tag:blogger.com,1999:blog-64533172618039989012024-03-05T20:38:54.653-08:00Biftek i MerlotBite size klopica, tapas, pinchos, mezze, party food....sve vrste slanih i slatkih zalogaja na jednom mjestu :)Anja Marsichttp://www.blogger.com/profile/09369124870187143373noreply@blogger.comBlogger81125tag:blogger.com,1999:blog-6453317261803998901.post-44900003418032124352015-01-12T09:33:00.000-08:002015-01-12T11:53:21.867-08:00Chocolate Banana BreadThis choco-banana bread is sugar, dairy and gluten free, and it's just what we need after all that sugary stuff we have eaten over the holidays. I found this recipe over at The Whole Food Diary, on their Instagram feed. All the ingredients were already in my cupboard so I just couldn't wait to try this one out! The only problem was that my bananas were not ripe as the recipe suggested, so I needed to wait a couple of days longer. Which was really hard, but I need to practice my patience :)<br />
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Finally, the weekend has arrived, bananas were perfectly ripe and the rain was pouring outside. The perfect setting for baking was here!<br />
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The result was delicious, the cake is so moist and full of flavour, you need to try this one out. </div>
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Ingredients</div>
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<li>3tbsp coconut oil</li>
<li>4 mashed bananas</li>
<li>2 eggs</li>
<li>1 1/2 cup almond meal</li>
<li>1/2 cup cocoa</li>
<li>2tsp baking powder</li>
<li>1tsp cinnamon</li>
<li>1tsp all spice</li>
<li>pinch of salt</li>
<li>1/2 chopped dates</li>
<li>nuts of your choice (almonds, walnuts...)</li>
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If you think that this is not going to be sweet enough for you add a few tablespoons of honey.</div>
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Beat coconut oil and mashed ripe bananas in a bowl, add two eggs, fold in almond meal and cocoa, cinnamon, all spice, pinch of salt and baking powder. Finely chop 1/2 cup of dates, add them to the mixture and mix until combined. Pour the mixture in a bread tin, top with sliced almonds, walnuts, peanuts...and bake at 175oC for approximately an hour.<br />
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Ovaj kolač od banane i čokolade mi je pravo otkriće! Inspiraciju mi je dao par koji ćete naći na njihovoj The Whole Food Diary stranici ili na Instagramu gdje ih pratim. Kako ne sadrži brašno već puno banana i datulja, kolač će ispasti jako guste i vlažne teksture, što je super jer danima postaje sve bolji. Uz čaj ide savršeno, a kao doručak još bolje. Sljedeći put ću se poigrati s rižinim ili kokosovim brašnom umjesto bademovog pa vam javim rezultate. </div>
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Sastojci:</div>
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<li>3 žlice kokosovog ulja</li>
<li>4 zrele banane</li>
<li>2 jaja</li>
<li>160g bademovog brašna ali grublje mljevenog, znači najbolje da sami usitnite bademe u sjeckalici</li>
<li>50g kakao praha</li>
<li>2 žličice praška za pecivo</li>
<li>1 žličica cimeta</li>
<li>1 žličica začina za medenjake (ako imate)</li>
<li>prstohvat soli</li>
<li>80g datulja</li>
<li>orasi, bademi, kikiriki...po izboru</li>
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Ako mislite da vam ovo neće biti dovoljno slatko dodajte još koju žlicu meda.</div>
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Izmiksajte banane zajedno sa kokosovim uljem, dodajte dva jaja, pa na najmanjoj brzini umiksajte kakako, cimet, prstohvat soli, prašak za pecivo i bademovo brašno. Isjeckajte datulje što sitnije pa ih umisajte u smjesu. Izlijte u pripremljeni kalup koji ste obložili papirom za pečenje pa posipajte oraščićima po izboru.</div>
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Pecite na 175oC otprilike sat vremena, u orginalu piše 45min ali meni je kolač bio potpuno sirov u sredini pa sam produljila još sigurno nekih 20ak minuta. Pustite da se ohladi na sobnu temperaturu pa servirajte uz omiljeni čaj :)</div>
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Anja Marsichttp://www.blogger.com/profile/09369124870187143373noreply@blogger.com4tag:blogger.com,1999:blog-6453317261803998901.post-55441203720444586252014-12-24T06:42:00.002-08:002014-12-24T06:42:17.566-08:00Ideje za Male Božićne ZalogajeMali zalogaji, davno najavljeni, tek sad objavljeni. Tako je to kad iz drugog grada stigneš kući, želiš sve vidjeti i sa svima se sresti, tisuću stvari obaviti. Dan se svede na puste dogovore, mobitel ne ispuštaš iz ruku. Onda tu ulete i neke neplanirane stvari, teta u VIPu ti kaže da ti je osobna istekla još prije ljeta, prijatelj iz drugog grada moli da mu odeš napraviti vizu za put u jednu daleku zemlju, majka padne s ljestvi jer je baki pokušavala oprati prozore s vanjske strane kuće. Od jednom, umjesto da pećete kolačiće i šećete predivno okićenim gradom nađete se na hitnoj, MUPu, ambasadi, aerodromu...i vrijeme je proletilo, Badnjak je!<br />
Kolače nisam ispekla, poklone nisam zamotala, ali majku smo pokrpali i to je najvažnije. Hobotnica za salatu se kuha, te čeka da završim s ovim postom. Za koji sat stići će i tata pa ćemo svi biti na broju, mi, bor pun lampica i stol pun ribljih delicija. Nema veze što se neke druge stvari nisu stigle kad je ionako jedino važno da smo skupa, nasmijani i sretni. Često samo trčimo okolo, skidajući zadatke sa svoje to-do liste, zaboravimo stati i zagrliti svoje najmilije. Zastati na trenutak, zahvalni na svemu što imamo, trebali bi svaki dan, a ne samo za Božić <3<br />
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Sretni vam blagdani dragi moji čitatelji, uživajte u društvu svojih najdražih, fino papajte i puno se smijte, to je ionako najvažnije!<br />
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BRUSCHETTI SA RICOTTOM i TIKVICAMA</div>
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<li>manja tikvica</li>
<li>150g ricotte</li>
<li>žlica soka od limuna</li>
<li>maslinovo ulje</li>
<li>sol i papar</li>
<li>peppadew papričice po želji ili malo korice limuna</li>
<li>ciabatta kruh (stariji kruh ćete bolje prepeći) </li>
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Ove namirnice su dovoljne za 6-7 bruschetta kao sa slike. Tikvicu narežite na što tanje šnite, ja sam to radila s onim nožićem za guljenje krumpira. Ako je tikvica baš svježa ni ne morate ju termički obrađivati, jednostavno ju začinite maslinovim uljem, limunom, solju i paprom. Ili kratko bacite na tavu dok ne 'povene' pa začinite. Kruh narežite na tanje šnite pa prepecite u tavi ili pećnici. Mlakog ga namažite ricottom, dodajte tikvice na svaku šnitu i ukrasite polovicama peppadew papričica po želji. Ona je više tu radi crvene boje :) Ili samo dodajte malo svježe ribane korice limuna i poslužite.</div>
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PEPPADEW ROLICE</div>
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<li>peppadew papričice</li>
<li>sir gauda narezan na šnite</li>
<li>tanke šnite pancete</li>
<li>salata na kojoj ćete ih poslužiti</li>
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Koliko smotuljaka želite napraviti toliko vam feta pancete i rolica treba. Šnite sira izrezite na tanje trake. Uzmite šnitu pancete, na nju stavite trakicu sira pa paričicu, zarolajte i učvrstite čačkalicom. Zagrijte tavu pa kratko s obje strane prepecite smotuljke, gotovi su kada se panceta lijepo zapeče. Servirajte toplo ili hladno na salati po izboru.</div>
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LISNATO SA SVINJETINOM I KADULJOM</div>
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<li>pakiranje lisnatog tijesta (najbolje već razvaljanog)</li>
<li>200g mljevene svinjetine</li>
<li>1 šnita starijeg bijelog kruha</li>
<li>1 jaje i jedan žutanjak za premazivanje</li>
<li>2 češnjaka</li>
<li>par listića svježe kadulje</li>
<li>sol i papar</li>
<li>žličica crvene paprike</li>
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Dovoljno za dvadesetak malih zalogaja.</div>
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HARISSA UMAK</div>
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<li>grčki jogurt</li>
<li>žlica harissa paste (ako nemate, možete i sa shirachom kombinirati, ona ide super s majonezom i jogurtom)</li>
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Razvaljajte lisnato tijesto na pobrašnjenoj površini na 3-4mm, pa ravnalom označite kvadrate 10x10cm. Meso začinite navedenim začinima, kadulju i češnjak sitno nasjeckajte, dodajte jedno jaje i razmrvljeni bijeli kruh pa sve dobro izmiješajte. Na svaki kvadrat tijesta rasporedite žličicu mesa pa pa pomoću palca i kažiprsta spojite dva čoška. Kao mali prstohvati ili 'pinches' na engleskom. Poslažite ih na tepsiju obloženu masnim papirom pa svaki premažite s razmućenim žutanjkom. </div>
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Pecite na 180 stupnjeva 15-20min dok ne dobiju lijepu boju. Nemojte prepeći da se lisnato ne presuši. Topli su najukusniji, pogotovo posluženi uz ovaj hladni dip ali fini su i na sobnoj temperaturi.<br />
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Anja Marsichttp://www.blogger.com/profile/09369124870187143373noreply@blogger.com2tag:blogger.com,1999:blog-6453317261803998901.post-48069682078640334292014-12-12T10:31:00.002-08:002014-12-20T09:56:08.700-08:00Božićni Kolačići Kolačići sa slika zapravo uopće nisu trebali završiti na blogu, već su zamišljeni kao blagdanska aktivnost za moju 'susjedu' i mene. Onako, uz čaj, kako to ovdje rade.<br />
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Ideja je bila da ih ispečem pa ih onda zajedno ukrašavamo. Ani kuhanje nije među omiljenim aktivnostima, makar druženje samnom polako ostavlja traga, pa dok ja gledam novu grill tavu u izlogu ona radije isprobava ruževe u Macu :) Tako je bilo i taj dan, došla je sva sređena, u kožnoj suknji s frizurom (za ovo će me zadaviti), a ja sam ju dočekala u trenirci sva u brašnu. Poruka je bila jasna, ništa od ukrašavanja keksića danas, otvorio se novi božićni sajam u Victoria parku, bit ćemo domaćice neki drugi dan, a sad žurimo na kuhano vino.<br />
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Svaki put kad se Ana i ja nađemo ona će izvući nešto iz džepa i iznenaditi me, kiki bombone, komad domaćeg sira kojeg je dovukla iz Splita, testerima iz parfumerije...i to su upravo one sitnice koje svi priželjkujemo, da nas se netko sjeti, ništa više. I tako me Ana podsjetila na ono što dobro znamo ali ponekad zaboravimo, da daruješ od srca, svaki dan, ne treba biti Božić, može biti obična oblačna srijeda...<br />
U nedjelju navečer sjela sam uz topli čaj i ukrasila keksiće kako bi ih poklonila Ani i njenom Roku za Božić. Bila mi je to jedna od dražih nedjeljnih večeri, zamišljala sam ih kako će ih umakati u čaj, slušati božićne pjesme i uživati u svom prvom Božiću u novom stanu. Sreća je došla sama. Ništa ne napuni srce kao kad darujete od srca, ne zaboravite.<br />
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Michael Buble svira u pozadini 'Have yourself a merry little Christmas' pa sam se sva raspekmezila. Recept vjerojatno većina vas već zna i koristi, ali željela sam da bude tu i podsjeća me na moj prvi Božić u Londonu i da nikad ne zaboravimo da su 'male stvari' zapravo 'velike stvari'.<br />
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Recept</h4>
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Vanilija i Kakao kolačići</h4>
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180g maslaca</div>
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160g šećera u prahu</div>
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1 jaje</div>
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1 žumanjak</div>
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2 žličice ekstrakta vanilije ili vanilija paste</div>
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1 žličica ekstraksta badema po želji!</div>
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300-330g glatkog brašna </div>
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1 žličica praška za pecivo</div>
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prstohvat soli</div>
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2 žlice kakao praha vam treba ako ćete smjesu dijeliti na pola i raditi čokoladne, u njih možete dodati i malo cimeta ako volite :)</div>
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Royal Icing </h4>
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Za ukrašavanje vam je potreban jedan bjelanjak i šećer u prahu. Bjelanjak malo razmutite pa lagano umiješajte kvalitetan šećer u prahu (oko 150-200g), znači bitno je da je što sitnije mljeven. Smjesa ne smije biti pregusta jer neće moći izlaziti kroz sitnu rupicu, a i prebrzo će se sušiti ali ne smije biti ni prerijetka. Također imajte na umu da dok ćete ih ukrašavati smjesa će malo omekšati od topline vaših ruku. Kolegica <a href="http://charmpam.blogspot.co.uk/">Pamela</a> kaže da prođete nožem kroz smjesu pa ako se prebrzo spaja nije dobro, a ako joj treba 10ak sekundi da se spoji trebala bi biti dobra. Kad sam prvi puta radila uspjelo mi je iz prve, a već onaj sljedeći mi je trebalo 3 puta da pogodim dobru gustoću, znači, nema predaje :) Ako nemate slastičarsku, poslužit će i vrećica za zamrzavanje.<br />
Pripremite i različite perlice i pustite mašti na volju :)<br />
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Postupak</h4>
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Prvo u zdjeli dobro izmiksajte maslac sobne temperature sa šećerom dok ne postane pjenasto, par minuta. Zatim dodajte jaja i umutite ih, pa ekstrakt vanilije i badema. U drugoj zdjeli prosijte brašno, prašak za pecivo i sol pa postepeno dodajte u prethodnu smjesu. Umješajte suhe sastojke kuhaćom ili lagano miksajte dok se poveže. Ako vam se ćini ljepljivo to je zato što su svi sastojci na sobnoj temperaturi, a kad se tijesto dobro rashladi maslac će se stegnuti i tijesto ćete lako razvaljati. Smjesu podijelite na dva dijela pa u jedan umijesite kakao. Zamotajte u plastičnu foliju pa stavite u hladnjak na hlađenje par sati ili preko noći.</div>
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Kada se tijesto rashladilo razvaljajte ga na pobrašnjenoj površini na debljinu 4-5mm pa modlicama izrezujte oblike i slažite na papir za pećenje kojim ste obložili pleh. Pecite 6-7min na 180oC pa pustite da se ohlade prije ukrašavanja ili spremanja u kutiju u kojoj ćete ih čuvati.</div>
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Od smjese bi ste trebali ispeći jedno 4 pleha, zavisi od modlica koje ćete koristiti. Ja ih čuvam u metalnoj kutiji, zapravo, nakon tjedan dana ostala su samo 3 keksića, možda da ipak pečete duplu smjesu? :)</div>
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Volite se i pazite,</div>
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Anja</div>
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<br />Anja Marsichttp://www.blogger.com/profile/09369124870187143373noreply@blogger.com6tag:blogger.com,1999:blog-6453317261803998901.post-38473603605526482722014-12-03T11:11:00.000-08:002014-12-03T11:12:28.497-08:00Fritule - Live Inspire <div style="font-family: Helvetica;">
<span style="letter-spacing: 0px;">Nema mi slađe nego zimi, uz kuhano vino, onim drvenim štapićem pikati tople fritule prelivene čokoladom :) Ususret tim danima, kad omotani toplim šalom šećemo okićenim gradom za blog sam pripremila Fritule. Tradicionalni hrvatski desert kojeg su naše bake najčešće pripremale baš za Badnjak. </span></div>
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<span style="letter-spacing: 0.0px;">Ujedno, baš ovaj recept služi kao jedan od ambasadora hrvatske tradicionalne kuhinje unutar projekta <a href="http://www.liveinspire.com/">Live Inspire</a> čiji je promotor za Hrvatsku <b>Privredna Banka Zagreb</b>.</span></div>
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<span style="letter-spacing: 0.0px;">Osim promocije hrvatske kuhinje kao i ostalih tradicionalnih kuhinja regije u kojima </span></div>
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<span style="letter-spacing: 0.0px;"><b>Intesa Sanpaolo Grupa</b> djeluje, fritule su ovdje kako bi vas sve pozvale na sudjelovanje u </span></div>
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<span style="letter-spacing: 0.0px;">nagradnoj igri gdje možete osvojiti put za dvoje u Milano na<a href="http://www.expo2015.org/en/"> EXPO 2015</a>! </span></div>
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<span style="letter-spacing: 0.0px;">Doživjeti ovako veliku izložbu gdje se očekuje čak 20 milijuna posjetitelja, a glavna je tema hrana u svim oblicima, sigurna sam, biti će poseban doživljaj :)</span></div>
