torek, 5. avgust 2014

Penne with asparagus and peas #fingerlicking


Ingredients for 2 to 3 servings:
  • 250 g penne (I use the gluten free)
  • 500 g green asparagus spears
  • 300 g frozen peas
  • 100 ml cream (lactose free or soya cream)
  • Pecorino (hard sheep cheese) – if you like 

Gluten free pasta is mainly made from the mix of corn and rice flour, or just corn flour. The first can easily be overcooked; the latter are often very firm even when they’re done. Seriously, people not used to them have accused me of making them “too al dente”.
For this recipe just use your favourite penne.
Make sure that all the ingredients are ready (washed, broken, out of the fridge) before you put the pot on fire. Wash the asparagus spears and break them on 2-3 cm pieces. Put the tips separately because they need less cooking than stalks. Throw away the woody stalk ends.
Throw pasta in salted boiling water (at least 3 litres) and cook as instructed. The instructions are very important because we’re adding asparagus stems 5 minutes before the pasta is done and the tips 4 minutes later.
In the meantime boil the cream in a big pan and add the peas. When pasta and asparagus are done add them with the skimmer in the pan with cream and peas. Add also a ladle of pasta/asparagus water. The exact amount of water depends on how thick or watery you want the sauce to be. Put the fire off and if you like, grate the pecorino and stir well.
Enjoy! Dober tek!

The meal is very fulfilling so in spite of being #fingerlicking you can have the left-overs. No worries, you can put them in the fridge and later add a bit of balsamic vinegar, olive oil and leafy salad and/or tomatoes, you get a delicious salad that is also #fingerlicking!

Enjoy again!

Credits: TadiDeLux (yes, me :)

ponedeljek, 4. avgust 2014

Peresniki s šparglji in grahom #zaprstepolizat


Sestavine za 2 do 3 porcije:
  • 250 g peresnikov (jaz uporabljam tiste brez glutena)
  • 500 g zelenih špargljev
  • 300 g zmrznjenega graha
  • 100 ml smetane (sojine oz brez laktoze)
  • Pecorino (trdi ovčji sir) – po želji

Testenine brez glutena so navadno narejene iz mešanice riževe in koruzne moke, ali pa same koruzne moke. Prve se znajo kaj hitro razkuhati, druge pa so lahko zelo čvrste tudi, ko so skuhane. Resno, tisti ki jih niso vajeni, so me že obtoževali, da so »preveč al dente«.
Ta recept lahko pripravite z vrsto peresnikov, ki je vam najljubša.

Preden postavimo pisker na ogenj, pripravimo (operemo, razlomimo, vzamemo iz hladilnika) vse sestavine. Šparglje operemo in nalomimo na približno 2-3 cm dolge koščke. Vršičke spravimo posebej, ker jih bomo kuhali manj časa kot stebla. Skrajni del stebel pa seveda zavržemo.

Testenine vržemo v vrelo osoljeno vodo (pazi, da je vode vsaj 3 litre) in kuhamo po navodilih. Navodila za čas kuhanja so tu zelo pomembna, saj bomo 5 minut pred koncem kuhanja testenin dodali še stebla špargljev, 4 minute kasneje pa še vršičke. Vmes pa v veliki ponvi segrejemo smetano do vrenja in ji dodamo grah.

Ko so testenine s šparglji kuhane, jih s penovko poberemo iz lonca in preložimo v ponev. Dodamo še malo zajemalko vode, v kateri so se kuhali, pravzaprav pa je količina je odvisna od tega, kako gosto omako želite. Odstavimo z ognja, po želji naribamo pecorino in dobro premešamo.

Dober tek!

Jed je kar precej nasitna, zato je kljub temu, da je #zaprstepolizat, na koncu lahko nekaj ostane. Nič hudega, spravite ostanke v hladilnik, ko jim dodate malo balzamičnega kisa, olivnega olja, pa malce zelene solate in/ali paradižnika, dobite okusno solato, ki je tudi #zaprstepolizat!

Dober tek še enkrat!

