31 July 2014

Cheese and Parsley Pide




Fresh cheeses (ricotta, quark, cottage and farmers cheese...) are so versatile. You can use them for so many creations, from savoury to sweet dishes.
The other day I  found this recipe at a blog that I follow:
 http://mutfagimdanpaylasimlar.blogspot.com.au/2014/07/peynirli-pide.html
I made Pide before, but wanted to taste this-one with parsley and cheese. Delicious!

Ingredients: (for 2 large or 4 small)
2 cups flour
1 tbs oil
3/4 tsp yeast
1/2 tsp salt
pinch of sugar
1 3/4 cups water
-Filling
250 g ricotta
100 g tasty (or cheddar, grated)
1/2 tsp salt
2 eggs, beaten (leave a bit for brushing edges of dough)
1 small bunch parley leaves, chopped
white pepper to taste

Method:
Make dough as you would for pizza. Let it double, covered.
In another bowl, mix all ingredients for filling. Preheat oven to 180*C.
Divide dough into 2 or 4. Roll out each into an oval, spread with filling leaving 2-3cm edges empty. Return edges towards centre, pressing  overlaps. Brush edges with reserved egg. Place pide onto flat baking pans and bake for 15+ minutes.



Pide sa sirom i peršunovim lišćem

Svjezi sirevi  (rikota, svapski, quark, 'cottage'...) su tako zahvalni za kreaciju raznih delicija, bilo slanih ili slatkih.
 Neki dan sam, na jednom blogu koji pratim  (http://mutfagimdanpaylasimlar.blogspot.com.au/2014/07/peynirli-pide.html), vidjela recept za pide sa sirom. Pravila sam pide ranije, ali sam zeljela probati ovu sa dosta persunovog lisca, koje veoma volim. Odlicno i ekonomicno!

Potrebno: (za 2 vece ili 4 manje)
2 solje brasna
1K ulja
3/4 k instant kvasca
1/2 k soli
malo secera
1 3/4 solje vode
-Fil
250 gr rikote ili kvarka
100 gr tvrdog sira (kashkavalj, tasty...) rendanog
1/2 k soli  (+,-)
2 jaja, umucenih (ostavite malkice za premazivanje krajeva tijesta)
1 mali svezanj persunovog lisca, sjeckano
bijeli biber po ukusu

Nacin:
Umijesite tijesto kao sto biste za pizzu. Pokrijte i ostavite da naraste.
U drugoj posudi pomijesajte sve sastojke za fil. Ukljucite rernu na 180*C.
odijelite tijesto na 2 ili 4; razvaljajte svaki komad ovalno. Premazite sa filom, ostavljajuci krajeve ( 2-3) cm nepremazane. Vratite te krajeve prema sredini i pritisnite spojeve. Premazite sa prostalim dijelom jajeta, smjestite na tepsiju i pecite 15+ minuta.

28 July 2014

Banjalučki ćevap (Chevups from Banja Luka)




Finally I took some time in having a look at some new blogs from my birth country. There are soooo many bloggers there; very creative and imaginative people. I like the fact that that part of the world has many influences in cooking. From eastern side Turkish, then Mediterranean  and Greek around the south, Hungarian, Polish and even Russian at north, to western side with influence of Germans and Italians.
Following recipe is influenced by Turkish cuisine. During Ottoman period in Bosnia, many people adopted Turkish way of cooking. This kind of chevups (ćevapi - famous skinless sausages) are made exclusively around Banja Luka (second largest city in Bosnia). A bit smaller chevups than ordinary are 'stuck' togheter in 4 or 5, then grilled as usual. They're always served with lepina (somun) and some freshly sliced onion.

Happy Eid (Bayram - another thing coming from Turks) to those who celebrate today!



Konacno sam nasla malo vremena da pogledam nove blogove iz moje zemlje (bivse). Jako mnogo blogera dolaze odatle; veoma kreativni i mastoviti ljudi! Volim cinjenicu da je taj dio svijeta bio tako mnogo pod uticajem mnogih drugih zemalja. Sa istoka Turska, zatim Grci i druge mediteranske zemlje oko juga, Madjari, Poljaci, pa cak i Rusi na sjeveru, i s a zapada Nijemci i Italijani.
Sljedeci recept je naslijedje Turske kuhinje. Tokom Otomanskog perioda u Bosni, mnogi ljudi su usvojili turski nacin kuhanja.
Ova vrsta cevapa (ćevapi - poznati u svijetu kao 'kobasice bez omotaca') je pripremana iskljucivo oko Banja Luke. Nesto manji cevapi nego inace se sastave (4-5 zajedno) i zatim peku na rostilju. Cevapi se iskljucivo serviraju sa  lepinom (somun) i svjezim crvenim lukom.

