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Zna se da se kupovne njoke ne mogu ni usporediti s domaćima. Okus je jednostavno drugačiji, domaće su puno ukusnije i nemate osjećaj da jedete nešto plastično dok ih žvačete - tope se u ustima. 

Istina, priprema zahtijeva više vremena od otvaranja paketića iz trgovine. No, isplati se jer ih možete i smrznuti i koristiti više puta. Jedan dio njoka možete iskoristiti odmah, a ostatak staviti u zamrzivač na sat vremena i poptom spremiti u plastične vrećice do sljedeće upotrebe. 

Klasične domaće njoke su odlične, ali mi uvijek pronađemo nešto još bolje. Zato vam donosimo recept za njoke od batata, odnosno slatkog krumpira. Reći ćemo vam samo jedno - uživajte! 

Njoke od batata

Sastojci:

800 g batata 
100 g glatkog brašna
60 g integralnog pšeničnog brašna 
1 veliko jaje
50 g parmezana
2 žličice soli
maslinovo ulje
75 g maslaca 
2 žličice jabučnog octa

Priprema:

Zagrijte pećnicu na 180 stupnjeva. Batat stavite izravno na rešetku u prethodno zagrijanu pećnicu i pecite povremeno okrećući dok ne omekša, otprilike do sat vremena. Po želji stavite lim za pečenje na donju rešetku da uhvati kapljice. Prerežite krumpire na pola po dužini i pustite da se ohlade jedan sat. Kad se ohlade skinite koru slatkog krumpira.  

Pomiješajte glatko i integralno brašno u posudi. Vilicom gnječite ohlađeni batat u zasebnoj zdjeli dok ne postignete glatku smjesu. Zatim umiješajte jaje, parmezan i soli i miješajte dok se sve dobro ne sjedini. 

Izvadite tijesto na dobro pobrašnjenu radnu površinu i podijelite ga na 6 jednakih dijelova. Razvaljajte tijesto obilno posipajući brašnom koliko je potrebno da se ne lijepi. Izrežite izvaljano tijesto na njoke veličine oko 3 cm i lagano pritisnite vilicom da napravite brazde. Oblikovane njoke mogu se koristiti odmah ili pokrivene i ohlađene do 8 sati, a zamrznute i do mjesec dana.

Ako ih želite spremiti odmah, zakuhajte posoljenu vodu u velikom loncu. U kipuću vodu dodajte njoke i kuhajte dok ne isplivaju na površinu, oko 2 do 3 minute. Zatim ih prebacite u ledenu vodu i ostaviti da odstoje oko 1 minutu. Obrubljeni lim za pečenje lagano namažite maslinovim uljem. Njoke ocijedite i premjestite u pripremljen lim za pečenje. Ohladite, bez pokrivanja, najmanje 30 minuta ili do 4 sata. 

Zagrijte tavu na srednje jakoj temperaturi, dodajte maslac i miješajte dok se maslac ne otopi i postane pjenast. Dodajte željenu količinu njoka i kuhajte ih dok ne poprime zlatno smeđu boju, oko 2 do 3 minute. Dodajte 3 žlice vode, maslac, ocat i žličicu soli. Kuhajte, neprestano miješajući i tresući tavu, dok se maslac ne rastopi i umak ne zgusne, oko 1 do 2 minute. Posolite po ukusu i pospite parmezanom. Poslužite odmah.

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Zna se da se kupovne njoke ne mogu ni usporediti s domaćima. Okus je jednostavno drugačiji, domaće su puno ukusnije i nemate osjećaj da jedete nešto plastično dok ih žvačete - tope se u ustima. 

Istina, priprema zahtijeva više vremena od otvaranja paketića iz trgovine. No, isplati se jer ih možete i smrznuti i koristiti više puta. Jedan dio njoka možete iskoristiti odmah, a ostatak staviti u zamrzivač na sat vremena i poptom spremiti u plastične vrećice do sljedeće upotrebe. 

Klasične domaće njoke su odlične, ali mi uvijek pronađemo nešto još bolje. Zato vam donosimo recept za njoke od batata, odnosno slatkog krumpira. Reći ćemo vam samo jedno - uživajte! 

Njoke od batata

Sastojci:

800 g batata 
100 g glatkog brašna
60 g integralnog pšeničnog brašna 
1 veliko jaje
50 g parmezana
2 žličice soli
maslinovo ulje
75 g maslaca 
2 žličice jabučnog octa

Priprema:

Zagrijte pećnicu na 180 stupnjeva. Batat stavite izravno na rešetku u prethodno zagrijanu pećnicu i pecite povremeno okrećući dok ne omekša, otprilike do sat vremena. Po želji stavite lim za pečenje na donju rešetku da uhvati kapljice. Prerežite krumpire na pola po dužini i pustite da se ohlade jedan sat. Kad se ohlade skinite koru slatkog krumpira.  

Pomiješajte glatko i integralno brašno u posudi. Vilicom gnječite ohlađeni batat u zasebnoj zdjeli dok ne postignete glatku smjesu. Zatim umiješajte jaje, parmezan i soli i miješajte dok se sve dobro ne sjedini. 

