stdClass Object ( [id] => 1377306 [title] => Evo što učiniti s preostalim jajima, šunkom, francuskom, pečenjem i sirnicama: imamo super rješenja i odličan recept [alias] => evo-sto-uciniti-s-preostalim-jajima-sunkom-francuskom-pecenjem-i-sirnicama-imamo-super-rjesenja-i-odlican-recept [catid] => 486 [published] => 1 [introtext] => [fulltext] =>

Neki su već slistili sve sirnice, kolačiće, šunkice i jaja, drugi više ne znaju što bi s njima. A i polako su se počeli sušiti.

Hranu je grehota baciti i zato smo se danas pozabavili idejama za iskoristiti ostatke uskrsnog blagovanja. Donosimo vam nekoliko zgodnih ideja što s pečenjem, jajima i šunkom, a zatim, kao šećer na kraju, otkrivamo super recept za iskoristiti ostatke sirnice, a isti će sjajno funkcionirati i s ostaima biskvita, peciva pa čak i kruha.

No, počnimo sa slanim.

Ako vam je ostao još koji komadić šunke, pršuta, sira i tome sličnog, maknite ih s plate, pobacajte komadiće povrća s kojima ste platu garnirali (osim ako još izgledaju svježe i primamljivo, u tom ih slučaju iskoristite u salati), a sve preostalo pospremite u posudice koje se dobro daju zatvoriti. Dio šunke i sira možete zamrznuti, samo ih dobro zamotajte u foliju.

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Sir i šunku također možete iskoristiti za pripremu omleta, a dodate li mu krumpir narezan na ploške, dobit ćete vrlo uskunu tortilju, koja je izvrsna i topla i hladna, a može se ponijeti kao marenda.

Višak tvrdokuhanih jaja prerežite, žumanjke izvadite, dodajte im malo majoneze, senfa, soli, papra, sjeckanog začinskog bilja i obavezno nešto kiselkasto - ribani krastavac, sjeckane kapare ili žličicu limunovog sioka - pa sve lijepo pomiješajte i napunite jaja. Alternativno, jaja nasjeckajte, pomiješajte s majonezom, sitno sjeckanim lukom, peršinom, senfom i majonezom i dobit ćete ono što se naziva salatom od jaja, a jede se kao prilog jelima ili kao dodatak sendvičima.

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Ako vam je ostalo francuske salate, napravite nostalgične mozaik sendviče kakvi su bili vrlo popularni tijekom 1970-ih i 80-ih: izdubite sredinu jednog "francuza" pa namjesto pupe ubacite francusku salatu (ako je imate malo, koristite duguljastu bublicu). Kruh potom zamotajte u foliju i stavite u hladnjak, a nakon što se sve skupa malo stisnulo, narežite kruh na fetice.

Ako vam je preostalo mesa, možete ga iskoristiti u lijepoj, kripnoj salati (gore spomenutu francusku  možete iskoristiti i za ovo jelo, samo ćete je dodati ostalim sastojcima). Trebat će vam, osim mesa, koji krumpir kuhan u komadu pa narezan na ploške ili, za zdraviju verziju, malo kuhanog slanutka, graška ili graha. Tome ćete dodati nešto svježe i zeleno, poput salate, ubacite i koju rotkvicu, a poslužit će i komadići šunke i sira. Mlada kapulica i više je nego dobro došla u ovoj kombinaciji, baš kao i koje tvrdo kuhano jaje.

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Ostacima pečenja možete nadjenuti tortille ili palačinke, a može vam poslužiti i za lazanje i musake. Svakako i za sendviče i to hladne ili tople, lijepo zapečene.

Želite li malo konkretnije jelo, napravite salatu od tjestenine s komadićima mesa, a upotpuniti je mogu i ostavi šunke, sira, francuske salate ili tvrdokuhanih jaja. Za mali odmak od uskrsnih aroma, dodajte još neko kratko prokuhano povrće, recimo brokulu, cvjetaču, korabicu...

