Mexican Black Bean, Corn, Capsicum and Avocado Salad

It looks nicely colourful and it's delicious. You can serve it as vegetarian meal or side dish / salad. Would look good on Christmas table too!

Ingredients:

2 cans black beans  (or 1 cup dry, presoaked, cooked), rinsed

1 cup corn kernels (frozen OK), cooked

1 red capsicum, diced

1 red chilli( long/mild), diced

4-6 spring onions, sliced (or 1 Spanish onion, diced)

1/2 bunch coriander leaves, sliced

1 lime, juice and zest

1/3 cup olive oil

2 avocados, diced

salt, sugar and pepper to taste

cayenne pepper (optional) to taste 

Method:

Mix all ingredients (except avocado) 2-3 hours before serving, season and leave in fridge. Just before serving, dice avocado and mix in. Enjoy!

Meksička Grah Salata sa Avokadom, Kukuruzom i Paprikom 

Izgleda lijepo saroliko i pikantna je. Mozete je servirati kao vegetarijanski obrok ili kao prilog / salatu. Izgledala bi lijepo i na Bozicnoj trpezi.

Potrebno:

2 konzerve crnog graha (ili 1 solja suhog, natopljen i skuhan), ispranog

1 solja kukuruznih zrna (smznuti mogu), skuhani

1 crvena mesnata paprika, sjeckana na kockice

1 cili papricica, crvena blago ljuta, sjeckana

4-6 kom. mladog luka, sjeckana (ili 1 ljubicasti luk, sjeckan)

1/2 vezice korijander lisca, sjeckano

1 limeta, sok i ribana korica

1/3 solje maslinovog ulja

2 avokada, sjeckan na kockice

so, secer i biber prema ukusu

kajen biber (opciono) prema ukusu

Nacin:

Pomijesajte sve sastojke, osim avokada, na 2-3 sata prije sluzenja i zacinite. Promijesajte i ostavite u frizider. Neposredno prije sluzenja isijecite avokado i umijesajte laganim pokretima. Sluzite i uzivajte.

Barley and Lentil Soup (and visit to Savina Monastery - Montenegro )

This is one of my vegetarian (winter) favourites; very tasty and filling. A few of my Orthodox friends asked for the recipe, as they started their fast (Orthodox Christians don't eat meat and any product from animals during fasting, but also not using oil or drinking wine on certain days. The rules are complicated and they have a special calendar which tells them what is forbidden on what day during a year).

Ingredients:

1 onion, chopped
1-2 garlic clove, crushed
200 g pearl barley (1 cup)
1 cup lentils
1-2 tsp curry powder
2 sprigs coriander / parsley
2 tsp vegetable stock powder
1 tsp (Himalayan) salt
1 cup carrot/corn/peas/ mixture
1 1/2 l water
Method:
Heat a non-stick pan, add onion and garlic. saute for a minute. Add all other ingredients except lentils and cook for 30 + minutes, or until barley almost done (if you pre-soak barley for few hours, cooking time will be less). Add lentils and cook additional 15 minutes. Serve hot.

Supa / Čorba od ječma i leće (i posjeta Savina Manastiru)

Ovo je jedan od mojih omiljenih vegetarijanskih (zimskih) recepata; veoma ukusno i zasitno. Par mojih pravoslavnih prijatelja me je pitalo za recept, posto su otpoceli sa njihovim postom

 ( pravoslavci ne jedu meso ili druge proizvode zivotinja, ali isto ne koriste ulje ili piju vino u odreddjene dane. Pravila su komplikovana stoga imaju poseban kalendar koji im tacno pokazuje sta treba izbjegavati u odredjene dane).

Potrebno:

1 crveni luk, sjeckan
1-2 cena bijelog luka, protisnuta
200 gr jecma (1 solja 250 ml)
1 solja lece
1-2 k kari praha
2 stabljike persuna ili korijandera
2 k Vegete ( ili drugog povrtnog temeljca)
1 k soli (Himalajske po mogucnosti)
1 solja mjesavine mrkve/kukuruza/graska
1 1/2 L vode

Nacin:
Zagrijte neprijanjajuci lonac, proprzite luk. Dodajte sve druge sastojke (osim lece) i kuhajte 30+ minuta, ili dok jecam ne omeksa (ako ga namocite na vise sati prije, vrijeme kuhanja ce se smanjiti. Dodajte zatim lecu i kuhajte jos 15 dodatnih minuta. Servirajte vruce.

