Stuffed Squid

Continental girl learning how to prepare seafood...

Ingredients:
4 larger (or 8 small) squids

3 garlic cloves, crushed

Parsley, small bunch, chopped

1/2 cup -3/4 cup bread crumbs

1/4 cup extra virgin olive oil

salt and pepper

olive oil and white wine (1/3 cup) for cooking

Lemon slices for serving

Method:
Clean the squid (peel the skin, take out 'plastic' bone, wash), cut off tentacles (above eyes) and fins, then chop them. Heat oil in a pan, add chopped parts and garlic; saute for 2-3 minutes. Take off of heat, mix in bread crumbs, and parsley - season to taste, mix well. Fill cavities of squid with this mixture, close it with a toothpick. Place each filled squid into a pan, that has been heated with some olive oil. Pour white wine over it and saute (covered) for for 6-10 minutes, turning once. If too much liquid has formed, boil uncovered for another 1-2 minutes. Take out and serve with Potato salad .

Punjene lignje

Kontinentalka uci kako da se spreme morski plodovi...

Potrebno:
4 velike ili 8 malih lignji (kalamari)
3 cena bijelog luka, protisnuta
Persinuvo lisce, manji svezanj, isjeckano
1/2 solje do 3/4 solje mrvica kruha / prezle
1/4 solje djevicanskog maslinovog ulja
so i biber prema ukusu
maslinovo ulje i bijelo vino (1/3 solje) za kuhanje
Limun , izrezan za serviranje

Nacin:
Ocistite lignje, ogulite ih i izvadite 'plasticnu' kost. Narezite peraja i vrhove glave (odrezane iznad ociju). Zagrijte ulje pa dinstajte ove izrezane komade sa bijelim lukom par minuta. Sklonite sa vatre, ubacite mrvice i persun; zacinite prema ukusu, promijesajte. Ovime punite lignje, zatvorite otvor sa cackalicama.
Zagrijte tavu sa malo ulja, smjestite lignje na tavu, prelijte bijelim vinom. Pokrijte i kuhajte 6-10 minuta, okrecuci jednom. Ako je previse tekucine ostalo, otkrijte i kuhajte jos 1-2 minute na jakoj vatri. Izvadite i 
servirajte sa Krompir salatom.

Cannoli with Ricotta and Lemon Curd Cream

I've been asking my hubby (for years) to make some moulds for cannoli, because I always wanted to try making them. Finally, I got mad and made them myself. I took a wooden rolling pin (French style - very thin and long; broomstick alike), washed it, cut it and... voila! 
Cannoli were awesome; Lemon curd /Ricotta cream was perfect as filling ! 
Yes, my hubby got a few too...after my hard thinking ;-)

Ingredients:
Cannoli tubes-
2 cups flour
2 tbs sugar
1 tsp cocoa 
1/2 tsp cinnamon
pinch of salt
1 tsp vinegar
3 tbs olive oil
1/2 cup wine, white preferably
(oil for frying, egg white for sticking dough)
Cream-
300 g ricotta (well drained)
2-4 tbs lemon curd, (or gratted lemon zest with a bit of juice too)
3-4 tbs icing sugar

Method:
Mix all ingredients for dough, knead a minute, wrap into cling wrap and let it rest for 20 minutes. Roll out (onto flour dusted surface) thinly 1-2 mm, then cut out circles using biscuit cutter or a glass (make sure circles are smaller than cannoli tubes / moulds). Prepare a deep heavy bottomed dish for frying. Flatten each circle a bit more, (if necessary) wrap around an oiled mould, sticking the ends of dough with a bit of egg white (make sure you don't put egg white onto mould). Repeat with others; fry a few cannolis at time. Take off ready-ones and repeat with the rest of circles (no need to oil moulds again). Drain on absorbent paper; let them cool.
For cream- Cream ricotta, icing sugar and lemon curd with a mixer. Pipe cream into cooled tubes. Dust with icing sugar. Enjoy!
Tip-If you don't intend to eat all at once, keep tubes (dry spot) and cream (fridge) separately. That way you'll ensure crispy cannolis at every serving.
Cannoli can be filled with whipped cream, thick custard...

