31 January 2011

Mexican Baked Beans


All Wonderful flavors of Mexico in one dish!

Ingredients:
1/2 kg Borlotti beans
bay leaf, peppercorns, salt
2 tbs oil
2 onions, diced
3-4 garlic cloves, crushed
2 tbs paprika, smoked preferably
1 chilli, sliced
1 yellow capsicum, strips and dices
1 large carrot, diced
300 g speck, 6 thick slices + rest of it diced
2 teas cumin powder
1/2 teas oregano powder
1 potato, grated
salt, pepper, 'Vegeta' (veg. stock powder)
3-4 Chorizo sausages
Method:
Cook beans with salt, pepper and a bay leaf, until soft, but whole. (Presoaking overnight will help a lot, or using a pressure cooker.) Drain.
Heat oil in a large pot, fry onions, diced speck, carrot, diced capsicum and chilli. Add spices, then beans and 1-1,5 cups water. Cook for 1/2 an hour. Grate potato and check the taste.
Preheat oven to 200*C, oil an dish.
Spoon beans mixture into the oven dish, arrange sausages (halved lenghtwise), paprika strips and speck on top; sprinkle with paprika. Bake for 15-20 minutes, or until thick and sausages baked.

Meksički Zapečeni Grah / Pasulj

Potrebno:
1/2 kg graha/pasulja 'Šarenac'
lovorov list, biber u zrnu i so
2 kasike ulja
2 crvena luka, sjeckana
3-4 cena bijelog luka, protisnuta
2 kasike crvene paprike, dimljene po mogucnosti
1 ljuta papricica, izrezana
1 zuta paprika, isjecena na prutice + kockice
1 veca mrkva, isjecena na kocke
300 gr mesnate slanine. isjecena na 6 reznjeva , ostatak na kockice
2 kasicice kima u prahu
1/2 kasicice origana u prehu
1 krompir, rendani
so, biber, Vegeta
3-4 Chorizo kobasica (moze i Kranjske, ali je ukus drugaciji)
Nacin:
Skuhajte grah sa biberom, solju i lovorom. Ocijedite.
Zagrijte ulje u vecoj serpi, proprzite luk, mrkvu, slaninu i papriku (kockice samo). Nakon nekoliko minuta ubacite zacine, grah i zalijte sa 1 (+)soljom vode. Kuhajte oko 1/2 sata, zatim dodajte izrendani krompir i provjerite ukus.
Zagrijte rernu na 200*C, nauljite tepsiju.
Istresite grah u tepsiju, poredajte raspolovljene kobasice, prutice paprike i slaninu na povrsinu, pospite tucanom paprikom. Pecite 15-20 minuta, ili dok kobasice ne porumene, a grah se stisne.

27 January 2011

Garlic Prawns and Crispy Bass Fillets



I'm back! After some 'disconnection with the rest of World' I finally got a better Internet provider. Happy!


Ingredients:
Fillets-
4 Bass fillets (or others), fresh or frozen (must be well defrosted)
1 egg, beaten
corn flour, fine
salt, pepper to taste
oil for frying
Prawns-
500 g shelled prawns
2 cloves garlic, crushed
3 tbs olive oil
1 chilli, optional
salt
Method:
First make marinade for prawns - mix all ingredients, add prawns. Stir and shake until well coated. Set aside.
Heat oil for frying. Salt and pepper fillets, dip into beaten egg, then into corn flour. Fry for a few minutes each side, until golden and crispy. Drain on paper towel.
Discard oil from pan, wipe well with paper towel. Heat pan, then pour prawns into it together with marinade. Shake and toss until prawns turn red. Serve immediately.

Škampe / Kozice sa bijelim lukom i Riblji fileti u Kukuruznom Brašnu

{Evo mene!!! Problemi sa konekcijom rijeseni! :-)}

Potrebno:
Fileti-
4 fileta , svjeza ili smrznuta (odmrznuti prvo naravno)
1 jaje, umuceno
kukuruzno brasno sitno
so i biber
ulje za przenje
Kozice-
500 gr ociscenih kozica
2 cena bijelog luka, zdrobljena
3 kasike maslinovog ulja
1 chili (po zelji)
so
Nacin:
Najprije marinirajte kozice; sve sastojke dobro promijesajte i ostavite po strani.
Zagrijte ulje.
Uvaljajte zacinjenu ribu u jaje, zatim u kukuruzno brasno. Przite sa svake strane po nekoliko minuta, dok ne porumeni. Ocijedite na papirnoj salveti.
Izbacite ulje, obrisite tavu, zagrijte je, pa ubacite kozice zajedno sa marinadom. Przite i treskajte tavu dok kozice ne pocrvene. Servirajte odmah.

