23 June 2011

Spanish Meatballs (Albondigas) in roasted red capsicum sauce



Ingredients:
For Albondigas-
600 g mince (beef & pork is the best)
1/2 cup bread crumbs, preferably fresh
1 egg
1/3 cup fresh chopped parsley
1 teas minced garlic
1 teas paprika
a pinch of ground cinnamon
1 teas salt
1/2 teas ground black pepper
For frying - flour and oil
For Sauce-
3 roasted, skinned red peppers (fresh or canned)
5-6 garlic cloves, roasted whole(15 minutes in a 170*C oven), skinned
1 teas fresh oregano
1 tbs tomato paste
1 tbs red wine or sherry vinegar
1 teaspoon paprika
1/2 teaspoon each of salt and ground black pepper
Method:
Mix all ingredients for Albondigas well; shape into balls (golf ball size), dust into flour and fry until golden. Set aside.
In the same pan pour all ingredients, that you have processed into a smooth liquidy paste. Bring to boil and cook until slightly thickened. Season with salt and pepper. Return Albondigas to sauce, reheat. Serve with rice, pasta, potato mash or homemade 'Spatzle' (next recipe).




Španski Ćuftići (Albondigas) u sosu od pečenih paprika

Potrebno:
Za 'Albondigas'-
600 gr mljevenog mesa (govedina i svinjetina)
1/2 solje svjezih mrvica kruha / hljeba
1 jaje
1/3 solje persunovog lisca
1 k protisnutog bijelog luka (3-4 cena)
1 k paprike
prstohvat cimeta
1 k soli
1/2 k crnog bibera
Za przenje- brasno i ulje
Za sos-
3 vece crvene mesnate paprike, ispecene i oguljene
5-6 vecih cena bijelog luka, pecenih u ljusci (15 min 170*C),oljustenih
1 k svjezeg origana
1 K tomato sosa (gustog)
1 K sirceta (crveno)
1 k paprike
1/2 soli
1/2 k bibera
Nacin:
Pomijesajte sve sastojke za Albondigas, oblikujte loptice, uvaljajte u brasno i przite dok ne porumene. Izvadite iz tave, ali ulje sacuvajte.
U elektricnoj sjeckalici, blendajte sve satojke za sos. Uspite u tavu, prokljucajte i kuhajte dok se malo ne zgusne. Zacinite po ukusu. Vratite loptice u sos, prokljucajte.
Servirajte sa rizom, tjesteninom ili pire krompirom...Ili - napravite domace 'Špecle'. Recept slijedi!

21 June 2011

Thai Fishcakes


I love simplicity of making this beautifully aromatic dish...

Ingredients:
2 cloves garlic, crushed
2cm knob ginger, grated
1-2 red chillies, seeded, sliced
1 tbs lime juice
2 tbs fish sauce
1 small bunch coriander with roots, chopped
800 g fish fillets, red fish or snapper, chopped
2/3 cup beans, sliced
1/2 red capsicum, sliced
oil for frying
Method:
Put all ingredients (except oil) into a food processor. Process with pulse, until all mixed and incorporated, but still in small pieces. Form cakes with your hands. Heat oil and fry them until golden and aromatic. Dry on a paper towel.
Serve with sweet chili sauce, or another Asian dipping sauce.





Tajlandske Pljeskavice / Polpete od ribe

Ja zaista VOLIM Thajlandsku hranu! Ovaj recept je jedan od onih kod kojih nema mnogo pripremanja...Jednostavno stavite sve u sjeckalicu i posao obavljen.

Potrebno:
2 cena bijelog luka, protisnuta
2 cm djumbira, sitno rendanog
1-2 crvene ljute papricice
1 K limeta soka
2K 'ribljeg sosa'
ILI 1/2 k soli
1 mali svezanj korijandera sa korijenom, sjeckanog
800 gr fileta ribe, isjecene
2/3 solje okruglih mahuna, sjeckane
1/2 crvene paprike, isjeckane
ulje za przenje
Nacin:
Sve sastojke osim ulja stavite u elektricnu sjeckalicu i pulsiranjem sjeckajte dok se sve ne pomijesa, ali jos uvijek ostane prepoznatljivo (znaci paziti da ne postane kašasto). Oblikovati polpete / pljeskavice i prziti na vrelom ulju. Ocijedite ih na papiru.
Sluziti sa slatkim chili sosem ili nekim drugim Azijskim umakom.

