Juha od pečene mrkve, jabuke i korijandera/Roasted Carrot and Apple Soup with coriander seeds

Please, scroll down for recipe in English

Ovih dana okovale su nas ledene temperature i hladnije fronte. Hladnije? Točniji izraz bia bi... Ne znam ni sama. U Trogiru je zadnji put snijeg pada na moj 13.-i rođendan, a zadrža se svega nekoliko sati. Ove godine snijeg se zadrža 4 dana, kažu da tako nije bio od 1956.-e godine.  Bilo je zanimljivo prva dva dana ludovat po snijegu ka dite i vidit Dalmaciju u bijelom pokrivaču, a i M. je bia sretan jer je jedini ima zimske gume pa je jedini uspia pokrenit naše auto. Ostali su ostali u mistu, a oni koji su ga i pokrenili na izlizanim ljetnim gumama, bilo bi bolje da nisu. Ali da nam nije bilo hladno, je!

I auto nam se zaledia od hladnoće. Novi akumulator i novi troškovi.

Danas se snijeg potpuno otopia, za sobom je ostavia samo blato i jednu bajamu koja je pustila prve proljetne cvjetove. Više sam tip koji voli vrućine, makar i one nesnosne, tako da pozdravljam svaki nagovještaj proljeća :)

Sjećam se kada sam kao predškolac ostala cijelo lito kod ujaka i ujne na ljetovanju i da mi je ujna spremala pire od krumpira i mrkvice kao i juhicu od mrkve. Teta je doktorica, zna šta valja :)

Onda sam prije neki dan odlučila napravit svoju varijantu juhe od mrkve. Ako ste skeptični prema jabuci u ovoj juhi, nemojte biti! Jabuka je juhici dala pomalo onaj brašnasti okus kao zamjena za ugljikohidratni krumpir, a osim toga dala joj je i jednu notu svježine. Ne znam kako da vam to opišem, jednostavno nećete vjerovati od čega je ova juha spremljena. Malo korijandera poboljšalo joj je okus :)

Kada je M. probao ovu juhu nije mogao vjerovati od čega je napravljena.

„Od čega je ovo?“ – pita je.

„Mrkva“.

„Molim?“

„Mrkva. Juha od mrkve. I jedne jabuke.

„Mmm – baš ti je ovo fino!“

I tako smo pojeli do zadnje kapi juhu od mrkve i jabuke.

Ja volim gušću juhu i volim kada je pretvorena u kašu jer ako je ostavite u njenom izvornom obliku, to nije to :) Probajte je izmiksati štapnim mikserom! Naravno, ako volite rjeđe juhe, dodajte još malo vode ili temeljca. Ja sam svoju radila s vodom.

Juha od pečene mrkve, jabuke i korijandera

 (za 2 osobe)

      Potrebni sastojci:

·       8 većih mrkvi, narezane na kriške

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·       1 velika jabuka, oguljena od kore i narezana na kockice

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·       2 režnja češnjaka, u kori (neoguljena)

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·       2 žlice maslinovog ulja

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·       1 litra obične vode ili povrtnog temeljca

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·       1/2 žličice sjemenki korijandera

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·       1/2 žličice soli, ili više po želji

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·       1 žličica papra u zrnu

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      Priprema:

·       Zagrijte pećnicu na 200°C.

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·       U manjoj tepsiji poslažite narezanu mrkvu i neoguljeni češnjak pa sve prelijte s maslinovim uljem, soli i paprom. Dobro promiješajte tako da svi komadići mrkve budu nauljeni.

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·       Pecite oko 25-30 minuta ili dok mrkva ne omekša, ali pazite da ne uhvati smeđu boju.

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·       Izvadite tepsiju iz pećnice pa mrkvu stavite u veći lonac. Dodajte jabuku, sjemenke korijandera, još soli po potrebi, pa istisnite pečeni češnjak. Prelijte vrućom vodom ili temeljcem pa kuhajte još 15 minuta.

