Culinary postcards

Culinary postcards

get inspired for your next trip and today's lunch...

NA NOVOJ ADRESI / A NEW ADDRESS

{for English please scroll down}

 

Sad kad smo preselili u SAD, red je da preselimo i blog na novu adresu. ;) Ma seljenje bloga zapravo traje vec sedam mjeseci. S obzirom da sam odlucila prenijeti i velik dio recepata i prica na novu stranicu, cekao me posao ponovnog preslagivanja postova, i prevodenja na engleski odnosno hrvatski, ovisno gdje je sto nedostajalo. Rezultat je dvojezicni blog na hrvatskom i engleskom, koji potpuno neovisno funckioniraju, tako da je sve puno preglednije, a novi je i dizajn, mogucnost pohrane i ispisa recepata, itd.

Na ovoj adresi vise necu objavljivati nove postove. Oni ce odsada biti iskljucivo na novom blogu koji je, dok ovo pisem, sluzbeno pokrenut i pusten u javnost.

Da vise ne duljim, zeljno vas iscekujem vas na novoj adresi, s razglednicom iz Kanade, i puno novih recepata u nadolazecim danima...

 

Vidimo se na                                                       www.culinary-postcards.com

 

 

After moving from Croatia to United States, I decided to move my blog to the new address as well. Actually, I have been working on "moving" the blog to the new address for the past seven months. It took me that long because I decided to bring a big portion of posts to the new site as well, and had to translate them all. The result is a bilingual food blog, which I will be writing both in English and Croatian, each language having its site on the same address.

While I am typing this, new blog, which kept its old name, is launched for public.

From now on, I will post no recipes or "postcards" on this site. So, hurry up, I am waiting for you on the new site, with a postcards from Canada, and a lot more new recipes coming up...

 

Looking forward to seeing you all at                    www.culinary-postcards.com

 

Iva           

ZDRAVIJE AMERICKE PALACINKE - OD PIROVOG BRASNA s BANANOM I CHIA SJEMENKAMA/ SPELT FLOUR BANANA AND CHIA PANCAKES - HEALTHIER AMERICAN PANCAKES

(for the English version please scroll down)

 

Pisala sam vec o chia sjemenkama u jednom od prethodnih postova, gdje sam ih koristila za izradu tzv. sirovog pekmeza, odnosno pekmeza bez termicke obrade voca, kao zgusnjivac. I u ovom receptu chia je posluzila kao zgusnjivac, i to kao zamjena za jaja. Ne zato sto jaja smatram nezdravima, nego zato sto smo doma ostali bez jaja, a u podsvjesti mi je bilo da sam negdje procitala da vegani jaja zamjenjuju, izmedu ostalog, i s chia sjemenkama. Osim sto je ispalo prakitcno, ispalo je I jako fino, a s obzirom na hranjivu vrijednost chia sjemenki, i jako zdravo. Chia sjemenke stvarno su super hrana - bogate su omega-3 masnim kiselinama, zeljezom, kalcijem, magnezijem…

 

Kako koristiti chiu u zamjenu za jaja?

Da zamijenite 1 jaje treba vam 1 zlica chia sjemenki I 2-3 zlice tekucine (vode ili mlijeka).

Jednostavno pomijesajte chiu s vodom (ili mlijekom) I ostavite da pokupi tekucinu, nabubri I postane zelatinasta. Trebat ce joj 10-15 minuta. I to je to.

 

Nego, da se vratimo receptu. Ovaj tip palacinki, odnosno pancakes, karakteristicne za americku (kulturu) prehranu, ne trazi punjenje odnosno namaze, vec je dovoljno servirati ih uz neko voce ili slatki preljev po zelji (ovdje najcesce javorov sirup; u jeftinoj, fast food varijanti, palacinke se preljevaju sa secernim sirupom). Iako sam ih I ja malo polila javorovim sirupom, mozete ga ovdje skroz izostaviti, jer su palacinke same po sebi slatke od banane koju se koristi u njihovoj pripremi.

