31 December 2014

Cranberry Shortbread / Happy New Year


Believe it or not, these plain shortbread biscuits are my favorites. I have to have them at the end of each year as holiday treats; sometimes I mix in some nuts, sometimes pieces of dried fruit. This year I made them with cranberries.
With this recipe, I want to finish posting for 2014 and wish a very happy, healthy and prosperous 2015 to all of you! Cheers!

Ingredients:
125 g butter, soft
125 gr ghee (clarified butter), soft
2 cups flour
1/2 cup rice flour
1/2 cup icing sugar 
vanilla or lemon zest as flavouring
1/2 cup chopped dried cranberries

Method:
Beat butter, ghee and sugar until pale and fluffy. Add other ingredients and mix well. Knead until smooth. Shape into 2 logs, refrigerate until hard. Cut discs, place them onto baking paper, prick with a fork and bake for 15-20 minutes at 160 *C (should stay pale). Alternatively, shape dough traditionally into 2 circles and cut into wedges; or, make any shape you want (I use measuring spoon to shape them).

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'Shortbread' sa Brusnicama

Vjerovali ili ne, kraj svih divnih kolacica, ovo su meni najdrazi. Uvijek ih pravim na kraju godine; ponekad umijesam komadice orasastih plodova, ponekad sjeckano suho voce. Ovoga puta sam ih napravila sa brusnicama.
Sa ovim receptom zelim da zavrsim 2014 i pozelim vam veoma sretnu, zdravu i 'berićetnu' 2015. U zdravlje!

Potrebno:
125 gr maslaca, omeksalog
125 gr masla, omeksalog
2 solje brasna
1/2 solje rizinog brasna
1/2 solje secera u prahu
vanila ili korica limuna kao aroma
1/2 solje sjeckanih suhih brusnica

Nacin:
Mutite maslac, maslo i secer dok ne postane pjenasto. Dodajte ostale sastojke i dobro izmijesajte. Umijesite rukama dok ne postane glatko. Oblikujte 2 cilindra ('kobasice') i ostavite u frizider da se stegne. Isjecite na diskove, nabodite viljuskom i pecite preko papira na 160*C oko 15-20 minuta (treba da ostanu blijede). Eventulano, tijesto mozete tradicionalno oblikovati u 2 kruga, i isjeci na 'kriske'. Ja koristim mjericu (kasiku) da ih oblikujem.


29 December 2014

Squid / Cuttlefish Ink Fettuccine (with Garlic and Parmesan Sauce)


I've been seeing risottos and pasta (even bread) made with squid ink, and was wandering what kind of taste do they have. Then I found bottled squid ink on special in Aldi, and decided to have a try.
It has very seafoody smell and extremely black colour (the smell has disappeared during cooking).
Pasta was tasty and with interesting, unusual colour. After doing my research I found that squid ink is very healthy; contains iron, antioxidants and other nutritious and protective ingredients. Reason more to use it again!

Ingredients:
Pasta-
500 g flour (durum if possible)
3 eggs
100 ml water
1 tbs squid (or octopus, or cuttlefish) ink
1 tsp salt
Sauce-
300 ml thickened cream
2-3 garlic cloves
1/2 cup grated Parmesan
salt and white pepper to taste
1 tbs parsley, chopped (optional)

Method:
Place flour in a deep bow, make a well. Break eggs in the middle, add water salt and squid ink. Make a stiff dough (mixer's spiral beaters or by hand), cover (or wrap) and leave it rest for 20 + minutes. Cut dough into manageable sizes. Roll out each onto floured surface and cut into strips / fettuccine. You can do this by hand or using pasta machine. Cook in a large pot of salted water for 5 minutes.
Sauce- Boil cream, add garlic and parmesan and mix well. Add drained pasta to this and mix well. Enjoy warm.





Rezanci sa Crnilom Lignji 

Vidjala sam rizote i tjesteninu (cak i kruh) sa crnilom  (tintom) lignji (kod nas se uglavnom koristilo sipino crnilo), i pitala sam se kakvog je to ukusa. Onda sam pronasla bocicu crnila u Aldiju i odlucila isprobati. Crnilo je imalo jak miris morskih plodova i izuzetno tamnu crnu boju (miris je ispario tokom kuhanja). Tjestenina je bila ukusna i imala je interesantnu, neobicnu boju. Poslije istrazivanja na internetu, saznala sam da je crnilo izuzetno zdravo; sadrzi zeljezo, antioksidanse i druge nutritivne i zastitne sastojke. Razlog vise da ga kupim ponovo!

