#cuisinecaptures

Spaghetti are on our home menu once a week. I'm the biggest pasta craver. In high school, I even cooked for myself the instant mix and ate it for dinner every single day. Horrible I know, but puberty kicked me. I was a ballet dancer back then and the effects weren't that visible, but once I stopped dancing at the age of 18, I got fat over night😱 and it took me years to get back in shape. With time I learned to control that crave and to make real, home cooked spaghetti so the silhouette is under control, for now 😂 . . . . #storyofmytable #foodfluffer #hocsupperclub #firstweeat #makeitdelicious #bonapp #spaghettibolognese #hereismyfood #foodandflatlay #scrumptiouskitchen #italianfoodporn #fbcigers #italiancuisine #realsimple #cuisinecaptures #fellowmag #pasta🍝 #provenciallife #onthetableproject #kings_masterchef #bgbcommunity #kenguricooks #tv_stilllife #hautecuisines #vzcomade #saveurmag #flatlaytoday (at Novi Sad, Serbia) https://www.instagram.com/p/BxUEy9YHIcP/?utm_source=ig_tumblr_share&igshid=8zlyj5b69441

Mafini sa mandarinama, rogačem i bademima @persumarketi (smesa za 12 mafina) 100g belog brašna 1/2 kesice praška za pecivo 70g mlevenih badema 85g mlevenog rogača 50g smeđeg šećera 30g badema u listiću ili krupno naseckanih badema 50g marcipana sitno naseckanog na kockice (može i bez) 3 jaja 150ml jogurta 75ml maslinovog ulja 2 mandarine do 100g šećera u prahu Pomešati suve sastojke u posudi (brašno, prašak za pecivo, mlevene bademe, mleveni rogač, smeđi šećer, badem lističe i marcipan). U drugoj posudi umutite jaja, jogurt, ulje i narendanu koru od dve mandarine. Iscedite sok od jedne mandarine i ostavite ga po strani (ako želite možete dodati malo soka i u smesu, samo povećajte količinu brašna). Pomešajte spatulom suve i mokre sastojke, trebalo bi da dobijete gustu smesu, koja se kašikom može lepo puniti u kalupe. Pripremite kalup u koji ste stavili papirne korpice i izlijte smesu do 3/4 kapaciteta korpice. Pecite na 180 stepeni nekih 15 minuta, dok ne primetite da su mafini po sredini pukli ili se izdigli. Proverite ubadanjem čačkalice da li su pečeni iznutra. Pomešajte sok od jedne mandarine sa šećerom u prahu dok ne dobijete beličastu smesu, dodavanjem do 100g mlevenog šećera malo po malo. Prelite sa ovim sirupom mafine i služite. . . . . #kenguricooks #cuisinecaptures #provenciallife #hocsupperclub #thebakefeed #freshbaked #foodfluffer #foodglooby #foodtographyschool #marthabakes #finecooking #bakeit #fellowmag #appetitejournal #getpropped #feedfeedbaking #shareyourtable #flatlaytoday #flatlayphotography #tangerine #flatlayinspiration #thrivemags #inmykitchen (at Sremska Kamenica) https://www.instagram.com/p/CF89YlpAc5W/?utm_medium=tumblr

Cheesecake sa trešnjama i čokoladnim komadićima. . Pripremite koru tako što ćete pomešati 200g mlevenog @pionir_subotica keksa sa 50g mlevenih badema, 25g maslaca sobne temperature i 100ml mleka. Utisnite ovu masu u kalup prečnika 18cm i ostavite po strani. Iseckajte sitno 150g trešanja i skuvajte ih u šerpici sa kašikom smeđeg šećera, 2 kašičice soka od limuna i 2 kašičice vode dok se šećer ne rastopi. Zatim dodajte kašiku gustina i mešajući kuvajte dok se smesa ne zgusne, pa sklonite sa šporeta. Umutite u posudi mikserom 125ml slatke pavlake i ostavite po strani. U drugoj posudi, mikserom umutite 125g maskarpone sira, 125g krem sira, 50g kisele pavlake, kašičicu vanil ekstrakta, 60g šećera u prahu i 70g @dr.oetker_srbija čokoladnih komadića. U tu smesu dodajte trešnje i slatku pavlaku pa lepo sjedinite smesu. Izlijte je u kalup preko sloja od keksa i ostavite u frižideru da se hladi od 3 do 4h. Ukrasite svežim trešnjama i po želji čokoladnim ganašem u razmeri 1:1. . @useyournoodles . . #kenguricooks #cherrycheesecake #hocsupperclub #firstweeat #cuisinecaptures #provenciallife #vzcomade #infinity_foodlover #scrumptiouskitchen #bonapetite #serbianblogger #eatprettythings #kitchn #myopenkitchen #shareyourtable #feedfeed #getpropped #appetitejournal #fellowmag #finecooking #foodtographyschool #foodglooby #thehub_food #ourfoodstories #foodphotographers #vscofoodie #useyourcreativenoodles (at Sremska Kamenica) https://www.instagram.com/p/CBN-c3eAnY-/?utm_medium=tumblr