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<span style="letter-spacing: 0.0px;">Znači, ne morate peći fritule već se samo putem <a href="https://thatseat.liveinspire.com/hr/share">ovog linka</a> uključiti u natjecanje, sve što trebate je glasati za jedan od pet recepata za koji mislite da najbolje predstavlja hrvatsku tradicionalnu kuhinju. Uvijek je lijepo prisjetiti se naših tradicionalnih jela kao i isprobati neke iz drugih zemalja, a recepata na stranici je mnoštvo. </span></div>
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<span style="letter-spacing: 0.0px;">Sretno svima, bilo bi super da baš netko od mojih čitatelja osvojio ovo mrak putovanje!</span></div>
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<span style="letter-spacing: 0.0px;"><b>Potrebni sastojci </b>/ 50ak fritulica</span></div>
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<span style="letter-spacing: 0.0px;">250g brašna</span></div>
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<span style="letter-spacing: 0.0px;">40g šećera</span></div>
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<span style="letter-spacing: 0.0px;">150ml čvrstog jogurta</span></div>
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<span style="letter-spacing: 0.0px;">2 jaja</span></div>
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<span style="letter-spacing: 0.0px;">1 žlica vanil šećera ili žličica paste vanilije</span></div>
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<span style="letter-spacing: 0.0px;">5g praška za pecivo</span></div>
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<span style="letter-spacing: 0.0px;">prstohvat soli</span></div>
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<span style="letter-spacing: 0.0px;">žlica ruma</span></div>
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<span style="letter-spacing: 0.0px;">malo naribane korice limuna</span></div>
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<span style="letter-spacing: 0.0px;">ulje za prženje</span></div>
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<span style="letter-spacing: 0.0px;">šećer u prahu za posipavanje</span></div>
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<span style="letter-spacing: 0.0px;">->grožđice po želji</span></div>
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<span style="letter-spacing: 0.0px;"><b>Postupak</b></span></div>
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<span style="letter-spacing: 0.0px;">U zdijeli prvo izmiksajte 2 jaja sa šećerom. Zatim dodajte jogurt, vaniliju, rum pa postepeno </span></div>
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<span style="letter-spacing: 0.0px;">umiksajte brašno. Na kraju dodati malo naribane korice limuna i po želji malo grožđica.</span></div>
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<span style="letter-spacing: 0.0px;">Ako vam se smjesa čini rijetka dodajte još malo brašna, a ako vam se čini rijetka dodajte par </span></div>
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<span style="letter-spacing: 0.0px;">žlica mlijeka, sve ovisi o tome koji ćete jogurt koristiti. Osobno volim fritule malo gušće </span></div>
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<span style="letter-spacing: 0.0px;">konzistencije pa smjesu uvijek napravim malo gušćom, a i kuglice ispadaju ljepše.</span></div>
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<span style="letter-spacing: 0.0px;">Također, radi jogurta i ruma fritule neće upiti puno ulja što je super.</span></div>
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<span style="letter-spacing: 0.0px;">Zagrijati ulje u manjoj posudi pa pomoću dvije žlićice formirati kuglice, s jednom zagrabite </span></div>
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<span style="letter-spacing: 0.0px;">smjesu, a s drugom odgurnete fritulu u ulje. Pržite ih na srednje-jakoj vatri da ne bi prebrzo </span></div>
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<span style="letter-spacing: 0.0px;">posmeđile, a u sredini ostale sirove, minutu do dvije, dok ne dobiju lijepu zlatnu smeđu boju. </span></div>
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<span style="letter-spacing: 0.0px;">Izvadite ih na kuhinjski papir da odstranite višak masnoće pa posipajte šećerom u prahu i </span><span style="letter-spacing: 0px;">servirajte uz umak od čokolade. Dobro, ovo baš nije tradicionalni dio ali je finooo :)</span></div>
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<span style="letter-spacing: 0px;">Sretno svima ako se odlučite sudjelovati,</span></div>
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<span style="letter-spacing: 0px;">-Anja</span></div>
Anja Marsichttp://www.blogger.com/profile/09369124870187143373noreply@blogger.com3tag:blogger.com,1999:blog-6453317261803998901.post-45830063152760648912014-11-19T08:28:00.001-08:002014-11-19T09:54:58.240-08:00Janjeće Kofte sa Umakom od Mente i Jogurta<div style="text-align: center;">
Janjetinu ili voliš ili ne voliš. E pa ja sam jedna od onih koja ju obožava! U Hrvatskoj se janjetina priprema vrlo jednostavno i s njom se zapravo malo eksperimentira. Priznajem, peka je peka i lešo je lešo ali kada sam dala priliku kombiniranju janjetine s drugim začinima i formama otkrila sam novi svijet :) Mislim, otkrila sam super 'lamb kofte' na sajmovima hrane, grilane, zarolane u tortilji, u pitta kruhu, sa raznim umacima i salatama, ljute i slasne...ma zapravo, otkrila sam dostojnu zamjenu za ćevape, da budem iskrena haha Fale nam ti mali sočni zalogaji u toploj lepinji pa sam tako osmislila nešto što je najsličnije tzv. janjećim koftama sa osvježavajućim umakom od svježih krastavaca i mente, u obliku tapasa. </div>
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<h4>
Potrebni sastojci/20ak kofti</h4>
400g mljevene janjetine<br />
2 šnite starog bijelog kruha<br />
2 usitnjena češnjaka<br />
2 žlićice mljevenog korijandera<br />
1 žlićica mljevenog kumina<br />
kajenski papar ili 2 žlice shiracha umaka<br />
sol i papar<br />
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-> ako ste od ovih koji baš nikako ne vole janjetinu, piletina će odlično ići s navedenim začinima!<br />
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<h4>
Umak (tzatziki s mentom)</h4>
1 krastavac - izdubiti sredinu da vam ne bude previše vodenasto!<br />
3 žlice grčkog jogurta<br />
par listića svježe mente<br />
sol i papar<br />
mrvicu protisnutog češnjaka<br />
par kapi limunovog soka<br />
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Mlada baby salata koja glumi košarice.<br />
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Svježi chili, luk, svježe rajčice, korica limuna...dodajte po želji :)<br />
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Postupak</h4>
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U zdijeli dobro sjedinite meso s ostalim sastojcima. Izdubite sredinu šnita bijelog kruha, znači korica vam ne treba i namočite u malo mlijeka/vode, ocijedite i pomješajte s mesom. Najbolje ćete povezati sve sastojke rukama. Neka meso malo odstoji dok vi napravite tzatziki umak. </div>
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Krastavac izdubite pa naribajte na sitni ribež u malu zdjelicu. Ako vam se čini da je krastavac vodenastiji probajte ga još malo ocijediti. Dodajte, jogurt, češnjak, papar, limun i usitnjene svježe mente. Dobro izmješajte pa stavite na hladno.</div>
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Zagrijte grill tavu ili tavu s neprijanjajućim dnom pa rukom oblikujte kofte. Znači koliko vam mesa stane u šaku biti će dovoljno za jednu, stisnite šaku kako bi na kofti ostali otisci vaših prstiju. Tako će se bolje zapeći. Pecite ih na suhoj tavi, srednje jakoj vatri, par minuta sa svake strane, nemojte ih presušiti, moraju ostati sočne, kao da pečete bijelo pileće meso. </div>
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Probajte ih servirati još tople jer su takve najmekše i najsočnije, na listovima salate sa tzatziki umakom i svježim chilijem. Ili ih zamotajte u tortilju sa salatom. Ili uz rižu. Ili uz pita kruh. Ili...ma samo ih isprobajte, u kojoj god kombinaciji, odlične su!</div>
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Kad vas ne mogu sve skupa odvesti na food market, donosim jelo inspirirano food marketom vama :)</div>
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-Anja</div>
<br />Anja Marsichttp://www.blogger.com/profile/09369124870187143373noreply@blogger.com4tag:blogger.com,1999:blog-6453317261803998901.post-45525791317384753562014-11-12T12:57:00.002-08:002014-11-19T03:01:39.217-08:00Torta S Ciklom, Mrkvom i Karamel Frostingom/Beetroot and Carrot Cake with Caramel Frosting<div style="text-align: center;">
Svi znate da Biftek rijetko peče torte, a sad još rijeđe jer kako nas je samo dvoje i nema moje braće termita u blizini ne znam ni tko bi tu tortu pojeo. Inspiracija za ovu zimsku mirisnu ljepoticu bio je moj novi stalak za torte i cikla koja je čekala u hladnjaku na neku dobru ideju. Ali i poziv na sudjelovanje u igrici<a href="http://kuvarigrice.blogspot.com/?m=1"> 'Ajme, koliko nas je!'</a> kod drage Ive sa bloga <a href="http://www.culinary-postcards.com/?p=1291&lang=hr">Culinary Postcards</a> da osmislimo neko jelo baš s tom ciklom koja me čekala :) Bacila sam se u potragu za nekim dobrim receptom i pronašla odličnu ideju na blogu <a href="http://drizzleanddip.com/2013/10/31/carrot-and-beetroot-cake-with-caramel-cream-cheese-frosting">Drizzle&Dip</a>. Zbilja nisam radila ništa slično prije i trebala mi je pomoć. Recept sam malo prilagodila, smanjila šećer u pola i skroz ga izbacila iz glazure te od začina dodala tzv. all spice ili kod nas - mješavinu začina za medenjake i malo cvijeta soli po glazuri jer obožavam sve što uključuje 'salted caramel' :)</div>
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Ukoliko baš nikako ne podnosite ciklu jednostavno dodajte više naribane mrkve. Torta je guste teksture, predivnog mirisa i savršeno paše uz topli čaj ili kuhano vino. Može dugo stajati i ostaje vlažna i nakon 4-5 dana, a karamel frosting se topi u ustima... </div>
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<span style="color: #666666;"><b>***Scroll down for English version!***</b></span><br />
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<b>Potrebni sastojci</b>/kalup promjera <b>20cm</b><br />
<br />
3 jaja<br />
150g smeđeg šećera<br />
150ml ulja<br />
Žličica vanilija paste ili jedna mahuna vanilije<br />
70ml vruće vode<br />
250g oštrog brašna<br />
vrećica praška za pecivo<br />
2 žličice cimeta<br />
1 žličica mješavine začina za medenjake ili 'all spice' ako imate<br />
180g mrkve<br />
100g cikle (prethodno kuhane ili svježe)<br />
60g u grubo sjeckanih oraha + dodatno za ukras<br />
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->ako koristite svježu ciklu kolač će ispasti tamnije boje, a ako koristite prethodno kuhanu ciklu kolač će biti svijetliji kao na ovim slikama :)<br />
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<b>Frosting</b><br />
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70g maslaca<br />
100g krem sira<br />
3 žlice gotove karamele ili više :)<br />
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+ cvijet soli po želji :)<br />
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<b>Postupak</b><br />
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Zagrijte pećnicu na 170-180oC i namastite kalup za tortu promjera 20cm.<br />
Odvojite žutanjke i bjelanjke. U posebnoj zdjeli pomješajte žutanjke sa šećerom, vanilijom, uljem i vodom pa miksajte dok ne postane pjenasto. Zatim dodajte prosijano brašno, prašak za pecivo i začine pa ponovno kratko miksajte dok se sve ne poveže. Na sitni ribež naribajte mrkvu i ciklu pa zajedno s orasima rukom umiješajte u smjesu. Zatim izmiksajte bjelanjke pa i njih nježno spojite s prethodno dobivenom smjesom. Ulijte u kalup i pecite otprilike 50-60 min, torta je gotova kad čačkalica ili nož izlazi čist nakon što ste ga zapiknuli.<br />
Tortu izvadite na rešetku da se hladi pa za to vrijeme napravite frosting odnosno glazuru. Važno je da su vam i maslac i krem sir na sobnoj temperaturi! U manjoj zdjeli prvo miksajte maslac i karamelu dok ne dobijete pjenastu smjesu, ovo će malo potrajati ali isplati se. Pa na kraju dodajte kremasti sir i miksajte dok se sve ne sjedini. Kad je torta došla na sobnu temperaturu namažite ju frostingom, ukrasite preostalim orasima i posipajte s malo cvijeta soli.<br />
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Skuhajte topli čaj i servirajte najdražima <3<br />
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<span style="letter-spacing: 0px;"><b>Ingredients</b></span><br />
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<span style="letter-spacing: 0px;"><b></b></span><br /></div>
<span style="letter-spacing: 0px;">3 free-range eggs </span><br />
<span style="letter-spacing: 0px;">150g brown sugar</span><br />
<span style="letter-spacing: 0px;">150ml sunflower oil</span><br />
<span style="letter-spacing: 0px;">1tsp vanilla paste</span><br />
<span style="letter-spacing: 0px;">60ml hot water</span><br />
<span style="letter-spacing: 0px;">250g (500ml) Sasko Cake Flour</span><br />
<span style="letter-spacing: 0px;">1T (3t) 15ml baking powder</span><br />
<span style="letter-spacing: 0px;">pinch of salt (1ml)</span><br />
<span style="letter-spacing: 0px;">2tsp ground cinnamon</span><br />
<span style="letter-spacing: 0px;">1tsp all spice</span><br />
<span style="letter-spacing: 0px;">200g (500ml) finely grated carrot</span><br />
<span style="letter-spacing: 0px;">100g (250ml) finely grated beetroot</span><br />
<span style="letter-spacing: 0px;">60g (125ml) coarsely chopped walnuts or pecan nuts (plus a handful of extra for decorating)</span><br />
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<span style="letter-spacing: 0px;"><b>Frosting</b></span><br />
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<span style="letter-spacing: 0px;"></span><br /></div>
<span style="letter-spacing: 0px;">70g butter</span><br />
<span style="letter-spacing: 0px;">3tbs ready made caramel</span><br />
<span style="letter-spacing: 0px;">100g cream cheese</span><br />
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<span style="letter-spacing: 0px;"><b></b></span><br /></div>
<span style="letter-spacing: 0px;"><b>Instructions</b></span><br />
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<span style="letter-spacing: 0px;"></span><br /></div>
<span style="letter-spacing: 0px;">Preheat the oven to 180C and grease or spray and 20cm ring cake pan.</span><br />
<span style="letter-spacing: 0px;">Separate the eggs and put the egg yolks in a food processor or electric mixing bowl with the sugar, water, vanilla and oil. Mix until combined.</span><br />
<span style="letter-spacing: 0px;">Sift the flour, baking powder and spices over the bowl and mix until smooth.</span><br />
<span style="letter-spacing: 0px;">In a separate bowl beat the egg whites until stiff.</span><br />
<span style="letter-spacing: 0px;">By hand stir the beet, carrot and nuts through the mix, and gently fold through the egg whites.</span><br />
<span style="letter-spacing: 0px;">Fill the cake pan and bake for 50-60 minutes until the cake has turned brown, is firm to the touch and when sharp knife comes out clean.</span><br />
<span style="letter-spacing: 0px;">Allow the cake to cool in the tin and make the frosting.</span><br />
<span style="letter-spacing: 0px;">To make the frosting – beat the butter and caramel until pale and fluffy. Add the cream cheese and continue beating until the mixture is smooth.</span><br />
<span style="letter-spacing: 0px;">Spread a thick layer all over the cake and decorate with a few extra chopped nuts.</span><br />
<span style="letter-spacing: 0px;"><br /></span>
<span style="letter-spacing: 0px;">Serve with a warm cup of tea to your dear ones <3</span><br />
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It's beginning to look a lot like... :)</div>
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-Anja</div>
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Anja Marsichttp://www.blogger.com/profile/09369124870187143373noreply@blogger.com3tag:blogger.com,1999:blog-6453317261803998901.post-10314624822896478822014-11-01T02:51:00.000-07:002014-11-01T02:51:44.108-07:00Avokado Tost sa Poširanim Jajima/Smashed Avocado Toast with Poached EggsNema veze što je već jesen, uz sunčana jutra baš paše ovakav doručak u bojama. U dvoje pogotovo, idealno vikendom. Kad se nigdje ne žurimo pa uz novine i kavu hrskamo svatko svoj toast. Kod nas je često na stolu pa kako uvijek nedostaje ideja za doručak mislila sam da bi vam se moglo svidjeti. Hranjivo, zdravo i brzo, kremasti avokado, toplo poširano jaje i hrskavi zrnati toast po izboru, ako mene pitate, može svako jutro! Ali već vas vidim kako mislite: opet ta poširana jaja, tko će prljati posude? Bjelanjak je uvijek na sve strane, prekomplicirano je... ne ako slijedite upute :)<br />
