Chicken Saag

Aromatic, spicy chicken stew in a rich spinach sauce. One of best Indian recipes.

Ingredients:

1 tsp fenugreek seeds

1/2 tsp cumin seeds

1 cinnamon stick

6 cardamom pods

2 tbs oil

2 onions, diced

2 cm ginger, grated

3 garlic cloves, crushed

1 chilli, sliced

800 g thihg filets, cubed

2 pst turmeric powder

1 tsp cumin powder

1/2-1 tsp chilli powderĝ

1 tsp coriander powder

2 bay leaves

1 1/2-2 cups chicken broth

1 bunch spinach (frozen ok) - 250 gr

1/2 tsp salt

2 tbs fresh coriander

1/3 cup yogurt 

Method:

Roast first 4 ingredients on a dry pan (until heated trough and aromatic); set aside.

Heat oil, sautee onions for 3-4 minutes. Add meat, garlic, ginger and chilli. Stir until meat change colour, then add roasted spices and all other powdered spices, bay leaves and beef broth. Cover and cook for 1-1 1/2 hours (or until meat tender). Last 10-15 minutes add spinach and season to taste. Garnish with yogurt and coriander before serving (with rice).

Pileći 'Saag'

Mirisno i pikantno pilece meso u bogatom spinat sosu. Jedno od meni najdrazih jela iz Indije.

Potrebno:

1 k fenugrek sjemenki

1/2 k kima

1 stapic cimeta

6 cijelih kardamoma

2 crvena luka, sjeckana

2 cm djumbira, sitno rendanog

3 cena bijelog luka, protisnutog / rendanog

1 ljuta papricica, cjeckana

800 gr piletine (nadbataci), isjecene na kocke

2 k turmerika u prahu

1 k kima u prahu

1 k korijandera u prahu 

1/2 - 1 k chili praha

2 lista lovora

1 1/2 - 2 solje pileceg temeljca / supe

1 veza spinata , moze i smrznuti - 250gr

1/2 k soli

2 K lisca korijandera

1/3 solje jogurta

Nacin:

Zagrijte tavu na na suho proprzite prva 4 sastojka (dok ne pocne mirisati); ostavite po strani.

Zagrijte ulje u serpi / loncu, proprzite luk, zatim dodajte meso, bijeli luk, djumbir i chili. Dinstajte dok meso ne promijeni boju. Ubacite sve zacine, ukljucujuci one u prahu, lovor i zalijte temeljcem. Pokrijte i kuhajte oko 1-1 1/2 sat ili dok meso ne omeksa. Zadnjih 15 minuta dodajte spinat i so. Prije serviranja (sa rizom) stavite jogurt i korijander na vrh.

Feta, Pumpkin and Spinach Rotolo baked in Tomato Sauce

I like Jamie's idea of baking vegetable pasta rotolo in tomato sauce; I made my own version with feta cheese and slightly different ingredients. Last night it was second time in a week we had it for dinner. I was simply beautiful and I had to make it again ( the other half of pumpkin was waiting to be used!).

Ingredients:

Pasta dough- (you can use ready made pasta sheets, 8 approximately) 

1 1/2 cups flour

1/2 tsp salt

1 egg, beaten

1 tbs olive oil

3/4 - 1 cup water (to make smooth, but stiff dough)

Filling-

1/2  medium JAP pumpkin (baked), mushed (2-2 1/2 cups)

1 tbs semolina (if pumpkin too watery)

250-300 g feta cheese, crumbled

300-350 g spinach (frozen or cooked, chopped, drained)

1 large garlic clove, crushed

1 egg, beaten

pinch of salt

Sauce-

700 ml pasata sauce

1-2 garlic cloves

1 tsp oregano (or basil)

pinch of salt

Method:

Cut, slice and bake pumpkin. Let it cool. (This step can be prepared ahead; keep pumpkin refrigerated)

Make your dough, let it rest for 30 minutes (covered). 

Meanwhile, prepare fillings. 

Mush pumpkin, add semolina (if necessary). 

Mix spinach, egg and garlic (I processed them last time and it turned out to be good idea).

Crumble feta.

Preheat oven to 180*C; Prepare a baking/serving dish; oil it slightly.

