30 July 2010

Milk rolls



Makes 32 rolls (freezable!)

Ingredients:
850 g bakers flour
1 cup milk
1 cup water
1 tbs sugar
2 teas salt
2 teas yeast
1/2 cup oil
1 egg, beaten for glazing

Method:
Put all ingredients (except egg) into a bread making machine, and let it work for you (or do it by hand)!
When ready, divide dough into 4 balls. Roll out a circle (25cm)from each ball, divide into 8 (like pizza slices), roll each slice from wider part to narrower.
Let it double in a warm spot, brush with beaten egg and bake 10 min at 180-200*C.
Suitable for filling; ham and cheese, spinach and ricotta...




Mlijecne kifle


Potrebno:
850 gr brasna
250 ml mlijeka
250 ml vode
125 ml ulja
1 kasika secera
2-3 kasicice soli
2 kasicice kvasca
1 jaje, umuceno - za premazivanje

Izrada:
Umijesite tijesto od svih sastojaka, rucno ili uz pomoc masine.
Kada nadodje, podijelite u 4 jednake loptice, koje cete zatim razvaljati na krugove velicine 25 cm, a potom i isjeci na 8 dijelova (kao pica).
Zarolajte od sire strane prema uzoj. U ovoj fazi kifle mozete i puniti.
Premazite svaku kiflu sa umucenim jajetom i pecite 10 min na 180-200*C.

26 July 2010

"Ants' colony" Torte


Perfect for Summer - No baking involved!

Ingredients:
500 g Milk coffee biscuits (or similar)
1/2 l milk
1-2 tea Rum (or Grand Marnie, Kahlua...)
250 g butter, very soft
3 egg yolks
6 tbs icing sugar
130 g chocolate (65%), melted
130 g hazelnuts, ground
Icing:
3 egg whites
9 tbs sugar
3 tbs water
Grated chocolate, for sprinkling

Method:
Break biscuits into quarters, put them in a bowl and spoon milk and rum over them, mixing gently.
In another bowl, mix butter, egg yolks and sugar until smooth and fluffy. Add chocolate and nuts. Fold in milk-biscuit mix gently.
Spoon it out on a serving dish, shaping a dome. Refrigerate.
For icing-
Put sugar and water to heat, until sugar melted and syrup formed.
Beat egg whites with a mixer, until soft peak forms. Pour syrup into it, while still hot and beat for another 5 minutes. Decorate the dome with icing, and sprinkle with shaved/grated chocolate. Refrigerate for 2 hours before serving.



"Mravinjak"

Potrebno:
500 gr petit (ili sl.) keksa
1/2 l Mlijeka
1-2 kasicice ruma
250 gr putera ili margarina
3 zumanjka
6 kasika secera u prahu
130 gr cokolade, 65% kakao, istopljene
130 gr ljesnika, pecenih i mljevenih
po zelji grozdjice, zele bombone…
Za ukrasiti:
3 bjelanjka
9 kasika secera, uspinovan sa
3 kasike vode
malo ribane cokolade
Priprema:
Izlomite keks na cetvrtine, te ga polijte (kasika po kasika) sa 1/2 l mlijeka u koje ste ubacili rum. Promijesajte i ostavite sa strane.
U drugu posudu izmijesajte pjenasto maslac sa secerom, pa dodajte zumanjke.
Ubacite cokoladu i ljesnjake i promijesajte (ovdje takodje ubaciti grozdjice… ja ih nisam dodavala, jer nisu bile pozeljne).
Sastojke iz obje posude izmijesati, pa prevrnuti na tanjir za sluzenje (mozete oblikovati bilo koju formu; pretpostavljam da se zove ‘Mravinjak’ zbog oblika kupole). Staviti u frizider.
Bjelanca umutiti u cvrst snijeg, pa im u mlazu dodati vrucu uspinovanu masu od vode i secera (Ja jos malo ‘dokuham’ na pari). Mutiti jos par minuta, a zatim ukrasiti tortu, preko koje konacno naribate cokoladu.
Prije sluzenja jos rashladiti (2 sata) u frizideru.

Beetroot Soup



Thick, healthy and delicious!

