Eggplant Rolls with Hummus

Also - I'm having a giveaway!  
For your chance to win one of 3 surprise packages from ME you need:
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Good luck!


For this recipe you'll need thicker consistency of hummus  than it 's usually made as a dip.

Ingredients:
2 medium eggplants
salt
garlic (crushed), parsley leaves (chopped) and olive oil for drizzling
Hummus-
600g canned /cooked chickpeas, drained, rinsed
2-3 garlic cloves, crushed
80 ml olive oil
2-3 tbs tahini paste
1 tsp ground cumin (optional)
Juice of 1 lemon (+)
Method:
Slice eggplants thinly lengthwise, salt it  and leave for 20 min. Rinse and squeeze moisture out, brush with olive oil; grill or pan fry.
 Place the chickpeas, garlic, olive oil, tahini paste, cumin and lemon juice in a food processor and process until combined. (If you want hummus as a dip, add 1/4 cup (60ml) of water or liquid from the can and process again until quite smooth.)
Spread some hummus onto each slice of eggplant, roll in. Sprinkle with  parsley leaves and garlic, drizzle with olive oil.



Rolnice Patlidžana  sa Humusom


Takodje - imam par poklona za darivanje !
Za vasu sansu da dobijete 1 od 3 paketa iznenadjenja, treba da ispunite sljedeca 2 uslova:
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Za ovaj recept cete trebati nesto gusci humus, nego je inace napravljen kao umak / 'dip'.  


Potrebno:
2 patlidzana sredne velicine
so 
bijeli luk (sitno sjeckan ili protisnut), persunovo lisce (sjeckano) i
maslinovo ulje za posuti
Humus-
600 gr konzerviranog ili kuhanog slanutka (leblebije), ocijedjenog
2-3 cena bijelog luka, protisnutog
80 ml maslinovog djevicanskog ulja
2-3 K Tahini paste (samljeveno sezamovo sjeme)
1 k kima u prahu (po zelji)
Limun , sok samo (+)
Nacin:
Isjecite patlidzan po duzini tanko, nasolite i ostavite po strani oko 20 min. Isperite ga i ocijedite. Premazite sa malo ulja i pecite sa obje strane.
Stavite slanutak, bijeli luk, ulje, tahini kim i limunov sok u elektricnu sjeckalicu. Miksajte dok ne postignete  kompaktnu masu. (Za humus koji se koristi kao 'dip', dodajte 1/4 solje vode ili tecnosti iz konzerve i jos malo miksajte)
Premazite svaku snitu patlidzana sa malo humusa, zavijte kao rolat. Pospite sa sjeckanim bijelim lukom i persinovim liscem; polijte sa malo maslinovog ulja.

Zig-Zag Strudel with Walnuts and Prunes

Ingredients:
 Dough-
3 cups strong flour
1,5 teas yeast
70 g sugar
100 g butter, melted
2 medium eggs, beaten
1/4 cup(+,-) milk, warm
zest of 1/2 lemon
Walnut Filling-
150 g walnuts, processed
70 g sugar
1 tsp vanilla
 1/5 cup milk (50 ml), very hot
Prune filling-
2 cups soft prunes
1 tbs rum
other- 1 egg, beaten - for brushing (optional)
Method:
Mix yeast with a little warm milk and teaspoon each sugar and flour. When activated, add all other ingredients and make a soft dough, kneading for 5-10 minutes (or use bread machine). Cover and leave in a warm spot to double.
Prepare fillings:
 Walnuts -In a separate bowl mix dry ingredients for fillings. Pour boiling milk over, stir and leave to cool. Prunes - Process prunes with rum into a smooth paste.
When dough ready, roll out onto floured surface. You should have long rectangle that is as wide as your bread loaf tin is long; see picture down! Spread a couple of tablespoons of filling onto one side (narrower than your bread tin). Lift the dough and place it over the spread side; spread the top now with another filling. Keep doing this (spreading dough in a zig-zag motion) until you get at least 5 layers of alternate spreads. Place strudel into prepared bread tin. Cover with clean cloth and let it rest in a warm spot (20+ minutes). Preheat oven to 180*C; brush strudel with beaten egg and bake for 35-40 min. Slightly cool before slicing.

