Apple crumble pie

One of my favourite TV chefs is Nigella. I like her 'normal', everyday recipes and the fact that she is willing to share with you her little domestic secrets. The way she speaks about certain food ('beautiful brown dust' - cocoa, 'little pale curls' - grated parmesan,...) shows off her poetic passion for food. What drives me crazy is constant zooming in on her face and hands and blurring out her figure...but, that might change soon, as she lost some weight recently.
Following recipe is adapted from Nigella's famous Apple Crumble...I just added a pie crust / shell.

Ingredients:
Crust-
1 1/4 cup flour
1/2 cup butter, cold pieces
1 tsp sugar
pinch of salt
1-2 tbs cold water
Apple filling-
3-4 Granny Smith apples, peeled and sliced
3 tbs sugar
1 tsp cinnamon
Crumble-
90 g flour
3 tbs sugar
110 g butter, cold pieces

Method:
Mix dry ingredients and butter; rub them with your fingertips (or use processor) add water and knead slightly. Let it rest in the fridge (glad-wrapped).
Preheat oven to 180*C (fan-forced) or 190*C.
Take the dough out and roll into a circle that will cover your pie dish. Prick with fork.
Place apple pieces on bottom, sprinkle with sugar and cinnamon.
Rub flour, sugar  and butter until large crumbles form. Cover your apple pieces and bake for 10 minutes; lower temperature to 170 (180)*C and bake for another 20 minutes. Serve warm or cold.

Pita sa Jabukama i Mrvicastom Koricom

Jedan od meni najdrazih TV kuhara je Nigella. Svidja mi se da pokazuje svakidasnje , normalne recepte i cinjenica da cesto dijeli svoje domace tajne. Nacin kako govori o hrani ('divna braon prasina' - kakao, ' mali blijedi uvojci' - rendani parmezan...) pokazuje njenu poeticnu zaljubljenost u hranu. Sta me dovodi do ludila je konstantno zumiranje njenog lica i ruku i zamagljivanje njene figure. ali i to bi se uskoro moglo promijeniti, obzirom da je dosta kilaze skinula u posljednje vrijeme. 
Sljedeci recept je adaptiran od njenod deserta 'Apple Crumble'; samo sam dodala 'dno' od prhkog tijesta.

Potrebno:
Podloga-
1 1/4 solje brasna
1/2 solje maslaca, hladni komadici
1 k secera
prstohvat soli
1-2 K hladne vode
Punjenje od Jabuka-
3-4 zelene jabuke, oguljene i isjecene
3 K secera
1 k cimeta
Mrvicasta povrsina-
90 gr brasna
3 K secera
110 gr maslaca, hladnog u komadicima

Nacin:

Umijesite tijesto, trljajuci sastojke zatim dodajte vodu; ovo mozete uciniti vrhovima prstiju ili uz pomoc sjeckalice. Zamotajte i ostavite u frizider.

Ukljucite rernu na 190*C; pripremite posudu za pite.

Razvaljajte tijesto u krug i postavite na posudu; izbockajte viljuskom.

Postavite komade jabuka preko, pospite secerom i cimetom.

Istrljajte brasno, secer i maslac dok nedobijete krupnije mrve. Postavite to preko jabuka i pecite 10 minuta. Smanjite temperaturu na 180 *C pa pecite jos 20-ak minuta. Servirajte toplo ili hladno.

Mushroom and Zucchini (crustless) Pie

Quick meatless meal for Monday; tasty, filling and low calorie!

Ingredients:

2 eggs

250-350 g mushrooms, sliced

2 tbs sour cream

1 garlic clove, crushed (or garlic powder)

2 zucchinis, grated

1/3 cup flour

salt and pepper

oil (or butter) and flour for the dish

Method:

Preheat oven to 180*C; grease a (20 cm) dish and coat with flour.

Heat a non-stick pan and sautee mushrooms with 2 tbs sour cream, garlic, salt and pepper. 

Beat eggs in another bowl, add mushrooms, zucchinis, flour and seasoning. Mix well and place into prepared dish. Bake for 20-25 minutes. Serve with yogurt or sour cream (optional). 

