13 April 2015

Kaiser rolls / Vienna rolls / 'Kaisersemmel'


Huh, 2 weekends of celebration in a row; first Catholic Easter, then Orthodox. Fortunately, this year I spent both of them at  friends' houses, so I didn't have to cook a lot ( of course, I made coloured eggs - we cant have Easter(s) without them).
Time for something simpler - traditional Austrian bread rolls! They originated from 1760 and are named after Emperor (Kaiser) Franz Joseph I of Austria. What makes them different from other bread rolls is their top divided into 5 symmetric segments, separated by curved cuts.
Recipe from CHEFKOCH.DE http://www.chefkoch.de/rezepte/1153991221641997/Kaisersemmeln-Kaiserbroetchen.html

Ingredients:
Starter-
150 g flour (bakers strong, please)
135 ml water (skin warm)
10 g fresh yeast (instant can be used too)
Main dough-
350 g flour
140 ml water (+,-)
10 g salt
20 g lard or butter, melted
5 g malt (or 1/2 tbs honey)

Method:
Mix ingredients for starter, let it rise. Add other ingredients and knead into homogenous dough. Cover and let it rest for 20-30 minutes (warm spot). Divide into 10 balls, then shape them using any method shown down. Let them rise for 30 minutes. Preheat oven to 220*C. Place a bowl with 1/2 cup hot water on bottom. Bake rolls for 5 minutes; open oven door to let steam escape, then lower temperature to 200*C and bake for another 10-15 minutes.


'Kaisersemmel' / Kajzer Pecivo

Uh, 2 vikenda proslave i feste za redom. Na svu srecu, ove godine sam bila gost oba vikenda, tako da nisam mnogo kuhala. Naravno, obojena jaja smo morali imati (oba Uskrsa; tako je kod nas!).
Vrijeme je za nesto jednostavno - tradicionalno Austrijsko pecivo. Datiraju jos iz 1760-e, a ime su dobile u cast Cara (Kaiser) Franz Joseph I of Austria. Sta ih cini drugacijima od drugih slicnih peciva je njihova povrsina koja je podijeljena u 5 simetricnih segmenata, koji su odvojeni zaobljenim rezom.
Recept iz  CHEFKOCH.DE http://www.chefkoch.de/rezepte/1153991221641997/Kaisersemmeln-Kaiserbroetchen.html


Potrebno:
Startno tijesto-
150 gr brasna (za peciva)
135 ml mlake vode
10 gr svjezeg kvasca (moze i instant)
Glavno tijesto-
350 gr brasna
140 ml vode (+,-)
10 gr soli
20 gr masti ili maslaca, otopljen
5 gr sladi (ili 1/2 K meda)

Nacin:
Pomijesajte sastojke za startno tijesto; ostavite da nadodje. Dodajte ostale sastojke i umijesite glatko, elasticno tijesto. Pokrijte i ostavite odmarati 20-30 minuta. Podijelite na 10 loptica, zatim ih oblikujte prema jednom od metoda prikazanih (gore i dole) . Ostavite ih da rastu oko 30 min. Ukljucite rernu na 220*C. Stavite posudu sa 1/2 solje vrele vode na dno, zatim ubacite kajzerice. Pecite 5 minuta, otvorite rernu da para izadje, smanjite temperaturu na 200*C pa pecite jos 10-15 minuta.




White bread rolls                                                                Rye bread rolls


Other techniques and/or tools of shaping kaiser rolls

Image result for kaisersemmelPlastic stamps


  Image result for kaisersemmel                                                                                 By hand


08 April 2015

Panetonne Pudding

I NEVER throw food (which is not difficult to archive, if you have 3 men in house)! There is always a way or two to use it up. If you ever have Panetonne (or any similar yeast cake) leftovers, you must try this pudding. Easy and quick!

Ingredients:
Panetonne leftovers (or other yeasted cake)
4 eggs
1/2 cup sugar
1 tsp vanilla
2 cups cream
1/2 cup flour
Method:
Prepare a cake ring, place baking paper over it. Slice Panetonne and place some pieces snugly on bottom. Beat sugar and eggs until fluffy. Add vanilla, cream and flour, mix well. Pour 5-6 spoons of this mixture over slices of Panetonne. Cut the rest of cake into cubes and put them into egg mixture; mix well.
Preheat oven to 180*C. When ready, place remaining mixture over slices and bake for 30 minutes. Serve warm or cold.
























'Puding' od Panetonne Kolača

Nikada ne bacam hranu (sto mi nije tesko kraj 3 muskarca!). Uvijek postoji nacin ili dva da se hrana 'reciklira'. Ako vam nekada preostane Panetonne ili nekog drugog kruha / kolaca sa kvascem (pinca?), probajte ovaj 'puding', koji je lak i brz za napraviti.

