Autumn in Balkan

Dear readers, I am traveling and collecting old and new recipes from this beautiful part of the World Recipes from Bosnia, Croatia and Montenegro soon to come
Cheers


Dragi čitaoci,
nalazim se u ovom lijepom dijelu svijeta, skupljam stare i nove recepte Bosne, Hrvatske i Crne Gore, koji će uskoro biti objavljeni .
Do skorog čitanja

'Sogan Dolma ' - Stuffed Onions

Another Bosnian dish that came from time of Ottoman Empire. 

Ingredients:

3-4 large onion heads

water and 2 tbs vinegar for cooking onions

Stuffing-

2 tbs olive oil 

500 g beef mince

1 small onion, finely diced

2 garlic cloves, crushed

1 tbs paprika

1 tsp salt 

1/2 tsp freshly ground black pepper

8-10 tbs rice (short grain)

2-3 parsley springs, chopped 

2 - 3 cups of stock

oil for pan 

(sour cream and pinch of paprika to serve)

Method:

Peel onions, cut ends, taking off more flesh at root side. Place them in a pan, cover with water and pour vinegar. Bring to boil and cook for 25-30 minutes. Take onions out and let them cool. When cool enough for handling, carefully squeeze onions towards cut side, so you get it's layers (cups). Don't worry if some of them break/split.

Prepare filling- Mix all ingredients well, add 1 cup of stock to it. Take filling by teaspoon and stuff inside of each onion layer (do not over-stuff, rice will expand). Repeat until all stuffing used. Place stuffed onions into an oiled pan (with lid), add the rest of stock. Place dish in  heated oven (190*C)  for 45-50 minutes. When done, take out on a serving plate. Serve with sour cream and a pinch of paprika on each onion.

'Sogan Dolma' - Filovani Luk

Jos jedno Bosansko jelo koje dolazi iz doba Otomanskog carstva.

Potrebno:

3-4 vece glavice luka

voda i sirce za kuhanje luka

2 K maslinovog ulja

500 gr mljevene junetine

1 manji crveni luk, sitno sjeckan

2 cena bijelog luka, protisnuta

1 K paprike mljevene

1 k soli 

1/2 k svjeze mljevenog crnog bibera

8-10 K rize (krace zrno)

2-3 izdanka persuna, sjeckana

2-3 solje 'supe' (ili vode sa vegetom)

ulje za serpu

(vrhnje / kajmak i crvena paprika za serviranje)

Nacin:

Ocistite glavice luka i zasijecite dublje na strani sa korijenom. Stavite ih u posudu, zalijte vodom, dodajte sirce i kuhajte 25-30 minuta. Izvadite ih i prohladite. Kada se mogu uzeti u ruku, lagano stisnite svaki prema odrezanoj strani, tako da unutrasnjost isklizne, ostavljajuci svaki put sloj po sloj luka. Ne brinite ako neki slojevi popucaju.

Pripremite nadjev- Pomijesajte sve sastojke, dodajte 1 solju supe ( ili vode sa vegetom). Kasicicom punite pripremljene slojeve, pazeci da ih ne pretrpate - riza ce se nakuhati. Postavite u serpu (sa poklopcem), zalijte sa preostalom supom i pecite u rerni oko 45-50 minuta na temperaturi od 190*C. Kada je gotovo,  prebacite sogan dolmu na tanjir za posluzivanje i servirajte sa pavlakom / vrhnjem i malo crvene paprike na vrhu.

Ambrosia Salad

Great refreshing, exotic salad!  Best served with grilled fish or meat; but good enough as a dessert. Following recipe has only 4 ingredients, although there are recipes that call for marshmallows, grapes, cherries and nuts. I find that this basic combination works best for me.

Ingredients:

Mandarins, canned or fresh, cut into small pieces

Pineapple, canned or fresh, small pieces

Coconut, shredded

sour cream

(you will need  the same amount of each, or to your preference)

Method: 

Mix all ingredients. Enjoy!

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Salata 'Ambrozija'

Divno osvjezavajuca, egzoticna salata. Najbolje ju je servirati sa ribom ili mesom sa grila / rostilja, ali je sasvim dobra i kao desert. Sljedeci recept se sastoji od samo 4 sastojka, mada postoje rezne verzije koje traze jos i dodatak sitnih marsmalova, grozdja, tresanja i orasastih plodova. Za mene licno, ova osnovna kombinacija je najbolja.