 

Pita sa Gljivama i Tikvicama (bez podloge)

Jedan brzi obrok za 'bezmesni ponedjeljak'. Ukusan, zadovoljavajuci i nisko kalorican.

Potrebno:

2 jaja

250-300 gr sampinjona (ili sl.)

2 K kisele pavlake

1 ceno bijelog luka, protisnut

2 tikvice, rendane

1/3 solje brasna

so i biber

ulje (ili maslac) i malo brasna za posudu 

Nacin:

Ukljucite rernu na 180*C; pripremite (20 cm) posudu. Nauljite je i pospite brasnom.

Izdinstajte gljive sa kiselim vrhnjem, bijelim lukom i zacinite.

Umutitejaja u drugoj posudi, dodajte gljive, tikvice, brasno i zacinite. Uspite u posudu i pecite 20-25 minuta. Servirajte sa jogurtom ili kiselim vrhnjem (opciono).

Bosnian Pita with Potato Filling ('Krompiruša')

This was my favorite 'pita' from childhood, and I finally decided to share my recipe with you.

Ingredients:
Dough- (for 8 individual or 1 large pita)
2 cups plain flour
220-230 ml water
1/2 tsp salt
Filling-
1 tbs oil
1 medium onion (optional), diced finely
600 g potatoes (3 large), diced finely
1 tsp salt
1/2 tsp black pepper
1 tsp curry (not traditional; it's my addition -optional)

Method:
Mix all ingredients for pastry; knead until smooth. Dust with flour, cover with a bowl and let it rest for 25 min. Switch oven to 190*C; prepare a pan (oil it).
Slice peeled potatoes on a mandolin (medium thick), then cut into small dices. Leave aside in a bowl) until needed.
(For traditional way of stretching the dough (circle), look here. )
Stretch the dough; season potato and sprinkle around the edges. Continue to roll the dough as described. Place in a pan and bake as 8 individual-ones , or as one large spiral-30 minutes. Serve while warm.







individual serves                                                                                                                                        or one large    
..............................................................................................................................................................

Bosanska 'Krompiruša' / Pita sa krompirom

Konacno je i recept za krompirusu dosao na red! To je bila moja omiljena pita u djetinjstvu; danas je to pita sa gljivama /sampinjonima

Potrebno:
Tijesto- (za 8 individualnih ili 1 veliku pitu)
2 solje mekog brasna, prosijanog
220-230 ml vode
1/2 k soli
Punjenje-
1 K ulja
1 srednji crveni luk, sjeckan sitno(opciono)
600 gr krompira, sjeckan na kockice (5 mm)
1 k soli
1/2 k crnog bibera
1 k kari praha (nije tradicionalan dodatak - opciono)

Nacin:
Pomijesajte sastojke za jufku, umijesite glatko mekano tijesto; pobrasnite i poklopite 'ćasom' da se odmara 25+ min. Ukljucite renu na 190*C; pripremite tepsiju.
Izrezite krompir na sitne kockice ( ja ga izrezem na 'mandolini'/ ribezu prvo na srednje deblje snite, zatim na kockice)
Razvucite tijesto / jufku (Za tradicionalni nacin razvlacenja (u krug) pogledajte ovdje.) Zasolite i pobiberite krompir u zadnjoj minuti, zatim filujte. Zarolajte u 8 individualnih ili 1 veliku spiralu. Pecite oko 30 minuta. Servirajte dok je toplo.

Lemon Meringue Pie

Lemon desserts are among my favorites. I love that refreshing, tangy taste in cakes, that only citrus fruits can give!

Ingredients:
-Biscuit Pastry
1 1/2 cup flour
120 g butter
2 tbs icing sugar
1 yolk
1-2 tbs water (cold)
- Cream
3 lemons, zest + juice
1 cup water
3 1/2 tbs corn flour
3/4 cup sugar
2 yolks
40 g butter
-Meringue
3 egg whites
120 g icing sugar
2-3 drops of lemon juice

