Poppy Seed Slices

The poppy is flowering plant that belong to Papaveraceae family. It's got pretty red flowers, which have different symbolic meaning in many cultures.
Poppy seeds are widely used for cooking in eastern and central Europe, mostly in cakes and other desserts.
It's interesting that same seeds, if  harvested before ripening, are used in producing opium (contain morphine and codeine - powerful pain relieving substances).
Here are my previously posted recipes for poppy seeds.

Ingredients:
Short crust pastry-
2 cups flour
1/4 cup icing sugar
185 g butter, cold in small pieces
1 egg, beaten lightly
2-3 tbs cold water
Filling-
400 g poppy seeds, ground
200 g sugar
1 cup  milk
2-3  tbs honey
2-3 tbs rum
1/2 cup citrus peel and/or sultanas
(or, you can use canned, ready made mixture - 900 g; just add egg whites)
2 egg whites
Method:
First make filling (unless you're using canned-one)- Put all ingredients for filling into a pan. Bring to boil and cook for 5 minutes. Let it cool. Mix in beaten egg whites.

Pastry- Use food processor (or your fingertips) to mix ingredients for pastry. Knead a bit, wrap in cling film and let it rest. Dust working surface with flour; roll out thin pastry. Cut a rectangle to cover your tin (20 x 30 cm), and the rest of pastry cut into strips. 

Preheat oven to 180*C, prepare baking tin, line with baking paper.. Place pastry on bottom of your  dish, prik with fork, spoon filling over it. Smooth out the top, then alternatively place strips into a decorative pattern. Place in oven and bake for 30+ minutes. Take out, cool it, dust with icing sugar, slice and serve.

ecstaticist / Nature Photos / CC BY-NC-SA
Thousands of tiny seeds are secured in pretty capsules.

 

Kocke prhkog tijesta sa makom

Mak je cvjetajuca biljka koja pripada familiji Papaveraceae.  Ima divne crvene cvjetove, koji karakterisu razlicita simbolicna znacenja u razlicitim kulturama.
Sjeme maka se siroko koristi u kuhanju (uglavnom u kolacima), najvise u istocnoj i centralnoj Evropi. Interesantno je da se isto to sjeme, ukoliko je poznjeveno prije sazrijevanja, koristi u proizvodnji opijuma (koji sadrzi morfin i kodein - mocne substance za olaksavanje boli).
Ovdje mozete naci moje prethodno objavljene recepte za mak.

Potrebno:
Podloga (i povrsina)-
2 solje brasna
1/4 solje secera u prahu
185 gr maslaca, hladnog u malim komadicima
1 jaje, umuceno
2-3 K vode, hladne
Fil-
400 gr mljevenog maka
200 gr secera
1 solja  mlijeka
2-3 K meda
2-3 K ruma
1/2 solje usecerene kore citrusa i/ili grozdjice

(ili mozete koristiti gotovu mak masu iz konzerve - 900 gr; samo dodajte bjelanca)
2 bjelanca 

Nacin:

Najprije napravite fil (ukoliko ne koristite gotov). Stavite sve sastojke (osim bjelananca) u serpu i kuhajte 5 minuta. Prohladite i umijesajte umucena bjelanca.

Umijesite prhko tijesto od navedenih sastojaka, zamotajte i ostavite odmoriti. Potom razvaljajte tijesto. Izrezite dio za dno vase tepsije  (20 x 30 cm) i ostali dio na trake. 

Ukljucite rernu na 180*C, pripremite tepsiju, prekrijte papirom za pecenje. Stavite pripremljeno tijesto na dno, nabodite viljuskom, stavite fil preko i poravnajte. Zatim postavite trake tijesta na dekorativan nacin i stavite u rernu. Pecite 30+ minuta, izvadite, prohladite, pospite secerom u prahu, izrezite i sluzite.

Napoleon's Chicken (Marengo Chicken)

It is said that Napoleon's cook served this meal to Napoleon on the eve of The Battle of Marengo (northern Italy -1800.). Napoleon won,  and remained fond of the dish to the end of his days.

