Black Risotto

No, it's not made with black rice; this is speciality of Dalmatia (coastal Croatia) where cuttlefish (or octopus or squid) ink is used to colour (and flavour) rice dishes. Best served with seafood!

Ingredients:

3-4 tbs olive oil

1 onion, diced

3-4 garlic cloves, crushed / grated 

1/2 red chilly (or more), diced

1 1/2 - 2 cups Arborio rice

6-7 cups fish or vegetable stock

1 tbs cuttlefish (or octopus) ink

150 ml white wine

1/2 cup Parmesan, grated 

salt and pepper (white preferable)

Method:

Wash rice and drain.

Heat fish stock and keep hot close by.

Heat oil in a pot, saute onion for 1 couple of minutes; add chilly and garlic. Stir well then add rice and ink. Mix until ink incorporated then add a ladle of fish stock; keep stirring all the time until stock absorbed, then add another ladle and continue until all stock used and rice cooked. Constant stirring is a must, as it gives creamy texture to your risotto. Finally add parmesan and white wine; check for taste and adjust it if necessary. Serve while warm.

Crni Rižot / Rizoto

Ne, nije u pitanju rizoto od crne rize; radi se o Dalmacijskom specijalitetu u kojemu se koristi mastilo / crnilo sipe ili hobotnice da oboji i oplemeni poznato jelo. Najbolje servirati sa drugim plodovima mora.

Potrebno:

3-4 K maslinovog ulja

1 crveni luk, sjeckan

3-4 cena bijelog luka, protisnutog

1/2 crvene papricice, sjeckane

1 1/2 - 2 solje rize za rizoto (arborio)

6-7 solja bujona od morskih plodova / ribe ili povrca

1 K crnila / mastila sipe ili hobotnice

150 ml bijelog vina

1/2 solje parmezana, rendanog

so i biber (bijeli po mogucnosti)

Nacin:

Operite rizu i ocijedite.

Zagrijte bujon / supu i drzite po strani.

Zagrijte ulje u serpi, prodinstajte luk nekoliko minuta zatim ubacite papricicu i bijeli luk. Promijesajte, uspite rizu i crnilo  i dobro umijesajte. Dodajte 1 solju supe i mijesajte dok riza ne apsorbira tecnost. Ponavljajte ovaj postupak dok ne utrosite sav bujon, a riza ne bude kuhana. Stalno mijesanje ce omoguciti kremastu strukturu rizota. Na kraju ubacite parmezan i bijelo vino, te provjerite okus. Servirajte dok je toplo.

Rice Pudding

This is one of simplest and most loved desserts in the World. I had it often during my childhood, but never tried to make it myself...until now!

Ingredients:
1 l milk (4 cups), full cream
1 cup short grain rice (Arborio), washed and drained
1/4 -1/2 cup sugar, depending how sweet do you like it
cinnamon for sprinkling
Method:
Place rice and milk in a heavy bottomed (non-stick) pan. Heat and bring to boil. Reduce and cook for 25+ minutes; stir time to time - this will assure creaminess of your dessert. Add sugar and mix well. Take off the heat and pour into serving dishes. Sprinkle with cinnamon and let it cool (refrigerate) before serving.
Tips:
If you want creamier pudding, add a bit of butter to milk (or you can use 1/4 cream instead of milk). You can also add other flavourings, like orange peel, cardamom, vanilla...



Sutlija

Jedan od najjednostavnijih i najvoljenijih deserta u svijetu. Cesto sam je imala tokom mog djetinjstva, ali nikad nisam sama probala napraviti... do sada!

Potrebno:
1 l mlijeka, punomasno
1 solja rize (250ml zapremina) kraceg zrna (Arborio), oprana i ocijedjena
1/4 - 1/2 solje secera
cimet za posuti
Nacin:
Stavite rizu i mlijeko u posudu sa tezim dnom (neprijanjajucu), zagrijte do kljucanja, smanjite i kuhajte 25+ minuta. Promijesajte cesto, jer ce to omoguciti kremastiju sutliju (i manje prijanjanja za dno). Uspite secer i dobro izmijesajte. Prebacite u posudu za serviranje i pospite cimetom. Rashladit dobro prije sluzenja.
Savjeti:
Ako zelite bogatiju, kremastiju sutliju, u mlijeko mozete dodati malo maslaca (ili 1/4 mlijeka zamijeniti sa slatkim vrhnjem). Razlicite arome se mogu dodati, npr korica narandze, kardamom, vanilla...

Spanish Chicken and Tomato Rice

Another idea for a quick-all-in-one-pot tasty meal.

