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Cheese and Parsley Pide

Fresh cheeses (ricotta, quark, cottage and farmers cheese...) are so versatile. You can use them for so many creations, from savoury to sweet dishes.
The other day I found this recipe at a blog that I follow:
http://mutfagimdanpaylasimlar.blogspot.com.au/2014/07/peynirli-pide.html
I made Pide before, but wanted to taste this-one with parsley and cheese. Delicious!

Ingredients: (for 2 large or 4 small)
2 cups flour
1 tbs oil
3/4 tsp yeast
1/2 tsp salt
pinch of sugar
1 3/4 cups water
-Filling
250 g ricotta
100 g tasty (or cheddar, grated)
1/2 tsp salt
2 eggs, beaten (leave a bit for brushing edges of dough)
1 small bunch parley leaves, chopped
white pepper to taste

Method:
Make dough as you would for pizza. Let it double, covered.
In another bowl, mix all ingredients for filling. Preheat oven to 180*C.
Divide dough into 2 or 4. Roll out each into an oval, spread with filling leaving 2-3cm edges empty. Return edges towards centre, pressing overlaps. Brush edges with reserved egg. Place pide onto flat baking pans and bake for 15+ minutes.

Pide sa sirom i peršunovim lišćem

Svjezi sirevi (rikota, svapski, quark, 'cottage'...) su tako zahvalni za kreaciju raznih delicija, bilo slanih ili slatkih.
Neki dan sam, na jednom blogu koji pratim (http://mutfagimdanpaylasimlar.blogspot.com.au/2014/07/peynirli-pide.html), vidjela recept za pide sa sirom. Pravila sam pide ranije, ali sam zeljela probati ovu sa dosta persunovog lisca, koje veoma volim. Odlicno i ekonomicno!

Potrebno: (za 2 vece ili 4 manje)
2 solje brasna
1K ulja
3/4 k instant kvasca
1/2 k soli
malo secera
1 3/4 solje vode
-Fil
250 gr rikote ili kvarka
100 gr tvrdog sira (kashkavalj, tasty...) rendanog
1/2 k soli (+,-)
2 jaja, umucenih (ostavite malkice za premazivanje krajeva tijesta)
1 mali svezanj persunovog lisca, sjeckano
bijeli biber po ukusu

Nacin:

Umijesite tijesto kao sto biste za pizzu. Pokrijte i ostavite da naraste.
U drugoj posudi pomijesajte sve sastojke za fil. Ukljucite rernu na 180*C.
odijelite tijesto na 2 ili 4; razvaljajte svaki komad ovalno. Premazite sa filom, ostavljajuci krajeve ( 2-3) cm nepremazane. Vratite te krajeve prema sredini i pritisnite spojeve. Premazite sa prostalim dijelom jajeta, smjestite na tepsiju i pecite 15+ minuta.

Bosnian Layered 'Burek'

This is a Bosnian national dish. It is a form of 'Pita'. Knowing how to make it, is important for every girl. There is a saying: 'If you know how to make Pita, you're allowed to marry.' (not so sure that this saying is still actual today).

Ingredients:
Pastry-
2 cups plain flour, sifted
220 ml water
1/2 teas salt
(oil for stretching the pastry)

Beef filling-

1 tbs oil

1 large onion, chopped

500 g lean beef mince

1 tsp salt

1/2 tsp black pepper, freshly grounded

Method:

Make a soft dough from flour, salt and water. Divide in 2 balls, dust with flour and let it (covered with a clean towel) rest for at least 25 min.

(Filling- Heat oil in a pan, saute onion, until translucent. Mix it with, beef salt and pepper.) Prepare the working surface by dusting the tablecloth with flour. Switch your oven to 190*C. Oil a round baking tin (pizza tin is ok) Place the dough on the table, dust with flour and start rolling out until 40 cm diameter. Dust with flour all the time, this will prevent sticking. When you've achieved wanted size, spoon 2-3 tbs of oil on top of the dough, and spread with your fingers. Now slowly and gently pull the pastry from the centre to the edge. (Back of your hand is better to use - go around the dough.) When the pastry is thin enough, imagine a circle in the middle (size of wanted burek; 25 cm), then make 6 cuts around it (see picture 5). Lift one cut part and place it over the circle in the middle, adjusting and stretching the dough as necessary. Now, dot some of meat filling over it (if you divide filling into 2 , then each half in 6 again, you'll get same amount for each layer). Stretch another cut part over it; repeat with the rest. When first part of pastry is done, place it on baking dish (on top should be mince mixture). Repeat whole process with the second dough;but this time dot mince straight onto middle circle, without placing second layer. Repeat until all meat used, leaving last 2 layers of pastry without meat. Place this part over the first part in the tin. Tuck in all edges neatly under the 'circle'. Brush with oil (spray is OK) and bake for 30-35 minutes. Enjoy with salad or with liquid yoghurt (buttermilk), as Bosnians do!

