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Vsako leto na pomlad, ko pridejo na obisk sončni in topli dnevi, se začne sezona piknikov. Diši in kadi se od vsepovsod. Tudi od nas. A letos je nekaj čudnega v zraku. Ali pa pri nas. V naših urnikih. Šele konec maja smo zakurili v kaminu in posedeli zunaj na terasi ter se mastili s piknik dobrotami. Upam, da se bo zato sezona pri nas zavleka pozno v jesen.

Piknik jedi je nebroj. Od čevapčičev, pleskavic, ražnjičev, kotletov, perutničk, rib, sira za žar, pečenega krompirja , zelenjave in solat do vseh sort izpeljank iz teh ter še veliko drugih jedi. Zato je meni fino, da je vsak piknik nekoliko drugačen – vsaj z drugačnimi prilogami ali pa solatami.

Pri nas so se tokrat pekli jajčevci, iz katerih sem naredila zvitke, ki sem jih nadevala z mladim kozjim sirom, skuto, česnom, pinjolami in meto – noro dobro – jaz ob tem ne potrebujem prav nobenega mesa. Pa še enostavno se pripravi.

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Na žaru je žar majster spekel tudi nekaj špargljev, ki sem jih zavila v slanino ter rdečo papriko in bučke. Nobena umetnost in nič novega – paše pa.

K pečeni zelenjavi se je zelo prilegel nadev, ki je ostal od zvitkov iz jajčevcev.

Od mesa smo tokrat imeli samo teksaško marinirana svinjska rebra – pa še ta so ostala ob tako bogati in okusni spremljavi.

Od solat sem pripravila paradižnikovo (seveda iz slovenskega paradižnika) s šparglji, redkvicami in krešo – osvežilna in sočna različica.

 

Druga solata pa je bila bolj nasitna in bolj konktretna – ta je bila zame zmagovalna. Resnično nisem potrebovala nobenega mesa. Mlad krompir, kuhan z olupi in odet v polivko iz majoneze, kisle smetane, dijonske gorčice, oljčnega olja in belega balzamičnega kisa, začinjen s soljo in poprom. Poeg njega pa hrustljave kisle kumarice, sesekljane kapre in sesekljana kreša. Mmmm, tole bomo zagotovo še jedli.

 

Tudi na te zvitke ne smem pozabiti – so nepozabni. Zadimljeni malancani, ki so se med pečenjem zmehčali in postali nesramno okusni so ovili nadev iz mladega kozjega sira, skute, česna in praženih pinjol ter sesekljane mete, so razvajali naše brbončice, ki so hotele še in še. A kaj ko želodček vsega tega, kar si oči želijo, ne zmore. Zato bomo kmalu piknik ponovili – zagotovo s kakšno novo idejo in novimi spoznanji ter v novi družbi.

 

Po čem pa pri vas največkrat diši na piknikih?

English version

Every spring, when the first sunny and warm days say hello, the season of barbecues begin. There is smell and gas from everywhere. From our place as well. But this year there is something strange going on. At least at our place. In our schedules. We managed to put fire in the fireplace only at the end of May. We sat outside and ate the barbecue goodies. I hope that the late start in spring will lead to the late one in autumn.

There is plenty of barbecue food. From roasted pork, chicken wings, hamburger, cevapcici, fish, grilled cheese, grilled potato, vegetable and salad all possible varieties and many other dishes. That is why I like every barbecue a little different. At least with different side dishes or salads.

At our place we had eggplants grilled and then rolled filled with young goat cheese, curd, garlic, pine nuts and mint – awesome – I don’t need any meat beside that dish. And it’s easy to prepare.

At grill my grill master grilled some asparagus that were rolled in bacon, red pepper and zucchini. This is not something new and no specialty, but it tastes well.

Beside the grilled vegetable I prepared the stuffing that I used at eggplants.

We enjoyed the taste of marinated pork ribs in Texas way, but with all those dishes we did not eat them all.

I prepared tomato salad (from Slovenian origin, of course) with asparagus, radish and cress – fresh and juicy variety.

The other salad was more filling and concrete. It was the winning one in my opinion. I really did not need any meat at all. Young potato, boiled with skin and flavored with the sauce of mayonnaise, sour cream, Dijon mustard, olive oil and white balsamic vineyard, spiced with salt and pepper. I added pickles and chopped capers and cress. Mmmm, we will eat that again, I promise.

I mustn’t forget these rolls. They are unforgettable. Smoky eggplants that got softened during baking became “rudely” tasty and they wrapped the filling made of goat cheese, curd, garlic and roasted pine nuts and chopped mint and together they spoiled our palate that wanted more and more. But the stomach was too full of all these food and it wasn’t able to eat everything that our eyes wanted. So, soon, we are planning to repeat the barbecue – surely with something new and in another company.

What is your favorite thing at your barbecue?