Spicy Chicken on a Bed of Rice

Ingredients:
2-2,5 cups rice
2 teas chicken stock powder
2 tbs oil
1 cup frozen peas
white pepper
8 Chicken pieces
1 teas paprika
1/4 teas white pepper
1/4 teas garlic powder
1 teas mustard powder
1 teas chicken stock powder
1 tbs plain flour
olive oil spray
Method:
Mikrowave or cook rice, leaving it al-dente. Mix with peas, oil and stock powder. Preheat oven to 180*C.
Place rice in an oven proof dish. Pour 1/2 cup water on top of it.
Mix all dry spices with flour, place in a plastic bag and shake chicken pieces inside. Place chicken on top of rice. Spray with oil and bake 30-40 min, or until chicken done.

Aromatična piletina na riži

Potrebno:
2- 2,5 solje rize
2 k koncentrovane 'supe' ili Vegete
2 K ulja
1 solja graska
bijeli biber
8 komada piletine
1 k crvene paprike
1/4 k bijelog bibera
1/4 k bijelog luka u prahu
1 k senfa u prahu
1 k 'supe' u prahu ili Vegete
1 K brasna
maslinovo ulje (u spreju)
Nacin:
Skuhajte rizu (apsorpcijski metod ili mikrovalna) pazeci da ostane cvrsta. Pomijesajte je sa graskom, zacinite i prebacite u vatrostalnu posudu. Prelijte 1/2 solje vode preko.
Zagrijte rernu na 180*C.
Pomijesajte zacine sa brasnom u nekoj plasticnoj kesi. Ubacite pilece meso unutra i protresite. Poredajte piletinu po rizi, pospite uljem i pecite 30-40 min, ili dok piletina ne bude gotova.

'Lazy' Apple Pie

Another recipe from my first cookbook, which is more than 30 years old.

Ingredients:
'Lazy' dough-
280 g flour
200 g butter, cold small pieces
1/3 cup warm milk
1 teas sugar
1 teas yeast
pinch of salt
2 egg yolks
2 tbs sour cream
zest of 1/2 lemon
Filling-
7-8 apples, grated
1/2 cup sugar
1 teas cinnamon
1 tbs semolina
Dusting-
1/3 cup icing sugar
1 teas cinnamon
Method:
Dough-
First mix milk, sugar, salt and yeast. Set aside.
Rub flour and butter (or use food processor) with your fingers, add milk mixture, and the rest of ingredients and knead a soft dough. Divide into 2, dust with flour, cover and leave it rest for 20-30 minutes.
Preheat oven to 180*C, prepare a tin (20 X 30 cm).
Filling-
Grate apples. Squeeze excess juice. Before putting apples onto dough, you'll add sugar and cinnamon and mix well.
Roll out 1/2 of the dough into a rectangle, which is going to cover bottom of your tin. Sprinkle the top with semolina. Place grated apples mixture on, press slightly. Cover with another 1/2 of dough, which you have rolled out. Pierce the top with a fork and bake for 30 minutes, or until golden brown.
Dust with sugar / cinnamon icing.


Lijena Pita od Jabuka

Jos jedan recept iz moje famozne 'stare' sveske.

Potrebno:
Tijesto-
280 gr brasna
200 gr hladnog maslaca, isjeckanog
1 k secera
1 k kvasca
prstohvat soli
2 zumanca
2 K kajmaka / milerama
ribana korica 1/2 limuna
Punjenje-
7-8 jabuka, rendanih
1/2 solje secera
1 k cimeta
1 K griza
Posip-
1/3 solje secera u prahu
1 k cimeta
Nacin:
Najprije pomijesajte mlijeko sa soli, secerom i kvascem. Ostavite po strani.
Utrljajte komadice maslaca u brasno sa vrhovima prstiju (ili uz pomoc el. sjeckalice), pomijesajte sve sastojke za tijesto i umijesite. Podijelite na 2 dijela. Ostavite pokriveno na toplome 20-30 min.
Ukljucite rernu i pripremite pleh (20 X 30 cm).
Izrendajte jabuke. Iscijedite suvisan sok. Prije stavljanja na tijesto, pomijesacete ih sa secerom i cimetom.
Razvaljajte tijesto na velicinu pleha. Postavite na dno, pa prekrijte jabukama. Pritisnite blago. Razvaljajte i drugu polovicu tijesta, postavite po jabukama i izbodite viljuskom. Pecite 30 minuta.
Peceno posuti mjesavinom secera u prahu i cimeta.