Note: ' Burek' is pita with meat, all other similar pastry dishes are 'pita with cheese' or 'pita with potato'...

Slagani Burek
Zao mi je sbog lose postavke; nisam mogla ispraviti!
Nacionalno jelo Bosne... Vrsta pite sa mesom, koju je vazno znati napraviti svakoj djevojci koja zeli da se uda (nisam bas sigurna da je tako i u danasnja vremena).
Burek je pita sa mesom; sve ostale pite su samo pite (npr sa krompirom, sirom,... tj krompirusa, sirnica, zeljanica, bundevara...

Potrebno:

Tijesto-
2 solje (250 ml) brasna, prosijanog
1/2 kasicice soli
220 ml vode
(ulje za razvlacenje )
Fil-
1 K ulja
1 veca glavica crvenog luka, sjeckana
500 gr mljevene govedine, nemasne
1 k soli
1/2 k crnog bibera, svjeze mljevenog

Nacin:

Umijesite mekano, glatko tijesto, podijelite na 2 lopte, pobrasnite i ostavite pokriveno odmarati najmanje 25 min. (Fil- proprzite luk na ulju, dok ne postane staklast; pomijesajte sa mesom, solju i biberom.) Ukljucite rernu na 190*C, nauljite tepsiju u kojoj cete peci.
Pobrasnite stolnjak na kojem cete razvlaciti jufke. Stavite tijesto na sredinu radne povrsine i razvaljajte ga na cca 40 cm precnika. Pospite 2-3 kasike ulja po povrsini - prstima razmazite, pa rukama pocnite razvlaciti od sredine prema krajevima. Cinite to sve dok tijesto ne postane gotovo sasvim prozirno. Sada izrezite tijesto na 6 jednakih dijelova, zamisljajuci krug (velicina bureka) u sredini koji ce ostati ne izrezan (slika 5). Prebacite jedan dio tijesta preko tog kruga, razvlaceci i namjestajuci prema potrebi . Pobacajte komadice fila po ovome (ako podijelite fil na 2 dijela, zatim svaki dio na 6, dobicete podjednako fila za svaki sloj). Prebacujte slojeve i filujte dok sve ne utrosite; posljednji red treba da bude meso. Postavite ovako pripremljen burek na tepsiju. Ponovite cijeli postupak sa drugim dijelom tijesta, s tim sto necete ovoga puta praviti dupli sloj jufke, nego cete meso satviti na sredinu i nastaviti preklapati. Tako ce vam ostati 2 sloja jufke na povrsini. Stavite ovaj dio preko vec pripremljenog u tepsiji. Podvijte neuredne krajeve ispod cijelog bureka, praveci uredni krug. Nauljite burek i pecite oko 3-35 minuta. Sluzite sa salatom ili, kako to u Bosni rade, sa tecnim jogurtom.

Cannoli with Ricotta and Lemon Curd Cream

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...

Mushroom strudel

Happy Easter to Orthodox Christians; Happy St. George's day!

Ingredients:
Dough-
2 cups plain flour, sifted
200 ml(+)water
1/2 teas salt
Mixture of oil and melted butter for spreading the dough
Mushroom filling-
650-700 g mushrooms, sliced
1 tbs olive oil
2 tbs sour cream
1-2 tbs bread crumbs
salt and pepper, to taste
garlic powder (optional)

Method:
Make soft dough; click on highlighted link for details: How to stretch the dough
Mix sliced mushrooms with other ingredients. Sprinkle on half of dough, spoon 1-2 tbs oil over stretched dough, roll pastry into a log shape (tuck side edges in). Brush with oil and bake for 35-40 minutes at 180*C. Divine!

