Cheese and Parsley Pide

Fresh cheeses (ricotta, quark, cottage and farmers cheese...) are so versatile. You can use them for so many creations, from savoury to sweet dishes.
The other day I  found this recipe at a blog that I follow:
 http://mutfagimdanpaylasimlar.blogspot.com.au/2014/07/peynirli-pide.html
I made Pide before, but wanted to taste this-one with parsley and cheese. Delicious!

Ingredients: (for 2 large or 4 small)
2 cups flour
1 tbs oil
3/4 tsp yeast
1/2 tsp salt
pinch of sugar
1 3/4 cups water
-Filling
250 g ricotta
100 g tasty (or cheddar, grated)
1/2 tsp salt
2 eggs, beaten (leave a bit for brushing edges of dough)
1 small bunch parley leaves, chopped
white pepper to taste

Method:
Make dough as you would for pizza. Let it double, covered.
In another bowl, mix all ingredients for filling. Preheat oven to 180*C.
Divide dough into 2 or 4. Roll out each into an oval, spread with filling leaving 2-3cm edges empty. Return edges towards centre, pressing  overlaps. Brush edges with reserved egg. Place pide onto flat baking pans and bake for 15+ minutes.



Pide sa sirom i peršunovim lišćem

Svjezi sirevi  (rikota, svapski, quark, 'cottage'...) su tako zahvalni za kreaciju raznih delicija, bilo slanih ili slatkih.
 Neki dan sam, na jednom blogu koji pratim  (http://mutfagimdanpaylasimlar.blogspot.com.au/2014/07/peynirli-pide.html), vidjela recept za pide sa sirom. Pravila sam pide ranije, ali sam zeljela probati ovu sa dosta persunovog lisca, koje veoma volim. Odlicno i ekonomicno!

Potrebno: (za 2 vece ili 4 manje)
2 solje brasna
1K ulja
3/4 k instant kvasca
1/2 k soli
malo secera
1 3/4 solje vode
-Fil
250 gr rikote ili kvarka
100 gr tvrdog sira (kashkavalj, tasty...) rendanog
1/2 k soli  (+,-)
2 jaja, umucenih (ostavite malkice za premazivanje krajeva tijesta)
1 mali svezanj persunovog lisca, sjeckano
bijeli biber po ukusu

Nacin:

Umijesite tijesto kao sto biste za pizzu. Pokrijte i ostavite da naraste.
U drugoj posudi pomijesajte sve sastojke za fil. Ukljucite rernu na 180*C.
odijelite tijesto na 2 ili 4; razvaljajte svaki komad ovalno. Premazite sa filom, ostavljajuci krajeve ( 2-3) cm nepremazane. Vratite te krajeve prema sredini i pritisnite spojeve. Premazite sa prostalim dijelom jajeta, smjestite na tepsiju i pecite 15+ minuta.

Falafel

I've tried many recipes for falafel with precooked chick peas- none of them were good enough. Some of them were mushy, others wouldn't shape well... This-one I tried out of curiosity - it called for presoaked beans. It's perfect; just need to remember 24 hours in advance to soak your chick peas.

Ingredients:

2 cups dried chickpeas
1 medium onion, minced
5 garlic cloves, smashed
1 cup fresh coriander or parsley, chopped finely
1 tsp baking powder
2 tsp freshly ground coriander
2 tsp ground cumin
½ tsp red pepper flakes
1 tbsp ( kosher) salt
½ tsp black pepper, freshly ground
Vegetable oil for frying
 
Method:
Soak the chick peas for 24 hours.  Drain and place into food processor.Pulse the chickpeas until they finely chopped . Add all other ingredients; Process until the ingredients are incorporated and the mixture is a pale green ( should still be a  grainy texture). Take spoon fulls (ice cream scoop) of mixture, squeeze gently and roll between your palms. (If difficult to shape, place mixture in the fridge for 20-30 minutes)
Heat an electric fryer or a large saucepan with oil.  The oil should be about 3cm deep and  medium hot.Gently drop the falafels  (few at a time) into the hot oil and fry for about 3-5 minutes, until they're  golden brown.  Remove and place on a paper towel. Serve falafel with yogurt / sour cream / humus and flat bread.  

Probala sam mnoge recepte za falafel sa kuhanim slanutkom - niti jedan mi nije bio po volji. Neki su bili previse sipljivi, drugi se nisu dali formirati... Ovaj sam zapazila i bas me zanimalo kako bi uspjeli sa nekuhanim (samo namocemin) slanutkom. Ispali su jako dobri; samo se treba sjetiti 24 sata prije kuhanja da se slanutak natopi.

