Around the World - in favorite recipes

It's been long time since I shared a recipe for a bread, although I make bread at least twice a week!
Many give up on making home-made bread, because they don't like texture and density of it. I don't mind dense breads, just opposite - some of wholemeal and rye breads are beautifully filling because of their texture. But for those who are searching for soft, fluffy bread recipe, that stays fresh longer, this recipe is perfect. It uses 'TangZhong' method, where some flour is precooked with water / milk in order to increase elasticity and moisture of bread.
For breads and other yeasted creations, always use high protein (12%+) flour. It's usually marked as 'strong bakers' flour, or '00' , sometimes as high protein flour. Adding gluten will improve your bread, so will bread improver (I avoid it!), milk powder, yogurt,...Best results, however, you'll get with 'TangZhong' method (+ adding other proteins).

Ingredients:
TangZhong starter-
1/2 cup water
1/2 cup milk
1/3 cup flour
Other ingredients-
5 cups bakers flour
2 tbs milk powder
3 tsp yeast
2 tbs sugar
2 tsp salt
1 cup milk, lukewarm
1/4 cup cream
1/2 cup water, lukewarm
50 gr soft butter (or 1/2 butter , 1/2 oil)

Method:
Mix flour with some milk into a smooth paste, add the rest of milk and water. Cook in microwave on high for 2 min 30 sec; or, cook it on top of your stove (heavy bottomed pan) until thick. Cover with cling wrap and let it cool. (Can be refrigerated for up to 3 days)
Mix all dry ingredients in a large bowl, add all wet ingredients and tangzhong. Start kneading with your hand, mixer or bread machine (at least 10 minutes). Knead in butter/ oil. Let it double in size (covered), then shape according to your preferences. Cover and let it rise again. Brush with milk and sprinkle with sesame seeds (optional). Bake for 15-20 minutes (small shapes), or 45+ minutes for loafs (180*C).

traditional form

'pull-apart '

Hljeb / Kruh sa TangZhong Metodom

Dugo nisam podijelila sa vama neki recept za hljeb / kruh, mada ga pravim najmanje 2 puta sedmicno. Mnogi odustanu od domaceg hljeba, jer nisu zadovoljni sa dobijenom teksturom. Ja volim i one cvrste, nabijene kruhove (razani ili 'crni') koji su veoma zasitni i posebnog ukusa.
Medutim ukoliko trazite recept za mekani, 'paucinasti' hljeb koji ostaje duze svjez, ovaj recept je takav. Koristi posebnu metodu prethodnog kuhanja brasna sa mlijekom/vodom, sto povecava elasticnost i vlaznost kruha.
Za hljeb, peciva i druge kreacije sa kvascem / germom, uvijek koristite brasno sa vecim procentom proteina (12%+). Obicno je to '00' brasno, negdje se zove pekarsko brasno, negdje proteinsko. Dodavanje glutena u brasno ce oplemeniti vas kruh, isto ce uciniti 'poboljsivac hljeba / kruha' (ja ga izbjegavam!), mlijeko u prahu, jogurt,... Najbolji rezultat se ipak postize sa Tangzhong metodom (+dodatak drugih proteina).

Potrebno:
Tangzhong pocetno tijesto-
1/3 solje brasna
1/2 soljemlijeka
1/2 solje vode
Ostalo-
5 solja brasna za peciva
2 K mlijeka u prahu
3 k kvasca
2 K secera
2 k soli
1 solja mlijeka, mlakog
1/4 solje slatkog vrhnja
1/2 solje vode, mlake

Nacin:
Pomijesajte brasno sa malo mlijeka u glatku masu. Doadajte ostalo mlijeko i vodu; kuhajte u serpici sa teskim dnom dok ne postane gusta masa (ili u mikrovalnoj 2 min 30 sekundi na najvisoj moci). Pokrijte sa pprijanjajucom folijom i ostavite ohladiti.
Pomijesajte sve suhe sastojke u vecoj posudi, pomijesajte vlazne sastojke u dugoj pa ih sastavite i pocnite mijesiti (rukom, mikserom ili krusna pec). Cinite to najmanje 10 minuta, zatim umijesite maslac / ulje. Pokrijte i ostavite da naraste. Premijesite i oblikujte prema zelji. Pustite da ponovo nadodju, zatim premazite mlijekom i pospite sezamovim sjemenom (opciono) i pecite 15-20 minuta manje oblike, 45+ minuta vekne (180*C).

Nice way of serving vegetables at any time!

Ingredients:
2 eggs
1/2 cup oil
1/2 cup yogurt
1 tsp salt
black pepper
1 large or 2 small zucchinis, grated
1 medium potato, grated
1 small onion, grated / finely chopped
1 medium carrot, grated
1/2 cup corn meal
1 1/2 cups SR flour
up to 1/2 cup (sparkling) water, if necessary
sesame / caraway (or other) seeds for sprinkling (optional)

Method:
Preheat oven to 180*C; prepare muffin pan (or square pan, for slices).
Beat eggs with salt, oil and yogurt. Add all vegetables and flour. Mix well. If mixture too thick, add a bit of water. Spoon into muffin pans, sprinkle with seeds. Bake around 20 minutes. Serve with yogurt / sour cream.

Povrtni Mafini

Sjajan nacin da se posluzi povrce za bilo koju priliku.

Potrebno:
2 jaja
1/2 solje ulja
1/2 solje jogurta
1 k soli
crni biber
1 veca ili 2 manje tikvice, rendane
1 srednji krompir, rendan
1 manji crveni luk, sitno sjeckan ili rendan
1 srednja mrkva, rendana
1/2 solje kukuruznog brasna
1 1/2 solja samodizajuceg brasna
do 1/2 solje (mineralne) vode, ako je potrebno
sezam ili druge sjemenke za posuti po povrsini (opciono)

Nacin:
Ukljucite rernu na 180*C; pripremite kalupe za mafine (ili cetvrtastu tepsiju, za snite).
Umutite jaja sa solju, jogurtom i uljem. Dodajte svo izrendano povrce i brasno. Umijesajte dobro. Ako je smjesa pregusta dodajte malo vode. Uspite u kalupe, pospite sjemenkama i pecite oko 20 minuta. Servirajte sa jogurtom ili kiselim vrhnjem.

