Ricotta Filled Pleated Bread

Great for picnics or school lunches. You can make them as small as you like.

Ingredients:
-Dough
1 cup water
2 tbs olive oil
2 cups plain flour
1 cup wholemeal flour
1 teas salt
1 teas sugar
1,5 teas yeast
-Filling
300 g ricotta
1 teas salt
1 egg, beaten
a few basil leaves, cut into strips (optional)
Method:
Mix all dry ingredients, add lauke warm water and oil and make a soft dough. Knead for 5 minutes.(Or you can use your bread making machine). Leave it to double in size (45 minutes).Meanwhile, prepare filling - mix all ingredients well, set aside.
Dust dough with flour, divide into 2 and roll out 2 rectangles. On each rectangle put filling in the middle part, cut strips on the sides,fold first upper and lower part (to protect filling from running out) and start pleating - see foto.
Bake 20 minutes at 180*C.



Pletenica Filovana Sirom

Potrebno:
- Tijesto
1 solja vode
2 kasike maslinovog ulja
2 solje brasna obicnog
1 solja brasna od punog zrna
1 kasicica soli
1 kasicica secera
1,5 kasicica kvasca
- Filovanje
300 gr sira (rikota - mladi sir)
1 jaje
1 kasicica soli
nekoliko listova bosiljka, sjeckanog (po zelji)
Nacin:
Umijesite tijesto kao za bilo koje dizano i ostavite odmarati.
Pripremite filovanje - pomijesajte sir dobro sa ostalim sastojcima.
Kada je tijesto nadoslo, podijelite na 2 i razvaljajte svaki dio u pravougaonik. Na sredinu svakog pravougaonika, stavite polovicu filovanja, prorezite trake sa strane. Najprije zavrnite donju i gornju stranu, kako filovanje ne bi curilo, zatim pocnite prebacivati trake sa svake strane na suprotnu - fotografija!
Pecite 20 minuta na 180*C.
Mozete napraviti i sasvim male (kifle).

Dalmatian BBQ Squid

My dear friend Maurice is from Korčula (Dalmatia) and makes best bbq squid. This is his recipe.

Ingredients:
4-6 squids (20-25 cm body length)
salt, pepper
olive oil
2-3 Rosemary brunches (15-20 cm tips)
Method:
Allow 1 squid for each person. They have to be very fresh - don't wash or clean them, just slightly wipe with paper towel. (I've washed them, and took that plastic bone out - guilty!) In each squid pour 1 teas of olive oil. Salt and pepper them.
Dip rosemary tips into oil, then brush each squid with it. Put squids on very hot bbq. Brush with rosemary/oil and turn after 3-4 minutes. Repeat brushing with oil. After additional 3-4 minutes they're ready.
Serve with boiled potatoes, dressed with wholegrain mustard, olive oil and chives.

Dalmatinske 'Lignje na Gradele'
Recept mog dragog prijatelja 'Marina' (Moris).

Potrebno:
4-6 lignji, duzine 20-25 cm (tijelo)
so, biber
maslinovo ulje
2-3 grancice Ruzmarina (15-20 cm duzine)
Nacin:
Za svaku osobu predvidite 1 lignju. Tajna je (po Marinu) da se lignje ne peru i ne ciste. Stoga moraju biti izuzetno svjeze.(Ja sam ih 'brzinski' oprala i izvukla onu plasticnu 'kicmu' - priznajem krivicu)
U svaku lignju naspite po 1 kasicicu maslinovog ulja. Posolite i pobiberite lignje.
'Gradele' / rostilj mora biti jako vreo. Grancice ruzmarina umocite u ulje, pa premazujte lignje. Pecite na svakoj strani 3-4 minuta, cijelo vrijeme premazujuci ruzmarinom umocenim u ulju.
Sluzite sa skuhanim krompirom, koji ste prelili mjesavinom maslinovog ulja, senfom u punom zrnu i sjeckanim divljim lukom.

Chicken Roll With Sausages

Most tricky part is deboning; the rest is very easy!

Ingredients:
1 whole chicken, deboned
2 slices of stale bread
1/3 cup milk
1 egg
150-200 g of your favorite sausages (Kransky, Italian, Chorizo)
salt and pepper
Method:
Put chicken on its breasts, cut along the spine and carefully take out all the bones.(Reserve bones for a soup.) Cut drumsticks, (leaving thighs on with the rest of chicken); cut wings at second joint. Debone them and use this meat for roll, or soup - your choice. You should get flat piece of chicken, with skin down and no bones.
Dunk bread into milk, leave for a few minutes then squeeze out.
Put sausages into a food processor; let it run until crumble form, add bread and egg. Process for 30 seconds, or until incorporated.
Pound meat a bit, salt and pepper (cautiously - sausages are salty). Spread sausage mixture on top, and make a roll. If you using bread pan for roasting you don't need to tie chicken roll, as sides of the tin will hold meat in place. Otherwise use kitchen twine to tie the roll. Oil top of chicken and put in oven for 1 hour on 180 *C. After roasting let it rest 10 minutes before slicing. Serve hot or cold.