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Potrebno za 2 porcije<br />
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<ul>
<li>2 jaja</li>
<li>2 toasta</li>
<li>1 zreli avokado</li>
<li>3-4 cherry rajčice</li>
<li>mladi luk po želji</li>
<li>krem sir</li>
<li>limunov sok</li>
<li>sol i papar</li>
<li>kajenski po želji</li>
</ul>
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Upute</div>
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Prvo izdubite avokado u zdjelicu, vilicom usitnite, dodajte žlicu limunovog soka, sol, papar i sitno sjeckane rajčice, izmješajte i dobili ste namaz za toast. Za to vrijeme staviti grijati posudu s vodom u kojoj ćete skuhati poširana jaja. Uzmite malu cjediljku i u nju razbijte jedno po jedno jaje, važno je da se riješite onog 'rijetkog' bjelanjka koji vam inaće umrlja posudu u kojoj ih kuhate jer se razleti na sve strane. Kad je voda prokuhala ravno iz cjediljke lagano ubacite jedno po jedno jaje u vodu pa kuhajte 3min. Izvadite nježno na papirnati ručnik. Toast prepecite, namažite krem sirom pa avokado namazom, na svaki stavite jaje, još koje zrno soli i svježeg papra (kajenski ako volite pikantnije) i posipajte sjeckanim mladim lukom. Servirajte dok su jaja još topla! </div>
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Ingredients - serving 2<br />
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<ul>
<li>2 eggs</li>
<li>2 toasts</li>
<li>1 avocado</li>
<li>3-4 cherry tomatoes</li>
<li>scallions</li>
<li>cream cheese</li>
<li>lemon juice</li>
<li>salt and pepper</li>
<li>cayenne pepper - if you like your eggs hot :)</li>
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Add the avocado in a small bowl, mash it with the back of a fork, add the lemon juice, diced tomatoes, salt and pepper, stir it all together.</div>
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Then bring the water to a simmer and prepare mesh strainer. We will use one Heston Blumenthal trick for easy poaching. First, we need to get rid of liquid white by cracking the egg in to a fine mesh strainer, gently swirling around until all the excess white is drained away. And what we are left with is a nice, tight egg. Cook them for 3min in hot water on a medium heat. Toast the bread until golden brown, spread cream cheese and avocado over it, top with poached eggs and serve immediately for breakfast or invite some friends over for brunch :)</div>
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Anja Marsichttp://www.blogger.com/profile/09369124870187143373noreply@blogger.com2tag:blogger.com,1999:blog-6453317261803998901.post-77637729390882419332014-10-24T11:31:00.000-07:002014-10-24T11:46:06.852-07:00Juha s Bučom i Ječmom/Barley and Butternut Squash SoupJoj kako mi se jela topla juha taj dan! Umotana u deku, s čajem u ruci gledam kroz prozor kako se izmijenjuje kiša s olujnim naletima vjetra. Gladna sam, dostava hrane stiže tek drugi dan, a na izlazak iz stana ni ne pomišljam. Kad nemam konkretno jelo u glavi, a ni hladnjak ne nudi neki izbor uvijek se sjetim čušpajza i svoje mame.<br />
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Vera nije neki ljubitelj kuhanja i jako joj idem na živce kad s njom pokušavam voditi razgovor o nekom receptu :) Ali se zato specijalizirala za dvije stvari, radi savršen domaći kruh i super fine juhe od sastojaka koji se nađu u hladnjaku, a koje je vrijedno doteglila s obližnje tržnice. Zanimljivo je što Vera nikad nije ponovila istu juhu, bar ne točno po receptu, jer recepta nema. Ona ih ne voli kao što sam vam već spomenula ali joj ni ne trebaju jer njene juhe uvijek savršeno uspiju. Zapravo, nije toliko važno što ja mislim, ili što misle moja mlađa braća, važno je samo da se tati sviđaju, jel tako Jure? :)<br />
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I sad sam se sva raspekmezila, pa ću stati, idemo brzo na recept koji ćete nadam se isprobati već za ovaj hladni, s kojom zrakom sunca, jesenski vikend....<br />
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Potrebni sastojci/2-3 osobe<br />
<ul>
<li>100g korijena celera</li>
<li>200g buče</li>
<li>1 manji luk</li>
<li>1 češnjak</li>
<li>2 žlice maslinovog ulja</li>
<li>60g ječma</li>
<li>100g pilećeg bijelog mesa (po želji)</li>
<li>šaka svježeg peršina</li>
<li>lovorov list</li>
<li>1/2dcl mlijeka</li>
<li>žličica mljevene crvene paprike</li>
<li>sol i dosta papra</li>
<li>1 žlica slanutkovog brašna (ako volite gušče juhe)</li>
<li>vode da pokrije sastojke</li>
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Priprema je vrlo jednostavna. Sve se radi u jednom loncu i zbilja ne morate mjeriti sastojke u gram jer ovo je juha, nije kolač i ne možete puno pogriješiti ;) </div>
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Na maslinovom ulju dinstajte nasjeckani luk, češnjak i naribani celer, par minuta dok luk ne omekša. Zatim dodajte sitno sjeckanu piletinu, buču nasjeckanu na veće kocke, ječam i lovor pa podlijte vodom da pokrije sastojke. Smanjite vatru i pustite da se lagano kuha jedno 50min, dok ričet ne omekša, provjerite ipak koji put da ne bi nestalo vode. Zatim dodajte ostatak začina, papriku, peršin, sol i papar, 1/2dcl mlijeka i žlicu slanutkovog brašna prethodno pomiješanu s vodom. Ako brašno dodate direktno u juhu napravit će se grudice. Ne znam dal koristite slanutkovo brašno, vi možete naravno staviti i obično ili ne staviti uopće, ali slanutkovo je odlično za zgušnjavanje juha i umaka, a ne sadrži gluten. Kuhajte još 10ak minuta pa poslužite. Ako slučajno pri ruci imate kiseli kruh prepecite ga s malo maslinovog ulja, savršeno paše uz ovu juhu!</div>
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Ingredients/2-3 person</div>
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<ul>
<li>100g celery root</li>
<li>200g butternut squash</li>
<li>1 small onion</li>
<li>1 garlic</li>
<li>2 spoons of olive oil</li>
<li>60g barley</li>
<li>100g chicken breast meat</li>
<li>handful of fresh parsley</li>
<li>1 bay leaf </li>
<li>1/2dcl milk</li>
<li>1tsp ground paprika</li>
<li>salt and pepper</li>
<li>1tbsp gram flour (if you like your soup thicker)</li>
<li>water</li>
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Directions are very simple, you can't go wrong and you don't need to be so precise because this is a soup not a cake ;) Heat oil in a soup pan over medium heat. Saute the onions and celery, stirring frequently, until onions are softened. Add chicken, squash, barley, bay leaf and enough water to cover all the ingredients, bring to a boil and then reduce to a simmer. Cover and cook for 50min until barley is tender. At the end add the rest of the spices, milk and gram flour mixed with a little bit of water. Cook for another 10min and then serve with toasted sourdough bread, it goes so well with this soup!</div>
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Mama skuhat ću ti ju kad dođem i nećemo pričati o receptima, obećajem :)</div>
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-Anja</div>
Anja Marsichttp://www.blogger.com/profile/09369124870187143373noreply@blogger.com1tag:blogger.com,1999:blog-6453317261803998901.post-37637913517236866982014-10-17T03:53:00.001-07:002014-10-17T04:25:09.238-07:00Columbia Flower Market<div class="separator" style="clear: both; text-align: center;">
Jel idete ikada sami u šetnju gradom? Sami na ručak? Kavu? Jel izvedete nekad sebe i dobru knjigu u život? Ja često. Sjedim i družim se sa svojim mislima, promatram ljude za drugim stolovima, ponekad u žamoru čujem i naš jezik pa se iznenadim, čitam knjigu udobno smještena u fotelji u čošku i pijem svoju omiljenu kavu. Nisam znala kako sami sebi možemo biti dobro društvo dok nismo doselili ovdje, pogotovo kad uzmem fotoaparat pa odaberem stranu grada gdje se još nisam 'izgubila' i krenem. Tako je bilo i te nedjelje.</div>
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Columbia Flower Market je na listi od kad smo stigli, čak nam je relativno i blizu, ali svake nedjelje je nešto, uvijek prebacujemo za onu drugu koja tek dolazi... Lista se ne smanjuje što me nekad veseli, a nekad izluđuje :) </div>
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Kao turist vjerojatno nećete imati vremena za obići ovakva mjesta, jednostavno ne dođu na red, a i treba se poklopiti da ste baš u nedjelju ovdje i da je sunčano po mogućnosti. </div>
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<tr><td class="tr-caption" style="text-align: center;">What do you think dear? It's lovely! Brilliant! I tako to.<br />
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Na Flower Market dolaze Londončani kako bi kupili sadnice za svoje vrtove, drvca limuna ili masline za svoje balkone ili jednostavno odabrali veeeliki buket plavih hortenzija za dnevni boravak. U posljednje vrijeme sve je više turista pa su tako i sve veće gužve, mislim, i ja sam bila jedna od njih, probijala se fotoaparatom kako bi barem djelomično pokušala zabilježiti šarenu atmosferu.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgq6n61z_nqZff4BQv6BxC-K_-iJDJGc7xxz3GLG03F7DoGeKs4LQ4M8sdBUIL20slp_c-Ra3jEkxL_znk4WmMPEUSZbNFt060BuZJ2FCNffC9Qiw5kuVr0j21z-W1vMJZEUb3V2edx02m/s1600/macan.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgq6n61z_nqZff4BQv6BxC-K_-iJDJGc7xxz3GLG03F7DoGeKs4LQ4M8sdBUIL20slp_c-Ra3jEkxL_znk4WmMPEUSZbNFt060BuZJ2FCNffC9Qiw5kuVr0j21z-W1vMJZEUb3V2edx02m/s1600/macan.jpg" height="425" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sve s fotoaparatima je rastjerao jer nisu ozbiljni kupci pa sam ga 'lovila' iz zasjede :)</td></tr>
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<div style="text-align: center;">
Osim cvijeća i živopisnih prodavaća na Columbia roadu ima mnogo malih lokalnih dućančića sa hand made proizvodima, glinenim teglicama, posuđem, sa skrivenim prolazima do dvorišta koja su prepuna kojekakvih sitnica za prodaju, u jednom je dvorištu i mali buvljak, a u drugom nezaobilazni <a href="http://www.lilyvanilli.com/menu2/cakedesign/">Lily Vanilli Bakery</a>. Ako se ikad nađete ovdje obavezno isprobajte neki od njihovih kolača koji su uvijek ukrašeni jestivim cvijećem, a neki od sastojaka su i cikla, mrkva, ružmarin s jabukama, maline i mak...svake nedjelje se može isprobati neka nova kombinacija okusa, njam. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimmGKP1YuzmXVRqiio6ubI7EVvDEtmj-dlCOlyTYq0nr3WVcx0sVBe2eNZxTcLEO8S5BjROiLvSb16DCDEGGlKFJ3ZPVrIAtu-jToovHzUM8-dFDJplwD0cDUCycdQ34_V3Jks-V2_cWGj/s1600/DSC_0537.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimmGKP1YuzmXVRqiio6ubI7EVvDEtmj-dlCOlyTYq0nr3WVcx0sVBe2eNZxTcLEO8S5BjROiLvSb16DCDEGGlKFJ3ZPVrIAtu-jToovHzUM8-dFDJplwD0cDUCycdQ34_V3Jks-V2_cWGj/s1600/DSC_0537.jpg" height="424" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lily Vanilli Bakery</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Little helper :)</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Color coordinated tete <3</td></tr>
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Mogla bi ovu nedjelju ponovo, B će sigurno biti oduševljen idejom haha</div>
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Uživajte u vikendu,</div>
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-Anja</div>
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<span style="font-size: x-small;">Location: Columbia road - East London</span></div>
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<span style="font-size: x-small;">How to get there? Hoxton ili High Street Shoreditch tube station</span></div>
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<span style="font-size: x-small;">When is the best time to visit?: Sunday</span></div>
Anja Marsichttp://www.blogger.com/profile/09369124870187143373noreply@blogger.com2Columbia Road, London E2, UK51.5283811 -0.07195560000002387851.5234421 -0.082040600000023875 51.5333201 -0.061870600000023881tag:blogger.com,1999:blog-6453317261803998901.post-43490677121429959282014-09-24T04:51:00.003-07:002014-09-24T04:52:56.096-07:00Salata Sa Smokvama i Gorgonzolom / Fig Salad With Gorgonzola Svi su krenuli s jesenskim receptima pa da se pridružim jednom takvom salatom premda se još uvijek nadam da će toplo sunce izviriti i danas, i sutra, i prekosutra... I da će nas na terasi nekog londonskog coffee shopa u čudu gledati nakon što 2 sata ispijamo kavu i pričamo bez prestanka. Jučer smo moja susjeda Ana (da, imam susjedu splićanku :D) i ja jednom konobaru Škotu objašnjavale da je to skroz normalno in Croatia, zaboraviti na vrijeme uz dobru kavu i još bolje društvo. Možda jesmo daleko od kuće i nekad je zbilja teško, ali najčešće nema baš nikakve razlike...<br />
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Potrebni sastojci/2 osobe<br />
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<ul>
<li>200g salate cikorije</li>
<li>20-30g dobre gorgonzole</li>
<li>2-3 svježe smokve</li>
<li>20g oraha</li>
</ul>
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Dressing</div>
<div>
<ul>
<li>1 žlica crvenog vinskog octa</li>
<li>3 žlice maslinovog ulja</li>
<li>prstohvat papra i soli</li>
<li>1 žličica meda</li>
</ul>
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Postupak</div>
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1. Prvo na zagrijanoj tavi 1-2 minute tostirajte orahe, pazite da ne zagore pa ih odložite na stranu. </div>
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2. Napravite dressing u zdjelici tako da dobro izmješate navedene sastojke.</div>
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3. Očišćenu cikoriju, narezanu na manje komade začinite dressingom u posebnoj zdjeli.</div>
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4. Servirajte na tanjur/tanjure, dodajte narezane smokve, razmrvljenu gorgonzolu i orahe. </div>
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->ako ne volite ili nemate smokve pri ruci, probajte s grožđem, odlično je u kombinaciji s gorgonzolom!</div>
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<div>
Ingredients</div>
<div>
<ul>
<li>200g chicory salad</li>
<li>20-30g crumbled gorgonzola</li>
<li>2-3 fresh figs</li>
<li>20g walnut halves</li>
</ul>
<div>
Dressing</div>
</div>
<div>
<ul>
<li>1 tbsp red wine vinegar</li>
<li>3 tbsp olive oil</li>
<li>pinch of salt and pepper</li>
<li>1 tsp honey</li>
</ul>
<div>
1. Heat a frying pan over a medium heat and add the walnuts. Stir continuously for 1-2 minutes, until warm, watching closely as they are easy to burn. Leave to cool.</div>
</div>
<div>
2. Make the dressing by whisking all the ingredients in a small bowl.</div>
<div>
3. Place sliced chicory in a large salad bowl and toss trough with the dressing.</div>
<div>
4. Spoon the chicory on a large plate, then place the fig quarters on top. Finish by topping with walnuts and gorgonzola.</div>
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<br /></div>
<div>
-> if you don't like figs you can easily replace them with grapes, they go great with the gorgonzola cheese!</div>
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<a href="http://mjestozakavu.blogspot.co.uk/">Travel Girl Ana</a> nekako te već vidim kako radiš ovu salatu i uz nju pijuckaš dobar voćni Prosecco ili muškat ;)</div>
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<div style="text-align: center;">
-Anja</div>
Anja Marsichttp://www.blogger.com/profile/09369124870187143373noreply@blogger.com3tag:blogger.com,1999:blog-6453317261803998901.post-73369453655351765612014-09-17T04:52:00.001-07:002014-09-17T04:52:44.290-07:00Vanilla Chia PuddingOk, vjerovatno vam nije jasno kakve veze sjemenke imaju s izradom pudinga, jel tako? Fora s chia sjemenkama je što one u dodiru s tekućinom bubre i formiraju želatinastu smjesu, ali bez kuhanja i dodavanja želatine. Osim što je ovo puno zdravija verzija pudinga, dobra stvar je što svatko od vas može kreirati okus po želji, kombinacije su bezbrojne, cimet i banane, kokos i jagode, vanilija i maline, kakao i čokolada, sušeno voće, bademi... napravite ga večer prije i ujutro imate zdravi doručak!<br />
<br />
Chia sjemenke su bogate proteinima, vlaknima i omega-3 kiselinama, nemaju okusa pa se tako lako mogu uklopiti u bilo koje slano ili slatko jelo. Možete čak i kruh peći s njima, dodavati ih smoothije, salate...kako povećavaju svoj volumen u dodiru s tekućinom dulje će vas držati sitim što je isto super stvar, pogotovo ako želite izgubiti na težini.<br />
