01 September 2014

Crispy Parmesan Zucchini


First day of Spring in southern hemisphere! Enjoy this quick-and-easy recipe with it!

Ingredients:
Zucchinis
1-2 egg white, beaten lightly
Parmesan, grated
Bread crumbs 
Salt and pepper 
Olive oil

Method:
Cut zucchinis lengthwise into 4. Mix well with egg whites, to coat. Mix equal parts of parmesan and bread crumbs into a bag. Place zucchinis inside and shake it.  Place them onto baking try; season to taste (careful with salt), spray with olive oil and bake for 12-15 minutes at 180-190*C.


Hrskave Tikvice sa Parmezanom

Prvi je dan proljeca na juznoj polu-lopti! Uzivajte u njemu i ovom brzom i laganom receptu ( i vi gore na sjevernom dijelu) !

Potrebno:
Tikvice
1-2 bjelanca, lagano umucena
Parmesan, sitno rendani
Krusne mrvice / prezla
So i biber
Maslinovo ulje

Nacin:
Izrezite tikvice po duzini na 4 dijela. Izmijesajte ih dobro u umucenim bjelancima. Pomijesajte mrvice i parmezan u jednoj vrecici i ubacite tikvice. Protresite dobro, zatim prebacite tikvice na tepsiju. Zacinite po ukusu (pazljivo sa solju), nauljite po povrsini i pecite 12-15 minuta  na 180-190*C.




25 August 2014

Indian Flat Bread stuffed with Potato and Peas (Aloo Matar Paratha)


It is amassing to me that some of World's kitchens  (Asian, Indian) don't use oven at all. They still have breads on their menus; some of them are steamed and some of them baked on top of stove (pan). These breads are easy to make, tasty and filling. If they contain beautiful spices and aromas, like all Indian breads do, then you probably won't stop making them.  

Ingredients:
Dough-
2 cups wholewheat flour
1/2 tsp cumin powder
1/2 tsp salt
200 ml water
a few drops of oil (or spray)
Filling-
1 tbs oil
1 medium onion, finelly chopped
4 medium potatoes, cooked, peeled and mushed
2-4 green chilies (I didn't put them)
1/2 cup peas (microwaved or cooked)
1/2 tsp turmeric
1/2 tsp garam masala
salt and pepper to taste
1 tsp lime juice (optional)
a few coriander leaves, chopped
(butter for spreading - I used oil)

Method:
Make a soft dough, divide into 8 pieces, spray with oil, cover and let it rest.
Saute onion in oil, add chillies, and other spices. Mix in potatoes and peas; mix well adding other ingredients. Divide into 8. 
Dust working surface with flour, roll out each piece  of dough into a circle, leaving center thicker. Place portion of stuffing in the middle and put edges together, pressing slightly. Dust with flour and roll out into 5-6 mm circle. Repeat with others.
Heat a heavy bottomed non-stick pan to medium high. Place a paratha on pan and cook for 30 seconds (+,-) pressing top slightly and rotating; spread top with a bit of butter. Turn and repeat with other side. Keep warm while cooking others. Serve with raita, yogurt or some other sauce.



Indijski tanki kruh filovan sa krompirom i graškom

Zadivljujuce je da neke svjetske kuhinje (Azijska, Indijska) uopste ne upotrebljavaju rerne. Medjutim, jos uvijek imaju razne vrste kruha / hljeba na meniju; neki od njih su peceni na pari, drugi na tavi. Lako ih je napraviti i ako sadrze divne zacine i aromaticna bilja, kao sto to Indijski kruhovi cine, onda ih vjerovatno necete prestati praviti (jednom kada ih upoznate).