Potrebno:
Tjestenina-
500 gr brasna (durum po mogucnosti)
3 jaja
1 dl vode
1 K crnila (sipe, hobotnice )
1 k soli
Preliv (sos)-
3 dl slatkog vrhnja
2-3 cena bijelog luka
1/2 solje rendanog parmezana
so i bijeli biber prema ukusu
1 K lisca persuna, sjeckano (opciono)

Nacin:
Stavite brasno u vecu posudu, napravite udubljenje u sredini, pa razbijte jaja, dodajte vodu, crnilo i so. Umijesite tvrdje tijesto (rukom ili sa spiralnim nastavcima na mikseru), ostavite pokriveno / zamotano odmarati 20+ minuta. Isjecite tijesto na nekoliko komada, razvaljajte na brasnom posutoj povrsini i narezite na trake (ovo mozete uciniti rucno ili uz pomoc masine za tjesteninu). Kuhajte u dosta zasoljene vode oko 5 minuta. 
Preliv / sos- Zagrijte vrhnje do kljucanja, dodajte bijeli luk i parmezan. Ubacite skuhanu pastu i promijesajte. Sluzite dok je toplo.





23 December 2014

Suggestions for Christmas and / or NYE Menu

 A few ideas for your festive table.


Nekoliko ideja za vasu praznicnu trezu.

MEAT

Roast Pork infused with Garlic

                 

Greek Style Leg of Lamb

                     

Beef Wellington

          

Stuffed Leg of Lamb

         

                    

7 Hour Lamb

                                               

Home made Pastrami

                                             

18 December 2014

Mexican Black Bean, Corn, Capsicum and Avocado Salad


It looks nicely colourful and it's delicious. You can serve it as vegetarian meal or side dish / salad. Would look good on Christmas table too!

Ingredients:
2 cans black beans  (or 1 cup dry, presoaked, cooked), rinsed
1 cup corn kernels (frozen OK), cooked
1 red capsicum, diced
1 red chilli( long/mild), diced
4-6 spring onions, sliced (or 1 Spanish onion, diced)
1/2 bunch coriander leaves, sliced
1 lime, juice and zest
1/3 cup olive oil
2 avocados, diced
salt, sugar and pepper to taste
cayenne pepper (optional) to taste 

Method:
Mix all ingredients (except avocado) 2-3 hours before serving, season and leave in fridge. Just before serving, dice avocado and mix in. Enjoy!



Meksička Grah Salata sa Avokadom, Kukuruzom i Paprikom 

Izgleda lijepo saroliko i pikantna je. Mozete je servirati kao vegetarijanski obrok ili kao prilog / salatu. Izgledala bi lijepo i na Bozicnoj trpezi.

Potrebno:
2 konzerve crnog graha (ili 1 solja suhog, natopljen i skuhan), ispranog
1 solja kukuruznih zrna (smznuti mogu), skuhani
1 crvena mesnata paprika, sjeckana na kockice
1 cili papricica, crvena blago ljuta, sjeckana
4-6 kom. mladog luka, sjeckana (ili 1 ljubicasti luk, sjeckan)
1/2 vezice korijander lisca, sjeckano
1 limeta, sok i ribana korica
1/3 solje maslinovog ulja
2 avokada, sjeckan na kockice
so, secer i biber prema ukusu
kajen biber (opciono) prema ukusu

Nacin:
Pomijesajte sve sastojke, osim avokada, na 2-3 sata prije sluzenja i zacinite. Promijesajte i ostavite u frizider. Neposredno prije sluzenja isijecite avokado i umijesajte laganim pokretima. Sluzite i uzivajte.




14 December 2014

Barley and Lentil Soup (and visit to Savina Monastery - Montenegro )



This is one of my vegetarian (winter) favourites; very tasty and filling. A few of my Orthodox friends asked for the recipe, as they started their fast (Orthodox Christians don't eat meat and any product from animals during fasting, but also not using oil or drinking wine on certain days. The rules are complicated and they have a special calendar which tells them what is forbidden on what day during a year).

Ingredients:
1 onion, chopped
1-2 garlic clove, crushed
200 g pearl barley (1 cup)
1 cup lentils
1-2 tsp curry powder
2 sprigs coriander / parsley
2 tsp vegetable stock powder
1 tsp (Himalayan) salt
1 cup carrot/corn/peas/ mixture
1 1/2 l water
Method:
Heat a non-stick pan, add onion and garlic. saute for a minute. Add all other ingredients except lentils and cook for 30 + minutes, or until barley almost done (if you pre-soak barley for few hours, cooking time will be less). Add lentils and cook additional 15 minutes. Serve hot.



