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.

Spanish Chicken and Tomato Rice

Another idea for a quick-all-in-one-pot tasty meal.

Ingredients:
2 tbs olive oil
1 small onion, diced
4 chicken breasts, diced (or 6 thigh fillets)
2 garlic cloves, crushed
1 small red or green capsicum, diced
2 cups rice
1 tsp cumin
1 can diced tomatoes
1 cup peas
1/4 cup parmesan, grated
1/2 cup black olives (optional)
2 1/2 cups chicken stock
pepper to taste

Method:
Heat oil, saute onion and chicken. Add capsicum, garlic and rice. Stir and fry for 2 minutes. Add all other ingredients and pour stock. Cover and cook for 20-25 minutes. Serve with salad.

Španska Riža sa Piletinom i Paradajzom

Jos jedna ideja za brzi, sve-u-jednoj-posudi rucak!

Potrebno:

2 K maslinovog ulja

1 manji crveni luk, sjeckan

4 pileca prsa (ili 6 nadbatkova), sjecenih na kocke
2 cena bijelog luka, protisnutog
1 manja crvena ili zelena paprika, sjeckana
2 solje rize
1 k kima u prahu
1 konzerva sjecenog paradajza
1 solja graska
1/4 solje parmezana, rendanog
1/2 solje maslina (opciono)
2 1/2 solje pileceg bujona
biber prema ukusu

Nacin:
Zagrijte ulje proprzite luk i piletinu; ubacite papriku, bijeli luk i rizu. Mijesajte i przite oko 2 minute. Ubacite ostale sastojke i zalijte bujonom. Poklopite i kuhajte oko 20-25 minuta. Servirajte sa salatom.

Australian Chicken Parma / Parmigiana

It's 20 years today since I arrived to Australia...20 years!!! 

3 of us were refugees in Austria, who decided to apply for Australian visa. I didn't want to come, because I learned in school that 70% of all world's poisonous insects and animals live in Australia. I thought my baby would be bitten and die, as we'd get some remote land to live on ... :-)

Today, my baby is almost 21, another-one 16. I love living in Australia!

This meal is very popular in Australians pubs. We call it simple 'Parmi' or 'Parma'. Australians LOVE shortening any word they can; They say it's because of too many flies and the danger of swallowing them if too long word is spoken ;-).  Below the post is a list of most popular short words. 

Original recipe   (Italian Chicken Parmigiana) doesn't call for a slice of ham over the chicken schnitzel; That addition is purely Australian.

Ingredients:

• 1/3 cup grated Parmesan cheese 
• 2 tbs flour
• 1+ cup dry breadcrumbs
• 2 eggs + 1 egg white 
• 4 skinless, boneless chicken breast halves (150g each)
• (4 slices short cut bacon -optional)
• salt , pepper
• oil for frying 
• 3/4 cup grated mozzarella cheese, or 4 large slices  fresh mozzarella
• 4+ tbs tomato pasta sauce

Method:

Season breast pieces; Mix flour and parmesan and coat meat pieces well (dust off excess). Dip them into beaten eggs, then into bread crumbs.

Fry schnitzels in a shallow oil (or, spray with oil and  bake them on 200*C for 5-7 minutes each side).

Spoon tomato paste onto each schnitzel, place bacon pieces (if using) over it, then place mozzarella. Return to hot oven for 3-4 minutes, or until cheese melts. Serve with potato chips and salad, for complete (Australian pub) experience.

Pileća 'Parmižana'/ Australijska Parma

Danas je tacno 20 godina od kako sam pristigla u Australiju. ...20 GODINA!

Nas 3 je privremeno boravilo u Austriji, gdje smo odlucili traziti vizu za zivot u Australiji. 

Ja nisam zeljela doci, jer sam nekada davno u skoli ucila da 70% od svih otrovnih insekata i zivotinja zivi u Australiji. Mislila sam da ce moju bebu ugristi neki od njih i da ce umrijeti, jer ce nas sigurno  smjestiti na nekoj nenastanjenoj zemlji da zivimo i snalazimo se...:-)

Ta moja beba ima skoro 21 godinu danas, druga 16. Volim zivot u Australiji!

