Bacon (or Ham) and Cheese Rolls

Bread rolls like these are sold around Australia, and are popular as quick alternative for breakfast and /or lunch. Homemade are, off course, much better and cheaper.

Ingredients:

Dough-

3 cups bakers flour

1/2 cup milk

2/3 cup water

1 tsp salt

1 tsp yeast (instant)

1 tsp sugar

3 tbs oil

Topping-

bacon, (or ham, turkey), diced 

grated cheese 

Method:

Place all ingredients for dough into a bowl or bread machine. Make a soft dough and let it double covered, in a warm spot.

Divide dough into pieces (around 65-75 g each) and shape balls. Place them onto baking sheet (with paper or greased) and press them slightly. Sprinkle with bacon pieces and grated cheese. Let it rest for 20+ minutes. Switch oven to 170*C. Cover with baking paper or al foil (with some space between) and bake for 20-25 minutes. They should stay very soft and cheese should not burn. Good warm or cold.

Pecivo sa Šunkom i Sirom  

Ovakva peciva se prodaju sirom Australije i omiljeni su sastojak za dorucak i/ili rucak za ponijeti. Domace su, naravno, puno bolje i jeftinije!

Potrebno:

Tijesto-

3 solje brasna za peciva

1/2 solje mlijeka

2/3 solje vode

1 k soli

1 k instant kvasca

1 k secera

3 K ulja

Za posuti-

mesnata slanina, rezana na kockice (ili puretina, sunka)

ribani sir

Nacin:

Umijesite tijesto; rucno, mikserom ili u pekacu. Ostavite da nadodje. Podijelite tijesto na komadice oko 65-75 g.  Oblikujte loptice, postavite na tepsiju (namastenu ili sa papirom) i blago pritisnite. Pospite sa sunkom i sirom. Ostavite oko 20+ minuta da se odmore. Ukljucite rernu na 170*C.

Pokrijte peciva sa papirom za pecenje (ili folijom), ali neka ne dodiruje povrsinu.Pecite oko 20-25 minuta. Treba da ostanu mekane i sir ne smije uhvatiti mnogo boje / izgoriti. Dobre tople ili hladne.

Cheese and Cherry Strudel

Delightful combo! Instead of making your dough, you can use ready filo pastry (2 X 4 layers, placed next to each other, slightly overlapping, brushed with melted butter/oil)

Ingredients:
Dough /Filo pastry-
1 1/2 cups plain flour
1 tbs oil
1 egg, beaten
pinch of salt
2/3 (+) cup water
Filling-
250 g cream cheese
250 gr ricotta cheese
1 large or 2 small  eggs
vanilla essence
1/2 cup icing sugar
1 jar (670 g) sour cherries, drained (or fresh-ones, pitted)
1-2 tbs fine semolina
Extra-
flour, 1/4 cup melted butter (or oil)
rolling pin, large tablecloth (if making your own dough)

Method:
How to prepare and stretch the dough
Mix all ingredients for filling, except cherries and semolina. Place along one side of dough. Shake cherries and semolina together (in a plastic bag). Put them onto cheese filling, brush  (sprinkle)  dough with melted butter and roll into a log. Brush top with extra butter, place onto baking tin
 and bake for 35 minutes at 180*C. Dust with icing sugar and serve.



Štrudla sa sirom i višnjama

Jedna od odusevljavajucih kombinacija! Umjesto razvlacenja jufke, mozete koristiti gotovu; 2 X 4 sloja, postavljena jedan do drugog, preklapajuci se. Premazite svaki sloj sa rastopljenim maslacem.

