Vegetable Muffins

Nice way of serving vegetables at any time!

Ingredients:
2 eggs
1/2 cup oil
1/2 cup yogurt
1 tsp salt
black pepper
1 large or 2 small zucchinis, grated
1 medium potato, grated
1 small onion, grated / finely chopped
1 medium carrot, grated
1/2 cup corn meal
1 1/2 cups SR flour
up to 1/2 cup (sparkling) water, if necessary
sesame / caraway (or other) seeds for sprinkling (optional)

Method:
Preheat oven to 180*C; prepare muffin pan (or square pan, for slices).
Beat eggs with salt, oil and yogurt. Add all vegetables and flour. Mix well. If mixture too thick, add a bit of water. Spoon into muffin pans, sprinkle with seeds. Bake around 20 minutes. Serve with yogurt / sour cream.



Povrtni Mafini

Sjajan nacin da se posluzi povrce za bilo koju priliku.

Potrebno:
2 jaja
1/2 solje ulja
1/2 solje jogurta
1 k soli
crni biber
1 veca ili 2 manje tikvice, rendane
1 srednji krompir, rendan
1 manji crveni luk, sitno sjeckan ili rendan
1 srednja mrkva, rendana
1/2 solje kukuruznog brasna
1 1/2 solja samodizajuceg brasna
do 1/2 solje (mineralne) vode, ako je potrebno
sezam ili druge sjemenke za posuti po povrsini (opciono) 

Nacin:
Ukljucite rernu na 180*C; pripremite kalupe za mafine (ili cetvrtastu tepsiju, za snite).
Umutite jaja sa solju, jogurtom i uljem. Dodajte svo izrendano povrce i brasno. Umijesajte dobro. Ako je smjesa pregusta dodajte malo vode. Uspite u kalupe, pospite sjemenkama i pecite oko 20 minuta. Servirajte sa jogurtom ili kiselim vrhnjem.

Upside down Chicken and Onion Pie

It's time for simple and quick dishes, after all those heavy and festive recipes.

Ingredients:
2 large eggs
1 teas salt
3-4 tbsp olive oil (or melted butter)
1/4 teas black pepper
1 cup yogurt/buttermilk
1/2 cup wholemeal flour
1 1/2 cup SR flour
milk (or sparkling water) to need (to make consistency of pancake mixture)
2 tbs oil (or butter) for pan
1 onion, sliced
300-400 g chicken thigh fillets, diced, seasoned
parsley leaves and/or chilli flakes for garnish 

Method:
Preheat oven to 180-190*C, place a large bread loaf inside. 
Slice onion and chicken, season. When oven ready, take out pan, spoon oil on bottom and arrange onion and chicken. Return to oven for 10 minutes. 
Meanwhile, mix all ingredients for pie. Spoon it over the meat and bake another 20-25 minutes. Let it rest 5-10 minutes, before turning upside down on a plate. You can use non-stick paper for easier release of the pie. Sprinkle with parsley leaves or chilli and enjoy.

Prevrnuta Pita sa Lukom i Piletinom

Nakon sezone praznika i teskih i komplikovanih jela, vrijeme je za nesto jednostavno i brzo. 

Potrebno:

2 veca jajeta
1 k soli
3-4 K maslinovog ulja (ili otopljeni maslac)
1/4 k crnog cibera, mljevenog
1 solja tecnog jogurta ili mlacenice
1/2 solje integralnog brasna
1 1/2 solja samodizajuceg brasna
mlijeko (ili voda) po potrebi
2 k ulja (ili maslaca) za posudu za pecenje
1 crveni luk, izrezan
300-400 g pileceg mesa (od karabatka), rezano na kocke, zasoljeno
lisce persuna i/ili ljuspice paprike za posuti
 Nacin:
Ukljucite rernu (180-190*C), stavite posudu za pecenje u nju (koristila sam veci model za kruh).
Isjecite luk i piletinu, zacinite. Kada je rerna zagrijana, ubacite ulje/ maslac na dno posude i protresite. Stavite luk na dno, zatim preko piletinu. Vratite u rernu na 10-ak minuta. U medjuvremenu izmijesajte sve sastojke za pitu. Kada je piletina promijenila boju, prelijte tijesto preko nje (treba da ima konzistenciju tijesta za deblje / Americke palacinke) i pecite jos 20-25 minuta. Ostavite 5-10 minuta da odstoji nakon pecenja, te prevrnite na posluzavnik. Mozete koristiti i papir za obloziti model, kako biste lakse oslobodili pitu nakon pecenja. Pospite persunom ili chilijem i uzivajte.

