srijeda, 28. studenoga 2012.

Nativity scene / Jaslice


Jaslice u maminoj kući.
 Nativity scene at my Mom's house.

Na Badnjak tri mudraca kreću prema jaslicama.
On Christmas Eve, three Wise Men make their way toward Jesus' crib.


Svakog dana su sve bliže i bliže.
They get closer and closer every day.


Na Sveta Tri Kralja  (6. siječnja) napokon stižu.

 Epiphany  (January 6th) is a day when they arrive to meet Jesus.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Ovo je snimljeno prošle godine, na sam Božić,
kad su Sveta Tri Kralja tek krenula na put.
These photo were taken last year, on Christmas Day,
when Wise Men just have started their voyage.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 
This nativity scene was featured at:
Photobucket

Thank you !!





utorak, 27. studenoga 2012.

Advent / Adventski vjenčić

Ne mogu vjerovati da je slijedeća nedjelja prva adventska!
Ja još u glavi nisam spremna za Božić,
možda zbog ovakvog toplog vremena,
možda zbog milijon obaveza...
Moj vjenčić od prošle godine!
Sve je prirodno, osim svijeća (u obliku šiški).

I can't belive that in a week time, it is going to be an Advent!
I am not ready for Christmas yet,
perhaps due to this warm weather
or many things that need to be done by then...

This is my Advent decoration from last year.
It is all natural, expect of cone shaped canddles.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Imam još tjedan dan za smisliti dekoraciju za ovogodišnji vjenčić.
I have one week left to think of this year's Advent decoration.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Pogledajte i moj morski adventski vijenac :)
Check out my other marine themed advent corolla :)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 
This Advent Wreath was featured at:
Visit thecsiproject.com
Thank you!


nedjelja, 25. studenoga 2012.

"Esse blog e super cute!!!"