Potrebno:
Jufka- 
1 1/2 solja brasna
1 K ulja
1 jaje, umuceno
malo soli
2/3 solje(+) vode
Fil-
250 gr krem sira
250 gr rikote
1 vece ili 2 manja jajeta
vanila esencija
1/2 solje secera uprahu
1 tegla visanja, ocijedjene (ili svjeze bez kospica)
1-2 K griza / krupice
Jos-
brasno, 1/4 solje istopljenog maslaca
oklagija i veliki stolnjak (ako razvlacite jufku)

Nacin:
Kako pripremiti i razvuci tijesto
Pomijesajte sve sastojke za fil, osim visanja i griza. Nakon sto ste razvukli jufku (ili postavili gotovu), stavite na jednu ivicu fil. Protresite visnje i griz u jednoj kesi , pa i to nanesite preko sira. Poprskajte jufku sa rastopljenim maslacem i zarolajte. Premazite vrh sa jos maslaca, postavite na tepsiju i stavite peci oko 35 minuta na 180*C. Pospite sa secerom u prahu i servirajte.

Raw Homemade Chocolates

Happy Valentine's Day!

Ingredients:

1/2 cup (virgin) coconut oil

1/4 cup cocoa (good quality / raw)

1/4 cup honey

Method:

Melt coconut oil, add honey and cocoa and mix really well. Pour into chocolate moulds and refrigerate until set. Take out and serve to your darling (or eat it yourself!)

'Raw' Praline  

Sretan dan Zaljubljenih!

Potrebno:

1/2 solje (djevicanskog) kokosovog ulja

1/4 solje kakaa (dorog kvaliteta / raw)

1/4 solje meda

Nacin:

Istopite kokosovo ulje, dodajte med i kakao i izmijesajte dobro. Uspite u kalupe za praline i rashladite u frizideru dok se ne stegnu. Izvadite i servirajte vasoj dragoj/ dragom (ili sami pojedite!)

Grilled Snapper with Chilly, Coriander and Lime Dressing

When I arrived to Australia (20 years ago), I realised I will have to learn how to cook fish and seafood. Being born on continent, far away from sea, I didn't eat a lot of fish (except river fish, occasionally) and didn't know much about other edible sea creatures. It all changed last few years...I'm in love with seafood now!
Snapper is one of most appreciated fish here. I like to prepare it whole, either barbecued, baked or steamed and then add flavours in form of fresh herbs, oils and (citrus') juices.

Ingredients:
2 medium snappers
oil, salt and pepper
Dressing-
2-3 tbs olive (or other) oil
1 lime, zest and juice
4-5 tbs chopped coriander
1/2 red (mild) chilly, chopped
1 small garlic clove, crushed (optional)
salt and pepper  to taste

Method:
Preheat your grill / bbq. Make slits on thickest parts of fish. Season and brush with oil. Grill each side of fish for 6-10 minutes, depending on size. Turn once only. (Fish basket or al-foil strips wrapped around head and tail of fish will help handling). Place onto serving plate. Mix all ingredients for dressing and pour over the fish. Enjoy!

Grilovani Zubatac sa Korijanderom, Čilijem i Limetom

Kad' sam stigla u Australiju (prije 20 godina), shvatila sam da cu morati nauciti kako da spremim ribu i morske plodove. Obzirom da sam rodjena na kontinentu, daleko od mora, riba mi nije cesto bila na meniju (osim rijecne ribe, povremeno) i nisam mnogo znala o drugim jestivim morskim bicima. Sve se to promijenilo zadnjih nekoliko godina...Sad' mnogo volim morske plodove!
Zubatac je jedna od najcjenjenijih riba ovdje. Volim da je pripremim cijelu; bilo na rostilju (grilu), u rerni ili kuhanu na pari, i onda dodam svjeze zacinsko bilje, ulje i sokove (citrusa).

