World Recipes

Ingredients:
3 cups flour
1 teas salt
1 1/2  teas yeast
1 1/2 - 2 cups water (warm); depending on flour
Method:
Put all ingredients in a bowl; with a mixer or with a cooking spoon, until all incorporated. Cover and leave it in a warm spot, for 1 hour.
Dust working surface with a lot of flour. Turn dough onto it and knead with palms dusted with flour (dough is very runy). Shape into 6 balls, place them on a clean cloth dusted with flour, and cover with another cloth.
Preheat oven to 220*C with a heavy bottomed baking pan or pizza stone inside.
After 30+ minutes of resting, stretch a little bit each lepina and press middle with your fingers. Place 3 lepinas at a time on stone inside your oven. Bake for 8-12 minutes, or until surface nice and golden.

Lepine

Potrebno:
3 solje brasna
1 k soli
1 1/2 k instant kvasca
1 1/2- 2 solje mlake vode (u ovisnosti o brasnu)
Nacin:
Pomijesajte sve sastojke sa varjacom ili uz pomoc miksera, pokrijte i ostavite na toplom mjestu 1 sat. Radnu povrsinu pospite brasnom, istresite tijesto i rukama izradite. Oblikujte 6 lopti; ostavite ih na cistu krpu posutu brasnom i pokrivene drugom krpom.
Ukljucite rernu na 220*C. Smjestite unutra tepsiju u kojoj cete peci (mora biti teza tepsija ili kamen za pecenje pizze). Nakon pola sata odmaranja, razvucite svaku lepinu malo pritiskajuci sredinu na 3-4 mjesta. Pecite po 3 lepine 8-12 minuta u vreloj rerni, dok se ne pocnu rumeniti. Malo ohladite prije rezanja.

Serves 1 


Ready in about 25 minutes
Green FREE Extra Easy FREE
Add 5 and a half syns if not using the vegetarian parmesan style cheese as a healthy extra


Ingredients


Fry Light
1 baby leek, finely sliced
1 celery stick, finely cubed
1-2 garlic cloves, finely cubed
1 small carrot, peeled and finely cubed
6 asparagus spears, tips reserved and stalks finely cubed
142ml vegetable stock
71g dried fettuccine
2 tbsp quark, whisked until smooth
1 tsp finely grated lemon zest
A small handful of fresh mint, finely chopped
Salt and Freshly ground black pepper
28g vegetarian parmesan style cheese, grated


Method


1. Spray a pan with Fry Light and place over a low heat. Add the leek, celery, garlic, carrot and asparagus stalks and stir fry for 3-4 minutes.


2. Pour over the vegetable stock and bring to boil. Reduce the heat to low and then simmer for 4-5 minutes, or until the vegetables have softened and most of the liquid is absorbed.


3. Meanwhile, cook the pasta according to the packet instructions, adding the reserved asparagus tips for the last 3 minutes of cooking time. Drain well and return to the pan.


4. Remove the vegetable mixture from the heat, stir in the quark, lemon zest and mint, and season. Spoon over the fettuccine, toss to combine and serve topped with parmesan style cheese and a twist of black pepper.

Serves 4


Ready in about 20 minutes


Extra easy half a syn original half a syn
add 5 and half syns if not using the mozzarella cheese as a healthy extra


Ingredients


14oz/397g asparagus spears, trimmed
2 yellow peppers, deseeded and thinly sliced
7oz/198g cherry tomatoes, halved
1 small red onion, thinly sliced
16 pitted black olives
4 tbsp fat-free vinaigrette
Salt and freshly ground black pepper
4 large beef fillet or sirloin steaks, all visible fat removed
Fry Light
2 tsp dried oregano
6oz/170g mozzarella cheese, cut into 4 slices
A handful of fresh basil leaves, chopped, reserving a few leaves to garnish


Method


1. Blanch the asparagus in a large pan of boiling water for 3-4 minutes or until just tender. Drain, refresh in cold water, drain again, then put in a large bowl. Add the peppers, cherry tomatoes, onion, olives and vinaigrette. Season and toss well to mix. Cover and set aside to allow the flavours to combine.


2. Meanwhile, spray the steaks with a little fry light before adding some seasoning and a sprinkling of oreganco. Heat a ridged griddle pan until smoking hot. Add steaks and cook 3 minutes a side for rare, 4 minutes a side for medium, or 5 minutes a side for well done.