26 January 2011

Beans and Corn Salad with Capsicum and Onion


The heat of summer has arrived in my City, and that means I will spend as little time cooking/baking as possible. Meals will mostly consist of combined ingredients and BBQ. One of 'combined-ones' is this salad; it contains complete protein and good carbs, so it is all-in-one meal. Perfect for vegetarians. It takes 5 minutes to make it.

Ingredients:
2 cans of red kidney beans
1 can of corn
1 Capsicum, red, diced
1-2 Spanish onions, diced
2-3 tbs olive oil
1-2 tbs Balsamic Vinegar
salt and pepper to taste
Method:
Drain cans; combine all ingredients, mix well. Season according to your taste.

Grah/pasulj i kukuruz salata sa paprikom i lukom

Kada vrucine nastupe u mom gradu, uglavnom izbjegavam da kuham. cesto se obroci sastoje od 'kombiniranja' namirnica. Ova salata ima sve neophodne nutricionalne vrijednosti u jednom, a gotova je za svega 5 minuta.

Potrebno:
2 konzerve crvenog graha
1 konzerva kukuruza
1 crvena paprika, mesnata, iskockana
1-2 Spanska (ljubicasta ) luka, iskockana
2-3 kasike maslinovog ulja
1-2 kasike Balzamickog sirceta
so i biber prema ukusu
Nacin:
Ocijedite konzerve. Pomijesajte sve sastojke; dotjerajte ukus.

25 January 2011

Veal Shanks Soup with Semolina Dumplings


Harty soup.

Ingredients:
3-4 tbs olive oil
2 onions, diced
3-4 garlic cloves, crushed
4 veal shanks (osso bucco)
flour for dusting shanks
2 carrots, diced
1 small bunch of parsley leaves
2 bay leaves
1 small chilli, finely sliced
1 can of diced tomatoes (or 4 fresh-ones)
2 tbs tomato paste
black pepper, freshly grounded
1 tbs 'Vegeta' or other vegetable stock (powder)
salt to taste
2,5-3 L water
Dumplings-
3 eggs
180 g semolina
1/4 teas salt
1 teas oil
pepper to taste (optional)
Method:
Dust shanks with flour, set aside.
Heat oil and saute onion for 5-10 minutes; add shanks and seal on both sides. Add other vegetables (except tomatoes) and spices, pour water and bring to boil. Cook for 1 hour, then add tomatoes and adjust taste.
Beat eggs, add semolina, salt and oil. Spoon this mixture into boiling soup; cook until dumplings come to the surface. Garnish with some parsley leaves.

Čorba od Teleće potkoljenice sa Griz knedlama

Potrebno:
3-4 kasike maslinovog ulja luka, sjeckana
3-4 cena bijelog luka
4 komada 'osso bucco' (podkoljenica sa kostima)
brasno za uvaljati meso
2 mrkve, isjecene
1 mali svezanj persunovog lisca
2 lovorova lista
1 mali chili
1 konzerva paradajza, sjeckanog (ili 4 svjeza)
2 kasike ukuhanog paradajza (gustog)
crni biber, svjeze mljeven
1 kasika Vegete
so, prema ukusu
2,5-3 L vode
Knedle-
3 jaja
180 gr griza
1/4 kasicice soli
1 kasicica ulja
biber (opcija)
Nacin:
Uvaljajte komade mesa u brasno, ostavite po strani.
Zagrijte ulje, prorpzite luk, zatim dodajte meso. Neka porumeni sa obje strane.
Dodajte ostalo povrce (osim paradajza) i zacine. Zalijte vodom i kuhajte oko 1 sat. Dodajte paradajz, dotjerajte ukus.
Umutite jaja sa solju i uljem, dodajte griz. Kasikom vadite knedle i ubacujte ih u corbu. Kada isplivaju na povrsinu mozete iskljuciti supu. Pospite persunovim liscem po povrsini.

13 January 2011

Alps' Torte


Wonderful cake from Alps.