Potrebno:
2 zubatca, srednje velicine
ulje, so i biber
Preliv-
2-3 K maslinovog (ili drugog) ulja
1 limeta, sok i ribana korica
4-5 K sjeckanog koriandera (lisce)
1/2 crvene papricice, sjeckane
1 manje ceno bijelog luka, protisnuto (opciono)
so i biber, prema ukusu

Nacin:
Zagrijte gril / rostilj. Zasijecite ribu na najdebljim dijelovima; posolite i pobiberite. Natrljajte uljem. Pecite oko 6-10 minuta svaku stranu, okrecuci jednom (Mreza za ribu ili al-folija oko glave i repa ribe ce pomoci u okretanju). Smjestite ribu na posudu ukojoj cete servirati. Pomijesajte sve sastojke za preliv i pospite po ribi. Uzivajte!

Filled Fried Bread Rolls / Punjeni Uštipci

Results for giveaway: Comments No 2 and 10 have been selected to receive stickers. Congratulation!

Rezultati darivanja: komentari pod brojem 2 (Tanja) i 10 (Danka) su izvuceni. Cestitke dobitnicima!

Ushtiptci (uštipci) are fried dough, very popular in Balkans. The other day, it came to my mind to try filling them. Experiment succeeded; ustipci gone in a flash!

Yes, they're (shallow) fried, but I guarantee that they contain less fat than many (margarine or butter overloaded) pastries / buns.

Ingredients:

Dough-

2 cups SR flour

1/2 tsp salt

200-220 ml water (or milk)

Filling-

4 ham / turkey slices

4 slices of your favorite cheese

Oil for frying

Method:

Make a soft dough, divide into 4 and roll each out to an oval. Place a slice of cheese and ham onto each, fold over and press edges with your fingers. Fry in shallow oil on medium heat, 2-3 minutes each side. Drain on paper towel; serve while warm.

Punjeni Uštipci

Palo mi je na um da probam filovati uštipke...čisto da nisu svakidašnji! Experiment uspio - uštipci 'potamanjeni'! 

Da, prze se na  (plitkom) ulju, ali garantujem da imaju manje masnoca od nekih (margarinom ili maslacem zasicenih) peciva. Evo recepta!

Potrebno:

Tijesto-

2 solje samodizajuceg brasna

1/2 k soli

200-220 ml vode ili mlijeka

Punjenje-

4 reznja sunke ili stijesnjene piletine (ili puretine)

4 reznja vaseg omiljenog topivog sira

ulje za przenje

Nacin:

Umijesite tijesto, podijelite na 4 dijela i razvaljajte u ovalne oblike. Smjestite po 1 rezanj sira i sunke na svaki, pa preklopite i krajeve pritisnite prstima. Przite na plitkom ulju svaku stranu oko 2-3 minute (na srednje jakoj vatri). Ocijedite na papiru za upijanje i sluzite tople.

Bosnian Pita with Potato Filling ('Krompiruša')

This was my favorite 'pita' from childhood, and I finally decided to share my recipe with you.

Ingredients:
Dough- (for 8 individual or 1 large pita)
2 cups plain flour
220-230 ml water
1/2 tsp salt
Filling-
1 tbs oil
1 medium onion (optional), diced finely
600 g potatoes (3 large), diced finely
1 tsp salt
1/2 tsp black pepper
1 tsp curry (not traditional; it's my addition -optional)

Method:
Mix all ingredients for pastry; knead until smooth. Dust with flour, cover with a bowl and let it rest for 25 min. Switch oven to 190*C; prepare a pan (oil it).
Slice peeled potatoes on a mandolin (medium thick), then cut into small dices. Leave aside in a bowl) until needed.
(For traditional way of stretching the dough (circle), look here. )
Stretch the dough; season potato and sprinkle around the edges. Continue to roll the dough as described. Place in a pan and bake as 8 individual-ones , or as one large spiral-30 minutes. Serve while warm.







individual serves                                                                                                                                        or one large    
..............................................................................................................................................................

