Blogorođendan – gostovanje CULINARY POSTCARDS/ KULINARSKE RAZGLEDNICE/ recept Tart od limete i kokosa



Ona je supruga, majka, doktorica pravnih znanosti, neumorna istraživačica i gurmanica. Ona je Iva, žena koja čvrsto stoji iza bloga Kulinarske razglednice/ Culinary Postcards, i trenutno nam piše iz dalekog Chicaga, iz kojeg nam svima šalje hladne, vjetrovite i zaleđene pozdrave! 🙂
Ja ju jednostavno obožavam, obožavam njene postove, tekstove, fotografije, recepte… a vjerujem da će i s vama biti tako, u slučaju da već niste čuli za nju, što čisto sumnjam ;).
Za rođendan nam je pripremila prefini Tart od limete i kokosa, čiji recept vas čeka na kraju posta! 🙂

Tko stoji iza bloga Kulinarske razglednice/ Culinary Postcards?

Žena kojoj je kuhinja najdraža prostorija u stanu, kojoj je hrana stalno na pameti, koja uživa smišljajući nove kombinacije boja, okusa i tekstura na tanjuru. Supruga, majka, doktorica pravnih znanosti, neumorna istraživačica i gurmanica.
Koliko dugo vodiš blog i koji je razlog zbog kojeg ste se upustila u tu avanturu?
 
Ideja o blogu se javila prije par godina, kad smo muž i ja shvatili da među forografijama s naših putovanja ima najviše slika hrane, restorana, tržnica, i sličnih sadržaja..Prvotna ideja bila je da pišem naše male gastro reportaže s tih putovanja (tada jos relativno brojnih) i da to popratim s receptom, ili više njih, za jelo koje smo na tom putovanju jeli, donijeli doma i sl.
Blog je zaživio prije dvije godine, ali se početni koncept donekle promijenio s obzirom da više toliko ne putujemo, već se puno više novih jela događa u svakodnevnom kuhanju.
Misliš li da je kod nas razvijena food blogerska scena?
 
Mislim da je u cijelom svijetu, pa tako i kod nas, opća poplava sadržaja s tematikom hrane, kuhanja i sl. Blogova je puno, puno nas voli kuhati i jesti. A koliko je scena „razvijena“, teško mi je reći. Ima jako dobrih blogera, talentiratnih ljudi, ali u globalu mi se čini da se više-manje sve to svodi na hobi, uz iznimku par izuzetno uspješnih blogera koji su se okušali i uspjeli u drugim projektima vezanim uz svoje blogove.
Koje je prvo jelo koje si skuhala?
 
Neću nikad zaboraviti dan kad sam si prvi put sama ispekla domaći pomfrit u tavici – mama mi je sve pripremila, ogulila, narezala..imala sam 10 godina. Par godina kasnije tata je počeo donositi kući „gastro magazine“ – tada su to bili prilozi uz magazin Mila, i tada sam ih, zajedno s kuharicama, pocela sa zanimanjem čitati, i sve se više „miješat“ u kuhinjske poslove doma. Međutim, tek negdje sa 15 sam počela sama kuhati – pastu, rižota, kolače…Onda je došao internet, Jamie i Ana (Ugarković) na TV, i to je bilo to J
 
Koju namirnicu uvijek moraš imati u kuhinji?
 
Ne mogu bez maslinovog ulja. Jogurta. Badema. Češnjaka. Sezama. Puno toga „osnovnog“ želim uvijek imati pri ruci – polica s orašatim plodovima i suhim voćem, kao i ona sa začinima, također uvijek mora biti puna. Ali moram priznati da i bez svega toga skoro uvijek uspijem skuhati ručak ili večeru od praktički bilo čega što doma pronađem u špajzi i frižideru.
Što rađe kuhaš, slatko ili slano?
 
Slano. Volim kuhati bez recepta i mjera, pa mi slano tu daje veću slobodu i kreativnost. U pripremi kolača i torta nisam toliko vješta, ali volim ih peći, volim taj proces, i uživam u njemu na drugi način.
Koje ti je najdraže jelo?
 
Apsolutno nikako ne mogu odgovoriti na ovo pitanje JHrana je za mene stvar trenutka, raspoloženja, društva u kojoj ju jedem, ambijenta,…volim pojesti puricu s mlincima, mamine lazanje, tiramisu, .. Volim pripremati i jesti ribu (i kozice, uh, jako volim kozice), rižota, ali jednako volim i razne svjetske kuhinje i njihove specijalitete – vijetnamsku, thai i japansku, libanonsku, tursku, marokansku, talijansku, francusku, modernu američku, … Ma volim jesti, haha.
Pored kuhanja, koje hobijima se još baviš?
 
