World Recipes

... from different parts of the World...

In Bosnia, Easter is unimaginable without coloured / dyed eggs. Hard boiled eggs are coloured with special dye, and often decorated with stickers, scratching surface to make patterns or other ways. Both Catholics and Orthodoxes prepare eggs in this way.

U Bosni, Uskrs / Vaskrs se ne moze zamisliti bez saranih jaja. Tvrdo kuhana jaja su obojena i dekorisana sa naljepnicama, struganjem povrsine jajeta, ili nanosenjem sara na druge nacine. Katolici i Pravoslavci pripremaju jaja na ovaj nacin.

In Austria, decorations are made from empty egg shells; Eggs are pierced with a nail on both ends of egg, then air pressure is applied by blowing the content out (with a mouth). Egg is then decorated by acrylic paint, tiny sting is inserted trough the egg and hung onto branches, or placed into a bowl.


Dekoracije u Austriji - ljuske jajeta (sadrzina ispuhana) obojene i postavljene na granu ili posudu.


In Australia, Hot Cross Buns are favorite and mostly served for breakfast.



Ingredients:
Dough-
4 cups bakers flour
1/3 cup brown sugar
3 tbs milk powder
1 tbs cinnamon
2 tsp yeast
3 tbs oil
1/2 tsp salt
1 1/3 cups water
For mixing in - 1 cup sultanas, mixed peel (optional)
'Cross' batter-
1/4 cup flour
3 tbs water
pinch of sugar
Method:
Make a dough from all ingredients by hand or bread machine. let it double, then punch down, knead for 2-3 min and mix in sultanas. Divide and shape into 15 balls. Place them onto prepared baking tin, cover.
Switch oven to 190*C. After 30 min of resting, mix all ingredients for crosses. Place into a strong plastic bag, cut edge off and pipe a cross on top of each bun.
Bake for 15- 20 min. Enjoy warm!



U Australiji su topli prekrizeni hljepcici najdrazi i uglavnom servirani za dorucak!

Potrebno:
Tijesto-
4 solje brasna
1/3 solje braon secera
3 K mlijeka u prahu
1 K cimeta
2 k kvasca
3 K ulja
1/2 k soli
1 1/3 solje vode
Za umijesati - 1 solja grozdjica, malo kore citrusa (po zelji)
Tijesto za kriz / krst-
1/4 solje brasna
3 K vode
prstohvat secera
Nacin:
Umijesite tijesto, ostavite na toplome da se udvostruci. Premijesite, umijesajte grozdjice. Podijelite na 15 loptica. Smjestite ih na pripremljen pleh, ostavite da naraste.
Ukljucite rernu na 190*C. Pomijesajte sve sastojke za krizeve, smjestite u jaku plasticnu vrecicu. Odrezite joj vrh, pa istiskajte krizeve na povrsinu svake loptice.
Pecite 15-20 minuta. Najbolje je konzumirati ih tople!

Last years Easter decorations in Barcelona!


Proslogodisnje dekoracije u Barseloni.

Zahvaljujuci mojim dragim kokama, imam svjeza jaja svaki dan. Njihova jaja izgledaju i mirisu drugacije od kupovnih. Jeste li znali da jedna koka nosilja moze proizvesti do 800 jaja za svog zivotnog vijeka? Andjela (bijela na slici) je dosad snijela oko 500 jaja i jos nosi. Vrijednost od $125 u svjezim organskim jajima sam do sada samo od nje dobila. Hvala Andjela!



Now... what we can do with 2 eggs? A lot!
Let's make mayonnaise and some decorations for cakes!

E, sad...sta mozemo napraviti od 2 jaja? Mnogo!
Majonez i dekoracije za kolace!