Sve u sveomu, mislim da je ovo jedan od onih zdravih dorucaka koji uvijek mozete servirati svojoj djeci, i velikima. Iako pirovo brasno ima sadrzi nisku razinu glutena, ako ste intolerantni na gluten, koristite proseno ili zobeno brasno (certificirano kao bezglutensko, jer nisu sva!) u istoj kolicini. Ako cete koristiti obicno bijelo ili integralno brasno, stavite malo vise, cca 2 zlice (vidjet cete po gustoci smjese prije pecenja). Kako god okrenete, ove su palacinke socne, mekane, slatke taman kako treba, Dobar tek!

 

PALACINKE OD PIROVOG BRASNA S BANANOM I CHIA SJEMENKAMA

Vrijeme pripreme: 15 minuta > Vrijeme pecenja: 15 minuta > Ukupno. 30 minuta

Dorucak za 4-6 osoba (8-10 palacinki)

Sastojci:

1.5 salica (200g) pirovog brasna

1 1/2 zlicica praska za pecivo

½ zlicice sode bikarbone

malo soli

1 zlicica cimeta

1 zrela banana (oko ½  salice pirea od banana)

3 zlice chia sjemenki

1 1/3 salice mlijeka (320 ml)

1/3 salice cvrstog jogurta

2 zlice maslaca, rastopljenog, ili ulja + Maslac za peci palacinke

 

Priprema:

1. Chia sjemenke pomijesajte s 1/3 salice mlijeka I ostavite da nabubre. Za to vrijeme pripremite ostatak namirnica.

2. Rastopite maslac I ostavite da se malo ohladi.

3. Pomijesajte brasno s praskom za pecivo I Sodom bikarbonom, soli I cimetom.

4. Zgnjecite bananu vilicom u pire, pa dodajte mlijeko I jogurt I dobro promijesajte da smjesa postane jednolicna. Na kraju umijesajte I otopljeni maslac.

5. Tekucu smjesu ulijte u brasno I s par pokreta pomijesajte sastojke. Na kraju dodajte zele od chie I sve dobro promijesajte.

6. Uzimte svoju najbolju neprijanjajucu tavicu, zagrijte ju I namazite s komadicem maslaca, pa ulijte smjesu za prvu palacinku. Pecite oko 2 minute, pa kad se ulovi lijepi rub a na vrhu pojave sitni mjehurici, okrenite na drugu stranu I pecite jos 1-2 minute. Isto ponovite s ostatkom smjese.

Posluzite uz svjeze voce (ja sam koristila jabuke) i malo javorovog sirupa ili meda, te cimet, po zelji.

 

 

SPELT FLOUR BANANA AND CHIA PANCAKES - HEALTHIER AMERICAN PANCAKES

You've probably heard all about chia – the super food, but in a case it is all new to you, let me just mention some of its health benefits and usage.

It is all actually very simple – those tiny seeds are grain-free and gluten-free, rich in calcium, iron, potassium… they can be sprinkled on top any meal you want – salad, soup, smoothie…but if you know few tricks with them, they become an awesome ingredient to use.

In my recipe for Light raspberry and pistachio cheesecake I used them as a thickener to make a raw (raspberry) jam. In this recipe I am also using them as a substitute, instead of eggs. If,for any reason, you do not eat eggs, or go out of them, like it happened to me, this is the trick:

 

1 tablespoon of chia seeds + 2-3 tablespoon of liquid (water or milk) = 1 egg

Stir chia seeds in liquid and leave to absorb it and turn into gel. It will take about 10-15 minutes. And that's all.

 

So, let's get back to the recipe. In this version of American pancakes I am using nutritionally richer flour, but if you do not have it, use whole wheat flour. In that case, add about 1/4 cup more. On the other hand, if you are on a gluten-free diet, use millet or oat flour (declared as gluten-free, because some oat flours are not gluten-free).Again, use a bit more flour in that case. Whatever your choice is, you will have a healthy rich breakfast, which you can proudly serve to your family.

