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.

Coconut, Lemon and Poppy Seed Torte

I love lemons; their smell, acidity and freshness they give to dishes. Every morning, before anything else, I have a glass of water with some lemon juice; It helps my migraines. I love having them in savoury dishes, but desserts with lemon are irresistible to me.

Ingredients: (23 cm cake)

-Sponge

4 eggs, separated

2 egg whites

2/3 cup sugar

160 g (2/3 cup) butter, very soft

1/3 cup sour cream

2/3 cup coconut, desiccated

2/3 cup SR flour

2 tbs poppy seeds

-Cream

3/4 cup lemon curd (with eggs) or 1 cup, if you like strong taste of lemon

2 yolks

1/2 cup sugar

80 gr butter

1/2 tbs corn flour

1/2 cup icing sugar

125 g (1/2 cup) butter, soft

- double cream (250-300 ml) and 1-2 tbs icing sugar, for decoration

Method:

- Sponge

Preheat oven to 170*C, line a spring form  with non-stick paper (or butter and flour it).

Beat all egg whites with sugar until thick and glossy. Add yolks, one by one, then reduce speed of your mixer, add butter and sour cream. Beat until incorporated, switch off and fold in flour, poppy seeds and coconut. Transfer mixture into baking pan and bake for 45-55 minutes (or until inserted toothpick comes out clean). Let it cook, then cut horizontally into 3 layers.

-Cream

Place lemon curd (reserve 3-4 tbs), 1/2 cup sugar, yolks and 80 g butter in a pan, heat until starts boiling (gently). Mix reserved lemon curd with 1/2 tbs corn flour and pour into boiling mixture. Cook for another minute, then take off and let it cool completely. 

Beat 1/2 cup butter with 1/2 cup icing sugar, until creamy, then add cooled lemon curd mixture and beat well. 

Fill layers with this (leave a bit for top). Beat double cream with icing sugar and decorate your cake.

Kokos, Limun i Mak Torta

 Mnogo volim limun; njegovu kiselost, miris i svjezinu koju daje jelima. Svako jutro, nakon budjenja, popijem casu vode sa malo iscijedjenog limunovog soka. Pomaze mojim migrenama!

Volim ga i u slanim jelima, ali deserti sa limunom su mi neodoljivi.

Potrebno: (za 23 cm obruc)

-Biskvit

4 jaja, odvojenih

2 bjelanca

2/3 solje secera

160 gr (2/3 solje) maslaca, veoma omeksalog

1/3 solje kiselog vrhnja

2/3 solje kokosa

2/3 solje samodizajuceg brasna

2 K maka

-Krem

3/4 solje zgusnutog limuna (lemon curd) sa jajima, ili 1 solja za jaci ukus

2 zumanca

1/2 solje secera

80 gr maslaca

1/2 K skrobnog brasna

1/2 solje secera u prahu

125 gr maslaca, omeksalog

- slatko vrhnje (sa 45% masnoce, 250-300 ml) i 1-2 K secera u prahu , za dekoraciju

Nacin:
-Biskvit
Ukljucite rernu na 170*C, pripremite obruc za tortu (oblozite papirom ili maslacem i brasnom).
Umutite bjelanca sa secerom, ubacite jedno po jedno zumance. Smanjite obrtaje pa dodajte maslac i vrhnje. Iskljucite, zatim ruco umijesajte brasno, kokos i mak. Prebacite u kalup i pecite 45-55 minuta (ili provjerite cackalicom). Ostavite ohladiti, zatim prerezite na 3 dijela. 
-Krem
Stavite zgusnuti limun (odvojite 3-4 K), zumanca, 1/2 solje secera i 80 gr maslaca da prokuha (blago). Umijesajte skrobno brasno u preostali zgusnuti limun i ubacite u vrelu masu. Kuhajte jos minut, zatim smaknite i ostavite hladiti. Umutite 1/2 secera u prahu i 125 gr maslaca dok ne postane kremasto, zatim ubacite ohladjenu kremu i jos mutite. Ovime filujte tortu, ostavljajuci i za vrh.
Umutite slatko vhnje sa secerom u prahu i time dekorirajte tortu. (Kap, dvije zute boje koju spustite niz jednu stranu poslasticarske vrecice, ce dati interesantnu sharu prilikom istiskanja krema).

Lemon and Pine Nuts Tart

Italian dessert at its best! (I have no desire to write more about anything !)

Ingredients:

Pastry-

300 g flour

1 tsp baking powder

100 g butter, cold

115 g sugar

2 small eggs

vanilla

1 tbs wine or water(if necessary)

Filing-

4 lemons, zest and juice

9 medium eggs

350 g sugar

250 ml double cream

To finish-

3 tbs pine nuts

icing sugar

(1/2 beaten egg)

Method:

First make filing- (Alternatively, you can use lemon curd (with eggs) as filing)

Beat eggs lightly with sugar (reserve a bit of beaten egg for brushing), add lemon juice and zest. Cook over low heat (nonstick pan) until thick. Mix in double cream. Let it cool slightly.

