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Tulumbe
2008-05-03 23:19:00
Tulumbe are one of the most loved desserts on Balkan, probably originaly brought here during the Ottoman rule in this region. They are, in a way, similar to choux pastry. Traditionally, they are fried in oil, but over the years, my mother stumbled over this recipe and ever since, we make them baked in the oven.For the dough:1/2 l water100 ml oil300 g flour6 eggsBoil water and oil. Reduce heat, and quickly stir in flour. Remove from heat and continue to stir until the mass is completely homogeneous. Cool just a little, and stir in eggs, one by one.Shape tulumbe with churrera with a star-shaped nozzle (that's the closest for a device we use to make tulumbe) and bake in a preheated oven on 180°C, until they become golden (like choux pastry).For the soaking syrup:1 kg sugar1/2 l water2 bags vanilla sugarTake 100 g sugar and on low heat melt it like for caramel and carefully pour in 100 ml boiling water (do not pour in cold water!!!, it will start firing hot caramel into your face). If ...

Grandma Jela's Cake
2008-05-01 15:41:00
For the dough:10 egg whites300 g sugar300 g ground hazelnuts (almonds, walnuts, or combination of them)2 Tbsp flourBeat egg whites and sugar with a mixer, and then gradually stir in by spoon ground nuts and sifted flour. Bake 2 sheets of cake in an oven pan in a preheated oven on 180°C for about 20 minutes, or 4-5 sheets in a round springform pan.For the cream:10 egg yolks200 g sugar60 g chocolate250 g butterBeat egg yolks with sugar. Put it in a double boiler with chocolate and melt it stirring until cream thickness. Beat butter, and then add it to the cooled egg yolk mass.To assemble:Cut each cake sheet in two parts, by it's longer side. Divide cream into four parts. Take one layer of cake, spread over a thin layer of apricot jam and one part of cream. Continue for the rest of the cake sheets. When you spread the last part of cream, cover the whole cake.Note: This cake is actually, my uncle's mother Jela adaptation of a famous Torte Reform, one of the most made cakes in Serbia. ...
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Daring Bakers, April 2008 - Cheesecake Pops
2008-04-27 19:09:00
This month Daring bakers chalange is hosted by Elle from Feeding My Enthusiasms and Deborah from Taste and Tell. They chose Cheesecake Pops from Sticky, Chewy, Messy, Gooey by Jill O?Connor. It was my first cheesecake and I loved it. And the pops were fun to make too, even though I couldn't make some funny shapes like I did last time with my piggies.500 g cream cheese at room temperature1 cups sugar1/8 cup all-purpose flour1/8 tsp salt3 small eggs1 egg yolk1 tsp pure vanilla extract1/8 cup heavy creamboiling water as neededlollipop sticks (I used bamboo sticks)Assorted decorations such as chopped nuts, colored jimmies, crushed peppermints, mini chocolate chips, sanding sugars, dragees)Position oven rack in the middle of the oven and preheat to 325&degF. Set some water to boil.In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low...
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Easter Eggs & Carrot Cake
2008-04-27 16:40:00
Today is Easter for me. At my home we usually color the eggs traditionally, but this year I decided to do it a little different (to see how we color the eggs in Serbia, visit Medena's blog, she wrote step-by-step instructions). As for the cake, after seeing Peabody's, I couldn't resist making Dorie's Carrot Cake .Bill?s Big Carrot Cakefrom Baking: From My Home to Yours by Dorie Greenspan1 1/2 cups all purpose flour1/2 cup almond flour2 tsp baking powder2 tsp baking soda2 tsp ground cinnamon3/4 tsp salt3 cups grated carrots (about 9 carrots)1 cup shredded coconut (sweetened or unsweetened)1/2 cup moist, plump golden raisins2 cups sugar1 cup canola oil4 large eggsWhisk the flours, baking powder, baking soda, cinnamon and salt. In another bowl, stir together the carrots, coconut, and raisins. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the sugar and oil together on a medium speed until smooth. Add the eggs one b...