Bosanska 'Krompiruša' / Pita sa krompirom

Konacno je i recept za krompirusu dosao na red! To je bila moja omiljena pita u djetinjstvu; danas je to pita sa gljivama /sampinjonima

Potrebno:
Tijesto- (za 8 individualnih ili 1 veliku pitu)
2 solje mekog brasna, prosijanog
220-230 ml vode
1/2 k soli
Punjenje-
1 K ulja
1 srednji crveni luk, sjeckan sitno(opciono)
600 gr krompira, sjeckan na kockice (5 mm)
1 k soli
1/2 k crnog bibera
1 k kari praha (nije tradicionalan dodatak - opciono)

Nacin:
Pomijesajte sastojke za jufku, umijesite glatko mekano tijesto; pobrasnite i poklopite 'ćasom' da se odmara 25+ min. Ukljucite renu na 190*C; pripremite tepsiju.
Izrezite krompir na sitne kockice ( ja ga izrezem na 'mandolini'/ ribezu prvo na srednje deblje snite, zatim na kockice)
Razvucite tijesto / jufku (Za tradicionalni nacin razvlacenja (u krug) pogledajte ovdje.) Zasolite i pobiberite krompir u zadnjoj minuti, zatim filujte. Zarolajte u 8 individualnih ili 1 veliku spiralu. Pecite oko 30 minuta. Servirajte dok je toplo.

Organising Tips for Kitchens

Have you ever had salted coffee? You know, when instead of jar with sugar you take salt and mix into coffee?!

I thought I was well organised in my kitchen, ...until yesterday. I was cooking dinner and instead of jar with paprika, I grabbed jar with chilly and generously placed 2 tbs in my stew. I like spicy and hot food, but this was too much. Later, I would realise why they say 'chilly speeds-up metabolism' :-)

Anyway, today all my jars have LABELS! (And anyone cooking in my kitchen from now on, knows exactly where paprika is, and where chilly!)

Jeste li ikada popili slanu kafu?

Znate ono, kada umjesto tegle sa secerom uhvatite za so i umijesate u kafu?!

Mislila sam da sam dobro organizovana u kuhinji, ...sve do juce! Kuhala sam neki gulas i umjesto teglice sa paprikom, zgrabila sam chili i stavila pune 2 kasike. Zbilja volim zacinjenu (ljutu) hranu, ali ovo je bilo previse. Kasnije sam shvatila zasto kazu da chili ubrzava metabolizam :-)

Elem, od danas su sve moje teglice OBILJEZENE ! (Tako da svako ko kuha u mojoj kuhinji, tacno zna sta je paprika, a sta chili)

A few tips on organising a kitchen space.

Basic rules: 

-Create working Stations - so there is spot for cooking, cleaning,  storing, baking...

-Assure easy access  - items that are used more often should be placed closer to your working spot; very rarely used items should be further away, so there is no many unnecessary movements.

Nekoliko savjeta za dobro organizovanu kuhinju.

Osnovna pravila:

- Kreirajte 'Stanice' - mjesto za kuhanje, ciscenje/ pranje, smjestaj, pecenje/ kolace...

-Osigurajte lagan pristup- pribor koji se koristi svakodnevno treba da je smjesten blize radnom mjesu; stvari koje se rijetko koriste smjestiti dalje u kuhinji.

                   Label everything    /    Obiljezite sve

Oils, vinegars and other cooking sauces stored in a deep  drawer, close to your stove.

Ulja i drugi sastojci za kuhanje (sosevi, sirce..) u dubokoj ladici blizu stednjaka.

My (handy) spice collection, right above my head. Jars are from 'Masterfood' products (mustards and sauces), collected during last few years. 

Moja (blizu ruke) kolekcija zacina, odmah iznad glave. Teglice (od senfa) sam skupljala zadnjih nekoliko godina.

Breakfast/ Snack /Coffee /Tea Station: Anyone can prepare a snack/ coffee without disturbing other person in the kitchen. All serving ware is also located in this station, right across dishwasher, so unloading is quick and easy.

