Squid / Cuttlefish Ink Fettuccine (with Garlic and Parmesan Sauce)

I've been seeing risottos and pasta (even bread) made with squid ink, and was wandering what kind of taste do they have. Then I found bottled squid ink on special in Aldi, and decided to have a try.
It has very seafoody smell and extremely black colour (the smell has disappeared during cooking).
Pasta was tasty and with interesting, unusual colour. After doing my research I found that squid ink is very healthy; contains iron, antioxidants and other nutritious and protective ingredients. Reason more to use it again!

Ingredients:
Pasta-
500 g flour (durum if possible)
3 eggs
100 ml water
1 tbs squid (or octopus, or cuttlefish) ink
1 tsp salt
Sauce-
300 ml thickened cream
2-3 garlic cloves
1/2 cup grated Parmesan
salt and white pepper to taste
1 tbs parsley, chopped (optional)

Method:
Place flour in a deep bow, make a well. Break eggs in the middle, add water salt and squid ink. Make a stiff dough (mixer's spiral beaters or by hand), cover (or wrap) and leave it rest for 20 + minutes. Cut dough into manageable sizes. Roll out each onto floured surface and cut into strips / fettuccine. You can do this by hand or using pasta machine. Cook in a large pot of salted water for 5 minutes.
Sauce- Boil cream, add garlic and parmesan and mix well. Add drained pasta to this and mix well. Enjoy warm.

Rezanci sa Crnilom Lignji 

Vidjala sam rizote i tjesteninu (cak i kruh) sa crnilom  (tintom) lignji (kod nas se uglavnom koristilo sipino crnilo), i pitala sam se kakvog je to ukusa. Onda sam pronasla bocicu crnila u Aldiju i odlucila isprobati. Crnilo je imalo jak miris morskih plodova i izuzetno tamnu crnu boju (miris je ispario tokom kuhanja). Tjestenina je bila ukusna i imala je interesantnu, neobicnu boju. Poslije istrazivanja na internetu, saznala sam da je crnilo izuzetno zdravo; sadrzi zeljezo, antioksidanse i druge nutritivne i zastitne sastojke. Razlog vise da ga kupim ponovo!

Potrebno:

Tjestenina-

500 gr brasna (durum po mogucnosti)

3 jaja

1 dl vode

1 K crnila (sipe, hobotnice )

1 k soli

Preliv (sos)-

3 dl slatkog vrhnja

2-3 cena bijelog luka

1/2 solje rendanog parmezana

so i bijeli biber prema ukusu

1 K lisca persuna, sjeckano (opciono)

Nacin:

Stavite brasno u vecu posudu, napravite udubljenje u sredini, pa razbijte jaja, dodajte vodu, crnilo i so. Umijesite tvrdje tijesto (rukom ili sa spiralnim nastavcima na mikseru), ostavite pokriveno / zamotano odmarati 20+ minuta. Isjecite tijesto na nekoliko komada, razvaljajte na brasnom posutoj povrsini i narezite na trake (ovo mozete uciniti rucno ili uz pomoc masine za tjesteninu). Kuhajte u dosta zasoljene vode oko 5 minuta. 

Preliv / sos- Zagrijte vrhnje do kljucanja, dodajte bijeli luk i parmezan. Ubacite skuhanu pastu i promijesajte. Sluzite dok je toplo.

Falafel

I've tried many recipes for falafel with precooked chick peas- none of them were good enough. Some of them were mushy, others wouldn't shape well... This-one I tried out of curiosity - it called for presoaked beans. It's perfect; just need to remember 24 hours in advance to soak your chick peas.

Ingredients:

2 cups dried chickpeas
1 medium onion, minced
5 garlic cloves, smashed
1 cup fresh coriander or parsley, chopped finely
1 tsp baking powder
2 tsp freshly ground coriander
2 tsp ground cumin
½ tsp red pepper flakes
1 tbsp ( kosher) salt
½ tsp black pepper, freshly ground
Vegetable oil for frying
 
Method:
Soak the chick peas for 24 hours.  Drain and place into food processor.Pulse the chickpeas until they finely chopped . Add all other ingredients; Process until the ingredients are incorporated and the mixture is a pale green ( should still be a  grainy texture). Take spoon fulls (ice cream scoop) of mixture, squeeze gently and roll between your palms. (If difficult to shape, place mixture in the fridge for 20-30 minutes)
Heat an electric fryer or a large saucepan with oil.  The oil should be about 3cm deep and  medium hot.Gently drop the falafels  (few at a time) into the hot oil and fry for about 3-5 minutes, until they're  golden brown.  Remove and place on a paper towel. Serve falafel with yogurt / sour cream / humus and flat bread.  