Ingredients:
3-4 medium size beetroots
2-3 medium potatoes
1-2 garlic cloves
1 tbs 'Vegeta' (or other stock powder)
salt and pepper
water
sour cream for decoration

Method:
Peel and cut beetroots and potatoes. Put them in a deep saucepan and cover with water. Cook until beetroot soft, then add stock powder, salt and pepper to taste.
With a stab mixer (hand-held mixer), blend cooked vegetables until smooth consistency. Add pressed garlic. Decorate with a bit of sour cream.
If you don't like taste of raw garlic, you can add cumin instead. Also olive oil instead of sour cream can be used.


Gusta corba od cvekle

Potrebno:
3 - 4 cvekle, srednje velicine
2 - 3 krumpira, osrednjih
1 - 2 cena bijelog luka
1 kasika vegete
po ukusu so i biber
po potrebi voda
malo kiselog vrhnja / kajmaka za dekoraciju
Priprema:
Ogulite cveklu (plasticne rukavice su neophodne) i krumpir i isijecite na podjednake komade. Stavite u lonac / serpu te nadolijte toliko vode koliko treba da sve bude potopljeno. Kuhajte sve dok cvekla ne omeksa, a zatim dodajte vegetu, so i biber (crni, svjeze mljeveni). Smaknite na stranu i sve dobro ispasirajte zajedno sa vodom u kojoj se kuhalo. Na kraju protisnuti bijeli luk i promijesati.
Po sipanju u tanjure ukrasiti sa malo kiselog vrhnja / kajmaka.
Umjesto vrhnja / kajmaka, moze posluziti i maslinovo ulje.
Ukoliko ne volite bijeli luk, za aromu stavite mljeveni kim.

22 July 2010

Italian Filled Tomatoes


Excellent with fish, meat, or as an appetiser.

Ingredients:
10 medium tomatoes
3-4 garlic cloves, pressed
1 cup parsley leaves, chopped
1 cup bread crumbs
1/2 cup grated Parmesan
3/4 cup olive oil, extra virgin
salt and black pepper, freshly grated
Method:
Cut tomatoes close at top, spoon out seeds and slightly salt each tomato inside. Turn upside down, leave for some time.
Put all ingredients (except oil) in a food processor, pulse it until you're satisfied with texture. Pour olive oil over it and mix with fork.
Fill each tomato, slightly pressing. Bake 30 minutes at 180*C.
Serve hot or cold.


Paradajz filovan na Italijanski nacin

Potrebno:
10 srednjih paradajza/rajcice
3-4 cena bijelog luka, protisnutog
1 solja sjeckanog lisca persuna
1 solja suhih mrvica hljeba/kruha
1/2 solje parmezana, rendanog
3/4 solje maslinovog ulja, djevicansko
so i biber crni, svjeze mljeveni
Priprema:
Odsjeci ‘poklopce’ paradajzu, izdubiti sredinu, posoliti ih lagano i okrenuti da se cijede.
Sve ostale sastojke (osim ulja) staviti u elektricnu sjeckalicu i sjeckati dok masa ne postane kompaktna, ali ne ‘slijepljena’.(Budite pazljivi sa solju – parmezan cesto bude dovoljno slan). U tankom mlazu zatim dodati ulje i jos malo promijesati (moze i viljuskom).
Paradajze puniti smjesom (najlakse je sa malom kasikom); lagano utisnuti. Poravnajte povrsinu i pecite na 180*C oko 30 minuta.
Servirajte i uzivajte u aromi i ukusu!
Posluživanje
Sluziti toplo ili hladno. Perfektno uz ribu, meso ili ‘mezu’. Moze posluziti i kao predjelo.

20 July 2010

Apple, Date and Caramel Cake



I love baking cakes...but I usually don't eat them.
This is one of exceptions!

Ingredients:
2 medium apples, peeled, cored and chopped
200g finely chopped dates
1 teas baking soda
1 cup boiling water
125 g unsalted butter, soft
1 cup caster sugar
1 egg
1 1/2 teas vanilla essence
1 cup flour
1/2 cup SR flour
pinch of salt
50 g roasted nuts (your choice), chopped
Topping:
120ml milk
90 g butter
3/4 cup brown sugar
1 teas vanilla
110 g nuts, flaked

Method:
preheat oven to 180*C. Prepare a 22 cm cake tin.
Place apples, dates, soda and boiling water in a saucepan, bring to boil and let cool.
Beat butter and sugar, mix in vanilla and egg; sift flour and salt, fold in with apples mixture and nuts. Spoon into cake tin.
Bake for 50-60 minutes.
10 minutes before the cake is ready prepare the topping-
Heat milk and butter in a saucepan, add vanilla sugar and nuts and cook for 5-8 minutes.
When cake is ready take out, flatten the top and pour the topping over it.
Return to oven for 10-15 minutes, until the topping is golden brown.
Serve with cream (optional!).




