World Recipes

2013 was good; we should cherish all beautiful moments that happened in that year, but also bad ones - those who taught us some valuable lessons about real life.Let's hope 2014 will be much less 'educative' and much more enjoyable.Happy New Year everyone!2013 je bila dobra; trebali bismo memorisati sve divne momente iz nje, ali isto tako ne smijemo zaboraviti lose - one koje su nas naucili vazne lekcije pravog zivota.Nadajmo se da ce 2014 biti mnogo manje 'poucljiva' i mnogo vise zabavna.Sretna...

 December is always very busy in many homes of Australia, including mine. It looks like the end of year have accelerated even more...everyone is running somewhere or has something to finish, a lot of parties is held, school classes are ending, yearly holidays beginning for many employed, Christmas gifts have to be purchased, food prepared, homes decorated...Roasts are ideal when you don't have time on your hand. Preparation is quick and the rest does the oven. Moreover, they can feed a large...

 I've managed to try another dessert from one of my bloger friends. Today I'm presenting a recipe from 'La cuisine creative', Serbian bloger with a great collection of wonderful posts. I wanted something quick and without cooking, that is different and unusual. I found it in this recipe; very aromatic, fruity and tasty. 'Bombs' with Apricots (original recipe in  Serbian)Ingredients: 200 g dried apricots100 g dessicated coconut75 g margarine (I replaced it...

I love visiting other blogs and bookmarking stuff that I'd like to try. There are so many good blogers with fantastic recipes, and my list is becoming longer and longer.This recipe comes from a Croatian blog called 'What's for dessert?'. Tamara is very passionate about her desserts, which is clearly displayed in the way she writes and presents her blog. I didn't change a thing in her recipe; biscuits came out very pretty and aromatic. I will make them again!Original recipe (in English too):http://cake-cookie-pie.blogspot.com.au/2012/11/daring-bakers-november-2012-twelve-days.htmlIngredients:100...

Vine leaves have beautiful distinctive taste. In country where I was born, they're mostly used as wrappers for mince and rice stuffing. Young leaves are picked, then cooked in salty water for some time, before using them. Already cooked (preserved) leaves are available (in Australia) from Turkish or Lebanese grocers.Ingredients:600 g mince (beef preferably)1 large onion,  diced1-2 garlic cloves, crushed1 tsp black pepper1/2 tsp salt3/4 cup water3/4 cup short grain ricevine leaves already prepared...