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!

Semolina Dumplings Stuffed with Plums

This dessert is speciality of Balkan countries. Traditional dough is made with mashed potato and flour - similar to the gnocchi dough. Instead of plums, apricots or even nectarines and peaches can be used as filling.

Ingredients:
Dough-
2 cups water
1 cup semolina
2 tbs oil
pinch of salt
2 tbs sugar
3/4 cup (+) flour
2 small eggs
1 tsp baking powder
Filling-
sugar plums, pitted (or others; if too big half them). I used red plums (halves)
For rolling/ dusting-
bread/biscuit crumbs, poppy seeds, icing sugar
Method:
Bring water, oil and sugar to boil. Add semolina and stir vigorously to make a thick porridge. Let it cool. Beat eggs, then add to the porridge along with enough flour(with baking powder) to make dough. Divide dough into equal pieces with hands dusted in flour (large ice-cream baller can help). Put a plum in the middle of dough and roll between your hands. Bring a saucepan of salted water to boil. Drop 4-6 dumplings into it and cook for 6-8 min, depending on size of balls. Take cooked-ones out on absorbing paper, then roll them into crumb/poppy seed mixture. Dust well with icing sugar and enjoy!


Šljive u knedlama od griza

Knedle sam mijesila po

Sanelinom receptu

s malim izmjenama (1/2 kolicine sam mijesila, dodala sam secer u tijesto i malo vise griza i brasna)

Potrebno:
Tijesto-
1/2 l vode
1 solja griza
2 K ulja malo soli
2 K secera
3/4 solje brasna (+)
2 manja jajeta
1 k praska za pecivo
Fil-
sljive, ociscene od kospica (ako su vece prepolovite ih)
Za uvaljati-
mrvice hljeba ili keksa, mak i secer u prahu
Nacin:
Skuhajte gustu kasu od vode, ulja, secera i griza; prohladite. Dodajte ostale sastojke; umijesite u tijesto. Podijelite na jednake loptice u koje cete stavljati sljive i sa pobrasnjenim rukama oblikovati u loptice. Kuhajte ih u blago zasoljenoj vodi 6-8 minuta, u ovisnosti o velicini knedli.Izvadite knedle i ostavite ih na upijajuci papir da se ocijede. Pomijesajte mrvice sa mako, uvaljajte knedle, pa ih dobro pospite secerom u prahu. Uzivajte dok su tople!

Veal Shanks Soup with Semolina Dumplings

Harty soup.

Ingredients:
3-4 tbs olive oil
2 onions, diced
3-4 garlic cloves, crushed
4 veal shanks (osso bucco)
flour for dusting shanks
2 carrots, diced
1 small bunch of parsley leaves
2 bay leaves
1 small chilli, finely sliced
1 can of diced tomatoes (or 4 fresh-ones)
2 tbs tomato paste
black pepper, freshly grounded
1 tbs 'Vegeta' or other vegetable stock (powder)
salt to taste
2,5-3 L water
Dumplings-
3 eggs
180 g semolina
1/4 teas salt
1 teas oil
pepper to taste (optional)
Method:
Dust shanks with flour, set aside.
Heat oil and saute onion for 5-10 minutes; add shanks and seal on both sides. Add other vegetables (except tomatoes) and spices, pour water and bring to boil. Cook for 1 hour, then add tomatoes and adjust taste.
Beat eggs, add semolina, salt and oil. Spoon this mixture into boiling soup; cook until dumplings come to the surface. Garnish with some parsley leaves.

Čorba od Teleće potkoljenice sa Griz knedlama

Potrebno:
3-4 kasike maslinovog ulja luka, sjeckana
3-4 cena bijelog luka
4 komada 'osso bucco' (podkoljenica sa kostima)
brasno za uvaljati meso
2 mrkve, isjecene
1 mali svezanj persunovog lisca
2 lovorova lista
1 mali chili
1 konzerva paradajza, sjeckanog (ili 4 svjeza)
2 kasike ukuhanog paradajza (gustog)
crni biber, svjeze mljeven
1 kasika Vegete
so, prema ukusu
2,5-3 L vode
Knedle-
3 jaja
180 gr griza
1/4 kasicice soli
1 kasicica ulja
biber (opcija)
Nacin:
Uvaljajte komade mesa u brasno, ostavite po strani.
Zagrijte ulje, prorpzite luk, zatim dodajte meso. Neka porumeni sa obje strane.
Dodajte ostalo povrce (osim paradajza) i zacine. Zalijte vodom i kuhajte oko 1 sat. Dodajte paradajz, dotjerajte ukus.
Umutite jaja sa solju i uljem, dodajte griz. Kasikom vadite knedle i ubacujte ih u corbu. Kada isplivaju na povrsinu mozete iskljuciti supu. Pospite persunovim liscem po povrsini.