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·       Maknite s vatre pa pažljivo štapnim mikserom izmiksajte juhu u pire. Ako želite gušću juhu, dodajte manje vode, a za rijeđu juhu dodajte još vode.

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·       Poslužite u manjim zdjelicama ukrašeno svježim kriškama jabuke i svježim paprom.

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English version

 „What is this?“ – M. asked.

„Carrots!“

„Say again?“ – he demanded.

„Carrots - It's a Carrot soup. With one apple.“ – I told M.

„I love it, it's amazing!“ – he laughed, and we have a bowl of freshly made soup with carrots, apple and coriander.

If you want to make your guy a meal that sets the mood for romance like no other, make a pot of soup. I sugest this one!

      Roasted Carrot and Apple Soup with coriander seeds

      (serves 2)

      You need:

·       8 large carrots, sliced

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·       1 large apple, peeled and chopped

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·       2 garlic cloves, unpeeled

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·       2 tbsp olive oil

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·       1 liter plain water or vegetable broth

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·       1/2 tsp coriander seeds

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·       1/2 tsp sea salt

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·       1 tsp fresh pepper

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      Steps:

·       Preheat the oven to 400 F (200°C).

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·       Place carrots and unpeeled garlic cloves onto baking sheet and drizzle with olive oil, salt and pepper. Make sure to coat pieces evently with oil.

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·       Bake for 25-30 minutes, or until the carrots are tender, but not browned.

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·       Remove the carrots from the oven and put into large cooking pot. Add chopped apple, coriander seeds, more salt if needed and squeezed roasted garlic. Pour hot water or vegetable broth over vegetables. Bring to a boil and then simmer for 15 minutes.

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·       Transfer contents of saucepan to blender, in batches, and puree until smooth, but be very careful while blending hot soup. For a thicker soup, usse less water (or for a thinner soup, use more water or broth).

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·       Divide into two bowls and garnish with fresh apple slices and pepper.

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P.S. For the measurements, check out the Kitchen chart!

Juha od pečenog češnjaka i cvjetače/Roasted garlic & Cauliflower soup

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Prije nekoliko tjedana M. i ja smo imali pravu auto-avanturu kada sam ja izjavila da hoću napraviti juhu od pečenog češnjaka. Ne bilo kakvog češnjaka, ne onog što se može u svim sezonama naći na policama trgovina. Htjela sam domaći češnjak.

Kako se češnjak sadi samo na Sv. Luku (par dana prije ili kasnije), malo poljoprivrednika se uopće upušta u takve pohvate. Osim toga, domaći češnjak koji se prodaje na našim tržnicama ili je skup ili ga samo nazivaju „domaćim“. A moram priznati da nam se malo i šetalo u obližnja sela koja daju mir i tišinu :)

I tako smo se nas dvoje uputili autom u obližnje selo pored Trogira tražeći rukom ispisane natpise kojima seljaci pozivaju putnike da svrate u njihove domove i kupe domaće maslinovo ulje/rakiju/crno vino/jaja/pršut... i češnjak. Put je bio neasfaltiran, prolazili smo pored nasada vinove loze i maslina, dalmatinskog kamenjara i krša. Napokon smo ugledali natpis koji nas je privukao, ručno napisan na komadu drva. Naš domaćin sjedio je ispred svoje kuće i ispijao crno vino kojim nas je odmah ponudio.

Uz par minuta razgovora, kupili smo i naš češnjak koji je s domaćom glavicom cvjetače dao divnu juhicu.

Roasted garlic

Ako još niste probali pečeni češnjak, pozivam vas da to napravite. Ovog puta juhu sam pravila samo za nas dvoje, no ispekla sam više glavica češnjaka jer se njime možete doslovno udaviti od radosti dok je još onako vruć i dok ga istiskujete iz ljuske. Ruke su mi bile potpuno masne, a o dahu da i ne pričam, svakako nije za mladu damu :)

Što se tiče samog recepta, nemojte se brinuti zbog dodatka vina u juhici. Znam da mi Dalmatinci dodajemo bijelo vino u sve :) Alkohol ispari u kuhanju jer se dodaje na početku, a okus je puno bolji, poboljšan.  

