Moroccan Lamb Kebabs With Vegetable Stack

I'm having a party on Saturday! I need to feed 30 souls; cooking has already started ;-). Next post will be about party food and how to entertain a large group. For now, one recipe from the draft...

Ingredients:

500-600 g  lamb leg, cubed

Moroccan Souk spice (or use your favourites) 

(same amount of each-cumin, coriander, sea salt, garlic, cayenne pepper, cassia, turmeric, cardamom)

Vegetables - mushrooms, eggplant, capsicum, avocado, tomato  (your choice), sliced

Salt, pepper, olive oil 

Method:
Mix spices with meat cubes, tread them onto skewers. Season sliced vegetable.  Grill both a couple of minutes, turning once. Serve kebabs along with stacked vegetable.

Marokanski Jagnjeći Kebabi sa  Slojevitim Povrćem

U subotu organizujem zabavu za moje prijatelje! Treba da nahranim 30 dusa; kuhanje je vec otpocelo ;-). Sljececi post ce biti o tome kako ugostiti veliki broj  i sta pripremati za jelo. Za sada, jedan recept iz drafta...

Potrebno:
500-600 gr jagnjetine, rezano na kocke ( od buta je najbolje)
Marokanski Souk zacin (ili vas omiljeni)
(ista kolicina od svakog- kim, korijander, so, bijeli luk, ljuta paprika, cassia, turmerik, kardamom)
Povrce - gljive, patlidzan, paprika, avokado, paradajz ( vas izbor), rezano na plohe
So, biber, maslinovo ulje
Nacin:
Pospite zacin preko mesa; utrljajte dobro, zatim nanizite na drvene prutice. Zacinite povrce, onda pecite (grilujte) oboje nekoliko minuta na svakoj strani. Servirajte kebabe zajedno sa povrcem slozenim u 'soliter'.

Salzburger Brezen - Apple Stuffed Soft Pretzels

Salzburg is one of World's most beautiful cities. I was lucky to be able visiting it several times.
From every place that I travel to, I try to take something specific and useful with me, so it can remind me of my time spent there. Sometimes it's bed linen, sometimes an art work, tablecloth... From Salzburg, I took this recipe! Every time I make these pretzels, we (my family) recall fabulous time we had there.


Photo taken (with permission) from 'Chef Amber Shea' blog (chefambershea.com)
Fotografija preuzeta (uz dozvolu) sa chefambershea.com

















Source: chefambershea.com

Ingredients:
-Dough
4 1/2 cups bread flour
2 tbs sugar
1 tsp salt
2 tbs milk powder
1 1/2 tsp yeast
60 g melted butter
1 1/2 cups water
-Filling
5 apples (Granny Smith)
50 g butter
1/2 cup sugar
1/2 -1 tsp cinnamon
-Egg white, beaten, for brushing
Method:
Make a soft dough (by hand, mixer, or bread machine). Let it double in a warm spot.
Peel and slice apples. Place them into a pan with other ingredients; cook for 20 minutes. Cool it.
Place the dough (after rising) onto clean towel dusted with flour. Roll out to a rectangle 60 cm X 40 cm. Then cut 12 strips (40 x 5 cm). Place apple stuffing into a piping bag, then squeeze it onto each dough strip. Wet sides of dough and pinch them together into a rope. Rool slightly between working surface and your hands, then shape into a pretzel. Place all pretzels on lined baking pan, cover and let it rest for 30 minutes.
Preheat oven to 180*C. Brush risen pretzels with an egg white. Bake them for 15 minutes, or until golden.





Salzburške Perece punjene Jabukama


Salzburg je jedan od najljepsih gradova svijeta. Posjetila sam ga nekoliko puta.
Iz svakog mjesta koje posjetim, trudim se ponijeti nesto sa mnom, tako da me moze podsjetiti na vrijeme provedeno tamo. Ponekad su to carsafi, nekada umjetnick slika, stolnjak... Iz Salzburga sam ponijela sljedeci recept. Svaki put kad pravim ove perece, podsjetimo se na ovaj divni grad i nase vrijeme provedeno u njemu.