This recipe is one of those that you're going to use over and over again. The cake might be plain looking, but it's very soft and tasty; makes one 22-23 cm cake.

Ingredients:
3 eggs
1 1/4 cup sugar (I always add 1 cup)
150 ml oil
1/4 cup apple or orange juice
2 cups flour
2 tsp baking powder
1/2 tsp salt
1 tsp vanilla
Apple mixture-
3-4 apples, peeled
juice of 1/4 lemon
1/4 cup sugar
1 tsp cinnamon

Method:

Preheat oven to 170*C; prepare 22 cm cake tin, line with paper.

Slice apples, leaving one in large pieces (for top). Sprinkle with lemon juice and mix them with sugar and cinnamon.

In another bowl, beat eggs and sugar until fluffy. Add oil, juice and other flavourings; mix well. Sift flour and baking powder on top; fold in.

Pour 1/3 of this mixture in baking tin, arrange 1/2 small pieces over it, making sure they stay in centre and not on edge. Pour another 1/3 , repeat with small slices, then finally pour last 1/3 of mixture. Arrange large slices of apples on top and pour all leftover juices over them. Bake for 50 + minutes, or until inserted toothpick doesn't come out clean. Cool, dust with icing sugar and serve.

Jevrejski Kolač sa Jabukama

Ovo je jedan od onih recepata koji cete pozeljeti ponovo i ponovo koristiti. Kolac izgleda jednostavno, ali je izuzetno mekan i ukusan. Dobicete jedan 22-23 cm kolac.

Potrebno:
3 jaja
1 1/4 solje secera (ja uvijek stavim 1 solju)
150 ml ulja
1/4 solje soka od narandzi ili jabuka
2 solje brasna
2 k praska za pecivo
1/2 k soli
1 k vanila ekstrakta
Mjesavina za jabuke-
3-4 jabuke, oguljene
1/4 solje secera
sok 1/4 limuna
1 k cimeta

Nacin:
Ukljucite renu na 170*C, pripremite 22 cm obruc (sa papirom).
Isjecite jabuke na komadice; jednu na tanke reznjeve (za povrsinu). Poprskajte limunovim sokom, zatim umijesajte secer i cimet. Ostavite po strani.
Umutite jaja sa secerom (u drugoj posudi), zatim dodajte ulje, sok i ostale arome. Prosijte brasno sa praskom za pecivo na povrsinu, pa rukom umijesajte. Uspite 1/3 ove mase u obruc, poredajte 1/2 malih komadica jabuke preko toga, pazeci da ne dodiruju stranice. Ponovite postupak - znaci opet tijesto i druga 1/2 sitnijih komada jabuka. Na kraju dolazi zadnja trecina tijesta, a preko nje poredate vece reznjeve jabuka i polijete sokovima preostalim od jabuka. Pecite 50 + minuta, ili dok cackalica ubodena ne bude suha po vadjenju. Ohladite, pospite secero u prahu i servirajte.

Most of my time last week, I spent building my new blog. Hopefully, it's going to support my new business. I have registered my name (CaKing Agent) and got ABN; only visit from my council is left to give it final 'green light'.

'Till then, here is an Italian recipe for rye bread; (reminds of my favourite 'Bauernbrot').

Ingredients:

3 cups rye flour

2 cups bread (white) flour

2 tsp yeast, instant (or 30 g fresh)

2 tsp salt

1 tsp sugar

1 1/4 cups water ( 300 ml)

2 tbs olive oil (or lard)

1 tbs fennel seeds

1 tsp caraway seeds

Method:

Activate yeast with some warm water, sugar and a little flour. Mix in all other ingredients (except seeds) and knead for 10 minutes. Add seeds and knead in. Let it rest in warm spot (covered). All this can be done in a bread maker.

Punch the dough down, shape into a loaf and place onto a tin. Cover and let it rest for 30 minutes. Preheat oven to 200*C. Place tin in hot oven, place 3-4 ice cubes on bottom and close the door. Bake for 5-10 minutes, then lower temperature to 180*C and bake for another 35+ minutes. Take out, wrap in a clean tea towel and let it cool.

Italijanski Ražani Kruh

Vecinu vremena prosle sedmice sam provela u izgradnji novog bloga. Ta nova web adresa ce, nadam se, potpomoci razvoju mog novog biznisa. Registovala sam novo ime (CaKing Agent - 'Kolačarski Agent'), dobila odredjeni biznis broj i samo je jos preostala posjeta iz moje lokalne opstine da bi dobila konacno 'zeleno svjetlo'.

Do tad', evo jednog Italijanskog recepta za razani hljeb ;(podsjeca na meni najdrazi 'Bauernbrot').

Potrebno:

3 solje razanog brasna

2 solje bijelog brasna

2 k instant kvasca (ili 30 gr svjezeg)

2 k soli

1 k secera

1 1/4 solje vode, mlake (300 ml)

2 K maslinovog ulja (ili masti)

1 K sjemena komoraca

1 k karavaj sjemenki (?)

(Translator je pokazao kim, ali bih ipak rekla da je nesto drugo)

Nacin:

Aktivirajte kvasac sa malo brasna, secera i vode. Ubacite sve sastojke (osim sjemenki) u vecu posudu i umijesite. Na kraju dodajte i sjemenke, izradite jos malo i ostavite pokriveno na toplo mjesto oko 1 sat +. Sve ovo mozete uciniti i pomocu pekaca. Premijesite hljeb, oblikujte veknu i postavite na pleh. Ostavite nadolaziti oko pola sata.

Ukljucite rernu na 200 *C. Postavite pleh u rernu, na dno bacite 3-4 kocke leda i zatvorite. Pecite 5-10 minuta , smanjite temperaturu na 180*C pa pecite jos 35+ minuta. Izvadite i zamotajte u cistu krpu da se prohladi.