Mjesto za doručak/ kafu /čaj/ užinu: svako sebi moze pripremiti uzinu ili kafu, bez ometanja druge osobe u kuhinji. Svi tanjiri i posude za serviranje se nalaze tu takodje, preko puta masine za sudje, tako da je smjestanje cistog sudja brzo i lako.

Cake corner: All flavourings / cake ingredients in one place (large shallow container). When needed, simply pull out whole box and everything is handy. Tiding up is easy, just put the box back.
Ćošak za kolače: Svi dodatci za kolace na jednom mjestu (u plitkoj velikoj plasticnoj kutiji). Kada ih zatrebam , jednostavno izvucem cijelu kutiju i sve je pri ruci. Jednostavno je i pospremanje, samo vratim kutiju nazad na mjesto.

Smart solution for baking tins: store them vertically, separated by thin plywood (or tension rods).

Unusual shapes can be placed on wall as decoration.

Pametno rješenje za tepsije: smjestite ih vertikalno , odvojene sperplocom (ili cijevima pod tenzijom). Neobicne forme mozete okaciti na zid kao dekoraciju.

Don't throw your glass jars (you've paid for them); keep dry ingredients (or your preserves) in jars. Uniformed or colour-coordinated always look better together. Tell your friends what kind of jars are you collecting (collect different sort for your friends).

Ne bacajte svoje teglice (platili ste za njih): smjestite suhe sastojke (ili zimnicu/ dzemove) u njih. Teglice istog oblika ili koordinisane boje uvijek izgledaju bolje kada su zajedno. Recite prijateljima koje od njih skupljate (a za njih skupljajte druge).

Giveaway    /    Darivanje

For those who can't get self-sticking labels: 2 lucky visitors will have chance to get 20 of those. In your comment (bellow) let me know you would like to have them (by 05 /02 - results on 06/02) and you will have chance to win it. Choice of label names (ingredients) will be yours!

Za one koji ne mogu nabaviti (obiljezavajuce) naljepnice: 2 sretna posjetioca ce imati sansu da dobiju 20 ovakvih. U vasem komentaru (dole) me podsjetite da biste voljeli da ih imate (do 5/2 - rezultati 6/2). Izbor naziva (sastojaka) naljepnica ce biti vas!

A Wardrobe for your Salad

Is your salad dressing always the same (boring) one? Do you use commercial stuff only? (Then you pay too much for it and you probably don't even know what you're swallowing!)
Maybe it's time to think differently about your salad companions...
Below are options of dressings that will make your daily salad interesting and more 'appropriately' dressed. It's always best to use fresh ingredients, but if you don't have them, then dried herbs and powders are OK, just remember to use less than stated.

Orange  Dressing  (Pictured)            
1 orange, juice + a bit of zest
4-5 tbs olive oil
pinch of pink salt
1 tsp mustard
1 tbs parsley leaves, chopped

BasicVinagreitte
75 ml wine or cider vinegar
1/4 tsp salt
1/4 tsp black pepper
200 ml e/v olive  oil

Balsamic Vinegar dressing
1/4 cup balsamic vinegar
3/4 cup olive oil
salt and pepper

Honey Mustard Dressing
1/4 cup olive oil
2-3 tbs vinegar
1-2 tbs mustard
3-4 tsp honey
a drop of tabasco (optional)

French dressing
1/2 cup oil
1/3 cup chilli sauce or ketchup
1/4 cup sugar
1/3 cup vinegar
1/2 small garlic clove, crushed
 pinch of celery salt and  minced onion
salt and pepper

Italian Dressing
2/3 cup e/v olive oil
2-3 tbs lemon juice
2 tbs vinegar
1 tsp sugar
basil, oregano, parsley and thyme (all, or what's available; pinch of  each)
1/2 small garlic clove, crushed
1 tsp minced onion
salt and pepper

Greek Dressing
1/2 cup olive oil
1/2 lemon, juice
2-3 tbs apple cider vinegar
1 tsp oregano
1/2 tsp mustard
1 garlic clove, crushed
salt and pepper