Juha od pečenog češnjaka i cvjetače

(za 2 osobe)

      Potrebni sastojci:

·         1 manja glavica cvjetače, očišćena i narezana

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·         2 cijele glave češnjaka

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·         50 ml maslinovog ulja

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·         100 ml suhog bijelog vina

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·         700 ml vode ili pilećeg temeljca

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·         50 ml punomasnog mlijeka ili vrhnja za kuhanje

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·         1 žličica brašna (glatko, tip 550)

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·         sol, papar

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      Priprema:

·         Zagrijte pećnicu na 200°C.

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·         Glavicama češnjaka očistite prvi sloj ljuske, obrišite ih lagano suhom krpom pa im odrežite kapicu, oko pola centimetra od vrha. Nakapajte s žlicom-dvije maslinovog ulja, posolite i popaprite pa ih zamotajte cijele u foliju. Pecite oko 50 minuta ili dok glavice češnjaka ne budu skroz mekane da se daju istisnuti iz ljuske. Izvadite iz iz folije i ostavite da se ohlade. Kada budu hladni samo ih lagano istisnite iz ljuske. Ostavite sa strane.

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·         U međuvremenu, cvjetaču nalomite na cvjetove pa ih operite pod mlazom hladne vode.

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·         Na ostatku maslinovog ulja popržite cvjetove cvjetače dok malkice ne omekšaju, oko 2 minute, pazeći da ne uhvate smeđu boju. Dodajte bijelo vino pa kuhajte dok vino ne ispari, a potom dodajte vodu. Poklopite i kuhajte oko 20 minuta.

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·         Nakon 20 minuta, maknite poklopac, dodajte pečeni češnjak pa kuhjate još 10 minuta.

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·         Štapnim mikserom cvjetaču i luk usitnite u pire, dodajte brašno i vrhnje koje ste prethodno pomiješali, zatim sol i papar pa kuhajte uz stalno miješanje još 3 minute.

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·         Poslužite toplo.

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English version

A few weeks ago M. and I had a real car adventure when I said I want to make a roasted garlic soup. 

I didn't want any kind of garlic, not what we can find on store shelves. I wanted homemade garlic.

So we went  to a nearby village. The road was dirty and we walked next to the vineyards and olive trees. Finally we saw a hand written sign on a piece of wood. 

We walked in and we bought our garlic which gave us a wonderful domestic soup.

I love roasted garlic so I always roast more. Doesn't it look lovely?

     

Roasted garlic & Cauliflower soup

     (serves 2)

      You need:

·         1 small head cauliflower, broken into small florets

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·         2 heads garlic

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·         50 ml olive oil

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·         100 ml dry white wine

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·         700 ml water or chicken broth

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·         50 ml milk or heavy cream

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·         1 tsp all purpose flour

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·         sea salt, pepper

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      Steps:

·         Preheat the oven at 200°C (400 F).

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·         Peel the first layer around the heads of garlic and slice the top of each head to reveal the garlic cloves. Place the garlic heads in a foil, sprinkle with salt, pepper and drizzle each with 1-2 tbsp olive oil. Wrap the garlic heads tightly in foil. Bake for 50 minutes or until the cloves are very soft. Remove from the oven. Allow to cool. Squeeze garlic cloves from peel, set aside.

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·         In the meantime, broke cauliflower into florets and wash under the cold water. Set aside.

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·         Heat the rest of the olive oil in a large pot over medium high heat on the stove. Stir in sliced cauliflower and cook for 2 minutes, then add wine. Cook until wine is reduced. Add water or chicken broth, cover and cook for 20 minutes.