15 June 2011

Walnut, Coffee and Caramel Scrolls


Wonderful combination of flavors

Ingredients:
Dough-
1 3/4 cups SR flour
1 tbs sugar
25 g butter, cold
2/3 cups milk
Filing-
1/4 cup brown sugar
2 teas instant coffee, melted in 2 tbs hot water
50 g butter
1/2 cup walnuts, cut into pieces
Dressing-
1 teas instant coffee
1 teas hot water
1/3 cup icing sugar
Method:
Swich your oven to 180*c, prepare 22 cm tin.
First prepare filing- Mix coffee, brown sugar and butter, set aside, along with walnuts. Dough- Mix flour and butter with your fingers (or food processor), add other ingredients and knaed a soft dough. Dust with flour and roll out to 20 X 30 cm. Spread filing (leaving edge og 2 cm without it)- brush with water); roll into a log, and cut into 10-12 pieces. Put into tin and bake 25 min, or until golden and crispy.
Meanwhile, mix all ingredients for dressing. Take cake out on a plate and drizzle it with coffee/sugar mix.

Ruzice sa orasima, kafom i karamel prelivom

Potrebno:
Tijesto-
i 3/4 solje samodizajuceg brasna (vidi objasnjenje)
1 kasika secera
25 gr putera iz hladnjaka
2/3 solje mlijeka
Premaz-
1/4 solje braon secera
2 kasicice instant kafe, otopljene u 1-2 kasike vrele vode
50 gr putera
1/2 solje oraha, grubo sjeckanih
Preljev-
1 kasicica instant kafe
2 kasicice vrele vode
1/3 solje secera u prahu
Priprema:
Ukljucite rernu na 180*C, pripremite 22 cm okrugli pleh.
Pripremite premaz tako sto cete secer, kafu i puter pomijesati. Orasi neka su spremni.
Tijesto- brasno i puter trljajte vrhovima prstiju (ili u multipraktiku), dodajte secer i mlijeko dok ne dobijete glatko tijesto. Rastanjite na povrsinu od 20 X 30cm.
Pokrijte sa pripremljenim premazom, pospite sa orasima. Zarolajte kao rolat ( 1,5 cm tijesta ostavite nepremazan, samo ovlazen vodom).
Izrezite na 10-12 jednakih dijelova , u ovisnosti o velicini kalupa. Stavite u kalup i pecite 25 min, dok ne porumeni. Oblikujte prema zelji i mogucnosti!
U medjuvremenu, pripremite preljev;izmijesjte sve sastojke do glatke mase!
Kad je peceno, prerucite u tanjir za posluzivanje i prelijte!

14 June 2011

Filled Kohlrabi



My attempt at creating a new recipe!

Ingredients:
3 large, or 6 small kohlrabies
400-500 g beef mince
2 tbs oil
2-3 medium onions, diced
2-3 garlic cloves, crushed
1 teas cumin powder
1/2 tbs coriander powder
dash of oregano powder
1/2 cup tomato paste
1,5 cups vegetable stock
1/2 cup Jasmin rice
salt, pepper to taste
Parmesan to garnish
Method:
Peel kohlrabies, halve large ones, and take the flesh out with a spoon, leaving 8mm shell around. Microwave them for 8 min, covered with a plastic wrap (or cook them).
Heat oil, add onions. Saute for 5 min, then add garlic and mince. Stir fry until mince loose pink colour. Add all the spices, rice and vegetable stock. Cook for 20-25 min, or until rice cooked. Stir trough tomato paste and check the taste.
Spoon filling into kohlrabi shells, grate some Parmesan cheese on top and serve.

