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[title] => Utješite se varivom, skratite si muke i ubacite ga u pećnicu na 15 minuta, imamo dva recepta, a sutra ga možete ponijeti na posao
[alias] => utjesite-se-varivom-skratite-si-muke-i-ubacite-ga-u-pecnicu-na-15-minuta-imamo-dva-recepta-a-sutra-ga-mozete-ponijeti-na-posao
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Dok cijene plina rastu i sa svih nas strana upućuju da grijanje palimo što manje, mi smo se protiv zime odlučili boriti - a kako drugačije nego - hranom. Jela na žlicu možda nam nisu oduvijek najdraža, posebice ona usputno napravljena od povrća koje nismo mogli smisliti, ali danas nas sredina tjedna, kad su na meniju obično zasitna variva, baš nekako veseli. Ima nešto posebno u toploj zdjelici povrća, mesa i bogate tekućine koja nas grije, podsjeća na jednostavnija vremena i puni dobrom energijom, piše Jutarnji.
Čak i ako ste do sada mislili da ne volite variva, uz nekoliko jednostavnih uputa o tome kako ih učiniti još boljima, mogli biste ih pripremati češće. Primjerice, jedna od najvećih dilema kod pripreme variva zasigurno je - treba li koristiti zapršku ili ne. Dok se nekada nije moglo zamisliti jelo na žlicu bez zaprške, danas postoji nekoliko alternativa koje će variva učiniti laganijima, a ona će još uvijek biti zasitna.
Najjednostavnija je blendanje dijela povrća koje kuhate u loncu, a dobra ideja bit će i dodatak krumpira ili riže koji će otpustiti škrob i varivo učiniti gušćim. Dodati možete i sitno mljevene zobene pahuljice koje su dovoljno neutralne da ne promijene okus samog jela, a ako ih nemate pri ruci, jelima možete dodati i žlicu ili dvije krušnih mrvica.
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Ono zbog čega posebno volimo variva usred zime jest i činjenica da se u njima mogu spajati najrazličitiji sastojci. Dovoljno je tek osmisliti bazu, pa rotirati sezonske namirnice s obzirom na raspoloženje. Najbolja opcije uvijek će biti spoj žitarica ili mahunarki, povrća i mesa ili drugog proteina.
Napravite temelje pirjanjem luka, češnjaka i sitno sjeckane mrkve i korijena celera ili peršina, a potom u lonac ubacite leću, rižu ili ječam, dodajte slanutak, grašak ili grah, krumpir ili batat, ne zaboravite ni poriluk i lisnato povrće poput špinata ili blitve, a zatim sve obogatite temeljcem i začinima.
Osnovnoj kombinaciji soli, papra, lovorova lista i crvene paprike dodajte i pokoji list začinskog bilja, primjerice timijana, peršina ili kopra. Za još dublji okus, dobra ideja bit će i korica parmezana i slanine te žličica miso paste, a radite li varivo na bijelo, s dodatkom kiselog vrhnja ili rouxa (maslac i brašno), na kraju ne zaboravite dodati i limunov ili sok limete.
Kada je riječ o mesu, dobro je znati da je piletina uvijek dobra opcija za brzinske varijante variva, a varivima s komadićima svinjetine i teletine trebat će malo više vremena. Junetina će najmekša biti pirjate li je što dulje, a tofu možete tek dobro začiniti i kratko obraditi pa ga i naknadno ubaciti u jelo.
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---
Dobro je spomenuti i da variva, osim na štednjaku, možete dovršiti i u pećnici. Skuhajte gusto varivo, a površinu mu prekrijte kruhom, koji možete premazati maslinovim uljem i natrljati češnjakom, pa ubacite u pećnicu. Na taj način jednostavno možete potrošiti stari kruh, a jelu dodati novu, hrskaviju teksturu i učiniti ga još zasitnijim.
Na kraju, jela na žlicu uistinu su zahvalna za pripremu, mogu biti brza i jednostavna, a možete ih kuhati satima kako biste napravili lonac najutješnijeg zimskog jela. Sezonske sastojke možete kombinirati u bezbroj varijanti, možete dodati začine samo po svojem ukusu i osmisliti varivo kojem ćete se vraćati bez obzira na dan u tjednu ili godišnje doba. Kako bismo vas potaknuli na eksperimentiranje, donosimo vam recepte za dva malo drugačija variva - zapečeno s kruhom nalik talijanskoj ribolliti i bijelo varivo s piletinom i rižom.
1 luk
2 mrkve 1 manji komad korijena celera
2 režnja češnjaka
2 komada pilećih prsa
1 lovorov list
100 g divlje ili obične riže
1 žličica suhog ili 3-4 grančice svježeg timijana
1 litra pilećeg temeljca
2 šake svježeg špinata (po želji)
1 komad korice parmezana
1 limun
3 žlice maslaca
3 žlice brašna
maslinovo ulje
sol i papar
---
---
U velikom loncu najprije zagrijte maslinovo ulje. Meso narežite na komadiće i zapržite ga sa svih strana. Izvadite iz lonca. Povrće nasjeckajte sitno pa na istom ulju na kojem ste pekli meso najprije pirjajte luk. Pustite da postane staklast, dodajte češnjak nasjeckan na tanke listiće, a zatim i mrkvu i celer. Pirjajte desetak minuta.
