Foodie Sunday: Turkey, Potato & Salad

I've been thinking on posting about food as I love it so much but a question crossed my mind – would it be appropriate for a mostly beauty-based blog to feature such content? I would love to hear your opinion as usual but even more so on this subject. You know I love beauty, you know I love meteorology but I also wanted you to know a bit more about me and what's more intimate and personal than food? I'm a huge foodie, I truly love food with a passion. That's why I thought of having a new, foodie corner on the blog. I wanted to have a bit of a food diary with lots of different meals, refreshing beverage and dessert. Perhaps some of you not too keen on cooking might find a bit of inspiration? I know that whilst working hard, people tend to go a bit lazy, get take out food too often – I fall in that vicious cycle too often. That's the reason why I'll feature very simple recipes so if I can make them – everyone can. I'll try to post on most Sunday's about food and on this Foodie Sunday we have turkey liver, roasted potatoes with peppers and cabbage salad.

Razmisljala sam vec neko vrijeme o realizovanju postova na temu hrane i slastica posto istinski uzivam u njima no svakako da sam se upitala – da li je uredu, da li je prikladno pisati i o takvom sadrzaju na blogu koji je vecinom baziran na beauty temama? Da li je to nesto o cemu bi voljele citati? Kao i uvijek, vase misljenje jako cijenim no sada mi je posebno bitno da znam vas stav. Znate da volim beauty teme, znate da volim meteorologiju te sam zeljela da se jos bolje upoznamo a sta je intimnije od hrane? Hrana je nesto u cemu uzivam i sto me cesto usrecuje od samog odabira sastojaka, pripreme pa do konzumacije. Zato sam osjetila potrebu da na blogu napravim i mali kulinarski kutak. Posluzio bi kao kuhinjski dnevnik uz mnogo razlicitih obroka, osvjezavajucih napitaka i slastica u kojima narocito uzivam. Mozda ce nekome tko inace nije revan kuhar posluziti kao inspiracija? Takodjer sam vise nego svjesna cinjenice da mnogo radimo, lako je upasti u rutinu i osjecaj umora savlada radnog covjeka tako da se mnogi odlucuju na narucivanje hrane – i sama sam se pronasla u tom zacaranom krugu previse puta. Zato ce moji recepti biti jako jednostavni. Ako ih ja mogu sprovesti u djelo – svako moze. Truditi cu se da vecinu nedelja (ako ne svaku nedelju) pisem o ukusnoj hrani a ove kulinarske nedelje imamo na meniju purecu jetricu, pecene paprike sa krompirom na kriske te svjezu salatu od kupusa.

For this meal for two, I've prepared about 500g of turkey liver for the meat-y part of the meal. We (hubby and I) usually don't get too stuck with measurements and mostly go for the feel of it. I think we took a bit less than 500g of turkey liver in the end (approx 450g). We also washed about seven smaller potatoes, three bigger hot banana peppers from Herzegovina, some red cabbage salad, 50g of pre-packaged fresh cabbage salad with carrots, onions and some low fat cheese. We've firstly washed the potatoes and banana peppers, cut potatoes in slices (left some skin on) and pierced the peppers with a knife (so the air can exit them while in the oven). Than we've spread potatoes and peppers in the pan, seasoned them with some olive oil, salt, oregano and pepper. Than they went into the oven for approx 30min at 220°C. I do check on them all the time so if I see that they're done (even before the 30min mark), I do take them out. You are going after a golden color with the potatoes and some darkened skin on the peppers. The lovely smell which fills the house is a perfect indicator on how they're doing as well.