Probala sam mnoge recepte za falafel sa kuhanim slanutkom - niti jedan mi nije bio po volji. Neki su bili previse sipljivi, drugi se nisu dali formirati... Ovaj sam zapazila i bas me zanimalo kako bi uspjeli sa nekuhanim (samo namocemin) slanutkom. Ispali su jako dobri; samo se treba sjetiti 24 sata prije kuhanja da se slanutak natopi.

Potrebno:

2 solje suhog slanutka / leblebije
1 srednji crveni luk, sitno sjeckan
5 cena bijelog luka, protisnutog
1 solja svjezeg korijandera (ili persuna), sjeckanog sitno
1 k praska za pecivo
2 k korijandera u prahu
2 k kima u prahu
1/2 k 'ljuspica' suhe paprike / cilija
1 K soli
1/2 k  crnog bibera, svjeze mljevenog
Ulje za przenje
Nacin:
Namocite slanutak na 24 sata prije. Ocijedite i stavite u elektricnu sjeckalicu. 
Pulsirajte / meljite slanutak, dodajte i ostale sastojke i izblendirajte sve do zrnaste mase svjetlo zelene boje. Uzimajte smjesu napravom za vadjenbje sladoleda, blago stisnite i formirajte loptice. (Ako ih je tesko formirati stavite smjesu u frizider na 20-30 minuta).
Zagrijte ulje (treba da bude 3 cm i srednje vrelo) 
Pazljivo spustite nekoliko falafela u ulje i przite 3-5 minuta, ili dok ne postanu zlatno-zuti. Ocijedite na upijajucem papiru. Servirajte sa yogurtom / pavlakom/ humusom i nekim tankim (Turskim, Lebaneskim) hljebom. 

German Liver Dumplings (Leberknoedel)

These dumplings are usually served with soup / broth, or in a thick gravy-like sauce as stew (in that case you'll have to double the recipe and make dumpling larger). Speciality of German countries.
I like them with a lot of parsley leaves and black pepper.

Ingredients:
250 g livers (veal or chicken)
1 tsp butter, melted
1 egg, beaten
1 cup bread crumbs
1-2 tbs flour
1 clove garlic, crushed
(a bit of milk if needed)
1-3 tbs parsley leaves, chopped finally
salt and black pepper, to taste
Method:
Process all ingredients, take spoonfulls of this mixture and roll between your hands.  Place them into a pan with boiling soup of your choice.  Cook until dumplings come to surface; plate and serve with extra parsley leaves on top.

  
Jetrene knedlice 

Ove knedlice su obicno servirane u supi /juhi ili u gustom sosu same po sebi (u tom slucaju morate napraviti duplu smjesu i praviti ih vecim). Specijalni recept Germanskih zemalja.
Ja licno ih volim sa mnogo persunovog lisca i svjeze mljevenim crnim biberom.

Potrebno:
250 gr pilece ili telece dzigerice / jetre
1 K maslaca, rastopljen
1 jaje, umuceno
1 solja suhih mrvica hljeba / krusne mrvice
1-2 K brasna
1 ceno bijelog luka, protisnuto
(malo mlijeka, po potrebi)
1-3 K persunovog lisca, sitno sjeckano
so i crni biber, po ukusu 
Nacin:
Stavite sve sastojke u elektricnu sjeckalicu  dok se sastojci ne usitne i pomijesaju. Uzimajte kasikom i oblikujte kuglice rukama. Spustajte u kljucalu supu po vasem izboru i kuhajte dok se kuglice ne pojave na povrsini. Uspite i sluzite sa  posutim persunovim liscem.

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.

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!

Bosnian Pot

It was beginning  of October when we returned to my birth town. Weather was still warm, and my parents' garden full of vegetarian goodness. Much loved 'Bosnian Pot' was waiting for us at the table - my mom's creation. According to Wikipedia -" Bosnian Pot (Bosanski Lonac) is an authentic Bosnian culinary speciality, appreciated for its rich taste and flexibility. It is impossible to define the recipe for Bosanski lonac, as there are many variations, but the main ingredients are mostly the same: meat and various vegetables."