Preheat oven to 170*C; prepare 25 cm tart tin.

Pastry- Pulse (or use your finger tips) flour with small pieces of cold butter. Add sugar, vanilla, baking powder, eggs. Make a soft dough (add water if necessary). Wrap and let it rest.

Divide into 2 balls, one slightly large than other one. Roll out to cover 25 cm tart tin. Place filing over it then cover with other rolled out piece of dough. Brush with beaten egg, sprinkle with pine nuts and bake for 45-50 minutes. Sprinkle with icing sugar and let it cool slightly, before serving.

Tart sa limunom i pinjolama

...divan Talijanski desert! (Nemam zelju da pisem o bilo cemu vise)

Potrebno:
Tijesto-
300 gr brasna
1 k praska za pecivo
100 gr maslaca, hladnog
115 gr secera
2 manja jajeta
vanila
1 K vina ili vode (ako je potrebno)
Fil-
4 limuna, ribana korica i sok
9 jaja (srednje velicine)
350 gr secera
250 ml 'duplog' vrhnja / krema (45% masnoce)
Za zavrsetak-
3 K pinjola
secer u prahu
1/2 umucenog jajeta
Nacin:
Najprije napravite fil- (ili, mozete koristiti 'lemon curd' sa jajima)
Umutite jaja sa secerom i limunom (ostavite malo umucenog jajeta za kasnije). Kuhajte na slaboj vatri (ne prijanjajuca posuda) dok se ne zgusne. Prohladite, zatim umijesajte 'duplo' vrhnje.
Ukljucite rernu na 170*C, pripremite 25 cm obruc za tart.
Utrljajte komadice maslaca u brasno, dodajte ostale sastojke i umijesite. Umotajte u celofan i ostavite odmoriti.  Podijelite na 2 lopte, jednu nesto vecu od druge. razvaljajte vecu i postavite na dno obruca. Uspite fil. Razvaljajte manji krug i prekrijte preko. Premazite ostavljenim jajetom i pospite sa pinjolama. Stavite u renu i  pecite 45-50 min. Izvadite i pospite seceromu prahu. Malo rashladite, a zatim servirajte.

Lemon Cordial

I left my kids for first time alone at home during  last weekend, because my hubby and I went to Melbourne to visit our dear friends, V and M.

It was scary experience ...  for me! 

Boys were happy to stay alone and do anything they wanted.

When we returned, I found a bag of lemons in front of my door. Other couple of friends brought some of their organic garden products, so I had to use them somehow.

Ingredients:

500 g sugar

500 ml water

peel from 7 lemons (outer part only)

500 ml lemon juice, strained

Method:

Cook sugar, water  and lemon peel for 5 minutes. Add lemon juice and bring to boil. Take off of heat, cool slightly, take out lemon peel, then bottle it. Drink the rest (diluted with icy water) immediately! ;-)

Sirup od limuna

Prvi put sam ostavila moje djecake same kuci preko vikenda, dok smo suprug i ja bili u posjeti dragim prijateljima V i M u Melbourne-u.

Bio je to zastrasujuci dozivljaj ... za mene!

Djecaci su jedva docekali da ostanu sami i rade sto im je volja.

Po povratku, sam ispred vrata, nasla vrecicu sa organskim limunima. Drugi par prijatelja ih je donio i nekako sam ih morala iskoristiti, jer su svjezi, neprskani iz njihove baste.

Potrebno:

500 gr secera

1/2 l vode

kora (spoljni dio samo) od 7 limuna

1/2 l iscijedjenog soka limuna

Nacin:

Stavite secer, limunovu koru i vodu da prokuhaju. Nakon 5 minuta kuhanja ubacite limunov sok, pa 

ponovo dovedite do vrenja. Smaknite s vatre, malo prohladite. Izvadite koru limuna; Uspite u flashu, a ostatak popijte odmah ;-)

Pictures from  Melbourne  ('Foter' photos, as mine are not so good!)

mugley / Foter / CC BY-SA

mugley / Foter / CC BY-NC-ND

WanderingtheWorld (www.LostManProject.com) / Foter / CC BY-NC

Twitchphoto / Foter / CC BY-NC

mugley / Foter / CC BY-SA

Cannoli with Ricotta and Lemon Curd Cream

I've been asking my hubby (for years) to make some moulds for cannoli, because I always wanted to try making them. Finally, I got mad and made them myself. I took a wooden rolling pin (French style - very thin and long; broomstick alike), washed it, cut it and... voila! 
Cannoli were awesome; Lemon curd /Ricotta cream was perfect as filling ! 
Yes, my hubby got a few too...after my hard thinking ;-)