Vratite meso, začinite timijanom, soli i paprom, ubacite lovorov list i dodajte temeljac. Ubacite i koricu parmezana. Kuhajte 30-40 minuta ili dok povrće ne omekša. Dodajte rižu (divljoj riži trebat će oko 45 minuta, pa je možete dodati i ranije). Maslac otopite i pomiješajte ga s brašnom. Trebali biste dobiti gustu pastu. Dodajte je u juhu. Kuhajte dok juha ne postane gušća, a pred sam kraj možete ubaciti i špinat. Prije posluživanja izvadite koricu parmezana i juhu poprskajte limunovim sokom
1 luk
1 mrkva
1 komad korijena celera
1 korijen peršina
3 režnja češnjaka
150 g kuhanog graha
1 grančica ružmarina
1 grančica timijana
1 manja glavica kelja
3-4 žlice pelata
4-5 kriški kruha
parmezan
maslinovo ulje
U većoj zdjeli zagrijte ulje pa dodajte sitno sjeckani luk. Pirjajte dok ne postane staklast, a onda dodajte mrkvu, celer, peršin i dva usitnjena režnja češnjaka. Pirjajte desetak minuta, pa začinite soli i paprom. Dodajte pelate, lovorov list, timijan, malo ružmarina i temeljca tek toliko da pokrije sve sastojke, pa krčkajte dok povrće ne omekša.
Na kraju ubacite grah i sjeckani kelj. Dodajte još tekućine i kuhajte dok kelj ne povene. Pripazite da varivo nije previše rijetko. Kruh narežite na kriške te ga premažite maslinovim uljem i natrljajte češnjakom. Varivo maknite s vatre i po površini rasporedite kruh. Posipati ga možete i parmezanom. Ubacite sve zajedno u pećnicu na 15 minuta. Izvadite i poslužite toplo...
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Dok cijene plina rastu i sa svih nas strana upućuju da grijanje palimo što manje, mi smo se protiv zime odlučili boriti - a kako drugačije nego - hranom. Jela na žlicu možda nam nisu oduvijek najdraža, posebice ona usputno napravljena od povrća koje nismo mogli smisliti, ali danas nas sredina tjedna, kad su na meniju obično zasitna variva, baš nekako veseli. Ima nešto posebno u toploj zdjelici povrća, mesa i bogate tekućine koja nas grije, podsjeća na jednostavnija vremena i puni dobrom energijom, piše Jutarnji.
Čak i ako ste do sada mislili da ne volite variva, uz nekoliko jednostavnih uputa o tome kako ih učiniti još boljima, mogli biste ih pripremati češće. Primjerice, jedna od najvećih dilema kod pripreme variva zasigurno je - treba li koristiti zapršku ili ne. Dok se nekada nije moglo zamisliti jelo na žlicu bez zaprške, danas postoji nekoliko alternativa koje će variva učiniti laganijima, a ona će još uvijek biti zasitna.
Najjednostavnija je blendanje dijela povrća koje kuhate u loncu, a dobra ideja bit će i dodatak krumpira ili riže koji će otpustiti škrob i varivo učiniti gušćim. Dodati možete i sitno mljevene zobene pahuljice koje su dovoljno neutralne da ne promijene okus samog jela, a ako ih nemate pri ruci, jelima možete dodati i žlicu ili dvije krušnih mrvica.
---
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Ono zbog čega posebno volimo variva usred zime jest i činjenica da se u njima mogu spajati najrazličitiji sastojci. Dovoljno je tek osmisliti bazu, pa rotirati sezonske namirnice s obzirom na raspoloženje. Najbolja opcije uvijek će biti spoj žitarica ili mahunarki, povrća i mesa ili drugog proteina.
Napravite temelje pirjanjem luka, češnjaka i sitno sjeckane mrkve i korijena celera ili peršina, a potom u lonac ubacite leću, rižu ili ječam, dodajte slanutak, grašak ili grah, krumpir ili batat, ne zaboravite ni poriluk i lisnato povrće poput špinata ili blitve, a zatim sve obogatite temeljcem i začinima.
Osnovnoj kombinaciji soli, papra, lovorova lista i crvene paprike dodajte i pokoji list začinskog bilja, primjerice timijana, peršina ili kopra. Za još dublji okus, dobra ideja bit će i korica parmezana i slanine te žličica miso paste, a radite li varivo na bijelo, s dodatkom kiselog vrhnja ili rouxa (maslac i brašno), na kraju ne zaboravite dodati i limunov ili sok limete.