Štrudla sa šampinjonima

Srecan Uskrs (Vaskrs) onima koji danas slave!
Srecan Djurdjevdan / Jurjevo (kod mene je vec ponedjeljak)!

Najljepse memorije nosim vezan za ovaj dan koji je slavljen kod svih etnickih grupa u mom kraju. Sacuva se crveno jaje (od bilo kojeg Uskrsa), porani se ujutro rano i otidje u berbu mirisnih trava i sarenih cvjetova proljeca; sve se potopi u izvorsku vodu (jaje i biljke) i tom vodom se djevojke umivaju. Vjerovalo se da ce biti zdrave, jedre, mirisne i rumene kao sastojci u vodi.

Sastojci:
Tijesto-
2 solje prosijanog brasna
200 ml (+) vode
1/2 k soli
Mjesavina topljenog maslaca i ulja za premazivanje tijesta
Fil-
650-700 g sampinjona, rezanih
1 K ulja
2 K pavlake
1-2 K mrvica kruha / hljeba
so i biber prema ukusu
bijeli luk u prahu (po zelji)
Nacin:
Mozete pogledati na link za detalje: Kako da razvucete tijesto
Za fil, pomijesajte sve sastojke. Nanesite na 1/2 razvucenog tijesta, pospite sa malo ulja, zatim zarolajte (zavrcuci krajeve). Premazite uljem i pecite 35-40 min na 180*C.
Divna je!

Flodni / Fluden

After months and months of researching and hesitating, finally I found a good reason to make this famous Hungarian-Jewish cake. Traditionally, it's made in a form of slices (rectangle); I decided to bake it in form of a round (birthday) cake. It does take time, but it's not overly complicated. Result is so worth; 5 layers of pastry, 4 layers of filling...all melting in your mouth.
Happy birthday my dear M!

Ingredients:
-Pastry
500 g flour
250 g butter, diced
100 g icing sugar
2 yolks
1 egg, beaten (reserve 2 tbs for brushing top pastry layer)
120 ml white wine (or apple juice)
-Poppy seed filling
250 g poppy seeds, grounded
120 g sugar
2-3 tbs honey
120 ml white wine (or apple juice)
zest of 1/2 orange (or lemon, or mandarin)
1-2 tbs rum (optional)
-Apple filling
1 kg apples, peeled and grated (7- 8 apples)
100 g sugar
1-2 tsp cinnamon
1 tbs semolina
-Walnut filling
250 g walnuts, grounded
120 g sugar
100 ml white wine (or apple juice)
-Final filling
500 g (a jar) of thick plum / prune jam
1/2 tsp cinnamon (optional)

Method:
Pastry- rub butter pieces with flour (it's ok to use food processor) , add other ingredients and make dough. Divide into 5, cover with a cloth and let it rest.
Poppy seed and walnut fillings- Put all ingredients (separately) in 2 pans; cook for few minutes (I use microwave for this). Let it cool.
Apple filling- Grate apples. Let them rest 5 minutes, then squeeze excess juice. Mix apples with sugar, cinnamon and semolina.
Plum filling- mix plum jam with cinnamon.
Roll out 3 parts of the dough slightly bigger than tin which you're going to use (25 cm circle in my case); prick with fork and bake each for 5-6 minutes (they will shrink slightly).
Now you have 2 unbaked and 3 baked pastries.
Assembly-
1- Unbaked pastry at the bottom of a cake tin
2- Poppy seed filling
3- Baked pastry
4- Apple filing
5- Baked pastry
6- Walnut filling
7- Baked pastry
8- Jam filling
9- Unbaked pastry
Brush top of the dough with remaining egg, prick with fork and place in oven 180*C for 10 minutes, then lower to 160-170 *C and bake for another 40 minutes. Let it rest overnight before slicing.

Flodni

Nakon mjeseci i mjeseci istrazivanja i neodluke, konacno je stigao dan (i razlog) da pokusam napraviti ovaj poznati Madjarsko-Jervejski kolac. Tradicionalno se pravi u obliku pravougaonika; Ja sam odlucila da ga napravim u okruglom obliku (rodjendanske) torte. Treba vremena za njega, ali nije pretjerano komplikovan. Rezultat vrijedi ulozenog truda; 4 sloja razlicitih filovanja, odvojeni sa 5 slojeva tijesta, koji se tope u ustima.
Sretan rodjendan mom dragom M!