Ingredients:
Cannoli tubes-
2 cups flour
2 tbs sugar
1 tsp cocoa 
1/2 tsp cinnamon
pinch of salt
1 tsp vinegar
3 tbs olive oil
1/2 cup wine, white preferably
(oil for frying, egg white for sticking dough)
Cream-
300 g ricotta (well drained)
2-4 tbs lemon curd, (or gratted lemon zest with a bit of juice too)
3-4 tbs icing sugar

Method:
Mix all ingredients for dough, knead a minute, wrap into cling wrap and let it rest for 20 minutes. Roll out (onto flour dusted surface) thinly 1-2 mm, then cut out circles using biscuit cutter or a glass (make sure circles are smaller than cannoli tubes / moulds). Prepare a deep heavy bottomed dish for frying. Flatten each circle a bit more, (if necessary) wrap around an oiled mould, sticking the ends of dough with a bit of egg white (make sure you don't put egg white onto mould). Repeat with others; fry a few cannolis at time. Take off ready-ones and repeat with the rest of circles (no need to oil moulds again). Drain on absorbent paper; let them cool.
For cream- Cream ricotta, icing sugar and lemon curd with a mixer. Pipe cream into cooled tubes. Dust with icing sugar. Enjoy!
Tip-If you don't intend to eat all at once, keep tubes (dry spot) and cream (fridge) separately. That way you'll ensure crispy cannolis at every serving.
Cannoli can be filled with whipped cream, thick custard...

Kanoli sa Limunovim Rikota Kremom

Godinama molim svog dragog da mi napravi modle za kanole, jer zelim da ih probam napraviti. Naposlijetku sam se naljutila, zgrabila 'oklagiju', oprala je i izrezala pilom...Modle su za cas bile gotove, a kanoli bozanstveni! Limunkasta rikota je savrseno punjenje za njih.
Da, posluzen je bio i moj dragi...nakon mog duzeg razmisljanja ;-)

Potrebno:
Kanoli tube-
2 solje brasna
2 K secera
1 k kakaa
1/2 k cimeta
malo soli
1 k sirceta
3 K Maslinovog ulja
1/2 solje vina, bijelo je bolje
(ulje za przenje, bjelance za 'prilijepiti' kanole) 
Rikota krem-
300 gr rikote, dobro ocijedjene
2-4 K Zgusnutog limuna -'lemon curd', (ili ribana korica limuna i malo soka)
3-4 K secera u prahu

Nacin:
Umijesite tijesto, zamotajte u foliju i ostavite 20-ak minuta odmarati. Razvaljajte na pobrasnjenoj povrsini oko 1-2 mm debljine i izvadite krugove tijesta (casa ili slicno), koji moraju biti kraci od modli. Pripremite posudu sa uljem; zagrijte. Ako treba, dodatno rastanjite svaki krug, namotajte na nauljene modle i 'zalijepite' sa bjelancem (vodite recuna da bjelance ne dotice modle). Przite po nekoliko, zatim ponovite sa ostalim krugovima (ne morate uljiti modle ponovo). Ostavite tube na upijajuci papir da se hlade.
Za kremu- miksajte sir, secer i 'lemon curd'. Sa spricom istisnite kremu u svaki kanoli, pospite secerom u prahu i uzivajte.
Savjet- Ako necete pojesti sve kanole odjednom, drzite tube (na suhom mjestu) odvojene od krema (u frizideru), kako biste svaki put imali hrskave kanole.
Kanoli mogu biti punjeni slatkim vrhnjem, guscim pudingom...

Classical Baked Cheese Cake (Donna Hay recipe)

Donna Hay is Australian 'Martha Stewart'. All her recipes are proven and always give great results. So is this  baked cheese cake, one of my favourites. Have a good weekend!

Ingredients:
Base-
1/3 cup ground almonds (almond meal)
¾ cup plain flour
¼ cup caster sugar
90g chilled butter, chopped
Filling-
330g cream cheese, softened
500g fresh ricotta
4 eggs
1 1/3 cups caster sugar
1 tablespoon grated lemon rind
¼ cup lemon juice
½ teaspoon vanilla extract
1½ tablespoons cornflour
1½ tablespoons water

Method:
Preheat oven to 150°C.
Base- place the ground almonds, flour, sugar and butter into a bowl. Rub mixture with your fingertips until it forms coarse crumbs, or use food processor for this.
Line the base of a 20-22 cm spring form tin with non-stick baking paper. Place the base mixture in the tin and press gently with  a spoon, until surface is smooth. Bake for 15 minutes, set aside.
Filling -  place the cream cheese, ricotta, eggs, sugar, lemon rind, juice and vanilla in a food processor. Combine the cornflour and water until smooth and add to the cheese mixture. Process the mixture until smooth.
Pour the filling over the base. Tap lightly to remove any air bubbles. Bake for 1 hour. Turn the oven off and stand the cake in the oven for 1 hour, leaving the door closed. Take out and cool, then refrigerate until cold and serve.