Ovo  jelo je veoma popularno u Australijskim pabovima. (Pub skracenica za "Public House", odnosno otvorena (narodna) kuca). 
Skraceno je zovemo Parma. Australci mnogo vole skracenice - kazu da su nastale zbog mnogo muha i insekata ... nacin da sto manje otvarate usta i ne progutate neki insekt ;-). Dole mozete naci popularne skracene rijeci koje se redovno upotrebljavaju u Australiji.

Dodatak 'kratko' rezane mesnate slanine je cisti Australijski dodatak i u originalnom receptu  (Italijanska Pileca  Parmizana) nije koristena.

Potrebno:

1/3 solje rendanog parmezana

2 K brasna

1 +solje krusnih mrvica / prezle

2 jaja + 1 bjelance

4 polovine pilecih prsa (oko 150 gr svaki)
(4 reznja mesnate slanine, kratki okrugli dio -opciono)

so i biber

ulje za przenje

3/4 solje rendane mocarele, ili 4 velika reznja svjeze

4+ K paradajz sosa (za tjesteninu ili picu)
  
Nacin:
Zacinite meso; Pomijesajte parmezan i brasno, pa uvaljajte meso u tu mjesavinu. Umocite ga zatim u umucena jaja, zatim u mrvice.
Przite u plitkom ulju obje strane, ili pospricajte uljanim sprejom i pecite u rerni oko 5-7 minuta svaku stranu na 200 *C. Kasikom nanesite paradajz sos, stavite reznjeve slanine (ako koristite), zatim mocarelu i vratite u rernu dok se sir ne otopi. Servirajte sa przenim krompiricima i salatom, za kompletan ugodjaj (Australijskog 'paba').

Australian popular short words:

Parma = parmigiana
Pub = public house
Barbie = barbeque
Fridge = refrigerator
Rego = registration
Arvo = afternoon
Mobe = mobile phone
Maccas = McDonalds restaurant
Cuppa = cup of tea
Footy = football
Lappy = laptop

'Bolognese Moussaka'

This dish is cross between Greek Moussaka and Italian Bolognese Pasta. Enjoy mixture of cultures and tastes.

Ingredients:

2 medium eggplants, sliced thinly

2 tbs oil

1 medium onion, chopped

500 g beef (or lamb) mince

2-3 garlic cloves, crushed

1 tbs flour

2-3 tbs tomato paste

1 can crushed / diced tomatoes

salt, pepper, oregano 

1 cup (dried) macaroni

- mozzarella cheese and passata / tomato paste for top 

Method:

Slice eggplant thinly, sprinkle with salt and put it aside.

Heat oil, sautee onion then add flour and  mince. Cook until meat changes colour, then add all other ingredients (except pasta). Cover and cook for 5-8 minutes, or until slightly thickened. 

Switch oven to 180*C, line a loaf pan with non-stick paper, leaving paper to overhang sides. Rinse eggplan slices and place them over papper, slightly overlapping (best slices leave for top). 

Spoon 1/3 of bolognese on bottom, arrange 1/2 of pasta in a few lines; repeat with another 1/3 of meat mixture, another 1/2 of pasta, then finish with meat sauce. Cover with overlapped slices of eggplant and put reserved slices on top. Bake for 30-35 minutes. For last 5 minutes place mozzarella and tomato sauce / passata to decorate. Sprinkle with extra oregano, cool slightly, then serve.

 

'Bolonjeze Musaka'

Musaka sa mljevenim mesom i patlidzanima ukrstena sa pastom i Bolognese sosom. Uzivajte u mjesavini kultura i okusa!

Potrebno:

2 srednja patlidzana, rezana tanko

1 srednji crveni luk, sjeckan

2 K ulja

500 gr mljevenog mesa (govedina ili jagnjetina)

2-3 cena bijelog luka, sjeckana / protisnuta

1 K brasna

2-3 K gustog sosa od paradajza

1 konzerva sjecanog paradajza

so, biber, origano

1 solja makarona

- mocarela sir i ukuhani paradajz za povrsinu

Nacin:

Nasijecite tanko patlidzan, osolite i ostavite po strani.

Zagrijte ulje u posudi, proprzite luk. Dodajte brasno i meso i mijesajte dok meso ne promijeni boju. Dodajte sve ostale sastojke (osim makarona), promijesajte , poklopite i kuhajte nekoliko minuta dok se blago ne zgusne.

Ukljucite rernu na 180*C; postavite neprijanjajuci papir za pecenje preko forme za hljeb / kruh.  

