Beef Bombay Curry

This recipe  is ideal for those who are not able to reach many Indian spices, but would love to try something from that country.

Ingredients:
1 kg beef (chuck), diced
1 tbs oil
2 onions, diced
2 garlic cloves, crushed
2 green chilies, sliced
1 tbs ginger, grated
1 1/2 tsp turmeric
1/2 tsp chilie powder (or more)
1 tsp cumin powder
1 tbs coriander powder
1 tsp salt
1 can tomatoes, diced
1 cup coconut milk
Method:
Heat oil, saute onion. Add garlic, chillies, ginger and meat. Cook until meat change colour. Add the rest of spices, then add canned tomatoes and coconut milk. Cover and cook for 1 1/2 - 2 hours, or until meat tender. Serve with rice or some Indian bread.

Bombaj Kari sa Govedinom

Recept je idealan za one koji zele probati Indijsku hranu, ali su u nemogucnosti pronaci mnoge (egzoticne) zacine koje ova kuhinja koristi. 

Potrebno:

1 kg govedine, sjecene na kockice
1 K ulja
2 crvena luka, sjeckana
 2cena bijelog luka, protisnutog
2 zelene papricice, sjeckane
1 K djumbira, rendanog
1 1/2 k kurkume u prahu
1/2 k ljute paprike u prahu- chili (ili vise)
1 k kima u prahu
1 K korijandera u prahu
1 k soli
1 konzerva sjeckanog paradajza
1 solja kokosovog mlijeka
Nacin:
Zagrijte ulje, proprzite luk. Dodajte bijeli luk, djumbir, papricice i meso. Dinstajte dok meso ne promijeni boju. Dodajte ostale zacine, zatim zalijte sa paradajzom i kokosovim mlijekom. Pokrijte i krckajte 1 1/2 - sata, ili dok meso ne omeksa. Servirajte sa rizom ili nekim .Indijskim hljebom 

Korean Beef

If you never tried beef marinated in Korean style, please do. This recipe comes from my Korean friend ('Ann'). It's one of my favourite ways of cooking beef.

Ingredients:
500 g beef steak (sirloin, rump, flank,..your choice)
1/4 cup soy sauce
1/4 cup chicken broth (or water)
1 tbs sesame oil
1 tsp ginger, grated
1 tsp garlic, grated or crushed
2 tbs brown sugar (I added stevia substitute)
1/2 tsp black pepper
2 spring onions, sliced
1 tbs sesame  seeds (optional, for sprinkling)

Method:
Slice steaks across the grain, into strips. Place it in a bowl and add all other ingredients. Mix well and leave it in a cool place for 1+ hours (in the fridge if leaving overnight). Preheat bbq  (or large pan) to very high temperature. Cook a few pieces at times (don't overcrowd pan, or you will not achieve wanted texture). Sprinkle with sesame seeds and serve with a salad.




Govedina na Korejski način

Ako nikada niste probali Korejsku mariniranu govedinu, vrijeme je da to ucinite. Recept dolazi od moje prijateljice 'Ane' . Ovakav nacin je ubrzo postao jedan od najdrazih metoda spremanja govedjeg mesa.

Potrebno:
500 gr govedjeg stejka (ramstek ili koji volite)
1/4 solje sojinog sosa
1/4 solje pileceg temeljca (ili vode)
1 K sezamovog ulja
1 k djumbira, sitno rendan
1 k bijelog luka / cesnjaka, sitno rendan ili protisnut
2 K braon secera (ja sam stavila 'stevia' zamjenu)
1/2 k crnog bibera
2 mlada luka, sjeckana
1 K sezamovog sjemena (opciono, za posuti)

Nacin:
Izrezite meso na 'prutice' poprecno od vlakana. Stavite u posudu i dodajte sve ostale sastojke, dobro promijesajte i ostavite 1sat+ na hladnom mjestu (ili u frizider preko noci).
Zagrijte dobro tavu ili rostiljsku povrsinu i pecite nekoliko komada brzinski. Ne pretrpavajte povrsinu, jer ce se onda 'skuhati' i necete postici zeljenu teksturu. Pospite sa sezamovim sjemenom i sluzite sa salatom.

Thai Beef Red Curry

To continue theme from previous post; Thai inspiration is still going on!

