Italian Rye Bread

Most of my time last week, I spent building my new blog. Hopefully, it's going to support my new  business. I have registered my name (CaKing Agent) and got ABN; only visit from my council is left to give it final 'green light'. 

'Till then, here is an Italian recipe for rye bread; (reminds of my favourite 'Bauernbrot').

Ingredients:

3 cups rye flour

2 cups bread (white) flour

2 tsp yeast, instant (or 30 g fresh)

2 tsp salt

1 tsp sugar

1 1/4 cups water ( 300 ml)

2 tbs olive oil (or lard)

1 tbs fennel seeds

1 tsp caraway seeds

Method:

Activate yeast with some warm water, sugar and a little flour. Mix in all other ingredients (except seeds) and knead for 10 minutes. Add seeds and knead in.  Let it rest in warm spot (covered). All this can be done in a bread maker.

Punch the dough down, shape into a loaf and place onto a tin. Cover and let it rest for 30 minutes. Preheat oven to 200*C. Place tin in hot oven, place 3-4 ice cubes on bottom and close the door. Bake for 5-10 minutes, then lower temperature to 180*C and bake for another 35+ minutes. Take out, wrap in a clean tea towel and let it cool.

Italijanski Ražani Kruh

Vecinu vremena prosle sedmice sam provela u izgradnji novog bloga. Ta nova web adresa ce, nadam se, potpomoci razvoju mog novog biznisa. Registovala sam novo ime (CaKing Agent - 'Kolačarski Agent'), dobila odredjeni biznis broj i samo je jos preostala posjeta iz moje lokalne opstine da bi dobila konacno 'zeleno svjetlo'.

Do tad', evo jednog Italijanskog recepta za razani hljeb ;(podsjeca na meni najdrazi 'Bauernbrot').

Potrebno:

3 solje razanog brasna

2 solje bijelog brasna

2 k instant kvasca (ili 30 gr svjezeg)

2 k soli

1 k secera

1 1/4 solje vode, mlake (300 ml)

2 K maslinovog ulja (ili masti)

1 K sjemena komoraca

1 k karavaj sjemenki (?) 

(Translator je pokazao kim, ali bih ipak rekla da je nesto drugo)

Nacin:

Aktivirajte kvasac sa malo brasna, secera i vode. Ubacite sve sastojke (osim sjemenki) u vecu posudu i umijesite. Na kraju dodajte i sjemenke, izradite jos malo i ostavite pokriveno na toplo mjesto oko 1 sat +.  Sve ovo mozete uciniti i pomocu pekaca. Premijesite hljeb, oblikujte veknu i postavite na pleh. Ostavite nadolaziti oko pola sata.

Ukljucite rernu na 200 *C. Postavite pleh u rernu, na dno bacite 3-4 kocke leda i zatvorite. Pecite 5-10 minuta , smanjite temperaturu na 180*C pa pecite jos 35+ minuta. Izvadite i zamotajte u cistu krpu da se prohladi.

Ricotta and Walnuts Sauce

I always have ricotta either in the fridge or in my freezer. With ricotta you can be creative and use it in many ways. This recipe comes from an Italian cookbook (Silver Spoon); use it for pasta or canapes.

Ingredients:
250 g Ricotta cheese
4 tbs mascarpone cheese
2 tbs milk
1 egg yolk
5-6 walnuts, chopped
1-2 tbs fresh chives, chopped
salt and pepper
Method:
Place ricotta in a bowl, add milk and mascaropne. Season to taste, add yolk and mix well. Add half of walnuts and chives, mix again. Other half leave for sprinkling over the sauce.



Sos (namaz) sa Rikotom i Orasima

Uvijek imam rikotu u frizideru (ili zamrzivacu), jer se svasta moze napraviti sa njom. Recept, koji danas predstavljam, dolazi iz Italijanske knjige recepata ' Srebrna kasika'. Mozete ga iskoristiti kao sos za pastu, ili kao namaz.

