dobre zimske lazanje od špinjače. ( i za vegeterijance)

Ovo je je vrlo uskusan i kalorični recept no svakako pun viramina i masnoća dobrih za prebroditi zimu i guštat se zavalit nakon obida. Za ričetu treba Za zeleno punjenje: Kilo friške špinjače ili blitve Pola kila posnog sira ( lets face it nema rikote ovde za kupit osim po cijeni kavijara a domaći sir je jednako dobar). Parmezana friško ribanog ili kesica. Za crveno punjenje: Dvije konzerve isjeckanih poma. Velika velika kapula ili 2-3 normalne. Petrsimul ulje- koje voliš. List lovora. Za bešamel: Pola masla od 250 grama. 2-3 žlice brašna Muškatni orašćić. Pola litre mljeka. I paket suhih listova laznje manistre, Prvo s obzorim da treba naduže za skuhati bacamo se na crveni sloj lazanja. Izreži kapulu na male kockice, i baci je u zagrijano ulje 6 žlica od prilike, da se frigaju dok ne omekšaju. Na kapulu baciti lovor, isjeckani petrsimul zatim dvije konzerve poma. Zavriti, te smanjiti vatru na nisko da ne izgori i mješati povremeno. Ova šalša kuhati če se odprilike 40 minuta dok primpremate ostatak. Za zeleni sloj, potopite frišku špinjaču u vodu. Na špakerZai stavite veliki lonac vode za uzavrije dobro posoljen. Zatim počmite čistiti špinjaču od korjenja. nije potrebno previše sječi peteljke i one su u potrebljive. Kada je špinjača bez blata, odvojena od korjenja bacite ju u kipuču vodu dok ne omekša.atim iscijedite špinjaču i ostavite ju da voda kapa iz nje neko vrijeme. Žlicom iscjedite svu vodu gnječeči zelenilo od cjedilicu. Zatim uzmite škare ili nož i isjeckajte špinjaću u što manje komadiće. Iscjeđenu i izrezanu špinjaću prebacite u zdjelu. Dodajte posni sir. Papar. Sol. Gratani parmezan. I dobro zamišajte da smjesa postane ravnomjerna. Okjusom možete vidjeti dali fali soli ili ne. Na špaker stavite teču-lonac s plitko vode da zavrije. Pripremite posudu za pečenje lazanja sa malo ulja na dnu. U ukipjelu vodu ubacite suhe listove lazanja tjestenine, prvo broj dovoljan da prekrije dno posude. Kada tjestenina samo malo omekšea-bitno je da se ne skuha do kraja već samo malo postane fleksibilna jer će se kuhati u sokovima tokom pečenja.Stavite listove manistre na dno posude. Zatim prolijte sa skuhanom šalšom. Te ponovite kuhanje maanistre iznova samo za broj potreban da se sljedeći sloj prekrije. Prekrijte šalšu sa tom malo kuhanom manistrom te zatim prelijte smjesu sira i špinjače preko površine. Staite opet kihati manistru zaa zadnji dio. I sada je vrijeme praviti bešamel. U malu tečicu bacite maslo i par žlica brašna. dodate generozno muškatnog orašćića. i žlicom mješajte rastapajuće maaslo pazeci da ne zagori. Kada je brašno maslo pstala jedna smjesa, ulijte mljeko te mješajte dok se smjesa ne zgusne. To prolijte preko lazanja . i stavite u pec na 170 30-40 minuta. mmmmmmmm a zatim vadite i z pečnice !

walnut creme pasta sauce

This is one of those simple no mess, and truley delicious recepies. I first ate something like it and had my tastebuds delighted in the kensington rectory kitchen and well here is my copy and now a long favourite among home recepies. You need pasta. The recepie is really good with chease filled ravioli or even plain pasta such as penne. Set pasta to boil. And as you do get a smaller pot for the sauce. You will need cream. Minced Walnuts. Pamesan cheease grated. A glob of butter. A tea spoon of honney or sugar. Pepper or salt if needed ( but salt may not be needed due to parmezan) Pour in cream to heat add chease, wallnuts and rest of ingridients and stir with woden spoon unilt it simmers and thickens. Pour over hot buttered pasta. Eeat quick as the pasta suck up the sauce as it cools.

