Borsjtj som den kanske ska lagas på riktigt? Jag har aldrig smakat en bättre rödbetssoppa än Iras. Ira är från …

Hát, ez tényleg durva lett. Minden elképzeléseimet felülmúlta. Nemrég kiderült, 10+ év után elképzelni nem tudom, hogy miért csak most?!?!!? hogy István kedvence a Kinder Maxi King és rééééégi vágy…

Akármennyire is ismerősnek tűnhet a mézes-mustáros csirke receptje, ez a megszokottól teljesen különbözik! Ugyanis a mártás nem csak mustáros, a csirke pedig persze nem csak mézes :D Na ennél persze sokkal többről van itt szó, de inkább beszéljen a recept és a képek!

Národní pokrm, k němuž se vážou dětské vzpomínky každého Ira. I vzdálená připomínka toho, jak brambory držely tuhle zemi nad vodou a jak tzv. bramborový hladomor kdysi přinutil velkou část populace k emigraci. Každopádně toto jídlo aspiruje na to stát se hitem i v Česku, vždyť brambory jsou u nás stejně oblíbené.

Ez az egyik legfantasztikusabb retro kaja és nem meglepő módon, még életemben nem ettem jobbat annál,amit nagymamám készít. :D Érdemes elsajátítani az omlós, szaftos paprikás szűzérme receptjét, ami nem az igazi , ha nem krumplifánkot esztek mellé.

Első tejföltortám, igazi könnyű, nyári, gyümölcsös csemege. Bármilyen gyümölccsel elkészíthetjük, a málna, az eper, a szeder, biztos vagyok benne, hogy mind életképes variációk lesznek. További képek a blogomon.

This is not a recipe for making traditional duck confit, which tends to be a lengthy three-phase process of salting, rinsing and then simmering in fat. Rather, it's a recipe inspired by the duck confit made by Chef Thien Ngo at Fork, when he discovered his many-years old supply had been mistakenly trashed. Traditionally, too, confit is stored in fat, which will preserve it for months. You certainly could do that, but if you plan on crisping up the legs within a few days, it's easier to store the legs and fat separately. Serve the confit with a simple green salad tossed in a shallot vinaigrette. Do not be deterred by the amount of fat here (or in any confit recipe). Very little fat ends up in the meat, and the duck confit itself does not taste fatty.

Dit snelle currygerecht is bijzonder smaakvol en smaakt simpelweg goddelijk. Absoluut het uitproberen waard!

Delicious tiramisu cake made with pancakes. Stack those pancakes high ;)

