Around the World - in favorite recipes

Malaysian Murtabak

2012-06-01T15:06:00.000+10:00

I'm back...
My family and me have been 'locked' in our home quarantine for almost whole week. It all started with my hubby - he returned from work with fever, dry cough, muscle aches... It spread to all 4 of us in next few days...
We're fine now,... just keep coughing a lot!

Recipe comes from Malaysia (India has similar dish), where this kind of food is sold as 'street food'. The dough remind me of Bosnian 'Burek' and /or Turkish 'Gozleme'. I LOVE the taste of added aromatics

Ingredients:
Dough-
1 cup flour
pinch of salt
100 ml (+) water
1/2 cup oil (for greasing)
Filling-
1 tbs oil
250 g mince (chicken or veal, preferable)
1/2 onion, diced
1 garlic clove, crushed
1 tsp grated ginger
1/4 tsp turmeric
1/2-1 tsp Garam Masala
salt and pepper to taste
1/3 cup peas (optional)
1-2 tbs coriander leaves, chopped
Extra-
2 eggs, beaten and seasoned
1/2 onion, sliced
Method:
Make a soft dough from salt, flour and water. Divide in 4, cover with oil (turn to coat all over) and leave aside for 30 min.
Heat oil, saute onion, mince and the rest of ingredients. Cook until meat cooked; check seasoning. Cool slightly.
Beat eggs in a separate bowl; slice onion.
Place non-stick pan on heat.
With palm of your clean hand spread 1 tbs oil (from bowl with dough) on a smooth clean surface. Place 1 part of dough on it and roll out the dough as thin as possible ( I do this with my oiled palms - find it easier)
Place 2 tbs of beaten egg in the middle, then 2-3 tbs of filling and sprinkle some onion on top. Lift sides of the dough (opposite ones first) cover the filling. Carefully lift murtabak and place on hot pan (with covered side up). Press slightly with spatula. When slightly browned , turn the dough and do the same with other side.
Repeat with other 3. Serve warm!

Murtabak - Malezijski Burek

Evo mene...

Skoro sijelu sedmicu dana sam zajedno sa mojom porodicom bila u 'kucnom pritvoru'... Sve je otpocelo sa mojim dragim, koji je dosao sa posla tresuci se od hladnoce, sa suhim kasljem i bolovima u misicima. Prosirilo se na sve 4 nas ...Sad smo u redu, iskljucujuci kasalj, koji nas jos uvijek prati.

Recept je Malezijski (mada i u Indiji slicno prave) i podsjeca malo na nas burek i Tursku gozlemu. Volim dodatak aromaticnih sastojaka, koji doprinose ukusu.

Potrebno:

Tijesto-

1 solja brasna

malo soli

100 ml (+) vode

1/2 solje ulja (za 'namastiti')

Fil-

1 K ulja

250 gr mljevenog mesa (piletina ili teletina najradije)

1/2 crvenog luka, isjeckanog

1 ceno bijelog luka, protisnutog

1 k rendanog djumbira

1/4 k turmerika

1/2 -1 k Garam Masale

so i biber prema ukusu

1/3 solje graska (po zelji)

1-2 K lisca korijandera, sjeckanog

Jos-

2 jaja, umucena sa malo soli i bibera

1/2 crvenog luka, sjecenog na rebarca

Nacin:

Umijesiti mekano tijesto od vode, brasna i soli (kao za pitu); podijeliti na 4. Postaviti u posudu sa uljem (malo uvaljati svako tijesto) Ostaviti po strani oko 30 minuta.

Zargijati ulje, proprziti luk, pa dodati i ostale sastojke. Prziti i mijesati dok meso ne promijeni boju. Provjerite ukus. Ostavite prohladiti.

Umutite jaja, isjecite luk.

Stavite tavu sa ne prijanjajucim dnom na vatru.

Uzmite 1 K ulja iz posude sa tijestom, i sa cistim rukama namazite povrsinu na kojoj cete raditi. Stavite 1 kuglu tijesta, razvaljajte sto je moguce tanje (ja ovo radim nauljenim rukama).

Na razvuceno tijesto stavite 2 K jaja, zatim 2-3 K mjesavine i malo crvenog luka po povrsini. Preklopite tijesto preko punjenja (suprotne stranice najprije). Pazljivo dignite i premijesitie na tavu (preklopljena stana gore). Dok se pece lagano stisnite sa spatulom po povrsini. Okrenite i ispecite i drugu stranu. Ponovite isto sa preostale 3 loptice tijesta. Servirajte toplo!

Quick Focaccia with SR Flour

2012-05-24T13:43:00.002+10:00

This is a very quick way of making focaccia, as no yeast is used and therefore no time is needed for dough to rise......Traditional focaccia with yeast recipe

Ingredients:
400g self raising flour
250ml mineral water
3 tablespoons olive oil
1 tsp salt
extra olive oil, to brush
salt flakes / herbs, to sprinkle
Olives, cheese (optional)
Method:
Prehaet oven to 200*C. Prepare baking tin; grease it!
Mix all dry ingredients well. Add water and oil, fold in with a spreading knife. Transfer dough onto tin, shape a disc with your oiled hands. Sprinkle salt and herbs and bake for 20-25 min. Serve hot.

Instant Focaccia sa 'samodizajućim' tijestom

Brza verzija fokace; bez kvasca i neophodnog vremena za dizanje tijesta....Tradicionalni recept sa kvascem (Traditional focaccia with yeast)

Potrebno:
400 gr 'samodizajuceg' brasna ( ili, na 1 solju obicnog brasna dodati 1,5 k praska za pecivo, prosijati)
2,5 dl mineralne (kisele) vode
3 K maslinovog ulja
1 k soli
jos maslinovog ulja za premazivanje
so / zacinsko bilje, za posuti
Masline, sir - po zelji
Nacin:
Ukljucite rernu na 200*C, pripremite tepsiju, nauljite je.
Pomijesajte sve suhe sastojke, zatim uspite vodu i ulje pa nozem za mazanje sjedinite masu. Istrasite je na tepsiju i oblikujte nauljenim rukama. Pospite so i bilje po povrsini i pecite 20 -25 min. Sluzite dok je jos vruce.

Puff Pastry Twists

2012-05-21T14:36:00.003+10:00

I always have Puff pastry in my freezer. It's so versatile and easy to make a quick snack with it...Just use a bit of your imagination, and a delicious, crunchy (savoury or sweet) finger food is on your table in no time.

Ingredients:

2 puff pastry sheets

1 egg white, beaten

grated Parmesan

poppy seeds

sesame seeds

Method:

Take pastry out of freezer. Switch oven to 200*C. Spray a baking sheet with oil.

When's pastry defrosted, brush one sheet with egg white, sprinkle with Parmesan. Put another sheet over it; press slightly with a rolling pin. Brush top side with egg white, sprinkle with poppy seeds. Use rolling pin to slightly press the seeds into pastry. Turn over, do the same with sesame seeds.

Cut pastry into fingers. Twist each and place onto baking sheet. Place into oven and bake for 5-8 min, or until slightly golden and crunchy. Serve while still warm.

Uvrnuti štapići od lisnatog tijesta

Uvijek imam lisnato tijesto u zamrzivacu, jer je tako prakticno i lako za brzinsku pripremu (slane ili slatke) hrane. Uz malo maste, na vasem stolu je za cas gotov 'snack'.

Potrebno:

2 lista lisnatog tijesta

1 bjelance, lako umuceno

Parmezan, rendani

Mak

Sezam

Nacin:

Izvadite tijesto iz zamrzivaca. Ukljucite rernu na 200*C; pripremite veliku plitku tepsiju.

Kada se tijesto odmrzlo, jedan list premazite bjelancem i pospite Parmezanom. Preko njega prebacite drugi list i lagano oklagijom pritisnite povrsinu. Sada premazite vrh tijesta bjelancem i pospite makom. Utisnite sjeme oklagijom, zatim preokrenite tijesto i na drugu stranu nanesite sezam na isti nacin.

Izrezite tijesto na trake, pa svaku uvijete oko svoje ose. Postavite na tepsiju i pecite 5-8 min, ili dok stapici ne postanu zlatno-zuti i hrskavi. Sluzite toplo.

My First Giveaway...and My First Fondant

2012-05-18T17:25:00.001+10:00

Dear all...I'm very happy today - 100 000 is a big number, and I'm celebrating with my first attempt at creating a fondant covered cake (recipe follows).

But, first things first,...let me tell you who are winners of my giveaway.

