World Recipes

I've been seeing risottos and pasta (even bread) made with squid ink, and was wandering what kind of taste do they have. Then I found bottled squid ink on special in Aldi, and decided to have a try.
It has very seafoody smell and extremely black colour (the smell has disappeared during cooking).
Pasta was tasty and with interesting, unusual colour. After doing my research I found that squid ink is very healthy; contains iron, antioxidants and other nutritious and protective ingredients. Reason more to use it again!

Ingredients:
Pasta-
500 g flour (durum if possible)
3 eggs
100 ml water
1 tbs squid ink
1 tsp salt
Sauce-
300 ml thickened cream
2-3 garlic cloves
1/2 cup grated Parmesan
salt and white pepper to taste
1 tbs parsley, chopped (optional)

Method:
Place flour in a deep bow, make a well. Break eggs in the middle, add water salt and squid ink. Make a stiff dough (mixer's spiral beaters or by hand), cover (or wrap) and leave it rest for 20 + minutes. Cut dough into manageable sizes. Roll out each onto floured surface and cut into strips / fettuccine. You can do this by hand or using pasta machine. Cook in a large pot of salted water for 5 minutes.
Sauce- Boil cream, add garlic and parmesan and mix well. Add drained pasta to this and mix well. Enjoy warm.

 

'Bolonjeze Musaka'

Musaka sa mljevenim mesom i patlidzanima ukrstena sa pastom i Bolognese sosom. Uzivajte u mjesavini kultura i okusa!


 

Ingredients:
Macaroni-
500 g flour
1 tsp salt
1 egg
1 tbs olive oil
1 cup water
Meat sauce-
1/3 cup olive oil
1 large onion, diced
1 carrot, diced
1 celery stalk, diced
1-2 garlic cloves, crushed
2-3 tsp paprika
500 g mince (or finely chopped beef)
1 cup beef broth
1 can diced tomatoes
2 tbs tomato paste
1/2 tsp black pepper, freshly ground
3-4 tbs parsley leaves, chopped
1 tsp oregano leaves, chopped
salt to taste

Method:
Macaroni-
Mix all ingredients and make a stiff dough. Let it rest 15-20 minutes, then cut small pieces. Wrap each piece of dough around a skewer and rub between your palms to form macaroni. Take off and place onto a clean cloth; repeat with remaining dough. When everything used, cook macaroni in salted water  in 3-4 batches (they will come to the surface; boil for a couple of minutes more). Take them out and place onto oiled serving plate.
Meat sauce-
Heat oil, saute onion, then add other vegetables. Mix well and add meat and spices. Cook until meat looses its pink colour. Add broth and canned  tomato paste, season to taste. Cook for 5-10 minutes.
Spoon meat sauce over the macaroni; sprinkle with shaved Parmesan cheese (optional).



Žrnovski Makaruni ('makaroni na iglu')

Navodno, ovakvi makaroni se jos samo prave u Žrnovu.
Specijalitet su u mnogim restoranima seoskog turizma, posebno restorana 'Gera' kojeg smo posjetili. 
Taj restoran nudi samo ono sto sami proizvedu ili ulove toga dana. Jeli smo ribu 'kernu' sa krompirom i 'zejem' - nikad nesto tako svjeze nisam dobila prije u restoranu. Morali smo cekati dok povrce nije bilo ubrano, a riba je tog dana ulovljena. Suvlasnik je sam ronio na dubinu , jer je to jedini nacin da se kerna ulovi.

Potrebno:

Za makarune-
500 gr brasna
1 k soli 
1 jaje
1 K maslinovog ulja
1 solja (240-250ml) vode
Mesni sos / preliv-
1/3 solje maslinovog ulja
1 veci crveni luk, sjeckan
1 mrkva, sjeckana na kockice / rendana
1 stabljika celera, sjeckana
1-2 cena bijelog luka, protisnuta
2-3 k crvene paprike
500 gr sitno sjeckane govedine (ili mljeveno)
1 solja govedje supe / bujona
1 konzerva sjeckanog paradajza
2 K gustog paradajz sosa
1/2 k svjeze mljevenog crnog bibera
3-4 K sjeckanog persuna
1 k origana
so po ukusu

Really quick and delicious meal. If you're very hungry choose smaller pasta - it will cook faster.

Ingredients:
500 g pasta (your choice)
Sauce-
1 cup cream
pinch of salt
1/3 tsp white pepper
100 g tasty, grated
100 g Parmesan, grated
100 g Mozzarella, grated
Nigella seeds and chilli flakes for decoration
Method:
Cook pasta according to packet instructions.
Place cream into a pan and bring to boil. Take off heat and add grated cheeses and seasoning; mix until melted. Place pasta onto serving bowl, pour the sauce over and decorate with nigella seeds and chilli flakes. Enjoy!

Tjestenina sa umakom od 3 vrste sira

Extra brzi i ukusni obrok. Ako ste jako gladni, izaberite sitniju tjesteninu - skuhace se brze.

Potrebno:
500 gr tjestenine, po vasem izboru
Umak / sos-
1 solja slatke pavlake / kajmaka / krema
malo soli
1/3 k bijelog bibera
100 gr 'Tasty' sira / tvrdi sir jaceg ukusa
100 gr Parmezana
100 gr Mozarele, svi rendani
Čurekot / crni sezam i komadici suhe crvene paprike za dekoraciju
Nacin:
Skuhajte tjesteninu po uputstvima na vrecici.
Zagrijte pavlaku do vrenja, skinite je sa vatre pa ubacite zacine i rendane sireve. mijesajte dok se sve ne stopi.
Stavite tjesteninu u posudu za sluzenje, prelijte sos preko i ukrasite po zelji.

