Crispy Parmesan Zucchini

First day of Spring in southern hemisphere! Enjoy this quick-and-easy recipe with it!

Ingredients:

Zucchinis

1-2 egg white, beaten lightly

Parmesan, grated

Bread crumbs 

Salt and pepper 

Olive oil

Method:

Cut zucchinis lengthwise into 4. Mix well with egg whites, to coat. Mix equal parts of parmesan and bread crumbs into a bag. Place zucchinis inside and shake it.  Place them onto baking try; season to taste (careful with salt), spray with olive oil and bake for 12-15 minutes at 180-190*C.

Hrskave Tikvice sa Parmezanom

Prvi je dan proljeca na juznoj polu-lopti! Uzivajte u njemu i ovom brzom i laganom receptu ( i vi gore na sjevernom dijelu) !

Potrebno:

Tikvice

1-2 bjelanca, lagano umucena

Parmesan, sitno rendani

Krusne mrvice / prezla

So i biber

Maslinovo ulje

Nacin:

Izrezite tikvice po duzini na 4 dijela. Izmijesajte ih dobro u umucenim bjelancima. Pomijesajte mrvice i parmezan u jednoj vrecici i ubacite tikvice. Protresite dobro, zatim prebacite tikvice na tepsiju. Zacinite po ukusu (pazljivo sa solju), nauljite po povrsini i pecite 12-15 minuta  na 180-190*C.

Australian Chicken Parma / Parmigiana

It's 20 years today since I arrived to Australia...20 years!!! 

3 of us were refugees in Austria, who decided to apply for Australian visa. I didn't want to come, because I learned in school that 70% of all world's poisonous insects and animals live in Australia. I thought my baby would be bitten and die, as we'd get some remote land to live on ... :-)

Today, my baby is almost 21, another-one 16. I love living in Australia!

This meal is very popular in Australians pubs. We call it simple 'Parmi' or 'Parma'. Australians LOVE shortening any word they can; They say it's because of too many flies and the danger of swallowing them if too long word is spoken ;-).  Below the post is a list of most popular short words. 

Original recipe   (Italian Chicken Parmigiana) doesn't call for a slice of ham over the chicken schnitzel; That addition is purely Australian.

Ingredients:

• 1/3 cup grated Parmesan cheese 
• 2 tbs flour
• 1+ cup dry breadcrumbs
• 2 eggs + 1 egg white 
• 4 skinless, boneless chicken breast halves (150g each)
• (4 slices short cut bacon -optional)
• salt , pepper
• oil for frying 
• 3/4 cup grated mozzarella cheese, or 4 large slices  fresh mozzarella
• 4+ tbs tomato pasta sauce

Method:

Season breast pieces; Mix flour and parmesan and coat meat pieces well (dust off excess). Dip them into beaten eggs, then into bread crumbs.

Fry schnitzels in a shallow oil (or, spray with oil and  bake them on 200*C for 5-7 minutes each side).

Spoon tomato paste onto each schnitzel, place bacon pieces (if using) over it, then place mozzarella. Return to hot oven for 3-4 minutes, or until cheese melts. Serve with potato chips and salad, for complete (Australian pub) experience.

Pileća 'Parmižana'/ Australijska Parma

Danas je tacno 20 godina od kako sam pristigla u Australiju. ...20 GODINA!

Nas 3 je privremeno boravilo u Austriji, gdje smo odlucili traziti vizu za zivot u Australiji. 

Ja nisam zeljela doci, jer sam nekada davno u skoli ucila da 70% od svih otrovnih insekata i zivotinja zivi u Australiji. Mislila sam da ce moju bebu ugristi neki od njih i da ce umrijeti, jer ce nas sigurno  smjestiti na nekoj nenastanjenoj zemlji da zivimo i snalazimo se...:-)

Ta moja beba ima skoro 21 godinu danas, druga 16. Volim zivot u Australiji!

Ovo  jelo je veoma popularno u Australijskim pabovima. (Pub skracenica za "Public House", odnosno otvorena (narodna) kuca). 
Skraceno je zovemo Parma. Australci mnogo vole skracenice - kazu da su nastale zbog mnogo muha i insekata ... nacin da sto manje otvarate usta i ne progutate neki insekt ;-). Dole mozete naci popularne skracene rijeci koje se redovno upotrebljavaju u Australiji.

Dodatak 'kratko' rezane mesnate slanine je cisti Australijski dodatak i u originalnom receptu  (Italijanska Pileca  Parmizana) nije koristena.