Since 30/04, when I announced giveaway, I got 115 entries. All your names where written on paper pieces, put in a hat and then winners pulled one by one. Winners are following 3 ladies:

- Tamara - What's for dessert? (Croatia)

- Wan - COOKING-VARIETIES : FOOD AND HEALTH BENEFITS (Malaysia)

- Jelena - f o o d f o r t h o u g h t (Serbia)

Congratulations ladies; please send me your addresses to

jasnavarcakovic@hotmail.com

Now, the recepies...

Fondant is made from marshmallows, following Nanny's recipe. Thanks Nanny for all the tips!

Cake is 'Coconut and Lemon Cake' that I have for long time (copied from a library book, probably)

Ingredients: (for a 23 cm cake)

(I used only 1/2 of recipe - for a small cake)

1 cup butter

2 cups sugar

5 large eggs

1/3 cup lemon curd (recipe)

2 tbs lemon juice

zest of 2 lemons

3 cups cake flour

1 tbs baking powder

1/2 tsp salt

1 cup coconut

2 tsp vanilla

1 cup milk

This is original recipe; I've cut the cake in half and filled with 1 cup of lemon curd! I decorated it with marshmallow fondant.

Dragi moji...Danas sam jako sretna - 100 000 je veliki broj, i ja slavim uz moj prvi pokusaj kreiranja torte pokrivene fondantom (recept slijedi)

Ali, najprije da vas upoznam sa pobjednicima mog darivanja.

Od 30/04, kada sam objavila nagradnu igru, dobila sam 115 ulaznica. Sva vasa imena su bila napisana na papirice, stavljena u sesir, zatim dobitnice izvucene jedna po jedna. Dobitnice su sljedece 3 dame:

- Tamara - What's for dessert?

-Wan - COOKING-VARIETIES : FOOD AND HEALTH BENEFITS

-Jelena - f o o d f o r t h o u g h t

Cestitke damama; molim da mi posaljete svoju adresu na

jasnavarcakovic@hotmail.com

A sad recepti...

Za fondant sam koristila recept od Nanny. Hvala Nanny!

Torta je 'Kokos i Limun Torta', recept koji vec dugo imam, a koji je vjerovatno kopiran iz neke posudjene knjige.

Sastojci: (za 23 cm obruc)

(ja sam koristila 1/2 smjese - za jedan mali kolac)

1 solja maslaca (250gr)

2 solje secera

5 vecih jaja

1/3 solje limun 'curd' (recept)

2 K soka limuna

ribana korica 2 limuna

3 solje brasna

1 K praska za pecivo

1/2 k soli

1 solja kokosa

2 k vanile

1 solja mlijeka

Ovo gore su originale mjere; ja sam kolac prerezala na pola i filovala sa 1 soljom limun'curd-a'. Dekorisano sa marshmalou fondantom.

....

Smoked Hocks and Red Cabbage Stew

2012-05-15T17:55:00.000+10:00

One of the top 3 favourites in my family...we all love it!

Sauerkraut is often used instead of fresh cabbage. In that case, don't add salt and /or stock powder, as sauerkraut can be very salty.

Ingredients:

2-3 tbs oil

1 large onion, chopped

1 large carrot, sliced

150 g speck (bacon), chopped

1 large or 2 small smoked pork hocks

2 garlic cloves, crushed

8-10 black pepper corns (cracked)

1-2 bay leaves

1 small red cabbage, cut into wedges (white cabbage is OK)

1 can diced tomatoes

'Vegeta' or other vegetable/chicken stock powder

2-3 tbs white vinegar (only if using fresh cabbage)

peeled potatoes (optional)

water as needed

salt and pepper to taste

Method:

Heat oil in a large pan; sautee onion and bacon. Add carrots, garlic, hocks and spices. Mix then add all other ingredients, finishing with cabbage and canned tomato. Pour some water, bring to boil, then lower heat and cook for 2 hours. Check the taste, adjust it and serve with rice or mashed potatoes.

Crveni Kupus sa Dimljenom Potkoljenicom

Jedno od 3 najdraza jela u mojoj porodici...svi ga volimo! Ukoliko koristite kiseli kupus, ne dodavati so i Vegetu, prije nego probate ukus.

Potrebno:

2-3 K ulja

1 veci crveni luk, sjeckan

1 veca mrkva, oguljena i izrezana

150 gr mesnate slanine, cjeckane

1 veca ili 2 manje prasece dimljene potkoljenice

2 cena bijelog luks, protisnuta

8-10 zrna crnog bibera, napuknuta (pritisnuti ravnom stranicom noza)

1-2 lista lovora

1 manji crveni kupus, rezan na rebarca (moze i obicni bijeli)

1 konzerva paradajza, sjeckan

Vegeta (po potrebi)

2-3 K bijelog sirceta , samo ako koristite svjez kupus

nekoliko oguljenih krompira (po zelji)

voda po potrebi

so i biber, po potrebi
Nacin:
Zagrijte ulje u vecoj posudi, proprzite luk i slaninu. Ubacite mrkvu, bijeli luk, potkoljenice i ostale zacine. Promijesajte na vatri par minuta, zatim ubacite sve ostale sastojke; neka kupus i konzervirani paradajz budu zadnji. Zalijte sa malo vode, dovedite do vrenja i zatim krckajte oko 2 sata. Provjerite ukus i sluzite sa rizom ili pire-krompirom.

Fudgy Peanut Butter Cake

2012-05-13T16:08:00.000+10:00

Happy Mother's day to all!

Ingredients:
125 g butter, softened
1/3 cup sugar
1/3 cup brown sugar
1/3 cup smooth peanut butter
1 large ( or 2 small ) egg(s)
2/3 cup sour cream
1 1/5 cups SR flour
extra butter and flour for tin
Chocolate filling-
100 g dark chocolate, chopped
1/4 cup sweetened condensed milk
1/2 cup roasted peanuts (unsalted), chopped
Method:
Preheat oven to 170*C, prepare a ring / bunt tin. Grease with butter and dust with flour.
Beat butter, sugar and egg, until light and creamy. Add peanut butter, sour cream; mix well. Sift flour and fold in.
Make filling- Melt chocolate, stir in condensed milk and nuts. Use while warm (easiest way is to form a sausage). Spread 1/2 of cake mixture on bottom of tin, place fudge sausage on it, then cover with the rest of cake mixture. Bake for 45-50 min. Cool in tin for 15 min, then turn onto wire rack. Dust with icing sugar.
Slice when totally cool.

Kikiriki Maslac Kolač sa Čokoladnim Filom

Sretan Dan Majki svima!

Potrebno:

125 gr maslaca, omeksalog

1/3 solje secera

1/3 solje braon secera

1/3 solje kikiriki maslaca

1 vece (ili 2 manja) jaje(ta)

2/3 solje kiselog vrhnja

1,5 solja 'samodizajuceg' brasna

jos maslaca i brasna za kalup

Fil-

100 gr tamne cokolade

1/4 solje kondenzovanog mlijeka

1/2 solje pecenog kikirikija, sjeckanog krupno

Nacin:

Zagrijte rernu na 170*C, pripremite 'kuglof' posudu. Namazite je maslacem i pospite brasnom.

Mutite maslac sa secerom i jajetom, dok ne postane pjenasto. Dodajte kikiriki maslac i vrhnje. Promijesajte dobro, pa ruco umijesajte prosijano brasno.

Napravite fil- Otopite cokokadu, dodajte kondenzovano mlijeko i kikiriki. Iskoristite fil dok je topao - najlakse je da oblikujete 'kobasicu'.

Ubacite pola smiksane smjese u kalup, postavite 'kobacicu' preko, zatim pokrijte drugom polovicom tijesta. Pecite 45-50 min. Izvadite ostavite 15-ak minuta da se prohladi, preokrenite na zicu za hladjenje i pospite secerom u prahu. Rezite kada je sasvim hladno.

Mlinci ('Mlintsee') - Regional dish of Balkans

2012-05-10T18:43:00.001+10:00

This dish is speciality from countries of former Yugoslavia. In Croatia it's mostly made with turkey (called mlinci), while in Bosnia (called jufčice -'yoofchitseh') and Serbia (mlinci) chicken is preferable. Dough preparation variates from region to region, but method of making and final look is similar. It is basically crunchy pieces of dough (traditionally toasted on wood fired cook top), that are dunked into fatty soup and alternatively with cooked chicken meat, placed into a dish and cooked in oven.