Potrebno:
Tijesto-
2 solje brasna od punog zrna (integralno, ali sitnije)
1/2 k kima u prahu
1/2 k soli 
200 ml vode
nekoliko kapi ulja (ili sprej)
Punjenje-
1 K ulja
1 srednji crveni luk, sitno sjeckan
4 srednja krompira, kuhana, oljustena i propasirana
2-4 zelene papricice (opciono, ja nisam stavljala)
1/2 solje graska, kuhanog
1/2 k turmerika
1/2 garam masala (nije neophodno ako nemate)
so i biber prema ukusu
1 k soka limete
malo sjeckanog lisca korijandera
(maslac za premazivanje; ja sam koristila ulje)
Nacin:
Umijesite tijesto, podijelite na 8 dijelova, blago nauljite, pokrijte i ostavite po strani.
Izdinstajte luk, dodajte papricice i ostale zacine. Umijesajte krompir i grasak; promijesajte i dodajte ostale sastojke. Podijelite na 8.
Pospite brasnom radnupovrsinu, razvaljajte jedan krug tijesta, pazeci da centar ostane nesto deblji. Stavite dio punjenja, skupite ivice tijesta i blago pritisnite. Razvaljajte na 5-6 mm krug. Ponovite sa ostalima. Zagrijte tavu sa debljim dnom i neprijanjajucu na srednje jaku vatru. Postavite parathu i pecite oko 30 sekundi, blago pritiskajuci i okrecuci. Namzite sa malo maslaca, okrenite i ponovite postupak. Drzite na toplomedok sve ne ispecete. Sluzite sa 'raitom', jogurtom ili nekim sosom (ketchap).

21 August 2014

Coconut, Lemon and Poppy Seed Torte


I love lemons; their smell, acidity and freshness they give to dishes. Every morning, before anything else, I have a glass of water with some lemon juice; It helps my migraines. I love having them in savoury dishes, but desserts with lemon are irresistible to me.

Ingredients: (23 cm cake)
-Sponge
4 eggs, separated
2 egg whites
2/3 cup sugar
160 g (2/3 cup) butter, very soft
1/3 cup sour cream
2/3 cup coconut, desiccated
2/3 cup SR flour
2 tbs poppy seeds
-Cream
3/4 cup lemon curd (with eggs) or 1 cup, if you like strong taste of lemon
2 yolks
1/2 cup sugar
80 gr butter
1/2 tbs corn flour
1/2 cup icing sugar
125 g (1/2 cup) butter, soft
- double cream (250-300 ml) and 1-2 tbs icing sugar, for decoration

Method:
- Sponge
Preheat oven to 170*C, line a spring form  with non-stick paper (or butter and flour it).
Beat all egg whites with sugar until thick and glossy. Add yolks, one by one, then reduce speed of your mixer, add butter and sour cream. Beat until incorporated, switch off and fold in flour, poppy seeds and coconut. Transfer mixture into baking pan and bake for 45-55 minutes (or until inserted toothpick comes out clean). Let it cook, then cut horizontally into 3 layers.
-Cream
Place lemon curd (reserve 3-4 tbs), 1/2 cup sugar, yolks and 80 g butter in a pan, heat until starts boiling (gently). Mix reserved lemon curd with 1/2 tbs corn flour and pour into boiling mixture. Cook for another minute, then take off and let it cool completely. 
Beat 1/2 cup butter with 1/2 cup icing sugar, until creamy, then add cooled lemon curd mixture and beat well. 
Fill layers with this (leave a bit for top). Beat double cream with icing sugar and decorate your cake.

Kokos, Limun i Mak Torta

 Mnogo volim limun; njegovu kiselost, miris i svjezinu koju daje jelima. Svako jutro, nakon budjenja, popijem casu vode sa malo iscijedjenog limunovog soka. Pomaze mojim migrenama!
Volim ga i u slanim jelima, ali deserti sa limunom su mi neodoljivi.