<br />
Možete ih kupiti u <a href="http://www.biobio.hr/chia-sjemenke-raw-200g-19928">Bio&Bio</a> dućanima.<br />
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<b>Recept/2 porcije</b><br />
<br />
<ul>
<li>3,5 žlice chia sjemenki</li>
<li>šalica bademovog mlijeka (nezaslađenog)</li>
<li>2 žlice javorovog sirupa</li>
<li>prstohvat soli</li>
<li>1/2 mahune vanilije/žličica ekstrakta vanilije ili vanilija paste-praha</li>
<li>maline, borovnice i malo tostiranih listića badema</li>
</ul>
<div>
VAŽNO: najbitniji je taj omjer između tekućine i chia sjemenki, 1cup-3tbsp milk, zato ako doma nemate mesuring cup koristite šalicu mlijeka i dodajte još pola žlice sjemenki. Ako volite malo gušći puding, polovicu mlijeka zamijenite s grčkim jogurtom. Najbolje bi bilo da puding ostavite u hladnjaku preko noći jer je potrebno minimalno 4-5 sati da sjemenke upiju tekućinu.</div>
<div>
Ja sam radila kombinaciju vanilije i voća, a vi se možete poigrati i s drugim okusima, kokosovim mlijekom ili kakaom kao bazom. Također, ako vas bude smetala zrnata tekstura pudinga probajte smjesu ubaciti u blender :)</div>
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<div>
<b>Postupak</b></div>
<div>
<br /></div>
<div>
U posudi pomiješajte mlijeko, sjemenke, vaniliju i zasladite s javorovim sirupom po želji, manje ili više slatko. Dodajte mrvicu soli pa pokrijte s prozirnom folijom prije stavljanja na hlađenje.</div>
<div>
Kada se smjesa stisnula dobro ju izmješajte pa rasporedite po posudicama i dodajte maline, borovnice i tostirane listiće badema. Moje su borovnice bile dosta kisele pa sam dodala još žlicu javorovog sirupa na svaku porciju. Servirajte rashlađeno kao doručak ili kad god vam paše. </div>
<div>
Kao što sam u uvodu spomenula, kombinacije okusa kreirajte sami! Ja ću sigurno sljedeći put isprobati čokoladnu verziju :)</div>
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<div>
<b>Ingredients/2 portions</b></div>
<div>
<ul>
<li>3tbsp raw chia seeds</li>
<li>1 cup unsweetend almond milk ( you can also use soy, coconut or regular milk and if you like thicker pudding replace 1/2 cup of almond milk with Greek yogurt)</li>
<li>2tbsp good maple syrup</li>
<li>1 vanilla pod or 1 teaspoon vanilla bean paste</li>
<li>pinch of salt</li>
</ul>
<div>
<b>Preparation</b></div>
<div>
<span style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit;"><br /></span></div>
<div>
<span style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit;">Place the chia seeds in a medium bowl. Add almond milk, vanilla, maple syrup and a pinch of kosher salt. Whisk to combine.</span></div>
<div>
<span style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit;">Cover the bowl tightly with plastic wrap and refrigerate for at least 4-5 hours, stirring occasionally. I recommend letting the pudding rest in the refrigerate overnight.</span></div>
<div>
<span style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit;">Before serving, stir the pudding to make sure that there aren’t any clumps. Spoon pudding into glasses and garnish with toppings of your choice. </span></div>
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Don't skip your breakfast! :)</div>
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-Anja</div>
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Anja Marsichttp://www.blogger.com/profile/09369124870187143373noreply@blogger.com4tag:blogger.com,1999:blog-6453317261803998901.post-17824185699112266232014-09-12T03:17:00.000-07:002014-09-12T03:56:47.031-07:00Tjestenina Sa Sušenim Rajčicama, Chilijem i Gamberima/ Shrimp, Chilli and Sun-dried Tomato PastaPrvi put ovako pripremljenu tjesteninu probala sam u Jamie Oliver Italian restoranu prije dosta vremena. To je bilo prvo jelo koje sam probala u nekom od njegovih restorana i mislim jedino koje mi se svidjelo haha Osobno, puno su mi draže njegove emisije i recepti nego ponuda u navedenom lanacu restorana. Sori Jamie. Ali ova kombinacija savršeno funkcionira, pogotovo uz dodatak svježeg chilija, ljuto, slatkasto, kiselo, gorčina od rukole...ma super kažem vam! A najbolje od svega, imate večeru ili ručak za manje od 15min :)<br />
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Potrebni sastojci/2 osobe<br />
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<br />
<ul>
<li>200-250gr tjestenine po želji</li>
<li>200gr gambera </li>
<li>3 žlice pelata sjeckanih na kockice (Cirio npr.)</li>
<li>2 žlice paste sušenih rajčica (ili 6-8 sušenih rajčica koje ćete usitniti)</li>
<li>4 žlice bijelog vina</li>
<li>2 češnjaka</li>
<li>4 žlice maslinovog ulja</li>
<li>1 svježi chili (po želji stavite manje/više)</li>
<li>sol i papar</li>
<li>mala žličica smeđeg šećera (da smanji kiselinu rajčice)</li>
<li>2 šake svježe rukole</li>
<li>svježe ribani parmezan</li>
<li>2 žlice soka od limuna i po želji malo naribane limunove korice</li>
</ul>
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<div>
Postupak</div>
<div>
<br /></div>
<div style="text-align: center;">
Stavite kuhati tjesteninu prema uputama u zasoljenu kipuću vodu. Kuhajte ju minutu manje nego što piše na pakiranju.</div>
<div style="text-align: center;">
U tavi zagrijte maslinovo ulje, dodajte usitnjeni češnjak i zatim gambere. Nakon minute dodajte obje rajčice, šećer, sol, papar, sjeckani chili, limunov sok pa podlijte s vinom. Dinstajte na srednjoj vatri. Umak bi trebao biti gotov kad i tjestenina. </div>
<div style="text-align: center;">
Ocijedite tjesteninu, ne ispirite ju ali ostavite par žlica vode u kojoj se tjestenina kuhala. Prebacite ju u umak, podlijte s malo vode u kojoj se tjestenina kuhala pa ostavite na vatri još minutu-dvije dok se sve skupa ne poveže.</div>
<div style="text-align: center;">
Servirajte, dodajte rukolu na svaku porciju, u grubo naribajte pamezan (najbolje nožićem za guljenje krumpira ;) ) i poškropite s još malo maslinovog ulja i svježe ribane limunove korice. </div>
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<h4>
English version</h4>
<div>
<br />
Can you believe this? My first English version recipe on the blog! After 6 months in London it was about time :)</div>
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<div>
Ingredients/2 portions</div>
<div>
<ul>
<li>200-250g dried pasta of your choice</li>
<li>200g gamberetti or tiger shrimps</li>
<li>3 tbsp of can chopped tomatoes</li>
<li>2 tbsp sun-dried tomato paste</li>
<li>4 tbsp of white wine</li>
<li>2 garlic cloves</li>
<li>4 tbsp of extra virgin olive oil</li>
<li>1 fresh red chilli</li>
<li>salt and pepper </li>
<li>1 tsp brown sugar</li>
<li>2 handfuls rocket</li>
<li>2 tbsp lemon juice and lemon zest if desired</li>
</ul>
<div>
<br />
What to do with the ingredients?</div>
</div>
<div>
<br /></div>
<div style="text-align: center;">
Cook your pasta in a pan full of salted boiling water according to the packet instructions, just reduce the cooking time by a minute or two, nobody likes overcooked pasta. </div>
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Meanwhile, heat 4 tablespoons of extra virgin olive oil in a frying pan and toss in the garlic and prawns, sauté them for a minute. Add both tomatoes, white wine, salt, chilli, pepper, lemon juice and simmer for approximately 5min. Drain the pasta reserving a little of the cooking water. Toss the pasta with the sauce, season more if needed, simmer for a minute more and then serve on plates. Add fresh rocket, grated grana padano cheese and sprinkle with more olive oil and lemon zest if you like. </div>
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Serve hot! But I don't mind it cold :)</div>
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Pozdrav svima,</div>
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-Anja</div>
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Anja Marsichttp://www.blogger.com/profile/09369124870187143373noreply@blogger.com2tag:blogger.com,1999:blog-6453317261803998901.post-90449852376724902182014-09-04T06:20:00.001-07:002014-09-23T03:19:10.058-07:00Pad Thai My WayVjerojatno ste na ovo već navikli, ne javljam se par mjeseci i onda evo je! Svaka 3 dana vas davi s nećim novim. Inspiracija dolazi u valovima pa se tako i ja pojavljujem, oprostite mi :) I dok ovo pišem, jedan desert čeka na slikanje, brašno čeka da postane kruh, a kupljen je i novi kalup u kojem ću sutra ispeći gluten free kolač. Ovo su samo recepti, fotografije s putovanja i londonskih lutanja čekaju posložene u folderima svoj text i finalni klik na 'objavi to više!'...<br />
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Vratimo se postu, ne znam jeste li imali priliku probati dobar Pad Thai, najpoznatije tajlandsko jelo? Ja se ne mogu pohvaliti da sam bila na Tajlandu i isprobala ga ali sam jednom, igrom slučaja, gledala tajlanđanku kako ga priprema u jednom našem, sad zatvorenom restoranu. Radila ga je malo drugačije nego što su ga naši priučeni kuhari radili, nije bio toliko sladak i više se osjetio češnjak, i da, vrlo bitno, nije plivao u umaku. Naime u Pad Thai ide dosta šećera kako bi se izbalansirala kiselina tamarinda i limete koji se dodaju u jelo. Po restoranima mi je obično presladak pa ga u novije vrijeme radim sama, onako da je više kiselkasto-ljutkast nego sladak. Svi vi kojima nedostaje tajlandski restoran u Hrvatskoj, dobra je vijest da sve sastojke možete nabaviti, čak i tamarind pastu u novim specijaliziranim dućanima poput <a href="http://svijetokusa.com/">Svijeta okusa </a>. Zato, uzmite wok i u akciju!</div>
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Potrebni sastojci / 2 porcije</div>
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<li>200gr rižinih rezanaca</li>
<li>150gr pilećeg bijelog mesa - vegeterijanci zamijenite meso tofuom!</li>
<li>150gr repova škampa </li>
<li>2 jaja</li>
<li>4 mlada luka</li>
<li>1 manja mrkva (po želji, nije obavezna)</li>
<li>100gr klica</li>
<li>par žlica suncokretovog ulja (može i neko drugo npr.kokosovo ali ne maslinovo!)</li>
<li>3 češnjaka</li>
<li>limeta za serviranje</li>
<li>usitnjeni slani kikiriki</li>
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Pad Thai umak</div>
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<li>3 žlice smeđeg šećera</li>
<li>3 žlice tamarind paste</li>
<li>3 žlice vode</li>
<li>3 žlice ribljeg umaka</li>
<li>2 žlice soka od limete</li>
<li>2 žlice soja umaka</li>
<li>2 žlice shirache - ljutog umaka ili jedan crveni chili</li>
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Extra tips -> s umakom se možete igrati, više sladak, više ljut, manje kisel (smanjiti tamarind) i sl.<br />
-> ako radite samo sa škampima, bez piletine, smanjite tamarind u receptu gore, moguće da će vam biti preintenzivno</div>
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-> na Tajlandu ne jedu puno mesa pa se zato u jelu pojavljuju jaja kao izvor proteina, piletina je kasnije došla u recept. U orginalu se dodaju sušeni škampi ali ne znam gdje bi ih nabavili. Tako i vi slobodno dodajte i oduzmite izvor proteina u ovom jelu, dodajte samo piletinu ili ubacite samo tofu i jaja.</div>
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-> probajte ne raditi više od 3-4 porcije (idealno je samo dvije) u jednoj velikoj tavi jer nećete moći postići toplinu pa će vam se sve 'zgnjecati'</div>
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-> zaboravite vilicu, jedite štapićima, puuuno je slađe ;)</div>
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Postupak:</div>
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1. Vrlo je važno da tjesteninu ne kuhate, rižine rezance jednostavno namoćite u toplu vodu na 30-45min dok malo ne omekšaju. Za to vrijeme nasjeckajte sve sastojke, piletinu i mrkvu na tanke trakice. U zdjelici smješajte umak.</div>
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2. Pripremite neprijanjajuću tavu ili wok i dvije kuhaće/drvene žlice/štapiće kojima ćete lakše i brže mješati sastojke u tavi. Važna je brzina kao i u svim stir fry jelima! Nema dugog kuhanja, povrće mora ostati hrskavo i jelo ne smije plivati u umaku.</div>
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3. U dobro zagrijanu tavu dodajte par žlica ulja i protisnuti češnjak, pa zatim redom piletinu, mrkvu i nakon 2min repiće škampa. Kada je na pola gotovo, dodajte rižine rezance i dva jaja u sredinu tave. Sve skupa izmješajte pa zalijte umakom, dodajte mladi luk i klice. Mješajte sve dok se umak ne reducira, a ako vam se čini malo suho i rezanci jos nisu al dente dodajte još malo vode. Jelo je gotovo kad su rezanci gotovi!</div>
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4. Odmah servirajte uz malo kikirikija, mladog luka, klica i krišku limete. Super je i hladno, pa ako ostane uvijek se može pojesti kasnije :)</div>
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Baš me zanima hoćete li ga zavoljeti kao ja :)</div>
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Anja Marsichttp://www.blogger.com/profile/09369124870187143373noreply@blogger.com7tag:blogger.com,1999:blog-6453317261803998901.post-76482203474867226452014-09-02T03:18:00.000-07:002014-09-02T03:18:34.227-07:00Pršut i Kozji Sir s Medom<div style="text-align: center;">
U zadnja dva posta ste zajedno samnom putovali po Španjolskoj pa je vrijeme da nešto i pojedemo!</div>
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Kao što vidite, ovo nije recept, više ideja i prilika da vam pokažem čega smo pojeli najviše zadnje večeri u San Sebastianu :) Osobno sam oduvijek voljela slatko slane kombinacije kao npr. slani štapići umoćeni u nutellu (ups!), a dok pišem ovaj post grickam slani kikiriki prethodno pržen u medu mmm. Tako smo i te večeri probali desetak različitih tapasa ali ovaj smo naručivali opet i opet, uz sangriu naravno. Grilani vrući kozji sir preliven medom uz slani jamon, tako jednostavno, a tako dooobro!</div>
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Potrebni sastojci:<br />
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<li>tanko rezane šnite nekog rustikalnog baguetta</li>
<li>pakiranje kozjeg sira (s plemenitom bijelom plijesni)</li>
<li>kvalitetni pršut </li>
<li>med</li>
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-> ovu kombinaciju možete upotpuniti grilanim četvrtinama svježe smokve ako ih imate pri ruci :)</div>
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Pripremite pleh obložen papirom za pečenje i gril tavu. Za slikanje sam sve zajedno pekla u pećnici ali sam kasnije otkrila da je ipak bolje prethodno grilati šnite kozjeg sira na tavi, ako imate kvalitetne sastojke i jedno i drugo bit će jaaako fino :) </div>
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Znači, na pleh poslažite tanke šnite kruha pa ih ubacite u pećnicu da se malo prepeku (po želji premažite s malo maslaca!), na 200oC nekih 5-6min. Za to vrijeme,u neprijanjajućoj tavi, minutu sa svake strane grilajte kozji sir koji ste pokapali s malo meda. Rasporedite šnite pršuta i kozjeg sira po bruschettama pa ih vratite u pećnicu na još 2min i spremne su za poslužiti nakon što ste ih još jednom pokapali s malo meda! </div>
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Hvala što me pratite <3</div>
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-Anja</div>
Anja Marsichttp://www.blogger.com/profile/09369124870187143373noreply@blogger.com5tag:blogger.com,1999:blog-6453317261803998901.post-32604306671162634912014-08-30T07:32:00.001-07:002014-08-30T10:14:02.436-07:00San Sebastian<div class="separator" style="clear: both; text-align: center;">
U prošlom postu pisala sam o Bilbau, gradu zanimljive arhitekture, domu jednog od najpoznatijih muzeja u svijetu, slavnom Guggenheimu, te također susjedu manjeg, ali možda turistički poznatijeg San Sebastiana. Kako se nalazi na samo sat vremena od Bilbaa bilo je šteta ne uzeti rent-a-car i krenuti na izlet. Osim po prekrasnoj pješćanoj plaži La Concha poznat je i po bogatoj gastronomskoj ponudi. Navodno nijedan grad nema takvu koncentraciju restorana s Michelinovim zvjezdicama po kvadratnom metru :)</div>
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Toliko smo bili očarani plažom, plavim nebom i suncem (podsjećam, došli smo iz hladnog Londona početkom lipnja na visokih +24 :) da je rezervacija u jednom od spomenutih restorana brzo pala u drugi plan. Izležavanje na toplom pijesku postao je prioritet. Za hranu ionako ne morate brinuti, puni šankovi tapasa čekaju na vas kao i dobro rashlađena sangria.<br />
Tako smo i mi nakon uživanja u pogledu s Mount Iguelda na jedan od najljepših svjetskih zaljeva La Concha krenuli u isprobavanje slasnih zalogaja. Pripazite jedino nedjeljom, restorane u kojima možte pojesti nešto konkretno večinom </div>
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zatvaraju u 17h. </div>