Ingredients:
Soup-
1 whole chicken, or 1,5 kg good chicken pieces (stewing chicken, don't take fat off)
1 vegetable pack for soup
spices for seasoning
Dough- (for 2 sheets of pastry)
4 cups flour
400 ml water
1 tsp salt
(or, buy 'borek' or 'gozleme' dough from your Turkish grocer. Alternatively, make and stretch your eggless dough with your pasta machine.)
For serving- sour cream / paprika / Parmesan, your choice!
Method:
Follow this recipe to make soup from chicken; (or make your favourite version - keep in mind that you'll need meat as filling). Meat needs to be very well cooked; separate from bones and reserve. Salt and pepper it slightly.
Make 'Pita' dough according to this recipe , divide dough in 2 pieces .Stretch it (don't oil the top) and cut (with a sharp knife) into small pieces 25 x 25 cm ( or as big as your grill / pan / hot plate is ). One by one, toast each dough piece on both sides, until crunchy. ( If you're using ready pastry, you just need to toast it)
Now you have crunchy pieces of dough, soup and meat ready.
Preheat oven to 180*C.
Take a large oven dish, oil it. Dunk piece by piece of crunchy dough into soup, and layer on bottom of oven dish. When half of dough used (and bottom of dish covered), place chicken meat onto it, then finish with dunking the rest of your dough, and covering chicken meat. Pour one more ladle of soup to the top.
Oil the top of your dough ( in Bosnia, it's spread with sour cream) and bake for 20-25 min. Serve with Parmesan / sour cream / paprika - your choice!

Mlinci / Jufčice

Specijalni recept sa naseg podrucja (bivsa Jugoslavija). U Hrvatskoj se uglavnom pravi sa puretinom, dok se u Bosni i Srbiji radije koristi kokosije meso. Postoje male varijacije u metodi pravljenja tijesta i 'zalijevanju' tijesta od regije do regije, ali u principu finalni proizvodi su slicni.

Potrebno:
Supa-
1 koka ili 1,5 kg dijelova (ne odvajajte masnocu)
1 pakovanje povca za supu
zacini
Tijesto-
4 solje brasna
400 ml vode
1 k soli
(ili kupite gotovo tijesto; mozete napraviti i razvuci tijesto bez jaja uz pomoc 'pasta masine' )
Za servirati-
kajmak (pavlaka) / crvena paprika / parmezan, po vasem izboru.
Nacin:
Slijedite ovaj recept za supu, ili napravite po vasem omiljenom receptu, koristeci koku. Imajte na umu da ce vam meso trebati za fil. Meso treba da je dobro raskuhano - odvojite ga od kostiju, lagano posolite i pobiberite.
Napravite tijesto kao za pitu (recept), podijelite tijesto na 2 jufke. Nemojte uljiti povrsinu pri razvlacenju. Izrezite na manje komade, koje cete dodatno ispeci na velikoj tavi / platni / grilu. Jedan po jedan, ispecite svaki komad tijesta sa obje strane.
Ako koristite gotovo tijesto i njega morate dodatno peci, ukoliko vec nije dovoljno hrskavo / peceno.
Znaci sada imate supu gotovu, meso pripremljeno i prepeceno hrskavo tijesto spremno.
Ukljucite rernu na 180*C.
Uzmite dublju posudu za pecenje, nauljite je. Umocite komad po komad tijesta u supu i redajte na dno posude. Kada ste utrosili pola tijesta, poredajte komade piletine po njemu, pa zavrsite umakati i slagati sljedecu polovinu tijesta. Uspite jos jednu dodatnu kutljacu supe na povrsinu.
Nauljite povrsinu (u Bosni se obicno premaze kajmakom) i pecite 20-25 min. Servirajte sa vrhnjem i paprikom / parmezanom...po vasoj zelji!

Asian Dumplings

2012-05-09T20:06:00.000+10:00

These are fish dumpling, but you can use any kind of vegetables, meat and/or seafood to make them.

Ingredients:
1 packet gow gee pastry (or make your own 'pasta' dough , or use lasagna sheets)
300 g bassa fillets, skinless
1 egg, beaten
1 small bunch coriander leaves, chopped
small knob of ginger, grated
1-2 garlic cloves, crushed
a few drops of sesame oil
2-3 tsp fish sauce (or salt to taste)
Sweet chilli sauce and springs of coriander leaves for serving
Method:
Steam or microwave fish; break up with fork. Add all other ingredients, mix well. Take a spoonful and place onto a 'gow ghee' pastry, brush edges with water. Use dumpling mould / ravioli maker to press them, or press edges with fork. Do the same with the rest of ingredients. Cook dumplings in a pot of salted water, until they come up to the surface. Drain and place onto serving dish. Serve with sweet chilli sauce, garnished with coriander leaves.

Azijske Knedle / Smotuljci

Ove na slici gore su sa ribom; medjutim mozete ih napraviti sa povrcem, mesom i/ili morskim plodovima prema vasem izboru.

Potrebno:
1 pakovanje 'gow gee' tijesta (lasanja tijesto moze zamijeniti ili napravite sami svoje 'pasta' tijesto)
300 gr cvrste bijele ribe , bez koze i kostiju
1 jaje, umuceno
1 manji svezanj korijanderovog lisca, sjeckano
1 manji komadic djumbira, rendanog
1-2 cena bijelog luka, protisnutog
nekoliko kapi ulja sezama
2-3 k 'ribljeg' sosa (ili so prema ukusu)
Slatko-ljuti sos i lisce korijandera za servirati
Nacin:
Kuhajte ribu u pari ili mikrovalnoj pecnici. Viljuskom razdijelite na manje komade. pomijesajte sa svim ostalim sastojcima. Nanesite na krugove tijesta, ovlazite krajeve; koristite modlu za smotuljke / raviole da pritisnete krajeve, ili to uradite rucno uz pomoc viljuske. Zavrsite isto sa svim preostalim sastojcima. Kuhajte u slanoj vodi sve dok ne isplivaju na povrsinu. Ocijedite i prebacite u posudu za serviranje. Sluzite sa slatko-ljutim čili sosem. Dekorisite sa korijander liscem.

Mmmm, Dumplings

Fennel Soup

2012-05-07T13:46:00.001+10:00

I adore this soup; Easy to make!

Ingredients:

2-3 fennel bulbs, sliced, a few spears reserved for decoration

1 tbs butter

1 tbs olive oil

Water salt and pepper (white)

80 - 100 g smoked salmon, small pieces

Method:

Heat oil and butter, add sliced fennel. Sautee for couple of minutes then cover with water (3-4

cups). Bring to boil and cook for 20-30 min. Use hand-held (stab) mixer to puree content.

Season to taste, mix well, the add salmon pieces and decorate with fennel springs.

Supa / Juha od Komorača

Obozavam ovu supu; jednostavna za pripremu!

Potrebno:

2-3 komoraca, izrezanog, nekoliko izdanaka ostavljeno za dekoraciju

1 K maslaca

1 K maslinovog ulja

voda

so i biber (bijeli)

80 -100 gr dimljenog lososa, komadici

Nacin:

Zagrijte maslac i ulje, dodajte izrezani komorac i malo dinstajte. Zalijte vodom (oko 3-4 solje), dovedite do vrenja i kuhajte 20-30 min. Upotrijebite stapni mixer za pasiranje supe. Zacinite prema ukusu, promijesajte , zatim ubacite komadice lososa i dekorirajte sa izdancima komoraca.

Beef Skewers with Satay Sauce

2012-05-05T12:51:00.000+10:00

Number of visitors to my blog is growing very fast. A few days left for your chance to win one of 3 surprise packages ...Remember, be my follower and leave a comment on any post!

Ingredients:
800 g beef strips (pork or chicken can be used)
1/2-1 tbs red curry paste
1 tbs fish sauce
1/2 cup coconut milk
1 tsp sugar
satay sticks
Sauce-
1 tbs oil
2 cloves garlic, crushed
1 small onion, chopped
chilli flakes (optional)
1 tbs fish sauce
1-2 tbs brown sugar
1/2 cup crunchy peanut butter
1/2 cup (+) coconut milk
Method:
Mix curry, fish sauce, coconut milk and sugar. Marinate meat strips in it for 1-2 hours.
For sauce, heat oil, add garlic and onion; saute for few minutes, then add other ingredients; bring to boil. Mix well.
Thread meat onto skewers. Grill or pan fry until done. Place onto serving dish and pour sauce over it. serve with rice.

Prutići sa mesom i Sataj sosem

Broj posjetilaca mog bloga raste veoma brzo. Nekoliko dana ostalo za vasu sansu da osvojite 1 od 3 iznenadjujuca paketa...Samo treba da budete moj pratioc i da ostavite komentar za bilo koji od mojih postova!