Traditionally, it's made in a clay pot, cooked slowly using any vegetable / meat available at the time. 

Some sources show that this kind of food was first created by Bosnian miners, who would dig a hole in ground before their shift, make fire, layer large earthenware pots with chunky cut vegetables and some meat and leave it for 8 hours while they're underground doing their job. The dish became very popular for it's flexibility, 'no attending time' and taste. 

I like Bosnian Pot with lots of potatoes, cabbage, lamb and beef and flavoured with parsley and garlic.

Ingredients:

1/4 cup oil

2 onions, chopped

3-4 garlic cloves, chopped 

1/2 kg lamb with bones

1/2 kg beef, chunks

carrots, parsnip, celery

tomatoes (4-6)

6-8 potatoes

2 capsicums

1 eggplant

1/2 small cabage

8-10 black pepper corns  (whole)

Paprika and bay leaves (optional)

salt  / vegetable stock powder

2 dl white whine or water

parsley leaves and crushed garlic for topping

Method: 

Heat oil in a large pot. Layer all chunky cut vegetables and meat according to your likings. Put all spices and wine on top, cover tightly and leave to cook slow for few hours. Garnish with parsley and garlic when served.

Bosanski Lonac

Bio je pocetak oktobra kad smo se vratili u moj rodni kraj. Vrijeme je jos uvijek bilo toplo, a basta mojih roditelja puna vegetarijanske dobrote. Veoma zeljen Bosanski Lonac nas je cekao na stolu - kreacija moje mame.

Prema 'Wikipediji': "Bosanski Lonac je autenticna Bosanska kulinarska specijalnost, cijenjena zbog bogatog ukusa i fleksibilnosti u spremanju. Nemoguce je dati tacan recept za Bosanski Lonac, posto postoje mnoge varijacije, ali glavni sastojci su uglavnom meso i razlicito povrce."

Tradicionalno. ovo je jelo pripremano u zemljanim posudama, krckajuci dugo na nizim temperaturama i koristeci bilo koje povrce i meso koje je dostupno.

Prema nekim izvorima, rudari su bili prvi koji su pripremali ovakvu vrstu hrane. Kopali bi rupe u zemlji prije odlaska u rudnik, lozili vatru, slozili slojeve krupno rezanog mesa i povrca u zemljanim posudama i ostavljali ih pokrivene 8 sati  da kckaju (za vrijeme radnog vremena).

Ovakav nacin kuhanja je postao popularan sirom Bosne iz vise razloga - fleksibilnost u namirnicama, nema potrebe za nadziranjem, kao i ukus.

Ja licno ga volim sa mnogo krompira, kupusa i mjesavinu jagnjetine i govedine, zacinjenu persinom i bijelim lukom.

Sastojci:

1/4 solje ulja

2 crvena luka, sjeckana

3-4 cena bijelog luka

1/2 kg jagnjetine s kostima

1/2 kg govedine, veci komadi

mrkva, persun, celer

paradajz (4-6)

6-8 krompira

2 parike

1 patlidzan

1/2 manjeg kupusa

8-10 zrna crnog bibera

mljevena crvena parika i lovor (po zelji)\

so / vegeta

2 dl bijelog vina ili vode 

lisce persuna i protisnuti bijeli luk za serviranje

Nacin:

Zagrijte ulje u vecoj posudi (sa poklopcem), dodajte slojeve krupno rezanog povrca i mesa. Ubacite zacine i zalijte vinom / vodom. Poklopite i krckajte nekoliko sati. Pri sluzenju pospite persunovim liscem i protisnutim bijelim lukom.

'Ajvar' - Serbian Vegetable Caviar

I arrived to Bosnia in the middle of September. 

Autumn already started showing it's beautiful colours, although the weather was still warm. My parents' garden was full of organic home grown vegetables. Gosh, how good they tasted!  

Nothing of this goodness must not be wasted and preparing for winter has already started. One of my favourite preserves for winter is Ajvar (pronounced [ǎj.ʋaːr]), vegetable relish that can be consumed as spread, side dish or salad. It originates in Serbia, and became very popular through Balkan.

My mum makes best-one!