Kanoli sa Limunovim Rikota Kremom

Godinama molim svog dragog da mi napravi modle za kanole, jer zelim da ih probam napraviti. Naposlijetku sam se naljutila, zgrabila 'oklagiju', oprala je i izrezala pilom...Modle su za cas bile gotove, a kanoli bozanstveni! Limunkasta rikota je savrseno punjenje za njih.
Da, posluzen je bio i moj dragi...nakon mog duzeg razmisljanja ;-)

Potrebno:
Kanoli tube-
2 solje brasna
2 K secera
1 k kakaa
1/2 k cimeta
malo soli
1 k sirceta
3 K Maslinovog ulja
1/2 solje vina, bijelo je bolje
(ulje za przenje, bjelance za 'prilijepiti' kanole) 
Rikota krem-
300 gr rikote, dobro ocijedjene
2-4 K Zgusnutog limuna -'lemon curd', (ili ribana korica limuna i malo soka)
3-4 K secera u prahu

Nacin:
Umijesite tijesto, zamotajte u foliju i ostavite 20-ak minuta odmarati. Razvaljajte na pobrasnjenoj povrsini oko 1-2 mm debljine i izvadite krugove tijesta (casa ili slicno), koji moraju biti kraci od modli. Pripremite posudu sa uljem; zagrijte. Ako treba, dodatno rastanjite svaki krug, namotajte na nauljene modle i 'zalijepite' sa bjelancem (vodite recuna da bjelance ne dotice modle). Przite po nekoliko, zatim ponovite sa ostalim krugovima (ne morate uljiti modle ponovo). Ostavite tube na upijajuci papir da se hlade.
Za kremu- miksajte sir, secer i 'lemon curd'. Sa spricom istisnite kremu u svaki kanoli, pospite secerom u prahu i uzivajte.
Savjet- Ako necete pojesti sve kanole odjednom, drzite tube (na suhom mjestu) odvojene od krema (u frizideru), kako biste svaki put imali hrskave kanole.
Kanoli mogu biti punjeni slatkim vrhnjem, guscim pudingom...

Dukkah Crusted Salmon

Did you ever try Dukkah? I love it!  It's  an ancient seed and nut mixture of old Egipt. I always have it in my cupboard; it's good as nutritious snack or with drinks before dinner (crusty bread dipped in oil then dukkah) and /or as coating for fish and meats. It gives a special taste and aroma to otherwise plain dish.

Ingredients:

Salmon fillets, or other fish (1 for each person)

Dukkah

oil for frying

Method:

Place some dukkah onto a plate, press salmon fillets onto it, turning to coat every side. Heat oil in a pan and fry on medium heat for 5-8 minutes, turning once. Drain on paper towel. Serve with potato salad

 Losos uvaljan u Dukkah

Jeste li ikada probali Dukkah? Ja ga obozavam! To je mjesavina zacina, sjemenki i orasastih plodova starog Egipta. Uvijek ga volim imati u teglici,  jer je dobar i hranjiv za brzi 'snek' ili uz pice prije vecere (hljeb umocen u ulje, zatim u dukkah) ili kao spremna mjesavina za pohovanje ribe i mesa. Daje poseban ukus i aromu jelima koje bi bez njega bilo sasvim obicno.

Potrebno: 

Fileti lososa (ili druge ribe), jedan po osobi

Dukkah

Ulje za przenje

Nacin:

Uvaljajte komade ribe u mjesavinu pritiskajuci blago svaku stranu.Zagrijte ulje u tavi i przite na srednje jakoj vatri oko 5-8 minuta, okrecuci  komade ribe jednom. Ocijedite na upijajucem papiru.

Servirajte sa krompir salatom

Greek Fig and Hazelnut Cake

For all my European followers / readers where season for fresh figs is coming!
For this cake, you have option to put sliced figs on top of batter, or on bottom of a cake pan before baking. Pictured mini cakes are made as upside-down cakes, in muffin tins.