Izvadite tijesto na dobro pobrašnjenu radnu površinu i podijelite ga na 6 jednakih dijelova. Razvaljajte tijesto obilno posipajući brašnom koliko je potrebno da se ne lijepi. Izrežite izvaljano tijesto na njoke veličine oko 3 cm i lagano pritisnite vilicom da napravite brazde. Oblikovane njoke mogu se koristiti odmah ili pokrivene i ohlađene do 8 sati, a zamrznute i do mjesec dana.

Ako ih želite spremiti odmah, zakuhajte posoljenu vodu u velikom loncu. U kipuću vodu dodajte njoke i kuhajte dok ne isplivaju na površinu, oko 2 do 3 minute. Zatim ih prebacite u ledenu vodu i ostaviti da odstoje oko 1 minutu. Obrubljeni lim za pečenje lagano namažite maslinovim uljem. Njoke ocijedite i premjestite u pripremljen lim za pečenje. Ohladite, bez pokrivanja, najmanje 30 minuta ili do 4 sata. 

Zagrijte tavu na srednje jakoj temperaturi, dodajte maslac i miješajte dok se maslac ne otopi i postane pjenast. Dodajte željenu količinu njoka i kuhajte ih dok ne poprime zlatno smeđu boju, oko 2 do 3 minute. Dodajte 3 žlice vode, maslac, ocat i žličicu soli. Kuhajte, neprestano miješajući i tresući tavu, dok se maslac ne rastopi i umak ne zgusne, oko 1 do 2 minute. Posolite po ukusu i pospite parmezanom. Poslužite odmah.

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Slanonema usporedbe

Ako ste mislili da ne može bolje od domaćih njoki, ovaj recept će vas razuvjeriti. Za ovo se isplati zasukati rukave

Piše SD SPIZA
6. siječnja 2024. - 08:05

Zna se da se kupovne njoke ne mogu ni usporediti s domaćima. Okus je jednostavno drugačiji, domaće su puno ukusnije i nemate osjećaj da jedete nešto plastično dok ih žvačete - tope se u ustima. 

Istina, priprema zahtijeva više vremena od otvaranja paketića iz trgovine. No, isplati se jer ih možete i smrznuti i koristiti više puta. Jedan dio njoka možete iskoristiti odmah, a ostatak staviti u zamrzivač na sat vremena i poptom spremiti u plastične vrećice do sljedeće upotrebe. 

Klasične domaće njoke su odlične, ali mi uvijek pronađemo nešto još bolje. Zato vam donosimo recept za njoke od batata, odnosno slatkog krumpira. Reći ćemo vam samo jedno - uživajte! 

Njoke od batata

Sastojci:

800 g batata 
100 g glatkog brašna
60 g integralnog pšeničnog brašna 
1 veliko jaje
50 g parmezana
2 žličice soli
maslinovo ulje
75 g maslaca 
2 žličice jabučnog octa

Priprema:

Zagrijte pećnicu na 180 stupnjeva. Batat stavite izravno na rešetku u prethodno zagrijanu pećnicu i pecite povremeno okrećući dok ne omekša, otprilike do sat vremena. Po želji stavite lim za pečenje na donju rešetku da uhvati kapljice. Prerežite krumpire na pola po dužini i pustite da se ohlade jedan sat. Kad se ohlade skinite koru slatkog krumpira.  

Pomiješajte glatko i integralno brašno u posudi. Vilicom gnječite ohlađeni batat u zasebnoj zdjeli dok ne postignete glatku smjesu. Zatim umiješajte jaje, parmezan i soli i miješajte dok se sve dobro ne sjedini. 

Izvadite tijesto na dobro pobrašnjenu radnu površinu i podijelite ga na 6 jednakih dijelova. Razvaljajte tijesto obilno posipajući brašnom koliko je potrebno da se ne lijepi. Izrežite izvaljano tijesto na njoke veličine oko 3 cm i lagano pritisnite vilicom da napravite brazde. Oblikovane njoke mogu se koristiti odmah ili pokrivene i ohlađene do 8 sati, a zamrznute i do mjesec dana.

Ako ih želite spremiti odmah, zakuhajte posoljenu vodu u velikom loncu. U kipuću vodu dodajte njoke i kuhajte dok ne isplivaju na površinu, oko 2 do 3 minute. Zatim ih prebacite u ledenu vodu i ostaviti da odstoje oko 1 minutu. Obrubljeni lim za pečenje lagano namažite maslinovim uljem. Njoke ocijedite i premjestite u pripremljen lim za pečenje. Ohladite, bez pokrivanja, najmanje 30 minuta ili do 4 sata. 

Zagrijte tavu na srednje jakoj temperaturi, dodajte maslac i miješajte dok se maslac ne otopi i postane pjenast. Dodajte željenu količinu njoka i kuhajte ih dok ne poprime zlatno smeđu boju, oko 2 do 3 minute. Dodajte 3 žlice vode, maslac, ocat i žličicu soli. Kuhajte, neprestano miješajući i tresući tavu, dok se maslac ne rastopi i umak ne zgusne, oko 1 do 2 minute. Posolite po ukusu i pospite parmezanom. Poslužite odmah.

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12. svibanj 2024 15:40