Potrebno:
800 gr govedine / junetine, rezano na dugacke tanke 'prutice'
1/2 -1 K crvenog karija
1 K ribljeg sosa
1/2 solje kokosovog mlijeka
1 k secera
drveni stapici / prutici (za kebabe)
Sos-
1 K ulja 2 cena bijelog luka, protisnuta / sjeckana
1 manji crveni luk, sjeckan
cili ljuspice (po zelji)
1 K ribljeg sosa
1/2 K braon secera
1/2 solje kikiriki maslaca (sa komadicima kikirikija )
1/2 (+) solje kokosovog mlijeka
Nacin:
Pomijesajte kari, riblji sos, secer i kokosovo mlijeko. Marinirajte meso u tome 1-2 sata.
Za sos, zagrijte ulje, proprzite oba luka, pa dodajte ostale sastojke. Dobro promijesajte; neka prokuha.
Meso nabodite na drvene prutice (cik-cak pokretom). Pecite na tavi ili grilu . Postavite na posudu za sluzenje, pa prelijte pripremljenim sosom. Servirajte sa rizom.

Salted Caramel Chocolate Mousse Cake

2012-05-02T15:01:00.001+10:00

Made for my serious chocoholic and his birthday...No baking involved.
I used homemade caramel (recipe follows), but to cut time of making it even shorter, you can use ready made 'Nestlle' caramel, just add 1/2 tsp salt.

Ingredients:
Caramel-
400 g sugar
1 cup cream
165 g butter, salted (if you use unsalted add 1/2 tsp salt to cream)
1 tbs golden syrup (optional)
(you will not need all the caramel, but keep it and use for something else; I made pancakes with bananas and caramel )
Crust-
200 g plain biscuit
1,5 tbs coca
1 tbs icing sugar
(or use 200 g chocolate biscuits)
125 g melted butter
Chocolate mousse-
400 g dark chocolate (65% )
400 ml thickened cream (35%)
2 tbs icing sugar
2 sheets gelatine
Method:
Caramel- Place sugar into a heavy bottom pan, place on high heat. When it starts melting, shake and swirl pan until caramel forms; be very careful - it's extremely hot! When happy with colour (golden brown) place butter and cream inside and carefully mix until all melted and smooth. Cook for another 5 min. Let it cool completely (it will thicken).
Crust- Place biscuits into food processor. Process until fine crumbs form, add other ingredients and pulse until incorporated. Replace it into a 22 cm spring form; press crumbs with spoon moulding a 'pie' crust. Refrigerate.
Mousse- Heat cream, sugar and chocolate pieces, mixing until melted and smooth. Place gelatin sheets into cold water for 5 min. Take it out, squeeze excess water and replace it into melted chocolate mixture. Mix well. Let it cool.
Assembling- Take crust out of fridge; pour 1/3 of caramel on it. Refrigerate for another 10 minutes, then place chocolate mousse on it and then another 1/3 of caramel on top. Refrigerate for 1-2 hours before slicing it with warmed knife.

Zasoljeni Karamel i Čokoladni Mus 'Torta'

Napravljeno za mog cokoholicara i njegov rodjendan...Bez pecenja!
Ako zelite vrijeme pripreme jos vise skratiti, koristite kupljeni "Nestlle' karamel, samo ga dodatno zasolite sa 1/2 k soli.

Potrebno:
Karamel-
400 gr secera
1 solja pavlake/ slatkog kajmaka (35%)
165 gr maslaca, slanog (ili ako koristite neslani, dodajte 1/2 k soli u vrhnje)
1 K 'zlatnog sirupa' (nije neophodno)
(necete trebati cijelu kolicinu karamela, ali iskoristite visak za nesto drugo; npr- Palacinke sa bananama i karamelom)
Podloga-
200 gr petit (ili sl.) keksa
1,5 K kakaa
1 K secera u prahu
(ili 200 obicnog cokoladnog keksa)
125 gr maslaca, otopljenog
Cokoladni mus-
400 gr tamne cokolade (65% kakaa)
400 ml vrhnja / kajmaka (35%)
2 K secera u prahu
2 lista zelatine
Nacin:
Karamel- Istopite secer do karamelizacije; tresite i okrecite posudu pazljivo dok se ne pretvori u zlatno zutu tecnu masu. Budite pazljivi - izuzetno visoke je temperature! Dodajte maslac i vrhnje. Mijesajte dok se ne otopi, kuhajte jos 5 min, zatim ostavite da se skroz ohladi (postace gusce).
Podloga- Sameljite keks, dodajte secer i kakao, zatim otopljeni maslac i dobro izmijesajte.
Prebacite ovu smjesu u 22 cm kalup koji se otvara. Utisnite smjesu na dno i sa strane. Stavite u frizider.
Mus- Otopite cokoladu i vrhnje, dodajte secer i promijesajte. Stavite listove zelatine u hladnu vodu na 5 min. Ocijedite i prebacite u otopinu cokolade; izmijesajte dobro i ostavite hladiti.
Slaganje- Izvadite podlogu iz frizidera. Uspite 1/3 karamela, vratite u frizider na 10 min. Ubacite zatim cokoladni mus, i drugu 1/3 karamela na vrh. Hladite 1-2 sata prije rezanja toplim nozem.

Eggplant Rolls with Hummus

2012-04-30T14:56:00.002+10:00

Also - I'm having a giveaway!
For your chance to win one of 3 surprise packages from ME you need:
- to be my follower
- to leave a comment (any post) in next 2-3 weeks (until number of my visitors show 100 000).
Good luck!

For this recipe you'll need thicker consistency of hummus than it 's usually made as a dip.

Ingredients:
2 medium eggplants
salt
garlic (crushed), parsley leaves (chopped) and olive oil for drizzling
Hummus-
600g canned /cooked chickpeas, drained, rinsed
2-3 garlic cloves, crushed
80 ml olive oil
2-3 tbs tahini paste
1 tsp ground cumin (optional)
Juice of 1 lemon (+)
Method:
Slice eggplants thinly lengthwise, salt it and leave for 20 min. Rinse and squeeze moisture out, brush with olive oil; grill or pan fry.
Place the chickpeas, garlic, olive oil, tahini paste, cumin and lemon juice in a food processor and process until combined. (If you want hummus as a dip, add 1/4 cup (60ml) of water or liquid from the can and process again until quite smooth.)
Spread some hummus onto each slice of eggplant, roll in. Sprinkle with parsley leaves and garlic, drizzle with olive oil.

Rolnice Patlidžana sa Humusom

Takodje - imam par poklona za darivanje !
Za vasu sansu da dobijete 1 od 3 paketa iznenadjenja, treba da ispunite sljedeca 2 uslova:
- da budete moj pratioc ('follower')
- da ostavite koment za bilo koji post u naredne 2-3 sedmice, tj. dok brojka posjetilaca ne dostigne 100 000. Sa srecom!

Za ovaj recept cete trebati nesto gusci humus, nego je inace napravljen kao umak / 'dip'.

Potrebno:
2 patlidzana sredne velicine
so
bijeli luk (sitno sjeckan ili protisnut), persunovo lisce (sjeckano) i
maslinovo ulje za posuti
Humus-
600 gr konzerviranog ili kuhanog slanutka (leblebije), ocijedjenog
2-3 cena bijelog luka, protisnutog
80 ml maslinovog djevicanskog ulja
2-3 K Tahini paste (samljeveno sezamovo sjeme)
1 k kima u prahu (po zelji)
Limun , sok samo (+)
Nacin:
Isjecite patlidzan po duzini tanko, nasolite i ostavite po strani oko 20 min. Isperite ga i ocijedite. Premazite sa malo ulja i pecite sa obje strane.
Stavite slanutak, bijeli luk, ulje, tahini kim i limunov sok u elektricnu sjeckalicu. Miksajte dok ne postignete kompaktnu masu. (Za humus koji se koristi kao 'dip', dodajte 1/4 solje vode ili tecnosti iz konzerve i jos malo miksajte)
Premazite svaku snitu patlidzana sa malo humusa, zavijte kao rolat. Pospite sa sjeckanim bijelim lukom i persinovim liscem; polijte sa malo maslinovog ulja.

