Melon with prosciutto, rocket and tomatoes

This is amazing summer appetizer. Combination of melon and grilled prosciutto works absolutely perfect, but in the other hand, it is very simple to make. You can make a tone of it and impress your friends or partner. In my oppinion this is perfect dish or appetizer to make for someone if you never cooked before, because it can’t go wrong. And when you serve it, they’ll be very surprised and probably will clean the plate.

This recipe was created at a time when my parents returned from work, carrying melon in hands, so I instantly decided to make a classic melon and prosciutto. I was very hungry and impatient, so I made this recipe instantly, and the reason I’m writing this is that I forgot to put the feta cheese in recipe, or gorgonzola even better. The cheese really lift up the flavour of the dish, so try with cheese. 🙂

                    Ingredients

For one plate you’ll need approximately 5-7 cubes of melon. Make sure that the size of melon fit the prosciutto slices, so that you can cover the whole cube. From another ingredients you’ll need 1 chilli, 1 tomatoe, handful of rocket, cheese as I said earlier, half a lemon, olive oil, salt and pepper.

 

                     Instructions

Slice the melone on cubes (2cm) and roll in prosciutto and secure with a toothpick, than season with black pepper and chilli flakes (optional). Than grill them from all sides until they get black grilled marks. In big bowl put sliced tomatoes, rocket and chilli, then drizzle with olive oil,  and add a few drops of lemon juice. The best proportion is 3 parts of oil on 1 part of vinegar or other kind of acid. This is some kind of golden rule for dressing salad. Give the salad a season with salt and pepper and toss alltogether. I hope you will enjoy it. 🙂

Dinja rolovana sa pršutom 

                      Ovo je neverovatno letnje predjelo. Kombinacija dinje i grilovane pršute funkcioniše savršeno, dok je sa druge strane vrlo jednostavano da se napraviti. Možete napraviti u velikim količinama zavisno želeli impresionirati svoje prijatelje ili partnera. Po mom mišljenjeu ovo jelo je savršeno za one koji se nikada nisu oprobali u kuhinji , jer jednostavno nemaju gde da naprave grešku , a opet sa druge strane jelo izleda veoma impresivno na pogled.

                    Ovaj recept je nastao letos kada je moja mama ušla u kuću sa dinjom u rukama pa mi je u tom trenutku palo na pamet da napravim sada već opšte poznat recept. S obzirom da sam jelo napravio odmah želim da napomenem da u mom originalnom receptu fali sir koji odlično dopunjuje ovo jelo . Možete da birate izmedju fete ili gorgonzole , ova dva sira su idealna u ovoj kombinaciji. Zato vi probajte da ga ne izostavite, jer daje jelu posebnu slast.

  Sastojci

Za jedan tanjir ćete trebati otprilike 5-7 kockica dinje. Pobrinite se da veličina kocki dinje odgovara pršuti, tako da možete pokriti celu kocku. Od drugih sastojaka trebaće vam 1 čili, 1 paradajz, šaka rukole, sir kao što sam rekao ranije, pola limuna, maslinovo ulje, so i biber.

     Instrukcije

Isecite dinju na kocke (2cm) i urolajte sa pršutom zatim probodite čačkalicom da se pršuta ne bi odmotala. Začinite biberom i mlevenim čilijem ako želite. Grilujte komade sa svih strana dok ne dobiju crne šare. U veliku posudu stavite iseckan paradajz i rukolu pospite maslinovim uljem i dodajte nekoliko kapi limunovog soka. Najbolji odnos je 3 dela ulja na 1 deo sićeta ili lumuna u ovom slučaju. Ovo je zlatno pravilo pri pravljenju dresinga za salatu. Posolite i pobiberite salata i zatim je dobro izmešajte. Spremni ste za serviranje. Nadam se da ćete uživati . 🙂

Advertisement

Garlic and porcini soup

This is very simple soup and it takes about 30 minutes to prepare. You can make it in big batches and put it in the fridge and reheat again. It is also very cheap to make , and if you can’t find porcini you can leave it from recipe. My version serve 4 people.

Ingredients

• 1.5l vegetable or chicken stock
• about 20 cloves of garlic
• 2 large potatoes
• 30gr dried porcini
• fresh parsley
• 4 tablespoon extravirgin olive oil 
• 4 slices of bread
• 1 chilli
  
• 1 sprig of rosemary

Instructions

Add the stock to large pot and wait to boil it. Slice the potato on small cubes about 1cm , and with the garlic just crush it and remove the skin. When the stock start to boil , add the porcini , potato , parsley and garlic and simmer it over low heat for half an hour. Add the soup to the blender and blend it until you get the smooth consistency. Serve it in nice deep and rustic plates and put the grilled bread on top with a drizzle of olive oil. As I said this is very simple family suop that goes realy well as a starter before main dish. I hope you’ll try it 🙂

                                                                    Supa od belog lika i vrganja

Ovo je vrlo jednostavna supa i treba vam oko 30 minuta za pripremu. Možete je napraviti  u velikim količinama i staviti je u frižider i podgrejati je ponovo kada vam zatreba. Vrlo je isplativo napraviti je , a ako ne možete pronaći vrganje možete slobodno da ih izostavite iz recepta. Ovaj recept služi 4 osobe.

Sastojci

• 1.5l povrće ili pileće supe
• oko 20 čenova belog luka
• 2 velika krompira
• 30gr sušenih vrganja
• sveži peršun
• 4 kašike maslinovog ulja extravirgin
• 4 kriške hleba
• 1 chilli
• 1 grančica ruzmarina

Instrukcije

Sipajte supu u veliki lonac i čekajte da proključa. Iseći krompir na kockice oko 1cm, a beli luk samo zgnječote i uklonite kožu. Kada se supa počne kuvati, dodati vrganje, krumpir, peršin i beli luk i kuvajte ga na laganoj vatri pola sata. Dodajte supu u blender i blendirajte dok ne dobijete glatku konzistenciju. Poslužite je u lepom dubokom i rusticnom tanjiru sa grilovanim hlebom na vrhu i malo maslinovog ulja. Kao što sam rekao ovo je vrlo jednostavna porodična supa koja ide stvarno dobro kao starter pre glavnog jela. Nadam se da ćete probati 🙂