Supa / Čorba od ječma i leće (i posjeta Savina Manastiru)

Ovo je jedan od mojih omiljenih vegetarijanskih (zimskih) recepata; veoma ukusno i zasitno. Par mojih pravoslavnih prijatelja me je pitalo za recept, posto su otpoceli sa njihovim postom
 ( pravoslavci ne jedu meso ili druge proizvode zivotinja, ali isto ne koriste ulje ili piju vino u odreddjene dane. Pravila su komplikovana stoga imaju poseban kalendar koji im tacno pokazuje sta treba izbjegavati u odredjene dane).

Potrebno:
1 crveni luk, sjeckan
1-2 cena bijelog luka, protisnuta
200 gr jecma (1 solja 250 ml)
1 solja lece
1-2 k kari praha
2 stabljike persuna ili korijandera
2 k Vegete ( ili drugog povrtnog temeljca)
1 k soli (Himalajske po mogucnosti)
1 solja mjesavine mrkve/kukuruza/graska
1 1/2 L vode

Nacin:
Zagrijte neprijanjajuci lonac, proprzite luk. Dodajte sve druge sastojke (osim lece) i kuhajte 30+ minuta, ili dok jecam ne omeksa (ako ga namocite na vise sati prije, vrijeme kuhanja ce se smanjiti. Dodajte zatim lecu i kuhajte jos 15 dodatnih minuta. Servirajte vruce.


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Following photos are from Orthodox Monastery (called Savina), taken in September when we visited Herceg Novi during our holiday at Montenegro. It's built between 1777 and 1799. They posses a number of historical objects, including crystal cross (decorated with gold, silver and 4 rubies) that belonged to St. Sava ('Sveti Sava').

Fotografije su iz Manastira Savina kod Herceg Novog; snimljeno u septembru, kad smo proveli 4 dana  u ovom dijelu Crne Gore. Manastir je izgradjen izmedju 1777 i 1799. Posjeduje odredjene istorijske objekte, ukljucujuci kritalni krst Svetog Save (dekorisan zlatom, srebrom i sa 4 rubina).


 











08 December 2014

What's for dessert - Cake, cookie or pie ?



Following recipes are selection from a blog that I follow (http://cake-cookie-pie.blogspot.com). I got involved in a game that's played by blogers from territory of former Yugoslavia, because Tamara is my bloger friend and her blog is currently 'under investigation'.
Recipes in English are in black (scroll down for each recipe)!

Naziv njenog bloga kaze sve - ona voli SLATKE stvari!
Ali nedajte da vas to prevari. Tamara rado kuha i isprobava slane recepte; cini se da su joj najdraze pite, pizze, ili jela sa nekom podlogom od tijesta, bilo da je dizano ili lisnato, prhko...bas kao i meni!
Ona uzgaja dosta toga u svom vrtu, sve prirodno i zdravo; cak sprema domace kobasice i ostale mesne delicije...Na cemu joj jako zavidim!
Ona uspijeva ucestvovati u raznim virtuelnim igricama, bilo da su 'naseg' porijekla ili na svjetskom nivou. To se i vidi na njenim fotkama - iz dana u dan, kako je blog postajao zreliji, fotografije su sve vise postajale atraktivne, a njeno stiliziranje zavodljivije.
Tamara nadje vremena i da podrzi druge blogerice, posjecujuci njihove blogove i ostavljajuci svoje misljenje. Ona zna moc pozitivnog komentara. Jednom je neko rekao da je post bez komentara bezvrijedan, bez obzira koliko posjeta ima (i sa tim se moram sloziti). Njezini postovi su i posjeceni i komentirani.

Pa krenimo sa isprobanim receptima! (Kliknite na nazive za originalne recepte)

Krem juha sa šparugama



































To je prva stvar koju sam napravila, odmah sutradan po Tamarinom objavljivanju da je u igri (jer sam imala sparoge u frizideru). Juha nam se dopala i svakako da cu je ponovo praviti - Mozda samo malo guscu sljedeceg puta (sa manje tecnosti).

Creamy Asparagus Soup

Ingredients:
100 g asparagus
1 onion
1 tbs olive oil
1/2 L chicken or vegetable stock
100 ml cream
salt and pepper to taste
Method:
Heat oil, sautee onion then add other ingredients and cook until asparagus soft. Blend it until creamy. Decorate with a few spears of asparagus or sour cream. Serve with croutons or crusty bread





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Kruh s češnjakom i parmezanom



Sa ovim receptom smo se odusevili; od kako sam ga pravila prvi put, pa do objavljivanja ovog
 posta, kruh je bio na meniju jos nekoliko puta i u raznim oblicima.

