World Recipes

Attractive looking side dish; rice and vegetables - all in one! It's an old magazine recipe.

Ingredients:
300 g rice (1,5 cup)
40 g butter
pinch of saffron (optional)
salt and pepper
Filling-
2 zucchinis
100 g peas
1 cup cauliflower
60 g butter
50 g flour
300 ml milk
80 g cheese, grated
salt, white pepper to taste
Method:
Cook (or microwave) rice with 3 cups water, butter, pinch of saffron and some salt and pepper. Oil an large bowl and press rice into it, making a hollow in the centre. (Leave some rice for topping.)
Cut vegetables into small pieces; cook (microwave) until tender.
Heat 60 g butter in a pan, add flour and stir well. Pour cold milk onto it and mix vigorously to avoid lumps. Cook until thickened, add cheese; season with salt and white pepper.
Mix white sauce and vegetables, place it into hollowed rice. Top with remaining rice. Cover with cling wrap and let it cool. Turn dome upside-down on a serving plate and decorate. For serving, slice dome as you would cake.




Kupola od Riže


Veoma dekorativan prilog; riza i povrce - sve u jednom!
Recept je iz nekadasnje 'Mile'...Jedan od meni najdrazih (bivsih) magazina!


Potrebno:
300 gr rize
40 gr maslaca
malo safrana (po zelji)
so i biber
Fil-
2 tikvice
100 gr graska
malo karfiola (1 solja)
60 gr maslaca
50 gr brasna
3 dl mlijeka
80 gr sira, rendanog
so, bijeli biber prema ukusu
Nacin:
Skuhajte rizu sa maslacem i oko 3 solje vode. Zacinite prema ukusu. Nauljite okruglu posudu, pa ubacite rizu i utisnite je praveci udubljenje. (Ostavite malo rize za 'poklopac')
Isjeckajte povrce, skuhajte i ocijedite.
Zagrijte preostali maslac, proprzite brasno i zalijte hladnim mlijekom. Zestoko promijesajte, pa kuhajte ovu smjesu dok se ne zgusne. Ubacite sir i zacinite.
 Pomijesajte Besamel i povrce, prebacite smjesu u udubljenje od rize, prekrijte preostalom rizom. Pokrijte prijanjajucom folijom i prohladite. Preokrenite na veci tanjir za serviranje i ukrasite. Rezite kao sto biste tortu!

 Following prices for bread and flour represent Australia (Sydney), but similar savings are, I believe, achievable anywhere in the World. 
So, why should we bake our own?
1 kg of flour  costs $2 ($1 if you buy bulk pack - 10-12 kg); for making 1 basic loaf you'll need around 375g -500g flour (+ a bit of salt, oil, sugar, yeast) and some of electrical power. If you're smart and bake 2 or more loaves (or use oven while baking something else),  you will save even on electricity bill.  That means you save around $2 for each loaf of bread (if a loaf of bread is $ 2,5 - 3) - that's $730 saved each year, if you buy a loaf a day.
Don't forget that you getting some extras - taste and smell of freshly baked goods, preservative free food, less calories (usually)...
So, why not invest in a Bread maker - it will pay off (I bought mine from Ebay for $20, and use it mostly for making dough / kneading.)
Here are some links for bread recipes I already posted:
Austrian Farmer's Bread
Milk Rolls (Kifle)
Corn Bread
Quick Sour Dough Bread
Afghani Bread (flat bread)
Russian Black Bread
How to make different shapes of bread
Canned Bread
No Knead Bread - Ciabatta

All bread recipes posted by now



Zasto svako od nas treba mijesiti kruh / hljeb 


Cijene za Hljeb / kruh i brasno koje slijede, predstavljaju Australiju (Sydney), ali se slicne ustede, ja mislim,  mogu postici bilo gdje u Svijetu.
Onda, zasto svako od nas treba peci domaci?
1 kg brasna kosta oko $2 (1 dolar ako kupujete brasno u vecim kolicinama); za jednu srednju veknu trebate oko 375 -500 gr brasna (+malo soli, secera, ulja i kvasca) i malo struje. Ako ste pametni pa pecete 2 ili vise vekni (ili koristite rernu dok pecete nesto drugo), ustedicete cak i na struji. To znaci da ustedite oko $2 svaki dan (ako vekna hljeba / kruha kosta 2,5- 3 dolara) - to je $730 ustede svake godine, ako kupujete 1 veknu dnevno.
Ne zaboravite ono najvaznije - dobijate ukus i miris svjeze ispecenog domaceg kruha, koji je bez konzervanasa i obicno nosi manje kalorija od kupovnog...
Evo linkova za recepte hljeba / kruha  koje sam vec objavila :
Austrijski Seljacki Kruh / Hljeb
Mlijecne Kifle
Kukuruzni Hljeb
Brzi Kruh sa ukusom kiselog tijesta
Avganistanski hljeb
Ruski Crni Kruh
Razliciti oblici za Hljeb
Kruh Pecen u Konzervi
Hljeb bez mijesenja - 'Ciabatta'


