{"id":4209,"date":"2015-12-22T20:01:18","date_gmt":"2015-12-22T20:01:18","guid":{"rendered":"http:\/\/dkis.si\/?p=4209"},"modified":"2023-05-18T11:59:43","modified_gmt":"2023-05-18T11:59:43","slug":"recepti-za-praznicnezimske-sitnice","status":"publish","type":"post","link":"https:\/\/dkis.si\/sr\/recepti-za-praznicnezimske-sitnice\/","title":{"rendered":"Sitnice za praznike"},"content":{"rendered":"
\"pomander015_16\"<\/a>
Pomander<\/figcaption><\/figure>\n

Pomander<\/strong><\/p>\n

Najjednostavniji pomander (mirisavi sastojci) je pomorand\u017ea, \u010dija se cela povr\u0161ina pokrije karanfili\u0107ima. Pomorand\u017ea se su\u0161i i odaje miris celu godinu. Za omanju pomorand\u017eu potrebna je jedna i po kesica karanfili\u0107a, pokrivanje traje sat-dva. Posao je lak\u0161i ako se iglom prvo napravi ubod, pa se u njega utakne karanfili\u0107, ali mo\u017ee se desiti da se pri tome izgubi ne\u0161to soka. Dobro je upotrebiti naprstak! Nije va\u017eno da svi karanfili\u0107i imaju o\u010duvanu glavicu. Ku\u0107a miri\u0161i bo\u017eanski, a pomander je izvrstan i kao poklon.<\/p>\n

\"vin<\/a>
Vin d’ orange<\/figcaption><\/figure>\n

Vin d’orange \u2013 pomorand\u017eino vino\/pomaran\u010dno vino<\/strong><\/p>\n

Francuski recept za prazni\u010dno vino, koje odli\u010dno slu\u017ei kao aperitiv ili uz slatki\u0161e i kafu preko cele godine, leti sa ledom.<\/p>\n

Sastojci:<\/p>\n

4 bio pomorand\u017ee
\n3 \u0161tapi\u0107a cimeta, najbolje cejlonskog
\n1-15 karanfili\u0107a
\n4 l. suvog belog vina, u ovom slu\u010daju malvazije
\n100 grama belog kandi \u0161e\u0107era, mo\u017ee i obi\u010dni kristalni \u0161e\u0107er<\/p>\n

Ise\u0107i pomorand\u017ee na \u010detvrtine, dodati cimet i karanfili\u0107, naliti malvazijom, zatvoriti i pustiti na sobnoj tempertaturi tri nedelje. Pomorand\u017ee \u0107e za to vreme pasti na dno. Filtrirati \u2013 pomorand\u017ee su u tome stanju odli\u010dne za dodatak slatki\u0161u, recimo sladoledu, i same. Staviti u \u010disto vino kandi \u0161e\u0107er, pustiti da se istopi \u2013 obi\u010dno nedelju-desetak dana. Ponovo filtrirati i napuniti fla\u0161e.<\/p>\n

\"mincemeat1\"<\/a>
Mincemeat<\/figcaption><\/figure>\n

Mincemeat – \u201eSeckano meso\u201c\/ \u201esesekljano meso\u201c<\/strong><\/p>\n

Re\u010d je o starom engleskom receptu za pite, koje su se spremale za praznike i posebno za Bo\u017ei\u0107. U starim receptima je zaista bilo mesa, gove\u0111eg ili ov\u010dijeg loja, d\u017eigerica, divlja\u010di. U novije vreme termin pokriva smesu od seckanog suvog vo\u0107a, raznih zrna, jabuka i alkohola. Buter zamenjuje loj i druge masno\u0107e. Smesa se odr\u017eava dugo, do godine dana, i mo\u017ee da poslu\u017ei za razne kola\u010de \u2013 korpice, pu\u017ei\u0107e, kiflice, rolate \u2013 i naravno, za pite sa \u201eseckanim mesom\u201c, obavezne za praznike u Engleskoj. Sastojci se mogu izabrati po svom ukusu, ovo je samo jedan primer.<\/p>\n

\"mincemeat2\"<\/a>
Mincemeat<\/figcaption><\/figure>\n

Sastojci:<\/p>\n

150 gr. o\u010di\u0161\u0107enih badema
\n150 gr. svetlog suvog gro\u017e\u0111a
\n150 gr. tamnog suvog gro\u017e\u0111a
\n80 gr. seckanog kandiranog vo\u0107a (limun, pomorand\u017ea)
\ndve jabuke
\n250 gr. butera
\n100 gr. suvih \u0161ljiva
\npola ili malo vi\u0161e vodene \u010da\u0161e viskija ili konjaka
\nkesica vanilin-\u0161e\u0107era
\n100 gr. srednje tamnog \u0161e\u0107era
\nsok jedne pomorand\u017ee
\nkafena ka\u0161i\u010dica cimeta
\nmleveni karanfili\u0107, po volji<\/p>\n