Od ostataka pirea možete, juz dodatak malo začina i kojeg jaja, napraviti krokete, od ostatak pečenog krumpira uz malo ribanog luka možete napraviti rostije (samo ih oblikujte u kuglice pa spljoštite i zatim ispržite ili ispecite u pećnici), a od rižota od šparoga, uz dodatak komadića sira koji ide u sredinu, možete napraviti arancine (oblikujte kuglice pa ih pohajte).

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I eto nas na slatkome.

Gore spomenuti recept za ostatke sirnice, biskvita, kruha i peciva dobili smo ga od Snježane Drusnay koju pratimo na Facebook profilu Pin up kuharica. Kako nas je uputila Snježana, ovaj desert možete napraviti s kuhanom kremom, za koju recept slijedi u nastavku ili pak sa sladoledom ili tučenim slatkim vrhnjem, ako vam nije do kuhanja kreme.

Odlučite li se pak, za izvornu verziju, dobit ćete desert koji je jako ukusan, jednostavan za pripremu i sočan, a sve će još dodatno zanimljivijim učiniti svilenkasta vanilin i dodatak svježeg voća.

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Pin up kuharica
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Pinca s kremom od vanilije

Sastojci:

Za kolač:

300 g pince
250 ml mlijeka
250 ml slatkog vrhnja 
100 g šećera
1 vrećica vanilin šećera
3 jaja vel. L
prstohvat soli
prstohvat cimeta (može i bez)
1 jušna žlica ruma (želite li bezalkoholnu verziju stavite 1-2 jušne žlice svježe ocijeđenog narančinog soka)
3-4 jušne žlice grožđica
3-4 jušne žlice smeđeg šećera
Bademovi listići za posipanje

Za kremu:

350 ml mlijeka
150 ml slatkog vrhnja 
2 vrećice vanilin šećera ili malo arome vanilije
4 žutanjka
2-3 jušne žlice šećera
1 čajna žličica škrobnog brašna

Priprema:

Zakuhajte mlijeko sa slatkim vrhnjem u loncu s debljim dnom. U posebnoj posudi pomiješajte žutanjke, šećer, vaniliju i škrobno brašno.

Kada je mlijeko s vrhnjem zakuhalo, maknite s vatre, malo tog mlijeka ulijte u posudu s žutanjcima, brzo promiješajte da se dobro poveže, te sada smjesu žutanjaka i mlijeka lagano uz stalno miješanje vratite u lonac s preostalim mlijekom i vrhnjem.

Smanjite plamen na minimalno. Vratite lonac na plamen, lagano kuhajte kremu nekoliko minuta dok se ne zgusne. Stalno miješajte. Krema je kuhana kad primijetite da prilikom miješanja vidite dno posude (oko tri minute).

Kuhanu kremu pustite da se ohladi do sobne temperature, može biti lagano mlaka. Neka bude pokrivena dok se hladi i povremeno ju promiješajte, kako se ne bi stvorila korica na njoj.

Kalup lagano premažite maslacem.

Pincu natrgajte na komade ili narežite na kockice, pomiješajte s grožđicama i sve stavite u pravokutni kalup dimenzija 30×12×7 cm.

U posebnoj posudi pomiješajte jaja, slatko vrhnje, mlijeko, šećer, vanili šećer, sol, rum, cimet. Prelijte dobivenu smjesu preko pince i malo sve pritisnite rukom kako bi pinca upila smjesu. Po vrhu posipajte smeđi šećer i bademove listiće.

Pecite 50 minuta na 150°C uz uključen ventilator. Bez njega pecite na nekih 170/180°C.

Pečeno pustite u kalupu da se ohladi.

Kolač servirajte uz svježe voće.

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Neki su već slistili sve sirnice, kolačiće, šunkice i jaja, drugi više ne znaju što bi s njima. A i polako su se počeli sušiti.

Hranu je grehota baciti i zato smo se danas pozabavili idejama za iskoristiti ostatke uskrsnog blagovanja. Donosimo vam nekoliko zgodnih ideja što s pečenjem, jajima i šunkom, a zatim, kao šećer na kraju, otkrivamo super recept za iskoristiti ostatke sirnice, a isti će sjajno funkcionirati i s ostaima biskvita, peciva pa čak i kruha.

