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.

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).

Tart sa limunom i pinjolama

...divan Talijanski desert! (Nemam zelju da pisem o bilo cemu vise)

Potrebno:
Tijesto-
300 gr brasna
1 k praska za pecivo
100 gr maslaca, hladnog
115 gr secera
2 manja jajeta
vanila
1 K vina ili vode (ako je potrebno)
Fil-
4 limuna, ribana korica i sok
9 jaja (srednje velicine)
350 gr secera
250 ml 'duplog' vrhnja / krema (45% masnoce)
Za zavrsetak-
3 K pinjola
secer u prahu
1/2 umucenog jajeta
Nacin:
Najprije napravite fil- (ili, mozete koristiti 'lemon curd' sa jajima)
Umutite jaja sa secerom i limunom (ostavite malo umucenog jajeta za kasnije). Kuhajte na slaboj vatri (ne prijanjajuca posuda) dok se ne zgusne. Prohladite, zatim umijesajte 'duplo' vrhnje.
Ukljucite rernu na 170*C, pripremite 25 cm obruc za tart.
Utrljajte komadice maslaca u brasno, dodajte ostale sastojke i umijesite. Umotajte u celofan i ostavite odmoriti.  Podijelite na 2 lopte, jednu nesto vecu od druge. razvaljajte vecu i postavite na dno obruca. Uspite fil. Razvaljajte manji krug i prekrijte preko. Premazite ostavljenim jajetom i pospite sa pinjolama. Stavite u renu i  pecite 45-50 min. Izvadite i pospite seceromu prahu. Malo rashladite, a zatim servirajte.

I left my kids for first time alone at home during  last weekend, because my hubby and I went to Melbourne to visit our dear friends, V and M.

It was scary experience ...  for me! 

Boys were happy to stay alone and do anything they wanted.

When we returned, I found a bag of lemons in front of my door. Other couple of friends brought some of their organic garden products, so I had to use them somehow.

Ingredients:

500 g sugar

500 ml water

peel from 7 lemons (outer part only)

500 ml lemon juice, strained

Method:

Cook sugar, water  and lemon peel for 5 minutes. Add lemon juice and bring to boil. Take off of heat, cool slightly, take out lemon peel, then bottle it. Drink the rest (diluted with icy water) immediately! ;-)

Sirup od limuna

Prvi put sam ostavila moje djecake same kuci preko vikenda, dok smo suprug i ja bili u posjeti dragim prijateljima V i M u Melbourne-u.

Bio je to zastrasujuci dozivljaj ... za mene!

Djecaci su jedva docekali da ostanu sami i rade sto im je volja.

Po povratku, sam ispred vrata, nasla vrecicu sa organskim limunima. Drugi par prijatelja ih je donio i nekako sam ih morala iskoristiti, jer su svjezi, neprskani iz njihove baste.

Potrebno:

500 gr secera

1/2 l vode

kora (spoljni dio samo) od 7 limuna

1/2 l iscijedjenog soka limuna

Nacin:

Stavite secer, limunovu koru i vodu da prokuhaju. Nakon 5 minuta kuhanja ubacite limunov sok, pa 

ponovo dovedite do vrenja. Smaknite s vatre, malo prohladite. Izvadite koru limuna; Uspite u flashu, a ostatak popijte odmah ;-)

Pictures from  Melbourne  ('Foter' photos, as mine are not so good!)

mugley / Foter / CC BY-SA

mugley / Foter / CC BY-NC-ND

WanderingtheWorld (www.LostManProject.com) / Foter / CC BY-NC

Twitchphoto / Foter / CC BY-NC

mugley / Foter / CC BY-SA

I've been asking my hubby (for years) to make some moulds for cannoli, because I always wanted to try making them. Finally, I got mad and made them myself. I took a wooden rolling pin (French style - very thin and long; broomstick alike), washed it, cut it and... voila! 
Cannoli were awesome; Lemon curd /Ricotta cream was perfect as filling ! 
Yes, my hubby got a few too...after my hard thinking ;-)

Ingredients:
Cannoli tubes-
2 cups flour
2 tbs sugar
1 tsp cocoa 
1/2 tsp cinnamon
pinch of salt
1 tsp vinegar
3 tbs olive oil
1/2 cup wine, white preferably
(oil for frying, egg white for sticking dough)
Cream-
300 g ricotta (well drained)
2-4 tbs lemon curd, (or gratted lemon zest with a bit of juice too)
3-4 tbs icing sugar