Sastojci:
-Tijesto
4,5 solje brasna
2 K secera
1 k soli
2 K mlijeka u prahu
1,5 k kvasca
60 gr otopljenog maslaca
1,5 solja vode
- Fil
5 jabuka
50 gr maslaca
1/2 solje secera
1/2 - 1 k cimeta
- Bjelance, umuceno, za premazivanje
Nacin: 
Umijesite tijesto (rucno ili mikserom), pokrijte i ostavite na  toplome da nadodje.
Ogulite i izrezite jabuke. Stavite ih u posudu sa ostalim sastojcima. Kuhajte oko 20 minuta. Prohladite.
Postavite nadoslo tijesto na pobrasnjen stolnjak. Razvucite i pravougaonik 60 x 40 cm. Izrezite 12 traka 40 x 5 cm. Stavite smjesu sa jabukama u poslasticarsku vrecicu; nanesite sloj na svaku traku. Navlazite krajeve tijesta i pritisnite prstima, formirajuci 'konopac'. Malo jos protrljajte svaki i formirajte perece. Smjestite na tepsiju sa papirom i pokrijte krpom. Ostavite odmarati 30 minuta. 
Ukljucite rernu na 180*C. Premazite perece sa bjencem i pecite oko 15 minuta, ili dok ne postanu zlatno-zute.

Following photos are from other sites, as I lost all my digital photos from this city
Fotografije koje slijede nisu moje; izgubila sam sve fotke sa mog prvog digitalnog fotoaparata iz tog grada


Photo credit: dicktay2000 / Foter.com / CC BY

Photo credit: CameliaTWU / Foter.com / CC BY-NC-ND
Photo credit: _dChris / Foter.com / CC BY



Photo credit: CameliaTWU / Foter.com / CC BY-NC-ND






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Serbian Bean soup ('Pasulj')

This is one of favourite winter dishes in Balkan countries. I'm presenting Serbian recipe, although in many surrounding countries it's made in a similar way. Every family has their own recipe, which is never written, because they use what is available at moment and /or according to personal taste.

Ingredients:
2-3 tbs lard (or oil)
2 medium onions, chopped
2-3 garlic cloves, finelly chopped
2 carrots, chopped
1 parsnip, chopped (or celery stalk)
2 tbs paprika
1-2 capsicums (or large chilies), whole or chopped (optional)
smoked hook / sausages / streaky bacon (anything available, but smoked)
250-300 g dried beans (Borlotti),  (soaked overnight)
salt and pepper
2 bay leaves
1-2 tbs vegetable, beef or chicken stock
parsley leaves
Chili powder or hot paprika, if you like it spicy
(I always add 1-2 tsp cumin - not used traditionally)
Water (1,5-2 L)
Method:
If you didn't soak beans overnight, cook it for 30 minutes with a tsp of soda  in plenty of water. Throw the water  after cooking.
Heat lard in a large sauce pan, sautee onion, add other fresh vegetables and smoked meat (sausages). Cook for 5-6 minutes. Add paprika, beans, spices and water. Mix well and cover. Cook for 1-1,5 hours (or longer if beans hard). Check the taste, add salt and pepper and sprinkle with parsley leaves. Serve with crusty bread and sliced raw onion  (or other salad).

Srbijanski Pasulj 

Pasulj (grah / fažol / bob) je jedan od zimskih favorita na trpezama u Balkanskim zemljama. Navodim Srbijanski recept, mada se slicno priprema i u okolnim zemljama. Svaka porodica ima svoj recept, koji se nikada ne zapisuje, jer se obicno koristi ono sto je pristupacno u datom trenutku ili prema osobnom ukusu.

Potrebno:
2-3 K masti ili ulja
2 crvena luka, sjeckana
2-3 cena bijelog luka, sitno sjeckana
2 mrkve, sjeckane
1 korijen persuna, sjeckan (ili stabljika celera)
2 K paprike u prahu
1-2 paprike, svjeze, sjecene ili cijele ('Roge' su najbolje)
dimljene potkoljenice, kobasice ili slanina, sta god je pristupacno
250-300 gr graha/pasulja/fazola 'Šarenca' (potopljen u vodu prethodnog dana)
so i biber
2 lovorova lista
2 K Vegete ili gotov  govedji/pileci/povrtni bujon 
lisce persuna
ljuta paprika ili chili, ako volite ljuto
(Ja obavezno dodam 1-2 k kima - sto nije uobicajeno u tradicionalnim receptima)
1,5-2 L vode 
Nacin:
Ako grah niste namocili prethodnog dan, kuhajte ga u dosta vode sa 1 k sode bb oko 30 minuta. Bacite vodu.
Zagrijte mast u vecoj serpi / loncu, proprzite luk, pa dodajte ostalo povrce, dimljeno meso (kobasice...)Dinstajte oko 5-6 minuta, zatim ubacite papriku, grah, zacine i vodu. Promijesajte i poklopite. Kuhajte 1-1,5 sata (ili duze ako je grah jos tvrd). Provjerite ukus, dodajte so i biber, pa pospite liscem persuna. Servirajte sa dobrim kruhom / hljebom i reznjevima crvenog luka (ili drugom salatom).