Thai Spicy Peanut Sauce ( Salad with Pork)

Ingredients:
Sauce-
1 tbs (peanut) oil
1,5 tbs red curry paste
1 clove garlic, crushed
1/2 teas ginger, grated/minced
1/2 can coconut milk
3 tbs peanut butter
1 teas sesame oil
2 tbs peanuts (roasted and crushed)
1 tbs fish sauce
2 tbs lime juice
1 tbs brown sugar
1 tbs chili sauce (or less)
Salad-
1 large carrot, grated
1 large Spanish onion, cut into very thin wedges
1 small bunch coriander leaves, chopped
2 cups bean sprouts
Meat-
Pork cutlets (or rump steak)
Method:
Sauce-
Heat the oil in a pan. Add the curry and saute until fragrant.
Add everything else and simmer to thicken it a bit, about 2-3 minutes. Let it cool slightly.
Salad-
Mix all ingredients together; place in a serving dish.
Meat-
Fry meat in a little oil, until cooked through.
Serve meat and salad on individual plates, pour with sauce. Sprinkle with some more peanuts (optional). (Or, cut meat into bite size, mix with salad and pour dressing/sauce over it).


Tajlandski Zacinjeni Kikiriki Sos (sa salatom i krmenadlama)

Potrebno:
Sos-
1 K ulja (kikiriki)
1,5 K Thai crvenog karija
1 ceno bijelog luka, protisnutog
1/2 k djumbira, sitno rendanog
1/2 konzerve kokos mlijeka (200ml)
3 K kikiriki putera
1 k sezamovogulja
2 K kikirikija , pecenog, sjeckanog
1 K ribljeg sosa
2 K soka limete
1 K braon secera
1 K chili sosa (ili manje)
Salata-
1 veca mrkva, rendana krupno
1 veci (ljubicasti) luk, rezan na sitna rebarca
1 manji svezanj korijanderovog lisca, sjeckan
2 solje izdanaka (zelenog sitnog) graha
Meso-
Krmenadle ili ramstek
Nacin:
Sos-
Zagrijte ulje, proprzite cari. Ubacite sve ostale sastojke i kuhajte dok se malo ne zgusne. Smaknuti sa ringle i malo prohladiti.
Salata-
Pomijesajte sve sastojke, prebacite u posudu za serviranje.
Meso-
Propecite na malo ulja dok ne porumeni.
Servirajte pojedinacno na tanjir meso i salatu, prelijte sa sosom (Ili, izrezite meso na velicinu zalogaja, pomijesajte sa salatom i prelijte sosom).

Pull-apart Herb Bread

Ingredients:
1 cup water, skin warm
3 cups flour
1,5 teas salt
1 teas sugar
2 tbsp oil, or melted butter
1 teas yeast
Milk for glaze
For filling-
60 g Cheddar, or Tasty cheese, grated
2 tbs chopped parsley
2 tbs chopped chives
1 tbs chopped thyme
Method:
Make a dough as you would for bread, either by hand or by machine. Let it double.
Prepare filling; combine all ingredients together.
Roll out the dough to 1 cm thicknes, take out circles (8cm). On every other circle put some filling, cover with another circle and press edges.
Place bread rolls alternatively in a greased bread tin. Let it double, brush with milk and bake 15-20 min on 180*C.