3. Preheat your grill to medium-high. Put the cooked straks on the grill rack and top each with a slice of mozzarella cheese. Grill for 1-2 minutes, or until the cheese has melted.


4. Serve the steaks with the salad, garnished with chopped basil and a few basil leaves

This is a well known (speciality) dish of Bosnia, although chevaps can be found in surrounding countries of Balkan. One is sure, nowhere they taste like in Bosnia. Traditionally, they're made from beef with a certain percentage of fat; spices are added and then meat is kneaded (by hand) for long time. Before shaping and grilling (wood fired grill), chevups need to rest for 6+ hours (or overnight). They're served with 'Lepina' (flat bread). I suppose, chevups originated from time of Turkish Ottoman Empire during their occupation of Bosnia. Chevap means minced, or finely sliced meat.
Today, they're made with all sorts of minced meat; often with mixture of lamb or pork with beef (depending on areas in Bosnia).
I experimented with different recipes for years; never achieved authentic taste (Beef in Australia is differently fed + wood for grilling has different smell), but this is closest I could get it here.
Next post: How to make Lepina (Somun, flat bread)

Ingredients:
1,25 kg beef mince (not lean)
15 (+) g salt
1 tbs onion powder
1 1/2 teas garlic powder
1 teas black pepper, freshly ground
1/2 teas baking soda
2-3 tbs vegetable oil
Method:
Mix all ingredients well, knead for 10 minutes +. Let it rest for few hours.
Shape thumb size sausages by rolling mince into your hands. Grill over hot wooden charcoal 2-3 minutes, turning once only.
Serve with lepina (somun; cut horizontally in half) and finely sliced onion, seasoned with salt and pepper.



Bosanski Ćevapi

Znamo svi za njih; meni licno nigdje ne prijaju kao u Bosni.
Godinama sam pokusavala napraviti slican ukus; nikada mi u potpunosti nije uspjelo.
Goveda se ovdje hrane drugacije + miris drveta nije isti kao kod nas.
Ovo je najbolje sto sam mogla postici.
Sljedeci post: kako napraviti Lepine (Somun)

Potrebno:
1,25 kg mljevenog mesa (masnija govedina)
15 (+) gr soli
1 K crvenog luka u prahu
1 1/2 k crnog bibera, svjeze mljevenog
1 k bijelog luka u prahu
1/2 k sode bb
2-3 K ulja
Nacin:
Pomijesajte sve sastojke dobro i mijesite 10 minuta +. Ostavite ih odmarati nekoliko sati. Rukama oblikujte cevape, velicine palca. Pecite na jakoj vatri (od drveta)2-3 minute, okrecuci cevape samo jednom.
Servirajte sa prepolovljenom lepinom i sitno sjecenim crvenim lukom, koji ste zacinili solju i biberom.

Serves 4


Ready in about 45 minutes


Orignal 2 and a half syns Extra easy 2 and half syns


Ingredients


For the green masala paste


1 onion, finely chopped
Fry light
4 large handfuls of fresh coriander, roughly chopped (reserve a few to garnish)
1-2 green chillies, deseeded and roughly chopped
2 large handfuls of fresh mint leaves, roughly chopped
1in/2.5cm piece fresh root ginger, finely grated
2 tsp ground coriander
1 tsp ground cumin
juice of 1 lime


For the Curry


1 bay leaf
4 skinless chicken breast fillets, cut into large bite-sized pieces
7fl oz/ 198ml reduced-fat coconut milk
14fl oz/397ml chicken stock
salt and freshly ground black pepper
1 red chilli, deseeded and finely chopped




Method


1. Fry the onion in fry light over a medium heat for 6-8 minutes, or until softened, Transfer to a food processor with the remaining masala paste ingredients and blend well, adding a few tbsp of the stock if its too thick.


2. Heat a deep pan sprayed with fry light. Add the paste, bay leaf, and chicken pieces. Stir-fry over a medium heat for 2-3 minutes making sure the pasta does not stick to the pan. (if it starts to, add a splash of water)


3. Stir in the coconut milk and stock and bring to the boil. Reduce heat to a simmer, cover and cook for 20 minutes or until the chicken is cooked through. Season to taste, then scatter over the chopped chilli. Serve garnished with coriander.