Potrebno:
-Tijesto
500 gr brasna
250 gr maslaca, sjecenog na kockice
100 gr secera u prahu
2 zumanca
1 jaje, umuceno (odvojite 2 K za premazivanje)
120 ml bijelog vina (ili soka jabuka)
-Fil od maka
250 gr maka, mljevenog
120 gr secera
2-3 K meda
120 ml bijelog vina (ili soka jabuka)
ribana korica 1/2 narandze (limun ili mandarina)
1-2 K ruma (po zelji)
-Fill od jabuka
1 kg jabuka, izrendanih (7-8 jabuka)
100 gr secera
1-2 k cimeta
1 K griza

-Fil od oraha
250 gr mljevenih oraha
120 gr secera
100 ml bijelog vina (ili soka jabuka)
- Fil od dzema
500 gr (1 tegla) gustog dzema od sljiva
1/2 k cimeta (po zelji)
Nacin:
Umijesite tijesto (utrljajte maslac u brasno i dodajte ostale satojke), podijelite na 5, pokrijte i ostavite odmarati.
Stavite sastojke za filove od maka i oraha u 2 odvojene posude. Prokuhajte par minuta (ja sam to radila u mikrovalnoj). Ostavite prohladiti.
Jabuke izrendajte, ostavite 5-10 minuta, onda istisnite sok. Pomijesajte jabuke sa secerom, cimetom i grizom.
Pomijesajte dzem sa cimetom.
Razvucite 3 kruga ili cetvorougaonika malo veca od vase tepsije. Nabodite tijesto i pecite svaki krug oko 5-6 minuta.
Slaganje-
1- Nepeceni krug tijesta (na dno tepsije / obruca)
2- Fil od maka
3- Peceni krug tijesta
4- Fil od jabuka
5- Peceni krug tijesta
6- Fil od oraha
7- Peceni krug tijesta
8- Fil od dzema
9- Nepeceni krug tijesta
Premazite povrsinu sa preostalim umucenim jajetom, nabodite viljuskom i smjestite u rernu na 180*C oko 10 minuta, zatim smanjite na 160-170*C i pecide jos 40 minuta dodatno. Najbolje rezati sljedeci dan!

Mlinci ('Mlintsee') - Regional dish of Balkans

This dish is speciality from countries of former Yugoslavia. In Croatia it's mostly made with turkey (called mlinci), while in Bosnia (called jufčice -'yoofchitseh') and Serbia (mlinci) chicken is preferable. Dough preparation variates from region to region, but method of making and final look is similar. It is basically crunchy pieces of dough (traditionally toasted on wood fired cook top), that are dunked into fatty soup and alternatively with cooked chicken meat, placed into a dish and cooked in oven.

Ingredients:
Soup-
1 whole chicken, or 1,5 kg good chicken pieces (stewing chicken, don't take fat off)
1 vegetable pack for soup
spices for seasoning
Dough- (for 2 sheets of pastry)
4 cups flour
400 ml water
1 tsp salt
(or, buy 'borek' or 'gozleme' dough from your Turkish grocer. Alternatively, make and stretch your eggless dough with your pasta machine.)
For serving- sour cream / paprika / Parmesan, your choice!
Method:
Follow this recipe to make soup from chicken; (or make your favourite version - keep in mind that you'll need meat as filling). Meat needs to be very well cooked; separate from bones and reserve. Salt and pepper it slightly.
Make 'Pita' dough according to this recipe , divide dough in 2 pieces .Stretch it (don't oil the top) and cut (with a sharp knife) into small pieces 25 x 25 cm ( or as big as your grill / pan / hot plate is ). One by one, toast each dough piece on both sides, until crunchy. ( If you're using ready pastry, you just need to toast it)
Now you have crunchy pieces of dough, soup and meat ready.
Preheat oven to 180*C.
Take a large oven dish, oil it. Dunk piece by piece of crunchy dough into soup, and layer on bottom of oven dish. When half of dough used (and bottom of dish covered), place chicken meat onto it, then finish with dunking the rest of your dough, and covering chicken meat. Pour one more ladle of soup to the top.
Oil the top of your dough ( in Bosnia, it's spread with sour cream) and bake for 20-25 min. Serve with Parmesan / sour cream / paprika - your choice!

