Poppy Seeds and Pumpkin Strudel

Regards from Bosnia! Happy holiday to those who celebrate today.
I have arrived to my birth town and adapted to new time zone well. I will write about cities that I have visited when return to Australia ( and will have a look at your posts).

I am delighted with this sweet creation; I made it first time a month ago, and decided to introduce recipe here in my birth country, as autumn has brought beautiful pumpkins in my parents garden. Not too sweet, light and with beautiful taste. Perfect for breakfast or snack with tea / coffee.

Ingredients:
Dough-
1 1/2 cups flour
1 egg, beaten
pinch of salt
water (added to the egg - should be 165 ml egg/water mixture)
Filling-
4-5 cups grated pumpkin (sweet-one please)
1 tsp cinnamon
1/2 cup poppy seeds, grounded
1/2 cup brown sugar
50 g butter, melted
1 tbs semolina (if pumpkin too wet)
oil (3-4 tbs) and flour for stretching

Method:
Make soft dough (have a look here) and let it rest.
Mix all ingredients for filling.
Preheat oven to 180-190*C, prepare a baking tin.
Stretch the pastry and fill it as shown in photos.
place onto baking dish and bake for 30 minutes. Let it cool slightly before sprinkling with icing sugar. Serve warm or cool.

Štrudla sa slatkom bundevom / tikvom i makom

Pozdrav iz Brčkog! Sretan praznik onima koji danas slave.

Stigla sam i vec se prilagodila novoj vremenskoj zoni; o mjestima koje sam posjetila cu vam pisati po povratku u Australiju (i pregledati vase objavljene postove).

Odusevljena  sam sa ovom kreacijom, koju sam prvi put isprobala prije nekih mjesec dana. Odlucila sam je ponovo praviti ovdje, jer je basta mojih roditelja ponudila divne slatke bundeve. Štrudla je divna, taman onoliko slatka kako volim (blago) i neobicnog ukusa. ..I nije mnogo masna i teska. Perfektno za dorucak ili uzinu, a može i kao desert.

Potrebno:

Jufka-
1 1/2 solja brasna
1 jaje, umuceno
malo soli
voda (dodati na jaje da se dobije 165 ml tekucine)
Fil-
4-5 solja rendane tikve / bundeve (slatke)
1 k cimeta
1/2 solje mljevenog
 maka
1/2 solje braon secera
50 gr maslaca, istopljenog (moze i ulje)
1 K griza / krupice (ako je tikva pre-vodenasta)
ulje i brasno za razvlacenje jufke

Nacin:
Umijesite tijesto , ostavite odmarati (pogledaj ovdje).
Pomijesajte sve sastojke za fil.
Ukljucite rernu na 180-190*C, pripremite pleh.
Razvucite jufku, filujte sa mjesavinom. Smjestite na pleh i pecite oko pola sata. 
Prohladite malo prije nego pospete sa secerom u prahu. Servirajte toplo ili hladno.

 

'Bučnica'- Pumpkin Pie (ethnic food of Zagorje)

Zagorje is a part of Croatia, located north of Zagreb (capital city). It means 'beyond the mountain' (Medvednica mountain). People there have a specific dialect, called kajkavski and are fans of Bučnica (Boochnitza) - Philo pastry pie with pumpkin (buča) and cheese. White pumpkins are mostly used for this pie, but I couldn't find it in Australia, so I used Jap pumpkin.

Ingredients:

-Dough / pastry

3 cups flour

1 tsp salt

1-2 tbs oil

300 ml water

Filling-

500 g grated pumpkin

1 1/2 tsp salt

500 g ricotta (or similar) cheese

2 eggs

salt and white pepper

Topping-

300 ml sour cream

1 egg

pinch of salt

Method:

Make a soft dough from all ingredients for pastry. Divide in 2 balls, dust both sides with flour, cover with a clean cloth and let it rest for 30 minutes.

Sprinkle salt over grated pumpkin, mix and set aside.

Mix ricotta and eggs, season. After 10 minutes, squeeze moisture out of pumpkin and mix in with ricotta mixture.

Swith your oven to 200*C; 180 fan forced.

Stretch your dough over a clean large tablecloth, fill edges with filling and shape into logs. Place filo pastry into an oiled square dish. Repeat with other ball of dough. 

If you need reference on how to stretch dough and shape rolls, look here.

Cut prepared pastry into 3 (across the logs), oil the surface (spray OK) and  place into oven and bake for 25+ minutes. Take out and spread mixture of sour cream, egg and a pinch of salt. Return to oven for another 5 minutes, or until golden and bubbly. Enjoy warm!

Znamo sta je 'Zagorje' i gdje se nalazi. Znamo i da tamo imaju specificno simpaticno narjecje (Kajkavski) i da vole 'Bučnicu' - pitu od vucenog tijesta, filovanu bundevom / tikvom / bučom i sirom.  Zagorsko jelo u najboljem izdanju!
Obzirom da u mom mjestu ne mogu pronaci 'nase' bundeve / bucnice, koristila sam tzv 'Jap' tikvu.