Cocosette

Gluten free, sweet little bites...Have a good weekend!

Ingredients:
200 g sugar
1 egg
2 yolks
200 g cream cheese, softened
300 g coconut, dessicated
zest of 1/2 orange or, vanilla essence
- chocolate, melted for coating (around 150 g)
Method:
Preheat oven to 160 (fan) or 170*C. Line a baking pan with baking paper.
Beat sugar,  egg and yolks. Add cream cheese, beat another 2-3 min, then add flovouring and coconut. mix well. Take spoonfuls of this mixture and place onto prepared paper (I like rolling them between my palm to form balls). Bake for 10-12 minutes; leave them pale. Cool slightly, then dip each ball into melted chocolate. return to it's place and leave cool completely (chocolate will set).

Kokosete

Mali slatki zalogaji bez glutena... Dobar vikend zelim!

Potrebno:
200 gr secera
1 jaje 
2 zumanca
200 gr krem sira, omeksalog
300 gr kokosa, ribanog
ribana korica narandze ili vanila
- cokolada otopljena  (oko 150 gr) 
Nacin:
Zagrijte rernu na 160*C sa fenom (ili 170*C obicna). Pripremite pleh, postavite papir za pecenje na njega.
Umutite secer sa jajima, dodajte sir. Sjedinite dobro, zatim ubacite kokos i vanilu (ili narandzu). Dobro promijsajte. Uzimajte od ove smjese kasikom (ja volim da ih dodatno oblikujem rukama) i redajte na pripremljeni papir. Pecite 10-12 minuta, pazeci da ostanu blijede. Malo prohladite, zatim svaku umocite u cokoladu i vratite na papir da se sasvim ohlade i cokolada stegne.

Seafood Pizza with Garlic and Parmesan Sauce

What makes this pizza special is sauce, that goes much better with seafood than any other tomato sauce.

Ingredients:

-Pizza dough

-Garlic and Parmesan sauce (for 1 large or 2 small pizzas)

1 tbs butter

1/2 tbs olive oil

1 tbs flour

1 cup milk (semi skimmed, cold)

1/3 tsp salt 

1/3 tsp white pepper

pinch of mustard powder (or prepared mustard - optional)

1 large garlic clove, crushed

1/2 cup grated Parmesan cheese 

-Toppings (according to your likings)

Prawns

Olives 

Mussels

Squid rings

Salmon pieces

Tomatoes, Capsicums...

and a lot of fresh herbs (parsley, oregano, basil, thyme - whatever you like)

Method:

Make dough according to highlighted recipe above (or use your own). 

Sauce- heat butter and oil in a pan, put flour in and stir; leave it pale. Pour milk, mix rigorously. Add all other ingredients for sauce and cook (stirring) until thickened. Let it cool.

When dough ready, spread sauce over it and place sliced toppings on top. Finish with plenty of herbs and bake for 12-15 min on 180*C

 Pizza 'Plodovi Mora na Sosu od Bijelog luka i Parmezana'

Sta ovu pizu cini posebnom je sos koji se  mnogo bolje uklapa sa okusima morskih plodova, nego bilo koji sos od paradajza.

Sastojci:

-Tijesto za picu-

Sos sa bijelim lukom i parmezanom (za 1 veliku ili 2 manje pize)-

1 K maslaca

1/2 K maslinovog ulja

1 K brasna

1 solja poluobranog mlijeka, hladnog

1/3 k soli

1/3 k bijelog bibera

prstohvat senfa u prahu (moze i gotovi - po zelji)

1 vece ceno bijelog luka, protisnut ili sitno sjeckan

1/2 solje sitno ribanog parmezana

-Ostalo (prema vasoj zelji)

Skampi / gambori / kozice

Masline

Komadi lososa

Kolutovi lignji

Paradajz, Paprika...

