'Kifle' - Milk rolls filled with Ricotta (or Frankfurters, or Ham'n'Cheese)

I always have some of these in my freezer. Everyone loves them and they so easy to reheat (microwave) and enjoy for breakfast, lunch or snack. You can fill them with ricotta, frankfurters or ham and cheese.

Ingredients:

Dough-

6 cups bakers flour

1 cup water

1 cup milk

2 tsp salt

1 tsp sugar

2 tsp yeast

100 ml oil 

Brushing-

1 egg, beaten, some seeds..sesame, caraway, nigella, linseed, poppy... (optional)

Filling-

500 g Ricotta

1 egg

1 tsp salt,

OR

cocktail Frankfurters (or halves of regular-ones), 

OR

ham and (hard) cheese, cut into sticks...

Method:

Make a dough using your bread machine or by hand. Cover and leave it on a warm spot to double. Divide into 3 (large 'Kifle') or 4 (smaller), roll out into a 25-30 cm circle. Brush centre with a bit of water; this will prevent unwrapping during baking. Cut as you would cut pizza, into 8 wedges. Fill with your chosen ingredients- place them on outher edges of the dough; roll toward the pointy part, stretching a bit. Place onto paper lined baking dish. repeat with others. Make sure to leave some space between them. Cover with a clean tea towel. 

Switch oven to 180*C. When hot, brush rolls with a beaten egg and sprinkle with seeds. Bake for 12-15 minutes, or until golden and fluffy. 

Uvijek ih imam u zamrzivacu! Svi ih vole i tako je lako podgrijati ih u mikrovalnoj i uzivati u njima bilo za dorucak, rucak, uzinu...Mogu se puniti svim i svacim - mashti na volju!

Potrebno:
Tijesto-
6 solja brasna
1 solja vode
1 solja mlijeka
2 k soli
1 k secera
2 k instant kvasca (ili svjezeg)
1 dl ulja
Premazivanje
1 jaje, umuceno...sjemenke po vasem izboru (opciono)
Fil-
500 gr rikote (ili slicnog sira)
1 jaje
1 k soli
ILI
mini hrenovke / virsle (ili prepolovljene velike)
ILI
prutici sunke i nekog tvrdog sira...
Nacin:
Umijesite tijesto rucno ili uz pomoc pekaca. Pokrijet i ostavite na toplome mjestu da naraste. 
Podijelite na 3 (za vece kifle ) ili 4 dijela (za manje). Razvaljajte svaki dio na 25-30 cm krug. Navlazite sredinu kruga sa malo vode (da se ne odmotavaju tokom pecenja). Rezite kako biste rezali picu, tj na 8 trokutova. Na vanjski (tj siri ) dio stavite odabrano punjenje, zarolajte prema centru, blago rastezuci.
Postavite na papirom oblozenu tepsiju. Ponovite sa ostalima, pazeci da ostavite dovoljno mjesta izmedju. Pokrijte i ukljucite rernu - 180*C. Kada se zagrijala, premazite sa umucenim jajetom i pospite sjemenkama. Pecite oko 12-15 minuta, ili dok ne postanu zlacano zute i narasle. 

'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!

Baked Ricotta (savoury)

Ricotta is so versatile and I always have it in my fridge / freezer. This is one of savoury ways to use it; Easy, gluten free protein snack.

Ingredients:

• 450-500 g whole-milk ricotta 
• 2 large eggs
• 100 g Parmesan, grated
• Oregano leaves, (or basil) finely chopped - to taste
• Salt and freshly ground black pepper, to taste

   Method:

   Switch oven to 200*C; grease a cake pan or muffin tins.

   Beat Ricotta and eggs, add other ingredients. Spoon mixture into moulds. 

   Bake for 15-25 minutes (depending what tin you used for baking), or until golden-brown and puffed. Cool slightly, then take out carefully. Serve warm or cold.

   (Slices of vegetables can be placed on top before baking)

With tomatoes on top                         Upside-down version

Pecena Rikota

Rikota (kvark) je veoma visenamjenski sir i uvijek ga imam u frizideru ili u zamrzivacu.

Ovo je jedan od 'slanih' nacina da ge upotrijebite. Lagani, bezglutenski obrok.

Potrebno:

450-500 gr rikote (kvark / svapski sir), punomasni

2 veca jajeta

100 gr parmezana, ribanog

Origano (ili bosiljak), sjeckano lisce - kolicina po zelji

so i biber, crni svjeze mljeveni, po ukusu

 Nacin:

Ukljucite rernu na 200*C; nauljite kalup za tortu / mafine.