Sretan 'Bajram' (jos nesto naslijedjeno od Turaka) onima koji danas slave!



25 July 2014

Apple, Carob and Rhubarb Pie




I had some carob powder in my freezer that needed to be used (brought from Bosnia 2 years ago). After researching internet for a new recipe, I found some ideas on how I want it to make - pie with some fruit on bottom!
 I was delighted with results, especially after reading about nutrition and health benefits that carob offers. It's believed that has aphrodisiac effects too.

Ingredients:
-Pastry
2 cups flour
150 g butter
2 yolks
2-3 tbs icing sugar
2-3 tbs water
-Filling
250 g carob powder
180 g brown sugar 
300 ml milk
100 ml olive oil
2 egg whites, beaten
-Fruit layer (red fruit looks good inside)
2 apples, sliced
250 g rhubarb  (or other fruit)
1-2 tbs semolina
2-3 tbs icing sugar
1 tsp cinnamon 

Method:
First make filling - place milk, sugar and carob in a pan. Bring it to boil, cover and let it cool. When cool, add oil and egg whites. Mix well.
Preheat oven to 170-180*C.
Pastry - Rub butter pieces into flour (or process it), add yolks and cold water. Knead until soft dough formed. Roll out to a 40 cm circle (for a 27 cm pie ). Place it into pie dish. 
Mix fruit / rhubarb with icing sugar and semolina. Place it on bottom of pie dish (over the dough).  Spoon carob mixture over it.  Tap dish on working surface a few times, so carob mixture sits better between fruit pieces. Place pie into oven and bake for 45 minutes.



              

Pita sa Rogacem, Jabukama i Rabarbarom


Imala sam pakovanje rogacevog brasna u zamrzivacu koje je trebalo iskoristiti,  jer je preostalo od proslog odmora u Bosni prije 2 godine. Poslije malo istrazivanja na internetu, pronasla sam nacin kako sam ga zeljela utrositi - pita od rogaca sa vocem na dnu. 
Bili smo odusevljeni rezultatom, posebno kada sam procitala o  hranjivim vrijednostima i zdravstvenim beneficijama koje rogac pruza. Izvojicu to da mnogi misle da je odlican afrodizijak.

Potrebno:
-Tijesto
2 solje brasna
150 gr maslaca, komadici
2 zumanca
2-3 K secera u prahu
2-3 K vode, hladne
-Fil
250 gr rogacevog brasna
180 gr braon secera
3 dl mlijeka
1 dl maslinovog ulja
2 bjelanca, ulupana
-Vocni sloj (crveno voce izgleda dobro u piti)
2 jabuke, izrezane
250 gr rabarbare (ili drugog voca )
1-2 K krupice / griza (sitni)
2-3 K secera u prahu 
1 k cimeta

Nacin:
Najprije napravite fil- Stavite mlijeko, secer i rogac u posudu. Zagrijte do kljucanja, poklopite i ostavite hladiti. kad se ohladi umijesajte ulje i bjelanca.
Zagrijte rernu na 170-180*C.
Tijesto - Utrljajte maslac u brasno, dodajte zumanca i vodu i umijesite. Ovo mozetet uciniti sa elektricnom sjeckalicom. Ravaljajte tijesto u 40 cm krug (za 27 cm pitu). Smjestite tijesto u obruc / posudu za pite. 
Pospite griz i secer  preko voca / rabarbare, promijesajte. Smjestite voce na dno preko tijesta, zatim prebacite masu sa rogacem. Malo lupnite posudu o radnu povrsinu, kako bi sn=mjesa bolje ulegla izmedju voca. Pecite oko 45 minuta.