Potrebno:

2 solje suhog slanutka / leblebije
1 srednji crveni luk, sitno sjeckan
5 cena bijelog luka, protisnutog
1 solja svjezeg korijandera (ili persuna), sjeckanog sitno
1 k praska za pecivo
2 k korijandera u prahu
2 k kima u prahu
1/2 k 'ljuspica' suhe paprike / cilija
1 K soli
1/2 k  crnog bibera, svjeze mljevenog
Ulje za przenje
Nacin:
Namocite slanutak na 24 sata prije. Ocijedite i stavite u elektricnu sjeckalicu. 
Pulsirajte / meljite slanutak, dodajte i ostale sastojke i izblendirajte sve do zrnaste mase svjetlo zelene boje. Uzimajte smjesu napravom za vadjenbje sladoleda, blago stisnite i formirajte loptice. (Ako ih je tesko formirati stavite smjesu u frizider na 20-30 minuta).
Zagrijte ulje (treba da bude 3 cm i srednje vrelo) 
Pazljivo spustite nekoliko falafela u ulje i przite 3-5 minuta, ili dok ne postanu zlatno-zuti. Ocijedite na upijajucem papiru. Servirajte sa yogurtom / pavlakom/ humusom i nekim tankim (Turskim, Lebaneskim) hljebom. 

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.

Cous-cous Salad

Cous-cous is so easy to prepare! I always have a box of cous-cous in my pantry, and whenever I don't know what to serve as a side dish, I make cous-cous.
Fresh vegetables and herbs are perfect  companions in a salad.

Ingredients:
1 cup of cous-cous (1 cup of boiling water for it, salt, pepper)
salad vegetables (tomatoes, cucumber, capsicums...), diced
2 green onions, sliced
1/2 bunch of parsley leaves, chopped
2-3 tbs olive oil
1-2 tbs lemon juice
1 clove garlic, crushed (optional)
Method:
Pour boiling water over cous-cous, cover and let it stand for 5-10 minutes, then fluff it up with fork, seasoning to your taste.
Dice and slice all vegetables and herbs. Mix it with cous-cous and dress with olive oil and lemon juice.
Perfect with grilled meat.

Kuskus salata

Kuskus je tako zahvalan za imati u kuhinji. Kad god ne znam sta da napravim za prilog, ja posegnem za kuskusom. Brzo i lako, odlicno za iskoristiti povce i zacinsko bilje iz frizidera.

Potrebno:

1 solja kuskusa (prelivena sa 1 soljom kljucajuce vode, so, biber)

salatno povrce (paradajz, krastavci, paprike...)sjeckano na kockice
2 mlada luka, sjeckana
1/2 sveznja persunovog lisca, sjeckana
2-3 K maslinovog ulja
1-2 K soka limuna
1 ceno bijelog luka, protisnuto (po zelji)
Nacin: 
Prelijte kljucalu vodu preko kuskusa; pokrijte i ostavite 5-10 minuta. Viljuskom 'grebite' dok ne odvojite zrnca; zacinite po ukusu.
Isjeskajte sve ostale sastojke, pomijesajte sa kuskusom i prelijte maslinovim uljem i sokom limuna.
Najbolje sluziti sa pecenim (grilovanim) mesom.

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.

Ecuadorian Mango Salsa

For  mango lovers!

Ingredients:

1 medium  Spanish onion, diced

1 tsp salt

2 firm mangoes

1 orange or red  capsicum

1 large chilli (not too hot), chopped

2-3 tbs finely chopped parsley

Juice of 1 orange
Juice of 1 lime
1 tsp cumin powder

Method:

Sprinkle onion with salt, let it rest for 15 minutes.

Dice mangoes and capsicum; mix with parsley and chilli. Rinse onion and add to the mixture. Stir citrus juices and cumin; pour over the salsa. Mix well.

Best served with fish and seafood. (Fish in the photo is corn-flour coated bassa fillet, shallow fried)

Ekvadorska Mango Salsa

Za ljubitelje manga!

Potrebno:

1 Ljubicasti luk, sjeckan na kockice
1 k soli
2 cvrsta manga
1 narandzasta ili crvena paprika
1 mala papricica (ne preljuta)
2-3 K persunovog lisca, sjeckanog
sok 1 narandze
sok 1 limete
1 k kima u prahu

Nacin:
Pospite luk sa solju, ostavite po strani 15-ak minuta.
Isjecite mango i papriku. Umijesajte persin i pIsperite luk vodom, ocijedite pa umijesajte i njega. Sastavite sokove citrusa, ubacite kim i promijesajte. Pospite ovo preko salse i promijesajte.
Najbolje servirati sa ribom i morskim plodovima. (Filet ribe na slici je uvaljan u kukuruzno brasno i isprzen)

Kofta Meshwi

I like using (good quality) minced meat; it's so versatile. It can be grilled, cooked, mixed with other ingredients, used for different sauces and fillings, ...

This is how Lebanese people like to use it!

Ingredients:

500 g mince

1/2 onion, finely chopped

1 cup parsley, finely chopped

1 tbs Lebanese 7-spice powder

(same amount of : nutmeg, ginger, allspice, fenugrek, cloves, cinnamon, black pepper)

1 tsp salt

(vegetable pieces: onion, mushroom, capsicum...)

Method: 

Mix all ingredients for koftas; form little balls and alternatively with vegetables tread them onto wooden skewers. Pan fry in a little oil or grill  them (brushed with oil) turning once. Serve immediately.

Perfect with some rice / cous-cous / potatoes and salad.