Umutite sir sa jajima, dodajte ostale sastojke i izmijesajte dobro. Uspite u odabrani kalup i

pecite 15-25 minuta (u zavisnosti o velicini kalupa), ili dok ne postane zlatno-zuto. 

Prohladite, zatim pazljivo izvadite iz kalupa. Sluzite toplo ili hladno.

(Reznjevi povrca se mogu smjestiti na povrsinu prije pecenja, ili pecenu rikotu mozete preokrenuti naopako i sluziti)

Rustic Pesto and Ricotta Roll

Not much to say about this recipe, except that is very handy to have it when you don't have much time to spend on lunches and snacks for couple of days. Just cut off a piece, and tasty meal is ready . Important thing is that is packed with proteins and carbs...Kids love it.

Ingredients:
Dough-
3 1/2 cups flour
1 1/2 tsp salt
2-3 tbs olive oil
2 tsp yeast
1 1/3 cups water (skin warm)
Filling-
500 g ricotta cheese
1 egg
1 tsp salt
2-3 tbs pesto (basil preferably - recipe)
Method:
Mix all ingredients for the dough, knead for 5 minutes, cover and let it rise in a warm spot. You can use bread machine for this.
Mix all ingredients for filling.
After 45 minutes to 1 hour, place dough on a floured surface and roll out into a rectangle. Spread filling over it, then roll from one edge to the other. Place roll onto an oiled baking sheet; twist it for rustic look. Cover with a clean cloth.
Switch your oven to 180*C. When ready, place roll inside and bake for 35-45 minutes. Enjoy warm or cold.

 Rustični rolat sa sirom i pestom

Nemam nmogo reci o ovom receptu, osim da je jako zgodan za dane kada nemate mnogo vremena za pripremati ruckove i uzine. Samo odrezete komad i imate ukusan obrok. Sto je najvaznije, sadrzi i proteine i UH...djeca ga vole.

Potrebno:

3 1/2 solje brasna

1 1/2 k soli

2-3 K maslinovog  ulja

2 k instant kvasca

1 1/3 solje mlake vode

Fil- 500 gr rikota sira (ili sl)

1 jaje

1 k soli

2-3 K pesto (od bosiljka po mogucnosti - recept)

Nacin:

Umijesite tijesto, pokrijte i ostavite na toplome da nadodje.

Pomijesajte sve sastojke za fil.

Nakon dizanja, razvaljajte tijesto u pravougaonik na pobrasnjenoj povrsini. Premazite ga ga pripremljenim filom i zarolajte. Postavite na nauljenu tepsiju; uvrnite nekoliko puta za rustican izgled. Pokrijte cistok krpom.

Ukljucite rernu na 180*C; kada se zagrijala, smjestite rolat unutra i pecite 35-45 minuta. 

Uzivajte toplo ili hladno.

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...

'Spanakopita' from scratch

This is how Greek people do it...

Ingredients:

Dough-

1 1/2 cups flour, sifted

150 ml (+ )water

good pinch of salt

Filling-

3 bunches spinach, cooked and chopped (squeeze the excess  moisture)

3-5 shallots, chopped

1 1/2 cup feta, crumbled

1 cup ricotta (or similar)

2 eggs, beaten

1/2 cup dill, chopped

salt and pepper to taste
-Oil (light olive), between 1/3 cup and 1/2 cup needed  
Method:
Make a soft dough from flour, water and salt. Knead until soft and no longer sticky (dust surface with flour all the time). Divide into 2 balls, one slightly bigger than other, then each half divide into 4 (so you'll get 4 small balls and 4 slightly bigger). Dust a clean cloth with flour and place dough onto it. Dust the dough and cover with another cloth. Let it rest for 30 minutes.
Mix all ingredients for filling.  
Switch oven to 180*C, prepare a round baking tin; oil it well.
Dust working space with flour, then roll out each bigger dough balls into baking dish size. Spread each circle with 1-2 tbs oil, then stack them onto each-other. Roll stacked dough together, until you get thin pastry larger than your dish, if necessary pull thick edges of dough with your fingers. Place it onto baking tin, leaving edges of dough over your tin; spoon filling onto it. Now repeat process with other dough balls; you'll get smaller circle. Roll out to the size of your tin and place over the filling. Now turn the edges of bottom dough over to seal with upper dough. Oil the top and place in the oven. Bake for 35-45 minutes, or until pita becomes 'golden-brown'. 
Take out and let it cool slightly, then slice and serve.