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?varci
2008-04-25 12:46:00
?varci are Serbian delicacy and are chips made out of pig. It is a kind of pork rind. The skin may or may not be attached.The process of producing them is that pieces of bacon and fatty meat are cooked in a large metal pot. After the fat melts and strains, the remaining pieces of meat are fried and then dried. They are served as an appetizer, with fresh cheese, tomatoes and spring onions.There are many variations, but recently tobacco cracklings are becoming very popular, and no, they aren't made of tobacco, they are just cut the same way tobacco leaves were cut in old times. I already wrote about them in one of my previous posts, they are similar to pork floss.

Spanakopita With Eggs
2008-04-21 20:12:00
Adapted from Sale & Pepe Serbian issue, april 2008.2 sheets of puff pastry (250 g each)1 kg spinach2 Tbsp olive oil2 eggs6 boiled eggs500 g ricotta cheese1/2 tsp salt1/4 tsp nutmeg1 egg yolkCook spinach in boiling water for 5 minutes. Strain the water and finely chop it. Add salt, nutmeg and oil and stir well.Slightly beat eggs with a fork and mix them with ricotta, and then add spinach.Flatten one puff pastry sheet so it's larger than 26 cm spring form pan. Flatten the second sheet to the same thickness, but cut a circle of 26 cm diameter.Line pan with a larger sheet, and spread thin layer of spinach mixture over the bottom, place boiled eggs on top, and fill with the rest of the spinach. Finally, place puff pastry circle on top. Use leftover dough to decorate your pie. Spread some egg yolk over the pastry for shine.Bake in a preheated oven on 180°C for 1 hour (mine was done after 35 minutes).Note: This is my entry for Weekend Herb Blogging event hosted this week by Margot of ...
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SHF - Asian Sweet Invasion
2008-04-19 21:42:00
This month, SHF is hosted by Amrita form La Petite Boulangette and the theme she chose was Asian inspired sweets. And she didn't want us to make a regular asian dessert, but to incorporate an Asian ingredient into a classic dessert recipe. Hmm...Well, you can't go wrong with truffles, can you? :)I am not posting a recipe because it was an experiment and I took all the ingredients approximately.What I did was:Made some azuki and mung bean pastes. There is a great recipe on Petite Kitchen. Made 10 little balls out of each paste (have to be careful when experimenting, and after all, I've never tasted azuki/mung bean paste before), and put them in a freezer.Melted 100 g dark chocolate and mixed it with about 7 Tbsp of ground walnuts, and chilled it in a fridge. It hardened to much in the fridge, so next time I should put some butter or cream or something to soften it. Rolled another layer around the bean balls. Finally rolled truffles into ground walnuts. This was enough for only 6 t...
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Chicken & Wild Garlic Squares
2008-04-18 00:53:00
2 sheets puff pastry (250 g each)200 g skinless, boneless, chicken breast50 g cooked wild garlic leaves (ramsons) (cooked for 8 minutes in boiling water)50 g non salted cheese2 1/2 Tbsp sour cream2 Tbsp Vegeta seasoningground black pepper to taste1 egg whiteCut chicken breasts to pieces, rub them with Vegetaand fry on a little oil for a few minutes on both sides (don't cook it completely because it will go into the oven later).Cut chicken and ramsons to small pieces, squash cheese with a fork and mix everything with sour cream and pepper. Flatten puff pastry sheets and divide each into 4 equal squares. Place filling on 4 squares, cover each one with another, and press edges with a fork. Spread some egg white in top of each square to get nice shine when baked.Bake in a preheated oven on 180°C for about 20 minutes (it really depends on the oven).Note: Inspired by the posts from The Journal of a Girl who Loves To Cook and Beau á la louche, made for Weekend Herb Blogging event hosted t...
