My pans and pots

Tema ovomesečne  igre Ajme koliko nas je koju nam je zadala naša  draga domaćica Tihana sa bloga Just cake girl je nar. Obradovala sam se temi, nar mnogo volim , čak ga imamo posadjenog  u bašti . Zato slobodno mogu reći da sam snob u pogledu nara i  ovaj uvozni ne cenim mnogo. Njegova  lepa boja kore namami me da ga kupim ali mi nema ukus ni miris kao naš primorski pa nije čest gost na mom meniju  niti na njegovo prisustvo ili osustvo u radnjama obraćam puno pažnje. Da me je neko pre mesec dana  pitao gde da ga kupi ja bih samouvereno rekla da ima na svakom ćošku. Međutim sada kada sam krenula da ga tražim nije ga bilo ni za lek. Obišla sam sve radnje i veće i manje i ništa. Onda sam od Tihane dobila zeleno svetlo da koristim sirup ili sok i tako je nastala ova daiguiri panakota.Crveno voće, nar i rum  se jako lepo slažu  pa imate slojeve slatkaste bele i blago kiselakaste crvene kreme koje se nadopunjuju.



Za četiri osobe potrebno vam je :
1,5 kašika meda
150 gr grčkog jogurta
7 kašika limunovog soka
narendana kora od 1 limuna
300 grama zamrznotog miksa crvenog voća (crvene  ribizle, višnje, maline, jagode) 
5 kašičica želatina u prahu
1 dl vode
2 supene kašike ruma
200 gr mleka
150 gr šećera (ja sam koristila domaći vanilin šećer mada može i obični kristal šećer) + 3 kašika šećera
3 kašike soka od nara

Želatin prelite sa 4 supene kašike vode i pustite da bubri 10 minuta. Nakon toga staviti ga u šerpicu sa 1 dl vode i 2 kašike limunovog soka i kuvati na laganoj vatri dok se potpuno otopi.  Kada dobijete homogenu tečnost, skinite sa vatre i pustite da se u frižideru hladi 30 minuta.
Za to vreme ispasirajte zamrznuto crveno voće kroz sitno cediljku ili sito. Na ovaj način ćete odstraniti koščice iz ribizli i sitne semenčice iz jagoda. Unapred Vas upozoravam da je ovo dosadni i naporni deo posla ali će vam zbog toga crveni krem biti lep i gladak. Pireu od crvenog voća dodajte 3 kašike soka od nara , 2 kašike soka od limuna,2 kašike ruma  i  jednu kašiku šećera. Mešajte kašikom  dok se šećer ne otopi.Probajte, ako Vam je baš prekiselo i volite slatko , slatko dodajte još jednu kašiku šećera. Imajte na umu da je beli krem dosta sladak i da će se oni zajedno lepo nadopuniti.
Sada prelazimo na pripremu belog krema. Grčki jogurt, mleko , med, domaći vanilin šećer + dva kašike običnog kristal šećera , 3 kašike limunovog soka i naribanu koricu od jednog limuna mešajte dok se šećer lepo ne istopi. Ukoliko umesto domaćeg vanilinog šećera koristite običan kristal dodajte jednu supenu kašiku arome do vanile u beli krem.
Sada izvadite pripremljeni želatin iz frižidera i ravnomerno ga podelite na belu i crvenu kremu. Dobro promešajte  i belu i crvenu kremu da budu lepe, homogene i da se želatin fino sjedini sa njima.  Obe kreme ostavite u frižideru na još pola sata.


Nakon toga ih izvadite iz frižidera (kreme bi trebale da imaju gustinu kupovnog pudinga, da budu tečne ali da ne dozvole da sloj kreme preko njih propadne kroz njih)    i ravnomerno i naizmenično ih rasporedite  u četiri čaše od 2,5 dl. Ako hoćete da dobijeti kose linije čaše u plehu za mafine stavite da stoje nakoso. Proverite samo pre sipanja da li čaše lepo naležu i da li sigurno stoje da ne bi bilo gubitaka prilikom sipanja. :) Pre sipanja poslednjeg sloja čaše uspravite i dopunite do vrha.
Prijatno :)1


For 4 servings
Ingredients:


1,5 tbsp honey
150 gr greek yogurt
7 tbsp lemon juice
1 lemon peel , grated
300 gr frozen red fruit mix
5 tsp gelatin ,powdered
1 dl water
2 tbsp rum
200 gr milk
150 gr   homemade vanilla sugar ( or regular sugar + 1 tbsp vanilla extract ) + 3 tbsp regular sugar
3 tbsp pomegranate juice , sweeten

Pour 4 tbsp water into small sauce pan and  sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Add 2 tbsp lemone juice and 1 dl water. Stir over low heat just until gelatin dissolve, about 2 minutes. Remove from heat. Put in frige for 30 minutes.