............................................................................................

Following photos are from Orthodox Monastery (called Savina), taken in September when we visited Herceg Novi during our holiday at Montenegro. It's built between 1777 and 1799. They posses a number of historical objects, including crystal cross (decorated with gold, silver and 4 rubies) that belonged to St. Sava ('Sveti Sava').

Fotografije su iz Manastira Savina kod Herceg Novog; snimljeno u septembru, kad smo proveli 4 dana  u ovom dijelu Crne Gore. Manastir je izgradjen izmedju 1777 i 1799. Posjeduje odredjene istorijske objekte, ukljucujuci kritalni krst Svetog Save (dekorisan zlatom, srebrom i sa 4 rubina).

 

Fruit, Nut and Avocado salad

It is HOT today...40*C...which means salad for lunch!

Salads are often complete meals during summer in my household. We go creative with fridge ingredients; everyone adds what they like. Boys usually want something meaty (salami, ham, tuna...) while I prefer some fruit and nuts in it. Nice fresh dressing over it, and I don't need anything better.
What sort of salads do you like?

Ingredients: (for 1 person)
1-2 handfuls of salad greens (mixture)
1/4 avocado, sliced
3-5 strawberries, sliced
2-4 tbs walnuts, chopped

Orange  Dressing (for 2-4 servings)
1 orange, juice + a bit of zest
4-5 tbs olive oil
pinch of pink salt
1 tsp mustard
1 tbs parsley leaves, chopped (optional)

Mix all ingredients, pour with orange dressing over it. Enjoy!

Salata sa avokadom, vocem i orasima

Danas je VRUCE...40*C...sto znaci salata za rucak!
Salate su ceste za obrok tokom ljeta u mom domacinstvu. Postajemo kreativni sa sadrzajem frizidera; svako ubacuje u svoj obrok ono sta voli.Decki obicno zele nesto 'mesno' (slama, sunka, tuna...) dok ja volim voce i orasaste plodove u salati. Fin preljev preko, i meni ne treba nista bolje.
Kakve salate vi volite?

Potrebno: (za 1 osobu)
1-2 sake mijesaneih listova salate
1/4 avokada, izrezan
3-5 jagoda, izrezane
2-4 K oraha, sjeckanih

Preljev sa sokom narandze (za 2-4 salate)
1 narandza, sok + jos malo ribane korice
4-5 K maslinovog ulja
prstohvat (pink) soli 
1 k senfa
1 K lisca persuna, sjeckan (opciono)

Pomijesajte sve sastojke, pospite sa preljevom. Uzivajte!

Onion bake

Onion is one of most often used vegetables in kitchens around the world, but it's almost always just a companion to other ingredients. With this recipe onion is presented as a star; it can be served as a snack (with crusty bread), or as a side dish.

Ingredients:

4 large onions, sliced (1-1,5 cm )

oil spray for pan

100 ml white wine

1 cup cream

1/2 cup grated Parmesan

salt and pepper, to taste

Method:

Preheat oven to 190-200 *C; prepare a large (shallow) baking dish. Spray it with oil. Place slices of onion onto it. Pour wine, then cream on top. Season with salt and pepper (carefully - Parmesan is salty) and place in oven for 12-15 minutes. Take out when cream starts caramelising, sprinkle with Parmesan and return for another 5 minutes. Serve warm.

Zapečeni  crveni luk

Crveni luk je veoma zastupljeno povrce u mnogim kuhinjama sirom svijeta, ali uglavnom kao usputni sastojak sa drugim komponentama. Sa ovim receptom, luk je predstavljen kao zvijezda, u prvom planu. Moze biti  posluzen kao 'snak' (na kriski kruha) ili kao prilog. 

Potrebno:
4 vece glavice luka, izrezane na 1-1,5 cm reznjeve
ulje za tepsiju
1 dl bijelog vina
1 solja pavlake
so i biber prema ukusu
1/2 solje rendanog parmezana

Nacin:
Ukljucite rernu na 190-200 *C; priprenite veliku ali plitku tepsiju. Nauljite ju i poredajte reznjeve luka. Zalijte s vinom, zatim i vrhnjem. Zacinite (pazljivo sa solju, parmezan je slan). Pecite oko 12-15 minuta, dok vrhnje ne pocne rumeniti. Pospite sa parmezanom i pecite jos 5 minuta. Servirajte toplo.

