World Recipes

Ingredients:
-Biscuit Pastry
1 1/2 cup flour
120 g butter
2 tbs icing sugar
1 yolk
1-2 tbs water (cold)
- Cream
3 lemons, zest + juice
1 cup water
3 1/2 tbs corn flour
3/4 cup sugar
2 yolks
40 g butter
-Meringue
3 egg whites
120 g icing sugar
2-3 drops of lemon juice

Method:
Rub flour and butter (or use food processor), add other ingredients and make a soft dough. Roll out into a 28 cm circle and cover your 23 cm pie dish. Refrigerate.
Switch oven to 170-180*C; when ready take pan out of fridge, make a few piercings with a fork and bake for 15-20 minutes. (Use beans or ceramic weights for perfectly flat shell - I never do).
Place water (-3 tbs, which should be mixed with corn flour and 2 yolks), and other ingredients in a pan. Mix well; bring to boil. Add yolk/ corn flour mixture. Cook until thickened. Pour into biscuit shell. Beat egg whites with sugar and lemon juice until thick and glossy; cover lemon cream, decorate and return to oven until slightly browned on top. Chill and serve




Snježna Limun Pita 

Deserti sa limunom su mi medju najdrazima. Volim taj osvjezavajuci, aromaticni okus u kolacima, koji samo citrusi mogu dati!

Potrebno:
-Prhko tijesto
1 1/2 solja brasna
120 gr maslaca
2 K secera u prahu
1 zumance
1-2 K hladne vode
-Krem
3 limuna, ribana korica + sok
1 solja vode
3 1/2 K skroba (gustina)
3/4 solje secera
2 zumanca
40 gr maslaca
-'Snijeg'
3 bjelanca
120 gr secera u prahu
2-3 kapi limuna

Nacin:
Umijesite tijesto - protrljajte brasno sa maslacem, dodajte ostale sastojke i nacinite mako tijesto (mozete koristiti sjeckalicu). Razvaljajte na 28 cm krug, prekrijte kalup za pitu (23cm) i stavite u frizider.
Ukljucite rernu na 170-180*C; kad je spremna, nabodite tijesto i pecite oko 15-20 minuta (mozete staviti keramicke kuglice ili grah preko papira za perfektno ravnu podlogu - ja to nikada ne cinim).
Stavite vodu (oduzmite 3 K koje cete miksati sa gustinom i zumancima) i ostale sastojke da prokuhaju. Dodajte gustin/ zumanca mjesavinu i kuhajte dok se ne zgusne. Stavite ovaj krem preko prhke podloge. Miksajte bjelanca sa secerom i limunom u gusti snijeg. Prekrijte limun kremu sa ovim, dekorirajte povrsinu i zapecite u rerni dok povrsina ne dobije zlatno-braon boju. rashladite i sluzite.

Welcome to December!
Black Forest cake is one of favourites in my family, but one of us is not fan of cream in cakes. To avoid disappointment, I added chocolate to the cream part and the result is delightful. This (pictured-one) is second that I made this month (November is month of birthday cakes in my kitchen - both my sons have birthdays in November, and so is my mum, my mother in law, my best friend...Lots of scorpios in my life!)

Ingredients:
Sponge-
6 eggs
1 cup sugar
75 g flour
50 g cocoa, good quality
Filling-
300 ml thickened cream, 35% fat
200 g dark chocolate
1/4 cup (+) icing sugar
300 ml double cream, 45% fat
1 jar of pitted cherries
1-2 tbs Chery Brandy ,( or Kirsh -optional)
2 tsp arrowroot (tapioca flour), or corn flour

Method:
Preheat oven to 170*C; prepare 22 cm spring form (line with baking paper).
Beat eggs and sugar until very thick and pale. Sift flour and cocoa on top and fold in. Bake for 35 minutes, or until inserted toothpick comes out clean. Cool, then take out and horizontally  cut into 3 layers.
Divide cherries into 3 parts; reserve 1 cup of liquid. Add cherry brandy to the liquid. Brush 2 bottom layers of sponge with this mixture, place cherries over them. The rest of liquid (2/3 cup) mix with corn flour and boil until thick. Add last part of cherries and let it cool.
Heat cream, pour over chocolate and stir into a smooth consistency. When set, add double cream and icing sugar; beat until thick. Divide into 3; spread 2 first layers and assemble cake. Put cream around last layer, leaving middle free. Spoon jelly with cherries in the middle and refrigerate for 2 hours, before slicing.