Oguliti jabuke i ise\u0107i ih na \u010detvrtine, oprati suvo vo\u0107e, dodati \u0161e\u0107er, alkohol i sve za\u010dine, izmiksati sve zajedno na grubo. Istopiti buter i pome\u0161ati ga sa masom, napuniti tegle. Dr\u017eati na hladnom mestu ili u fri\u017eideru.<\/p>\n

\"kimchi2\"<\/a>
Kimchi<\/figcaption><\/figure>\n

Kimchi (korejski kiseli kupus\/korejsko kislo zelje)<\/strong><\/p>\n

Mo\u017ee se pripremiti bilo kada tokom godine, a traje nekoliko nedelja, \u010dak mesec-dva, ali obi\u010dno se potro\u0161i ranije. Slu\u017ei se kao salata uz druga kineska i uop\u0161te azijska jela, a mo\u017ee se dodati u druga jela \u2013 karije, indone\u017eanski nasi goreng, ili prosto sa pirin\u010dem. Pravi se ljut, po volji.<\/p>\n

\"kimchi1\"<\/a>
Kimchi<\/figcaption><\/figure>\n

Sastojci:<\/p>\n

dva manja ili jedan veliki kineski kupus, iseckan u \u0161iroke rezance, koji se zatim prepolove
\ndve manje crne repe, ili jedna velika
\njedna glavica crvenog luka srednje veli\u010dine
\ntri do pet \u010desana belog luka, zavisi od veli\u010dine
\nljute papri\u010dice, jedna ili dve \u2013 ili tri
\nlaki soja sos, tri-\u010detiri supene ka\u0161ike
\nmalo sosa od ostriga, jedna supena ka\u0161ika
\n2 supene ka\u0161ike paradajznog koncentrata
\nsupena ka\u0161ika aleve paprike, slatke ili ljute, po volji
\nkrupna morska so
\nstrugani ren, supena ka\u0161ika, po volji
\nsla\u010dica u prahu, kafena ka\u0161i\u010dica, po volji
\nkafena ka\u0161i\u010dica \u0161e\u0107era (kristal)<\/p>\n

Kupus posoliti morskom krupnom solju, dve pregr\u0161ti na dve glavice, pokriti hladnom vodom, pristisnti tanjirom tako da je sav kupus pokriven, ostaviti sat-dva.
\nSve ostale sastojke izmiksati u umak, repu ise\u0107i na \u010detvrt ili manje, papri\u010dicama samo odrezati dr\u0161ku, crveni luk olju\u0161titi i prese\u0107i na dva dela, beli luk u celom \u010desnu. Ocediti kupus, pome\u0161ati ga stiskanjem sa umakom. Za ovo su neophodne plasti\u010dne rukavice, a ako ne, mnogo rada sa drvenim varja\u010dama \u2013 smesa mo\u017ee da o\u0161teti ko\u017eu. Staviti smesu u tegle i zatvoriti, pod svaku teglu staviti tanjiri\u0107, ostaviti na sobnoj temperaturi jedan dan. Kupus \u0107e po\u010deti da vre, pojavi\u0107e se mehuri\u0107i, malo te\u010dnosti mo\u017ee da iscuri. Zatvoriti naredni dan tegle i staviti ih na hladno mesto ili u fri\u017eider. Uzimati koliko vam treba.<\/p>\n

Svetlana Slap\u0161ak<\/p>\n","protected":false},"excerpt":{"rendered":"

Recepti za prazni\u010dne i zimske sitnice<\/p>\n","protected":false},"author":2,"featured_media":4228,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_editorskit_title_hidden":false,"_editorskit_reading_time":0,"_editorskit_is_block_options_detached":false,"_editorskit_block_options_position":"{}","footnotes":""},"categories":[3,65],"tags":[],"class_list":["post-4209","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-columns","category-journal"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"sr","enabled_languages":["sl","sr","en"],"languages":{"sl":{"title":true,"content":true,"excerpt":true},"sr":{"title":false,"content":true,"excerpt":false},"en":{"title":false,"content":true,"excerpt":false}}},"yoast_head":"\nSitnice za praznike - Kulturni Centar Danilo Ki\u0161<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/dkis.si\/en\/recepti-za-praznicnezimske-sitnice\/\" \/>\n<meta property=\"og:locale\" content=\"sr_RS\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sitnice za praznike - 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