Spanish Corn Bread

Today is 25-th day of spring, and it's already 35*C in my town. Looks like long hot season has started.

This recipe is for those who are living on Northern Hemisphere and are stepping into Autumn. Enjoy the colours of that beautiful season!

Ingredients:

2 large eggs
1 cup buttermilk
1/4 cup olive oil
3/4 cup stone-ground cornmeal
1 cup  SR flour
1 tsp baking powder
2 tsp honey, or sugar
1 tsp fine sea salt
1/4 tsp chilli flakes, optional
120 g (1 cup) crumbled sheep cheese
1/2 cup olives, preferably stuffed
Spanish salami, optional
Method:
Preheat oven to 180*C, prepare a small loaf tin (or muffin moulds), brush with softened butter.
Beat eggs, oil and butter milk. Add all other ingredients. Mix well. Transfer half of this mixture to baking pan, place olives on it, spoon the rest of corn bread mixture, smooth the surface with spoon and decorate the top with some herbs, olives and/or salami. Bake for 40-45 minutes (less for muffins). When done let it cool on a rack.


Španski Kukuruzni hljeb

Danas je 25-i dan proljeca, a vani je vec 35* C. Izgleda kao da je duga vruca sezona otpocela!
Recept je namijenjen vama gore, na sjevernoj polulopti, koji zakoracujete u jesen. Uzivajte u bojama ove divne sezone!

Potrebno:
2 veca jaja
1 solja tecnog jogurta
1/4 solje maslinovog ulja
3/4 solje kukuruznog brasna, sitnog
1 solja samodizajuceg brasna
2 k meda ili secera
1 k soli
1/4 k chili ljuspica, po zelji
120 gr mrvljene fete
1/2 solje maslina, punjenih po mogucnosti
Spanska salama, po zelji
Nacin:
Ukljucite rernu na 180*C, pripremite manji kalup za hljeb (ili za mafine); namazite ga sa maslacem.
Umutite jaja, ulje i jogurt; dodajte ostale sastojke. Izmijesajte dobro.
Sravite pola ovemjesavine u kalup, poredajtemasline, zatim pokrijte sa preostalim tijestom. Ukrasite povrsinu sa zacinskim biljem, maslinama i/ili kobasicom. Pecite 40-45 minuta (manje za muffine). Prohladite malo prije rezanja.

Corn Bread with Sage and Sheep Cheese

Ingredients:
1 tbs  butter, softened (for tin)
12-16 sage leaves
2 large eggs
1 cup buttermilk
1/4 cup olive oil
3/4 cup stone-ground cornmeal
1 cup  SR flour
1 tsp baking powder
2 tsp honey, or sugar
1/2 tsp fine sea salt
120 g (1 cup) crumbled sheep cheese
Method:
Preheat oven to 180*C, prepare 20-22 cm cake tin, brush with softened butter. Place sage leaves on bottom of pan and in a circle.
Beat eggs, oil and butter milk. Add all other ingredients. Mix well. Transfer to baking pan, smooth the surface with spoon. Bake for 40-45 minutes. When done let it cool on a rack. Turn upside down before slicing and serving.

Kukuruzna pogača sa žalfijom / kaduljom i ovčijim sirom

Potrebno:
1 K maslaca, omeksalog
12-16 listova zalfije / kadulje

2 veca jajeta
1 solja tecnog jogurta
1/4 solje maslinovog ulja

3/4 solje finog kukuruznog brasna
1 solja samodizajuceg brasna
1 k praska za pecivo
2 k meda, ili secera
1/2 k soli
120 gr izmrvljenog ovcijeg sira
Nacin:
Ukljucite rernu na 180*C; pripremite 20-22 cm kalup - namazite ga sa omeksalim maslacem. Na dno poredajte listove zalfije u krug.
Umutite jaja, dodajte ulje i jogurt. Promijesajte , pa ubacite i suhe sastojke i sir. Sjedinite masu. Prebacite je u pripremljen kalup, poravnajte povrsinu kasikom. Pecite oko 40-45 minuta. Kada je gotova, prohladite pogacu na zici, zatim preokrenite naopako na tanjir za serviranje.