Punjena Keleraba

Potrebno:
3 vece ili 6 malih kekeraba
400-500 gr mljevenog mesa
2 K ulja
2-3 srednja crvena luka, sjeckana
2-3 cena bijelog luka, protisnuta
1 k kima u prahu
1/2 K korijandera u prahu
prstohvat origana u prahu
1/2 solje gustog paradajz sosa
1,5 solja 'Vegeta' supe
1/2 solja Jasmin (duguljaste) rize
so i biber prema ukusu
Parmezan za posuti
Nacin:
Ogulite kelerabu. Vece prepolovite, pa izdubite ostavljajuci stjenke oko 8 mm. Skuhajte ih u vodi ili pokrijte prozirnom folijom i pecite u mikrovalnoj oko 8 min.
Zagrijte ulje, proprzite luk. Dodajte meso i bijeli luk, pa przite dok meso ne izgubi pink boju. Dodajte sve ostale zacine, rizu i 'supu'. Kuhajte, mijesajuci oko 20-25 min, ili dok riza ne omeksa. Ubacite sos i provjerite ukus. Filujte kelerabu, pospite parmezanom i sluzite.

12 June 2011

Our daily Bread...in a better shape



I saw this Cupbread the other day; it inspired me to show you how to make different shapes for your daily bread.
    Use your favorite recipe for bread, or follow the recipe bellow.

Ingredients:
1 cup water
1 cup milk
2 tbs olive oil
1 tbs sugar
1,5 teas salt
2 teas yeast
5,5 cups flour
Beaten egg white for brushing + seeds for sprinkling
Method:
Put all ingredients in a bread maker, and program it for dough only (or make a dough by hand, and let it rise on a warm spot for 1 hour). When ready take out, and divide into 2. One part roll out to 2 cm thickness. Cut into strips. Each strip roll on a surface to make 'ropes', which you shape into sticks, pretzels, knots... The other part should be rolled to 1 cm thickness; cut into 2,5 cm strips, brush with olive oil, sprinkle with poppy seeds, and start rolling them , tapering slightly. Put them in a greased muffin/cupcake mould. Other dough parts shape into rolls. 3 small round shapes put in a muffin mould will make a 'clover'. Larger 'ball' roll out very thinly, and roll like a Swiss roll. That will make famous Balkan 'Kifle'.
Shaped bread let rise once again, brush with beaten egg white and sprinkle with your favorite seeds (sesame, cumin, fennel, nigella...) Bake at 180*c 5 minutes 'ropes' or thin shapes, and 10+ minutes thicker shapes. Enjoy warm!




Hljeb/Kruh naš svagdašnji...u boljoj formi

Ideje za oblikovanje vaseg 'favorita'! Koristite vas recept ili slijedite ovaj dole.

Potrebno:
1 solja (250ml) vode
1 solja mlijeka
2 K maslinovog ulja
1 K secera
1,5 k soli
2 k instant kvasca
5,5 solja brasna za hljeb/kruh
bjelance umuceno za premazivanje + sjemenke za posuti
Nacin:
Stavite sve sastojke u masinu za mijesenje i programirajte na tijesto; ili umijesite rucno i ostavite na toplom 1 sat. Kada je spremno, podijelite na 2 dijela. Jedan dio razvaljajte na 2 cm, isjecite na trake, koje cete zatim oblikovati u 'konopce'. Od ovoh konopaca cete praviti stapice, perece, cvorove...Drugi dio razvaljajte na debljinu od 1 cm. Premazite maslinovim uljem, pospite makom i zarolajte, napustajuci jednu stranu malo. Stavite u kalupe za mafine. Preostale dijelove oblikujte u kuglice. 3 male kuglice u mafin kalupu cine 'djetelinu'; veca kugla razvaljana tanko, zatim zamotana kao rolat, oblikuje kifle. Oblikovani hljeb/kruh treba ostaviti nadoci jos jednom, premazati umucenim bjelancetom, posuti sjemenkama po vasem izboru (kim, fenel, sezam, ćurekot...)Peci na 180*C 5 minuta tanje , a 10+ minuta deblje tijesto. Uzivati toplo.

09 June 2011

Kumara and Spinach Cous-Cous with Spicy Chicken Thighs



Quick everyday dinner!