Ingredients:
2 tbs olive oil
1 small onion, diced
4 chicken breasts, diced (or 6 thigh fillets)
2 garlic cloves, crushed
1 small red or green capsicum, diced
2 cups rice
1 tsp cumin
1 can diced tomatoes
1 cup peas
1/4 cup parmesan, grated
1/2 cup black olives (optional)
2 1/2 cups chicken stock
pepper to taste

Method:
Heat oil, saute onion and chicken. Add capsicum, garlic and rice. Stir and fry for 2 minutes. Add all other ingredients and pour stock. Cover and cook for 20-25 minutes. Serve with salad.

Španska Riža sa Piletinom i Paradajzom

Jos jedna ideja za brzi, sve-u-jednoj-posudi rucak!

Potrebno:

2 K maslinovog ulja

1 manji crveni luk, sjeckan

4 pileca prsa (ili 6 nadbatkova), sjecenih na kocke
2 cena bijelog luka, protisnutog
1 manja crvena ili zelena paprika, sjeckana
2 solje rize
1 k kima u prahu
1 konzerva sjecenog paradajza
1 solja graska
1/4 solje parmezana, rendanog
1/2 solje maslina (opciono)
2 1/2 solje pileceg bujona
biber prema ukusu

Nacin:
Zagrijte ulje proprzite luk i piletinu; ubacite papriku, bijeli luk i rizu. Mijesajte i przite oko 2 minute. Ubacite ostale sastojke i zalijte bujonom. Poklopite i kuhajte oko 20-25 minuta. Servirajte sa salatom.

Maqloobeh / Maqluba

I really can't understand how some people eat same food over and over for years. I  always crave something new; I simply need to try everything that I hear about or see on the internet. Maqluba is one of those - Palestinian popular dish; layers of meat, vegetables and rice, all in one pot.

Ingredients:

1/3 cup oil

1 large onion, diced

1/2 kg lamb, diced

4 cups water

salt to taste

1/2 tsp black pepper

1 1/2 tsp allspice (pimento)

2 bay leaves

1(+) tsp cinnamon

2-3 cardamom pods, crushed

2-3 egg plants, sliced

3 tomatoes, sliced

1 1/2 cups rice

(parsley / coriander leaves, pine nuts and chilli flakes for garnish - optional)

Method:

Heat half oil, saute onions. Add meat and spice; mix and cook until meat changes colour. Pour water, cover and cook for 1 hour. In another pan heat remaining oil and fry eggplant slices on both sides. 

When meat cooked, assemble the dish; place 1-2 tbs rice on bottom of a pan, place meat, eggplant slices, tomato slices and then rice over it. Pour water (that you cooked meat in), cover and bring to boil. Reduce heat and cook for 30 minutes, or until all water absorbed by rice. Let it stand for another 10-15 minutes, then carefully turn upside-down on a plate. Garnish with chosen ingredients and enjoy.

Makluba (Maqluba)

Ne mogu razumjeti neke osobe koje godinama mogu jesti istu hranu. Ja uvijek ceznem da isprobam nesto novo; cesto vidim neki program ili naletim na neki zanimljiv recept na internetu i onda to moram isprobati. Takav slucaj je bio sa ovim Palestinskim jelom - Maqluba je tamo jako popularna; slojevi mesa, povrca i rize, sve u istoj posudi.

Potrebno:

1/3 solje ulja

1 veci crveni luk, sjeckan

1/2 kg jagnjetine, sjecene na kocke

4 solje vode

so prema ukusu

1/2 k crnog bibera

1 1/2 k 'allspice' (pimento)

2 lovorova lista

1 k cimeta, vise ako volite

2-3 kardamoma, zrvo istucano

2-3 patlidzana, isjecena

3 paradajza, isjecena

1 1/2 solja rize

(persunovo ili lisce korijandera, pinjole i ljuspice papricice za ukrasavanje - opciono)

Nacin:

Zagrijte polovinu ulja i proprzite luk. Dodajte meso i zacine i dinstajte dok meso ne promijeni boju. Zalijte sa vodom, pokrijte i kuhajte oko 1 sat. Zagrijte preostalo ulje i proprzite reznjeve patlidzana na obje strane. Kad je meso kuhano, poslazite maklubu. Najprije stavite 1-2 K rize na dno serpe / lonca, zatim meso, reznjeve patlidzana, paradajz zatim i rizu. Zalijte sa vodom u kojoj ste kuhali meso, poklopite i na blagoj vatri kuhajte oko 30 minuta ili dok riza ne popije svu vodu. Ostavite jos 10-15 minta po strani, zatim pazljivo prevrnite na posudu u kojoj cete sluziti. Ukrasite sa odabranim sastojcima i uzivajte.