Onion bake

Onion is one of most often used vegetables in kitchens around the world, but it's almost always just a companion to other ingredients. With this recipe onion is presented as a star; it can be served as a snack (with crusty bread), or as a side dish.

Ingredients:

4 large onions, sliced (1-1,5 cm )

oil spray for pan

100 ml white wine

1 cup cream

1/2 cup grated Parmesan

salt and pepper, to taste

Method:

Preheat oven to 190-200 *C; prepare a large (shallow) baking dish. Spray it with oil. Place slices of onion onto it. Pour wine, then cream on top. Season with salt and pepper (carefully - Parmesan is salty) and place in oven for 12-15 minutes. Take out when cream starts caramelising, sprinkle with Parmesan and return for another 5 minutes. Serve warm.

Zapečeni  crveni luk

Crveni luk je veoma zastupljeno povrce u mnogim kuhinjama sirom svijeta, ali uglavnom kao usputni sastojak sa drugim komponentama. Sa ovim receptom, luk je predstavljen kao zvijezda, u prvom planu. Moze biti  posluzen kao 'snak' (na kriski kruha) ili kao prilog. 

Potrebno:
4 vece glavice luka, izrezane na 1-1,5 cm reznjeve
ulje za tepsiju
1 dl bijelog vina
1 solja pavlake
so i biber prema ukusu
1/2 solje rendanog parmezana

Nacin:
Ukljucite rernu na 190-200 *C; priprenite veliku ali plitku tepsiju. Nauljite ju i poredajte reznjeve luka. Zalijte s vinom, zatim i vrhnjem. Zacinite (pazljivo sa solju, parmezan je slan). Pecite oko 12-15 minuta, dok vrhnje ne pocne rumeniti. Pospite sa parmezanom i pecite jos 5 minuta. Servirajte toplo.

'Leskovacka Muckalica'- Serbian Pork and Capsicum Stew

Leskovac is a city of southern Serbia. They're famous for producing beautiful red (bullhorn) peppers (capsicums) and their love for grilled meat. Each year in beginning of September, main streets are closed for traffic for 5 days and 'Rostiljijada' ( grilling / barbecuing festival) begins.
The following recipe is product of  grilled leftovers and most loved vegetables from this part of the world. Any grilled meat can be used, but pork is always favourite in this city. The distinctive flavour comes from wood fired smoke, which penetrate the meat during cooking and also from char grilled peppers. For authentic experience, the meal is cooked in a clay / stone pot.  Divine!

Ingredients:
1 - 1,5 kg pork  (bbq leftovers, or specifically grilled for this recipe)
200 g smoked bacon, sliced
4-5 onions, diced
2 tbs oil (or lard)
6-8 garlic cloves
1 kg red bullhorn peppers / capsicums, grilled or oven cooked, peeled
1 can tomatoes (or 4-6 diced tomatoes)
chilly powder / flakes, or dried hot peppers, to taste
salt and black pepper, to taste

Method:
Grill seasoned  meat; leave large pieces (which will be sliced later), or thread cubes onto skewers (adding a few bacon slices between). Wood fired bbq is most desirable for this.
Grill capsicums (or bake in oven) until skin blistered and partially blackened. Place them into a plastic bag to slightly cool, then take out and peel the skin. Slice them and set aside.
Heat oil in a pan, add bacon and onions. Cook until onions slightly change colour. Add garlic, tomatoes, capsicums and meat. Mix well and season to taste. Cover and place in oven for 45+ minutes, on 160-180*C. Take the lid off for the last 10 minutes, if you want more coloured top. Serve with bread and green salad.