Stigla mi je nagrada od Ljubinke@madebyljubinka !
Hvala ti!
~~~~~~~~~~~~~~~~~~~~~~~~~
Nagrada se dalje mora proslijediti na slijedećih 10 blogova,
a kriteriji ne postoje,
samo je blogersko druženje važno, kaže Ljubinka.
Ja sam odabrala kolegice-blogerice s kojima sam
skoro pa u svakodnevnom kontaktu,
ali i neka nova lica:
 
 1. Marinica - moja mala ljetna radionica
2. Marija - tousled day
3. Iskrica - Smilje, art by heart
4. Dobri duh - Art and design by Good Ghost
5. Nely - Blue Hortensia
6. Sandra - Ko to tamo
7. Aleksandra - CreaCtive
8. Jovana - Joksi Joy
 9. Mihaela - Meeha Meeha 
 10. Pingkan - Pink's made
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Neki su već dobili ovu nagradu,
neki su već prije dobili neku drugu nagradu od mene,
nema veze, dobrih nagrada nikad dosta ;)
Ako nekoga sa liste ne poznajete, slobodno kliknite na link,
mogu se vidjeti prekrasne stvari !


 

subota, 17. studenoga 2012.

Olives / Berba maslina





Berba maslina je gotova!
Olive picking is finished! 

Ove maslinove grane su iz vrta, ne iz polja.
These olive brenches are from garden olives, not from the fields.


Urod  nije bio loš, s obzirom na sušu.
The crop was not too bad, concerning very dry summer.


A, sad na pravljenje ulja!
And, now off  to oil making!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 

My olives were featured at:

homework

Thank you !


srijeda, 14. studenoga 2012.

subota, 10. studenoga 2012.

Homemade Grape Mermelade / Domaća marmelada od grožđa

Natural, homemade, sugarfree grape mermelade

Otkad znam za sebe, znam i za grožđe, vinograde, pravljenje vina. Vino baš i ne pijem (svi se čudom čude), ali zato volim grožđe. I ono stolno, ali pogotovo grožđe iz vinograda; crno, bijelo ili mareštinu, svejedno.
Prije par godina sam se odvažila od najobičnijeg crnog grožđa iz vinograda (sorta Babić i Plavina, dakle, ništa fensi) napraviti marmeladu. Prvo sam prelistala sve kuharice koje sam imala (ništa), pa magazine o spremanju zimnice i o pravljenju džemova (tu sam naišla na recepte u kojima je grožđe bilo samo dodatak), pa sam prosurfala internetom - i gle iznenađenja -  opet ništa posebno. Pročitala sam recepte u kojima ima masu šećera, sredstva za želiranje i sl, pa onda preporuke kako je grožđe prevodenasto da bi se moglo ukuhati, pa smetaju sjemenke itd. Pa sam pitala starije (iskusnije) dame - "Ne može se, nisam čula, ne radimo mi to..."

Since I remember, I know of grapes, vineyard, winemaking. I don't drink wine at all, but I love eating grapes, expecially the vineyard sortes; black, white, rose, whatever.
A couple of years back I decided to make some mermelade out of black grapes from our vineyard. First I checked out all of my cook books ( found nothing much), then some magazines about homemaking (I found some recepies where grapes were only one of the indgrediens), so I surfed the net and - surprise- nothing special found. I did find some recepies that demand tons of sugar, some additives, I found some topics on forums that said grapes are to liquid to cook into certian density, then it have seeds etc. So, I asked some of older (more experienced) ladies - "No, can't be done, never heard of it, we don't make that... "

Onda sam odlučila probati napraviti marmeladu na način sličan pravljenju vina:
1) zdrobiti bobice - zbog pigmenta antocijana - nalazi se obično samo u kožici i odgovoran je za boju vina kod crnih sorata vinove loze, zato se kod pravljenja vina bobice melju, jak je oksidans.
2) maknuti sjemenke - kad se vino radi potrebno je maknuti sve petaljke, lišće, sjemenke i slične nečistoće da se ne dobije opori okus zbog prisutnih fenola koji se u njima nalazi.
3) NE dodati šećera - grožđe sadrži oko 12 do 28% šećera, odnosno glukoze i fruktoze. Ako u moštu ima dovoljno prirodnog šećera, ne dodajemo onaj bijeli, kupovni, da bi dobili kvalitetno vino, pa ne treba dodati ni marmeladi.
4) kuhati koliko je potrebno. I vino "kuha" i to danima, pa može i marmelada.

Then I decided to make mermelade in such way like making wine:
1) mashed the berries - because of pigment anthocyanins - it is found in skin, mostly, and is responsable for wine color, that's why berries are mashed, it is very strong antioxidant, as well.
2) get rid of seeds - in winemaking process you have to remove all pedicles, seeds, leaves and such becouse they contain phenols and give tart taste to wine.
3) NOT to add sugar - grapes containes 12 to 28% glucose and fructose. If there is enough of natural sugar in the grape must, we don't add any sugar, so why would I add some sugar in mermelade?
4) cook as much as needed. Wine "cooks" also for days, so can my mermelade for an hour.


Potrebno je par kilograma grožđa; bobica opranih i odvojenih od peteljke (staguca, kažemo mi).
You will need some grapes; berries taken off pedicle and rinsed in water. 
Volim tu činjenicu da se ništa ne treba vagati, stavi se grožđa koliko se ima!
I  looove the fact that you don't have to measure anything, just use as much as you have!


Nakon nekog vremena, kuhajući se, izlazi sok iz bobica. Kuhamo još barem pola sata, da bobice malo omekšaju. Neke sam i zdrobila miješajući  kuhačom, to je naročito dobro jer sok dobiva tamniju boju i aromu.
After a while, while cooking on a stove, a juice comes out berries. Let it cook for at least half an hour more, so berries soften up some more. Some of them will get crushed while stirring; that is actually good, the juice gets more darker color and more flavor.