'Garderoba' za vasu salatu

Jel' prelivate vasu salatu uvijek istim (dosadnim) prelivom? Da li koristite gotove prelive (onda ih zasigurno skupo placate i vjerovatno i neznate sta sve sadrze).
Mozda je doslo vrijeme da razmislimo malo o 'druzbenicima' salate...
Ispod su razne opcije koje ce vasu dnevnu salatu uciniti zanimljivom i 'prikladnijom' uz odredjena jela. Uvijek je bolje koristiti svjeze sastojke, ali ako nisu uvijek pri ruci, onda suseno bilje i zacini su isto tako dobri, samo zapamtite da smanjite njihovu kolicinu.

Preliv sa sokom narandže
1 narandza, sok + malo ribanekorice
4-5 K ulja (maslinovo)
prstohvat soli (pink po mogucnosti)
1 k senfa (gotov ili u prahu)
1 K sjeckanog lisca persuna

Osnovni 'Vinagret'
75 ml viskog ili vocnog sirceta / octa
1/4 k soli
1/4 k bibera
200 ml djev. maslinovog ulja

Balzamični preliv
1/4 solje balzamicnog octa / sirceta
3/4 solje maslinovog ulja
so i biber prema ukusu

Med i Senf / Slačica preliv
1/4 solje maslinovog ulja
2-3 K sirceta
1-2 K senfa
3-4 k meda
kap 'Tobaska' (opciono)

Francuski preliv
1/2 solje ulja
1/3 solje chili sosa ili kecapa
1/4 solje secera
1/3 solje sirceta
1/2 manjeg cena bijelog luka, protisnuti
malo soli celera (sjeme celera i so se samelju) i crvenog luka
so i biber

Italijanski preliv
2/3 solje djev. maslinovog ulja
2-3 K soka limuna
2 K sirceta
1 k secera
bosiljak, oregano, persun, timijan (sve ili sta je pristupacno; prstohvat od svega)
1/2 cena bijelog luka, protisnutog
1 k crvenog luka veoma sitno isjeckanog
so i biber

Grčki preliv
1/2 solje maslinovog ulja
1/2 limuna, sok
2-3 K jabukovog sirceta
1 k origana
1/2 k senfa
1 cena bijelog luka, protisnuto
so i biber

Spanish Chicken and Tomato Rice

Another idea for a quick-all-in-one-pot tasty meal.

Ingredients:
2 tbs olive oil
1 small onion, diced
4 chicken breasts, diced (or 6 thigh fillets)
2 garlic cloves, crushed
1 small red or green capsicum, diced
2 cups rice
1 tsp cumin
1 can diced tomatoes
1 cup peas
1/4 cup parmesan, grated
1/2 cup black olives (optional)
2 1/2 cups chicken stock
pepper to taste

Method:
Heat oil, saute onion and chicken. Add capsicum, garlic and rice. Stir and fry for 2 minutes. Add all other ingredients and pour stock. Cover and cook for 20-25 minutes. Serve with salad.

Španska Riža sa Piletinom i Paradajzom

Jos jedna ideja za brzi, sve-u-jednoj-posudi rucak!

Potrebno:

2 K maslinovog ulja

1 manji crveni luk, sjeckan

4 pileca prsa (ili 6 nadbatkova), sjecenih na kocke
2 cena bijelog luka, protisnutog
1 manja crvena ili zelena paprika, sjeckana
2 solje rize
1 k kima u prahu
1 konzerva sjecenog paradajza
1 solja graska
1/4 solje parmezana, rendanog
1/2 solje maslina (opciono)
2 1/2 solje pileceg bujona
biber prema ukusu

Nacin:
Zagrijte ulje proprzite luk i piletinu; ubacite papriku, bijeli luk i rizu. Mijesajte i przite oko 2 minute. Ubacite ostale sastojke i zalijte bujonom. Poklopite i kuhajte oko 20-25 minuta. Servirajte sa salatom.