Leskovac je grad u juznoj Srbiji. Poznat je po proizvodnji divnih duguljastih crvenih paprika ('roge / silje') i po ljubavi prema mesu sa rostilja / grila. Svake godine, pocetkom septembra, glavne ulice se zatvaraju za saobracaj na 5 dana i 'Rostiljijada' pocinje.
Sljedeci recept je nastao kao potreba za iskoristenjem preostalog mesa sa rostilja i Leskovackog najdrazeg povrca. Bilo koje meso moze biti koristeno, ali svinjetina je ovdje uvijek najradje koristena. Specifican ukus dolazi od dima sa vatre (drvo), koja penetrira meso i takodje od pecenih paprika. Za autentican dozivljaj, obrok je kuhan u glinenoj / kamenoj posudi. Bozanstveno!

Potrebno:
1-1,5 kg svinjetine (ostatke sa rostilja, ili posebno pecene za ovu priliku)
200 gr dimljene prosarene slanine, sjeckane
4-5 glavica crvenog luka, sjeckanog
2 K ulja (ili masti)
6-8 cena bijelog luka, cjeckanog
1 kg crvenih paprika (pecenih i oguljenih)
1 konzerva paradajza u soku (ili 4-6 sjeckanih svjezih)
Prah ljute paprike ili susena ljuta papricica, po ukusu
so i crni biber, po ukusu

Nacin:
Meso zasolite i ispecite na rostilju (vatra od drva daje najbolju aromu); ostavite vece komade, ili izrezite na kockice i nanizite (sa malo slanine) na drvene stapice. Paprike ispecite i ogulite. Isjeckajte i ostavite po strani.
Zagrijte ulje, proprzite luk i slaninu. Dodajte paprike, bijeli luk, paradajz i meso. Promijesajte, provjerite ukus. Poklopite i stavite u rernu na 160-180*C, oko 45+ minuta. Otklopite zadnjih 10 minuta, ako zelite bolje zapeceno po povrsini. Servirajte sa hljebom i zelenom salatom.

Chicken Cacciatore

My electrical pan became real hero, during renovation. I've been using it very often  last month, since putting together my new kitchen took longer  than planned. This is one of many meals I prepared in it. 

I have to say, I heard about Chicken Cacciatore before, but never tried making it. Now, it is on  the list of my family favourites - we've all been delighted by taste.

Ingredients:

1 kg chicken pieces; breasts and thighs are best (with skin/bone, please)

2 tsp salt

1 tsp black pepper, freshly ground

1/2 cup flour

3 tbs olive oil

1 large (red) capsicum, diced

1 onion, chopped

3 garlic cloves, crushed

3/4 cup white wine

1 can diced tomatoes

3/4 cup chicken broth

3 tbs drained capers, chopped if large

1 1/2 tsp dried oregano leaves

1/4 cup fresh  basil leaves,  chopped

Method:

Heat some oil in a pan. Season chicken pieces, dust with flour (or shake them together  in a bag). Seal the meat on both sides; take out and put aside.

Pour more oil in same pan, add onion, garlic and capsicum. Saute for few minutes, then add chicken and other ingredients. Cover and cook for 30-45 minutes. Sprinkle with basil leaves when done. 

Serve with crusty bread, cous-cous,  rice, mashed potatoes, pasta, polenta...your choice!

Piletina Cacciatore

Moja elektricna tava je postala pravi heroj u toku renoviranja.  Veoma cesto sam je koristila prosli mjesec, jer je posao oko nove kuhinje neplanski produzen. Ovo je jedan od obroka koje sam pripremala u njoj.
Moram da kazem da sam cula za 'Cacciatore' piletinu, ali je nikad ranije nisam probala praviti. Poslije ovog prvog pokusaja, recept je odmah zavrsio na listi porodicnih favorita - svi smo se odusevili okusom!