Cik-Cak Štrudla sa Orasima i Šljivama


Potrebno: 
Tijesto- 
3 solje brasna 
1,5 k instant kvasca(ili svjezi) 
70 gr secera 
100 gr maslaca, otopljenog 
2 jajeta, srednje velicine, umucena 
1/4 solje mlijeka (+,-), toplog
 ribana korica 1/2 limuna 
Fil- 
Orasi: 
150 gr mljevenih oraha 
70 gr secera 
1 k vanile 
50 ml kljucalog mlijeka 
Sljive: 
2 solje polu-suhih sljiva, bez kospica 
1 K ruma 
jos- 1 jaje, umuceno - za premazivanje, po zelji 
Nacin:
Aktivirajte kvasac, pa umijesite tijesto od sastojaka. Ostavite na toplom mjestu (pokriveno) da naraste. Pripremite fil- 
Sa orasima: prelijte orahe i secer kljucalim mlijekom i ostavite prohladiti. 
Sa sljivama: Ispasirajte sljive sa malo ruma. 
Kada je tijesto spremno, pobrasnite stolnjak pa razvaljajte veliki pravougaonik, koji treba biti veoma dugacak i toliko sirok kao sto je vasa modla za hljeb / kruh dugacka - vidi fotografiju gore! Namazite jednu stranu tijesta sa filom, nesto uze nego je modla. Prebacite tijesto na drugu stranu, zatim namazite drugim filom po vrhu i preko prethodnog mazanja. nastavite prebacivati i mazati na cik-cak nacin, sve dok ne dobijete bar 5 slojeva. Smjestite u pripremljeni model, pokrijte i ostavite na toplome 20 min+. 
Ukljucite rernu na 180*C. Premazite strudlu umucenim jajeto pa pecite 35-40 min. 
Malo prohladite prije rezanja.

Asparagus and Sheep Fetta Quiche

Finally, all the problems that I have with Blogger, have dissapeard.  My page opens so much easier and faster, and commenting is working  :-).
My blog is going to hit 100 000th visitor soon, so watch this space in next week for an international giveaway.
Have a good weekend everyone!

Ingredients :
(Makes one large (22 cm) quiche, or 12 small-ones (muffin size).)
Dough-
1,5 cups flour
pinch of salt
125 g butter, cut into smaller pieces
1-2 tbs sour cream (or icy cold water)
Filling-
3-4 eggs, depending on size
1 cup cream
150 g sheep (or goat) feta
1 can asparagus, cut into pieces
80-100 g Prosciutto, small pieces (optional)
salt and pepper to taste
For topping-
Mozzarella cheese and nigella seeds (optional)
Method :
Crumble butter with flour using tips of your fingers (or use food processor), add all other ingredients  and make a soft dough. Roll out to cover a flan / quiche dish, refrigerate for 10-15 min.
Preheat oven to 220*C. Take the dough out of fridge. Crumble cheese on top of the dough, lay asparagus and prosciutto. Mix eggs, cream and seasoning well; pour over the quiche. bake 5 min on 220*C, then lower temperature to 180 *C and bake another 20 min. Top with Mozzarella cheese and sprinkle nigella seeds and return to oven for another 5 minutes.


Konacno, svi problemi koje sam imala sa Blogger-om su nestali. Moja stranica se otvara bez problema i ucitava mnogo brze,  komentiranje radi  :-).
Moj blog ce uskoro posjetiti 100 000ta osoba, i u to ime pratite ovaj prostor sljedece sedmice za jedno internacionalno darivanje.
Dobar vikend svima!                            

Kiš sa Šparogama i Ovčijom Fetom
(Za jednu 22 cm veliku ili 12 malih - velicine mafina)


Potrebno :
Tijesto-
1,5 solja brasna
malo soli
125 gr maslaca, rezan na komadice
1-2 K ledene vode
Fil-
3-4 jaja, u zavisnosti o velicini
1 solja slatke pavlake / kajmaka
150 gr ovcije fete (ili kozje)
1 konzerva sparoga, komadi
80-100 gr prsute, mali komadi (po zelji)
so i biber prema ukusu
Za posuti po povrsini-
Mocarela sir i čurekot (crno sjeme sezama)
Nacin:
Smrvite maslac sa brasnom koristeci vrhove prstiju; dodajte ostale sastojke i umijesite mekano tijesto (ili koristite elektricnu sjeckalicu za ovo). Razvaljajte na velicinu vase posude za kis i smjestite tijesto u frizider na 10-15 min. 
Ukljucite rernu na 220*C. Izvadite posudu sa tijestom; poredajte po povrsini mrvljeni sir, sparoge i prsutu. Umutite jaja sa pavlakom i zacinite. Ulijte ovo preko svega i pecite 5 min na 220*C, zatim smanjite renu na 180*C i pecite jos 20 min. Izvadite iz rerne, pospite mocarelom i sezamom. Vratite u rernu na jos 5 minuta.