More About: Garlic , Wild , Chicken

Sweet Farm
2008-04-14 23:16:00
3 little piggiesEverybody saw them. Bakerella's unbelievable sweet cake pops. From the first moment I saw them I wanted to make them. And I did. Kind of.Different angleFor the cake, I used Su-Yin's recipe. It is probably the best chocolate cake I've ever had. I halved it and it gave 17 cupcakes.To make the dough, bake cake, crumble it, and use heavy cream (Bakerella uses cream cheese frosting) to make it good enough for shaping. I used 5 cupcakes to make 3 pigs, 3 sheep and a cow.I used this recipe for the icing. And since you can't find any corn syrup in Serbia, I substituted it with green pine needles syrup I already wrote about, and used melted dark chocolate to draw eyes and nostrils.A piggyPainting a cowCow, finishedCow, with a flowerSheep A few more things. I got tagged for the E Award by Medena from Café Chocolada (she made some cute piggies too). I am tagging these blogers: Su-Yin from The Journal of a Girl who Loves to Cook, Sandra from Le Pétrin, Ellie from Kitchen Wen...
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Stinging Nettle Fritters
2008-04-13 19:31:00
150 g cooked young stinging nettle leaves*1 large clove garlic1 1/2 Tbsp bread crumbs1/4 tsp salta pinch of black peppera pinch of backing soda1 small egg*Leave stinging nettle leaves soaked in water overnight. Cook for 5 minutes in boiling water (this will neutralize toxic component found in the plant).Cut cooked leaves to small pieces (like minced meat). Add the rest of ingredients, mix well and leave for half an hour.Shape fritters. Fry on 2 Tbsp olive oil for 2-3 minutes on each side.Note: This is a part of Weekend Herb Blogging event, hosted this week by Jai and Bee from Jugalbandi.

Chicken With Spring Onions
2008-04-07 19:39:00
This is just something I accidentally created yesterday. It turned out delicious, so I decided to share the recipe. Anyway, a good way to use leftover spring onion leaves. Here's the recipe:2 boneless, skinless chicken thighs2 boneless, skinless chicken drumsticks1 whole spring oniongreen parts (leaves) from 3 spring onions1 large garlic clove50 ml soy sauce1/2 tsp curry1/2 Tbsp brown sugara few drops of vinegar1 tsp finely grated fresh ginger1 tsp corn starch dissolved in 2 Tbsp waterCut chicken to bite sized pieces. Slice garlic and the white part of onion. Cut onion leaves to 1 inch long pieces.Heat some oil in wok. Brown the garlic, and quickly add white part of onion and ginger and stir fry on high heat for about 30 seconds. Add meat and stir fry until it's cooked (about 5 minutes, but do taste it before proceeding). In a cup combine soy sauce, curry and vinegar and pour into the wok and reduce the heat to medium. Stir fry until meat is done. Turn of the heat and pour corn st...
More About: Spring , Chicken , Onions

Oblande
2008-04-06 12:28:00
Here is another Serbian classic dessert. It is made with various filings, but my favorite was always chocolate.250 g powdered sugar250 g butter200 g dark chocolate8 egg yolks5 thin wafer sheets 37 x 27 cmCook sugar, chocolate and yolks on steam, stirring continuously just until it's homogeneous. Leave it to cool, but not completely.With an electric mixer, beat butter, and then beat in chocolate mix.Divide the mass into four parts. take one wafer sheet, spread 1/4 of cream and repeat 3 more times. Place remaining wafer sheet on top.Wrap everything tight in cling film, then in large piece of paper, and place in fridge. Press it with some kind of weight that is not too heavy (some book or a plastic cutting board).It would be ideally to leave it in fridge for 24 hours, but overnight will be fine.I like to cut mine as cubes. Traditionally, they are cut in a non-square rhombus shape as a Slavic people symbol of fertility.

Spring Cheese Spread
2008-04-05 19:18:00
150 g red radishes300 g Sremski cheese (Serbian cottage cheese)4 medium sized spring onions, green parts removed200 g sour cream (20% milk fat)Finely chop radishes and onions.Mix together cheese and sour cream with a fork.Fold carefully radishes and onions to the cheese.Serve.