Libanske Kofte ('Meshwi')

Volim koristiti recepte sa mljevenim mesom; moze se upotrijebiti na razne nacine. Moze biti grilovano, kuhano, mijesano sa ostalim sastojcima, upotrijebljeno za razlicite soseve i filovanja...
Ovako ga vole koristiti u Libanu!

Sastojci:
500 gr mljevenog mesa
1/2 crvenog luka, sjeckanog
1 solja lisca persuna, sitno sjeckanog
1 K Libanskog zacian 
(mjesavina jednakih dijelova - muskatni orah, djumbir, pimento, fenugrek, karanfilici, cimet, crni biber)
1 k soli
(komadi povrca: luk, gljive, paprika...)
Nacin:
Pomijesajte sve sastojke za kofte; formirajte male loptice pa naizmjenicno sa komadima povrca naslazite na drveni prutic / cackalicu. Isprzite u tavi na malo ulja ili premazite uljem i grilujte na obje strane. Posluzite odmah.
Savrseno sa rizom / krompirom / kus-kusom i salatom.

Bosnian Pot

It was beginning  of October when we returned to my birth town. Weather was still warm, and my parents' garden full of vegetarian goodness. Much loved 'Bosnian Pot' was waiting for us at the table - my mom's creation. According to Wikipedia -" Bosnian Pot (Bosanski Lonac) is an authentic Bosnian culinary speciality, appreciated for its rich taste and flexibility. It is impossible to define the recipe for Bosanski lonac, as there are many variations, but the main ingredients are mostly the same: meat and various vegetables."

Traditionally, it's made in a clay pot, cooked slowly using any vegetable / meat available at the time. 

Some sources show that this kind of food was first created by Bosnian miners, who would dig a hole in ground before their shift, make fire, layer large earthenware pots with chunky cut vegetables and some meat and leave it for 8 hours while they're underground doing their job. The dish became very popular for it's flexibility, 'no attending time' and taste. 

I like Bosnian Pot with lots of potatoes, cabbage, lamb and beef and flavoured with parsley and garlic.

Ingredients:

1/4 cup oil

2 onions, chopped

3-4 garlic cloves, chopped 

1/2 kg lamb with bones

1/2 kg beef, chunks

carrots, parsnip, celery

tomatoes (4-6)

6-8 potatoes

2 capsicums

1 eggplant

1/2 small cabage

8-10 black pepper corns  (whole)

Paprika and bay leaves (optional)

salt  / vegetable stock powder

2 dl white whine or water

parsley leaves and crushed garlic for topping

Method: 

Heat oil in a large pot. Layer all chunky cut vegetables and meat according to your likings. Put all spices and wine on top, cover tightly and leave to cook slow for few hours. Garnish with parsley and garlic when served.

Bosanski Lonac

Bio je pocetak oktobra kad smo se vratili u moj rodni kraj. Vrijeme je jos uvijek bilo toplo, a basta mojih roditelja puna vegetarijanske dobrote. Veoma zeljen Bosanski Lonac nas je cekao na stolu - kreacija moje mame.

Prema 'Wikipediji': "Bosanski Lonac je autenticna Bosanska kulinarska specijalnost, cijenjena zbog bogatog ukusa i fleksibilnosti u spremanju. Nemoguce je dati tacan recept za Bosanski Lonac, posto postoje mnoge varijacije, ali glavni sastojci su uglavnom meso i razlicito povrce."

Tradicionalno. ovo je jelo pripremano u zemljanim posudama, krckajuci dugo na nizim temperaturama i koristeci bilo koje povrce i meso koje je dostupno.

Prema nekim izvorima, rudari su bili prvi koji su pripremali ovakvu vrstu hrane. Kopali bi rupe u zemlji prije odlaska u rudnik, lozili vatru, slozili slojeve krupno rezanog mesa i povrca u zemljanim posudama i ostavljali ih pokrivene 8 sati  da kckaju (za vrijeme radnog vremena).

Ovakav nacin kuhanja je postao popularan sirom Bosne iz vise razloga - fleksibilnost u namirnicama, nema potrebe za nadziranjem, kao i ukus.

Ja licno ga volim sa mnogo krompira, kupusa i mjesavinu jagnjetine i govedine, zacinjenu persinom i bijelim lukom.

Sastojci:

1/4 solje ulja

2 crvena luka, sjeckana

3-4 cena bijelog luka

1/2 kg jagnjetine s kostima

1/2 kg govedine, veci komadi

mrkva, persun, celer

paradajz (4-6)

6-8 krompira

2 parike

1 patlidzan

1/2 manjeg kupusa

8-10 zrna crnog bibera

mljevena crvena parika i lovor (po zelji)\

so / vegeta

2 dl bijelog vina ili vode 

lisce persuna i protisnuti bijeli luk za serviranje

Nacin:

Zagrijte ulje u vecoj posudi (sa poklopcem), dodajte slojeve krupno rezanog povrca i mesa. Ubacite zacine i zalijte vinom / vodom. Poklopite i krckajte nekoliko sati. Pri sluzenju pospite persunovim liscem i protisnutim bijelim lukom.

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!

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.

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.