Corn Dogs on a Stick

Something for our youngest (and those who feel young at heart).

Ingredients:
20 cocktail frankfurts
1/2 cup coarse polenta
1/2 cup fine polenta (corn meal)
1/2 cup SR flour
1/2 teas salt
1/2 cup tasty cheese, finely grated
1/2 cup butter milk
1 egg, large beaten
50 g butter, melted
Oil for deep frying
wooden skewers
Method:
Insert skewers into each frakfurt (I half the long ones).
Combine all dry ingredients, add all wet ingredients, mix well. Batter should be thicker than pancake mix (if too thick add extra butter milk, or sparkling water).
Dip each frankfurt into batter, coat well, then slowly put into hot oil and fry for 2 minutes, or until golden. Drain on absorbent paper. Serve with tomato sauce.


Hrenovke u kukuruznom tijestu - na drski

Potrebno:
20 malih hrenovki (ili prepolovljene velike)
1/2 solje palente
1/2 solje kukuruznog brasna
1/2 solje samodizajuceg brasna
1/2 kasicice soli
1/2 solje sitno rendanog tvrdog sira
1/2 solje tecnog jogurta
1 vece jaje, ulupano
50 gr putera, otopljenog
ulje za duboko przenje
drveni stapici (duge cackalice)
Nacin:
Nabodite svaku hrenovku na drvene stapice (lakse ce te prziti ako nisu predugacki).
Sastavite sve suhe sastojke, promijesajte, pa u smjesu ubacite sve vlazne sastojke. Pomijesajte dobro. Tijesto treba da bude gusce nego za palacinke. (Mozete dodati jos jogurta ili kisele vode, ako je neophodno).
Umocite svaku hrenovku u tijesto (hrenovke treba da su suhe - bolje se tijesto 'zalijepi' za njih), pa przite u dubokom ulju oko 2 minute, ili dok ne porumene. Ocijedite ih na papiru, i sluzite sa paradajz sosom/kecapom.

Raffaello Torte

November is month of Birthday Cakes in my home, as my both sons, my mother, my best friend and my mother-in-low are born in this month.
My dear friend Ann is first on the November list. I decided to make Raffaello Torte for her, because she likes coconut. Coming up in next few weeks: 'Rainbow Torte', 'Havana', 'Spanish Wind', 'Tiramisu torte'.

Ingredients:
Sponges-
6 egg whites, from large eggs (or 7 small)
250 g sugar, caster
150 g coconut, dessicated
100 g flour
Cream-
6 egg yolks
500 ml milk
200 g sugar
4 tbsp flour
250 g butter, soft
Method:
All ingredients should be taken out of fridge at least couple of hours before making.
Preheat oven to 160*C (150 fan forced); Prepare 2 X 22 cm cake tins, line with baking paper.
Put egg whites in a clean bowl, mix on high speed until foamy. Add sugar in a few batches, with mixer still running. You should get a thick foam. Switch mixer off, add coconut and flour on top and fold in with spatula. Spoon into prepared tins, bake 20 minutes. Take out cool on a wire rack.
While baking sponges, prepare cream.
Put 400 ml milk in a saucepan with sugar, bring to boil.
Mix egg yolks with flour and 100 ml milk into smooth mixture. Pour into boiling milk and stir all the time, until custard forms (3-5 min). Let it cool completely.
Beat butter, add custard and beat together, until incorporates into silky cream.
Spread less than half of this cream onto first layer, top with another sponge, then spread cream on top and sides. Sprinkle with coconut. Let it cool in the fridge for 1-2 hours before slicing.



In form of slices
Bake in a large rectangular tin, and spread cream on top. Decorate with coconut.


Rafaelo Torta

Potrebno:
Podloga-
6 vecih bjelanaca
250 gr sitnog secera
150 gr kokosa
100 gr brasna
Krem-
5 dl mlijeka
200 gr secera
6 zumanaca
4 kasike brasna
250 gr putera
Metod:
Umutite bjelanca sa secerom u cvrst snijeg. Dodajte brasno i kokos i rucno sjedinite. Pecite u 2 kalupa (22cm) 20 minuta na 160*C.
Za krem, kuhajte 4 dl mlijeka sa secerom. Umutite zumanca sa brasnom i 1 dl mlijeka, uspite u kljucalo mlijeko. Mijesajte cijelo vrijeme, dok ne postane gusto kao puding. Ohladite potpuno. Umutite puter, ubacite 'puding' pa zajedno mutite dok ne postane pjenasto. Ovim filujte tortu, i premazite okolo. Pospite sa kokosom.
Prije sjecenja rashladite u frizideru.