Serves 1


Ready in about 35 minutes


Green FREE Extra Easy FREE
Add 5 and half syns if not using the reduced fat cheddar cheese as a healthy extra


Ingredients


7oz/198g potatoes, peeled and cut into bite-size chunks
1 tomato, roughly chopped
1 small red onion, roughly chopped
2 garlic cloves, crushed
1 small red pepper, deseeded and finely chopped
7fl oz/198ml passata
1 tsp groun cumin
half a teaspoon dried oregano
A handful of fresh coriander, chopped, reserve some to garnish
Salt and Freshly ground black pepper
42g reduced fat cheddar cheese, grated
Crisp green salad, to serve




Method


1. Preheat your oven to 180c/350f/Gas 4. Boil the cubed potatoes for 5-6 minutes, then drain and set aside.


2. Meanwhile, place the tomato, onion, garlic, pepper and passata in a pan with the cumin oregano and most of the coriander. Bring to the boil, season to taste, and then reduce the heat to low and cook for 5-6 minutes. Remove from heat, stir in the potatoes and transfer to an ovenproof dish.


3. Sprinkle over the cheese and cook in the oven for 15-20 minutes or until golden and bubbling. Garnish with the remaining coriander and finish with a twist of black pepper. Serve with a crisp green salad.

Serves 1


Ready in about 20 minutes


Extra Easy FREE


Ingredients


Fry light
2 rashers of lean bacon, all visivble fat removed
1oz/28g button mushrooms, roughly chopped
1in/2.5cm peice fresh root ginger, finely grated
2oz/57g green beans, trimmed and halved
1 small carrot, peeled and cubed
2oz/57g frozen peas
1 cooked chicken thigh, skin and bone removed, roughly shredded
8oz/227g cold, cooked long-grain rice
2oz/57g cooked, peeled prawns
1oz/28g beansprouts
1 tbsp light soy sauce
1 egg beaten
2 spring onions, finely sliced




Method


1. Spray a frying pan with Fry light and place over a medium heat. Add the bacon, mushrooms, ginger, beans, carrots and peas and stir fry for 2-3 minutes.


2. Turn the heat up to high. Stir in the chicken, rice, prawns and beansprouts and stir fry for 2-3 minutes, or until piping hot.


3. Stir in the soy sauce, then drizzel over the beaten egg. Sir fry for another 2-3 minutes, or until the egg is cooked and scrambled. Remove from heat, sprinkle over the spring onions and serve immediately.

This is not a truly authentic recipe, but my Korean friend like it anyway :-)

Ingredients:
600-800 g tenderloins, cut into strips
1/2 cup light soy sauce
2 garlic cloves, crushed
1,5 cm ginger, grated
1 tbs sesame oil
1/2 Nashi pear, grated
1-2 shallots, sliced finely
Method:
Mix all ingredients, let it marinade for 2 hours+.
Take meat out of marinade. Pan fry or bbq (high heat)for a few minutes each side, or until golden and cooked trough.
Serve on bed of green salad and rice noodles. Sprinkle with sesame seeds (optional).


Piletina na Korejski nacin

Ne mogu reci da je recept autentican 100%, mada vecnu sastojaka Korejci koriste za mariniranje mesa. Bitno je da se dopada mojoj Korejskoj prijateljici ;-)

Potrebno:
600-800 gr mekseg dijela od pilecih prsa, rezanih po duzini
1/2 solje svjetlog soja sosa (manje zasoljen)
2 cena bijelog luka, protisnutog
1,5 cm djumbira, sitno rendanog
1 K sezamovog ulja
1/2 Nashi (Azijske) kruske, rendane (moze druga vrsta)
1-2 mlada luka, sjeckana na sitne kolutice
Nacin:
Pomijesajte sve sastojke, ostavite marinirati 2+ sata.
Izvadite meso iz marinade. Pecite na tavi ili rostilju, dok ne postane zlatnozuto i peceno, obicno 2-3 minute sa svake strane i na jakoj vatri.
Servirajte preko zelene salate i sa rizinim rezancima. Pospite sa sezamovim sjemenom, po zelji.

...challenge for my birthday!