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Dan nakon, vozili smo se obalom, od mjesta do mjesta tražeći najljepšu plažu, a jesmo li uspjeli u tome prosudite sami. Uživajte u fotkama i ako vam se pruži prilika želim vam da posjetite ova mjesta! Mi smo već odlučili da se moramo vratiti jer je tooooliko hrane ostalo neisprobano :)<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio-W0OO3c8BHP57PeEEzolmV2yeU81WQwU8tZA34z4doswoBd07nea34EH_cjBruMrp-ZFPalbweKAkTXxoT_aw8tzMAzCt0sdocd9cnvNAlt5wN2ZEzZ2rZIuGWfqtshpfv-GF-KM0J3K/s1600/DSC_0844.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio-W0OO3c8BHP57PeEEzolmV2yeU81WQwU8tZA34z4doswoBd07nea34EH_cjBruMrp-ZFPalbweKAkTXxoT_aw8tzMAzCt0sdocd9cnvNAlt5wN2ZEzZ2rZIuGWfqtshpfv-GF-KM0J3K/s1600/DSC_0844.jpg" height="640" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">Ovo je naime stol :) Taman za odložiti sangriu i pun tanjurić tapasa!</td></tr>
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<tr><td class="tr-caption" style="font-size: 13px;">Mistični svjetionik na Mount Igueldu</td></tr>
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<tr><td class="tr-caption" style="font-size: 13px;"> Prekrasan pogled na zaljev La Concha<br />
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Vožnja uz obalu i neka ne tako razvikana mjesta...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF92uUMPFaF7Hc2Qw6cHhTavI1Bj_kX3YVRKen-qaxPipIS3lb-4Wi-V7zBBgstrDJ4iN1sC0yzN1W6bw3FQgJDAeB86ViEPOaCSn3_7BqSVA8yu0Q-4dHy9mb1aGNm6yS2OfEx99ps6OP/s1600/DSC_1004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF92uUMPFaF7Hc2Qw6cHhTavI1Bj_kX3YVRKen-qaxPipIS3lb-4Wi-V7zBBgstrDJ4iN1sC0yzN1W6bw3FQgJDAeB86ViEPOaCSn3_7BqSVA8yu0Q-4dHy9mb1aGNm6yS2OfEx99ps6OP/s1600/DSC_1004.jpg" height="424" width="640" /></a></div>
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Thank you Spain, we'll be back <3<br />
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-Anja</td></tr>
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Anja Marsichttp://www.blogger.com/profile/09369124870187143373noreply@blogger.com7tag:blogger.com,1999:blog-6453317261803998901.post-49807691241447631142014-07-31T04:56:00.001-07:002014-07-31T05:17:04.752-07:00Early Summer in Bilbao<div class="separator" style="clear: both; text-align: center;">
<span style="text-align: justify;">Bliži se početak lipnja, karte su u putovnici, badić spreman, torba za plažu isto, vrlo ambiciozno. U Londonu loše vrijeme, a prognoza za Bilbao suprotno od onoga što smo očekivali, najavljuju 17 stupnjeva i već danima pada kiša? Digresija, jeste li primjetili kako često spominjem vremensku prognozu? Sama sebi sam smiješna, ali englezi bi bili ponosni, polako se uklapam, to je to :) Možda mi je čak malo i laknulo, bijela sam kao sir, plan je isprobati sve pinxitose u gradu i piti sangriu već za doručak, možda je ipak još prerano za skidanje u badić! Dan prije puta prognoza se naglo mijenja, ljeto je stiglo u Bilbao, sunce svaki dan, badić i torba za plažu nazad u kofer i brzo na avion dok se vrijeme opet nije predomislilo. </span></div>
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Slijećemo dosta kasno, a miris mora nas dočekuje već na aerodromu, sreća! Lovimo taxi, sve je super, stigli smo, toplo je, bit će ovo jedan dobar vikend. Vozimo se, prozori širom otvoreni, ulazimo u grad, gledamo oko sebe, hm nije baš ljubav na prvi pogled ali oboje mudro šutimo. </div>
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Imali smo plan da idemo na put bez plana, za promjenu, jer život u velikom gradu u kojem sve moraš pomno isplanirati i par mjeseci unaprijed umara. Nema spontanosti. Zato ćemo ovdje potpuno neopterećeno šetati, jesti gdje nam se jede, ležati na plaži i ne gledati baš previše na sat...zapravo, meni i ovo zvuči kao dobar plan?</div>
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Bilbao se smjestio na sjeveru Španjolske, s izlazom na Atlantski ocean ujedno je i najznačajnija luka zemlje te najveći grad Baskije. Vjerojatno vam je prva asocijacija na njega jedan od najpoznatijih muzeja u svijetu - Guggenheim kojeg je projektirao poznati Frank Gehry ali cijeli grad se može pohvaliti zbilja specifičnom arhitekturom. Od gotike do staklenih nebodera, nigdje prije nisam susrela ovakav mix različitih stilova gradnje, gdje spoj starog i novog tako dobro funkcionira.</div>
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Onaj loš dojam iz taxija izbrisan je već prvu večer, šetnjom ulicama prepunih tapas barova i nasmijanih ljudi. Ovo je grad za nas gurmane! Svi su vani, stari, mladi, djeca, čak i bebe u kolicima, nema veze što je blizu ponoć, večer kao da je tek počela, svi nešto pikaju, pijuckaju vino, druže se. Ovdje ćete se morati poslužiti maštom jer fotić nisam nosila, potrebne su dvije slobodne ruke u Bilbau, u jednoj je sangria, a u drugoj se izmijenjuju pinxtosi, sigurna sam da razumijete :) Jer ne morate nužno sjediti za stolom, šećete okolo, upijate atmosferu, a ako nemate gdje odložiti hranu poslužit će i krov auta ili barska stolica, vrlo su opušteni...i to je baš ono što smo trebali.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjREp2iIOGRBV_W0LhnGBRyyBKxqSqKzd7NCH6FXfZERi9mrF1JCKwE2YlKkutdHa487szb-2qvIagK7IdBJ8br_RAj4OxxVAvCq-JcaLeMcrLXActHsNoQ7z5D9SW_IQtEApY-xfu6SfLZ/s1600/DSC_0469.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjREp2iIOGRBV_W0LhnGBRyyBKxqSqKzd7NCH6FXfZERi9mrF1JCKwE2YlKkutdHa487szb-2qvIagK7IdBJ8br_RAj4OxxVAvCq-JcaLeMcrLXActHsNoQ7z5D9SW_IQtEApY-xfu6SfLZ/s1600/DSC_0469.jpg" height="640" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Torre Iberdola - najviša zgrada u Baskiji</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Guggenheim veličanstveni!</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO4ttSrsQSzteV_8cNJq9Y8ytpPUWa3bmFz4rpbwkUQ7jQOIq9DnrJtLG4aKerHud2F1bNUcvwWrcrq3ikYk4oq_Yf2Pb_UBYc9UGME5GtOvdEk1rVhngnH-o9BveaBiL3KDnOBRNDKd_O/s1600/DSC_0532.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO4ttSrsQSzteV_8cNJq9Y8ytpPUWa3bmFz4rpbwkUQ7jQOIq9DnrJtLG4aKerHud2F1bNUcvwWrcrq3ikYk4oq_Yf2Pb_UBYc9UGME5GtOvdEk1rVhngnH-o9BveaBiL3KDnOBRNDKd_O/s1600/DSC_0532.jpg" height="640" width="424" /></a></div>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTxzMrG2EGg1XdmyGjbu0YlcI7gKCSdI7eGKpME1eDKzdRk74jSg3VCQZebUJwKsR2lDGWi8pxveM-plcZONbnP91rXaFgUHJ1QieVLIKh2dnBI-TWSReoD4Epp5iSHe4c4ZckETgy0I2T/s1600/DSC_0534.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTxzMrG2EGg1XdmyGjbu0YlcI7gKCSdI7eGKpME1eDKzdRk74jSg3VCQZebUJwKsR2lDGWi8pxveM-plcZONbnP91rXaFgUHJ1QieVLIKh2dnBI-TWSReoD4Epp5iSHe4c4ZckETgy0I2T/s1600/DSC_0534.jpg" height="640" width="424" /></a></td></tr>
<tr><td class="tr-caption">Jeff Koons, Tulipani duljine 5m, ideja je bila da izgledaju poput velikih šarenih balona, bestežinskih i nježnih kao kontrast teškom materijalu od kojeg su zapravo izrađeni (težina oko 3 tone!!)<br />
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<span style="font-size: small;"><br /></span>
<span style="font-size: small;">Krajem prošle godine Koonsov <i>Ballon Dog </i>prodan je za malo više od 58mil. dolara na aukciji time postavši najskuplje umjetničko djelo prodano za života umjetnika. Kritika je kao što to obično i bude u ovako ekstremnim situacijama, podjeljena. Neki njegov rad nazivaju kićem, a neki ga slave kao najvažnijeg umjetnika današnjice. Prosudite sami. Mene je cvijetni <i>Puppy</i> oduševio!</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Jeff Koons - Puppy</td></tr>
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<tr><td class="tr-caption" style="font-size: 13px;"> Što ste mislili, da u muzeju ne služe tapas i sangriu od ranog jutra?</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Casco Viejo - Stari Grad</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Pločice s nazivima ulica <3</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Ne smeta ih gužva, ne smeta ni vrućina...subotom opušteno.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Stalni gost :D<br />
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<tr><td class="tr-caption" style="text-align: center;">Pa ti odaberi pršut kad ih je toliko!</td></tr>
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Ovdje smo preuzeli rent-a-car i zaputili se prema San Sebastianu, obalnom turističkom gradu, poznatom po prekrasnim pješćanim plažama i odličnim restoranima, nekadašnjoj ljetnoj rezidenciji španjolske kraljevske obitelji.</div>
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Nastavak slijedi...</div>
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Pozdrav, </div>
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Anja</div>
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Anja Marsichttp://www.blogger.com/profile/09369124870187143373noreply@blogger.com6tag:blogger.com,1999:blog-6453317261803998901.post-13966954034144389532014-07-20T02:45:00.000-07:002014-07-21T08:30:58.714-07:00Ljeto u Engleskoj?<div class="separator" style="clear: both; text-align: center;">
O da! Postoji :) Upravo se pržim na +30 jer ovdje nisu čuli za klimu, kao ne treba im pa čak ni novogradnja ne posjeduje rashladni sustav. </div>
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Kupivši karte za vlak prošli tjedan prognoza se naglo promijenila i pokazivala kišu na jugu Engleske narednih 7 dana. Već navikli na brze promijene vremena optimistično računamo da će se do vikenda vrijeme predomisliti i rastjerati guste oblake jer karte za vlak ne možeš vratiti. Iiiii tako je i bilo :) Prijatelji kojima idemo u posjet već su sve isplanirali, u kofer spremamo sve moguće odjevne kombinacije jer ovdje nikad ne znaš, kiša, sunce, kiša... Trčimo na vlak (naravno), ovdje se uvijek trči. I da, smrzavamo se jer vani je samo +14. Dva sata kasnije stižemo u Bournemouth na jugu, tamo je +25, a mi u vestama. U zadnje vrijeme baš nikako da se uskladimo s prognozom.</div>
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Bournemouth grad na jugu Engleske, poznat kao najsretniji grad u Velikoj Britaniji gdje je čak 82% stanovnika odgovorilo da je sretno životom u njemu :) I mi smo bili sretni taj vikend, baš sretni. </div>
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<tr><td class="tr-caption" style="text-align: center;">Miami beach?</td></tr>
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<span style="font-size: 16px; letter-spacing: 0px;">Nažalost nisam nosila fotoaparat na plažu, tako da ništa od fotografija Sandbanks Pola, što mi je sad baš žao jer bi voljela s vama podijeliti bar dio te atmosfere kao i osjećaj mladih britanki za modu hihi Čak se i na frizuru ide za taj event, u štiklama hodaju po pijesku, a u rukama nose vrčeve Pimmsa :) Organizirali su modnu reviju, a pratili smo i aukciju za luksuzna putovanja, jedrenja, aute...u dobrotvorne svrhe naravno :D </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2fEQRsorM1ieMhmM8Bf-shQnMUekbdBBtSiZTEYDaSyKOiFkhUXH_t8bMvF-6Ce3yg0u10-r5AVJvfRGtunmdMNHyPUJNZzjaZBCu6VmyCSGlSs0CF_OXfgug72i0MzSn0kgH77hPlvyR/s1600/DSC_0533.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2fEQRsorM1ieMhmM8Bf-shQnMUekbdBBtSiZTEYDaSyKOiFkhUXH_t8bMvF-6Ce3yg0u10-r5AVJvfRGtunmdMNHyPUJNZzjaZBCu6VmyCSGlSs0CF_OXfgug72i0MzSn0kgH77hPlvyR/s1600/DSC_0533.jpg" height="640" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">English breakfast our way :)</td></tr>
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<span style="font-size: 16px; letter-spacing: 0px;">Drugi dan krenuli smo prema New Forestu, Nacionalnom parku koji se nalazi u blizini. Prekrasna priroda, pitoreskna mjestašca, bajkovite kućice, divlji konji...teško mi je opisati riječima koliko je lijepo sve što smo vidjeli pa sam naravno pokušala zabilježiti fotoaparatom. Društvo me se umalo odreklo jer sam stalno kasnila za njima ali fotke su tu :)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvpgonUktFxYAcFH11mD-PfxY9ZzB1cceKh4kRpwSXBIQpipEHJhyphenhyphenbSpCxsSU5cOr0Mqx6Ea0q0orSEoIADeMpWLcLIeyBmYFkOwp2CVQroYSMjtZz6_MH9UTy4Ps-me4NCoeBogdMir0a/s1600/DSC_0543.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvpgonUktFxYAcFH11mD-PfxY9ZzB1cceKh4kRpwSXBIQpipEHJhyphenhyphenbSpCxsSU5cOr0Mqx6Ea0q0orSEoIADeMpWLcLIeyBmYFkOwp2CVQroYSMjtZz6_MH9UTy4Ps-me4NCoeBogdMir0a/s1600/DSC_0543.jpg" height="424" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kako napraviti dobru fotku iz auta? Teško.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Put prema Lime house imanju<br />
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<tr><td class="tr-caption" style="text-align: center;">Lime house<br />
<span style="font-size: small; font-weight: normal;"><br /></span><span style="font-weight: normal;"><span style="font-size: large; text-align: left;">Nakon obilaska Lime Housea provozali smo se do malog seoca Beaulieu smještenog na istoimenoj rijeci gdje konjići slobodno šeću uokolo. Ako zaboravite zatvoriti ogradu oni će ušetati u vaše dvorište i 'pokositi' travu :) Kako praktično.</span></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small; font-weight: normal;">Nije nikad konja vidjela :D</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Prodaja ispred ulaznih vrata, ubacite 3 funte u kaslić i marmelada je vaša <3</td></tr>
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<tr><td class="tr-caption">Montague Arms Hotel i Bmw koji mi je pokvario sliku<br />
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<tr><td class="tr-caption" style="font-size: 13px; text-align: center;"> Išli smo na tradicionalni Sunday roast ali dokaza nema, bili smo pregladni.</td></tr>
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<span style="font-size: large; font-weight: normal;"> Završavam ovaj post u nadi da će ovakvih vikend putovanja biti još mnooogo i da ću vam moći pisati o njima s osmijehom na licu... ugodan vikend svima, provedite ga u društvu sebi dragih ljudi jer na kraju dana, samo to se i broji ;) Ovaj post bio je napisan jučer ujutro ali zbog problema na bloggeru objavljujem ga danas i neću obrisati želju, ovo nek vrijedi za svaki nadolazeći vikend ;)</span><br />
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-Pozdrav svima, Anja</div>
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<span style="font-size: small;">P.S. isprike za text, negdje ga poveća, negdje smanji...pokušat ću prepraviti kasnije ali sada me ne sluša :/</span></div>
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Anja Marsichttp://www.blogger.com/profile/09369124870187143373noreply@blogger.com8tag:blogger.com,1999:blog-6453317261803998901.post-83517298017587474532014-07-14T07:47:00.004-07:002014-11-26T09:27:50.397-08:00Grill Halloumi Salata<div style="text-align: center;">
Haloumi sir, slani, škripavi i izrazito popularan u Londonu. Kombiniraju ga s mesom, povrćem, stavljaju u salate, rolaju ga u tortillama zajedno s janjetinom... ovo je bilo moje prvo kombiniranje s njim u kućnoj radinosti pa je kombinacija vrlo jednostavna, a nakon ovog photosessiona radila sam ju još par puta pa sam tako otkrila savršenu kombinaciju sa svježom mentom ili s dodatkom svježe čili papričice. Ne znam jel volite tu kombinaciju ali svježa menta savršeno prati slane sireve poput fete ili haloumija pa se nadam da ćete isprobati ;)</div>
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<b>Potrebni sastojci za 2 osobe</b></div>
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200g filetina (bijelog pilećeg mesa)</div>
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6 šnita haloumi sira (malo manje od jednog pakiranja)</div>
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svježa salata (rikula, radić...po želji)</div>
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rajčice</div>
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10ak crnih maslina</div>
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1 zreli avokado (taman izvana i mekan na dodir)</div>
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1/2 manjeg ljubičastog luka, što tanje nasjeckajte kolutove pa ih zalijte s malo limunovog soka da izgube na jačini</div>
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<b>Dressing za salatu</b></div>
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3 žlice jogurta (grčki po mogućnosti)</div>
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4 žlice maslinovog ulja</div>
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2 žlice limunovog soka</div>
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mrvicu svježeg češnjaka </div>
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1/2 čajne žličice senfa</div>
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1 žlica svježe sjeckanog vlasca ili svježe mente koja savšeno paše uz slane sireve</div>
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svježe mljeveni papar</div>