Isperite patlidzan, posusite zatim postavite preko papira preklapajuci  i ostavljajuci da blago visi preko ivica (najboljih nekoliko ostavite za povrsinu). Uspite 1/3 bolognese sosa, postavite 1/2 makarona preko toga ( u nekoliko nizova), slijedite sa drugom 1/3 sosa, ponovo nizom makarona i naposlijetku zadnja 1/3 mesnog sosa. Prevrnite patlidzan preko, postavite rezervisane slojeve i pecite 3-35 minuta. Zadnjih 5 minuta stavite mocarelu i pasatu, pospite sa jos origana. Prije sluzenja malo rashladite (da se nebi raspalo pri rezanju).

 

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

Fetta, Tomato and Zucchini Tart

Suggestion for a quick lunch...

 Ingredients:
 Pastry-
1 1/4  cup flour
120 g butter, from fridge
1/2 an egg, beaten
2-3 tsp cold water
pinch of salt
Topping-
1 large zucchini, sliced thinly (lengthwise)
1 large tomato, sliced thinly
100-120 g Fetta, sliced or crumbled
thyme (or other herbs)
2-4 tsp olive oil
salt and pepper to taste
Method:
Process ingredients for pastry in a food processor, take out, knead, and wrap into glad wrap. Leave in a cool spot for 10-20 minutes. Meanwhile, prepare toppings. Switch your oven to 190*C. Prepare tart tin (oblong or round).
Roll out the pastry  to your tin shape (between paper or glad wrap is the easiest way). Place it over the tin (mine was 36 x 13 cm), mould it with your hands and cut off excess. Place sliced zucchini on the pastry, then tomatoes. Spoon half of olive oil, season lightly. Place fetta over the veggies, sprinkle chosen herbs and spoon the rest of oil. Bake 20+ minutes. Enjoy while warm.

Tart sa Fetom, Paradajzom i Tikvicama

...za jedan brzinski rucak!

Potrebno:
Tijesto-
1 1/4 solja brasna
120 gr maslaca, iz frizidera
1/2 umucenog jajeta
2-3 male k hladne vode
malo soli
Povrsina-
1 veca tikvica, rezana po duzini i tanko
1 veci paradajz, rezan tanko
100-120 gr Feta sira, rezan ili izmrvljen
timijan / majcina dusica (ili drugo zacinsko bilje)
2-4 male  k maslinovog ulja
so i biber po ukusu

Nacin:
Izmrvite brasno sa komadicima maslaca i umijesite tijesto sa ostalim sastojcima (ili ovo ucinite uz pomoc sjeckalice). Zamotajte u foliju i ostavite.
Izrezite povrce i sir. Pripremite kalup za tart  i ukljucite rernu na 190*C.
Razvaljajte tijesto prema obliku vaseg kalupa (moj je bio cetvrtast 36 x 13cm). Postavite tijesto u kalup i prstima oblikujte; odrezite visak tijesta. Postavite tikvice preko tijesta, zatim paradajz. Pospite polovinu ulja i zacinite lagano. Pospite fetom i izabranim zacinskim biljem, zatim pospite preostalo ulje preko. Pecite oko 20+ minuta; uzivajte dok je toplo!

Cous-cous Salad

Cous-cous is so easy to prepare! I always have a box of cous-cous in my pantry, and whenever I don't know what to serve as a side dish, I make cous-cous.
Fresh vegetables and herbs are perfect  companions in a salad.

Ingredients:
1 cup of cous-cous (1 cup of boiling water for it, salt, pepper)
salad vegetables (tomatoes, cucumber, capsicums...), diced
2 green onions, sliced
1/2 bunch of parsley leaves, chopped
2-3 tbs olive oil
1-2 tbs lemon juice
1 clove garlic, crushed (optional)
Method:
Pour boiling water over cous-cous, cover and let it stand for 5-10 minutes, then fluff it up with fork, seasoning to your taste.
Dice and slice all vegetables and herbs. Mix it with cous-cous and dress with olive oil and lemon juice.
Perfect with grilled meat.

Kuskus salata

Kuskus je tako zahvalan za imati u kuhinji. Kad god ne znam sta da napravim za prilog, ja posegnem za kuskusom. Brzo i lako, odlicno za iskoristiti povce i zacinsko bilje iz frizidera.