Ingredients:
5 kg red capsicums (sweet chilli or bullhorn)
1 kg eggplant
300 ml  oil
3 small heads of garlic, crushed / finally diced
1 tbs salt
1oo ml alcoholic vinegar
2 tbs sugar
Method:
Grill capsicums and eggplant over wood / charcoal heated plate (it gives distinctive flavour), or bake it in hot oven until skin on capsicums starts to blacken and blister. Place them in a plastic bag and let it cool.
When cool enough for handling, peel the skin from capsicums, get rid of seeds and take off blackened pieces from eggplants. Put everything trough a mincer.
Heat oil in a large pan, place minced vegetable, garlic and all other ingredients. Cook and stir for 1-2 hours, or until you get wanted consistency. Spoon hot ajvar into clean jars and seal tightly with lids. Let it cool completely, then store in a final, cool place. Lasts for 6+ months.

Ajvar - Kaviar od povrća

U Bosnu sam stigla sredinom septembra.

Jesen je vec pocela pokazivati svoje divne boje, mada je vrijeme bilo jos toplo. Basta mojih roditelja je bila puna organskog,  rukom odgojenog povrca. Boze, kako je samo bilo ukusno!
Nista od ove dobrote nije smjelo propasti, pa je priprema za zimu vec otpocela. Jedan od meni najdrazih proizvoda za zimu je ajvar, svima poznato spremljeno povce koje se moze koristiti kao namaz, sporedno jelo ili salata. Korijeni ovoga jela poticu iz Srbije, a postalo je vrlo brzo popularno kroz cijeli Balkan.
Moja mama pravi najbolji!

Sastojci:
5 kg crvenih paprika ('roge')
1 kg patlidzana
300 ml ulja
3 glavice bijelog luka, sitno sjeckanog
1 K soli
100 ml alkoholnog sirceta
2 K secera
Nacin:
Ispecite paprike i patlidzane na rostilju / grilu (za bolji ukus), ili ih ispecite u rerni, sve dok koza na njima ne pocne crniti. Stavite povrce u plasticnu kesu i ostavite prohladiti. Zatim ogulite kozu, izvadite sjemenke, pa sameljite povrce na masini za meso.
Zagrijte ulje u vecoj posudi, uspite samljevenu masu, bijeli luk i ostale sastojke. Kuhajte i mijesajte 1-2 sata ili dok ne dobijete zeljenu gustinu. Uspite ajvar u ciste staklenke / galone i zavrnite poklopac. Ostavite ih da se ohlade, zatim smjestite na konacno mjesto za zimu. Traje 6+ mjeseci.

Malaysian Murtabak

I'm back...
My family and me have been 'locked' in our home quarantine for almost whole week. It all started with my hubby - he returned from work with fever, dry cough, muscle aches... It spread to all 4 of us in next few days...
We're fine now,... just keep coughing a lot!

Recipe comes from Malaysia (India has similar dish), where this kind of food is sold as 'street food'. The dough remind me  of Bosnian 'Burek' and /or Turkish 'Gozleme'.  I LOVE the taste of added aromatics

Ingredients:
Dough-
1 cup flour
pinch of salt
100 ml (+) water
1/2 cup oil (for greasing)
Filling-
1 tbs oil
250 g mince (chicken or veal, preferable)
1/2 onion, diced
1 garlic clove, crushed
1 tsp grated ginger
1/4 tsp turmeric
1/2-1  tsp Garam Masala
salt and pepper to taste
1/3 cup peas (optional)
1-2 tbs coriander leaves, chopped
Extra-
2 eggs, beaten and seasoned
1/2 onion, sliced
Method:
Make a soft dough from salt, flour and water. Divide in 4, cover with oil (turn to coat all over) and leave aside for 30 min.
Heat  oil, saute onion, mince and the rest of ingredients. Cook until meat cooked; check seasoning. Cool slightly.
Beat eggs in a separate bowl; slice onion.
Place non-stick pan on heat.
With palm of your clean hand spread 1 tbs oil (from bowl with dough) on a smooth clean surface. Place 1 part of dough on it and roll out the dough as thin as possible ( I do this with my oiled palms - find it easier)
Place 2 tbs of beaten egg in the middle, then 2-3 tbs of filling and sprinkle some onion on top. Lift sides of the dough  (opposite ones first) cover the filling. Carefully lift murtabak and place on hot pan  (with covered side up). Press slightly with spatula. When slightly browned , turn the dough and do the same with other side.
Repeat with other 3. Serve warm!