Roll out the dough (floured clean cloth) to 50 x 50 cm (or overlap ready made pasta sheets).Spread pumpkin mush, sprinkle feta and spinach filling (not important in which way). Leave 5 cm of dough uncovered. Roll towards uncovered part. Wet it then finish rolling. 

Mix all ingredients for tomato sauce, pour it in baking dish. Slice rotolo into 12 pieces and place them into sauce. Cover with al-foil and bake for 40-45 minutes. Serve warm.

Feta, Špinat i Bundeva (tikva / bučnica) Rotolo, pečen u Paradajz Sosu

Svidjela mi se Jamie-eva ideja o pecenoj pasta roladi sa povrcem. Nacinila sam sopstvenu verziju sa feta sirom i malo drugacijim sastojcima. Sinoc je bio drugi put da sam je pekla u posljednjoj sedmici. Jednostavno je bozanstvena i morala sam je napraviti ponovo (a i druga polovina tikve je cekala na upotrebu!).

Potrebno:

Pasta tijesto- (mozete koristiti gotovu svjezu pastu za lazanje, oko 8 komada)

1 1/2 solja brasna

1/2 k soli

1 jaje, umuceno

1 K maslinovog ulja

3/4 -1 solja vode (tijesto treba da je glatko i tvrdo)

Fil-

1/2 tikve srednje velicine, pecena, ispasirana (oko 2-21/2 solje )

1 K griza / krupice (ukoliko je pire jako vodenast)

250-300 gr fete, izmrvljene

300-350 gr spinata, skuhanog ili smrznutog, ocijedjenog

1 vece ceno bijelog luka / cesnjaka, zdrobljenog / protisnutog

1 jaje, umuceno

malo soli

Sos-

700 ml pasate (zdrobljeni paradajz, tecan)

1-2 cena bijelog luka, 

1 k origana (ili bosiljka)

malo soli

Nacin:

Izrezite, ogulite i ispecite bundevu. Ohladite. (Ovaj korak mozete uciniti dan prije; cuvajte pecenu tikvu u frizideru)

Nacinite tijesto, ostavite odmoriti (pokriveno) oko 30 minuta. 

U medjuvremenu, pripremite punjenja.

Ispasirajte tikvu (dodajte griz ako je vodenasta).

Pomijesajte spinat sa jajetom i bijelim lukom. (Ovaj dio sam ucinila prosli put u sjeckalici, sto se ucinilo dobrim).

Izmrvite fetu.

Ukljucite rernu na 180*C; pripremite posudu za pecenje / serviranje. Nauljite je blago.

Razvaljajte tijesto  na 50 x 50 cm (ako koristite gotovo tijesto, preklopite malo listove). Nanesite pire od tikve, pospite fetom i spinat masom (nije bitno kako). Ostavite 5 cm pri kraju tijesta slobodno. Zarolajte prema toj ivici, navlazite je pa i nju zamotajte.

Pomijesajte sve sastojke za paradajz sos. Ubacite ga u posudu za pecenje. Izrezite rotolo na 12 komada pa ih smjestite u sos. Pokrijte sa al-folijom i pecite 4-45 minuta. Servirajte toplo.

Lamb Saag

My favourite Indian (lamb) dish...I first tried it in a local restaurant and I liked it very much;  I then  researched for a recipe on the internet. Tastes even better...

Ingredients:

1 tsp fenugreek seeds

1/2 tsp cumin seeds

1 cinnamon stick

6 cardamom pods

2 tbs oil

2 onions, diced

2 cm ginger, grated

3 garlic cloves, crushed

1 chilli, sliced

1 kg lamb, cubed

2 pst turmeric powder

1 tsp cumin powder

1/2-1 tsp chilli powderĝ

1 tsp coriander powder

2 bay leaves

1 1/2-2 cups beef broth

1 bunch spinach (frozen ok) - 250 gr

1/2 tsp salt

2 tbs fresh coriander

1/3 cup yogurt 

Method:

Roast first 4 ingredients on a dry pan (until heated trough and aromatic); set aside.

Heat oil, sautee onions for 3-4 minutes. Add meat, garlic, ginger and chilli. Stir until meat change colour, then add roasted spices and all other powdered spices, bay leaves and beef broth. Cover and cook for 1-1 1/2 hours (or until meat tender). Last 10-15 minutes add spinach and season to taste. Garnish with yogurt and coriander before serving (with rice).