Method:
Rub flour and butter (or use food processor), add other ingredients and make a soft dough. Roll out into a 28 cm circle and cover your 23 cm pie dish. Refrigerate.
Switch oven to 170-180*C; when ready take pan out of fridge, make a few piercings with a fork and bake for 15-20 minutes. (Use beans or ceramic weights for perfectly flat shell - I never do).
Place water (-3 tbs, which should be mixed with corn flour and 2 yolks), and other ingredients in a pan. Mix well; bring to boil. Add yolk/ corn flour mixture. Cook until thickened. Pour into biscuit shell. Beat egg whites with sugar and lemon juice until thick and glossy; cover lemon cream, decorate and return to oven until slightly browned on top. Chill and serve




Snježna Limun Pita 

Deserti sa limunom su mi medju najdrazima. Volim taj osvjezavajuci, aromaticni okus u kolacima, koji samo citrusi mogu dati!

Potrebno:
-Prhko tijesto
1 1/2 solja brasna
120 gr maslaca
2 K secera u prahu
1 zumance
1-2 K hladne vode
-Krem
3 limuna, ribana korica + sok
1 solja vode
3 1/2 K skroba (gustina)
3/4 solje secera
2 zumanca
40 gr maslaca
-'Snijeg'
3 bjelanca
120 gr secera u prahu
2-3 kapi limuna

Nacin:
Umijesite tijesto - protrljajte brasno sa maslacem, dodajte ostale sastojke i nacinite mako tijesto (mozete koristiti sjeckalicu). Razvaljajte na 28 cm krug, prekrijte kalup za pitu (23cm) i stavite u frizider.
Ukljucite rernu na 170-180*C; kad je spremna, nabodite tijesto i pecite oko 15-20 minuta (mozete staviti keramicke kuglice ili grah preko papira za perfektno ravnu podlogu - ja to nikada ne cinim).
Stavite vodu (oduzmite 3 K koje cete miksati sa gustinom i zumancima) i ostale sastojke da prokuhaju. Dodajte gustin/ zumanca mjesavinu i kuhajte dok se ne zgusne. Stavite ovaj krem preko prhke podloge. Miksajte bjelanca sa secerom i limunom u gusti snijeg. Prekrijte limun kremu sa ovim, dekorirajte povrsinu i zapecite u rerni dok povrsina ne dobije zlatno-braon boju. rashladite i sluzite.

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.

Bosnian Mushroom 'Pita'

Have you tried Bosnian pita? My favourite (for last few years) is mushroom 'pita'. Here's how to make it!

Ingredients:

Dough / pastry-

2 cups plain flour, sifted

3/4 tsp salt

220 ml water

How to prepare and stretch pastry!

Oil and flour for stretching

Filling-

1 tbs oil

800 g mushrooms, (medium sized are best), sliced

1 garlic cloves, crushed

2-3 tbs sour cream (or thickened cream)

salt and pepper to taste

Method:

Make dough (as stated in link), cover and let it rest.

Preheat oven to 190*C; prepare baking dish.

Heat oil in a pan, add mushrooms, garlic and cream. Saute until most of liquid evaporated; season to taste and then let it cool.

Stretch dough, fill with prepared mushrooms. Place in oven and bake for 30 minutes, or until golden-brown. Serve with some extra sour cream on top (or with drinking yogurt).

Pita Šampinjonka

Jeste li probali pitu sa gljivama / šampinjonima? To je moja (u posljednje vrijeme) najdraza pita.  

Evo kako je pravim!

Potrebno:

Tijesto-

2 solje brasna (znaci 500 ml), sitno/ meko za pitu, prosijano

3/4 k soli

220 ml vode

Kako pripremiti i razvuci tijesto!

Ulje i brasno za razvlacenje

Fill/ Punjenje-

1 K ulja

800 gr sampinjona (oni srednje velicine su najbolji), isjeckani

1 ceno bijelog luka, protisnuto

2-3 K vrhnja (kiselo ili slatko)

so i biber prema ukusu

Nacin:

Umijesite tijesto i ostavite odmarati, kako je opisano u linku.

Ukljucite rernu na 190*C. Pripremite pleh.

Zagrijte ulje, ubacite gljive, vrhnje i bijeli luk i dinstajte. Vecina tecnosti treba da ispari; zacinite prema ukusu, promijesajte i ostavite hladiti.