Znam da svi imate svoj pouzdani recept za lazanje i da ih sigurno često spremate. Verujem da se ni moj neće puno razlikovati u tom smislu, u svakom slučaju, reći ću vam da meni bez bešamela nema lazanja🙈 to mi je alfa🙏. Ne znam zašto njega cenim više od ragu sosa🤪 prosto tako je. Proverite sastojke, pa mi javite šta vi dodajete ili oduzimate sa ovog spiska? Volela bih da saznam vaš tajni sastojak koji pravi razliku😉 500g kora za lazanje 500g mešanog mlevenog mesa (svinjskog i goveđeg) 3 čena belog luka sitno iseckana veća glavica crnog luka sitno iseckana 1 šargarepa iseckana na kockice 100g korena celera iseckanog na kockice kašika mlevenog origana, bosiljka i peršuna so i biber po ukusu 500ml pasiranog paradajza TO šolja pileće supe 500g rendanog Pizza sira Belkino Za bešamel sos: 3 kašike maslaca 3 kašike brašna 500ml mleka pola kašičice muskatnog oraščića so i biber po ukusu. . Pripremite sos, tako što ćete izdinstati na par kašika ulja luk, šargarepu i celer dok ne omekšaju, pa dodajte meso i beli luk pa dinstajte dok ne promeni boju. Dodajte supu, pa krčkajte neko vreme i dodajte konačno sok od paradajza. Dodajte sve začine i krčkajte dok se sos ne zgusne. Pripremite bešamel sos, tako što ćete u šerpi otopiti maslac, dodati brašno i promešati da se ugreje i sjedini sa maslacem. Dodajte postepeno mleko konstantno mešajući, dok ne dobijete željenu gustinu sosa. Na kraju začinite. U posudi veličine 25x15cm sipajte na dno malo sosa, pa poređajtesloj kora za lazanju, prelite crvenim sosom, pa bešamelom i preko pospite sirom, pa ponavljajte ovim redosledom dok ne potrošite sastojke. Ja sam pravila 3 sloja, sa time što završavate sa kačkavaljem, dakle gornji sloj se ne pokriva korom. Sav preostali kačkavalj stavite na vrh i pecite u rerni na 180 stepeni nekih sat vremena. . . . . #gastroblog #gastroblogger #ukusno #cuisinecaptures #provenciallife #freshbaked #foodfluffer #kuvanje #domacahrana #domace #dobrahrana #ishrana #saveurmag #inmykitchen #kings_masterchef #scrumptiouskitchen #kitchn #myopenkitchen #appetitejournal #finecooking #ourfoodstories #foodtographyschool #getpropped #vzcomade #kenguricooks (at Sremska Kamenica) https://www.instagram.com/p/CBKk_qWjip2/?utm_medium=tumblr

Evo i mog odgovora na #woltcookingchallenge . Nadam se da učestvujete, jer je nagrada genijalna, a vremena za učestvovanje sve manje. Opisaću vam ovde postupak, ali ako vas zanima tačan recept u gram, možete ga naći na @wolt.srbija aplikaciji pod @loft_coffee_food_bar u Novom Sadu. . Tartine . Tostirati 3 parčeta hleba od heljde, pa ih premazati maslacem i krem sirom. Poređati preko sitno naseckan cherry paradajz, pa posuti feta sirom. Preliti medom, pa pripremiti sos od malo pesta, maslinovog ulja i sitno naseckanog belog luka (3 čena). Preliti sosom preko, pa posuti tostiranim listićima badema i posuti svežom mirođijom. Miks meda, fete i pesta me je transportovao na neko drugo mesto🙈 totalna preporuka. Moram ponoviti ovaj miks u budućnosti💪 . . . #kenguricooks #kenguritastes #woltsrbija #cuisinecaptures #provenciallife #hocsupperclub #foodfluffer #zdravahrana #loftnovisad #tartine #loftcoffee #hrana #njam #njamnjam #kuhinja #ishrana #gastroblogger #gastroblog #dobrahrana #domacakuhinja #domace #domacahrana #ukusno #recepti #wolt #novisadserbia #tartines (at Sremska Kamenica) https://www.instagram.com/p/CBBS0OhAyGQ/?utm_medium=tumblr