Potrebno:

1 kg pilecih dijelova, prsa i karabataci su najbolji (sa kozom / kostima molim)

2 k soli

1 k crnog bibera, svjeze mljevenog

1/2 solje brasna

3 K maslinovog ulja

1 veca crvena paprika, sjecena na kocke

1 crveni luk, sjeckan

3 cena bijelog luka, protisnuta / sjeckana

3/4 solje bijelog vina

3 K kapara, sjeckanih ako su velike

1 1/2 k suhog origana

1/4 solje listova svjezeg bosiljka, sjecenih

Nacin:

Zagrijte nesto ulja i prodinstajte piletinu, koju ste prethodno zacinili solju i biberom i uvaljali u brasno. Izvadite i ostavite po strani. Dodajte jos ulja, prodinstajte luk, papriku i bijeli luk. Vratite piletinu nazad, dodajte ostale sastojke. Poklopite i kuhajte 30-45 minuta. Pospite liscem bosiljka i servirajte sa kuskusom, rizom, pastom, palentom, krompirom ...vas izbor!

                                                         Almost done   /   Skoro zavrsena

Falafel

I've tried many recipes for falafel with precooked chick peas- none of them were good enough. Some of them were mushy, others wouldn't shape well... This-one I tried out of curiosity - it called for presoaked beans. It's perfect; just need to remember 24 hours in advance to soak your chick peas.

Ingredients:

2 cups dried chickpeas
1 medium onion, minced
5 garlic cloves, smashed
1 cup fresh coriander or parsley, chopped finely
1 tsp baking powder
2 tsp freshly ground coriander
2 tsp ground cumin
½ tsp red pepper flakes
1 tbsp ( kosher) salt
½ tsp black pepper, freshly ground
Vegetable oil for frying
 
Method:
Soak the chick peas for 24 hours.  Drain and place into food processor.Pulse the chickpeas until they finely chopped . Add all other ingredients; Process until the ingredients are incorporated and the mixture is a pale green ( should still be a  grainy texture). Take spoon fulls (ice cream scoop) of mixture, squeeze gently and roll between your palms. (If difficult to shape, place mixture in the fridge for 20-30 minutes)
Heat an electric fryer or a large saucepan with oil.  The oil should be about 3cm deep and  medium hot.Gently drop the falafels  (few at a time) into the hot oil and fry for about 3-5 minutes, until they're  golden brown.  Remove and place on a paper towel. Serve falafel with yogurt / sour cream / humus and flat bread.  

Probala sam mnoge recepte za falafel sa kuhanim slanutkom - niti jedan mi nije bio po volji. Neki su bili previse sipljivi, drugi se nisu dali formirati... Ovaj sam zapazila i bas me zanimalo kako bi uspjeli sa nekuhanim (samo namocemin) slanutkom. Ispali su jako dobri; samo se treba sjetiti 24 sata prije kuhanja da se slanutak natopi.

Potrebno:

2 solje suhog slanutka / leblebije
1 srednji crveni luk, sitno sjeckan
5 cena bijelog luka, protisnutog
1 solja svjezeg korijandera (ili persuna), sjeckanog sitno
1 k praska za pecivo
2 k korijandera u prahu
2 k kima u prahu
1/2 k 'ljuspica' suhe paprike / cilija
1 K soli
1/2 k  crnog bibera, svjeze mljevenog
Ulje za przenje
Nacin:
Namocite slanutak na 24 sata prije. Ocijedite i stavite u elektricnu sjeckalicu. 
Pulsirajte / meljite slanutak, dodajte i ostale sastojke i izblendirajte sve do zrnaste mase svjetlo zelene boje. Uzimajte smjesu napravom za vadjenbje sladoleda, blago stisnite i formirajte loptice. (Ako ih je tesko formirati stavite smjesu u frizider na 20-30 minuta).
Zagrijte ulje (treba da bude 3 cm i srednje vrelo) 
Pazljivo spustite nekoliko falafela u ulje i przite 3-5 minuta, ili dok ne postanu zlatno-zuti. Ocijedite na upijajucem papiru. Servirajte sa yogurtom / pavlakom/ humusom i nekim tankim (Turskim, Lebaneskim) hljebom. 