Karamel torta sa jabukama i datulama

Potrebno:
2 jabuke srednje velicine, sjeckane
200 gr datula, sjeckanih
1 kasicica sode bb
1 solja vrele vode
125 gr putera, omeksalog
1 solja sitnog secera
1 jaje
1 1/2 kasicica vanile
1 solja brasna
1/2 solje samodizajuceg brasna
malo soli
50 gr oraha/ljesnika/badema (po izboru)
Preliv:
120ml mlijeka
90 gr putera
3/4 solje braon secera
1 kasicica vanile
110gr oraha, krupno sjeckani

Nacin:
Zagrijte rernu na 180*C. Pripremite 22 cm obruc za torte.
Stavite isjeckanu jabuku, datule i sodu bb u posudu, prelijte vrelom vodom i prokuhajte. Ohladite.
Mutite puter sa secerom, dodajte vanilu i jaje. Dodajte brasno,orahe, so i mjesavinu sa jabukama.
Prerucite u obruc i pecite 50-60 minuta.
Zadnjih 10 minuta pecenja pripremite preliv - Zagrijte mlijeko i puter, dodajte secer,vanilu i orahe i kuhajte 5-8 minuta, dok se malo ne zgusne.
Izvadite tortu iz rerne,malo zaravnajte povrsinu, prelijte karamel prelivom i vratite na jos 10-15 minuta u rernu.
Mozete sluziti sa kremom ili bez, po vasem izboru!

Nachos


Made by my boys!

Ingredients:
20 g butter
1 large onion, diced
1-2 garlic cloves, crushed
1/3 teas chili powder
1 teas paprika
1/2 teas cummin
400 g caned tomatoes, diced
2 tbs tomato paste
1 teas brown sugar
200 g corn chips
1 1/2 cups cheese, grated
1 can red kidney beans

Method:
Preheat oven to 180*C. In a pan melt butter, add onion and garlic and fry for 3-5 minutes.Drain tomatoes and reserve 2 tbs juice: Add it to the pan along with spices, paste, sugar and beans. Cook for 5 minutes. Arrange 1/2 of chips on a ovenproof plate, sprinkle with 1/2 cheese, and 1/2 of tomato mixture. Do the same with the other half, leave cheese to be on top.
Bake for 12 minutes, or until cheese is melted.


Meksicki Nachos

Potrebno:
20 gr putera
1 veliki luk, sjeckan
2 cena bijelog luka, protisnutog
1/3 kasicice chili praha
1 kasicica paprike crvene
1/2 kasicice kima, prah
400 gr konzerviranog paradajza
2 kasike ukuhanog gustog paradajza
1 kasicica braon secera
200 gr kukuruznog chipsa
1 1/2 solja tvrdog rendanog sira
1 konzerva crvenog graha

Nacin:
Zagrijte rernu na 180*C. U tavi zagrijte puter pa proprzite crveni i bijeli luk. Dodajte zacine i sjeckani paradajz iz konzerve sa 2 kasike soka. Dodajte gusti paradajz, grah i secer, kuhajte jos 5 minuta.
U vatrostalnu posudu poslazite 1/2 chipsa, pospite sa 1/2 paradajz mjesavine i 1/2 sira. Isto ucinite sa ostalim dijelom, neka na povrsini bude sir.
Pecite 12 minuta ili dok se sir ne istopi.

08 July 2010

Indian Spiced Beans



Versatile dish - served as entree, salad, side dish or main.

Ingredients:

2 tbs sesame seeds, dry roasted
1 tbs grated coconut
1/2 teas black mustard seeds
3 tbs oil
1 chili, chopped
1/2 teas turmeric, powder
1 teas coriander powder
500 g green beans, fresh or frozen
4 cloves garlic, finely chopped
Salt

Method:
Roast sesame in a pan or in the oven;cool and grind - set aside with coconut.
Heat the oil in a deep pan, fry mustard seeds until fragrant.
Add chili, spice powders, beans and garlic. Stir fry for a few minutes, or until beans are soft.
Top with sesame-coconut mix, add salt to the taste and mix well. Enjoy!