Saag Jagnjetina 

 Jedno od najdrazih Indijskih jela sa jagnjetinom. Prvi put sam ga probala u jednom lokalnom restoranu, odusevila se i bacila na trazenjerecepta (na internetu). Moram priznati da je cak i bolje nego u restoranu.

Potrebno:

1 k fenugrek sjemenki

1/2 k kima

1 stapic cimeta

6 cijelih kardamoma

2 crvena luka, sjeckana

2 cm djumbira, sitno rendanog

3 cena bijelog luka, protisnutog / rendanog

1 ljuta papricica, cjeckana

1 kg jagnjetine, isjecene na kocke

2 k turmerika u prahu

1 k kima u prahu

1 k korijandera u prahu 

1/2 - 1 k chili praha

2 lista lovora

1 1/2 - 2 solje govedjeg temeljca / supe

1 veza spinata , moze i smrznuti - 250gr

1/2 k soli

2 K lisca korijandera

1/3 solje jogurta

Nacin:

Zagrijte tavu na na suho proprzite prva 4 sastojka (dok ne pocne mirisati); ostavite po strani.

Zagrijte ulje u serpi / loncu, proprzite luk, zatim dodajte meso, bijeli luk, djumbir i chili. Dinstajte dok meso ne promijeni boju. Ubacite sve zacine, ukljucujuci one u prahu, lovor i zalijte temeljcem. Pokrijte i kuhajte oko 1-1 1/2 sat ili dok meso ne omeksa. Zadnjih 15 minuta dodajte spinat i so. Prije serviranja (sa rizom) stavite jogurt i korijander na vrh.

'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.

Ricotta Spinach and Semolina Gnocchi with Butter-Sage Sauce

This is what we had for dinner last night. Sometimes is difficult to come up with a meatless menu, but sometimes material presents itself; I saw this beautiful fresh spinach at my green grocer and decided to use it with ricotta from my fridge. Sage is from my garden, eggs my hens', so dinner was as fresh as it can get.

Ingredients:
Gnocchi-
1 bunch spinach (150 gr cooked)
1 cup Parmesan, grated
3 eggs
200 gr Ricotta cheese
1/2 tsp salt
white pepper (optional)
1 cup semolina (fine preferably)
1/2 cup flour (+ for shaping)
Sauce-
100-120 gr butter
8-10 sage leaves, thorn
Extra Parmesan for sprinkling
Method:
Cook or steam spinach; cool then squeeze all the moisture. Put spinach and ricotta in a food processor, pulls it until incorporated then add  other ingredients. Process it until smooth.
Dust working surface with flour. Turn dough onto it and shape 2 logs. Cut them into fingers and with dusted hands shape each gnocchi.
bring a pot with salted water to boil. Place 10-15 pieces of gnocchi into it. When gnocchi come up to surface cook a minute more then take out with a slotted spoon. Do the same with the rest of shaped dough.
Heat butter and sage and let it boil until sage slightly browned and release aroma. Pour over the gnocchi, mix well and grate extra parmesan on top. Serve immediately.



 Rikota, Špinat i Griz Njoke sa Sosom od Maslaca i Žalfije

Ove divne njoke smo imali za obrok prosle veceri. Ponekad  nije lako smisliti sta napraviti bez mesa, a ponekad se materijal i ideje sami nametnu. Vidjela sam divan svjez spinat kod moga piljara i odmah sam odlucila koristiti ga sa rikotom koju vec imam u frizideru. Zalfija je iz baste, jaja od mojuh koka, tako da je vecera bila izuzetno 'frishka'.

Potrebno:
Njoki-
1 veza spinata (150 gr kuhanog)
1 solja parmezana
3 jaja
200 gr ricote
1/2 kasicice soli
bijeli biber (po zelji)
1 solja griza / krupice (finije ako je moguce)
1/2 solje brasna (+ za oblikovanje)
Sos-
100-120 gr maslaca
8-10 listova zalfije / kadulje, iskidane
Jos parmezana za posuti 
Nacin:
Skuhajte spinat, ocijedite i prohladite.
Ubacite ga u elektricnu sjeckalicu zajedno sa rikotom. Isjeckajte, zatim dodajte ostale sastojke. Sjeckajte dok masa ne postane jednolicna i kasasta. 
Pospite brasnom rdanu povrsinu, pa na nju istresite masu. Podijelite na  2 dijela i formirajte valjke. Isijecite valjke na 'prste'. Svaki dio oblikujte nabrasnjenim rukama.
Pristavite lonac sa zasoljenom vodom da kuha. Ubacujte 10-15 njoka; kada isplivaju na povrsinu kuhajte jos minutu, zatim ih izvadite u posudu za sluzenje. Ponovite sa ostalim njokama.
U manjoj posudi kuhajte maslac sa zalfijom dok ne postane zlacano i dok zalfija ne pusti aromu. Prelijte ovime njoke, dobro promijesajte, pa pospite parmezanom. Sluzite odmah!