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Sorrel Pie (Zeljanica)
2008-04-03 14:30:00
18 large thin phyllo sheets300 g Sremski cheese*400-500 g young sorrel leaves200 g sour cream2 Tbsp corn flour4 eggsoilsaltCook sorrel (like you cook spinach) and cut it to small pieces. Crush cheese with a fork, mix it with eggs and add it to sorrel with sour cream and corn flour. Salt it to taste (it depends on the saltiness of cheese). Oil bottom of 25x35 cm baking pan, place two phyllo sheets, sprinkle each one with a little oil. Spread 4 Tbsp of filling over and repeat until you ran out of sheets, but leave 2 for the top.Bake in a preheated oven on 180°C for about 35 minutes.*Sremski cheese is a non salted cottage cheese form Srem region in Serbia. You can substitute it with feta, and sorrel with spinach or chard (preferably chard).Note: This is a part of Weekend Herb Blogging Event hosted this week by Kalyn.More pies from Serbia:BundevaraWalnut pieMore recipes using sorrel:Sorrel rolls (Sarmice od zelja)

Sorrel Rolls (Sarmice Od Zelja)
2008-03-31 19:08:00
250 g minced beef250 g minced pork3 Tbsp oil80 g rice2 large onions, chopped4 cloves garlic30 large young sorrel leaves1 egg1 tsp salt1 tsp finely chopped dill leaves1/4 tsp pepperBoil about 3 l of salt water in a large pot. Remove from heat. Sink sorrel leaves to soften. Remove from water.Fry onions, garlic and meat on oil covered, on low heat, for about 10 minutes. In a bowl combine meat, cooked rice, egg, dill, salt and pepper and stir well.Place about 1 Tbs of filling on a leaf of sorrel, and roll.Line large cooking pot with rolls (line rolls in circles, when you cover the bottom, start lining them in new layer).Pour about 700 ml water and cook covered on low heat for about half an hour. Do not stir while cooking, it will damage the rolls! Just shake pot a few times during cooking.Before serving, pour tomato puree over rolls and eat with sour cream.More recipes using sorrel:Sorrel pie (Zeljanica)

Daring Bakers: Perfect Party Cake
2008-03-30 23:57:00
This month's Daring Bakers challenge was hosted by Morven and she chose A Perfect Party Cake from Dorie Greenspan?s Baking from My Home to Yours. Actually, I was thrilled to make a cake as a challenge since my birthday is this month and wanted to make something different this year (my mother and I make the same cake over & over again for every occasion).For the Cake:2 1/4 cups cake flour1 Tbsp baking powder1/2 tsp salt1 1/4 cups whole milk or buttermilk4 large egg whites1 1/2 cups sugar2 tsp grated lemon zest1 stick (8 tablespoons or 4 ounces) unsalted butter, at room temperature1/2 tsp pure lemon extractFor the Buttercream:1 cup sugar4 large egg whites3 sticks (12 ounces) unsalted butter, at room temperature1/4 cup fresh lemon juice (from 2 large lemons)1 tsp pure vanilla extractFor Finishing:2/3 cup seedless raspberry preserves stirred vigorously or warmed gently until spreadableAbout 1 1/2 cups sweetened shredded coconutCenter a rack in the oven and preheat the oven to 350°F...

Orange Cupcakes With Green Pine Needles Frosting
2008-03-27 19:20:00
Cupcakes: (adapted from Recipezaar)1 1/2 cups flour1 cup sugar2/3 tsp backing powder1/4 tsp salt1/4 cup oil1/2 cup milk1/4 cup fresh orange juicezest of one orange1 eggSift flour, salt and backing powder in a bowl. Add 7/8 cup sugar, oil, milk and beat with an electric mixer for 1 minute. Add orange juice, zest, egg yolk and beat for another minute.In another bowl beat egg white with the remaining sugar (1/8 cup), and then carefully fold it with a spoon into the dough.Bake in a preheated oven on 180°C for about 15-20 minutes, or until cupcakes are done.Frosting:1 egg whitea pinch of salt1/2 cup of green pine needles syrup Beat the egg white with salt and set aside. Boil syrup for just a few minutes.While syrup is still hot, pour it carefully into the egg whites while beating with an electric mixer constantly. When the mass start looking like a meringue it's done and then frost the cupcakes (do not wait frosting to dry out).Note: This is a part of Weekend herb blogging event, this w...
