Picnic Bread

If you have that packet of Frankfurters  (and/or other deli products) sitting in your fridge for long time and need to use them, this is recipe for you!... Quick to make and excellent for mobile lunches. 

Ingredients:

500 g SR flour

1/2 cup yogurt / lite sour cream

3-4 tbs olive oil

1/2 tbs salt

1  1/3 cup mineral water

oregano / basil / thyme  dried or chopped (optional)

For filling- Frankfurters, olives, hard boiled eggs, jarred  artichokes / paprika, cheese....whatever there is in your fridge!

Method:

Preheat oven to 180*C,  prepare a round tin.

Take all deli products ( that you want to use as filling) out of fridge; cut into smaller pieces if necessary. 

Mix all  ingredients for bread in a bowl - it should stay 'watery' but not to liquid. Pour some of this mixture onto baking pan. Place your filling ingredients, then pour another layer of  dough onto it. It doesn't have to cover all your deli products - it's quite attractive when some of them stay uncovered. Add some extra pieces on top layer (olives, strips of paprika...) Bake for 30-40 minutes, or until golden brown in colour. Slice and serve with some cottage cheese / salad. 

Piknik Hljeb / Kruh

Ako u frizideru imate par namirnica koje se moraju iskoristiti (hrenovke, masline, paprike, sir...), ovo je recept za vas... Brz je za napraviti i odlican za mobilne ruckove.

Potrebno:

500 gr brasna (samodizajuce)

1/2 solje masnijeg jogurta ili kisele pavlake / kajmaka

3-4 K maslinovog ulja

1/2 K soli

1 1/3 solje mineralne vode

origano / bosiljak / timijan (po zelji)

Za fil - hrenovke, tvrdo kuhana jaja, sirevi, masline...sta god imate u frizideru

Nacin:

Ukljucite rernu na 180*C, pripremite tepsiju.

Pripremite  namirnice koje cete koristiti kao punjenje, ako treba isjecite na manje komade.

Umijesite sve sastojke za tijesto; treba da ostane dosta 'vodenasto' ali ne tecno. 

Uspite pola uvoga tijesta u tepsiju, poredajte vase namirnice na to, zatim prelijte sa drugom polovicom tijesta. Pri tome nemojte prekriti sve namirnice - sasvim lijepo izgleda kada neke od njih 'vire'. Stavite nesto vise namirnica po povrsini (masline, paprike...) i pecite oko 30-40 minuta ili dok ne postane zlatno zuto.

Servirajte sa svjezim sirom / salatom.

Jaffa Cupcakes

Bottom heater of my oven has died. Oven was purchased from Ikea; it turned out that spare parts are impossible to get in Australia ( UK based online store wouldn't post it to me). So, until we find a solution, we decided to buy a 'portable' oven (you know those small-ones).
These cupcakes are made to test my 'new' oven...It bakes OK, but very sloooowwww!

Ingredients:
3 eggs
3/4 cup sugar
100 g butter, melted
120 g dark chocolate, melted
1 organic orange (peel +  juice)
1 1/2 cups SR flour
80 g chocolate extra (+ 2 tsp oil) for glazing
Method:
Prehet oven to 180*C. Prepare cup cake tins.
Peel an orange with a thin potato peeler (reserve a few curls for decoration), squeeze it and keep the juice.  Chop the peel and place into a food processor with flour; process.
Beat sugar with eggs, until light and fluffy. Add orange juice, melted butter and chocolate. Beat on low speed until incorporated. Spoon flour / orange peel mixture on top and fold in. Spoon into moulds and bake for 15-20 min. Take out and cool.
 Melt chocolate with 2 tsp oil; dip or spread each cupcake and decorate with reserved orange zest curls.

Čokoladni Jaffa 'Cupcakes'


Grijac u mojoj rerni je 'crkao'! Rerna je kupljena u Ikei, i ispostavilo se da je dijelove za nju nemoguce pronaci u Australiji ( Englezi sa prodavnicom dijelova ne zele da mi je posalju postom). Dok nesto ne smislimo, odlucili smo kupiti jednu 'mobilnu' malu rernu. Ovaj jaffa kolac je bio prvo testiranje. Rena je u redu ali jaaakoo spora  :-(


Potrebno:
3 jaja
3/4 solje secera
100 gr maslaca, otopljenog
120 gr tamne cokolade, otopljene
1 neprskana narandza (tanko oguljena kora i sok - sacuvajte par svijutaka kore za ukrasavanje)
1,5 solja samodizajuceg brasna
80 gr cokolade + 2 k ulja za glazuru
Nacin:
Ukljucite rernu na 180*C, pripremite kalupe.
Izrezire koru narandze na manje komade, stavite je u sjeckalicu zajedno sa brasnom pa sameljite. Iscijedite narandzu. Umutite jaja sa secerom dok ne postane pjenasto. Ubacite sok, maslac i cokoladu. Lagano promijesajte. Po povrsini pospite brasno  sa korom narandze i rucno sjedinite. 
Kasikom prebacite tijesto u kalupe, pecite oko 15-20 min. Kad je gotovo prohladite.
Otopite cokoladu sa uljem, pa svaki 'cupcake' umocite ili premazite sa glazurom. Dekorisite sa sacuvanom korom narandze.