Mahune/Boranija sa Indijskim zacinima

Potrebno:
2 kasike sezamovog sjemena, propecenog
1 kasika kokosa, ribanog
1/2 kasicice sjemena senfa/gorusice, crno po mogucnosti
3 kasike ulja
1 cili (mala 'feferonka' crvena)
1/2 kasicice turmerik praha
1 kasicica korijander praha
500 gr mahuna/boranije, svjeze ili smrznute
4 cena bijelog luka, sitno sjeckana

Nacin:
Propecite sezam na tavi ili u rerni.Sameljite ili istucajte, sastavite sa kokosom i ostavite po strani.
Zagrijte ulje pa proprzite sjeme senfa, dok ne pocne pustati miris i pucketati.
Dodajte zacine, papricicu, mahune i bijeli luk.
Przite i mijesajte stalno na jakoj vatri, dok mahune ne omeksaju.
Pospite sezam-kokos mjesavinu i posolite prema ukusu.
Dobro promijesajte prije sluzenja.

05 July 2010

Nutella, Maltesers and Vanilla Ice-Cream Torte



For my European followers/readers and all those who don't mind winter... when ice cream is in question!

Ingredients:
3/4 cup orange juice
1/3 cup caster sugar
1/4 cup hazelnut spread (Nutella)
125 gr sponge fingers, broken
2 litres vanilla ice-cream
165 g packet 'Maltesers'
1/4 cup hazelnut spread, extra
Raspberries and Maltesers, to decorate

Method:
Take ice-cream out of freezer.
Grease a 22cm spring form, line base with baking paper/foil.
Combine juice and sugar and boil for 1 minute. Whisk in hazelnut spread.
Place sponge fingers over prepared tin, pour orange syrup over, turn fingers until absorbed.
Mix ice-cream with Maltesers. Spread mixture over base with sponge fingers. Drop spoonfuls of extra hazelnut spread on top. Pull a skewer (or similar)trough to make a marbled effect. Freeze for a few hours (or overnight).
When ready, take out of spring form and decorate with raspberries and Maltesers.



Sladoled Torta

Sastojci:
3/4 solje soka narandze
1/3 solje secera
1/4 solje Nutele (ili slicno)
125 piskota (ili slicno)
2 litre sladoleda vanile
165 gr Maltesers (cokoladne loptice)
1/4 solje Nutele, dodatno
Maline i Maltesers za dekoraciju

Nacin:
Izvadite sladoled iz zamrzivaca.
Pripremite 22 cm kalup za tortu.
Sok narandze i secer prokuhajte, pa dodajte Nutelu. Promijesajte.
Izlomljene piskote pobacajte na kalup, prelijte ga sa sirupom. Okrenite nekoliko puta dok se sok ne apsorbira.
U omeksali sladoled umijesajte Maltesers (ili slicno). Prebacite ga u kalup.
Po povrsini prelijte Nutelu, zatim nozem ili duzom cackalicom pravite 'osmice' kako biste dobili efekt marbla.Zamrznite nekoliko sati.
Kada se steglo, prerucite iz kalupa i ukrasite malinama i Malteserima.

01 July 2010

Austrian Farmer's Bread (Bauernbrot)



This is a sour rye bread. I've been searching for a perfect recipe for a long time, and ...search is over!

Ingredients:
Rye sour dough-
260 g rye flour
260 g water
5 g dry yeast
Wheat sour dough-
135 g bakers flour
135 g water
5 g dry yeast
Other ingredients-
170g rye flour
100 g bakers flour
70 g water
2 tbs oil
13 g salt
5 g dry yeast
1/2 tbs caraway seeds
1 teas cumin
1/2 teas coriander seeds
1/2 teas fennel seeds

Method:
Day before (or at least 16 hours) make (separately) sour dough.
On the day of baking - Mix all ingredients together and knead for at least 10-15- minutes. Using bread making machine is OK. Leave it rise for 2-4 hours.
Punch down and knead, shaping 2 balls. Dust with flour and let it double.
Preheat oven to 200*C. When bread ready for baking, transfer the balls onto baking sheet. On bottom of the oven place a dish with some boiling water. Quickly place bread inside and close the oven door. Bake for 10 minutes, then reduce temperature to 180* and bake for extra 20-30 minutes. You'll get aromatic, 'heavy' bread, easy to digest.