Ingredients:
-Base
3 large eggs
100 g caster sugar
120 g butter, very soft
120 g poppy seeds, grounded
3 tbs biscuit crumbs (or bread crumbs)
-Cheese layer
450 g Ricotta cheese
1 cup sour cream
120 g caster sugar
1 teas vanilla essence
zest of 1 lemon
juice of 1/2 lemon
4 large eggs
3 tbs flour
-Cherry topping
1 cup sour cherries (caned)
1 cup cherry juice (from can)
1,5 tbs corn flour (or other starch)
Method:
Preheat oven to 170*C. Prepare a cake tin (22 cm).
Beat eggs with sugar until pale and fluffy. Add butter, mix well then fold in crumbs and poppy seeds. Bake 5-6 minutes.
Meanwhile, beat all ingredients for cheese layer with a mixer. Pour over poppy seed base and bake for another 40 minutes. Take it out and let cool.(While stil warm, push edges down to level the surface.)
Mix some cherry 'juice' with corn flour, add the rest of juice and boil until thick (Microwave is OK). Add cherries, mix well and top the cake.
Let it cool/rest for 1 hour before slicing.



Alpska Torta

Potrebno:
-Biskvit
3 veca jaja
100 gr sitnog secera
120 omeksalog maslaca
120 gr maka, samljevenog
3 kasike mrvica keksa (ili hljeba/kruha)
-Sloj sa sirom
450 gr mladog sira (Rikota)
1 solja kajmaka/pavlake
120 gr sitnog secera
1 kasicica vanile
ribana korica 1 limuna
sok 1/2 limuna
4 veca jaja
3 kasike brasna
-Preliv sa Visnjama
1 solja visanja iz kompota/konzerve
1 solja 'soka' iz kompota
1,5 kasika 'Gustina'
Nacin:
Ukljucite rernu na 170*C, pripremite 22 cm obruc za torte.
Miksajte jaja sa secerom dok ne postane gusta smjesa, ubacite maslac, promijesajte, pa dodajte mak i mrvice. Promijesajte rukom i izlijte u kalup. Pecite 5-6 minuta.
U medjuvremenu, pomijesajte sve sastojke za sloj sa sirom. Izlijte na biskvit i nastavite peci jos 40 minuta. Izvadite i ostavite da se prohladi (dok je jos toplo malo potisnite ivice torte da izravnate povrsinu)
Za preljev sa visnjama - pomijesajte malo soka sa Gustinom, dodajte ostatak soka, pa sve zajedno prokuhajte, dok se ne zgusne (moze i u mikrovalnoj). Ubacite visnje, promijesajte, pa nanesite na povrsinu torte. Ostavite je odmarati 1 sat prije posluzivanja.

12 January 2011

Ricotta Filled Pleated Bread


Great for picnics or school lunches. You can make them as small as you like.

Ingredients:
-Dough
1 cup water
2 tbs olive oil
2 cups plain flour
1 cup wholemeal flour
1 teas salt
1 teas sugar
1,5 teas yeast
-Filling
300 g ricotta
1 teas salt
1 egg, beaten
a few basil leaves, cut into strips (optional)
Method:
Mix all dry ingredients, add lauke warm water and oil and make a soft dough. Knead for 5 minutes.(Or you can use your bread making machine). Leave it to double in size (45 minutes).Meanwhile, prepare filling - mix all ingredients well, set aside.
Dust dough with flour, divide into 2 and roll out 2 rectangles. On each rectangle put filling in the middle part, cut strips on the sides,fold first upper and lower part (to protect filling from running out) and start pleating - see foto.
Bake 20 minutes at 180*C.



Pletenica Filovana Sirom

Potrebno:
- Tijesto
1 solja vode
2 kasike maslinovog ulja
2 solje brasna obicnog
1 solja brasna od punog zrna
1 kasicica soli
1 kasicica secera
1,5 kasicica kvasca
- Filovanje
300 gr sira (rikota - mladi sir)
1 jaje
1 kasicica soli
nekoliko listova bosiljka, sjeckanog (po zelji)
Nacin:
Umijesite tijesto kao za bilo koje dizano i ostavite odmarati.
Pripremite filovanje - pomijesajte sir dobro sa ostalim sastojcima.
Kada je tijesto nadoslo, podijelite na 2 i razvaljajte svaki dio u pravougaonik. Na sredinu svakog pravougaonika, stavite polovicu filovanja, prorezite trake sa strane. Najprije zavrnite donju i gornju stranu, kako filovanje ne bi curilo, zatim pocnite prebacivati trake sa svake strane na suprotnu - fotografija!
Pecite 20 minuta na 180*C.
Mozete napraviti i sasvim male (kifle).