Klasični pečeni kolač od sira (Donna Hay recept)

Donna Hay je Australijska Marta Stjuart. Svi njeni recepti su provjereni, testirani i uvijek daju odlicne rezultate. Takav je i ovaj peceni 'cheesecake', jedan od mojih licnih favorita. Dobar vikend zelim!

Potrebno:
Baza-
13/ solje mljevenih badema
3/4 solje brasna
1/4 solje sitnog secera
90 gr rashladjenog maslaca, isjeckanog
Fil-330 gr krem sira, omeksalog
500 gr rikote sira
4 jaja
1 1/3 solje secera
1 kasika ribane limunove korice
1/4 solje limunovog soka
1/2 male kasike vanile
1 1/2 kasika 'gustina' (ili slicnog skrobnog brasna)
1 1/2 kasika vode
Nacin:
Zagrijte rernu na 150*C.
Baza- smjestite sve suhe sastojke u posudu, utrljajte maslac (ili koristite elektricnu sjeckalicu).
Postavite papir za pecenje u obruc od 20-22cm. Smjestite baznu smjesu na dno, pritisnite kasikom. Pecite 15 minuta, ostavite na stranu.
Fil- stavite sireve, jaja, secer, limunov sok ikoricu i vanilu u 'sjeckalicu'. Pomijesajte skrobno brasno i vodu, pa i to ubacite. Izmiksajte dok ne postane glatko.
Prebacite ovu smjesu preko baze; lakano lupnite po radnoj povrsin i kako bi mjehurici zrake izasli. Pecite 1 sat, iskljucite rernu i ostavite 'cake' unutra jos 1 sat (zatvorena rerna - ovo ce omoguciti ravnomjerno zagrijavanje/hladjenje, tj kolac nece popucati po povrsini). Izvadite, dodatno prohladite, pa smjestite u frizider, dok ses sasvim ne ohladi. Sluzite i uzivajte!

My First Giveaway...and My First Fondant

Dear all...I'm very happy today - 100 000 is a big number, and I'm celebrating with my first attempt at creating a fondant covered cake (recipe follows). 

But,  first things first,...let me tell you who are winners of my giveaway.

Since 30/04, when I announced giveaway, I got 115 entries. All your names where written on paper pieces, put in a hat and then winners pulled one by one.  Winners are following 3 ladies:

- Tamara -  What's for dessert? (Croatia)

- Wan - COOKING-VARIETIES : FOOD AND HEALTH BENEFITS (Malaysia)

- Jelena  - f o o d f o r t h o u g h t (Serbia)

Congratulations ladies; please send me your addresses to 

jasnavarcakovic@hotmail.com

Now, the recepies...

Fondant is made from marshmallows, following Nanny's recipe. Thanks Nanny for all the tips!

Cake is 'Coconut and Lemon Cake' that I have for long time (copied  from a library book, probably)

Ingredients: (for a 23 cm cake)

(I used only 1/2 of  recipe - for a small cake) 

1 cup butter

2 cups sugar

5 large eggs

1/3 cup lemon curd (recipe)

2 tbs lemon juice

zest of 2 lemons

3 cups cake flour

1 tbs baking powder

1/2 tsp salt

1 cup coconut

2 tsp vanilla

1 cup milk 

This is original recipe; I've cut the cake in half and filled with 1 cup of lemon curd! I decorated it with marshmallow fondant.

Dragi moji...Danas sam jako sretna - 100 000 je veliki broj, i ja  slavim uz moj prvi pokusaj kreiranja torte pokrivene fondantom (recept slijedi)

Ali, najprije da vas upoznam sa pobjednicima mog darivanja.

Od 30/04, kada sam objavila  nagradnu igru, dobila sam 115 ulaznica. Sva vasa imena su bila napisana na papirice, stavljena u sesir, zatim dobitnice izvucene jedna po jedna. Dobitnice su sljedece 3 dame:

- Tamara -   What's for dessert?  

-Wan -  COOKING-VARIETIES : FOOD AND HEALTH BENEFITS 

-Jelena  -  f o o d f o r t h o u g h t

Cestitke damama; molim da mi posaljete svoju adresu na 

jasnavarcakovic@hotmail.com

 A sad recepti...

Za fondant sam koristila recept od Nanny. Hvala Nanny!

Torta je 'Kokos i Limun Torta', recept koji vec dugo imam, a koji je vjerovatno kopiran iz neke posudjene knjige.

