Milk rolls

Makes 32 rolls (freezable!)

Ingredients:
850 g bakers flour
1 cup milk
1 cup water
1 tbs sugar
2 teas salt
2 teas yeast
1/2 cup oil
1 egg, beaten for glazing

Method:
Put all ingredients (except egg) into a bread making machine, and let it work for you (or do it by hand)!
When ready, divide dough into 4 balls. Roll out a circle (25cm)from each ball, divide into 8 (like pizza slices), roll each slice from wider part to narrower.
Let it double in a warm spot, brush with beaten egg and bake 10 min at 180-200*C.
Suitable for filling; ham and cheese, spinach and ricotta...




Mlijecne kifle


Potrebno:
850 gr brasna
250 ml mlijeka
250 ml vode
125 ml ulja
1 kasika secera
2-3 kasicice soli
2 kasicice kvasca
1 jaje, umuceno - za premazivanje

Izrada:
Umijesite tijesto od svih sastojaka, rucno ili uz pomoc masine.
Kada nadodje, podijelite u 4 jednake loptice, koje cete zatim razvaljati na krugove velicine 25 cm, a potom i isjeci na 8 dijelova (kao pica).
Zarolajte od sire strane prema uzoj. U ovoj fazi kifle mozete i puniti.
Premazite svaku kiflu sa umucenim jajetom i pecite 10 min na 180-200*C.

"Ants' colony" Torte

Perfect for Summer - No baking involved!

Ingredients:
500 g Milk coffee biscuits (or similar)
1/2 l milk
1-2 tea Rum (or Grand Marnie, Kahlua...)
250 g butter, very soft
3 egg yolks
6 tbs icing sugar
130 g chocolate (65%), melted
130 g hazelnuts, ground
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 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 heat, 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 chocolate. Refrigerate for 2 hours before serving.



"Mravinjak"

Potrebno:
500 gr petit (ili sl.) keksa
1/2 l Mlijeka
1-2 kasicice ruma
250 gr putera ili margarina
3 zumanjka
6 kasika secera u prahu
130 gr cokolade, 65% kakao, istopljene
130 gr ljesnika, pecenih i mljevenih
po zelji grozdjice, zele bombone…
Za ukrasiti:
3 bjelanjka
9 kasika secera, uspinovan sa
3 kasike vode
malo ribane cokolade
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 i ljesnjake i promijesajte (ovdje takodje ubaciti grozdjice… ja ih nisam dodavala, jer nisu bile pozeljne).
Sastojke iz obje posude izmijesati, pa prevrnuti na tanjir za sluzenje (mozete oblikovati bilo koju formu; pretpostavljam da se zove ‘Mravinjak’ zbog oblika kupole). 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, preko koje konacno naribate cokoladu.
Prije sluzenja jos rashladiti (2 sata) u frizideru.

Beetroot Soup

Thick, healthy and delicious!

Ingredients:
3-4 medium size beetroots
2-3 medium potatoes
1-2 garlic cloves
1 tbs 'Vegeta' (or other stock powder)
salt and pepper
water
sour cream for decoration

Method:
Peel and cut beetroots and potatoes. Put them in a deep saucepan and cover with water. Cook until beetroot soft, then add stock powder, salt and pepper to taste.
With a stab mixer (hand-held mixer), blend cooked vegetables until smooth consistency. Add pressed garlic. Decorate with a bit of sour cream.
If you don't like taste of raw garlic, you can add cumin instead. Also olive oil instead of sour cream can be used.


Gusta corba od cvekle

Potrebno:
3 - 4 cvekle, srednje velicine
2 - 3 krumpira, osrednjih
1 - 2 cena bijelog luka
1 kasika vegete
po ukusu so i biber
po potrebi voda
malo kiselog vrhnja / kajmaka za dekoraciju
Priprema:
Ogulite cveklu (plasticne rukavice su neophodne) i krumpir i isijecite na podjednake komade. Stavite u lonac / serpu te nadolijte toliko vode koliko treba da sve bude potopljeno. Kuhajte sve dok cvekla ne omeksa, a zatim dodajte vegetu, so i biber (crni, svjeze mljeveni). Smaknite na stranu i sve dobro ispasirajte zajedno sa vodom u kojoj se kuhalo. Na kraju protisnuti bijeli luk i promijesati.
Po sipanju u tanjure ukrasiti sa malo kiselog vrhnja / kajmaka.
Umjesto vrhnja / kajmaka, moze posluziti i maslinovo ulje.
Ukoliko ne volite bijeli luk, za aromu stavite mljeveni kim.