10 January 2011

Dalmatian BBQ Squid


My dear friend Maurice is from Korčula (Dalmatia) and makes best bbq squid. This is his recipe.

Ingredients:
4-6 squids (20-25 cm body length)
salt, pepper
olive oil
2-3 Rosemary brunches (15-20 cm tips)
Method:
Allow 1 squid for each person. They have to be very fresh - don't wash or clean them, just slightly wipe with paper towel. (I've washed them, and took that plastic bone out - guilty!) In each squid pour 1 teas of olive oil. Salt and pepper them.
Dip rosemary tips into oil, then brush each squid with it. Put squids on very hot bbq. Brush with rosemary/oil and turn after 3-4 minutes. Repeat brushing with oil. After additional 3-4 minutes they're ready.
Serve with boiled potatoes, dressed with wholegrain mustard, olive oil and chives.

Dalmatinske 'Lignje na Gradele'
Recept mog dragog prijatelja 'Marina' (Moris).

Potrebno:
4-6 lignji, duzine 20-25 cm (tijelo)
so, biber
maslinovo ulje
2-3 grancice Ruzmarina (15-20 cm duzine)
Nacin:
Za svaku osobu predvidite 1 lignju. Tajna je (po Marinu) da se lignje ne peru i ne ciste. Stoga moraju biti izuzetno svjeze.(Ja sam ih 'brzinski' oprala i izvukla onu plasticnu 'kicmu' - priznajem krivicu)
U svaku lignju naspite po 1 kasicicu maslinovog ulja. Posolite i pobiberite lignje.
'Gradele' / rostilj mora biti jako vreo. Grancice ruzmarina umocite u ulje, pa premazujte lignje. Pecite na svakoj strani 3-4 minuta, cijelo vrijeme premazujuci ruzmarinom umocenim u ulju.
Sluzite sa skuhanim krompirom, koji ste prelili mjesavinom maslinovog ulja, senfom u punom zrnu i sjeckanim divljim lukom.

09 January 2011

Chicken Roll With Sausages


Most tricky part is deboning; the rest is very easy!

Ingredients:
1 whole chicken, deboned
2 slices of stale bread
1/3 cup milk
1 egg
150-200 g of your favorite sausages (Kransky, Italian, Chorizo)
salt and pepper
Method:
Put chicken on its breasts, cut along the spine and carefully take out all the bones.(Reserve bones for a soup.) Cut drumsticks, (leaving thighs on with the rest of chicken); cut wings at second joint. Debone them and use this meat for roll, or soup - your choice. You should get flat piece of chicken, with skin down and no bones.
Dunk bread into milk, leave for a few minutes then squeeze out.
Put sausages into a food processor; let it run until crumble form, add bread and egg. Process for 30 seconds, or until incorporated.
Pound meat a bit, salt and pepper (cautiously - sausages are salty). Spread sausage mixture on top, and make a roll. If you using bread pan for roasting you don't need to tie chicken roll, as sides of the tin will hold meat in place. Otherwise use kitchen twine to tie the roll. Oil top of chicken and put in oven for 1 hour on 180 *C. After roasting let it rest 10 minutes before slicing. Serve hot or cold.

Pileći Rolat sa Kobasicama

Potrebno:
1 citavo pile, sa povadjenim kostima
150-200 gr kobasica (Kranjske)
2 kriske hljeba/kruha, starijeg
1/3 solje mlijeka
1 jaje
so i biber
Nacin:
Postavite pile na radnu povrsinu sa prsima na dole. Prorezite duzinom kicme pa pazljivo povadite sve kosti. Karabatak cete ostaviti na piletu, batak odrezati kao i krila. Ovo meso mozete nazad kasnije vratiti na mjesta gdje je potrebno (bez koze) ili zajedno sa kostima iskoristiti za supu. Treba da dobijete izravnjanu povrsinu bez kostiju i sa kozom na dole.
Namocite hljeb u mlijeku, ostavite 5 minuta pa dobro istisnite.
U elektricnoj sjeckalici isjecite kobasice na sitno, dodajte hljeb i jaje i ponovo prosjeckajte. Povrsinu pileta malo istucite, posolite (pazljivo) i pobiberite, zatim nanesite smjesu sa kobasicama. Zarolajte, nauljite odozgo, pa stavite u modlu za hljeb/kruh; ili zavezite kuhinjskom kanapom i pecite u siroj posudi oko 1 sat na 180*C. Prije rezanja ostavite 10 minuta da se odmori. Moze se konzumirati hladno ili toplo.