Murtabak - Malezijski Burek

Evo mene...

Skoro sijelu sedmicu dana sam zajedno sa mojom porodicom bila u 'kucnom pritvoru'... Sve je otpocelo sa mojim dragim, koji je dosao sa posla tresuci se od hladnoce, sa suhim kasljem i bolovima u misicima. Prosirilo se na sve 4 nas ...Sad smo u redu, iskljucujuci kasalj, koji nas jos uvijek prati.

Recept je Malezijski (mada i u Indiji slicno prave) i podsjeca malo na nas burek i Tursku gozlemu. Volim dodatak aromaticnih sastojaka, koji doprinose ukusu.

Potrebno:

Tijesto-

1 solja brasna

malo soli

100 ml (+) vode

1/2 solje ulja  (za 'namastiti')

Fil-

1 K ulja

250 gr mljevenog mesa (piletina ili teletina najradije)

1/2 crvenog luka, isjeckanog

1 ceno bijelog luka, protisnutog

1 k rendanog djumbira

1/4 k turmerika

1/2 -1 k Garam Masale

so i biber prema ukusu

1/3 solje graska (po zelji)

1-2 K lisca korijandera, sjeckanog

Jos-

2 jaja, umucena sa malo soli i bibera

1/2 crvenog luka, sjecenog na rebarca

Nacin:

Umijesiti  mekano tijesto od vode, brasna i soli (kao za pitu); podijeliti na 4. Postaviti u posudu sa uljem (malo uvaljati svako tijesto) Ostaviti po strani oko 30 minuta.

Zargijati ulje, proprziti luk, pa dodati i ostale sastojke. Prziti i  mijesati  dok meso ne promijeni boju. Provjerite ukus. Ostavite prohladiti.

Umutite jaja, isjecite luk.

Stavite tavu sa ne prijanjajucim dnom na vatru. 

Uzmite 1 K ulja iz posude sa tijestom, i sa cistim rukama namazite povrsinu na kojoj cete raditi. Stavite 1 kuglu tijesta, razvaljajte sto je moguce tanje (ja ovo radim nauljenim rukama). 

Na razvuceno tijesto stavite 2 K jaja, zatim 2-3 K mjesavine i malo crvenog luka po povrsini. Preklopite tijesto preko punjenja (suprotne stranice najprije). Pazljivo dignite i premijesitie na tavu (preklopljena stana gore). Dok se pece lagano stisnite sa spatulom po povrsini. Okrenite i ispecite i drugu stranu. Ponovite isto sa preostale 3 loptice tijesta. Servirajte toplo!

Slow Cooked Chilli Beef Topped with Herb Scones

This is a lovely, country style, slow cooked dish, that I love cooking during winter time. It is summer time in Australia, but it's raining and is relatively 'cold' outside, around 22*C. I live in Sydney for 18 years, and this is first summer that temperatures didn't reach/pass 40*C; That's way I decided to cook this winter meal in the middle of summer.

Ingredients:
1 kg gravy beef (or chuck)
2 tbs olive oil
2 onions, chopped
2-3 garlic cloves, chopped
2 tsp cumin, ground
1 tsp paprika
1/2 -1 tsp chilli powder
1 cinnamon stick
800 g can diced tomatoes
1 cup beef stock
salt, pepper to taste
Scones-
1 cup flour
1/4 tsp salt
25 g butter
1 tbs chives, fresh, chopped
1 tsp thyme, chopped
1/4 cup milk
Egg white for brushing and sesame seed for sprinkling (optional)
Method:
Preheat oven to 170*C.
Heat oil in a saucepan (that can be covered and used in oven too), saute onion and garlic. Cut meat into large chunks; add it to pan and cook stirring for 5-6 minutes. Sprinkle cumin and paprika, add other spices; mix well. Pour beef stock, add tomatoes. Cover the pan and place it in the oven. Cook for 2 hours.
Meanwhile make scones-
Rub flour and butter with your fingers, add salt and herbs. Mix well then pour milk; mix dough with a spreading knife, until just combined. Dust bench with flour, place dough on top and roll to 1 cm thickness. Cut scones out (4-5 cm diameter), brush with beaten egg white and sprinkle with sesame seeds.
Finish-
Remove pan from oven, take meat out and shred it with fork. Return it back to sauce, place scones on top and bake (uncovered) for another 20-25 min.



Čili Govedina sa Pogačicama na vrhu

Ovaj recept je 'seljačkog' stila i obično se priprema zimi, jer se dugo krčka. U Australiji je sada ljeto, ali cijelo vrijeme kiša pada. 'Hladno' je - oko 22*C, što ja za mojih 18 godina provedenih ovdje još nisam zapamtila. Obično su ljeta jako vruća sa mnogo dana preko 40*C. Iz tog razloga sam odlučila pripremiti ovo zimsko jelo.

Potrebno:
1 kg govedjeg mesa za raskuhavanje (misici ili od vrata)
2 K maslinovog ulja
2 crvena luka, isjeckana
2-3 cena bijelog luka, isjeckana
2 k kima u prahu
1 k paprike crvene, prah
1/2 - 1 k cili praha (ljuta paprika)
1 stapic cimeta
800 gr (konzerva) paradjza sjecenog
1 solja govedje supe / bujona
so i biber po ukusu
Pogacice-
1 solja brasna (solja = 2,5 dl)
1/4 k soli
25 gr maslaca
1 K vlasca, sjeckanog
1 k timijana / majcine dusice
1/4 solje mlijeka
Bjelance za premazati i sezam za posuti (po zelji)
Nacin:
Ukljucite rernu na 170*C.
Zagrijte ulje u šerpi (koja ima poklopac i može u rernu), proprzite luk. Ubacite meso koje ste isjekli na vece komade, dinstajte 5-6 min. Dodajte zacine, promjesajte pa ubacite bujon i paradajz. Poklopite serpu i stavite je u rernu. Krčkajte 2 sata.
Napravite pogacice-
Izmrvite brasno i maslac prstima, ubacite so i zacinsko bilje. Promijesajte, zalijte mlijekom i nozem (za mazanje) umijesite tijesto; nemojte ga preraditi. Pospite brasno po radnoj povrsini, razvaljajte tijesto na 1 cm debljinu, izrezite pogacice (casom 4-5 cm promjera), premazite ih bjelancem i pospite seamovim sjemenom.
Za zavrsetak-
Izvadite serpu iz rerne, povadite meso, iskidajte ga viljuskom na 'rezance'. Vratite meso u serpu, postavite pogacice po vrhu i smjestite u rernu (ne poklopljeno) na jos 20-25 minuta.

Grilled (barbecued) Eggplant

I love eggplants! Following recipe is my favorite way of preparing this vegetable. Goes well with grilled meat, fish or as a vegetarian stack with other veggies and some cheese.
If you place grilled slices into jars, cover with good olive oil, they can last 3-4 months in a dark, cool place.

Ingredients:
2 medium eggplants, cut into (7mm)rounds
Salt
2-3 garlic cloves, crushed
1 small bunch Basil leaves, thorn
1/3 cup olive oil
Method:
Sprinkle eggplants with salt, leave it aside for 1/2 hour. Rinse and squeeze, then pat dry. Brush with olive oil. The rest of oil mix with garlic and basil leaves (add more oil if needed) Grill eggplant(BBQ or griddle pan), each side for a minute. Place into prepared dish, pour each layer with prepared dressing. Enjoy warm or cold.



Patlidzani sa grila / rostilja

Ovako pripremljeni patlidzani (plavi paradajzi, balancani) su mi najdrazi. Odlicno idu uz meso ili ribu sa rostilja; ili kao vegetarijanski obrok sa drugim povrcem i sirom . Smjesteni u tegle / galone zaliveni dobrim maslinovim uljem, mogu trajati 2-3 mjeseca na suhom i hladnom mjestu.

Potrebno:
2 srednja patlidzana, isjecena na (7mm) kolutove
so
3-4 cena bijelog luka, sjeckana ili protisnuta
1 mali svezanj bosiljka, iskidani listovi
1/3 solje maslinovog ulja
Nacin:
Nasolite patlidzane, ostavite ih po strani na 1/2 sata. Saperite i obrisite; namazite svaki sa maslinovim uljem. Pecite na gril-tavi ili rostilju svaku stranu po minut. Ostatak ulja pomijesjte sa bosiljkom i bijelim lukom (ako treba dodajte jos ulja). Pospite po svakom sloju pecenih patlidzana. Uzivajte toplo ili hladno.