Ingredients:
2-3 tbs oil (peanut oil preferably)
500 gr chuck steak (or other beef cuts), sliced
2 tbs Thai  red curry
1 can coconut milk (or light cream)
200 gr beans, sliced
1 small red capsicum, sliced
2 tbs peanut butter
1-2 tbs fish sauce
4 kafir lime leaves, sliced
brown sugar to taste (2-3 tsp)
coriander leaves and chopped peanuts for garnish

Method:
Heat half of oil, saute beef until it changes colour. Take out. Heat the rest of oil, add red curry. Mix well, then pour coconut milk, add meat and other ingredients. Cook for 1 hour, or until meat tender.
Garnish with coriander leaves and peanuts; serve with rice.

Tai Crveni Kari sa Govedinom

Da se nastavim sa prethodnim postom; inspiracija iz Tajlanda je jos prisutna!

Potrebno:
2-3 K ulja (po mogucnosti od kikirikija)
500 gr govedine / junetine za kuhanje, tanko izrezane 
2 K Thai crvenog karija (vidi*)
1 konzerva kokosovog mlijeka (ili 'lakseg' krema)
200 gr okruglih mahuna, izrezanih na pola
1 manja crvena paprika, izrezana na prutice
2 K kikiriki maslaca
1-2 K fish sosa
4 lista limete, izrezane
braon secer prema ukusu (2-3 male k)
lisce korijandera i kikiriki za ukrasiti

Nacin:
Zagrijati polovinu ulja, proprziti meso pa izvaditi. Dodati ostatak ulja, ubaciti kari, promijesati pa zaliti sa kokosovim mlijekom. Ubaciti meso i ostale sastojke i kuhati oko 1 sat ili dokmeso ne omeksa. Ukrasiti liscem korijandera i kikirikijem; sluziti sa rizom.

* Ukoliko nemozete kupiti gotov kari, napravite ga sami:

Crveni kari
6 suhih crvenih papricica (chili)
2 srednja crvena luka, sjeckana
3 cena bijelog luka, protisnuta
1 K ribane limunove korice
2 k paste sasusenih skampa (Azijski proizvod)
1 K kima u prahu
1 K paprike crvene
2 K turmerika
1 k crnog bibera
(sve sameljite ili istucajte dok ne dobijete guscu pastu - drzite u frizideru) 

                        

Banjalučki ćevap (Chevups from Banja Luka)

Finally I took some time in having a look at some new blogs from my birth country. There are soooo many bloggers there; very creative and imaginative people. I like the fact that that part of the world has many influences in cooking. From eastern side Turkish, then Mediterranean  and Greek around the south, Hungarian, Polish and even Russian at north, to western side with influence of Germans and Italians.
Following recipe is influenced by Turkish cuisine. During Ottoman period in Bosnia, many people adopted Turkish way of cooking. This kind of chevups (ćevapi - famous skinless sausages) are made exclusively around Banja Luka (second largest city in Bosnia). A bit smaller chevups than ordinary are 'stuck' togheter in 4 or 5, then grilled as usual. They're always served with lepina (somun) and some freshly sliced onion.

Happy Eid (Bayram - another thing coming from Turks) to those who celebrate today!



Konacno sam nasla malo vremena da pogledam nove blogove iz moje zemlje (bivse). Jako mnogo blogera dolaze odatle; veoma kreativni i mastoviti ljudi! Volim cinjenicu da je taj dio svijeta bio tako mnogo pod uticajem mnogih drugih zemalja. Sa istoka Turska, zatim Grci i druge mediteranske zemlje oko juga, Madjari, Poljaci, pa cak i Rusi na sjeveru, i s a zapada Nijemci i Italijani.
Sljedeci recept je naslijedje Turske kuhinje. Tokom Otomanskog perioda u Bosni, mnogi ljudi su usvojili turski nacin kuhanja.
Ova vrsta cevapa (ćevapi - poznati u svijetu kao 'kobasice bez omotaca') je pripremana iskljucivo oko Banja Luke. Nesto manji cevapi nego inace se sastave (4-5 zajedno) i zatim peku na rostilju. Cevapi se iskljucivo serviraju sa  lepinom (somun) i svjezim crvenim lukom.

Sretan 'Bajram' (jos nesto naslijedjeno od Turaka) onima koji danas slave!

Hungarian Goulash with Soft Dumplings

The Weather is much kinder today - temperatures are lower and wind doesn't blow so strong....relief for fire fighters and residents!  There are a few critical areas left, but not so concerning.

