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Statistics |
| Unique Visitors: 0 |
| Total Unique Visitors: 727356 |
| Visitors Out: 594 |
| Total Visitors Out: 594 |
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| Blueberry & Yogurt Torte |
| 2008-07-18 10:08:08 |
Inspired by: this recipe.For the biscuit: (from the Strawberry Mirror Cake made by The Daring Bakers in July 2007)3 eggs3 egg yolks3/4 cup sugar1 tsp rum3 egg whites2 Tbsp sugar2/3 cup sifted cake flourButter and flour the sides of a jelly roll pan. Line bottom of pan with a sheet of parchment paper cut to fit bottom pan exactly.Beat eggs, egg yolks and 3/4 cup sugar together in a medium bowl until thick and light. Beat in the rum.In a separate bowl, beat the egg whites until they begin to form peaks. Add the 2 Tbsp sugar and beat until the whites hold stiff, glossy peaks (do not over beat).Sift flour over the egg yolk mixture and fold in. Stir in one fourth of the whites. Then carefully fold in the remaining whites.Spread batter evenly in pan. Bake in a preheated oven on 230°C until l...
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| Poppy Seed Pasta |
| 2008-07-13 12:26:01 |
300 g pasta1 large leek, green part removed1 large potato40 g butter300 ml clear soup200 ml heavy cream1 tsp chopped parsley leaves2 Tbsp poppy seedssaltpepperCut the potato into small cubes. Cut leek and along with the potato, fry it a little on butter. Add soup and wait until it boils. Season and reduce heat and let cook for about 20 minutes.Puree everything and then return to the pan, stir in cream and continue to cook until sauce thickens.Cook pasta al dente. Fry poppy seeds in a pan for about 3-4 minutes. Add parsley and poppy seeds to the sauce. Pour over pasta. Mix everything well and serve immediately.Note: This is a part of Presto Pasta Nights event hosted this week by Ruth form Once Upon A Feast. Recipe source - Sale & Pepe.
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| Stuffed Trout |
| 2008-07-10 14:54:53 |
2 brown trouts3 medium sized potatoes2 Tbsp basil2 Tbsp cilantro1 onion1 clove garlicbread crumbslemon juicesesame oilsaltpepperWash fish thoroughly. Remove the scales. Cut it on the back side, along the central bone, from head to tail. Remove the central bone and clean out the stomach cavity. Wash it again and wipe with a paper towel.Cook the potatoes then peel them and cut into small cubes. Finely chop basil and cilantro and along with the chopped garlic and onion add it to the potatoes. Mix everything and season with salt and pepper. Add 2 Tbsp of sesame oil.You can substitute cilantro with parsley leaves and sesame oil with palm or olive oil.Stuff fish with the potato stuffing, sprinkle with bread crumbs, lemon juice and some oil and tie it with a thin rope soaked in water (to prevent burning inside the oven).Bake in a preheated oven on 180°C for 20-25 minutes.Note: This is my entry for this month's Royal Foodie Joust, event created by Jenn - The Left Over Queen.
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| Creamed Mussels |
| 2008-07-07 07:38:09 |
500 g mussels meat1 lemon juicesaltground black pepper4 Tbsp sour cream2 Tbsp clear vegetable stockpowdered garlic30 g butterCook mussels in a lot of salted water with lemon juice. After it boils, cook for another 4 minutes and then strain.Melt butter in a pan and fry mussels with stock for a minute, then season with sour cream, pepper and garlic. Continue to cook for another 5 minutes or until they're done. Serve over cooked rice.
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| Weekend Wokking - Tomato Pork |
| 2008-07-06 17:20:09 |
400 g pork1 medium sized carrot1/2 medium sized zucchini1 yellow bell peppersalt1 Tbsp brown sugar1 medium onion4 large cloves garlic1 medium tomatodouchisoy sauceoilPrepare the ingredients: Julienne carrot, pepper and zucchini into very thin strips, finely chop onion, slice garlic and julienne meat into thicker strips. Fill a bowl with boiled water, soak tomato for a minute and then remove the skin and cut out the stem part. Puree tomato in a blender.Preparing meat: Coat meat strips with douchi and marinate for an hour. Heat some oil in a wok and stir fry garlic until its brownish. Then put the meat into wok and continue to stir fry until it's done, adding brown sugar and soy sauce if some liquid is necessary to prevent mea...