 

Prep time: 15 minutes > Cooking time: 15 minutes > Total time: 30 minutes

Serves 4-6 (makes 8-10 pancakes)

Ingredients:

1.5 cup spelt flour

1 ½ teaspoon baking powder

½ teaspoon baking soda

Pinch of salt

1 teaspoon cinnamon

1 ripe banana (about ½ cup of banana puree)

3 tablespoons chia seeds

1 1/3 cup of milk

1/3 cup Greek (style) yogurt

2 tablespoons butter, melted, or oil (preferably, coconut) + butter for cooking

 

Instructions:

1. Mix chia with 1/3 cup of milk and leave for 10-15 minutes. In the meanwhile, prepare the rest of the ingredients.

2. Melt the butter and leave to cool a bit.

3. Combine flour with baking powder, baking soda, salt and cinnamon.

4. Mash banana with a fork, then add milk, yogurt and butter to it. Mix all well.

5. Pour the liquid mixture into the dry mixture, and stir. In the end, add chia gel and stir It in.

6. Take your pancake pan (or another nonstick pan) and butter it. Using 1/3 cup drop the batter into the pan. Bake for about 2 minutes, and when it gets a nice rim and bubbles start to show on top, flip on another side and bake for another 1-2 minutes.

Serve with some fresh fruit (I used apples because they are in season), a drizzle of maple syrup or honey, and a sprinkle of cinnamon if you like.

Imamo li nešto zajedničko? / Do we have something in common?

Zanimljiva je ta Amerika. Dođeš tu da bi bio građanin svijeta, a onda opet završiš u nekoj manjoj zajednici, vezan uz neku crkvu, školu, udrugu, bilo što... jer opet želiš negdje pripadati. Zanimljivi smo mi ljudi.

America is a special place. We come here to be citizens of the world, and we end up in a small community, attached to a church, school, association, or something we want to be a small part of. We people are strange.

 

Proteklih nekoliko vikenda družili smo se i jeli sa svakakvim ljudima. Armencima, Indijcima, I nasim Hrvatima. Vrlo čudan spoj, zar ne!? Priča ovih ljudi, moja priča, potvrda je samo jednog – da smo duboko unutra svi zapravo slični – i Hrvat, i Armenac, i Indijac. I Amerikanac, i Kinez, i Meksikanac. I Francuz, i Urugvajac, i Australac. I mogla bih tako nastavljati nizeve, ali shvatili ste moju poantu. Svi ti ljudi, svi mi, veselimo se nekim proslavama, veselimo se praznicima, glazbi i plesu, zajedništvu, piću s prijateljima, i druženju uz dobro jelo. Bilo da je to ražnji, shawurma ili dahl.

For the past few weeks we have been hanging out and eating with all sorts of people. Armenians, Indians, and our, Chicago Croats. I couldn't have made so odd combination of nations if I only wanted to. These peoples’ story, my story, proves one – deep inside, we are all very  similar – a Croat, Armenian, Indian. American, Chinese, Mexican. And French, Uruguay, Australian. And I could go on like this, but you got my point. All of these people, all of us, are excited about parties, are happy about holidays, music and dance, having drinks with friends and enjoying nice meal. Whether it is a skewer, shawurma, or dahl.

 

Proslava Velike Gospe/ August 15th Festival (Assumption of Mary), Bridgeport, Chicago

 

Prvo druženje. dogodilo se uz proslavu Velike Gospe, s nasim Hrvatima, i Talijanima u južnom Chicagu (Bridgeport). Misa se služila u 11, i nadali smo se pojesti nešto dobro, “domaće” nakon toga, oko 12-12.30. Međutim, nismo slutili da će svi stanovnici ne samo tog kvarta, vec iz svih dijelova Chicaga, doći rano ujutro i odnijeti najbolje od hrane!

Zajedništvo Hrvata i Talijana u Bridgeportu i oko crkve sv. Jeronima traje već desetljećima. Povezuje ih vjera, kvart, i dobra hrana. Nismo jeli janjetinu iz obližnje garaže, ali smo se zasladili ražnjićima s američkim štihom i sasvim solidnim fritulama. Ovu priliku nisu propustili ni Talijani, koji su prodavali svoje jednostavne specijalitete u američkom ruhu – pizza je bila deep dih (iz duboke posude), a na menu su, uz svoje špagete s mesnim okruglicama, dodali i hamburger i hot dog. Very Italian ;)

 

Our first gathering was celebration of the Assumption of Mary with Croatians and Italians in Bridgeport. The Mass was served at 11, so we hoped to grab some good homemade food afterwards, around 12-12.30. However, we had no idea that everyone from the neighbourhood and other parts of Chicago would come in early and take best of the food.