Simple Celebration Dinner

I had big plan for my 4-th anniversary (21st May) and 500 000 visits to my blog, which collided almost same day. Unfortunately, mother nature had her last word - flood in Bosnia happened and I didn't have any desire to celebrate. I was in my birth town with my thoughts and hart, feeling for my friends and family who had to suffer again.

Instead of that, here is suggestion for simple seafood dinner, which happened on 1/5 (Labor day in Europe; still very much celebrated).

-Cooked Prawns, bought

-Battered Seafood

-Panfried Salmon with Chimichurri Dressingū

-Tomato, Coriander and Cumin Rice

-Salad (mjesavina zelenih listova)

-Parfait Torte (next post)

How to create more space on your table  /  Kako kreirati vise prostora na vasem stolu

Jednostavna  vecera za proslavu

Imala sam velike planove za moj 4-ti 'blogorodjendan' (21/5) i 500 000 posjetitelja, koji su se gotovo na isti dan susreli. Na zalost, majka priroda je imala zadnju rijec - poplave su se desile i ja naprosto nisam imala volje za bilo kakav znacajniji post. Mislima i srcem sam bila u mom rodnom kraju, osjecajuci za prijatelje i rodbinu koji su ponovno patili.

Umjesto toga, evo prijedloga za jednostavnu veceru sa morskim plodovima (koja se desila 1/5)

-Kuhane kozice, kupljene gotove

-Pohovani morski plodovi

-Losos sa Chimichurri prelivom

-Riza sa paradajzom, korijanderom i kimom

-Salata (green leaf mixture)

-Parfe Torta (sljedeci post)

Vine Leaf Parcels - 'Yaprak' / 'Dolma'

Vine leaves have beautiful distinctive taste. In country where I was born, they're mostly used as wrappers for mince and rice stuffing. Young leaves are picked, then cooked in salty water for some time, before using them. Already cooked (preserved) leaves are available (in Australia) from Turkish or Lebanese grocers.

Ingredients:
600 g mince (beef preferably)
1 large onion,  diced
1-2 garlic cloves, crushed
1 tsp black pepper
1/2 tsp salt
3/4 cup water
3/4 cup short grain rice
vine leaves already prepared (or fresh, young leaves from your vine)
olive oil
2,5-3 cups beef or chicken stock
1 can of diced tomatoes in juice (optional - see note*)
Method:
Dice onion finely, add mince, garlic, rice and salt and pepper. Add water, mix again.
Rinse vine leaves really well (if using already prepared). Lay each leaf (shiny side down), place 2-3 tbs of stuffing (slightly squeezed in your hand), and make a parcel as shown in pictures. Place them into an oiled pan. Add stock, place a plate (slightly smaller than pan) upside-down over the parcels, cover and cook slowly for 1-2 hours (older leaves need more time).
*Note: Traditionally, Yaprak is served either with sour cream (Greek yogurt) and lemon juice, or in tomato sauce. If you're going to add tomatoes ( at the end of cooking; remove plate and bring to boil again), omit 1 cup stock.









 

Japrak / Dolma / Sarmice u vinovoj lozi

Listovi vinove loze imaju divnu aromu. Najbolje je koristiti mlade, koji se uberu i kuhaju u slanoj vodi, ali mogu posluziti i kupljeni.
Naziv Japrak (od Turskog Yaprak = list) se koristi u vecem dijelu Bosne. U mom kraju smo ih zvali 'Sarmice od vinove loze', a evo pronadjoh i podatak da se i za njih kaze 'Dolma'.

Potrebno:
600 gr mljevenog mesa (govedina, po mogucnosti)
1 veci crveni luk
1-2 cena bijelog luka
1 k crnog bibera
1/2 k soli
3/4 vode
3/4 solje rize, krace zrno
listovi vinove loze (kupljeni ), ili mladi listovi sa vase loze
maslinovo ulje
2,5-3 solje temeljca / supe
1 konzerva sjeckanog paradajza u soku (opcionalno- vidi napomenu*)
Nacin:
Isijecite luk veoma sitno, dodajte meso, bijeli luk, so i biber. Uspite vodu, dobro izmijesajte.
Isperite listove vinove loze (ili prokuhajte u slanoj vodi ako koristite vase). Stavite listove na povrsinu (sjajna / glatka strana dole), uzmite 2-3 K punjenja, stisnite blago u ruci i zamotajte kako je prikazano. Smjestite sarmice u nauljenu posudu, uspite temeljac. Preokrenite tanjir, nesto manji od posude, preko sarmica, pokrijte i kuhajte na slaboj vatri 1-2 sata (stariji listovi trebaju nesto duze vrijeme kuhanja).
*Napomena: Tradicionalno se serviraju ili sa kiselim vrhnjem i limunom, ili u paradajz sosu. Ako cete dodati paradajz (na kraju kuhanja - skinite tanjir, uspite paradajz i ponovno prokuhajte), smanjite temeljac za 1 solju.