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| Ice Cream |
| 2008-07-04 13:10:17 |
Cream">Ice Cream base:500 ml heavy cream5 eggs5 bags vanilla sugar10 Tbsp sugarI a very large bowl beat heavy cream. Set aside in a fridge. In another bowl beat egg whites with a pinch of salt. Place them in fridge also. In a third bowl beat egg yolks with vanilla sugar and sugar.Take bowl with cream and carefully fold in egg yolk mixture, and then egg whites. Fold egg whites slowly so they don't loose the volume. Divide mass into four equal parts. Add flavorings and freeze overnight.Flavoring #1:Melt 100 g dark chocolate on low heat on a piece of foil placed in a small pan. Quickly stir into ice cream base.Flavoring #2:5 Tbsp of cooked chicory. After you freeze this one, take it out of the freezer every 30 minutes and stir. Repeat until ice cream is runny.How to cook chicoryFlavoring #3:Dissolve 1 Tbsp Nescafé in 1 Tbsp boiled water. After freezeng, treat like chicory ice cream.Flavoring #4:2 Tbsp of elderflower syrup.Note: This is my entry to the Ice Cream, You Scream event.
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| Pasta With Mushroom Pesto |
| 2008-07-01 18:54:11 |
400 g button mushrooms2 Tbsp Vegeta seasoning200 ml heavy cream40 g butter1 medium sized onionground black pepperdry garlic powder500 g pasta of your choice, cooked al denteMelt butter in a frying pan. Sauté chopped onions until they're soft adding a tablespoon or two of water to prevent it from burning. Add chopped mushrooms and Vegeta, reduce heat, cover and let them cook. Remove from heat.Puree everything in a blender. Heat pan again. Add puree, cream and pepper and garlic to taste. Cook for another few minutes. Add to pasta.Note: This is a part of Presto Pasta Nights event, hosted this week by Ruth from Once Upon A Feast.
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| Daring Bakers, June 2008 - Danish Braid |
| 2008-06-30 17:11:50 |
Recipe source: Sherry Yard - The Secrets of BakingFor the dough (Detrempe):1 ounce fresh yeast or 1 tablespoon active dry yeast1/2 cup whole milk1/3 cup sugarzest of 1 orange, finely grated3/4 tsp ground cardamom1-1/2 tsp vanilla extract1/2 vanilla bean, split and scraped2 large eggs, chilled1/4 cup fresh orange juice3-1/4 cups all-purpose flour1 tsp saltFor the butter block (Beurrage):1/2 pound (2 sticks) cold unsalted butter1/4 cup all-purpose flourFor the egg wash:1 large egg1 large egg yolkTo make the dough:Combine yeast and milk in a bowl with a hand mixer on low speed or a whisk. Add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice and mix well. Sift flour and salt on your working surface and make a fountain. Make sure that the "walls" of your f...
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| Crispy Honey Glazed Rolls |
| 2008-06-26 17:29:40 |
phyllo sheets
70 g pistachios*
150 g almonds
1/2 tsp cinnamon
1/2 tsp fresh ginger, grated
100 g dark chocolate
150 g apricots
2 Tbsp brown sugar
2 Tbsp rum
150 g butter
150 g honey
*If you have salted pistachios, soak them in warm water for about 10 minutes. The salt will be removed and you can easy peal the pistachios.
Chop almonds, pistachios and apricots. Grate chocolate. In a bowl mix almonds, cinnamon, chocolate, sugar, rum, ginger and pistachios (minus 2 tsp you'll use later for garnish).
Melt butter. Take one phyllo sheet and cut it like on the picture below.
Take one phyllo rectangle, spread some butter with a brush over, place another on top, spread butter again. Place about one spoon of filling, and roll. Continue until you spend all the filling.
Bake in a preheated oven on 180°C until rolls get slightly brown.