Please, scroll down for English version Sultana and Almond Rice, photo credit - Ira Rodrigues @ Cooking Tackle Dalmatia Gourmande opet ima goste :) Ideja s gost postovima rodila se u prosincu prošle godine, a zapravo je nastala iz ljubavi prema hrani i upoznavanju drugih kultura, te mojoj želji da vam pokažem kako diljem svijeta, pa tako i kod nas u Hrvatskoj postoje divna jela, divni ljudi i tradicije. Vrlo sam uzbuđena radi te ideje, ali i zbog onog što tek slijedi :) Još uvijek sam pod dojmom kako internet povezuje našu food zajednicu i kakva su se sve prijateljstva iz nje rodila, iako se nismo upoznali licem-u-lice. Takvo nešto nisam mogla niti zamisliti! Nakon mog prvog gosta, Medo@Kužinavanje i njegovog divnog recepta koji je spremao samo za prigodu svog gostovanja, idemo malo dalje (ok, puuuno dalje) – idemo u egzotičnu zemlju zadivljujuće prirode, prekrasnih boja, hrane i ljudi, idemo u zemlju koja predstavlja raj na zemlji – idemo u Indoneziju. Točnije, idemo na Bali, otok Bogova. Otok Bali dio je Indonezijskog otočja koji leži između otoka Jave i otoka Lombok. Priroda koja oduzima dah i hramovi kojima Bali obiluje, oduvijek su privlačili turiste diljem svijeta. Populacija Balija pripada hinduistima koji vjeruju da su bogovi dotaknuli sve stvari, one žive i one nežive. Iz toga su i proizašle divne ceremonije koje Balinežani i danas slave, a koje čak i nama Zapadnjacima oduzimaju dah svojom tradicijom i ljepotom. Dopustite da vam predstavim Iru Rodrigues, Indonežanku, ime koje stoji iza bloga Cooking Tackle, fotografkinju i kuharicu. Ako još niste svratili do njenog bloga, svakako to napravite :) Ira je dugo smišljala naziv za svoj blog, htjela je nešto što će se lako zapamtiti, a što će opisivati nju samu. Cooking Tackle, kao što mu i samo ime kaže, baš joj pristaje kada se uhvati u koštac sa divnim tradicionalnim receptima njenih krajeva i fotićem u ruci. Citiram Iru: „Ako se pitate što to ima u hrani tradicionalnoj za Bali i koja bi je riječ mogla opisati, onda je to samo jedna riječ: veličanstvana! Spoj svježih začina koje Balinežani često koriste jednostavno vam donosi raj za nepce. Sate lilit, Ayam betutu (proces kuhanja u kojem je piletina natrljana aromatičnim začinima i omotana u listove banane), Babi guling (tradicionalni pečeni odojak prelijevan sokovima kokosa) još uvijek su čuda Balinežanske kuhinje, a s kojima se Bali može natjecati i stajati bok-uz-bok s ostalim kuhinjama svijeta“. Takav je i recept koji je Ira podijelila s nama popraćen prekrasnim fotografijama koje odišu Balijem. Zar nisu predivne? Riža s grožđicama i bademima (Nasi Bukhari) tradicionalni je Betawi recept. Betawi kuhinja jedna je od etničkih kuhinja Indonezije koja je Iru oduvijek privlačila. Betawi dolazi od riječi „Betavia“, a koje je staro kolonijalno ime Jakarte (glavni grad Indonezije). Zanimljivo je što je na Betawi kuhinju utjecala kineska, indijska, portugalska i arapska kuhinja. Riža sa sultana grožđicama (grožicama od bijelog duguljastog grožđa), kao što Ira kaže, tradicionalno se jede kao prilog s (vašim omiljenim) curryjem. Naravno, možete ga jesti i samog jer su grožđice i bademi ono što ga čini divnim! Recept također možete pronaći na njenom blogu, kao što tamo možete pronaći i druge divne tradicionalne Indonezijske recepte. Uživajte u Irinom receptu jer i nas dvije smo uživale dok smo se dogovarale oko recepta :) Ira, hvala ti što si bila dio ovoga! Sulatana and Almond Rice, photo credit - Ira Rodrigues @ Cooking Tackle Riža sa grožđicama i bademima (Nasi Bukhari) by Ira Rodrigues Potrebni sastojci: · 340 g riže .................................................................................................................................................... · 40 g poprženih badema, grublje nasjeckanih .................................................................................................................................................... · 40 g sultana grožđica .................................................................................................................................................... · 2 žlice ketchupa od rajčica .................................................................................................................................................... · 2 žlice lučica luka ili ljutike, poprženih u malo ulja .................................................................................................................................................... · 1 režanj češnjaka, sitnije nasjeckan .................................................................................................................................................... · 1 žličica soli .................................................................................................................................................... · malo vode, da pokrije rižu .................................................................................................................................................... Priprema: · Bademe blanširajte u malo vruće vode i pustite ih da odstoje oko 10 minuta. Ocijedite ih od vode i ogulite im kožicu, a potom ih pobrišite čistom kuhinjskom krpom. Tostirajte ih na zagrijanoj tavi bez dodatka masnoće tek toliko da puste miris, nemojte dopustiti da vam zagore. Krupnije ih nasjeckajte pa ih ostavite sa strane. ...................................................................................................................................................... · Na žlici običnog ulja popržite cijele lučice tek toliko da uhvate boju, pa dodajte rižu, bademe, grožđice i češnjak. Sve prelijte vodom tek toliko da riža bude vrhom prekrivena. Začinite s soli. ...................................................................................................................................................... · Uz neprestano miješanje kuhajte dok riža ne bude skuhana, odnosno dok sva voda ne ispari. Ako je potrebno, dodajte još malo vode, ali nemojte pretjerivati. Naravno, ukoliko imate kuhalo za rižu, ovo možete raditi u njemu kao što je to Ira napravila :) Na kraju dodajte ketchup, ali možete i bez njega. ...................................................................................................................................................... · Kada je riža gotova, servirajte ju uz vaš omiljeni curry ili je jednostavno poslužite samostalno. ..................................................................................................................................................... photo credit - Ira Rodrigues @ Cooking Tackle English version In December 2011 I started a lovely team project called guest posts, which will be hosting food blogers from Croatia and from all over the world. Each of them will represent a dish native to their country, something they are personally enjoy. My idea is to show you there are so many wonderful traditions all over the world. I hope they will bring parts of the world to your plates :) I'm very enthusiastic and excited about this! I'm still amazed with food blogosphere around the world and friendships I've made with an amazing people. Thank you so much for being a part of this! After my first guest, my friend Medo@Kužinavanje, we are going a little further - to an exotic land of stunning nature, beautiful colors, food and people - we are going to Indonesia. Specifically, we are going to Bali: Island of the God. Bali is part of Indonesia archipelago, an amazing island which is lying between Java island and Lombok island. The breathtaking natural beauty of Bali and colorful cultural wonders have been always admired and most loved by all people around the world. Bali's population adhered to Balinese Hinduism, their belief that the gods are present in all things, living and non living has spirit. Therefore the Hindu Balinese hold a series of ceremony to be blessed and to be thankful. I'm honored to welcome lovely Ira Rodrigues, an Indonesian women behind beautiful blog Cooking Tackle. This is truly an ispirational blog with stunning (read: mouth-watering) recipes and photography. Ira cooks mostly Indonesian food and she makes it as an icon label to her blog. It's a tribute to her heritage. Her passion for food really shines through her recipes! Her blog name, Cooking Tackle, describes her cooking philosophy :) I quote her: „If you may wonder of what Balinese food is all about, one word I could simply describe it: magnificent! The blend that comes from the freshest spices are just perfect, it brought the heaven on your palate. Sate lilit (Balinese satay), Ayam betutu (process whole chicken rubbed in aromatic Balinese spices and wrapped in banana leaves), Babi guling (suckling pig— traditional roasted pig brush in coconut juices) are still food wonder in the Balinese culinary. Balinese cuisine has what it takes to go head-to head with the best in the world." It is such a delight to have Ira here :) She prepared to us a Betawi recipe – Sultana and Almond Rice (Nasi Bukhari). Betawi is one of many ethnics in Indonesia which existance is widespread in Jakarta (capital city of Indonesia). The name „Betawi“ comes from the name „Batavia“, the old and colonial name of Jakarta. Nasi Bukhari is very easy to make and it would be doubling delicious if you eat it with your favorite Curry, but of course, you can have it on its own. Ira's recipe you can also find on her amazing blog Cooking Tackle, where you can read about Bali, Indonesian cuisine and find other beautiful Indonesian recipes. I know I found a ton of them! I hope you will enjoy in this recipe as Ira and I did :) It was a real pleasure to work with Ira. Ira, thank you for being a part of this :) Sulatana and Almond Rice, photo credit - Ira Rodrigues @ Cooking Tackle Sultana and Almond Rice (Nasi Bukhari) by Ira Rodrigues You need: · 1 ½ cups (340 g) rice .................................................................................................................................................... · 1/4 cup (40 g) toasted almonds, chopped .................................................................................................................................................... · 1/4 cup (40 g) sultanas .................................................................................................................................................... · 2 tbsp tomato ketchup .................................................................................................................................................... · 2 tbsp fried shallots .................................................................................................................................................... · 1 clove garlic, chopped .................................................................................................................................................... · 1 tsp salt .................................................................................................................................................... Steps: · Place the rice in the rice cooker pot and simply wash clean the rice. ................................................................................................................................................... · Add-in sultanas, toasted almonds, fried shallots, garlic and salt. Top up the water-measure with water according to the most rice cooker instructions recommended. ................................................................................................................................................... · Place the pot into the rice cooker, cover it and let it cook until it's done or the rice cooker automatically turns off. Add ketchup at the end. ................................................................................................................................................... · Serve on its own or with your favorite curry or any kind of your favorite side dishes. ..................................................................................................................................................... P.S. For the measurements check out the kitchen chart! Pin It Now!