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).

Crispy Parmesan Zucchini

First day of Spring in southern hemisphere! Enjoy this quick-and-easy recipe with it!

Ingredients:

Zucchinis

1-2 egg white, beaten lightly

Parmesan, grated

Bread crumbs 

Salt and pepper 

Olive oil

Method:

Cut zucchinis lengthwise into 4. Mix well with egg whites, to coat. Mix equal parts of parmesan and bread crumbs into a bag. Place zucchinis inside and shake it.  Place them onto baking try; season to taste (careful with salt), spray with olive oil and bake for 12-15 minutes at 180-190*C.

Hrskave Tikvice sa Parmezanom

Prvi je dan proljeca na juznoj polu-lopti! Uzivajte u njemu i ovom brzom i laganom receptu ( i vi gore na sjevernom dijelu) !

Potrebno:

Tikvice

1-2 bjelanca, lagano umucena

Parmesan, sitno rendani

Krusne mrvice / prezla

So i biber

Maslinovo ulje

Nacin:

Izrezite tikvice po duzini na 4 dijela. Izmijesajte ih dobro u umucenim bjelancima. Pomijesajte mrvice i parmezan u jednoj vrecici i ubacite tikvice. Protresite dobro, zatim prebacite tikvice na tepsiju. Zacinite po ukusu (pazljivo sa solju), nauljite po povrsini i pecite 12-15 minuta  na 180-190*C.

Farinata ( Panelle / Cecina / Socca)

My first farinata was baked on Tuesday. I saw it on a blog that I follow (http://filipovabaka.blogspot.com.au/2014/01/farinata-sa-susamom.html ). I wanted to use chickpea that is sitting in my pantry for couple of months. The recipe was very simple, but I didn't expect much of flavour. The farinata disappeared in a very short time, while dinner was cooking.

Next farinata was due next day. I made them as little individual-ones (pie moulds), with onion and rosemary. They were beautiful! I've researched a bit and found out that it's mostly made in Italy ( Sicily- 'Panelle', Liguria- 'Farinata', Tuscany- 'Cecina') and in France ('Socca'). It is usually  flavoured with pepper, but some areas prefer onion and rosemary. (Vesna added her own touch by sprinkling some sesame seeds on top). 

Key for good results are: make batter at least 1 hour before baking, make sure the (pizza) pan (with olive oil) is well preheated (and not too thin), and don't omit or reduce oil; it gives crunchy texture to the Farinata.

I see myself baking it regularly in future, because it's quick, easy, delicious and nutritious.

Ingredients:

2 3/4 cup chickpea flour (besan), (250g)

1 tsp salt

1/2 tsp pepper

rosemary and chopped onion, or seeds (your choice), 

2 1/2 cups water

5 tbs olive oil (1 tbs goes into batter)

Method:

Mix flour, pepper, salt, 1 tbs oil and half water well. Add other half of water, mix and leave aside for 1 hour or more.

Preheat oven to 200*C . Pour 4 tbs oil into a pizza pan (32cm), place in oven (if you want onion in your farinata, place it on bottom over oil) to heat it. Take out and pour batter in your pan, sprinkle with rosemary (or seeds). Return to oven and bake for 30+minutes. Farinata should be thin as pancake and crunchy. Enjoy!

Moju prvu 'Farinatu' sam ispekla u utorak. Recept sam vidjela kod Vesne na blogu (http://filipovabaka.blogspot.com.au/2014/01/farinata-sa-susamom.html). Imala sam nesto slanutkovog (leblebije) brasna koje sam trebala iskoristiti.

Recept je bio izuzetno jednostavan, ali iskreno nisam ocekivala neki posebno ukusan obrok. Ta farinata je nestala u trenu, dok se ostatak vecere pekao.

Sljedeca farinata je bila ispecena sutradan! Napravila sam ih kao male 'pitice', sa crvenim lukom i ruzmarinom. Bile su divne. Malo sam istrazivala net i pronasla da se farinate prave uglavnom u Italiji ( Sicilija- 'Panelle', Ligurija- 'Farinata', Taskanija- 'Cecina') i Francuskoj ('Socca').