Melt honey and pour it over the rolls while they're still hot. Cover with a damp cloth for about 15 minutes (skip this step if you want your rolls crisp...
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| Pineapple Sesame Chicken |
| 2008-06-23 17:21:16 |
650 g boneless, skinless chicken, cut to bite-sized pieces
250 g pineapple, cubed
40 g sesame seeds
1 egg
polenta
1 large yellow pepper
1 Tbsp brown sugar
350 ml lite soy sauce
1 Tbsp corn starch
1 large clove garlic, finely chopped
On a very little oil, fry sesame seeds. Reserve for later. Beat egg, soak chicken in it and then, coat the chicken with polenta.
Heat some oil in wok, fry garlic until lite brown, then add chicken. Stir fry until chicken is almost done. Take out on a plate, and use wok to fry pineapple until it's soft. Toss back chicken, sesame, soy sauce, pepper and stir fry some more.
Thicken the sauce with corn starch dissolved in 1 Tbsp water.
Note: This is a part of Chinese Take-Out Party oranized by MOCA CHOCOLATA RITA
Update: Featured on The Back Burner, the companion blog to Key Ingredient.
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| Weekend Wokking - Chicken & Potato |
| 2008-06-23 11:38:38 |
850 g potato
650 g boneless, skinless chicken breasts
100 ml soy sauce + 2 Tbsp for marinating
1 tsp brown sugar
1/4 tsp ground ginger
1/4 tsp curry powder
a few drops of vinegar
oil for frying
2 large cloves garlic, cut
Marinate cut chicken in 2 Tbsp soy sauce for at least one hour.
Cut potato into small cubes. Deep fry in oil like French fries in a flat-bottomed wok (or a regular frying pan, cause if you decide to fry it in a regular round-bottomed wok it will take forever). Place fried potato cubes onto paper towel to soak oil. Throw away leftover oil.
Heat some oil in wok. Brown garlic for a few seconds and then toss in chicken. When the meat is almost done, pour in soy sauce and spices and stir fry some more. Thicken the sauce with 1 Tbsp of corn starch dissolved in some cold water.
Note: This is a part of Weekend Wokking event created by Wandering Chopsticks, hosted this month by Todd and Diane of White on Rice Couple.
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| Grilled Atlantic Meckerel |
| 2008-06-22 17:50:45 |
Atlantic Meckerel
fresh parsley leaves
garlic
oil
lemon
Clean the fish: clean out the stomach cavity, remove the gills and surrounding tissue, and scale them. Remove the head also. Wash it and then use a paper towel to wipe it. It is very important for fish to be dried on the outside. Make a couple of vertical cuts on the sides of the fish. Brush fish with oil, inside and outside. Place a piece of garlic in each hole, and also a couple of pieces inside the stomach cavity. Cut parsley leaves and spread it over the sides and fill the fish inside with the rest. Grill. Serve sprinkled with fresh squeezed lemon juice and boiled vegetables.
Note: This is a part of Weekend Herb Blogging event hosted this week by Joanna from Joanna's Food.
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| Click - Yellow for Bri |
| 2008-06-12 16:41:03 |
This is my entry for the CLICK - Yellow for Bri event.Recipe (adapted from here): Steam or cook in a boiling water for a few minutes some chard (about 8 large leaves, big middle leaf vein cut out). Beat 3 eggs with 1 Tbsp of flour and 1 Tbsp of milk and pour in a heated non-stick pan. Fry like you're making crepes. Do not flip over. When it's almost done place chard and surimi crab sticks in a line and carefully roll it like sushi. Roll it in bamboo rolling mat and let cool.This is an appeal on behalf of a group of food bloggers who are friends of Briana Brownlow @ Figs With Bri.Bri was diagnosed with breast cancer two and half years ago. A mastectomy, chemotherapy and two years of relatively good health later, the cancer is back. It has metastasized to other parts of her body. At the age ...