Sastojci: (za 23 cm obruc)

(ja sam koristila 1/2 smjese - za jedan mali kolac)

1 solja maslaca (250gr)

2 solje secera

5 vecih jaja

1/3 solje limun 'curd' (recept)

2 K soka limuna

ribana korica 2 limuna

3 solje brasna

1 K praska za pecivo

1/2 k soli

1 solja kokosa

2 k vanile

1 solja mlijeka

Ovo gore su originale mjere; ja sam kolac prerezala na pola i filovala sa 1 soljom limun'curd-a'. Dekorisano sa marshmalou fondantom.

....

Arabic Salad with Grilled Rump Steak

'Salata Arabia' is popular in Levant area (Israel and Palestine, Lebanon, Iraq, Eastern Turkey, Jordan and Syria). My son got this recipe from his school friend; original recipe doesn't include avocado.

Ingredients:
Rump (or other steak) for grilling (salt and pepper for seasoning, oil for brushing)
Salad-
3-4 small cucumbers, diced
2-3 tomatoes, diced
3-4 spring onions, sliced; or 1 large onion, diced
mint leaves, small bunch - thorn
parsley leaves, thorn
yellow capsicum, diced (optional)
Avocado (optional), diced
Dressing-
1 lemon, juice
1-2 tbs olive oil
1/2 tsp cumin
1/3 tsp salt
1/3 tsp pepper
Method:
Grill steak to your liking; keep warm.
Mix all ingredients for salad. Shake ingredients for dressing in a small jar; pour over salad. Serve on a warmed plate.
* If you use avocado, cut it in half and use skins for serving.



'Salata Arabia'
... poznata salata Levant erije.

Recept je dobio moj sin od skolske prijateljice. Originalni recept ne trazi avokado u sastojcima.

Potrebno:
Ramstek (ili drugo meso) za rostilj (so i biber za zaciniti + ulje za premazati)
Salata-
3-4 manja krastavcica, sjeckano na kockice
2-3 paradajza, kockice
3-4 mlada luka, sjeckana; ili 1 veci crveni, kockice
1 manji svezanj lisca mente / nane, iskidani
malo lisca persuna, iskidani
zuta paprika, kockice (po zelji)
avokado, kockice (po zelji)
Preljev-
1 limun, sok iscijedjen
1-2 K maslinovog ulja
1/2 k kima
1/3 k soli
1/3 k bibera
Nacin:
Ispecite meso na rostilju na nacin koji vi zelite; cuvajte na toplom.
Pomijesajte sve sastojke za salatu. U manji galon / teglu stavite sastojke za preljev i protresite. Prelijte preko salate. Servirajte zajedno na zagrijanom tanjiru.
* Ako koristite avokado, presijecite ga na pola i sacuvajte koru za serviranje salate.

Grilled Mullet (Mugil Cephalus)

Another recipe of my Dalmatian friends. I used Mullet, but any similar fish can be used in the same way.

Ingredients:
2 Mullets (or other fish)
1 lemon, sliced
3-4 rosemary springs
salt
olive oil
Method:
Wipe dry cleaned mullet, make incisions where flesh is thickest. Salt it inside and out. Place some lemon slices inside along with some rosemary. Place tiny rosemary leaves into incisions. Tie 2 rosemary springs toghether, dip in olive oil. Brush each side of fish with this 'rosemary brush'. Place on very hot grill. During grilling, brush fish with rosemary/ olive oil again. Turn once with decisive movements, otherwise it can stick to plate. Brush other side too. It takes 7-12 minutes for each side to grill, depending on the size of fish. Serve with lemon wedges and salad.

Mugil Cephalus

Riba na gradele (grilu / roštilju)

Jos jedan recept mojih prijatelja sa Korcule. Ja sam koristila ribu prikazanu gore na slici (ne znam nas naziv - Mugil Cephalus), ali bilo koja slicna riba se moze upotrijebiti na isti nacin.

Potrebno:
2 ribe, ociscene
1 limun, izrezan
3-4 mlada vrha ruzmarina
so
maslinovo ulje
Nacin:
Obrisite ribu, posolite je i nasjecite nozem najdeblji dio ribe. Stavite kolute limuna u unutrasnjost, zajedno sa malo ruzmarina. Stavite po listic ruzmarina u svaki prorez na ribi. Zagrijte dobro rostilj. Od 2 izdanka ruzmarina napravite 'cetku' koju cete umociti u maslinovo ulje. Nauljite ovime ribu i stavite peci. Mazite ruzmarinom i uljem ribu nekoliko puta. Okrenite samo jednom i sa naglim pokretima, kako se riba ne bi raspala. Mazite i drugu stranu ruzmarinovom cetkom i uljem. Obicno treba 7-12 minuta svakoj strani da se ispece, u ovisnosti o velicini ribe. Servirajte sa reznjevima limuna i salatom.

Swiss Lemon Roll

Something sweet for weekend...