One of my favourite TV chefs is Nigella. I like her 'normal', everyday recipes and the fact that she is willing to share with you her little domestic secrets. The way she speaks about certain food ('beautiful brown dust' - cocoa, 'little pale curls' - grated parmesan,...) shows off her poetic passion for food. What drives me crazy is constant zooming in on her face and hands and blurring out her figure...but, that might change soon, as she lost some weight recently.
Following recipe is adapted from Nigella's famous Apple Crumble...I just added a pie crust / shell.

Ingredients:
Crust-
1 1/4 cup flour
1/2 cup butter, cold pieces
1 tsp sugar
pinch of salt
1-2 tbs cold water
Apple filling-
3-4 Granny Smith apples, peeled and sliced
3 tbs sugar
1 tsp cinnamon
Crumble-
90 g flour
3 tbs sugar
110 g butter, cold pieces

Method:
Mix dry ingredients and butter; rub them with your fingertips (or use processor) add water and knead slightly. Let it rest in the fridge (glad-wrapped).
Preheat oven to 180*C (fan-forced) or 190*C.
Take the dough out and roll into a circle that will cover your pie dish. Prick with fork.
Place apple pieces on bottom, sprinkle with sugar and cinnamon.
Rub flour, sugar and butter until large crumbles form. Cover your apple pieces and bake for 10 minutes; lower temperature to 170 (180)*C and bake for another 20 minutes. Serve warm or cold.

Pita sa Jabukama i Mrvicastom Koricom

Jedan od meni najdrazih TV kuhara je Nigella. Svidja mi se da pokazuje svakidasnje , normalne recepte i cinjenica da cesto dijeli svoje domace tajne. Nacin kako govori o hrani ('divna braon prasina' - kakao, ' mali blijedi uvojci' - rendani parmezan...) pokazuje njenu poeticnu zaljubljenost u hranu. Sta me dovodi do ludila je konstantno zumiranje njenog lica i ruku i zamagljivanje njene figure. ali i to bi se uskoro moglo promijeniti, obzirom da je dosta kilaze skinula u posljednje vrijeme.
Sljedeci recept je adaptiran od njenod deserta 'Apple Crumble'; samo sam dodala 'dno' od prhkog tijesta.

Potrebno:
Podloga-
1 1/4 solje brasna
1/2 solje maslaca, hladni komadici
1 k secera
prstohvat soli
1-2 K hladne vode
Punjenje od Jabuka-
3-4 zelene jabuke, oguljene i isjecene
3 K secera
1 k cimeta
Mrvicasta povrsina-
90 gr brasna
3 K secera
110 gr maslaca, hladnog u komadicima

Nacin:

Umijesite tijesto, trljajuci sastojke zatim dodajte vodu; ovo mozete uciniti vrhovima prstiju ili uz pomoc sjeckalice. Zamotajte i ostavite u frizider.

Ukljucite rernu na 190*C; pripremite posudu za pite.

Razvaljajte tijesto u krug i postavite na posudu; izbockajte viljuskom.

Postavite komade jabuka preko, pospite secerom i cimetom.

Istrljajte brasno, secer i maslac dok nedobijete krupnije mrve. Postavite to preko jabuka i pecite 10 minuta. Smanjite temperaturu na 180 *C pa pecite jos 20-ak minuta. Servirajte toplo ili hladno.

I had a memorable day yesterday. I got a surprise package in my mailbox; my dear friend Sonja (from Slovenia) made a few things with her hands and sent it to me....20 000 km away! She made me cry and she made my day! Two of her amazing cards, beautifully smelling lavanda wreath, and dried WILD STRAWBERRIES from Slovenian forests.

Thank you Sonja, you will never know what that meant to me.

Following recipe is from a cookbook, that she sent me some time ago. I make it often, as it is quick, delicious and healthy.

Ingredients:
3 eggs
3/4 -1 cup buckwheat flour
1/2 l sparkling water
salt and pepper
oil / butter for pan
seeds of your choice for sprinkling on top (optional)

Method:
Preheat oven to 200*C, prepare a (deep pizza) pan.
Beat seasoned eggs, add flour and mineral water. Pour into the tin, sprinkle with seeds and bake 8-10 minutes, lower temperature to 180 *C and bake for another 10-12 minutes. Serve warm or cold (with avocado, cheese, ham, tomato..)

Sonjin 'Ajdov Ujevak' (Heljdin razljevak)

Juce sam imala nezaboravan dan. Dobila sam paket iznenadjenja od moje drage prijateljice Sonje, sa divnim, njenom rukom napravljenim, proizvodima...Poslala ga je 20 000 km daleko! Rasplakala me je i nacinila divan dan! Dvije od njenih predivnih cestitki, opijajuce mirisan lavandin vijenac i Divlje JAGODE iz Slovenackih suma! Nisam mogla vjerovati!

Hvala Sonja, nikad neces saznati koliko mi je to znacilo.

Sljedeci recept je iz knjizice recepata koje mi je ona poslala prije nekog vremena. Cesto ga pravim jer je brz, ukusan i zdrav.

Potrebno:
3 jaja
3/4 - 1 solja heljdinog brasna
1/2 l mineralne vode
so i biber
ulje ili maslac za tepsiju
sjemenke po vasem izboru, za posuti (opciono)

Nacin:
Ukljucite renu na 200*C; pripremite tepsiju (piza velicine).
Umutite jaja, dodajte sve ostale sastojke, izlijte u tepsiju, pospite sjemenkama i pecite 8-10 minuta. Smanjite temperaturu na 180*C pa pecite jos 10-12 minuta. Servirajte toplo (ili hladno) sa avokadom, sirom, sunkom, paradajzom...

For those who are trying to loose weight (like me), but still want to have something sweet here and there. The whole strudel is worth 40 weight watcher's (old) points, so if divided in 10 large servings it carries 4 points each, or 2 points each for 20 small serves. Enjoy!

Ingredients:
Dough-
1 1/2 cups flour
1 egg, beaten + water to make up 150 ml of fluid
2 tbs oil (for spreading)
Filling-
5 apples
1/2 cup sugar
50 g butter
1/2 cup bread crumbs
cinnamon

Method:
For making and stretching dough, see Apple Strudel recipe
Filling-
Melt butter in a pan, add breadcrumbs and fry for a minute. Set aside to cool.
Preheat oven to 180*C (160 fan forced), grease a large baking tin.
When dough ready (stretched), mix all ingredients for filling and place along one side of pastry. Roll the filling (with help of tablecloth) to the other side, making sure to fold sides of pastry, so filling doesn't come out during baking.
Place strudel onto baking tin (shape into semicircle if doesn't fit), brush with beaten egg and bake for 40 minutes.
Dust with icing sugar and serve.

