Bosnian Mushroom 'Pita'

Have you tried Bosnian pita? My favourite (for last few years) is mushroom 'pita'. Here's how to make it!

Ingredients:

Dough / pastry-

2 cups plain flour, sifted

3/4 tsp salt

220 ml water

How to prepare and stretch pastry!

Oil and flour for stretching

Filling-

1 tbs oil

800 g mushrooms, (medium sized are best), sliced

1 garlic cloves, crushed

2-3 tbs sour cream (or thickened cream)

salt and pepper to taste

Method:

Make dough (as stated in link), cover and let it rest.

Preheat oven to 190*C; prepare baking dish.

Heat oil in a pan, add mushrooms, garlic and cream. Saute until most of liquid evaporated; season to taste and then let it cool.

Stretch dough, fill with prepared mushrooms. Place in oven and bake for 30 minutes, or until golden-brown. Serve with some extra sour cream on top (or with drinking yogurt).

Pita Šampinjonka

Jeste li probali pitu sa gljivama / šampinjonima? To je moja (u posljednje vrijeme) najdraza pita.  

Evo kako je pravim!

Potrebno:

Tijesto-

2 solje brasna (znaci 500 ml), sitno/ meko za pitu, prosijano

3/4 k soli

220 ml vode

Kako pripremiti i razvuci tijesto!

Ulje i brasno za razvlacenje

Fill/ Punjenje-

1 K ulja

800 gr sampinjona (oni srednje velicine su najbolji), isjeckani

1 ceno bijelog luka, protisnuto

2-3 K vrhnja (kiselo ili slatko)

so i biber prema ukusu

Nacin:

Umijesite tijesto i ostavite odmarati, kako je opisano u linku.

Ukljucite rernu na 190*C. Pripremite pleh.

Zagrijte ulje, ubacite gljive, vrhnje i bijeli luk i dinstajte. Vecina tecnosti treba da ispari; zacinite prema ukusu, promijesajte i ostavite hladiti.

Razvucite tijesto i filujte. Pecite oko 30 minuta, ili dok ne postane zlatno-zuta. Servirajte sa malo vrhnja po povrsini (ili sa tecnim jogurtom).

Breakfast in my Garden (Bread Pudding)

 It's early morning... I was awoken by birds'  sounding and drawn outside to my garden...Spring has sprang and already  doing it's magic in all living beings. I quickly prepared breakfast and took it out to enjoy orange blossom smell  and birds' songs...It looks like an awesome beginning to a beautiful day!

Bread Pudding
Great way to use old bread and anything from your fridge that has to be used!

Ingredients:
6-7 slices grain (or other) bread, cubed
1 cup milk, warm
1 small onion, finely diced
1 tsp oil
1 garlic clove, crushed
1/2 red capsicum, diced
200 g button mushrooms, diced
100 g rocket salad, chopped
100 g ham, diced
4 eggs
2 egg whites
salt and pepper, to taste
120 g tasty cheese, grated
Method:
Combine bread and milk, let it stand for 10-15 minutes.
Preheat oven to 180*C; coat a square pan with cooking oil spray.
Heat oil in a pan, saute onion, garlic, mushrooms and capsicum for a couple of minutes.
Combine vegetables with salad leaves, half the cheese, ham and bread; spoon into the prepared pan. Beat egg whites and eggs, season and pour over the bread mixture. Sprinkle with other half of cheese. Bake for 25-35 minutes, or until cooked.

Rano je jutro...Probudili  su me zvukovi ptica i privukli da izadjem u bastu. Proljece je pristiglo i vec razbacuje svoje magicne cari na sva ziva stvorenja. Na brzinu sam pripremila dorucak i iznijela ga vani da uzivam u mirisu procvjetale narandze i pjesmama ptica...Izgleda kao divan pocetak jednog proljetnog dana!