Zacinjava se biberom, lukom i ruzmarinom uglavnom. (Vesna je dodala sezam na povrsinu, sto mi se jako dopalo).

Kljuc za dobru farinatu je - Napravite 'tijesto' bar 1 sat prije pecenja i zagrijte tesiju (za pizu) sa maslinovim uljem dobro, prije nego uspete farinatu unutra. Tepsija ne bi trebala biti jako tanka, jer bi se mogla uvrnuti pod temperaturom. Takodje nemojte smanjivati kolicinu ulja, koje ima ulogu da da hrskavu teksturu.

U buducnosti, vidim sebe kako redovno pecem farinatu, jer je brzo, lako, hranjivo i ukusno jelo.

Potrebno:

250 gr brasna leblebije / slanutka (oko 2 3/4 solje)

1 k soli

1/2 tsp biber

luk, ruzmarin ili sjemenke za povrsinu

600 ml vode (oko 2 1/2 solje)

5 K maslinovog ulja  (1 kasika ide u tijesto)

Nacin:

Pomijesajte brasno, so, biber, 1 K ulja i pola vode. Dobro promijesajte, pa dodajte preostali dio vode. Ostavite 1 sat najmanje da odstoji. 

Ukljucite rernu na 200*C. Uspite ulje u tepsiju za pizu (32cm), zagrijte u rerni (ako zelite farinatu sa lukom, ubacite ga preko ulja da se malo proprzi). Uspite tijesto, pospite izabranim sastojcima u vratite u rernu. Pecite oko 30+ minuta. Farinata treba da bude tanka kao (deblja Americka) palacinka i hrskava sa strane. Uzivajte!

Korean Zucchini Pancakes

Feeling sick of meat, sweets and rich food? I do! Here is recommendation for some  light, vegetarian food;  perfect as canape bases too!

Ingredients:

Pancakes-

2-3 zucchinis, grated or cut into matchsticks

1 egg, beaten,  

1 green onion, sliced finely (or 1/4 medium onion)

3/4-1 cup flour

1/2 cup water

salt and pepper

a bit of oil for frying (or nonstick pan)

Dip-

2 tbs soy sauce

1 tbs water

2 tsp red vinegar

1 tsp sugar

black pepper

sesame oil (a few drops) and seeds (optional)

Method:

Mix all ingredients for pancakes. Heat a pan (and oil, if using). Spoon mixture into pancakes, as big or small as you want. Cook for 1-2 minutes, then turn and cook other side. Place onto serving plate.

For dip, Mix all ingredients and place into a shallow dish. Serve warm. Optionally, top with some prawns, salmon or other toppings.

 

Korejski 'penkejks' sa tikvicama

Je li vam muka od mesa, kolaca i konstantnog prejedanja teske hrane? Meni jeste! Evo prijedloga za lagani, vegetarijanski obrok; perfektno i kao osnove za kanapes.

Potrebno:

'Penkejks'-

2-3 tikvice, rendane ili sitno sjeskane na prutice

1 jaje, umuceno

1 mladi luk, sitno sjeckan (ili 1/4 srednjeg crvenog luka)

3/4 - 1 solja brasna

1/2 solje vode

so i biber

ulje za przenje (ili neprijanjajuca tava)

Umak-

2 K soja sosa

1 K vode

2 k crvnog sirceta

1 k secera

crni biber

ulje sezama (par kapi) i sjeme (opciono)

Nacin:

Umijesajte sve sastojke za penkejks. Zagrijte tavu ( i ulje ) i kasikom vadite smjesu u tavu (onoliko velike koliko zelite). Pecite 1-2 minute, zatim okrenite i pecite i drugu stranu. Stavite ih na tanjir za serviranje.

Za umak, pomijesajte sve sastojke i smjestite u plitku posudu. Servirajte tople, ili koristite ih kao podloge za kanape; sa kozicama, lososom ili necim drugim.

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. 

Pakora

What I like about this kind of  frying is that  batter stays crisp and not oily at all. Good, popular Indian recipe.