Hljeb / Kruh za kidanje sa Začinskim biljem

Potrebno:
1 solja tople vode
3 solje brasna
1,5 k soli
1 k secera
2 K ulja, ili otopljenog maslaca
1 k suhog kvasca
mlijeko za premazati
Za punjenje-
60 gr tvrdog sira, rendanog
2 K persunovog lisca
2 K vlasca
1 K timijana
Nacin:
Umijesite tijesto kao za hljeb / kruh, bilo rucno ili uz pomoc masine. Ostavite da naraste. Pripremite filing - pomijesajte sve sastojke zajedno.
Razvaljajte tijesto na debljinu od 1 cm; izvadite krugove 8 cm. Na svaki drugi krug nanesite punjenje, postavite drugi krug na povrsinu, pa krajeve pritisnite prstima. Slozite 'diskove' naizmjenicno u kalup za hljeb. Ostavite da naraste, premazite mlijekom i pecite 15-20 min na 180*C.

Pink Ravioli

Homemade pasta coloured with beetroot juice.

Ingredients:
Pink pasta-
3 cups (+) flour
1/2 cup fine semolina
3 eggs, beaten
1/3 cup beetroot juice (grate beets and squeeze juice or use juicer)
1/2 teas salt
Filling-
500 g Ricotta
1 egg
1 teas salt
Mint leaves, chopped (optional)
Olive oil and Parmesan to serve
Method:
Mix all ingredients for pasta, knead until soft and pliable. Let it rest for 20 min(dusted with flour and covered).
Prepare filling; mix all ingredients until smooth.
Roll out pasta on a floured surface (or use pasta machine), cut circles out.
On each circle put some filing leaving edges free. Wet edges with water (brush or fingers), enclose each circle pressing with your fingers.
At this stage pasta can be cook or frozen.
If you're cooking; Bring large pot of water to boil. Salt generously (1 teas salt per each litre of water). Place handful of pasta into boiling water, cook until they come to surface. Take out into colander. Do not overcook, that way you will loose the colour. When all ready, place on a serving dish, drizzle with olive oil and sprinkle with Parmesan cheese.


Pink Ravioli

Potrebno:
Pink tjestenina-
3 solje brasna+
1/2 solje sitne krupice / griza
3 jaja, umucenih
1/3 solje soka cvekle (izrendati i istisnuti)
1/2 k soli
Punjenje-
500 gr Rikota sira
1 jaje
1 k soli
sjeckano lisce mente / nane (po zelji)
Maslinovo ulje i Parmezan za servirati
Nacin:
Tjestenina- Pomijesajte sve sastojke za tjestaninu, umijesite cvrsto tijesto. Pobrasnite i ostavite odmoriti (20 min).
Napravite punjenje- pomijesajte sve sastojke u glatku masu.
Razvaljajte tijesto na pobrasnjenoj povrsini (ili koristite pasta masinu). Izvadite krugove zeljene velicine. Na svaki krug nanesite malo punjenja, pazeci da krajevi ostanu slobodni. Nakvasite krajeve vodom, pa pritisnite prstima da se zalijepe.
Sada tjesteninu mozete kuhati li zamrznuti.
Ako kuhate- U veci lonac prokljucajte dosta vode. Dobro zasolite (na svaki litar 1 k soli). Ubacite nesto tjestenine, kuhajte dok ne izadje na povrsinu. Nemojte duze kuhati, jer cete izgubiti boju. Izvadite na cjediljku, dok sve ne bude gotovo.
Prebacite u posudu za serviranje, pospite maslinovim uljem i Parmezanom.

Pineaple Torte

Ideal Summer dessert - No baking involved!

