Chicken Liver and Mushroom Crepes

Great recipe for those who don't admire Chicken Livers!

Ingredients:
For Pancakes-
2 eggs
1 cup milk
1,5 cups flour
pinch of salt
water (to thin down the batter)
Filing-
2 tbs oil
2 medium onions, chopped
200 g mushrooms, sliced
3 garlic cloves, crushed
500 g chicken livers
1,5 tbs tomato paste
1/2 cup water
1 tbs oregano, fresh
salt and white pepper
1 cup yogurt
2 tbs bread crumbs
Dressing-
1 tbs olive oil
1 tbs butter
5-10 sage leaves
Method:
Make crepes- beat eggs with a pinch of salt, add milk and flour mix well. Add water to thin batter out. Heat non-stick pan and fry crepes; set aside(keep warm).
In another deeper pan, heat oil, fry onion. Add mushrooms, chopped livers and garlic. Saute until liver change its colour. Add tomato paste and water. Season and pour yogurt. Let it boil for 5 minutes, then add crumbs. Mix well.
Put 2 tbs of filing onto each crepe, roll and place on a plate.
Heat butter and oil, fry sage leaves and pour over the crepes. Serve warm!

Palačinke sa Pilećom Džigericom i Šampinjonima

Potrebno:
Za palacinke-
2 jaja
1 solja mlijeka
1,5 solja brasna
prstohvat soli
voda za razrijedjivanje tijesta
Za punjenje-
2 K ulja
2 srednja luka, sjeckana
3 cena bijelog luka, protisnuta
200 g sampinjona, sjeckanih
500 gr pilece dzigerice / jetrice
1,5 K gustog paradajz sosa
1/2 solje vode
1 K oregana, svjezeg
so i bijeli biber
1 solja gustog jogurta
2 K mrvica hljeba / kruha
Za preliv-
1 K maslinovog ulja
1 K maslaca
5-10 listova zalfije / kadulje
Nacin:
Najprije napravite palacinke, isprzite ih i ostavite na stranu, drzeci ih toplim.
U drugu posudu proprzite luk, dodajte sampinjone, sjeckanu dzigericu i bijeli luk. Dinstajte dok dzigerica ne promijeni boju; zatim dodajte paradjz sos, vodu i preostale zacine. Naspite jogurt i dobro promijesajte. Dinstajte 5 minuta, ubacite mrvice i dobro promijesajte.
Na svaku palacinku nanesite 2 K mjesavine sa dzigericama, zarolajte i stavite na tanjir. Zagrijte maslac i ulje, ubacite listove zalfije, pa ovime prelijte palacinke. Sluzite toplo.

Concorde Torte

WARNING! - For serious chocoholics ONLY! DO NOT overdose - could be FATAL!

Ingredients:
Chocolate meringue-
5 large egg whites
150 g icing sugar
30 g cocoa powder
150 g caster sugar
Chocolate mousse-
8 egg whites
60 g caster sugar
375 g bittersweet chocolate
6 egg yolks
225 g butter
120 g icing sugar
Method:
To make the meringues:
Preheat the oven to 150*C.
Line baking trays with silicone paper.
Whip the egg whites until stiff (about 5 minutes). Halfway through, add 60 grams of sugar to help them keep their shape. When stiff, add the remainder of the granulated sugar at low speed. Fold in the cocoa and icing sugar with a spatula gently.
Spoon half of your meringue batter into a pastry bag or a ziploc bag with the corner cut off. Pipe your meringue batter onto a cookie sheet in three ovals , or circles. Fill the other cookie sheet with long straight lines of meringue batter.
Cook in the oven for 40 to 50 minutes, until the meringue is hard. Remove from the oven, and when cool, cut the long strips into unequal pieces.
To make the mousse:
Melt the chocolate in a water bath, or microwave.
Remove from the heat and beat in the butter (room temperature, not melted). Fold in the powdered sugar.
Add the egg yolks, making sure the mixture is relatively cool.
Beat the egg whites until stiff, adding 20 grams of sugar half-way through to keep them firm. Pour the chocolate mixture on top of the egg whites, and fold it carefully together, rotating the bowl a quarter turn after every fold. You want to be very gently to maintain as much of the air as possible.
Put the mousse in the fridge for an hour to chill.
To assemble the cake:
On a serving dish, lay one oval meringue disk. Cover the meringue disk with chocolate mousse. Lay another meringue disk on top of the mousse. Cover it with more mousse and repeat with the last meringue disk. Cover the entire cake with chocolate mousse and then decorate it to fully cover most of the mousse with the inch-long meringue pieces.
Refrigerate before serving. The cake tastes best if made the day before.

Konkord Torta
Samo za one koji mogu tolerisati velike kolicine cokolade! Torta je 'KILLER'

Potrebno:
'Hrskave' kore-
5 vecih bjelanaca
150 gr sitnog secera
30 gr kakaa
150 gr secera u prahu
Cokoladni mus-
8 bjelanaca
60 gr secera
375 gr tamne cokolade (70%)
6 zumanaca
225 gr putera
120 gr secera u prahu
Nacin:
Umutite bjelanca u cvrst snijeg, dodajte secer pa jos mutite dok se ne istopi. Pomijesajte kakao i secer u prahu, prosijte na povrsinu bjelanaca, pa rucno sjedinite masu. Ubacite masu u kesu, odrezite joj vrh, pa oblikujte 3 kruga (ili ovala) + nekoliko 'prutica'za okolo torte. Pecite 50 min na temp 150*C, na plehu pokrivenom silikonskim papirom.
Umutite bjelanca sa secerom u cvrst snijeg. Ostavite po strani.
U drugu posudu umutite zumanca sa secerom u prahu, ubacite puter koji je sobne temperature i itoplenu cokoladu (pazite da nije pretopla). Pomijesajte sa bjelancima i ostavite u frizideru da se malo stegne.
Rasporedite krem preko prve kore, stvite drugu preko, krem, pa i trecu koru. Premazite tortu okolo i po povrsini sa kremom, zatim izlomite prutice i utisnite ih sa strane. Ohladiti tortu nekoliko sati prije serviranja.