Uzela sam pasirku i propasirala bobice, malo po malo...
I took the food mill and I mashed the berries, little by little...


...dok nije u pasirki ostalo samo sjemenje i kožica.
 Poslije sam pročitala kako u kožici ima celuloze i pektina, dakle marmelada se može sgusnuti i bez dodavanja želina. (Pročitala sam i  kako se od sjemenki radi vrlo ukusno ulje koje se upotrebljava kako u kuhinji, tako i u kozmetici.)
...untill all was left in the mill was berries' seeds and skin.
Later on, I have read that there are cellulose and pectin in grapes' skin, so this mermelade can get dense without any additives. (Also, I have read that people make very tasteful oil out of grapes' seeds that is used both in kitchen and in cosmetics.)


Sok se iscjedio, naravno, a sa donje strane pasirke je ostalo još gušćeg materijala kojeg sam sastrugala ovom strugalicom za kolače.
The juice was drained, of course, but there a lot of denser material left behind. I scraped it off, too. 


I tako sam dobila ovu veliku teču punu ne-baš-rijetke smjese i manju teču otpada.
A što se otpada tiče, jeste li znali da od ukupne mase grozda, na sjemenke otpada 4%, a na kožicu 10-20%, ovisno o sorti? Ja nisam . Do tada.
And so I got this bigger pot of not-so-liquid mixture and this smaller pot of waste.
Did you know, that out of the total mass of the  grape cluster, the seed accounts for 4%, and  skin around 10-20%, depending on sort? I didn't. Untill then.


Veća teča se je vratila na laganu vatru i kuhalo se sve dok nije smjesa počela špricati. To mi je znak da se kuhanje marmelade blizi kraju. Još se napravi mali test sa hladnim tanjurićem i kad se smjesa ne prelijeva previše, to je to.
I returned this bigger pot to the stove (low heat) and cooked the mermelade some more, untill it began to spurt. I find that as a warning that mermalade making is at the end. I had checked its density by placing a small amount of mermalade on a cold plate and when it didn't spill too much, I poured the mermelade into glass jars. 


 I evo moje mermelade bez šećera, bez želiranja, krasne boje i okusa. Dakle, može se.
And there is my mermelade with no sugar added, no additives whatsoever. So, it can be done. 
Istina, izgubi se malo vremena, ali nije mi žao jer je moja djeca vole jesti, a ja znam da ovo ne može biti loše. Ima još jedna stvar koja mi se kod ove marmelade posebno sviđa; nakon nekog vremena se dio grožđenog šećera iskristalizira, tako da pucka pod zubima! A postoji i lošija strana, a to je da ova marmelada ovisi isključivo o kvaliteti grožđa, pošto nije dodano ništa drugo što bi moglo eventualno popraviti okus, važno je da grožđe bude zdravo, slatko i naravno, ukusno.
It is true that making this mermelade is time-consuming, but since my kids loove to eat it and I just know that it can't be bad for them, I don't mind! There is something more that I like about this mermelade; after a while, some of the grape sugars crystallize so they crunch under teeth! But, there is a bad side, too - since there is no sugar or anything else added that could effect its flavor and taste, it is very important that grapes used for this mermelade should be the best quality; sweet, healthy and tasteful.

Probala sam napraviti i od bijelog grožđa, ali mi se boja nije baš dojmila. Okus nije bio loš.
I još jednom napominjem da je ovo crno grožđe iz vinograda, a ne stolno.
I tried to make some mermelade out of white grapes, it was tasteful but I didn't like its color.
And, I will say once more; these grapes that I use are grapes from vineyard, not the kind you buy in supermarkets (that kind is for eating, not wine-making, berries are bigger and are not so sweet).

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
I da podjelimo još par saznanja o grožđu:
  • detoksificira i čisti organizam te potiče mršavljenje,
  • smanjuje rizik od bolesti srca i raka,
  • grožđe je izvor vitamina A, B, B6 i folne kiseline...


  •  Let's share some more info about the grapes:
  • detoxifies and purifies the body and promotes weight loss,
  • reduces the risk of heart disease and cancer,
  • grapes are a source of vitamins A, B, B6 and folic acid ...


  • I da je barem nešto od ovoga ostalo u marmeladi, ja sam zadovoljna! Što mislite?
    And if some of that remained in this mermalade, I am  fully satisfied! What do you think of it?
    ~~~~~~~~~~~~~~

    This mermelade was featured at:
    
     
    Thank you!
     

    petak, 9. studenoga 2012.

    Planting garlic / Sadnja češnjaka

    Svi volimo češnjak, dosta se njime koristimo u kuhinji, pogotovo zimskoj. Jedemo ga s ribom, sa kuhanim "lešo" povrćem, ponekad se nađe i u blitvi, obavezan je u rižotu od sipa ili liganja, sa kiselim kupusom, sa bakalarom, u peki itd.
    Zato smo se odlučili posaditi ga lani po prvi put. Dobro je urodio, a ovo je post kad smo ga pleli u pletenice - ovdje.
    Odabrali samo najbolje plodove od tog uroda i opet ga posadili prije 2 tjedna, oko Sv. Luke, kad se i tradicionalno sadi u južnim krajevima. Inače, ovaj češnjak potječe iz Ljubitovitice, mjesta poznatog po najboljoj sorti češnjaka (jedva smo ga nabavili). Stvarno je ukusan i ima prekrasne velike režnjeve. Za sadnju se koriste samo vanjski režnjevi, kao na slici gore. One unutrašnje ne sadimo, njih ubrzo ionako pojedemo.

    We all love eating garlic and we use it a lot in our national cousine, expecially in winter time - it is well known that garlic is natural antibiotic. We eat garlic with fish, with steamed vegatables, mangold, risotto made of calamary or cuttlefish, with saurekraut, in cod dish, in our regional meat specialities.