Lentil Soup of Israel

Ingredients:
500 g lentils
1 tbs oil
1 large onion,chopped
2 cloves garlic, crushed
2-4 beef marrow bones
2 stalks celery, chopped
ground black pepper
beef stock powder / cubes
1/2 tsp each paprika, turmeric and cumin
coriander leaves for garnish
slices of lemon (optional)
toast or baguette for serving
Method :
Heat oil in a large pan, fry vegetables for few minutes. Add spices , marrow bones and lentils. Pour 2-3 l water. Season acording to your taste. Simmer for 30 minutes. Serve garnished with coriander leaves / lemon slices; use marrow bone fat to spread on bread.




Izraelska čorba od leće


Potrebno:
500 gr leće / sočiva
1 K ulja
1 veci crveni luk, sjeckan
2 cena bijelog luka, protisnuta / sitno sjeckana
2-4 reznja govedje kosti sa kostanom srzi
2 stapica celera, sjeckanog
crni biber, mljeveni
govedja supa / bujon u kocki / prahu
1/2 k od paprike, turmerika i kima u prahu
korijander lisce za dekoraciju
kriske limuna (po zelji)
reznjevi tosta / bagete za servirati
Nacin:
Zagrijte ulje u vecem loncu, proprzite povrce. Dodajte zacine, lecu i govedje kosti. Nalijte sa 2-3 l vode i kuhajte oko 30 min. Zacinite. Servirajte ukraseno liscem korijandera i kriskama limuna. Srz iz kostiju koristite kao namaz za tost.

Savoury Crepes...and a message

 Dear readers, I was searching for some tips on decorating cakes, and came across a lovely blog, that gave great recipe for fondant. At the end of post, I found the blog owners only message - she was basicaly upset because post was seen over 2500 times, yet nobody left a single word (http://100simpledeliciousdessertrecipe.blogspot.com.au/2011/06/fondant-recipe.html).
Folks, please be grateful to those who make it easier for you; so, please leave a few nice words for those who take time to take pictures, write about it and present to the World...They do it for FREE!
Bloggers, if you'd like to have more comments left on your blog, take time to leave some comments for other bloggers.


Dragi citaoci, Trazeci neke recepte za dekoraciju torti, nabasala sam na jedan divan blog, koji je dao recept za fondan. Na kraju posta sa nalazila samo jedna poruka - vlasnica bloga je bila razocarana da od preko 2500 posjeta niko nije ostavio niti jednu rijec. (http://100simpledeliciousdessertrecipe.blogspot.com.au/2011/06/fondant-recipe.html) 
 Narode, budite bar malo zahvalni onima koji olaksavaju u onome sto trazite; stoga, molim, ostavite par lijepih rijeci onima koji utrose svoje vrijeme na fotografisanje, pisanje i prezentaciju blogova...Cine to besplatno! 
Blogeri, ako zelite vise ostavljenih komentara na svom blogu, nadjite malo vremena da sami ostavite komentar na blogovima drugih. 

RECIPE:
Ingredients:
1 cup flour
1 egg
1 cup milk
pinch of salt
3/4 cup water
ham and chives, chopped
oil (spray) for pan
Method: Beat egg with salt; pour 1/3 cup milk, add flour and vigorously mix. Add the rest of milk and water; beat until very smooth. Mix in ham and chives. Heat oiled pan. Pour 1/2 cup of batter onto it, swirl until surface of pan coated; fry for 30-50 seconds (top should change its colour to opaque), flip over and fry for 5-10 sec. Repeat with the rest of batter. Serve warm!


