URNEBES SALATA

Čitajući vaše blogove i ostale sajtove iznenadila sam se koliko se recepti za urnebes salatu razlikuju, a mislila sam da postoji samo jedan, standardni recept i da su varijacije na temu skoro nemoguće, ali nije tako. Ovaj recept dolazi iz kuhinje porodice moga supruga i kod njih se uvek nađe na trpezi za Uskrs uz obavezni roštilj. Jako bitan sastojak je kajmak, tj. on treba da je slan, star, maziv i da je naravno kvalitetan. Naravno, crvena pečena paprika treba da je debela i mesnata. Kakve sastojke stavite u urnebes, takvu ćete salatu dobiti. Vodnjikava, tanka paprika neće dati lepe rezultate, kao ni mlad i neslan kajmaka. Za one koji nisu probali Urnebes salatu, ako u Srbiji takvih uopšte ima, ovaj recept je pravi delikates. Jede se u malim dozama kao namaz ili dodatak uz dobar roštilj. Ja lično izbegavam ljuto gde god mogu, ali ovde tolerišem, jer Urnebes bez ljute tucane paprike (mlevena ljuta ne dolazi u obzir) jednostavno ne valja.  Na Jugu Srbije se  koristi punomasni slani kravlji sir, a u Istočnoj Srbiji dominira ovčiji ili mešani sir. Meni je feta odlična podloga za ovu salatu jer je idealno  masna, slana i kremasta.

U pozadini na slici se vidi pirotska peglana kobasica, koju smo dobili od kumova. Više o ovom autentičnom srpskom proizvodu koji čak ima i takmičenje posvećeno njemu možete pročitati na FB stranici pirotske peglane kobasice i ovde. 

URNEBES SALATA

150g očišćene pečene crvene mesnate paprike
4 tvrdo kuvana jaja
350g fete
150g starog slanog kajmaka - zlatiborski, zlatarski, kopaonički, peštarski...
2 kašičice ulja
3-4 čena belog luka
1.5 - 2 - 3 pune kašičice slatke aleve paprike (količina po ukusu)
1.5 - 2  - 3 kašičice ljute tucane crvene paprike (količina po ukusu)
malo soli

Papriku iseckati što sitnije skoro da je kao samplevena. Jaja dobro izgnječiti viljuškom. Pomešati papriku, jaja, fetu, kajmak i ulje, pa umutiti mikserom. Dodati po ukusu sitno rendani, pasirani ili sitno seckani beli luk, so, slatku alvevu papriku i ljutu tucanu papriku po ukusu i još malo mutiti mikserom. Servirati uz roštilj, kao namaz, salatu ili u korpicama od sipkavog testa.

TRADITIONAL SERBIAN URNEBES  SALAD - HILARIOUS SALAD

Urnebes salad, translates into a hilarious salad, and I do not know how the term urnebes came to be. Perhaps it is because of the red hot pepper flakes that give this creamy salad its spunk. It is a traditional side dish served with barbecue in our country and its origins are from the southern part of the country and perhaps Macedonia, a country that is abundant in fantastic red roasted peppers. Kajmak is a creamy dairy product that Serbs are very proud of, even though it can be found in some other parts of the world. It is a sort of clotted cream, and if you do not have access to the original Serbian kajmak the substitute recipe can be made with 50g of butter, 50g of feta and 50ml of sour cream or creme fraiche.

150g roasted red bell peppers (seeds and steam removed)

4 hard boiled eggs

350g feta

150g kajmak

2 teaspoons of oil

3-4 garlic cloves

1-2 teaspoons ground sweet red paprika 

1-2 teaspoons red hot pepper - chilly flakes

salt

Cut the red roasted pepper into very small pieces, or just pulse it in the food processor. Add in hard boiled eggs that you have smashed with a fork. Add in the feta, kajmak, oil  and whisk with an electric mixer. Add in the finely grated, finely cut, or pressed garlic, salt, sweet red paprika and red hot chilly flakes.