'Spanakopita'

 Evo kako to rade u Grckoj...

Potrebno:

Tijesto-
1 1/2 solja brasna, prosijano
150ml (+) voda
dobar prstohvat soli
Fil-
3 svaznja spinata, skuhanog, isjeckanog i ocijedjenog
3-5 stabljika mladog luka
1 1/2 solja feta sira, izmrvljenog
1 solja rikote (ili slicnog)
2 jaja, blago umucena
1/2 solje sjeckanog kopra / mirodjije
so i biber prema ukusu
-Ulje za razvlacenje kora (oko 1/3 -1/2 solje)
Nacin:
Umijesite mekano tijesto od navedenih sastojaka. Podijelite na 2 polovice, jedna malo veca od druge, zatim svaku polovicu podijelite na 4 (dobicete 4 vece i 4 manje loptice). Pobrasnite cistu krpu i postavite loptice na nju; pokrijte. Ostavite odmarati 30 minuta.
Pomijesajte sve sastojke za fil. 
Ukljucite rernu na 180*C, nauljite okruglu tepsiju. 
Pobrasnite radnu povrsinu pa razvaljajte vece krugove tijesta. Premazite svaki sa 1-2 K ulja; poredajte jednu na drugu. Sada sve zajedno razvaljajte jos jednom, tako da dobijete krug veci od vase tepsije; ako je neophodno krajeve dodatno razvucite prstima. Smjestite ovo tijesto u tepsiju; neka krajevi vise preko. Stavite fil preko njega, zatim ponovite postupak sa manjim lopticama tijesta, koje bi trebalo ostati velicine tepsije. Postavite preko fila, zatim zavrnite donje tijesto preko i stisnite sa gornjim. Nauljite povrsinu i smjestite u rernu. Pecite 35-45 minuta, ili dok pita ne postane zlatno-zuta. 
Prohladite malo, zatim rezite i sluzite.

Ricotta Spinach and Semolina Gnocchi with Butter-Sage Sauce

This is what we had for dinner last night. Sometimes is difficult to come up with a meatless menu, but sometimes material presents itself; I saw this beautiful fresh spinach at my green grocer and decided to use it with ricotta from my fridge. Sage is from my garden, eggs my hens', so dinner was as fresh as it can get.

Ingredients:
Gnocchi-
1 bunch spinach (150 gr cooked)
1 cup Parmesan, grated
3 eggs
200 gr Ricotta cheese
1/2 tsp salt
white pepper (optional)
1 cup semolina (fine preferably)
1/2 cup flour (+ for shaping)
Sauce-
100-120 gr butter
8-10 sage leaves, thorn
Extra Parmesan for sprinkling
Method:
Cook or steam spinach; cool then squeeze all the moisture. Put spinach and ricotta in a food processor, pulls it until incorporated then add  other ingredients. Process it until smooth.
Dust working surface with flour. Turn dough onto it and shape 2 logs. Cut them into fingers and with dusted hands shape each gnocchi.
bring a pot with salted water to boil. Place 10-15 pieces of gnocchi into it. When gnocchi come up to surface cook a minute more then take out with a slotted spoon. Do the same with the rest of shaped dough.
Heat butter and sage and let it boil until sage slightly browned and release aroma. Pour over the gnocchi, mix well and grate extra parmesan on top. Serve immediately.



 Rikota, Špinat i Griz Njoke sa Sosom od Maslaca i Žalfije

Ove divne njoke smo imali za obrok prosle veceri. Ponekad  nije lako smisliti sta napraviti bez mesa, a ponekad se materijal i ideje sami nametnu. Vidjela sam divan svjez spinat kod moga piljara i odmah sam odlucila koristiti ga sa rikotom koju vec imam u frizideru. Zalfija je iz baste, jaja od mojuh koka, tako da je vecera bila izuzetno 'frishka'.

