
Primerno za pekač premera 26cm
230 g moke
100 g hladnega masla
70 g jajc (1 jajce+ voda)
4 g soli

Moko in maslo zmešamo skupaj, da dobimo drobtinam podobno maso, nato dodamo jajca in sol, ter na hitro premešamo, zavijemo v folijo in damo v hladilnik, da počiva vsaj pol ure, vmes naredimo nadev.
Namig: Če imate čas in voljo ( jaz je nisem imela :D), lahko testo, preden ga nadevate, spečete v pečici, tako boste imeli manj namočeno dno. Uporabite metodo slepa poka, kjer na testo položite peki papir, in nato napolnite z suhim rižem, fižolo, kar pač imate pri roki. Prvo pecite 15 min z  in nato še ene 10 min brez , da se vam lepo naredi skorja in je testo že skoraj pečeno.

Čebulni nadev:
3 žlice čebulne marmelade
2 ptujski čebuli
1 čajna žlička sladkorja

Preliv:
3 jajca
200 g smetane
200 g mleka
muškatni orešček
poper, 5 g soli
150 g parmezan

Čebulo narežemo na drobno, dodamo sladkor in pražimo vsaj 20 min na nizkem ognju, da postane lepo karamelizirana. Odstavimo.
V drugi posodi zmešamo jajca in dodamo smetano, mleko, sol in začimbe. Postavimo na stran.

Jesenska pita:
Testo
je isto kot pri čebulni.

Nadev:
1/2 hokaido buče (lahko tudi katera druga)
1/2 koromača
1 cela paprika
2 stroka česna
2 rdeči čebuli
1 čž soli (jaz sem uporabila začimbno sol, ki mi jo je prijatelj prinesel iz potovanja)

Zelenjavo narežemo na koščke, nato prvo prepražimo bučo (ki je ni potrebno lupiti), nato dodamo koromač, ko sta ti zelenjavi mehki (5min), dodamo še čebulo in papriko in pražimo še 3 min, nato dodamo česen, solimo po okusu in vse skupaj damo na stran, da se nam malo ohladi.

Preliv:
(sem ga morala narediti več, ker je ta pekač višji, kot pekač za pite)
5 jajc
300 g smetane
300 g mleka
muškatni orešček
poper, sol

Ko je testo pripravljeno, ga na tanko razvaljamo, vstavimo v model za pite,  dno pite preluknjamo z vilico, (prej ga lahko malo spečete s slepo peko) nato dno pite napolnimo z praženo zelenjavo in zalijemo z jajčno kremo. Pri tej piti sem izpustila sir, saj ga nisem imela, vi ga lahko dodate 🙂
Pečemo na 185 °C cca. 45 min, oz, dokler ni pita lepo zapečena, sredina pite pa je še vedno rahlo migajoča. Pito lahko ponudimo toplo, vendar je najboljše, če jo prej ohladimo.

Onion chutney. Photo: Tomo Jeseničnik

Onion chutney. Photo: Tomo Jeseničnik

fennel, orange and onion, salat. Photo: Tomo Jeseničnik

onion soupe. Photo: Tomo Jeseničnik

Autumn quich and photographs from Tomo Jeseničnik
Today post is a sin from the past. Let me explain, more or less of today´s photos, were made in January (By a Slovenian photographer Tomo Jeseničnik). I did a shooting of Ptujski luk (onion from Ptuj), where I did onion chutney, onion soup, onion and fennel salad and onion quiche. I am only now posting the photos, because I kinda forgot about it. I only remembered it today, when I was making quich. The quick I made today was autumn colored. Well at least the veggies were 🙂 It was amazing and it’s really so simple to make, so I encourage you to do it 😉 Today I´m posting recipes for both of them, so enjoy autumn 🙂
P.S. My camera went a little crazy today so most of quich making process pictures were ruined, but I hoope you still get the idea of how it is made.

The dough (the same for both quiches):
230 g flour
100 g cold cubed butter
70 g eggs (1 egg + water)
4 g salt

Crumb together butter and flour, mix the egg mixture with a fork and add it in. Don´t over do it, just until it is combined. Wrat it in a clean foil and refrigerate for 30 min. On a floured surface roll out the dough and transfer it to your tin. I used a wet parchment paper (you just wet and shrunk the paper, then dry at a little and it will fit perfectly in to you pan) under my dough, because it is much easier this way to get it out, once it is baked. Put hole in the bottom with a fork. Then refrigerate until ready.

Filling (the recipe id the same, but in the autumn quich I had to almost double it, because the pan was bigger)
3 eggs
200 ml of cream
200 ml of milk
pinch of nutmeg
5 g salt

Mix together the ingredients at put aside until you need it.

The caramelised onion filling:
3 tbsp of onion chutney
2 large onions
1 tsp sugar

We cut the onions into small pieces, we add sugar  and we caramelise on low heat for 20 min or so, until the onion becomes really soft and sweet. Set aside to cool.

Autumn filling:
1/2 hokkaido pumpkin
1/2 fennel
1 peppers
2 cloves garlic
2 red onions
1 tsp salt

First cut your vegetable into cubes, then  roast the pumpkin (you don´t have to peel it) for a few min, then add the fennel and rost them together for about 5 min, until soft. Then add the onions and peppers and roast for another 2 min, season and add crushed garlic. Set aside.

Tip: You can bake your dough, before you fill it, this will prevent a soggy bottom, but I didn’t have the time, so I didn’t:)

For the onion quich you spread the jam on the bottom, then you add the caramelised onions and you fill it up with the egg mixture. Bake for about 40-50 min, at 190°C / 370 °F or until the center is stil a little jiggly, but everything is nicely set. I like to eat my quch cold, but it can also be eaten warm.

For the autumn quich just add the roasted veggies on the bottom and fill it with egg mixture. Bake for about 40-50 min, at 190°C / 370 °F or until the center is stil a little jiggly, but everything is nicely set. I like to eat my quch cold, but it can also be eaten warm.