Turkish poached eggs with yoghurt I went to Istanbul with a clear idea to buy the perfect plate in which I will serve cilbir. Since I obviously found one, breakfast is served. Bring a pot of water to boil. Let it simmer and add in one tbsp of vinegar. Crack one egg in a bowl. Swirl the water with a spoon, then with other hand, slide the egg, into the pot. Boil for 3 minutes and transfer it on paper towel. Repeat with the other egg. Heat 2 tbsp of butter and 1 tbsp of olive oil in a sauce pan, add in 1 tbsp red pepper flakes and cook on low heat for 30 seconds. Whisk 100ml of yoghurt with 2 cloves of garlic, finely chopped, 1/2 tbsp of salt and 1 tbsp of chopped fresh mint. In a plate, pour the yoghurt, place the eggs on top of it, drizzle with sauce and serve with toasted bread. Turska posirana jaja - Cilbir Otputovala sam u Istanbul sa jasnim ciljem da kupim savrseni tanjir u kojem cu moci da serviram turska jaja. Kako sam ga nasla, dorucak je posluzen. Stavite serpu sa vodom da provri. Pustite da vri, pa dodajte jednu kasiku sirceta. Jaje razbijte u posudici. Kasikom promesajte vodu u serpi da napravite vrtlog, pa drugom rukom polako prebacite jaje u serpu da se kuva. Kuvajte jaje tacno 3 minuta, pa vs izvadite napolje na ubrus da se cedi. Ponovite postupak sa drugim jajetom. U manjoj serpici, ugrejte 2 kasike maslaca I jednu kasiku maslinovo ulja. Dodajte 1 kasiku tucane ljute paprike I kuvajte 30 sekundi. Pomesajte 100ml jogurta, 2 cena sitno iseckanog belog luka, pola kasicice soli I kasiku sveze iseckane nane. Jogurt prespite u tanjir, pa preko njega stavite jaja, preko kojih cete preliti sos I sluzite sa tostiranim hlebom. . . . . #saveurmag #inmykitchen #kings_masterchef #cuisinecaptures #scrumptiouskitchen #kitchn #myopenkitchen #appetitejournal #finecooking #ourfoodstories #foodtographyschool #getpropped #vzcomade #turkisheggs #kenguricooks (at Novi Sad, Serbia) https://www.instagram.com/p/B5CoJp6ge6H/?igshid=1uzz2gvixtdsd

I have never shared English version of this Coconut bundt with you. It's the first recipe I have published on my blog, so you can find the Serbian version by googling "Sočni Kuglof od kokosa I krem sira" Prepare the bundt mold by greasing it with butter and dusting with flour and set aside. In a bigger bowl beat with mixer 200g of butter and 220g of cream cheese. When it comes together, add 150g of sugar and mix until combined. Add 6 eggs, one by one, while beating and then add 2 spoons of vanilla extract, teaspoon of salt and teaspoon of baking powder. Beat on low speed and gradually start adding 350g of flour. Finally add 150g of coconut flour, folding manually with spatula. Place the mixture into the mold and bake for around 1 hour on lower temperature. If you notice that your bundt is getting brown, but still liquid inside, cover with aluminium foil on top, to prevent burning. . . . . #hocsupperclub #firstweeat #bonapp #foodandflatlay #cuisinecaptures #provenciallife #vzcomade #infinity_foodlover #scrumptiouskitchen #bonapetite #serbianblogger #scratchbaking #freshbaked #kings_masterchef #storyofmytable #makeitdelicious #mycommontable #hereismyfood #inmykitchen #thebakefeed #kenguricooks #appetitejournal #eatcaptureshare #fellowmag #bakeit #finecooking #marthabakes #foodtographyschool #foodglooby (at Novi Sad, Serbia) https://www.instagram.com/p/B4jnUITgCIh/?igshid=e4gscaknav25

Dark chocolate pomegranate tart. For making tart, mix 200g flour, 25g cocoa powder and 50g of granulated sugar. Add 115g of butter on room temperature cut into cubes, 1 egg yolk and couple of tbsp of milk and knead until you have a steady dough. Wrap it into piece of plastic and leave it in refrigirator for couple of hours. After the tart has chilled, flour the surface and roll the dough out to fit your tart mold (25cm) so it should be bigger then that, because of the sides. Place the dough into the mold and form it nicely with hands. Place some weight over it, because it will rise during the baking. Bake it for 30 minutes. Make the chocolate filling meanwhile. In a small pot melt 225g of dark chocolate. In another pot heat 180g of heavy cream, 50ml of milk and 25g of sugar and don't let it boil, just heat until small bubbles start to form. Pour this cream over melted chocolate and stir. Beat one egg in a small bowl and scrape it into the bowl with the chocolate. Stir well with adding half of one pomegranate seeds. Place it into the tart crust sprinkle with half of tbsp salt on top and bake for another 30minutes. Sprinkle with pomegranate seeds on top and let it cool. . . . . #kenguricooks #hocsupperclub #cuisinecaptures #freshbaked #provenciallife #kings_masterchef #infinity_foodlover #scratchbaking #bakingblog #thehub_food #ourfoodstories #foodphotographers #vscofoodie #buzzfoodfeed #flatlaytoday #saveurmag #eattheworld #feedfeed #foodfluffer #foodblogfeed #hautecuisine #thebakefeed #f52grams #thrivemags #vzcomade #pomegranatetart (at Novi Sad, Serbia) https://www.instagram.com/p/B2yNyKuIQLS/?igshid=1wzb9y22ub2xs