Ingredients:
1 chicken - 1,5 kg (free range), cut into 8-10 pieces
1 1/2 tbs butter
2 tbs olive oil
salt and pepper
dash of nutmeg
1 tbs flour
1/2 cup white (dry) wine
1 cup (+) beef stock
juice of 1/2 lemon
Method:
Wash and pat dry chicken pieces. Heat oil and butter in a heavy bottomed pan, saute seasoned chicken pieces until golden brown. Spoon flour onto bottom of the pan, stir. Add wine and beef stock, cover and cook for 50 minutes. Arrange chicken on a serving plate and drizzle with lemon juice. Serve with rice, and / or baked vegetables.

Napoleonova Piletina (Marengo Piletina)

Kazu da je Napoleonov kuhar servirao ovaj obrok slavnom vojskovodji uoci Bitke kod Marenga (sjeverna Italija  -1800.). Napoleon je dobio bitku, i ostao ljubitelj ovoga jela do kraja njegovog zivota.

Potrebno:
1 pile - 1,5 kg, rezano na 8-10 dijelova
1 1/2  K maslaca
2 K maslinovog ulja
so i biber
malo muskatnog oraha / djeviz oraha, prah
1 K brasna
1/2 solje bijelo (suhog) vina
1 solja (+) govedjeg temeljca / supe
sok 1/2 limuna

Nacin:

Operite komade piletine i posusite ih. Zagrijte ulje i maslac u  posudi sa debljim dnom. Proprzite zacinjene komade piletine dok ne postanu zlatno-zuti. Ubacite brasno na dno posude promijesajte, zatim uljite vino i temeljac. Prodrmajte i poklopite. Kuhajte oko 50 minuta. Prebacite u posudu za serviranje i zalijte sa limunovim sokom. Servirajte sa rizom i / ili pecenim povrcem.

'Spanakopita' from scratch

This is how Greek people do it...

Ingredients:

Dough-

1 1/2 cups flour, sifted

150 ml (+ )water

good pinch of salt

Filling-

3 bunches spinach, cooked and chopped (squeeze the excess  moisture)

3-5 shallots, chopped

1 1/2 cup feta, crumbled

1 cup ricotta (or similar)

2 eggs, beaten

1/2 cup dill, chopped

salt and pepper to taste
-Oil (light olive), between 1/3 cup and 1/2 cup needed  
Method:
Make a soft dough from flour, water and salt. Knead until soft and no longer sticky (dust surface with flour all the time). Divide into 2 balls, one slightly bigger than other, then each half divide into 4 (so you'll get 4 small balls and 4 slightly bigger). Dust a clean cloth with flour and place dough onto it. Dust the dough and cover with another cloth. Let it rest for 30 minutes.
Mix all ingredients for filling.  
Switch oven to 180*C, prepare a round baking tin; oil it well.
Dust working space with flour, then roll out each bigger dough balls into baking dish size. Spread each circle with 1-2 tbs oil, then stack them onto each-other. Roll stacked dough together, until you get thin pastry larger than your dish, if necessary pull thick edges of dough with your fingers. Place it onto baking tin, leaving edges of dough over your tin; spoon filling onto it. Now repeat process with other dough balls; you'll get smaller circle. Roll out to the size of your tin and place over the filling. Now turn the edges of bottom dough over to seal with upper dough. Oil the top and place in the oven. Bake for 35-45 minutes, or until pita becomes 'golden-brown'. 
Take out and let it cool slightly, then slice and serve.

'Spanakopita'

 Evo kako to rade u Grckoj...