Mushroom Risotto (Venetian Style)

Mondays are meat free in my household. Last night we had this wonderful risotto; craving for meat didn't occur after this meal - very satisfying! 

Ingredients:

4 tbs oilve oil

1 onion, diced 

2 garlic cloves, crushed

200 g fresh mushrooms, diced (or 30 g dried porcini, soaked in water)

2 cups Arborio (short grain) rice

4 tbs grated Parmesan cheese 

5 cups chicken stock, hot

1/2 cup white wine

salt and pepper 

Parmesan, parsley and shallots for sprinkling - optional

Method:

Heat oil and saute onion; add garlic and mushrooms, saute a couple of minutes more. Mix well then add rice and a ladle of stock. Stir rice until all stock absorbed; continue this process until all stock used and rice cooked. At end add wine, parmesan and seasonig. Mix well; rice should be creamy. Plate and sprinkle with chosen ingredients. Enjoy!

Venecijski rizoto sa gljivama

Ponedjeljkom nastojim izostaviti meso iz jelovnika mojih ukucana. Prosle noci smo imali ovaj divni rizoto za veceru. Nismo osjetili nedostatak mesa - veoma zadovoljavajuci obrok!

Potrebno:

4 K maslinovog ulja

1 crveni luk

2 cena bijelog luka, protisnuta

200 gr gljiva, sjeckanih (ili 30 gr suhih Porcini, namocenih u vodi)

2 solje Arborio rize (krace zrno)

4 K Parmesan sira, rendanog

5 solja pileceg bujona / supe, vrele

1/2 solje bijelog vina

so i biber

Parmezan, persunovo lisce i mladi luk za posuti - po zelji

Nacin:

Zagrijte ulje, proprzite luk. Ubacite bijeli luk i sampinjone, pirjajte par minuta. Dodajte rizu i 1 solju supe. Mijesajte dok se supa ne apsorbira. Nastavite sa ovim postupkom dok svu supu ne potrosite, a riza ne bude potpuno kuhana. Na kraju dodajte vino, parmezan i zacine. Izmijesajte dobro, postavite na tanjir i pospite izabranim sastojcima. Uzivajte!

Tomato, Coriander and Cumin Rice with Grilled Lamb

Rice dishes are very often on my table and this is one of my favourite ways of serving it. Perfect as a companion to any kind of red meat. 4 serves -  3,5 WW points each ( add points for meat - in this case 5 points per chop) 

Ingredients: 

Rice-

1,5 tbs olive oil

1 cup long grain rice (Basmati)

1 small onion, diced

3 garlic cloves, crushed

1 tsp cumin, ground

3-4 tomatoes, diced

2 cups chicken or vegetable stock

1/3 cup coriander leaves  

Meat-

4 lamb chops

salt and pepper

spices for meat according to your taste

(I like using coriander, cumin and oregano powder with lamb)

Method: 

Heat oil, add rice and stir for a couple of minutes. Add onion, garlic and cumin. Cook until aromas are released, then add tomatoes, mix well and pour stock. Cover and cook (reduce heat) 20 minutes. Remove pan from heat and let it (covered) cool slightly. Fluff the rice (with a fork) and stir in coriander.

Season lamb chops and grill them 5-6 minutes each side (or according  to your liking). Serve with rice and salad.

Riža sa Paradajzom, Korijanderom i Kimom uz Grilovano Meso

Razliciti prilozi od rize se jako cesto nadju na mojoj trpezi, a ovaj dolje navedeni nacin je jedan od meni najdrazih. Perfektno za servirati sa bilo kojim crvenim mesom.

Potrebno:

Riza-

1,5 K maslinovog ulja

1 solja rize dugog zrna (Basmati)

1 manji crveni luk, sjeckan

3 cena bijelog luka, protisnuta

1 k praha kima

3-4 paradajza, sjeckana na kocke

2 solje kokosijeg ili povrtnog bujona / supe

1/3 solje lisca korijandera, sjeckana krupno

Meso-

4 kotleta (ja sam koristila jagnjetinu)

so i biber

zacini za meso po vasem ukusu

(u ovom slucaju korijander, kim i origano u prahu) 

Nacin:

Zagrijte ulje, proprzite rizu par minuta, zatim ubacite luk i kim. Mijesajte i kuhajte malo zatim dodajte paradajz i supu / bujon. Poklopite, smanjite i kuhajte 20-ak minuta. Smaknite s vatre, ostavite poklopljeno par minuta, zatim viljuskom 'izgrebite' rizu (da se odvoji) i pospite sa liscem korijandera.
Zacinite meso i pecite / grilujte 5-6 minuta svaku stranu (ili duze ako volite dobro peceno). Servirajte sa rizom i salatom.

