Recept na domácu granolu som sa chystala pridať už dlhšie. Je zdravá, chutná, výživná a neskutočne jednoduchá na prípravu. Čo vlastne tá granola je? Odpoveď je jednoduchá. Sú to zapečené, ochutené vločky. Keď prídete na to, aké je to jednoduché pripraviť si ich doma, určite ich už nebudete kupovať. Existuje nekonečne veľa možností ako si ju ochutiť... Fantázii sa medze nekladú. Ja som tento krát pripravila granolu so semienkami. Vy si do tej vašej môžete namiešať čokoľvek podľa vašej chuti. Ja ju mám najradšej s jogurtom, alebo ako "chrumky", tú dózu z fotky som ešte v ten deň zjedla na posedenie...:-)

I have been plannig to post homemade granola recipe for a longer time. It is healthy, tasty, nutritious, and incredibly easy to prepare. What exactly granola is? The answer is simple. It is flavored and baked oatmeal. When you find out how easy it is to prepare it at home, you won't definitely buy it any more. There are endless possibilities how to make your own... Imagination has no limits. For this time I have prepared multi-seeds granola. You can combine anything according to your taste. I prefer it with yoghurt for breakfast, or as a healthy snack for evening. The content of a  container on upper picture was gone the same evening, the picture was taken... :-)

Mix well all ingredients and spread evenly on baking tray lined with baking paper. Bake for about 30 minutes at 150°C until crispy. Mix it 2-3 times during the baking time. Let it cool and store in an airtight container.

There is not enough spreads for me. They are suitable for any occasion, either for breakfast, brunch, fast dinner, or simply as a snack for the party. I have to say that this spread is one of my favorite so I have decided to share it with you. I served it with homemade mini rolls.

Spread:
 
1 boned smoked mackerel
50g butter at room temperature
200g cream cheese
2 small shallots, finely chopped
1 tbsp full fat mustard*
freshly ground black pepper
chives

Beat butter with cream cheese and mustard. Then add boned smoked mackerel, mix it with other ingredients and season if needed.

Homemade mini rolls:

250g whole wheat flour
250g all purpose flour
2 tbsp cane sugar
42g fresh yeast
200-250 ml of lukewarm milk
100 ml of olive oil
2 egg yolks
salt

Stir yeast in the milk and add with other ingredients into a bowl and knead until smooth. Once the dough is smooth move on to a floured rolling board and continue kneading. Divide the dough into two parts. Roll the first half and divide into triangles and roll them up from wider end and place them on the tray lined with baking paper. Let them rise for at least 30 minutes and in the meantime, preheat the oven to 170°C. Before you put rolls in the oven brush them with the beaten egg and sprinkle with seeds, cumin seeds and salt according to your choice. Bake for about 15-20 minutes until golden brown.

* As far as I know, full fat mustard is unavailable anywhere else abroad but central Europe (Slovakia, Czech rep.). It has its specific flavour, different from english or dijon mustard, but I suppose that you can substitute it with any other kind available, only watch the amount. 

Enjoy

Po dlhšej odmlke pridávam rýchly a zdravý šalát, ako stvorený po období ťažších jedál a sladkostí. Na tento šalát som použila kombináciu uvarenej fazuľky mungo, ktorá je výživná, stonkového zeleru a vinaigrette s dijonskou horčicou, ktoré sa výborne dopĺňajú. Šalát môžeme podávať s grilovaným mäsom tak, ako som ho podávala ja, ale výborný je aj sám o sebe. Dúfam, že Vám bude chutiť.

Šalát:

cca 1/2 balíčka poľného šalátu (tzv. poľníčka)
cca 2 stonky zeleru
1 červená cibuľa
uvarená fazuľka mungo
Vinaigrette s dijonskou horčicou
6 p.l. extra panenského olivového oleja
2 p.l. červeného vinného octa
soľ, čerstvo mleté čierne korenie a dijonská horčica (na dochutenie)

Jednoducho zmiešame ingrediencie na šalát a na vinaigrette samostatne. Vinaigrette ochutíme podľa svojej chuti a pridáme do šalátu v želanom množstve.

Dobrú chuť

After a longer break, I'm posting a quick and healthy salad, suitable for after-holiday season. I chose cooked mung beans, which are quite nutritious and combination of celery sticks and Dijon mustard vinaigrette fitting perfectly for this salad. You can serve it with grilled meat as I did but salad tastes delicious itself. I hope you will like this recipe.

