Minestrone Genovese (Milan Minestrone)

The name is confusing - It is Milan minestrone, but from a part of the city that is called Genova (Hotel Genova is still present there). My dear neighbour (Nona Teresa) gave this recipe to me. Best served during the winter, when our bodies need all those vitamins and warmth. Enjoy!

Ingredients:
2 tbs olive oil
1 big onion, diced
2 cloves garlic, pressed
2 big carrots, diced
2 celery stalks, diced
1 cup bacon, diced
1 medium zucchini, diced
1 cup peas
1 can (~ 400 gr)red kidney beans
2-3 tbs tomato paste
1/2 cup small elbow pasta
1/4 cabbage head, shredded
salt, pepper, oregano to taste
1,5-2L water
1 big potato, diced

Method:
Heat the oil in a big pot, fry onion until it starts to change colour, add bacon, carrot and other vegetables. Cook for a few minutes, then pour hot water and add all the spices and tomato paste. When starts boiling add potato and pasta. Cook 10-12 minutes.
Serve with a little of Parmesan on top.





Milanski minestrone 'Genova'

Potrebno:
2 kasike ulja, maslinovo
1 veliki crveni luk, isjeckan
2 cena bijelog luka, protisnutog
2 velike mrkve, isjeckane na kockice
2 stabljike celere, isjeckane
1 solja sjeckane mesnate slanine (200 g)
1 srednja tikvica, isjeckana
1 solja graska
1 konzerva graha
2-3 kasike paradajz pirea
1/2 solje sitnih makarona, ili druge tjestenine
1/4 glavice kupusa, sjeckanog
malo soli, bibera, vegete, origana
1,5 - 2 l vode
1 veci krumpir, sjeckan na kockice
Priprema:
Zagrijte ulje u velikom loncu, dodajte luk. Malo proprzite, pa zatim dodati slaninu, mrkvu i ostalo povrce.
Zaliti vrelom vodom u koju onda dodate zacine po ukusu, pire od paradajza i kada prokljuca dodati makarone i sjeckani krumpir.
Kuhati jos 10-ak minuta.
Stavite vise vode ako vam je pregusta.
Sluziti kao glavno jelo, posuto sa malo parmezana.

Red Velvet Cake

Red Velvet Cake was mentioned on 'Oprah' once, and I had to try it. My boys love it!

Ingredients:
250 g butter, very soft
3 eggs
1 1/3 cups caster sugar
2 teas cocoa
60 ml red food colour
2 1/2 cups flour, sifted
1/2 teas salt
1 cup buttermilk
1 teas vanilla extract
1 teas baking soda
1 teas vinegar
White frosting:
1 1/2 cups milk
3 tbs flour
1 teas vanilla extract
250 g butter
1 cup icing sugar
Method:
All ingredients should be taken out of fridge to warm.
Preheat oven to 180*C, prepare 2 cake tins (22 cm). In the bowl of a mixer cream together butter, sugar and eggs until fluffy.
Mix all wet ingredients (buttermilk, red colour, vanilla and vinegar), add to the bowl mixing for a minute more. Sift all dry ingredients (cocoa, flour, soda, salt) together and add to the bowl, folding carefully.
Pour into tins, and bake for 25 min. Let it cool.
Frosting:
Mix flour with a little milk into a smooth paste. Rest of the milk put in a saucepan to heat, add vanilla. When hot add the paste to it, cook until thickened. Let cool.
When cool, put in a bowl together with butter and icing sugar. Mix with high speed until creamy and fluffy.
Frost the top of first layer with a 1/3 of frosting and set the second layer on top.Frost the entire cake with remaining frosting. (One part of frosting can be coloured for decorative effect.)
Let it cool for at least an hour before serving.


Torta 'Crveni Barsun'
Potrebno:
250 gr putera, veoma omeksalog
3 jaja
1 1/3 solja sitnog secera
2 kasicice kakaa
60 ml crvene boje za kolace
2 1/2 solje brasna, prosijanog
1/2 kasicice soli
1 solja tecnog jogurta
1 kasicica vanile
1 kasicica sode BB
1 kasicica sirceta, bijelog

Bijela krema:
1,5 solja mlijeka
3 kasike brasna
1 kasicica vanile
250 gr putera
1 solja secera u prahu