KUKURUZNE RUŽICE SA KAJMAKOM by Maslinka

KUKURUZNE RUŽICE SA KAJMAKOM

TESTO

• 300 g mekog belog brašna

• 100 g palente

• 1 ravna kašičica soli

• 1 kašičica praška za pecivo

• 25 g svežeg kvasca

• 1 puna kašičica meda

• 100 ml tople vode

• 1 kašika maslinovog ulja

• 50–80 ml tople vode (po potrebi)

PREMAZ

• 50 g putera, sobne temperature

• 150 g kajmaka

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U činiji sjediniti suve sastojke: brašno, palentu, so i prašak za pecivo.

U manjoj posudi razmutiti kvasac sa medom u malo tople vode i bez čekanja da nadođe, dodati ga suvim sastojcima. Dodati maslinovo ulje i još tople vode, po potrebi (oko 50–80 ml) i zamesiti srednje meko testo.

Testo pokriti i ostaviti da naraste na toplom mestu oko 60 minuta. Zatim ga premesiti i ostaviti da ponovo naraste još oko 45 minuta.

Dok testo narasta, umutiti puter i kajmak sobne temperature u gladak, kremast namaz.

Radnu površinu posuti mešavinom palente i brašna, pa testo razvući oklagijom na pravougaonik dimenzija oko 40 × 40 cm. Premazati polovinu testa polovinom pripremljenog namaza, zatim preklopiti testo na pola i ostaviti da odmori i naraste oko 30 minuta.

Ponovo razviti testo na 40 × 40 cm i sada premazati celu površinu preostalim namazom. Uviti u rolat, dlanovima ga blago poravnati da bude jednake debljine celom dužinom, pa iseći na 12 jednakih delova.

Svaki deo uzeti u ruke i prstima uštinuti jedan kraj ružice, odnosno spojiti spoljašnji omotač na dnu. Taj spoj staviti nadole u kalup za mafine (projice). Kada su sve ružice poređane u kalup, blago ih pritisnuti dlanom da se malo rašire.

Ostaviti da narastaju na sobnoj temperaturi još oko 45 minuta.

Peći u prethodno zagrejanoj rerni na 180 °C oko 20 minuta, dok ne dobiju lepu zlatnu boju.

Servirati tople.

POLENTA MUFFIN ROSES

DOUGH

• 300 g all-purpose flour

• 100 g polenta (cornmeal)

• 1 level teaspoon salt

• 1 teaspoon baking powder

• 25 g fresh yeast

• 1 heaped teaspoon honey

• 1 tablespoon olive oil

• 50–80 ml warm water (as needed)

CREAMY SPREAD

• 50 g butter, at room temperature

• 150 g kajmak or feta cheese

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Combine the dry ingredients: flour, polenta, salt, and baking powder.

Dissolve the yeast and honey in about 100 ml of warm water. Add this mixture directly to the dry ingredients without waiting for the yeast to foam up. Add additional warm water as needed to form a soft dough that does not stick to your fingers. Knead in the olive oil to make the dough smooth and pliable.

Form the dough into a ball, cover it with a cloth, and let it rise in a warm place until doubled in size. Knead briefly, then let it rise again for about 40 minutes.

While the dough is rising, mix the butter and kajmak (or feta) at room temperature until smooth and creamy.

Lightly dust the work surface with flour and polenta to prevent sticking. Roll out the dough with a rolling pin to approximately 40 × 40 cm. Spread half of the butter mixture over one half of the dough. Fold the unspread half over the filled half and let it rest for about 10 minutes.

Roll out the dough again to 40 × 40 cm. Spread the remaining butter mixture over half of the dough, fold again, and allow it to rest briefly.

Roll the dough out once more to 40 × 40 cm, then roll it up. Cut the roll into 12 equal pieces and place each piece into a muffin pan. Let them rise for an additional 20 minutes.

Bake in a preheated oven at 200 °C for about 20 minutes, or until golden brown.

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Note:
Kajmak is a traditional creamy dairy product made from cow’s milk, with a rich texture and a mildly tangy flavor. If it is unavailable, you can substitute 200 g of butter, or a mixture of 150 g butter and 50 g cream cheese (such as Philadelphia).