25 November 2015

November in Bosnia


On our way (pause in Abu Dhabi)


1st day in Bosnia


 
 Art of sausage making in Bosnia...glad I had my chance to help! I brought my recipe for Chorizos with me!
Umjetnost pravljenja kobasica..drago mi je da sam mogla pomoci. Donijela sam svoj recept za Chorizo kobasice.


2nd day
Visit to our cousin in Grbavica  (My father`s birth village)



Švargla (recipe coming!)



 

 Our hosts!

3rd day we had first snow! YAY!

Trećega dana je pao snijeg i obradovao nas!

 








17 November 2015

Chicken Saag


Aromatic, spicy chicken stew in a rich spinach sauce. One of best Indian recipes.

Ingredients:
1 tsp fenugreek seeds
1/2 tsp cumin seeds
1 cinnamon stick
6 cardamom pods
2 tbs oil
2 onions, diced
2 cm ginger, grated
3 garlic cloves, crushed
1 chilli, sliced
800 g thihg filets, cubed
2 pst turmeric powder
1 tsp cumin powder
1/2-1 tsp chilli powderĝ
1 tsp coriander powder
2 bay leaves
1 1/2-2 cups chicken broth
1 bunch spinach (frozen ok) - 250 gr
1/2 tsp salt
2 tbs fresh coriander
1/3 cup yogurt 
Method:
Roast first 4 ingredients on a dry pan (until heated trough and aromatic); set aside.
Heat oil, sautee onions for 3-4 minutes. Add meat, garlic, ginger and chilli. Stir until meat change colour, then add roasted spices and all other powdered spices, bay leaves and beef broth. Cover and cook for 1-1 1/2 hours (or until meat tender). Last 10-15 minutes add spinach and season to taste. Garnish with yogurt and coriander before serving (with rice).



Pileći 'Saag'

Mirisno i pikantno pilece meso u bogatom spinat sosu. Jedno od meni najdrazih jela iz Indije.

Potrebno:
1 k fenugrek sjemenki
1/2 k kima
1 stapic cimeta
6 cijelih kardamoma
2 crvena luka, sjeckana
2 cm djumbira, sitno rendanog
3 cena bijelog luka, protisnutog / rendanog
1 ljuta papricica, cjeckana
800 gr piletine (nadbataci), isjecene na kocke
2 k turmerika u prahu
1 k kima u prahu
1 k korijandera u prahu 
1/2 - 1 k chili praha
2 lista lovora
1 1/2 - 2 solje pileceg temeljca / supe
1 veza spinata , moze i smrznuti - 250gr
1/2 k soli
2 K lisca korijandera
1/3 solje jogurta
Nacin:
Zagrijte tavu na na suho proprzite prva 4 sastojka (dok ne pocne mirisati); ostavite po strani.
Zagrijte ulje u serpi / loncu, proprzite luk, zatim dodajte meso, bijeli luk, djumbir i chili. Dinstajte dok meso ne promijeni boju. Ubacite sve zacine, ukljucujuci one u prahu, lovor i zalijte temeljcem. Pokrijte i kuhajte oko 1-1 1/2 sat ili dok meso ne omeksa. Zadnjih 15 minuta dodajte spinat i so. Prije serviranja (sa rizom) stavite jogurt i korijander na vrh.


05 November 2015

'Podvarak'- Balkan Way of preparing Sauerkraut



My boys say 'Podvarak' is the only thing my mother makes better than me..We LOVE it! It doesn't taste more delicious anywhere else; my mum's Podvarak is the best. Lucky, I'm going to have it very soon, as I intend to visit Bosnia in a few weeks.
For Podvarak you need to have fermented cabbage (Sauerkraut). In many Balkan countries, in late autumn, large quantities of sauerkraut is prepared  for winter. For recipe see here; it is a natural, easy way of preserving cabbage (it just need some time for fermenting).

Ingredients:
3-4 tbs lard ( or oil)
1-2 onions, chopped
1 sauerkraut head ( sliced)
100 -150 g chopped bacon (smoked preferably - optional)
1 tbs paprika
white pepper, to taste
Meat, ..best to use smoked pork, but also carp, chicken (drumsticks), duck, sausages - Kransky or Chorizo)

Method:
Heat lard in a large pan; sautee onion and bacon. Add sliced sauerkraut (rinse if too salty) and other ingredients (except meat). Cook stirring, until most moisture evaporates. Transfer to a baking pan, place meat on top and place into oven (180*C). Cook until meat done. Serve while warm. 


Podvarak

Moji djecaci kazu, da je Podvarak jedino jelo koje moja mama bolje pravi od mene... Obozavamo ga! Nigdje nije tako ukusan; podvrak moje mame je najbolji. Sretna sam da cu ga uskoro ponovo jesti, obzirom da letim za Bosnu za par sedmica.
Za podvarak trebamo kiseli kupus (kod nas je obavezan kao zimnica; odlican prirodan nacin za 
'konzerviranje'. Fermentirana hrana je jako zdrava.
Recept za kiseljenje pogledati ovdje

Potrebno:
3-4 K masti (ili ulja)
1-2 crvena luka, isjeckana
1 glavica kiselog kupusa, isjeckanog
100-150 gr sjeckane slanine (dimljene -opciono)
1 K crvene paprike (prah)
bijeli biber, prema ukusu
Meso,..najbolje dimljena svinjetina, ali moze i piletina, patka, som, kobasice (Kranjskee ili Chorizo)

Nacin:
Zagrijte mast u vecoj posudi. Proprzite luk i slaninu. Ubacite kupus i ostale satojke (osim mesa); przite i mijesajte dok vecina tecnosti ne ispari. Prebacite kupus u tepsiju, postavite meso po povrsini i ubacite u rernu (180*C). Pecite dok meso ne bude gotovo; sluzite toplo.

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