Potrebno:

Jufke / vuceno tijesto-

3 solje brasna

1 k soli

1-2 K ulja

300 ml vode

Fil- 

500 gr rendane / ribane bucnice / bundeve

1 1/2 k soli

500 gr svapskog / rikota sira

2 eggs

so i bijeli biber

Preliv-

300 ml vrhnja

1 jaje

prstohvat soli

Nacin:

Umijesite mekano tijesto , podijelite na 2 lopte, pobrasnite obje strane i pokrijte cistom krpom. Ostavite oko 30 minuta da se odmori.

Umijesajte so u rendanu tikvu, ostavite po strani 10 minuta.

Pomijesajte sir sa jajima, zasolite. Ocijedite tikvu, pa i nju ubacite i izmijesajte.

Ukljucite rernu na 200 *C (180* sa fenom).

Razvucite lopte tijesta, filujte krajeve sa bucnicom i smjestite u cetvrtasu tepsiju.

Ako vam treba objasnjenje kako razvuci i oblikovati tijesto, pogledajte ovdje.

Izrezite poprijeko na 3 dijela, nauljite povrsinu i smjestite u rernu. Pecite 25+ minuta; izvadite prelijte sa vrhnjem u koje ste umijesali jaje i malo soli i vratite u rernu na jos 5 minuta, ili dok se vrnje na istopi i postane zlatno-zuto. Uzivajte dok je toplo!

Low Fat Pumpkin Soup

Ingredients:

1/2  medium pumpkin, cut into chunks (Butternut or Jap)

1 l skim milk

Vegetable stock powder

white pepper

Coconut essence (optional)

Method:

Cook pumpkin with milk until soft.  Add vegetable stock, salt and pepper. Puree contents using stab mixer (or blender); if you like thinner soups add boiling water. Check the taste and add coconut essence if you like oriental tastes (optional). Serve hot! 

Ukusna nemasna krem čorba od tikve / bundeve

Potrebno:

Pola srednje tikve / bundeve (neka slatkasta vrsta)

1 L obranog mlijeka

Vegeta, po ukusu

Bijeli biber, po ukusu

Esencija kokosa (ako zelite)

Nacin:

Stavite tikvu i mlijeko kuhati. Kada omeksa, dodajte vegetu i zacine. Izmiksajte sadrzinu; ukoliko zelite rjedju corbu dodajte kljucale vode. Provjerite ukus pa dodajte par kapi kokosove esencije, ako volite orijentalne ukuse. Servirajte dok je jos sredje vrela.

Beetroot, goat cheese, pumpkin and rocket salad

This recipe was found in a Weight Watchers magazine, and soon became one of my favourites. Serves 4 or 6, points value 3 or 2.

Ingredients:
- Salad
1 bunch beetroot (3-4), trimmed, but not peeled
1/2 smaller pumpkin, cut into 3 cm cubes/wedges
1 clove garlic
1 tbs fresh thyme leaves
200 g rocket salad
2 tbs pine nuts (optional)
cooking oil spray
Salt and pepper
-Dressing:
60 g goats (or sheep)cheese
1/2 garlic clove, chopped/pressed
1 tbs lemon juice
1-2 tbs water
2 tbs olive oil
cracked black pepper
Method:
Preheat oven to 180*C. Wrap the beetroots in foil, place them in oven and bake for 30-45 minutes. Spray pumpkin with oil, toss garlic and thyme on top and bake for 20-30 min. Let it cool a bit, then remove the skin from beetroot (use gloves!). Cut into wedges. Rinse rocket, place into serving dish, add pumpkin and beets.
Prepare dressing:
Place all the ingredients into small processor - process until smooth.
Drizzle over the salad, sprinkle with pine nuts and pepper.


Salata od cvekle, tikve i ovcijeg sira

Potrebno:
3 - 4 cvekle (ovisno o velicini)
1/2 manje tikve (one fine narandzaste u sredini)
150 gr rokule
po ukusu so, origano
1 ceno bijelog luka
malo maslinovog ulja
Preljev:
60 gr mekanog kozijeg/ovcijeg sira (feta)
2 kasike maslinovog ulja, djevicansko
1 kasika limunovog soka
1 malo ceno bijelog luka, protisnutog
2 kasike vode
malo crnog bibera, svjeze mljevenog
Priprema :
Operite cvekle, odrezite im donje i gornje krajeve i umotajte u AL-foliju. Ubacite u pecnicu na oko 30-45 min (200*C), u ovisnosti o velicini.
Ogulite tikvu, isijecite je na podjednake komade, posolite i prelijte uljem u koje ste protisnuli ceno bijelog luka. Dodajte malo listica origana, te i to ispecite u tepsiji (20-ak minuta).
Dok se povce hladi pripremite rokulu – operite i ocijedite, rasporedite po vecoj plitkoj posudi.
Preljev cete napraviti tako da sve sastojke pomijesate i izmiksate sa ‘Stab” mikserom.
Nakon sto se cvekla prohladila, ogulite je (rukavice!) i isijecite na manje reznjeve. Rasporedite je preko rokule naizmjenicno sa komadima tikve.
Pospite preljev i uzivajte.