Raspberry Hazelnut Cake

My favorite nuts are hazelnuts. They go well with so many ingredients, in this case with raspberries. I made this cake for a house warming party. Everyone was delighted by the taste.

Ingredients:
6 eggs
2 cups caster sugar
250 g butter, melted
2/3 cup sour cream, warmed
1 cup plain flour
1/2 cup SR flour
1 cup hazelnuts, roasted and processed into meal
300 g raspberries, fresh or frozen
Icing-
250 g cream cheese
2/3 cup icing sugar
2/3 cup milk powder
Method:
Preheat oven to 180*C (160* fan forced). Prepare 22 cm cake tin.
Beat eggs and sugar until fluffy, add melted butter and sour cream. Mix well, then sift flours on top of mixture, add hazelnut meal; fold in slowly by hand (spatula). Finally add raspberries and pour into tin. Bake for 1 hour (or more) or until inserted toothpick doesn't come out clean.
For icing - put all ingredients into a bowl (cream cheese should be soft -room temperature), mix on a high speed until soft and fluffy. Spread cake with icing, and decorate with raspberries if desired.


Kolaci sa Malinama i Ljesnicima

Sastojci:
6 jaja
2 solje secera
250 gr maslaca, otopljenog
2/3 solje kajmaka/pavlake
1 solja brasna
1/2 solje samodizajuceg brasna
1 solja ljesnika, pecenih i samljevenih
300 gr kupina/ crvenih malina
Krem-
250 gr krem sira (Philadelphia)
2/3 solje prah secera
2/3 solje mlijeka u prahu
Nacin:
Ukljucite rernu na 180*C (160 sa fenom). Pripremite kalup za tortu 22 cm.
Umutite jaja sa secerom u pjenu, dodajte otopljeni puter i kajmak. Promijesajte. Na povrsinu prosijte brasna, dodajte ljesnike, pa lagano rucno sjedinite. Ubacite maline, promijesajte i sve prerucite u kalup. Pecite oko sat vremena ili duze(provjerite sa cackalicom).
Za kremu - mikserom sjedinite sve sastojke, pa premazite kolac po povrsini i okolo. Mozete ukrasiti sa malinama, po zelji.

Oven Baked Rainbow Trout

I was born far away from any sea, but we had (still have) beautiful rivers full of this lovely fish. This is a simple way to prepare and enjoy it.

Ingredients:
2 Rainbow Trouts (1-1,5 kg)
1/3 cup olive oil
2 cloves garlic, crushed
corn flour (fine polenta) for dusting
salt and pepper
Method:
Wipe (scaled) trouts, salt and pepper inside and out. Mix oil and crushed garlic; brush fish with with this, leaving most of the garlic inside. Dust well with fine polenta, pour some more olive oil on top, and bake for 40-45 minutes on 180*C.
Best served with corn bread ( recipe below).

Pastrmka iz rerne / peci
Ovu ribu najradije jedem...vjerovatno jer sam rodjena na kontinentu.

Potrebno:
2 pastrmke (do 1,5 kg)
1/3 solje maslinovog ulja
2 cena bijelog luka
kukuruzno brasno, sitno
so i biber
Nacin:
Obrisite ociscene ribe, posolite i pobiberite sa svih strana i unutra.
Pomijesajte ulje i protisnuti bijeli luk, pa ovime premazite ribu, nastojeci da vecina bijelog luka ostane unutra. Pobrasnite sa svih strana, nauljite i pecite 40-45 minuta na 180*C. Najbolje je servirati sa projom / kukuruznim hljebom (recept ispod).

Corn Bread

This recipe is used in many countries of Balkan.

Ingredients:
3 small eggs, beaten
1 teas salt
3 tbsp oil
1 cup yogurt
1/2 cup mineral sparkling water
1 cup corn flour (fine polenta)
1 cup SR flour
Method:
Mix all ingredients well, pour into greased / dusted bread tin, and bake 35-40 min on 180*C.