Razvucite tijesto i filujte. Pecite oko 30 minuta, ili dok ne postane zlatno-zuta. Servirajte sa malo vrhnja po povrsini (ili sa tecnim jogurtom).

Apple, Carob and Rhubarb Pie

I had some carob powder in my freezer that needed to be used (brought from Bosnia 2 years ago). After researching internet for a new recipe, I found some ideas on how I want it to make - pie with some fruit on bottom!

 I was delighted with results, especially after reading about nutrition and health benefits that carob offers. It's believed that has aphrodisiac effects too.

Ingredients:

-Pastry

2 cups flour

150 g butter

2 yolks

2-3 tbs icing sugar

2-3 tbs water

-Filling

250 g carob powder

180 g brown sugar 

300 ml milk

100 ml olive oil

2 egg whites, beaten

-Fruit layer (red fruit looks good inside)

2 apples, sliced

250 g rhubarb  (or other fruit)

1-2 tbs semolina

2-3 tbs icing sugar

1 tsp cinnamon 

Method:

First make filling - place milk, sugar and carob in a pan. Bring it to boil, cover and let it cool. When cool, add oil and egg whites. Mix well.

Preheat oven to 170-180*C.

Pastry - Rub butter pieces into flour (or process it), add yolks and cold water. Knead until soft dough formed. Roll out to a 40 cm circle (for a 27 cm pie ). Place it into pie dish. 

Mix fruit / rhubarb with icing sugar and semolina. Place it on bottom of pie dish (over the dough).  Spoon carob mixture over it.  Tap dish on working surface a few times, so carob mixture sits better between fruit pieces. Place pie into oven and bake for 45 minutes.

              

Pita sa Rogacem, Jabukama i Rabarbarom

Imala sam pakovanje rogacevog brasna u zamrzivacu koje je trebalo iskoristiti,  jer je preostalo od proslog odmora u Bosni prije 2 godine. Poslije malo istrazivanja na internetu, pronasla sam nacin kako sam ga zeljela utrositi - pita od rogaca sa vocem na dnu. 

Bili smo odusevljeni rezultatom, posebno kada sam procitala o  hranjivim vrijednostima i zdravstvenim beneficijama koje rogac pruza. Izvojicu to da mnogi misle da je odlican afrodizijak.

Potrebno:

-Tijesto

2 solje brasna

150 gr maslaca, komadici

2 zumanca

2-3 K secera u prahu

2-3 K vode, hladne

-Fil

250 gr rogacevog brasna

180 gr braon secera

3 dl mlijeka

1 dl maslinovog ulja

2 bjelanca, ulupana

-Vocni sloj (crveno voce izgleda dobro u piti)

2 jabuke, izrezane

250 gr rabarbare (ili drugog voca )

1-2 K krupice / griza (sitni)

2-3 K secera u prahu 

1 k cimeta

Nacin:

Najprije napravite fil- Stavite mlijeko, secer i rogac u posudu. Zagrijte do kljucanja, poklopite i ostavite hladiti. kad se ohladi umijesajte ulje i bjelanca.

Zagrijte rernu na 170-180*C.

Tijesto - Utrljajte maslac u brasno, dodajte zumanca i vodu i umijesite. Ovo mozetet uciniti sa elektricnom sjeckalicom. Ravaljajte tijesto u 40 cm krug (za 27 cm pitu). Smjestite tijesto u obruc / posudu za pite. 

Pospite griz i secer  preko voca / rabarbare, promijesajte. Smjestite voce na dno preko tijesta, zatim prebacite masu sa rogacem. Malo lupnite posudu o radnu povrsinu, kako bi sn=mjesa bolje ulegla izmedju voca. Pecite oko 45 minuta.

Impossible pie

It is truly impossible! You don't need a mixer, you put everything in one bowl, blend with fork and bake. Layers are made by themselves - the flour settles to form a crust, the centre is an tasty egg custard filling and coconut forms a topping.