Čokoladna 'Schwartzwald' Torta

Dobrodosli u decembar!
'Schwartzwald' torta je jedna od omiljenih u mojoj porodici, ali jedan od nas ne voli pavlaku u kolacima. Stoga sam dodala cokoladu u krem, da bih izbjegla razocaranje. Torta je bila odlicna.
Ova (na slici) je druga proslog mjeseca koju sam pravila (novembar je mjesec torti u mojoj kuhinji - oba moja sina su rodjeni u novembru, moja mama, svekrva, najbolja prijateljica...Mnogo skorpija u mom zivotu!)

Potrebno:
Biskvit-
6 jaja
1 solja secera
75 gr brasna
50 gr kaka, dobre kvalitete
Fil-
300 ml slatke pavlake, 35% masnoca
200 gr tamne cokolade
1/4 solje secera u prahu (+)
300 ml 'duplog' vrhnja ( 45% masnoce)
1 tegla visanja (u soku)
1-2 K Sheri-brendija (ili Kirsh), opciono
2 k gustina (ili slicnog skroba)

Nacin:
Ukljucite rerun na 170*C; pripremite22 cm obruc za torte (oblozite papirom za pecenje).
Tucite jaja sa secerom dok ne postane gusto i cvrsto. Prosijte brasno I kakao na vrh, pa rucno umijesajte. Pecite 35 minuta, ili dok ubodena cackalice ne izadje cista. Ohladite, pa izrezite na 3 sloja.
Podijelite visnje na 3 dijela, sacuvajte 1 solju soka. Dodajte alkohol soku. Cetkicom nanesite tekucinu na prva 2 sloja; postavite visnje preko ovoga. Ostatak tecnosti (2/3 solje) pomijesajte sa gustinom i prokuhajte. Ubacite treci dio visanja I ohladite.
Zagrijte vrhnje, prelijte preko komadica cokolade I promijesajte u glatku masu; ohladite. Umijesajte duplo vrhnje I miksajte u gustu kremu sa secerom u prahu. Podijelite na 3 dijela. Premazite prve 2 kore sa kremom, a zadnj samo okolo, ostavljajuci sredinu slobodnu. Slozite tortu, zatim u sredinu ubacite prostali dio sa visnjama. Stavite u frizider na 2 sata prije rezanja.

I love cakes which have differentiation in texture and taste, that makes them interesting for eye and taste buds. This tart is one of them - Truly beautiful dessert!

Ingredients:
     Dough-

Nacin:
-Biskvit
Ukljucite rernu na 170*C, pripremite obruc za tortu (oblozite papirom ili maslacem i brasnom).
Umutite bjelanca sa secerom, ubacite jedno po jedno zumance. Smanjite obrtaje pa dodajte maslac i vrhnje. Iskljucite, zatim ruco umijesajte brasno, kokos i mak. Prebacite u kalup i pecite 45-55 minuta (ili provjerite cackalicom). Ostavite ohladiti, zatim prerezite na 3 dijela. 
-Krem
Stavite zgusnuti limun (odvojite 3-4 K), zumanca, 1/2 solje secera i 80 gr maslaca da prokuha (blago). Umijesajte skrobno brasno u preostali zgusnuti limun i ubacite u vrelu masu. Kuhajte jos minut, zatim smaknite i ostavite hladiti. Umutite 1/2 secera u prahu i 125 gr maslaca dok ne postane kremasto, zatim ubacite ohladjenu kremu i jos mutite. Ovime filujte tortu, ostavljajuci i za vrh.
Umutite slatko vhnje sa secerom u prahu i time dekorirajte tortu. (Kap, dvije zute boje koju spustite niz jednu stranu poslasticarske vrecice, ce dati interesantnu sharu prilikom istiskanja krema).

