Parisian Rolls filled with Creme Patisserie

Makes 15 pieces

Ingredients:
Dough-
4 cups flour
1/3 cup sugar
1/2 tsp salt
2 tsp yeast
80 g butter, melted
1 egg, beaten
1 cup warm milk
Filling-
Creme Patisserie (Basic recipe)
2 eggs
50 g sugar
2 tbs flour
2 tbs starch (cornflour)
300 ml milk
a few drops of vanilla flavouring
(OR, very thick custard: 350 ml milk, 2 tbs sugar, 3 1/2 tbs custard powder)
For decoration-
1 egg white, beaten (for brushing) and almond flakes, poppy seeds for sprinkling
Method:
First make Creme patisserie / custard. (Put milk to boil; mix all other ingredients with a little milk. Pour into hot milk and cook, stirring all the time, until thick. Let it cool completely.
Make a dough from all ingredients (by hand or bread machine). Knead for 5 min, then let it double, covered in a warm spot. Divide dough into 15 balls. Roll out each into squarish shape. Cut strips on one half; put spoonful of custard creme onto other half. Cover with uncut dough, pressing with your fingers. Roll dough, so that cut pieces come onto upper side. Place onto baking tin, let it rest for 1/2 hour.
Switch oven to 180*C. Brush pastry with beaten egg white; sprinkle with chosen seeds / nuts. Bake rolls for 12-15 min, or until golden. Best consumed while warm. Freeze well!

Pariške rolnice filovane vanila kremom

Za 15 komada

Potrebno:
Za tijesto-
4 solje brasna
1/3 solje sitnog secera
1/2 k soli
2 k kvasca
80 gr maslaca, otopljenog
1 jaje, umuceno
1 solja mlakog mlijeka
Punjenje-
Poslasticarka krema
2 jaja
50 gr secera
2 K brasna
2 K gustina
300 ml mlijeka
nekoliko kapi vanile
Za dekoraciju-
1 bjelanjak, umucen (za premazati) i ljuspice badema ili mak za posipati
(ILI, skuhajte 1 puding vanile u 350 ml mlijeka)
Nacin:
Najprije skuhajte puding / poslasticarsku kremu i ostavite hladiti.
Umijesite tijesto rucno ili uz pomoc mjesilice /pekaca. Ostavite da naraste, zatim podijelite na 15 loptica.
Razvaljajte svaku na cetvrtaste komade (otprilike 10 X 12 cn). Jednu polovicu tijesta narezite na trake. Na drugu polovicu nanesite ohladjeni gusti puding (1 puna kasika); prebacite tijesto preko, pritisnite prstima, pa zarolajte preko narezanog dijela. Postavite na pleh, rezane trake prema gore, da se odmori.
Ukljucite rernu na 180*C.
Premazite rolne bjelanjkom i pospite odabranim sjemenom / orasima. Pecite oko 12-15 minuta, ili dok ne postanu zlatno-zute. Najbolje ih je konzumirati tople.
Odlicne za zamrzavanje!

Chicken Baked in Salt Crust

Baking in salt crust gives you very aromatic and moist food. Salt here is used as heating and isolating 'device', not as an taste enhancer. This way, you can bake fish, poultry and other meats. I've seen potatoes baked in salt too.
Make sure to use rock salt, as regular salt will melt easily and give extremely salty taste.

Ingredients:
1 organic chicken (2 kg)
2 - 3 kg coarse rock salt
8 tsp fennel seeds, cracked
2 eggs, beaten
2 lemons, halved
1 tbs peppercorns
1 bunch fresh thyme
Olive oil
1 bunch fresh parsley, ripped
8 cloves garlic, skins left on, squashed
Method:
Switch oven to 200 *C.
Mix salt with fennel, lemon juice, peppercorns and some thyme springs. Add eggs, mix well again.
Line a flat baking dish with 4 pieces of large al-foil. Place some of the salt on bottom of pan. Fill chicken's cavity with lemon skins, squashed garlic and the rest of herbs (bash them with some olive oil previously, so they release as much aroma as possible). Close cavity with toothpicks. Massage chicken's skin with olive oil. Place it on prepared layer of salt, breast side up. Cover with the rest of salt; secure salt pile with layers of foil. Place in oven and bake for 2 hours.
When ready, undo the foil and crack the salt crust. Brush off any salt particles that got stack to chicken skin. Serve as usual.