Friendship between Croats and Italians in Bridgeport, and around church of St. Jerome, lasts for decades. They are bound around religion, neighbourhood, and good food. We didn't have a lamb roast, but had some good skewers with an American twist, and very good fritule (deep fried dough). Italians also used the opportunity to sell their famous food, such as pizza or spaghetti with meatballs. I am just not sure about those hamburgers and hot dogs. Very Italian indeed ;)

 

Armenski ulični festival hrane/ Armenian street food festival

Drugo druženje. Na uličnom armenskom festivalu. Opet kod crkve, ovaj put armenske. Ovaj je događaj bio puno manjih razmjera, ali je ponuda hrane bila puno raznovrsnija, barem za nase pojmove. Shawurma je bila odlicna, kolači s datuljama i orasima izvrsni, a ziva “mjuza” fenomenalna. Iako su daleko, Armenci su nam, svojom pojavom, toplinom, i osmjesima, vrlo slični. Sličniji nego Amerikanci. Atmosfera je bila sjajna, dan je bio sunčan, pravi užitak upoznati jednu novu kulturu. Samo me “ubilo” plavo svjetlo šatora, zbog kojeg nisam mogla napraviti ni jednu pristojnu fotku hrane.

Event No. 2. Armenian street food festival. Again around the church, but the Armenian one this time. This event was much smaller, but food variety, although simple, was quite big, at least for us. Shawurma was excellent, and date and walnut cookies great. Best of all were traditional Armenian tunes, played live. Although Armenia is pretty far from Croatia, its people are very similar to our people – with its appearance, warmth and smiles. At least more similar than Americans.  WIth a great atmosphere and a sunny day, it was a real pleasure to discover another new culture.

 

Ettu nombu, praznik Syro-Malankara/ Ettu nombu, Syro-Malankara Feast

Treće druženje bilo je sasvim nenadano. I ovaj put kod crkve, koja je ljudima svih vjera i vjeroispovjesti ovdje vrlo vazno mjesto. Posebno mjesto zauzima ova - katolička indijska crkva Sv. Marije (St. Mary's Syro-Malankara Catholic Church). Uz apsolutno najbolju hranu i najdivnije ljude.

Event No. 3 was absolutely unplanned. And yet another time by the church – St. Mary's Syro-Malankara Catholic church. With absolutely best food and most beautiful people.

U blizini našeg stana postoji ova crkva i bila nam je totalni misterij, mjesto koje moramo ići vidjeti. I tako, prošetali smo, ušli, i završili na misi na kojoj su, izmjenjujući engleski i indijski, molili, pjevali, i govorili. Nevjerojatno…ljudi su nam potom pristupali, interesirali se tko smo i što smo, i pozvali nas na druženje uz tradicionalni svečani ručak koji su taj dan imali, povodom proslave. Bila je to apsolutno najbolja indijska kuhinja koju sam ikad jela. Na papiru, koji je glumio bananin list, Indijci su nam, dolazeći jedan po jedan, servirali desetke jela od kojih sam samo prepoznala dahl (varivo od leće), rižu, i pohane banane :) Bilo je tu puno kardamoma, ljutine, pa malo kiselih nota,… sve tako intenzivnih i divnih okusa, kao i boje tih jela

In the vicinity of our apartment there is a church which was a total mystery to us, a place we must visit. And so, we went there one weekend, entered this church, and ended up on the mass in which, altering English and Hindu, they prayed, sang, spoke…Unbelievable! People started approaching us, asking about who we are and what are we doing here. IN the end, they invited us to have a traditional lunch with them, which they served on that day. It was absolutely the best Indian food I have had in my life. On the paper, which pretended to be a banana leaf, Indians have, coming one by one, served a dozen of meals of which I only recognized dahl, rice and crunchy fried bananas. :) There was a lot of cardamom, spiciness, and some sourness…all so deep and beautiful, the same as it appeared.