Spinach Filled Italian Bread

Recipe from Campania  (around Naples, south); traditionally served for Christmas Eve.

Ingredients:

Dough-

2 1/3 cups bread flour

1 tsp instant yeast (or 15g  fresh)

1 tsp sugar 

2 tsp salt 

3/4 cup warm water

Filling-

1,25 kg  (3-4 bunches) spinach (endive or escarole)

1/2 cup olive oil

1 garlic clove

1 cup black olives, sliced

8-10 anchovy fillets, chopped

salt and pepper to taste

2 tbs capers (optional)

1 tbs pine nuts

Method:

Make soft dough (using machine / mixer or by hand). Cover it and let it double in a warm spot.

Clean and wash spinach. Blanch it in hot water for a few minutes. Rinse and squeeze. Heat oil (reserve 1 tbs for later), and lightly fry halved garlic. Get rid of garlic then add chopped spinach, anchovies and olives. Cook for few minutes. Check taste and season if needed. Let it cool slightly.

Preheat oven to 200*C; prepare a pizza tin.

Divide dough in 2 - leave one piece larger than other. Roll out into  a 30 cm circle. Place it onto pizza pan (leave dough hanging over the sides). Place filling into it, then roll smaller dough into circle and cover the filling. Seal the edges by folding the edges of first sheet of dough over second one; press with fingers (or insert pine nuts). Brush with remaining oil and bake for 30 minutes.

Serve hot or at room temperature.

Italijanski Špinatom filovani hljeb / kruh

Recept  Campania podrucja (oko Napolia, jug); tradicionalno se servira za Badnjak.

Potrebno:

Tijesto- 

2 1/3 solje (350 gr) brasna

15 gr kvasca (ili 1 k instant)

1 k secera 

2 k soli

3/4 solje (2 dl) mlake vode 

Punjenje-

1,25 kg (3-4 sveznja) spinata (ili drugog lisnatog povrca)

1/2 solje maslinovog ulja

1 ceno bijelog luka

1 solja crnih maslina, rezanih

8-10 fileta incuna, sjeckanih

so i biber prema ukusu

2 K kapara (po zelji)

1 K pinjola

Nacin:

Umijesite tijesto, ostavite pokriveno na toplome da se dize.

Ocistite spinat, blansirajte ga. Ocijedite i isjeckajte.

Zagrijte ulje (ostavite 1 K za kasnije), proprzite bijeli luk koji ste prepolovili. Odstranite luk, zatim ubacite spinat, masline i incune. Kuhajte par minuta. Provjerite okus i zacinite ako treba. Prohladite.

Ukljucite rernu na 200*C, pripremite pica podlogu.

Podijelite tijesto na 2 dijela, ostavljauci jedan dio veci. Razvucite taj dio u krug i postavite ga preko pripremljene podloge, ostavljajuci krajeve tijesta preko ivice. Ubacite fil, zatim postavite drugi dio tijesta koji ste takodje razvukli u krug. Vratite krajeve prvog tijesta preko drugog dijela i pritisnite prstima ili ubodite pinjole. Premazite sacuvanim uljem. Pecite  oko 30 minuta. Servirajte odmah ili na sobnoj temperaturi.

Spinach Ravioli with Ricotta, Parmesan and Sage-Butter Sauce

Beautifully coloured home-made pasta.