Pile pečeno u kori od krupne soli

Pecenje u kori od soli daje izuzetnu aromu i vlaznost hrani. So je ovdje koristena kao 'transporter temperature i kao 'izolator', a ne kao stimulant. Na ovaj nacin mozete peci ribu, perad, vece komade mesa, a vidjela sam i krompire pecene u soli. Veoma bitno je da koristite krupnu so, jer obicna sitna bi se topila i jelo bi bilo preslano.

Potrebno:
1 pile, oko 2kg, organsko po mogucnosti
2-3 kg krupne morske soli
8 tsp sjemena kopra (fenel)
2 jaja
2 limuna, prepolovljena
1 K bibera u zrnu
1 svezanj majcine dusice / timijana
maslinovo ulje
1 svezanj persunovog lisca, iskidanog
8 cena bijelog luka, neoguljenog, zgnjecenog
Nacin:
Ukljucite rernu na 200 *C.
Pomijesajte so sa fenelom, biberom, sokom limuna, jajima i nesto timijana. Pripremite ravnu podlogu za pecenje; stavite preko nje 4 velika sloja al-folije. Postavite nesto soli na dno.
Ostatak zacinskog bilja izudarajte sa malo ulja; utrpajte ga zajedno sa limunovom korom i bijelim lukom u supljinu pileta. Zatvorite supljinu sa cackalicama. Izmasirajte kozu pileta sa nesto maslinovog ulja. Postavite ga na pripremljenu so, sa prsima na gore. Prekrijte ostatkom soli i pricvrstite folijom. Pecite oko 2 sata.
Kada je gotovo, otvorite foliju i razbijte koru od soli. Ako se neki kamencic soli zalijepio, odstranite ga cetkom. Servirajte kao i obicno.

Conchas - Mexican Sweet Buns

Perfect for breakfast or snack; great alternative to hot cross buns!
Conchas = shells

Ingredients:
4 cups flour
1/3 cup sugar
1/2 tsp salt
1 tsp cinnamon
1 tbs yeast
1 tbs milk powder
60 g butter, melted
1 egg, beaten
1 cup warm water
Topping-
1 cup flour
1/2 cup icing sugar
120 g butter, softened
cocoa, turmeric, matcha tea....for colouring
Method:
Use your bread maker to make a soft dough of all ingredients. Alternatively, make dough by hand, let it double (covered).
Divide dough into 16 balls. Place then onto a lined baking sheet; make sure there is enough space between them.
For sweet topping - mix all ingredients into a smooth paste. Divide into 4 equal pieces. Colour each piece with matcha tea, cocoa,...or leave them plain white. Divide again each piece into 4, so you'll have 16. Place each ball (one by one)between sheets of cling wrap (or baking paper), roll out into a thin circle. Cover prepared buns with butter dough, and make decorative patterns (don't cut yeast dough, just butter dough surface). Let them rest for 30-45 min.
Preheat oven to 180*C. Place buns into oven and bake for 12-15 min.
Consume warm or cold.