Potrebno:

Mandarine, konzervirane ili svjeze, sitni komadici

Ananas, konzervirani ili svjezi, sitni komadici

Kokos ribani

Kajmak / vrhnje / pavlaka (35% masnoce)

(podjednake kolicine ili prema vasem ukusu i zelji)

Nacin:

Pomijesajte sve sastojke. Uzivajte!

Corn Bread with Sage and Sheep Cheese

Ingredients:
1 tbs  butter, softened (for tin)
12-16 sage leaves
2 large eggs
1 cup buttermilk
1/4 cup olive oil
3/4 cup stone-ground cornmeal
1 cup  SR flour
1 tsp baking powder
2 tsp honey, or sugar
1/2 tsp fine sea salt
120 g (1 cup) crumbled sheep cheese
Method:
Preheat oven to 180*C, prepare 20-22 cm cake tin, brush with softened butter. Place sage leaves on bottom of pan and in a circle.
Beat eggs, oil and butter milk. Add all other ingredients. Mix well. Transfer to baking pan, smooth the surface with spoon. Bake for 40-45 minutes. When done let it cool on a rack. Turn upside down before slicing and serving.

Kukuruzna pogača sa žalfijom / kaduljom i ovčijim sirom

Potrebno:
1 K maslaca, omeksalog
12-16 listova zalfije / kadulje

2 veca jajeta
1 solja tecnog jogurta
1/4 solje maslinovog ulja

3/4 solje finog kukuruznog brasna
1 solja samodizajuceg brasna
1 k praska za pecivo
2 k meda, ili secera
1/2 k soli
120 gr izmrvljenog ovcijeg sira
Nacin:
Ukljucite rernu na 180*C; pripremite 20-22 cm kalup - namazite ga sa omeksalim maslacem. Na dno poredajte listove zalfije u krug.
Umutite jaja, dodajte ulje i jogurt. Promijesajte , pa ubacite i suhe sastojke i sir. Sjedinite masu. Prebacite je u pripremljen kalup, poravnajte povrsinu kasikom. Pecite oko 40-45 minuta. Kada je gotova, prohladite pogacu na zici, zatim preokrenite naopako na tanjir za serviranje.

Meatloaf

Very economical recipe; leftovers can be used for sandwiches and/or salads!

Ingredients:

1 kg lean beef mince

1 onion, chopped

2-3 garlic cloves, chopped

2-3 parsley stalks, chopped 

2 slices of stale bread softened in milk (1/4 cup+)

1 large  egg, beaten

1/2 tbs Vegeta or similar (bbq seasoning, spicy seasoning...)

salt and black pepper to taste

Method:

Preheat oven to 180*C; prepare a loaf tin.

Place all ingredients in a large bowl; mix well. Transfer mixture into prepared tin. Place in oven and bake for 45-55 minutes. Turn upside-down on a serving plate, let it rest for 10 minutes before slicing. Perfect with baked potatoes, rice, pasta or bread. Serve with salad!

Mesna Vekna

Ekonomican recept; ostatci se mogu upotrijebiti sutradan u sendvicima ili kao salata.

Potrebno:

1 kg nemasnog mljevenog mesa (govedina)

1 crveni luk, sjeckan

2-3 cena bijelog luka, sitno sjeckana ili protisnuta

2-3 vrha persunovog lisca, sjeckana

2 snite starijeg hljeba / kruha, omeksale u malo mlijeka (1/4 solje)

1 vece jaje, umuceno

1/2 K Vegete ( ili drugih zacina po zelji)

so i biber (crni, svjeze mljeven) po ukusu

Nacin:

Ukljucite rernu na 180*C; pripremite kalup za veknu.

U vecu posudu stavite sve sastojke i dobro promijesajte. Prebacite mjesavinu u kalup i pecite oko 45-55 minuta. Kada je gotova, veknu okrenite naopako na tanjir za sluzenje. Ostavite je odmoriti 10-ak minuta prije rezanja. Sluzite sa salatom i pecenim krompirima, rizom, tjesteninim ili hljebom.