Chicken Soup With Semolina Dumplings


Worlds favorite soup.

Ingredients:
Chicken bones from whole chicken, or several chicken pieces with bones
2 carrots
2 celery stalks
1 parsnip
1 onion
6-8 black pepper corns, whole
1 bay leaf
handful of parsley leaves
salt, pepper to taste
Dumplings-
2 eggs
120 g semolina
pinch of salt, extra
parley leaves, for garnishing
Method:
Put all ingredients (except for dumplings) into a large saucepan with 3 L of water. Bring to boil and simmer for 1 hour. Take out the bones and vegetables. Discard onion, peppercorns, bay and parsley leaves. Dice carrot, parsnip and celery (and some meat if using chicken pieces). Return to pot and bring to boil again. Beat eggs with a pinch of salt, add semolina. Let it rest for 5 minutes. With a melon baller or teaspoon, take some of this mixture and drop it into boiling soup; repeat until all used. Cook for 5 minutes. Garnish with parsley leaves.



Kokošija Supa sa Knedlama od Griza

Potrebno:
Kosti jedne koke (pileta), ili nekoliko dijelova mesa sa kostima
2 mrkve
2 stabljike celera
1 crveni luk
1 korijen persuna
rukohvat persunovog lisca
6-8 cijelih zrna crnog bibera
1 lovorov list
so i biber prema ukusu (Vegeta po zelji)
Knedle-
2 jaja
prstohvat soli
120 gr griza
Jos persunovog lisca za ukras
Nacin:
Sve sastojke (osim za knedle) stavite u vecu serpu/lonac sa 3 L vode i Kuhajte oko 1 sat. Izvadite sastojke (ili procijedite); Bacite luk, lovor, persunovo lisce i biber. Ostalo povrce isjeckajte na kocke pa vratite u supu (i meso ukoliko koristite dijelove koke). Prokljucajte supu ponovo. Dotjerajte ukus. Umutite jaja sa malo soli, dodajte griz i promijesajte. Ostavite 5 minuta odmarati. Zatim kasicicom (ili napravom za vadjenje kuglica voca) uzimajte smjesu griza u ubacujte u supu. Kuhajte jos 5 minuta, pa zatim iskljucite i ubacite svjeze lisce persuna.


04 January 2011

Chinese Crullers


Chinese fancy shaped fried bread.
Ingredients:
500g flour, sieved
1 teas yeast
1/4 teas bicarbonate of soda
1 1/4 cups water
1 teas sugar, to be diluted in the water
1,5 teaspoon salt
2 tbs vegetable oil
Oil for deep frying
Method:
Mix all ingredients in a bowl and knead until dough elastic and soft. Let it rise 45 minutes in a warm spot. Prepare large cloth/tea towel, dust with flour. Heat oil for frying.
Roll out the dough to thickness of 5-7 mm. Cut into rectangles 4x20 cm. Place one rectangle on top of another one, press with a chopstick in the middle (photo below). Prepare others in the same way. Fry for couple of minutes, carefully turning crullers. When golden take them out on paper towel. Enjoy while warm.



Kineski uštipci

Potrebno:
500 gr brasna, prosijano
1 kasicica instant kvasca
1/4 kasicice sode bb
1 1/4 solje tople vode
1 kasicica secera, rastopljena u vodi (gore navedenoj)
1,5 kasicica soli
2 kasike ulja
Ulje za przenje
Nacin:
Pomijesajte sve sastojke, pa umijesite glatko, elasticno tijesto. Ostavite na toplome 45 minuta.
Pripremite povrsinu; pobrasnite stolnjak. Zagrijte ulje za przenje.
Rastanjite tijesto na 5-7 mm debljine. Izrezite pravougaonike 4x20 cm. Sastavite po 2 pravougaonika - postavite jedan na drugi, pa pritisnite Kineskim stapicem (ili kuhacom) po sredini. Na isti nacin zavrsite sa ostalima. Przite u ulju, okrecuci ih dok ne porumene blago. Uzivajte dok su topli.