23 July 2014

Salmon En Papillote ( Salmon Al Cartoccio)



Cooking fish 'en papillote' is perfect for an easy entertaining; prepare everything in advance, wrap it in paper and foil, line parcels onto baking dish. When guests arrive, just place it in oven. Ready in 20 minutes. Fish  prepared this way is never dried out.

Ingredients:
Salmon fillets (1  for each person), other fish can be used too
Lemon slices
Vegetables cut into sticks (zucchini, snow peas, carrots...)
Olive oil
Garlic (crushed)
Parsley leaves, chopped
Salt and pepper, to taste

Method:
Prepare paper and Al-foil squares for each piece of fish. Place some vegetable sticks on bottom (al-foil then paper over it), fish fillets over it. Season with salt and pepper, sprinkle with garlic, parsley a slice of lemon and drizzle with olive oil. Enclose paper and foil, pressing edges well. Repeat with others.  Bake for 20 minutes on 190*C. Serve with potatoes and salad.




Losos u paketicima

Zgodno za kada ocekujemo goste; pripremi se sve unaprijed, zamotamo u papir i foliju, poredamo po tepsiji. Kada prijatelji stignu, smjestite sve u rernu i pecite oko 20 minuta. Riba se na ovaj nacin nikada ne isusi.

Potrebno:
Fileti lososa (ili druge ribe), 1 za svaku osobu
Reznjevi limuna
Povrce rezano na prutice (tikvice, mahune, mrkva...)
Maslinovo ulje
Bijeli luk, sitno sjeckan ili protisnut
Lisce persuna, sjeckano
So i biber prema ukusu

Nacin:
Za svaki komad ribe pripremite komad papira i al-folije. Na dno stavite pruticepovrca, zatim ribu. Zacinite prema ukusu. pospite sa liscem persuna i bijelim lukom. Preko toga stavite rezanj limuna, zatim pospite maslinovim uljem. Stavite peci oko 20 minuta na temp 190*C. Najbolje servirati sa krompirom i salatom.




17 July 2014

Pear and Raspberry Bread


"When one door closes, another opens; but we often look so long and so regretfully upon the closed door that we do not see the one that has opened for us". (Alexander Graham Bell)

So true!

Ingredients:
825 g can pear halves (or 3-4 peeled, cored pears, cooked in 1 cup water and 1 tbs sugar)
1 egg, beaten
1/3 cup brown sugar
1/2 cup oil
1 1/2 cups SR flour
1/2 tsp soda bb
1/2 tsp baking powder
1/2 cup fresh or frozen raspberries

Method:

Preheat oven to 180*C; prepare a loaf pan, line with baking paper.
Chop half of pears, and puree the other half. Place pureed pears in a measure cup, top up with juice (to make up exact 1 cup of 'fluid').
Place all dry ingredients in a bowl. Mix well then add egg, oil and other ingredients. Fold gently, until just combined. Transfer to pan and bake for 55-60 minutes. Cool bread slightly in pan, before taking it out.
Freezable!


Slatki Hljeb sa Kruškama i Malinama

"Kad se jedna vrata zatvore, druga se otvaraju; ali mi cesto dugo i sa zaljenjem gledamo za zatvorenim vratima, da uopste ne vidimo ona koja su se pred nama otvorila." (Aleksander Graham Bell)
Veoma istinito!

Potrebno:
825 gr konzerva kruski (ili 3-4 oguljene kruske, skuhane u 1 solji vode i sa 1 K secera)
1 jaje, umuceno
1/3 solje braon secera
1/2 solje ulja
1 1/2 solja Samodizajuceg brasna
1/2 k sode bb
1/2 k praska za pecivo
1/2 solje malina (svjeze ili smrznute)

Nacin:

Zagrijte rernu na 18-*C; pripremite kalup za vekne, oblozite papirom.
Isjeckajte polovinu krusaka, propasirajte ostale. Stavite pasirane kruske u posudu za mjerenje, uspite sok / vodu u kojoj su se kuhale kruske da nacinite 1 solju tecnosti (250ml).
Suhe sastojke stavite u vecu posudu. Umijesajte jaje, ulje i ostale sastojke. Okrecite rucno masu dok se ne ujednaci. Smjestite u kalup i pecite 55-60 minuta. Rashladite malo u kalupu, prije nego izvadite na posluzavnik. Moze se zamrznuti.