Ingredients:
4 eggs (medium size)
1 cup sugar
2 tsp vanilla essence
1/2 cup butter or margarine, very soft
2 cups milk
1/2 cup plain flour
1 cup desiccated coconut

Method:
Switch your oven to 180*C; prepare a pie dish (not one with bottom coming off - must be solid, one piece dish - otherwise it's going to leak). Line it with silicon paper (if you leave sides longer, it's going to be easier to take the pie out)
Blend all ingredients together; pour into an pie dish (25 cm). Bake for 1 hour. Sprinkle with icing sugar / coconut before serving.



Nemoguća Pita

Recept zaista zvuci nemoguce! Ne trebate mikser, sve stavite u jednu posudu, izmijesate i izlijete peci. Slojevi se sami formiraju; brasno se slegne na dno, centar je ukusni pudingu slican fil, a na vrhu se formira korica od kokosa.

Potrebno:
4 jajeta (srednje velicine)
1 solja secera
2 k vanila ekstrakta
1/2 solje maslaca ili margarina (125gr), veoma omeksalog
2 solje mlijeka
1/2 solje brasna
1 solja kokosa, ('brasno')

Nacin:
Ukljucite rernu na 180*C; pripremite posudu za pitu (25cm; trebalo bi da je posuda iz jednog dijela, tj ona koja se ne otvara, jer bi moglo iscuriti). Ako postavite neprijanjajuci papir i ostavite duze stranice, bice vam lakse izvaditi pecenu pitu.
Izmijesajte sve sastojke u jednoj posudi i izlijte u kalup. Pecite oko 1 sat. Pospite secerom u prahu ili kokosom prije sluzenja.

'Bučnica'- Pumpkin Pie (ethnic food of Zagorje)

Zagorje is a part of Croatia, located north of Zagreb (capital city). It means 'beyond the mountain' (Medvednica mountain). People there have a specific dialect, called kajkavski and are fans of Bučnica (Boochnitza) - Philo pastry pie with pumpkin (buča) and cheese. White pumpkins are mostly used for this pie, but I couldn't find it in Australia, so I used Jap pumpkin.

Ingredients:

-Dough / pastry

3 cups flour

1 tsp salt

1-2 tbs oil

300 ml water

Filling-

500 g grated pumpkin

1 1/2 tsp salt

500 g ricotta (or similar) cheese

2 eggs

salt and white pepper

Topping-

300 ml sour cream

1 egg

pinch of salt

Method:

Make a soft dough from all ingredients for pastry. Divide in 2 balls, dust both sides with flour, cover with a clean cloth and let it rest for 30 minutes.

Sprinkle salt over grated pumpkin, mix and set aside.

Mix ricotta and eggs, season. After 10 minutes, squeeze moisture out of pumpkin and mix in with ricotta mixture.

Swith your oven to 200*C; 180 fan forced.

Stretch your dough over a clean large tablecloth, fill edges with filling and shape into logs. Place filo pastry into an oiled square dish. Repeat with other ball of dough. 

If you need reference on how to stretch dough and shape rolls, look here.

Cut prepared pastry into 3 (across the logs), oil the surface (spray OK) and  place into oven and bake for 25+ minutes. Take out and spread mixture of sour cream, egg and a pinch of salt. Return to oven for another 5 minutes, or until golden and bubbly. Enjoy warm!

Znamo sta je 'Zagorje' i gdje se nalazi. Znamo i da tamo imaju specificno simpaticno narjecje (Kajkavski) i da vole 'Bučnicu' - pitu od vucenog tijesta, filovanu bundevom / tikvom / bučom i sirom.  Zagorsko jelo u najboljem izdanju!
Obzirom da u mom mjestu ne mogu pronaci 'nase' bundeve / bucnice, koristila sam tzv 'Jap' tikvu.

Potrebno:

Jufke / vuceno tijesto-

3 solje brasna

1 k soli

1-2 K ulja

300 ml vode

Fil- 

500 gr rendane / ribane bucnice / bundeve

1 1/2 k soli

500 gr svapskog / rikota sira

2 eggs

so i bijeli biber

Preliv-

300 ml vrhnja

1 jaje

prstohvat soli

Nacin:

Umijesite mekano tijesto , podijelite na 2 lopte, pobrasnite obje strane i pokrijte cistom krpom. Ostavite oko 30 minuta da se odmori.

