29 years of imagining, and then converting into one of my hobbies... I hope you'll enjoy it... (^.^)/ , by Marina

February 11, 2009

Soon on the small screen

Just to share a happy news... i'll soon be on the small screen, aka TV, showing my cooking skills! :)

There's a Croatian culinary show called "Punom parom", which gets 5 participants to cook in a restaurant for 5 days. Each day you get to cook a different meal, leaving one day to serve guests. Cross fingers and stay tuned for the recipes i'm gonna show off!

Have a nice week,
Marina

February 10, 2009

Favourite cheesecake

If there is something i definitely cannot go without, that's cheeeeeese. Supposedly a protein inside it causes addiction ... well if what they say it's true i have a confession to make:
Hi! My name is Marina, and I'm an addict.
But you know what, i'm definitely not changing that :)
So here it is - easy and simple to make, this cake is above all competition, i assure you that!

THE Cheesecake
Ingredients:
Paste (5')

250 gr McVities Digestive Cookies
80 gr melted butter
3 tablespoons of sugar

Yellow cream (5')
500 gr Philadelphia cream cheese
2 eggs
140 gr sugar
2 packages of Vanilla sugar


White cream(5')
1 sour cream (180 gr)
1 whipped cream (usually sold as powder)
3 tbl spoons of sugar
1 package of Vanilla sugar

(20' baking - 5' on 200°C, 15' on 170°C)

Melt the butter together with the sugar. Then pulverize the biscuits and mix them in a bowl with the butter. If the compost looks like it won't stick together, add a big spoon of beaten eggs. Press it in the baking dish until it covers it all.
Then beat the eggs (take the needed spoon from here) with the sugar. Consequently add the cheese and then pour it in the dish over the paste.
Now be careful, bake on 200°C only for 5 minutes, then lower the temperature to 170°C, and bake no more than 15 minutes - since you wish for a creamy topping, not an omlette :). Take out and let cool down.
Make the whipped cream, add the sour cream and sugar, and once the previous cooled down, pour over it. Keep in the refrigerator for 4-5 hours.

Serve it cold with some chocolate on the side if you wish...

February 1, 2009

Kombu no tsukudan

It's a gray afternoon, exams wait to be learned, there are definitely many other things to do, but no :) let's COOK! And what else after days of meat and junk food - but a nice veggie Japanese meal: Kombu no tsukudan.
The Japanese Kombu seaweed has many positive effects, especially for us students :) Helps the brain, so lets try to help this gray stuff of mine to keep learning one of the most boring exams ever, but what can you do? Cook Kombu! Hmm..but be careful, if you mix it with Tamary sauce you will get a whole other effect...that will lead you to bed, to a hot bed if your love one is around ;)


Kombu no tsukudan
Ingredients per person:
- Two stripes of dried Kombu
- Rice vinegar
- Soy sauce
- Sugar
(20')

The Kombu seaweed usually comes dry, wash it under water, then let it sit in hot water for 15min. When softened, cut it into thin stripes (~1cm wide) and put them in a small pan.
Cover with even amounts of vinegar and water (just enoough to cover the seaweed ) and bring to boil. Lower the heat and continue cooking for at least 15min (or until the seaweed is soft - try cutting it with a fork).
Add soy sauce (~1 table spoon) and a bit of sugar, simmer until the liquid is gone
Serve over rice, or fill it in a rice ball.
Kombu tastes really salty, so don't add any, and don't oversalt your rice.

You can add small amounts of Kombu to your bean stew to avoid swelling and indigestion.
Enjoy and Itadakimasu!