Mlinci / Jufčice

Specijalni recept sa naseg podrucja (bivsa Jugoslavija). U Hrvatskoj se uglavnom pravi sa puretinom, dok se u Bosni i Srbiji radije koristi kokosije meso. Postoje male varijacije u metodi pravljenja tijesta i 'zalijevanju' tijesta od regije do regije, ali u principu finalni proizvodi su slicni.

Potrebno:
Supa-
1 koka ili 1,5 kg dijelova (ne odvajajte masnocu)
1 pakovanje povca za supu
zacini
Tijesto-
4 solje brasna
400 ml vode
1 k soli
(ili kupite gotovo tijesto; mozete napraviti i razvuci tijesto bez jaja uz pomoc 'pasta masine' )
Za servirati-
kajmak (pavlaka) / crvena paprika / parmezan, po vasem izboru.
Nacin:
Slijedite ovaj recept za supu, ili napravite po vasem omiljenom receptu, koristeci koku. Imajte na umu da ce vam meso trebati za fil. Meso treba da je dobro raskuhano - odvojite ga od kostiju, lagano posolite i pobiberite.
Napravite tijesto kao za pitu (recept), podijelite tijesto na 2 jufke. Nemojte uljiti povrsinu pri razvlacenju. Izrezite na manje komade, koje cete dodatno ispeci na velikoj tavi / platni / grilu. Jedan po jedan, ispecite svaki komad tijesta sa obje strane.
Ako koristite gotovo tijesto i njega morate dodatno peci, ukoliko vec nije dovoljno hrskavo / peceno.
Znaci sada imate supu gotovu, meso pripremljeno i prepeceno hrskavo tijesto spremno.
Ukljucite rernu na 180*C.
Uzmite dublju posudu za pecenje, nauljite je. Umocite komad po komad tijesta u supu i redajte na dno posude. Kada ste utrosili pola tijesta, poredajte komade piletine po njemu, pa zavrsite umakati i slagati sljedecu polovinu tijesta. Uspite jos jednu dodatnu kutljacu supe na povrsinu.
Nauljite povrsinu (u Bosni se obicno premaze kajmakom) i pecite 20-25 min. Servirajte sa vrhnjem i paprikom / parmezanom...po vasoj zelji!

Samosas (revised)

I don't have much time lately, so please excuse my absence from commenting;

Here is reminding of my first post!

Nemam mnogo vremena u posljednje vrijeme, pa vas molim da mi oprostite sto ne komentarisem na vasim postovima. Evo podsjecanja na moj prvi post - cisto da me ne zaboravite!

Dough:

450 g plain flour

100 g butter, softened

1 teas salt

150 ml water, warm

Filling:

2 tbs vegetable oil, or any other neutral

2 medium onions, chopped finally

250 g minced meat, your choice

3-4 garlic cloves, minced

1-1,5 cm ginger, grated - or 1/2 teas powder

1/2 teas turmeric powder

2 teas coriander powder

1 1/2 teas cumin powder

a pinch of chilli powder

1/2 teas salt

120 ml water

150 g peas

2 tbs coconut, grated

1 teas 'Garam Masala' powder

2 tbs coriander leaves, chopped

1 tbs lemon juice

-Make a stiff dough (food processor can help, divide in 6 balls, cover with Glad wrap and leave rest.

-Meanwhile, heat the oil and add onions. Fry for a couple of minutes, then add mince and the spices. When meat is ready (loses pink colour)add the rest of ingredients. Cook for a few minutes more, and then let it cool. Heat the oven to 200*C, if you want to bake the Samosas.

-Roll out the dough balls (one by one)into a 23-24 cm circle. Each circle divide in 6 pieces (like pizza slices). Wet the edges with a brush dipped into water.

-On each little triangle put a spoonful of filling. Lift the corners of each triangle,and seal the edges with your fingers, applying pressure.

-Place Samosas on baking sheets, sprayed with oil, then spray all over again.Bake 10-12 min, or until slightly golden.

Samosas can be deep fried, if you're not concerned about the fat content.

Note: If you replace the meat with grated potatoes, you'll get Vegetarian Samosas.