Niskokalorična Štrudla sa Jabukama

Za one koji su na dijeti, ali ipak zele imati nesto slatko povremeno. Cijela strudla ima vrijednost 40 poena (vejt vochers); znaci 10 porcija po 4 poena ili 20 manjih porcija po 2 poena. Uzivajte!

Potrebno:

Tijesto-
1 1/2 solja brasna
1 jaje, umuceno + vode toliko da dobijete 150 ml tekucine sa jajetom
2 K ulja (za tijesto / jufku)
Fil-
5 jabuka
1/2 solje secera
50 gr maslaca
1/2 solje krusnih mrvica / prezle
cimet

Nacin:
Umijesite glatko tijesto od sastojaka. Pogledajte ovdje nacin i razvlacenje: Recept za strudlu
Punjenje-
Zagrijte maslac, kratko propzite mrvice u njemu.
Zagrijte rernu na 180*C (160 sa fenom), nauljite vecu plitku tepsiju.
Kada ste tijesto razvukli, pomijesajte sve sastojke za punjenje. Nanesite na jednu stranu tijesta. Poprskajte tijesto i punjenje sa istopljenim maslacem. Zarolajte uz pomoc stolnjaka, pazeci da krajeve savijete, kako punjenje ne bi ispalo. Prebacite na tepsiju, mozete saviti strudlu kao potkovicu ako je prevelika.
Premazite umucenim jajetom i pecite oko 45 min.
Pospite sa secerom u prahu prije rezanja i sluzenja.

My boys say 'Podvarak' is the only thing my mother makes better than me..We LOVE it! It doesn't taste more delicious anywhere else; my mum's Podvarak is the best. Lucky, I'm going to have it very soon, as I intend to visit Bosnia in a few weeks.
For Podvarak you need to have fermented cabbage (Sauerkraut). In many Balkan countries, in late autumn, large quantities of sauerkraut is prepared for winter. For recipe see here; it is a natural, easy way of preserving cabbage (it just need some time for fermenting).

Ingredients:
3-4 tbs lard ( or oil)
1-2 onions, chopped
1 sauerkraut head ( sliced)
100 -150 g chopped bacon (smoked preferably - optional)
1 tbs paprika
white pepper, to taste
Meat, ..best to use smoked pork, but also carp, chicken (drumsticks), duck, sausages - Kransky or Chorizo)

Method:

Heat lard in a large pan; sautee onion and bacon. Add sliced sauerkraut (rinse if too salty) and other ingredients (except meat). Cook stirring, until most moisture evaporates. Transfer to a baking pan, place meat on top and place into oven (180*C). Cook until meat done. Serve while warm.

Podvarak

Moji djecaci kazu, da je Podvarak jedino jelo koje moja mama bolje pravi od mene... Obozavamo ga! Nigdje nije tako ukusan; podvrak moje mame je najbolji. Sretna sam da cu ga uskoro ponovo jesti, obzirom da letim za Bosnu za par sedmica.
Za podvarak trebamo kiseli kupus (kod nas je obavezan kao zimnica; odlican prirodan nacin za
'konzerviranje'. Fermentirana hrana je jako zdrava.
Recept za kiseljenje pogledati ovdje

Potrebno:

3-4 K masti (ili ulja)

1-2 crvena luka, isjeckana

1 glavica kiselog kupusa, isjeckanog

100-150 gr sjeckane slanine (dimljene -opciono)

1 K crvene paprike (prah)

bijeli biber, prema ukusu

Meso,..najbolje dimljena svinjetina, ali moze i piletina, patka, som, kobasice (Kranjskee ili Chorizo)

Nacin:
Zagrijte mast u vecoj posudi. Proprzite luk i slaninu. Ubacite kupus i ostale satojke (osim mesa); przite i mijesajte dok vecina tecnosti ne ispari. Prebacite kupus u tepsiju, postavite meso po povrsini i ubacite u rernu (180*C). Pecite dok meso ne bude gotovo; sluzite toplo.

Aromatic, spicy chicken stew in a rich spinach sauce. One of best Indian recipes.

Ingredients:

1 tsp fenugreek seeds

1/2 tsp cumin seeds

1 cinnamon stick

6 cardamom pods

2 tbs oil

2 onions, diced

2 cm ginger, grated

3 garlic cloves, crushed

1 chilli, sliced

800 g thihg filets, cubed

2 pst turmeric powder

1 tsp cumin powder

1/2-1 tsp chilli powderĝ

1 tsp coriander powder

2 bay leaves

1 1/2-2 cups chicken broth

1 bunch spinach (frozen ok) - 250 gr

1/2 tsp salt

2 tbs fresh coriander

1/3 cup yogurt

Method:

Roast first 4 ingredients on a dry pan (until heated trough and aromatic); set aside.

Heat oil, sautee onions for 3-4 minutes. Add meat, garlic, ginger and chilli. Stir until meat change colour, then add roasted spices and all other powdered spices, bay leaves and beef broth. Cover and cook for 1-1 1/2 hours (or until meat tender). Last 10-15 minutes add spinach and season to taste. Garnish with yogurt and coriander before serving (with rice).

Pileći 'Saag'

Mirisno i pikantno pilece meso u bogatom spinat sosu. Jedno od meni najdrazih jela iz Indije.

Potrebno:

1 k fenugrek sjemenki

1/2 k kima

1 stapic cimeta

6 cijelih kardamoma

2 crvena luka, sjeckana

2 cm djumbira, sitno rendanog

3 cena bijelog luka, protisnutog / rendanog

1 ljuta papricica, cjeckana

800 gr piletine (nadbataci), isjecene na kocke

2 k turmerika u prahu

1 k kima u prahu

1 k korijandera u prahu

1/2 - 1 k chili praha

2 lista lovora

1 1/2 - 2 solje pileceg temeljca / supe

1 veza spinata , moze i smrznuti - 250gr

1/2 k soli

2 K lisca korijandera

1/3 solje jogurta

Nacin:

Zagrijte tavu na na suho proprzite prva 4 sastojka (dok ne pocne mirisati); ostavite po strani.