Ingredients:

125 g chickpea flour (gram flour)

1 tsp salt

1/4 tsp (+,-) chilli powder

2/3 cup water

1 green chilli, finely chopped (optional)

1 tbs coriander leaves, chopped finely

1 tsp ghee (or butter), melted 

-selection of vegetables (spinach leaves, onion rings, boiled potatoes, thin slices of eggplant...)

(I used 2 sliced onions, sliced broccoli stems and boiled, sliced potatoes) 

-oil for frying

Method:

Mix first 3 ingredients with water into a smooth paste; let it rest for 30 minutes. Add all other ingredients, stir well. Heat oil in a heavy bottomed pan. Dip prepared vegetables into batter, coat well and place in hot oil. fry until golden brown, then take out and place onto absorbent paper. Repeat with the rest of veggies. Serve hot.

Pakora - Pohovano povrce na Indijski nacin

Ono sto mi se dopada u ovom receptu je to da masa za pohovanje nakon przenja ostane hrskava i uopste ne upije ulje. Dobar Indijski recept, koji je popularan sirom svijeta.

Potrebno:

125 gr brasna od slanutka / leblebije

1 k soli

1/4 k (+,-) praha ljute papricice

2/3 solje vode

1 zelena papricica (po zelji), sitno sjeckana

1 K lisca korijandera, sitno sjeckana

1 k masla (ili maslaca), otopljenog

- povrce za prziti (listovi spinata, krugovi luka, kuhani krompir, tanko rezani patlidzan...)

(ja sam koristila luk, krompir i rezane drske brokolija)

- ulje za prziti 

Nacin:

Pomijesajte prva 3 sastojka sa vodom, ostavite pola sata. Umijesajte ostale sastojke, dorbro promijesajte. Zagrijte ulje , umacite povrce u pripremljenu masu i przite dok ne postane zlatno zuto. Ponovite sa ostalim povrcem. Sluzite dok je vruce.

'Ajvar' - Serbian Vegetable Caviar

I arrived to Bosnia in the middle of September. 

Autumn already started showing it's beautiful colours, although the weather was still warm. My parents' garden was full of organic home grown vegetables. Gosh, how good they tasted!  

Nothing of this goodness must not be wasted and preparing for winter has already started. One of my favourite preserves for winter is Ajvar (pronounced [ǎj.ʋaːr]), vegetable relish that can be consumed as spread, side dish or salad. It originates in Serbia, and became very popular through Balkan.

My mum makes best-one!

Ingredients:
5 kg red capsicums (sweet chilli or bullhorn)
1 kg eggplant
300 ml  oil
3 small heads of garlic, crushed / finally diced
1 tbs salt
1oo ml alcoholic vinegar
2 tbs sugar
Method:
Grill capsicums and eggplant over wood / charcoal heated plate (it gives distinctive flavour), or bake it in hot oven until skin on capsicums starts to blacken and blister. Place them in a plastic bag and let it cool.
When cool enough for handling, peel the skin from capsicums, get rid of seeds and take off blackened pieces from eggplants. Put everything trough a mincer.
Heat oil in a large pan, place minced vegetable, garlic and all other ingredients. Cook and stir for 1-2 hours, or until you get wanted consistency. Spoon hot ajvar into clean jars and seal tightly with lids. Let it cool completely, then store in a final, cool place. Lasts for 6+ months.

Ajvar - Kaviar od povrća

U Bosnu sam stigla sredinom septembra.

Jesen je vec pocela pokazivati svoje divne boje, mada je vrijeme bilo jos toplo. Basta mojih roditelja je bila puna organskog,  rukom odgojenog povrca. Boze, kako je samo bilo ukusno!
Nista od ove dobrote nije smjelo propasti, pa je priprema za zimu vec otpocela. Jedan od meni najdrazih proizvoda za zimu je ajvar, svima poznato spremljeno povce koje se moze koristiti kao namaz, sporedno jelo ili salata. Korijeni ovoga jela poticu iz Srbije, a postalo je vrlo brzo popularno kroz cijeli Balkan.
Moja mama pravi najbolji!