'Popara' - Puding od  hljeba

Odlicno za iskoristiti stari hljeb i sve ono sto vam dugo stoji u frizideru

Potrebno:
6-7 kriski kruha / hljeba, rezanih na kockice
1 solja mlijeka, toplog
1 manji crveni luk, sjeckan
1 k ulja
1 ceno bijelog luka, protisnuto
1/2 crvene paprike, sjeckane na kocke
200 gr sampinjona (ili drugih gljiva), sjeckane
100 gr rukole, sjeckane
100 gr sunke (ili slicno), sjecakne na kockice
4 jaja
2 bjelanca
so i biber, prema ukusu
120 gr tvrdog sira, rendanog
Nacin:
Prelijte mlijeko preko komada hljeba; ostavite 10-15 minuta po strani.
Ukljucite rernu na 180*C, pripremite cetvrtastu posudu za pecenje.
Zagrijte ulje, proprzite luk, papriku i gljive par minuta.
Pomijesajte ovo sa hljebom, polovinom sira, salatom i sunkom. Umutite jaja, zacinite i prelijte preko svega. Pospite preostalim sirom i pecite 25-35 minuta. 

Mushroom strudel

Happy Easter to Orthodox Christians; Happy St. George's day! 
  
Ingredients:
Dough-
2 cups plain flour, sifted
200 ml(+)water
1/2 teas salt   
Mixture of oil and melted butter for spreading the dough
Mushroom filling-
650-700 g mushrooms, sliced
1 tbs olive oil
2 tbs sour cream
1-2 tbs bread crumbs
salt and pepper, to taste
garlic powder (optional)

Method:
Make soft dough; click on highlighted  link for details: How to stretch  the dough 
Mix sliced mushrooms with other ingredients. Sprinkle on half of dough, spoon 1-2 tbs oil over stretched dough, roll pastry into a log shape (tuck side edges in). Brush with oil and bake for 35-40 minutes at 180*C. Divine!

Štrudla sa šampinjonima

Srecan Uskrs (Vaskrs) onima koji danas slave!
Srecan Djurdjevdan / Jurjevo  (kod mene je vec ponedjeljak)! 

Najljepse memorije nosim vezan za ovaj dan koji je slavljen kod svih etnickih grupa u mom kraju. Sacuva se crveno jaje (od bilo kojeg Uskrsa), porani se ujutro rano i otidje u berbu mirisnih trava i sarenih cvjetova proljeca; sve se potopi u izvorsku vodu (jaje i biljke) i tom vodom se djevojke umivaju. Vjerovalo se da ce biti zdrave, jedre, mirisne i rumene kao sastojci u vodi. 

Sastojci:
Tijesto-
2 solje prosijanog brasna
200 ml (+) vode 
1/2 k soli 
Mjesavina topljenog maslaca i ulja za premazivanje tijesta
Fil-
650-700 g sampinjona, rezanih
1 K ulja
2 K pavlake
1-2 K mrvica kruha / hljeba
so i biber prema ukusu
bijeli luk u prahu (po zelji) 
Nacin:
Mozete pogledati na link za detalje: Kako da razvucete tijesto 
Za fil, pomijesajte sve sastojke. Nanesite na 1/2 razvucenog tijesta, pospite sa malo ulja, zatim zarolajte (zavrcuci krajeve). Premazite uljem i pecite 35-40 min na 180*C. 
Divna je!

Mushroom and Garlic Sauce

Mushrooms are one of my favourite ingredients in cooking. Low in calories but high in flavour, they can be used in  so many ways. Following recipe for sauce is going well with pasta, as a side sauce, for breakfast with eggs... If you want extra creamy version and  don't  care about calories, use full fat products.

Ingredients:
25 g butter (low fat, for low calorie version)
1 onion, diced
4 garlic cloves, crushed
450-500 g mushrooms, sliced
25 g flour
175 ml (semi-skimmed) milk
120 ml vegetable stock
2 tbs (light) sour cream
1 tbs parsley leaves, chopped
salt and pepper to taste

Method:
Heat butter in a pan, sautee onion. Add mushrooms and garlic. Cook until most of moisture evaporates. Mix flour and milk until smooth. Add to the pan together with vegetable stock. Cook for 5 minutes, or until mixture thickens. At the end,season to taste, stir in sour cream and sprinkle with parsley leaves.

Umak / sos od Šampinjona

Gljive su mi jedan od najdrazih sastojaka za kuhanje. Nizak sadrzaj kalorija i jedinstven ukus su samo dodatci njihovoj upotrebljivosti. Sljedeci recept ide dobro sa tjesteninom, kao prilog, za dorucak sa jajima... Ako zelite vise kremastu structuru i ukus, te nebrinete o kalorijama, koristite punomasne sastojke.