Zagrijte ulje u serpi / loncu, proprzite luk, zatim dodajte meso, bijeli luk, djumbir i chili. Dinstajte dok meso ne promijeni boju. Ubacite sve zacine, ukljucujuci one u prahu, lovor i zalijte temeljcem. Pokrijte i kuhajte oko 1-1 1/2 sat ili dok meso ne omeksa. Zadnjih 15 minuta dodajte spinat i so. Prije serviranja (sa rizom) stavite jogurt i korijander na vrh.

On our way (pause in Abu Dhabi)

1st day in Bosnia

Art of sausage making in Bosnia...glad I had my chance to help! I brought my recipe for Chorizos with me!

Umjetnost pravljenja kobasica..drago mi je da sam mogla pomoci. Donijela sam svoj recept za Chorizo kobasice.

2nd day

Visit to our cousin in Grbavica (My father`s birth village)

Švargla (recipe coming!)

Our hosts!

3rd day we had first snow! YAY!

Trećega dana je pao snijeg i obradovao nas!

I was hoping for more snow in Brchko (my birth town), or at least some memorable 'crystal' scenes , when rain and low temperatures coat tree branches in ice and put on an unforgettable magical display. Instead we had beautifully moody weather with thick fog. Nothing could spoil my time in Bosnia...but, I suppose that happens whenever we´re in love!

Nadala sam se ponovnom snijegu u Brčkom ili makar onim nezaborabnim ´kristalnim´scenama, kada kiša i niske temperature ´obuku´ grane drveća u nezaboravljivu magičnu postavku. Umjesto toga smo imali ćudljivo vrijeme sa gustom maglom. Nije mi to pokvarilo raspoloženje...ali, pretpostavljam da nam se to uvijek dešava kada smo zaljubljeni!

There were a few sunny days too ; central park in Brčko (where all first loves begin).

Bilo je i sunčanih dana: centralni park u Brčkom (gdje su sve prve ljubavi počinjale).

Night walk through my town and a Croatian celloist concert (Ana Rucner...listen to her Lindjo)

Noćna Šetnja i koncert Hrvatske čelistkinje Ane Rucner (poslušajte Lindjo)

Food here is AMASING, afordable and service supreme. Best restaurants in Brčko are: Bakarni lonac, Sheher, Kutak and Cicibela.

Hrana je ovdje BOŽANSTVENA, sa pristupačnim cijenama i savršenom uslugom. Najbolji restorani u Brčkom su: Bakarni Lonac, Sheher, Kutak i Cicibela.

I chose to eat freshwater fish whenever I could, because that´s something I can´t have in Australia.
Birala sam riječnu ribu kad-god sam mogla, jer tako nešto ne postoji u Australiji.

Walking through my town

Šetnja mojim gradom

One late December rose
Jedna zakašnjela decembarska ruža

It's been a long time since I wrote my last post. Meanwhile, I've returned from Bosnia to my beloved Australia. New year has begun and I have to tell you that I expect big changes in my life in 2016 . Some of them already started to develop...I'm much happier person today, than I used to be 6 months ago...Life's good again!

Ingredients:

1 cup self-raising flour
½ cup sugar
½ tsp bicarb
2 tsp cinnamon
½ cup chopped dates
½ cup chopped walnuts
30 g butter
2/3 cup water

Method:
Preheat oven to 180*C; prepare a loaf pan (25 X 7.5 cm). Sift flour, sugar, bicarb and cinnamon into a bowl. Add the chopped dates and walnuts and mix well. Heat butter and water in a saucepan (or microwave) until water just reaches the boil. Make a well in the centre of the dry ingredients, add the hot liquid and mix well. Spoon into greased loaf pan; bake for 35-40 minutes.

Vekna sa Datulama i Orasima

Dugo vremena je proteklo od mog posljednjeg napisanog posta. U medjuvremenu sam se vratila iz Bosne. Nova godina je otpocela i moram vam reci da ocekujem velike promjene u mom zivotu u 2016-oj. Neke su se vec otpocele desavati...Puno sam sretnija osoba danas, nego sto sam to bila prije 6 mjeseci...Zivot je divan ponovo!

Potrebno:

1 solja samodizajuceg brasna

1/2 solje secera

1/2 k side bb

2 k cimeta

1/2 solje sjeckanih datula

1/2 solje sjeckanih oraha

30 gr maslaca

2/3 solje vode

Nacin:

Ukljucite rernu na 180*C; pripremite kalup za veknu.

Prosijte sve suhe sastojke u posudu, dodajte sjeckane datule i orahe. U drugu posudu zagrijte vodu i maslac do vrenja; uspite u suhe sastojke i dobro izmijesajte. Prebacite smjesu u kalup za veknu. Pecite 35-40 minuta.

" One day someone will walk into your life, open your heart and set your soul on fire"...

Ingredients:

6 eggs

1 3/4 cups caster sugar
250 g butter, melted
2/3 cup sour cream, warmed
1 cup plain flour
1/2 cup SR flour
1 cup coconut, dessicated
1 jar pitted sour cherries

2 tsp corn flour

Method:
Preheat oven to 180*C (160* fan forced). Prepare a cake tin.
Beat eggs and sugar until fluffy, add melted butter and sour cream. Mix well, then sift flours on top of mixture, add coconut; fold in slowly by hand (spatula). Finally add 1/2 fruit and pour into tin. Bake for 1 hour (or more) or until inserted toothpick doesn't come out clean. Let it cool slightly.
Mix 2 dl of jarred cherry liquid with 2 tsp corn flour (or cassava, or arrowroot); cook for 1 minute in microwave. Mix in the rest of cherries. Pour over the top of the cake. Let it set, then serve.

Kolači sa Višnjama i Kokosom

"Jednoga dana, neko ce usetati u vas zivot, otvoriti vam srce i zapaliti vatru u vasoj dusi"...

