Istanbul

It is truly place where East meets West. Istanbul is a huge city; they say 18.000.000people live here! Many things here are modernised, many are still very traditional. I loved learning about it's history, seeing beautiful parks full of flowers. It is city where cats (a lot of them) and dogs walk and live anywhere they like. They sleep next to each other, without fighting or someone disturbing them. Istanbul is city where you have to open your eyes very wide if you're a tourist; Most of the Turks will try to rip you off in any way, if they realise you're foreigner. I also feelt uneasy as a woman, especially because you don't see many of local women arround. Men are working everywhere and in any industry. They smoke a lot! Everyone! My son didn't want to eat. He said "they smoke and serve people at the same time", but once you try their food you quickly go over their smoking. Bye...Barcelona is waiting!

Istanbul

To je zaista mjesto gdje Istok susrece Zapad. Istanbul je ogroman grad; kazu da 18.000.000 ljudi zivi ovdje. Mnoge stvari su savremene, mnoge su jos uvijek tradicionalne. Svidjelo mi se uciti o njihovoj istoriji, vidjeti parkove pune cvijeca. To je grad gdje macke (mnogo njih) i psi setaju i zive slobodno gdje god im se svidi. Spavaju jedi do drugih bez svadje ili da ih neko ometa. Istanbul je grad u kojem morate dobro otvoriti oci ako ste turista. Vecina Turaka ce pokusati ( i mnogi uspjeti) da vas prevari/nadmudri na bilo koji moguci nacin. Kao zena, takodje se nisam osjecala bezbrizno na ulici, pogotovu zato sto njihove zene rijetko mozete vidjeti vani. Muskarci rade svugdje i u svakom zanimanju. Turci puse MNOGO! Svi od njih! Moj sin nije zelio da jede; kaze " ono puse i serviraju ljude u isto vrijeme". Ali jednom kada probate njihovu hranu, brzo prevazidjete njihovo pusenje! Do Barcelone!

Creamy Seafood Tagliatelle (Post from my birth town)

I have arrived in Bosnia.My birth town (Brčko) is beautiful in spring. I'll try to post some photos next time.

Quick, creamy, delicious!

Ingredients:
200 g calamari rings
200 g prawns, shelled
200 g bass fillets, small pieces
200 g mussels, cleaned
(or 800 g of your favorite seafood mix)
1/2 bunch parsley leaves, finely chopped
1 tbs olive oil
1-2 tbs flour
2 gloves garlic, crushed
1/2 tbs Vegetable stock powder
300 ml fresh cream
salt and white pepper
350-500 g Tagliatelle (or other pasta)
Method:
Heat oil in a deep pan, add flour and mix until flour cooked, but pale. Pour cream, add seafood mix, herbs and spices. Cook 10 min, or until sauce thickens. Cook pasta according to packet instructions; drain. Place into serving bowl, pour sauce/seafood mixture on top. Sprinkle with extra parsley leaves (optional).


Kremasti sos sa plodovima mora (sa rezancima)

Evo me u mom rodnom gradu; proljece je prekrasno ovdje.
Poslaću par fotografija u mom sljedećem postu.
Pozdrav mojim virtualnim prijateljima!

Potrebno:
200 gr kalamara, rezanih (prstenovi)
200 gr kozica
200 gr bijele ribe (cvrste), manji komadi
200 gr skoljki, meso samo
(ili 800 gr vase omiljene mjesavine morskih plodova)
1/2 sveznja persunovog lisca, sjeckanog
1 K maslinovog ulja
1-2 K brasna
2 cena bijelog luka, istisnutog
1/2 K Vegete
300 ml svjezeg krema/pavlake
so i bijeli biber
350-500 gr sirokih rezanaca (ili druge tjestenine)
Nacin:
Zagrijte ulje, proprzite brasno pazeci da ostane svijetlo. Usuti krem, dodati plodove mora, zacine i persun. Kuhati 10 minuta, ili dok sos ne postane gusci. Skuhajte tjesteninu, prema uputstvima na paketu, ocijedite. Prebacite u posudu za sluzenje, prelijte sosom. Pospite sa malo persunovog lisca (po zelji).

Pear and Cinnamon Upside Down Cake - Or Bye Sydney

This is my last post before my trip to Europe.
I will try to keep you updated with my recipes, and of course a few photos from places that I'll visit.

Beautiful, aromatic cake. If low fat sour cream and spread used (Weight Watchers recipe), 10 serves give 3,5 points each.
Ingredients:
2 teas cinnamon
2 tbs brown sugar
400 g canned pears, drained (or 3 medium soft pears)
6 tbs melted butter
1/2 cup sugar
2 eggs
1/2 cup sour cream
1 cup SR flour
Method:
Preheat oven to 180*C. Prepare a loaf tin or small ring cake tin; line with baking paper. Sprinkle base with brown sugar and 1 teas cinnamon. Arrange pear halves / slices over sugared base.
Beat eggs with sugar until pale and thick. Add butter and sour cream, mix with low speed. Put flour and cinnamon on top and fold trough. Spoon cake mixture on top of pears; smooth the surface, then knock your tin on a hard surface a few times, so mixture fills spaces between pears. Bake for 50 min. Allow cake to rest for 10 min before turning out onto cake plate.

Prevrnuti Kolač sa Kruškama i Cimetom

Moj posljednji post pred odlazak u Evropu.
Javicu se sa par recepata i fotografija iz mjesta koje cu posjetiti na mome putovanju.
Ostajte zdravo i veselo

Potrebno:
2 K braon secera
2 k cimeta
400 gr konzerva kruski, ocijedjena (ili 3 srednje mekane kruske)
6 K otopljenog maslaca
1/2 solje secera
2 jaja
1/2 solje kajmaka / pavlake
1 solja samodizajuceg brasna (1 s obicnog + 1,5 k praska za pecivo)
Nacin:
Ukljucite rernu na 180*C; pripremite kalup (duguljasti ili prstenasti manji), odlozite ga silikonskim papirom. Pospite dno sa braon secerom i pola cimeta. Rasporedite polovice kruski preko secera.
Umutite secer sa jajima, dodajte otopljeni puter i kajmak. Mutite jos malo na manjoj brzini. Prosijte brasno i cimet na povrsinu, pa rukom sjedinite polako masu.
Prekrijte kruske ovom masom, zaravnjajte povrsinu kasikom, pa blago lupnite dnom kako bi smjesa zasla izmedju kruski. Pecite 50 minuta.
Ostavite hladiti u kalupu 10 minuta prije nego kolac prevrnete.