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| WHB #136 - Savoy Cabbage with Smoked Meat |
| 2008-06-10 12:43:36 |
1 head of savoy cabbage4 large clove of garlic, minced5 Tbsp olive oilTake outer darker leaves of savoy cabbage and cut out the middle vein of those leaves. Take the remaining head and cut it into four parts. Cook in salted water dark and pale leaves separately until they are soft.In a large serving bowl place 1/4 of cooked savoy cabbage, 1 minced clove of garlic and 1 Tbsp of olive oil. Continue with the rest of the ingredients. Sprinkle with the remaining Tbsp of olive oil.Serve with smoked pork ribs or pork shanks cooked in a pressure cooker.Note: This is a part of Weekend Herb Blogging event hosted this week by Maninas from Maninas: Food Matters. Visit the wonderful roundup she compiled!
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| WHB #137 - Zucchini Stuffed Bell Pepers |
| 2008-06-10 10:30:57 |
1 large onion, finely chopped2 Tbsp oil4 small zucchinis1/3 cup rice150 g Feta cheese, squashed with a fork4 cloves garlic, minced2 eggs8 medium bell peppers, stems and seeds removedpowdered gingerdried fennel leavesoreganosaltVegeta seasoningCook onion on oil and a little water and salt covered, until it softens. Add grated zucchinis, and continue to cook covered until zucchinis soften on medium heat. Reduce heat, add rice, cheese, garlic, seasonings to taste and eggs. Stir well.Remove from heat and fill peppers with zucchini mixture. Place them in a pot. Make sure they all touch the bottom of the pot. Pour some water into the pot (just enough to cover the bottom). Cook for about 20-30 minutes covered on low heat.Note: This is a part of Weekend Herb Blogging event hosted this week by Astrid from Paulchen's Food Blog.
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| Soured Milk Cake |
| 2008-06-08 05:28:18 |
Recipe adapted from:For the cake:100 g butter, on room temperature100 g sugar2 eggsgrated zest of 1 lemon100 g flour1/2 tsp backing powderBeat butter with sugar and lemon zest until foamy. Beat in eggs, one by one. Stir in sifted flour and backing powder. Bake in a preheated oven on 180°C for about 20 minutes in a round 24 cm diameter springform backing pan.For the cream:30-40 g powdered gelatin180 g sugar700 g soured milk700 ml heavy cream100 g strained syrup from sour cherry preservesDissolve gelatin in cold water. Slightly heat sugar with 200 g soured milk. Stir in gelatin and when it dissolves, add the rest of the soured milk. Remove from heat and let cool. In the meantime, beat heavy cream and when soured milk is cold st...
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| Pasta with Prosciutto and Cantaloupe |
| 2008-05-31 17:58:46 |
320 g pasta1/2 of a small cantaloupe1 package of arugula100 g young cow cheese80 g prosciutto1 tsp of mixture of crushed dried coriander seeds, black, green, pink, and white peppercornsolive oilsaltCut cantaloupe into thin pieces, and cheese into cubes. Roll the cheese cubes into crushed spices.Cut prosciutto into ribbons and fry it on olive oil for 1-2 minutes.Cook pasta al dente. Wait until it cools down and then add 2 Tbsp of oil and stir well.Arrange everything on a plate like in the photo above.Note: This is a part of Presto Pasta Night event hosted and created by Ruth from Once Upon A Feast. Recipe source: Sale & Pepe Tasting Team, Serbian issue, June 2008.
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| SHF #43 - Mojito Dessert |
| 2008-05-30 07:37:14 |
Fort the biscuit:3 eggs1 egg yolk150 g sugar1 vanilla sugar100 g flour25 g corn starch1 tsp baking powderWith a mixer beat eggs and egg yolk on a highest speed for 1 minute. Add sugar and vanilla sugar and beat for another minute, and then 2 more minutes.Mix flour, starch and backing powder, and sift half of it over beaten eggs and beat on lowest speed for a short time. Do the same with the rest of flour.Bake in a preheated oven on 200°C for about 10 minutes in a 25x35 cm baking pan.For the mojito filling:400 ml heavy cream2 1/2 tsp gelatin250 g yogurtjuice from 1 lime75 g caster sugar50 ml white rum2 tsp dried mint leavesMix yogurt and lime juice and sprinkle gelatin over. Beat stiff heavy cream with sugar. Add rum and yogurt and beat on lowest speed for a short time.Crush mint leaves wi...
