Bacon and Leek Quiche with Cream Cheese Crust

Basically, this is classical quiche Lorraine, enriched with the taste of Leeks.

Pastry:
125 g butter
125 g cream cheese
1 cup flour
Filling:
150 g Gruyere cheese (or similar)
4 rashers bacon
3 eggs
3/4 cup cream
2 leeks
salt, pepper, nutmeg

Method:
Cream butter and cream cheese, add flour and blend. Let it rest for 1 hour.
Roll out to fit 22 cm flan dish. Refrigerate until filling ready.
Fry bacon pieces, add sliced leek and cook for 5 minutes. Arrange alternative layers of bacon/leek and slices of Gruyere. Beat eggs with salt, pepper and nutmeg, add cream and mix. Pour over the quiche. Bake 10 min in hot oven (230*C), then reduce to 180*C and cook 30 min further.

Kish sa Prasom i Slaninom u prhkom tijestu

Tijesto:
125 gr putera
125 gr krem sira
1 solja brasna
Filovanje:
150 gr tvrdog sira
4 reznja mesnate slanine
3 jaja
3/4 solje kajmaka/krema
2 prase/poriluka
so, biber, muskatni orah
Nacin:
Mikserom izmijesajte puter i krem sir , pa umijesite sa brasnom. Odmorite 1 sat, razvaljajte za posudu precnika 22 cm. Ostavite u frizideru.
Proprzite isjecenu slaninu, dodajte izrezanu prasu i kuhajte 5 minuta.
Stavite red sira, pa red sa prasom i zalijte umucenim jajima i kajmakom u koji ste stavili zacine po ukusu.
Pecite 10 min na 230*C, onda smanjite na 180*C i pecite jos 30 minuta.

Pink Lemonade

Spring has arrived in Australia, which means best strawberries are in season, and I want to share a recipe for a drink that even Von Traps loved.

Ingredients:
3/4 - 1 cup sugar
1/2 cup water
1 cup lemon juice, freshly squeezed
1/2 punnet strawberries, cleaned (120g)

Method:
Bring water and sugar to biol, stir until syrup formed. Cool a bit, but need to be warm. Put it in a food processor along with other ingredients and process. Strain and bottle it. You'll get cordial, which needs to be refrigerated (or frozen).

Pink limunada

Sastojci:
3/4- 1 solja secera
1/2 solje vode
1 solja limunovog soka, svjeze iscijedjen
120 gr jagoda, ociscenih

Nacin:
Prokuhati vodu sa secerom dok ne dobijete sirup. Malo prohladiti, pa sa ostalim sastojcima sipati u elektricnu sjeckalicu. Mljeti 1 minutu, pa procijediti i flasirati. Dobicete sirup, koji po ukusu razblazite s vodom. Cuvati u frizideru.

Beef & Kumara Pie, Country Style

From "The Australian Women's Weekly".
It takes long time to cook it, but it's soo worth it.

Crust:
1 1/4 cups flour
50 g butter
1/4 cup water
1 egg, beaten
2 sheets puff pastry
Filling:
700 g Kumara (sweet potato)
1 kg chuck steak, diced
1/4 cup oil
2 medium onions
4 cloves garlic
1/3 cup fresh oregano
1/2 cup plain flour
1/3 cup tomato paste
1 cup red wine, dry
3 cups beef stock

Method:
First make filling, as it takes long to cook -Dice kumara and bake in an oven for 20 minutes. Meanwhile, dice meat and brown it in an oiled pan. Remove meat aside, then cook onions, garlic and oregano. Add flour, cook until lightly browned. Remove from heat, add other ingredients and meat, stir. Return to heat and cook for 1 hour. Cool and add kumara. Filling is ready.
Make dough, roll out and line a 22 cm flan tin. Blind bake 15 minutes with beans or rice, then remove weight and bake for another 10 min. Spoon filling into pastry case. Place one sheet of puff pastry on top, press edges and cut around. Make strips from other sheet of pasty and place them on top, making lattice shape. Brush with egg, and bake for 30 minutes.