Svi recepti za hljeb / kruh do sada napisani

                       




Since I LOVE the taste of 'Setteveli', but not complicated making, I tried to simplify method. Here it is in steps

1- Make Hazelnut Praline Paste (you need a food processor for this):
200 g sugar
1,5 cups hazelnuts
Heat  sugar in a heavy bottomed pan. When sugar starts melting, swirl pan until all melted and golden in colour; add hazelnuts, coat well and pour over AL foil. Let it cool. When cooled, break into smaller pieces and process until fine crumbs form.
2- Bavarian Cream: 
1 cup milk
1 cup cream
200 g hazelnut/praline paste
5 egg yolks
90 g sugar
1 tbs gelatin powder
2 cups heavy cream 
Cook milk and cream, add hazelnut/praline paste. At the same time beat yolks with sugar until fluffy. Pour a bit of milk/cream mixture, mix; pour the rest, mix. Return to pan and cook until starts boiling. Take off, add gelatin mix really well.
Let it cool to room temperature, then refrigerate. (Some time later, when gelatine starts working -becoming thicker, beat other 2 cups of cream,  add Bavarian cream (should be thickened by this point). Mix well.
3- Chocolate sponge:
1 cup cake flour
1/4 cup unsweetened cocoa powder
pinch of baking powder
pinch of baking soda
4  eggs, at room temperature
2/3 cup granulated sugar
Beat eggs with sugar until thick and fluffy. Switch mixer of, sift flour, cocoa and rising agent on top. Fold in gently. Bake in a 25 cm spring form tin (25-30 min at 180*C).
When cooled, cut horizontally to make 2 equal sponges. Brush with prepared syrup. Refrigerate. 
4- Syrup for chocolate sponge:
60 g sugar
1/2 cup water 
1 teas vanilla
Boil until sugar dissolves, cool.
5- Crunchy layer:
65 g dark chocolate
25 g butter
80 g hazelnut/praline paste
40 g finely crushed cornflakes
Melt butter and chocolate, add other 2 ingredients. Mix well. Place mixture onto a baking paper; use rolling pin to  make a thin round disc (slightly smaller than whole cake).
6- Chocolate mousse: 
150 g cream
150 g dark chocolate (65% cocoa)
250 g cream, extra
1/4 cup icing sugar
Melt and mix chocolate and 150 g cream, until smooth. Let it cool, but don't refrigerate.
Beat 250 g cream with icing sugar, add cooled mixture. 
When previous 5 layers are ready, take cake out of mould, put it on a cake rack. Pour mousse over cake, making sure sides are coated too, but majority of the mousse should stay on top. Refrigerate.
7- Chocolate glaze:
85 g water
80 g cream
40 g cocoa
125 g sugar
2 teas gelatin
Boil sugar, water and cream. Add cocoa, mix well until smooth. Sprinkle gelatine on top and mix until melted. (If needed, this glaze can be sieved.) Pour on top of the cake. Refrigerate for at least a couple of hours, before slicing
Assembling your cake (layering from the bottom):
First 5 layers are set in the spring form, then cake is taken out, and final 2 layers are applied.
1. layer Chocolate sponge
2. layer Crunchy disc
3. layer Bavarian cream (1/2)
4. layer chocolate sponge
5. layer Bavarian cream (other 1/2)
6. layer Chocolate mousse
7. layer Chocolate glaze



                     