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·         Remove cover, add garlic and cook until cauliflower is soft, for about 10 minutes more.

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·         Using elextric hand mixer, smash it into puree until smooth.

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·         Combine 1 tsp flour with heavy cream. Stir into soup. Season with salt and pepper. Cook for 3 minutes more. Remove from the heat.

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·         Serve warm.

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P.S. For the measurements check out the kitchen chart!

Zimsko poslijepodne i klasično Rimsko jelo: Špageti alla papalina/The winter afternoon with Spahgetti alla papalina

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Fettuccine alla papalina (ili u prijevodu „za papu“) tradicionalno su Rimsko jelo koje predstavlja poboljšanu verziju Špageta alla Carbonara. Ako se mene pita, i mnogo bolju!

U mojoj verziji ovo je jelo spremljeno s špagetima jer ih preferiram više od fettuccina, a koristila sam i Pecorino sir umjesto Parmezana koji se u originalu dodaje. Sve je to stvar ukusa, a ja ih obožavam na ovaj način. Kada probate ovo kremasto, a jednostavno jelo, možda ih i vi zavolite :)

Kao i mnogi talijanski recepti, i ovaj recept odiše srednjim vijekom i starom pričom koja ide stoljećima unatrag. Kažu da je ovo jelo prvi puta bilo pripremljeno za kardinala Pacellija, koji je kasnije postao  poznat kao papa Pio XII, a koji je zamolio vlasnika restorana u Borgiji da mu pripremi drugačiju, delikatesniju inačicu klasičnih špageta alla carbonara.

Rimljani za sebe kažu da im nema ništa bolje nego kada se vrate s puta pa u kuhinji ugledaju lonac kipuće vode jer onda znaju da ih za dobrodošlicu čeka tanjur tjestenine, najčešće Fettuccine alla papalina, koje jedu kao glavno jelo.

I ja sam probala ovo jelo kada sam prvi puta bila u Rimu. Još se sjećam njihovog mirisa, kremastog okusa i gužve u restoranu u uskim rimskim uličicama...

Ovih blagdana oči su mi bile gladnije od želuca, a želudac je primao obilje svega što su oči vidjele. Kolači i još kolača. Ne znam za vas, ali moj organizam žudi za nečim laganim i hranjivim.

Budući da sam ove špagete jela prije par godina i od tada su kao zaboravljeni stali u nekom kutku uspomena, razmišljala sam o tome kako bi bilo zabavno da M. i ja zajedno spremimo ručak. Moje uzbuđenje je još više naraslo kada smo došli s puta i kada sam pronašla pravi domaći dalmatinski pršut. I tako smo nas dvoje, rame uz rame u kuhinji stali jedno uz drugo.  Dok sam ja sjeckala, M. je pripremao lonce, tave i donosio namirnice. Zajedno smo ubacivali sastojke, dolijevali vodu, a M. je miješao. Pričali smo o našem putu u Italiju na koje se spremamo, o tome kako bismo mogli otići autom po Toskani i doživjeti je u punom smislu riječi.

Bio je to dan uzbuđenja, dan oduševljenja, dan kada smo odlučili zajedno donijeti Italiju na naš stol. Dan kada je PS3 ostao zatvoren u kutiji. Iako sam sigurna da se u ovom trenutku ne sijeća svih detalja, znam da bi mu uspjelo da sam pripremi ovo jelo.

Volim kada ga mogu naučiti nove stvari.

On voli kada se osjeća korisno.

Konačan rezultat bio je divan!

Špageti alla papalina (Špageti s pršutom, Pecorino sirom i graškom)

(za 2 osobe)

      Potrebni sastojci:

·         350 g špageta (no.5)

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·         4 žlice maslinovog ulja

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·         1 luk

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·         200 g graška

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·         100 g pršuta

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·         100 g Pecorino sira

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·         120 ml vrhnja za kuhanje

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·         2 jaja

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·         sol

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·         papar

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·         240-500 ml hladne vode, za kuhanje graška

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      Priprema:

·         Jaja stavite u veću zdjelu pa ih lagano razmutite pomoću vilice. Dodajte vrhnje za kuhanje i grublje naribani sir pa sve promiješajte. Ostavite sa strane.

