GIRICE-Uz srdele najpopularnija pucka riba!

GIRICE

Najvaznije za reci je da je sad stadjun od girica,zato ih jedite sto cesce i na sve moguce nacine pripremljene.
Danas ,petak,kod mene je uvijek na stolu riba.
Predlazem svima da uvedu girice u svoj obvezatni meni!
Jako su ukusne,zdrave,jeftine!
Vole ih i stariji i dijeca !
Mozete ih kuhati,prziti,peci,raditi brujet...ma sve sto vam padne na pamet!
Danas sam ih frigla,przila jer ih moji unuci tako spremljene najvise vole!

PRIPREMA

Girice ocistite od ljuski,izvadite utrobu,glavu ostavite ili ne/po vasoj zelji/

Ocijedjene ,oprane girice uvaljajte u brasno!
Przite na dobro ugrijanom biljnom ulju u koje ste dodali samo malo maslinovog ulja!
Kad pozlate izvadite ih i zasolite!
Posluzite s salatom,povrcem ili kumpirom.

Voli Vas Silvana!
Silvana, with Love!

BRODETTO -recipe from my grandma cookbook

This is BATOVINA PIC

Batovina (Uranoscopus scaber) of fish from the family Uranoscopidae. When we are still called bežmek, čaća, čaće, holti, badić, neblogled, bokainkavo, LEPUR, Uncle, smoker, ... [1]. This is the only fish in this family that lives in the Adriatic Sea, and the whole family is looking like the layout of fish from the family of spiders. His head is large, flat top and thicker than the rest of the body. His mouth turned up. Brown-gray in color, with small, slightly noticeable spots. Living at depths from 5 to 400, although it is mostly found at depths of 50 m, and on sandy and muddy terrain where they live buried so that it sticks only part of the mouth, where there is a special film that lures fish, and so it catches. It grows to 40 cm in length and up to a weight of 1 kg [2]. Spawning at the end of spring, when products sounds (5-10 Hz) and electrical stimuli of several seconds duration. Edible and highly valued fish, known for its durability out of the water, because these conditions can live and 6 hours.

Brodetto FROM BATOVINA-SCORPION FISH

Ingredients / for 6osoba /

Approximately 1-2 kg of fish break / scorpion fish, conger eel, batovine isl /
1 / 2 kg onions
heads chopped garlic
bunch parsley-chop
2 List of laurel
small rosemary
1 cup sweet wine
1 cup.pire tomato
1/2 cup olive oil

PREPARATION:

* Chop onion and fry it in olive oil
* Clean the fish and put into order at frayed onion/ cheese dish take as thick bottom-fish carefully sort and during cooking only shake it not mix it/
* cook the fish about 1o min. and add salt, pepper, rosemary, laurel
* Add tomato juice-pour a little ,cook and shake it
* after 15 min. add a glass of sweet wine and 2 tbs bread crumb
* At the end of laurel and rosemary extract, add chopped parsley and garlic
* Cook it for a little while all thicken
* Leave a little steep

Serving:
It is best to serve with the cooked polenta and the glass of fine wine!

Voli Vas Silvana!
Silvana, with Love!

SRDELE-Pohani filete

SRDELE-PANIRANI FILETI

Srdela je od davnine hranila puk.
Nasi ribari i njihove obitelji zahvaljuju  zivot srdeli
Istraživanja su dokazala velike hranjive vrijednosti ove ribe "NAŠE hrane spasa¨

Ovo je stari splitski recept iz kuharice moje bake/Foscarini recept/
  Panirani fileti srdele

Potrebno je za 4 osobe
24 srdele /srebrene,srednje velicine/
Ocistimo sredele,odstranimo glave i kost
Filete posoliti

Umak za breading:

3 velika jaja
6 žlica brasna
1 salica mlijeka
malo soli
začinskog bilja po zelji/bosiljak,mazuran/

pola litre biljnog ulja za przenje

Priprema:

Filete srdela umakati u umak od jaja
stavljati u ugrijano ulje i peci  uz okretanje

Servirati tople ili hladne uz Tartar umak ili razne salate od sviježeg povrca!

Caša crnog vina se preporuca!Voli Vas Silvana!
Silvana, with Love!

SARDINE-BREADED FILLETS

Sardine-breaded fillets

Sardine has always been fed the people.
Our fishermen and their family life due to sardine
Studies have shown high nutritional value of fish, "our food rescue ¨

This is an old recipe from Split, my grandmother's cookbook / recipe Foscarini /
Breaded fillet sardines

It is necessary for 4 people
24 sardines / silver, mid-sized /
Sardine clear, remove the head and bone
Fillets salt

Sauce for the breading:

3 large eggs
6 tablespoons flour
1 cup milk
salt
herbs in a bid / basil, oregano /

half a liter of vegetable oil for frying

Preparation:

Add anchovy fillets in a sauce of eggs

place in warmed oven with oil and fry it!!!

Serve hot or cold with Tartar Sauce or a variety of salad vegetables!

I like to serve it  with fresh pomegranates

Glass of red wine is recommended!

Voli Vas Silvana!
Silvana, with Love!

Školjke s sirom i šunkom

ŠKOLJKE S SIROM I ŠUNKOM

Volim ih pripremati dijeci .
Ukusne su i socne,meke ,tope se i u ustima!
Djeca ih vole
odrasli ih vole uz pivo ili casu dobrog vina!!!