Parmigiana Meal ( Pork and Eggplant)

You can use this recipe for veal, chicken or pork. Meat should be thinly sliced, and flatened.

Ingredients:
4 boneless pork chops
1 large eggplant
Salt and pepper
2 large eggs
flour and bread crumbs for coating
Tomato sauce
Parmesan + Mozzarella for sprinkling
Method:
Cut eggplant into 1 cm slices, sprinkle with salt, leave aside to sweat(10-15 min). Rinse and squeeze them between 2 paper towels. Season pork chops.
Prepare 3 bowls: for eggs (beat slightly), flour and bread crumbs.
Heat oil in a pan. Dip eggplant slices and pork chops (one by one) into flour, then eggs, then bread crumbs. Fry on medium high for 3-4 minutes, or until golden. Leave them on paper towel to get rid of excess oil.
Layer eggplant and pork into an ovenproof dish. Spoon tomato sauce (as much or less as you like), sprinkle with Parmesan then Mozzarella Cheese. Put in hot oven (or under the grill) for 5 minutes, or until cheese starts melting. Serve hot.



'Parmidjana' obrok (Svinjski kotleti i patlidzan)

Potrebno:
4 kotleta, bez kostiju
1 veci patlidzan
so i biber
2 veca jajeta
brasno i mrvice za pohovati
Ulje za przenje
Paradajz Sos
Parmezan i Mocarela za posuti
Nacin:
Izrezite patlidzane na snite, posolite ih i ostavite 15 minuta da se ocijede. Isperite i istisnite suvisnu tecnost. Zacinite meso.
U 3 posude pripremite: umucena jaja, brasno i mrvice.
Zagrijte ulje u tavi. Patlidzan i meso uvaljajte u brasno, zatim jaja i onda mrvice. Przite do zlatno-zute boje.
Poredajte po vatrostalnoj posudi. Prelijte sa paradajz sosem (onoliko koliko volite). Pospite Parmezan i Mocarelu po povrsini i zapecite, dok se sir ne rastopi. Servirajte toplo.

Best Bolognese Sauce

There is a secret ingredient in this recipe; it makes big impact on final taste...but - shhh - don't tell anyone!

Ingredients:
1 large onion or 2 small, diced
1 large carrot, diced
2 stalks celery, diced
3 cloves garlic, crushed
2 tbs extra-virgin olive oil
500 g minced chuck steak
1 cup tomato paste
1 cup water
2 bay leaves +
small bunch thyme, tied in a bundle
1 tbs Vegetable stock powder
Salt, pepper
Pinch of cinnamon (secret ingredient)
Method:
Heat the oil, add vegetables. Stir-fry for 5 minutes. Add mince, stir and brown well. Pour water, add tomato paste, herbs, seasoning. Mix well and let simmer for 1 hour. Serve with pasta cooked in salty water; garnish with herbs and Parmesan.

Najbolji Bolonjeze Sos (sa tajnim zacinom)

Potrebno:
1 veci crveni luk, sjeckan
1 veca mrkva, sjeckana na kockice
2 rebra celera, sjeckana
3 cena bijelog luka, protisnutog
2 K maslinovog ulja
500 gr mljevenog mesa, govedina (od vrata)
1 solja gustog paradajz pirea
1 solja vode
2 lista lovora +
malo timijana, povezani zajedno
1 K Vegete
So, biber
Prstohvat cimeta (tajni zacin, ne recite nikome)
Nacin:
Zagrijte ulje, prodinstajte luk i povrce oko 5 minuta. Ubacite meso, proprzite dok ne porumeni, mijesajuci stalno. Ulijte vodu i paradajz sos, ubacite zacinsko bilje i zacinite. Kuhajte na blagoj vatri oko 1 sat. Servirajte sa tjesteninom po vasem izboru, a koju ste skuhali u slanoj vodi. Ukrasite biljem i Parmezanom.

Curried Potato Bake

Favorite in my family! Ingredients: 1 kg potatoes, peeled 750 g sweet potatoes, peeled, cut into chunks 2 teas Madras Curry 300 ml sour cream 1,5 cups grated tasty cheese salt and pepper Oil spray 1 cup frozen peas chives for garnishing Method: Boil or microwave potatoes (separately) until tender. Leave to cool slightly. Cut into slices. Combine sour cream and curry, season. Layer 1/2 of potatoes into a large baking dish. Pour 1/2 of sour cream, sprinkle with 1/2 cheese and peas. Repeat layering: potatoes, sour cream cheese. Bake for 15-20 min in a oven heated to 200*C. Garnish with chives. Zapečeni Krompir sa Karijem Potrebno: 1 kg krompira, oguljenog 750 gr slatkog (narandzastog) krompira, isjecenog 2 k Madras (blagog) kari mjesavine 300 ml kajmaka / pavlake 1,5 solja rendanog 'Tasty' sira (ili drugog) so i biber ulje u spreju (ili obicno) 1 solja smrznutog graska vlasac za dekoraciju Nacin: Skuhajte obje vrsta krompira odvojeno ( ili stavite u mikrovalnu). Ostavite malo prohladiti. Isjecite krompir na snite. Pomijesajte kajmak sa karijem i zacinite. U vecu posudu za pecenje stavite red krompira, pospite pola kajmaka, pola sira i grasak. pokrijte drugom polovicom krompira, zalijte kajmakom i sirom. Pecite 15-20 min na 200*C. Ukrasite vlascem.