Az utóbbi napokban többször is szembejött a zsemlegombóc. Vagy én készítettem, vagy az étteremben volt az étlapon (de valóságban sajnos elment a...

Made with Chung Jung One’s vegan and gluten-free Spicy Ketchup Sauce, this guaranteed crowd-pleaser is full of incredible textures and flavours. You can also marinate cauliflower overnight for an even quicker mid-week main, side dish or snack.

Bursting with color and flavor

Recept na tento zeleninový šalát mi dal dva roky dozadu výživový poradca, keď som hľadala možnosti, ako sa jednoducho dostať do formy. Šalát je výborný, sýty a ideálny na diétnu rýchlu večeru. V lete ho robím aj na grilovačku, ide o fantastickú prílohu, plnú vitamínov, ktorá navyše stimuluje metabolizmus a teda aj rýchlejšie […]

Danas vam, posle dugo vremena, kuckam recept za jedno pravo zimsko jelo, nadam se da će prijati posle novogodišnjih slatkiša.:) Verujem ...

Marokkaanse bonensoep, Loubia, Joubiath of hoe je het ook maar mag noemen, het is heerlijk! Al eerder heb ik dit recept gedeeld, dus dit lekkers hier kun je gerust een 2.0 noemen! Zodra je het hebt gemaakt, zul je zien waarom deze klassieke en bescheiden gerecht favoriet is bij vele! Zo geliefd! Laatste paar jaar vind ik peulvruchten steeds lekkerder, eet het dan ook veelvuldig of het nou bonen, linzen of erwten zijn dat maakt mij echt helemaal niet uit. Naast het feit dat het vreselijk gezond is, is het zeer makkelijk te maken. Gebruik voor dit recept de kleine witte bonen (niet de grote), die zijn namelijk het lekkerst!

Deze prachtige regenboog taart steelt de show tijdens elke gelegenheid!

A bejgli hozzátartozik a karácsonyi ünnepekhez, még akkor is, ha az elkészítése egy háziasszonynak gyakorlat híján nem tűnik könnyűnek. Kiszner László cukrászmester – egy cukrászdinasztia harmadik tagja – életében több ezer bejglit készített már. Nem könnyen, de rávettük, hogy mesélje el, hogyan is kell finom és szép bejglit sütni. Közben persze megismerkedhettünk életének titkaival is.

De laatste paar weken zijn we gek op soepen en deze linzen met stukjes groenten is daar één van! Het is vullend, gezond en perfect voor de koude dagen. Zo kom je de dag wel goed door!

En kladdig blondie med lime och vit choklad toppad med en vibrerande lila kräm av blåbär.

Jeśli masz ochotę na własnoręcznie upieczony chleb z chrupiącą, apetycznie popękaną skórką, to przepis na bardzo prosty chleb nocny będzie dla Ciebie doskonały :) To przepis idealny dla początkujących domowych piekarzy oraz osób, którzy nie dysponują czasem, ale chcieliby się cieszyć domowym pieczywem. Ten chleb robi się sam. Procedura jest niezwykle prosta i nie wymaga czasochłonnych zabiegów. Nie… Czytaj dalej Bardzo prosty chleb nocny na drożdżach

The perfect snack for a day spent by the water, these Egg and Tuna Schooners provide inspiration to exercise your imagination and your body.