Garlic Parmesan Pull-apart Bread

Ingredients:
Dough-
2 tsp yeast
300 ml skin warm water
2 tbs olive oil
2 tsp salt
550 g flour
Mix for dipping-
50 g butter, soft
2 garlic cloves, crushed
Parmesan, freshly grated
hot paprika (I didn't use)
Method:
Make a bread dough (by hand or using bread machine). When risen, take small pieces of dough, dip into mix of garlic and butter, and place them into an oiled/ buttered deep dish (or make discs and place them into bread pan). Sprinkle each layer with a bit of parmesan. Bake for 35+ minutes at 180-190*C. Serve warm.


         














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Cupcakes s narančom i bijelom čokoladom



Recept me je malo zbunio u pocetku, jer mi se ucinilo izuzetno mala kolicina brasna. Ipak sam rijesila postovati original i kapkejksi su ispali fantasticni. Jedino sto mi nije uspjelo (mislim da se moze vidjeti na slici) je krem sa bijelom cokoladom. Ipak ne mislim da je greska u receptu, vec kvalitet cokolade koju sam ja imala.

Cupcakes with Orange and White Chocolate 

Ingredients:
160 g plain flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs
150 g sugar
1 1/2 tsp vanilla
115 ml oil
115 ml buttermilk
Cream-
300 g white chocolate
300 ml cream
1 tbs orange juice
zest of 1 orange
Method:
Beat sugar with eggs, then add other wet ingredients; mix well. Sift dry ingredients on top and fold in. Spoon into cupcakes mould (lined with paper cases); bake 12-14 minutes at 180*C. Cool
Cream- heat cream, add chocolate, juice and zest. Cool, then beat until fluffy. Decorate cupcakes.







    03 December 2014

    Gingerbread House with 'Glass' Windows (and Light)




    Did you start preparation for Christmas? Have some fun and make a Gingerbread house, then let your children (or child in you) decorate it!

    You will need:
    Recipe for gingerbread dough
    Boiled lollies (for glass windows)
    other lollies for decoration
    Food colour (optional)
    Cake board
    (tea candle; if you want light inside your house)

    Method:

    1. Prepare paper template (mark windows and doors)
    12 x 19 cm - 2 times, 
    10,5 x 16 cm - 2 times 
    16 x 18 - 2 times (you'll need to cut upper corners of those rectangles, so they support roof - see picture
    2. Transfer templates onto roll-out dough (cut out windows and doors)
    3. Place onto baking sheet (lined with baking paper); fill widows with crushed boiled lollies. Bake
    4. Trim 'house sides' while hot (if necessary); cool
    5. Glue house sides together (egg white and icing sugar / thick paste) placing pieces on cake board, supporting them with cans
    (Don't forget to cut out hole for tea candle on the board, if you want light in your house. In that case, make a chimney for heat / smoke escape)
    6. Decorate when sturdy (leave 2-3 hours to dry or overnight)
    7. Let it snow over your house (dust with icing sugar)


    Gingerbread Kucica sa 'staklenim' prozorima (i svjetlom)

    Jeste li poceli sa pripremama za Bozic? Zabavite se i napravite kucicu, zatim pustite djecu (ili dijete u vama) da je dekorira.

    Potrebno:
    Secerne bombone (tvrde bez punjenja, za prozore)
    Razne slatkise i bombonice, za dekoraciju
    Kartonski podlozak za kolace / torte
    Prehrambena boja (opciono)
    Male 'cajne' svijece (ako zelite svjetlo u kucici)

    Postupak:
    1. Pripremite papirne modele (oznacite prozore i vrata)
    12 x 19 cm - 2 puta
    10,5 x 16 cm - 2 puta
    16 x 18 - 2 puta (ove cete morati nakoso zasjeci, tako da krov nalegne - vidi foto)
    2. Prenesite model na tijesto; zasijecite dijelove
    3. Postavite na papir za pecenje (na tepsiji), ispunite prozore sa lomljenim bombonama. Ispecite
    4. Ako je neophodno, ispravite dijelove poslije pecenja, dok su vruci; ohladite
    5. 'Zalijepite' stranice kuce (bjelance i secer u prahu -gusta masa); podrzite ih konzervama na podlosku za torte (ne zaboravite izrezati otvor za cajnu svijecu na podlosku, ako zelite svjetlo u kucici. U tom slucaju napravite dimnjak kako bi vrelina / dim izlazili vani))
    6. Dekorisite kad je dovoljno cvrsta (susiti 2-3 sata ili preko noci)
    7. Zasnijezite kucicu (sa secerom u prahu)!