Potrebno:

1/3 solje rendanog parmezana

2 K brasna

1 +solje krusnih mrvica / prezle

2 jaja + 1 bjelance

4 polovine pilecih prsa (oko 150 gr svaki)
(4 reznja mesnate slanine, kratki okrugli dio -opciono)

so i biber

ulje za przenje

3/4 solje rendane mocarele, ili 4 velika reznja svjeze

4+ K paradajz sosa (za tjesteninu ili picu)
  
Nacin:
Zacinite meso; Pomijesajte parmezan i brasno, pa uvaljajte meso u tu mjesavinu. Umocite ga zatim u umucena jaja, zatim u mrvice.
Przite u plitkom ulju obje strane, ili pospricajte uljanim sprejom i pecite u rerni oko 5-7 minuta svaku stranu na 200 *C. Kasikom nanesite paradajz sos, stavite reznjeve slanine (ako koristite), zatim mocarelu i vratite u rernu dok se sir ne otopi. Servirajte sa przenim krompiricima i salatom, za kompletan ugodjaj (Australijskog 'paba').

Australian popular short words:

Parma = parmigiana
Pub = public house
Barbie = barbeque
Fridge = refrigerator
Rego = registration
Arvo = afternoon
Mobe = mobile phone
Maccas = McDonalds restaurant
Cuppa = cup of tea
Footy = football
Lappy = laptop

Stuffed Squid

Continental girl learning how to prepare seafood...

Ingredients:
4 larger (or 8 small) squids

3 garlic cloves, crushed

Parsley, small bunch, chopped

1/2 cup -3/4 cup bread crumbs

1/4 cup extra virgin olive oil

salt and pepper

olive oil and white wine (1/3 cup) for cooking

Lemon slices for serving

Method:
Clean the squid (peel the skin, take out 'plastic' bone, wash), cut off tentacles (above eyes) and fins, then chop them. Heat oil in a pan, add chopped parts and garlic; saute for 2-3 minutes. Take off of heat, mix in bread crumbs, and parsley - season to taste, mix well. Fill cavities of squid with this mixture, close it with a toothpick. Place each filled squid into a pan, that has been heated with some olive oil. Pour white wine over it and saute (covered) for for 6-10 minutes, turning once. If too much liquid has formed, boil uncovered for another 1-2 minutes. Take out and serve with Potato salad .

Punjene lignje

Kontinentalka uci kako da se spreme morski plodovi...

Potrebno:
4 velike ili 8 malih lignji (kalamari)
3 cena bijelog luka, protisnuta
Persinuvo lisce, manji svezanj, isjeckano
1/2 solje do 3/4 solje mrvica kruha / prezle
1/4 solje djevicanskog maslinovog ulja
so i biber prema ukusu
maslinovo ulje i bijelo vino (1/3 solje) za kuhanje
Limun , izrezan za serviranje

Nacin:
Ocistite lignje, ogulite ih i izvadite 'plasticnu' kost. Narezite peraja i vrhove glave (odrezane iznad ociju). Zagrijte ulje pa dinstajte ove izrezane komade sa bijelim lukom par minuta. Sklonite sa vatre, ubacite mrvice i persun; zacinite prema ukusu, promijesajte. Ovime punite lignje, zatvorite otvor sa cackalicama.
Zagrijte tavu sa malo ulja, smjestite lignje na tavu, prelijte bijelim vinom. Pokrijte i kuhajte 6-10 minuta, okrecuci jednom. Ako je previse tekucine ostalo, otkrijte i kuhajte jos 1-2 minute na jakoj vatri. Izvadite i 
servirajte sa Krompir salatom.

German Liver Dumplings (Leberknoedel)

These dumplings are usually served with soup / broth, or in a thick gravy-like sauce as stew (in that case you'll have to double the recipe and make dumpling larger). Speciality of German countries.
I like them with a lot of parsley leaves and black pepper.

Ingredients:
250 g livers (veal or chicken)
1 tsp butter, melted
1 egg, beaten
1 cup bread crumbs
1-2 tbs flour
1 clove garlic, crushed
(a bit of milk if needed)
1-3 tbs parsley leaves, chopped finally
salt and black pepper, to taste
Method:
Process all ingredients, take spoonfulls of this mixture and roll between your hands.  Place them into a pan with boiling soup of your choice.  Cook until dumplings come to surface; plate and serve with extra parsley leaves on top.

  
Jetrene knedlice 

Ove knedlice su obicno servirane u supi /juhi ili u gustom sosu same po sebi (u tom slucaju morate napraviti duplu smjesu i praviti ih vecim). Specijalni recept Germanskih zemalja.
Ja licno ih volim sa mnogo persunovog lisca i svjeze mljevenim crnim biberom.