Salad:

approx. 1/2 packet of Lamb's lettuce
approx. 2 celery sticks
approx. 1 red onion
cooked mung bean
Dijon mustard vinaigrette
6 tbsp extra virgin olive oil
3 tbsp red wine vinegar
salt, freshly ground black pepper, dijon mustard (for seasoning)

Simply mix all ingredients for salad and vinaigrette separately. Season the vinaigrette according to your taste and add as much of it to the salad as you wish.

Enjoy.

Aj keď o niečo neskôr (lepšie neskôr, ako nikdy :-)), ale predsa, pridávam aj posledné koláčiky z môjho vianočného výberu. Do tohto cupcake som dala chute, ktoré mi pripomínajú Vianoce a aj Mikuláša. Môj mikulášky balíček v detstve vždy okrem iného obsahoval, arašídy, mandarínky a čokoládu a tak som sa tento ľahučký čokoládový koláčik rozhodla ozdobiť krémom z arašídového masla a poliať mandarinkovým sirupom.

Najprv si pripravíme cupcake (upravený recept podľa sweetapolita)
110 g hladkej múky
225 g trstinového cukru
45 g kakaa
1č.l. prášku do pečiva
1/2 č.l. sódy
štipka soli
1 vajce
125 ml espressa
125 ml jogurtu
60 ml oleja
1 č.l. vanilkového extraktu

Všetko spolu zmiešame (cesto bude tekuté), naplníme košíčky cca do polovice a pečieme v rúre rozohriatej na 170°C cca 20 min.

Pripravíme si mandarinkový sirup, ktorým cupcake polejeme.
200 ml mandarínkovej šťavy
4 č.l. pomarančovej marmelády (bez kôry)
2 p.l. trstinového cukru

Všetko spolu varíme, kým nedostaneme sirupovú konzistenciu.

Na záver si pripravíme krém z arašidového masla.
100g masla mäkkého
50g práškového cukru
200g hladkého arašidového masla

Najprv si vyšľaháme maslo s cukrom do peny a na záver všľaháme arašidové maslo. Krém dáme do cukrárskeho sáčku a nanesieme na cupcaky. Na záver môžeme ešte cupcaky pokvapkať mandarínkovým sirupom.

Dobrú chuť.

However a little bit later (better later than never :-)), I'm posting another of my Christmas cake from my list.
This cupcake contains flavors which has always characterized Christmas time and also St. Nicholas's Day in our country. When I was little, my package (the one I got from St. Nicholas) besides all other things, always contained peanuts, mandarin oranges and chocolate, so I decided to decorate this light chocolate cupcake with peanut butter frosting and spill some mandarin syrup on top.

First of all,  let's prepare cupcakes (recipe by Sweetapolita - slightly modified)
110 g all-purpose flour
225 g cane sugar
45 g cocoa powder
1 tsp baking powder
1/2 tsp baking soda
pinch of salt
1 egg
125 ml espresso
125 ml yoghurt
60 ml vegetable oil
1 tsp vanilla extract

Mix everything together (this will form a liquid dough), fill the cupcake cases about half full and bake in the preheated oven at 170°C about 20 min.

Prepare mandarin syrup for topping
200 ml freshly squeezed mandarin juice
4 tsp orange marmalade (without zest)
2 tbsp cane sugar

Bring all ingredients to boil until you get consistency of syrup.

Finally, prepare the peanut butter frosting
100 g room temperature butter
50 g icing sugar
200 g smooth peanut butter

Whisk butter with sugar until pale and fluffy and finally add the peanut butter and mix well all together. Put the frosting into the piping bag and decorate cupcakes. We can add the remaining mandarin syrup to finish cupcakes.

Enjoy.

Minulý týždeň sme navštívili budapeštianske vianočné trhy a tak Vám prinášame krátku fotoreportáž z nášho výletu. Deň sme začali na trhoch, kde sme si obzreli celkom bohatú ponuku stánkov. Výzdoba a samotná atmosféra bola veľmi príjemná. Po tom čo sme ochutnali niektoré z maďarských špecialít, zastavili sme sa na kávu a koláčik v cukrárni Gerbeaud, ktorej história siaha až do roku 1858. Potom sme sa plný energie vybrali na výstavu Paula Cézanna do Szépművészeti Múzeum, ktorá potrvá až do 17.2.2013.


Last week we visited the Budapest Christmas market, so we are bringing you a short photo report from our trip. We started the day at the Christmas market where we found quite a rich offer. Decoration and atmosphere itself was very nice. We tasted some of the Hungarian specialties and then we stopped for a coffee and cake at the Café Gerbeaud which history dates back to 1858. Then full of power we visited  Paul Cézanne's exhibition  at the Museum of Fine Arts which will continue until 02/17/2013.