Potrebno:
Njoki-
1 veza spinata (150 gr kuhanog)
1 solja parmezana
3 jaja
200 gr ricote
1/2 kasicice soli
bijeli biber (po zelji)
1 solja griza / krupice (finije ako je moguce)
1/2 solje brasna (+ za oblikovanje)
Sos-
100-120 gr maslaca
8-10 listova zalfije / kadulje, iskidane
Jos parmezana za posuti 
Nacin:
Skuhajte spinat, ocijedite i prohladite.
Ubacite ga u elektricnu sjeckalicu zajedno sa rikotom. Isjeckajte, zatim dodajte ostale sastojke. Sjeckajte dok masa ne postane jednolicna i kasasta. 
Pospite brasnom rdanu povrsinu, pa na nju istresite masu. Podijelite na  2 dijela i formirajte valjke. Isijecite valjke na 'prste'. Svaki dio oblikujte nabrasnjenim rukama.
Pristavite lonac sa zasoljenom vodom da kuha. Ubacujte 10-15 njoka; kada isplivaju na povrsinu kuhajte jos minutu, zatim ih izvadite u posudu za sluzenje. Ponovite sa ostalim njokama.
U manjoj posudi kuhajte maslac sa zalfijom dok ne postane zlacano i dok zalfija ne pusti aromu. Prelijte ovime njoke, dobro promijesajte, pa pospite parmezanom. Sluzite odmah!

Italian Ricotta Fritters

If you like doughnuts, you're going to like these fritters. There is no waiting time for rising, they're enriched with protein, which makes them perfect for quick, hot breakfast and / or snack.

Ingredients:
1 cup Ricotta
2 eggs
1/3 cup sugar
zest of 1/2 lemon (optional)
1 1/2 cups SR flour
-oil for deep frying
icing sugar (and cinnamon) for dusting
Method:
Mix first 3 ingredients into a smooth paste, add flour and fold in.
Heat oil in a deep pan (medium heath). Take dough with an ice-cream  server (or spoon),  few at a time, and place it carefully into hot oil. Fry for 1-3 minutes, then turn fritters to other side and fry until golden. Take out on an absorbent paper. Repeat with the rest of dough. When all done, dust with icing sugar.
Serve with jam / honey / custard, or by them-self ...your choice.

Italijanske Fritule sa Rikotom

Ako volite krofne, onda ce vam se svidjeti i ove fritule. Nema cekanja da tijesto naraste, obogacene su proteinima, sto ih cini savrsenim za brzi, topli dorucak ili uzinu.

Potrebno:
1 solja Rikota sira
2 jaja
1/3 solje secera
riban korica 1/2 limuna (po zelji)
1 1/2 solja brasna (samodizajuce ili dodajte 1,5 k praska za pecivo u obicno)
- ulje za duboko przenje
secer u prahu (i cimet) za posuti 
Nacin:
Umutite prve 3 namirnice u glatku masu, zatim dodajte brasno i lagano rukom umijesajte. 
Zagrijte ulje na srednjoj temperaturi; uzimajte tijesto sa hvataljkom za sladoled (ili kasikom) i spustajte u vrelo ulje, po nekoliko u jednom mahu. Przite 1-3 minute, okrenite i przite i drugu stranu dok ne porumeni. Izvadite na upijajuci papir, pa ponovite przenje i sa ostalim tijestom. Kad je sve utroseno, pospite secerom u prahu. Servirajte sa dzemom / medom / pudingom, ili same - vas izbor.

Polish 'Lazy Pierogi'

Simple, comfort Polish food that tastes good!

Ingredients:

Dough-

500 g ricotta 

2 eggs 

1 yolk

1 tsp salt

2-3 tbs cream

2 cups flour (+)

2-3 tbs semolina

Butter / crumb mixture-

40-60 g butter

1/2 cup crumbs

Method:

Mix all ingredients in a bowl; you'll get a sticky dough. Place dough onto well floured surface; divide in 2 and roll into sausages. 

Place a large pan with salted water to boil. Cut dough sausages on diagonal to get pieroges. Place into boiling water (8-10 at a time) and cook for 5-7 minutes; take out onto absorbent paper. Repeat with the rest. Melt butter, add crumbs and cook for 2 minutes. Place pieroges into a bowl and sprinkle with crumbs.

Enjoy!

Poljske 'Lijene Piroške'

Jednostavno, zadovoljavajuce jelo Poljske, koje je odlicnog ukusa!

Potrebno:

Tijesto-

500 gr sira (rikota ili slicno)

2 jaja

1 zumance

1 k soli

2-3 K kajmaka / vrhnja

2 solje brasna (+)

2-3 K griza

Maslac / mrvice posip-

40-60 gr maslaca

1/2 solje mrvica

Nacin:

Umijesite sve sastojke za tijesto; dobicete ljepljivu masu, koju istresete na pobrasnjenu povrsinu. Podijelite na 2 dijela i rukama razvaljajte da dobijete 2 dugacka valjka (kobasice).