Ingredients:
125g unsalted butter,softened
3/4 cup caster sugar
3 large (free-range) eggs
1 cup plain flour, sifted
2 tsp baking powder1/2 cup ground hazelnuts
1/4 cup hazelnuts, chopped 
5-6 fresh figs (not too ripe), sliced
For serving -
2 tbs honey 
Greek yoghurt or cream 
2 sliced (dried) figs, optional (see note)
Method:
Preheat oven to 180*C; prepare cake tin (20-22 cm, or muffin moulds)
Beat butter and sugar until fluffy, ad eggs one by one. Sift flour and baking powder on top, add hazelnuts and fold in. Spoon mixture into muffin tin  (or cake tin), place sliced figs on top.
Place in oven and bake for 45-50 min (less for muffins). 
Take out and cool. Serve with honey and Greek yoghurt.
Note: If you want to decorate it with dried figs: slice thinly 2 figs, place them onto paper towel and microwave for 50-90 seconds on medium power. Take out and let it cool

Grčki Kolač sa Smokvama i Lješnicima

Za moje Evropske sljedbenike / citatelje, kojima sezona smokvi otpocinje!

Za ovaj recept imate opciju da smokve stavite na povrsinu kolaca prije pecenja, ili da ga napravite kao prevrnuti kolac (tj smokve na dno pleha prije pecenja). Na slikama je ova zadnja verzija mini kolaca koje sam pekla u kalupima za mafine.

Sastojci:
125 gr maslaca, omeksalog

3/4 solje sitnog secera

3 veca jajeta
1 solja brasna, prosijanog
2 k praska za pecivo
1/2 solje mljevenih ljesnika
1/4 solje sjeckanih ljesnika
5-6 smokvi (ne prezrelih), izrezanih
Za servirati-
2 K meda
Grcki jogurt ili pavlaka
2 izrezane (osusene) smokve, po zelji (vidite napomenu)
Nacin:
Ukljucite rernu na 180*C, pripremite 20-22 cm obruc ili mafin kalupe.
Umutite maslac i secer, dok ne postane pjenasto; dodajte jedno po jedno jaje. Prosijte brasno i prasak za pecivo na vrh, dodajte ljesnike i pazljivo sjedinite rucno. Uspite u pripremljene modele, postavite  izrezane smokve na vrh  i smjestite u rernu. Pecite 45-50 minuta (manje za mafine). Izvadite i ohladite. Servirajte sa Grckim jogurto i medom.
Napomena: Ako zelite ukrasiti sa susenim smokvama, izrezite 2 smokve tanko, smjestite ih na upijajuci papir i zagrijavajte u mikrovalnoj oko 50-90 secundi na srednjoj jacini. Izvadite i ostavite da se ohladi.

Baked Fish Cakes

They're light and tasty, easy to make!

Ingredients
500 g  firm white fish pieces (no skin and bones)
1 small egg, beaten

1/2 onion, finely chopped
1 red chilli (more or less), chopped (optional)
1 clove garlic, crushed
1-2 tsp freshly grated ginger
1/3 cup  breadcrumbs
Small bunch fresh coriander, chopped
a few drops of sesame oil
Salt and pepper
Lime sliced, for serving + sweet chilli sauce 

Method:
Preheat oven to 190-200*C.
Place all ingredients into a food processor, pulse until all incorporated. Form balls with your hands (or icecream scooper), flatten a bit and place on a baking dish. Spray or drizzle with oil and bake for 10-15 minutes, or until golden in colour. Serve with lime and sweet chilli sauce. 

Pečene riblje polpete / pljeskavice / burgeri

Lagane, ukusne i brze za napraviti!

Potrebno:
500 gr cvrste bijele ribe (bez koze i kostiju)
1 manje jaje, umuceno
1/2 glavice crvenog luka, sitno sjeckanog
1 crvena papricica (manje ili vise), sjeckana
1 ceno bijelog luka, protisnuto
1-2 k svjeze rendanog djumbira
1/3 solje prezli / mrvica hljeba 
manji svezanj korijandrovog lisca, sjeckano
par kapi ulja sezama
so i biber
limeta rezana za servirati + slatki sos chilija

Nacin:
Ukljucite rernu na 190-200*C.
Stavite sve sastojke u elektricnu sjeckalicu i 'pulsirajte' dok se sastojci ne pomijesaju (ne smije se pretvoriti u kasu). Uzimajte od ovoga loptice i oblikujte rukama (ili  kasikom za sladoled), malo ih spljostite. 
Poredajte na tepsiju, pospricajte uljem i pecite 10-15 minuta, ili dok ne postanu zlatno-zute. Servirajte sa limetom i slatkim sosom chilija!