Potrebno:

1 solja kuskusa (prelivena sa 1 soljom kljucajuce vode, so, biber)

salatno povrce (paradajz, krastavci, paprike...)sjeckano na kockice
2 mlada luka, sjeckana
1/2 sveznja persunovog lisca, sjeckana
2-3 K maslinovog ulja
1-2 K soka limuna
1 ceno bijelog luka, protisnuto (po zelji)
Nacin: 
Prelijte kljucalu vodu preko kuskusa; pokrijte i ostavite 5-10 minuta. Viljuskom 'grebite' dok ne odvojite zrnca; zacinite po ukusu.
Isjeskajte sve ostale sastojke, pomijesajte sa kuskusom i prelijte maslinovim uljem i sokom limuna.
Najbolje sluziti sa pecenim (grilovanim) mesom.

Tomatoes

 
Tomatoes are full of vitamin C, which is powerfully anti-viral and crucial for good functioning of the imune system. They're packed with lycopene (type of carotenoid) that helps prevent the cancer, particularly prostate cancer. Beta-carotene in tomatoes is necessary for production of vitamin A, that helps to mantain healthy thymus gland, which plays vital role in immune response. Vitamin E in tomatoes helps to protect body from toxins.
Cooking tomatoes releases the lycopene, making it more available to the body.
Properties:
-Anti-cancer
-Anti-viral
-Antioxidants (Vitamins B3, C, E, betacarotene, lycopene, potassium)

All  tomato recipes

...............................................................................................................................

Paradajzi / rajcica / pomidori su puni vitamina C, koji je mocan protiv virusa i neophodan za dobro funkcionisanje imunog sistema. Bogati su likopenom, (vrsta karotenoida) koji pomaze prevenciju raka, posebno raka prostate. Beta-karoten u paradajzu je neophodan za proizvodnju vitamina A, koji pomaze odrzavanju zdravog timusa (zlijezda iza grudne kosti), koji igra vitalnu ulogu u aktivnom imunom sistemu. Vitamin E u paradajzima pomaze zastititi organizam od otrova.
Kuhanje pradajza oslobadja likopen, koji onda lakse apsorbovan od strane tijela.
Uloge:
-Anti-kancerogene
-Anti- virusne
-Antioksidantne (vitamin i B3, C, E, betakaroten, likopene, kalijum)
Svi moji recepti

Italian Filled Tomatoes

Best, quickest tomato sauce

Tabouli

Tomato Soup ... feel-good-soup

Perfect Tomato Bruscheta

This simple Italian meal can be very satisfying. It's usually served as entree or snack.

Good, fresh ingredients are essential.  

Ingredients: (4 serves)

3-4 plump, ripe tomatoes, diced

1-3 garlic cloves, crushed 

2 tbs basil leaves (+,-), thorn into small pieces

salt and sugar to taste

drizzle of (extra virgin) olive oil 

- crusty bread, sliced

1 garlic clove, cut in half

olive oil, for brushing

Method:

Mix diced tomatoes with garlic and basil leaves, season to taste.

Brush bread slices with olive oil, rub sliced garlic onto each slice. Grill slightly bread, then top with tomato mix. Enjoy!

Perfektna Brusketa sa Paradajzom / Rajčicom

Ovo jednostavno Italijansko jelo moze biti veoma zadovoljavajuce. Obicno se servira kao predjelo ili uzina. Dobri, svjezi sastojci su neophodni.

Potrebno: (za 4 osobe)

3-4 paradajza / rajcice, cvrste i zrele, sjecene na kockice

1-3 cena bijelog luka, protisnuta ili sitno sjeckana

2 K lisca bosiljka (+,-), sitno iskidane

so i secer prema ukusu

Malo maslinovog ulja

- hljeb / kruh sa hrskavom koricom, izrezan

1 ceno bijelog luka, prepolovljeno

maslinovo ulje, za premazati kruh

Nacin:

Izmijesajte paradajz sa ostalim sastojcima; zacinite po ukusu.

Premazite (cetkicom) kriske hljeba sa maslinovim uljem, istrljajte bijelim lukom. Zapecite lagano snite, zatim na vrh svake kriske postavite mjesavinu sa paradajzom. Uzivajte!