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-> dobro povežite navedene sastojke, ako vam nedostaje kiseline dodajte još limuna, a ukoliko vam se dressing čini pregust dodajte malo vode</div>
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<b>Priprema</b></div>
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1. Operite salatu pa ju rasporedite po tanjurima. Dio dressinga prelijte odmah po zelenoj salati, a ostatak na kraju.</div>
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2. Poslažite rajčice, masline, avokado izdubite žlicom pa samo u grubo usitnite, dodajte tanko sjeckani luk.</div>
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3. Zagrijte grill tavu, dodajte žlicu maslinovog ulja pa na visokoj temperaturi izgrilajte prvo piletinu pa zatim haloumi. Piletini će biti potrebno oko 2-3min sa svake strane, nemojte ju presušiti, mora ostati sočna. Halumi je gotov čim dobije zlatno smeđu boju izvana. </div>
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4. Prelijte ostatkom dresinga, dodajte još svježe mente i sitno sjeckanog čilija po želji i odmah poslužite, važno je da se haloumi posluži što prije jer hlađenjem se vrača u svoju gumenu formu :) </div>
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EXTRA TIP: ja nisam isprobala ali mi je <a href="http://gastropisac.wix.com/kulinarske-razglednice/apps/blog">Iva</a> došapnula da se škripavac isto jako lijepo može izgrilati bez da se rastopi! Što je super ako ne uspijete nabaviti haloumi u Lidlu. Iz Interspara su javili da nemaju haloumi ali imaju sir za grill Akaida pa možete isprobati njega. Također, salata će biti jednako ukusna ako izbacite piletinu!</div>
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Idealna salata za ljetne večeri!</div>
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Uživajte,</div>
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Anja </div>
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<br />Anja Marsichttp://www.blogger.com/profile/09369124870187143373noreply@blogger.com11tag:blogger.com,1999:blog-6453317261803998901.post-31641199296310555852014-07-03T01:31:00.000-07:002014-07-09T08:51:27.533-07:00Taste of London<div class="separator" style="clear: both; text-align: center;">
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<span style="text-align: justify;">Prvi festival hrane u Londonu uspješno obavljen! Taste of London ili 'foodie wonderland' kako mu tepaju smješten u Regents parku zbilja raj za gurmane. U pet dana trajanja imate priliku isprobati preko 160 jela iz trenutno najpopularnijih Londonskih restorana, njih 40ak. Meni dovoljno :) Ali to nije sve, imate priliku i upoznati neke od cijenjenih svjetskih chefova poput Renea Redzepija, Michel Rouxa, Andre Garretta....i još mnogo imena koje tek pokušavam upamtiti i povezati ih s restoranima pa nema nekog smisla da ih nabrajam :) </span></div>
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Održavale su se i razne kuharske radionice, neke su držali i navedeni chefs, ali nismo uspjele dobiti mjesto. Kao i sve u Londonu već je sve bilo rezervirano za neke brže od nas. Next time bit ću u toj grupi, a do onda idemo u Taste Bank da kupimo crowns i isprobamo što više jela cijenjenih kuhara. Tko, šta? Da, festival ima svoju valutu pa tako morate u banku gdje lijepo svoje funte zamijenite crownsima kako bi se pojednostavio cijeli proces plaćanja.</div>
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Trudila sam se što više fotkati pa su me cure stalno gubile, kao takva nisam neko društvo haha pa smo zastale na cideru i tamo zapele duže vrijeme. Naime, nakon što su nam stavili slušalice na uši i ubacili u silent disco zaboravile smo radi čega smo zapravo došle i samo nastavile plesati. Kako je to dobra fora, svatko sluša što mu odgovara pa tako i svatko pleše u nekom svom ritmu usred parka, presmiješan prizor :) </div>
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Ok, dosta priče, ionako je teško prenesti dojmove u par rečenica pa se nadam da će fotke odraditi bolji posao ;)</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyw4iuIDCqsSLeUdNECS_CrKySY7Lq7uQD8dNar9y_KkIWpOmIEmSbhNPYDbeksTKhoGbOj2REyELUGbM7GNhmzAUkob76fTUrdq7ypIVgz7ocRCieuzfwGew4oTbp7Fzj5R73GxtRXyQR/s1600/DSC_0019.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyw4iuIDCqsSLeUdNECS_CrKySY7Lq7uQD8dNar9y_KkIWpOmIEmSbhNPYDbeksTKhoGbOj2REyELUGbM7GNhmzAUkob76fTUrdq7ypIVgz7ocRCieuzfwGew4oTbp7Fzj5R73GxtRXyQR/s1600/DSC_0019.jpg" height="424" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Radionica za koju eto nismo uspjele uloviti mjesta</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsnQxgwrBZxDvw5-VhxQoqvKvE6JX-9ad2wDFp79XKjyvnMgnncCSxsaAKVUnXGGH9CuOfZ_l4QBU0FgAJRelt8YB95m2HvcX1GC0zStDzptggkUA03lFIrxq6N6FfU0FGlkTfTAGJ0hlp/s1600/DSC_0015.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsnQxgwrBZxDvw5-VhxQoqvKvE6JX-9ad2wDFp79XKjyvnMgnncCSxsaAKVUnXGGH9CuOfZ_l4QBU0FgAJRelt8YB95m2HvcX1GC0zStDzptggkUA03lFIrxq6N6FfU0FGlkTfTAGJ0hlp/s1600/DSC_0015.jpg" height="640" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hot hot hot<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSIbCb5svJfnG7yke4etPhDjwcipx1rR-Y6HsQXOWlRel82TH_O0NuE5vtfTOzcX3X68DJtH7RqyKRLq_D9fWdh_ocjX_nxB22EJHYXN13eM3O07pLQV6wUVTYEiyoRWjfznTf8SohHMlr/s1600/DSC_0033.jpg" imageanchor="1" style="font-size: medium; margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSIbCb5svJfnG7yke4etPhDjwcipx1rR-Y6HsQXOWlRel82TH_O0NuE5vtfTOzcX3X68DJtH7RqyKRLq_D9fWdh_ocjX_nxB22EJHYXN13eM3O07pLQV6wUVTYEiyoRWjfznTf8SohHMlr/s1600/DSC_0033.jpg" height="640" width="424" /></a></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiD9tIAL00qwz7XQ8tmygpldwq_UsCIGuSS-0SEJ3JYpSGNhLsYMkQmlG78dMbIq-BG2n6QulAKQMnXH7PKIdxo6pm2d0cm23DKOuSFomvi8IGq7LN_xqI0pcGG3rFz6V7FkrXq3oYPfNz/s1600/DSC_0025.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiD9tIAL00qwz7XQ8tmygpldwq_UsCIGuSS-0SEJ3JYpSGNhLsYMkQmlG78dMbIq-BG2n6QulAKQMnXH7PKIdxo6pm2d0cm23DKOuSFomvi8IGq7LN_xqI0pcGG3rFz6V7FkrXq3oYPfNz/s1600/DSC_0025.jpg" height="640" width="456" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5HiMDNfYI9rg7J-F2RjRsgyumv7oBnBvaVI5o_mWdBLCVnYmPHlSaVfWOKRP3kzCbQEtmHfvbODnN2lDd0Pqp4MKe6vvUHz_Ktkh_xg-zwgzObHystXqzo_IRmC5kyEQpaTmkgBkExJ7m/s1600/DSC_0055.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5HiMDNfYI9rg7J-F2RjRsgyumv7oBnBvaVI5o_mWdBLCVnYmPHlSaVfWOKRP3kzCbQEtmHfvbODnN2lDd0Pqp4MKe6vvUHz_Ktkh_xg-zwgzObHystXqzo_IRmC5kyEQpaTmkgBkExJ7m/s1600/DSC_0055.jpg" height="640" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Le Gavroche - Michel Roux - puy lentils and smoked chicken ballotin with sweet and spicy pepper mayo</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1_Z1qM2Idu8WsVv4-Y9G1uClkrmjzy_lRZbynwaxaMFpGlj1qKIkuKFFCJ0QJjNUt9QVxLoNM0HIRUl__98XEC1lBhyMHlxcKeneNhdKc1-IAo-3TGLwXC9nji9ZGc7D0xC8tJmXX7ItT/s1600/DSC_0056.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1_Z1qM2Idu8WsVv4-Y9G1uClkrmjzy_lRZbynwaxaMFpGlj1qKIkuKFFCJ0QJjNUt9QVxLoNM0HIRUl__98XEC1lBhyMHlxcKeneNhdKc1-IAo-3TGLwXC9nji9ZGc7D0xC8tJmXX7ItT/s1600/DSC_0056.jpg" height="424" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fino nam je Michel skuhao</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitmdGwS4_rufLiB4qOj9v9AwubsNpQRCv4JBoe0x01ncEbyyKXTtcPrwBn5d0K9zjcI7j76X_49ZgxeUtcV7_wHkRGKmWA4eZ8V78jgJ107xuPeQYv1r6E_0miQ_Ji9Eoj6W8vXS8F2G_s/s1600/DSC_0058.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitmdGwS4_rufLiB4qOj9v9AwubsNpQRCv4JBoe0x01ncEbyyKXTtcPrwBn5d0K9zjcI7j76X_49ZgxeUtcV7_wHkRGKmWA4eZ8V78jgJ107xuPeQYv1r6E_0miQ_Ji9Eoj6W8vXS8F2G_s/s1600/DSC_0058.jpg" height="424" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Školica</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW8d56FoQJP0HW0ozKfX_4wWZirW9-qtRJk3JTeLdqgnHGLWUTTx6fHPhs3LG9zwYJhPEoXJqAY5u3wRVI9M4sIF6lZL-Ing1UpprKYlI-NiJEtKnwMIRNeznESu-g0QbnMlZDSEIq5e57/s1600/DSC_0074.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW8d56FoQJP0HW0ozKfX_4wWZirW9-qtRJk3JTeLdqgnHGLWUTTx6fHPhs3LG9zwYJhPEoXJqAY5u3wRVI9M4sIF6lZL-Ing1UpprKYlI-NiJEtKnwMIRNeznESu-g0QbnMlZDSEIq5e57/s1600/DSC_0074.jpg" height="640" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ekipa iz Sushi Sambe - restorana koji se nalazi na 39om katu Heron towera (japanska, peruanska i brazilska kuhinja)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZYODklmM6Ax-AZLQTnTfsN-kdkGU79fzixPYXpCkf3XyX5D5KpRQU0T51N0jYfWQ5GLD4Iy5NmCqpdVt67_O6boLP9JTEFoAYzmD08VNUoqX2nonjfylPn6Fzzczk_xhUvWtu8dBjyRn4/s1600/DSC_0105.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZYODklmM6Ax-AZLQTnTfsN-kdkGU79fzixPYXpCkf3XyX5D5KpRQU0T51N0jYfWQ5GLD4Iy5NmCqpdVt67_O6boLP9JTEFoAYzmD08VNUoqX2nonjfylPn6Fzzczk_xhUvWtu8dBjyRn4/s1600/DSC_0105.jpg" height="640" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sangria that way!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgawo3pbTkGbxwzuWTPFfNrDFk22zAFGlrX_UZEnCCWKwIr8leGC_i8M9TZ-xr9LdcAnL_X4ULOk_MPZ3cFuCYPajAyo2IJTOq4s_IuLLLWYsVhS9q5pX9X96ncRlHQ-4H6Be7bL9Dh6pif/s1600/DSC_0094.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgawo3pbTkGbxwzuWTPFfNrDFk22zAFGlrX_UZEnCCWKwIr8leGC_i8M9TZ-xr9LdcAnL_X4ULOk_MPZ3cFuCYPajAyo2IJTOq4s_IuLLLWYsVhS9q5pX9X96ncRlHQ-4H6Be7bL9Dh6pif/s1600/DSC_0094.jpg" height="640" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Andre Garrett </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhczbOlPYGVg2x7CwF3hdj0jLaUje_NOXrlpR9ZbK4-1QFm6HH0vts034vxHD7aih1_6AjWVJmV1DkL75Ww8SPIZf_Ppi7l7jNfMHhjOz6XBQ1OX4dFl5VKIIyy8eRIrP8-8KE8fSzGMm3C/s1600/DSC_0103.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhczbOlPYGVg2x7CwF3hdj0jLaUje_NOXrlpR9ZbK4-1QFm6HH0vts034vxHD7aih1_6AjWVJmV1DkL75Ww8SPIZf_Ppi7l7jNfMHhjOz6XBQ1OX4dFl5VKIIyy8eRIrP8-8KE8fSzGMm3C/s1600/DSC_0103.jpg" height="640" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Andre Garrrett - Glazirani svinjeći obrazi u kremastom krumpiru i parfe od kikiriki maslaca sa slanom karamelom i malinama<br />
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwubFTyp-yZSMAn0IWa8XNYTlNwpUzbI8e8fB0bB1OuzGzKqVKmQpKMMIe1Juxsekmij95t9aeds5m4JmZPgu7RtvUAHA5XzlIih3Nj3pyI5LVRECb2FIa_6_EXlOHhOMutsrFOdeq56Be/s1600/DSC_0114.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwubFTyp-yZSMAn0IWa8XNYTlNwpUzbI8e8fB0bB1OuzGzKqVKmQpKMMIe1Juxsekmij95t9aeds5m4JmZPgu7RtvUAHA5XzlIih3Nj3pyI5LVRECb2FIa_6_EXlOHhOMutsrFOdeq56Be/s1600/DSC_0114.jpg" height="424" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">Mjesto gdje smo zapele :)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTNikVsJZFwaQrStlAsPp9ZORbRunic_KFmcCvSUhSwdxbKXq0yIvIP42wQwyngTVcIplrr6gNgxJSVmxz4myEyJw1dDgGWpYeBMYUmDJntO_1FpluJ6dyYk65aV_ME73XZMeCRHvIJpBS/s1600/DSC_0119.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTNikVsJZFwaQrStlAsPp9ZORbRunic_KFmcCvSUhSwdxbKXq0yIvIP42wQwyngTVcIplrr6gNgxJSVmxz4myEyJw1dDgGWpYeBMYUmDJntO_1FpluJ6dyYk65aV_ME73XZMeCRHvIJpBS/s1600/DSC_0119.jpg" height="424" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Partaaaaay</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyhkNvz3mQ0KU-QVN7Oa3ZEvJxx7lD-LUCIeLq3Votp_y0LAZM2OUsrKT78de16TyPBIgiuD6dwi2A4z7obh3Ti19ny_luSXowEb7f_7TdYkIDISnprNVbGgS7_TZ-wBm3F5KaLRrFmqCF/s1600/DSC_0135.jpg" imageanchor="1" style="font-size: medium; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyhkNvz3mQ0KU-QVN7Oa3ZEvJxx7lD-LUCIeLq3Votp_y0LAZM2OUsrKT78de16TyPBIgiuD6dwi2A4z7obh3Ti19ny_luSXowEb7f_7TdYkIDISnprNVbGgS7_TZ-wBm3F5KaLRrFmqCF/s1600/DSC_0135.jpg" height="640" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sixtyone - Goveđi obrazi u kobasici od goveđeg repa na pireu od celera</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_oSrPH2PuplvjnACya4c81vIAKXFQLzGGCq9epx3bteuIRBRdM45drXrLVJPTlXmf2htviNZGYhBZePHctE3IFdjg75naKnH5PHnxhYjNdxOsb_8q_Sip5iKPjbVWyCVS7Sd8AFKG7u-S/s1600/DSC_0137.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_oSrPH2PuplvjnACya4c81vIAKXFQLzGGCq9epx3bteuIRBRdM45drXrLVJPTlXmf2htviNZGYhBZePHctE3IFdjg75naKnH5PHnxhYjNdxOsb_8q_Sip5iKPjbVWyCVS7Sd8AFKG7u-S/s1600/DSC_0137.jpg" height="640" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sixtyone - Hrskava kamenica iz Dorseta </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Taat_XzQ2QFFyXK5-eXqdF7Vu3Y8EoTxzc_EM5EzWBvCVGXf3ThLkUyAwS2QqZ8VKrfbgQvjrwYEqFMRDxrN1FN8QebFUQ4xxAeDkaCiPCa2_1Z58gwZYT0YvoKI1O0W1JfkM9LDHUOA/s1600/DSC_0143.jpg" imageanchor="1" style="font-size: medium; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Taat_XzQ2QFFyXK5-eXqdF7Vu3Y8EoTxzc_EM5EzWBvCVGXf3ThLkUyAwS2QqZ8VKrfbgQvjrwYEqFMRDxrN1FN8QebFUQ4xxAeDkaCiPCa2_1Z58gwZYT0YvoKI1O0W1JfkM9LDHUOA/s1600/DSC_0143.jpg" height="640" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">L'Autre Pied - Janjeće rame s ketchupom od crvene paprike, pire od patlidžana, sušene crne masline</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Assado - sporo kuhana hobotnica marinirana s chillijem, dimljenom paprikom i češnjakom na hrskavom toastu</td></tr>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQUrmeWsbhxRAg8zoTA4_WiJgn2goN4QS047pGZpw38at8SpfUQoRnPSK5SR7T-NXEkxfoObfPIuhml5rn2HOa4NEhHF95Tvi58GNkwRddTZVNdrMrA9vzSMxc1VOYRnj5NWoMr02BKeg1/s1600/DSC_0162.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQUrmeWsbhxRAg8zoTA4_WiJgn2goN4QS047pGZpw38at8SpfUQoRnPSK5SR7T-NXEkxfoObfPIuhml5rn2HOa4NEhHF95Tvi58GNkwRddTZVNdrMrA9vzSMxc1VOYRnj5NWoMr02BKeg1/s1600/DSC_0162.jpg" height="640" width="424" /></a></td></tr>
<tr><td class="tr-caption">Mahiki experience - poznati cocktail bar<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhGHd_aYzAp9IN2AWwJQHuFfIb-cFEfy6cBBtK5A_KDAQCCAScz70hn5v3x47S6qG1sUGQwqwRcHkOJggtFCyzDOb-PpWoH4EtWOMSZAHiz9aLc9nbOSqh1x9i1RlQtsBMmbtdjmB-ViP6/s1600/DSC_0156.jpg" imageanchor="1" style="clear: right; font-size: medium; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhGHd_aYzAp9IN2AWwJQHuFfIb-cFEfy6cBBtK5A_KDAQCCAScz70hn5v3x47S6qG1sUGQwqwRcHkOJggtFCyzDOb-PpWoH4EtWOMSZAHiz9aLc9nbOSqh1x9i1RlQtsBMmbtdjmB-ViP6/s1600/DSC_0156.jpg" height="640" width="424" /></a><br />
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Za vas odabrale, isprobale i poslikale četiri hrabre kušačice ;)<br />
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<span style="font-size: small; text-align: justify;">Za vas malo odvažnije, a znam da vas ima klik na link za </span><a href="http://london.tastefestivals.com/recipes/" style="font-size: medium; text-align: justify;">recepte</a><span style="font-size: small; text-align: justify;"> poznatih chefova sa Taste of London :) <br /><br />Pozdrav svima,<br /><br />Anja</span><br />
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Anja Marsichttp://www.blogger.com/profile/09369124870187143373noreply@blogger.com3tag:blogger.com,1999:blog-6453317261803998901.post-47622715901879009562014-06-16T08:37:00.000-07:002014-11-26T09:26:17.765-08:00Salata s Avokadom i Svježim KrastavcimaLjeto stiže, dani rošitlja isto! Vrijeme je da se opremite receptima za jednostavne i svježe salate koje će dobro pasati uz grill meso ili ribu. Hrskava radi svježih krastavaca, a opet kremasta radi dodatka avokada i feta sira. Ako su vam dosadile grčke i šopske probajte s malo drugačijim sastojcima, kombinacijom voća i povrča!<br />
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Ako niste znali, avokado je voće :) I to jedno od najzdravijeg koje možete naći. Bogato vlaknima pa ćete duže ostati siti, magnezijem i kalijem, dobrim masnoćama koje čuvaju vaše srce, snižava visok tlak, a čak ga možete koristiti i kao masku za lice, hidratizira i pomaže kod opeklina.<br />
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Namažite ga toast pa pokapajte s limunom, maslinovim uljem, začinite soli i paprom, ili na brzinu složite poznati umak guacamole po receptu <a href="http://kuharicazadjecu.dobrahrana.jutarnji.hr/orgazmicka-hrana-i-zalogaj-zdravlja/">Helene s bloga Marina kuharica</a> s chillijem, rajčicama i korijanderom. Avokado ima bogatu kremastu teksturu i ne baš intenzivan okus pa se tako super snalazi u slanim ali i slatkim kombinacijama. Možete ga čak i koristiti u nekim kolačima kao zamijenu za maslac! Ok, a sad idemo na recept, dosta priče, mislim da sam vas uvjerila da ga isprobate ako već niste ;)<br />
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Potrebni sastojci:<br />
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<li>2 zrela avokada (moraju biti mekaniji na dodir, tamne jednolične boje)</li>
<li>2 manja krastavca</li>
<li>100gr feta sira</li>
<li>mladi luk</li>
<li>maslinovo ulje</li>
<li>2 žlice soka od limuna ili limete</li>
<li>malo naribane korice limuna</li>
<li>papar</li>
<li>timijan, svježi vlasac, bosiljak -> odaberite začinsku travu koju najviše volite, svježu po mogućnosti ;)</li>
<li>ako volite kiselije dodajte i žlicu bijelog vinskog octa</li>
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-> ako volite ljuto, ubacite i malo svježeg chillija ;)</div>