Ingredients:
Decor paste-
50 g egg whites
50 g sugar
50 g butter, softened
50 g flour + colour (or 15 g cocoa + 43 g flour)
Sponge-
3 eggs (150 g)
3 egg whites (90g)
75 g icing sugar
85 g almond meal
25 g flour
2 1/2 teas caster sugar
30 g butter, melted
Mouse- (enough for a 20 cm cake)
200 g chocolate, melted
6 eggs, separated
6 tbs icing sugar
6 teas rum (or other flavouring)
Other needed tools-
Silicon mat, bakers comb (or plastic bag for decoration)
Method:
Decor paste-
Mix butter and sugar until pale and fluffy, add egg whites (one by one). Mix in flour and cocoa by hand.
Use bakers comb or strong plastic bag to make decorative patterns on silicon mat. Put it in freezer.
Sponge-
Mix egg whites with caster sugar; set aside. In another bowl, mix eggs, sugar and butter; add flour and almond meal. Put 1/3 of egg white mixture and fold by hand; repeat with other 2/3.
Cover decor paste from freezer with this sponge.
Bake 5-6 min at 200* C, or until edges start browning. Take out and cool.
Cut sponge into desired sizes and shapes (use cake tins or shape strong plastic into shapes). Make sure to have sponge on the bottom of cake too (doesn't have to be in one piece).
Mouse-
Mix egg whites with sugar until stiff and glossy.
In another bowl, mix chocolate, egg yellows and rum. Add egg whites bit by bit, fold in by hand. Pour mouse into sponge shapes; refrigerate.
Cut out small pieces of decorations from leftovers of sponge (if any).
Decorate and serve after 2 hours.





Torta Mona Liza

...za onaj dan u godini kada postajemo za jednu brojku stariji!

Potrebno:
Dekorativna masa-
50 gr bjelanaca
50 gr secera
50 gr maslaca, omeksalog
50 gr brasna + boja (ili 15 gr kakaa + 43 gr brasna)
Biskvit-
3 jaja (150 gr)
3 bjelanca (90 gr)
75 gr secera u prahu
85 gr mljevenog ljustenog badema
25 gr brasna
2 1/2 k sitnog secera
30 gr maslaca, otopljenog
Mus- (dovoljno za tortu 20 cm precnika)
200 gr cokolade, otopljene
6 jaja, odvojenih
6 K secera u prahu
6 k ruma (ili druge arome)
Drugo-
silikonska podloga , poslasticarska spatula za ukrasavanje (ili kesa za dekoraciju)
(mozete peci na papiru, ali dobijete blago naborano tijesto, posto se papir malo skupi)
Nacin:
Dekorativna masa-
Miksajte maslac i secer , dodajte jedno po jedno bjelance, zatim brasno i kakao.
Napravite dekorativne sare na silikonu, uz pomoc spatule ili kese sa odsjecenim vrhom. Stavite silikon u zamrzivac.
Biskvit-
Miksajte bjelanca sa sitnim secerom, dok ne postane cvrsto. U drugoj posudi miksajte jaja sa secerom i maslacem; dodajte brasno i bademe. Ubacite 1/3 snijega bjelanaca, promijesjte rukom pa ubacite i ostale bjelance. Dobro promijesajte.
Ova masa ide preko dekorativne mase. Pecite 5-6 min na 200*C, ili dok krjevi ne pocnu rumeniti. Izvadite i ohladite.
Isjecite zeljenu velicinu, stavite u kalupe (za tortu ili napravite druge oblike od jace plastike). Ne zaboravite podlogu, koja ne mora biti iz jednog komada.
Mus-
Miksajte bjelanca sa secerom u cvrst snijeg. U drugu posudu miksajte cokoladu zumanca i rum. Pomijesajte sa snijegom i lagano rukom sjedinite. Uspite u pripremljene kalupe. Stavite u frizider. od ostalih komadica biskvita izrezite dekorativne komadice. Ukrasite i sluzite tortu nako 2 sata hladjenja.

Indonesian recipe; easy and delightful!

Ingredients:
500 g breast fillet, cut into long strips
1 Tbs yellow curry
1/2 tbs garlic, pressed or minced
1/2 teas white pepper (or less)
1 teas turmeric
1 teas salt
2-3 tbs sugar
4 tbs fish sauce
2-4 tbs coconut milk
coriander leaves, for sprinkling
Method:
Mix all ingredients with chicken strips and leave it refrigerated for 2 hours.
'Thread' meat onto wooden skewers (zig-zag motion); Pan fry or grill until cooked through. Sprinkle with coriander leaves.