Austrijski seljacki Kruh/hljeb

Potrebno:
Kiselo tijesto od razi-
260 gr razanog brasna
260 gr vode
5 gr suhog kvasca
Kiselo tijesto od psenice-
135 gr brasna, obicnog
135 gr vode
5 gr kvasca, suhog
Ostali sastojci-
170 gr razanog brasna
100 gr psenicnog (obicnog) brasna
70 gr vode
2 kasike ulja (maslinovo)
13 gr soli
5 gr suhog kvasca
1/2 kasike ‘caraway’ sjemenki ()
1 kasicica kima
1/2 kasicice korijander sjemena
1/2 kasicice fenel sjemena
Nacin:
Dan prije umijesite oba kisela tijesta (odvojeno) i ostavite pokriveno kisnuti na sobnoj temperaturi najmanje 16 sati.
Sutradan, pomijesajte sve sastojke i oba kisela tijesta i mijesite najmanje 10 min (rucno) ili u masini (pekacu).
Ostavite nadolaziti 2- 4 sata (u ovisnosti o sobnoj temperaturi).
Premijesite tijesto na brasnu, oblikujte loptu, pospite sa dosta brasna i ostavite nadoci drugi put, pokriveno cistom tkaninom.
Ukljucite pecnicu da se ugrije na *200 C, te neposredno prije pecenja na dno stavite sud sa kljucalom vodom. Ovo ce stvoriti vlaznu sredinu koja omogucava hrskavu koricu.
Ubacite kruh da se pece 10 minuta, a zatim smanjite temperaturu na *180 C, te ga ispecite do kraja.
Dobicete divan mirisan i ‘tezak’ kruh, koji je lak za probavu.

Calzone - Italian filled bread



Italians would probably say that this is not authentic version, but I will not change the name for this recipe, as it is found like this in an Australian magazine.

Ingredients:
2 cups plain flour
1,5 teas baking powder
30 g butter, chopped
3/4 cup milk, warm
1/2 teas salt
1 teas oregano powder
Filling:
150 g spinach, frozen or blanched
1 small red capsicum, sliced
100 g mushrooms, sliced and frayed
1/4 cup black olives, sliced
150 g mozzarella, grated

Method:
In a food processor, combine all dry ingredients.Add butter, process until crumby. Pour milk and pulse until incorporated. Take out and knead. You should get a stiff dough. Divide into 6 balls, and let it rest.
Meanwhile, make filling by combining all the ingredients together.
Roll out each dough ball into a circle (20-21 cm). Put 2 tbs of feeling on half of every circle. Brush the edges with some water, then put another half over it and press slightly with your fingers.
Bake 10+ minutes on 180*C or until golden brown.
Feeling can be change according to your taste.




Italijanski filovani hljeb/kruh - 'Kalcone'

Sastojci:
2 solje brasna, visenamjensko
1,5 kasicica praska za pecivo
30 gr putera
3/4 solje mlijeka
so po ukusu (1/2 kasicice)
1 kasicica origana (po mogucnosti u prahu)
Punjenje:150 gr spinata, blansiranog i ocijedjenog
1 crvena paprika, mesnata
100 gr sampinjona, isjeckanih i proprzenih
1/4 solje crnih maslina, isjeckanih
150 gr mocarela sira (ili slicno), ribanog

Priprema:
1. Kombinirajte brasno, prasak za pecivo, so, origano i u tu smjesu utrljajte komadice putera (moze i u elektricnoj sjeckalici). Kada postane mrvicasto dodajte mlijeko i umijesite tijesto. Podijelite na 6 loptica i ostavite malo odmarati. Nemojte brinuti ako vam se tijesto ucini tvrdo i suho, razvlaci se dobro.
2. U medjuvremenu pripremite nadjev, tako sto cete sve sastojke pomijesati.
3. Razvaljajte svaku lopticu na velicinu maloga tanjira, krajeve kruga namazite vodom, a u sredinu stavite po 2 pune kasike punjenja. Preklopite tijesto na pola i slijepite krajeve pritiskom prstiju. Dobicete polukrugove.
4. Pecite na 180*c 10-ak minuta, ili dok ne porumene.
Uzivajte dok su tople; nisu lose ni hladne!
Punjenje moze biti prilagodjeno vasem ukusu.
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