 

 

Jeli smo, smijali se, i spajali svjetove u te dane. S nekim nepoznatim ljudima. Dobrim ljudima, dragim ljudima. Jer tako malo nam je potrebno da bismo se razumjeli kad smo otvorenog srca i uma.

We ate, we laughed, and we connected different worlds on those days. With some strangers. With some good people. Because only little is enough to understand one another when we open our hearts and our minds.

Lagani cheesecake s malinama i pistacijama/Light raspberry and pistachio cheesecake

{for the English version please scroll down}

 

Ovaj cheesecake se dogodio tijekom mojih nedavnih eksperimentiranja sa zdravijim slasticama. Recept nije veganski, paleo ili sirov, ali po mojoj skromnoj procjeni ovo je jedan poprilično zdrav cheesecake, pogotovo u odnosu na klasični. Ne sadrži rafinirane šećere, nema keksa ni brašna u podlozi, lagan je i osvježavajuć, a što je najbolje od svega, prefin i jednostavan za pripremu.

Ono posebno zdravo u ovom receptu je da se podloga radi od kokosovog brašna, a za pripremu voćnog preljeva od malina koriste se chia sjemenke. Nemojte sad pobjeći! :) I meni je prvi put da sam pravila tijesto od kokosovog brašna, i moram reći da je vrlo jednostavno. Krenula sam od ovog recepta i napravila neke izmjene s obzirom na druge stvari koje sam usput istražila.

Pod kokosovim brašnom ne mislim na ribani kokos koji se kod nas uobičajeno pogrešno naziva kokosovim brašnom (o tome je pisala i Anita Šupe, naša pionirka LCHF prehrane). Kokosovo brašno je prirodno, bez glutena, bogato vlaknima i siromašno ugljikohidratima, što ovaj cheesecake čini skoro pa dijetnim ;) Osim toga, ono nema onaj slatkasti okus kokosa i tijesto je skoro jednako neutralnog okusa kao što bi bilo s običnim bijelim brašnom. Ako vas muči gdje nabaviti ovo brašno, pogledajte u bio&bio trgovinama (http://www.biobio.hr/kokosovo-brasno-250g-13523) ili na internetu (portal Sveta hrana).

Što se tiče chia sjemenki, njih možete potražiti na istoj adresi (bio&bio), ili ovdje, gdje možete pročitati vise o njihovoj nevjerojatnoj nutritivnoj vrijednosti.

 

OK, prijeđimo na recept.

 

 

LAGANI CHEESECAKE s MALINAMA I PISTACIJAMA (bez rafiniranih šećera, bez glutena)

- 8 porcija -

Sastojci:

 

Za podlogu:

1 šalica kokosovog brašna* (šalica=240ml)

2 jaja

80g maslaca

2 žlice meda

prstohvat soli

(p.s. Ako vam iz bilo kojeg razloga nije po volji raditi podlogu od kokosovog brašna, napravite klasično slatko tijesto za pitu/tart (pâte sucrée) ili podlogu od keksa.)

 

Za kremu od sira

125g krem sira* (američki krem sir dosta se razlikuje od našeg klasičnog krem sira kao što je ABC; puno je masniji, ljepljiviji, pa podsjeća pomalo na Zdenka trokute topivog sira. Nadam se da ovo neće utjecati na izradu kreme od sira u ovom receptu, ali sam morala skrenuti pažnju na to)

240 ml grčkog jogurta s 4% mliječne masti

80 ml meda

 

Za preljev od malina

2 šalice malina

2 žlice chia sjemenki

 

za posip

20-ak neslanih pistacija, grubo sjeckanih

 

Priprema:

1. Prvo napravite podlogu. U malom lončiću otopite maslac pa pustite da se ohladi na sobnoj temperaturi. U zdjeli izmiksajte jaja i med, malo posolite, pa umiješajte prohlađeni maslac. Prosijte brašno pa dobro promiješajte.