Rice Dome Filled with Vegetables

Attractive looking side dish; rice and vegetables - all in one! It's an old magazine recipe.

Ingredients:
300 g rice (1,5 cup)
40 g butter
pinch of saffron (optional)
salt and pepper
Filling-
2 zucchinis
100 g peas
1 cup cauliflower
60 g butter
50 g flour
300 ml milk
80 g cheese, grated
salt, white pepper to taste
Method:
Cook (or microwave) rice with 3 cups water, butter, pinch of saffron and some salt and pepper. Oil an large bowl and press rice into it, making a hollow in the centre. (Leave some rice for topping.)
Cut vegetables into small pieces; cook (microwave) until tender.
Heat 60 g butter in a pan, add flour and stir well. Pour cold milk onto it and mix vigorously to avoid lumps. Cook until thickened, add cheese; season with salt and white pepper.
Mix white sauce and vegetables, place it into hollowed rice. Top with remaining rice. Cover with cling wrap and let it cool. Turn dome upside-down on a serving plate and decorate. For serving, slice dome as you would cake.




Kupola od Riže


Veoma dekorativan prilog; riza i povrce - sve u jednom!
Recept je iz nekadasnje 'Mile'...Jedan od meni najdrazih (bivsih) magazina!


Potrebno:
300 gr rize
40 gr maslaca
malo safrana (po zelji)
so i biber
Fil-
2 tikvice
100 gr graska
malo karfiola (1 solja)
60 gr maslaca
50 gr brasna
3 dl mlijeka
80 gr sira, rendanog
so, bijeli biber prema ukusu
Nacin:
Skuhajte rizu sa maslacem i oko 3 solje vode. Zacinite prema ukusu. Nauljite okruglu posudu, pa ubacite rizu i utisnite je praveci udubljenje. (Ostavite malo rize za 'poklopac')
Isjeckajte povrce, skuhajte i ocijedite.
Zagrijte preostali maslac, proprzite brasno i zalijte hladnim mlijekom. Zestoko promijesajte, pa kuhajte ovu smjesu dok se ne zgusne. Ubacite sir i zacinite.
 Pomijesajte Besamel i povrce, prebacite smjesu u udubljenje od rize, prekrijte preostalom rizom. Pokrijte prijanjajucom folijom i prohladite. Preokrenite na veci tanjir za serviranje i ukrasite. Rezite kao sto biste tortu!

Rice Pudding from 1891

This recipe was published in 1891 by Pellegrino Artusi (first Italian food writer), in book called 'The Art of Eating Well'. It is the best-selling recipe book of all times in Italy. Ingredients: 1 cup short grain rice, Arborio if available 4 cups (1 l) milk 1 tsp vanilla (or vanilla bean pod) 1/3 cup sugar 3/4 cup raisins / sultanas 1 1/2 tbs candied citrus peel, chopped 2 tbs butter 2 eggs 2 egg yolks 1/2 cup rum (or Cognac) 1 tbs soft butter, for greasing mould 3 tbs bread crumbs (for mould) Method: Cook milk, rice and sugar for 30 minutes. Add butter, vanilla, raisins and citrus peel, mix well. Let it cool. Switch oven to 180*C. Butter pudding mould well, sprinkle with bread crumbs. Beat eggs, add them to milk-rice mixture, pour rum and mix well. Spoon it into the mould and bake for 35 minutes. Let it cool in the mould, before turning it out onto serving plate. Puding od Riže iz 1891. Recept je iz knjige 'Umjetnost dobrog jedenja'(Pellegrino Artusi - 1891) od prvog Italijanskog pisca o hrani/receptima. Knjiga je i dan-danas best seler u podrucju Italije. Potrebno: 1 solja rize, kraceg zrna, Arborio po mogucnosti 1 l mlijeka 1 k vanile (ili 1 mahunarka vanile) 1/3 solje secera 3/4 solje grozdjica 1,5 K kandirane korice citrusa, sjeckane 2 K maslaca 2 jaja 2 zumanca 1/2 solje ruma (ili konjaka) 1 K omeksalog maslaca, za namazati kalup 3 K mrvica kruha / hljeba (za kalup) Nacin: Kuhajte rizu i sacer sa mlijekom oko 30 min. Ubacite maslac, vanilu, grozdjice i kandirani citrus, promijesajte i ostavite hladiti. Ukljucite rernu na 180*C, pripremite kalup. Dobro ga namazite maslacem i pospite mrvicama. Umijesajte jaja u riza/mlijeko masu, uspite rum i dobro promijesajte. Uspite u kalup i pecite 35 min. Ostavite ohladiti u kalupu, prije nego li puding prevrnete na tanjir za posluzivanje.