Sastojci:
5 kg crvenih paprika ('roge')
1 kg patlidzana
300 ml ulja
3 glavice bijelog luka, sitno sjeckanog
1 K soli
100 ml alkoholnog sirceta
2 K secera
Nacin:
Ispecite paprike i patlidzane na rostilju / grilu (za bolji ukus), ili ih ispecite u rerni, sve dok koza na njima ne pocne crniti. Stavite povrce u plasticnu kesu i ostavite prohladiti. Zatim ogulite kozu, izvadite sjemenke, pa sameljite povrce na masini za meso.
Zagrijte ulje u vecoj posudi, uspite samljevenu masu, bijeli luk i ostale sastojke. Kuhajte i mijesajte 1-2 sata ili dok ne dobijete zeljenu gustinu. Uspite ajvar u ciste staklenke / galone i zavrnite poklopac. Ostavite ih da se ohlade, zatim smjestite na konacno mjesto za zimu. Traje 6+ mjeseci.

Rice Dome Filled with Vegetables

Attractive looking side dish; rice and vegetables - all in one! It's an old magazine recipe.

Ingredients:
300 g rice (1,5 cup)
40 g butter
pinch of saffron (optional)
salt and pepper
Filling-
2 zucchinis
100 g peas
1 cup cauliflower
60 g butter
50 g flour
300 ml milk
80 g cheese, grated
salt, white pepper to taste
Method:
Cook (or microwave) rice with 3 cups water, butter, pinch of saffron and some salt and pepper. Oil an large bowl and press rice into it, making a hollow in the centre. (Leave some rice for topping.)
Cut vegetables into small pieces; cook (microwave) until tender.
Heat 60 g butter in a pan, add flour and stir well. Pour cold milk onto it and mix vigorously to avoid lumps. Cook until thickened, add cheese; season with salt and white pepper.
Mix white sauce and vegetables, place it into hollowed rice. Top with remaining rice. Cover with cling wrap and let it cool. Turn dome upside-down on a serving plate and decorate. For serving, slice dome as you would cake.




Kupola od Riže


Veoma dekorativan prilog; riza i povrce - sve u jednom!
Recept je iz nekadasnje 'Mile'...Jedan od meni najdrazih (bivsih) magazina!


Potrebno:
300 gr rize
40 gr maslaca
malo safrana (po zelji)
so i biber
Fil-
2 tikvice
100 gr graska
malo karfiola (1 solja)
60 gr maslaca
50 gr brasna
3 dl mlijeka
80 gr sira, rendanog
so, bijeli biber prema ukusu
Nacin:
Skuhajte rizu sa maslacem i oko 3 solje vode. Zacinite prema ukusu. Nauljite okruglu posudu, pa ubacite rizu i utisnite je praveci udubljenje. (Ostavite malo rize za 'poklopac')
Isjeckajte povrce, skuhajte i ocijedite.
Zagrijte preostali maslac, proprzite brasno i zalijte hladnim mlijekom. Zestoko promijesajte, pa kuhajte ovu smjesu dok se ne zgusne. Ubacite sir i zacinite.
 Pomijesajte Besamel i povrce, prebacite smjesu u udubljenje od rize, prekrijte preostalom rizom. Pokrijte prijanjajucom folijom i prohladite. Preokrenite na veci tanjir za serviranje i ukrasite. Rezite kao sto biste tortu!

Eggplant Rolls with Hummus

Also - I'm having a giveaway!  
For your chance to win one of 3 surprise packages from ME you need:
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For this recipe you'll need thicker consistency of hummus  than it 's usually made as a dip.

Ingredients:
2 medium eggplants
salt
garlic (crushed), parsley leaves (chopped) and olive oil for drizzling
Hummus-
600g canned /cooked chickpeas, drained, rinsed
2-3 garlic cloves, crushed
80 ml olive oil
2-3 tbs tahini paste
1 tsp ground cumin (optional)
Juice of 1 lemon (+)
Method:
Slice eggplants thinly lengthwise, salt it  and leave for 20 min. Rinse and squeeze moisture out, brush with olive oil; grill or pan fry.
 Place the chickpeas, garlic, olive oil, tahini paste, cumin and lemon juice in a food processor and process until combined. (If you want hummus as a dip, add 1/4 cup (60ml) of water or liquid from the can and process again until quite smooth.)
Spread some hummus onto each slice of eggplant, roll in. Sprinkle with  parsley leaves and garlic, drizzle with olive oil.



Rolnice Patlidžana  sa Humusom


Takodje - imam par poklona za darivanje !
Za vasu sansu da dobijete 1 od 3 paketa iznenadjenja, treba da ispunite sljedeca 2 uslova:
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Za ovaj recept cete trebati nesto gusci humus, nego je inace napravljen kao umak / 'dip'.  