Potrebno:
250 gr rikote
4 K maskarpone sira
2 K mlijeka
1 zumance
5-6 oraha, sjeckanih
1-2 K vlasca, sjeckanog
so i biber
Nacin:
Stavite rikotu u posudu, dodajte mlijeko i maskarpone. Zacinite prema ukusu, dodajte zumance i promijesajte.Dodajte polovicu oraha i vlasca, promijesajte. Preostalu polovicu stavite po povrsini namaza.

A few ideas on what to use Ricotta for:
Nekoliko ideja za Rikotu:

Savoury-

Cheese and Pesto Scrolls

Baked Ricotta (savoury)

Cheese and Parsley Pide

Rustic Pesto and Ricotta Roll

Ricotta Spinach and Semolina Gnocchi with Butter-Sage Sauce

'Kifle' - Milk rolls filled with Ricotta (or Frankfurters, or Ham'n'Cheese)

Sweet-

Cannoli with Ricotta and Lemon Curd Cream

Classical Baked Cheese Cake (Donna Hay recipe)

Cheese and Cherry Strudel

All my recipes with Ricotta .
Svi moji recepti sa rikotom.

Salmon En Papillote ( Salmon Al Cartoccio)

Cooking fish 'en papillote' is perfect for an easy entertaining; prepare everything in advance, wrap it in paper and foil, line parcels onto baking dish. When guests arrive, just place it in oven. Ready in 20 minutes. Fish  prepared this way is never dried out.

Ingredients:
Salmon fillets (1  for each person), other fish can be used too
Lemon slices
Vegetables cut into sticks (zucchini, snow peas, carrots...)
Olive oil
Garlic (crushed)
Parsley leaves, chopped
Salt and pepper, to taste

Method:
Prepare paper and Al-foil squares for each piece of fish. Place some vegetable sticks on bottom (al-foil then paper over it), fish fillets over it. Season with salt and pepper, sprinkle with garlic, parsley a slice of lemon and drizzle with olive oil. Enclose paper and foil, pressing edges well. Repeat with others.  Bake for 20 minutes on 190*C. Serve with potatoes and salad.

Losos u paketicima

Zgodno za kada ocekujemo goste; pripremi se sve unaprijed, zamotamo u papir i foliju, poredamo po tepsiji. Kada prijatelji stignu, smjestite sve u rernu i pecite oko 20 minuta. Riba se na ovaj nacin nikada ne isusi.

Potrebno:
Fileti lososa (ili druge ribe), 1 za svaku osobu
Reznjevi limuna
Povrce rezano na prutice (tikvice, mahune, mrkva...)
Maslinovo ulje
Bijeli luk, sitno sjeckan ili protisnut
Lisce persuna, sjeckano
So i biber prema ukusu

Nacin:
Za svaki komad ribe pripremite komad papira i al-folije. Na dno stavite pruticepovrca, zatim ribu. Zacinite prema ukusu. pospite sa liscem persuna i bijelim lukom. Preko toga stavite rezanj limuna, zatim pospite maslinovim uljem. Stavite peci oko 20 minuta na temp 190*C. Najbolje servirati sa krompirom i salatom.

Easy 'Cassata' (No bake cake)

World is functioning, thanks to good will people - those who want to help strangers.
As known, I accidentally deleted some of yours (much wanted) comments, and was devastated when  realised it's impossible to retrieve them. I posted call for help in blogger forum, and there was a person willing to answer.
Peter McC kindly sent links of my posts with your comments. I wouldn't be able to resolve this mess by myself (neither my teenage boy could help). So, Thank you Peter once again!
I will be very careful next time when deleting spam comments!