Method:
Mix all ingredients for dough, knead a minute, wrap into cling wrap and let it rest for 20 minutes. Roll out (onto flour dusted surface) thinly 1-2 mm, then cut out circles using biscuit cutter or a glass (make sure circles are smaller than cannoli tubes / moulds). Prepare a deep heavy bottomed dish for frying. Flatten each circle a bit more, (if necessary) wrap around an oiled mould, sticking the ends of dough with a bit of egg white (make sure you don't put egg white onto mould). Repeat with others; fry a few cannolis at time. Take off ready-ones and repeat with the rest of circles (no need to oil moulds again). Drain on absorbent paper; let them cool.
For cream- Cream ricotta, icing sugar and lemon curd with a mixer. Pipe cream into cooled tubes. Dust with icing sugar. Enjoy!
Tip-If you don't intend to eat all at once, keep tubes (dry spot) and cream (fridge) separately. That way you'll ensure crispy cannolis at every serving.
Cannoli can be filled with whipped cream, thick custard...



Kanoli sa Limunovim Rikota Kremom

Godinama molim svog dragog da mi napravi modle za kanole, jer zelim da ih probam napraviti. Naposlijetku sam se naljutila, zgrabila 'oklagiju', oprala je i izrezala pilom...Modle su za cas bile gotove, a kanoli bozanstveni! Limunkasta rikota je savrseno punjenje za njih.
Da, posluzen je bio i moj dragi...nakon mog duzeg razmisljanja ;-)

Potrebno:
Kanoli tube-
2 solje brasna
2 K secera
1 k kakaa
1/2 k cimeta
malo soli
1 k sirceta
3 K Maslinovog ulja
1/2 solje vina, bijelo je bolje
(ulje za przenje, bjelance za 'prilijepiti' kanole) 
Rikota krem-
300 gr rikote, dobro ocijedjene
2-4 K Zgusnutog limuna -'lemon curd', (ili ribana korica limuna i malo soka)
3-4 K secera u prahu

Nacin:
Umijesite tijesto, zamotajte u foliju i ostavite 20-ak minuta odmarati. Razvaljajte na pobrasnjenoj povrsini oko 1-2 mm debljine i izvadite krugove tijesta (casa ili slicno), koji moraju biti kraci od modli. Pripremite posudu sa uljem; zagrijte. Ako treba, dodatno rastanjite svaki krug, namotajte na nauljene modle i 'zalijepite' sa bjelancem (vodite recuna da bjelance ne dotice modle). Przite po nekoliko, zatim ponovite sa ostalim krugovima (ne morate uljiti modle ponovo). Ostavite tube na upijajuci papir da se hlade.
Za kremu- miksajte sir, secer i 'lemon curd'. Sa spricom istisnite kremu u svaki kanoli, pospite secerom u prahu i uzivajte.
Savjet- Ako necete pojesti sve kanole odjednom, drzite tube (na suhom mjestu) odvojene od krema (u frizideru), kako biste svaki put imali hrskave kanole.
Kanoli mogu biti punjeni slatkim vrhnjem, guscim pudingom...

Ingredients:
Base-
1/3 cup ground almonds (almond meal)
¾ cup plain flour
¼ cup caster sugar
90g chilled butter, chopped
Filling-
330g cream cheese, softened
500g fresh ricotta
4 eggs
1 1/3 cups caster sugar
1 tablespoon grated lemon rind
¼ cup lemon juice
½ teaspoon vanilla extract
1½ tablespoons cornflour
1½ tablespoons water

Method:
Preheat oven to 150°C.
Base- place the ground almonds, flour, sugar and butter into a bowl. Rub mixture with your fingertips until it forms coarse crumbs, or use food processor for this.
Line the base of a 20-22 cm spring form tin with non-stick baking paper. Place the base mixture in the tin and press gently with  a spoon, until surface is smooth. Bake for 15 minutes, set aside.
Filling -  place the cream cheese, ricotta, eggs, sugar, lemon rind, juice and vanilla in a food processor. Combine the cornflour and water until smooth and add to the cheese mixture. Process the mixture until smooth.
Pour the filling over the base. Tap lightly to remove any air bubbles. Bake for 1 hour. Turn the oven off and stand the cake in the oven for 1 hour, leaving the door closed. Take out and cool, then refrigerate until cold and serve.