Ingredients:
3 large eggs
100 g caster sugar
100 g plain flour
150 ml double cream
1-2 tbs icing sugar
250-275 g lemon curd
Icing-
100 g icing sugar
20 ml water
a drop of vanilla
Method:
Preheat oven to 190*C; prepare a Swiss roll tin (23 X 33 X 1,5 cm)line with silicon paper.
Whisk eggs and sugar in a bowl, until thick and fluffy. Sift flour on top and fold in gently. Turn the mixture onto prepared tin and level the surface. Bake for 12-15 min. Take sponge out, cool slightly then roll it together with paper.
Whip the cream with icing sugar until stiff. Unroll the sponge, spread with 3/4 lemon curd and top with cream. Roll up again, place on a serving plate.
Mix sugar, vanilla and water until smooth. Spoon onto Swiss roll. Pipe lemon curd lines (1/4 left) across the roll then pull a skewer through to form a feather pattern. Leave refrigerated for 1 hour before cutting.

Rolat sa Zgusnutim limunom (lemon curd)

Potrebno:
3 veca jaja
100 gr sitnog secera
100 gr brasna
150 ml duplo masnog vrhnja (45% masnoce)
1-2 K secera u prahu
250-275 gr Zgusnutog limuna
Preliv-
100 gr secera u prahu
20 ml vode
kap vanile
Nacin:
Ukljucite renu na 190*C, pripremite pleh za rolat (23 X 33 X 1,5 cm) - stavite papir za pecenje.
Umutite jaja sa secerom u gustu pjenusavu smjesu. Prosijte brasno na povrsinu, pa rukom sjedinite lagano. Uspite u pleh i zaravnite povrsinu.
Pecite 12-15 min. Izvadite i malo prohladite, zatim zavijte rolat sa papirom.
Umutite krem sa secerom. Odvijte rolat, premazite ga sa 3/4 pripremljenog zgusnutog limuna, zatim sa kremom. Zavijte ponovo. Stavite na posudu za posluzivanje, pa prelijte sa secerom uprahu koji ste pomijesali sa vanilom i vodom. Odmah preko toga nanesite linije Zgusnutog limuna po duzini, zatim cackalicom vucite u suprotnim pravcima, kako biste napravili atraktivnu dekoraciju. Drzite u frizideru sat vremena prije sluzenja.

Lemon Slices

For all Lemon lovers!



Ingredients:

Crust-

185 g flour

90 g icing sugar

185 g butter, cold cut into pieces

1 teas lemon zest

Topping-

4 eggs

280 g sugar

grated zest of 1 lemon

120 ml lemon juice

1 tbs starch flour

175 g double cream

icing sugar for dusting (optional)

Method:

Crust - Preheat oven to 170*C. Put all ingredients into a food processor, pulse until incorporated, turn onto working surface and knead a bit. Let it rest (covered), then roll out into a rectangle 22 X 32 cm. Place it into a tin (same size), pierce dough with a fork and bake for 15 min.

Topping - Put all ingredients into a bowl, beat with mixer.

Pour onto crust, lower temp to 160*C and bake for another 30+ min. Let it cool, dust with icing sugar and slice.







Limun snite

Za sve one koji vole miris i ukus limuna!



Potrebno:

Baza-

185 gr brasna

90 gr secera u prahu

185 gr maslaca, iz frizidera, izrezanog

1 k ribane korice limuna

Limun krem-

4 jaja

280 gr secera

ribana korica 1 limuna

120 ml soka limuna

1 K skroba

175 gr 'duple' pavlake (45+ % masnoce)

secer u prahu za posuti (po zelji)

Metod:

Baza- Ukljucite rernu na 170*C.

Pomijesajte sve sastojke za bazu u elektricnoj sjeckalici, istresite pa jos malo doradite. Razvaljajte tijesto na 32 X 22 cm, smjestite u pleh (preko papira). Nabodite viljuskom i pecite 15 min

Limun krem- Sve sastojke mijesajte mikserom, ulijte preko tijesta, smanjite temperaturu na 160*C i pecite jos 30+ min. Ohladite, pospite secerom u prahu i rezite..

Salmon with Mediterranean Dressing and Crispy Potato Wedges

Olive oil, lemon juice and chopped parsley are used as 'dressing' for fish mostly in Dalmatia (Croatia), Italy and Greece, but also in other Mediterranean countries, along with some more spices.

Ingredients:
4 salmon fillets (1 per person), or fish of your choice
4 large potatoes
salt and freshly ground pepper
oil for frying
rocket or other salad leaves for serving
Mediterranean dressing-
small bunch of parsley leaves, chopped
2 garlic cloves, crushed
juice and zest of 1/2 lemon
1/2 cup olive oil, extra virgine
Method:
Peel, cut into wedges and boil potatoes for 10-12 minutes; take out of water and cool it slightly.
Heat some olive oil into a pan,season fillets and cook each side for few minutes (skin side first). Add more oil into pan, heat and fry seasoned potato wedges until golden and crispy.
Place fish and potatoes onto plate, add salad of your choice. Mix all ingredients for dressing, spoon over fish and salad. Enjoy!