Stavite lonac sa zasoljenom vodom da prokljuca. Rezite valjke dijagonalno i ubacujte u kljucalu vodu, po 8-10 komada. Izvadite i ocijedite. Ponovite postupak sa ostalima.

Zagrijte maslac i proprzite mrvice. Smjestite piroske u posude za serviranje i pospite mrvicama. Uzivajte! 

Cheese and Pesto Scrolls

I found this recipe some time ago on the Internet, and instantly became one of family favorites.

Ingredients:
Dough-
500 g flour
2 teas yeast
3-4 tbs olive oil
2 teas salt
around 400 ml warm water
Filling-
500-600 g Ricotta cheese
1 large egg
2-3 tbs grated Parmesan
2-3 tbs Basil pesto
Method:
Make a soft dough (using bread maker is OK), let it double.
Preheat oven to 180*C, line a Swiss roll tin with a silicon paper.
While dough is rising, make the filling. Mix all ingredients well.
Roll out the dough (when ready) to a 4-5 mm rectangle.
Spread filling onto the rolled dough, leaving 2 cm to one edge. Brush this edge with water and roll towards it. Cut into 1,5 cm pieces and place onto paper ('blossomed 'side up), with some space apart. Bake for 12-15 min, or until golden. Enjoy warm. Keep well frozen (if any left).




Pužići sa sirom i pestom

Recept je pronadjen na internetu; veoma brzo je postao favorit u mojoj porodici.

Potrebno:
Tijesto-
500 g brašna
2 kasicice instant kvasca
3-4 kasike maslinovog ulja
2 kasicice soli
oko 400 ml mlake vode
Punjenje-
500-600 g svježeg sira
1 vece jaje
2-3 kasike rendanog parmezana
2-3 kasike pesta od bosiljka 
Nacin:
Umijesite tijesto od sastojaka i ostavite na toplome mjestu da duplo naraste.
Pomijesajte sve sastojke za punjenje.
Ukljucite rernu na 180*C, pripremite pleh postavljajuci papir za pecenje.
Kada je tijesto spremno, razvaljajte ga na pravougaonik oko 4-5 mm debljine. Nanesite punjenje, ostavljajuci jedan kraj 2 bez fila. Njega premazite vodom, pa zamotajte prema njemu. Rezite na 1,5 cm krugove, postavite ih na papir sa 'rascvjetanom' stranom gore, ostavite malo razmaka izmedju. Pecite 12-15 min ili dok ne porumeni. Uzivajte dok su topli.
Dobri su i iz zamrzivaca (ako neki ostane).

Spinach Ravioli with Ricotta, Parmesan and Sage-Butter Sauce

Beautifully coloured home-made pasta.



Ingredients:

Dough-

2,5 cups (+,-) flour

3 eggs

1 bunch spinach (200 g cooked or 250 g frozen )

Pinch of salt

Ricotta filling-

500 g Ricotta

2 eggs

1/2 cup Parmesan

4-5 leaves finely chopped sage

1 teas salt

Sage-butter sauce-

125 g butter

8-10 sage leaves

Parmesan for sprinkling

Method:

Dough- Squeeze spinach well, chop finely (food processor), add eggs and beat together. Mix in flour and salt, process. Take out on a working surface and knead into a stiff dough. Cover with cling wrap and leave it to rest. Meanwhile prepare filling and butter sauce.

Filling- Mix all ingredients into a smooth paste.

Sage-butter sauce- Put butter and sage leaves into a small pan, melt butter and bring to boil. Cook until butter golden and sage release aroma.

Finalising-

Roll out your dough on a floured surface, or use pasta machine; start from thicker to thinner settings. I stop at no 7 (of 9 settings for thickness).

Put a large pot of salted water to boil.

Put 1 teas of cheese filling with some space on every other piece of rolled dough. Brush with water the space in between cheese filling, cover with other pasta sheet and press dampen parts. Cut into ravioli. Place ravioli in boiling water (10-12 at time). Cook until they come to the surface. Take them out (slothed spoon) onto a serving dish. Spoon some butter-sage sauce over them. Repeat with all the rest.

Sprinkle with Parmesan and enjoy healthy colourful meal.