Potrebno: (za 23 cm obruc)
-Biskvit
4 jaja, odvojenih
2 bjelanca
2/3 solje secera
160 gr (2/3 solje) maslaca, veoma omeksalog
1/3 solje kiselog vrhnja
2/3 solje kokosa
2/3 solje samodizajuceg brasna
2 K maka
-Krem
3/4 solje zgusnutog limuna (lemon curd) sa jajima, ili 1 solja za jaci ukus
2 zumanca
1/2 solje secera
80 gr maslaca
1/2 K skrobnog brasna
1/2 solje secera u prahu
125 gr maslaca, omeksalog
- slatko vrhnje (sa 45% masnoce, 250-300 ml) i 1-2 K secera u prahu , za dekoraciju

Nacin:
-Biskvit
Ukljucite rernu na 170*C, pripremite obruc za tortu (oblozite papirom ili maslacem i brasnom).
Umutite bjelanca sa secerom, ubacite jedno po jedno zumance. Smanjite obrtaje pa dodajte maslac i vrhnje. Iskljucite, zatim ruco umijesajte brasno, kokos i mak. Prebacite u kalup i pecite 45-55 minuta (ili provjerite cackalicom). Ostavite ohladiti, zatim prerezite na 3 dijela. 
-Krem
Stavite zgusnuti limun (odvojite 3-4 K), zumanca, 1/2 solje secera i 80 gr maslaca da prokuha (blago). Umijesajte skrobno brasno u preostali zgusnuti limun i ubacite u vrelu masu. Kuhajte jos minut, zatim smaknite i ostavite hladiti. Umutite 1/2 secera u prahu i 125 gr maslaca dok ne postane kremasto, zatim ubacite ohladjenu kremu i jos mutite. Ovime filujte tortu, ostavljajuci i za vrh.
Umutite slatko vhnje sa secerom u prahu i time dekorirajte tortu. (Kap, dvije zute boje koju spustite niz jednu stranu poslasticarske vrecice, ce dati interesantnu sharu prilikom istiskanja krema).




18 August 2014

Chinese Stir Fry with Noodles




I love Asian recipes! They're always quick to prepare, tasty and full of goodness. Convenience of using whatever you have in your fridge is just a bonus.

Ingredients:
2-3 tbs oil (peanut, rice bran...not any virgin)
200-250 gr meat (pork, beef, chicken - optional) thinly sliced
1 packet (450g) fresh Asian noodles (prepare according to packet instructions)
3-4 cups sliced vegetables (onion, capsicum, broccoli, cauliflower, carrot, zucchini, young corn, green beans...)
2-3 garlic cloves, crushed
2 cm ginger, grated
1/4 cup oyster sauce
1-2 tbs soy sauce
1 tsp sesame oil
chilli flakes (or sauce), to taste
coriander leaves and/or shallots for sprinkling (sesame seeds)

Method:
Heat oil (in a wok or deep pan with heavy bottom) until oil starts smoking. Add meat pieces and fry, stirring and shaking pan, until meat change colour. Take out; add more oil and repeat process with vegetables adding ginger and garlic; should take a minute or 2. Return meat, add noodles and sauces. Mix everything well and sprinkle with chosen ingredients. Done!



Brzi Azijski obrok sa nudlama (Kineski 'Stir Fry')

Volim obroke ovakve vrste! Uvijek su brzi za pripremu, ukusni i nutritivni. Apsolutni plus je to sto mozete koristiti sta god imate u frizideru.

Potrebno:
2-3 K ulja (kikiriki, od rizinih mekinja; ne maslinovo ili drugo hladno presano)
200-250 gr mesa (svinjetina, junetina, piletina), tanko rezani komadi
1 paket Azijskih nudla (450 gr; svjeza tjestenina sa jajima); namoce se u prokljucaloj vodi
3-4 solje rezanog povrca (luk, paprika, brokule, tikvice, mrkva, mahune...)
2-3 cena bijelok luka, sitno sjeckan / protisnut
2 cm djumbira, ribanog
1/4 solje sosa od skoljki (oyster sauce)
1-2 K soja sosa
1 k ulja sezama
susene ljuspice ljute paprike, prema ukusu
lisce korijandera i/ili mladi luk za posuti (sezamovo sjeme)