Ecuadorian Mango Salsa

For  mango lovers!

Ingredients:

1 medium  Spanish onion, diced

1 tsp salt

2 firm mangoes

1 orange or red  capsicum

1 large chilli (not too hot), chopped

2-3 tbs finely chopped parsley

Juice of 1 orange
Juice of 1 lime
1 tsp cumin powder

Method:

Sprinkle onion with salt, let it rest for 15 minutes.

Dice mangoes and capsicum; mix with parsley and chilli. Rinse onion and add to the mixture. Stir citrus juices and cumin; pour over the salsa. Mix well.

Best served with fish and seafood. (Fish in the photo is corn-flour coated bassa fillet, shallow fried)

Ekvadorska Mango Salsa

Za ljubitelje manga!

Potrebno:

1 Ljubicasti luk, sjeckan na kockice
1 k soli
2 cvrsta manga
1 narandzasta ili crvena paprika
1 mala papricica (ne preljuta)
2-3 K persunovog lisca, sjeckanog
sok 1 narandze
sok 1 limete
1 k kima u prahu

Nacin:
Pospite luk sa solju, ostavite po strani 15-ak minuta.
Isjecite mango i papriku. Umijesajte persin i pIsperite luk vodom, ocijedite pa umijesajte i njega. Sastavite sokove citrusa, ubacite kim i promijesajte. Pospite ovo preko salse i promijesajte.
Najbolje servirati sa ribom i morskim plodovima. (Filet ribe na slici je uvaljan u kukuruzno brasno i isprzen)

Onion / Crveni luk

This root vegetable is not just adding flavour to your cooking, it also boosts your immune system and health.
Onion has a very high level of the flavonoid quercetin ( not destroyed by cooking), a strong antioxidant which can block formation of cancer cells. Quercetin has anti-inflammatory, antiviral and antibiotic  effects in our bodies. Onion is thought to suppress activity of bacterium that cause  stomach ulcers and food poisoning. It can help to lower cholesterol, thin the blood and prevent the formation of cloths.
Effective cooked or raw.  

Properties:
-Anti-cancer
-Anti-viral
-Anti- inflammatory
-Antioxidant (vit B1, B6, flavonoids, sulphur compounds)

Onion  (especially raw) may cause indigestion in people with gastro-intestinal condition.

Scroll down for  the recipes

Darwin Bell / Foter.com / CC BY

Crveni luk

 Ovo podzemno povrce, ne samo da daje ukus hrani, takodje pospjesuje imuni sistem i zdravlje.
Luk ima visok sadrzaj flavonoida kversentin (nije unisten prilikom kuhanja), mocan antioksidant koji moze blokirati formiranje stanica raka. Kversentin ima protu-upalni, antivirusni i antibioticki efekt na nase organizme. Za luk se misli da usporava razvoj bakterije koja uzrokuje cireve zeludca i trovanja hranom. Takodje moze pomoci u snizavanju kolesterola, razrjedjivanju krvi i za prevenciju nastanka trombova.
Efektivan je termicki obardjen i sirov.

Svojstva:
-Anti-kancerogena
-Anti-viralana
-Protu-upalna
-Antioksidanti (vit B1, B6, flavonoidi, sadrzi sumpor)

Drugi Recepti

'Sogan Dolma ' - Stuffed Onions

Satay Beef Salad

'Papaz' Stew

French Onion Soup

Bosnian Pot

Kofta Meshwi

I like using (good quality) minced meat; it's so versatile. It can be grilled, cooked, mixed with other ingredients, used for different sauces and fillings, ...