No, počnimo sa slanim.

Ako vam je ostao još koji komadić šunke, pršuta, sira i tome sličnog, maknite ih s plate, pobacajte komadiće povrća s kojima ste platu garnirali (osim ako još izgledaju svježe i primamljivo, u tom ih slučaju iskoristite u salati), a sve preostalo pospremite u posudice koje se dobro daju zatvoriti. Dio šunke i sira možete zamrznuti, samo ih dobro zamotajte u foliju.

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Sir i šunku također možete iskoristiti za pripremu omleta, a dodate li mu krumpir narezan na ploške, dobit ćete vrlo uskunu tortilju, koja je izvrsna i topla i hladna, a može se ponijeti kao marenda.

Višak tvrdokuhanih jaja prerežite, žumanjke izvadite, dodajte im malo majoneze, senfa, soli, papra, sjeckanog začinskog bilja i obavezno nešto kiselkasto - ribani krastavac, sjeckane kapare ili žličicu limunovog sioka - pa sve lijepo pomiješajte i napunite jaja. Alternativno, jaja nasjeckajte, pomiješajte s majonezom, sitno sjeckanim lukom, peršinom, senfom i majonezom i dobit ćete ono što se naziva salatom od jaja, a jede se kao prilog jelima ili kao dodatak sendvičima.

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Ako vam je ostalo francuske salate, napravite nostalgične mozaik sendviče kakvi su bili vrlo popularni tijekom 1970-ih i 80-ih: izdubite sredinu jednog "francuza" pa namjesto pupe ubacite francusku salatu (ako je imate malo, koristite duguljastu bublicu). Kruh potom zamotajte u foliju i stavite u hladnjak, a nakon što se sve skupa malo stisnulo, narežite kruh na fetice.

Ako vam je preostalo mesa, možete ga iskoristiti u lijepoj, kripnoj salati (gore spomenutu francusku  možete iskoristiti i za ovo jelo, samo ćete je dodati ostalim sastojcima). Trebat će vam, osim mesa, koji krumpir kuhan u komadu pa narezan na ploške ili, za zdraviju verziju, malo kuhanog slanutka, graška ili graha. Tome ćete dodati nešto svježe i zeleno, poput salate, ubacite i koju rotkvicu, a poslužit će i komadići šunke i sira. Mlada kapulica i više je nego dobro došla u ovoj kombinaciji, baš kao i koje tvrdo kuhano jaje.

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Ostacima pečenja možete nadjenuti tortille ili palačinke, a može vam poslužiti i za lazanje i musake. Svakako i za sendviče i to hladne ili tople, lijepo zapečene.

Želite li malo konkretnije jelo, napravite salatu od tjestenine s komadićima mesa, a upotpuniti je mogu i ostavi šunke, sira, francuske salate ili tvrdokuhanih jaja. Za mali odmak od uskrsnih aroma, dodajte još neko kratko prokuhano povrće, recimo brokulu, cvjetaču, korabicu...

Od ostataka pirea možete, juz dodatak malo začina i kojeg jaja, napraviti krokete, od ostatak pečenog krumpira uz malo ribanog luka možete napraviti rostije (samo ih oblikujte u kuglice pa spljoštite i zatim ispržite ili ispecite u pećnici), a od rižota od šparoga, uz dodatak komadića sira koji ide u sredinu, možete napraviti arancine (oblikujte kuglice pa ih pohajte).

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I eto nas na slatkome.

Gore spomenuti recept za ostatke sirnice, biskvita, kruha i peciva dobili smo ga od Snježane Drusnay koju pratimo na Facebook profilu Pin up kuharica. Kako nas je uputila Snježana, ovaj desert možete napraviti s kuhanom kremom, za koju recept slijedi u nastavku ili pak sa sladoledom ili tučenim slatkim vrhnjem, ako vam nije do kuhanja kreme.