I mnogo svjezeg zacinskog bilja (persun, origano, bosiljak, timijan - sta god volite)

Nacin:

Napravite tijesto prema gornjem receptu (ili nekom svom). 

Sos- zagrijte maslac i ulje proprzite brasno (ostavite svijetlo), pa zalijte mlijekom. Ubacite sve ostale zacine, dobro promijesajte i kuhajte na slaboj vatri dok se ne zgusne. Ostavite da se prohladi.

Isjeckajte sve ostale sastojke, pa kada razvucete tijesto, nanesite sos i izabrane morske plodove na povrsinu. Pospite zacinskim biljem i pecite 12-15 min na 180*C.

Kofta Meshwi

I like using (good quality) minced meat; it's so versatile. It can be grilled, cooked, mixed with other ingredients, used for different sauces and fillings, ...

This is how Lebanese people like to use it!

Ingredients:

500 g mince

1/2 onion, finely chopped

1 cup parsley, finely chopped

1 tbs Lebanese 7-spice powder

(same amount of : nutmeg, ginger, allspice, fenugrek, cloves, cinnamon, black pepper)

1 tsp salt

(vegetable pieces: onion, mushroom, capsicum...)

Method: 

Mix all ingredients for koftas; form little balls and alternatively with vegetables tread them onto wooden skewers. Pan fry in a little oil or grill  them (brushed with oil) turning once. Serve immediately.

Perfect with some rice / cous-cous / potatoes and salad.

Libanske Kofte ('Meshwi')

Volim koristiti recepte sa mljevenim mesom; moze se upotrijebiti na razne nacine. Moze biti grilovano, kuhano, mijesano sa ostalim sastojcima, upotrijebljeno za razlicite soseve i filovanja...
Ovako ga vole koristiti u Libanu!

Sastojci:
500 gr mljevenog mesa
1/2 crvenog luka, sjeckanog
1 solja lisca persuna, sitno sjeckanog
1 K Libanskog zacian 
(mjesavina jednakih dijelova - muskatni orah, djumbir, pimento, fenugrek, karanfilici, cimet, crni biber)
1 k soli
(komadi povrca: luk, gljive, paprika...)
Nacin:
Pomijesajte sve sastojke za kofte; formirajte male loptice pa naizmjenicno sa komadima povrca naslazite na drveni prutic / cackalicu. Isprzite u tavi na malo ulja ili premazite uljem i grilujte na obje strane. Posluzite odmah.
Savrseno sa rizom / krompirom / kus-kusom i salatom.

Perfect Tomato Bruscheta

This simple Italian meal can be very satisfying. It's usually served as entree or snack.

Good, fresh ingredients are essential.  

Ingredients: (4 serves)

3-4 plump, ripe tomatoes, diced

1-3 garlic cloves, crushed 

2 tbs basil leaves (+,-), thorn into small pieces

salt and sugar to taste

drizzle of (extra virgin) olive oil 

- crusty bread, sliced

1 garlic clove, cut in half

olive oil, for brushing

Method:

Mix diced tomatoes with garlic and basil leaves, season to taste.

Brush bread slices with olive oil, rub sliced garlic onto each slice. Grill slightly bread, then top with tomato mix. Enjoy!

Perfektna Brusketa sa Paradajzom / Rajčicom

Ovo jednostavno Italijansko jelo moze biti veoma zadovoljavajuce. Obicno se servira kao predjelo ili uzina. Dobri, svjezi sastojci su neophodni.

Potrebno: (za 4 osobe)

3-4 paradajza / rajcice, cvrste i zrele, sjecene na kockice

1-3 cena bijelog luka, protisnuta ili sitno sjeckana

2 K lisca bosiljka (+,-), sitno iskidane

so i secer prema ukusu

Malo maslinovog ulja

- hljeb / kruh sa hrskavom koricom, izrezan

1 ceno bijelog luka, prepolovljeno

maslinovo ulje, za premazati kruh

Nacin:

Izmijesajte paradajz sa ostalim sastojcima; zacinite po ukusu.

Premazite (cetkicom) kriske hljeba sa maslinovim uljem, istrljajte bijelim lukom. Zapecite lagano snite, zatim na vrh svake kriske postavite mjesavinu sa paradajzom. Uzivajte!