Potrebno:
Ostatci Panetonne ili drugih kolaca sa kvascem
4 jaja
1/2 solje secera
1 tsp vanila ekstrakta
2 solje slatke pavlake
1/2 solje brasna
Nacin:
Prekrijte model za torte sa papirom za pecenje. Narezite Panetonne na snite, prekrijte dno sa njima. 
Umutite secer sa jajima u pjenastu masu, dodajte vanilu, vrhnje i brasno. Sa 5-6 kasika ove mase, prelijte postavljene snite. Ostatak kolaca narezite na kockice i ubacite u preostalu masu sa jajima i promijesajte. Ukljucite rernu na 180*C. Kada se zagrije, uspite svu preostalu masu preko snita u kalupu i pecite 30-ak minuta. Sluziti toplo ili hladno.

31 March 2015

Barramundi Salad with Ginger and Lime Dressing


I like Asian methods of preparing fish. There's always fresh ingredients involved and some kind of tasty dressing. It's quick and delicious.
Following recipe is from Vietnam, adapted from here.


Ingredients:
700-800 g of barramundi fillets (or other white fish), cut into large chunks
salt and pepper, for seasoning
corn flour for coating
oil (peanut) for shallow frying
1/2 a telegraph cucumber, thinly sliced lengthwise 
1 red chili, sliced
1 spring onion, sliced
1/4 cup of coriander leaves
-Ginger and lime sauce / dressing
3 bird chilies, chopped
1 green chili, chopped
5 cm knob of ginger, chopped
2 garlic cloves, chopped
4 tbs of sugar
1/3 cup of fish sauce
3 tbs of lime juice
4 tbs of water
Method:
Season fish pieces and coat with corn flour. Heat oil in a pan and fry both sides for 5-6 minutes. Place them onto a serving dish. Mix cucumber strips, coriander and spring onion. Place then on top of fish. 
Mix all ingredients for dressing; pour over prepared fish and vegetables. Enjoy!



Riba na Vijetnamski način

Svidja mi se nacin kako Azijati pripremaju ribu. Uvijek imaju svjeze povrce i aromaticno bilje pridruzeno i neku vrstu preliva koja daje posebnu notu jelu. Brzo i ukusno.
Originalni recept mozete vidjeti ovdje.

Potrebno:
700-800 gr baramandi ribe (ili druga bijela riba), komadi
so i biber
kukuruzni skrob, za uvaljati ribu
ulje (kikiriki po mogucnosti), za plitko przenje
1/2 dugackog krastavca, rezanog na tanke trake
1 crvena papricica, rezana tanko
1 mladi luk, izrezan dijagonalno, tanko
1/4 solje lisca korijandera
-Djumbir i limeta preliv
3 male ljute papricice, sjeckane sitno
1 zelena paprika (mala), sjeckana
5 cm djumbira, sjeckanog / rendanog
2 cena bijelog luka / cesnjaka, sjeckanog / protisnutog
4 K secera
1/3 solje ribljeg sosa / umaka
3 K soka limete
4 K vode
Nacin:
Zacinite ribu, uvaljajte u skrob i przite 5-6 minuta svaku stranu. Postavite na posluzavnik.
Pomijesajte krastavac, korijander i mladi luk. Postavite preko ribe.
Pomijesajte sve sastojke za preliv i prelijte preko svega. Sluzite odmah.


24 March 2015

Feta, Pumpkin and Spinach Rotolo baked in Tomato Sauce




I like Jamie's idea of baking vegetable pasta rotolo in tomato sauce; I made my own version with feta cheese and slightly different ingredients. Last night it was second time in a week we had it for dinner. I was simply beautiful and I had to make it again ( the other half of pumpkin was waiting to be used!).

Ingredients:
Pasta dough- (you can use ready made pasta sheets, 8 approximately) 
1 1/2 cups flour
1/2 tsp salt
1 egg, beaten
1 tbs olive oil
3/4 - 1 cup water (to make smooth, but stiff dough)
Filling-
1/2  medium JAP pumpkin (baked), mushed (2-2 1/2 cups)
1 tbs semolina (if pumpkin too watery)
250-300 g feta cheese, crumbled
300-350 g spinach (frozen or cooked, chopped, drained)
1 large garlic clove, crushed
1 egg, beaten
pinch of salt
Sauce-
700 ml pasata sauce
1-2 garlic cloves
1 tsp oregano (or basil)
pinch of salt

Method:
Cut, slice and bake pumpkin. Let it cool. (This step can be prepared ahead; keep pumpkin refrigerated)
Make your dough, let it rest for 30 minutes (covered). 
Meanwhile, prepare fillings. 
Mush pumpkin, add semolina (if necessary). 
Mix spinach, egg and garlic (I processed them last time and it turned out to be good idea).
Crumble feta.
Preheat oven to 180*C; Prepare a baking/serving dish; oil it slightly.
Roll out the dough (floured clean cloth) to 50 x 50 cm (or overlap ready made pasta sheets).Spread pumpkin mush, sprinkle feta and spinach filling (not important in which way). Leave 5 cm of dough uncovered. Roll towards uncovered part. Wet it then finish rolling. 
Mix all ingredients for tomato sauce, pour it in baking dish. Slice rotolo into 12 pieces and place them into sauce. Cover with al-foil and bake for 40-45 minutes. Serve warm.