Torta 'Setteveli' (Sedam Velova) - pojednostavljena i poboljsana

1- Najprije napravite 'praline' smjesu (trebate imati el.sjeckalicu za ovo):
200 g secera
1,5 solje ljesnika
Istopite secer u serpi sa tezim dnom - okrecite dok se sve ne istopi ; kada postane zlatno-zuto ubacite ljesnike. Istresite na foliju i ohladite. Stavite u sjeckalicu i meljite dok ne fostanu fine mrvice . Ostavite po strani.
2- Bavarski krem:
1 solja mlijeka
1 solja krema (vrhnje, slag, slatki kajmak za umutiti u kolace, 35% masnoce)
200 g praline mase
5 zumanca
90 gr secera
1 kasika zelatina u prahu (ili listovi)
2 solje extra masnog krema /vrhnja/ kajmaka slatkog (ili 1 normalan 35% masnoce + 1 masni 45-50%masnoce)
Kuhajte mlijeko i krem, dodajte praline masu. U isto vrijeme mutite zumance sa secerom u gustu masu. Dodajte malo vrele smjese, promijesajte; dodajte ostatak, promijesajte, pa vratite u serpu. Zagrijte ponovo mijesajuci; skinite sa vatre, umijesajte zelatin dok se ne rastvori. Ohladite do sobne temperature, zatim staviti u frizider. (Kada pocne da se zgusnjava, umutiti preostali krem, dodati vec malo stisnuti praline krem, umutiti dobro).
3- Cokoladni biskvit:
1 solja brasna
1/4 solje kakaa
malo kasicice praska za pecivo
malo kasicice sode BB
4 jaja, na sobnoj temp.
2/3 solja secera
Umutite jaja sa secerom dok ne postane gusto i pjenasto. Iskljucite mikser, prosijte ostale sastojke na povrsinu, pa rukom lagano sjedinite (okrecite).Pecite 25-30 min na 180*C, u modli od 25 cm. Peceno prohladite, presijecite horizontalno tako da dobijete 2 biskvita, koje cete cetkicom premazati pripremljenim sirupom. Ostavite u frizider. 
4- Sirup za biskvit:
60 gr secera
1/2 solje vode
1 kasicica vanile
Skuhajte sve i ohladite.
5- Hrskavi sloj:
65 gr tamne cokolade
25 gr maslaca
80 gr praline smjese
40 gr zdrobljenog kornfleksa
Istopite cokoladu i maslac, dodajte praline masu i kornfleks. Razvalajte ovu smjesu (preko papira) u disc malo manji od cijele torte. Stavite preko prvog biskvita, blago pritisnite prstima, vratite u frizider.
6- Cokoladni mus:
150 gr krema (kajmak / vrhnje 35% masnoce)
150 gr tamne cokolade (65% cocoa)
250 gr krema (kajmak / vrhnje 35% masnoce), dodatno
1/4 solje secera u prahu
Istopite 150 gr krema sa cokoladom, mijesajuci dok sa ne ujednaci. Ohladite ali ne stavljajte u frizider.
Umutite preostali krem sa secerom pa dodajte cokoladnu smjesu. Ovime prelijte cijelu tortu, koju ste izvadili iz kalupa i stavili preko zice - pazite da vecina ostane po povrsini torte. Vratite u frizider.
7- Cokoladna glazura:
85 gr vode
80 gr krema / vrhnja / kajmaka 35%masnoce
40 gr kakaa
125 gr secera
2 kasicice zelatina u prahu (ili listovi)
Skuhajte prva dva sastojka, dodajte kakao, dobro promijesajte pa dodajte i zelatin. Sklonite sa vatre i mijesajte sve dok sa zelatin ne rastopi. Ako je porebno procijedite ovu smjesu da bude potpuno glatka. Izvadite tortu iz frizidera i prelijte je ovom glazurom. Vratite u frizider i drzite je najmanje 2 sata prije sluzenja. 
Slojevi torte (od dna)
Prvih pet slojeva se postavlja u kalupu, zatim se torta vadi i postavljaju se finalna 2 sloja.
1- Cokoladni biskvit (preliven sirupom)
2- Hrskavi sloj
3- Bavarian krem (1/2)
4- Cokoladni biskvit
5- Bavarian krem (druga 1/2)
6- Cokoladni mus
7- Cokoladna glazura

4. Put the Rolos and milk in a bowl. Place over a pan of boiling water and stir until melted. Cut each crepe in half and ripple one half on a plate. Spoon over the bananas and toffee mixture then ripple over the second half. Drizzle with the chocolate sauce and serve. 

3. Meanwhile, whisk the lemon juice, shallot, tarragon and vinaigrette, and season well. Toss the lettuce in half of the dressing, then arrange on 4 serving plates. Top with the asparagus and potatoes, flake over the salmon and serve with the remaining dressing drizzled over.

3. Fold in the crushed meringue, then divide between four chilled dessert glasses. Decorate with the reserved meringue and serve.

3. Remove the fruit from the oven. Sprinkle over the topping and cook for a further 10-12 minutes or until lightly golden. Allow to cool slightly before serving - its tastes great with a dollop of low-fat, ready-made custard (1 Syn per 2 level tbsp), served warm or cold.

4. Divide the chicken and potatoes between 4 warmed plates, and serve with the broccoli and spinach leaves.