Zig-Zag Strudel with Walnuts and Prunes

2012-04-27T10:10:00.000+10:00

Ingredients:
Dough-
3 cups strong flour
1,5 teas yeast
70 g sugar
100 g butter, melted
2 medium eggs, beaten
1/4 cup(+,-) milk, warm
zest of 1/2 lemon
Walnut Filling-
150 g walnuts, processed
70 g sugar
1 tsp vanilla
1/5 cup milk (50 ml), very hot
Prune filling-
2 cups soft prunes
1 tbs rum
other- 1 egg, beaten - for brushing (optional)
Method:
Mix yeast with a little warm milk and teaspoon each sugar and flour. When activated, add all other ingredients and make a soft dough, kneading for 5-10 minutes (or use bread machine). Cover and leave in a warm spot to double.
Prepare fillings:
Walnuts -In a separate bowl mix dry ingredients for fillings. Pour boiling milk over, stir and leave to cool. Prunes - Process prunes with rum into a smooth paste.
When dough ready, roll out onto floured surface. You should have long rectangle that is as wide as your bread loaf tin is long; see picture down! Spread a couple of tablespoons of filling onto one side (narrower than your bread tin). Lift the dough and place it over the spread side; spread the top now with another filling. Keep doing this (spreading dough in a zig-zag motion) until you get at least 5 layers of alternate spreads. Place strudel into prepared bread tin. Cover with clean cloth and let it rest in a warm spot (20+ minutes). Preheat oven to 180*C; brush strudel with beaten egg and bake for 35-40 min. Slightly cool before slicing.

Cik-Cak Štrudla sa Orasima i Šljivama

Potrebno:
Tijesto-
3 solje brasna
1,5 k instant kvasca(ili svjezi)
70 gr secera
100 gr maslaca, otopljenog
2 jajeta, srednje velicine, umucena
1/4 solje mlijeka (+,-), toplog
ribana korica 1/2 limuna
Fil-
Orasi:
150 gr mljevenih oraha
70 gr secera
1 k vanile
50 ml kljucalog mlijeka
Sljive:
2 solje polu-suhih sljiva, bez kospica
1 K ruma
jos- 1 jaje, umuceno - za premazivanje, po zelji
Nacin:
Aktivirajte kvasac, pa umijesite tijesto od sastojaka. Ostavite na toplom mjestu (pokriveno) da naraste. Pripremite fil-
Sa orasima: prelijte orahe i secer kljucalim mlijekom i ostavite prohladiti.
Sa sljivama: Ispasirajte sljive sa malo ruma.
Kada je tijesto spremno, pobrasnite stolnjak pa razvaljajte veliki pravougaonik, koji treba biti veoma dugacak i toliko sirok kao sto je vasa modla za hljeb / kruh dugacka - vidi fotografiju gore! Namazite jednu stranu tijesta sa filom, nesto uze nego je modla. Prebacite tijesto na drugu stranu, zatim namazite drugim filom po vrhu i preko prethodnog mazanja. nastavite prebacivati i mazati na cik-cak nacin, sve dok ne dobijete bar 5 slojeva. Smjestite u pripremljeni model, pokrijte i ostavite na toplome 20 min+.
Ukljucite rernu na 180*C. Premazite strudlu umucenim jajeto pa pecite 35-40 min.
Malo prohladite prije rezanja.

Asparagus and Sheep Fetta Quiche

2012-04-20T21:41:00.003+10:00

Finally, all the problems that I have with Blogger, have dissapeard. My page opens so much easier and faster, and commenting is working :-).
My blog is going to hit 100 000th visitor soon, so watch this space in next week for an international giveaway.
Have a good weekend everyone!

Ingredients :
(Makes one large (22 cm) quiche, or 12 small-ones (muffin size).)
Dough-
1,5 cups flour
pinch of salt
125 g butter, cut into smaller pieces
1-2 tbs sour cream (or icy cold water)
Filling-
3-4 eggs, depending on size
1 cup cream
150 g sheep (or goat) feta
1 can asparagus, cut into pieces
80-100 g Prosciutto, small pieces (optional)
salt and pepper to taste
For topping-
Mozzarella cheese and nigella seeds (optional)
Method :
Crumble butter with flour using tips of your fingers (or use food processor), add all other ingredients and make a soft dough. Roll out to cover a flan / quiche dish, refrigerate for 10-15 min.
Preheat oven to 220*C. Take the dough out of fridge. Crumble cheese on top of the dough, lay asparagus and prosciutto. Mix eggs, cream and seasoning well; pour over the quiche. bake 5 min on 220*C, then lower temperature to 180 *C and bake another 20 min. Top with Mozzarella cheese and sprinkle nigella seeds and return to oven for another 5 minutes.

Konacno, svi problemi koje sam imala sa Blogger-om su nestali. Moja stranica se otvara bez problema i ucitava mnogo brze, komentiranje radi :-).
Moj blog ce uskoro posjetiti 100 000ta osoba, i u to ime pratite ovaj prostor sljedece sedmice za jedno internacionalno darivanje.
Dobar vikend svima!

Kiš sa Šparogama i Ovčijom Fetom
(Za jednu 22 cm veliku ili 12 malih - velicine mafina)

Potrebno :
Tijesto-
1,5 solja brasna
malo soli
125 gr maslaca, rezan na komadice
1-2 K ledene vode
Fil-
3-4 jaja, u zavisnosti o velicini
1 solja slatke pavlake / kajmaka
150 gr ovcije fete (ili kozje)
1 konzerva sparoga, komadi
80-100 gr prsute, mali komadi (po zelji)
so i biber prema ukusu
Za posuti po povrsini-
Mocarela sir i čurekot (crno sjeme sezama)
Nacin:
Smrvite maslac sa brasnom koristeci vrhove prstiju; dodajte ostale sastojke i umijesite mekano tijesto (ili koristite elektricnu sjeckalicu za ovo). Razvaljajte na velicinu vase posude za kis i smjestite tijesto u frizider na 10-15 min.
Ukljucite rernu na 220*C. Izvadite posudu sa tijestom; poredajte po povrsini mrvljeni sir, sparoge i prsutu. Umutite jaja sa pavlakom i zacinite. Ulijte ovo preko svega i pecite 5 min na 220*C, zatim smanjite renu na 180*C i pecite jos 20 min. Izvadite iz rerne, pospite mocarelom i sezamom. Vratite u rernu na jos 5 minuta.

Lentil Soup of Israel

2012-04-18T16:12:00.002+10:00

Ingredients:
500 g lentils
1 tbs oil
1 large onion,chopped
2 cloves garlic, crushed
2-4 beef marrow bones
2 stalks celery, chopped
ground black pepper
beef stock powder / cubes
1/2 tsp each paprika, turmeric and cumin
coriander leaves for garnish
slices of lemon (optional)
toast or baguette for serving
Method :
Heat oil in a large pan, fry vegetables for few minutes. Add spices , marrow bones and lentils. Pour 2-3 l water. Season acording to your taste. Simmer for 30 minutes. Serve garnished with coriander leaves / lemon slices; use marrow bone fat to spread on bread.

Izraelska čorba od leće

Potrebno:
500 gr leće / sočiva
1 K ulja
1 veci crveni luk, sjeckan
2 cena bijelog luka, protisnuta / sitno sjeckana
2-4 reznja govedje kosti sa kostanom srzi
2 stapica celera, sjeckanog
crni biber, mljeveni
govedja supa / bujon u kocki / prahu
1/2 k od paprike, turmerika i kima u prahu
korijander lisce za dekoraciju
kriske limuna (po zelji)
reznjevi tosta / bagete za servirati
Nacin:
Zagrijte ulje u vecem loncu, proprzite povrce. Dodajte zacine, lecu i govedje kosti. Nalijte sa 2-3 l vode i kuhajte oko 30 min. Zacinite. Servirajte ukraseno liscem korijandera i kriskama limuna. Srz iz kostiju koristite kao namaz za tost.

Savoury Crepes...and a message

2012-04-17T10:49:00.000+10:00

Dear readers, I was searching for some tips on decorating cakes, and came across a lovely blog, that gave great recipe for fondant. At the end of post, I found the blog owners only message - she was basicaly upset because post was seen over 2500 times, yet nobody left a single word (http://100simpledeliciousdessertrecipe.blogspot.com.au/2011/06/fondant-recipe.html).
Folks, please be grateful to those who make it easier for you; so, please leave a few nice words for those who take time to take pictures, write about it and present to the World...They do it for FREE!
Bloggers, if you'd like to have more comments left on your blog, take time to leave some comments for other bloggers.