Feta, Špinat i Bundeva (tikva / bučnica) Rotolo, pečen u Paradajz Sosu

Svidjela mi se Jamie-eva ideja o pecenoj pasta roladi sa povrcem. Nacinila sam sopstvenu verziju sa feta sirom i malo drugacijim sastojcima. Sinoc je bio drugi put da sam je pekla u posljednjoj sedmici. Jednostavno je bozanstvena i morala sam je napraviti ponovo (a i druga polovina tikve je cekala na upotrebu!).

Potrebno:
Pasta tijesto- (mozete koristiti gotovu svjezu pastu za lazanje, oko 8 komada)
1 1/2 solja brasna
1/2 k soli
1 jaje, umuceno
1 K maslinovog ulja
3/4 -1 solja vode (tijesto treba da je glatko i tvrdo)
Fil-
1/2 tikve srednje velicine, pecena, ispasirana (oko 2-21/2 solje )
1 K griza / krupice (ukoliko je pire jako vodenast)
250-300 gr fete, izmrvljene
300-350 gr spinata, skuhanog ili smrznutog, ocijedjenog
1 vece ceno bijelog luka / cesnjaka, zdrobljenog / protisnutog
1 jaje, umuceno
malo soli
Sos-
700 ml pasate (zdrobljeni paradajz, tecan)
1-2 cena bijelog luka, 
1 k origana (ili bosiljka)
malo soli
Nacin:
Izrezite, ogulite i ispecite bundevu. Ohladite. (Ovaj korak mozete uciniti dan prije; cuvajte pecenu tikvu u frizideru)
Nacinite tijesto, ostavite odmoriti (pokriveno) oko 30 minuta. 
U medjuvremenu, pripremite punjenja.
Ispasirajte tikvu (dodajte griz ako je vodenasta).
Pomijesajte spinat sa jajetom i bijelim lukom. (Ovaj dio sam ucinila prosli put u sjeckalici, sto se ucinilo dobrim).
Izmrvite fetu.
Ukljucite rernu na 180*C; pripremite posudu za pecenje / serviranje. Nauljite je blago.
Razvaljajte tijesto  na 50 x 50 cm (ako koristite gotovo tijesto, preklopite malo listove). Nanesite pire od tikve, pospite fetom i spinat masom (nije bitno kako). Ostavite 5 cm pri kraju tijesta slobodno. Zarolajte prema toj ivici, navlazite je pa i nju zamotajte.
Pomijesajte sve sastojke za paradajz sos. Ubacite ga u posudu za pecenje. Izrezite rotolo na 12 komada pa ih smjestite u sos. Pokrijte sa al-folijom i pecite 4-45 minuta. Servirajte toplo.



19 March 2015

K9 Biscuits


Meet Zac! He is newest member of my family. (Yes, he WAS planned!) 

Upoznajte Zaka! On je najnoviji clan moje porodice. (Da, bio je planiran!)

He likes to be involved; he always manages to be in right place at right time.  Zac likes moving and 'pruning' my plants, taking my clothes off the line, helping my hubby with home projects, sorting our rubbish, making (fashionable) holes in my sons jeans, running after hens (and stealing their eggs)...He is everywhere! 
Zac is (red) Australian Cattle Dog ('Heeler'). He is deaf! We LOVE him!

On voli da je ukljucen; uvijek uspije da je na pravom mjestu u pravo vrijeme. Zak voli da pomjera i oblikuje moje biljke, da skida odjecu sa strika, da pomaze mom dragom oko kucnih projekata, da sortira nase smece, da dizajnira nove rupe na trapericama mojih sinova, da tjera koke (i krade njihova jaja)...On je svugdje!
Zak je (crveni) Australijski 'Govedar' (ovcar). Zovu ih jos i 'heeler' - bukvalno prevedeno znaci iscjelitelj.
On je gluh! MNOGO ga volimo!


Ingredients:
1 egg
1/4 cup oil
1/4 cup water
2 tbs peanut butter
1/4 cup oats ( rolled or oat flour)
2-3 tbs corn meal
1 cup plain flour
Method:
Mix all ingredients, roll out and cut shapes. Bake at 180*C for 10-12 minutes.  Cool before offering to your pet.
*Biscuits are quite good for humans too (we've tried them!); you just have to add a bit of salt or sugar for taste.

'K9' Keksi (Keksi za Pse)

Potrebno:
1 jaje
1/4 solje vode
1/4 solje ulja
2 K kikiriki maslaca
1/4 solje zobenih pahuljica (ili brasna)
2-3 K kukuruznog (sitnijeg) brasna
1 solja obicnog brasna
Nacin:
Umijesite tijesto od svih sastojaka. Razvaljajte i izvadite zeljene oblike. Pecite 10-12 minuta na 180*C. Ohladite prije nego sto ih ponudite svom ljubimcu. 
* Keksi su sasvim dobri i za ljudsku konzumaciju  (svi smo ih probali!); samo treba da dodate malo soli ili secera za bolji ukus.