Losos sa Mediteranskim Prelivom i Hrskavi Krompirici

Maslinovo ulje, limunov sok i persunovo lisce se kao preliv za ribu uglavnom koristi u Dalmaciji, Italiji i Grckoj, mada i druge Mediteranske zemlje slicno koriste uz dodatak vise zacina.

Potrebno:
4 fileta lososa (1 po osobi) ili riba vaseg izbora
4 veca krompira
so i biber
ulje za przenje
rokula ili slicna salata
Mediteranski preliv-
mali svezanj persinova lisca, sjeckan
2 cena bijelog luka, protisnutog
sok i korica 1/2 limuna
1/2 solje djevicanskog maslinovog ulja
Nacin:
Ogulite, izrezite krompir i kuhajte ga 10-12 minuta u zasoljenoj vodi. Izvadite i ostavite prohladiti.
Zagrijte malo ulja u tavi, zacinite ribu i przite dok ne porumeni (strana sa kozom prvo). Dodajte jos ulja pa przite i krompir, dok ne porumeni.
Stavite ribu i krompir na tanjir zajedno sa salatom. Pomijesajte sve sastojke za preliv, pa kasikom prelijte ribu i salatu. Uzivajte!

Lemon Curd

Ingredients:
- no eggs recipe
4 Lemons
450 g sugar
225 g butter
1 tbs corn flour

-with eggs recipe (you'll get 3 cups of lemon curd)
1 1/3 cup lemon juice
1 3/4 cup sugar
zest of 2 large lemons
180 g butter
2 eggs
4 yolks

Method:
Zest all lemons into a heatproof bowl, add juice of 3 lemons, sugar and butter.
Place the bowl over a pan with simmering water (bowl should not touch water)
Once the mixture has melted, you need another 35-40 minutes to cook until mixture becomes thick. Scrap and stir constantly.
When a spoonful of curd dropped onto a saucer sets like thick yogurt, carefuly pour mixture into clean jars and put lids on.
Unopened, curd with no eggs will last for whole year; opened, refrigerated lasts for a month. Ideal as a gift to another cook / baker.

Lemon curd with eggs - mix all ingredients, put in a heavy bottomed pan and gently cook for 10 minutes. Curd with eggs lasts for 3-4 weeks.


Gusti namaz od limuna

Potrebno:(verzija bez jaja)
4 limuna
450 gr secer
225 gr maslaca
1 K skrobnog brasna

(verzija sa jajima, dobicete 3 solje = 750 ml )
1 1/3 solje soka limuna
1 3/4 solje secera
strugana korica (zuti dio samo) od 2 veca limuna
180 gr maslaca
2 jaja
4 zumanca

Nacin:
Izrendajte koricu od svih limuna (pazite da samo zuti dio zahvatite) u manju serpu / lonac, dodajte iscijedjen sok  limuna, maslac i secer. Stavite tu posudu na neku vecu posudu sa vodom (voda ne smije dodirivati), stavite na ringlu. Kada se sve istopi, trebate jos oko 35-40 minuta da kuhate uz stalno mijesanje. Testirajte poslije 30 min kuhanja- kada malo ove mjesavine stavite na tanjiric, treba da izgleda gustine jogurta. Tada pretresite mjesavinu u ciste teglice i zatvorite.
Neotvoreno moze stajati do godinu dana; otvoreno drzati u frizideru do mjesec dana.
Idealno kao poklon za drugu domacicu.

Za verziju sa jajima, izmijesajte sve sastojke i u posudi sa teskim dnom kuhajte 10-ak minuta.  
Ovaj ce trajati 3-4 sedmice na hladnom mjestu.

Lemon Curd Filled Biscuits

It's raining today in my town. I love peaceful Fridays, when everyone is home, gathered around kitchen talking about highlights of the week and deciding on what to bake for weekend. Rhythmical patting of the rain adds it's charming part to this atmosphere. Idea came from my older son (17), who remembered these shortbreads I made once 10 years ago. (Edvin is diagnosed with mild autism; he has incredible memory. If I want to mark someones birthday, I tell him the date instead of writing into a calendar. Every now and then, when is someones birthday, we have an announcement "Today's .... (name) birthday.") The list in his memory is always expanding, and never disapoint.



Ingredients:

2 cups plain flour

1/3 cup icing sugar

1/4 cup rice flour

200 g soft butter

1 egg

a bit of lemon zest

Lemon Curd for filling

Method:

Preheat oven to 160-170*C. Prepare baking sheet; cover with silicon paper.

Make a smooth dough out of all the ingredients (use food processor or knead by hand).