Ingredients:
For spicy chicken-
4 large chicken thighs
1 teas chicken stock powder
1 tbs flour
1 teas paprika
1/2 teas onion powder
1/4 teas garlic powder
1/2 teas mustard powder
1/4 teas white pepper powder
oil for frying
For cous-cous-
1 medium kumara (sweet potato)
1 cup fresh baby spinach leaves
1,5 cups cous-cous
1 teas chicken stock powder
1,5 cups boiling water
Olive oil to drizzle
Method:
Spicy chicken- Put all dry spices in a plastic bag, shake well. Add chicken pieces, one by one, shake bag with spices to coat meat well. Fry in a little oil, medium heat, until chicken golden and cooked through. Set aside (keep warm).
For cous-cous- Peel and cut kumara into cubes. Boil or microwave until tender.
In another dish, place spinach and cous-cous inside, sprinkle with chicken stock powder and pour boiling water over it. Let it stand for 5-6 minutes, or until cous-cous has absorbed all water. Add kumara and mix well. Drizzle with some olive oil and Serve with chicken thighs.


Slatki Krompir i Špinat KusKus sa Aromaticnom Piletinom

Za brzu svakodnevnu veceru!

Potrebno:
Za piletinu-
4 veca karabatka
1 k pilece 'supe' u prahu
1 K brasna
1 k crvene paprike
1/2 k luka u prahu
1/4 k bijelog luka u prahu
1/2 k senfa u prahu
1/4 k bijelog bibera
ulje za przenje
Za kus-kus-
1 srednji slatki krompir
1 solja listova mladog spinata
1,5 solja kus-kusa
1 k pilece 'supe' u prahu
1,5 solja kljucale vode
Maslinovo ulje za posuti
Nacin:
Pomijesajte sve suhe zacine i brasno u jednu cistu kesu. Protreskajte da se zacini pomijesaju, pa onda ubacujte jedan po jedan komad piletine unutra - svaki put protresite kesu, kako bi se masa zalijepila za meso. Przite u ulju, na srednjoj vatri, dok piletina ne porumeni. Ostavite na toplom.
Za kus-kus- Slatki krompir ogulite, isjecite na kocke, obarite ili skuhajte u mikrovalnoj.
U drugu posudu stavite spinat, kus-kus i pilecu supu (prah), pa prelijte kljucalom vodom. Poklopite i ostavite 5-6 minuta stajati, dok kus-kus ne upije tecnost. Ubacite krompir, pa izmijesajte skupa. Pospite sa malo maslinovog ulja i Servirajte sa piletinom.

06 June 2011

Pork Cordon Bleu


Easy!

Ingredients:
4 boneless pork chops
4 slices thin ham (size as pork chops)
4 slices Swiss cheese, smaller than pork
1/2 teaspoon dried thyme leaves
salt and pepper
1 cup all-purpose flour
2 eggs, beaten with 1 tbs water
1 cup fine dry bread crumbs
oil for frying
Method:
On top of each piece of meat put a slice of cheese following with ham. Season flour with salt, pepper and thyme. Carefully dip 'parcels' into flour, shake off excess. Dip into egg, then bread crumbs and fry until golden. Serve hot.
Perfect with boiled potatoes (dressed with oil and wholegrain mustard) and corn.




Krmenadle 'Cordon Bleu' stil

Potrebno:
4 krmenadle bez kosti
4 reznja sunke (ili slicno, velicine kao krmenadle)
4 reznja nekog tvrdog sira (mora biti manji od mesa)
1/2 k timijana
so i biber
1 solja brasna
2 jaja, umuceno sa 1 K vode
1 solja krusnih mrvica/prezle
ulje za przenje
Nacin:
Polozite meso na radnu povrsinu, preko svakog komada stavite rezanj sira i sunke. Zacinite brasno sa solju, biberom i timijanom. Pazljivo uvaljajte obje strane, zatim uronite u jaja i mrvice. Przite dok ne porumeni sa obje strane. Servirajte toplo.
Perfektno uz kuhani krompir (zacinjen uljem i senfom od punog zrna)i mlade kukuruze.