Proja / kukuruzni hljeb

Potrebno:
3 manja jaja, umucena
1 kasicica soli
3 kasike ulja
1 solja gustog jogurta / kiselog mlijeka
1/2 solje kisele vode
1 solja kukuruznog brasna, sitnije od palente
1 solja samodizajuceg brasna
(ako ne mozete kupiti - napravite: 1 solja obicnog brasna + 1,5 kasicica praska za pecivo)
Nacin:
Sastavite sve sastojke i dobro izmijesajte. Uspite u kalup, namascen i pobrasnjen; pecite 35-40 minuta na 180*C.

Chocolate Roses

Easy way to decorate any cake

Sacher Torte decorated with dark chocolate roses.


Ingredients:
100 g Chocolate, melted
50 g Glucose syrup
(or less - amount is always 2 : 1)
Method:
Melt chocolate. If you want to make leaves, you have to do it at this stage. Brush rose leaves with melted chocolate, and leave to set.
Add glucose into chocolate, warm a bit more, and mix well. When still warm, but stiff enough to handle, shape little balls with your hands. Decide how many roses you want to make; that many centres you need to shape first - they should look like pyramids with smooth edges (see picture). Other balls flatten into circles. Start sticking circles/petals to your rose base -press with your fingers. Put as many as you want. If becomes stiff, warm it in your microwave.
Best results are achieved with milk chocolate. White chocolate is most difficult to handle.





Cokoladne ruze

Potrebno:
100 gr cokolade
50 gr glukoza sirupa
(ili manje - odnos je uvijek 2 : 1)
Nacin:
Rastopite cokoladu: u ovoj fazi morate praviti listove, ako ih zelite imati - premazite listove ruze i ostavite da se stegnu.
U cokoladu dodajte glukozu, pa jos malo zagrijte - promijesajte i ostavite da se prohladi. Dok je jos toplo, oblikujte loptice velicine klikera. Od njih oblikujte onoliko centara za ruze, koliko ih zelite imati (vidi sliku). Od ostatka napravite latice - jednostavno ih razvucite (prstima ili necim valjkastim) u krugove. Pocnite stavljati laticu po laticu na osnovu ruze. Stisnite prstima pri dnu. Ako smjesa postane hladna i tvrda za oblikovanje, mozete blago podgrijati u mikrovalnoj.
Najbolje rezultate daje mlijecna cokolada; bijela je najteza za oblikovanje.

'From Russia With Love' Cake

Recipe found on a Russian cooking website.

Ingredients:
-Cheese balls:
250 g cream cheese
1 egg
50 g sugar
50 g coconut, desiccated
1 tbsp corn flour
2 tbsp plain flour
-Chocolate sponge:
5 eggs (or 4 large)
60 g sugar
50 g dark chocolate
2 tbsp flour
2 tbsp corn flour
3 tbsp cocoa
-Ganache:
80 g chocolate
40 ml
Method:
Preheat your oven to 175*C. Prepare 22 cm cake tin; oil and dust with flour.
Mix all the ingredients for balls, form them and place on bottom of the tin.
Separate eggs; Make a stiff foam out of egg whites, add sugar and mix well. Add egg yellows, one by one, while mixer running. Switch off, then sift flours and cocoa. Fold in, add chocolate and mix well. Pour over the balls, and bake for 30-40 minutes.
Heat cream, add chocolate and mix until smooth. Pour over the cake. Enjoy!




Ruski cokoladni kolac sa lopticama od sira

Potrebno:
-Loptice od sira
250 gr krem sira
1 jaje
50 gr secera
50 gr kokosa
1 kasika skrobnog brasnoa
2 kasike brasna
-Cokoladni biskvit
5 jaja (ili 4 veca)
60 gr secera
50 gr cokolade
2 kasike brasna
2 kasike gustina
3 kasike kakaa
-Preliv
80 gr cokolade
40 ml krema/kajmaka slatkog
Nacin:
Pripremite kalup promjera 22cm - nauljite i pobrasnite. Ukljucite rernu na 175*C.
Pomijesajte sve satojke za loptice, pa ih nabrasnjenim rukama formirajte i stavite na dno kalupa.
Odvojite bjelanca, umutite sa secerom u cvrst snijeg. Dodajte jedno po jedno zumance. Iskljucite mikser pa prosijte brasna i kakao na povrsinu. Lagano sjedinite rukom, pa dodajte cokoladu i ponovo promijesajte. Prelijte preko loptica i pecite 30-40 minuta.
Za preliv, stavite kajmak i cokoladu u posudu. Topite i mijesajte. Prelijte preko kolaca.
Pecite na 175*C 30-40 minuta