Dragi citaoci, Trazeci neke recepte za dekoraciju torti, nabasala sam na jedan divan blog, koji je dao recept za fondan. Na kraju posta sa nalazila samo jedna poruka - vlasnica bloga je bila razocarana da od preko 2500 posjeta niko nije ostavio niti jednu rijec. (http://100simpledeliciousdessertrecipe.blogspot.com.au/2011/06/fondant-recipe.html)
Narode, budite bar malo zahvalni onima koji olaksavaju u onome sto trazite; stoga, molim, ostavite par lijepih rijeci onima koji utrose svoje vrijeme na fotografisanje, pisanje i prezentaciju blogova...Cine to besplatno!
Blogeri, ako zelite vise ostavljenih komentara na svom blogu, nadjite malo vremena da sami ostavite komentar na blogovima drugih.

RECIPE:
Ingredients:
1 cup flour
1 egg
1 cup milk
pinch of salt
3/4 cup water
ham and chives, chopped
oil (spray) for pan
Method: Beat egg with salt; pour 1/3 cup milk, add flour and vigorously mix. Add the rest of milk and water; beat until very smooth. Mix in ham and chives. Heat oiled pan. Pour 1/2 cup of batter onto it, swirl until surface of pan coated; fry for 30-50 seconds (top should change its colour to opaque), flip over and fry for 5-10 sec. Repeat with the rest of batter. Serve warm!

RECEPT:
Potrebno:
1 solja brasna
1 jaje
1 solja mlijeka
prstohvat soli
3/4 solje vode
sunku i vlasac, sjeckani
ulje za tavu
Nacin: Umutite jaje sa solju; dodajte 1/3 solje mlijeka i brasno. Zestoko mijesajte, pa dodajte ostatak mlijeka i vodu- promijesajte. Umijesajte sunku i vlasac. Zagrijte nauljenu tavu, uspite 1/2 solje mjesavine, okrecite tavu dok se povrsina ne prekrije sa tijestom i pecite 30-50 sekundi (povrsina ce promijeniti boju). Prevrnite pa pecite jos 5-10 sekundi. Utrosite svo tijesto pekuci na ovaj nacin. Servirajte toplo!

Oven Cooked Snapper

2012-04-13T12:34:00.001+10:00

Quick and easy way of preparing fish; 5 ingredients!

Ingredients:
4 small snappers, gutted and scaled
olive oil
salt
parsley leaves, 1 bunch, chopped
3-5 cloves garlic, chopped
Method:
Preheat oven to 220*C. Oil an oven proof dish big enough to hold your fish.
Mix chopped parsley and garlic together. Set aside 1/2 of this mixture, add 1/3 cup olive oil into it.
Season fish slightly with salt, place some of parsley / garlic mixture inside each fish. Place them into prepared dish. Brush top of each fish with olive oil. Put in oven and cook for 20 minutes.
Serve each fish with reserved parsley / garlic / olive oil mixture.

'Snapper' iz rerne

Brzo i lako; samo 5 sastojaka! Ne znam naziv ove ribe na nasem jeziku; molim nekoga da mi javi ukoliko ju prepozna (Snapper = Zubatac?)

Potrebno:
4 manje ribe, ociscene
so
maslinovo ulje
bijeli luk, 3-5 cena, sjeckanih
svezanj persunovog lisca, sjeckano
Nacin:
Zagrijte rernu na 220*C, pripremite vecu posudu za pecenje, tako sto cete je dobro nauljiti .
Pomijesajte bijeli luk i persun. Pola od ove mase stavite po strani, dodajte 1/3 solje ulja u nju.
Nasolite ribu, pa u svaku stavite malo mjesavine persun / bijeli luk. Smjestite ribe u posudu, namazite svaku sa uljem . Pecite oko 20 minuta. Pri sluzenju na svaku ribu nanesite malo rezervisane mjesavine (persun / bijeli luk / ulje).

Hot Cross Buns and Easter Decorations

2012-04-09T14:04:00.001+10:00

... from different parts of the World...

In Bosnia, Easter is unimaginable without coloured / dyed eggs. Hard boiled eggs are coloured with special dye, and often decorated with stickers, scratching surface to make patterns or other ways. Both Catholics and Orthodoxes prepare eggs in this way.

U Bosni, Uskrs / Vaskrs se ne moze zamisliti bez saranih jaja. Tvrdo kuhana jaja su obojena i dekorisana sa naljepnicama, struganjem povrsine jajeta, ili nanosenjem sara na druge nacine. Katolici i Pravoslavci pripremaju jaja na ovaj nacin.

In Austria, decorations are made from empty egg shells; Eggs are pierced with a nail on both ends of egg, then air pressure is applied by blowing the content out (with a mouth). Egg is then decorated by acrylic paint, tiny sting is inserted trough the egg and hung onto branches, or placed into a bowl.

Dekoracije u Austriji - ljuske jajeta (sadrzina ispuhana) obojene i postavljene na granu ili posudu.

In Australia, Hot Cross Buns are favorite and mostly served for breakfast.

Ingredients:
Dough-
4 cups bakers flour
1/3 cup brown sugar
3 tbs milk powder
1 tbs cinnamon
2 tsp yeast
3 tbs oil
1/2 tsp salt
1 1/3 cups water
For mixing in - 1 cup sultanas, mixed peel (optional)
'Cross' batter-
1/4 cup flour
3 tbs water
pinch of sugar
Method:
Make a dough from all ingredients by hand or bread machine. let it double, then punch down, knead for 2-3 min and mix in sultanas. Divide and shape into 15 balls. Place them onto prepared baking tin, cover.
Switch oven to 190*C. After 30 min of resting, mix all ingredients for crosses. Place into a strong plastic bag, cut edge off and pipe a cross on top of each bun.
Bake for 15- 20 min. Enjoy warm!

U Australiji su topli prekrizeni hljepcici najdrazi i uglavnom servirani za dorucak!

Potrebno:
Tijesto-
4 solje brasna
1/3 solje braon secera
3 K mlijeka u prahu
1 K cimeta
2 k kvasca
3 K ulja
1/2 k soli
1 1/3 solje vode
Za umijesati - 1 solja grozdjica, malo kore citrusa (po zelji)
Tijesto za kriz / krst-
1/4 solje brasna
3 K vode
prstohvat secera
Nacin:
Umijesite tijesto, ostavite na toplome da se udvostruci. Premijesite, umijesajte grozdjice. Podijelite na 15 loptica. Smjestite ih na pripremljen pleh, ostavite da naraste.
Ukljucite rernu na 190*C. Pomijesajte sve sastojke za krizeve, smjestite u jaku plasticnu vrecicu. Odrezite joj vrh, pa istiskajte krizeve na povrsinu svake loptice.
Pecite 15-20 minuta. Najbolje je konzumirati ih tople!

Last years Easter decorations in Barcelona!

Proslogodisnje dekoracije u Barseloni.

Chocolate Eggs / Easter Cupcakes

2012-04-03T14:52:00.002+10:00

I love holidays. In my family I have Catholics, Orthodoxs and Muslims, which means a lot of cellebration during one calendar year.
Easter is my favorite. It reminds me of Spring, new beginnings, hope for a better future. It allows creativity to show off.
Easter is celebrated mostly by Christians (as resurrection of Christ), but the truth is that the celebration of Easter actually comes from paganism. Eggs (as a symbol of life cycle) and rabbits (symbol of fertility) were used for worshiping the mother goddess Ishtar, celebrating spring, warmer days and hoping for a good fertile year.
I love spending time with my family, decorating eggs (European style) and making all those delicious traditional meals, that only at Easter have special taste.

Chocolate cupcakes baked in egg shells

(I used 1/2 of following recipe, which is enough to fill 12-14 egg shells, cracked at the very top and rinsed)

Ingredients:
5 eggs
3/4 cup sugar
1 cup cream
375 g dark chocolate
1 cup + 1-2 tbs flour
1/2 tsp baking powder
dash of vanilla
Method:
Heat cream and chocolate, stir until melted. Cool.
Beat eggs with sugar and vanilla, add creme/ chocolate mixture. Sift flour and baking powder on the top and fold gently. Transfer mixture to the piping bag, or strong plastic bag. Pipe into egg shells (muffin tins or similar will hold them upright), filling 3/4 of each egg shell. Bake at 170*C 12-15 min.

Ja obozavam praznike. U mojoj porodici imam Katolike, Pravoslavce i Muslimane, sto znaci puuuno praznika u toku jedne kalendarske godine.
Uskrs / Vaskrs mi je najdrazi praznik. Nekako me podsjeca na proljece, novi pocetak, nadu za bolju buducnost. Takodje dozvoljava creativnosti da se pokaze.
Uskrs je slavljen kod mnogih Kriscana (kao Kristovo uskrsnuce), ali zapravo ima korijen iz paganskih dana. Jaja (kao simbol novog zivotnog ciklusa) i zecevi (simbol plodnosti) su bili koristeni za slavljenje majke bozice (Ishtar), proljeca, dolazak toplijih dana i nade za bolju plodniju godinu.
Volim provoditi vrijeme sa mojim deckima, dekorirajuci jaja (nas nacin) i spremajuci ona specijalna jela, koja samo za vrijeme uskrsa imaju poseban ukus.