'Deconstructed' Sarma

If you like Sarma, but don't want to spend long time rolling small parcels, here is idea for layered sarma. Use 20 large sauerkraut leaves and 2/3 of original recipe for Sarma. Place alternate layers of cabbage leaves and filling, pour with 2 cups water. Cover with al-foil and bake for 2 - 2,5 hours on 180*C. Finish dusting with paprika and slice as a cake.



Slagana Sarma

Ako volite sarmu, ali ne zelite mnogo vremena provesti zavijajuci male rolnice, evo ideje za slaganu sarmu. Upotrijebljeno je 20 listova kiselog kupusa i 2/3 punjenja (znaci oko 500 gr mesa) od ovog originalnog recepta Sarmu (Sarma) . Slazite listove i punjenje naizmjence u posudu pogodnu za peci. Zalijte sa 2 solje vode, prekrijte al-folijom i pecite 2 -2,5 sata na 180*C. Pospite paprikom u prahu i rezite kao picu / tortu.

Spicy Chicken on a Bed of Rice

Ingredients:
2-2,5 cups rice
2 teas chicken stock powder
2 tbs oil
1 cup frozen peas
white pepper
8 Chicken pieces
1 teas paprika
1/4 teas white pepper
1/4 teas garlic powder
1 teas mustard powder
1 teas chicken stock powder
1 tbs plain flour
olive oil spray
Method:
Mikrowave or cook rice, leaving it al-dente. Mix with peas, oil and stock powder. Preheat oven to 180*C.
Place rice in an oven proof dish. Pour 1/2 cup water on top of it.
Mix all dry spices with flour, place in a plastic bag and shake chicken pieces inside. Place chicken on top of rice. Spray with oil and bake 30-40 min, or until chicken done.

Aromatična piletina na riži

Potrebno:
2- 2,5 solje rize
2 k koncentrovane 'supe' ili Vegete
2 K ulja
1 solja graska
bijeli biber
8 komada piletine
1 k crvene paprike
1/4 k bijelog bibera
1/4 k bijelog luka u prahu
1 k senfa u prahu
1 k 'supe' u prahu ili Vegete
1 K brasna
maslinovo ulje (u spreju)
Nacin:
Skuhajte rizu (apsorpcijski metod ili mikrovalna) pazeci da ostane cvrsta. Pomijesajte je sa graskom, zacinite i prebacite u vatrostalnu posudu. Prelijte 1/2 solje vode preko.
Zagrijte rernu na 180*C.
Pomijesajte zacine sa brasnom u nekoj plasticnoj kesi. Ubacite pilece meso unutra i protresite. Poredajte piletinu po rizi, pospite uljem i pecite 30-40 min, ili dok piletina ne bude gotova.

Paella

Easy way to feed large number of people. Traditionally made by men on Sundays, because women needed break from cooking. It can be made with anything found in the fridge.

Ingredients:
for 6-8 people
1 kg Marinara mix (or choose your favorite seafood)
1/4 cup olive oil
2 medium onions, chopped
3-4 garlic cloves, chopped
favorite vegetables (capsicum, green beans, peas, corn...)chopped
2-3 cups Arborio (risotto) rice
4-6 cups fish (or chicken) stock
salt, pepper, parsley leaves
1/2 cup white wine
Saffron (optional)
Method:
Heat oil in a large pan. Fry onion for a few minutes, add garlic, sea food, vegetables and fry for 5 minutes, stirring all the time. Add rice, mix well. Pour stock, cover and let it cook until water absorbed (15 minutes). Don't stir, just shake the pan, during this process. When rice cooked, add all the spices and wine. Stir well and let it evaporate. Serve hot.




with Saffron






Paela (Pajeja)

Potrebno:
za 6-8 osoba
1 kg Marinara mjesavine (ili sami odaberite morske plodove)
1/4 solje maslinovog ulja
2 crvena luka, sjeckana
3-4 cena bijelog luka
povrce (paprika, mahune, grasak, kukuruz...)
2-3 solje rizoto rize
4-6 solja riblje (pilece) osnove
so, biber, lisce persuna
1/2 solje bijelog vina
safron (po zelji)
Nacin:
Zagrijte ulje u dubljoj tavi, proprzite crveni luk, pa dodajte bijeli luk, morske plodove, povrce i pirjajte oko 5 minuta. Dodajte rizu, promijesajte i zalijte supom. Ostavite kuhati 15 minuta, dok riza ne upije svu supu. Povremeno protreskajte posudu. Kad je riza kuhana, dodajte zacine i bijelo vino . Promijesajte i ostavite da vino ispari. Sluzite odmah.