Nacin:
Sve namirnice treba da budu sobne temperature!
Ukljucite rernu na 180*C, pripremite 2 obruca za torte.
Mikserom mijesajte puter, secer i jaja dok ne postane pjenasto.
U drugu posudu pomijesajte sve 'vlazne' sastojke, pa i to dodajte u posudu miksera.
Sve suhe sastojke pomijesajte i prosijte, pa i to dodajte u mjesavinu. Rucno izmijesajte. Pecite 25 minuta, pa izvadite hladiti.
Krema:
Skuhajte mlijeko i brasno kao puding, ohladite.
Miksajte puter i secer u prahu, pa dodajte 'puding'. Sve miksajte dok ne postane kremasto.
Na prvi dio torte nanesite 1/3 krema, stavite drugi dio na vrh, pa cijelu tortu premazite ostatkom krema. Jedan dio kreme mozete obojiti za ukrasni efekat.
Tortu hladiti bar 1 sat u frizideru prije sluzenja.

7 Hour Lamb

Slow cooked food is ideal for parties/dinners, when you have so much to do; Put everything together and forget about it for 6+ hours!

Ingredients:
1 lamb leg, 2kg+
1 big onion, peeled, halved
1-2 celery sticks, chunky
2 carrots, peeled, chunky
1 parsnip (or parsley leaves)
2 bay leaves
5-10 pepper corns, whole
1 cup of stock (your choice)
2-3 garlic cloves, peeled
200 ml wine (preferably white)
salt and pepper

Method:
Prepare your slow cooker, or an oven dish with a lid, big enough to fit into your oven.
Heat a small amount of oil in a pan. Salt and pepper lamb leg, massage a bit, then 'seal' it the pan. Turn couple of times.
Sealed leg put in prepared dish/cooker, add all the other ingredients, and leave for:
-7 hours at 120*C (ideal!),or
-5 hours at 150*C, or
-8-8,5 hours at 110*C
When ready, take it out on a serving plate together with better looking vegetable pieces. Rest of the juices and vegetables blend/process/mash; You'll get beautiful sauce/gravy. Pour on the sides of the serving plate.


7-satna Jagnjetina

Potrebno:
1 jagnjeca natkoljenica, oko 2 kg ili vise
1 veliki crveni luk, oguljen, prepolovljen
1-2 stabljike celera, izrezano na krupne komade
2 mrkve, izrezane
1 veci persun, izrezan + lisce
2 lovorova lista
5-10 cijelih zrna crnog bibera
1 solja supe, ili vegeta rastopljena u vrucoj vodi
2-3 cesna bijelog luka
2 dl vina (bijelo ili crno)
so i biber po potrebi
malo ulja

Priprema:
Nasolite i pobiberite meso, lagano utrljavajuci. Na malo ulja propecite ‘nogicu’, tek toliko da dobije boju. Stavite je u vatrostalnu posudu (ili serpu), koja ima svoj poklopac. Rasporedite sve ostale sastojke oko nje, te zalijte supom i vinom. Stavite sve skupa (poklopljeno) u pecnicu/rernu na 120*c i ‘zaboravite’ je na 7 sati.
Ukoliko vam se zuri, mozete pojacati temperaturu na 150*c i peci 5 sati. Efekat ce jos uvijek biti isti – mekano, mirisno meso koje se odvaja od kosti.
Pazljvo prebacite meso u posudu za sluzenje. Najljepse komade povrca ostavite za dekoraciju.Ostalo povrce ispasirajte uz dodatak sokova u kojima se jagnjetina pekla; dobicete divan sos. Uzivajte!
Jagnjetina moze ostati i duze u pecnici , npr ako radite pripremite sve – gurnite u rernu i otidjite na posao. Samo ne zaboravite temperaturu jos malo spustiti (npr 110*C za oko 8-8,5 sati pecenja).

Beetroot, goat cheese, pumpkin and rocket salad

This recipe was found in a Weight Watchers magazine, and soon became one of my favourites. Serves 4 or 6, points value 3 or 2.

Ingredients:
- Salad
1 bunch beetroot (3-4), trimmed, but not peeled
1/2 smaller pumpkin, cut into 3 cm cubes/wedges
1 clove garlic
1 tbs fresh thyme leaves
200 g rocket salad
2 tbs pine nuts (optional)
cooking oil spray
Salt and pepper
-Dressing:
60 g goats (or sheep)cheese
1/2 garlic clove, chopped/pressed
1 tbs lemon juice
1-2 tbs water
2 tbs olive oil
cracked black pepper
Method:
Preheat oven to 180*C. Wrap the beetroots in foil, place them in oven and bake for 30-45 minutes. Spray pumpkin with oil, toss garlic and thyme on top and bake for 20-30 min. Let it cool a bit, then remove the skin from beetroot (use gloves!). Cut into wedges. Rinse rocket, place into serving dish, add pumpkin and beets.
Prepare dressing:
Place all the ingredients into small processor - process until smooth.
Drizzle over the salad, sprinkle with pine nuts and pepper.