Potrebno:
250 gr pilece ili telece dzigerice / jetre
1 K maslaca, rastopljen
1 jaje, umuceno
1 solja suhih mrvica hljeba / krusne mrvice
1-2 K brasna
1 ceno bijelog luka, protisnuto
(malo mlijeka, po potrebi)
1-3 K persunovog lisca, sitno sjeckano
so i crni biber, po ukusu 
Nacin:
Stavite sve sastojke u elektricnu sjeckalicu  dok se sastojci ne usitne i pomijesaju. Uzimajte kasikom i oblikujte kuglice rukama. Spustajte u kljucalu supu po vasem izboru i kuhajte dok se kuglice ne pojave na povrsini. Uspite i sluzite sa  posutim persunovim liscem.

Polish 'Lazy Pierogi'

Simple, comfort Polish food that tastes good!

Ingredients:

Dough-

500 g ricotta 

2 eggs 

1 yolk

1 tsp salt

2-3 tbs cream

2 cups flour (+)

2-3 tbs semolina

Butter / crumb mixture-

40-60 g butter

1/2 cup crumbs

Method:

Mix all ingredients in a bowl; you'll get a sticky dough. Place dough onto well floured surface; divide in 2 and roll into sausages. 

Place a large pan with salted water to boil. Cut dough sausages on diagonal to get pieroges. Place into boiling water (8-10 at a time) and cook for 5-7 minutes; take out onto absorbent paper. Repeat with the rest. Melt butter, add crumbs and cook for 2 minutes. Place pieroges into a bowl and sprinkle with crumbs.

Enjoy!

Poljske 'Lijene Piroške'

Jednostavno, zadovoljavajuce jelo Poljske, koje je odlicnog ukusa!

Potrebno:

Tijesto-

500 gr sira (rikota ili slicno)

2 jaja

1 zumance

1 k soli

2-3 K kajmaka / vrhnja

2 solje brasna (+)

2-3 K griza

Maslac / mrvice posip-

40-60 gr maslaca

1/2 solje mrvica

Nacin:

Umijesite sve sastojke za tijesto; dobicete ljepljivu masu, koju istresete na pobrasnjenu povrsinu. Podijelite na 2 dijela i rukama razvaljajte da dobijete 2 dugacka valjka (kobasice).

Stavite lonac sa zasoljenom vodom da prokljuca. Rezite valjke dijagonalno i ubacujte u kljucalu vodu, po 8-10 komada. Izvadite i ocijedite. Ponovite postupak sa ostalima.

Zagrijte maslac i proprzite mrvice. Smjestite piroske u posude za serviranje i pospite mrvicama. Uzivajte! 

Italian Filled Tomatoes

Excellent with fish, meat, or as an appetiser.

Ingredients:
10 medium tomatoes
3-4 garlic cloves, pressed
1 cup parsley leaves, chopped
1 cup bread crumbs
1/2 cup grated Parmesan
3/4 cup olive oil, extra virgin
salt and black pepper, freshly grated
Method:
Cut tomatoes close at top, spoon out seeds and slightly salt each tomato inside. Turn upside down, leave for some time.
Put all ingredients (except oil) in a food processor, pulse it until you're satisfied with texture. Pour olive oil over it and mix with fork.
Fill each tomato, slightly pressing. Bake 30 minutes at 180*C.
Serve hot or cold.


Paradajz filovan na Italijanski nacin

Potrebno:
10 srednjih paradajza/rajcice
3-4 cena bijelog luka, protisnutog
1 solja sjeckanog lisca persuna
1 solja suhih mrvica hljeba/kruha
1/2 solje parmezana, rendanog
3/4 solje maslinovog ulja, djevicansko
so i biber crni, svjeze mljeveni
Priprema:
Odsjeci ‘poklopce’ paradajzu, izdubiti sredinu, posoliti ih lagano i okrenuti da se cijede.
Sve ostale sastojke (osim ulja) staviti u elektricnu sjeckalicu i sjeckati dok masa ne postane kompaktna, ali ne ‘slijepljena’.(Budite pazljivi sa solju – parmezan cesto bude dovoljno slan). U tankom mlazu zatim dodati ulje i jos malo promijesati (moze i viljuskom).
Paradajze puniti smjesom (najlakse je sa malom kasikom); lagano utisnuti. Poravnajte povrsinu i pecite na 180*C oko 30 minuta.
Servirajte i uzivajte u aromi i ukusu!
Posluživanje
Sluziti toplo ili hladno. Perfektno uz ribu, meso ili ‘mezu’. Moze posluziti i kao predjelo.