Čokoladni 'Cupcakes' u ljusci od jaja

(Koristila sam 1/2 od sljedeceg recepta, dovoljno za 12-14 ispraznjenih ljuski od jaja, koje ste razbili pri samom vrhu i isprali ih.)

Potrebno:
5 jaja
3/4 solje secera
1 solja pavlake/ kajmaka/ krema
375 gr tamne cokolade
malo vanile
1 solja + 1-2 K brasna
1/2 k praska za pecivo
Nacin:
Zagrijte pavlaku i cokoladu, mijesajte dok se ne otopi, zatim prohladite.
Umutite jaja sa secerom, dodajte istopljenu smjesu i vanilu. Prosijte brasno i prasak za pecivo na povrsinu, pa rucno sjedinite. Prebacite smjesu u jacu plasticnu kesu i punite jaja do 3/4. (postavite jaja u male kalupe za mafine ili slicno, kako bi uspravno stajala.) Pecite na 170*C oko 12-15 minuta.

Parisian Rolls filled with Creme Patisserie

2012-03-29T14:30:00.001+11:00

Makes 15 pieces

Ingredients:
Dough-
4 cups flour
1/3 cup sugar
1/2 tsp salt
2 tsp yeast
80 g butter, melted
1 egg, beaten
1 cup warm milk
Filling-
Creme Patisserie (Basic recipe)
2 eggs
50 g sugar
2 tbs flour
2 tbs starch (cornflour)
300 ml milk
a few drops of vanilla flavouring
(OR, very thick custard: 350 ml milk, 2 tbs sugar, 3 1/2 tbs custard powder)
For decoration-
1 egg white, beaten (for brushing) and almond flakes, poppy seeds for sprinkling
Method:
First make Creme patisserie / custard. (Put milk to boil; mix all other ingredients with a little milk. Pour into hot milk and cook, stirring all the time, until thick. Let it cool completely.
Make a dough from all ingredients (by hand or bread machine). Knead for 5 min, then let it double, covered in a warm spot. Divide dough into 15 balls. Roll out each into squarish shape. Cut strips on one half; put spoonful of custard creme onto other half. Cover with uncut dough, pressing with your fingers. Roll dough, so that cut pieces come onto upper side. Place onto baking tin, let it rest for 1/2 hour.
Switch oven to 180*C. Brush pastry with beaten egg white; sprinkle with chosen seeds / nuts. Bake rolls for 12-15 min, or until golden. Best consumed while warm. Freeze well!

Pariške rolnice filovane vanila kremom

Za 15 komada

Potrebno:
Za tijesto-
4 solje brasna
1/3 solje sitnog secera
1/2 k soli
2 k kvasca
80 gr maslaca, otopljenog
1 jaje, umuceno
1 solja mlakog mlijeka
Punjenje-
Poslasticarka krema
2 jaja
50 gr secera
2 K brasna
2 K gustina
300 ml mlijeka
nekoliko kapi vanile
Za dekoraciju-
1 bjelanjak, umucen (za premazati) i ljuspice badema ili mak za posipati
(ILI, skuhajte 1 puding vanile u 350 ml mlijeka)
Nacin:
Najprije skuhajte puding / poslasticarsku kremu i ostavite hladiti.
Umijesite tijesto rucno ili uz pomoc mjesilice /pekaca. Ostavite da naraste, zatim podijelite na 15 loptica.
Razvaljajte svaku na cetvrtaste komade (otprilike 10 X 12 cn). Jednu polovicu tijesta narezite na trake. Na drugu polovicu nanesite ohladjeni gusti puding (1 puna kasika); prebacite tijesto preko, pritisnite prstima, pa zarolajte preko narezanog dijela. Postavite na pleh, rezane trake prema gore, da se odmori.
Ukljucite rernu na 180*C.
Premazite rolne bjelanjkom i pospite odabranim sjemenom / orasima. Pecite oko 12-15 minuta, ili dok ne postanu zlatno-zute. Najbolje ih je konzumirati tople.
Odlicne za zamrzavanje!

Chicken Baked in Salt Crust

2012-03-27T10:09:00.001+11:00

Baking in salt crust gives you very aromatic and moist food. Salt here is used as heating and isolating 'device', not as an taste enhancer. This way, you can bake fish, poultry and other meats. I've seen potatoes baked in salt too.
Make sure to use rock salt, as regular salt will melt easily and give extremely salty taste.

Ingredients:
1 organic chicken (2 kg)
2 - 3 kg coarse rock salt
8 tsp fennel seeds, cracked
2 eggs, beaten
2 lemons, halved
1 tbs peppercorns
1 bunch fresh thyme
Olive oil
1 bunch fresh parsley, ripped
8 cloves garlic, skins left on, squashed
Method:
Switch oven to 200 *C.
Mix salt with fennel, lemon juice, peppercorns and some thyme springs. Add eggs, mix well again.
Line a flat baking dish with 4 pieces of large al-foil. Place some of the salt on bottom of pan. Fill chicken's cavity with lemon skins, squashed garlic and the rest of herbs (bash them with some olive oil previously, so they release as much aroma as possible). Close cavity with toothpicks. Massage chicken's skin with olive oil. Place it on prepared layer of salt, breast side up. Cover with the rest of salt; secure salt pile with layers of foil. Place in oven and bake for 2 hours.
When ready, undo the foil and crack the salt crust. Brush off any salt particles that got stack to chicken skin. Serve as usual.

Pile pečeno u kori od krupne soli

Pecenje u kori od soli daje izuzetnu aromu i vlaznost hrani. So je ovdje koristena kao 'transporter temperature i kao 'izolator', a ne kao stimulant. Na ovaj nacin mozete peci ribu, perad, vece komade mesa, a vidjela sam i krompire pecene u soli. Veoma bitno je da koristite krupnu so, jer obicna sitna bi se topila i jelo bi bilo preslano.

Potrebno:
1 pile, oko 2kg, organsko po mogucnosti
2-3 kg krupne morske soli
8 tsp sjemena kopra (fenel)
2 jaja
2 limuna, prepolovljena
1 K bibera u zrnu
1 svezanj majcine dusice / timijana
maslinovo ulje
1 svezanj persunovog lisca, iskidanog
8 cena bijelog luka, neoguljenog, zgnjecenog
Nacin:
Ukljucite rernu na 200 *C.
Pomijesajte so sa fenelom, biberom, sokom limuna, jajima i nesto timijana. Pripremite ravnu podlogu za pecenje; stavite preko nje 4 velika sloja al-folije. Postavite nesto soli na dno.
Ostatak zacinskog bilja izudarajte sa malo ulja; utrpajte ga zajedno sa limunovom korom i bijelim lukom u supljinu pileta. Zatvorite supljinu sa cackalicama. Izmasirajte kozu pileta sa nesto maslinovog ulja. Postavite ga na pripremljenu so, sa prsima na gore. Prekrijte ostatkom soli i pricvrstite folijom. Pecite oko 2 sata.
Kada je gotovo, otvorite foliju i razbijte koru od soli. Ako se neki kamencic soli zalijepio, odstranite ga cetkom. Servirajte kao i obicno.

Conchas - Mexican Sweet Buns

2012-03-23T12:02:00.002+11:00

Perfect for breakfast or snack; great alternative to hot cross buns!
Conchas = shells

Ingredients:
4 cups flour
1/3 cup sugar
1/2 tsp salt
1 tsp cinnamon
1 tbs yeast
1 tbs milk powder
60 g butter, melted
1 egg, beaten
1 cup warm water
Topping-
1 cup flour
1/2 cup icing sugar
120 g butter, softened
cocoa, turmeric, matcha tea....for colouring
Method:
Use your bread maker to make a soft dough of all ingredients. Alternatively, make dough by hand, let it double (covered).
Divide dough into 16 balls. Place then onto a lined baking sheet; make sure there is enough space between them.
For sweet topping - mix all ingredients into a smooth paste. Divide into 4 equal pieces. Colour each piece with matcha tea, cocoa,...or leave them plain white. Divide again each piece into 4, so you'll have 16. Place each ball (one by one)between sheets of cling wrap (or baking paper), roll out into a thin circle. Cover prepared buns with butter dough, and make decorative patterns (don't cut yeast dough, just butter dough surface). Let them rest for 30-45 min.
Preheat oven to 180*C. Place buns into oven and bake for 12-15 min.
Consume warm or cold.