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Chicken & Vegetables Paté
2008-03-25 17:21:00
This is a very simple recipe and a good way to use up leftovers from making the soup. I used leftovers from my chicken soup with semolina dumplings and had about 2/3 of the initial amount of meat and vegetables left.The amount of seasoning in the recipe is approximate and you should use it to taste.Paté:4 hard boiled eggs3-4 medium sized pickles1 tsp salt1 tsp ground sweet red pepper1/4 tsp ground black pepper3 tsp mustardcooked chicken meat and vegetablesPuree chicken, vegetables, eggs and pickles in a blender. Transfer puree to another dish and use an electric mixer to puree it some more. Add seasoning and mix a few minutes more. Keep small amount in a fridge and you can freeze the rest.
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A Chicken Soup And Rinfle? With Anise Leaves Sauce
2008-03-23 16:24:00
Soup: 6 medium sized potatoes, 7 large carrots, 1/4 big celery root, 2 large parsley roots, 1 small parsnip root, 1 whole garlic, 2 small onions 1 large chicken, 5-6 black pepper seeds, 1 bay leaf, 2,5 l water.Slightly roast onions, on a foil.Put all the ingredients in a large pot and cook.The vegetables will be cooked before the meat (check it with your fork, if it comes in easily then it's done), so after it's cooked remove it from the pot and continue to cook meat some more. When the meat is done too, sift soup in another pot and boil. In the meantime prepare the dumplings.For the dumplings: Beat 1 egg white, then stir in 1 egg yolk, some parsley leaves and gradually stir in 70-100 g semolina. When soup boils, reduce heat and take amounts of 1 tsp of mixture and place in a pot. Cook until soft.For the sauce: Slightly heat 2 Tbsp oil and add 3 Tbsp corn starch dissolved in cold water. Stir continuously. Pour in 200 ml soup and 1 tsp chopped anise leaves and 2 Tbsp sour cream (2...
More About: Soup , Chicken , Sauce , Leaves

Hibiscus Marshmallow "Cupcakes"
2008-03-18 16:41:00
Hibiscus Marshmallow s (adapted from Recipezaar)1/2 cup powdered sugar2 Tbsp + 2 1/2 tsp gelatin1/2 cup cold water2 cups granulated sugar1/2 cup corn syrup1/2 cup water1/4 teaspoon salt2 large egg whites2 bags of hibiscus teaOil cupcake pan and dust with some powdered sugar.In a bowl of a standing electric mixer or in a large bowl sprinkle gelatin over cold water and let stand to soften.Boil 1/2 cup of water. To make hibiscus tea concentrate pour it over tea bags and leave covered for 10-15 minutes.In a 3-quart heavy saucepan cook granulated sugar, corn syrup, hibiscus tea, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F, about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly...
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Chicory Cupcakes
2008-03-11 19:21:00
Cupcake batter(adapted from Joy of Baking)113 g butter130 g sugar3 large eggs210 g flour1 1/2 tsp backing powder1/4 tsp salt30 ml milk30 ml cooked root chicory*Cream the butter and sugar, add eggs one by one, and beat well again. In separate bowl combine flour, backing powder and salt, and add to the butter mixture. Mix in milk and chicory.Bake in a preheated oven for about 20 minutes on 180°C.Frosting60 g butter1 cup brown sugar10 Tbsp powdered sugar1/4 cup milk250 ml heavy creamMelt butter on low heat, add brown sugar and cook until it boils. pour in hot milk, remove from heat and gradually stir in powdered sugar. Let cool in the fridge.Beat heavy cream and then beat in the butter mixture.If necessary, add 2 tsp of gelatin dissolved in some water.*Boil 500 ml water and 2 Tbsp root chicory powder. Leave for a few hours and then separate liquid from sediment. Keep in the fridge and use it with sugar to "season milk".Note: This is a part of Cupcakes Spectacular 2008 event.

Serbian Kiflice
2008-03-10 00:19:00
For the starter: Dissolve 40 g fresh yeast in 50 ml water and 50 ml milk on room temperature, 1 tsp sugar and 1/2 tsp salt in a cup (volume of the cup should be 0.5 l) and leave in warm place to rise until it fills the cup completely.Make the dough: Sift 800 g flour, 50 ml oil, 200 ml water, 200 ml milk and 1 Tbsp sugar. Knead it to smooth and soft dough and leave covered in a warm place to double it's volume.Filling 1: mix together 150 g white cheese, 1 tsp sour cream and 1 small egg.Filling 2: jam..nobrtable br { display: none }When the dough has risen, knead it little more, form a ball and cut it to 8 equal pieces.Each part knead a little bit and shape into ball. Flatten each ball to 5 mm thickness. Make sure you follow exact order of making balls.Make mixture of 2 Tbsp melted margarine (or even better pork fat) and 1 egg yolk. Take 4 flattened dough pieces and divide mass evenly on top of them.Spread it, but not all the way to the border, just over middle part.Take rest of the ...
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Hawaiian Skewers
2008-03-08 23:48:00
800 g meat of your choice, cubed1 pineapple1/2 cup brown sugar3 Tbsp soy saucejuice of 1 lemon1 tsp finely chopped parsley leaves3 Tbsp oil1 Tbsp mustard1/2 tsp pepperPeal the pineapple, and cut it to 5 equal parts. Take one part and the middle hard part and puree it with some water in a blender.Make marinade from pineapple puree, sugar, soy sauce, lemon juice, parsley, oil, mustard and pepper and marinate the meat in it overnight.Cut remaining pineapple and line it with meat on skewers.While barbecuing, occasionally spread marinade over.Use remaining marinade for sauce. I fried it with cooked rice, but you can make a dip by frying marinade for a few minutes and thickening it with either little flour or corn starch. Note: This post is a part of LiveSTRONG Day 2008 event.
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?nenokle (Floating Islands)
2008-03-07 23:59:00
1 l milk8 Tbsp + 1 tsp sugar1 bag vanilla sugar7 eggsa pinch of salt2 Tbsp flourReserve 200 ml milk for later. Beat egg whites with 1 Tbsp sugar and a pinch of salt. Boil milk and then take full tablespoons of beaten egg whites and cook in milk on low heat for about 10-20 seconds on both sides. Place cooked islands in a large bowl.Beat egg yolks with 7 tablespoons of sugar and flour and remaining 200 ml milk. Slowly pour into the warm milk and continue to cook, stirring continuously, until it thickens. Pour over islands. Serve chilled.Note: This is a part of Yellow recipes for International Women's day event organized by Zorra and fioridisale.
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Meme
2008-03-05 16:17:00
A few days ago I got tagged by lovely Medena from Café Chocolada. So, here are some things about me:1. I am 26 year old from Belgrade, Serbia.2. After years of wandering, I am a final year math student, about a half a year away from graduating.3. After high school, I enrolled Economy faculty, but got bored and quit. I started working in a casino as a roulette and black jack dealer. It was a fun, but unlike in other countries, extremely under payed job so I quit again and decided that my future occupation should have to do with something that I've always been good at, and enjoy even more than cooking and it's math.4. How I've come to love cooking? Well, it's kind of very hard not to love it living in Serbia. Here 9 out of 10 houses make their own sauerkraut, ajvar, a couple of different fruit jams, compotes, pickled vegetables... This is a country where most of the farmers make their own vine and rakija (anybody heard of ?ljivovica?). And being an Ottoman empire vassal country ...