Olive Spread (Tapenade) and Serbian Cheese Spread (Užički kajmak)

Tapenade ingredients:
1 jar kalamata pitted olives, drained
1-2 anchovies
1-2 garlic cloves, crushed
2-4 tbs olive oil
Process all ingredients into a smooth paste.
Perfect for canapes, sandwiches, dips.
Serbian spread ingredients (fake):
1 butter (250 g)
1 Philadelphia cream cheese (250 g)
1/4 cup thickened cream
1/2 teas salt
Put all ingredients (should be at room temperature) into a bowl. Mix until all incorporated and smooth.



Tapenada (namaz od maslina) i Užički (lažni) kajmak

Tapenada sastojci:
1 tegla / konzerva maslina
1-2 ancuna (slane ribice)
1-2 cena bijelog luka, protisnutog
2-4 K maslinovog ulja
Stavite sve u elektricnu sjeckalicu i izradite u jedinstvenu masu.
Užički (lažni) kajmak:
1 maslac
1 Filadelfija krem sir
1/4 solje slatkog kajmaka/ vrhnja
1/2 k soli
Stavite sve sastojke u posudu (trebaju biti sobne temperature) i miksajte dok ne postane kremasto.

'Papaz' Stew

This is an old Bosnian recipe; It origins come from time of 'Ottoman Empire'.


Ingredients:
1 kg chuck steak, cubed
800 g onion, minced (or chopped very finally)
1 teas (or less)cinnamon, powder
1/3 teas (or less)cloves, powder
2 garlic cloves, crushed
1 teas (+) salt
1/2 teas black pepper, freshly ground
oil for pan
Method:
Oil bottom of your saucepan. Mix all spices with onion well. Put some meat cubes (1/3) over oiled bottom of pan, follow with 1/2 onion mixture. Over that comes 1/3 meat then other 1/2 of onions and at top last 1/3 of meat. Cover and leave 5-6 hours in the fridge (or overnight). Bring slowly to boil and then simmer for 1h 30 min, without stirring (you can shake your pan). Serve with rice, mashed potatoes or cous-cous.


Papaz Ćevab

Ovo je jedan stari recept (adaptiran), koji potice iz vremena Otomanskog Carstva.
Pronadjen je u knjizi Alije Lakisica "Bosanski Kuhar - tradicionalno kulinarstvo u BiH". Zaintrigirao me je prije nekih 20-ak godina, jer mi je bilo prvi put da cujem (procitam) da su se cimet i karanfilici koristili u varivima s mesom. Od tada ga pravim redovno, jer ima izuzetnu aromu, koja nije dominirajuca ('overpowering').

Potrebno:
1 kg govedine (od vrata), rezano na kockice
800 gr crvenog luka, samljevenog ili sitno isjeckanog
1 k (ili manje)cimeta
1/3 k(ili manje)karanfilica, prah
2 cena bijelog luka, protisnutog
1 k soli (+)
1/2 k crnog bibera, svjeze mljevenog
ulje za serpu / lonac
Nacin:
Nauljite dno serpe / lonca koji cete koristiti. Na to stavite 1/3 sjecenog mesa, zatim 1/2 luka, ponovo 1/3 mesa, luk i na kraju zadnju 1/3 mesa. Poklopite i na hladnom ostavite 5-6 sati (ili preko noci). Poslije tog' vremena, izvadite serpu, stavite na ringlu i zagrijte do kljucanja. Smanjite vatru i blago krckajte 1 sat i 30 min (bez mijesanja, mozete treskati).
Servirajte sa rizom, pire krompirom ili kus-kusom.

Indian Beef Koftas

Quick, tasty, aromatic and satisfying!