Salata od cvekle, tikve i ovcijeg sira

Potrebno:
3 - 4 cvekle (ovisno o velicini)
1/2 manje tikve (one fine narandzaste u sredini)
150 gr rokule
po ukusu so, origano
1 ceno bijelog luka
malo maslinovog ulja
Preljev:
60 gr mekanog kozijeg/ovcijeg sira (feta)
2 kasike maslinovog ulja, djevicansko
1 kasika limunovog soka
1 malo ceno bijelog luka, protisnutog
2 kasike vode
malo crnog bibera, svjeze mljevenog
Priprema :
Operite cvekle, odrezite im donje i gornje krajeve i umotajte u AL-foliju. Ubacite u pecnicu na oko 30-45 min (200*C), u ovisnosti o velicini.
Ogulite tikvu, isijecite je na podjednake komade, posolite i prelijte uljem u koje ste protisnuli ceno bijelog luka. Dodajte malo listica origana, te i to ispecite u tepsiji (20-ak minuta).
Dok se povce hladi pripremite rokulu – operite i ocijedite, rasporedite po vecoj plitkoj posudi.
Preljev cete napraviti tako da sve sastojke pomijesate i izmiksate sa ‘Stab” mikserom.
Nakon sto se cvekla prohladila, ogulite je (rukavice!) i isijecite na manje reznjeve. Rasporedite je preko rokule naizmjenicno sa komadima tikve.
Pospite preljev i uzivajte.

Pizza Margherita; Pizza Riviera

I love pizza sooo much, I could have it every day. But in that case, topping had to be different each day!

Basic pizza dough:
1,5 cups water
3 tbs olive oil
2 teas salt
1,5 teas sugar
4,5 cups bakers flour
2 teas yeast

Method:
If you're using 'Bread maker', put all ingredients in the kneading bowl in the same order as listed above. Program machine for pizza dough. When ready, take the dough out (on a floured surface), and divide into 3 big or 6 balls. Let it rest for 10-15 min, then roll out.
If you're kneading by hand, mix all ingredients together and knead for 10 minutes. Make sure that water is warm. Leave to rest (45min), then divide the dough as explained above.
'Margherita' topping:
On top of dough, spread good pizza sauce (recipe above - previous post), add some extra garlic, add a lot of Mozzarella cheese and a few basil leaves. Bake for 12-15 min on 200*C.
'Riviera' topping:
(For those who don't want tomato sauce - one of my favourites).
Olive oil, Spanish (purple)onions, garlic, black olives, anchovies and basil leaves.
Fry onions in olive oil, add garlic. Spread it on top of pizza, with the rest of ingredients. Bake until the edges are slightly browned.


Pice Margerita i Rivijera
Osnovno tijesto za pizzu:
1,5 solja vode
3 kasike ulja, maslinovo
2 kasicice soli
1,5 kasicica secera
4,5 solje brasna za peciva i kruh
2 kasicice suhog kvasca

Priprema:
Tijesto – Ukoliko koristite masinu (pekac) za mijesenje, sve sastojke stavite u posudu po navedenom redoslijedu. Pazite da mjere budu tacne, npr svaku solju brasna zaravnite nozem. Pustite masinu da zavrsi svoj program, a zatim izvadite tijesto i oblikujte 3 velike pizze ili 6 manjih.
Ukoliko rucno mijesite, najprije trebate aktivirati suhi kvasac: stavite toplu vodu, secer i malo brasna sa suhim kvascem da nadodje. Umijesite sve ostale sastojke sa nadoslim kvascem i ostavite na toplome da se dize (oko 45min). Oblikujte krugove.zeljene velicine .
Za pizu Margeritu, koristite tomato sos (npr. ovaj gore - prethodno objavljen 'post'), sa jos bijelog luka, te dosta mocarela sira i nekoliko listova bosiljka.
Za 'Rivijera' pizu, proprzite ljubicasti luk na maslinovom ulju, dodajte bijeli luk. Premazite picu sa ovom mjesavinom, pa po povrsini dodajte crne masline, incune (slane male ribice) i listove bosiljka.
Pecite pice oko 12-15 min na temp od 200*C.