I've returned to putting my kitchen together ...Floor and walls done, some of the 

cabinets are in place. Wall tiles and stone benchtop are next ...

Meanwhile, we need to eat to!

Good thing about this meal is that you need only one pot, and it can be cooked on your stove, or in oven. Some of ingredients (oregano, cumin)  are not used in traditional recipes, but I added them according to my taste. 

Ingredients:

Goulash-

2 tbs lard (or oil )

1 kg beef (chuck, rump) or pork, diced

4 onions, chopped

4-6 garlic cloves, crushed

1/2 tsp black pepper

1 tsp chilli powder (or less)

1-2 tsp cumin

2 tbs paprika (smoked preferably)

3 oregano sprigs

1/2 cup red wine

2-3 tbs tomato paste

water to cover

2tbs Vegeta or beef  (chicken) stock powder

Parsley leaves for garnishing

Dumplings-

1 egg, beaten

1/2 cup milk

1/2 cup plain flour

1/2 cup SR flour

1/4 cup semolina 

pinch of salt

Method:

Heat lard / oil in a large pan. Saute onion for a couple of minutes, add meat and cook until changes colour. Add spices and other ingredients. Mix well, cover and cook for 1,5-2 hours on slow heat. 

Dumplings- Mix all ingredients into a sticky dough. Take spoonfuls (or ice cream scoops) and place into goulash. Cover and cook for 15 minutes more. Garnish with parsley and serve.

Note- If using oil instead of lard, add a bit of speck or panceta for authentic taste.

Madjarski Gulaš sa Mekanim Knedlama

Vrijeme je mnogo ljubaznije danas - temperature su nize i vjetar vise ne duva tako jako...veliko olaksanje za vatrogasce i stanovnike! Nekoliko kriticnih erija je ostalo, ali nista nije veoma zabrinjavajuce.

Vratila sam se sastavljanju moje nove kuhinje...Podne plocice postavljene, zidovi zavrseni, dio kabineta postavljen. Ostaje da se postave zidne plocice i postavi radna povrsina...

U medjuvremenu trebamo i jesti!

Dobra strana ovog jela je da sve mozete pripremiti u jednoj posudi i moze se kuhati u rerni ili na ploci. 

Neki od sastojaka (oregano, kim) se tradicionalno ne koriste u gulasu,... recept sam prilagodila mom ukusu.

Sastojci:

Gulas-

2 K masti (ili ulja)

1 kg govedine za kuhanje (ili svinjetine), rezane na vece kocke

4 crvena luka, sjeckana

4-6 cena bijelog luka, protisnutog

1/2 k crnog bibera

1 k cili praha (ili manje)

1-2 k kima u prahu

2 K paprike

3 izdanka oregana

1/2 solje crvenog vina

2-3 K gustog paradajz pirea

voda (samo da pokrije)

2 K Vegete ili slicno

listovi persuna za posuti

Knedle-

1 jaje

1/2 solje mlijeka

1/2 solje brasna

1/2 solje samodizajuceg brasna

1/4 solje griza

malo soli 

Nacin:

Zagrijte mast (ili ulje), proprzite luk. Dodajte meso, prodinstajte, zatim ubacite ostale zacine. Promijesajte, zalijte vodom i pokrijte. Kuhajte oko 1,5-2 sata na slaboj vatri.

Knedle- Umijesite tijesto od svih navedenih sastojaka; biti ce blago ljepljivo. Kasikom ili hvataljkom za sladoled vadite knedle i spustajte ih u gulas. poklopite i kuhajte jos dodatnih 15 minuta. Ukrasite persunovim liscem i servirajte.

Napomena- ukoliko koristite ulje umjesto masti, dodajte komadic slanine ili pancete u kuhanje za autentican okus.

Braised Beef cheeks in Verjuice and Mustard Marinade - Maggie Beer recipe

1. 
   The other day I saw beef cheeks in Aldi, and remembered eating them as child. I never prepared them before, but realised they need to be slow cooked, as the muscles are very tough. I have searched the internet and decided to cook them Maggie Beer way. 
   It was delicious!
   