Potrebno:

Tijesto-
1 1/2 solja brasna, prosijano
150ml (+) voda
dobar prstohvat soli
Fil-
3 svaznja spinata, skuhanog, isjeckanog i ocijedjenog
3-5 stabljika mladog luka
1 1/2 solja feta sira, izmrvljenog
1 solja rikote (ili slicnog)
2 jaja, blago umucena
1/2 solje sjeckanog kopra / mirodjije
so i biber prema ukusu
-Ulje za razvlacenje kora (oko 1/3 -1/2 solje)
Nacin:
Umijesite mekano tijesto od navedenih sastojaka. Podijelite na 2 polovice, jedna malo veca od druge, zatim svaku polovicu podijelite na 4 (dobicete 4 vece i 4 manje loptice). Pobrasnite cistu krpu i postavite loptice na nju; pokrijte. Ostavite odmarati 30 minuta.
Pomijesajte sve sastojke za fil. 
Ukljucite rernu na 180*C, nauljite okruglu tepsiju. 
Pobrasnite radnu povrsinu pa razvaljajte vece krugove tijesta. Premazite svaki sa 1-2 K ulja; poredajte jednu na drugu. Sada sve zajedno razvaljajte jos jednom, tako da dobijete krug veci od vase tepsije; ako je neophodno krajeve dodatno razvucite prstima. Smjestite ovo tijesto u tepsiju; neka krajevi vise preko. Stavite fil preko njega, zatim ponovite postupak sa manjim lopticama tijesta, koje bi trebalo ostati velicine tepsije. Postavite preko fila, zatim zavrnite donje tijesto preko i stisnite sa gornjim. Nauljite povrsinu i smjestite u rernu. Pecite 35-45 minuta, ili dok pita ne postane zlatno-zuta. 
Prohladite malo, zatim rezite i sluzite.

Bread Rolls with Sweet Potato (Kumara) Filling / 'Flower Bread'

....

For those who like their breakfast to look special. I used original (Zhong Thang) dough, but any sweet bread dough can be shaped this way. Following recipe is for 6 rolls.

Ingredients:
Zhong Tang starter-
15 g flour
75 g water
(mix flour and water, cook over low heat or microwave until thick; cover and let it cool)
Filling-
125 g cooked sweet potato, mashed
15 g sugar 
25 g  butter
(mix all into smooth paste, wrap into cling wrap and refrigerate)
Final dough-220 g bread flour
40 g sugar
3 g salt
3 g instant dry yeast (or 8 g fresh yeast)
 1  egg + 1 yolk
60 g milk
75 g zhong tang   (room temperature)
40 g  softened butter  

 -egg white for brushing, seeds for decoration

Method: 
Mix all ingredients for dough and knead a bit (or use mixer, breadmaker...). Cover and let it rise (45min-1 hour). Take filling out of fridge , divide into 6. Divide dough into 6. Roll each piece into circle, place 1 part of filling in the middle and bring edges together, forming a ball. Let it rest one time more about 20 min(with smooth side up). Roll each ball gently into a 10-12 cm circle, then cut as shown into 8 wedges, leaving centre uncut. Put the edges of 2 parts together on bottom, then press slightly with your palm. Repeat with others. When all done, brush each with egg white, place some poppy seeds (or other) in the middle . Place all rolls onto lined baking tin. Switch oven to 180*C; when ready place rolls inside and bake for 12-15 minutes, or until golden. Take out and place onto a wire to cool. Consume warm or cold.

Cvjetovi sa punjenjem od slatkog krompira

Pecivo za one koji zele da im dorucak (uzina) izgleda lijepo. Koristila sam Zhong Thang metod tijesta, ali bilo koje tijesto za peciva moze biti oblikovano na ovaj nacin. Navedena kolicina dovoljna za 6 cvjetova.

