Multikulturalna čorba-Kako kuvati na stranom jeziku

Ponovo sam tu. U Engleskoj čiju klimu ne volim, posebno kišu koja pada na hiljadu načina-horizontalno, na primer ili  sitnoprskajuće, tako da imate utisak da stojite pored fontane na Trgu Nikole Pašića. Ipak, volim to što u njoj mogu da doživim prijatne stvari tokom činjenja onih neprijatnih. Pre dva dana sam stajala u redu na Heathrowu, onom koji sleduje svim non EU žiteljima. Red je bio dug i zmijolik i dok sam se približavala njegovom začelju, izazvao je kod mene automatsko prevrtanje očima. Sve dok se nisam osvrnula oko sebe. Pored činjenice da se u njemu, i pored ogromnog broja ljudi, nije dugo čekalo, izgledao je kao motiv sa Unicefove razglednice. Sve rase, razni stilovi oblačenja, ko zna koliko stranih jezika...

U to ime, sledi

MULTIKULTURALNA ČORBA

Za nju će vam trebati:

• Oko 100g sveže zelene boranije, u mom slučaju one odgajane u Keniji
• 1 ljubičanstveni :) luk holandskog porekla
• 2 šake smrznutog engleskog graška
• 1 veća šargarepa
• dve kašike italijanske pancete, seckane na sitne kocke
• 250g mlevene govedine, baš sa ove očajne slike:

• 2-3 kašike kineskog tamnog soja sosa
• prstohvat demerara šećera
• 1 kašika malt sirćeta
• 1 šaka ječma, recimo srpskog ;)
• četvrt šolje paradjz sosa ut dodatak belog luka, zemlje porekla po želji vašoj
• kašika ulja
• 1,2l vode, opet koje vam drago

Na malo ulja propržite luk, šargarepu, boraniju i grašak, pa posle par minuta dodajte slaninicu, ječampa potom i meso. Kada je meso promenilo boju, dodati paradajz sos i mešati još koji minut.

Naliti mlaku vodu, posoliti i kuvati oko 45 minuta. Pred kraj kuvanja dodati soja sos i sirće.

Hot Cross Buns

FFTO April challenge was dedicated to Easter. These days I could see many interesting traditional Easter recipes from all over the world and this time, thanks to FFTO and Sarah from Simply Cooked, I`m presenting Hot Cross Buns.

Although Sarah gave us freedom to change recipe as we like, I wanted to try the original version from the old recipe book Sarah found in her parents` basement. There is just one thing I really had to change-I didn`t make lemon glaze! Maybe it`s because I`m more fond of savory pastry. Anyway, recipe worth trying!

Hot Cross Buns (copied from Sarah)


makes 24


3 1/2 - 4 c (440 - 500 g) flour


3/4 c (190 ml) lukewarm milk


1/2 c (125 ml) lukewarm water


1 package (2 1/2 t) active dry yeast


1 T sugar


1/4 c (65 g) sugar


1/2 t salt


1/4 c (55 g) butter, melted


1/4 t allspice


1/2 t cinnamon


1/4 t nutmeg


2 eggs


2/3 c (100 g) currants


1/4 c (40 g) diced citron



In a mixer bowl, combine 1 c (125 g) flour, milk, water, yeast, and 1 T sugar. Beat well. Set in a warm place until frothy. melt butter; cool. To the yeast sponge, add remaining sugar, salt, melted butter and spices; beat in eggs, one at a time. Add 1 c (125 g) flour and beat 5 minutes with electric mixer. Gradually add remaining flour, currants, and citron. Turn out onto floured board and knead until smooth and elastic (8 - 10 minutes). Place in a greased bowl, turning to grease top of dough. Cover with kitchen towel and set in warm place until doubled in bulk. Punch down. Turn out onto lightly floured board and knead lightly for 2 minutes. Divide dough into 24 equal parts and shape into buns. Place well apart on greased baking sheet. Cover and let rise until almost doubled in size (about 30 minutes).
 
 

Make a cross (X) on each bun with a razor blade or sharp knife. Brush with egg yolk beaten with 1 T water. Bake at 375 F (190 C) for 15-20 minutes or until golden in colour. Cool on wire rack.