Nachos

Made by my boys!

Ingredients:
20 g butter
1 large onion, diced
1-2 garlic cloves, crushed
1/3 teas chili powder
1 teas paprika
1/2 teas cummin
400 g caned tomatoes, diced
2 tbs tomato paste
1 teas brown sugar
200 g corn chips
1 1/2 cups cheese, grated
1 can red kidney beans

Method:
Preheat oven to 180*C. In a pan melt butter, add onion and garlic and fry for 3-5 minutes.Drain tomatoes and reserve 2 tbs juice: Add it to the pan along with spices, paste, sugar and beans. Cook for 5 minutes. Arrange 1/2 of chips on a ovenproof plate, sprinkle with 1/2 cheese, and 1/2 of tomato mixture. Do the same with the other half, leave cheese to be on top.
Bake for 12 minutes, or until cheese is melted.


Meksicki Nachos

Potrebno:
20 gr putera
1 veliki luk, sjeckan
2 cena bijelog luka, protisnutog
1/3 kasicice chili praha
1 kasicica paprike crvene
1/2 kasicice kima, prah
400 gr konzerviranog paradajza
2 kasike ukuhanog gustog paradajza
1 kasicica braon secera
200 gr kukuruznog chipsa
1 1/2 solja tvrdog rendanog sira
1 konzerva crvenog graha

Nacin:
Zagrijte rernu na 180*C. U tavi zagrijte puter pa proprzite crveni i bijeli luk. Dodajte zacine i sjeckani paradajz iz konzerve sa 2 kasike soka. Dodajte gusti paradajz, grah i secer, kuhajte jos 5 minuta.
U vatrostalnu posudu poslazite 1/2 chipsa, pospite sa 1/2 paradajz mjesavine i 1/2 sira. Isto ucinite sa ostalim dijelom, neka na povrsini bude sir.
Pecite 12 minuta ili dok se sir ne istopi.

Indian Spiced Beans

Versatile dish - served as entree, salad, side dish or main.

Ingredients:
2 tbs sesame seeds, dry roasted
1 tbs grated coconut
1/2 teas black mustard seeds
3 tbs oil
1 chili, chopped
1/2 teas turmeric, powder
1 teas coriander powder
500 g green beans, fresh or frozen
4 cloves garlic, finely chopped
Salt

Method:
Roast sesame in a pan or in the oven;cool and grind - set aside with coconut.
Heat the oil in a deep pan, fry mustard seeds until fragrant.
Add chili, spice powders, beans and garlic. Stir fry for a few minutes, or until beans are soft.
Top with sesame-coconut mix, add salt to the taste and mix well. Enjoy!




Mahune/Boranija sa Indijskim zacinima

Potrebno:
2 kasike sezamovog sjemena, propecenog
1 kasika kokosa, ribanog
1/2 kasicice sjemena senfa/gorusice, crno po mogucnosti
3 kasike ulja
1 cili (mala 'feferonka' crvena)
1/2 kasicice turmerik praha
1 kasicica korijander praha
500 gr mahuna/boranije, svjeze ili smrznute
4 cena bijelog luka, sitno sjeckana

Nacin:
Propecite sezam na tavi ili u rerni.Sameljite ili istucajte, sastavite sa kokosom i ostavite po strani.
Zagrijte ulje pa proprzite sjeme senfa, dok ne pocne pustati miris i pucketati.
Dodajte zacine, papricicu, mahune i bijeli luk.
Przite i mijesajte stalno na jakoj vatri, dok mahune ne omeksaju.
Pospite sezam-kokos mjesavinu i posolite prema ukusu.
Dobro promijesajte prije sluzenja.

Nutella, Maltesers and Vanilla Ice-Cream Torte

For my European followers/readers and all those who don't mind winter... when ice cream is in question!

Ingredients:
3/4 cup orange juice
1/3 cup caster sugar
1/4 cup hazelnut spread (Nutella)
125 gr sponge fingers, broken
2 litres vanilla ice-cream
165 g packet 'Maltesers'
1/4 cup hazelnut spread, extra
Raspberries and Maltesers, to decorate

Method:
Take ice-cream out of freezer.
Grease a 22cm spring form, line base with baking paper/foil.
Combine juice and sugar and boil for 1 minute. Whisk in hazelnut spread.
Place sponge fingers over prepared tin, pour orange syrup over, turn fingers until absorbed.
Mix ice-cream with Maltesers. Spread mixture over base with sponge fingers. Drop spoonfuls of extra hazelnut spread on top. Pull a skewer (or similar)trough to make a marbled effect. Freeze for a few hours (or overnight).
When ready, take out of spring form and decorate with raspberries and Maltesers.



Sladoled Torta

Sastojci:
3/4 solje soka narandze
1/3 solje secera
1/4 solje Nutele (ili slicno)
125 piskota (ili slicno)
2 litre sladoleda vanile
165 gr Maltesers (cokoladne loptice)
1/4 solje Nutele, dodatno
Maline i Maltesers za dekoraciju

Nacin:
Izvadite sladoled iz zamrzivaca.
Pripremite 22 cm kalup za tortu.
Sok narandze i secer prokuhajte, pa dodajte Nutelu. Promijesajte.
Izlomljene piskote pobacajte na kalup, prelijte ga sa sirupom. Okrenite nekoliko puta dok se sok ne apsorbira.
U omeksali sladoled umijesajte Maltesers (ili slicno). Prebacite ga u kalup.
Po povrsini prelijte Nutelu, zatim nozem ili duzom cackalicom pravite 'osmice' kako biste dobili efekt marbla.Zamrznite nekoliko sati.
Kada se steglo, prerucite iz kalupa i ukrasite malinama i Malteserima.