'Frijoles Negros' - Black Beans of Cuba

Ingredients:

2 1/2 cups black beans

water (8-9 cups)

2 tbs olive oil

2 onions, diced

1 capsicum, diced

3 garlic cloves, finely diced

1 tsp salt

1/2 tsp black peppercorns, crushed

1 tsp oregano powder

1 tsp cumin powder

1-2 tsp paprika

1-2 bay leaves

3-4 tbs balsamic vinegar

3/4 cup (Spanish) wine

Method:

Soak beans overnight  in plenty of water; cook for 1/2 hour (or, cook them in a pressure cooker - no soaking required). If you don't throw first water, your beans will be darker. 

Heat oil in a big pot, sautee onion, capsicum and garlic. Add beans with some water, mix in all spices. Cook for 1-2 hours, or until beans soft, but still whole. Take 1 cup of beans out; mash them. Return to pot and add vinegar and wine. Stir and bring to boil again.

Serve over rice; add freshly sliced onion (sprinkle on top).

Kubanski Crni Grah / Bob / Pasulj


Potrebno:
2,5 solje crnog graha / boba / pasulja
voda (8-9 solja)
2 K maslinovog ulja
2 crvena luka, sjeckana
1 paprika, sjeckana
3 cena bijelog luka, protisnuta
1 k soli
1/2 k zrna crnog bibera, zgnjecena
1 k origana u prahu
1 k kima u prahu
1-2 k crvene paprike (prah)
1-2 lista lovora
3-4 K balzamicnog sirceta
3/4 solje (Spanskog) vina
Nacin:
Namocite grah preko noci, pa ga kuhajte oko 1/2 sata (ili ga skuhajte u pres-loncu, bez prethodnog namakanja). Ako ne bacite ovu prvu vodu, vas grah ce imati lijepu tamnu boju.
Zagrijte ulje proprzite luk, papriku i bijeli luk. Dodajte grah sa malo vode, ubacite sve zacine. Kuhajte 1-2 sata, dok grah ne omeksa, ali treba ostati cio. Izvadite 1 solju graha, izgnjecite ga i vratite nazad. Dodajte sirce i vino. Promijesajte i neka ponovo provri. 
Servirajte preko rize sa svjeze isjecenim crvenim lukom na vrhu.

Waffle, Caramel and Walnuts Slice

...or, what to make when your oven doesn't work  - like mine, (or you don't want to switch it on)

Ingredients:
2 waffle sheets
2 cups sugar
3/4 cup water
100 g sultanas
1 butter, roughly chopped
150 g Walnuts, roughly chopped
250 g plain biscuits ('Coffee Milk', 'Petit Beure'...), crushed
Method:
Place sugar in a heavy bottomed pan. Heat on high until sugar starts melting. Shake and swirl pan, until all caramelised and golden in colour. Pour water over it (carefully) and leave on low heat to melt. Add sultanas and butter; mix well until butter melted.  Add walnuts and biscuit crumbs and mix until incorporated and thick. Place a sheet of waffle into a slice tin (large grids up). Spoon caramel mixture over it, place the other sheet (large grids down) and press with a slicing board. It's ideal to put some weight onto it (2-3 cans / packet of sugar...) and leave for 1-2 hours in a cool place. Melted chocolate can be spread on top (optional). Slice and enjoy!

* Waffle sheets are sold in international grocery stores ('Oblatne' / 'Oblande').

Oblatne sa karamel filom

...Ili - sta da cinite kad vam rerna ne radi ( kao moja)!

Potrebno:

2 oblatne

2 solje secera

3/4 solje vode

100 gr grozdjica

1 maslac / margarin, isjecen na krupne komade

150 gr oraha, krupno sjecenih

250 gr mljevenog keksa (Petit...) 

Nacin:

Istopite secer do zlatno zute boje, zajilte sa vodom i ostavite da se istopi. Ubacite grozdjice i maslac, mijesajte dok se maslac ne istopi. Dodajte orahe i keks i dobro promijesajte. 

Stavite oblatnu u tepsiju sa sirim kockama prema gore. Postavite karamel punjenje na nju, zatim poklopite sa drugom oblatnom (sire kocke dole). Pritisnite daskom preko koje ste stavili neku vrstu utega (konzerve...) i ostavite 1-2 sata na hladnom mjestu. Po zelji, mozete staviti glazuru od cokolade na vrh. 

