Archiwa tagu: matcha

Indyk w sezamie / Turkey in sesame

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1.

 

Wkrótce Dzień Babci i Dzień Dziadka. Mam dla Was pomysły na świetne kulinarne prezenty: słodkie ciasto buraczkowo–czekoladowe z tego przepisu lub coś na słono. Chcecie zaskoczyć dziadków prostym, zdrowym, efektownym i smacznym daniem? No to proszę: indyk w sezamie, który dostał od moich znajomych przydomek „że palce lizać”. Można podawać go na ciepło, ale świetnie smakuje też na zimno z sosem musztardowym z zieloną herbatą.

 

2.

 

 

Indyk w sezamie

  • 300 g piersi z indyka (ewentualnie kurczaka)

Marynata:

  • 1 łyżka sosu sojowego
  • 1 łyżeczka startego na tarce imbiru
  • 1 starty na tarce ząbek czosnku
  • 1 łyżka sake (wina ryżowego)
  • 1 łyżeczka miodu

Do panierki:

  • Po 5 łyżki sezamu białego i sezamu czarnego

Sos:

  • 1 łyżka musztardy z ziarnami gorczycy
  • 2 łyżki oliwy
  • 1 łyżeczka zielonej herbaty w proszku, tzw. matcha
  • 1 łyżeczka cukru
  • 1 łyżka octu ryżowego (najlepiej japońskiego)
  • 1 łyżeczka soli 

Indyka myjemy, osuszamy i kroimy w poprzek włókien mięśniowych na kawałki o długości ok. 10-15 cm i grubości ok. 2 cm. Mieszamy wszystkie składniki marynaty i wkładamy do niej indyka. Trzymać w lodówce minimum przez godzinę (najlepiej wstawić na całą noc). 

 

Mieszamy biały i czarny sezam na talerzu, indyka panierujemy w sezamie. Ilość sezamu może się trochę zmienić, w zależności od wielkości kawałków: im mniejsze, tym więcej będziemy potrzebować sezamu. Przy panierowaniu nie pozostawiamy miejsc bez sezamu, każdy kawałek indyka powinien być dokładnie pokryty sezamem. Sezam na koniec trzeba docisnąć, a nadmiar delikatnie otrząsnąć.

 

I teraz są 2 szkoły: można usmażyć indyka na patelni lub upiec w piekarniku. Przy smażeniu zawsze trochę sezamu wpada do oleju, dlatego wolę upiec indyka w piekarniku. Wykładamy blaszkę papierem do pieczenia i smarujemy cienko olejem, rozkładamy indyka zachowując odstępy przynajmniej 2 -3 cm.

 

Wstawiamy do piekarnika nagrzanego do 180 stopni na około 15-18 minut. Blaszka powinna znajdować się w połowie piekarnika tylko wyżej, pod górnym grzaniem, ponieważ kawałki są małe i zależy nam na szybkim upieczeniu i zarumienieniu sezamu. Dodatkowo warto włączyć termoobieg wtedy sezam szybciej się zrumieni. Na koniec przygotowujemy sos: wystarczy wymieszać wszystkie składniki, przy czym trzeba uważać na to, żeby z zielonej herbaty nie zrobiły się grudki, najlepiej przesiać ją i stopniowo połączyć z oliwą a potem dodać resztę składników.

 

Smacznego! – Gwarantuję, że nie tylko dziadkowie będą zachwyceni!

 

Uwaga dla leniwych:

Jeżeli nie mamy ochoty tarkować imbiru i czosnku, to składniki marynaty możemy utrzeć w moździerzu.

 

3.

 

4.

 


 6.

On the 21st January in Poland we celebrate Grandmother’s Day and on 22nd January Grandfather’s Day. Here are my ideas for eatable presents. Not only for your Grandparents. How about delicious chocolate & beetroot mini cakes I presented some time ago?

 

Or you could cook super easy, delicious & healty turkey stripes in sesame seeds with mustard & green tea sauce. It can be eaten hot or cold. Please have a try, you will love this dish.

 

Turkey in sesame:

  • 300 g turkey breast (or chicken)

Marinade:

  • 2 tsp salt
  • 1 tsp grated ginger
  • 1 tsp grated garlic
  • 1 tsp sake rice wine
  • 1 tsp honey

Coating:

  • 5 tbsp white sesame
  • 5 tbsp black sesame

Sauce:

  • 1 tbsp whole grain mustard
  • 2 tbsp olive oil
  • 1 tsp matcha green tea powder
  • 1 tsp sugar
  • 1 tbsp rice vinegar (preferably Japanese)
  • 1 or 2 tbsp soya sauce (depending on how salty you want the sauce to be)

 

Wash, dry and cut turkey breast crosswise into 10-15cm long and about 2 cm wide long slices. Combine all marinade ingriedients and pour over the turkey slices. Marinade for at least one hour, but you can also marinate the turkey overnight in a fridge.