Začinjeni pileći ražnjići

Ovo je Indonezijsko jelo, koji je lako za pripremiti i jos lakse za pojesti.

Potrebno:
500 gr pilecih grudi, sjecene na trake po duzini
1 K zutog karija
1/2 K protisnutog bijelog luka
1/2 k bijelog bibera, ili manje
1 t turmerika
1 k soli
2-3 K secera
4 K fish sosa
2-4 K kokosovog mlijeka
Lisce korijandera, za servirati
Nacin:
Pomijesajte sve sastojke, dodajte trake pileceg mesa i ostavite 2 sata u frizideru.
Nabodite meso na raznjice (cik-cak pokretima) i pecite na tavi ili grilu. Pospite sa liscem korijandera.

Use Tagine if you have it, or any cooking pan with a lid.

Ingredients:
1 kg beef ribs (short cut)
1/2 cup flour
2-3 tbs oil
2 med onions, chopped
2 garlic cloves, crushed
1/2 tbs paprika
2-3 tbs Moroccan Spice mix *
2 carrots, sliced into rings
2 red capsicums, cut into wedges
1/2 cup almonds, processed (or almond meal)
1/2 cup dried fruit, your choice (apricots, sultanas, prunes)
3 cups beef stock
* Moroccan Spice mix - (If you can't buy prepared)
5 teaspoons ground nutmeg
5 teaspoons ground cumin
5 teaspoons ground coriander
2 1/2 teaspoons allspice
2 1/2 teaspoons ground ginger
1 1/4 teaspoons cayenne pepper
1 1/4 teaspoons cinnamon
Method:
Heat oil in a large pan, fry onions until golden. Put beef ribs with flour in a strong plastic bag and shake it until meat coated. Place ribs in pan with onions; saute. Add spices and vegetables; stir fry for 5 minutes, then add beef stock. Bring to boil and cook slowly for 2-3 hours. 10 minutes before switching off add almonds and fruit; check spices. Serve with cous-cous (cook according to package instruction) and salad.

Govedja rebra sa kuskusom na Marokanski nacin

Potrebno:
1 kg govedjih rebara
1/2 solje brasna
2-3 K ulja
2 crvena luka, sjeckana
2 cena bijelog luka, protisnuta
1/2 K crvene paprike
2-3 K Marokanskoge mjesavine *
2 mrkve, sjecene na krugove
2 crvene paprike, rezane
1/2 solje badema, mljevenih
1/2 solje suhog voca po vasoj zelji (grozdjice, kajsije, sljive...)
3 solje govedjeg temeljca / supe
* Mjesavina zacina (ako nemozete naci gotovu)
5 k korijandera u prahu
5 k djeviz oraha / muskatnog orascica
5 k kima u prahu
2 1/2 k allspice ('zacin za sve')
2 1/2 k djumbira u prahu
1 1/4 'cayene' paprike (ljute)
1 1/4 k cimeta
Nacin:
Zagrijte ulje, proprzite luk. U jacu placticnu kesu stavite brasno i rebra; protresite. Ubacite rebra na luk, prodinstajte pa dodajte zacine i povrce. Nalijte supom i krckajte na laganoj vatri 2-3 sata. 10 Minuta prije iskljucivanja ubacite bademe i suho voce; provjerite ukus. Servirajte sa kus-kusom (ili rizom) i salatom.

Eggplan Fan is a recipe of my dear friend Jelena from www.foodforthought-jelena.blogspot.com (English version included). Jelena is very talented young lady; many ideas and inspirations came (to me) from her blog. This dish has it all - the look, the simplicity of making it, the TASTE!!!



Lepeza od patlidzana je recept drage Jelene sa bloga www.foodforthought-jelena.blogspot.com . Jelenin blog je dvojezican - Srpski i Engleski. Mnogo divnih ideja i inspiracija dolazi sa njenog bloga; Ovo jelo ima sve pozeljne elemente: izgled, jednostavnost u pripremanju i najvaznije UKUS!

