Sve što ste htjeli znati o začinima i začinskom bilju


Donosim vam malo zanimljivosti o začinima i začinskom bilju
Bosiljak
Krcat vitaminom C, beta-karotenom, vitaminom B6 i magnezijem, bosiljak možete pronaći u 50 različitih varijanti, kao što su i čak ljubičasti ili žuti. Ova se začinska biljka izvrsno slaže s jelima od rajčice. Također je i jedan od glavnih sastojaka tradicionalnog pesto umaka. Jedan od načina na koji ga možete koristiti u kuhanju je da ga nasjeckate i prospete po piletini ili juhi od bijelog graha. Drugo začinsko bilje može zasjeniti okus bosiljka stoga ga koristite u jelima kada želite posebno naglasiti njegov okus.
Korijandar
Ovi su jaki listovi citrusnog okusa. Možete ih isprobati s juhom od crnog graha, salsom, rižom ili bilo kojim jelom od graha. Također se dobro slaže sa škampima ili lososom – dodajte malo marinadi od citrusnog soka (limete, limuna ili naranče).
Cimet
Cimet se pokazao korisnim kad je u pitanju snižavanje šećera u krvi tako što pomaže tijelu da brže obradi šećer. Daje topal i sladak okus jelima. Isprobajte ga na zobenoj kaši, slatkim krumpirima, zimskoj tikvici i mrkvi. Možete ga čak dodati i u kuskus ili ga koristiti kao jedan od mješavine začina za piletinu ili svinjetinu.
Kim
Ove će vam ukusne sjemenke smanjiti žgaravicu i poboljšati probavu. Glavni je sastojak curryja i jedan od omiljenih začina u meksičkoj gastronomiji. Samostalnog ga možete isprobati na guacamoleu, chilliju ili juhi od crnog graha.
Kopar
Njime možete začiniti mrkvu, cvjetaču, krastavce ili krumpir. Također ga možete umiješati u jogurt i koristiti kao umak za krastavce ili piletinu.
Češnjak
Volite li češnjak možete ga dodati skoro svim jelima: ribi, peradi, crvenom mesu, povrću ili krumpiru. Poboljšava okus pirjanog zelenog povrća kao što je špinat i daje žestine pire krumpiru. Samo trebate znati da što ga sitnije sjeckate, jači će imati okus. Sjeckanje oslobađa njegov aktivni spoj, allicin, koji češnjaku daje njegov poseban, jaki okus i koji je također zaslužan za sve zdravstvene beneficije (kao na primjer u borbi protiv bakterija i povišenog kolesterola).

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Pogačice s čvarcima/Čvarkuše


Čvarkuše su tradicionalno jelo iz moje rodne Slavonije. Naime, moja majka, moja baka, i sve ostale žene u obitelji rado pripremaju pogačice, i svaka ima svoj posebni recept koji je naslijedila od svoje majke, bake ili prabake. Zanimljivo je kako je tradicija ostala ista, i zaista mi je drago što ju njegujemo. Ne biste vjerovali ali, uvijek sam obožavala ono vrijeme kolinja, kada moj otac i ostali “mladići” iz obitelji pripremaju meso i razne delikatese stvaraju od njega. Najviše sam uvijek voljela svježe, tople čvarke, i uvijek sam ih jedino takve i najviše jela. I uvijek bih nekako završila uz kotao gdje se čvarci pripremaju, i onda bi ih rado malo promiješala, čisto da se osjećam korisnom, a i da budem u duhu kolinja i da sudjelujem u raznim šalama.

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Guštanje s mojom N. uz čvarkuše i zamrznuto jezero.

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Soparnik



Soparnik – a pie with chard , a specialty from the Dalmatian Poljica . It dates from the time of the Turks . Basically , it’s a very simple dish , consisting of little chard , green onions and parsley , between two layers of the simplest dough .