Lemon Meringue Pie

Lemon desserts are among my favorites. I love that refreshing, tangy taste in cakes, that only citrus fruits can give!

Ingredients:
-Biscuit Pastry
1 1/2 cup flour
120 g butter
2 tbs icing sugar
1 yolk
1-2 tbs water (cold)
- Cream
3 lemons, zest + juice
1 cup water
3 1/2 tbs corn flour
3/4 cup sugar
2 yolks
40 g butter
-Meringue
3 egg whites
120 g icing sugar
2-3 drops of lemon juice

Method:
Rub flour and butter (or use food processor), add other ingredients and make a soft dough. Roll out into a 28 cm circle and cover your 23 cm pie dish. Refrigerate.
Switch oven to 170-180*C; when ready take pan out of fridge, make a few piercings with a fork and bake for 15-20 minutes. (Use beans or ceramic weights for perfectly flat shell - I never do).
Place water (-3 tbs, which should be mixed with corn flour and 2 yolks), and other ingredients in a pan. Mix well; bring to boil. Add yolk/ corn flour mixture. Cook until thickened. Pour into biscuit shell. Beat egg whites with sugar and lemon juice until thick and glossy; cover lemon cream, decorate and return to oven until slightly browned on top. Chill and serve




Snježna Limun Pita 

Deserti sa limunom su mi medju najdrazima. Volim taj osvjezavajuci, aromaticni okus u kolacima, koji samo citrusi mogu dati!

Potrebno:
-Prhko tijesto
1 1/2 solja brasna
120 gr maslaca
2 K secera u prahu
1 zumance
1-2 K hladne vode
-Krem
3 limuna, ribana korica + sok
1 solja vode
3 1/2 K skroba (gustina)
3/4 solje secera
2 zumanca
40 gr maslaca
-'Snijeg'
3 bjelanca
120 gr secera u prahu
2-3 kapi limuna

Nacin:
Umijesite tijesto - protrljajte brasno sa maslacem, dodajte ostale sastojke i nacinite mako tijesto (mozete koristiti sjeckalicu). Razvaljajte na 28 cm krug, prekrijte kalup za pitu (23cm) i stavite u frizider.
Ukljucite rernu na 170-180*C; kad je spremna, nabodite tijesto i pecite oko 15-20 minuta (mozete staviti keramicke kuglice ili grah preko papira za perfektno ravnu podlogu - ja to nikada ne cinim).
Stavite vodu (oduzmite 3 K koje cete miksati sa gustinom i zumancima) i ostale sastojke da prokuhaju. Dodajte gustin/ zumanca mjesavinu i kuhajte dok se ne zgusne. Stavite ovaj krem preko prhke podloge. Miksajte bjelanca sa secerom i limunom u gusti snijeg. Prekrijte limun kremu sa ovim, dekorirajte povrsinu i zapecite u rerni dok povrsina ne dobije zlatno-braon boju. rashladite i sluzite.

Upside down Chicken and Onion Pie

It's time for simple and quick dishes, after all those heavy and festive recipes.

Ingredients:
2 large eggs
1 teas salt
3-4 tbsp olive oil (or melted butter)
1/4 teas black pepper
1 cup yogurt/buttermilk
1/2 cup wholemeal flour
1 1/2 cup SR flour
milk (or sparkling water) to need (to make consistency of pancake mixture)
2 tbs oil (or butter) for pan
1 onion, sliced
300-400 g chicken thigh fillets, diced, seasoned
parsley leaves and/or chilli flakes for garnish 

Method:
Preheat oven to 180-190*C, place a large bread loaf inside. 
Slice onion and chicken, season. When oven ready, take out pan, spoon oil on bottom and arrange onion and chicken. Return to oven for 10 minutes. 
Meanwhile, mix all ingredients for pie. Spoon it over the meat and bake another 20-25 minutes. Let it rest 5-10 minutes, before turning upside down on a plate. You can use non-stick paper for easier release of the pie. Sprinkle with parsley leaves or chilli and enjoy.