Italian Filled Tomatoes

Excellent with fish, meat, or as an appetiser.

Ingredients:
10 medium tomatoes
3-4 garlic cloves, pressed
1 cup parsley leaves, chopped
1 cup bread crumbs
1/2 cup grated Parmesan
3/4 cup olive oil, extra virgin
salt and black pepper, freshly grated
Method:
Cut tomatoes close at top, spoon out seeds and slightly salt each tomato inside. Turn upside down, leave for some time.
Put all ingredients (except oil) in a food processor, pulse it until you're satisfied with texture. Pour olive oil over it and mix with fork.
Fill each tomato, slightly pressing. Bake 30 minutes at 180*C.
Serve hot or cold.


Paradajz filovan na Italijanski nacin

Potrebno:
10 srednjih paradajza/rajcice
3-4 cena bijelog luka, protisnutog
1 solja sjeckanog lisca persuna
1 solja suhih mrvica hljeba/kruha
1/2 solje parmezana, rendanog
3/4 solje maslinovog ulja, djevicansko
so i biber crni, svjeze mljeveni
Priprema:
Odsjeci ‘poklopce’ paradajzu, izdubiti sredinu, posoliti ih lagano i okrenuti da se cijede.
Sve ostale sastojke (osim ulja) staviti u elektricnu sjeckalicu i sjeckati dok masa ne postane kompaktna, ali ne ‘slijepljena’.(Budite pazljivi sa solju – parmezan cesto bude dovoljno slan). U tankom mlazu zatim dodati ulje i jos malo promijesati (moze i viljuskom).
Paradajze puniti smjesom (najlakse je sa malom kasikom); lagano utisnuti. Poravnajte povrsinu i pecite na 180*C oko 30 minuta.
Servirajte i uzivajte u aromi i ukusu!
Posluživanje
Sluziti toplo ili hladno. Perfektno uz ribu, meso ili ‘mezu’. Moze posluziti i kao predjelo.

Apple, Date and Caramel Cake

I love baking cakes...but I usually don't eat them.
This is one of exceptions!

Ingredients:
2 medium apples, peeled, cored and chopped
200g finely chopped dates
1 teas baking soda
1 cup boiling water
125 g unsalted butter, soft
1 cup caster sugar
1 egg
1 1/2 teas vanilla essence
1 cup flour
1/2 cup SR flour
pinch of salt
50 g roasted nuts (your choice), chopped
Topping:
120ml milk
90 g butter
3/4 cup brown sugar
1 teas vanilla
110 g nuts, flaked

Method:
preheat oven to 180*C. Prepare a 22 cm cake tin.
Place apples, dates, soda and boiling water in a saucepan, bring to boil and let cool.
Beat butter and sugar, mix in vanilla and egg; sift flour and salt, fold in with apples mixture and nuts. Spoon into cake tin.
Bake for 50-60 minutes.
10 minutes before the cake is ready prepare the topping-
Heat milk and butter in a saucepan, add vanilla sugar and nuts and cook for 5-8 minutes.
When cake is ready take out, flatten the top and pour the topping over it.
Return to oven for 10-15 minutes, until the topping is golden brown.
Serve with cream (optional!).




Karamel torta sa jabukama i datulama

Potrebno:
2 jabuke srednje velicine, sjeckane
200 gr datula, sjeckanih
1 kasicica sode bb
1 solja vrele vode
125 gr putera, omeksalog
1 solja sitnog secera
1 jaje
1 1/2 kasicica vanile
1 solja brasna
1/2 solje samodizajuceg brasna
malo soli
50 gr oraha/ljesnika/badema (po izboru)
Preliv:
120ml mlijeka
90 gr putera
3/4 solje braon secera
1 kasicica vanile
110gr oraha, krupno sjeckani

Nacin:
Zagrijte rernu na 180*C. Pripremite 22 cm obruc za torte.
Stavite isjeckanu jabuku, datule i sodu bb u posudu, prelijte vrelom vodom i prokuhajte. Ohladite.
Mutite puter sa secerom, dodajte vanilu i jaje. Dodajte brasno,orahe, so i mjesavinu sa jabukama.
Prerucite u obruc i pecite 50-60 minuta.
Zadnjih 10 minuta pecenja pripremite preliv - Zagrijte mlijeko i puter, dodajte secer,vanilu i orahe i kuhajte 5-8 minuta, dok se malo ne zgusne.
Izvadite tortu iz rerne,malo zaravnajte povrsinu, prelijte karamel prelivom i vratite na jos 10-15 minuta u rernu.
Mozete sluziti sa kremom ili bez, po vasem izboru!