Vegetarian, Paleo, Low GI, No Carb, Gluten free, Ph diet...they drive me crazy!
You find out that, for example, oats are good for lowering cholesterol, but on another site you find out that eating oats is rising your blood ph, and therefore not good for inflammations and pains in your body.
After researching what should I eat for my 'conditions' (I'm healthy, but feel the action of hormones...at certain age you do!), here is conclusion:
- red meat (for iron), but avoid it for healthy colon,
- oats for managing cholesterol, but avoid it for acidic blood,
- dried fruit  (prunes, apricots) for healthy digestion, but avoid them for preservatives (migraine),
- walnuts and salmon for omega oils (joints), but they're acidizing
After all eliminations, only food left for me to eat is CELERY! Ridiculous! I'm not dieting!
These pancakes are result of my research (I feel much better after eating them!)

Ingredients:
1 large egg
pinch of salt
1 cup milk
3/4 cup oat meal (grounded instant oats can be used)
1/2 cup plain flour
1/2 cup water (add more for thinner pancakes)
a drop if vanilla
-oil spray for cooking (sliced bananas if using)

Method:
Beat egg, add salt and half of milk. Mix well, then add flour. Stir vigorously, then pour the rest of milk and water. Mix into a smooth runny paste.
Heat non stick pan, spray with oil. Pour 1/3 cup of mixture onto pan. (At this point put sliced bananas on top if using them).Cook for 20-30 seconds then flip and cook other side for 10-15 seconds. Serve with honey / jam / other fruit / nutella / maple syrup...



Zobene palačinke (za specijalnu dijetu)

Vegatarijanska, Paleoliticka, Niski GI, Bez glutenska, Ph dijeta...Izludjuju me!
Na jednom sajtu pronadjem, na primjer, da je zob dobra za snizavanje kolesterola, na drugom sajtu, da zob nije dobra za ph level krvi, znaci izaziva inflamacije i bolove u tijelu.
Nakon par pokusaja da istrazim sta bih ja trebala jesti za moje 'patnje' (nisam bolesna, ali povremeno osjecam hormonalne promjene...sto se desava u odredjeno doba kod svih nas),evo mog zakljucka:
- crveno meso dobro za zeljezo, ali izbjegavati jer nije dobro za probavu (kolon),
- zob smanjuje lose masnoce, ali je izuzetno acidan,
- suseno voce (sljive, kajsije) odlicno za regulisanje probave, ali sadrze konzervanse (izaziva migrene),
- orasi i losos odlicni za omega ulja (dobro za zglobove), ali su acidni u organizmu.
Nakon svih eliminacija, ispalo je da mi preostaje jesti iskljucivo celer (jer za njega nisam nista protivrjecno pronasla). Gluposti! Ja ne idem ni na kakvu dijetu!
Ovi 'pancakes' su rezultat moga istrazivanja; osjecam se puno bolje nakon konzumacije istih!

Potrebno:
1 vece jaje
malo soli
1 solja mlijeka
3/4 solje brasna od zobi (mozete samljeti pahuljice)
1/2 solje brasna obicnog
1/2 solje vode (dodajte vise za tanje palacinke)
malo vanile
- ulje za przenje (izrezana banana -po zelji)

Nacin:
Umutite jaje sa solju i pola mlijeka. Dodajte oba brasna, izmijesajte snazno, zatim ubacite ostatak mlijeka i vodu. Dobro promijesajte dok nije sasvim izjednaceno.
Zargijte neprijanjajucu tavu sa minimalno ulja i uspite 1/3 solje od pripremljene mase. Pecite 20-30 sekundi (ako zelite, dodajte izrezane banane na povrsinu). Okrenite  i pecite jos 10-15 sekundi. Sluzite sa  medom / nutelom / drugim vocem / dzemom...

Ingredients:

 It is winter time in Australia, so ice cream recipe is for those on northern hemisphere, where is raspberry season and summer time. 

Ingredients:
1/2 cup milk


Sladoled sa Malinama

U Australiji je zimski period, tako da ovaj recept namjenjujem citaocima na sjevernoj polulopti, gdje je sezona malina i ljeto u jeku. 

Potrebno: