30 October 2011

Schwartzwald (Black Forest) Torte


...For my friend's 60-th birthday (during her visit to Australia)!

F. was born on Korčula (Croatia), but lived in a few countries around the World. For last 30 + years, she was living and working in Holland.
N. was also born on Korčula; he arrived to Australia when he was 16.
I met both of them a couple of years ago and straight away we became friends. (I found out that, for some reason, I quite like Korčulans.)
They met a few years ago, where else but on Korčula.
Next year they planing to move back to their birth island and live together.
Can't wait to visit this lovely couple next year in their love nest!!!



... za 60-i rodjendan moje prijateljice (za vrijeme njena boravka u Australiji)!

F. je rodjena na Korčuli; zivjela u nekoliko zemalja svijeta. Posljednjih 30+ godina je zivjela i radila u Holandiji.
N. je takodje rodjen na Korčuli. U Australiju je dosao kad mu je bilo 16 godina.
Oboje njih sam srela prije par godina i veoma brzo smo se sprijateljili.(Shvatila sam da mi se mnogi ljudi sa Korčule, iz nekog razloga, zaista dopadaju.)
Njih dvoje su se sreli prije nekoliko godina, gdje drugo nego na Korčuli.
Sljedece godine planiraju preseliti i zajedno zivjeti na svom rodnom otoku.
Jedva cekam da posjetim ovaj dragi par sljedece godine u njihovom ljubavnom gnijezdu.





Ingredients:
6 large eggs
225 g sugar
100 g butter, melted
50 g cocoa
75 g flour
1 large jar (670g) stoned black cherries
60 ml 'Kirsch' (or cherry brandy)
3 X 300 ml double cream (50% fat)
80 g icing sugar
1 teas corn/potato flour (or arrowroot)
Method:
Preheat oven to 180*C. Grease a 22 cm tin, dust with flour.
Whisk eggs and sugar until thick and fluffy. Add melted butter; whisk with a lower speed, then switch off. Sift cocoa and flour on top; fold in gently.
Turn the mixture into tin, spread leveling the surface and bake for 30(+) minutes. Take out and cool. Cut cake twice horizontaly, to get 3 layers.
Pour Kirsch into jar with cherries, strain reserving juice. (Add sugar to the juice if too sour). Spoon 1/4 cup juice onto each cake layer, place some cherries on top (reserve best ones for decorating top layer). Whip cream with icing sugar; spread 1/3 onto first layer, place second layer, spread 1/3 cream and place final layer. Decorate with cream.
Mix 1/2 cup juice with corn flour, boil it until thick. Put cherries for decoration into it and cool.
Spoon thickened juice onto cake and decorate with reserved cherries.
Refrigerate for 2 hours before cutting.


Sastojci:
6 vecih jaja
225 gr secera
100 gr maslaca, otopljenog
50 gr kakaa
75 gr brasna
1 veca tegla crnih, ociscenih visanja (670gr)
60 ml 'Kirsch-a' (ili seri-brendi)
3 X 300 ml 'duplog' slatkog vrhnja (50% masnoce)
80 gr secera u prahu
1 k gustina (ili slicno)
Nacin:
Ugrijte renu na 180*C, pripremite kalup za tortu (22cm).
umutite jaja sa secerom u svrst snijeg, dodajte maslac; iskljucite. Prosijte brasno i kakao na povrsinu, pa lagano sjedinite rucno.
Uspite u kalup i pecite 30(+ minuta.
Ohladite i prerezite 2 puta, kako biste dobili 3 sloja.
U teglu sa visnjama uspite kirsch. Ocijedite ih, zadrzite sok.
Preko svake kore kasikom nanesite 1/4 solje ovoga soka, zatim pobacajte nesto visanja (ostavljajuci najbolje za dekoraciju).
Umutite krem sa secerom u prahu. 1/3 krema stavite na donju koru, postavite drugu, zatim stavite drugu 1/3 krema. Postavite posljednju koru, pa kremom dekorisite povrsinu.
Skuhajte 1/2 solje soka sa 1 kasicicom gustina, ubacite visnje i prohladite. Rasporedite ovo preko torte, koristeci i visnje za dekoraciju.
Rashladite tortu najmanje 2 sata u frizideru prije rezanja

28 October 2011

German Apple Strudel (Apfelstrudel)


My favorite desserts are those made with apples, and this recipe is on the top of my list!

Ingredients:
Dough-
2 cups flour
1 egg, beaten
1 tbs oil
pinch of salt
220 (+) ml water
Filling-
7-8 apples, peeled, sliced ('Granny Smith' are the best)
120 g butter
1 cup breadcrumbs
1/2 cup sultanas
1 tbs rum
zest 1/2 lemon
1/2 cup sugar
3-4 tbs apricot jam
1-1,5 teas cinnamon
melted butter, extra for pastry
egg, beaten for brushing
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.
Pour rum over sultanas, leave aside.
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 45 minutes.
Before cutting and serving, dust with icing sugar.





Njemačka Štrudla sa jabukama (Apfelstrudel)

Najdrzi su mi kolaci sa jabukama; a ovaj je definitivno na vrhu popisa!

Potrebno:
Tijesto-
2 solje brasna
1 jaje, umuceno
1 K ulja
prstohvat soli
220(+) ml vode
Punjenje-
7-8 jabuka, oguljenih i sjeckanih (one sa zelenom korom su najbolje)
120 gr maslaca
1 solja suhih mrvica hljeba / kruha
1/2 solje grozdjica
1 K ruma
ribana korica 1/2 limuna
1/2 solje secera
3-4 K dzema kajsija / marelica
1-1,5 k cimeta
istopljeni maslac za prskati tijesto
jaje umuceno za premazivanje
Nacin:
Umijesite glatko tijesto od sastojaka. Pogledajte ovdje nacin i razvlacenje:
Recept za strudlu
Punjenje-
Zagrijte maslac, kratko propzite mrvice u njemu. Prelijte grizdjice sa rumom, ostavite po strani.
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.

26 October 2011

Cheese and Pesto Scrolls







I found this recipe some time ago on the Internet, and instantly became one of family favorites.

Ingredients:
Dough-
500 g flour
2 teas yeast
3-4 tbs olive oil
2 teas salt
around 400 ml warm water
Filling-
500-600 g Ricotta cheese
1 large egg
2-3 tbs grated Parmesan
2-3 tbs Basil pesto
Method:
Make a soft dough (using bread maker is OK), let it double.
Preheat oven to 180*C, line a Swiss roll tin with a silicon paper.
While dough is rising, make the filling. Mix all ingredients well.
Roll out the dough (when ready) to a 4-5 mm rectangle.
Spread filling onto the rolled dough, leaving 2 cm to one edge. Brush this edge with water and roll towards it. Cut into 1,5 cm pieces and place onto paper ('blossomed 'side up), with some space apart. Bake for 12-15 min, or until golden. Enjoy warm. Keep well frozen (if any left).




Pužići sa sirom i pestom

Recept je pronadjen na internetu; veoma brzo je postao favorit u mojoj porodici.

Potrebno:
Tijesto-
500 g brašna
2 kasicice instant kvasca
3-4 kasike maslinovog ulja
2 kasicice soli
oko 400 ml mlake vode
Punjenje-
500-600 g svježeg sira
1 vece jaje
2-3 kasike rendanog parmezana
2-3 kasike 
pesta od bosiljka 
Nacin:
Umijesite tijesto od sastojaka i ostavite na toplome mjestu da duplo naraste.
Pomijesajte sve sastojke za punjenje.
Ukljucite rernu na 180*C, pripremite pleh postavljajuci papir za pecenje.
Kada je tijesto spremno, razvaljajte ga na pravougaonik oko 4-5 mm debljine. Nanesite punjenje, ostavljajuci jedan kraj 2 bez fila. Njega premazite vodom, pa zamotajte prema njemu. Rezite na 1,5 cm krugove, postavite ih na papir sa 'rascvjetanom' stranom gore, ostavite malo razmaka izmedju. Pecite 12-15 min ili dok ne porumeni. Uzivajte dok su topli.
Dobri su i iz zamrzivaca (ako neki ostane).














24 October 2011

Olives - preserved at home



Nothing beats home preserved olives - for a fraction of price compared to commercial ones.

How to do it
:
Buy olives that seem fresh and without blemishes.
Cut each one lenghtwise (to the stone). Place them into a bowl (bucket) cover with cold water and place a plate on top of them. For the next 4 weeks, change water every day (small olives are usually ready after 3 weeks - bite one if still bitter continue with changing water).
After 4 weeks, put olives into clean jars.
Boil water; add 40-50 g salt for each litre; dissolve.
Pour hot salty water in jars with olives; replace lid and close tightly.
After 1 week of 'sitting' in salty water, olives are ready to eat.
Can last for months in a cool spot.
Once opened keep refrigerated.

Masline u salmuri / pajcu spremljene na domaći način

Mnogo jeftinije i mnogo ukusnije od kupovnih!

Nacin:
Kupite masline da izgledaju svjeze i bez udaraca.
Nozem narezite svaku po duzini i do kospice.
Smjestite ih u vanglu / kofu, zalijte hladnom vodom.
Stavite tanjir na povrsinu da ih drzi u vodi. Mijenjajte vodu svaki dan u naredne 4 sedmice. Manjim maslinama je dovoljno 3 sedmice u vodi; zagrizite jednu - ako je jos gorka nastavite sa mijenjanjem vode.
Zatim masline smjestite u ciste tegle / galone.
Prokuhajte vodu i na svaki litar dodajte 40-50 gr soli. Promijesajte i zalijte tegle sa maslinama. Stavite poklopac i smjestite ih u ostavu / spajz.
Masline su spremne za jesti nakon 7 dana.
Neotvorene mogu trajati mjesecima.
Nacete tegle cuvajte u frizideru.

21 October 2011

Swiss Lemon Roll


Something sweet for weekend...

Ingredients:
3 large eggs
100 g caster sugar
100 g plain flour
150 ml double cream
1-2 tbs icing sugar
250-275 g lemon curd
Icing-
100 g icing sugar
20 ml water
a drop of vanilla
Method:
Preheat oven to 190*C; prepare a Swiss roll tin (23 X 33 X 1,5 cm)line with silicon paper.
Whisk eggs and sugar in a bowl, until thick and fluffy. Sift flour on top and fold in gently. Turn the mixture onto prepared tin and level the surface. Bake for 12-15 min. Take sponge out, cool slightly then roll it together with paper.
Whip the cream with icing sugar until stiff. Unroll the sponge, spread with 3/4 lemon curd and top with cream. Roll up again, place on a serving plate.
Mix sugar, vanilla and water until smooth. Spoon onto Swiss roll. Pipe lemon curd lines (1/4 left) across the roll then pull a skewer through to form a feather pattern. Leave refrigerated for 1 hour before cutting.

Rolat sa Zgusnutim limunom (lemon curd)

Potrebno:
3 veca jaja
100 gr sitnog secera
100 gr brasna
150 ml duplo masnog vrhnja (45% masnoce)
1-2 K secera u prahu
250-275 gr
Zgusnutog limuna
Preliv-
100 gr secera u prahu
20 ml vode
kap vanile
Nacin:
Ukljucite renu na 190*C, pripremite pleh za rolat (23 X 33 X 1,5 cm) - stavite papir za pecenje.
Umutite jaja sa secerom u gustu pjenusavu smjesu. Prosijte brasno na povrsinu, pa rukom sjedinite lagano. Uspite u pleh i zaravnite povrsinu.
Pecite 12-15 min. Izvadite i malo prohladite, zatim zavijte rolat sa papirom.
Umutite krem sa secerom. Odvijte rolat, premazite ga sa 3/4 pripremljenog zgusnutog limuna, zatim sa kremom. Zavijte ponovo. Stavite na posudu za posluzivanje, pa prelijte sa secerom uprahu koji ste pomijesali sa vanilom i vodom. Odmah preko toga nanesite linije Zgusnutog limuna po duzini, zatim cackalicom vucite u suprotnim pravcima, kako biste napravili atraktivnu dekoraciju. Drzite u frizideru sat vremena prije sluzenja.

20 October 2011

Kheema with Sweet Potatoes and Green Beans



For those who love Indian spices!

Ingredients:
4 tbs oil
2 onions, chopped
2 teas coriander seeds, ground
1/2 teas cumin seeds, ground
1/2 teas ground turmeric
2,5 cm ginger, grated
1 chilli, chopped
1 teas Garam masala
500 g minced beef
250 g sweet potatoes, cubed
300-400 g beans, cut into 2,5 cm pieces
salt to taste
Method:
Heat oil in a sucepan, cook onions until soft. Add the spices and 1 tbs water, cook 5 min. Stir in beef and cook until it changes colour. Lower the heat, add potatoes and beans, cover with lid. Cook until vegetables are tender. Serve hot.

Mljeveno meso sa povrćem na Indijski način / 'Kima'

Sastojci:
4 K ulja
2 glavice crvenog luka, sjeckane
2 k korijandera u prahu
1/2 k kima u prahu
1/2 k turmerika u prahu
2,5 cm djumbira, rendanog
1 ljuta papricica, sjeckana
1 k 'Garam masala' zacina
500 gr mljevene govedine
250 gr slatkog krompira, rezanog na kocke
300-400 gr mahuna (okruglih), rezanih na 2,5 cm
so, prema ukusu
Nacin:
Zagrijte ulje, proprzite luk. Dodajte zacine i 1 K vode; kuhajte 5 min. Ubacite meso i pirjajte dok ne promijeni boju. Smanjite temp, pa ubacite povrce. Poklopite i kuhajte dok povrce ne omeksa. Servirajte toplo.

16 October 2011

Weekend with Kangaroos / Vikend sa Kengurima

..Or, what to do if you find yourself in an Australian 'bush'
- Sta da radite ako se nadjete u Australijskoj divljini


Enjoy watching Kangaroos!
- Uzivajte posmatrajuci kengure!



...If you wake up earlier than others - go for a walk!
- ako se probudite ranije od drugih, otidjite u setnju.






... organise a soccer game!
-organizujte fudbalsku utakmicu!





...If you're with Bosnian friends - make a traditional Bosnian meal (Sač /"Such")
- ako ste u drustvu sa Bosancima, napravite Sač!










Enjoy your time with friends and family!
-Uzivajte u vremenu provedenim sa porodicom i prijateljima!





...On the way back to home - stop and take a few pictures!
- Na putu kuci, zaustavite se da fotografisete par zanimljivih detalja!




13 October 2011

Tuscan-Emilian style Polenta


Beautiful Italian dish; complete meal if served with a salad.

Ingredients:
2 l boiling water
1 tbs sea salt
300 g coarse grain cornmeal - polenta
1 tbs extra virgin olive oil
300 g fresh Italian pork sausage (or Kransky), crumbled
90 g bacon, chopped
1/2 tbs rosemary, chopped
1 clove garlic, chopped
4 tbs Parmesan cheese, freshly grated
Method:
Cook thick polenta from first 3 ingredients (microwave method is OK). Switch oven to 200*C.
Oil a baking dish, large enough to contain polenta layer of 2,5 cm. Pour polenta into the dish, and smooth surface with a spatula.
Mix sausage meat, bacon, rosemary and garlic with a fork in another bowl.
Cover polenta with this mixture, gently pushing with your fingertips. Bake 15 min at 200*C. Before serving sprinkle with Parmesan cheese.

Palenta Taskan-Emilia Regiona

Potrebno:


2 l vode, vrele
1 K soli (morska)
300 gr palente
1 K djevicanskog maslinovog ulja
300 gr svjezih Italijanskih kobasica
(ili Kranjske), izmrvljene
90 gr slanine, sjeckane
1/2 K ruzmarina, sjeckanog
1 ceno bijelog luka, sjeckano
4 K Parmezana, svjeze ribanog
Nacin:
Skuhajte gustu palentu od prva 3 sastojka. Nauljite vecu posudu (kao za pizzu) i uspite palentu u nju, zaravnite malo; sloj treba da bude debljine 2,5 cm.
Ukljucite rernu na 200*C.
Pomijesajte meso kobasica, slaninu, ruzmarin i bijeli luk viljuskom.
prekrijte sa ovime povrsinu palente, lagano utiskujuci smjesu prstima. Pecite 15 min na 200 *C. Prije serviranja pospite ribanim Parmezanom.

07 October 2011

Carob Slices


Carob powder is excellent surrogate for chocolate, and very rich in nutrients.

Ingredients:
Dough-
350 g flour
50 g sugar
1 teas baking powder
2 egg yellows
250 g butter
Filling-
200 g carob powder
1 cup flour
1 2/3 cup sugar
2/3 cup oil
1 1/4 cup milk
2 egg whites
50 g chocolate
zest of 1/2 lemon
Method:
Make a smooth dough by mixing and kneading all ingredients. Divide into 2; roll out first half to a 32 X 22 cm rectangle. Put it into prepared tin covered with silicon paper. Mix all ingredients for filling, pour over dough (in tin), then take other half of dough and 'grate it' over the filling (or crumble dough with your fingers).
Bake 45(+) min on 180*C, or inserted toothpick comes out clean.
Let it cool, dust with icing sugar and enjoy!

Rogačeve prhke kocke

Rogač je odlična i hranjiva zamjena za čokoladu!

Potrebno:
Tijesto-
350 gr brasna
50 gr secera
1 k praska za pec.
2 zumanca
250 gr maslaca
Fil-
200 gr rogacevog brasna
1 solja brasna
1 2/3 solje secera
2/3 solje ulja
1 1/4 solje mlijeka
2 bjelanca
50 gr cokolade
ribana korica 1/2 limuna
Nacin:
Umijesite glatko tijesto od svih sastojaka. Podijelite u 2 dijela. Prvi dio razvaljajte za pleh 32 X 22 cm, koji ste pokrili papirom za pecenje. Preko ovoga ide fil: pomijesajte sve sastojke i uspite preko razvaljanog tijesta. Drugu polovinu tijesta narendajte ( ili prstima izmrvite) preko fila. Pecite 45(+) minuta na 180*C ili dok ubodena cackalica ne bude cista nakon izvlacenja iz tijesta.
Ostavite malo prohladiti, pospite secerom u prahu i uzivajte.

06 October 2011

French Onion Soup


...reminds me of 3 days spent in Paris (a couple of years ago)!



Unforgetable moment - waiting for Eiffel Tower lights to be switched on!

Ingredients:
60 g butter
5 large onions, diced
50 g flour
2 l beef (chicken or vegetable) stock
200 ml white wine
salt and pepper
50 g Gruyere cheese, (1/2 grated for bread) 1/2 cubed
Baguette (or other bread), toasted with 1/2 of cheese on top
Salt and pepper to taste
Method:
Melt butter in a saucepan, add onion then cook for 25 minutes until the onion is golden brown and beginning to caramelize. Stir from time to time.
Add flour and stir well. Add soup and wine and season with salt and pepper.
Add cubes of cheese, stir and bring to the boil. Cover and simmer for 20- 25 minutes. Check seasoning.
Slice the baguette, sprinkle with the remaining cheese and grill until the cheese is melted.
Put the soup in a serving bowl and serve with the toasted baguette on top.



Francuska Supa / Juha od Luka

Kada je pravim uvijek me podsjeti na 3 nezaboravna dana provedena u parizu 2009!

Potrebno:
60 gr maslaca
5 vecih glavica crvenog luka, sjeckanog
50 gr brasna
2 l govedje (kokosije ili povrtne) supe
200 ml bijelog vina
so i biber
50 gr Gryere sira (ili slicno), 1/2 rendanog(za tost), 1/2 sjeckanog
Francuski hljeb (ili slicno), za tostirati sa rendanim sirom
Nacin:
Stavite maslac u serpu, istopite ga pa ubacite sjeckani luk. Przite 25 (+) minuta, ili dok luk ne dobije zlatno-zutu boju i pocne da se karamelise. Mijesajte povremeno.
Dodajte brasno i dobro promijesajte; ulijte supu i vino i zacinite.
Ubacite polovinu sira, promijesajte i dovedite do kljucanja. Kuhajte 20-25 min, provjerite ukus. Izrezite Francuski hljeb, pospite rendanim sirom i zapecite.
Uspite supu u tanjir i servirajte sa zapecenim hljebom na povrsini.








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