Conchas - Meksički slatki hljepčići

Perfektno za doručak ili užinu sa kafom / čajem!
Conchas = školjke

Potrebno:
4 solje brasna
1/3 solje secera
1/2 k soli
1 k cimeta
1 K mlijeka u prahu
60 gr maslaca, otopljenog
1 jaje, umuceno
1 solja tople vode
Za povrsinski sloj-
1 solja brasna
1/2 solje secera u prahu
120 gr maslaca, omeksalog
kakao, turmerik, matcha caj...za bojenje tijesta
Nacin:
Umijesite tijesto od navedenih sastojaka, rucno ili uz pomoc mjesilice. Ostavite da naraste, pa podijelite na 16 jednakih dijelova. Oblikujte loptice i stavite ih na kalup oblozen papirom, sa razmakom izmedju.
Umijesite dekorativno tijesto od navedenih sastojaka; podijelite na 4. Svaki dio obojite sa kakaom, cajem,... ili ostavite bijele. Svako dio ponovo podijelite na 4, tako da dobijete 16 komada. Razvaljajte jednu po jednu lopticu na krugove (providna folija ili papir ce pomoci), smjestite ih na pripremljeno tijesto. Narezite ukrasne sare na povrsinskom tijestu i ostavite 30-45 min da narastu.
Ukljucite rernu na 180*C i pecite skoljke oko 12-15 minuta. Konzumirajte tople ili hladne.

Sun Choy Bau

Put your wok to work! Ingredients: 1 tbs oil, peanut preferable 2 garlic cloves, crushed 3 cm ginger, grated 1/4 tsp chili flakes 500 g mince (chicken, turkey or pork) 2 tbs oyster sauce 2 tsp soy sauce 1 cup bean sprouts 1/4 cup coriander leaves 1 carrot, grated (optional) 2-3 spring onions, chopped 12 Iceberg lettuce leaves Method: Heat oil, fry onion, garlic and ginger. Add meat; brown well, smashing lumps. Spoon all flavouring sauces, sprinkle vegetables and coriander leaves. Mix well. Serve a few tablespoons of prepared mince, placed in a lettuce leaf; roll as a wrap. Enjoy! Smotuljci salate sa mljevenim mesom - San Choy Bau Potrebno: 1 K ulja, od kikirikija po mogucnosti 2 cena bijelog luka, protisnutog 3 cm djumbira, rendanog sitno 1/4 k ljuspica sushenog cilija 500 gr mljevenog mesa (piletina, puretina ili svinjetina) 2 K sosa skoljki ('oyster sauce') 2 K soja sosa 1 solja izdanaka graha 1/4 solje lisca korijandera 1 mrkva, rendana (po zelji) 2-3 mlada luka, sjeckana 12 listova salate 'Ledeni brijeg' Nacin: Zagrijte ulje, proprzite luk, bijeli luk i djumbir. Ubacite meso; przite i mijesajte, razbijajuci vece komade. Dodajte soseve, povrce i korijander. Izmijesajte dobro. Servirajte nekoliko kasika ove mjesavine u list salate; zamotajte kao palacinku i uzivajte.

Peri Peri Chicken

I'm back...
For a while, I was spending time doing my 'old' hobby - sewing. Since I didn't do it for a few years, I got out of routine - it took me whole week to complete an outfit.
It became problem finding a nice outfit for 'petite' person. Average person in Australia is 1,6 m tall (ME), yet regular sizes are made for persons over 1,7 m. I'd like to know who makes decisions on commercial clothing and their sizes?!
Anyway...
Peri Peri is traditional recipe of South America, but I found information that Portugal has similar recipe, and so does Africa. The key here is smokey flavour of chillies.

Ingredients:
1 whole chicken, split cut down the spine (or pieces with bones and skin)
1 red onion, chopped
2 cloves of garlic, crushed
1-2 bird's-eye chillies, chopped
1 tbsp sweet smoked paprika
1 lemon, juice + zest of 1/2
2 tbsp white wine vinegar
1 tbsp Worcestershire sauce
1 small bunch of fresh basil
3-4 tbs olive oil
For serving - thyme
Method:
Place all ingredients (except chicken) into a food processor. Liquidise content, pour over chicken and marinate for 2 hours at least.
Preheat oven to 200*C, roast chicken until golden brown and aromatic. Sprinkle with thyme, before serving.