Mayonnaise



Ingredients:
2 egg yolks, room temp
1/2 lemon, juice
1/2 cup olive oil
1/2 cup light olive (or vegetable) oil
Pinch of salt
1 tsp Dijon (or German) mustard
1 tbs hot water (optional)
Method:
Place egg yellows in a small bowl. Whisk with electric mixer, adding drop by drop of oil until well mixed. This is important to do, otherwise mayonnaise might not turn well. When 1/4 of all oil is mixed, then you can pour the rest slowly. Add salt and lemon juice, whisking all the time. Check the taste, add mustard and hot water if mayonnaise look too thick. Spoon mayonnaise in a jar and keep refrigerated up to 10 days.

Majoneza

Sastojci:
2 zumanca, sobne temp
1/2 limuna, sok
1/2 solje maslinovog ulja
1/2 solje nekog drugog blagog ulja
prstohvat soli
1 k blagog senfa
1 K vrele vode (po potrebi)
Nacin:
Stavite zumanca u manju posudu. Miksajte ih sa najvecom brzinom, dodavajuci kap po kap ulja dok se ne umijesa komletno. Ovo je vazno, jer ako naglo naspete ulje majoneza nece uspjeti. Tek kada zavrsite umiksavanje 1/4 ulja, onda mozete usuti ulje u tankom mlazu. Dodajte so i limunov sok, mijesajuci stalno. Provjerite ukus, ubacite senf i vrelu vodu ako vam se majonez ucini pregustim. Smjestite ga u ciste tegle i drzite u frizideru do 10 dana.

Decorations for Cakes


Ingredients:
2 egg whites
8 tbs icing sugar
food colour
Method:
Whisk egg whites until soft peak forms. Add icing sugar teaspoon by teaspoon, whisking all the time. Add food colour and continue mixing until you get very thick foam. Prepare a baking tin lined with al -foil. Place meringue into piping bag. Form desired shapes onto foil. Place tins in 100*C oven and dry shapes for 1 hour. Take out and let it cool completely; then store in a container for up to 3 months.

Ukrasi za kolače

Potrebno:
2 bjelanca
8 K secera u prahu
prehrambena boja
Nacin:
Umutite bjelanca u snijeg, zatim pocnite dodavati kasicicu po kasicicu secera. Dodajte zeljenu boju i umutite u veoma cvrst snijeg. Istisnite oblike na al foliju i susite ukrase 1 sat na 100*C. Ohladite ih dobro prije smjestanja u kontejner. Cuvati na suhom i hladnom mjestu do 3 mjeseca.

Easy way to decorate any cake

Sacher Torte decorated with dark chocolate roses.


Ingredients:
100 g Chocolate, melted
50 g Glucose syrup
(or less - amount is always 2 : 1)
Method:
Melt chocolate. If you want to make leaves, you have to do it at this stage. Brush rose leaves with melted chocolate, and leave to set.
Add glucose into chocolate, warm a bit more, and mix well. When still warm, but stiff enough to handle, shape little balls with your hands. Decide how many roses you want to make; that many centres you need to shape first - they should look like pyramids with smooth edges (see picture). Other balls flatten into circles. Start sticking circles/petals to your rose base -press with your fingers. Put as many as you want. If becomes stiff, warm it in your microwave.
Best results are achieved with milk chocolate. White chocolate is most difficult to handle.





Cokoladne ruze

Potrebno:
100 gr cokolade
50 gr glukoza sirupa
(ili manje - odnos je uvijek 2 : 1)
Nacin:
Rastopite cokoladu: u ovoj fazi morate praviti listove, ako ih zelite imati - premazite listove ruze i ostavite da se stegnu.
U cokoladu dodajte glukozu, pa jos malo zagrijte - promijesajte i ostavite da se prohladi. Dok je jos toplo, oblikujte loptice velicine klikera. Od njih oblikujte onoliko centara za ruze, koliko ih zelite imati (vidi sliku). Od ostatka napravite latice - jednostavno ih razvucite (prstima ili necim valjkastim) u krugove. Pocnite stavljati laticu po laticu na osnovu ruze. Stisnite prstima pri dnu. Ako smjesa postane hladna i tvrda za oblikovanje, mozete blago podgrijati u mikrovalnoj.
Najbolje rezultate daje mlijecna cokolada; bijela je najteza za oblikovanje.