Pancakes



Ingredients:
1 cup flour
1 egg
1 cup milk
pinch of salt
oil (spray) for pan
Forest fruit and honey to serve
Method:
Beat egg with salt; pour 1/4 cup milk, add flour and vigorously mix. Add the rest of milk and beat until very smooth.
Heat oiled pan. Pour 1/4 cup of batter onto it; fry for 30-50 seconds (top should change its colour to opaque), flip over and fry for 5-10 sec. Repeat with the rest of batter.
Mix fruit and honey; serve it with pancakes.

Pancakes ili debele palačinke

Potrebno:
1 solja brasna
1 jaje
1 solja mlijeka
prstohvat soli
ulje za tavu
Bobicasto voce i med za sluziti
Nacin:
Umutite jaje sa solju; dodajte 1/4 solje mlijeka i brasno. Zestoko mijesajte, pa dodajte i ostatak mlijeka - promijesajte.
Zagrijte nauljenu tavu, uspite 1/4 solje mjesavine i pecite 30-50 sekundi (povrsina ce promijeniti boju). Prevrnite pa pecite jos 5-10 sekundi. Utrosite svo tijesto pekuci na ovaj nacin.
Pomijesajte voce sa medom; sluzite sa palacinkama.

Another old recipe...very economical! For those who love taste of coffee in cakes.

Ingredients:
2 eggs
1 cup + 2 tbs sugar
2 2/3 cups flour
2/3 cups milk
150 g butter, melted
2 teas baking powder
1 tbs cacao
1 teas instant coffee
2 tbs vanilla sugar
Glaze-
4 tbs butter, melted
1 1/3 cups icing sugar
2 tbs vanilla sugar
1/4 cup strong coffee
1 tbs cocoa
Coconut, dessicated for sprinkling
Method:
Preheat oven to 180*C; prepare a baking tin (22 X 32 cm).
Beat eggs with sugar, until fluffy. Add flour (with baking powder), milk and butter alternatively. Mix in coffee, cacao and vanilla sugar. Pour into the baking dish and bake for 30 min.
Meanwhile, prepare glaze.
Mix butter, icing sugar and hot coffee, add other ingredients. Mix well.
When cake ready, take out and pour the glaze over it. Let it cool, sprinkle with coconut and slice into squares.

Moka Kocke

Recept iz nekog starog magazina; vjerovatno 'Svijet' ili 'Mila'.

Potrebno:
2 jaja
3 dl secera
4,5 dl brasna
1,5 dl mlijeka
150 gr otopljenog maslaca
2 k praska za pecivo
1 K kakaa
1 k instant kafe
2 K vanila secera
Glazura-
4 K maslaca, otopljenog
3,5 dl secera u prahu
2 K vanila secera
4-6 K jake kafe crne
1 K kakaa
kokosovo brasno za posuti
Nacin:
Ukljucite rernu na 180*C; pripremite pleh (32 X 22cm).
Mutite jaja sa secerom, dodajte maslac, mlijeko, brasno i ostalo (naizmjenicno i po malo dok sve ne utrosite - mijesajte rucno). Pecite oko 30 min.
Pripremite preljev; Pomijesajte sve sastojke sa vrelom kafom i dobro promijesajte.
Peceni kolac preliti dok je jos topao. Prohladite, pospite kokosom i rezite na kocke.

This is my favorite way of cooking ribs in oven.

Ingredients:
1 kg pork ribs (or beef)
2-3 tbs tomato paste
1-2 tbs brown sugar
1 teas paprika
1-2 garlic cloves, crushed
2 cm ginger, grated
2/3 cup (+) soy sauce
1-2 tbs sesame oil
Method:
Mix all ingredients well, add pork ribs and coat with marinade. Let it rest 2+ hours in a cool spot.
Preheat oven to 220*C, place ribs onto a baking tray and bake for 20-30 minutes. Serve with crusty bread (or rice) and salad.

Svinjska rebra na Azijski nacin

Ovaj nacin pripremanja rebara nikada ne izda!