Piri Piri Pile

Evo mene nakon cijele sedmice borbe sa jednim 'kostimom'. Morala sam da sasijem nesto za sebe, jer je ponuda odjece za niske osobe ovdje katastrofalna. Obzirom da nisam sila jako dugo, izasla sam iz 'slifa' i trebalo mi je vise vremena nego obicno...
Piri Piri je recept Juzne Amerike, ali Portugal i Afrika isto imaju svoju verziju. Kljucni okus ovdje je dimljena paprika.

Potrebno:
1 cijelo pile izrezano duz kicme (ili komadi sa kozom i kostima)
1 ljubicasti luk, sjeckan
2 cena bijelog luka, protisnuta / sjeckana
1-2 male papricice (okrugle, mirisljave, malo ljute)
1 K dimljene crvene paprike u prahu
1 limun, sok + korica od 1/2
2 K sirceta (bijelo vinsko)
1 K 'Worcestershire' sosa
1 manji svezanj svjezeg bosiljka
3-4 K maslinovog ulja
Za servirati - majcina dusica / timijan
Nacin:
Stavite sve sastojke (osim piletine) u sjeckalicu; ukljucite i sjeckajte sve dok ne postane skoro tecno. Prelijte preko piletine i marinirajte najmanje 2 sata. Ukljucite rernu i pecite na 200*C, dok ne postane zlatno zuto i aromaticno. Pospite sa timijanom prije serviranja.

Vanilla Slice

Cake-shop vanilla slice; Recipe that always works.

Ingredients:
2 sheets puff pastry (25 X 25 cm)
2 cups milk
2 cups thickened cream
1 cup sugar
3/4 cup custard powder
1/2 cup corn flour
60 g butter
3 egg yolks
1 tsp vanilla
icing sugar for dusting
Method:
Place puff pastry on baking dish (covered with baking paper), pierce with fork in a few places. Cover with another baking paper and flat baking sheet and bake 10 min on 170*C. Take out and trim to size of your square tin (usually 22-23 cm), which is lined with paper allowing a 2cm overhang on all four sides. Place one baked puff pastry onto bottom of square pan.
Place milk (minus 1 cup), butter, thickened cream, sugar and vanilla to heat. Mix custard powder, egg yolks and corn flour with 1 cup milk. Pour into heated milk, bring to boil, stirring all the time and cook until thick (3-4 min). Pour over prepared pastry. Place another sheet of pastry on top and press slightly. Let it cool, then refrigerate for 3-4 hours, before dusting with icing sugar and slicing.


Poslastičarske krempite / vanila šnite

Potrebno:
2 lista (25 X 25 cm)lisnatog tijesta
2 solje mlijeka
2 solje slatkog vrhnja / kajmaka
1 solja secera
3/4 solje 'Custard' praha (puding)
1/2 solje 'Gustina'
60 gr maslaca
3 zumanca
1 k vanile
secer u prahu za posuti
Nacin:
Ispecite oba lista tijesta izmedju 2 ravne plohe, oblozene papirom - tako ce ostati relativno ravno. Treba vam 10 min na temp 170*C. Skratite peceno tijesto ako je potrebno, prema velicini vaseg cetvrtastog pleha (22-23 cm), koji je oblozen papirom za pecenje, tako da sa svih strana papir viri po 2 cm.
Stavite mlijeko (od kojeg ste oduzeli 1 solju), vrhnje, secer, maslac i vanilu da prokuha. Pomijesajte gustin, puding i zumanca sa preostalim mlijekom. Uspite u provrelo mlijeko, mijesajte i kuhajte dok se ne zgusne.
Postavite jedan list pecenog tijesta na dno pripremljene posude, uspite kuhanu masu, pa postavite i drugi list na povrsinu. Pritisnite blago rukama, i ostavite hladiti. Zatim smjestite krempitu u frizider na 3-4 sata. Prije rezanja i sluzenja pospite secerom u prahu.

Fish with Chimichurri Dressing

Use this Argentinian blend of herbs and spices for serving any kind of fish or meat.