Mediterranean Stuffed Vine Leaves

Ingredients:
Vine leaves (40+)
1,5 cups rice (Basmati)+ dry stock
1/4 cup olive oil
1 large or 2 small capsicums, finely diced
1 small eggplant, diced
2 onions, diced
1/2-1 tbs 'Vegeta', or other dry stock
salt, black pepper
Method:
Cook rice half way through (3/4 water + 1 teas stock powder - 10 minutes in microwave). Let it cool.
Salt eggplant let it rest for 20 minutes, then squeeze the moisture out.
Heat oil, fry diced onions until translucent, add capsicum and eggplant. Stir fry for 2-3 minutes. Mix with rice and add spices.
Put a tbsp of filling onto each vine leaf; roll as you would spring rolls or similar. If leaves too small or broken, you have to place 2 together.
Place rolls into an oiled pot (2-3 layers), cover with a upside-down dinner plate, cover with water and boil for 20 minutes. Take care not to over salt it; some vine leaves are very salty (before stuffing them, you need to rinse them in that case). If you use fresh vine leaves, you need to precook them before stuffing.
Serve with thick yogurt or sour cream.

Mediteranske sarmice od lisca vinove loze

Potrebno:
Listovi vinove loze (40+)
1,5 solja rize + Vegeta (ili sl.)
1/4 solje maslinovog ulja
1 velika ili 2 manje crvene paprike, isjecene na kockice
1 manji patlidzan, isjecen na kockice
2 crvena luka, sjeckana
1/2-1 kasika 'Vegete'
so i crni biber
Nacin:
Skuhajte rizu u pola (sa 3/4 solje vode i 1 kasicicom Vegete - 10 min u mikrovalnoj). Neka se prohladi.
Posolite patlidzane, ostavite ih 20 minuta, pa onda stisnite da se tecnost ocijedi.
Zagrijte ulje, prodinstajte luk, dodajte ostalo povrce; dinstajte jos nekoliko minuta, zacinite i pomijesajte sa rizom.
Ako su listovi usoljeni, saperite ih; ako su svjezi, prokuhajte ih prethodno.
Na svaki list stavite po 1 kasiku mjesavine, pa in zamotajte kao sarmu. Slazite u nauljenu posudu, 2-3 sloja. Poklopite sa preokrenutim tanjirom, prelijte vodom i kuhajte 20-ak minuta.
Sluzite sa kajmakom/ pavlakom/ vrhnjem/ gustim jogurtom.

Thai Fried Rice

Quick tasty dinner made from leftovers!

Ingredients:
2-3 portions of steamed jasmine rice (1 cup raw rice)
1 roasted chicken, shredded (or fry diced chicken meat/prawns)
1 egg (optional)fried as pancake, sliced
3 tbs olive oil
1 large onion, diced
2 garlic cloves, crushed
1-2 hot chillies, sliced
1 tbs thai red curry paste
1 cup frozen mixed vegetables (peas, carrot, corn)
1 tbs soy sauce
2 tbs oyster sauce
3 drops sesame oil
2-3 green onions, chopped
3-4 tbs coriander leaves, chopped
Method:
Heat oil, fry onions, garlic, chilli and vegies. Add red curry, mix well; add rice, meat,egg. Fry and stir on a high heat for few minutes, until mixed well and rice separated. Pour sauces and sesame oil, mix again. Serve sprinkled with sliced green onions and coriander leaves.


Tajlandska 'przena' riza


Potrebno:
2-3 porcije kuhane hladne rize (oko 1 solja nekuhane)
1 peceno pile (ili proprzite komadice piletine/skampe)
1 jaje (po izboru)peceno kao palacinka i isjeceno
3 kasike maslinovog ulja
1 veliki crveni luk, isjeckan
2 cena bijelog luka, protisnutog
1-2 ljute papricice, isjeckane
1 kasika crvenog Tajlandskog karija (ne mora)
1 solja sjeckanog (smrznutog) povrca - mrkva, grasak, kukuruz
1 kasika soja sosa
2 kasike 'oyster' sosa (sos od skoljki)
3 kapi sezamovog ulja
2-3 mlada luka, sjeckana
3-4 kasike korijander lisca, sjeckanog
Nacin:
Proprzite luk, bijeli luk, papricice i povrce nekoliko minuta dok ne omeksa. Ubacite kari, rizu, jaje i meso. Przite i mijesajte cijelo vrijeme, dok se riza ne zagrije. Prelijte sosevima i sezamovim uljem. Servirajte na tanjir pa pospite sjeckanim mladim lukom i korijanderom.