RECEPT:
Potrebno:
1 solja brasna 
1 jaje 
1 solja mlijeka 
prstohvat soli
3/4 solje vode 
sunku i vlasac, sjeckani 
ulje za tavu 
Nacin: Umutite jaje sa solju; dodajte 1/3 solje mlijeka i brasno. Zestoko mijesajte, pa dodajte ostatak mlijeka i vodu- promijesajte. Umijesajte sunku i vlasac. Zagrijte nauljenu tavu, uspite 1/2 solje mjesavine, okrecite tavu dok se povrsina ne prekrije sa tijestom i pecite 30-50 sekundi (povrsina ce promijeniti boju). Prevrnite pa pecite jos 5-10 sekundi. Utrosite svo tijesto pekuci na ovaj nacin. Servirajte toplo!

Oven Cooked Snapper

Quick and easy way of preparing fish; 5 ingredients!

Ingredients:
4 small snappers, gutted and scaled
olive oil
salt
parsley leaves, 1 bunch, chopped
3-5 cloves garlic, chopped
Method:
Preheat oven to 220*C. Oil an oven proof dish big enough to hold your fish.
Mix chopped parsley and garlic together. Set aside 1/2 of this mixture, add 1/3 cup olive oil into it.
Season fish slightly with salt, place some of parsley / garlic mixture inside each fish. Place them into prepared dish. Brush top of each fish with olive oil. Put in oven and cook for 20 minutes.
Serve each fish with reserved parsley / garlic / olive oil mixture.



'Snapper' iz rerne

Brzo i lako; samo 5 sastojaka! Ne znam naziv ove ribe na nasem jeziku; molim nekoga da mi javi ukoliko ju prepozna (Snapper = Zubatac?)

Potrebno:
4 manje ribe, ociscene
so
maslinovo ulje
bijeli luk, 3-5 cena, sjeckanih
svezanj persunovog lisca, sjeckano
Nacin:
Zagrijte rernu na 220*C, pripremite vecu posudu za pecenje, tako sto cete je dobro nauljiti .
Pomijesajte bijeli luk i persun. Pola od ove mase stavite po strani, dodajte 1/3 solje ulja u nju.
Nasolite ribu, pa u svaku stavite malo mjesavine persun / bijeli luk. Smjestite ribe u posudu, namazite svaku sa uljem . Pecite oko 20 minuta. Pri sluzenju na svaku ribu nanesite malo rezervisane mjesavine (persun / bijeli luk / ulje).

Hot Cross Buns and Easter Decorations

... from different parts of the World...

In Bosnia, Easter is unimaginable without coloured / dyed eggs. Hard boiled eggs are coloured with special dye, and often decorated with stickers, scratching surface to make patterns or other ways. Both Catholics and Orthodoxes prepare eggs in this way.

U Bosni, Uskrs / Vaskrs se ne moze zamisliti bez saranih jaja. Tvrdo kuhana jaja su obojena i dekorisana sa naljepnicama, struganjem povrsine jajeta, ili nanosenjem sara na druge nacine. Katolici i Pravoslavci pripremaju jaja na ovaj nacin.

In Austria, decorations are made from empty egg shells; Eggs are pierced with a nail on both ends of egg, then air pressure is applied by blowing the content out (with a mouth). Egg is then decorated by acrylic paint, tiny sting is inserted trough the egg and hung onto branches, or placed into a bowl.


Dekoracije u Austriji - ljuske jajeta (sadrzina ispuhana) obojene i postavljene na granu ili posudu.


In Australia, Hot Cross Buns are favorite and mostly served for breakfast.



Ingredients:
Dough-
4 cups bakers flour
1/3 cup brown sugar
3 tbs milk powder
1 tbs cinnamon
2 tsp yeast
3 tbs oil
1/2 tsp salt
1 1/3 cups water
For mixing in - 1 cup sultanas, mixed peel (optional)
'Cross' batter-
1/4 cup flour
3 tbs water
pinch of sugar
Method:
Make a dough from all ingredients by hand or bread machine. let it double, then punch down, knead for 2-3 min and mix in sultanas. Divide and shape into 15 balls. Place them onto prepared baking tin, cover.
Switch oven to 190*C. After 30 min of resting, mix all ingredients for crosses. Place into a strong plastic bag, cut edge off and pipe a cross on top of each bun.
Bake for 15- 20 min. Enjoy warm!



U Australiji su topli prekrizeni hljepcici najdrazi i uglavnom servirani za dorucak!