Klasični pečeni kolač od sira (Donna Hay recept)

Donna Hay je Australijska Marta Stjuart. Svi njeni recepti su provjereni, testirani i uvijek daju odlicne rezultate. Takav je i ovaj peceni 'cheesecake', jedan od mojih licnih favorita. Dobar vikend zelim!

Potrebno:
Baza-
13/ solje mljevenih badema
3/4 solje brasna
1/4 solje sitnog secera
90 gr rashladjenog maslaca, isjeckanog
Fil-330 gr krem sira, omeksalog
500 gr rikote sira
4 jaja
1 1/3 solje secera
1 kasika ribane limunove korice
1/4 solje limunovog soka
1/2 male kasike vanile
1 1/2 kasika 'gustina' (ili slicnog skrobnog brasna)
1 1/2 kasika vode
Nacin:
Zagrijte rernu na 150*C.
Baza- smjestite sve suhe sastojke u posudu, utrljajte maslac (ili koristite elektricnu sjeckalicu).
Postavite papir za pecenje u obruc od 20-22cm. Smjestite baznu smjesu na dno, pritisnite kasikom. Pecite 15 minuta, ostavite na stranu.
Fil- stavite sireve, jaja, secer, limunov sok ikoricu i vanilu u 'sjeckalicu'. Pomijesajte skrobno brasno i vodu, pa i to ubacite. Izmiksajte dok ne postane glatko.
Prebacite ovu smjesu preko baze; lakano lupnite po radnoj povrsin i kako bi mjehurici zrake izasli. Pecite 1 sat, iskljucite rernu i ostavite 'cake' unutra jos 1 sat (zatvorena rerna - ovo ce omoguciti ravnomjerno zagrijavanje/hladjenje, tj kolac nece popucati po povrsini). Izvadite, dodatno prohladite, pa smjestite u frizider, dok ses sasvim ne ohladi. Sluzite i uzivajte!

'Salata Arabia' is popular in Levant area (Israel and Palestine, Lebanon, Iraq, Eastern Turkey, Jordan and Syria). My son got this recipe from his school friend; original recipe doesn't include avocado.

Ingredients:
Rump (or other steak) for grilling (salt and pepper for seasoning, oil for brushing)
Salad-
3-4 small cucumbers, diced
2-3 tomatoes, diced
3-4 spring onions, sliced; or 1 large onion, diced
mint leaves, small bunch - thorn
parsley leaves, thorn
yellow capsicum, diced (optional)
Avocado (optional), diced
Dressing-
1 lemon, juice
1-2 tbs olive oil
1/2 tsp cumin
1/3 tsp salt
1/3 tsp pepper
Method:
Grill steak to your liking; keep warm.
Mix all ingredients for salad. Shake ingredients for dressing in a small jar; pour over salad. Serve on a warmed plate.
* If you use avocado, cut it in half and use skins for serving.



'Salata Arabia'
... poznata salata Levant erije.

Recept je dobio moj sin od skolske prijateljice. Originalni recept ne trazi avokado u sastojcima.

Potrebno:
Ramstek (ili drugo meso) za rostilj (so i biber za zaciniti + ulje za premazati)
Salata-
3-4 manja krastavcica, sjeckano na kockice
2-3 paradajza, kockice
3-4 mlada luka, sjeckana; ili 1 veci crveni, kockice
1 manji svezanj lisca mente / nane, iskidani
malo lisca persuna, iskidani
zuta paprika, kockice (po zelji)
avokado, kockice (po zelji)
Preljev-
1 limun, sok iscijedjen
1-2 K maslinovog ulja
1/2 k kima
1/3 k soli
1/3 k bibera
Nacin:
Ispecite meso na rostilju na nacin koji vi zelite; cuvajte na toplom.
Pomijesajte sve sastojke za salatu. U manji galon / teglu stavite sastojke za preljev i protresite. Prelijte preko salate. Servirajte zajedno na zagrijanom tanjiru.
* Ako koristite avokado, presijecite ga na pola i sacuvajte koru za serviranje salate.