Sushi...The way I make it

This is not a traditional recipe; it's been adapted to my skills and preferences.

Ingredients:
1 cup Jasmine rice
1,5 cups water
1 teas vegetable stock powder (or other)
4 sheets of roasted seaweed
Salmon (smoked)/Tuna/Prawns
Lebanese cucumber, sliced lengthwise
Avocado, sliced lengthwise
(or other vegetables)
Sushi mat
Water and brush for wetting
Method:
Cook rice - absorption method- with 1,5 cups of water, add vegetable powder. Let it cool completely.
Place a seaweed sheet on a sushi mat. Spoon 1/4 of rice; with your damp fingers press down, leaving 1 inch uncovered.
Place fish/prawns and vegetables lengthwise on the edge close to you. Roll towards centre, making slight pressure. Wet the uncovered seaweed, and finish rolling. It should stick together. When finish rolling all, slice with a sharp knife.
Serve with soy sauce and Wsabi paste.





Sushi - nacin kako ga ja pravim

Potrebno:
1 solja 'Jasmin' rize
1,5 solja vode
1 kasicica Vegete ( ili slicno)
4 lista susene/presovane morske trave
Dimljeni/suseni losos
Tuna ili gambori/skampe
Krastavac rezan po duzini
Avocado ili drugo povrce
Sushi podmetac (za savijanje)
Voda i cetka za vlazenje
Nacin;
Skuhajte rizu, po postupku apsorpcije (mikrovalna idealna), zacinite. Ohladite je potpuno. Na podmetac stavite list morske trave, na njega rasporedite 1/4 kuhane rize. Navlazenim rukama pritisnite rizu po listu, ostavljajuci nepokriveno 2,5 cm na jednom kraju. Na ivicu sa rizom, po duzini, stavite reznjeve povrca i ribe. Pocnite zamotavati, zajedno sa podmetacem, pritiskujuci njezno. Kada ste dosli blizu slobodne strane, navlazite je vodom, pa onda zavrsite zamotavanje. Treba da ostane 'zalijepljeno'.
Kada ste sve listove umotali, rezite ostrim nozem na reznjeve 2-2,5 cm.
Servirajte sa soja sosem i Japanskim hrenom (Wsabi).

Dukkah Crusted Pork with Spinach Risotto

Egyptian spiced meat and Italian risotto.

Ingredients:
2 tbsp oil
4 -6 pork chops
Dukkah
salt
Risotto:
2 tbs butter
1 medium onion, chopped
1 celery stick, chopped
250 g cooked, chopped spinach (or frozen)
2 cups Arborio (risotto) rice
6 cups chicken or vegetable stock, heated (or make own)
white pepper, nutmeg to taste
3 tbs Parmesan, grated

Method:
Heat the butter, add chopped onion and celery and fry for 5 minutes. Measure 2 cups of rice, add to the pan and stir. Pour 1 ladle of stock and stir. Repeat it until all stock used and rice cooked. Add spinach, Parmesan and spices. Mix well.
Heat some oil in another pan. Salt your pork and sprinkle with Dukkah. Fry according to your taste.
Serve with freshly grated beetroot, dressed with olive oil, balsamic vinegar and some cumin powder.


Krmenadle u 'Dukah' korici sa rizotom od spinata

Potrebno:
2 kasike ulja
4-6 krmenadli
Dukkah

so
Rizoto:
2 kasike putera
1 crveni luk, sjeckan
1 stabljika celera, sjeckana
250 gr kuhanog sjeckanog spinata (ili smrznutog)
2 solje rizoto rize
6 solja pilece ili 'Vegeta' supe (vrele)
biber, muskatni orah(Djeviz orah) po ukusu
3 kasike rendanog parmezana

Nacin:
Zagrijte puter, proprzite luk i celer pa ubacite rizu. Promijesajte i zalijte sa 1 kutlacom/grabilicom supe. Mijesajte i dodajite supu cijelo vrijeme dok sve ne potrosite i riza bude kuhana. Dodajte spinat, zacine i parmezan i promijesajte.
U tavi zagrijte ulje i proprzite krmenadle posoljene i uvaljane u Dukah.
Servirajte sa rendanom svjezom cveklom, zacinjenom sa maslinovim uljem, balzamickim sircetom i malo kima u prahu.