    01 December 2014

    Chocolate Black Forrest Cake

    Welcome to December!
    Black Forest cake is one of favourites in my family, but one of us is not fan of cream in cakes. To avoid disappointment, I added chocolate to the cream part and the result is delightful. This (pictured-one) is second that I made this month (November is month of birthday cakes in my kitchen - both my sons have birthdays in November, and so is my mum, my mother in law, my best friend...Lots of scorpios in my life!)

    Ingredients:
    Sponge-
    6 eggs
    1 cup sugar
    75 g flour
    50 g cocoa, good quality
    Filling-
    300 ml thickened cream, 35% fat
    200 g dark chocolate
    1/4 cup (+) icing sugar
    300 ml double cream, 45% fat
    1 jar of pitted cherries
    1-2 tbs Chery Brandy ,( or Kirsh -optional)
    2 tsp arrowroot (tapioca flour), or corn flour

    Method:
    Preheat oven to 170*C; prepare 22 cm spring form (line with baking paper).
    Beat eggs and sugar until very thick and pale. Sift flour and cocoa on top and fold in. Bake for 35 minutes, or until inserted toothpick comes out clean. Cool, then take out and horizontally  cut into 3 layers.
    Divide cherries into 3 parts; reserve 1 cup of liquid. Add cherry brandy to the liquid. Brush 2 bottom layers of sponge with this mixture, place cherries over them. The rest of liquid (2/3 cup) mix with corn flour and boil until thick. Add last part of cherries and let it cool.
    Heat cream, pour over chocolate and stir into a smooth consistency. When set, add double cream and icing sugar; beat until thick. Divide into 3; spread 2 first layers and assemble cake. Put cream around last layer, leaving middle free. Spoon jelly with cherries in the middle and refrigerate for 2 hours, before slicing.



    Čokoladna 'Schwartzwald' Torta

    Dobrodosli u decembar!
    'Schwartzwald' torta je jedna od omiljenih u mojoj porodici, ali jedan od nas ne voli pavlaku u kolacima. Stoga sam dodala cokoladu u krem, da bih izbjegla razocaranje. Torta je bila odlicna.
    Ova (na slici) je druga proslog mjeseca koju sam pravila (novembar je mjesec torti u mojoj kuhinji - oba moja sina su rodjeni u novembru, moja mama, svekrva, najbolja prijateljica...Mnogo skorpija u mom zivotu!)

    Potrebno:
    Biskvit-
    6 jaja
    1 solja secera
    75 gr brasna
    50 gr kaka, dobre kvalitete
    Fil-
    300 ml slatke pavlake, 35% masnoca
    200 gr tamne cokolade
    1/4 solje secera u prahu (+)
    300 ml 'duplog' vrhnja ( 45% masnoce)
    1 tegla visanja (u soku)
    1-2 K Sheri-brendija (ili Kirsh), opciono
    2 k gustina (ili slicnog skroba)

    Nacin:
    Ukljucite rerun na 170*C; pripremite22 cm obruc za torte (oblozite papirom za pecenje).
    Tucite jaja sa secerom dok ne postane gusto i cvrsto. Prosijte brasno I kakao na vrh, pa rucno umijesajte. Pecite 35 minuta, ili dok ubodena cackalice ne izadje cista. Ohladite, pa izrezite na 3 sloja.
    Podijelite visnje na 3 dijela, sacuvajte 1 solju soka. Dodajte alkohol soku. Cetkicom nanesite tekucinu na prva 2 sloja; postavite visnje preko ovoga. Ostatak tecnosti (2/3 solje) pomijesajte sa gustinom i prokuhajte. Ubacite treci dio visanja I ohladite.
    Zagrijte vrhnje, prelijte preko komadica cokolade I promijesajte u glatku masu; ohladite. Umijesajte duplo vrhnje I miksajte u gustu kremu sa secerom u prahu. Podijelite na 3 dijela. Premazite prve 2 kore sa kremom, a zadnj samo okolo, ostavljajuci sredinu slobodnu. Slozite tortu, zatim u sredinu ubacite prostali dio sa visnjama. Stavite u frizider na 2 sata prije rezanja.