Ingredients:
Fish fillets, or whole smaller fish (I used 'leather jacket')
Plain or fine corn flour for dusting
salt and pepper to taste
oil for frying
Chimichurri Dressing-
1 bunch flat leaf parsley, chopped
2 garlic cloves, crushed
1-2 lemons, juiced
pinch of chilli flakes / powder
1/3 tsp cumin ground
1/2 cup olive oil
Method:
Mix all ingredients for dressing; if you wish pound it a bit, or leave it chunky - it's up to you.
Season fish, dust with flour and fry both sides until golden brown. Place it onto serving dish and pour with Chimichurri dressing. Enjoy!

Riba sa Argentinskim Čimičuri prelivom

Ova mjesavina bilja i zacina se koristi uz bilo koju vrstu mesa ili ribe u Argentini.

Potrebno:
Fileti ribe, ili neka manja riba cijela
Obicno ili fino kukuruzno brasno za uvaljati
so i biber prema ukusu
ulje za przenje
'Čimičuri' preliv-
1 svezanj lisca persuna, sjeckan
2 cena bijelog luka, protisnuta
1-2 limuna, sok samo
malo praha ljute papricice
1/3 k kima u prahu
1/2 solje maslinovog ulja
Nacin:
Pomijesajte sve sastojke za preliv; mozete malo samljeti / istuci sve zajedno, ili ostaviti sve u krupno - po vasoj zelji.
Zacinite ribu, uvaljajte je u brasno i przite sa obje strane dok ne postane zlatno-zuta. Postavite na tanjir za serviranje, pa zatim pospite pripremljenim prelivom. Prijatno!

Rice Pudding from 1891

This recipe was published in 1891 by Pellegrino Artusi (first Italian food writer), in book called 'The Art of Eating Well'. It is the best-selling recipe book of all times in Italy. Ingredients: 1 cup short grain rice, Arborio if available 4 cups (1 l) milk 1 tsp vanilla (or vanilla bean pod) 1/3 cup sugar 3/4 cup raisins / sultanas 1 1/2 tbs candied citrus peel, chopped 2 tbs butter 2 eggs 2 egg yolks 1/2 cup rum (or Cognac) 1 tbs soft butter, for greasing mould 3 tbs bread crumbs (for mould) Method: Cook milk, rice and sugar for 30 minutes. Add butter, vanilla, raisins and citrus peel, mix well. Let it cool. Switch oven to 180*C. Butter pudding mould well, sprinkle with bread crumbs. Beat eggs, add them to milk-rice mixture, pour rum and mix well. Spoon it into the mould and bake for 35 minutes. Let it cool in the mould, before turning it out onto serving plate. Puding od Riže iz 1891. Recept je iz knjige 'Umjetnost dobrog jedenja'(Pellegrino Artusi - 1891) od prvog Italijanskog pisca o hrani/receptima. Knjiga je i dan-danas best seler u podrucju Italije. Potrebno: 1 solja rize, kraceg zrna, Arborio po mogucnosti 1 l mlijeka 1 k vanile (ili 1 mahunarka vanile) 1/3 solje secera 3/4 solje grozdjica 1,5 K kandirane korice citrusa, sjeckane 2 K maslaca 2 jaja 2 zumanca 1/2 solje ruma (ili konjaka) 1 K omeksalog maslaca, za namazati kalup 3 K mrvica kruha / hljeba (za kalup) Nacin: Kuhajte rizu i sacer sa mlijekom oko 30 min. Ubacite maslac, vanilu, grozdjice i kandirani citrus, promijesajte i ostavite hladiti. Ukljucite rernu na 180*C, pripremite kalup. Dobro ga namazite maslacem i pospite mrvicama. Umijesajte jaja u riza/mlijeko masu, uspite rum i dobro promijesajte. Uspite u kalup i pecite 35 min. Ostavite ohladiti u kalupu, prije nego li puding prevrnete na tanjir za posluzivanje.