 

If you do not feel like grating garlic and ginger you can grate all the marinade ingriedients in mortar. Mix white & black sesame seeds on a plate, coat the turkey stripes in them. Do not leave uncovered spaces on the turkey, it should be thoroughly coated. Press the sesame with your hands so it stays on the turkey, at the end you can shake delicatly the excess sesame. You can now either fry the turkey stripes or bake it in the oven. Because some seeds might fall off while frying I prefer to bake it.Place turkey pieces (leaving at least 2 cm spaces in between) on a baking tray covered with baking paper, coated with little oil. Bake in the oven preheated to 180 degrees for about 15 minutes.

 

In the end mix all of a sauce ingriedients. Make sure to mix the matcha green tea by sifting it gradualy with olive oil, this way you do not get any lumps. Enjoy!

Porcja zdrowia w szklance, czyli co pić nie tylko po świętach?

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Small_cup_of_green_tea

 

 

W teorii zapewne wszyscy wiemy, że należy się zdrowo odżywiać, uprawiać sport, nie pić, nie palić etc. Tyle teorii, a w praktyce nie zawsze starcza nam silnej woli, aby odmówić sobie kolejnego kawałka sernika cioci Krysi – no bo któż o zdrowych zmysłach by odmówił, zwłaszcza takiego na prawdziwym maśle z rodzynkami i polewą czekoladową!. Nie starcza czasu, aby pobiegać; że o wystarczającej ilości snu już nie wspomnę. W rezultacie – szczególnie po świętach – gorączkowo szukamy sposobu na poprawę własnego samopoczucia, ale także lepszego odbicia we własnym lustrze. 

 

Ja w diety cud nie wierzę, ale od lat mam kilka sprawdzonych przepisów na bardzo proste i zdrowe napoje, które pomagają oczyścić organizm z toksyn i przyspieszają nasz metabolizm. Nie muszę chyba pisać, że stosowane regularnie, a nie tylko od święta, mogą zdziałać cuda.

 

Woda to nasz najlepszy sprzymierzeniec. Naprawdę nie zawsze doceniamy jej zalety, a przecież woda to życie. Od kiedy piję regularnie wodę czuję się lepiej, nie boli mnie głowa, a cera mam zdrową i nawilżoną. W nawadnianiu organizmu ważne jest, aby pić regularnie, zanim poczujemy pragnienie. Kiedy chce nam się pić, organizm jest już odwodniony. Na początku nie jest łatwo, ale warto. Pomocne są aplikacje na smartfony, dzięki którym będziemy pamiętali o piciu wody. Jest ich wiele, z darmowych polecam np. waterlogged, daily water free i water daily. 

 

Zielona herbata – to mój sekret na podkręcenie metabolizmu, od ponad 14 lat – kiedy po raz pierwszy pojechałam do Japonii – i zaczęłam pić zieloną herbatę, schudłam prawie 6 kg (chociaż nie miałam nadwagi) i od tamtego czasu utrzymuję stałą wagę – 48-49 kg. Co Wy na to? Niestety zielona herbata zielonej herbacie nierówna. Ja polecam japońską zieloną herbatę Gyokuro tzn. Jadeitowa Rosa. Nie jest to zwyczajna herbata. To najlepsza i najdroższa herbata w Japonii, jedna z najdoskonalszych na świecie. W jej produkcji okrywa się krzaki herbaty na około 2 tygodnie bambusowymi matami, zanim 2 górne pąki rozwiną się w liście. I zbiera się do suszenia tylko te górne liście! (Pozostałe trafiają do najbardziej klasycznej zielonej herbaty – Sencha – również polecam).

 

Gyokuro daje przecudny napar szmaragdowego koloru, bo dzięki ograniczeniu dostępu światła słonecznego zwiększa się absorpcja chlorofilu w liściach, nie dochodzi też do zniszczenia garbników. Najważniejszym z nich jest L-teanina – to aminokwas, który jest związkiem psychoaktywnych. Działa odprężająco, ale pozwala zachować czujność umysłu. Aminokwasy zawarte w herbacie przyspieszają także przemianę materii.

 

W Japonii im szlachetniejsza zielona herbata, tym w niższej temperaturze powinniśmy ją parzyć. Gyokuro wymaga najniższej temperatury zaparzania, woda nie powinna mieć więcej niż 60 stopni, przy czym na jedną szklankę bierzemy aż 2 łyżeczki gyokuro (1 łyżeczka to ok. 3g Gyokuro), czyli 2 razy więcej niż zwykłej zielonej herbaty.