   Ingredients:
2. 1oo ml Olive oil
3. 4 shallots, chopped
4. 2 carrots, chopped
5. 2 celery stalks, chopped
6. 4 beef cheeks
7. 2 cups veal or beef stock
8. salt and black pepper to taste
9. 
   -Marinade
10. 2 tsp fennel seeds
11. 1 tbs brown sugar
12. 15 g fresh ginger, grated
13. 3 tbs dijon mustard
14. 1/2 cup verjuice (or white wine)
15. 
    Method:
    
    
    

    1. Preheat oven to 160*C.

       
       

       Place a medium size heavy cast iron pot over a medium to high heat, add 50 millilitres of Extra Virgin Olive Oil and sauté the shallots, carrot and celery until golden brown, remove from the pot and set aside. Season the beef cheeks with sea salt and seal with the remaining 50 millilitres of Extra Virgin Olive Oil.

       
       

       In a separate pan reduce the stock by half until you have approximately 250 millilitres. Return the vegetables with the beef cheeks, then pour over the stock with ½ cup of the marinade, and place in the preheated oven to cook gently for 2 – 2 ½ hours (or longer), or until the cheeks are meltingly tender but still holding their shape.

       Serve with juices and bitter greens and waxy potatoes, rice or polenta.

       
       

       
       

       
       

       

Govedji Obrazi

Neki dan sam ugledala govedje obraze u Aldiju, i sjetila se da sam ih zadnji put jela u djetinjstvu. Nisam ih nikada prije pripremala, ali znam da je meso jako zilavo i da je neophodno dugo ih kuhati na slaboj vatri. Malo sam istrazila internet i odlucila se za recept Maggie Beer (Australijska 'chefica')..Bilo je odlicno!

Potrebno:

1 dl maslinovog ulja

4 manja crvena luka, sjeckana krupno

2 mrkve, sjecene

2 prutica celera, sjecenog

4 govedja obraza

2 solje teleceg ili govedjeg temeljca

so i biber prema ukusu

Marinada-

2 k (ko)morač sjemena (fennel)

1 K braon secera

15 gr svjezeg djumbira, rendanog

3 K senfa (Francuski)

1/2 solje bijelog vina (ili 'verjuice' - sok grozdja koje nije alkoholiziralo)

Nacin:

Ukljucite rernu na 160*C.

Zagrijte tavu sa teskim dnom, dodajte 50 ml ulja i prodinstajte luk, mrkvu i celer. Izvadite i stavite po strani. Zacinite govedje obraze i na preostalom ulju proprzite.

U drugoj posudi zagrijte temeljac i kuhajte dok 1/2 ne ispari. Vratite povrce u posudu sa obrazima, prelijte temeljcem, dodajte 1/2 solje marinade, pokrijte i smjestite u rernu. Pecite oko 2-2 1/2 sata (ili duze), tj dok meso ne omeksa ali da zadrzi svoj oblik.

Servirajte sa zelenom salatom i krompirom, rizom ili palentom.

Bosnian Layered 'Burek'

This is a Bosnian  national dish. It is a form of  'Pita'.  Knowing how to make it, is important for every girl. There is a saying: 'If you know how to make Pita, you're allowed to marry.' (not so sure that this saying is still actual today).

Ingredients:
Pastry-
2 cups plain flour, sifted
220 ml water
1/2 teas salt
(oil for stretching the pastry)

Beef filling-

1 tbs oil

1 large onion, chopped

500 g lean beef mince

1 tsp salt

1/2 tsp black pepper, freshly grounded 

Method:

Make a soft dough from flour, salt and water. Divide in 2 balls,  dust with flour and let it (covered with a clean towel) rest for at least 25 min.

(Filling- Heat oil in a pan, saute onion, until translucent. Mix it with, beef salt and pepper.) Prepare the working surface by dusting the tablecloth with flour. Switch your oven to 190*C. Oil a round baking tin (pizza tin is ok) Place the dough on the table, dust with flour and start rolling out until 40 cm diameter. Dust with flour all the time, this will prevent sticking. When you've achieved wanted size, spoon 2-3 tbs of oil on top of the dough, and spread with your fingers. Now slowly and gently pull the pastry from the centre to the edge. (Back of your hand is better to use - go around the dough.) When the pastry is thin enough,  imagine a circle in the middle (size of wanted burek; 25 cm), then  make 6 cuts around it (see picture 5). Lift one cut part and place it over the circle in the middle, adjusting and stretching the dough as necessary.  Now, dot some of meat filling over it (if you divide filling into 2 , then each half in 6 again, you'll get same amount for each layer). Stretch another cut part over it; repeat with the rest. When first part of pastry is done, place it on baking dish (on top should be mince mixture). Repeat whole process with the second dough;but this time dot mince straight onto middle circle, without placing second layer. Repeat until all meat used, leaving last 2 layers of pastry without meat. Place this part over the first part in the tin. Tuck in all edges neatly under the 'circle'. Brush with oil (spray is OK) and bake for 30-35 minutes. Enjoy with salad or with liquid yoghurt (buttermilk), as Bosnians do!