Ingredients:
Dough-
2,5 cups (+,-) flour
3 eggs
1 bunch spinach (200 g cooked or 250 g frozen )
Pinch of salt
Ricotta filling-
500 g Ricotta
2 eggs
1/2 cup Parmesan
4-5 leaves finely chopped sage
1 teas salt
Sage-butter sauce-
125 g butter
8-10 sage leaves
Parmesan for sprinkling
Method:
Dough- Squeeze spinach well, chop finely (food processor), add eggs and beat together. Mix in flour and salt, process. Take out on a working surface and knead into a stiff dough. Cover with cling wrap and leave it to rest. Meanwhile prepare filling and butter sauce.
Filling- Mix all ingredients into a smooth paste.
Sage-butter sauce- Put butter and sage leaves into a small pan, melt butter and bring to boil. Cook until butter golden and sage release aroma.
Finalising-
Roll out your dough on a floured surface, or use pasta machine; start from thicker to thinner settings. I stop at no 7 (of 9 settings for thickness).
Put a large pot of salted water to boil.
Put 1 teas of cheese filling with some space on every other piece of rolled dough. Brush with water the space in between cheese filling, cover with other pasta sheet and press dampen parts. Cut into ravioli. Place ravioli in boiling water (10-12 at time). Cook until they come to the surface. Take them out (slothed spoon) onto a serving dish. Spoon some butter-sage sauce over them. Repeat with all the rest.
Sprinkle with Parmesan and enjoy healthy colourful meal.



Ravioli sa rikotom, parmezanom i maslac-žalfija prelivom

Divno obojena, zdrava domaca tjestenina

Potrebno:
Tijesto-
2,5 solje (+,-) brasna
3 jaja
1 veza spinata (200 gr kuhanog ili 250 smrznutog)
malo soli
Nadjev-
500 gr Ricota sira (ili slicno)
2 jaja
1/2 solje ribanog parmezana
4-5 listica zalfije / kadulje, sjeckane
1 k soli
Zalfija-maslac preliv-
125 gr maslaca
8-10 listova zalfije
Parmezan za posuti
Nacin:
Tijesto- Iscijedite spinat dobro, isjeckajte ga sitno (elektricna sjeckalica), ubacite jaja i sjeckajte zajedno. Dodajte brasno i so, promijesajte, istresite na radnu povrsinu i umijesite tvrdje tijesto. Pokrijte celofanskom folijom i ostavite odmarati. U medjuvremenu pripremite nadjev / punjenje.
Nadjev-
Pomijesjte sve sastojke u jednolicnu masu.
Zalfija-maslac preliv- Stavite maslac i zalfiju u manju posudu na ringlu i kuhajte dok maslac ne pozuti a zalfija pusti aromu.
Zavrsetak- Razvaljajte tijesto tanko na pobrasnjenoj povrsini, ili upotrijebite masinu za tjesteninu. Provlacite tijesto od deblje ka tanjoj mogucnosti. Ja se zaustavim na debljini br 7 (od ukupno 9 debljina).
Na svaki drugi komad razvucenog tijesta stavite hrpice od 1 k sira; premazite vlaznom cetkicom dijelove izmedju sira, pa preklopite drugom polovinom tijesta. Pritisnite prstima vlazne dijelove. Izrezite tijesto na raviole.
Stavite veci lonac sa zasoljenom vodom da provri. Ubacujte 10-12 komada tijesta, kada isplivaju izvadite ih (ocijedjene) u posudu za serviranje. Pospite sa malo maslaca sa zalfijom. Isto ucinite sa ostatkom raviola i maslacem. pospite Parmezanom i uzivajte u divno (prirodno) obojenoj tjestenini.

Kumara and Spinach Cous-Cous with Spicy Chicken Thighs

Quick everyday dinner!

Ingredients:
For spicy chicken-
4 large chicken thighs
1 teas chicken stock powder
1 tbs flour
1 teas paprika
1/2 teas onion powder
1/4 teas garlic powder
1/2 teas mustard powder
1/4 teas white pepper powder
oil for frying
For cous-cous-
1 medium kumara (sweet potato)
1 cup fresh baby spinach leaves
1,5 cups cous-cous
1 teas chicken stock powder
1,5 cups boiling water
Olive oil to drizzle
Method:
Spicy chicken- Put all dry spices in a plastic bag, shake well. Add chicken pieces, one by one, shake bag with spices to coat meat well. Fry in a little oil, medium heat, until chicken golden and cooked through. Set aside (keep warm).
For cous-cous- Peel and cut kumara into cubes. Boil or microwave until tender.
In another dish, place spinach and cous-cous inside, sprinkle with chicken stock powder and pour boiling water over it. Let it stand for 5-6 minutes, or until cous-cous has absorbed all water. Add kumara and mix well. Drizzle with some olive oil and Serve with chicken thighs.