Sastojci:
6 jaja
1 3/4 solje secera
250 gr maslaca, otopljenog
2/3 solje kajmaka/pavlake
1 solja brasna
1/2 solje samodizajuceg brasna
1 solja kokosa
1 tegla visanja u soku
2 k gustina
Nacin:
Ukljucite rernu na 180*C (160 sa fenom). Pripremite cetvrtasti kalup za kolace.
Umutite jaja sa secerom u pjenu, dodajte otopljeni puter i kajmak. Promijesajte. Na povrsinu prosijte brasna, dodajte kokos, pa lagano rucno sjedinite. Ubacite 1/2 voca, promijesajte i sve prerucite u kalup. Pecite oko sat vremena ili duze (provjerite sa cackalicom). Ostavite da se prohladi.
Umijesajte 2 k gustina u 2 dl soka / tecnosti od visanja. Kuhajte oko 1 minutu u mikrovalnoj. Umijesajte preostale visnje. Prelijte preko kolaca, ostavite da se stisne i sluzite.

It's a pity I have less and less time for blogging. Life's been pretty hectic at the moment...My house is on sale (http://www.realestate.com.au/property-house-nsw-south+penrith-121964590), and I have to prepare many things for moving out...reason for that I will tell you some time later.

Meanwhile, here is a recipe for a common potato salad that is often served as accompany to fish dishes.

Ingredients:

8-9 boiling potatoes (red skinned are good for boiling)

4 eggs

1 small to medium Spanish onion

1/3-1/2 cup mayonnaise

1/3-1/2 cup sour cream

3-4 tbs olive oil

salt and pepper

chives for sprinkling

Method:

Place potatoes and eggs in a pan, cover with water and put to boil. Take out eggs after 10 minutes, potatoes after 35-40 minutes. Let it cool. Peel potatoes and eggs. Slice them the way you like. Arrange layers of potatoes, eggs and sprinkle with diced onion. Mix all ingredients for dressing and pour over the salad. Sprinkle with chives.

Kremasta Krompir Salata

Zao mi je da imam manje i manje vremena za blogiranje. U ovom momentu, moj zivot je poprilicno hektican. Kuca mi je na prodaji (http://www.realestate.com.au/property-house-nsw-south+penrith-121964590) i moram da pripremim mnoge stvari za selidbu. O razlogu moje selidbe jednom drugom prilikom u buducnosti.
Za sada evo recepta za jednu uobicajenu krompir salatu, koja se obicno sluzi sa ribom.

Potrebno:
8-9 krompira (crveni su najbolji za kuhanje)
4 jaja
1 ljubicasti luk, srednje velicine
1/3-1/2 solje majoneze
1/3-1/2 solje pavlake (kisele)
3-4 K maslinovog ulja
so i biber
vlasac za posuti
Nacin:
Stavite krompir i jaja kuhati. Jaja izvadite nakon 10 minuta, krompir nakon 35-40 minuta. Prohladite i ogulite. Narezite na ploske. Postavljajte slojeve krompira, jaja i isjeckanog luka u posudu.
Pomijesajte sve sastojke za preljev i prelijte preko salate. Pospite isjeckanim vlascem.

'Such' is traditional metal dish that is used for outdoor cooking in many Balkan countries, primarily in Bosnia. Its parts you can see below. A large amount of live coals is needed for this kind of slow cooking. Dish is filled, set on its posts above the coals, covered, ring placed on the lid and hot ash is placed on top. It should not be opened during the cooking, as it ensures preserving all aromas.
Sac prka dijelovi Evropa Australija Amerika Kanada

Sac prka dijelovi Evropa Australija Amerika Kanada

Such Parts Bosnian pita cooked under the Such

Ingredients:
4-5 tbs oil
Large cuts of lamb (or any other meat), with bones please
Potatoes, peeled
Other vegetables (optional)
salt and pepper
bay leaves
200 ml water ( or wine)

Method:
Season meat and vegetables, pour oil over it and mix to coat. Place meat first in the dish, then arrange potatoes around. Pour water over it, add bay leaves and place lid on top.
Set such over live coals (heat shouldn't be too strong), place ring on the top of lid and cover with hot ashes and small pieces of live coal. Let it cook for at least 2 1/2 hours. Let it cool slightly (uncovered) before serving.

Waiting for such...You can see on our faces that we were very hungry!
Cekanje da bude gotovo...Na licima nam se vidi da smo gladni!

Tradicionalno pečenje ispod sača

Sac je metalna posuda koja se koristi za pecenje u zaru. Njegove dijelove mozete vidjeti gore na slici. Nista nije tako ukusno kao obrok pripremljen na ovaj nacin. Bitno je pripremiti dosta zara prije pocetka kuhanja. Tokom pecenja, sac netreba otvarati, jer se na ovaj nacin osigurava zadrzavanje svih aroma i ukusa.

Potrebno:
4-5 K ulja
veliki komadi jagnjetine (ili drugo meso), sa kostima molim
krompir, oguljen
drugo povrce (opciono)
so i biber
lovorov list
2 dl vode (ili vina)

Nacin:
Zacinite meso i krompir, pospite ulje po tome i izmijesajte. Smjestite sve u sac (najprije meso, a krompir okolo), ubacite lovor i uspite vodu. Poklopite i smjestite iznad zara koji nesmije biti prejak. Postavite prsten na poklopac, zatim pospite vrelim pepelom i manjim komadicima zara. ostavite peci najmanje 2 1/2 sata. Prije sluzenja, ostavite neotklopljeno da se malo prohladi. Uzivajte!

Suggestion for a lunch / dinner, when you don't have much time on hand!

Ingredients:

3-4 tbs olive oil

1 fennel bulb, sliced

1 large carrot, grated

1-2 garlic cloves, crushed

1 1/2 cups Arborio rice

2 1/2 - 3 cups chicken or vegetable stock

1/2 cup white wine

1 (large) can pink or red salmon, bones and skin discarded

2-3 tbs parsley leaves

salt and pepper to taste

Method:
Heat oil, add onion; saute until translucent. Add fennel, garlic and carrot. Cook for a minute then add rice, mix through, add stock and wine. Cover and cook for 25+ minutes. Stir through salmon, seasoning and parsley leaves. Enjoy!

Rizoto sa Komoračem i Lososom

Prijedlog za rucak / veceru, kada nemate mnogo vremena za kuhanje.

Potrebno:
3-4 K maslinovog ulja
1 glavica komoraca, izrezana
1 veca mrkva, izrendana / izribana
1-2 cena bijelog luka / cesnjaka, protisnutog
1 1/2 solja rize za rizoto (Arborio)
2 1/2 - 3 solje pileceg ili povrtnog bujona
1/2 solje bijelog vina
1 (veca) konzerva ruzicastog ili crvenog lososa, koza i kosti odstranjeni
2-3 K persunovog lisca
so i biber prema ukusu

Nacin:
Zagrijte ulje, proprzite luk. Dodajte komorac, cesnjak i mrkvu. Prodinstajte pa ubacite rizu. Zalijte sa bujonom i vinom, pokrijte i kuhajte 25+ minuta. Umijesajte losos, persun i zacinite. Sluzite sa salatom.

Dear all...

here I am ...a year after divorce, a month after moving from my (former family ) house...and in a new chapter of my life. Now you know all the reasons for my absence! It took some time (a lot of energy, emotions and thoughts) to put everything on it's place, but It was worth it. I'm much happier person today, than I was a year ago...plus, I got a bonus that I didn't expect ...I met someone and fell in love at time that I didn't really think I would...Just before my 50th birthday...

Life sometimes has real surprise for us when we expect it the least..

Thank you so much to all those who contacted me through my blog and/or email and expressed their concerns and interests in my life.

Ingredients:
50 gr butter
1 onion, medium, chopped
3-4 potatoes, peeled
1 large leek, washed and sliced
4-6 cups water
2-3 vegetable stock cubes (or 1 tbs Vegeta)
salt and pepper to taste
1/3 cup parmesan, grated
2-3 tbs sour cream
chives, for sprinkling

Method:
Heat butter, sautee onion and leek. Dice potatoes (leave one for grating) and place them ino saucepan; add water. Bring to boil, cook until potatoes soft. Blend, then add other ingredients. Bring to boil again and finally grate last potato into it. Cook 2-4 minutes then sprinkle with chives.

Praziluk (Poriluk) i Krompir Juha...Ili, zivot je lijep!

Dragi prijatelji i citaoci...
Evo mene...Vise od godinu dana poslije razvoda, mjesec dana poslije iseljenja iz porodicne kuce..i u novom poglavlju mog zivota. Sad znate sve razloge mog izostanka! Trebalo mi je nesto vremena (mnogo energije, emocija i razmisljanja) da stvari postavim na svoje mjesto, ali je vrijedilo. Mnogo sam sretnija osoba danas, nego sam to bila prije godinu dana..Osim toga, dobila sam neocekivani bonus kad sam mu se najmanje nadala..Srela sam osobu koja mi je dala nadu za buduci zivot i zaljubila se u svojoj 49-oj godini zivota...cemu se nisam niti najmanje nadala.
Zivot ponekad ima istinska iznenadjenja za nas, kada ih najmanje ocekujemo.

Hvala svima koji su me kontaktirali kroz blog ili email i pokazali svoje interesovanje za mene.

Potrebno:
50 gr maslaca
1 crveni luk, srednji, sjeckan
3-4 krompira, oguljena
1 veci porilul (praziluk, prasa), isjeckan
4-6 solja vode
1 K Vegete (ili 2-3 povrtne kocke)
so i biber, prema ukusu
1/3 solje parmezana, ribanog
2-3 K kiselog vrhnja
vlasac, za posuti po povrsini

Nacin:
Zagrijte maslac, proprzite luk i poriluk. Ubacite isjeckan krompir (jedan ostavite za kasnije) i zalijte vodom. Kuhajte dok ne omeksa, zatim izblendirajte / propasirajte. Ubacite ostale sastojke, dovedite do vrenja, zatim izribajte preostali krompir. Kuhajte jos par minuta pa pospite sa vlascem i sluzite.

New beginnings in life can be challenging, but always bring good things too. Best thing that happened to me in this new chapter of my life is that I got bonus: 3 beautiful step-daughters... So when my 2 sons and my 3 step-daughters visiting, it makes my dear B. and me very happy.

The other day, when we had a get-together, I made this pie... I loved the contrast between soft apple-rhubarb filling and crispy crumbly crust. Girls loved it too...One of the best I made so far!

Ingredients:

Crust-

250 g flour

125 g almonds, ground (I used walnuts)

125 g golden caster sugar

250 g butter, diced, chilled

Filling-

450 g apples, diced

300 g rhubarb, diced

80 g golden caster sugar

1/2 tsp cinnamon

1 tbs semolina

Topping-

1 tbs brown sugar

1/2 tsp cinnamon

Method:

First make filling; Cook apples and rhubarb with sugar, until soft. Let it cool, then add semolina and cinnamon.

Prehet oven to 180*C; prepare a cake / pie tin.

Process all ingredients for the crust until crumbly. Spoon 2/3 of this into a cake tin; press with spoon making sure you make a 'wall' to hold the filling. Put filling onto it, then add the rest of crumble on top. Sprinkle with sugar and cinnamon. bake for 45-50 minutes. Serve with double cream.

Hrskava Pita sa Rabarbarbarom i Jabukama

Novi pocetci u zivotu mogu biti izazivajuci, ali uvijek nose sa sobom i dobre stvari. Jedna od najboljih stvari koja se meni desila u mom novom poglavlju je ta da sam dobila 3 divne pastorke / pokcerke... Kada moja 2 sina i moje 3 nove kcerke dodju u posjetu, moj dragi B. i ja smo jako sretni.

Neki dan sam za njihovu posjetu pravila ovu divnu pitu. Dopao mi se kontrast u okusima - mekani filing i hrskava okolina. Svidjelo se i djevojkama...Jedna od najboljih hrskavih pita koje sam do sada pravila!