Conchas - Meksički slatki hljepčići

Perfektno za doručak ili užinu sa kafom / čajem!
Conchas = školjke

Potrebno:
4 solje brasna
1/3 solje secera
1/2 k soli
1 k cimeta
1 K mlijeka u prahu
60 gr maslaca, otopljenog
1 jaje, umuceno
1 solja tople vode
Za povrsinski sloj-
1 solja brasna
1/2 solje secera u prahu
120 gr maslaca, omeksalog
kakao, turmerik, matcha caj...za bojenje tijesta
Nacin:
Umijesite tijesto od navedenih sastojaka, rucno ili uz pomoc mjesilice. Ostavite da naraste, pa podijelite na 16 jednakih dijelova. Oblikujte loptice i stavite ih na kalup oblozen papirom, sa razmakom izmedju.
Umijesite dekorativno tijesto od navedenih sastojaka; podijelite na 4. Svaki dio obojite sa kakaom, cajem,... ili ostavite bijele. Svako dio ponovo podijelite na 4, tako da dobijete 16 komada. Razvaljajte jednu po jednu lopticu na krugove (providna folija ili papir ce pomoci), smjestite ih na pripremljeno tijesto. Narezite ukrasne sare na povrsinskom tijestu i ostavite 30-45 min da narastu.
Ukljucite rernu na 180*C i pecite skoljke oko 12-15 minuta. Konzumirajte tople ili hladne.

Sun Choy Bau

2012-03-20T20:59:00.001+11:00

Put your wok to work!

Ingredients:
1 tbs oil, peanut preferable
2 garlic cloves, crushed
3 cm ginger, grated
1/4 tsp chili flakes
500 g mince (chicken, turkey or pork)
2 tbs oyster sauce
2 tsp soy sauce
1 cup bean sprouts
1/4 cup coriander leaves
1 carrot, grated (optional)
2-3 spring onions, chopped
12 Iceberg lettuce leaves
Method:
Heat oil, fry onion, garlic and ginger. Add meat; brown well, smashing lumps. Spoon all flavouring sauces, sprinkle vegetables and coriander leaves. Mix well. Serve a few tablespoons of prepared mince, placed in a lettuce leaf; roll as a wrap. Enjoy!

Smotuljci salate sa mljevenim mesom - San Choy Bau

Potrebno:
1 K ulja, od kikirikija po mogucnosti
2 cena bijelog luka, protisnutog
3 cm djumbira, rendanog sitno
1/4 k ljuspica sushenog cilija
500 gr mljevenog mesa (piletina, puretina ili svinjetina)
2 K sosa skoljki ('oyster sauce')
2 K soja sosa
1 solja izdanaka graha
1/4 solje lisca korijandera
1 mrkva, rendana (po zelji)
2-3 mlada luka, sjeckana
12 listova salate 'Ledeni brijeg'
Nacin:
Zagrijte ulje, proprzite luk, bijeli luk i djumbir. Ubacite meso; przite i mijesajte, razbijajuci vece komade. Dodajte soseve, povrce i korijander. Izmijesajte dobro. Servirajte nekoliko kasika ove mjesavine u list salate; zamotajte kao palacinku i uzivajte.

Peri Peri Chicken

2012-03-19T12:07:00.002+11:00

I'm back...
For a while, I was spending time doing my 'old' hobby - sewing. Since I didn't do it for a few years, I got out of routine - it took me whole week to complete an outfit.
It became problem finding a nice outfit for 'petite' person. Average person in Australia is 1,6 m tall (ME), yet regular sizes are made for persons over 1,7 m. I'd like to know who makes decisions on commercial clothing and their sizes?!
Anyway...
Peri Peri is traditional recipe of South America, but I found information that Portugal has similar recipe, and so does Africa. The key here is smokey flavour of chillies.

Ingredients:
1 whole chicken, split cut down the spine (or pieces with bones and skin)
1 red onion, chopped
2 cloves of garlic, crushed
1-2 bird's-eye chillies, chopped
1 tbsp sweet smoked paprika
1 lemon, juice + zest of 1/2
2 tbsp white wine vinegar
1 tbsp Worcestershire sauce
1 small bunch of fresh basil
3-4 tbs olive oil
For serving - thyme
Method:
Place all ingredients (except chicken) into a food processor. Liquidise content, pour over chicken and marinate for 2 hours at least.
Preheat oven to 200*C, roast chicken until golden brown and aromatic. Sprinkle with thyme, before serving.

Piri Piri Pile

Evo mene nakon cijele sedmice borbe sa jednim 'kostimom'. Morala sam da sasijem nesto za sebe, jer je ponuda odjece za niske osobe ovdje katastrofalna. Obzirom da nisam sila jako dugo, izasla sam iz 'slifa' i trebalo mi je vise vremena nego obicno...
Piri Piri je recept Juzne Amerike, ali Portugal i Afrika isto imaju svoju verziju. Kljucni okus ovdje je dimljena paprika.

Potrebno:
1 cijelo pile izrezano duz kicme (ili komadi sa kozom i kostima)
1 ljubicasti luk, sjeckan
2 cena bijelog luka, protisnuta / sjeckana
1-2 male papricice (okrugle, mirisljave, malo ljute)
1 K dimljene crvene paprike u prahu
1 limun, sok + korica od 1/2
2 K sirceta (bijelo vinsko)
1 K 'Worcestershire' sosa
1 manji svezanj svjezeg bosiljka
3-4 K maslinovog ulja
Za servirati - majcina dusica / timijan
Nacin:
Stavite sve sastojke (osim piletine) u sjeckalicu; ukljucite i sjeckajte sve dok ne postane skoro tecno. Prelijte preko piletine i marinirajte najmanje 2 sata. Ukljucite rernu i pecite na 200*C, dok ne postane zlatno zuto i aromaticno. Pospite sa timijanom prije serviranja.

Vanilla Slice

2012-03-15T15:23:00.001+11:00

Cake-shop vanilla slice; Recipe that always works.

Ingredients:
2 sheets puff pastry (25 X 25 cm)
2 cups milk
2 cups thickened cream
1 cup sugar
3/4 cup custard powder
1/2 cup corn flour
60 g butter
3 egg yolks
1 tsp vanilla
icing sugar for dusting
Method:
Place puff pastry on baking dish (covered with baking paper), pierce with fork in a few places. Cover with another baking paper and flat baking sheet and bake 10 min on 170*C. Take out and trim to size of your square tin (usually 22-23 cm), which is lined with paper allowing a 2cm overhang on all four sides. Place one baked puff pastry onto bottom of square pan.
Place milk (minus 1 cup), butter, thickened cream, sugar and vanilla to heat. Mix custard powder, egg yolks and corn flour with 1 cup milk. Pour into heated milk, bring to boil, stirring all the time and cook until thick (3-4 min). Pour over prepared pastry. Place another sheet of pastry on top and press slightly. Let it cool, then refrigerate for 3-4 hours, before dusting with icing sugar and slicing.

Poslastičarske krempite / vanila šnite

Potrebno:
2 lista (25 X 25 cm)lisnatog tijesta
2 solje mlijeka
2 solje slatkog vrhnja / kajmaka
1 solja secera
3/4 solje 'Custard' praha (puding)
1/2 solje 'Gustina'
60 gr maslaca
3 zumanca
1 k vanile
secer u prahu za posuti
Nacin:
Ispecite oba lista tijesta izmedju 2 ravne plohe, oblozene papirom - tako ce ostati relativno ravno. Treba vam 10 min na temp 170*C. Skratite peceno tijesto ako je potrebno, prema velicini vaseg cetvrtastog pleha (22-23 cm), koji je oblozen papirom za pecenje, tako da sa svih strana papir viri po 2 cm.
Stavite mlijeko (od kojeg ste oduzeli 1 solju), vrhnje, secer, maslac i vanilu da prokuha. Pomijesajte gustin, puding i zumanca sa preostalim mlijekom. Uspite u provrelo mlijeko, mijesajte i kuhajte dok se ne zgusne.
Postavite jedan list pecenog tijesta na dno pripremljene posude, uspite kuhanu masu, pa postavite i drugi list na povrsinu. Pritisnite blago rukama, i ostavite hladiti. Zatim smjestite krempitu u frizider na 3-4 sata. Prije rezanja i sluzenja pospite secerom u prahu.