Tomato, Coriander and Cumin Rice with Grilled Lamb

Rice dishes are very often on my table and this is one of my favourite ways of serving it. Perfect as a companion to any kind of red meat. 4 serves -  3,5 WW points each ( add points for meat - in this case 5 points per chop) 

Ingredients: 

Rice-

1,5 tbs olive oil

1 cup long grain rice (Basmati)

1 small onion, diced

3 garlic cloves, crushed

1 tsp cumin, ground

3-4 tomatoes, diced

2 cups chicken or vegetable stock

1/3 cup coriander leaves  

Meat-

4 lamb chops

salt and pepper

spices for meat according to your taste

(I like using coriander, cumin and oregano powder with lamb)

Method: 

Heat oil, add rice and stir for a couple of minutes. Add onion, garlic and cumin. Cook until aromas are released, then add tomatoes, mix well and pour stock. Cover and cook (reduce heat) 20 minutes. Remove pan from heat and let it (covered) cool slightly. Fluff the rice (with a fork) and stir in coriander.

Season lamb chops and grill them 5-6 minutes each side (or according  to your liking). Serve with rice and salad.

Riža sa Paradajzom, Korijanderom i Kimom uz Grilovano Meso

Razliciti prilozi od rize se jako cesto nadju na mojoj trpezi, a ovaj dolje navedeni nacin je jedan od meni najdrazih. Perfektno za servirati sa bilo kojim crvenim mesom.

Potrebno:

Riza-

1,5 K maslinovog ulja

1 solja rize dugog zrna (Basmati)

1 manji crveni luk, sjeckan

3 cena bijelog luka, protisnuta

1 k praha kima

3-4 paradajza, sjeckana na kocke

2 solje kokosijeg ili povrtnog bujona / supe

1/3 solje lisca korijandera, sjeckana krupno

Meso-

4 kotleta (ja sam koristila jagnjetinu)

so i biber

zacini za meso po vasem ukusu

(u ovom slucaju korijander, kim i origano u prahu) 

Nacin:

Zagrijte ulje, proprzite rizu par minuta, zatim ubacite luk i kim. Mijesajte i kuhajte malo zatim dodajte paradajz i supu / bujon. Poklopite, smanjite i kuhajte 20-ak minuta. Smaknite s vatre, ostavite poklopljeno par minuta, zatim viljuskom 'izgrebite' rizu (da se odvoji) i pospite sa liscem korijandera.
Zacinite meso i pecite / grilujte 5-6 minuta svaku stranu (ili duze ako volite dobro peceno). Servirajte sa rizom i salatom.

Tomato Soup ... feel-good-soup

This soup is most desirable in my family...When it's cold outside, my boys want tomato soup; when they're upset for some reason, they want tomato soup; when they're sick - tomato soup again. I wonder why I didn't post this recipe long time ago?! Easy and delicious!

Ingredients:
2 tbs olive oil (or half butter, half oil)
1 small onion, chopped
2-3 garlic cloves, chopped
1 1/2 tbs flour
1 can diced tomatoes (or 5-6 fresh, diced)
2 tbs tomato paste (for thickness and colour - optional)
5-6 cups water
Oregano and / or Basil leaves, thorn
salt (or vegetable stock), pepper, sugar - to your taste
Method:
Heat oil, sautee onions. Add half of garlic and flour, cook and stir for a minute. Place diced tomatoes inside and pour water over it. Bring to boil and cook for 15 minutes. Add all other ingredients according to your taste, boil for another minute. Blend to desired smoothness, or leave it chunky. Serve with crusty bread or Focaccia (served with Oregano and Parmesan Focaccia).

Paradajz Supa ... da se bolje osjećaš

Ova supa / juha je najtrazenija u mojoj porodici... Kad je hladno vani, moji decki traze ovu supu; Kad su neraspolozeni, zele paradajz supu; kad su bolesni - opet paradajz supa. Pitam se zasto ranije nisam objavila ovaj divni recept?! Lako i ukusno!

Potrebno:

2 K maslinovog ulja (ili pola ulje pola maslac)
1 manji crveni luk, sjeckan
2-3 cena bijelog luka, sitno sjeckana
1,5 K brasna
1 konzerva isjecenog paradajza (ili 5-6 svjezih, sjeckanih)
2 K gustog paradajz sosa (za gustinu i boju - nije neophodno)
5-6 solja vode
Origano i bosiljak, istrgani
So (ili Vegeta), biber, secer, prema ukusu
Nacin:
Zagrijte ulje, proprzite luk. Dodajte pola bijelog luka i brasno, mijesajte jos minutu. Ubacite paradajz i uspite vodu. Kuhajte oko 15 minuta, zatim dodajte ostale sastojke, prema ukusu. Kuhajte jos jednu minutu. Izmiksajte do zeljene gustine ili ostavite 'u krupno'. Servirajte sa nekim dobrim hljebom / kruhom ili fokacom (recept - na slici je Origano i Parmesan Focaccia). 