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| Saffron Potage |
| 2008-05-30 04:10:06 |
900 g baby carrotswhite onion base of 1 leek1/2 cup white wine300 ml milk200 ml clear vegetable soupsaffron100 g smetana or sour cream3 Tbsp olive oilsaltBoil soup and then put inside some saffron and a pinch of salt. Cut leek and grind carrots.Heat oil in a pan and then fry leek for about 5 minutes on low heat. Add carrots, fry a little bit more and then, pour wine, continue to fry until it evaporates and then pour in milk and soup. Cover and cook for about 20 minutes, until carrots soften. Remove from heat and blend everything in a puree.After the cream cools down, pour it in 4 bowls, place 1 Tbsp of smetana on top and sprinkle with some saffron.Note: This is a part of Weekend Herb Blogging event hosted this week by Wandering Chopsticks. Recipe source: Sale & Pepe Tasting Team, Serbian issue, June 2008.
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| WHB - Marjoram & New Potatoes Terrine |
| 2008-05-30 04:05:42 |
600 g new potatoes300 g cream cheese2 eggs1 Tbsp dried marjoram40 g grated Grana Padano cheese20 g buttersaltpepperCook potatoes in a boiling water for 20 minutes. Remove from water and crush them with a fork.In a bowl stir together cream cheese, a pinch of salt, pepper, Grana Padano and marjoram. Add eggs and mix into homogeneous mass.Line loaf pan with baking paper. Pour cream cheese batter, place potatoes on top, sprinkle with pieces of butter and bake in a preheated oven on 180°C for about 20 minutes.Note: This is a part of Weekend Herb Blogging event hosted this week by Gay from A Scientist in the Kitchen. Recipe source: Sale & Pepe Tasting Team, Serbian issue, June 2008.
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| Daring Bakers, May 2008 - Opéra |
| 2008-05-29 04:35:05 |
This months Daring Bakers chalange is Opéra cake, and it's dedicated to Barbara from winosandfoodies.com. This time, I decided to keep it simple, and not alter the recipe in any way.This recipe is based on Opéra Cake recipes in Dorie Greenspan’s Paris Sweets and Tish Boyle and Timothy Moriarty’s Chocolate Passion.For the Joconde:6 large egg whites, at room temperature30 g granulated sugar225 g ground blanched almonds (You can make it at home by grinding almonds in the food processor with a tablespoon or two of the flour that you would use in the cake. The reason you need the flour is to prevent the almonds from turning oily or pasty in the processor. You will need about 2 cups of blanched almonds to create enough almond meal for this cake.)2 cups icing sugar, sifted6 large eggs70 g a...
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| Strawberries & Champagne |
| 2008-05-23 05:00:36 |
Strawberries & Champagne preserves750 g strawberries375 g sugar250 ml champagne1 bag jam-fix (the one that is for 250 g sugar)Slice strawberries, mix in a pot with champagne, sugar and jam-fix. Cook on high heat, stirring continuously until it boils and then lower the heat and cook for another 4 minutes.Prepare the jars: Wash jars thoroughly, and wipe them. Place them (without lids) in the oven and turn heat to 50°C. Keep them there until they heat up.Pouring the jam into jars: Place jars directly from the oven, while they're still hot, on a wooden surface, a cutting board for example. This is necessary to prevent glass from braking from heat. This amount is enough for 3 small jars. Pour one spoon of jam into each jar and continue while you ran out...
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| Silly Tag :) |
| 2008-05-11 14:32:37 |
Medena from Café Chocolada tagged me for this, as she called it, silly meme :). Here is how it goes, and it is desired to keep the foodie theme :1. Pick up the nearest book.2. Open to page 123.3. Find the fifth sentence.4. Post the next three sentences.5. Tag five people, and acknowledge who tagged you.So, since I don't have cookbooks in English, I'll do the oldest Serbian cookbook: "My Cookbook and Adviser" by Spasenija Pata Marinković popularly called "Pata's Cookbook". It was first published in 1907, and in the preface she quoted Ibsen: "The best books are cookbooks, most of the others should have never been written. Too bad cookbook writers are usually unknown." Ironically, after WW2, communist regime arrested her as a traitor, banned her name, and all editions published during 1945...