haloween lunch bake

Well this lunch is for those who want a bit of seasons colour and festivity without too mcuh effort and want a delicous tasting simple to make dinner. Ingridients: A fatty free range farm chicken. Sweet potatoes. Ordinary baking poratoes. Butter nut squash or orange pumpkin. 3 small ogniones Ognion- shalots. Zuchinni. rosemary. Bay leaf. To prepare. Lif up the chicken sking and insert a brach of rosemary on eacg chicken breast. Salt the meat and put in to a owen dish. Peel and dice the vegetables to differnet shapes. Potates long and chip like whilst wht sweet poatatoe perhaps keeping its rounded flat shapes, and keeping the ogliones whole. Throw all vegetables around the chichken, generousley sprnikely with slat and rosemary, as well as oilive oil. Set the owen to bake at 200 c and expect lunch by the ind of the hour in the coloures and delicous tastes of haloween.

Mladen's Nona's zuchini balls

Mladen's Nona from the ilsnald Brač ,like all dalamatian nonas are queens of their kitchen, everything she makes is better than people younger than her make with the same ingridients. I guess it takes age to ripen into a propper cook.

Out of all her dishes here is a very simple one which drives us all crazy and make us battle for at the table. Everytime she puts the zuchini balls on the table the forks strike out in a race, and the cheeks are full of the soft zuchini balls until they are all gone, and the battle can end.

Ingridients:

Zuchini

Eggs

Flour

Salt

Oil

Preparation

Grate the zuchinni with a cheese grater into a heap.

Salt the zuchini.

Put the salted zuchini into a tea cloth and try to squeaze out the water.

Than drop the zuchini into a bowl and break an egg into the bowl and mix well into the grated zuchinni.

In a little cooking pot heat up some sunflower oil and bring to boil.

In aonther bowl pour out some baking flour.

Than using a spoon take out a the zuchini mixture, drop it into the flour using the fingers coat the zuchini, well with flur than drop the mixture into the biling oil.

Fry the individual ball until it has become golden and slightley browned as this adds to the taste.

The zucchini can be eaten as a starter or a side dish to meat or fish!

Ben R's asparagus

Ben promised this is the simplest and most delicious of dishes, which he had just reecentley eaten in France.

Ingridiants:

You will need the fat cultivated white and green asparagus.

Sea salt- preferably, fleur-de sel,

And Devon butter or any good creamy creamy butter.

Preparation:

Boil up water into a pot, and drop the asparagus in until the tip is adequately wobbly.

You proceed to eat the asparagus by dipping the hot asparagus one by one into salt and butter and subsequently straight into the mouth.



This kind of dish can be great as a starter or a new age lady and the tramp meal to share between lovers who feed each other. --

Zrinka's Cod Bianco

Nothhing is better than eating the traditional Dalmatian Bacalaio bianco on Christmas Eve . But last Christmas, because of my lack of organization and the Christmas madness, I had to make a "change". I did not manage to get smoked Cod on time ..So I bought a frozen Cod and got going.

To make it:

First turn on the Norah Jones-Baby It `s cold outside, and than read further..

The ingredients:

1kg cod

Olive oil

Pepper, salt

Pasrley (rough amonut)

Garlic (rough amount)

Half a chili pepper

White wine

A tomatoe based Salsa

To make: first of all defrost the fish or use fresh cod fillets. Roll the cod fillets in flour and fry until done. ..

Sauce: filletsChop parsley, garlic and half the chili pepper. throw into a pot with olive oil. Add white wine and cook over low heat 4minutes...

Than add tomato sauce, a spoonful of sugar and some water. When the sauce boils pour it ower the Cod fillets...

Serve with rice, white wine and good looking company.

Danae's Greek Salad

Danae is form Athens and has quite an alternative greek salad to offer.

Ingridents:

Baby spinach

Walnuts

Feta cheese

Honey

Olive oil

Balsamic vinager

(chicken breast)

Wash the baby spinach leaves and place in a bowl. Scatter whole walnuts into the bowl. Make a dressing by micing the olive oil, balsamic vinager and a big spoon of honnery. Pour ower the spinach mix well and add fetta cheese.

If the salad is a main course , cube the chicken breat and fry it on olive oil until done, and throw onto the salad.