Eggplant Moussaka - low fat

How many of you put weight during holidays? I'm one of those who can't resist overcooking and overeating whenever opportunity occurs. So, at beginning of every New year, I find myself searching for a new diet, or digging out my old WW recipes. This is one of them, created by me using basics of well known (Greek / Turkish / Bosnian) Moussaka and applying knowledge of Weight Watchers' principles. Makes 4 serves; 5 (old) points each. Very satisfying!

Ingredients:
3 medium eggplants
1 cup chicken or vegetable broth / soup
1 tsp oil
1 onion, diced
2-3 garlic cloves, chopped
1 stalk (large) celery, chopped
1 carrot, grated
500 g lean beef mince
1 can diced tomatoes
1/4 cup tomato paste
3-4 parsley springs, chopped
4-5 basil leaves, thorn
salt, black pepper
3 tbs Parmesan, grated
3 tbs Mozzarella, grated
Method:
 Slice eggplant into 7-8 mm slices, put them into a saucepan, pour broth on it, and weigh with a smaller plate; cover and cook (or microwave) for 10 minutes. Drain well.
Heat oil in a large pan, cook onion, garlic, vegetables and mince for 5-6 minutes. Add all other ingredients (except cheese and eggplant) cover and cook for 10 minutes.
Grease an ovenproof dish with oil spray. Arrange a layer of eggplant slices on bottom, sprinkle with 1 tbs parmesan. Spoon mince mixture, sprinkle another tbs of parmesan and cover with other half of eggplant.  Place in oven preheated to 180*C; cook for 20 minutes. Sprinkle final tbs of parmesan and all mozzarella on top and return to oven to melt (5-6 min). Take out and slice into 4. Enjoy!

Ready for oven / Spremno za rernu

Musaka od Patlidžana - nisko-kalorična verzija

Koliko vas dobije na tezini preko praznika? E, ja sam jedna od onih koji ne mogu odoljeti prekomjernom kuhanju i jedenju kad god to prilika ukaze. Stoga se, u pocetku svake nove godine, bacim na trazenje nove dijete, ili pretrazujem stare 'Weight Watchers' recepte. Ovo je jedan od njih - kreirala sam ga upotrebljavajuci recept  Musake i aplicirajuci osnovne principe ove poznate dijete.
Cini 4 obroka, 5 poena svaki. Zadovoljavajuci obrok!

Potrebno:
3 patlidzana srednje velicine
1 solja pileceg ili povrtnog bujona / supe
1 k ulja
1 crveni luk sjeckan
2-3 cena bijelog luka, sjeckana
1 prutic celera, sitno sjeckana
1 mrkva, rendana
500 gr nemasnog mljevenog mesa
1 konzerva sjecenog paradajza
1/4 solje gustog paradajz pirea
3-4 vrha persuna, sjeckana
4-5 listova bosiljka, iskidana
so i crni biber
3 K parmezana, rendanog 
3 K mocarele, rendane 
Nacin:
Isjecite patlidzane na 7-8 mm reznjeve, stavite u lonac / serpu, uspite supu i pritisnite manjim tanjirom. Kuhajte 10 minuta (moze i u mikrovalnoj). Ocijedite dobro.
Zagrijte ulje, proprzite luk i ostalo povrce, ubacite meso i dinstajte mijesajuci. Dodajte sve ostale sastojke (osim sira i patlidzana), poklopite i kuhajte 10-ak minuta.
Nauljite posudu za pecenje, poredajte reznjeve patlidzana na dno, pospite sa 1 K parmezana, zatim ubacite mjesavinu sa mesom. Pospite drugom kasikom parmezana, zatim postavite drugu polovinu reznjeva patlidzana na vrh. Stavite u zagrijanu rernu (180*C na oko 20 minuta. Zatim izvadite pospite sa preostalim sirom i vratite u rernu da se otopi (5-6 min). Izvadite i izrezite na 4 dijela. Prijatno!

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.