Planinarenje, pilates, film..ali sve sam zapostavila zadnjih godinu dana. Teško ih stižem njegovati pored svih poslovnih i obiteljskih obveza. Ako se putovanja mogu ubrojiti u hobije, onda su mi putovanja ipak najdraži hobi koji još koliko-toliko prakticiramJ
 
Uskoro završavamo 2014.g. po čemu ćeš ju pamtiti?
 
Puno noćnog rada i premalo sna, doktoratu, odlasku u Ameriku, par lijepih putovanja po Europi i Kanadi. I puno kuhanja i divnih poznanstava koje mi je ono donijelo, u stvarnom i virtualnom svijetu.
Kojim receptom ćemo proslaviti prvi rođendan bloga?

Tartom od limete i kokosa! baš sam uživala pripremajući ti ga! 🙂

TART OD LIMETE I KOKOSA
– 8 porcija –
Sastojci:
Za kremu (curd) od limete:
2 jaja
2 limete (= 60ml soka od 2 limete i korica od 1 limete)
100g šećera (bijelog ili smeđeg, uz upozorenje da će smeđi pokvariti lijepu boju limete)
55g maslaca
Za podlogu:
(za kalup veličine 20-24 cm; ja ovdje imam 9 inćni, sto je 22 cm)
1/2 šalice odnosno 120ml* (oko 60g) pravog kokosovog brašna (ne kokosovih mrvica)
1 šalica odnosno 240ml (oko 100g) mljevenih badema
1 jaje
55 g maslaca
1 žlica meda
*ako nemate potrebu niti želju praviti bezglutensku podlogu, napravite podlogu od keksa kao za cheesecake ili klasičnu za pite (pâtesucrée)
Za ukrašavanje:
1 limeta
2 žlice ribanog kokosa (kokosovih mrvica)
Priprema:
Podloga
1. Zagrijte pećincu na 180C.
2. Rastopite maslac pa ostavite da se hladi.
3. U većoj posudi istucite jaje i umiješajte med, dodajte prstohvat soli. Ulijte prohlađeni maslac pa promiješajte. 
4. U mokru smjesu dodajte kokosovo brašno i mljevene bademe. Dobro promiješajte da se svi sastojci povežu.
5. Kalup za tart namastite, pa uzimajući komade tijesta utiskujte u kalup, praveći mali rub od cca 2 cm.
6. Pecite na 180C cca 8 min.
Curd (krema) odlimete**
1. S obzirom da je gotovo nemoguće pronaći neprskane limete, dobro ih operite u najmanje dvije vode u koje ste dodali čep octa.
2. Naribajte koricu jedne limete, pa ju smiksajte u blenderu zajedno s pola količine šećera (50g).
3. Od obje limete iscijedite sok. Trebali biste dobiti 60 ml soka. Treću limetu čuvajte za dekoraciju tarta nakon pečenja.
4. U lončić nalijte malo vode i navrh postavite zdjelu u kojoj ćete raditi curd (kremu) od limete. Najbolje vatrostalnu. U tu zdjelu ulijte sok, dodajte šećer s koricom i ostatak šećera. Stavite da se grije iznad parne kupelji dok se šećer skoro potpuno ne otopi.
5. Kad je smjesa postala skoro jednolična, maknite s vatre, dodajte jaja i lagano miješajte. Pazite da vatra ne bude prejaka da se jaja ne bi skuhala.
6. Kuhajte 10-12 minuta, ubacite maslac da se otopi, i zatim ugasite plin i maknite posudu s lonca.
**curd možete napraviti i ranije pa ga držati dobro zatvorenog u teglici u frižideru, time ćete si znatno ubrzati pripremu ovog tarta. Curd može stajati u frižideru i do 3 tjedna bez problema.
Slaganje
1. U polupečenu podlogu za tart ulijte kremu od limete i vratite peći još cca 7-8 minuta dok rub tarta ne počne poprimati tamniju boju.
2. Kad se tart ohladi, pospite ga s ribanim kokosom i poželji ukrasite komadićima limete.

Hvala ti Iva što si bila dio ovog mog malog slavlja! 🙂
Tihana


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