Pileći Rolat sa Kobasicama

Potrebno:
1 citavo pile, sa povadjenim kostima
150-200 gr kobasica (Kranjske)
2 kriske hljeba/kruha, starijeg
1/3 solje mlijeka
1 jaje
so i biber
Nacin:
Postavite pile na radnu povrsinu sa prsima na dole. Prorezite duzinom kicme pa pazljivo povadite sve kosti. Karabatak cete ostaviti na piletu, batak odrezati kao i krila. Ovo meso mozete nazad kasnije vratiti na mjesta gdje je potrebno (bez koze) ili zajedno sa kostima iskoristiti za supu. Treba da dobijete izravnjanu povrsinu bez kostiju i sa kozom na dole.
Namocite hljeb u mlijeku, ostavite 5 minuta pa dobro istisnite.
U elektricnoj sjeckalici isjecite kobasice na sitno, dodajte hljeb i jaje i ponovo prosjeckajte. Povrsinu pileta malo istucite, posolite (pazljivo) i pobiberite, zatim nanesite smjesu sa kobasicama. Zarolajte, nauljite odozgo, pa stavite u modlu za hljeb/kruh; ili zavezite kuhinjskom kanapom i pecite u siroj posudi oko 1 sat na 180*C. Prije rezanja ostavite 10 minuta da se odmori. Moze se konzumirati hladno ili toplo.

Chicken Soup With Semolina Dumplings

Worlds favorite soup.

Ingredients:
Chicken bones from whole chicken, or several chicken pieces with bones
2 carrots
2 celery stalks
1 parsnip
1 onion
6-8 black pepper corns, whole
1 bay leaf
handful of parsley leaves
salt, pepper to taste
Dumplings-
2 eggs
120 g semolina
pinch of salt, extra
parley leaves, for garnishing
Method:
Put all ingredients (except for dumplings) into a large saucepan with 3 L of water. Bring to boil and simmer for 1 hour. Take out the bones and vegetables. Discard onion, peppercorns, bay and parsley leaves. Dice carrot, parsnip and celery (and some meat if using chicken pieces). Return to pot and bring to boil again. Beat eggs with a pinch of salt, add semolina. Let it rest for 5 minutes. With a melon baller or teaspoon, take some of this mixture and drop it into boiling soup; repeat until all used. Cook for 5 minutes. Garnish with parsley leaves.

Kokošija Supa sa Knedlama od Griza

Potrebno:
Kosti jedne koke (pileta), ili nekoliko dijelova mesa sa kostima
2 mrkve
2 stabljike celera
1 crveni luk
1 korijen persuna
rukohvat persunovog lisca
6-8 cijelih zrna crnog bibera
1 lovorov list
so i biber prema ukusu (Vegeta po zelji)
Knedle-
2 jaja
prstohvat soli
120 gr griza
Jos persunovog lisca za ukras
Nacin:
Sve sastojke (osim za knedle) stavite u vecu serpu/lonac sa 3 L vode i Kuhajte oko 1 sat. Izvadite sastojke (ili procijedite); Bacite luk, lovor, persunovo lisce i biber. Ostalo povrce isjeckajte na kocke pa vratite u supu (i meso ukoliko koristite dijelove koke). Prokljucajte supu ponovo. Dotjerajte ukus. Umutite jaja sa malo soli, dodajte griz i promijesajte. Ostavite 5 minuta odmarati. Zatim kasicicom (ili napravom za vadjenje kuglica voca) uzimajte smjesu griza u ubacujte u supu. Kuhajte jos 5 minuta, pa zatim iskljucite i ubacite svjeze lisce persuna.

Chinese Crullers

Chinese fancy shaped fried bread.
Ingredients:
500g flour, sieved
1 teas yeast
1/4 teas bicarbonate of soda
1 1/4 cups water
1 teas sugar, to be diluted in the water
1,5 teaspoon salt
2 tbs vegetable oil
Oil for deep frying
Method:
Mix all ingredients in a bowl and knead until dough elastic and soft. Let it rise 45 minutes in a warm spot. Prepare large cloth/tea towel, dust with flour. Heat oil for frying.
Roll out the dough to thickness of 5-7 mm. Cut into rectangles 4x20 cm. Place one rectangle on top of another one, press with a chopstick in the middle (photo below). Prepare others in the same way. Fry for couple of minutes, carefully turning crullers. When golden take them out on paper towel. Enjoy while warm.



Kineski uštipci

Potrebno:
500 gr brasna, prosijano
1 kasicica instant kvasca
1/4 kasicice sode bb
1 1/4 solje tople vode
1 kasicica secera, rastopljena u vodi (gore navedenoj)
1,5 kasicica soli
2 kasike ulja
Ulje za przenje
Nacin:
Pomijesajte sve sastojke, pa umijesite glatko, elasticno tijesto. Ostavite na toplome 45 minuta.
Pripremite povrsinu; pobrasnite stolnjak. Zagrijte ulje za przenje.
Rastanjite tijesto na 5-7 mm debljine. Izrezite pravougaonike 4x20 cm. Sastavite po 2 pravougaonika - postavite jedan na drugi, pa pritisnite Kineskim stapicem (ili kuhacom) po sredini. Na isti nacin zavrsite sa ostalima. Przite u ulju, okrecuci ih dok ne porumene blago. Uzivajte dok su topli.