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Fern Root Vermicelli With Chicken And Dried Enoki Mushrooms
2008-03-05 15:28:00
150 g fern root vermicelli50 ml + 1 Tbsp soy sauce40 g dried enoki mushrooms200 g boneless, skinless chicken breasts, cubeda cube of fresh ginger root2 cloves garlica pinch of chili powder1/8 tsp curry powder1 tsp brown sugarCook vermicelli for 10 minutes in boiling water. When they're cooked rinse with cold water.Soak mushrooms in warm water for a few minutes. In a cup mix together soy sauce, sugar, chili and curryCut garlic very thin, and ginger in tiny cubes. Heat some oil in wok. Fry garlic for about 30 seconds, add ginger, fry for a minute, or until garlic begins to brown (do not allow it to burn) and add chicken. Stir fry for about 3-5 minutes, then remove chicken on a plate, leaving garlic and juice in wok and stir fry for another 5 minutes (be sure to taste the mushrooms if they're done). Pour in soy sauce mixture and chicken and stir fry some more. Serve immediately.Note: This is a part of Presto Pasta Nights at Once Upon A Feast.
More About: Mushrooms , Fern , Chicken , Root

My First Daring Bakers Challenge - Julia Child's French Bread
2008-02-29 19:46:00
Finally! I am a Daring Baker! And for my first challenge - it's Julia Child's French Bread . Fifteen pages of recipe and I've only baked bread once before. I even went to our country house, cause that's where the good oven is. I calculated that if I started at 2 am the bread would probably finished at around noon and I'll have good light for taking pictures. But, alas, the outside temperature was -7°C, and maintaining proper room temperature using stove was extremely difficult. So, naturally, I had problems with the rises. But bread tasted great, it reminded me of Bosnian somun. After I came back to Belgrade I gave it another try. For the recipe visit this month's hosts Mary and Sara.
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Click: February 2008 (Flour)
2008-02-27 23:39:00
SifterThis was my grandma's flour sifter. It's antique and unfortunately I don't know how old, but since my father remembers it from his childhood, it has to be at least 40 years old.This is my entry to the Click - 2008 .html">February 2008 event with the theme flour.
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Mini Hamburgers
2008-02-23 16:35:00
For the meatballs:300 g minced pork meat3 eggs1/2 medium sized onion, chopped1 clove garlic, finely chopped3 Tbsp bread crumbs3 Tbsp oil6 g baking powder100 ml waterseasoning to tasteMix all the ingredients and leave covered in a fridge for at least 1 hour. For the best results, leave overnight.Heat oil in a pan. Take one teaspoon at a time (for mini meatballs, otherwise take one tablespoon) and fry at each side for a couple of minutes (until it gets brown). You need cooking oil enough that it's half of height of your meatballs. When they're done place them on a paper towel or a napkin so it soaks oil from them.Seasoning that I use:2 Tbsp Vegeta1/4 tsp pepper1/2 tsp sweet dry red pepper powder2 Tbsp chopped parsley leavesa pinch of ginger and turmericFor the buns I used this recipe from Le Pétrin . It was easy to follow and it turnd out great. The recipe is for 10 regular sized buns, I made 31 mini.To assemble: Cut bun in a half. Spread over bottom part mixture of 1 part mayonnais...
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Sugar High Friday, But Realy
2008-02-21 11:16:00
Layer 1: melt 50 g dark chocolate with 15 g butter and 3 Tbsp milk. If it's too thick, add more milk. Spread evenly over the bottom of tart shells. Use any recipe for the shells you like. I made mine from leftovers from my freezer. Leave tarts in the fridge while you prepare the next layer.Layer 2: melt 100 g white chocolate and while still hot, stir it in 100 ml heavy cream. Spread half of the mixture over dark chocolate layer, leave in a fridge for a few minutes, spread dulce de leche over, and the rest of the white chocolate mixture. Leave in the fridge again.Layer 3: make the same dark chocolate mix as for layer 1 and spread over white chocolate mixture. Leave in a fridge overnight.This pie was supposed to have 5 layers: dark chocolate, white chocolate, dulce de leche, white chocolate and dark chocolate. And I did everything as I imagined, but only 3 layers were visible at the end. Will try again, this time I will be more patient and wait longer while every single layer cools d...
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