Kada je riječ o mesu, dobro je znati da je piletina uvijek dobra opcija za brzinske varijante variva, a varivima s komadićima svinjetine i teletine trebat će malo više vremena. Junetina će najmekša biti pirjate li je što dulje, a tofu možete tek dobro začiniti i kratko obraditi pa ga i naknadno ubaciti u jelo.
---
---
Dobro je spomenuti i da variva, osim na štednjaku, možete dovršiti i u pećnici. Skuhajte gusto varivo, a površinu mu prekrijte kruhom, koji možete premazati maslinovim uljem i natrljati češnjakom, pa ubacite u pećnicu. Na taj način jednostavno možete potrošiti stari kruh, a jelu dodati novu, hrskaviju teksturu i učiniti ga još zasitnijim.
Na kraju, jela na žlicu uistinu su zahvalna za pripremu, mogu biti brza i jednostavna, a možete ih kuhati satima kako biste napravili lonac najutješnijeg zimskog jela. Sezonske sastojke možete kombinirati u bezbroj varijanti, možete dodati začine samo po svojem ukusu i osmisliti varivo kojem ćete se vraćati bez obzira na dan u tjednu ili godišnje doba. Kako bismo vas potaknuli na eksperimentiranje, donosimo vam recepte za dva malo drugačija variva - zapečeno s kruhom nalik talijanskoj ribolliti i bijelo varivo s piletinom i rižom.
1 luk
2 mrkve 1 manji komad korijena celera
2 režnja češnjaka
2 komada pilećih prsa
1 lovorov list
100 g divlje ili obične riže
1 žličica suhog ili 3-4 grančice svježeg timijana
1 litra pilećeg temeljca
2 šake svježeg špinata (po želji)
1 komad korice parmezana
1 limun
3 žlice maslaca
3 žlice brašna
maslinovo ulje
sol i papar
---
---
U velikom loncu najprije zagrijte maslinovo ulje. Meso narežite na komadiće i zapržite ga sa svih strana. Izvadite iz lonca. Povrće nasjeckajte sitno pa na istom ulju na kojem ste pekli meso najprije pirjajte luk. Pustite da postane staklast, dodajte češnjak nasjeckan na tanke listiće, a zatim i mrkvu i celer. Pirjajte desetak minuta.
Vratite meso, začinite timijanom, soli i paprom, ubacite lovorov list i dodajte temeljac. Ubacite i koricu parmezana. Kuhajte 30-40 minuta ili dok povrće ne omekša. Dodajte rižu (divljoj riži trebat će oko 45 minuta, pa je možete dodati i ranije). Maslac otopite i pomiješajte ga s brašnom. Trebali biste dobiti gustu pastu. Dodajte je u juhu. Kuhajte dok juha ne postane gušća, a pred sam kraj možete ubaciti i špinat. Prije posluživanja izvadite koricu parmezana i juhu poprskajte limunovim sokom
1 luk
1 mrkva
1 komad korijena celera
1 korijen peršina
3 režnja češnjaka
150 g kuhanog graha
1 grančica ružmarina
1 grančica timijana
1 manja glavica kelja
3-4 žlice pelata
4-5 kriški kruha
parmezan
maslinovo ulje
U većoj zdjeli zagrijte ulje pa dodajte sitno sjeckani luk. Pirjajte dok ne postane staklast, a onda dodajte mrkvu, celer, peršin i dva usitnjena režnja češnjaka. Pirjajte desetak minuta, pa začinite soli i paprom. Dodajte pelate, lovorov list, timijan, malo ružmarina i temeljca tek toliko da pokrije sve sastojke, pa krčkajte dok povrće ne omekša.
Na kraju ubacite grah i sjeckani kelj. Dodajte još tekućine i kuhajte dok kelj ne povene. Pripazite da varivo nije previše rijetko. Kruh narežite na kriške te ga premažite maslinovim uljem i natrljajte češnjakom. Varivo maknite s vatre i po površini rasporedite kruh. Posipati ga možete i parmezanom. Ubacite sve zajedno u pećnicu na 15 minuta. Izvadite i poslužite toplo...
---
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[28] => stdClass Object
(
[id] => 92
[name] => S voli
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 30
[alias] => s_voli
)
[29] => stdClass Object
(
[id] => 93
[name] => Layout with three photos
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 31
[alias] => layout_with_three_photos
)
[30] => stdClass Object
(
[id] => 94
[name] => Gallery in the article
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 32
[alias] => gallery_in_the_article
)
[31] => stdClass Object
(
[id] => 95
[name] => Required views
[value] => 0
[type] => textfield
[group] => 9
[published] => 1
[ordering] => 33
[alias] => required_views
)
[32] => stdClass Object
(
[id] => 96
[name] => FullHD image
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 34
[alias] => fullhd_image
)
[33] => stdClass Object
(
[id] => 98
[name] => Paid Article
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 36
[alias] => paid_article
)
)
14. svibanj 2024 04:03