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1. Pripremite zdjelu, očistite krastavce, ako su zbilja svježi i kora im nije prečvrsta ne morate ih guliti, samo ga razrežite na pola pa žličicom izdubite sredinu. Ovo je zgodan trik da izbjegnete onu suvišnu vodu u krastavac salati. Nasjeckajte na manje komade i ubacite u zdjelu.<br />
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2. Avokado prepolovite i izvadite veliku okruglu košticu iz sredine. Ako je avokado dovoljno zreo trebali bi ste ga lagano izdubiti žlicom. Ja ga prvo zarežem nožićem da dobijem kockice dok je još u kori, pa izdubim žlicom u zdjelu. </div>
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3. Sitno nasjeckajte mladi luk, razmrvite fetu ili ju isto narežite na kockice. Sve skupa izmješajte pa napravite dressing od 4 žice maslinova ulja, 2-3 žlice imunovog soka, papra, začinske trave po izboru i ocat po želji, možete ga dodati i kasnije kad vidite koliko vam kiseline odgovara. Feta bi trebala biti dovoljno slana pa vam sol ne treba.</div>
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4. Salatu poslužite hladnu, uz grill meso ili ribu (losos npr.), također ju možete poslužiti na zelenoj salati kao prilog ili lagani obrok. </div>
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Nadam se da će vam se svidjeti ovaj prijedlog kako avokado ubaciti u svakodnevnu prehranu, uskoro stiže i slijedeći ;)</div>
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Uživajte,</div>
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Anja</div>
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Anja Marsichttp://www.blogger.com/profile/09369124870187143373noreply@blogger.com2tag:blogger.com,1999:blog-6453317261803998901.post-78007721282292128662014-06-06T02:31:00.000-07:002014-06-06T02:48:39.113-07:00Eggs BenedictProšlo je dosta vremena od mog zadnjeg recepta pa sam za ovaj prvi odabrala nešto malo drugačije, posebnije, baš za vas! Da se vikendima malo počastite, iznenadite sebi dragu osobu i uživate kao da ste na doručku u nekom finom hotelu. Zašto ne? Zaboravimo nekad ugađati sami sebi, zaboravimo da i 'običan' vikend doručak može biti poseban trenutak. Potrebno je samo par kvalitetnih sastojaka, dobre volje i malo mašte za lutanje nekim dalekim mjestima....<br />
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<tr><td class="tr-caption" style="text-align: center;">Eggs benedict možete poslužiti kao doručak ili brunch</td></tr>
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Potrebni sastojci / 2 porcije<br />
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<ul>
<li>4 svježa jaja</li>
<li>*2 peciva</li>
<li>dimljeni losos</li>
<li>svježi vlasac</li>
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Hollandaise umak</div>
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<li>jedan žutanjak</li>
<li>2 žlice vode</li>
<li>50gr maslaca</li>
<li>prstohvat kajenskog papra (ili svježe mljeveni papar)</li>
<li>1-2 žlice limunovog soka</li>
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*eggs benedict obično se priprema s pecivom koje se zove english muffin, nažalost mislim da njega nema za kupiti u RH ali vi možete koristiti koje god vama odgovara. Najsličnije gustoj teksturi i slatkastom okusu moglo bi biti neko dobro burger pecivo ili meka pletenica koju ćete onda izrezati u manje komade pa lagano tostirati. Pecivo mora ostati meko, nemojte ga presušiti!</div>
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Postupak:</div>
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1. Pripremite mali lončić pun vode i zdjelicu u kojoj ćete na pari iznad lončića pripremiti hollandaise umak. Žutanjak i dvije žlice vode lagano izmutite pjenjačom, nakon minute-dvije dodajte kockice maslaca, sok od limuna, prstohvat kajenskog papra pa miješajte dok se maslac ne otopi. Ako vam se čini pregusto dodajte malo vode. Stavite na stranu. </div>
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2. Zagrijte vodu u posudi, a za to vrijeme pripremite jaja kao što je prikazano na slici. Komade prozirne folije stavite u šalice, pa ih lagano namastite s kap-dva ulja kako se bjelanjak ne bi zalijepio prilikom kuhanja. U svaku šalicu stavite jaje pa pažljivo skupite krajeve folije i dobro ih povežite. </div>
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-> ovaj postupak s folijom je fora tako da ne uprljate lonac s bjelanjkom i da se ne naživcirate odmah u rano jutro s poširanim jajima :) Poširana jaja se inače rade u loncu punom vode u koji ste dodali malo octa, mješanjem kreirate mali vir pa u sredinu ubacite jaje i kuhate 2-3min pa odstranite višak bjelanjka i poširano jaje je gotovo. Odabir postupka ostavljam vama ;)</div>
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3. Kada je voda zakuhala vrijeme je da stavite jaja u nju i počnite mjeriti 2,5-3min. Ako voda previše kuha malo smanjite temperaturu. Također, u startu, dok se bjelanjak ne stegne na vrhu vjerojatno ćete morati pridržavati svoje zamotuljke kako se ne bi odmotali.</div>
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4. Kada su prošle 2,5-3min (žutanjak mora ostati tekuć!) izvadite jaja iz vode, škarama odrežete višak folije pa nježno odmotajte jaja.</div>
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5. Peciva lagano prepecite, posložite ih na tanjure, na svaki dodajte malo dimljenog lososa (ako ga baš ne volite stavite malo šunke ili slanine, može i svježi špinat kojeg ste lagano 'pofurili'), na svaki dodajte jaje pa prelijte sa žlicom-dvije hollandaise umaka. Malo svježe mljevenog papra ako volite i obavezno posipajte svježim vlascem!</div>
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Ne zaboravite uživati u ovom luksuznom doručku, a ako vam ne uspije iz prve, pa što sad, priznajem, nije ni meni, prekuhala sam jaja i umak je bio previše kiseo, a i zaboravila sam kupiti vlasac :) </div>
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-Anja</div>
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Anja Marsichttp://www.blogger.com/profile/09369124870187143373noreply@blogger.com5tag:blogger.com,1999:blog-6453317261803998901.post-31729291074839927572014-06-02T05:50:00.000-07:002014-06-02T05:53:59.815-07:00Je li ovo naš novi dom?<div class="separator" style="clear: both; text-align: center;">
Preselili smo. Službeno je, a i dalje tako neobično, kao da razgovaramo o nekim drugim ljudima, nekom drugom paru. Kao da nije za stalno, već kao da smo na nekom dugom izletu. Možda se tješim, bježim od nostalgije i osjećaja da mi nedostaju ljudi koje volim, a možda je jednostavno sve sjelo na svoje i od prvog dana osjećam da je ovo moj novi dom i da će sve biti dobro? </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1xkokj_tG3sTYhymaLz35E8uZbFuZkfjW3jeZNJ7LgSpWS5F8_fiIjzSw6R369wU1vGGZ9uVh8ClvQLyF-ScVtXGg9hTQLzdFowyyVaFAcO_NMOHn-kClrUwdgPAWQfAbes5OCYRoLgqz/s1600/DSC_0086.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1xkokj_tG3sTYhymaLz35E8uZbFuZkfjW3jeZNJ7LgSpWS5F8_fiIjzSw6R369wU1vGGZ9uVh8ClvQLyF-ScVtXGg9hTQLzdFowyyVaFAcO_NMOHn-kClrUwdgPAWQfAbes5OCYRoLgqz/s1600/DSC_0086.jpg" height="640" width="424" /></a></div>
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Polako se navikavamo, na naše nove uloge, novi stan, nove susjede, novi kvart, novu klimu, nova pravila... Puno je 'novog' to je sigurno! Takvi novi dani su jako zanimljivi i brzo prolaze, svaki dan otkriješ novu ulicu, novo mjesto za popiti kavu (wi-fi mjesta gdje te neće potjerati nakon što već 2 sata sjediš sam i piljiš u svoj mobitel), kao i mjesta gdje se više nećeš vratiti, novu aplikaciju za naručiti povoljniji taxi, zaboraviš da ti je Oyster prazan pa naučiš žicati vozača u busu da te pusti jer se voziš samo 3 stanice...čak su i dani bez interneta i televizije brzo prolazili, naučiš puno stvari sam o sebi, družiš se sa svojim mislima, više čitaš, više razgovaraš, više šećeš... </div>
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<tr><td class="tr-caption" style="text-align: center;">Obvezna literatura :)</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Novi kuhinjski počeci</td></tr>
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Neki dan spojili su nam internet, nakon punih mjesec dana u stanu, a dan nakon stigla je i televizija, tišina je nestala i krenule su internet narudžbe! To sam čekala :) Za razliku od Zagreba ovdje nemamo auto i nakon što smo iskusili vožnju busom iz Ikee, natrpani svime što smo fizički mogli prenesti do stana, spas smo pronašli u online narudžbama. Većinom su besplatne, birate vrijeme kad želite dostavu, a i ako vas nema kod kuće u zgradi postoji concierge koji će preuzeti paket za vas i o istome vas obavijestiti. Nakon drndanja u busu od Ikee ovo je pravo osvježenje, u petak sam čak i namirnice naručila i dočekala svoju prvu Waitrose dostavu :)</div>
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Živimo u novoj zgradi u blizini Citya, susjedi su nam kinezi, rusi, francuzi, britanci...barem ovi koje sam do sada srela u stubištu ili upoznala u liftu. Da, svi vam pruže ruku u liftu i kažu par riječi o sebi i kad su uselili, jako lijepo. Polako se navikavam na novu kuhinju, drugačije okuse, nove namirnice i nakon ovog posta, obećajem, stiže post s receptom. Od kad smo ovdje uživamo u raznim varijantama doručka pa bi voljela neke od tih ideja podijeliti s vama ako ste za? Vikendom treba uživati pa zašto ne početi od bogatog doručka.</div>
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Moram se pohvaliti da sam u međuvremenu upoznala i nekoliko hrvatica koje žive u Londonu, svaka sa svojom životnom pričom, neke sam sama kontaktirala, a neke su pronašle mene. Neobično je to, nalaziš se s ljudima koje nikad prije nisi vidio, sjednete i pokušavate u sat vremena ispričati svoje životne priče, želiš se svidjeti, ne želiš biti dosadan... ma znate, kao da ste izašli na blind date haha </div>
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Ali opet, koliko je to iskustvo zapravo nezgodno toliko ste sretni jer ste u velikom nepoznatom gradu našli još nekog 'svog'. </div>
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<tr><td class="tr-caption" style="text-align: center;">Jedan od mnogih pubova na putu od Notting hilla prema Kensingtonu</td></tr>
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Vikendima i dalje ležimo na zelenoj travi, obilazimo parkove (da, uvijek postoji još neki park koji niste vidjeli), food markets (da, uvijek postoji još neki food market koji niste posjetili), lovimo sunce i istražujemo ponudu rooftop terasa. Planiramo vikend izlete, sljedeći su Bilbao i San Sebastian sa svojom bogatom ponudom tapasa, a dobro znate koliko ih volim. </div>
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Brighton na jugu Engleske smo trebali posjetiti ovaj vikend ali stigli su nam prijatelji s tog istog juga pa smo se ipak odlučili na istraživanje noćnog života. Tako smo ga dobro istražili da će nedjelja u Brightonu pričekati neku drugu nedjelju, neku trijeznu odmornu nedjelju...</div>
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<tr><td class="tr-caption" style="text-align: center;">Oldtimer ljepotica</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Kensington Roof gardens pogled</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Whole Foods najfiniji piknik u Kensington gardens</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Happy Sunday</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEa5UKFICsJHbG5CtG2OFACc5hK7Nq-KiOj2hzVmtABRZrRNtUcYdcNjPxra-uGXrHF5Rrs2zgUESdPjauX_F8nbN5szKt0VeR4MHiVn3sIki6Nei5HECqKnJ_RUyj2upAdnDyviBnPE8d/s1600/DSC_0755.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEa5UKFICsJHbG5CtG2OFACc5hK7Nq-KiOj2hzVmtABRZrRNtUcYdcNjPxra-uGXrHF5Rrs2zgUESdPjauX_F8nbN5szKt0VeR4MHiVn3sIki6Nei5HECqKnJ_RUyj2upAdnDyviBnPE8d/s1600/DSC_0755.jpg" height="430" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Špijuniram iz zasjede</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Idemo do kraljice na čaj</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0MR1XKY9Fp7SwIh6gP1ZWKm2b8xlqu1nsnRDbrEW9oTVNREpLQf3kC9iEYMF2CiKhuB0iHvWFYRL4o6n8gD7C7xhoZ0WtbEkwjCD8HGBGWvv5E3j9BoU5GRwndyqdhNwmStn_EkqhMQEF/s1600/DSC_0758.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0MR1XKY9Fp7SwIh6gP1ZWKm2b8xlqu1nsnRDbrEW9oTVNREpLQf3kC9iEYMF2CiKhuB0iHvWFYRL4o6n8gD7C7xhoZ0WtbEkwjCD8HGBGWvv5E3j9BoU5GRwndyqdhNwmStn_EkqhMQEF/s1600/DSC_0758.jpg" height="640" width="424" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg39C0eDfnEXzE-v_ZkriTddPzui-SRu8ifM0CSKD8i5UyaF42NqysIwSYY76FyzuyTDlwQWFeczWzETaW7ihcr6B4IYX450l_RPwVluYzw4YWWxkq2iNS9F_zvAd-6OEDjmhVM94LN6pix/s1600/DSC_0764.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg39C0eDfnEXzE-v_ZkriTddPzui-SRu8ifM0CSKD8i5UyaF42NqysIwSYY76FyzuyTDlwQWFeczWzETaW7ihcr6B4IYX450l_RPwVluYzw4YWWxkq2iNS9F_zvAd-6OEDjmhVM94LN6pix/s1600/DSC_0764.jpg" height="424" width="640" /></a></div>
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<tr><td class="tr-caption" style="text-align: center;">Royal Albert Hall u daljini</td></tr>
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Iz ovog posta savršeno je jasno da vam nisam dugo pisala pa sam o svemu htjela napisati barem nešto, ali to je nemoguće. Toliko je toga što vam želim pokazati, ispričati da je jednostavno nemoguće natiskati u jedan post, a da vas količina teksta ne prestraši.<br />
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Fotoaparat je ovdje, kuhinja je opremljena, internet je in the house, spremna sam za nove postove iz novog grada!<br />
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Zahvaljujem svima što ste i nakon dvije godine i dalje ovdje i pratite me, bez obzira na pauze nekad dulje i od 3 mjeseca i bez obzira što u zadnje vrijeme više pišem nego kuham.<br />
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Hvala vam <3<br />
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Anja Marsichttp://www.blogger.com/profile/09369124870187143373noreply@blogger.com24tag:blogger.com,1999:blog-6453317261803998901.post-9099422588817209212014-03-22T01:30:00.000-07:002014-03-22T01:30:09.755-07:00Green Green Grass<div class="separator" style="clear: both; text-align: justify;">
Nisam više pokušavala peći biftek u hotelu. Nisam ozbiljno. Bila sam previše zauzeta potragom za dobrim mlijekom i jestivim jogurtom. Nije lako kako se čini, mlijeko ima okus po plastičnoj boci, a od jogurta imate vrlo malen izbor: grčki i onaj s 0% masnoće. Na to se naježim, kakvih 0% masnoće?? Vjerojatno gledate Jamie Olivera pa ste možda zamjetili onaj Yeo 0% jogurt koji koristi. Kupila sam ga, to je nešto strašno. Jamie iznevjerio si me, opet. Nakon toga kupila sam neki organic i mislim da ima šećera unutra. Stoji u frižideru, nitko ga ne želi. Pretužno. S mlijekom sam imala malo više sreće, nakon što sam isprobala sva 'svježa' krenula sam na 'trajna' i tamo sam našla, ponovno organic, imena Moo, mlijeko koje ima okus kao i naše trajno mlijeko. Bio je to sretan dan :) </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6SKh7lepheR_3CDrkb6A51ARj7hZhn6cREDPnzF8-sSGZIJ4eG7Pim2judc3HsGrX1BxeCJnnG74orfIClHy8CXYQpQPRubUx7DaurFzAoxS74bHqXDXALwRNxsZJXg99yBHyU3-NiFCc/s1600/DSC_0401.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6SKh7lepheR_3CDrkb6A51ARj7hZhn6cREDPnzF8-sSGZIJ4eG7Pim2judc3HsGrX1BxeCJnnG74orfIClHy8CXYQpQPRubUx7DaurFzAoxS74bHqXDXALwRNxsZJXg99yBHyU3-NiFCc/s1600/DSC_0401.jpg" height="640" width="424" /></a></div>
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Sretni su mi i vikendi, kad lutamo gradom skupa. S vremenom smo zbilja imali sreće, dani su bili sunčani i topli. A što britanci rade kad nema kiše? Okupiraju parkove, donesu dekice i piknik košare, bocu vina i porculanske tanjure, leže na travi, sunčaju se...skinu čarapice i sunčaju se da budem preciznija :) Svladala sam ovo ležanje na travi odmah ali čarapice će još malo pričekati, ja još hodam u čizmama i valjda jedina u gradu nosim zimsku kapu. Sebi i dalje izgledam kao turist, ali tu i tamo mi se netko obrati s pitanjem gdje je ta i ta ulica, gdje je najbliža tube stanica...i ponekad čak i znam odgovor! To je isto razlog za sreću.</div>
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<tr><td class="tr-caption" style="text-align: center;">Blending in </td></tr>