This is how Lebanese people like to use it!

Ingredients:

500 g mince

1/2 onion, finely chopped

1 cup parsley, finely chopped

1 tbs Lebanese 7-spice powder

(same amount of : nutmeg, ginger, allspice, fenugrek, cloves, cinnamon, black pepper)

1 tsp salt

(vegetable pieces: onion, mushroom, capsicum...)

Method: 

Mix all ingredients for koftas; form little balls and alternatively with vegetables tread them onto wooden skewers. Pan fry in a little oil or grill  them (brushed with oil) turning once. Serve immediately.

Perfect with some rice / cous-cous / potatoes and salad.

Libanske Kofte ('Meshwi')

Volim koristiti recepte sa mljevenim mesom; moze se upotrijebiti na razne nacine. Moze biti grilovano, kuhano, mijesano sa ostalim sastojcima, upotrijebljeno za razlicite soseve i filovanja...
Ovako ga vole koristiti u Libanu!

Sastojci:
500 gr mljevenog mesa
1/2 crvenog luka, sjeckanog
1 solja lisca persuna, sitno sjeckanog
1 K Libanskog zacian 
(mjesavina jednakih dijelova - muskatni orah, djumbir, pimento, fenugrek, karanfilici, cimet, crni biber)
1 k soli
(komadi povrca: luk, gljive, paprika...)
Nacin:
Pomijesajte sve sastojke za kofte; formirajte male loptice pa naizmjenicno sa komadima povrca naslazite na drveni prutic / cackalicu. Isprzite u tavi na malo ulja ili premazite uljem i grilujte na obje strane. Posluzite odmah.
Savrseno sa rizom / krompirom / kus-kusom i salatom.

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.

'Sogan Dolma ' - Stuffed Onions

Another Bosnian dish that came from time of Ottoman Empire. 

Ingredients:

3-4 large onion heads

water and 2 tbs vinegar for cooking onions

Stuffing-

2 tbs olive oil 

500 g beef mince

1 small onion, finely diced

2 garlic cloves, crushed

1 tbs paprika

1 tsp salt 

1/2 tsp freshly ground black pepper

8-10 tbs rice (short grain)

2-3 parsley springs, chopped 

2 - 3 cups of stock

oil for pan 

(sour cream and pinch of paprika to serve)

Method:

Peel onions, cut ends, taking off more flesh at root side. Place them in a pan, cover with water and pour vinegar. Bring to boil and cook for 25-30 minutes. Take onions out and let them cool. When cool enough for handling, carefully squeeze onions towards cut side, so you get it's layers (cups). Don't worry if some of them break/split.

Prepare filling- Mix all ingredients well, add 1 cup of stock to it. Take filling by teaspoon and stuff inside of each onion layer (do not over-stuff, rice will expand). Repeat until all stuffing used. Place stuffed onions into an oiled pan (with lid), add the rest of stock. Place dish in  heated oven (190*C)  for 45-50 minutes. When done, take out on a serving plate. Serve with sour cream and a pinch of paprika on each onion.

'Sogan Dolma' - Filovani Luk

Jos jedno Bosansko jelo koje dolazi iz doba Otomanskog carstva.

Potrebno:

3-4 vece glavice luka

voda i sirce za kuhanje luka

2 K maslinovog ulja

500 gr mljevene junetine

1 manji crveni luk, sitno sjeckan

2 cena bijelog luka, protisnuta

1 K paprike mljevene

1 k soli 

1/2 k svjeze mljevenog crnog bibera

8-10 K rize (krace zrno)

2-3 izdanka persuna, sjeckana

2-3 solje 'supe' (ili vode sa vegetom)

ulje za serpu

(vrhnje / kajmak i crvena paprika za serviranje)

Nacin:

Ocistite glavice luka i zasijecite dublje na strani sa korijenom. Stavite ih u posudu, zalijte vodom, dodajte sirce i kuhajte 25-30 minuta. Izvadite ih i prohladite. Kada se mogu uzeti u ruku, lagano stisnite svaki prema odrezanoj strani, tako da unutrasnjost isklizne, ostavljajuci svaki put sloj po sloj luka. Ne brinite ako neki slojevi popucaju.