Zasluge: TadiDeLux (ja, sama sem si izmislila :)

torek, 29. julij 2014

Pita iz nektarin #presno #vegansko #zaprstepolizat


Merske enote:
g = gram
ml = mililiter
čž =  čajna žlica
jž = jušna žlica
J

Sestavine:

Sadje:   5 čvrstih nektarin

Omaka:  350 g izkoščičenih datljev; 250 ml vode; ½ čž (po želji več) cimeta

Testo:  210 g mandljev; 135 g kokosove moke (nastrgan kokos); 3 jž omake zgoraj

 Postopek:

Pito sestavljamo narobe obrnjeno. Model za pito ali torto najprej navlažimo in obložimo s plastično folijo.

 
Nektarine narežemo na majhne koščke in jih potlačimo v model.
Kar v hladilnik z njimi.

 
 
 
 
 
Izkoščičimo datlje. Jaz jih raje sama, saj sem tako lahko 100% gotova, da v pito ne zaide noben košček koščice.
Omaka, ki jo delamo, je zaprstepolizat, zato raje dodamo kak datelj ali dva, če želimo polizat prste več kot enkrat. V mešalniku (blenderju) zmiksamo datlje, vodo in cimet. Včasih so datlji bolj suhi in je potrebno dodati vodo. Prihranimo 3 do 4 žlice omake za testo, ostalo pa razmažemo po nektarinah.
 
V mešalniku (multipraktik) najprej zmeljemo mandlje, nato dodamo kokos in omako. Dobro premešamo. Z rokami oblikujemo polpetke, ki jih položimo na vrh modela.
 
Pazimo, da ne potlačimo premočno, da omaka ne spolzi ven. Nato po vrhu potresemo še malo kokosa in vse skupaj postavimo v zamrzovalnik za kako uro.
 
Pazimo, da ne zmrzne. Potem je pito potrebno samo še obrniti in pojesti.
 
Lahko pa počaka v hladilniku več ur, tudi čez noč. Ponavadi odstranim folijo tik preden pito razrežem, ker tako sadje ostane dlje sveže in ne oksidira.

 

Zasluge/inspiracija: Presne Tortice na Facebooku
Uživaj in sporoči, kako je šlo v slast :)
 

Nectarine pie #raw #vegan #fingerlicking


Measuring units:
g = gram
ml = millilitre
tea spoon is a tea spoon
J

Ingredients:
Fruit:  5 firm nectarines

Sauce:  350 g of pitted dates; 250 ml water; ½ tea spoon (or more if you like) cinnamon

Dough:  210 g almonds; 135 g shredded coconut; 3 large spoons of the Sauce above
Procedure:The pie is made upside-down. Take your pie or cake model, put some drops of water in and wrap it in the thin plastic foil.

Pit the nectarines and cut them into small pieces. Put them in the model, press down firmly and put everything in the fridge.

 
Then pit the dates. I prefer pitting them myself, so I can be 100% sure that there are no pits. The sauce you're making is fingerlicking good, so in case you might want to lick your fingers more than just once, add a couple of dates to your measured quantity. Blend the dates with water and cinnamon. Sometimes the dates are quite dry and you need to add more water. Save 3 to 4 spoons of the sauce for the dough and spread everything else on the top of nectarines.


 
 
Grind the almonds in a food processor, add the coconut and the sauce and mix it all together. Put the dough on the top in your model. It goes easy when you make small “pancakes” with your hands and put them one next to the other.
 
Careful with pressing the dough down, you don’t want the sauce to burst out. Sprinkle a bit of coconut on the top and put the model in the freezer, for about one hour.
 
Make sure it doesn’t freeze. Then turn it around on a plate and put it in the fridge.
 
Actually, the pie is good to eat as soon as it is taken out the freezer, but it can wait in the fridge for several hours, even overnight. I usually keep the plastic foil on it until I start eating it, in order to prevent the fresh cut fruit from oxidation.
 