Potrebno:

25 gr maslaca (sa smanjenom masnocom za niskokaloricnu verziju)
1 crveni luk, sjeckan
4 cena bijelog luka, sitno sjeckana
450-500 gr sampinjona, rezanih
25 gr brasna
175 ml (polu-obranog) mlijeka
120 ml povrtnog temeljca
2 K pavlake (smanjene masnoce)
1 K persunovog lisca, sjeckanog
so i biber prema ukusu

Nacin:
Zargrijte maslac, proprzite luk. Ubacite sampinjone i bijeli luk. Dinstajte nekoliko minuta, zatim uspite 

temeljac i mlijeko u koje ste umijesali brasno. Kuhajte 5 minuta ili dok se sos ne zgusne. Na kraju umijesajte pavlaku i pospite persunovim liscem.

Mushroom Risotto (Venetian Style)

Mondays are meat free in my household. Last night we had this wonderful risotto; craving for meat didn't occur after this meal - very satisfying! 

Ingredients:

4 tbs oilve oil

1 onion, diced 

2 garlic cloves, crushed

200 g fresh mushrooms, diced (or 30 g dried porcini, soaked in water)

2 cups Arborio (short grain) rice

4 tbs grated Parmesan cheese 

5 cups chicken stock, hot

1/2 cup white wine

salt and pepper 

Parmesan, parsley and shallots for sprinkling - optional

Method:

Heat oil and saute onion; add garlic and mushrooms, saute a couple of minutes more. Mix well then add rice and a ladle of stock. Stir rice until all stock absorbed; continue this process until all stock used and rice cooked. At end add wine, parmesan and seasonig. Mix well; rice should be creamy. Plate and sprinkle with chosen ingredients. Enjoy!

Venecijski rizoto sa gljivama

Ponedjeljkom nastojim izostaviti meso iz jelovnika mojih ukucana. Prosle noci smo imali ovaj divni rizoto za veceru. Nismo osjetili nedostatak mesa - veoma zadovoljavajuci obrok!

Potrebno:

4 K maslinovog ulja

1 crveni luk

2 cena bijelog luka, protisnuta

200 gr gljiva, sjeckanih (ili 30 gr suhih Porcini, namocenih u vodi)

2 solje Arborio rize (krace zrno)

4 K Parmesan sira, rendanog

5 solja pileceg bujona / supe, vrele

1/2 solje bijelog vina

so i biber

Parmezan, persunovo lisce i mladi luk za posuti - po zelji

Nacin:

Zagrijte ulje, proprzite luk. Ubacite bijeli luk i sampinjone, pirjajte par minuta. Dodajte rizu i 1 solju supe. Mijesajte dok se supa ne apsorbira. Nastavite sa ovim postupkom dok svu supu ne potrosite, a riza ne bude potpuno kuhana. Na kraju dodajte vino, parmezan i zacine. Izmijesajte dobro, postavite na tanjir i pospite izabranim sastojcima. Uzivajte!

Beef Wellington

Recipe is from one of my favourite cooking programs - 'The cook and the chef' 

Here is the link:

http://www.abc.net.au/tv/cookandchef/txt/s2030146.htm

Ingredients:

1 beef fillet
1 packet puff pastry
Butter
1 onion, finely chopped
500g mushrooms, finely chopped
1 bay leaf
Thyme
Parsley
50 ml white wine
Pepper
Salt
1 egg
Crepes- (or use your own recipes
125g flour
15g sugar
Pinch salt
1 egg
250ml milk
30g melted butter (nut brown)
Oil and butter for frying

Method:

Season the beef fillet with salt and pepper. Seal in a roasting pan or on a flat top grill until all sides are browned. Set aside.
Melt a little butter in a pan and saute the onions until soft but with no colour. Add the mushrooms, bay leaf, wine and a little fresh thyme. Season with salt and pepper and cook down until cooked and there is no moisture. Remove the bay leaf and add fresh parsley.
Make crepe mixture-
Sift the flour into a bowl, add sugar and salt. Beat together the eggs and milk. Mix flour and egg mixtures together and add the butter. Set aside to thicken for about 15 to 30 minutes.
Brush a crepe pan with the oil and butter and heat the pan. Ladle a little crepe mix into the pan and quickly swish around to cover the base. Cook briefly on both sides but without getting any colour on the crepe. Set aside. Keep going until you have at least 6 crepes (or 4 large). You may also add a sprinkle of chopped parsley to the crepe batter if you like.
To assemble the Beef Wellington-
Lay out a piece of puff pastry long and wide enough to enclose the beef fillet. Cover with crepes (this soaks up the beef juice and stops the pastry from going soggy on the bottom). Place a layer of mushroom mix in the centre, then place the beef fillet on top. Roll over the crepes and pastry and neatly seal with eggwash. Place on a baking sheet. Decorate the pastry with shapes if desired. Eggwash the top and refrigerate for 10 minutes to recool the pastry then bake 220C for 15 minutes. You will need to increase the time for an extra 15 minutes if you are cooking a full Beef Wellington.
You should have a nice medium pink beef fillet. If you have a thermometer cook to about 65-67C in the centre of the beef. Serve with a nice rich beef glaze or red wine glaze.