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Ležanje na zelenoj engleskoj travici nam dobro ide ali malo teže svladavamo redove ispred restorana, barova, razno raznih evenata... ali možemo se pohvaliti da smo ovaj vikend u redu ukupno odradili skoro 3 sata. Zapravo ne znam jel ovo za pohvaliti ili ne. Naime u gradu ima stotine mjesta na kojima možete pojesti dobar, obilan doručak ispod 10 funti. Ali ne, mi smo htjeli u The Breakfast Club jer je to mjesto trenutno baš cool. Bar tako kažu dugi redovi. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcwyekTmIbamVb3veiAPaQxuBj3qGfDaKYfWgns0hdouebAlrY7VdQ4mx21Qqy74pS8cJ9_OXnc3n405y5TS0TcmbppOzixm_V5NyW1GOmDRhGmRt0s-VbgOXFF26SE7psut0vCEMaoU5s/s1600/DSC_0338.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcwyekTmIbamVb3veiAPaQxuBj3qGfDaKYfWgns0hdouebAlrY7VdQ4mx21Qqy74pS8cJ9_OXnc3n405y5TS0TcmbppOzixm_V5NyW1GOmDRhGmRt0s-VbgOXFF26SE7psut0vCEMaoU5s/s1600/DSC_0338.jpg" height="424" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Breakfast Club</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIxC5W6eK4vLuzeJnwSm7E19j9pr6JEREGP5Z4HIq8HOU_EdRoL7u3JLv8c_DpqsygIIBXMELdPctyrme4MRBHaSVH5ovc17fIDAjd8v1gfWkD6zp3_raspErbo8NT6yENcg54PcRdIPX6/s1600/DSC_0336.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIxC5W6eK4vLuzeJnwSm7E19j9pr6JEREGP5Z4HIq8HOU_EdRoL7u3JLv8c_DpqsygIIBXMELdPctyrme4MRBHaSVH5ovc17fIDAjd8v1gfWkD6zp3_raspErbo8NT6yENcg54PcRdIPX6/s1600/DSC_0336.jpg" height="640" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">No women no fry :D</td></tr>
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U red smo stali oko 11.30, to je već brunch, ali lijeni smo nedjeljom pa smo tako uletili u najgore moguće vrijeme. Ljudi u redu su ful opremljeni, Starbucks kave, muffins, međusobno se upoznaju, druže, konobari nam nose čokoladne smoothije i zahvaljuju što čekamo. Ne znam tko je tu lud ali mi ostajemo u tom redu jedno sat i pol pa je odgovor na to pitanje valjda jasan. </div>
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Unutra 10 stolova, odlična muzika, ništa fancy ali skroz fora i opušteno. Jeli smo eggs benedict, poširana jaja na tostiranom engleskom muffinu prelivena hollandaise umakom i kajganu s dimljenim lososom i tostiranim zrnatim kruhom. Da, čekali smo u redu sat i pol da pojedemo jaja. Slobodno nam se možete smijati. Ali onda smo naručili palačinke s kremom od vanilije, maple sirupom, voćem i čekanje je odjednom imalo smisla! Bile su saaavršene. Vjerojatno najbolje američke palačinke koje smo probali. </div>
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Mjesto je definitivno za preporuku ali pokušajte doći radnim danom. I da, obavezno pitajte konobara za wifi šifru tako da vas on može pitati: do you love me? Naime, to je šifra haha</div>
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Izašli amo siti, a red je još uvijek bio isti...crazy pipl :)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhgrz3-x_XccNAEM3jVhYmt3O2PmiuybbjONyBg4g60IAMbq9yGrcng4LN_F8w4KLJ9hs2vhqFZkFH0wq9xhjufS9T2vrxfR8dBTXarUhwQgdt8zNvxZVWgBwQjSXjBfyBSLeulDt3FHsX/s1600/DSC_0369.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhgrz3-x_XccNAEM3jVhYmt3O2PmiuybbjONyBg4g60IAMbq9yGrcng4LN_F8w4KLJ9hs2vhqFZkFH0wq9xhjufS9T2vrxfR8dBTXarUhwQgdt8zNvxZVWgBwQjSXjBfyBSLeulDt3FHsX/s1600/DSC_0369.jpg" height="424" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT1eYF15mO-hTV6z-GLRHSN071xz21xA6rzgEzO2F25K035BEPxmm7E1P_ojgpJ8QsT15B0AAB9bFfnCf8wK3b5Ip1uvZfDXTqjmcVsfV0GrtgmsGTlgFL8tWnP_U8eawC2FJ7UBn39eMK/s1600/DSC_0375.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT1eYF15mO-hTV6z-GLRHSN071xz21xA6rzgEzO2F25K035BEPxmm7E1P_ojgpJ8QsT15B0AAB9bFfnCf8wK3b5Ip1uvZfDXTqjmcVsfV0GrtgmsGTlgFL8tWnP_U8eawC2FJ7UBn39eMK/s1600/DSC_0375.jpg" height="424" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4UO5VXoIUSXCzdP6FnsW2d7BcyfqwckmoQoDtCI5Kg1qY6LlU5KsQZPIeEH_mMNJN8Z38z3m7sKFqt7OpqSVMvRLcE4s4IeaaOzjnJTRRhk2rfHt2PmYJpRmC1-V5uSTsGgn-s3x_EjJc/s1600/DSC_0376.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4UO5VXoIUSXCzdP6FnsW2d7BcyfqwckmoQoDtCI5Kg1qY6LlU5KsQZPIeEH_mMNJN8Z38z3m7sKFqt7OpqSVMvRLcE4s4IeaaOzjnJTRRhk2rfHt2PmYJpRmC1-V5uSTsGgn-s3x_EjJc/s1600/DSC_0376.jpg" height="640" width="424" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8i0CU8Df3-kK1KsS1fMEEquRAWKOlRKu7hITe-mbKJtCUEacOwwYKJHqMfnQZJOCJuXKh6QchpNI9ttuwCUFwCUjXdiqe-L32ZjlGsUdNyZSZmL8SBKR1Mrx6sOUWnPsRa3Ueu6gcdMI5/s1600/DSC_0384.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8i0CU8Df3-kK1KsS1fMEEquRAWKOlRKu7hITe-mbKJtCUEacOwwYKJHqMfnQZJOCJuXKh6QchpNI9ttuwCUFwCUjXdiqe-L32ZjlGsUdNyZSZmL8SBKR1Mrx6sOUWnPsRa3Ueu6gcdMI5/s1600/DSC_0384.jpg" height="640" width="424" /></a></div>
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Blok dalje naišli smo na park pa smo opet malo legli na travu. Ovo je tako dobra stvar, zašto nikad ne ležimo na travi u Zagrebu?<br />
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Kasnije tog dana čekali smo u redu i na Amorino talijanski sladoled u obliku cvijeta, a još kasnije čekali smo još sat vremena da bi ušli na St.Patrick's day proslavu na Trafalgar squareu. Stajali smo i stajali, ljudi su skandirali: let us in! let us in! ali ništa. Mjere sigurnosti bile su malo presigurne pa smo odlučili pronaći rupu. Zajedno s nama rupu u obliku zidića preko kojeg se trebalo prebaciti na drugu stranu primjetilo je više ljudi. Među njima i starija gospođa koju je B prebacio preko jer nije mogla sama, vjerujte ovo je bila scena haha ilegalci. Ali ušli smo i bilo je odlično, plesalo se i pjevalo i pilo Guinness naravno.<br />
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<tr><td class="tr-caption" style="text-align: center;">St.Patrick's Day</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZNDJz65FrSmKI2Y2e7yC8-9G3OL1h4JGvF3DCQMewEU4dZEsEb6Ox2_5VLhPyWo9DnSunHXslDzTbW3hij8WPX-aNA4kmHyEgDNsgeMszIjnaRfB99pJWon8JoWn_e6BSxPFyJmyZ8H05/s1600/DSC_0424.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZNDJz65FrSmKI2Y2e7yC8-9G3OL1h4JGvF3DCQMewEU4dZEsEb6Ox2_5VLhPyWo9DnSunHXslDzTbW3hij8WPX-aNA4kmHyEgDNsgeMszIjnaRfB99pJWon8JoWn_e6BSxPFyJmyZ8H05/s1600/DSC_0424.jpg" height="640" width="424" /></a></div>
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I to je ono što moraš voljeti u ovom gradu, nešto se uvijek događa i u nekom redu uvijek možeš stajati, i ona the 'grass is greener on the other side' se ovdje ne može primjeniti jer zelenije od ovog ne može.<br />
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Pozdravljam vas iz svoje sobice i želim super vikend, lijepo u košaru složite dekicu, par finih zalogaja, bocu vina i pravac do prvog parka u vašem gradu...iznenadite nekog engleskim piknikom i ne zaboravite skinuti čarapice ;)<br />
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<tr><td class="tr-caption" style="text-align: center;">Leicester square</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_s3-lQOw7dmWFZ7uz-ReG50D_b9KmCYkUEuZa1VCERXTDUcuT36eSohHDVGhrNxetu_UgAI9mxGffS794VF06gHDjrIxFjML4OWzYHePjltkkaennZI4Pmrm2CSbZYR6x-1xADbLGi2QA/s1600/DSC_0478.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_s3-lQOw7dmWFZ7uz-ReG50D_b9KmCYkUEuZa1VCERXTDUcuT36eSohHDVGhrNxetu_UgAI9mxGffS794VF06gHDjrIxFjML4OWzYHePjltkkaennZI4Pmrm2CSbZYR6x-1xADbLGi2QA/s1600/DSC_0478.jpg" height="640" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Klinci u elementu </td></tr>
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Anja Marsichttp://www.blogger.com/profile/09369124870187143373noreply@blogger.com8tag:blogger.com,1999:blog-6453317261803998901.post-32536843132594770982014-03-18T12:06:00.000-07:002014-03-18T14:31:49.948-07:00Fire AlarmDo sada sam nekako imala određenu šprancu, kratak uvod, recept koji uključuje što jednostavniji opis pripreme i odabir par najboljih fotografija (od onih 138 koje sam okinula taj dan :) ). I sad, sjedam za laptop, glava mi je puna priča koje želim s vama podjeliti, ali nemam pojma što, kako i jel vas uopće zanima? Kako da vam prenesem sve svoje doživljaje iz velikog grada...<br />
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<tr><td class="tr-caption" style="text-align: center;">Prvo što ugledate kad izađete na Arsenal tube stanici</td></tr>
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Pa evo, krenut ću od jedne anegdote koju ću vjerojatno jednog dana prepričavati klincima :) Već sam vam se žalila kako kuham samo neke tjestenine u kuhinjici hotelskog apartmana. Ubacim i salatu ponekad, to kad me grize savjest radi ove tjestenine dan ranije i tako u krug. Taj dan sam htjela pojesti dobar steak. Ambiciozno. Tavu imam, poklopac isto, otvorit ću prozor i lijepo ih ispeći. Ne može jednostavnije zapravo. Još si mislim zašto se toga nisam ranije sjetila? Prvih par minuta je sve bilo ok, ali pred kraj se počelo dimiti. To malo dima nije me previše zabrinjavalo, ja ću jesti biftek za koju minutu, život je lijep, kad eto poziva. Zvoni telefon, uzbuđena teta s recepcije svojim mi lošim engleskim pokušava objasniti da brzo otvorim prozor, ja ju smirujem, govorim da je sve ok ali ona sva u panici ponavlja da držim otvoren prozor! Ok teta. Sjedam za stol, režem prvi griz, savršeni medium steak, divota, kad eto zvoni netko i na vrata. Simpatičan house keeping tip s još lošijim engleskim, nasmijan od uha do uha, govori: Good evening, are we having fire here? :D Ne, samo dobar steak na tanjuru haha uglavnom, u međuvremenu je došao i B s posla. Tete na recepciji su me odmah tužile tako da je sve saznao i prije nego je ušao u sobu. Ženska solidarnost. Nema veze, bar smo se dobro nasmijali pa s guštom nastavili jesti. Ali nije tu kraj, nakon dvadesetak minuta pojavili su se i vatrogasci ispod prozora?! Tek sam tjedan dana ovdje i već sam aktivirala fire alarm, znate ono kako na Facebooku možete odabrati raspoloženje za status? Ja bi odabrala 'feeling special' :D Ali sam ipak drugi dan pored recepcije prošetala s velikim naočalama i kapom....reality check, ipak još mjesec dana moram živjeti u hotelu :)<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGlE9VnmDhsFAAOEDUvxfhSbb5-FPTPjT7CF4TWIDOTSljx3CWWXZdKjXgbiNUH1vg6BJmX9jcEcEOZ5FgeeVGOjTpusEmU1PaPDgUcaLOmmJoEwP5gsd99SpGsf6BVWvJNCP_MtljEMPn/s1600/DSC_0134.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGlE9VnmDhsFAAOEDUvxfhSbb5-FPTPjT7CF4TWIDOTSljx3CWWXZdKjXgbiNUH1vg6BJmX9jcEcEOZ5FgeeVGOjTpusEmU1PaPDgUcaLOmmJoEwP5gsd99SpGsf6BVWvJNCP_MtljEMPn/s1600/DSC_0134.jpg" height="640" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jedna prigodna :)</td></tr>
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Osim toga, vrijeme prekrasno od prvog dana, sunčano i toplo. Idealno za traženje stana. Naoružani smo Accupedo aplikacijom pa se motiviramo brojkom koraka koju svakodnevno prošećemo. Za vikend smo recimo prošli preko 25km ili u koracima 40000 i našli 0 stanova. Zanimljive brojke. Tržište je ovdje toliko aktivno da stanovi doslovce nestaju preko noći, dogovorim viewing za sutra i ujutro mi agent javi da je netko predao deposit večer prije. Ovaj vikend smo tako umjesto 7 stanova vidjeli samo 2 jer eto svi su već bili iznajmljeni.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbrftKvkEw4EcfjtIlk7bINFns3FxbbandBByXW_iQc4JnyCQPZYLWQ_jwO8Nve9P5OiFoWNc7VOO5FGGjwj479ndyMLEFVXopDoUErh1OM9DRjSrnP18uabWT8A_85qImR-MiMrFzDn6i/s1600/DSC_0112.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbrftKvkEw4EcfjtIlk7bINFns3FxbbandBByXW_iQc4JnyCQPZYLWQ_jwO8Nve9P5OiFoWNc7VOO5FGGjwj479ndyMLEFVXopDoUErh1OM9DRjSrnP18uabWT8A_85qImR-MiMrFzDn6i/s1600/DSC_0112.jpg" height="424" width="640" /></a></div>
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Ali moram priznati, zanimljivo je istraživati London na ovaj ne turistički način i otkrivati nove kvartove poput Shoreditcha i Islingtona. Izgubim se ponekad, uđem na bus u krivom smjeru pa skužim tek nakon tri stanice i izađem u npr.Wappingu, jel bio netko tamo? Pa tako dok ne nađemo lijepi stan s veeelikom kuhinjom i perlicom suđa uživajte u fotkama koje sam prikupila lutajući onim poznatim i manje poznatim ulicama Londona...<br />
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<tr><td class="tr-caption" style="text-align: center;">Islington </td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF6AapLimS4d9SvHKQHwIcJ2nuEpd-yCDWfFnbosOHb7xeJ61G3vCyCbp1kDrhgvdTRODhDBX2Modqe_TYSSE8eNQ3CZlVR2HRwC-RzEYdyyqOT9lCFappMBjq0lQeqvgH_ZS5Ak6R0Zas/s1600/DSC_0129.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF6AapLimS4d9SvHKQHwIcJ2nuEpd-yCDWfFnbosOHb7xeJ61G3vCyCbp1kDrhgvdTRODhDBX2Modqe_TYSSE8eNQ3CZlVR2HRwC-RzEYdyyqOT9lCFappMBjq0lQeqvgH_ZS5Ak6R0Zas/s1600/DSC_0129.jpg" height="640" width="424" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNn3dppf6S_2eCTT9lZq_EwiDYQVDsJhfgQaUxSkizRIz_51Ui7vRkwbk1Ru2fb5w3s02Deh0uhosf-jU-JixibWPKqDCpYyA1BLoY_WvOk43VE0xHh2Xvk4JfQYNkYhqa5UuGmWYNZltg/s1600/DSC_0158.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNn3dppf6S_2eCTT9lZq_EwiDYQVDsJhfgQaUxSkizRIz_51Ui7vRkwbk1Ru2fb5w3s02Deh0uhosf-jU-JixibWPKqDCpYyA1BLoY_WvOk43VE0xHh2Xvk4JfQYNkYhqa5UuGmWYNZltg/s1600/DSC_0158.jpg" height="640" width="424" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin-m6GpyIGUewIrpZN3C0MHCWU9TjYlHkzDqPNPOyvDSTQdSF-IZJLEz1AGR0mmiV_npvEcXMQ0bUMVdCNRGgGBQMZr5pUqrRvheewYA_-U0YkIEPKSYpyewGjl-4vKjLgidl1E8U0f2wj/s1600/DSC_0182.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin-m6GpyIGUewIrpZN3C0MHCWU9TjYlHkzDqPNPOyvDSTQdSF-IZJLEz1AGR0mmiV_npvEcXMQ0bUMVdCNRGgGBQMZr5pUqrRvheewYA_-U0YkIEPKSYpyewGjl-4vKjLgidl1E8U0f2wj/s1600/DSC_0182.jpg" height="640" width="424" /></a></div>
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<tr><td class="tr-caption" style="text-align: center;">Pogled s vrha shopping centra One New Change</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2sid1BflOaU_bozRVpkVhwSW29ODjFx2ctqVeaxs2KCa3RH5Hu3GSTcyYLWnHfcup3GXEacxj8xaEzxmMy4IGGt3cGrbzGJtcFsfT7jWIgfiFEyXkSCCRWVJGig35rRHmVlhzLmpj_Ry9/s1600/DSC_0244.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2sid1BflOaU_bozRVpkVhwSW29ODjFx2ctqVeaxs2KCa3RH5Hu3GSTcyYLWnHfcup3GXEacxj8xaEzxmMy4IGGt3cGrbzGJtcFsfT7jWIgfiFEyXkSCCRWVJGig35rRHmVlhzLmpj_Ry9/s1600/DSC_0244.jpg" height="424" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">St.Paul's Cathedral</td></tr>
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Anja Marsichttp://www.blogger.com/profile/09369124870187143373noreply@blogger.com18tag:blogger.com,1999:blog-6453317261803998901.post-71291724812713604142014-02-23T07:15:00.000-08:002014-02-23T07:15:45.979-08:00Brancin BruschetteBaš se zgodno poklopilo da će ovaj recept biti prvi povratnički post, a ujedno i gostovanje kod drage, uvijek nasmijane Sanje na blogu <a href="http://blogdomacica.blogspot.com/">Domaćica</a> :) Hvala joj na pozivu povodom njenog prvog blogorođendana!<br />
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Prije početka posta zapitala sam se dobro koja je razlika između bruschetta i crostina? Jel vi radite razliku? Mislim, meni je skroooz svejedno kako se zove sve dok hrska, miriši na češnjak, a kad zagrizem nadjev pada uokolo koliko ga je :D Ali google zna razliku, talijani isto. Bruschettom se smatra svaki zapečeni kruh, onako malo krupnije rezan, fino prepečen pa natrljan češnjakom, svježom rajčicom, zaliven maslinovim uljem. Crostini su manje i tanje šnitice, obično nekog baguetta, također fini hrskavi ali s nadjevom gore. Onda sam još malo istraživala i zaključila da je to sve isto samo je bruschetta velika, a crostini maleni :) Uvijek treba pojednostaviti stvari. Piše i da su nastali tako što su siromašni talijanski seljaci koristili štite zapečenog kruha umjesto keramičkih tanjura. Evo, i talijani su znali pojednostaviti stvari. Imali su manje prljavog suđa, a osmislili su ovaj mali zalogaj koji me uvijek iznova inspirira na nove kombinacije okusa...<br />
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Potrebni sastojci/8-10 bruschetta</div>
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kukuruzni baguette (biti će hrskaviji ako je barem dan star)<br />
Cromaris marinirani brancin - jedno pakiranje<br />
šaka svježe rikule<br />
kapari<br />
malo pelata (u nedostatku domaće rajčice)<br />
limunov sok</div>
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češnjak</div>
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kvalitetno maslinovo ulje<br />
svježe mljeveni papar</div>
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-> dobila na poklon ( hvala Tea ;) )kremu od aceta balsamica iz Italije pa sam kasnije dodala i nju, odlično je funkcioniralo!<br />
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Postupak</h4>
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Baguette narežete na tanke ploške (1-1,5cm) pa prepecite u tosteru ili pećnici. Za to vrijeme izvadite marinirani file na dasku pa nožem narežite na tanke prutiće. Kada ste kruh prepekli (treba biti lijepo hrskav) pustite ga da se temperira pa natrljajte s malo češnjaka i po želji istrljate s malo pelata (na ljeto s domaćom rajčicom). Zatim na svaku šnitu stavite malo rikule, kapara i prutiće brancina. Začinite dodatno s malo svježe mljevenog papra, limunovog soka, maslinovog ulja...rashladite bijelo vino i poslužite :)</div>
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Sanja, nadam se da ti se sviđa što sam ti pripremila, znam da voliš sve što je jednostavno i fino :) </div>
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Anja Marsichttp://www.blogger.com/profile/09369124870187143373noreply@blogger.com3