Credits/Inspiration: The pie was largely inspired by Presne Tortice on Facebook: https://www.facebook.com/#!/photo.php?fbid=452036751556407&set=pb.388218094604940.-2207520000.1404203495.&type=3&theater

 

Enjoy and let me know how it went!

 

sreda, 9. julij 2014

#zaprstepolizat je za prste polizat


Dragi bralci,

Mnogi, ki me poznate, veste o moji obsesiji s hrano. Razvajanje brbončic ko polnite želodec je zelo pomembno. Skozi leta in leta prebavnih težav, sem se začela izogibati laktozi, glutenu in sladkorju, zaradi nuje in ne zaradi mode. Internet je preplavljen z veganskimi in brezglutenskimi recepti. S tem blogom dodajam svojo kapljico v morje. Zakaj bo tako poseben? V mojih receptih bom združevala naslednje:

Dvojezičnost: Zadnje čase večinoma komuniciram v angleščini, slovenščina pa je moj materni jezik. Kdo ve, morda bo tudi moja mami spremljala ta blog ;)

Vsejedec. Čeprav je večina mojih receptov vegetarijanskih ali celo veganskih, sem vsejedka. Večina moje hrane prihaja iz naravnejših virov, brez industrijskega in farmacevtskega filanja, kot so insekticidi in antibijotiki.

Brez sladkorja ali umetnih sladil. Včasih uporabim naravna sladila (moj najljubši je kokosov sladkor).

Brez laktoze. Poslužujem se ali brezlaktoznih kravjih izdelkov, še raje pa kozjih ali ovčjih. Če je le mogoče, uporabljam rastlinska mleka, smetane in jogurte.

Brez glutena. Na tržišču je vedno več brezglutenskih izdelkov. Na žalost se moramo prepogosto odločati med predragimi in neokusnimi.

Presno. Vedno bolj obožujem presno hrano. Večina je veganska.

Preveri preden deliš. Vsi moji recepti so večkrat preizkušeni preden jih objavim. Večinoma so testirani na mojih prijateljih in sodelavcih. Stalno povpraševanje po receptih je eden od razlogov za ta blog.

Zasluge. Kadarkoli dobim recept na internetu in ga le malo spremenim, preden ga objavim kot svojega, bom to tudi omenila. Menim, da moramo spoštovati in priznavati delo in trud drugih. V istem duhu,želim, da bodo tudi drugi objavljali link na moj blog.

#fingerlicking


Dear readers,

Many of you who know me personally are aware of my obsession with food. Spoiling your taste buds while filling up your stomach with healthy food is very important. Through the years of digestion troubles, I started to avoid lactose, then gluten and also sugar for the necessity rather than fashion. The internet is flooded with vegan or gluten-free recipes. I am converting this blog into another one. What is so special about it? I will combine the following in my recipes:

Bilingual. I mostly communicate in English, but Slovenian is my mother tongue. Who knows, perhaps my mom decides to follow it as well ;)

Omnivore. Although the most of my recipes are vegetarian or vegan, I am omnivore. I mostly choose my food that is non-industrialized and is not sprayed and fed with Pharma, such as insecticides and antibiotics.

No sugar or artificial sweeteners. Well, sometimes I am using natural substitutes for sugar (my favourite is the coconut sugar).

No lactose. I am using the products that are either cow’s and lactose-free, or rather sheep or goat. I tend to use the vegetal dairy products when possible.

No gluten. There are more and more gluten-free products on the market. Unfortunately, the majority is either expensive or tastes bad. I am trying to find cheaper and tasteful ones.

Raw. I like raw food more and more. Most of it is vegan.

Check it before share it. All my recipes are made several times before they make it online. They are tested on my friends and colleagues. The constant demands to share my recipes with them is also one of the reasons to pursuit this blog.

Credits. Whenever I take a recipe from internet and just slightly change it, I will mention it in credits. I believe people should be acknowledged for what they do. In the same spirit, I will expect others to do the same with my recipes.

nedelja, 11. avgust 2013

Shakespeare, brushed up and let's not forget about the Bear

„Come“ they said „it'll be fun“ they said and I believed them. Boy, was I wrong!
 
