16 April 2014

Favourite Baked Goodies / Omiljena Peciva

Another blogers' game; this time we have to choose 5 favourite kinds of rolls.

Draga Tamara  sa bloga 'What's for dessert?' mi je proslijedila ovu igricu. 

Pozivam sve koji zele da ucestvuju da nam se pridruze i prikazu svoja omiljena peciva.

Evo i mojih:

Cheese and Pesto Scrolls

13 April 2014

'Leskovacka Muckalica'- Serbian Pork and Capsicum Stew



Leskovac is a city of southern Serbia. They're famous for producing beautiful red (bullhorn) peppers (capsicums) and their love for grilled meat. Each year in beginning of September, main streets are closed for traffic for 5 days and 'Rostiljijada' ( grilling / barbecuing festival) begins.
The following recipe is product of  grilled leftovers and most loved vegetables from this part of the world. Any grilled meat can be used, but pork is always favourite in this city. The distinctive flavour comes from wood fired smoke, which penetrate the meat during cooking and also from char grilled peppers. For authentic experience, the meal is cooked in a clay / stone pot.  Divine!

Ingredients:
1 - 1,5 kg pork  (bbq leftovers, or specifically grilled for this recipe)
200 g smoked bacon, sliced
4-5 onions, diced
2 tbs oil (or lard)
6-8 garlic cloves
1 kg red bullhorn peppers / capsicums, grilled or oven cooked, peeled
1 can tomatoes (or 4-6 diced tomatoes)
chilly powder / flakes, or dried hot peppers, to taste
salt and black pepper, to taste

Method:
Grill seasoned  meat; leave large pieces (which will be sliced later), or thread cubes onto skewers (adding a few bacon slices between). Wood fired bbq is most desirable for this.
Grill capsicums (or bake in oven) until skin blistered and partially blackened. Place them into a plastic bag to slightly cool, then take out and peel the skin. Slice them and set aside.
Heat oil in a pan, add bacon and onions. Cook until onions slightly change colour. Add garlic, tomatoes, capsicums and meat. Mix well and season to taste. Cover and place in oven for 45+ minutes, on 160-180*C. Take the lid off for the last 10 minutes, if you want more coloured top. Serve with bread and green salad.




Leskovac je grad u juznoj Srbiji. Poznat je po proizvodnji divnih duguljastih crvenih paprika ('roge / silje') i po ljubavi prema mesu sa rostilja / grila. Svake godine, pocetkom septembra, glavne ulice se zatvaraju za saobracaj na 5 dana i 'Rostiljijada' pocinje.
Sljedeci recept je nastao kao potreba za iskoristenjem preostalog mesa sa rostilja i Leskovackog najdrazeg povrca. Bilo koje meso moze biti koristeno, ali svinjetina je ovdje uvijek najradje koristena. Specifican ukus dolazi od dima sa vatre (drvo), koja penetrira meso i takodje od pecenih paprika. Za autentican dozivljaj, obrok je kuhan u glinenoj / kamenoj posudi. Bozanstveno!

Potrebno:
1-1,5 kg svinjetine (ostatke sa rostilja, ili posebno pecene za ovu priliku)
200 gr dimljene prosarene slanine, sjeckane
4-5 glavica crvenog luka, sjeckanog
2 K ulja (ili masti)
6-8 cena bijelog luka, cjeckanog
1 kg crvenih paprika (pecenih i oguljenih)
1 konzerva paradajza u soku (ili 4-6 sjeckanih svjezih)
Prah ljute paprike ili susena ljuta papricica, po ukusu
so i crni biber, po ukusu

Nacin:
Meso zasolite i ispecite na rostilju (vatra od drva daje najbolju aromu); ostavite vece komade, ili izrezite na kockice i nanizite (sa malo slanine) na drvene stapice. Paprike ispecite i ogulite. Isjeckajte i ostavite po strani.
Zagrijte ulje, proprzite luk i slaninu. Dodajte paprike, bijeli luk, paradajz i meso. Promijesajte, provjerite ukus. Poklopite i stavite u rernu na 160-180*C, oko 45+ minuta. Otklopite zadnjih 10 minuta, ako zelite bolje zapeceno po povrsini. Servirajte sa hljebom i zelenom salatom.


02 April 2014

5 Favourites / 5 Omiljenih....

I got involved into a lovely blogers' game "5 favourite dessert". Here is my selection!

Poziv za ovu igricu sam dobila od drage Ingrid sa bloga Prekratak dan. Dopala mi se; odlican nacin da se podsjetimo omiljenih recepata i postova. 

Na sljedeci krug izazova pozivam sljedece blogove:

Evo i mojih omiljenih:

'Lazy' Apple Pie

                   

       

Wiener Poppy Seed Cake


Classical Baked Cheese Cake (Donna Hay recipe)

Pear and Walnut Upside-down Flourless Cake



                                 

Evo i koda / imidza za igricu!