'Velington' govedina

Recept je sa jedne od meni nadrazih kulinarskih emisija 'The cook and the chef'.

Evo linka:

http://www.abc.net.au/tv/cookandchef/txt/s2030146.htm

Sastojci:
1 govedji file
1 pakovanje lisnatog tijesta
maslac
1 crveni luk, sitno sjeckan
500 gr sampinjona, sjeckanih
1 lovorov list
timijan (majcina dusica)
persun
50 ml bijelog vina
so i biber
1 jaje
Palacinke- (ili napravite prema sopstvenom receptu)

125 gr brasna
15 gr secera
prstohvat soli
1 jaje
250 ml mlijeka
30 gr istopljenog maslaca
ulje i maslac za przenje
(trebate imati 4 vece ili 6 manjih palacinki)

Method:

Posolite i pobiberite govedinu, proprzite je na tavi sa svih strana, dok ne porumeni. Ostavite po strani.
Istopite malo maslaca, propirjajte luk, dodajte gljive, vino, lovor i timijan. Zacinite i pirjajte dok tekucina ne ispari. Izvadite lovor dodajte persun.
Napravite palacinke.
Slaganje-
Postavite lisnato tijesto dovoljno veliko da moze omotati cijeli komad govedine . Pokrijte sa palacinkama.  
Postavite sloj sampinjona preko, zatim govedinu. Zamotajte sa slojeve palacinki  i lisnatog tijesta, 'zalijepite' ih sa umucenim jajetom. Postavite u posudu za pecenje, premazite jajetom i ostavite u frizider na 10 min. U medjuvremenu ukljucite rernu na 220*C. Pecite oko 30 min (za cijeli veliki komad). Meso treba da ostane ruzicasto, tj termometar uboden u centar mesa treba da pokaze 65-67*C. Servira se sa nekim vinskim umakom (po zelji).

Creamy Carbonara

Every now and then we have only time to cook something very quickly. This recipe saves you time and money, but doesn't compromise the taste.

Ingredients:
375 g spaghetti (or other dry pasta), cooked al dente
2 tbs olive oil (or butter)
1 onion, chopped
2 garlic cloves, crushed
120 g bacon, chopped (Turkey 'bacon' is OK instead)
250 g mushrooms, sliced
300 ml thickened cream
1/3 cup white wine
1/4 cup Parmesan, grated
salt and white pepper to taste
Method:
Heat oil (butter) in a pan, cook onion, garlic and bacon. After 3-4 minutes add mushrooms; cook until soft. Pour cream and wine over, stir. Cook until slightly thickened. Sprinkle Parmesan on top and check the taste. Mix in prepared pasta; sprinkle with more Parmesan



Kremasta 'Karbonara'

S vremena na vrijeme se desi da moramo nesto skuhati na brzinu, jer nemamo mnogo vremena. Ovaj recept nam stedi vrijeme i novac, ali ne zakida na ukusu.

Potrebno:
375 gr spageta ili druge tjestenine, kuhane
2 K maslinovog ulja (ili maslac)
1 crveni luk, sjeckan
2 cena bijelog luka, protisnutog
120 gr mesnate slanine, sjeckane (moze 'slanina' od purice / ćurana)
250 gr sampinjona, sjeckanih
300 ml slatkog vrhnja
1/3 solje bijelog vina
1/4 solje ribanog Parmezana
so i bijeli biber, prema ukusu
Nacin:
Skuhajte tjesteninu prema uputsvu na paketu.
U drugoj posudi zagrijte ulje (maslac) pa proprzite oba luka i slaninu. Nakon 3-4 minute ubacite sampinjone, i przite dok ne omeksaju. Uspite vrhnje i bijelo vino; kuhajte dok se malo ne zgusne. Provjerite ukus, zacinite ako je potrebno. Pospite Parmezanom i umijesajte tjesteninu. Dodajte jos Parmezana pri serviranju.