Odlučite li se pak, za izvornu verziju, dobit ćete desert koji je jako ukusan, jednostavan za pripremu i sočan, a sve će još dodatno zanimljivijim učiniti svilenkasta vanilin i dodatak svježeg voća.

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Pin up kuharica
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Pinca s kremom od vanilije

Sastojci:

Za kolač:

300 g pince
250 ml mlijeka
250 ml slatkog vrhnja 
100 g šećera
1 vrećica vanilin šećera
3 jaja vel. L
prstohvat soli
prstohvat cimeta (može i bez)
1 jušna žlica ruma (želite li bezalkoholnu verziju stavite 1-2 jušne žlice svježe ocijeđenog narančinog soka)
3-4 jušne žlice grožđica
3-4 jušne žlice smeđeg šećera
Bademovi listići za posipanje

Za kremu:

350 ml mlijeka
150 ml slatkog vrhnja 
2 vrećice vanilin šećera ili malo arome vanilije
4 žutanjka
2-3 jušne žlice šećera
1 čajna žličica škrobnog brašna

Priprema:

Zakuhajte mlijeko sa slatkim vrhnjem u loncu s debljim dnom. U posebnoj posudi pomiješajte žutanjke, šećer, vaniliju i škrobno brašno.

Kada je mlijeko s vrhnjem zakuhalo, maknite s vatre, malo tog mlijeka ulijte u posudu s žutanjcima, brzo promiješajte da se dobro poveže, te sada smjesu žutanjaka i mlijeka lagano uz stalno miješanje vratite u lonac s preostalim mlijekom i vrhnjem.

Smanjite plamen na minimalno. Vratite lonac na plamen, lagano kuhajte kremu nekoliko minuta dok se ne zgusne. Stalno miješajte. Krema je kuhana kad primijetite da prilikom miješanja vidite dno posude (oko tri minute).

Kuhanu kremu pustite da se ohladi do sobne temperature, može biti lagano mlaka. Neka bude pokrivena dok se hladi i povremeno ju promiješajte, kako se ne bi stvorila korica na njoj.

Kalup lagano premažite maslacem.

Pincu natrgajte na komade ili narežite na kockice, pomiješajte s grožđicama i sve stavite u pravokutni kalup dimenzija 30×12×7 cm.

U posebnoj posudi pomiješajte jaja, slatko vrhnje, mlijeko, šećer, vanili šećer, sol, rum, cimet. Prelijte dobivenu smjesu preko pince i malo sve pritisnite rukom kako bi pinca upila smjesu. Po vrhu posipajte smeđi šećer i bademove listiće.

Pecite 50 minuta na 150°C uz uključen ventilator. Bez njega pecite na nekih 170/180°C.

Pečeno pustite u kalupu da se ohladi.

Kolač servirajte uz svježe voće.

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Shutterstock Pin up kuharica Shutterstock Shutterstock Shutterstock Shutterstock
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Savjetišteta bacit

Evo što učiniti s preostalim jajima, šunkom, francuskom, pečenjem i sirnicama: imamo super rješenja i odličan recept

Piše Tea Sumić Miletić
2. travnja 2024. - 10:29

Neki su već slistili sve sirnice, kolačiće, šunkice i jaja, drugi više ne znaju što bi s njima. A i polako su se počeli sušiti.

Hranu je grehota baciti i zato smo se danas pozabavili idejama za iskoristiti ostatke uskrsnog blagovanja. Donosimo vam nekoliko zgodnih ideja što s pečenjem, jajima i šunkom, a zatim, kao šećer na kraju, otkrivamo super recept za iskoristiti ostatke sirnice, a isti će sjajno funkcionirati i s ostaima biskvita, peciva pa čak i kruha.

No, počnimo sa slanim.

Ako vam je ostao još koji komadić šunke, pršuta, sira i tome sličnog, maknite ih s plate, pobacajte komadiće povrća s kojima ste platu garnirali (osim ako još izgledaju svježe i primamljivo, u tom ih slučaju iskoristite u salati), a sve preostalo pospremite u posudice koje se dobro daju zatvorit...

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12. svibanj 2024 21:53