It was a long journey to get me to the LEATSS (www.leatss.lu) doors. First time I heard about it was about 5 years ago and ever since I was thinking of going, but my life offered or pushed me into other priorities... Then I got a ½ scholarship from my club (www.pirates.lu) last year. I was delighted, just until I realised I couldn't go because of medical reasons. There have been hard times afterwards and the fear of not getting into the summer school was growing. I applied for the scholarship offered by the school as well. In the email I explained many reasons that ate up all my money and savings and just a couple of weeks before the classes stared, I got a YES.
I was warned that the kitchen there is only adapted to “vegeterian” and “non vegeterian” choice. Wrong! It may have appeared on the outside, but once the kitchen staff found out about my lactose and gluten free diet, they made sure that I got special dishes without them. I never considered myself as a modest eater, but during the 8 days of school I probably ate two to three times the usual. And didn't gain a single kilo!
The schedule started with the 9 am warm-up and ended at 9:15 pm. We had 4 breaks in the meantime and an optional hour to spend in between. It was intense. And time flew like it is always flying when you're having fun. and every evening ended downstairs by the bar, having a couple of drinks and even more fun!
The fountain, where we found a few minutes of rest and sunshine

Same fountain, view from the garden

 
There were a Theme and Skills classes, a Student project and Swaps, that is to get a taste of other themes and skills. My Skills was “Speaking from Head to Toe” with amazing Sarah Case and my Theme was “There’s Plenty of Song in Stock” with wonderful Graeme Du Fresne. And often Sarah was wonderful and Graeme was amazing! It wasn't just the connection my groups had with the tutors, it was the enthusiasm from both sides that made hard work so delightful and the success so easy! In both groups I belonged to the minority of the non-native English speakers and there were moments when I felt I almost don't understand the language. My vocabulary, good enough to work in the institution and help creating serious reports about this and that for years, suddenly seemed so poor. There is so many new words I learned and forgot that week! I will not let myself forget those many ways of relaxing all the muscles needed for speech, the melody of Shakespeare's lines, the darkness we discovered in a modern prose example, the fun with the relaxation techniques, the fffffff, vvvvvvvvvv, ssssssss, ššššššššššš (shhhh), zzzzzzz and žžžžžžžžž (zhhhh) we filled our room with! Vibrating your lungs, muscles and bones.... and most important: breathing. Skills that I have conquered. Rhetoric. The art of persuading. Quoting lines from Shakespeare was never easier! And the modern text. And the accents.
Singing in a Stock character was the other fun, we were Cinderella's evil sisters, the Wolf and the Red Riding Hood, Gangsters, Lovers and Ms Trunchbull. No matter the gender of singers, or the fact that some of the songs were, as Graeme mentioned, f*cking difficult, we conquered them all! A week later, “The Hammer” is still banging in my mind, when “Barcelona” or “I'm So Over Men” are taking a break. 
My Theme group
My Skills group         












The Student Project. What a fun! There was no competition, but if there was, I'm sure that the group I was the part of, would get a reward as the one that had the most fun. The runners-up would have been very close. The directors volunteered and selected the pieces they wanted to work with, the tutors assigned the remaining students to them. The process was to be the most important and when we were reading the Bear (A. Chekhov) for the first time, I had no idea that just days later we would be chasing each other in the park at around 30 degrees heat and improvising on a completely different situations and the fun and the laughs we had!

The view from my window



The invisible bonds we've been weaving through the week. The friendships we made, and were taken all over Europe and beyond. The addiction that turns into the post-school depression and the only cure is coming back again. One more week next year...

„Come“ they said „it'll be fun“ they said an d' I believed them. Boy, was I wrong! It was so much better, it was so much more.
Me at the end of the week: tired & happy


Special thanks to Pirate Productions a.s.b.l. And LEATSS who both financially contributed to my scholarship. Loving thanks to all who were there in the convent of Clairefontaine for the Summer School 2013. Luv'ya all!