Slatki Krompir i Špinat KusKus sa Aromaticnom Piletinom

Za brzu svakodnevnu veceru!

Potrebno:
Za piletinu-
4 veca karabatka
1 k pilece 'supe' u prahu
1 K brasna
1 k crvene paprike
1/2 k luka u prahu
1/4 k bijelog luka u prahu
1/2 k senfa u prahu
1/4 k bijelog bibera
ulje za przenje
Za kus-kus-
1 srednji slatki krompir
1 solja listova mladog spinata
1,5 solja kus-kusa
1 k pilece 'supe' u prahu
1,5 solja kljucale vode
Maslinovo ulje za posuti
Nacin:
Pomijesajte sve suhe zacine i brasno u jednu cistu kesu. Protreskajte da se zacini pomijesaju, pa onda ubacujte jedan po jedan komad piletine unutra - svaki put protresite kesu, kako bi se masa zalijepila za meso. Przite u ulju, na srednjoj vatri, dok piletina ne porumeni. Ostavite na toplom.
Za kus-kus- Slatki krompir ogulite, isjecite na kocke, obarite ili skuhajte u mikrovalnoj.
U drugu posudu stavite spinat, kus-kus i pilecu supu (prah), pa prelijte kljucalom vodom. Poklopite i ostavite 5-6 minuta stajati, dok kus-kus ne upije tecnost. Ubacite krompir, pa izmijesajte skupa. Pospite sa malo maslinovog ulja i Servirajte sa piletinom.

Cheesy Lentil And Spinach Soup

For my followers from Northern Hemisphere...Something to warm you up. Ingredients: 1 tbs olive oil 1 brown onion, finelly chopped 1 large garlic clove, pressed 1 teas cummin powder 1/2 teas turmeric powder 1/2 teas coriander powder 1,5 cups red lentils 5 cups water 4 vegetable stock cubes 250 g baby spinach, chopped (frozen is OK) 100 g Grated cheese, for serving Method: Heat oil, fry onion. Add garlic and spices, cook for 1 minute. Stip in the lentils, add the water and stock. Bring to the boil, lower heat and cook uncovered for 25 minutes. Blend or process the soup, and stir through the spinach. Serve with crusty bred/French toast, sprinkled with cheese. Supa/Čorba od leće i špinata sa sirom Za one kojima je zimski period nastupio! Potrebno: 1 kasika maslinovog ulja 1 veci luk, sitno sjeckan 1 vece ceno bijelog luka, protisnutog 1 kasicica kima u prahu 1/2 kasicice turmerika u prahu 1/2 kasicice korijandera u prahu 1,5 solja (300gr) crvene lece 5 solja (1,25 L)vode 4 kasicice Vegete 250 gr spinata, sjeckanog 100 gr rendanog sira, za posluziti Nacin: Zargijte ulje pa proprzite luk, dodajte bijeli luk i zacine i przite jos 1 minutu. Uspite lecu i vodu, pospite Vegetom. Kada prokljuca, smanjite i nepoklopljeno kuhajte oko 25 minuta. Izmiksajte u kasu, ubacite spinat. Servirajte sa przenicama ili hljebom, posuto sa rendanim sirom.

Dukkah Crusted Pork with Spinach Risotto

Egyptian spiced meat and Italian risotto.

Ingredients:
2 tbsp oil
4 -6 pork chops
Dukkah
salt
Risotto:
2 tbs butter
1 medium onion, chopped
1 celery stick, chopped
250 g cooked, chopped spinach (or frozen)
2 cups Arborio (risotto) rice
6 cups chicken or vegetable stock, heated (or make own)
white pepper, nutmeg to taste
3 tbs Parmesan, grated

Method:
Heat the butter, add chopped onion and celery and fry for 5 minutes. Measure 2 cups of rice, add to the pan and stir. Pour 1 ladle of stock and stir. Repeat it until all stock used and rice cooked. Add spinach, Parmesan and spices. Mix well.
Heat some oil in another pan. Salt your pork and sprinkle with Dukkah. Fry according to your taste.
Serve with freshly grated beetroot, dressed with olive oil, balsamic vinegar and some cumin powder.