Chicken Soup With Semolina Dumplings

Worlds favorite soup.

Ingredients:
Chicken bones from whole chicken, or several chicken pieces with bones
2 carrots
2 celery stalks
1 parsnip
1 onion
6-8 black pepper corns, whole
1 bay leaf
handful of parsley leaves
salt, pepper to taste
Dumplings-
2 eggs
120 g semolina
pinch of salt, extra
parley leaves, for garnishing
Method:
Put all ingredients (except for dumplings) into a large saucepan with 3 L of water. Bring to boil and simmer for 1 hour. Take out the bones and vegetables. Discard onion, peppercorns, bay and parsley leaves. Dice carrot, parsnip and celery (and some meat if using chicken pieces). Return to pot and bring to boil again. Beat eggs with a pinch of salt, add semolina. Let it rest for 5 minutes. With a melon baller or teaspoon, take some of this mixture and drop it into boiling soup; repeat until all used. Cook for 5 minutes. Garnish with parsley leaves.

Kokošija Supa sa Knedlama od Griza

Potrebno:
Kosti jedne koke (pileta), ili nekoliko dijelova mesa sa kostima
2 mrkve
2 stabljike celera
1 crveni luk
1 korijen persuna
rukohvat persunovog lisca
6-8 cijelih zrna crnog bibera
1 lovorov list
so i biber prema ukusu (Vegeta po zelji)
Knedle-
2 jaja
prstohvat soli
120 gr griza
Jos persunovog lisca za ukras
Nacin:
Sve sastojke (osim za knedle) stavite u vecu serpu/lonac sa 3 L vode i Kuhajte oko 1 sat. Izvadite sastojke (ili procijedite); Bacite luk, lovor, persunovo lisce i biber. Ostalo povrce isjeckajte na kocke pa vratite u supu (i meso ukoliko koristite dijelove koke). Prokljucajte supu ponovo. Dotjerajte ukus. Umutite jaja sa malo soli, dodajte griz i promijesajte. Ostavite 5 minuta odmarati. Zatim kasicicom (ili napravom za vadjenje kuglica voca) uzimajte smjesu griza u ubacujte u supu. Kuhajte jos 5 minuta, pa zatim iskljucite i ubacite svjeze lisce persuna.

Greek Almond, Orange and Semolina cake with Honey Syrup

Rustic looking, but very aromatic and tasty!

Ingredients:
Cake:
1 big or 2 small oranges(250 g)
125 g almonds, ground
175 g butter, very soft
175 g sugar, caster
3 eggs, large, beaten
250 g semolina
4,5 teas baking powder
Syrup:
225 ml homey + 5 tbs water
5 tbs orange juice
1,5 tbs lemon juice
4 cm cinnamon stick

Method:
Preheat the oven to 180*C. Prepare a 22 cm cake tin.
Cut the oranges into chunks, remove pips only, and tip it into a food processor. Whiz to a thick puree.
Put all other ingredients into a large bowl, mix until smooth. Fold in the orange puree, and spoon mixture into the tin, smoothing the top.
Bake for 35-40 minutes.
For last 10 min of baking prepare syrup: Boil water, cinnamon and honey (gently) for 5 minutes, then stir in the citrus juices.
Take the cake out when ready (place it on a deep plate), pierce it with a skewer in a few places, then pour the syrup over it.
For final serving you can use Greek yogurt and honey (optional).







Grcki griz kolac sa bademima , narandzom i medenim sirupom

Potrebno:
1 velika ili 2 male narandze (250 gr)
125 gr badema, mljevenih
175 gr putera, veoma omeksalog
175 gr secera
3 velika jajeta
250 gr griza
4,5 kasicice praska za pecivo
Sirup:
225 ml meda + 5 kasika vode
5 kasika soka narandze
1,5 kasika soka limuna
4 cm dug prutic cimetaPriprema:
Zargij rernu na 180*C, pripremi 22 cm kalup za kolace.
Isjeci naranze na komade, povadi kospice, pa u elektricnoj sjeckalici samelji sve do konzistencije pirea.
U drugoj posudi pomijesaj sve satojke zajedno, pa dodaj i pire. Prebaci smjesu u kalup u zaravnaj povsinu.
Peci 35-40 minuta.
Za sirup: Zadnjih 10 minuta pecenja kolaca - prokuhaj vodu, med i cimet 5 minuta, pa dodaj sokove citrusa.
Izvadjeni kolac treba staviti u dublji tanjir, sa cackalicom izbosti povrsinu, pa preliti sirupom.
Za serviranje mozete upotrijebiti Grcki jogurt i med, ali nije neophodno.