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| Bookmarked Recipes - Okara Waffles |
| 2008-05-09 08:48:26 |
With chocolateThis is a recipe by TOONTZ form Okara mountain. Her blog is a real treasure for all of us who make soy milk at home.The recipe: (original recipe here)In a large mixing bowl sift: 2 cups flour, 4 tsp baking powder, 1/2 tsp salt and 1 Tbsp brown sugar.In a small mixing bowl whisk together: 2 eggs, beaten until fluffy, 1-1/3 cups soy milk, 1/2 cup oil and 1 cup wet okara straight from your machine.Add wet ingredients to dry ingredients, mixing until just incorporated. Make waffles according to your waffle iron’s manual.When the waffles cooled, I piped melted chocolate and jam with a syringe into the holes in waffles.With my Rosa Canina marmaladeNote: This is a part of Bookmarked recipes event.
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| Komisbrot |
| 2008-05-08 18:01:37 |
Some people use their leftover egg whites to make macarons, some meringue, but here, in Serbia, we make komisbrot. Although it's name resembles kommisbrot - a German army rye bread, it's not a bread, but a kind of fruitcake. What is sure is that it certainly has some German/Austrian background, but apart from a women magazine's story, I wasn't able to find out about it's origins. If anyone knows anything about the true story, please let me know.Here is the story:"Wilhelm von Lidl wasn't as rich as other nobles of his rank, but he had more beautiful and fulfilled life, filled with love to his wife Luiza. Even when they got old, they had something to talk to each other, and their favorite evenings were the ones when through their stories they relived all those beautiful travels from their yo...
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| WHB - Oregano Crusted Wavy Skewers |
| 2008-05-08 10:07:09 |
Recipe:(adapted from Sale & Pepe, Serbian issue, March 2008)600 g very thin pork steaks1 large zucchini200 g smoked cheese60 g bread crumbszest of one lemon1/2 Tbsp oregano1 eggCut zucchini into thin wide ribbons and grill them a little. This is necessary so they become soft. Cut steaks and cheese into wide ribbons.Assemble the skewers: Take one meat ribbon, place one zucchini ribbon over, then cheese, zucchini and one more meat ribbon. Put on a skewer.Coating: Mix together bread crumbs, lemon zest and oregano. Beat egg. First, using a brush, coat skewers in egg, then in bread crumbs.Fry in oil, for about 5 minutes on both sides,or until meat is done, it depends on the thickness of steaks.Note: This is a part of Weekend Herb Blogging event hosted this week by Laurie Helen Constantino from Mediterranean Cooking in Alaska.
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| Daring Bakers: Perfect Party Cake |
| 2008-05-06 14:57:44 |
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 by Dorie Greenspan. 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 te...
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| Tulumbe |
| 2008-05-03 17:10:02 |
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 v...
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| Chicken With Spring Onions |
| 2008-05-03 15:53:04 |
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 ...
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| Grandma Jela's Cake |
| 2008-05-01 15:48:50 |
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. Co...
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| Čvarci |
| 2008-04-30 14:24:02 |
Čvarci 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.This photo is my entry for CLICK April 2008 (Au Naturel)
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| Daring Bakers, April 2008 - Cheesecake Pops |
| 2008-04-27 13:40:27 |
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&am...
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| Easter Eggs & Carrot Cake |
| 2008-04-27 10:24:20 |
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 powd...
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| Spanakopita With Eggs |
| 2008-04-22 12:28:15 |
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 eg...
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| SHF - Asian Sweet Invasion |
| 2008-04-19 15:37:55 |
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 fridg...
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| Chicken & Wild Garlic Squares |
| 2008-04-17 19:37:21 |
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 eac...
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| Sweet Farm |
| 2008-04-15 04:34:12 |
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 And some more piggiesA few more things. I got...
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| Stinging Nettle Fritters |
| 2008-04-13 13:11:40 |
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.
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| Oblande |
| 2008-04-06 09:46:21 |
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.
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| Spring Cheese Spread |
| 2008-04-05 12:44:29 |
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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