Potrebno:

Hrskava podloga-

250 gr brasna

125 gr badema, mljevenih (ja sam koristila orahe)

125 gr sitnog secera ('zlatnog' po mogucnosti)

250 gr maslaca, rezanog, rashladjenog

Fil-

450 gr jabuka, sjecene na kockice

300 gr rabarbare, sjeckane

80 gr 'zlatnog' secera

1/2 k cimeta

1 K griza / krupice

Posip-

1 K braon secera

1/2 k cimeta

Nacin:

Najprije napravite fil; stavite jabuke, rabarbaru i secer da se kuhaju dok ne omeksa. Ostavite prohladiti, pa umijesajte cimet i griz.

Ukljucite rernu na 180*C; pripremite obruc za kolac ili pitu.

Stavite sve sastojke za hrskavu podlogu u elektricnu sjeckalicu i ukljucite dok se ne pocnu stvarati mrvice. 2/3 od ove smjese utisnite u kalup, vodeci racuna da napravite 'zid' za fil. Ubacite fil, zatim pospite preostalim mrvicama po povrsini. Pomijesajte secer i cimet pa i ovime pospite odozgo.

Pecite oko 45-50 minuta. Sluzite sa 'duplim' slatkim vrhnjem.

It's been looong time!

I have less time and not so much enthusiasm for bloging..But I did miss it.

It doesn't mean I haven't cook and bake...I tried many of your recipes in last few months.. Pity I didn't take many photos.

This recipe is waiting for more than 6 months in draft..

Ingredients:

Smoked pieces of pork (with skin and bones...ears, tails, hocks... )

onion and carrot (optional)

bay leaves and black peppercorns

water

Method:

Wash and clean pork pieces, cut them into smaller size pieces. Place them into a pot, cover with cold water (2 cm above the meat). Place veggies and seasoning inside, cover and cook for 2+ hours or until meat starting fall apart from the bone. Take out meat and veggies. Discard bones. Return it to the pot, mix it then place into smaller portions. Leave it cool, then refrigerate it. Brawn is ready for consumption after few hours o r when nice and firm.

Hladetina / Pače / Pihtije / Sulc

Nakon duuugo vremena...

Nemam tako puno vremena a niti entuzijazma za blogiranje u posljednje vrijeme...Ali nije da mi nije nedostajalo!

To naravno ne znaci da ne kuham i ne pecem; isprobala sam mnoge od vasih recepata u zadnjih par mjeseci. Steta sto nisam uspjela nista uslikati.

Ovaj recept ceka vec vise od 6 mjeseci u draftu.

Potrebno:

dimljeni komadi svinjetine (sa kozom i kostima. usi, potkoljenice, repovi...)

crveni luk i mrkva, opciono

lovorov list i crni biber u zrnu

voda

Nacin:

Operite meso i ocistite ako je potrebno. Isjecite ga na manje komade. Postavite u lonac i zalijte vodom, tek tolikoda je par cm iznad mesa. Ubacite povrce i zacine. Kuhajte oko 2 sata ili dok se meso ne pocne odvajati od kosti. Izvadite povrce (narezite ako cete ga koristiti), odvojite meso od kosti zatim Umijesajte natrag sa tekucinom u kojoj se kuhalo. Rasporedite sadrzinu u manje posude i ostavite ohladiti. Smjestite u frizider i nakon nekoliko sati ce se masa zelatinirati. Tad je spremno za jelo.

Hello Folks! Here I am, after almost a whole year after my last post. I"m glad I'm back... missed you all!

Ingredients:

-Base

200 g plain biscuits (milk coffee, petit beurre or similar)

125 g melted butter

-Mousse

300 g dark chocolate (or any other)

300 ml double cream

4-6 tbs icing sugar

4 eggs, separated

-Salted caramel for topping (optional)

Method:

Process biscuits and butter, press firmly into a 20-22 cm tin. Refrigerate.

Heat cream and pieces of chocolate (microwave ok), stir until smooth. Let it cool.

Beat egg whites add icing sugar and continue until firm foam appears. Mix egg yellows into chocolate mixture. Add a 1/4 of egg whites to this mixture, stir, then add the rest of beaten egg whites. Mix well. Pour onto biscuit base and refrigerate until firm and ready to serve.

Lagani Cokoladni Mus Kolac

Pozdrav narode! Evo mene nakon gotovo cijelu godinu od posljednjeg posta. Drago mi je da sam ponovno tu sa vama; nedostajali ste mi!

Potrebno:
-Baza
200 gr obicnih keksica (betit beurre npr)
125 gr otopljenog maslaca
-Mus
300 gr tamne cokolade ( ili neke druge)
300 ml 'duplog' krema (vrhnje 45% masnoce)
3-6 K secera u prahu
4 jaja (odvojena bjelanca od zumanjaka)
-Karamel za povrsinu (po zelji)

Nacin:
Sameljite kekse, dodajte maslac i utisnite u 20-22 cm kalup. Ohladite.
Zagrijte vrhnje (mikrovalna OK), ubacite komadice cokolade i mijesajte dok masa ne postane glatka i jednolicna. Ohladite. Umijesajte zumanjke.
Umutite bjelanca, dodajte secer i nastavite mutiti dok ne dobijete cvrst snijeg.
Dodajte 1/4 snijega cokoladnoj masi, izmijesajte zatim dodajte preostali snijeg i ponovno izmijesajte.
Uspite ovu smjesu preko baze i ostavite u frizider dok se ne stagne i bude spremno za sluzenje.

TangZhong Bread (Rolls)

Vegetable Muffins

Jewish Apple Cake

Italian Rye Bread

Apple crumble pie

Sonja's 'Ajdov Ujevak' (Buckwheat Flat Bread)

Low fat / calorie Apple Strudel

'Podvarak'- Balkan Way of preparing Sauerkraut

Chicken Saag

November in Bosnia

Moody December in my Birth Town

Date and Walnut Loaf

Sour Cherry and Coconut Cake

Creamy Potato Salad

'Such' (Sač) - Traditional method for outdoor cooking

Fennel and Salmon Risotto

Leek and Potato Soup...Or, Life's beautiful!

Apple and Rhubarb Crumble Pie

Brawn / Jelly Meat

Easy Chocolate Mousse Cake