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VEGANSKI I VEGETARIJANSKI OBITELJSKI RECEPTI ZA SVAKI DAN

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Ručak!Uncategorized

Gazpacho

by Mari srpanj 16, 2016srpanj 17, 2016
written by Mari srpanj 16, 2016srpanj 17, 2016
Gazpacho

 

“Adresa kratka, slova ko jaja. Za druga ježa na kraju gaja.”

Ne znam što bi Ježurka rekao da mu je lija uprispodobila ovakvu juhu, no recept je svakako kratak a mojima se jako svidjela. Juha je jednostavna, osvježavajuća, servira se hladna s kakvim zgodnim krekerima ili komadićima suhog kruha.

20160716_144604

Gazpacho
 
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Autor: prema receptu Gordona Ramsaya
Sastojci
  • kilogram rajčica
  • 2 paprike
  • 2 srednja krastavca
  • 2 mala crvena luka
  • 1 češanj češnjaka (po želji manje ili više)
  • 2 žlice maslinovog ulja
  • sok pola limuna (ili više, po želji. Umjesto limuna možete staviti žlicu octa)
  • sol, papar, drugi začini po želji (bosiljak, timijan, chili paprika i slično)
  • par kriški kruha
Upute
  1. Blanširajte rajčice kako biste im lakše ogulili kožu: zakuhajte vodu u širem loncu i u nju spuštajte rajčice. Nakon otprilike minute okrenite rajčice na drugu stranu, izvadite van. Malo prohladite, ogulite kožu rajčicama.
  2. Svo povrće nasjeckajte na komadiće, zgnječite rukama, dodajte ulje i i limun, začinite po želji a potom ostavite najmanje pola sata (ili nekoliko sati) u hladnjaku da se okusi prožmu.
  3. Štapnim mikserom usitnite povrće do glatke mase. Ponovno kušajte, začinite po želji. Ostavite da se hladi još najmanje pola sata.
  4. Otprilike pola sata prije nego ćete poslužiti juhu narežite kruh na kockice i posušite u pećnici dok ne postane krckav, dvadesetak minuta na 200°C.
  5. Juhu poslužite s komadićima suhog kruha.
3.5.3208

20160716_144711

Pošto moje bake nisu kuhale Gazpacho, po savjet sam išla kod Gordona Ramsaya. On nije blanširao rajčice i gulio im kožu, ali ja nekako tu kožu ne volim kad se sfrče, kao u satarašu, pa eto. Ako ne blanširate rajčice, imat ćete juhu koja se – 100 % ne kuha 🙂

 

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bez jajačešnjakgazpachojuhakrastavackruhkrutonilukpaprikarajčicaručak
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Mari

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Kimchi – slavonski kupus na koreanski način. Kineski kupus na slavonski način. Puna tegla svega, uglavnom.
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2 komentara

Zdenka Matagić srpanj 16, 2016 - 10:23 pm

… Naravno da bi Ježurka rekao: ” Dobar dan, lijo, vrlino čista, klanjam se tebi sa bodlja trista.” 🙂 🙂 <3
(i nije da ga ja znam tako napamet citirati u svakom trenutku, al spremam tavan u ovo doba, pa mi se nekim čudom Ježurka baš prikladno našao pri ruci da te pohvali 🙂 )

Reply
Mari srpanj 16, 2016 - 10:30 pm

Hehe, Zdenka, svi mi znamo Ježurku napamet, samo nam se čini da ne znamo 😉
Hvala na pohvalama, ali kao što kod nas kažu – nek se hvali samo – bit će mi drago da i u Vrtnoj bajci isprobaju juhu pa jave utiske 🙂

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Well, I did not lose my mind to fuss over an eaten pastry, don't worry. It's just that I have been ill for some time, my whole family was ill. And I was getting worried, those temperatures didn't go down as quick as usual. And coughs were pretty heavy and bothering little ones in sleep. And bad news and sad history events. And after a good heap of days I finally went out and found those golden, flaky little croissants and I was super happy, super grateful. The coughs ceased, temperatures went down. We are all fine, healthy and together, we have a golden pastry. I get to do what I love and photograph golden pastry all day. And few other things but for now, croissants will suffice. What are you grateful for? What is your golden pastry? .
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