05 June 2011

Anzac Biscuits and Choco-Mint Slice




ANZAC biscuits - My favorite biscuits!
During World War I, the wives, mothers and girlfriends of the Australian soldiers were concerned for the nutritional value of the food being supplied to their men, because all the food has to be sent by ships, which took long time to reach them.
It has been claimed that special nutritious biscuits were created and sent abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation.
ANZAC means Australia and New Zealand Army Corps

Ingredients:
1 cup flour
1 cup Instant oats
1 cup desiccated coconut
3/4 cup sugar
125 g melted butter
1 tbs Golden syrup
1 Teas Baking soda
3 Tbs boiling water
Method:
Preheat oven to 180*C, line a baking sheet with silicon paper.
Put all dry ingredients (except soda)into a big bowl. In a smaller bowl mix butter, water, golden syrup and soda. Mix all ingredients together. Take a spoonful of mixture, shape into a circle and bake 10-12 min, or until golden brown.
Keep in a dry, cool place for a month.

Choco-Mint Slices

(from The Australian Women's Weekly Cookbook)

Ingredients:
Base-
125 g butter
1,5 tbs cocoa
1/2 cup caster sugar
1 egg
1 cup coconut
1/2 cup walnuts, finely chopped
250 g plain biscuits (wheatmeal, milk coffee or similar)
Topping-
60 g vegetable shortening (Copha)
2 cups icing sugar
3 tbs milk
1 teas mint essence
1 drop green food colour (optional)
Choco topping-
185 g dark chocolate
60 g butter
Method:
Crush biscuits finely. Combine butter, cocoa and sugar. Heat and stir in a saucepan until melted and blended. Cool slightly. Stir in beaten egg and the rest of base ingredients. Press into a paper-lined tin (33X25cm). Refrigerate.
Melt shortening, add sugar milk and essence. Mix well. Spread over the base. Refrigerate. Melt chocolate and butter, mix well; spread over mint. Refrigerate until solid. Cut into small slices and serve.



Anzak Kolačići

Ovi kolacici su kreirani od strane majki, supruga i djevojaka Australije i Novog Zelanda tokom I svjetskog rata, za vojnike koji su bili daleko od kuce. Obzirom da je sva hrana putovala brodom, trebalo je pronaci nesto hranjivo i dugotrajno, za njihove najdraze.

Sastojci:
1 solja brasna
1 solja zobenih pahuljica
1 solja kokosa
3/4 solje secera
125 gr maslaca, istopljenog
1 K (Golden) zlatnog sirupa
1 k sode BB
3 K kljucale vode
Nacin:
Ukljucite rernu, stavite papir za pecenje preko pleha.
Stavite sve suhe sastojke (osim sode) u vecu posudu; Pomijesajte maslac i ostale sastojke u manju posudu. Sastavite sve zajedno i promijesajte. Oblikujte kolacice okruglom kasikom i pecite 10-12 minuta, ili dok ne postanu zlatno-zuti.
Cuvati do 1 mjesec na hladnom i suhom mjestu.

Čoko-Mint Kocke

Sastojci:
Osnova-
125 gr maslaca
1,5 K kakaoa
1/2 solje sitnog secera
1 jaje
1 solja kokosa
1/2 solje sitno sjeckanih oraha
250 gr keksa (petit beure ili sl.)
Premaz-
60 gr tvrde masti biljnog porijekla (Copha)
(mislim da je to 'puter' od palme) Margarin moze zamijeniti
3 K mlijeka
2 solje secera u prahu 1 k mint extrakta
1 kap zelene boje (po zelji)
Coko-premaz-
185 gr tamne cokolade
30 gr maslaca
Nacin:
Sameljite kekse. Zagrijte maslac sa secerom, dodajte kakao i dobro promijesajte. Malo prohladite pa ubacite ostale sastojke za osnovu. Dobro promijesajte i utisnite u kalup (33x25cm)koji ste prekrili papirom ili folijom. Ostavite u frizider.
Zagrijte Copha (margarin) dodjte secer , mlijeko i mint. Dobro promijesajte. Premazite bazu sa ovom smjesom i vratite u frizider. Istopite cokoladu i maslac, promijesajte i ovime premazite mint sloj. Rashladit, izrezite na manje kocke i sluzite.
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