Potrebno:
Zong tang  smjesa-
15 gr brasna
75 gr vode
(skuhajte ovo u gustu smjesu, pokrijte i ostavite hladiti)
Fil-
125 gr kuhanog slatkog krompira, propasiranog
15 gr secera
25 gr maslaca
(pomijesajte sve sastojke u glatku smjesu, zamotajte u plasticnu foliju i ostavite u frizider). 
Finalno tijesto-
220 gr brasna (za peciva)
40 gr secera
3 gr soli
3 gr instant kvasca (ili 8 gr svjezeg)
1 jaje + 1 zumance
60 gr mlijeka
75 gr pocetne (zong tang) smjese, sobna temperatura
40 gr maslaca, omeksalog

-bjelance za premazivanje + sjemenke za ukrasavanje  

Nacin:
Umijesite tijesto od navadenih sastojaka (rucno sa mikserom ili pekacem..), ostavite pokriveno na toplom da se dize (45min - 1 sat).  Izvadite fil iz frizidera, podijelite ga na 6. Podijelite tijesto na 6 dijelova. Razvaljate svaki u krug, zatim u sredu stavite fil. Sastavite krajeve prstima, ostavite svaku lopticu naopako da se odmori, oko 20 minuta.
Razvaljajte lopte njezno na krugove 10-12 cm, zatim izrezite na reznjeve kako je prikazano, pazeci da sredina ostane neprorezana. Hvatajte po dvije 'latice' pa im krajeve slijepite prstima s donje strane. Lagano pritisnite dlanom. Ponovite sa ostalima, zatim premazite bjelancetom, ukrasite sjemenkama i smjestite na papirom oblozenu tepsiju / pleh.
Ukljucite rernu na 180*c. Kada je zagrijana smjestite peciva unutra i pecite 12-15 minuta, ili dok ne postanu blago zlatne. Izvadite i postavite na zicu za hladjenje. Konzumirajte tople ili hladne.

Fetta, Tomato and Zucchini Tart

Suggestion for a quick lunch...

 Ingredients:
 Pastry-
1 1/4  cup flour
120 g butter, from fridge
1/2 an egg, beaten
2-3 tsp cold water
pinch of salt
Topping-
1 large zucchini, sliced thinly (lengthwise)
1 large tomato, sliced thinly
100-120 g Fetta, sliced or crumbled
thyme (or other herbs)
2-4 tsp olive oil
salt and pepper to taste
Method:
Process ingredients for pastry in a food processor, take out, knead, and wrap into glad wrap. Leave in a cool spot for 10-20 minutes. Meanwhile, prepare toppings. Switch your oven to 190*C. Prepare tart tin (oblong or round).
Roll out the pastry  to your tin shape (between paper or glad wrap is the easiest way). Place it over the tin (mine was 36 x 13 cm), mould it with your hands and cut off excess. Place sliced zucchini on the pastry, then tomatoes. Spoon half of olive oil, season lightly. Place fetta over the veggies, sprinkle chosen herbs and spoon the rest of oil. Bake 20+ minutes. Enjoy while warm.

Tart sa Fetom, Paradajzom i Tikvicama

...za jedan brzinski rucak!

Potrebno:
Tijesto-
1 1/4 solja brasna
120 gr maslaca, iz frizidera
1/2 umucenog jajeta
2-3 male k hladne vode
malo soli
Povrsina-
1 veca tikvica, rezana po duzini i tanko
1 veci paradajz, rezan tanko
100-120 gr Feta sira, rezan ili izmrvljen
timijan / majcina dusica (ili drugo zacinsko bilje)
2-4 male  k maslinovog ulja
so i biber po ukusu

Nacin:
Izmrvite brasno sa komadicima maslaca i umijesite tijesto sa ostalim sastojcima (ili ovo ucinite uz pomoc sjeckalice). Zamotajte u foliju i ostavite.
Izrezite povrce i sir. Pripremite kalup za tart  i ukljucite rernu na 190*C.
Razvaljajte tijesto prema obliku vaseg kalupa (moj je bio cetvrtast 36 x 13cm). Postavite tijesto u kalup i prstima oblikujte; odrezite visak tijesta. Postavite tikvice preko tijesta, zatim paradajz. Pospite polovinu ulja i zacinite lagano. Pospite fetom i izabranim zacinskim biljem, zatim pospite preostalo ulje preko. Pecite oko 20+ minuta; uzivajte dok je toplo!