    That's why we decided to plant some garlic last fall for a very first time. It tourned out pretty good, this is a post when we braded the garlic - here.
    We have picked the best crop to plant it again, around St. Lucas, a traditional period for garlic planting in these south parts of Croatia.. By the way, this garlic originates from a little village called Ljubitovitica, known for its best garlic sort. It is very tasteful and it has beautiful and big cloves. If you are about to plant some, use only outside cloves (just like on photo above). Inside cloves we don't plant, we eat those soon enough anyway.
    Prvo se treba pripremiti zemlja (malo preorati i sl). Češnjak se sadi na razmaku otprilike 15 x 15 cm. Koristimo se ovom dugačkom daskom iz 2 razloga; da ne gazimo zemlju previše, ali i kao orijentir za širinu između redova. Kad su po 2 reda lijevo i desno od daske gotova, daska se prebaci dalje, kao na slici dolje.

    First you should prepare the dirt (plow or so). You plant the garlic cloves 15 x 15 cm wide. We use this long plank for 2 reasons; we dont' want to step on the ground too much and because it provides orientation for width between 2 rows. When the rows left nad right from the plank are finished, we move it forward and so on, just like on the next photo.

    Čuperak ide gore! Topnkot is always up!
    Gurne se oko 2 cm duborko u zemlju. It must be around 2 cm in dirt.
    Poslije se zemlja poravna grabljama i gotovo.
    Later on the planted region must be leveled with rakes and done!
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
    U isto vrijeme se i na isti način sadi i kapulica (crveni luk). Kapulicu ili kupimo u poljoprivednoj apoteki ili nabavimo domaću. Još se nisamo okušali u proizvodnji vlastitog sjemena.

    In the same time and in the same way, we plant onions, as well. We buy the seeds at specialised store
    or from local farmers. We are not brave enough to produce some of our own, yet.
     I sad ćemo čekati do proljeća. And now we wait untill spring time.


    srijeda, 7. studenoga 2012.

    Days of Bread / Dani kruha


    pizza kiflići
    pizza flavored rolls

    Jučer su se u školi moje djece obilježavali Dani kruha. Djeca obično na taj dan nose u školu nešto "kruhičasto" od kuće. Mi svake godine napravimo kifliće sa okusom pizze. 

    Yesterday, in my kids' school were held Days of Bread - a traditional celebration of wheat and goods made of wheat and flour, since the wheat is our most cultivated cereal and it has very important part of our diet. It became custom for our kids to bring  homamade bread or something similar to the school that day. We usually make this pizza flavored rolls.

    Potrebno je:
    • 800 g oštrog brašna
    • 1 dcl ulja
    • 5 dcl mlijeka
    • sol, šećer
    • kvasac
    • sezam, lan, suncokret sjemenke
    Kvasac izmješati sa malo brašna, soli i šećera da se zapjeni. Umjesto vode koristiti mlijeko. Izmijesiti tijesto od ostatka brašna, mlijeka i ulja, dodati sjemenke po želji, ostaviti da se diže. Podijeliti na 6 jednakih dijelova.

    You will need:
    • 800 g rough flour
    • 1 dcl oil
    • 5 dcl milk
    • salt, sugar
    • yeast
    • sesame, flax, sunflower seeds
    Mix yeast with some flour, salt and sugar and let it rise. Insted of water, use milk. Knead the dough out of the rest of flour, milk and oil, add some seeds, let it rise again. Split in 6 equal parts.


    Za punjenje izmješati sir, šunku (izrezane na male komadiće ili čak izribane na ribežu) i kečap. Ne treba dodati previše kečapa, samo tek toliko da se sve poveže.

    For filling, mix cheese, ham (cut in small pieces with knife or grater) and ketchup (not so much, just enough to connect all components).

    Sada je vrijeme da se tijesto razvalja u krug.

    Now it is time to roll out dough in circle.

    Krug se podijeli na 8 dijelova, na svaki se stavi žličica nadjeva i zarola se.

    Divide the circle in 8  selections, put tea spoon of filling on the end and roll on.

    Staviti kifliće na nauljeni lim, premazati razmućenim jajem.

    Place the rolls on greased pan, coat with beaten egg.

     Peći oko 20 minuta na 190°C, odnosno dok ne pozlate.

    Bake cca. 20 minutes on 190°C, untill it gets golden.
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
    Dobar tek!
    Bon appetite!
     

    petak, 2. studenoga 2012.

    What's going on in vegetable garden?

    Čega ima u vrtu?
      zelena salata / lettuce 
    mrkva / carrots 
    mala je, ali slatka / small, but delicious
    

    
    
     čili papričice / chilli peppers
    paprike / green peppers 
    valjda će stići požutiti / hopefully they will get yellow soon 
     cikla / beetroot
    raštika / collard 
    blitva / mangold 
    ljutika /  chalot
    ljutika + blitva = odlična kombinacija
    chalot + mangold = great combination
    rotkvica / radish
    rikola / rucola 
     kupus / cabbage
    peršin / parsley

    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
    I nešto karakteristično za moj kraj:
    And something typical for my region:
     masline
     /olives 

     kadulja / sage

    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~



    My garden was featured at:
     
    Thank you !
     

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