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Ice Cubes
2008-02-20 00:05:00
For the brownie2 cups water250 g + 6 Tbsp sugarjuice of one lemon6 eggs2 Tbsp cocoa3 Tbsp oil6 Tbsp flour10 g baking powderBeat egg whites with 6 Tbsp of sugar. Add egg yolks, cocoa, oil, flour and baking powder. Bake in a greased pan in preheated oven (I baked mine on 190°C for about 25 minutes). Make a syrup out of water, 250 g sugar and lemon juice, and while it's still hot, pour it over cooled brownie.For the filling9 Tbsp flour11 Tbsp sugara few Tbsp milk250 g margarineDissolve flour and sugar in some milk. Boil 1/2 l milk, remove from heat and gradually pour into it flour and sugar mixture, stirring continuously. Continue to cook on low heat until it thickens. Beat margarine with a mixer. When milk mixture is completely cold, stir it carefully in margarine. It should be foamy. Spread over cooled brownie.Top with favorite chocolate glaze. I make mine with 100 g dark chocolate, a piece of butter and some milk.Dessert should be kept in fridge, and served cold. After preparation,...

Peanut & Sesame Butter
2008-02-19 00:12:00
100 g textured soy chunks100 g peanuts100 g sesame seedssoy milk1 Tbsp brown sugar1/2 tsp salt1/2 tsp citric acid (optional!)Roast peanuts and sesame seeds (separately) until lite golden color, do not roast too much because it can get bitter. Peel peanuts and and grind them with sesame in a poppy seed grinder. Add sugar, salt and citric acid and puree in blender. Use soy milk to control thickness.In this recipe citric acid is completely optional and it's here in order to prevent butter to change color. If you don't feel comfortable with citric acid as a food additive, just omit it.Store butter in a fridge for 7 days. It never stayed longer than that time in mine so I'm not quite sure about keeping it for longer period of time.
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Mushroom Beef Tenderloin
2008-02-18 11:31:00
600 g beef tenderloinsaltpepper2 Tbsp soy sauce500 g button mushrooms70 g thick mushroom soup powder20 g butter2 large cloves garlic1 large onion1 - 2 Tbsp oilFlatten meat with the mallet, then rub it with salt and pepper. Dice garlic, sprinkle meat with it pour in soy sauce and marinate covered overnight.Heat oil in a pan and fry the meat about 2 minutes on both sides. Remove from pan, (try to leave garlic pieces in a pan) and add diced onion, cook until soft, then add sliced mushrooms. After 2 minutes add soup powder and continue to cook, stirring often. When mushrooms get soft, add butter and cook for another minute, then remove from heat.Spread mushrooms over the bottom of a baking pan place beef and the juice that poured out of it while you were cooking mushrooms on top and bake in a preheated oven on 180°C 30-45 minutes (you'll have to check if the meat is cooked enough for you).
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Homemade buckwheat tagliatelle with tobacco cracklings
2008-02-13 12:20:00
Pasta dough100 g wheat flour50 g buckwheat floura pinch of salt2 eggsJust knead all the ingredients into smooth dough, and leave in refrigerator for half an hour. For shaping tagliatelle I used my Ampia pasta machine, with thickness set to 4. Cook pasta in a lot boiling salted water for about 15 minutes.Almond pesto20 g almonds20 g parmesan cheese2 Tbsp olive oil3 Tbsp tomato pureepepper to taste1 clove garlic1 Tbsp sour cream1,5 Tbsp parsley leavesPut almond, parmesan, garlic and parsley in blender and ground everything. Pour olive oil, tomato puree and blend some more. Season with sour cream and pepper.Coat pasta in pesto and serve topped with tobacco cracklings. Tobacco cracklings are speciality of Valjevo region of Serbia. If you can't find them, I guess you can just use pork floss.This post is a part of Presto Pasta Night at Once Upon A Feast
More About: Buckwheat , Tagliatelle

Rosa Canina Marmalade
2008-02-07 17:46:00
Rosa Canina or Dog rose is a shrub with a sweet and sour fruit. It has a very high level of vitamin C, very powerful antioxidant Anthocyanin in traces as well as Carotenoids, antioxidants too. It is used for making marmalade, vine and herbal tea.Marmalade recipe4 kg big, ripe Rosa Canina fruits1,5 kg sugarWash fruits and remove stems. Cut each one in half and remove seeds and tiny hairs. Now, wash fruits thoroughly, and leave them covered overnight.The next day put fruits in a large pot and pour cold water enough to cover them. Cook, stirring occasionally, until they become soft. When they're cooked, mash them through the strainer and then return to the washed pot. Add sugar and cook until it thickens, for about 20 minutes.Pour marmalade in cleaned, hot jars and place in warm (not hot!) oven overnight. The next day cover the jars.Cleaning the Rosa Canina fruit is time consuming, but without those tiny hairs from the fruits, marmalade is a lot better.Note: This is a part of Weekend ...
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Nutella & Plazma Truffles
2008-02-04 13:36:00
500 g Nutella 150 g ground walnuts200 g ground Plazma biscuits+ 100 g for rolling ina few Tbsp rumStir Nutella until it's very soft. Add walnuts, stir again. Start adding Plazma slowly, stirring continuously. At the end add rum to taste. Start with 1 Tbsp, taste and continue adding it until you're satisfied with the amount of rum inside. Shape the truffles and roll them in the remaining biscuits. Also, be careful not to add too much biscuit to the batter because truffles will become harder in the fridge. Keep in the refrigerator.This is my entry to the World Nutella Day 2008. For the roundups, visit Ms. Adventures in Italy and Bleeding Espresso.More truffles recipes:Rafaelo
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White Chocolate & Cranberries Tartlets
2008-02-03 19:09:00
Filling (enough for 8 small shells):70 g white chocolate150 g whipping cream50 g cranberriesWhip the cream and then melt chocolate. Stir in chocolate and cranberries. Fill the shells with the mixture. Decorate with some peeled chopped pistachios.For the tart shells I used dough recipe from La Tartine Gourmande that I already tried before and liked very much. This time I used ground walnuts instead of almond flour and was very satisfied with the taste.This is my entry for The Mini Pie Revolution #2 event.More sweet tarts recipes:Medlar tarts
More About: White , Chocolate , Cranberries

Pasta With Walnuts
2008-01-29 21:54:00
Recently I came across this lovely animal shaped pasta. Funny looking animals made me remember my favorite childhood pasta dish - pasta with walnuts and sugar. It's a very, very easy to make dish/snack. The recipe:For one small noodle bowl of pasta you'll need 1 Tbsp sugar and 2 Tbsp ground walnuts. Just stir everything with cooked pasta and that's it. It doesn't get any easier than that, doesn't it? This is a part of Presto Pasta Night at Once Upon A Feast. You can see the roundup here.
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BBD #6 - Chocolate Chunks Turtle Bread
2008-01-27 12:33:00
This month's Bread Baking Day is hosted by Eva from Sweet Sins, and for this edition, she chose shaped breads theme. After some thinking I decided to make a turtle shaped bread I've seen on the net and wanted to make for some time and this was a good opportunity to do it. The recipe I used was plain sweet bread with added pieces of dark chocolate.150 ml milk30 g sugar1/4 tsp salt60 g butter10 g fresh yeast2 Tbsp lukewarm water450 g flour1 egg100 g dark chocolate, cut to little pieces Boil milk with sugar, salt and butter. Let cool. Dissolve yeast in water. Sift flour on your working surface and make a hole in the middle. Pour milk, yeast and slightly beaten egg and knead the dough. Make a desired shape and leave dough to rise in a warm place for about half an hour. Bake in a preheated oven for 20-25 minutes on 200°C. After you take bread from the oven cover it for 10 minutes with a wet cloth so it softens.Update: The roundup is online, so head up to Eva's site to see part 1 and p...
More About: Turtle , Chocolate

A Heart For My Sweetheart
2008-01-24 16:49:00
Dough:80 g butter1 pinch of salt40 g sugar200 g flour5 eggs340 ml waterBoil water with salt, sugar and butter. Add flour to the boiling water and stir until it's smooth. Remove from heat and stir in eggs, one at a time. After the dough cools down, make hearts with your decorating bag on greased and floured baking pan. Bake in a preheated oven on 175°C.Cream:1 bag vanilla pudding powder (50 g)500 ml milk1 vanilla bean1 Tbsp butter40 g sugarDissolve pudding powder in 4 Tbsp milk. Add sugar. Boil remaining milk, reduce heat and pour pudding in, stirring continuously. Cook 2 more minutes on very low heat and then stir in butter and vanilla. Let cool.To assemble, fill hearts with pudding and top with woodland strawberry slatko. Note: This post is a part of A Heart For Your Valentine event. Here is the roundup.

Pork Dumplings
2008-01-23 18:03:00
400 g ground pork1 onion3 garlic cloves1 Tbsp grated fresh ginger root1 tsp honey2 Tbsp soy sauce1 pinch of curry powderwonton wrappers (we don't have them in stores here in Serbia, so I had to make them myself; here is a great and easy to make recipe)In a large bowl, combine all the filling ingredients and stir until well mixed. Place filling onto each wonton skin and fold it into desired shape.Line bottom of a bamboo steamer wit a parchment paper (or a lettuce or banana leaf). Place dumplings on it and put steamer into a wok. The wok should be filled with water just below the bottom of the steamer.Steam for 20 minutes. Serve immediately.Note: This was my entry to Chinese New Year - The Year Of The Rat event. You can see the roundup here.
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A Healing Plant from Mount Rtanj
2008-01-19 14:55:00
Winter savory (Satureja Montana) is collected on mountains Rtanj, Suva planina and Stara planina in Serbia where is protected as a rare species by law. It contains essential oil (up to 2%) and tannin (up to 7%). It is used dried, as a tea, or as a spice.It is one of the best herbal teas for soar throat, but it is also used in treatment of bronchitis, asthma, urogenital inflammations, gastrointestinal problems... But, it shouldn't be used by pregnant women!Some herbalists claim this herb has the of tonic for overall physical improvement, but no clinical testings ever proved these claims. Also, it is traditionally used as an aphrodisiac and it is said it improves sexual potency.To prepare the tea: Boil 200 ml of water and pour it over 1 Tbsp of dried herbs. Leave covered for 10-15 minutes, filter and drink. Add sugar to taste (best quantity would be 1/2-1 tsp). You can substitute honey with honey, but if you do so, wait till the tea gets lukewarm so the heat doesn't kill all the h...
More About: Healing , Plant , Mount

?uve?
2008-01-18 19:36:00
150 g brown rice4 sweet red peppers1 medium sized carrot1 medium sized parsley root1/4 of a medium sized celery root1 Tbsp fresh parsley leavessalt to tasteCook rice on low heat for 45 minutes and leave covered. When cooking rice the proportion of rice/water should be 1:3.Roast peppers, but not too much, dice. Dice parsnip, celery and carrot and cook them.Mix everything, add parsley leaves and salt to taste.Note: This is my entry for Game Night Party Recipes hosted by Mansi from Fun and Food.

Donuts
2008-01-17 10:56:00
For the starter:40 g fresh yeast1 tsp salt1 Tbsp sugar1,5-2 Tbsp flour20 ml milk, slightly heatedTo prepare the starter mix all ingredients and leave covered until it rises.Dough:450 g flour1/4 l milk4 egg yolks1 vanilla sugarzest of 1 lemon, grated60 ml oilPlace flour on a working surface, make a hole in the middle, pour yeast, egg yolks, vanilla sugar and milk. Work the dough by hitting it with a spoon. Gradually, pour the oil and continue to hit the dough until it separates from the spoon by itself. Leave covered to rise and then hit it few more times. Flatten the dough with rolling pin (dough should be about 1 cm high), cut out donuts with a glass and leave to rise some more.Deep fry in hot oil. When frying, make sure you put donuts in oil the same side they laid on the table. Place fried donuts on a paper towel, so it absorbs oil.Sprinkle with caster sugar.
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Chestnut bomb
2008-01-14 18:54:00
1 kg chestnut puree*200 g sugar1 cup water150 g almonds or hazelnuts200 g margarine200 g chocolate1 Tbsp oilwhipping cream*Note on chestnut puree: I used store-bought chestnut puree, rum flavored. If you use unflavored puree make sure you add some rum to taste.Cook syrup with sugar and 1 cup water and add it to the chestnut puree. Roast hazelnuts, grind them and add to the puree as well as 50 g melted chocolate, and finally, softened margarine. Mix everything well, and then place in the mold. Refrigerate for at least 24 hours.Melt remaining chocolate with oil and cover the bomb with it. Decorate with whipped cream.
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Pea cake
2008-01-13 14:56:00
600 g peas200 ml whipping cream3 eggs40 g grated parmesan cheesejuice of half a lemon20 g sunflower seeds1 clove garlicolive oilsaltCook peas with crushed (but not pealed) garlic in a boiling water for about 15 minutes. Remove water and garlic, and reserve 2 Tbsp peas for later, and the rest puree with egg yolks, cream and pinch of salt. Add parmesan cheese, and then beat the egg whites with a pinch of salt and carefully fold in to the mass.Line baking pan with parchment paper and then butter the paper. Fill baking pan with pea puree. Take one larger baking pan and place pan with pea puree inside. Pour 2/3 of boiling water to the larger pan. Bake in preheated oven at 180°C for about 45 minutes.While the cake is baking, prepare sunflower seeds. Heat the pan with some olive oil, and brown the seeds with salt for a few minutes. Pour lemon juice over and fry a few more minutes.Note: This is my submission to "My Legume Love Affair" presented by The Well-Seasoned Cook.
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WTSIM - Chocolate & strawberries terrine
2008-01-11 17:07:00
300 g chocolate200 g strawberries3 eggs40 g powdered sugar125 g buttera pinch of saltLeave butter at room temperature to soften. Put 250 g chocolate and 30 g butter in a stainless steel pot, and then melt over larger pot full of water. Remove from heat, stir well and add sugar.Separate egg whites and yolks. Add egg yolks one by one to the melted chocolate. At the end add remaining butter, stir and then add halved strawberries.Beat egg whites with salt and carefully add to the mixture.Line mold with cling film and fill it with the mixture. Refrigerate couple of hours or overnight. Later, remove from mold and garnish on top with the remaining chocolate.Note: This is my entry to WTSIM... Terrine at thepassionatecook. You can see the roundup here.
More About: Chocolate , Strawberries

My mother's Christmas bread
2008-01-07 15:04:00
Today, Serbian Orthodox Church celebrates Christmas . Christmas bread is made early in the morning and often shaped as a rose. Traditionally, the whole family is present at the Christmas dinner to "brake" the bread. A silver, or any other coin is hidden inside it and it is believed that he who finds it shall bring prosperity to the household. In some parts of Serbia custom is to stick this coin with a little dough to the ceiling of the kitchen so it stays inside the house for the next year, but what is more often today is to carry it inside your wallet. "Rose" bread800 g flourmixture of 1/4 l water and 1/4 l milk50 g fresh yeast100 g margarine1 Tbsp sugar1 egg whiteMelt yeast in few tablespoons of water and milk mixture, add sugar and 2 Tbsp flour, and leave covered. When yeast starter is done, knead it with flour until dough is smooth and elastic. Leave it on warm place to rise.Knead the dough again, and leave it once more to rise. Later, roll the dough with the pin in a shape of a ...
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Walnut pie
2008-01-06 18:36:00
500 g grounded walnuts600 g phyllo sheets400 g sugar200 g raisins3 bags of vanilla sugaroil2 lemonsGrease baking pan with oil and reserve 2 phyllo sheets for later. Mix walnuts with vanilla sugar.Place 2 phyllo sheets in pan, sprinkle with some oil, spread part of the walnuts, raisins and repeat until you have phyllo sheets left. At the end place 2 reserved sheets on top of the pie, oil well and sprinkle with water.With a sharp knife, cut the pie before baking. Bake in oven on low heat for about 30 minutes.While pie is baking, cook syrup with sugar and 6 glasses of water and sliced lemons. Soak baked pie while it's hot with syrup and top with lemon slices.Leave overnight to rest.More pies from Serbia:Bundevara
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Very special cookies
2008-01-05 14:39:00
Today I made some cookies for my min pin Elmo. Here is the recipe:1/3 cup pumpkin seeds1/3 cup almonds1/3 sunflower seeds1 tsp garlic powder1 tsp honey1 Tbsp oil1,5 cups rice flour1 large egg50 - 100 ml beef brothGround very fine pumpkin seeds, sunflower seeds and almond in a blender. Add the rest of the ingredients except broth and work the dough with your hands. Add broth just enough to have dough fit for working with.Shape the cookies and bake in a preheated oven on 180°C for about 15-20 minutes.After cookies are baked and cooled, make chocolate frosting: melt 4 squares of dog chocolate with little milk, I used TRIXIE Schoko.And he liked it! :)))
More About: Cookies , Special , Cookie

Russian salad
2008-01-02 23:18:00
3-4 pickles medium size400 g cooked chicken breasts500 g cooked carrots300 g cooked peas3 medium potatoes, cooked1 tsp mustard250 g mayonnaise1 tsp vinegarsalt and pepper to tasteDice pickles, chicken, carrot and potatoes and then add the rest of the ingredients.
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Rafaelo
2008-01-01 22:56:00
400 g powdered milk400 g powdered sugar250 g margarine100 ml milk250 g shredded coconutMix margarine, milk and sugar in a food processor. Do not replace margarine with butter because dough will get too sticky and taste different. Incorporate 350 g coconut by hands. Refrigerate for 20 minutes. Shape into balls and roll into the rest of the coconut.More truffles recipes:Nutella and Plazma truffles

Tufahije
2007-12-22 10:20:00
This is Bosnian national dessert originating from Persia, probably introduced by Ottomans.7 apples500 g sugar80 g ground walnuts1 egg white1 lemon1 l water2 bags vanilla sugarwhipped creamPeel and core the apples and save the skin. Boil water with 200 g sugar, 1 vanilla sugar and lemon juice. In boiling water cook apples until they are soft. Take out the apples and add the rest of the sugar and apple skin. Boil it and then sift the syrup. Reserve it for later.Beat egg white with 1 vanilla sugar, add walnuts and stuff the apples with it. Bake 15 minutes in preheated oven on 180°.Serve baked apples with syrup and whipped cream.

SHF #38 - Wheat & Cream
2007-12-21 11:53:00
500 g wheat (use Miracle wheat, lat. Triticum turgidum)250 g ground walnuts250 - 500 g powdered sugar (start with 250 g, and add more to taste)1 vanilla sugar (optional)In a boiling water, cook wheat for 20 minutes. Leave it covered and wrapped in a blanket overnight.Remove water, but don't throw it away yet, and then grind wheat in meat grinder. Add sugar and walnuts to the mass. If it's too thick, add some water you saved before.Serve with whipped cream.Note: I'm submitting this to Sugar High Friday #38, "The Proof is in the Pudding". You can see the roundup here.
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Forgotten Serbian cookie
2007-12-19 13:58:00
This is "?ljivko" - a forgotten Serbian plum cookie that I bought last weekend in Sirogojno.First records of it date back to the time of Ottoman rule (Serbia was under Ottoman occupation between 1459 and 1804, despite three Austrian invasions and numerous rebellions). For it's high nutritional values and the fact that it will go bad practically never, it was a strategic food for hajduci and even army during Balkan wars (1912-1913) and even I and II World War.A kind lady at the shop where I bought it gave me a traditional recipe, carried from generation to generation. Here is the recipe:Cook fresh plums for a very long time. Then, add little corn meal, just enough to be able to form a cookie. After you shape the cookies, they are sun-dried on fresh cabbage leaves. At the end, wrap it in blackberry leaves (you can make tea from them later).
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A weekend in "Old Village" Museum at Sirogojno
2007-12-18 11:58:00
Sirogojno is a village in Serbia, located on Zlatibor. The village was first mentioned in the Turkish land register in 1476. In 1970s it became famous for its hand-made sweaters.Open air museum, or ethno village, known as the "Old Village " Museum , covers nearly 15 hectares and contains authentic elements of ordinary life collected from all over the Zlatibor region from the 19th century. The ethno village displays a set of old traditional wooden houses, including a bakery, a dairy, and an inn, all in authentic form.Accommodation is in lodging cabins, and its about 35? per person (including breakfast and lunch).Food prepared in the inn was Serbian ethno food: kacamak, prebranac, tursija, prsuta, cheese and kajmak made by local people.So, it was a quiet, romantic weekend with a spectacular nature, and evenings by the fireplace. People working at the Museum were kind, pleasant and happy to make our stay most pleasant.For more information visit www.sirogojno.org.yu.
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Beetroot gnocchi in white sauce
2007-12-13 11:50:00
1 kg beetrootabout 1kg flour200 g sour cream1 tsp garlic powder1 tsp black pepper1 Tbsp fennel leaves100 ml beef stock4 tsp grated horseradishBake (or cook) beetroot until soft. Peal, then puree. Start making dough, by adding one cup of flour at a time until you're satisfied with consistency.Shape gnocchi, and then cook them.For the sauce, put sour cream, garlic powder, pepper and stock in a saucepan and cook on low heat for about 10 minutes. Add fennel and horseradish and cook for another 2 minutes. If sauce seems too liquid, remove from heat and stir in 1 tsp of cornstarch dissolved in 1 Tbsp water.More gnocchi recipes:Pumpkin gnocchi
More About: White , Beetroot , Sauce , Gnocchi

Pink grapefruit and clementine jam & syrup
2007-12-08 11:29:00
1 kg pink grapefruit1 kg clementine1 kg sugarPeal grapefruit and clementines and remove skin also. Add sugar and bring to boil. Fruit will release juice, so sift syrup. Return pulp to the pot and cook for another 10-20 minutes and then pour into prepared jars (have jars clean and hot).More sweet preserves:Rosa Canina marmalade
More About: Pink , Grapefruit

Phasianus colchicus
2007-11-30 15:37:00
Pheasant with bacon and vegetables1 pheasantjuice of 3 lemonscurrysaltpowdered gingerpowdered rosemarybacon1.5 kg potatoes0.5 kg carrots2 large onions2 heads of garlicClean the pheasant, season and marinate for 24 hours in lemon.Coat pheasant with bacon and bake in preheated oven on 180°C for about 1 hour. Then, remove pheasant from baking pan an bake vegetables in meat gravy for about half an hour.