Chicken Liver and Mushroom Crepes

Great recipe for those who don't admire Chicken Livers!

Ingredients:
For Pancakes-
2 eggs
1 cup milk
1,5 cups flour
pinch of salt
water (to thin down the batter)
Filing-
2 tbs oil
2 medium onions, chopped
200 g mushrooms, sliced
3 garlic cloves, crushed
500 g chicken livers
1,5 tbs tomato paste
1/2 cup water
1 tbs oregano, fresh
salt and white pepper
1 cup yogurt
2 tbs bread crumbs
Dressing-
1 tbs olive oil
1 tbs butter
5-10 sage leaves
Method:
Make crepes- beat eggs with a pinch of salt, add milk and flour mix well. Add water to thin batter out. Heat non-stick pan and fry crepes; set aside(keep warm).
In another deeper pan, heat oil, fry onion. Add mushrooms, chopped livers and garlic. Saute until liver change its colour. Add tomato paste and water. Season and pour yogurt. Let it boil for 5 minutes, then add crumbs. Mix well.
Put 2 tbs of filing onto each crepe, roll and place on a plate.
Heat butter and oil, fry sage leaves and pour over the crepes. Serve warm!

Palačinke sa Pilećom Džigericom i Šampinjonima

Potrebno:
Za palacinke-
2 jaja
1 solja mlijeka
1,5 solja brasna
prstohvat soli
voda za razrijedjivanje tijesta
Za punjenje-
2 K ulja
2 srednja luka, sjeckana
3 cena bijelog luka, protisnuta
200 g sampinjona, sjeckanih
500 gr pilece dzigerice / jetrice
1,5 K gustog paradajz sosa
1/2 solje vode
1 K oregana, svjezeg
so i bijeli biber
1 solja gustog jogurta
2 K mrvica hljeba / kruha
Za preliv-
1 K maslinovog ulja
1 K maslaca
5-10 listova zalfije / kadulje
Nacin:
Najprije napravite palacinke, isprzite ih i ostavite na stranu, drzeci ih toplim.
U drugu posudu proprzite luk, dodajte sampinjone, sjeckanu dzigericu i bijeli luk. Dinstajte dok dzigerica ne promijeni boju; zatim dodajte paradjz sos, vodu i preostale zacine. Naspite jogurt i dobro promijesajte. Dinstajte 5 minuta, ubacite mrvice i dobro promijesajte.
Na svaku palacinku nanesite 2 K mjesavine sa dzigericama, zarolajte i stavite na tanjir. Zagrijte maslac i ulje, ubacite listove zalfije, pa ovime prelijte palacinke. Sluzite toplo.

Cottage Walnut Pesto Mushrooms

'Weight Watchers' recipe. Unusual combination, excellent taste, low calories.

Ingredients:
12 large, or 6 giant mushrooms, stems removed
1/2 medium onion, finely chopped
30 g walnuts, chopped
120 g Cottage cheese
1/2 cup carrots, grated
10-20 g bread crumbs
1/2 tbs soy sauce
1-2 tbs Basil Pesto
Method:
Preheat oven to 180*C. Sprinkle mushrooms with 1/2 bread crumbs.
Place walnuts, cheese, onion, and soy sauce into food processor. Process until fine.
Stir in carrot and pesto. Mix well and spoon the mixture into mushrooms. Sprinkle with the rest of bread crumbs. Bake for 10-12 minutes. Serve hot or cold.

Šampinjoni filovani Sirom, Orasima i Pestom

Potrebno:
12 vecih, ili 6 ogromnih Sampinjona, odstranite drske
1/2 srednjeg luka, sitno sjeckanog
30 gr oraha, sjeckanih
120 gr uzrncenog sira
1/2 solje rendane mrkve
10-20 gr suhih mrvica hljeba/kruha
1/2 kasike soja sosa
1-2 kasike Basil Pesto
Nacin:
Ukljucite rernu na 180*C. Pola kolicine mrvica pospite po gljivama.
U elektricnoj sjeckalici isjeckajte sve sastojke, osim mrkve i pesta, koje cete dodati naknadno i promijesati. Ovime filujte gljive, pa pospite sa preostalim mrvicama. Pecite 10-12 minuta. Sluzite toplo ili hladno.