Za ovaj obrok (dostatan za dvije osobe) sam pripremila oko 500g purece jetrice i to mi je posluzilo kao mesnati dio jela. Mi (muz i ja) se cesto ne pridrzavamo striktno nekih mjera niti strogo precizne gramaze vec se vise oslanjamo na inuticiju kod kuhanja. Mislim da smo ovaj put uzeli cak nesto manje od 500g jetrice iz pakovanja (najvjerovatnije cca 450g). Takodjer smo oprali sedam manjih mladih krompirica, tri vece hercegovacke crvene (roge) paprike, kupili smo vrecicu od 50g svjeze salate od kupusa i mrkve (BiH proizvod, pronasli smo u Konzumu), komadic crvenog luka te nemasni kravlji sir. Poceli smo tako sto sam oprala paprike i krompir (ostavili smo mu kozicu) te sam probusila vrhom noza paprike kako bi kroz njih zrak lakse cirkulisao dok se budu pekle u rerni. Potom sam poslagala paprike i krompir izrezan na kriske po dnu tepsije. Zacinila sam sve maslinovim uljem, malo morske soli, origanom te biberom. Tepsija je bila u rerni otprilike 30 minuta i paprike su se sa krompirom pekle na 220°C. Ja sam ih cesto provjeravala jer nekada se desi da i ranije sve bude peceno (stara rerna) i onda ih na vrijeme uvijek izvadim jer ne zelim da budu prepeceni. Kod krompira trazim zlatnu boju a da su paprike potamnile na jednoj strani. I prekrasni miris koji ispuni stan je odlican i pouzdan indikator da jelo fino napreduje. 

Making the salad was easy-peasy. I've just dumped the red cabbage with the fresh cabbage and strips of carrot, added one and a half roughly chopped tomatoes, some low fat cheese i've shredded with my clean fingers, drizzled some lemon juice over it and took a pinch of sea salt. That's it. For the turkey liver – don't get freaked about it. It really is delicious and easy to make. As it doesn't take much to prepare it, we've left it for the end (last 5min).We took approximately 450g out of the 500g packaging, sliced the bigger chunks in half so that they lay flat and heated our pan with a dash of olive oil. I know that olive oil is best for salads and that the heat gets to it but we were out of cold pressed sunflower oil so cold pressed olive oil had to do it. Than we've thrown in the turkey liver on the olive oil, let it get slightly darker but not too dark as liver is a gentle piece of meat. Than some sliced peppers got thrown in along with onions, seasoned them with pepper and let them fry for 1-2min more. About that time, the banana peppers and potatoes were also done and everything was ready to serve. It was a delicious meal and I found it rather easy to make. I hope that you like this post and this meal but I certainly hope that you'll inform me about it all in the comments section below.


Salatu je bilo najlakse napraviti. Doslovno sam u posudu ubacila crveni kupus zajedno sa svjezim klasicnim kupusom i malo izrandane mrkvice, dodali smo grubo izrezan paradajz i po, malo nemasnog kravljeg sira koji sam izlomila na komadice, dodala sam malo svjezeg limunovog soka te prstohvat morske soli. Salata je gotova. Sto se tice purece jetrice, nju sam spremala na kraju jer se jetrica brzo isprzi. Otprilike zadnjih 5 minuta dok su se krompir i paprike pekli u rerni, pocela sam praviti jetricu. Znaci, cca 450g purece jetrice sam odvojila na stranu, vece komade izrezala na dva plosnata dijela, tava je zagrijana i na dnu je malo maslinovog ulja. Inace bi koristila hladno presano suncokretovo ulje no ovaj put mi ga je nestalo pa je maslinovo posluzilo. Inace je maslinovo (posebno ekstradjevicansko) najbolje koristiti u salatama posto mu vrucina unisti vecinu dobrih svojstava. U svakom slucaju, na toplo (ne vrelo) ulje sam lagano ubacila komad po komad jetrice pazeci da ne pocne ‘pucketati’ u tavi. Nakon sto je dobila blagu, rumenu boju sam ubacila tanke kriske paprike i isjeckani crveni luk te se sve zajedno przilo jos samo 1-2 minute. Do tada su krompir i paprike bili gotovi u rerni a salata se marinirala u limunovom soku i soli. To je otprilike jedno jednostavno a izuzetno ukusno jelo u kojem smo uzivali. Nadam se da vam se dopao post te da cete mi javiti dojmove u komentarima. Drzim fige da vam se dopao! 

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