Nacin:
Zagrijte ulje u 'wok' ili dublju tavu sa teskim dnom dok ne pocne dimiti. Ubacite komade mesa i mijesajuci i tresuci przite dok ne promijeni boju. Prebacite meso u drugu posudu, pa postupak ponovite sa povrcem, dodavajuci bijeli luk i djumbir. Treba da je gotovo za minutu ili dvije -da ostane hrskavo. Vratite meso i dodajte nudle, a zatim i sve zacine / soseve. Dobro promijesajte i pospite izabranim zacinskim biljem. Gotovo!


13 August 2014

French Rolls


It's 4 years + since I started blogging. At beginning, it was difficult to me to know who is who, and what name of blog is who's. Now I don't even have to look at name; pictures and writing style, all very recognizable. You, my dear blogger followers, became real friends. I LOVE peeking into your homes and kitchens! I even get worried if  some of you don't write for a long time.
Blogging also helps me with languages. With confidence, I can tell that my Serbo-Croatian (Bosnian...same language) words  are easier to recall and use, and my English is enriched as well. ..Oh, my tipping has improved too.
In that name, cheers!


Most breads of the World contain same ingredients (more or less), but French like their  bread in different shapes! 

Ingredients:
3 cups white bakers flour (or 2 cups white and 1 cup rye flour)
1 tsp salt
1 tsp sugar
1 tsp yeast
1/2 cup yogurt (Greek, or similar)
1 cup warm water
3 tbs oil
( egg white for brushing and seeds for decorating)

Method:
Mix all ingredients together and knead for 5 minutes; cover and let it double (or use bread machine).  After an hour or so ,divide into 12 and shape balls. Then slightly pull edges by rolling between working surface and your palms. Place each roll onto paper lined pan and let it rest (covered) for 20+ minutes. Preheat oven to 180*C, brush rolls with beaten egg white and sprinkle with seeds. Cut slightly each top and bake for 15+ minutes.














Francuske Kifle


Proslo je vise od 4 godine kako sam zapocela pisanje bloga. U pocetku mi je bilo tesko da zapamtim sva vasa imena i koji blog pripada kome. Sad' cesto ne moram niti pogledati ime; fotografije i stilovi pisanja me odmah navedu na vlasnika. Vi, moji dragi sljedbenici, ste postali moji istinski prijatelji. OBOZAVAM zavirivati u vase domove i kuhinje! Cak se povremeno zabrinem kad' primijetim da nekoga od vas nema dugo na listi napisanih postova.
Blogiranje mi isto tako, pomaze sa jezicima. Sa sigurnoscu mogu reci da se mnogo brze sjetim nasih rijeci nego prije, a takodje mi se i Engleski popravio...a, da! brze tipkam takodje. U to ime, zivjeli!

Svi hljebovi / kruhovi svijeta se sastoje od manje-vise istih sastojaka; Francuzi vole njihov kruh u nesto drugacijem obliku.

Potrebno:
3 solje brasna za kruh (ili 2 + 1 solja razanog)
1 k soli
1 k secera
1 k instant kvasca
1/2 solje jogurta (Grcki, tj gusti)
1 solja mlake vode
3 K ulja
(bjelance za premazivanje i sjemenke po izboru)

Nacin:
Umijesite tijesto od navedenih sastojaka, pokrijte i ostavite da naraste (mozete koristiti pekac za mijesenje). Podijelite na 12 loptica (nakon sat vremena +), zatim svaku blago razvucite na krajevima, trljajuci izmedju radne povrsine i vasih dlanova. Smjestite svaku na papiromoblozenu tepsiju, Pokrijte istavite bar 20 minuta da rasu. Ukljucite rernu na 180*C, premazite kifle sa umucenim bjelancetom, pospite sa sjemenkama, zarezite po povrsini i pecite 15 minuta +.