Buckwheat 'Burek'

It's not photogenic, but it is very tasty. Recipe is found in an old Bosnian cookbook. What intrigued me is the way it's made. The dough / pastry is not stretched in traditional way, as I expected. It is poured in layers, as pancakes; which means anyone can make it.
Have a good weekend friends and readers!

Ingredients:
2 1/2 cups buckwheat flour (+,-)
salt and water (for pancake batter consistency)
Filling-
250-400 g mince
1 onion, chopped
salt and pepper
1-2 tbs oil
Method:
Prehat oven to 200*C, prepare a baking pan (with 2,5 cm high edge -like pizza pan. Mine was 32 cm diameter).Oil it.
Mix buckwheat flour, salt and water into a batter.
Heat oil in a pan. Sautee onion. Take off heat, mix in mince; season to taste. Place empty pan in oven When hot, pour 1/3 of batter on bottom. Bake a few minutes; sprinkle 1/2 of meat mixture. Bake a few minutes again. Repeat with the rest of prepared ingredients, making sure last layer is buckwheat. That means you'll have 3 layers of buckwheat and 2 layers of mince (every layer is baked around 5  minutes ) Take out, spread some butter on top and serve.

             

Burek od Heljde

Fotogenican nije, ali ukusan jeste. Recept je iz knjige Bosanski Kuhar. Sta me je zaintrigiralo je 
nacin pripreme. Kore se ne razvlace, kao sto bi to ocekivali kod naziva burek, vec se 'razlijevaju'         kao tijesto za palacinke. Znaci, ovaj burek moze svako napraviti!
Dobar vikend svima!

Sastojci: 
2 1/2 solje heljdinog brasna (+,-)
so i voda (da se napravi tecno tijesto kao za deblje palacinke)
Fil-
250-400 gr mljevenog mesa
1 crveni luk, cjeckan
so i biber
1-2 K ulja
Nacin:
Ukljucite rernu na 200*C; pripremite tepsiju (moja je bila 32 cm dijametra i sa 2,5 cm visine), nauljite ju.
Pomijesajte heljdino brasno sa vodom i solju.
Zagrijte ulje u tavi, proprzite luk. Smaknite, pa dodajte meso i zacinite. 
Stavite praznu tepsiju u rernu; kada se zagrijala, ulijte 1/3 tijesta. Zapecite, zatim pobacajte 1/2 mjesavine sa mesom. Zapecite ponovo. Ponovite ovo sa preostalim dijelovima; znaci, treba da imate 3 sloja heljdinog tijesta i 2 sloja mesa (u sredini). Svaki sloj se pece oko 5 minuta. Izvadite, premazite sa maslacem i sluzite

Oven Baked Rainbow Trout

I was born far away from any sea, but we had (still have) beautiful rivers full of this lovely fish. This is a simple way to prepare and enjoy it.

Ingredients:
2 Rainbow Trouts (1-1,5 kg)
1/3 cup olive oil
2 cloves garlic, crushed
corn flour (fine polenta) for dusting
salt and pepper
Method:
Wipe (scaled) trouts, salt and pepper inside and out. Mix oil and crushed garlic; brush fish with with this, leaving most of the garlic inside. Dust well with fine polenta, pour some more olive oil on top, and bake for 40-45 minutes on 180*C.
Best served with corn bread ( recipe below).

Pastrmka iz rerne / peci
Ovu ribu najradije jedem...vjerovatno jer sam rodjena na kontinentu.

Potrebno:
2 pastrmke (do 1,5 kg)
1/3 solje maslinovog ulja
2 cena bijelog luka
kukuruzno brasno, sitno
so i biber
Nacin:
Obrisite ociscene ribe, posolite i pobiberite sa svih strana i unutra.
Pomijesajte ulje i protisnuti bijeli luk, pa ovime premazite ribu, nastojeci da vecina bijelog luka ostane unutra. Pobrasnite sa svih strana, nauljite i pecite 40-45 minuta na 180*C. Najbolje je servirati sa projom / kukuruznim hljebom (recept ispod).