Tijesto za Samose:

450 gr brasna

100 gr putera, omeksalog

1 kasicica soli

1.5 dl vode, mlake

Nadjev:

2 kasike ulja, po izboru

2 glavice crvenog luka, srednje velicine, sjeckanog

250 gr mljevenog mesa, po izboru

3-4 cena bijelog luka, protisnutog

1-1,5 cm djumbira (ginger),ribanog ili 1/2 kasicice prah

1/2 kasicice turmerik, prah

2 kasicice korijandera, prah

1 1/2 kasicica kima, prah

malo chilija (prah ili sjeckan svjez)

1/2 kasicice soli

120 ml vode

150 gr graska

2 kasike kokosa, ribanog

1 kasicica ‘garam masala’

2 kasike lista korijandera, sjeckanog

1 kasika limunovog soka

Postupak:

Umijesite tijesto (moze i u elekricnoj sjeckalici), koje ce izgledati poprilicno tvrdo. Podijelite na 6 loptica, pokrijte prozirnom folijom i ostavite odmarati dok kuhate nadjev. Za nadjev – zagrijte ulje, proprzite luk te dodajte meso (dinstajte dok ne promijeni boju), bijeli luk te sve ostale zacine i vodu. Kuhajte jos par minuta. Smaknite da se prohladi. Prvu lopticu tijesta razvucite u krug velicine 23-24 cm (malo vece od desertnog tanjira). Krug podijelite na 6 jednakih dijelova (trokuti kao za kiflice). Uglove premazite vodom, a u sredinu stavite po kasiku nadjeva.

Oblikovanje piramida:

Uglove trougla dignete, a stranice blago pritisnete prstima dok se ne zalijepe. Redajte na pleh. Pospricajte uljanim sprejom i pecite na 200* C 10 -12 min.

Mozete ih i prziti u dubokoj posudi sa dosta ulja, ukoliko ne brinete o masnoci.

Napomena:

Ukoliko zelite vegetarijansku verziju, umjesto mesa ubacite sitno sjeckani krompir.

Parisian Pastry

Evoking my memories from Paris...

Ingredients:
1 sheet of puff pastry (25X25cm)
8 teas jam
1 teas corn flour
icing sugar for sprinkling
(or Nutella, thick custard...for filling)
Method:
Take the dough out of freezer, and let it defrost.
Mix jam and cornflour well, heat in microwave oven until start bubbling. Let it cool.
Divide puff pastry into 8 equal pieces. Cut surface of 4 of them, so it represents a 'mesh' (2 rows of 2 cm cuts with a space of 1 cm; In between those cuts, from middle to middle make another row of cuts). Use pastry cutter for 'mesh' effect if you got it.
On whole pieces of dough put some of thickened jam: place 'meshed' part, press the edges with your fingers.
Bake 10 min, on 200*C; dust with icing sugar and enjoy!

Pariška peciva

...evociranje sjecanja na 3 dana u Parizu

Potrebno:
1 list lisnatog tijesta (25X25cm)
8 kasicica dzema po zelji
1 kasicica gustina
malo secera u prahu
(ili Nutela, gusci puding...za punjenje)
Priprema:
Izvadite tijesto iz zamrzivaca, ukoliko takvo koristite.
Pripremite nadjev za peciva: dzem i gustin pomijesajte, pa ga ‘zgusnite’ . Dovoljno je da kratko prokljuca (mikrovalna ili na ‘vatri’). Ostavite hladiti! U medjuvremenu podijelite lisnato tijesto na 8 jednakih dijelova. Jednu polovinu svakoga dijela narezite na ‘mrezu’ – napravite proreze 2 cm dugacke, sa razmakom od 1cm. Treba da dobijete 2 reda proreza. Izmedju tih proreza (od srede do srede), narezite druge – tako kada tijesto blago rasirite dobijete efekat mreze. Pri tome pazite da ivice tijesta ne prorezete!
Na citavi dio tijesta nanesite po malo gustog dzema, pa preklopite sa narezanom polovicom. Krajeve pritisnite prstima.
Pecite na 200*c 10-ak minuta.
Pospite secerom u prahu i uzivajte!
Posluživanje
Ovakva brzinska peciva mozete puniti guscim pudingom, Nutelom…
Najbolje ih je konzumirati dok su jos topli.