Krmenadle u 'Dukah' korici sa rizotom od spinata

Potrebno:
2 kasike ulja
4-6 krmenadli
Dukkah

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Rizoto:
2 kasike putera
1 crveni luk, sjeckan
1 stabljika celera, sjeckana
250 gr kuhanog sjeckanog spinata (ili smrznutog)
2 solje rizoto rize
6 solja pilece ili 'Vegeta' supe (vrele)
biber, muskatni orah(Djeviz orah) po ukusu
3 kasike rendanog parmezana

Nacin:
Zagrijte puter, proprzite luk i celer pa ubacite rizu. Promijesajte i zalijte sa 1 kutlacom/grabilicom supe. Mijesajte i dodajite supu cijelo vrijeme dok sve ne potrosite i riza bude kuhana. Dodajte spinat, zacine i parmezan i promijesajte.
U tavi zagrijte ulje i proprzite krmenadle posoljene i uvaljane u Dukah.
Servirajte sa rendanom svjezom cveklom, zacinjenom sa maslinovim uljem, balzamickim sircetom i malo kima u prahu.

Bosnian 'Pita'

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Today, I will try to explain making pastry for 'pita', that is still home made in many Eastern European countries. This technique is mostly used in Bosnia, although other countries (Greece, Serbia, Turkey,...) have very similar techniques.
Pita with minced meat and sauteed onions is called  Burek in Bosnia.

For a simplified method of making pita (for beginners) click here.

Ingredients:
Pastry-
2 cups plain flour
200 ml(+,-)water
1/2 teas salt
Cheese-spinach filling-
500g ricotta
1 egg
1 teas salt
250 g spinach (blanched, frozen)
Other ingredients-
Oil, in a cup (cca 100ml)
Flour for dusting
Also needed -
tablecloth big enough to cover the entire table, rolling pin.

Method:
Make a soft dough from flour, salt and water. Dust with flour and let it rest for at least 25 min.
Prepare the filling by combining cheese, spinach, egg and salt (I always add a tbs of lemon juice, as I find European cheese is more sour, that ricotta I usually by in Australia.)

Prepare the working surface by dusting the tablecloth with flour.



Place the dough on the table, dust with flour and start rolling out until 55-60 cm diameter. Dust with flour all the time, this will prevent sticking.
When you've achieved wanted size, spoon 3 tbs of oil around 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. Round tables are perfect for this!)





Dot the fillings around edges, turn dough from outside edge to cover the filling.
With a spoon add some extra oil around the edges, and centre of pastry.



Start rolling the pastry towards centre, pulling gently at the same time towards your self - this will additionally stretch your pastry, ensuring thin, crisp appearance.
Cut the pastry in the middle and continue to roll inwards, until all is rolled up.
You will get a circle of made pastry/pita, which you need to cut and start rolling into a spiral form.



Oil the top of pita - spray is fine, and bake for 25-30 min.




Bosanska pita

Za jednostavniji metod (maslenica ) mozete pogledati ovdje.

Potrebno:
Tijesto-
2 solje (250 ml)  brasna (250 +gr)
1/2 kasicice soli
200 ml + vode
Filovanje-
500 gr sira
1 kasicica soli
1 jaje
250 gr spinata (blansiran ili smrznut)
Jos potrebno-
ulje, oko 1 dl
brasno za posipanje

Nacin:
Umijesite mekano, glatko tijesto, pobrasnite i ostavite odmarati najmanje 25 min.
Ukljucite rernu na 190*C, nauljite tepsiju u kojoj cete peci.
Pobrasnite solnjak na kojem cete razvlaciti jufke.
Odmoreno tijesto razvucite na cca 55-60 cm precnika.
Pospite 3 kasike ulja po povrsini - prstima razmazite, pa rukama pocnite razvlaciti od sredine prema krajeviam.
Rasporedite filovanje po ivici tijesta; prebacite kraj jufke prema sredini, pa pocnite 'rolati' prema sredini, razvlaceci blago prema sebi.
Pospite sa jos ulja.
Razrezite jufku po sredi, zavrsite 'rolanje'.
Napravite spiralu - ili bilo koji oblik, nauljite povrsinu - pecite 25-30 min.