Prevrnuta Pita sa Lukom i Piletinom

Nakon sezone praznika i teskih i komplikovanih jela, vrijeme je za nesto jednostavno i brzo. 

Potrebno:

2 veca jajeta
1 k soli
3-4 K maslinovog ulja (ili otopljeni maslac)
1/4 k crnog cibera, mljevenog
1 solja tecnog jogurta ili mlacenice
1/2 solje integralnog brasna
1 1/2 solja samodizajuceg brasna
mlijeko (ili voda) po potrebi
2 k ulja (ili maslaca) za posudu za pecenje
1 crveni luk, izrezan
300-400 g pileceg mesa (od karabatka), rezano na kocke, zasoljeno
lisce persuna i/ili ljuspice paprike za posuti
 Nacin:
Ukljucite rernu (180-190*C), stavite posudu za pecenje u nju (koristila sam veci model za kruh).
Isjecite luk i piletinu, zacinite. Kada je rerna zagrijana, ubacite ulje/ maslac na dno posude i protresite. Stavite luk na dno, zatim preko piletinu. Vratite u rernu na 10-ak minuta. U medjuvremenu izmijesajte sve sastojke za pitu. Kada je piletina promijenila boju, prelijte tijesto preko nje (treba da ima konzistenciju tijesta za deblje / Americke palacinke) i pecite jos 20-25 minuta. Ostavite 5-10 minuta da odstoji nakon pecenja, te prevrnite na posluzavnik. Mozete koristiti i papir za obloziti model, kako biste lakse oslobodili pitu nakon pecenja. Pospite persunom ili chilijem i uzivajte.

Tuna Spread / Dip

New year brought hot weather in my country, and significant change in my cooking; no more slow cooked meals and soups. My fridge is occupied with salads, spreads and a variety of deli products.
Cans of beans and tuna have also multiplied in my pantry, because it's easy and convenient to use them in many different ways.
Today i present an easy (canned) tuna recipe, that can be used as spread, dip, or filling for vol-au-vents, crepes...

Ingredients:

1 large can of tuna in brine (or spring water), drained

extra virgin olive oil (usually 1/4 cup)

white pepper and salt to taste

(other herbs and spices, to your liking - mustard, dill, garlic or onion powder, curry...)

Method:

Place 2/3 tuna and seasonings in a food processor. Run it while pouring olive oil. Stop when you're happy with texture. Mash leftover tuna with fork and mix into the spread. Serve!

Namaz od konzervirane Tune

Nova godina i toplo vrijeme su  pristigli u moju zemlju, donoseci znacajne promjene u mom kuhanju; nema vise dugo kuhanih jela i supa. Frizider je pun salate, namaza i razlicitih delikatesnih proizvoda. Konzerve graha i tune su se namnozile u ostavi, jer je brzo i lako ukomponovati ih u obrok na mnogo nacina.
Danas predstavljam recept sa tunom, koji moze biti koristen kao 'umak' (sa krekerima), kao namaz, masa za punjenje slanih korpica ili rolata, palachinki...

Potrebno:
1 velika konzerva tune u salamuri / pajcu ('proljetna voda'), ocijedjena
djevicansko maslinovo ulje (obicno1/4 solje)
bijeli biber i so prema ukusu
drugi zacini po zelji (kopar, senf / slacica, kari, luk u prahu ...)

Nacin:
Stavite 2/3 tune i zacine u elekrticnu sjeckalicu, ukljucite i dodajite ulje polako dok niste zadovoljni sa teksturom. Preostalu 1/3 tune izgnijecite viljuskom i umijesajte. Ukrasite biljem i servirajte.