Umijesajte so u rendanu tikvu, ostavite po strani 10 minuta.

Pomijesajte sir sa jajima, zasolite. Ocijedite tikvu, pa i nju ubacite i izmijesajte.

Ukljucite rernu na 200 *C (180* sa fenom).

Razvucite lopte tijesta, filujte krajeve sa bucnicom i smjestite u cetvrtasu tepsiju.

Ako vam treba objasnjenje kako razvuci i oblikovati tijesto, pogledajte ovdje.

Izrezite poprijeko na 3 dijela, nauljite povrsinu i smjestite u rernu. Pecite 25+ minuta; izvadite prelijte sa vrhnjem u koje ste umijesali jaje i malo soli i vratite u rernu na jos 5 minuta, ili dok se vrnje na istopi i postane zlatno-zuto. Uzivajte dok je toplo!

'Spanakopita' from scratch

This is how Greek people do it...

Ingredients:

Dough-

1 1/2 cups flour, sifted

150 ml (+ )water

good pinch of salt

Filling-

3 bunches spinach, cooked and chopped (squeeze the excess  moisture)

3-5 shallots, chopped

1 1/2 cup feta, crumbled

1 cup ricotta (or similar)

2 eggs, beaten

1/2 cup dill, chopped

salt and pepper to taste
-Oil (light olive), between 1/3 cup and 1/2 cup needed  
Method:
Make a soft dough from flour, water and salt. Knead until soft and no longer sticky (dust surface with flour all the time). Divide into 2 balls, one slightly bigger than other, then each half divide into 4 (so you'll get 4 small balls and 4 slightly bigger). Dust a clean cloth with flour and place dough onto it. Dust the dough and cover with another cloth. Let it rest for 30 minutes.
Mix all ingredients for filling.  
Switch oven to 180*C, prepare a round baking tin; oil it well.
Dust working space with flour, then roll out each bigger dough balls into baking dish size. Spread each circle with 1-2 tbs oil, then stack them onto each-other. Roll stacked dough together, until you get thin pastry larger than your dish, if necessary pull thick edges of dough with your fingers. Place it onto baking tin, leaving edges of dough over your tin; spoon filling onto it. Now repeat process with other dough balls; you'll get smaller circle. Roll out to the size of your tin and place over the filling. Now turn the edges of bottom dough over to seal with upper dough. Oil the top and place in the oven. Bake for 35-45 minutes, or until pita becomes 'golden-brown'. 
Take out and let it cool slightly, then slice and serve.

'Spanakopita'

 Evo kako to rade u Grckoj...

Potrebno:

Tijesto-
1 1/2 solja brasna, prosijano
150ml (+) voda
dobar prstohvat soli
Fil-
3 svaznja spinata, skuhanog, isjeckanog i ocijedjenog
3-5 stabljika mladog luka
1 1/2 solja feta sira, izmrvljenog
1 solja rikote (ili slicnog)
2 jaja, blago umucena
1/2 solje sjeckanog kopra / mirodjije
so i biber prema ukusu
-Ulje za razvlacenje kora (oko 1/3 -1/2 solje)
Nacin:
Umijesite mekano tijesto od navedenih sastojaka. Podijelite na 2 polovice, jedna malo veca od druge, zatim svaku polovicu podijelite na 4 (dobicete 4 vece i 4 manje loptice). Pobrasnite cistu krpu i postavite loptice na nju; pokrijte. Ostavite odmarati 30 minuta.
Pomijesajte sve sastojke za fil. 
Ukljucite rernu na 180*C, nauljite okruglu tepsiju. 
Pobrasnite radnu povrsinu pa razvaljajte vece krugove tijesta. Premazite svaki sa 1-2 K ulja; poredajte jednu na drugu. Sada sve zajedno razvaljajte jos jednom, tako da dobijete krug veci od vase tepsije; ako je neophodno krajeve dodatno razvucite prstima. Smjestite ovo tijesto u tepsiju; neka krajevi vise preko. Stavite fil preko njega, zatim ponovite postupak sa manjim lopticama tijesta, koje bi trebalo ostati velicine tepsije. Postavite preko fila, zatim zavrnite donje tijesto preko i stisnite sa gornjim. Nauljite povrsinu i smjestite u rernu. Pecite 35-45 minuta, ili dok pita ne postane zlatno-zuta. 
Prohladite malo, zatim rezite i sluzite.