 Note: ' Burek' is pita with meat, all other similar pastry dishes are 'pita with cheese' or 'pita with potato'...

 

 

 

 

Slagani Burek
Zao mi je sbog lose postavke; nisam mogla ispraviti!
Nacionalno jelo Bosne... Vrsta pite sa mesom, koju je vazno znati napraviti svakoj djevojci koja zeli da se uda (nisam bas sigurna da je tako i u danasnja vremena).
Burek je pita sa mesom; sve ostale pite su samo pite (npr sa krompirom, sirom,... tj krompirusa, sirnica, zeljanica, bundevara...

Potrebno:

• Tijesto-
• 2 solje (250 ml) brasna, prosijanog
• 1/2 kasicice soli
• 220 ml  vode
• (ulje za razvlacenje )
• Fil-
• 1 K ulja
• 1 veca glavica crvenog luka, sjeckana
• 500 gr mljevene govedine, nemasne
• 1 k soli  
• 1/2 k crnog bibera, svjeze mljevenog

Nacin:

Umijesite mekano, glatko tijesto, podijelite na 2 lopte, pobrasnite i ostavite pokriveno odmarati najmanje 25 min. (Fil- proprzite luk na ulju, dok ne postane staklast; pomijesajte sa mesom, solju i biberom.) Ukljucite rernu na 190*C, nauljite tepsiju u kojoj cete peci.
Pobrasnite stolnjak na kojem cete razvlaciti jufke. Stavite tijesto na sredinu radne povrsine i razvaljajte ga  na cca 40 cm precnika. Pospite 2-3 kasike ulja po povrsini - prstima razmazite, pa rukama pocnite razvlaciti od sredine prema krajevima. Cinite to sve dok tijesto ne postane gotovo sasvim prozirno. Sada izrezite tijesto na 6 jednakih dijelova, zamisljajuci krug (velicina bureka) u sredini koji ce ostati ne izrezan (slika 5). Prebacite jedan dio tijesta preko tog kruga, razvlaceci i namjestajuci prema potrebi . Pobacajte komadice fila po ovome (ako podijelite fil na 2 dijela, zatim svaki dio na 6, dobicete podjednako fila za svaki sloj). Prebacujte slojeve i filujte dok sve ne utrosite; posljednji red treba da bude meso. Postavite ovako pripremljen burek na tepsiju. Ponovite cijeli postupak sa drugim dijelom tijesta, s tim sto necete ovoga puta praviti dupli sloj jufke, nego cete meso satviti na sredinu i nastaviti preklapati. Tako ce vam ostati 2 sloja jufke na povrsini. Stavite ovaj dio preko vec pripremljenog u tepsiji. Podvijte neuredne krajeve ispod cijelog bureka, praveci uredni krug. Nauljite burek i pecite oko 3-35 minuta. Sluzite sa salatom ili, kako to u Bosni rade, sa tecnim jogurtom.

Beef Buffad

It is cold and rainy outside...And the best way to warm up,  is to make a slow-cooked, hearty meal.
I love Indian curries, especially in winter time.

Ingredients:
2-3 tbs oil
2 onions, sliced
2 garlic cloves, chopped
2-3  red chillies, chopped (large, mild-ones)
3,5 cm ginger, grated
750-800 g chuck steak, cubed
1/2 tsp chilli powder (optional)
1 tsp turmeric
1/2 tsp pepper
1 tsp cumin seeds, powder
1 tbs coriander seeds, powder
1/2 tsp cinnamon
1/4 tsp ground cloves
1 1/2 cup coconut milk
salt to taste
1/4 cup vinegar
Method:
Heat oil, sautee onion, add garlic, chilli, ginger and meat. Brown them a bit, then add all aromatics, mix and cover with coconut milk. Cover and cook for 1 1/2 hours. Season with salt, add vinegar and cook for another 1/2 hour. Serve with rice.