2. Pećnicu zagrijte na 180C. Pripremite kalup za pitu, i malo ga namastite (nisam koristila papir za pečenje i ništa se nije ljepilo!). Uzimajte dio po dio tijesta i utikujte u kalup, praveći podlogu koja je uz rubove kalupa podignuta. Pokušajte podlogu što bolje poravnati.

3. Stavite peći na 180C, 12-15 minunta.

4. Dok se peče podloga, napravite preljev od malina. Ovo je zapravo popularno zvan sirovi pekmez jer voće uopće ne prolazi termičku obradu. Operite maline pa ih smiksajte sa štapnim mikserom ili u blenderu. Dobiveni pire istresite u teglicu ili zdjelicu pa u njega umiješajte chia sjemenke. Dobro ih umiješajte, nemojte da ostanu na vrhu. One će unutra, u dodiru s tekućinom, odraditi sav posao, odnosno zgusnuti voćni pire. Stavite da odstoji minimalno 30 minuta u frižideru.

5. Za kremu od sira, izmiksajte krem sir pa dodajte jogurt i med. Nastavite miksati dok ne dobijete lijepu, glatku, jednoličnu smjesu.

6. Kad se podloga ispekla i ohladila, možemo početi slagati cheesecake.

7. Podlogu premažite kremom od sira. Stavite na pola sata u frižider da se stisne. Izvadite, pa završite s preljevom od malina. Možete ga premazati preko cijelog kolača, ili ostavite koji centimetar slobodan uz rub pa ga pospite grubo sjeckanim pistacijama (kao na slici). Vratite još 20 min u frižider da se dobro ohladi pa poslužite. Uživajte!

 

 

 

LIGHT RASPBERRY and PISTACHIO CHEESECAKE (gluten-free, refined sugar-free)

This cheesecake happened on my way to search for better, healthier desserts. It is not vegan, paleo or raw, but it is pretty healthy and free of any refined sugars and flours. What is even better, you the only thing for which you have to turn your stove on is crust, for the rest you need only your fridge to keep it cool and yummy.

This is the first time I made a paleo pie crust using only coconut flour, and I was actually surprised how good it was. I researched a bit, and found this simple recipe, and just modified it a bit. If you don't have coconut flour on hand, make a regular pie crust you do for quiches or pies. For the rest, please stick to the recipe, because it is really good ;) Enjoy it!

 

- serves 8 -

Ingredients:

For the crust:

1 cup coconut flour

2 tablespoons honey

2 eggs

6 tablespoons butter

pinch of salt

 

Cream cheese layer

4 oz cream cheese

1 cup  (240 ml) Greek yogurt with 4% fat (I used the brand Chobani)

1/3 cup (80ml) honey

 

Raspberry jam layer

2 cups raspberries

2 tablespoons chia seeds

 

Sprinkle

about 20 pistachios, peeled and chopped

 

Method:

1. To make a pie crust, melt the butter and leave it to cool. In a bowl, whisk eggs and honey, add a pinch of salt, stir in melted butter. In the end, add sifted flour. Combine well.

2. Prepare a baking tray or a pie pan, grease it. Taking the dough little by little, press into the pan, going around, and making sides a bit higher. Try to flatten it the best you can.

3. Preheat the oven to 375F and bake for 12-15 minutes.

4. While the crust is baking, make a raspberry filling. It is basically what is popularly called a raw jam. Wash your raspberries then puree them with a hand blender or in food processor. Transfer to a high glass or a jar, add chia seeds and combine well. Chia has to be well covered in raspberry puree so it can do its work. Leave in a fridge for at least 30 minutes so it thickens.

5. For the cream cheese layer, blend your cream cheese until it gets really smooth, then add yogurt and honey and blend a bit more until it all combines well.

6. When the crust is baked, leave to cool. Now let's arrange your cheesecake.

7. First spread the creamy filling over crust and put in the fridge for at least half an hour, or in the freezer for 10 minutes. Take it out, then spread raspberry jam over it, covering the whole surface or leaving some free space towards edges (as pictured), if you want to sprinkle it with pistachios. Put back in the fridge for another 20 minutes, then serve. Enjoy!

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