Sastojci:
1 kg svinjskih rebaraca (ili govedjih)
2-3 K gusto ukuhanog paradajza
1-2 K braon secera
1 k paprike
1-2 cena bijelog luka, protisnuta
2 cm svjezeg djumbira, sitno rendanog
2/3 solje (+) soja sosa
1-2 K sezamovog ulja
Nacin:
Pomijesajte sve sastojke za marinadu, dodajte rebra i ostavite na hladnom mjestu 2+ sati. Ukljucite rernu na 220*C. Postavite rebra na pleh i pecite oko 20-30 min. Sluzite sa rusticnim hljebom (ili rizom) i salatom.

Home made doughnuts are the best!



Ingredients:

1 tsp yeast

300 ml milk, warm

8 Tbs sugar

500 g flour

4 egg yellows

7 Tbs vegetable oil

pinch of salt

Oil for deep frying

Icing sugar and cinnamon for sprinkling

Method:

Put yeast, 1 teas sugar and flour in a small bowl, pour some warm milk and mix. Let it on a warm spot to activate. Mix all wet ingredients (should be warm)with flour and activated yeast. Knead until soft and pliable. Put it into a large bowl, cover and let it rest for 1 hour on a warm spot. Take dough out on a floured surface, roll out to 2 cm thickness, and cut out circles 7-8 cm diameter (with an upside-down glass).

Heat oil (medium heat) in a deep pan - test it with some leftover cutouts (should bubble, but not brown very quickly). Place doughnuts upside-down (do not overcrowd) and fry each side until golden brown. Take out on a absorbent paper. When all finished, sprinkle with icing sugar and cinnamon.





Krofne



Potrebno:

1 k suhog kvasca

3 dl mlijeka

8 K secera

500 gr brasna

4 zumanca

7 K ulja

malo soli

Ulje za przenje

Secer u prahu i cimet za posuti

Nacin:

Aktivirajte kvasac sa malo secera, brasna i toplog mlijeka.

Pomijesajte 'mokre' sastojke, pa sa brasnom i kvascem umijesite glatko, elasticno tijesto. Pokrijte i ostavite odmarati na toplom mjestu.

Pospite radnu povrsinu brasnom, istresite tijesto i razvaljajte na 2 cm debljine. Vadite krugove presjeka 7-8 cm.

Zagrijte ulje, przite svaku krofnu sa donjom stranom prema gore. Ocijedite na upijajucem papiru. Kada sve zavrsite, pospite secerom u prahu i cimetom.

These moulded biscuits were very popular some 30-40 years ago in all Balkan countries.
Following recipe is my mum's. They're called Paws, because first moulds were made in that shape. If stored in a cool and dry place, paws can last for 1 month.

Ingredients:
1 butter, soft (250 g, or lard 220g)
1 egg
1/2 teas baking powder
150 g walnuts, finely chopped
2 tbs honey
1/4 cup sugar
400-450 g flour
icing sugar for dusting (rolling)
Method:
Beat egg, sugar, honey and butter. Add walnuts and flour mixed with baking powder. Make a soft dough by hand. Wrap it in plastic and leave it rest for 20-30 min.
Preheat oven to 160*C. Oil biscuit moulds; press enough dough into each, with a slight concave in the middle. Place them on a baking tin and bake for 15-20 min.
Turn out on a cooling rack and repeat process, without oiling moulds again.
Dust with a plenty of icing sugar (or roll biscuits into it).

Flee market find - an old cast iron biscuit mould

Šape

Stari recept preuzet od moje mame

Sastojci:
1 maslac, omeksan (ili 220 gr masti)
1 jaje
1/2 k praska za pecivo
150 gr oraha, sjeckanih ili mljevenih
2 K meda
1/4 solje secera
400-450 gr brasna
secer u prahu za uvaljati
Nacin:
Umutite maslac, sa jajetom , medom i secerom. Dodajte brasno u koje ste umijeasli prasak za pecivo i orahe. Umijesite meko tijesto. Zamotajte u plasticnu foliju i ostavite odmoriti 20-30 min.
Ukljucite rernu na 160*C; pripremite kalupe - namazite svaki sa malo ulja.
U svaki kalup stavite dovoljno tijesta da ga ispuni, ali da u sredini ipak bude malo udubljenje. Stavite na pleh i pecite 15-20 min. Ponovite sa ostalim tijestom isto; ne morate uljiti kalupe ponovo. Uvaljajte sape u secer u prahu.
Ako cuvate na hladnom i suhom mjestu mogu trajati do mjesec dana.