Take 1/2 tbs of dough and make small balls (or 1 tbs if you like larger biscuits).

Place them onto baking sheet, then press each ball with any suitable device to form a hole (chopstick, wooden pencil...in my case skewer for Kebab).

Bake for 15 min, or until very lightly golden.

Let it cool, then place some lemon curd into a plastic bag, cut small corner and squeeze into the holes. Dust with icing sugar (optional).

NEXT POST how to make LEMON CURD











Prhki keksici filovani 'Zgusnutim' Limunom (Lemon Curd)



Danas pada kisa u mome gradicu i svojim romorom doprinosi atmosferi petka popodne.

Volim ta popodneva kada se svi okupimo u kuhinji, pricamo o dogadjajima protekle sedmice i predlazemo sta da pravimo za vikend. Ideja je dosla od mog starijeg sina

(17), koji se sjetio ovih kolacica koje sam pravila prije nekih 10 godina. Edvinu je dijagnosticiran blagi autizam; ima nevjerovatnu memoriju. Kada zelim da zapamtim neciji rodjendan, samo njemu kazem ime i datum, umjesto da zapisujem u kalendar. Svako malo, on izjavi "Danas je .... (ime) rodjendan". I tako svake godine, sa listom imena u njegovoj memoriji koja se uvijek siri i nikad ne zakaze.



Potrebno:

2 solje brasna

1/3 solje secera u prahu

1/4 solje rizinog brasna

200 gr putera, omekshalog

1 jaje

malo ribane korice limuna

'Zgusnuti' Limun za punjenje

Nacin:

Ukljucite rernu na 170-180*C, pripremite pleh za pecenje i oblozite ga papirom.

Umijesite tijesto od svih sastojaka, bilo rucno ili uz pomoc sjeckalice.

Uzimajte po 1/2 K od tijesta, oblikujte kuglice i stavljajte na pleh. (ukoliko volite vece kekse pravite kuglice od 1 K tijesta)

Svaku kuglicu nabodite sa necim prikladanim (drvena olovka, ili slicno)i stavite peci 15-ak minuta. Kada izvadite iz rerne, prohladite ih i onda punite zgusnutim limunom (koji stavite u manju kesu sa odsjecenim vrhom). Pozelji kekse mozete posuti secerom u prahu.

SLJEDECI POST kako napraviti ZGUSNUTI LIMUN (LEMON CURD)

Pink Lemonade

Spring has arrived in Australia, which means best strawberries are in season, and I want to share a recipe for a drink that even Von Traps loved.

Ingredients:
3/4 - 1 cup sugar
1/2 cup water
1 cup lemon juice, freshly squeezed
1/2 punnet strawberries, cleaned (120g)

Method:
Bring water and sugar to biol, stir until syrup formed. Cool a bit, but need to be warm. Put it in a food processor along with other ingredients and process. Strain and bottle it. You'll get cordial, which needs to be refrigerated (or frozen).

Pink limunada

Sastojci:
3/4- 1 solja secera
1/2 solje vode
1 solja limunovog soka, svjeze iscijedjen
120 gr jagoda, ociscenih

Nacin:
Prokuhati vodu sa secerom dok ne dobijete sirup. Malo prohladiti, pa sa ostalim sastojcima sipati u elektricnu sjeckalicu. Mljeti 1 minutu, pa procijediti i flasirati. Dobicete sirup, koji po ukusu razblazite s vodom. Cuvati u frizideru.

Tabouli

 Famous Turkish salad

Ingredients:
1/2 -1 cup burghul (cracked wheat)
2 large tomatoes, diced
1 medium cucumber, peeled and diced
2-3 tbs chopped shallots
1/2 teas salt
1/2 teas pepper
1,5 cups parsley leaves (Italian), Chopped
1/3 cup chopped mint
Lemon zest (1/2)
2-3 tbs olive oil
3-4 tbs lemon juice

Method:
Soak burghul in cold water for 2 hours; drain and squeeze. Put it into a bowl, add everything else, and mix well.
Perfect with grilled meat.

Tabuli (Turska salata)

Potrebno:
1/2 -1 solja bungura (bulgur, lomljena psenica)
2 velika paradajza, sjeckana na koce
1 srednji krastavac, oguljen, sjeckan na kocke
2-3 kasike sitno sjeckanog mladog luka
1/2 kasicice soli
1/2 kasicice bibera
1,5 solja lisca persuna, sjeckanog
1/3 solje mente (nane), sjeckane
Ribana kora 1/2 limuna
2-3 kasike maslinovog ulja
3-4 kasike soka limuna

Nacin:
Namocite lomljenu psenicu u hladnu vodu, nakon 2 sata ocijedite i istisnite visak vode. Prebacite u posudu za serviranje, dodajte sve ostale sastojke, pa zacinite uljem i sokom limuna.
Odlicno uz meso sa rostilja.