Sastojci:

2 šalice mekog brasna
1 suhi kvasac
malo soli
1 žlićica secera
2 žlice ulja /biljno ili maslinovo/
tople vode koliko popije

Fill:

150 grama susene ham
200 grama sira za pizzu
1/2 šalice vrhnja
3 kisela krastavca/narezati na male kocke/
1 salica narezanih rajčica

PRIPREMA:

Napraviti tijesto kao za pizza
Dignuto tijesto razdijeliti na 4 dijela
svaki dio tijesta razvuci na prst debljine
staviti nasjeckane rajčice
posložiti sir,šunku i kisele krastavce
dodati kiselo vrhnje
Preklopiti tijesto
Rubove tijesta pritisnuti viljuškom
Staviti peci u zagrijanu pečnicu
oko 250 stupnjeva celziusa
20 minuta

Servirati toplo,lijepo je i iduci dan!
Voli Vas Silvana!
Silvana, with Love!

SHELLS WITH CHEESE AND HAM

SHELLS WITH CHEESE AND DRIED HAM

I love them to prepare children.
Are tasty and juicy, soft, and melt in your mouth!
Children love them
Adults like them with beer or a glass of good wine!

Ingredients:

2 cups flour soft
1 dry yeast
salt
1 teaspoon sugar
2 tbsp oil / vegetable or olive /
hot water as drinking

Fill:

150 grams of dried ham
200 grams of cheese for pizza
1 / 2 cup cream
3 pickled gherkins / cut into small cubes /
1 cup chopped tomatoes

PREPARATION:

Make dough as for pizza
Boot divide dough into 4 parts
each section of dough turned into a finger thick
put chopped tomatoes
sort cheese, ham and pickles
add sour cream
Fold dough
Press edges of pastry fork
Place the oven in a preheated oven
about 250 degrees Celsius
20 minutes

Serve warm, nice and the next day!
Voli Vas Silvana!
Silvana, with Love!

Moussaka with vegetables and fish/vegeteriana/

Moussaka with vegetables and fish


For this you need to get Moussaka fillets tuna or Atlantic bonito!
Buy them the day before and mix it as meat or chop with a machine mixer.
Well, season with sea soil, chopped garlic, parsley, pour olive oil and pepper in a bid
and allow to steep overnight in the fridge!


Food: / 4 /

* 800 grams of tuna and Atlantic bonito
* 2 small or 1 large zucchini
* 1 eggplant / can and Hasbi /
* 1 kg idols / previously cooked /
* 2 tbs olive oil
* 2 tbs of tomato juice
* 1 / 2 liter bechamel
* 1 tablespoon Vegeta Mediterranean
* Salt, pepper, rosemary, garlic, parsley

Preparation:

* First, be ready grinned fish little heat processed, prepared shalt put on warm, not hot olive oil, and cook for interference with about 15 minutes and then add tomatoes juice and spices
* Cooked potatoes cut into thin pieces, and they agree, the best in termo dish, oiled
* to arrange fish meat, add the zucchini cut in small parts
* now add eggplant fritters
* All cover the rest of the fish
* Goes back to the end of sliced patatoe and dressing
* All pour bechamel in which you can add cheese by desire
* Bake in preheated oven for about 35 minutes at 180-190 degrees.

food is good and hot and cold!
Serve with green salad!
Uslast!

Voli Vas Silvana!
Silvana, with Love!

Japanese Zucchini-Healthy, delicious and easy to prepare

These are the zucchini with the thorns!
Japanese zucchini very well succeed in my garden.

Very healthy, rich in vitamins and minerals.

Can be picked all winter to save serve various meals.

Do not have a pronounced taste
during cooking, taking flavor other foods.

Fantastic were cooked in a slow-cooker.

Prepared on the grill are delicacies.

Give freedom to the imagination!
Prepare them as a main dish or food supplement!

My suggestion:

• Zucchini clean, remove the crust 
• cut into smaller slices

• Slice 2 patatos

• add 2 onion
  

• Wash and cut 1 green pepper

• slow cooker pour in 3 tbs olive oil
• add integrates in slow cooker
• add salt
• 1 little cup of water
• cover cooker 
• cooking time is about half hour
• on the end put some parsley and garlic/cut/

This you can serve warm or cold!
Serve it with meat or fisf!

Voli Vas Silvana!
Silvana, with Love!

Japanske tikvice-kao prilog

Your Ad Here

Japanske tikvice,kao sto vidite na slici to su one s bodljikama!
Ja osobno isam posebni ljubitelj ovih tikvica al kako u mom vrtu rastu ko lude i svi kazu da su jako zdrave gledam ih pripremati sto cesce!
Osobina im je da nemaju neki odredjeni okus pa rado preuzimaju okus hrane s kojom se pripremaju!
jako su ukusne pripremljene s drugim aromaticnijim povrcem ili pecene s komadom mesa!

Ako ih zelimo kao prilog glavnom jelu mozemo ih pripremiti na slijedeci nacin!

Tikvice/japanske/ u sporom kuhacu

tikvice ogulite
narezite na ploske/kao brod//
dodajte 2 crvena luka/cijela/
2 komada kumpira /narezati/
2 zlice maslinovog ulja
Na toplo ulje poslazite sastojke
dodajte malo vode
poklopite

nek lagano kuha oko pola sata
kazaljka na poklopcu nek bude na granici s crvenim
Kad je omeksalo dodati nasjeckani persin i cesnjak!
Lijepo je i hladno!
Posluzite uz meso ili ribu!

Voli Vas Silvana!
Silvana, with Love!