Govedina i slatki krompir u tijestu, Seoski nacin

Potrebno:
1 1/4 solja brasna
50 gr putera
1/4 solje vode
1 jaje
2 lista lisnatog tijesta
Punjenje:
700 gr slatkog (narandzastog)krompira
1 kg govedine za dinstanje
1/4 solje ulja
2 srednja crvena luka
4 cena bijelog luka
1/3 solje svjezeg origana
1/2 solje brasna
1/3 solje gustog paradajz pirea
1 solja suhog crvenog vina
3 solje govedje supe

Nacin:
Najprije naprevite punjenje- Izrezite krompir na kocke i pecite ga u rerni 20 minuta.
Zagrijte tavu, nauljite pa proprzite sjeceno meso. Izvadite meso, pa na istu tavu dodajte luk, bijeli luk i origano, proprzite. Dodajte brasno, promijesajte dok ne dobije boju. Dodajte ostale sastojke i meso i kuhajte 1 sat. Prohladite i umijesajte krompir.
Umijesite tijesto, oblozite sa njim posudu za tortu velicine 22cm u precniku. Odrezite visak, pa pecite pritisnuto grahom (preko papira)15 minuta, izbacite grah pa pecite jos 10 minuta. Ubacite punjenje i poklopite sa lisnatim tijestom. Pritisnite prstima krajeve i odrezite visak. Od drugog lista napravite trake, koje cete poloziti preko prvog lista ukrsteno, premazite jajetom i pecite 30 minuta.

Punjenje se moze napraviti dan ranije.

Tabouli

 Famous Turkish salad

Ingredients:
1/2 -1 cup burghul (cracked wheat)
2 large tomatoes, diced
1 medium cucumber, peeled and diced
2-3 tbs chopped shallots
1/2 teas salt
1/2 teas pepper
1,5 cups parsley leaves (Italian), Chopped
1/3 cup chopped mint
Lemon zest (1/2)
2-3 tbs olive oil
3-4 tbs lemon juice

Method:
Soak burghul in cold water for 2 hours; drain and squeeze. Put it into a bowl, add everything else, and mix well.
Perfect with grilled meat.

Tabuli (Turska salata)

Potrebno:
1/2 -1 solja bungura (bulgur, lomljena psenica)
2 velika paradajza, sjeckana na koce
1 srednji krastavac, oguljen, sjeckan na kocke
2-3 kasike sitno sjeckanog mladog luka
1/2 kasicice soli
1/2 kasicice bibera
1,5 solja lisca persuna, sjeckanog
1/3 solje mente (nane), sjeckane
Ribana kora 1/2 limuna
2-3 kasike maslinovog ulja
3-4 kasike soka limuna

Nacin:
Namocite lomljenu psenicu u hladnu vodu, nakon 2 sata ocijedite i istisnite visak vode. Prebacite u posudu za serviranje, dodajte sve ostale sastojke, pa zacinite uljem i sokom limuna.
Odlicno uz meso sa rostilja.

Profiteroles

I suppose France is origin of this desert - one of World's favourite.

Ingredients:
1 cup water
60g butter
150g flour
1 teas baking powder
50 g corn/potato flour
4-6 eggs, depending on size

Filling:
400 ml milk
3 tbs custard powder, vanilla
3 tbs sugar
125 g butter
icing sugar for dusting

Method:
Preheat the oven to 180-190*C. Grease/line the baking sheet.
Put water and butter in a saucepan; bring to the boil. Mix the flours and baking powder, add to the boiling water - mix quickly until thick and starts to form into a ball. Cool, then add eggs (one by one) using mixer. You should get a thick smooth consistency. Pipe it onto a greased pan (approximately 1 tbs of dough) with a space between each one.
Bake for 10-15 min; profiteroles should be medium dark - don't open the door of the oven during the baking!
Meanwhile prepare your custard - cook it until thick, cool. Beat butter on a high speed, add cooled custard and beat for a couple minutes further/or until creamy and fluffy.
Cooled profiteroles cut in half (horizontally), and fill with prepared cream.
Dust with icing sugar.



Princes Krofne

Potrebno:
1/4 l vode
60 gr putera
150 gr brasna
50 gr gustina
1 kasicica praska za pecivo
4-6 jaja, zavisno o velicini
Krem:
1 puding od vanile (sa 4 kasike secera)
400 ml mlijeka
125 gr putera
secer u prahu za posuti

Nacin:
Ukljucite rernu (180-190*C), pripremite pleh za pecenje.
Stavite vodu i puter u serpu i prokljucajte. Saspite brasno, gustin i prasak za pecivo. Energeticno mijesajte dok se ne zgusne i ne pocne odvajati od serpe. Prohladite, a zatim dodajite jedno po jedno jaje, neprestano mijesajuci - treba da dobijete gusto, glatko tijesto. Oblikujte loptice velicine manjeg jajeta (sa spricom ili kasikom) na plehu sa razmakom. Pecite 10-15 min ili dok ne postanu srednje tamne - ne otvarajte rernu tokom pecenja!
Peceno ostaviti da se prohladi.
U medjuvremenu skuhajte puding, ohladite ga i umutite sa puterom.
Prerezite ohladjene krofne i filujte pripremljenim pudingom.
Pospite secerom u prahu.