Ingredients:
500 g Milk coffee biscuits (or similar)
2 cups cold milk
250 g butter, very soft
3 egg yolks
8 tbs icing sugar
130 g chocolate (65% cocoa), melted
130 g hazelnuts (walnuts, almonds, or any other nuts), ground
1/2 cup dried fruit (sultanas, apricots, cranberries...), chopped
2-3 tsp Rum (or Kahlua, Frangelico, or any other liqeur...)
Icing:
3 egg whites
9 tbs sugar
3 tbs water
Grated chocolate, for sprinkling

Method:
Break biscuits into quarters, put them in a bowl and spoon milk and rum over them, mixing gently.
In another bowl, mix butter, egg yolks and sugar until smooth and fluffy. Add chocolate, fruit and nuts. Fold in milk-biscuit mix gently.
Spoon it out on a serving dish, shaping a dome. Refrigerate.
For icing-
Put sugar and water to boil, until sugar melted and syrup formed.
Beat egg whites with a mixer, until soft peak forms. Pour syrup into it, while still hot and beat for another 5 minutes. Decorate the dome with icing, and sprinkle with shaved/grated/melted chocolate (or Nutella). Refrigerate for 2 hours before serving.

Brza Kasata

Svijet funcionise zahvaljujuci ljudima dobre volje - onima sto su spremni pomoci strancima.
Kao sto je poznato, slucajno sam ponistila neke od vasih (veoma zeljenih) komentara, pa sam bila veoma razocarana kad sam shvatila da ih ne mogu povratiti. U blogger forum sam poslala molbu za pomoc, gdje je bila osoba voljna reagovati.
Peter McC je ljubazno odgovorio i poslao linkove sa vasim komentarima. Sama ne bih mogla razrijesiti ovakvu situaciju, a ni moj srednjoskolac mi nije mogao pomoci.
Prema tome, hvala Peter jos jednom. Sljedeci put cu biti jako pazljiva pri ponistavanju 'spam' komentara.

Potrebno:
500 gr petit (ili sl.) keksa
1/2 l mlijeka
250 gr maslaca ili margarina
3 zumanjka
8 kasika secera u prahu
130 gr cokolade, 65% kakao, istopljene
130 gr ljesnika, pecenih i mljevenih (ili drugih orasastih plodova)
po zelji grozdjice, zele bombone, sjeckane susene kajsije…
2-3 kasicice ruma (ili nekog drugog likera)
Za ukrasiti-
3 bjelanjka
9 kasika secera, uspinovan sa
3 kasike vode
malo ribane/ topljene cokolade (ili Nutela)

Priprema:
Izlomite keks na cetvrtine, te ga polijte (kasika po kasika) sa 1/2 l mlijeka u koje ste ubacili rum. Promijesajte i ostavite sa strane.
U drugu posudu izmijesajte pjenasto maslac sa secerom, pa dodajte zumanjke.
Ubacite cokoladu, suseno voce i ljesnjake te promijesajte.
Sastojke iz obje posude izmijesati, pa prevrnuti na tanjir za sluzenje (mozete oblikovati bilo koju formu). Staviti u frizider.
Bjelanca umutiti u cvrst snijeg, pa im u mlazu dodati vrucu uspinovanu masu od vode i secera (Ja jos malo ‘dokuham’ na pari). Mutiti jos par minuta, a zatim ukrasiti tortu.
Prije sluzenja jos rashladiti (2 sata) u frizideru.

Australian Chicken Parma / Parmigiana

It's 20 years today since I arrived to Australia...20 years!!! 

3 of us were refugees in Austria, who decided to apply for Australian visa. I didn't want to come, because I learned in school that 70% of all world's poisonous insects and animals live in Australia. I thought my baby would be bitten and die, as we'd get some remote land to live on ... :-)

Today, my baby is almost 21, another-one 16. I love living in Australia!

This meal is very popular in Australians pubs. We call it simple 'Parmi' or 'Parma'. Australians LOVE shortening any word they can; They say it's because of too many flies and the danger of swallowing them if too long word is spoken ;-).  Below the post is a list of most popular short words. 

Original recipe   (Italian Chicken Parmigiana) doesn't call for a slice of ham over the chicken schnitzel; That addition is purely Australian.

Ingredients:

• 1/3 cup grated Parmesan cheese 
• 2 tbs flour
• 1+ cup dry breadcrumbs
• 2 eggs + 1 egg white 
• 4 skinless, boneless chicken breast halves (150g each)
• (4 slices short cut bacon -optional)
• salt , pepper
• oil for frying 
• 3/4 cup grated mozzarella cheese, or 4 large slices  fresh mozzarella
• 4+ tbs tomato pasta sauce

Method:

Season breast pieces; Mix flour and parmesan and coat meat pieces well (dust off excess). Dip them into beaten eggs, then into bread crumbs.

Fry schnitzels in a shallow oil (or, spray with oil and  bake them on 200*C for 5-7 minutes each side).

Spoon tomato paste onto each schnitzel, place bacon pieces (if using) over it, then place mozzarella. Return to hot oven for 3-4 minutes, or until cheese melts. Serve with potato chips and salad, for complete (Australian pub) experience.

Pileća 'Parmižana'/ Australijska Parma

Danas je tacno 20 godina od kako sam pristigla u Australiju. ...20 GODINA!

Nas 3 je privremeno boravilo u Austriji, gdje smo odlucili traziti vizu za zivot u Australiji. 

Ja nisam zeljela doci, jer sam nekada davno u skoli ucila da 70% od svih otrovnih insekata i zivotinja zivi u Australiji. Mislila sam da ce moju bebu ugristi neki od njih i da ce umrijeti, jer ce nas sigurno  smjestiti na nekoj nenastanjenoj zemlji da zivimo i snalazimo se...:-)

Ta moja beba ima skoro 21 godinu danas, druga 16. Volim zivot u Australiji!

Ovo  jelo je veoma popularno u Australijskim pabovima. (Pub skracenica za "Public House", odnosno otvorena (narodna) kuca). 
Skraceno je zovemo Parma. Australci mnogo vole skracenice - kazu da su nastale zbog mnogo muha i insekata ... nacin da sto manje otvarate usta i ne progutate neki insekt ;-). Dole mozete naci popularne skracene rijeci koje se redovno upotrebljavaju u Australiji.

Dodatak 'kratko' rezane mesnate slanine je cisti Australijski dodatak i u originalnom receptu  (Italijanska Pileca  Parmizana) nije koristena.

Potrebno:

1/3 solje rendanog parmezana

2 K brasna

1 +solje krusnih mrvica / prezle

2 jaja + 1 bjelance

4 polovine pilecih prsa (oko 150 gr svaki)
(4 reznja mesnate slanine, kratki okrugli dio -opciono)

so i biber

ulje za przenje

3/4 solje rendane mocarele, ili 4 velika reznja svjeze

4+ K paradajz sosa (za tjesteninu ili picu)
  
Nacin:
Zacinite meso; Pomijesajte parmezan i brasno, pa uvaljajte meso u tu mjesavinu. Umocite ga zatim u umucena jaja, zatim u mrvice.
Przite u plitkom ulju obje strane, ili pospricajte uljanim sprejom i pecite u rerni oko 5-7 minuta svaku stranu na 200 *C. Kasikom nanesite paradajz sos, stavite reznjeve slanine (ako koristite), zatim mocarelu i vratite u rernu dok se sir ne otopi. Servirajte sa przenim krompiricima i salatom, za kompletan ugodjaj (Australijskog 'paba').

Australian popular short words:

Parma = parmigiana
Pub = public house
Barbie = barbeque
Fridge = refrigerator
Rego = registration
Arvo = afternoon
Mobe = mobile phone
Maccas = McDonalds restaurant
Cuppa = cup of tea
Footy = football
Lappy = laptop

'Bolognese Moussaka'

This dish is cross between Greek Moussaka and Italian Bolognese Pasta. Enjoy mixture of cultures and tastes.

Ingredients:

2 medium eggplants, sliced thinly

2 tbs oil

1 medium onion, chopped

500 g beef (or lamb) mince

2-3 garlic cloves, crushed

1 tbs flour

2-3 tbs tomato paste

1 can crushed / diced tomatoes

salt, pepper, oregano 

1 cup (dried) macaroni

- mozzarella cheese and passata / tomato paste for top 

Method:

Slice eggplant thinly, sprinkle with salt and put it aside.

Heat oil, sautee onion then add flour and  mince. Cook until meat changes colour, then add all other ingredients (except pasta). Cover and cook for 5-8 minutes, or until slightly thickened. 

Switch oven to 180*C, line a loaf pan with non-stick paper, leaving paper to overhang sides. Rinse eggplan slices and place them over papper, slightly overlapping (best slices leave for top). 

Spoon 1/3 of bolognese on bottom, arrange 1/2 of pasta in a few lines; repeat with another 1/3 of meat mixture, another 1/2 of pasta, then finish with meat sauce. Cover with overlapped slices of eggplant and put reserved slices on top. Bake for 30-35 minutes. For last 5 minutes place mozzarella and tomato sauce / passata to decorate. Sprinkle with extra oregano, cool slightly, then serve.

 

'Bolonjeze Musaka'

Musaka sa mljevenim mesom i patlidzanima ukrstena sa pastom i Bolognese sosom. Uzivajte u mjesavini kultura i okusa!

Potrebno:

2 srednja patlidzana, rezana tanko

1 srednji crveni luk, sjeckan

2 K ulja

500 gr mljevenog mesa (govedina ili jagnjetina)

2-3 cena bijelog luka, sjeckana / protisnuta

1 K brasna

2-3 K gustog sosa od paradajza

1 konzerva sjecanog paradajza

so, biber, origano

1 solja makarona

- mocarela sir i ukuhani paradajz za povrsinu

Nacin:

Nasijecite tanko patlidzan, osolite i ostavite po strani.

Zagrijte ulje u posudi, proprzite luk. Dodajte brasno i meso i mijesajte dok meso ne promijeni boju. Dodajte sve ostale sastojke (osim makarona), promijesajte , poklopite i kuhajte nekoliko minuta dok se blago ne zgusne.

Ukljucite rernu na 180*C; postavite neprijanjajuci papir za pecenje preko forme za hljeb / kruh.  

Isperite patlidzan, posusite zatim postavite preko papira preklapajuci  i ostavljajuci da blago visi preko ivica (najboljih nekoliko ostavite za povrsinu). Uspite 1/3 bolognese sosa, postavite 1/2 makarona preko toga ( u nekoliko nizova), slijedite sa drugom 1/3 sosa, ponovo nizom makarona i naposlijetku zadnja 1/3 mesnog sosa. Prevrnite patlidzan preko, postavite rezervisane slojeve i pecite 3-35 minuta. Zadnjih 5 minuta stavite mocarelu i pasatu, pospite sa jos origana. Prije sluzenja malo rashladite (da se nebi raspalo pri rezanju).

 

Farinata ( Panelle / Cecina / Socca)

My first farinata was baked on Tuesday. I saw it on a blog that I follow (http://filipovabaka.blogspot.com.au/2014/01/farinata-sa-susamom.html ). I wanted to use chickpea that is sitting in my pantry for couple of months. The recipe was very simple, but I didn't expect much of flavour. The farinata disappeared in a very short time, while dinner was cooking.

Next farinata was due next day. I made them as little individual-ones (pie moulds), with onion and rosemary. They were beautiful! I've researched a bit and found out that it's mostly made in Italy ( Sicily- 'Panelle', Liguria- 'Farinata', Tuscany- 'Cecina') and in France ('Socca'). It is usually  flavoured with pepper, but some areas prefer onion and rosemary. (Vesna added her own touch by sprinkling some sesame seeds on top). 