Potrebno:
Tijesto-
4 solje brasna
1/3 solje braon secera
3 K mlijeka u prahu
1 K cimeta
2 k kvasca
3 K ulja
1/2 k soli
1 1/3 solje vode
Za umijesati - 1 solja grozdjica, malo kore citrusa (po zelji)
Tijesto za kriz / krst-
1/4 solje brasna
3 K vode
prstohvat secera
Nacin:
Umijesite tijesto, ostavite na toplome da se udvostruci. Premijesite, umijesajte grozdjice. Podijelite na 15 loptica. Smjestite ih na pripremljen pleh, ostavite da naraste.
Ukljucite rernu na 190*C. Pomijesajte sve sastojke za krizeve, smjestite u jaku plasticnu vrecicu. Odrezite joj vrh, pa istiskajte krizeve na povrsinu svake loptice.
Pecite 15-20 minuta. Najbolje je konzumirati ih tople!

Last years Easter decorations in Barcelona!


Proslogodisnje dekoracije u Barseloni.

Chocolate Eggs / Easter Cupcakes

I love holidays. In my family I have Catholics, Orthodoxs and Muslims, which means a lot of cellebration during one calendar year.
Easter is my favorite. It reminds me of Spring, new beginnings, hope for a better future. It allows creativity to show off.
Easter is celebrated mostly by Christians (as resurrection of Christ), but the truth is that the celebration of Easter actually comes from paganism. Eggs (as a symbol of life cycle) and rabbits (symbol of fertility) were used for worshiping the mother goddess Ishtar, celebrating spring, warmer days and hoping for a good fertile year.
I love spending time with my family, decorating eggs (European style) and making all those delicious traditional meals, that only at Easter have special taste.

Chocolate cupcakes baked in egg shells

(I used 1/2 of following recipe, which is enough to fill 12-14 egg shells, cracked at the very top and rinsed)

Ingredients:
5 eggs
3/4 cup sugar
1 cup cream
375 g dark chocolate
1 cup + 1-2 tbs flour
1/2 tsp baking powder
dash of vanilla
Method:
Heat cream and chocolate, stir until melted. Cool.
Beat eggs with sugar and vanilla, add creme/ chocolate mixture. Sift flour and baking powder on the top and fold gently. Transfer mixture to the piping bag, or strong plastic bag. Pipe into egg shells (muffin tins or similar will hold them upright), filling 3/4 of each egg shell. Bake at 170*C 12-15 min.



Ja obozavam praznike. U mojoj porodici imam Katolike, Pravoslavce i Muslimane, sto znaci puuuno praznika u toku jedne kalendarske godine.
Uskrs / Vaskrs mi je najdrazi praznik. Nekako me podsjeca na proljece, novi pocetak, nadu za bolju buducnost. Takodje dozvoljava creativnosti da se pokaze.
Uskrs je slavljen kod mnogih Kriscana (kao Kristovo uskrsnuce), ali zapravo ima korijen iz paganskih dana. Jaja (kao simbol novog zivotnog ciklusa) i zecevi (simbol plodnosti) su bili koristeni za slavljenje majke bozice (Ishtar), proljeca, dolazak toplijih dana i nade za bolju plodniju godinu.
Volim provoditi vrijeme sa mojim deckima, dekorirajuci jaja (nas nacin) i spremajuci ona specijalna jela, koja samo za vrijeme uskrsa imaju poseban ukus.

Čokoladni 'Cupcakes' u ljusci od jaja

(Koristila sam 1/2 od sljedeceg recepta, dovoljno za 12-14 ispraznjenih ljuski od jaja, koje ste razbili pri samom vrhu i isprali ih.)

Potrebno:
5 jaja
3/4 solje secera
1 solja pavlake/ kajmaka/ krema
375 gr tamne cokolade
malo vanile
1 solja + 1-2 K brasna
1/2 k praska za pecivo
Nacin:
Zagrijte pavlaku i cokoladu, mijesajte dok se ne otopi, zatim prohladite.
Umutite jaja sa secerom, dodajte istopljenu smjesu i vanilu. Prosijte brasno i prasak za pecivo na povrsinu, pa rucno sjedinite. Prebacite smjesu u jacu plasticnu kesu i punite jaja do 3/4. (postavite jaja u male kalupe za mafine ili slicno, kako bi uspravno stajala.) Pecite na 170*C oko 12-15 minuta.