Ravioli sa rikotom, parmezanom i maslac-žalfija prelivom



Divno obojena, zdrava domaca tjestenina



Potrebno:

Tijesto-

2,5 solje (+,-) brasna

3 jaja

1 veza spinata (200 gr kuhanog ili 250 smrznutog)

malo soli

Nadjev-

500 gr Ricota sira (ili slicno)

2 jaja

1/2 solje ribanog parmezana

4-5 listica zalfije / kadulje, sjeckane

1 k soli

Zalfija-maslac preliv-

125 gr maslaca

8-10 listova zalfije

Parmezan za posuti

Nacin:

Tijesto- Iscijedite spinat dobro, isjeckajte ga sitno (elektricna sjeckalica), ubacite jaja i sjeckajte zajedno. Dodajte brasno i so, promijesajte, istresite na radnu povrsinu i umijesite tvrdje tijesto. Pokrijte celofanskom folijom i ostavite odmarati. U medjuvremenu pripremite nadjev / punjenje.

Nadjev-

Pomijesjte sve sastojke u jednolicnu masu.

Zalfija-maslac preliv- Stavite maslac i zalfiju u manju posudu na ringlu i kuhajte dok maslac ne pozuti a zalfija pusti aromu.

Zavrsetak- Razvaljajte tijesto tanko na pobrasnjenoj povrsini, ili upotrijebite masinu za tjesteninu. Provlacite tijesto od deblje ka tanjoj mogucnosti. Ja se zaustavim na debljini br 7 (od ukupno 9 debljina).

Na svaki drugi komad razvucenog tijesta stavite hrpice od 1 k sira; premazite vlaznom cetkicom dijelove izmedju sira, pa preklopite drugom polovinom tijesta. Pritisnite prstima vlazne dijelove. Izrezite tijesto na raviole.

Stavite veci lonac sa zasoljenom vodom da provri. Ubacujte 10-12 komada tijesta, kada isplivaju izvadite ih (ocijedjene) u posudu za serviranje. Pospite sa malo maslaca sa zalfijom. Isto ucinite sa ostatkom raviola i maslacem. pospite Parmezanom i uzivajte u divno (prirodno) obojenoj tjestenini.

Pink Ravioli

Homemade pasta coloured with beetroot juice.

Ingredients:
Pink pasta-
3 cups (+) flour
1/2 cup fine semolina
3 eggs, beaten
1/3 cup beetroot juice (grate beets and squeeze juice or use juicer)
1/2 teas salt
Filling-
500 g Ricotta
1 egg
1 teas salt
Mint leaves, chopped (optional)
Olive oil and Parmesan to serve
Method:
Mix all ingredients for pasta, knead until soft and pliable. Let it rest for 20 min(dusted with flour and covered).
Prepare filling; mix all ingredients until smooth.
Roll out pasta on a floured surface (or use pasta machine), cut circles out.
On each circle put some filing leaving edges free. Wet edges with water (brush or fingers), enclose each circle pressing with your fingers.
At this stage pasta can be cook or frozen.
If you're cooking; Bring large pot of water to boil. Salt generously (1 teas salt per each litre of water). Place handful of pasta into boiling water, cook until they come to surface. Take out into colander. Do not overcook, that way you will loose the colour. When all ready, place on a serving dish, drizzle with olive oil and sprinkle with Parmesan cheese.


Pink Ravioli

Potrebno:
Pink tjestenina-
3 solje brasna+
1/2 solje sitne krupice / griza
3 jaja, umucenih
1/3 solje soka cvekle (izrendati i istisnuti)
1/2 k soli
Punjenje-
500 gr Rikota sira
1 jaje
1 k soli
sjeckano lisce mente / nane (po zelji)
Maslinovo ulje i Parmezan za servirati
Nacin:
Tjestenina- Pomijesajte sve sastojke za tjestaninu, umijesite cvrsto tijesto. Pobrasnite i ostavite odmoriti (20 min).
Napravite punjenje- pomijesajte sve sastojke u glatku masu.
Razvaljajte tijesto na pobrasnjenoj povrsini (ili koristite pasta masinu). Izvadite krugove zeljene velicine. Na svaki krug nanesite malo punjenja, pazeci da krajevi ostanu slobodni. Nakvasite krajeve vodom, pa pritisnite prstima da se zalijepe.
Sada tjesteninu mozete kuhati li zamrznuti.
Ako kuhate- U veci lonac prokljucajte dosta vode. Dobro zasolite (na svaki litar 1 k soli). Ubacite nesto tjestenine, kuhajte dok ne izadje na povrsinu. Nemojte duze kuhati, jer cete izgubiti boju. Izvadite na cjediljku, dok sve ne bude gotovo.
Prebacite u posudu za serviranje, pospite maslinovim uljem i Parmezanom.