Preparation :

    • Swiss chard is purified in a way that left only the green part of the leaf . So cut chard wash and dry well , and cut into strips . Swiss chard is then added chopped green onions and parsley , and season with salt all together and poured olive oil .
    • The dough is kneaded flour , a little salt , two tablespoons of olive oil and water as needed . Fit the dough is divided into two equal parts , so little left aside to rise .
    • The dough is then transferred onto a floured board , stretched to a very thin layer and formed into the shape of a circle corresponding to the baking tray . The dough is then placed a mixture of chard and onions, and this mixture is covering the other half of the dough , stretched in the same way . Two layers of dough are connected by twisting the top layer over the bottom , inward ( toward baking tray ) . Upper crust stab it with a fork in a few places , you can get out of steam .
    • Soparnik to bake for about 20 minutes at 200 ° C. In Poljica , soparnik is baked in a hearth , the tin , and covered the embers . He’s toast when browned. After removing from oven , additionally coated with olive oil to which was added garlic .

 This is the woman who makes the best Soparnik in Croatia, and it is Iva Beović born. Klišanin native of the village of Misha. Specifically Iva’s soparnik several years winner at festivals soparnik in Dalmatia which is to be applauded and admired. Poljički soparnik was introduced in the list of protected cultural monuments of Croatian.

 

 

How to chop onions? Watch and learn!


– Peel the onion, and cut it in half through the root.
– With the cut-side of the onion flat on the chopping board and the root-end pointing away from you, hold one side of the onion between your little finger and thumb. Place your other fingers on top of the onion.
– Angle the fingernail of your middle (or longest) finger and use that fingernail to guide and buffer the blade as it slices the onion very finely from one edge to the other. Meanwhile, with the hand holding the knife, ease the blade further up the onion with each cut. Do not slice the onion all the way through – leave 1cm at the root-end intact.
– Hold the onion at the root-end and, using a large sharp knife, make 4-5 horizontal cuts from the top of the onion to the root, stopping 1 cm short of the root-end.
– Still holding the onion at the root-end, angle the fingernail of your middle (or longest) finger and use that fingernail to guide and buffer the blade as it slices the onion very finely from top to bottom. Meanwhile, with the hand holding the knife, ease the blade further up the onion with each cut. Discard the unchopped root-end; reserve the finely diced pieces of onion.


 Practice this technique a few times, good luck!

McDonald’s to workers: Don’t eat our food!


 

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McDonald’s to workers: “Don’t eat our food”

McDonald’s has some healthy advice for its workers – don’t eat at McDonald’s.

The fast-food behemoth recently posted the jaw-dropping tip on its Web site for employees, warning that the very same burgers and fries they sling for their legions of customers are hazardous to their health.

“Fast foods are quick, reasonably priced, and readily available alternatives to home cooking. While convenient and economical for a busy lifestyle, fast foods are typically high in calories, fat, saturated fat, sugar, and salt and may put people at risk for becoming overweight,”

The post shows a picture of a burger and fries – but slams the meal as an “unhealthy choice.”

It then praises a submarine sandwich and salad – typical fare served by arch-rival Subway – as a healthier choice.

“It is hard to eat a healthy diet when you eat at fast-food restaurants often,” according to the post, which cautions fast-food junkies to watch how many burgers and fries they shovel down.

“In general, people with high blood pressure, diabetes, and heart disease must be very careful about choosing fast food because of its high fat, salt, and sugar levels.”

The tips about healthful eating are only the latest in a series of embarrassing posts on the company’s internal site. An earlier post included a guide for how much the chain’s low-wage employees should tip their au pairs and personal trainers.

And another offered tips on how workers could be more thrifty when managing their money – like spending nothing on heat in the winter and returning unopened Christmas gifts for cash.

Red-faced McDonald’s brass defended the posts – which come from an outside vendor – in a statement.

“Portions of this website continue to be taken entirely out of context,” McDonald’s sniffed. “This website provides useful information from respected third-parties about many topics, among them health and wellness. It also includes information from experts about healthy eating and making balanced choices. McDonald’s agrees with this advice.”


– We all love to eat fast food, is it healthy? – Ask yourself and think carefully.