Potrebno:
2 patlidzana sredne velicine
so 
bijeli luk (sitno sjeckan ili protisnut), persunovo lisce (sjeckano) i
maslinovo ulje za posuti
Humus-
600 gr konzerviranog ili kuhanog slanutka (leblebije), ocijedjenog
2-3 cena bijelog luka, protisnutog
80 ml maslinovog djevicanskog ulja
2-3 K Tahini paste (samljeveno sezamovo sjeme)
1 k kima u prahu (po zelji)
Limun , sok samo (+)
Nacin:
Isjecite patlidzan po duzini tanko, nasolite i ostavite po strani oko 20 min. Isperite ga i ocijedite. Premazite sa malo ulja i pecite sa obje strane.
Stavite slanutak, bijeli luk, ulje, tahini kim i limunov sok u elektricnu sjeckalicu. Miksajte dok ne postignete  kompaktnu masu. (Za humus koji se koristi kao 'dip', dodajte 1/4 solje vode ili tecnosti iz konzerve i jos malo miksajte)
Premazite svaku snitu patlidzana sa malo humusa, zavijte kao rolat. Pospite sa sjeckanim bijelim lukom i persinovim liscem; polijte sa malo maslinovog ulja.

Chick Pea and Okra Curry

Okra (Lady fingers) is not very much used for cooking in many families, including mine. I think it's time to change that. This is a very nice tasting, easy, exotic, vegetarian dish. Perfect for meatless Mondays!

Ingredients:
2-3 tbs oil
2 medium onions, sliced
2-3 garlic cloves, crushed
1 tsp turmeric
1,5 tbs Garam Masala
1 chilli, sliced
500 g Okra (small-ones) fresh, canned or frozen
1 can chick peas, drained
2-3 large tomatoes, diced
2-4 tbs thick yogurt, or sour cream salt to taste
coriander leaves to sprinkle (optional)
Method:
Heat oil, fry onion until translucent; add garlic, spices, chilli, okra and chick peas . Stir well, add tomatoes and yogurt. Bring to boil, cook for 15-20 minutes. Season according to your taste; sprinkle with coriander. Serve with rice.

Kari od Slanutka i Bamje

Bamja je zapostavljeno povrce u mnogim kuhinjama, ukljucujuci moju. Vrijeme je da se i to promijeni... Pocela sam otkrivati razne nacine za pripremu ove egzoticne namirnice. Sljedeci recept je pogodan za vegetarijance i veoma ukusan.

Potrebno:
2-3 K ulja
2 crvena luka, srednje velicine, sjeckana
1 k turmerik praha
1,5 K Garam Masala zacina (Indijska mjesavina)
1 ljuta papricica, sjeckana
500 gr bamje (sitne)svjeze, smrznute ili konzervirane
1 konzerva slanutka, ocijedjena
2-3 veca paradajza, isjecena
2-4 K jogurta (ili kajmak / pavlaka sa manje masnoce)
so prema ukusu
lisce korijandera (po zelji)
Nacin:
zagrijte ulje, proprzite luk dok ne postane staklast. Ubacite bijeli luk, zacine, bamju i slanutak. Promijesajte; dodajte jogurt i paradajz. Zargijte do vrenja i kuhajte 15-20 min. zacinite prema ukusu i pospite korijander liscem. Servirajte sa rizom.

Mediterranean Cous-Cous Salad for a Special Party

It was my friend's (Sneza) birthday!
Best compliments to her family for organising such a perfect party - I had so much fun! Theme was '1001 night'. Food was great - I took only a few pictures, and so was entertainment...boys did excellent job!
I was asked to make Mediterranean Cous-cous salad...



Ingredients (for a large salad):
2 cous-cous packs (500 g each)
2 medium eggplants, cut into matches
(salt, pepper, flour and oil for frying eggplants and zucchinis)
2 zucchinis, matches
2-3 spring onions, sliced
1-2 red capsicums, from jar, cut into small pieces
1 jar (250-300 g) sun dried tomatoes, drained
2 small jars artichokes, drained
1 jar pitted Kalamata olives (350g+), drained
salt and pepper to taste
olive oil
Favorite herbs (parsley, oregano, mint, thyme, basil...)roughly chopped
Method:
Prepare cous-cous according to instructions on packet. Keep it aside.
Season eggplant and zucchinis with salt and pepper, dust with flour. Fry until golden; take out on absorbent paper.
Mix all other ingredients with cous-cous add fried vegetable. Season to your taste. Dress with herbs and olive oil.