31 March 2014

Chicken and Bacon Bites - 2 Ingredient creation



Chicken breasts are too dry and too bland; bacon is too salty and too fat...Put them together, and you'll get tasty finger food!

Ingredients:
chicken breasts, cut into cubes (2 cm)
bacon, smoked, cured, slices (as many as breast cubes)
- toothpicks / skewers needed

Method:
Wrap each piece of chicken breast with bacon. Tread with a toothpick, or put a few of them onto a skewer. Bake in hot oven for 15+ minutes, or grill them turning occasionally. Great for cocktail / finger parties.




Zalogaji od piletine i Slanine - 2 Sastojka Kreacija

Pileca prsa su suha i poprilicno bezukusna; dimljena slanina je masna i slana...Spojite ih u ukusnu kreaciju koja se jede prstima!

Potrebno:
Pileca prsa, isjecena na 2 cm kocke
Slanina, dimljena, slana - onoliko reznjeva koliko je kocki piletine
- cackalice ili duzi drveni klipici / stapici

Nacin:
Zamotajte svaki komad pilecih prsa u komad slanine; nabodite na cackalice (ili nekoliko njih na duzi prutic). Pecite na visokoj temperaturi  15 + minuta, ili grilujte okrecuci povremeno. Odlicno za koktele / hranu koja se jede prstima.


27 March 2014

Light as a ballerina ...Pavlova


We all know the dessert was named after Russian ballet dancer Anna Pavlova (late 19th to early 20th century) when she was visiting down under; we still don't know where it was first created - New Zealand or Australia. Seems that similar desert originated in New Zealand, but first time was named in Australia (in a Perth hotel, where it was created for the famous dancer, who wanted something sweet but light).
Very easy dessert that allows you to use any kind of fruit available.

Ingredients:
4 large (or 5 small) egg whites
1 cup caster sugar
2-3 tsp corn flour
1 tsp white vinegar (or lemon juice)
-Whipped cream  (300 ml) and seasonal fruit for topping

Method:
Beat egg whites, until soft peak forms. Add a couple of sugar, beat until incorporated, then add the rest of ingredients, until you get thick, glossy meringue.
Switch oven to 150*C. Transfer meringue onto an al-foil (or silicon paper); form any shape you like (make  center slightly lower than edges).
Alternatively, bake meringue in a spring form. (Oil / butter paper then sprinkle with corn flour; in this case center should be slightly taller than the edges)
Place meringue into oven, lower temperature to 120-130*C and bake for 1 hour. leave meringue to cool in oven after switching off.
When completely cool, peel off the paper (al-foil), place onto serving dish. Whip cream (add 1 tbs icing sugar- optional) and place chosen fruit on top.
(Part of berries can be mashed into a sauce).


Lagana kao balerina ...Pavlova

Culi smo svi za 'Pavlovu' i znamo da je kreirana za poznatu Rusku prima balerinu (Ana Pavlova,kraj 19og i pocetak 20og vijeka). Novozelandjani i Austalijanci se jos uvijek bore kod koga je prva napravljena; Cini se da je ideja krenula iz Novog Zelanda, gdje je slican desert postojao prije posjete balerine. Medjutim, za naziv su odgovorni Australci, koji su prvi put ovakav desert nazvali po slavnoj plesacici (Hotel u Perthu gdje je odsjela)...Zeljela je nesto slatko, ali vrlo lagano!
Nekomplikovani desert, koji omogucava upotrebu bilo kojeg sezonskog voca.

Potrebno:
4 veca ili 5 manjih bjelanaca
1 solja sitnog secera
2-3 k skrobnog brasna
1 k (bezbojnog) sirceta ili limunovog soka
- Umuceno vrhnje / pavlaka (300ml) i voce za povrsinu

Nacin:
Umutite bjelanca u snijeg; dodajte 1-2 K secera, umijesajte, zatim ostale sastojke. Mutite dok ne postane gusto i sjajno. 
Ukljucite rernu na 150*C. Pripremite obruc za tortu ili ravni pleh; oblozite folijom ili papirom za pecenje. Istresite snijeg na povrsinu, oblikujte kako zelite, neka sreda bude nesto niza od ivica. Ako pecete u obrucu, tada sreda treba da je nesto visa od krajeva.
Stavite u rernu i smanjite temperaturu na 120-130*C. Ostavite oko 1 sat; iskljucite rernu i ostavite prohladiti unutra. Kada je spremno, postavite na pladanj i ukrasite sa pavlakom i vocem. (Dio bobicastog voca mozete izdrobiti u preljev i posuti izmedju drugog voca.)