Mamaliga Grilled with Kashkaval and Kransky

Traditional meal of Romanian, Ukrainian and Moldavian sheppards, served mostly with cheese and sour cream and / or preserved meat.

Ingredients:
Basic Mamaliga-
2 cups corn meal
1 tsp salt
6-7 cups water
1-2 tbs butter
Topping-
200 g Sheep feta, crumbled
1-2 Kransky sausages, sliced (or any other)
1/2 cup Kashkaval, grated (or Mozzarella)
Your favorite aromatic herb(s) - oregano, basil, thyme...
Method:
Bring water to boil, add salt and butter. Take away from heat. Pour corn meal at once and quickly start stirring until all incorporated and no dry spots left. Return to heat and cook (stirring) until desired thickness achieved.
Preheat oven to 220*C. Oil a baking pan, place polenta onto it, top with cheese, sausages and herbs. Bake 10-12 min. Enjoy warm.



Mamaliga sa Kačkavaljem i Kranjskim kobasicama

Tradicionalno jelo Rumunjskih, Moldavijskih i Ukrajinskih cobana. Obicno servirano sa dosta masnog sira i kajmaka ili sa suhomesnatim proizvodima.

Potrebno:
Osnovna Mamaliga-
2 solje kukuruznog brasna
1 k soli
6-7 solja vode
1-2 K maslaca
Povrsinski sloj-
200 gr ovcije fete, izmrvljene
1-2 Kranjske, izrezane (ili druge kobasice)
1/2 solje Kackavalja, rendanog (ili Mocarela)
Aromaticno bilje po vasem ukusu
Nacin:
Pristavite vodu da prokljuca. Ubacite so i maslac, smaknite sa vatre. Naglo istresite palentu, pa rigorozno promijesajte da ne ostane ni jedna grudica. Vratite na vatru pa kuhajte dok se ne zgusne.
Ukljucite rernu na 220*C. Nauljite pleh, istresite palentu na pleh, pa stavite sireve i kobasicu na vrh. Pospite sa odabranim biljem. Pecite 10-12 minuta. Uzivajte dok je toplo.

Corn Dogs on a Stick

Something for our youngest (and those who feel young at heart).

Ingredients:
20 cocktail frankfurts
1/2 cup coarse polenta
1/2 cup fine polenta (corn meal)
1/2 cup SR flour
1/2 teas salt
1/2 cup tasty cheese, finely grated
1/2 cup butter milk
1 egg, large beaten
50 g butter, melted
Oil for deep frying
wooden skewers
Method:
Insert skewers into each frakfurt (I half the long ones).
Combine all dry ingredients, add all wet ingredients, mix well. Batter should be thicker than pancake mix (if too thick add extra butter milk, or sparkling water).
Dip each frankfurt into batter, coat well, then slowly put into hot oil and fry for 2 minutes, or until golden. Drain on absorbent paper. Serve with tomato sauce.


Hrenovke u kukuruznom tijestu - na drski

Potrebno:
20 malih hrenovki (ili prepolovljene velike)
1/2 solje palente
1/2 solje kukuruznog brasna
1/2 solje samodizajuceg brasna
1/2 kasicice soli
1/2 solje sitno rendanog tvrdog sira
1/2 solje tecnog jogurta
1 vece jaje, ulupano
50 gr putera, otopljenog
ulje za duboko przenje
drveni stapici (duge cackalice)
Nacin:
Nabodite svaku hrenovku na drvene stapice (lakse ce te prziti ako nisu predugacki).
Sastavite sve suhe sastojke, promijesajte, pa u smjesu ubacite sve vlazne sastojke. Pomijesajte dobro. Tijesto treba da bude gusce nego za palacinke. (Mozete dodati jos jogurta ili kisele vode, ako je neophodno).
Umocite svaku hrenovku u tijesto (hrenovke treba da su suhe - bolje se tijesto 'zalijepi' za njih), pa przite u dubokom ulju oko 2 minute, ili dok ne porumene. Ocijedite ih na papiru, i sluzite sa paradajz sosom/kecapom.