Every now and then we have only time to cook something very quickly. This recipe saves you time and money, but doesn't compromise the taste.

Ingredients:
375 g spaghetti (or other dry pasta), cooked al dente
2 tbs olive oil (or butter)
1 onion, chopped
2 garlic cloves, crushed
120 g bacon, chopped (Turkey 'bacon' is OK instead)
250 g mushrooms, sliced
300 ml thickened cream
1/3 cup white wine
1/4 cup Parmesan, grated
salt and white pepper to taste
Method:
Heat oil (butter) in a pan, cook onion, garlic and bacon. After 3-4 minutes add mushrooms; cook until soft. Pour cream and wine over, stir. Cook until slightly thickened. Sprinkle Parmesan on top and check the taste. Mix in prepared pasta; sprinkle with more Parmesan



Kremasta 'Karbonara'

S vremena na vrijeme se desi da moramo nesto skuhati na brzinu, jer nemamo mnogo vremena. Ovaj recept nam stedi vrijeme i novac, ali ne zakida na ukusu.

Potrebno:
375 gr spageta ili druge tjestenine, kuhane
2 K maslinovog ulja (ili maslac)
1 crveni luk, sjeckan
2 cena bijelog luka, protisnutog
120 gr mesnate slanine, sjeckane (moze 'slanina' od purice / ćurana)
250 gr sampinjona, sjeckanih
300 ml slatkog vrhnja
1/3 solje bijelog vina
1/4 solje ribanog Parmezana
so i bijeli biber, prema ukusu
Nacin:
Skuhajte tjesteninu prema uputsvu na paketu.
U drugoj posudi zagrijte ulje (maslac) pa proprzite oba luka i slaninu. Nakon 3-4 minute ubacite sampinjone, i przite dok ne omeksaju. Uspite vrhnje i bijelo vino; kuhajte dok se malo ne zgusne. Provjerite ukus, zacinite ako je potrebno. Pospite Parmezanom i umijesajte tjesteninu. Dodajte jos Parmezana pri serviranju.

Beautifully coloured home-made pasta.



Ingredients:

Dough-

2,5 cups (+,-) flour

3 eggs

1 bunch spinach (200 g cooked or 250 g frozen )

Pinch of salt

Ricotta filling-

500 g Ricotta

2 eggs

1/2 cup Parmesan

4-5 leaves finely chopped sage

1 teas salt

Sage-butter sauce-

125 g butter

8-10 sage leaves

Parmesan for sprinkling

Method:

Dough- Squeeze spinach well, chop finely (food processor), add eggs and beat together. Mix in flour and salt, process. Take out on a working surface and knead into a stiff dough. Cover with cling wrap and leave it to rest. Meanwhile prepare filling and butter sauce.

Filling- Mix all ingredients into a smooth paste.

Sage-butter sauce- Put butter and sage leaves into a small pan, melt butter and bring to boil. Cook until butter golden and sage release aroma.

Finalising-

Roll out your dough on a floured surface, or use pasta machine; start from thicker to thinner settings. I stop at no 7 (of 9 settings for thickness).

Put a large pot of salted water to boil.

Put 1 teas of cheese filling with some space on every other piece of rolled dough. Brush with water the space in between cheese filling, cover with other pasta sheet and press dampen parts. Cut into ravioli. Place ravioli in boiling water (10-12 at time). Cook until they come to the surface. Take them out (slothed spoon) onto a serving dish. Spoon some butter-sage sauce over them. Repeat with all the rest.

Sprinkle with Parmesan and enjoy healthy colourful meal.







Ravioli sa rikotom, parmezanom i maslac-žalfija prelivom



Divno obojena, zdrava domaca tjestenina



Potrebno:

Tijesto-

2,5 solje (+,-) brasna

3 jaja

1 veza spinata (200 gr kuhanog ili 250 smrznutog)

malo soli

Nadjev-

500 gr Ricota sira (ili slicno)

2 jaja

1/2 solje ribanog parmezana

4-5 listica zalfije / kadulje, sjeckane

1 k soli

Zalfija-maslac preliv-

125 gr maslaca

8-10 listova zalfije

Parmezan za posuti

Nacin:

Tijesto- Iscijedite spinat dobro, isjeckajte ga sitno (elektricna sjeckalica), ubacite jaja i sjeckajte zajedno. Dodajte brasno i so, promijesajte, istresite na radnu povrsinu i umijesite tvrdje tijesto. Pokrijte celofanskom folijom i ostavite odmarati. U medjuvremenu pripremite nadjev / punjenje.

Nadjev-

Pomijesjte sve sastojke u jednolicnu masu.

Zalfija-maslac preliv- Stavite maslac i zalfiju u manju posudu na ringlu i kuhajte dok maslac ne pozuti a zalfija pusti aromu.

Zavrsetak- Razvaljajte tijesto tanko na pobrasnjenoj povrsini, ili upotrijebite masinu za tjesteninu. Provlacite tijesto od deblje ka tanjoj mogucnosti. Ja se zaustavim na debljini br 7 (od ukupno 9 debljina).

Na svaki drugi komad razvucenog tijesta stavite hrpice od 1 k sira; premazite vlaznom cetkicom dijelove izmedju sira, pa preklopite drugom polovinom tijesta. Pritisnite prstima vlazne dijelove. Izrezite tijesto na raviole.

Stavite veci lonac sa zasoljenom vodom da provri. Ubacujte 10-12 komada tijesta, kada isplivaju izvadite ih (ocijedjene) u posudu za serviranje. Pospite sa malo maslaca sa zalfijom. Isto ucinite sa ostatkom raviola i maslacem. pospite Parmezanom i uzivajte u divno (prirodno) obojenoj tjestenini.