Ingredients:
750 g minced beef
1,5-2 tbsp curry powder (Madras preferably)
2 gloves garlic, crushed
2 teas grated ginger
2/3 cup yogurt
2 tbsp coriander leaves, chopped
2 tbsp ghee, or oil
1 large onion, chopped
1/2 cup coconut milk
1 cup water (or less)
1 tbsp tomato paste
1/2-1 teas salt
extra yogurt to serve
Method:
Combine mince, 1/2 curry garlic, ginger and 1 tbsp of yogurt. Mix well, and shape into balls, dusting hands with flour. Set aside.
Heat ghee or oil, fry onion, add curry and mix. Stir in the rest of ingredients, and cook for 5 minutes. Add kofta balls,cover and simmer for 15 minutes. Uncover and simmer for another 5 minutes. Serve with rice, garnished with some yogurt and coriander.


Indijski cuftici sa karijem

Potrebno:
750 gr mljevene govedine
1,5-2 kasike kari praha
2 cena bijelog luka
2 kasicice ribanog djumbira
2/3 solje jogurta (gustog)
2 kasike masla, ili ulja
1 veliki crveni luk, sjeckan
1/2 solje kokosovog mlijeka (*vidi objasnjenje)
1 solja vode (ili manje)
1 kasika gusto ukuhanog paradajza
1/2-1 kasicica soli
jos jogurta za servirati
Nacin:
Umijesite meso, pola karija, bijeli luk, djumbir i 1 kasiku jogurta. Oblikujte loptice, sa nabrasnjenim rukama. Ostavite na stranu.
Zagrijte maslo, proprzite luk, dodajte curry. Promijesajte, pa ubacite i ostale sastojke. Prokuhajte 5 minuta, ubacite cuftice. Kuhajte 15 minuta poklopljeno, skinite poklopac pa kuhajte jos 5 minuta.
Servirajte sa rizom, ukraseno sa jogurtom i korijanderom.

Beef & Kumara Pie, Country Style

From "The Australian Women's Weekly".
It takes long time to cook it, but it's soo worth it.

Crust:
1 1/4 cups flour
50 g butter
1/4 cup water
1 egg, beaten
2 sheets puff pastry
Filling:
700 g Kumara (sweet potato)
1 kg chuck steak, diced
1/4 cup oil
2 medium onions
4 cloves garlic
1/3 cup fresh oregano
1/2 cup plain flour
1/3 cup tomato paste
1 cup red wine, dry
3 cups beef stock

Method:
First make filling, as it takes long to cook -Dice kumara and bake in an oven for 20 minutes. Meanwhile, dice meat and brown it in an oiled pan. Remove meat aside, then cook onions, garlic and oregano. Add flour, cook until lightly browned. Remove from heat, add other ingredients and meat, stir. Return to heat and cook for 1 hour. Cool and add kumara. Filling is ready.
Make dough, roll out and line a 22 cm flan tin. Blind bake 15 minutes with beans or rice, then remove weight and bake for another 10 min. Spoon filling into pastry case. Place one sheet of puff pastry on top, press edges and cut around. Make strips from other sheet of pasty and place them on top, making lattice shape. Brush with egg, and bake for 30 minutes.


Govedina i slatki krompir u tijestu, Seoski nacin

Potrebno:
1 1/4 solja brasna
50 gr putera
1/4 solje vode
1 jaje
2 lista lisnatog tijesta
Punjenje:
700 gr slatkog (narandzastog)krompira
1 kg govedine za dinstanje
1/4 solje ulja
2 srednja crvena luka
4 cena bijelog luka
1/3 solje svjezeg origana
1/2 solje brasna
1/3 solje gustog paradajz pirea
1 solja suhog crvenog vina
3 solje govedje supe

Nacin:
Najprije naprevite punjenje- Izrezite krompir na kocke i pecite ga u rerni 20 minuta.
Zagrijte tavu, nauljite pa proprzite sjeceno meso. Izvadite meso, pa na istu tavu dodajte luk, bijeli luk i origano, proprzite. Dodajte brasno, promijesajte dok ne dobije boju. Dodajte ostale sastojke i meso i kuhajte 1 sat. Prohladite i umijesajte krompir.
Umijesite tijesto, oblozite sa njim posudu za tortu velicine 22cm u precniku. Odrezite visak, pa pecite pritisnuto grahom (preko papira)15 minuta, izbacite grah pa pecite jos 10 minuta. Ubacite punjenje i poklopite sa lisnatim tijestom. Pritisnite prstima krajeve i odrezite visak. Od drugog lista napravite trake, koje cete poloziti preko prvog lista ukrsteno, premazite jajetom i pecite 30 minuta.

Punjenje se moze napraviti dan ranije.