Key for good results are: make batter at least 1 hour before baking, make sure the (pizza) pan (with olive oil) is well preheated (and not too thin), and don't omit or reduce oil; it gives crunchy texture to the Farinata.

I see myself baking it regularly in future, because it's quick, easy, delicious and nutritious.

Ingredients:

2 3/4 cup chickpea flour (besan), (250g)

1 tsp salt

1/2 tsp pepper

rosemary and chopped onion, or seeds (your choice), 

2 1/2 cups water

5 tbs olive oil (1 tbs goes into batter)

Method:

Mix flour, pepper, salt, 1 tbs oil and half water well. Add other half of water, mix and leave aside for 1 hour or more.

Preheat oven to 200*C . Pour 4 tbs oil into a pizza pan (32cm), place in oven (if you want onion in your farinata, place it on bottom over oil) to heat it. Take out and pour batter in your pan, sprinkle with rosemary (or seeds). Return to oven and bake for 30+minutes. Farinata should be thin as pancake and crunchy. Enjoy!

Moju prvu 'Farinatu' sam ispekla u utorak. Recept sam vidjela kod Vesne na blogu (http://filipovabaka.blogspot.com.au/2014/01/farinata-sa-susamom.html). Imala sam nesto slanutkovog (leblebije) brasna koje sam trebala iskoristiti.

Recept je bio izuzetno jednostavan, ali iskreno nisam ocekivala neki posebno ukusan obrok. Ta farinata je nestala u trenu, dok se ostatak vecere pekao.

Sljedeca farinata je bila ispecena sutradan! Napravila sam ih kao male 'pitice', sa crvenim lukom i ruzmarinom. Bile su divne. Malo sam istrazivala net i pronasla da se farinate prave uglavnom u Italiji ( Sicilija- 'Panelle', Ligurija- 'Farinata', Taskanija- 'Cecina') i Francuskoj ('Socca').

Zacinjava se biberom, lukom i ruzmarinom uglavnom. (Vesna je dodala sezam na povrsinu, sto mi se jako dopalo).

Kljuc za dobru farinatu je - Napravite 'tijesto' bar 1 sat prije pecenja i zagrijte tesiju (za pizu) sa maslinovim uljem dobro, prije nego uspete farinatu unutra. Tepsija ne bi trebala biti jako tanka, jer bi se mogla uvrnuti pod temperaturom. Takodje nemojte smanjivati kolicinu ulja, koje ima ulogu da da hrskavu teksturu.

U buducnosti, vidim sebe kako redovno pecem farinatu, jer je brzo, lako, hranjivo i ukusno jelo.

Potrebno:

250 gr brasna leblebije / slanutka (oko 2 3/4 solje)

1 k soli

1/2 tsp biber

luk, ruzmarin ili sjemenke za povrsinu

600 ml vode (oko 2 1/2 solje)

5 K maslinovog ulja  (1 kasika ide u tijesto)

Nacin:

Pomijesajte brasno, so, biber, 1 K ulja i pola vode. Dobro promijesajte, pa dodajte preostali dio vode. Ostavite 1 sat najmanje da odstoji. 

Ukljucite rernu na 200*C. Uspite ulje u tepsiju za pizu (32cm), zagrijte u rerni (ako zelite farinatu sa lukom, ubacite ga preko ulja da se malo proprzi). Uspite tijesto, pospite izabranim sastojcima u vratite u rernu. Pecite oko 30+ minuta. Farinata treba da bude tanka kao (deblja Americka) palacinka i hrskava sa strane. Uzivajte!

Lemon and Pine Nuts Tart

Italian dessert at its best! (I have no desire to write more about anything !)