Austrian Farmer's Bread (Bauernbrot)

This is a sour rye bread. I've been searching for a perfect recipe for a long time, and ...search is over!

Ingredients:
Rye sour dough-
260 g rye flour
260 g water
5 g dry yeast
Wheat sour dough-
135 g bakers flour
135 g water
5 g dry yeast
Other ingredients-
170g rye flour
100 g bakers flour
70 g water
2 tbs oil
13 g salt
5 g dry yeast
1/2 tbs caraway seeds
1 teas cumin
1/2 teas coriander seeds
1/2 teas fennel seeds

Method:
Day before (or at least 16 hours) make (separately) sour dough.
On the day of baking - Mix all ingredients together and knead for at least 10-15- minutes. Using bread making machine is OK. Leave it rise for 2-4 hours.
Punch down and knead, shaping 2 balls. Dust with flour and let it double.
Preheat oven to 200*C. When bread ready for baking, transfer the balls onto baking sheet. On bottom of the oven place a dish with some boiling water. Quickly place bread inside and close the oven door. Bake for 10 minutes, then reduce temperature to 180* and bake for extra 20-30 minutes. You'll get aromatic, 'heavy' bread, easy to digest.


Austrijski seljacki Kruh/hljeb

Potrebno:
Kiselo tijesto od razi-
260 gr razanog brasna
260 gr vode
5 gr suhog kvasca
Kiselo tijesto od psenice-
135 gr brasna, obicnog
135 gr vode
5 gr kvasca, suhog
Ostali sastojci-
170 gr razanog brasna
100 gr psenicnog (obicnog) brasna
70 gr vode
2 kasike ulja (maslinovo)
13 gr soli
5 gr suhog kvasca
1/2 kasike ‘caraway’ sjemenki ()
1 kasicica kima
1/2 kasicice korijander sjemena
1/2 kasicice fenel sjemena
Nacin:
Dan prije umijesite oba kisela tijesta (odvojeno) i ostavite pokriveno kisnuti na sobnoj temperaturi najmanje 16 sati.
Sutradan, pomijesajte sve sastojke i oba kisela tijesta i mijesite najmanje 10 min (rucno) ili u masini (pekacu).
Ostavite nadolaziti 2- 4 sata (u ovisnosti o sobnoj temperaturi).
Premijesite tijesto na brasnu, oblikujte loptu, pospite sa dosta brasna i ostavite nadoci drugi put, pokriveno cistom tkaninom.
Ukljucite pecnicu da se ugrije na *200 C, te neposredno prije pecenja na dno stavite sud sa kljucalom vodom. Ovo ce stvoriti vlaznu sredinu koja omogucava hrskavu koricu.
Ubacite kruh da se pece 10 minuta, a zatim smanjite temperaturu na *180 C, te ga ispecite do kraja.
Dobicete divan mirisan i ‘tezak’ kruh, koji je lak za probavu.

Calzone - Italian filled bread

Italians would probably say that this is not authentic version, but I will not change the name for this recipe, as it is found like this in an Australian magazine.

Ingredients:
2 cups plain flour
1,5 teas baking powder
30 g butter, chopped
3/4 cup milk, warm
1/2 teas salt
1 teas oregano powder
Filling:
150 g spinach, frozen or blanched
1 small red capsicum, sliced
100 g mushrooms, sliced and frayed
1/4 cup black olives, sliced
150 g mozzarella, grated

Method:
In a food processor, combine all dry ingredients.Add butter, process until crumby. Pour milk and pulse until incorporated. Take out and knead. You should get a stiff dough. Divide into 6 balls, and let it rest.
Meanwhile, make filling by combining all the ingredients together.
Roll out each dough ball into a circle (20-21 cm). Put 2 tbs of feeling on half of every circle. Brush the edges with some water, then put another half over it and press slightly with your fingers.
Bake 10+ minutes on 180*C or until golden brown.
Feeling can be change according to your taste.




Italijanski filovani hljeb/kruh - 'Kalcone'

Sastojci:
2 solje brasna, visenamjensko
1,5 kasicica praska za pecivo
30 gr putera
3/4 solje mlijeka
so po ukusu (1/2 kasicice)
1 kasicica origana (po mogucnosti u prahu)
Punjenje:150 gr spinata, blansiranog i ocijedjenog
1 crvena paprika, mesnata
100 gr sampinjona, isjeckanih i proprzenih
1/4 solje crnih maslina, isjeckanih
150 gr mocarela sira (ili slicno), ribanog

Priprema:
1. Kombinirajte brasno, prasak za pecivo, so, origano i u tu smjesu utrljajte komadice putera (moze i u elektricnoj sjeckalici). Kada postane mrvicasto dodajte mlijeko i umijesite tijesto. Podijelite na 6 loptica i ostavite malo odmarati. Nemojte brinuti ako vam se tijesto ucini tvrdo i suho, razvlaci se dobro.
2. U medjuvremenu pripremite nadjev, tako sto cete sve sastojke pomijesati.
3. Razvaljajte svaku lopticu na velicinu maloga tanjira, krajeve kruga namazite vodom, a u sredinu stavite po 2 pune kasike punjenja. Preklopite tijesto na pola i slijepite krajeve pritiskom prstiju. Dobicete polukrugove.
4. Pecite na 180*c 10-ak minuta, ili dok ne porumene.
Uzivajte dok su tople; nisu lose ni hladne!
Punjenje moze biti prilagodjeno vasem ukusu.