Indijski Govedji Gulash (Buffad)

Vani je hladno i kisa pada uporno...Da bi se zagrijali, najbolje je konzumirati nesto toplo, zasitno i sto se dugo krckalo. Obozavam Indijske obroke (karije) u zimskom periodu!

Potrebno:
2-3 K ulja
2 crvena luka, sjeckana
2 cena bijelog luka, isjeckana
2-3 crvene papricice, blago ljute
3,5 cm djumbira, rendanog
750-800 gr govedine (od vrata, za kuhanje)
1/2 k praha ljute papricice (po zelji)
1 k turmerika
1/2 k bibera
1 k kima u prahu
1 K korijandera u prahu
1/2 k cimeta
1/4 k karanfilica
1 1/2 solja kokosovog mlijeka
so po ukusu
1/4 solje sirceta / octa
Nacin:
Zagrijati ulje, proprziti luk, dodati, bijeli luk, djumbir, papricicu i meso. Propirjati, zatim dodati aromaticne zacine, promijesati i zaliti kokosovim mlijekom. Pokriti i krckati 1 1/2 sat. Provjeriti ukus, naliti sirce i kuhati jos pola sata. Servirati s rizom.

Beef Wellington

Recipe is from one of my favourite cooking programs - 'The cook and the chef' 

Here is the link:

http://www.abc.net.au/tv/cookandchef/txt/s2030146.htm

Ingredients:

1 beef fillet
1 packet puff pastry
Butter
1 onion, finely chopped
500g mushrooms, finely chopped
1 bay leaf
Thyme
Parsley
50 ml white wine
Pepper
Salt
1 egg
Crepes- (or use your own recipes
125g flour
15g sugar
Pinch salt
1 egg
250ml milk
30g melted butter (nut brown)
Oil and butter for frying

Method:

Season the beef fillet with salt and pepper. Seal in a roasting pan or on a flat top grill until all sides are browned. Set aside.
Melt a little butter in a pan and saute the onions until soft but with no colour. Add the mushrooms, bay leaf, wine and a little fresh thyme. Season with salt and pepper and cook down until cooked and there is no moisture. Remove the bay leaf and add fresh parsley.
Make crepe mixture-
Sift the flour into a bowl, add sugar and salt. Beat together the eggs and milk. Mix flour and egg mixtures together and add the butter. Set aside to thicken for about 15 to 30 minutes.
Brush a crepe pan with the oil and butter and heat the pan. Ladle a little crepe mix into the pan and quickly swish around to cover the base. Cook briefly on both sides but without getting any colour on the crepe. Set aside. Keep going until you have at least 6 crepes (or 4 large). You may also add a sprinkle of chopped parsley to the crepe batter if you like.
To assemble the Beef Wellington-
Lay out a piece of puff pastry long and wide enough to enclose the beef fillet. Cover with crepes (this soaks up the beef juice and stops the pastry from going soggy on the bottom). Place a layer of mushroom mix in the centre, then place the beef fillet on top. Roll over the crepes and pastry and neatly seal with eggwash. Place on a baking sheet. Decorate the pastry with shapes if desired. Eggwash the top and refrigerate for 10 minutes to recool the pastry then bake 220C for 15 minutes. You will need to increase the time for an extra 15 minutes if you are cooking a full Beef Wellington.
You should have a nice medium pink beef fillet. If you have a thermometer cook to about 65-67C in the centre of the beef. Serve with a nice rich beef glaze or red wine glaze.

'Velington' govedina

Recept je sa jedne od meni nadrazih kulinarskih emisija 'The cook and the chef'.

Evo linka:

http://www.abc.net.au/tv/cookandchef/txt/s2030146.htm

Sastojci:
1 govedji file
1 pakovanje lisnatog tijesta
maslac
1 crveni luk, sitno sjeckan
500 gr sampinjona, sjeckanih
1 lovorov list
timijan (majcina dusica)
persun
50 ml bijelog vina
so i biber
1 jaje
Palacinke- (ili napravite prema sopstvenom receptu)

125 gr brasna
15 gr secera
prstohvat soli
1 jaje
250 ml mlijeka
30 gr istopljenog maslaca
ulje i maslac za przenje
(trebate imati 4 vece ili 6 manjih palacinki)

Method:

Posolite i pobiberite govedinu, proprzite je na tavi sa svih strana, dok ne porumeni. Ostavite po strani.
Istopite malo maslaca, propirjajte luk, dodajte gljive, vino, lovor i timijan. Zacinite i pirjajte dok tekucina ne ispari. Izvadite lovor dodajte persun.
Napravite palacinke.
Slaganje-
Postavite lisnato tijesto dovoljno veliko da moze omotati cijeli komad govedine . Pokrijte sa palacinkama.  
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Bosnian Pot

It was beginning  of October when we returned to my birth town. Weather was still warm, and my parents' garden full of vegetarian goodness. Much loved 'Bosnian Pot' was waiting for us at the table - my mom's creation. According to Wikipedia -" Bosnian Pot (Bosanski Lonac) is an authentic Bosnian culinary speciality, appreciated for its rich taste and flexibility. It is impossible to define the recipe for Bosanski lonac, as there are many variations, but the main ingredients are mostly the same: meat and various vegetables."

Traditionally, it's made in a clay pot, cooked slowly using any vegetable / meat available at the time. 

Some sources show that this kind of food was first created by Bosnian miners, who would dig a hole in ground before their shift, make fire, layer large earthenware pots with chunky cut vegetables and some meat and leave it for 8 hours while they're underground doing their job. The dish became very popular for it's flexibility, 'no attending time' and taste. 

I like Bosnian Pot with lots of potatoes, cabbage, lamb and beef and flavoured with parsley and garlic.

Ingredients:

1/4 cup oil

2 onions, chopped

3-4 garlic cloves, chopped 

1/2 kg lamb with bones

1/2 kg beef, chunks

carrots, parsnip, celery

tomatoes (4-6)

6-8 potatoes

2 capsicums

1 eggplant

1/2 small cabage

8-10 black pepper corns  (whole)

Paprika and bay leaves (optional)

salt  / vegetable stock powder

2 dl white whine or water

parsley leaves and crushed garlic for topping

Method: 

Heat oil in a large pot. Layer all chunky cut vegetables and meat according to your likings. Put all spices and wine on top, cover tightly and leave to cook slow for few hours. Garnish with parsley and garlic when served.

Bosanski Lonac

Bio je pocetak oktobra kad smo se vratili u moj rodni kraj. Vrijeme je jos uvijek bilo toplo, a basta mojih roditelja puna vegetarijanske dobrote. Veoma zeljen Bosanski Lonac nas je cekao na stolu - kreacija moje mame.

Prema 'Wikipediji': "Bosanski Lonac je autenticna Bosanska kulinarska specijalnost, cijenjena zbog bogatog ukusa i fleksibilnosti u spremanju. Nemoguce je dati tacan recept za Bosanski Lonac, posto postoje mnoge varijacije, ali glavni sastojci su uglavnom meso i razlicito povrce."

Tradicionalno. ovo je jelo pripremano u zemljanim posudama, krckajuci dugo na nizim temperaturama i koristeci bilo koje povrce i meso koje je dostupno.

Prema nekim izvorima, rudari su bili prvi koji su pripremali ovakvu vrstu hrane. Kopali bi rupe u zemlji prije odlaska u rudnik, lozili vatru, slozili slojeve krupno rezanog mesa i povrca u zemljanim posudama i ostavljali ih pokrivene 8 sati  da kckaju (za vrijeme radnog vremena).

Ovakav nacin kuhanja je postao popularan sirom Bosne iz vise razloga - fleksibilnost u namirnicama, nema potrebe za nadziranjem, kao i ukus.

Ja licno ga volim sa mnogo krompira, kupusa i mjesavinu jagnjetine i govedine, zacinjenu persinom i bijelim lukom.

Sastojci:

1/4 solje ulja

2 crvena luka, sjeckana

3-4 cena bijelog luka

1/2 kg jagnjetine s kostima

1/2 kg govedine, veci komadi

mrkva, persun, celer

paradajz (4-6)

6-8 krompira

2 parike

1 patlidzan

1/2 manjeg kupusa

8-10 zrna crnog bibera

mljevena crvena parika i lovor (po zelji)\

so / vegeta

2 dl bijelog vina ili vode 

lisce persuna i protisnuti bijeli luk za serviranje

Nacin:

Zagrijte ulje u vecoj posudi (sa poklopcem), dodajte slojeve krupno rezanog povrca i mesa. Ubacite zacine i zalijte vinom / vodom. Poklopite i krckajte nekoliko sati. Pri sluzenju pospite persunovim liscem i protisnutim bijelim lukom.