Ingredients:

Pastry-

300 g flour

1 tsp baking powder

100 g butter, cold

115 g sugar

2 small eggs

vanilla

1 tbs wine or water(if necessary)

Filing-

4 lemons, zest and juice

9 medium eggs

350 g sugar

250 ml double cream

To finish-

3 tbs pine nuts

icing sugar

(1/2 beaten egg)

Method:

First make filing- (Alternatively, you can use lemon curd (with eggs) as filing)

Beat eggs lightly with sugar (reserve a bit of beaten egg for brushing), add lemon juice and zest. Cook over low heat (nonstick pan) until thick. Mix in double cream. Let it cool slightly.

Preheat oven to 170*C; prepare 25 cm tart tin.

Pastry- Pulse (or use your finger tips) flour with small pieces of cold butter. Add sugar, vanilla, baking powder, eggs. Make a soft dough (add water if necessary). Wrap and let it rest.

Divide into 2 balls, one slightly large than other one. Roll out to cover 25 cm tart tin. Place filing over it then cover with other rolled out piece of dough. Brush with beaten egg, sprinkle with pine nuts and bake for 45-50 minutes. Sprinkle with icing sugar and let it cool slightly, before serving.

Tart sa limunom i pinjolama

...divan Talijanski desert! (Nemam zelju da pisem o bilo cemu vise)

Potrebno:
Tijesto-
300 gr brasna
1 k praska za pecivo
100 gr maslaca, hladnog
115 gr secera
2 manja jajeta
vanila
1 K vina ili vode (ako je potrebno)
Fil-
4 limuna, ribana korica i sok
9 jaja (srednje velicine)
350 gr secera
250 ml 'duplog' vrhnja / krema (45% masnoce)
Za zavrsetak-
3 K pinjola
secer u prahu
1/2 umucenog jajeta
Nacin:
Najprije napravite fil- (ili, mozete koristiti 'lemon curd' sa jajima)
Umutite jaja sa secerom i limunom (ostavite malo umucenog jajeta za kasnije). Kuhajte na slaboj vatri (ne prijanjajuca posuda) dok se ne zgusne. Prohladite, zatim umijesajte 'duplo' vrhnje.
Ukljucite rernu na 170*C, pripremite 25 cm obruc za tart.
Utrljajte komadice maslaca u brasno, dodajte ostale sastojke i umijesite. Umotajte u celofan i ostavite odmoriti.  Podijelite na 2 lopte, jednu nesto vecu od druge. razvaljajte vecu i postavite na dno obruca. Uspite fil. Razvaljajte manji krug i prekrijte preko. Premazite ostavljenim jajetom i pospite sa pinjolama. Stavite u renu i  pecite 45-50 min. Izvadite i pospite seceromu prahu. Malo rashladite, a zatim servirajte.

Chicken Cacciatore

My electrical pan became real hero, during renovation. I've been using it very often  last month, since putting together my new kitchen took longer  than planned. This is one of many meals I prepared in it. 

I have to say, I heard about Chicken Cacciatore before, but never tried making it. Now, it is on  the list of my family favourites - we've all been delighted by taste.

Ingredients:

1 kg chicken pieces; breasts and thighs are best (with skin/bone, please)

2 tsp salt

1 tsp black pepper, freshly ground

1/2 cup flour

3 tbs olive oil

1 large (red) capsicum, diced

1 onion, chopped

3 garlic cloves, crushed

3/4 cup white wine

1 can diced tomatoes

3/4 cup chicken broth

3 tbs drained capers, chopped if large

1 1/2 tsp dried oregano leaves

1/4 cup fresh  basil leaves,  chopped

Method:

Heat some oil in a pan. Season chicken pieces, dust with flour (or shake them together  in a bag). Seal the meat on both sides; take out and put aside.

Pour more oil in same pan, add onion, garlic and capsicum. Saute for few minutes, then add chicken and other ingredients. Cover and cook for 30-45 minutes. Sprinkle with basil leaves when done. 

Serve with crusty bread, cous-cous,  rice, mashed potatoes, pasta, polenta...your choice!