 

Gyokuro występuje też w wersji sproszkowanej – proszek herbaciany to po japońsku Matcha. Jest on używany w ceremonii herbacianej. Matcha rozpuszcza się nie tylko w gorącej, ale także i w zimnej wodzie. Możemy z niej robić orzeźwiające napoje. Tutaj podaję przepis na mój ulubiony, który pomaga oczyścić organizm (mój przepis został zamieszczony na portalach Onet i TVP):

http://kobieta.onet.pl/zdrowie/najlepszy-sposob-przyrzadzania-zielonej-herbaty/cjyfz

http://www.tvp.pl/styl-zycia/aktualnosci/czy-jedzenie-zielonej-herbaty-jest-zdrowsze-niz-jej-picie/4221105

To zapytacie ile tej herbaty wypijać? Ja wypijam około 4 filiżanki dziennie.

 

Kwas buraczany – to taka mała bomba witaminowa na wzmocnienie odporności, poprawę stanu krwi (szczególnie przy anemii, dzięki zawartości żelaza), a zawarta w nich betaina jest antyutleniaczem, który chroni przed niszczącym działaniem wolnych rodników.

Cudowne działanie kwasu buraczanego znały już nasze prababki. Pomyślcie, przychodzą znajomi, a Wy podajecie im do obiadu ten piękny bordowo-czerwony kwas. Retro, nieprawdaż?

To śpieszę z moim ulubionym, sekretnym przepisem:

 

  • 1 kg buraków
  • 1,5 litra wody
  • 1,5 łyżeczki soli kamiennej
  • 2 liście laurowe
  • 2 ząbki czosnku (obrane i pokrojone na plasterki)
  • 2 ziarenka ziela angielskiego
  • ½ łyżeczki cukru

Umyte, obrane i potarkowane (lub pokrojone w plasterki) buraczki układamy w szklanym słoju. Rozpuszczamy w gorącej, przegotowanej wodzie sól i cukier. Zalewamy buraczki. Wkładamy pozostałe przyprawy. Możemy obciążyć buraczki talerzykiem, muszą być zanurzone w wodzie. Przykrywamy słój gazą i odstawiamy w ciepłe miejsce na kilka dni. Jeżeli mamy mało czasu i chcemy przyspieszyć kiszenie, możemy włożyć do słoja kawałek żytniego chleba. Po 5-7 dniach kwas przecedzamy i jest gotowy do picia. Możemy go przechowywać w lodówce przez jakiś tydzień, dwa. Z tego zakwasu można oczywiście ugotować barszcz, wtedy dla aromatu do kiszenia warto jeszcze dodać kilka ziaren jałowca.

Kochani, a Wy jakie macie metody na oczyszczenie organizmu? 

Matcha – japońska zielona herbata w proszku 　　　i sól z zieloną herbatą (matcha shio) / Green tea salt / 塩抹茶

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Uwielbiam zieloną herbatę. Dobrą, japońską. Pijam nałogowo. Zieloną herbatę wykorzystuję jednak nie tylko do picia. W mojej kuchni zawsze mam proszek z zielonej herbaty – matcha – ten sam, którego Japończycy używają do ceremonii herbacianej.   

 

Matcha jest wyjątkowa, bo rozpuszcza się zarówno w gorącej, jak i zimnej wodzie (możemy z niej robić napoje orzeźwiające latem i rozgrzewające herbatki zimą).Tutaj pokazuję, jak zrobić napój z zielonej herbaty – taki oczyszczający, ot chociażby na wiosnę, na którą wszyscy czekają jak na Godota! Ania z Dietetycznie siostro opisała też warsztaty, na których mówiłam m.in. o herbacie tutaj.

 

Parząc zwyczajną herbatę wyrzucamy liście… a konsumując matcha zjadamy całe liście herbaty. Nic się nie marnuje! „Proszę Pani, w XXI wieku promujemy jedzenie liści zielonej herbaty, to doskonała odtrutka na nasze czasy.” – tłumaczył mi kiedyś w Nagoi stary sprzedawca herbaty. Trudno odmówić mu racji.

 

Proszek z zielonej herbaty pasuje do dań słonych a także słodkich.Jest naturalnym barwnikiem: zabarwi nam na zielono biszkopt, krem, lody, naleśniki i co nam się tylko w kuchni zamarzy. Na słono matcha pasuje też: do mięs, dressingów, sosów (tutaj mój autorski przepis na dressing do sałatki, w tym przypadku sałatki z fenkułu i pomarańczy) itp. Ja używam jej często w postaci soli smakowej z zieloną herbatą (przepis poniżej). Pasuje prawie do wszystkiego! Super, co nie?

 

Sól smakowa z zieloną herbatą matcha:

  •  1 łyżka ulubionej soli (ja używam kamiennej)
  • 1/2 łyżki japońskiej zielonej herbaty matcha w proszku

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Mieszamy i gotowe! Proporcje można zmieniać, często mieszam sól z herbatą w równych proporcjach. Jeżeli używamy gruboziarnistej soli to możemy całość zmiksować, ale nie jest to konieczne. Przechowujemy w lodówce.

 

A gdzie kupić taką herbatę w proszku – matcha? W dobrych herbaciarniach, sklepach z azjatycką żywnością albo przez Internet tutaj.