Mediteranska Kus-kus salata

...napravljena za moju prijateljicu Snezu i njen rodjendan. Sve pohvale njenoj kcerki i ostalim clanovima porodice za organizovanje tako perfektne i zanimljive zabave - meni je bilo SUPER! Tema je bila '1001 noc'; hrana (uspjela sam slikati samo dio toga) i zabaljaci fenomenalni - bravo decki!

Potrebno (za veliku ciniju salate):
2 pakovanja kus-kusa (500 gr svako)
2 srednja patlidzana, sjecena kao pomfrit
2 tikvice, isto sjecena
(so, biber, brasno i ulje za przenje gore navedenih)
2-3 mlada luka, sjeckana
1-2 crvene paprike, kisele, sjecene
250-300 gr polususenog paradajza
2 manje tegle articoka
1 (350 gr) tegla Kalamata (Grckih) maslina
so i biber prema ukusu
maslinovo ulje
Zacinsko bilje (persun, bosiljak, majcina dusica, origano, nana...)
Nacin:
Pripremite kus-kus prema instrukijama na kutiji.
Posolite i pobiberite patlidzan i tikvice, protresite u kesi sa brasnom, pa przite u ulju dok ne porumene. Izvadite i stavite na upijajuci papir.
Pomijesajte sve ostale sastojke sa kus-kusom i przenim povrcem. Zacinite prema ukusu, zatim pospite zacinskim biljem i maslinovim uljem.


THANKS GUYS!!!

Capsicums stuffed with Beans and Lentils

After overeating during holidays, somehow comes naturally to turn to vegetarian / light food. Stuffed capsicums (and other vegetables) are regular dish in Balkan countries. This is one of unusual versions, filled with lentils and beans.

Ingredients:
6 medium capsicums, halved and /or other vegetable
2-3 tbs oil
2-3 onions
2 garlic cloves
1 tbs paprika
1 tsp cumin
pinch oregano
2 cans white beans, drained
1 can lentils, drained
salt and pepper to taste
extra olive oil and paprika for dusting
Method:
Heat oil and fry/sautee onion, until translucent. Add garlic, spices, lentils and beans. Cook 5-10 min. Check the seasoning. Mush one part of this stuffing with fork, mix well and leave aside.
Switch oven to 180*C. Prepare a baking dish; oil it well.
Cut capsicums in half, take seeds out.
Fill each half with bean mixture. When all finished, dust with paprika and drizzle with olive oil. Bake for 20+ minutes, or until capsicums soft. Serve warm.



Paprike filovane grahom / pasuljem i lećom

Poslije sve one silne hrane pojedene za protekle praznike, nekako prirodno dodje zelja za vegetarijanskom / laksom hranom. Obzirom da su filovane peprike redovne na stolu mnogih Balkanskih zemalja, odlucila sam pokusati napraviti jednu nesvakidasnju kombinaciju - sa grahom i lecom.

Potrebno:
6 srednjih paprika, prepolovljene (ili drugo povrce)
2-3 K ulja
2-3 crvena luka, sjeckana
1 K paprike
1 k kima
malo origana u prahu
2 konzerve bijelog graha (ili skuhanog)
1 konzerva lece / sociva
so i biber, prema ukusu
maslinovo ulje i paprika za posuti
Nacin:
Zagrijte ulje, proprzite luk, pa dodajte bijeli luk i ostale zacine zajedno sa procijedjenim grahom i lecom. Kuhajte 5-10 min; jedan dio ispasirajte blago viljuskom i promijesajte. Provjerite ukus i ostavite po strani.
Ukljucite rernu na 180*C, pripremite posudu za peci; dobro je nauljite.
Ocistite prepolovljene paprike od sjemena. Filujte svaku polovicu sa pripremljenim grahom. Pospite crvenom paprikom i maslinovim uljem po povrsini i pecite 20+ minuta, ili dok paprike ne omeksaju. Servirajte toplo.