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·         Pršut narežite na trakice debljine oko ½ cm. Ostavite sa strane.

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·         Špagete skuhajte al dente u slanoj kipućoj vodi. Kada su špageti gotovi, ocijedite ih od vode, premjestite u zdjelu, dodajte im 1 žlicu maslinovog ulja i dobro promiješajte. Ostavite sa strane.

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·         Luk ogulite pa narežite na sitnije kockice. Stavite ga dinstati na zagrijanom maslinovom ulju sve dok ne postane prozirne boje. Dodajte grašak, popržite ga 1 minutu, a zatim dolijte oko 200 ml vode. Pustite neka se grašak kuha dok ne postane mekan, a ako je potrebno dodajte još vode.

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·         Kada je grašak kuhan, dodajte pršut, popržite ga oko 1 minutu, posolite i popaprite, a potom ubacite kuhane špagete. Špagete dobro promiješajte, a potom odmah dolijte smjesu jaja, sira i vrhnja. Kuhajte još oko 1-2 minute da se svi okusi prožmu.

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·         Skinite špagete s vatre. Poslužite ih odmah s još naribanog Pecorino sira, ukoliko želite.

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English version

Spaghetti alla papalina (originally Fettuccine alla papalina), is an reinterpretation of the Spaghetti alla carbonara, quite simple and gorgeous Roman dish.

This is one of the recipes that has a story (and I love ancient stories!). The story goes centuries back. The dish was prepared for a certain Cardinal Pacelli, who was soon to become Pope Pius XII, who had asked the owner of a restaurante in the Borgo (the area of Rome that lies between the Vatican and the Tiber river) to make him a more delicate version of the classic Roman dish. 
Naturally, I ate it too the first time I was in Rome. I can still remember the Italian restaurant in a narrow alley, their creamy taste...

And I love Pecorino cheese which I often use instead of Parmesan.

I thought of how M. would be excited with this dish. We both decided that this is a day in which we will together, side by side, prepare this lovely meal. The day in which we will bring Italy to our home once again. Together. This time in the winter.

I love when I can teach him to do something lovely and simply.

He likes to help and learn something new.  

The outcome was outrageously beautiful!

Such a beautiful day.

      Spaghetti alla papalina (Spaghetti with Prosciutto, Pecorino cheese and Peas)

      (serves 2)

      You need:

·         350 g spaghetti

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·         4 tbsp olive oil

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·         1 onion

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·         200 g peas

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·         100 g Prosciutto, chopped

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·         100 g Pecorino cheese (you can use Parmigiano Reggiano instead)

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·         120 ml cream

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·         2 eggs

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·         sea salt

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·         freshly ground pepper

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·         240 ml – 500 ml cold water, for peas

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      Steps:

·         Beat the eggs into a large bowl with grated Pecorino cheese and cream. Set aside.

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·         Cut the prosciutto into long tight pieces. Set aside.

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·         In the meantime, cook spaghetti al dente in a large volume of salted water. Drain and transfer to the larger bowl. Toss spaghetti with 1 tbsp of olive oil. Set aside.

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·         Peel the onion and slice it thinly. Fry the onion slowly in hot olive oil until transculent, then pour the peas. Fry them for about 1-2 minutes, then and 1 cup water and cook them on a brisk fire until tender. Add more water if needed. It will take for about 15 minutes.

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·         Once ready, mix in proscuito and let it season with sea salt and pepper. Add cooked spaghetti. Stirr well to combine. Immediately pour egg mixture and allow the cream to reduce a bit, for about 1-2 minute.

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·         Remove from the stove. Serve it hot with more grated Pecorino cheese.

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P.S. For the measurements check out the kitchen chart!