Pripremite nadjev- Pomijesajte sve sastojke, dodajte 1 solju supe ( ili vode sa vegetom). Kasicicom punite pripremljene slojeve, pazeci da ih ne pretrpate - riza ce se nakuhati. Postavite u serpu (sa poklopcem), zalijte sa preostalom supom i pecite u rerni oko 45-50 minuta na temperaturi od 190*C. Kada je gotovo,  prebacite sogan dolmu na tanjir za posluzivanje i servirajte sa pavlakom / vrhnjem i malo crvene paprike na vrhu.

Satay Beef Salad ...or...My oven - episode 3

My oven door 'exploded'!...It went down in a million little pieces; and it's not first time - 

a year ago it happened already... The front (external) door simply broke for no reasons, leaving only internal glass attached.  Now I'm  in search for another  part  (again)....grrrr!

NOT HAPPY 'Whirlpool' / Ikea!

 Ingredients:

1 Large slice of rump steak (salt, pepper, oil for grilling)

1 Spanish onion, sliced

1 medium carrot, grated

1-2 cups bean sprouts

small bunch of coriander leaves, roughly chopped

10-15 sugarsnap peas (mangetout) , sliced diagonally

Satay sauce dressing-

1/2 tbs oil

1/2 tbs red curry paste

1/3 cup peanut butter

1/2 can coconut milk

juice of 1/2 lime

1 tsp brown (or palm) sugar

a bit of fish sauce or salt to taste

(or, use commercial satay sauce) 

Method:

Make sauce first, if you're not using already prepared.

Heat oil, fry curry paste for 30 sec, then add coconut milk and peanut butter. Mix well, bring to boil and take off of heat. Mix in fish sauce, sugar and lime juice.

Grill or pan fry seasoned steak, leaving it slightly pinky inside; let it rest.

Meanwhile, mix all sliced ingredients for salad, place it into a shalow dish. Place sliced steak on top of salad and pour satay dressing. Enjoy!

Satay Salata sa Ramstekom...ili ...Moja rerna - epizoda 3

Vrata  moje rerne su eksplorirala!...Rasula se u milion malih djelica, i to nije prvi put- prije godinu dana se to vec jednom desilo...Prednja (spoljna) vrata su jednostavno popucala bez ikakvog razloga, ostavljajuci samo unutarnje staklo u okviru. Eto sad sam u potrazi za jos jednim dijelom (opet)...grrr!

NISAM ZADOVOLJNA 'Whirlpool' / Ikea!

Potrebno:

1 veci ramstek (so, biber i ulje za pecenje)

1 ljubicasti luk, sjecen na rebarca

1 srednja mrkva, rendana

1-2 solje izdanaka graha / boba

mali svezanj lisca korijandera, krupno rezanog

10-15 mangetout mahuna (pljosnate), rezane dijagonalno

Satay preliv-

1/2 K ulja

1/2 K crvenog karija

1/3 solje kikiriki maslaca

1/2 konzerve kokosovog mlijeka

sok 1/2 limete

1 k braon (ili palminog) secera 

malo ribljeg sosa ili so prema ukusu

(ili, koristite gotovi satay sos)

Nacin:

Najprije napravite satay sos, ako ne koristite gotovi.

Zagrijte ulje, proprzite kari, dodajte mlijeko i maslac. Promijesajte dobro, pa zacinite sa ostalim sastojcima.

Zagrijte tavu i ispecite meso, ostavljajuci ga blago ruzicastim unutra. Neka se odmori.

Pomijesajte sve sastojke za salatu i stavite na vecu, plitku posudu. Izrezite meso na trake i poredajte ga preko salate. Prelijte pripremljenim sosom. Uzivajte!