Piletina Cacciatore

Moja elektricna tava je postala pravi heroj u toku renoviranja.  Veoma cesto sam je koristila prosli mjesec, jer je posao oko nove kuhinje neplanski produzen. Ovo je jedan od obroka koje sam pripremala u njoj.
Moram da kazem da sam cula za 'Cacciatore' piletinu, ali je nikad ranije nisam probala praviti. Poslije ovog prvog pokusaja, recept je odmah zavrsio na listi porodicnih favorita - svi smo se odusevili okusom!

Potrebno:

1 kg pilecih dijelova, prsa i karabataci su najbolji (sa kozom / kostima molim)

2 k soli

1 k crnog bibera, svjeze mljevenog

1/2 solje brasna

3 K maslinovog ulja

1 veca crvena paprika, sjecena na kocke

1 crveni luk, sjeckan

3 cena bijelog luka, protisnuta / sjeckana

3/4 solje bijelog vina

3 K kapara, sjeckanih ako su velike

1 1/2 k suhog origana

1/4 solje listova svjezeg bosiljka, sjecenih

Nacin:

Zagrijte nesto ulja i prodinstajte piletinu, koju ste prethodno zacinili solju i biberom i uvaljali u brasno. Izvadite i ostavite po strani. Dodajte jos ulja, prodinstajte luk, papriku i bijeli luk. Vratite piletinu nazad, dodajte ostale sastojke. Poklopite i kuhajte 30-45 minuta. Pospite liscem bosiljka i servirajte sa kuskusom, rizom, pastom, palentom, krompirom ...vas izbor!

                                                         Almost done   /   Skoro zavrsena

Rustic Pesto and Ricotta Roll

Not much to say about this recipe, except that is very handy to have it when you don't have much time to spend on lunches and snacks for couple of days. Just cut off a piece, and tasty meal is ready . Important thing is that is packed with proteins and carbs...Kids love it.

Ingredients:
Dough-
3 1/2 cups flour
1 1/2 tsp salt
2-3 tbs olive oil
2 tsp yeast
1 1/3 cups water (skin warm)
Filling-
500 g ricotta cheese
1 egg
1 tsp salt
2-3 tbs pesto (basil preferably - recipe)
Method:
Mix all ingredients for the dough, knead for 5 minutes, cover and let it rise in a warm spot. You can use bread machine for this.
Mix all ingredients for filling.
After 45 minutes to 1 hour, place dough on a floured surface and roll out into a rectangle. Spread filling over it, then roll from one edge to the other. Place roll onto an oiled baking sheet; twist it for rustic look. Cover with a clean cloth.
Switch your oven to 180*C. When ready, place roll inside and bake for 35-45 minutes. Enjoy warm or cold.

 Rustični rolat sa sirom i pestom

Nemam nmogo reci o ovom receptu, osim da je jako zgodan za dane kada nemate mnogo vremena za pripremati ruckove i uzine. Samo odrezete komad i imate ukusan obrok. Sto je najvaznije, sadrzi i proteine i UH...djeca ga vole.

Potrebno:

3 1/2 solje brasna

1 1/2 k soli

2-3 K maslinovog  ulja

2 k instant kvasca

1 1/3 solje mlake vode

Fil- 500 gr rikota sira (ili sl)

1 jaje

1 k soli

2-3 K pesto (od bosiljka po mogucnosti - recept)

Nacin:

Umijesite tijesto, pokrijte i ostavite na toplome da nadodje.

Pomijesajte sve sastojke za fil.

Nakon dizanja, razvaljajte tijesto u pravougaonik na pobrasnjenoj povrsini. Premazite ga ga pripremljenim filom i zarolajte. Postavite na nauljenu tepsiju; uvrnite nekoliko puta za rustican izgled. Pokrijte cistok krpom.

Ukljucite rernu na 180*C; kada se zagrijala, smjestite rolat unutra i pecite 35-45 minuta. 

Uzivajte toplo ili hladno.