Apple and Rhubarb Crumble Pie

I  met Rhubarb on  Wednesday for the first time. The whole experience of learning about it in a new recipe, left so good impression at me that I made the same thing again  today. This simple pie is making my weekend!

Ingredients:
Shortcrust pastry-
    1 ¼ cups plain flour
    1/3 cup icing sugar
    ¼ cup almond meal
    125g butter, from fridge cut into cubes
    1 egg yolk
    1-2 tbs cold water
Crumble-

¼ cup firmly packed brown sugar
¼ cup blanched almonds
½ teaspoon cinnamon
1/3 cup rolled oats
50g cold butter, cubed

Filling-
2  apples, peeled, cut in chunks
5 stalks (200g) rhubarb, sliced
2 tablespoons white sugar 
1 tbs semolina or biscuit crumbs

For  glazing-
1 egg white, lightly beaten
2 tablespoons raw sugar, to sprinkle (optional)  

Method:
Process flour with butter (or use your finger tips for rubbing), add other ingredients for dough and make a soft dough. Wrap into glad wrap and let it rest in a cool spot.
Place all ingredients for crumble into a food processor and pulls until large crumbs formed. Leave it aside.
Mix all ingredients for filling.
Switch oven to 170 *C.
Place dough between 2 pieces of baking paper and roll into a large circle (about 2-2,5 mm thick). Spoon a bit of crumble on bottom of pastry, place 1/2 of apple/ rhubarb mixture, add half of left crumble, then again apple/rhubarb and top with crumble. Bring sides of pastry up over the side of pile; press slightly with your fingers. Brush with egg white (and sprinkle with sugar if desired) and place in oven. Bake for 40-45 minutes, or until pastry becomes golden and filling slightly collapsed. 
 Let it cool before slicing. Enjoy!

Izmrvljena Pita sa Jabukama i Rabarbarom

 Rabarbaru sam 'upoznala' u  srijedu!  Ostavila je tako dobar utisak na mene, da sam cijeli postupak  odlucila ponoviti danas, koristeci isti (novi) recept. 
Ova jednostavna pita ce uljepsati  moj vikend.

Potrebno:

Tijesto-

1 1/4 solje brasna

1/3 solje secera u prahu

1/4 solje mljevenih badema

125 gr maslaca, iz frizidera

1 zumance

1-2 K hladne vode

Mrvice-

1/4 solje braon secera

1/4 solje badema, mljevenih ili sjeckanih

1/2 k cimeta

1/3 solje presovane zobi / jecma

50 gr hladmog maslaca, rezanog na kockice

Fil-

2 jabuke, oguljene i isjecene na komade

5 stabljika rabarbare, izrezane sitno 

2 K secera

1 K griza / krupice ili mrvica keksa

 Za glazuru-

1 bjelance, blago umuceno

2 K zutog secera, za posuti po tijestu (opcija)

Nacin:

Istrljajte brasno i maslac prstima pa dodajte ostale sastojke i umijesite tijesto. Naravno, ovaj postupak mozete uciniti sjeckalicom. Zamotajte tijesto u plasticnu foliju i ostavite na hladnom mjestu da se odmori.

Isjeckajte (u elek. sjeckalici) sve sastojke za mrvljeni dio. Treba da dobijete krupnije formirane mrvice. Ostavite po strani.

Izmijesajte sastojke za fil.

Ukljucite rernu na 170*C.

Postavite tijesto izmedju 2 komada papira za pecenje i razvaljajte veci krug oko 2-2,5 mm debljine. Pospite sredinu kruga sa malo 'mrvica', zatim stavite polovinu fila, polovinu preostalih mrvica, ponovo fil i na kraju mrvicastu masu. Podignite ivice tijesta, skupite ih prstima i priticnite blago uz fil. Premazite tijesto bjelanjkom (i pospite secerom ako zelite)

Stavite u rernu i pecite oko 40-45 minuta. Izvadite i prohladite prije rezanja. Uzivajte!