Ingredients:
250 g butter
200 g icing sugar
100 g roasted hazelnuts, processed
100 g plain biscuits, processed
1 can pineaple (440g)
6 egg yellows
0,5 l milk
1 teas vanilla
3 tbs corn starch (or other)
400 ml thickened cream + 1 tbs icing sugar
Method:
Bottom layer-
Beat 110 g butter with 100 g sugar. Add hazelnut meal, biscuit crumbs. Pour 1/4 cup pineaple juice (from can), mix well. Spoon into cake tin (22-24cm), refrigerate.
Custard cream-
Put 400 ml of milk into a sucepan, bring to boil. Mix 100 ml milk with egg yellows, sugar and starch; pour into boiling milk, cook stiring, for few minutes. Mix in vanillla and let it cool. Beat 140 g butter, add cooled custard, mix with high speed, or until flufy. Spoon over first layer. Place pieces of drained pineaple on it. Beat thickened cream with 1 tbs icing sugar, place on top of cake. Decorate as you wish. Refrigerate for a couple of hours before serving.

Ananas Torta

Potrebno:
250 gr maslaca
200 gr secera u prahu
100 gr przenih, samljevenih ljesnika
100 gr samljevenog keksa
1 konzerva (440 gr) ananasa
6 zumanaca
pola litra mlijeka
1 k vanile
3 kasike gustina
400 ml slatkog kajmaka/pavlake + 1 K secera u prahu
Nacin:
Podloga-
110 gr maslaca i 100 gr secera u prahu pjenasto umutiti. Dodati 100 gr samljevnih i przenih ljesnika te 100 gr samljevenog keksa. Sve dobro promijesati dodati 1/4 solje soka od ananasa. Postaviti u kalup (22-24cm), pa u frizider.
Krem-
6 zumanaca, 100 gr secera u prahu, 3 K gustina dobro izmutiti sa pola decilitra mlijeka. Tu smjesu lagano uliti u kljucalo mlijeko i mijesati par minuta na vatri. Skinuti sa vatre da se ohladi te dodati 140 gr maslaca pjenasto umucenog. Staviti na podlogu. Preko krema staviti nasjeckani ananas pa sve skupa prekriti sa 3 dl umucenog slatkog kajmaka/pavlake. Dekorisite po zelji. Prije serviranja dobro rashladiti.

Marinara Macaroni

Ingredients:
1/4 cup olive oil
1 medium onion, diced
3 garlic cloves, crushed
500 g Marinara mix
5 medium tomatoes, diced (or 1 can - drained)
1 tbs tomato paste
1/2 cup white wine
2 tbs parsley leaves, sliced
3-5 Basil leaves, thorn
salt, pepper to taste
To serve-
300 g Macaroni pasta, cooked
Method:
Heat oil, saute onions until translucent. Add garlic, vine, tomatoes and paste. Mix well and bring to boil. Add Marinara mix and cook for 10 minutes. Season to taste and add herbs. Serve with Macaroni (or other types of pasta).Can be topped with Parmesan (optional).

Marinara Makarone

Potrebno:
0,5 dl maslinovog ulja, djevicansko
1 srednji crveni luk, sjeckan
3 cena bijelog luka, sitno sjeckanog
500 gr Marinara mix (ili sami odaberite morske plodove)
5 srednjih paradajiza, ili konzerva od 400gr (bez tecnosti)
1 kasika paradajz pirea
100 ml bijelog vina
2 K persunovog lista
3-5 listova bosiljka
so, biber, vegeta
Prilog-
300 gr makarona, kuhanih
Priprema:
Ulijte ulje u dublju tavu, zagrijte pa onda dodajte luk da se proprzi.
Dodajte bijeli luk, mijesajte minutu, a zatim uspite sjeckani paradajz, vino i paradajz sos.
Kad prokuha, dodajte marinara mjesavinu. Promijesajte.
Kuhajte 10 minuta, a potom dodajte svo zacinsko bilje , so i biber.
Ako vam se ucini suvise tecno, kuhajte dok tecnost ne ispari.
Sluzite pomijesano sa makaronima ili drugom tjesteninom.
Ribani parmezan se moze dodati po vrhu.

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.