White cream :
Mix well greek yogurt, 2 tbsp grated lemon peel, milk, honey, homemade vanilla sugar + 2 tbsp regular sugar and 2 tbsp lemon juice until smooth.
Red cream :
Prepare puree by  mashing frozen fruit mix through the  fine sieve. This is the boring part, but  you’ll get rid of the any tiny seeds that might disturb the fine texture of the cream. Add 3 tbsp pomegranate juice, 1 tbsp sugar , 2 tbsp lemon juice and 2 tbsp rum. Mix with the spoon until sugar dissolve.
Take a gelatin mixture from the frige and divide it  equally between the red sauce and white sauce  bowls. Place both  bowls  in the refrigerator for a 30 minutes. 
After 30 minutes the red and white filling should be firme enough that layers  in a glasses do not mix. Divide white and red sauce in layers between 4 glasses. If you want the "angle" effect, put the glasses into an muffin  tray, tilt them a little.I love when things can have multiple uses. :)  

Nazook

Yields 40 pieces
Ingredients
Pastry dough

• 3 cups (720 ml) (420 gm/15 oz) all-purpose (plain) flour, sifted
• 2½ teaspoons (12½ ml) (7 gm) (¼ oz) (1 packet) active dry yeast
• 1 cup (240 ml) (225 gm/8 oz) sour cream
• 1 cup (2 sticks) (240 ml) (225 gm/8 oz) softened butter (room temperature)

Filling

• 1 1/2 cups (360 ml) (210 gm) (7½ oz) all-purpose (plain) flour, sifted
• 1 1/2 cups (360 ml) (340 gm/12 oz) sugar
• 3/4 cup (1½ sticks) (180 ml) (170 gm/6 oz) softened butter (room temperature)
• 2 teaspoons (10 ml) vanilla extract

Wash

• 1-2 egg yolks (for the wash; alternatively, some yogurt, egg whites, or a whole egg)

Directions:
Make the Pastry Dough
1. Place the sifted flour into a large bowl.
2. Add the dry yeast, and mix it in.
3. Add the sour cream, and the softened butter.
4. Use your hands, or a standing mixer with a paddle attachment, to work it into a dough.
5. If using a standing mixer, switch to a dough hook. If making manually, continue to knead for about 10 minutes, or until the dough no longer sticks to the bowl or your hands. If it remains very sticky, add some flour, a little at a time.
6. Cover the dough and refrigerate for 3-5 hours, or overnight if you like.
Make the filling
7. Mix the flour, sugar, and the softened butter in a medium bowl.
8. Add the vanilla extract.
9. Mix the filling until it looks like clumpy, damp sand. It should not take long. Set aside.
Make the nazook
10. Preheat the oven to moderate 350°F/175°C/gas mark 4.
11. Cut the refrigerated dough into quarters.
12. Form one of the quarters into a ball. Dust your working surface with a little flour.
13. Roll out the dough into a large rectangle or oval. The dough should be thin, but not
transparent.
15. From one of the long sides, start slowly rolling the dough across. Be careful to make sure the filling stays evenly distributed. Roll all the way across until you have a long, thin loaf.
17. Apply your egg yolk wash with a pastry brush.

Pustite da se malo ohladi, pa je izvaditi iz kalupa.


Prijatno :)


Serving 8
Ingredients :
For filling:
3 tbsp olive oil
3 zucchini  or 1 large eggplant sliced into rounds
1 onion
2 garlic cloves,crushed
300 grams fresh spinach
4 eggs
75 gr crumbled feta
40 gr freshly grated Parmesan
60 ml plain yogurt
 90 ml milk
100 gr rice
salt, ground black pepper to taste
For Pastry:
225 g plain all purpose  flour
pinch of salt
1 tsp dried basil
115 gr butter ,diced
60 ml cold water
Making Filling:
Cook the rice and let it cool. Heat 3 tbsp oil and gently fry zucchini slices. When you finish frying zucchini, add chopped onion and garlic and fry them. Add some extra oil if you need. Chop the spinach finely . Beat the eggs in a large mixing bowl and add spinach, onion, garlic, milk, yogurt, parmesan, feta, Season well and mix throughly.
Making pastry:
In food procesor add flout, basil, butter, water and make a dough. Wrap in clear film and chill for 30 minutes. Roll out the pastry thinly and use to line 28 cm quiche pan.
Prick the base of the pastry case all over with a fork , and bake in a preheat oven to 180°C  for 12 minutes.
Assembling the pie:
Spread the cooked rice over the base of the pastry case. Reserve 10 to 12 zucchini slices and arrange the rest over the rice. Spoon the spinach  and feta mixture over the zucchini and place the reserved slices of zucchini on the top. Bake the pie for 35 to 40 minutes unil lightly browned. Serve warm or cold.

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