Izrezite i uzivajte!

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!

Why We All Should Bake Our Own Bread

 Following prices for bread and flour represent Australia (Sydney), but similar savings are, I believe, achievable anywhere in the World. 
So, why should we bake our own?
1 kg of flour  costs $2 ($1 if you buy bulk pack - 10-12 kg); for making 1 basic loaf you'll need around 375g -500g flour (+ a bit of salt, oil, sugar, yeast) and some of electrical power. If you're smart and bake 2 or more loaves (or use oven while baking something else),  you will save even on electricity bill.  That means you save around $2 for each loaf of bread (if a loaf of bread is $ 2,5 - 3) - that's $730 saved each year, if you buy a loaf a day.
Don't forget that you getting some extras - taste and smell of freshly baked goods, preservative free food, less calories (usually)...
So, why not invest in a Bread maker - it will pay off (I bought mine from Ebay for $20, and use it mostly for making dough / kneading.)
Here are some links for bread recipes I already posted:
Austrian Farmer's Bread
Milk Rolls (Kifle)
Corn Bread
Quick Sour Dough Bread
Afghani Bread (flat bread)
Russian Black Bread
How to make different shapes of bread
Canned Bread
No Knead Bread - Ciabatta

All bread recipes posted by now



Zasto svako od nas treba mijesiti kruh / hljeb 


Cijene za Hljeb / kruh i brasno koje slijede, predstavljaju Australiju (Sydney), ali se slicne ustede, ja mislim,  mogu postici bilo gdje u Svijetu.
Onda, zasto svako od nas treba peci domaci?
1 kg brasna kosta oko $2 (1 dolar ako kupujete brasno u vecim kolicinama); za jednu srednju veknu trebate oko 375 -500 gr brasna (+malo soli, secera, ulja i kvasca) i malo struje. Ako ste pametni pa pecete 2 ili vise vekni (ili koristite rernu dok pecete nesto drugo), ustedicete cak i na struji. To znaci da ustedite oko $2 svaki dan (ako vekna hljeba / kruha kosta 2,5- 3 dolara) - to je $730 ustede svake godine, ako kupujete 1 veknu dnevno.
Ne zaboravite ono najvaznije - dobijate ukus i miris svjeze ispecenog domaceg kruha, koji je bez konzervanasa i obicno nosi manje kalorija od kupovnog...
Evo linkova za recepte hljeba / kruha  koje sam vec objavila :
Austrijski Seljacki Kruh / Hljeb
Mlijecne Kifle
Kukuruzni Hljeb
Brzi Kruh sa ukusom kiselog tijesta
Avganistanski hljeb
Ruski Crni Kruh
Razliciti oblici za Hljeb
Kruh Pecen u Konzervi
Hljeb bez mijesenja - 'Ciabatta'


Svi recepti za hljeb / kruh do sada napisani

Setteveli Torte - improved and simplified

                       




Since I LOVE the taste of 'Setteveli', but not complicated making, I tried to simplify method. Here it is in steps

1- Make Hazelnut Praline Paste (you need a food processor for this):
200 g sugar
1,5 cups hazelnuts
Heat  sugar in a heavy bottomed pan. When sugar starts melting, swirl pan until all melted and golden in colour; add hazelnuts, coat well and pour over AL foil. Let it cool. When cooled, break into smaller pieces and process until fine crumbs form.
2- Bavarian Cream: 
1 cup milk
1 cup cream
200 g hazelnut/praline paste
5 egg yolks
90 g sugar
1 tbs gelatin powder
2 cups heavy cream 
Cook milk and cream, add hazelnut/praline paste. At the same time beat yolks with sugar until fluffy. Pour a bit of milk/cream mixture, mix; pour the rest, mix. Return to pan and cook until starts boiling. Take off, add gelatin mix really well.
Let it cool to room temperature, then refrigerate. (Some time later, when gelatine starts working -becoming thicker, beat other 2 cups of cream,  add Bavarian cream (should be thickened by this point). Mix well.
3- Chocolate sponge:
1 cup cake flour
1/4 cup unsweetened cocoa powder
pinch of baking powder
pinch of baking soda
4  eggs, at room temperature
2/3 cup granulated sugar
Beat eggs with sugar until thick and fluffy. Switch mixer of, sift flour, cocoa and rising agent on top. Fold in gently. Bake in a 25 cm spring form tin (25-30 min at 180*C).
When cooled, cut horizontally to make 2 equal sponges. Brush with prepared syrup. Refrigerate. 
4- Syrup for chocolate sponge:
60 g sugar
1/2 cup water 
1 teas vanilla
Boil until sugar dissolves, cool.
5- Crunchy layer:
65 g dark chocolate
25 g butter
80 g hazelnut/praline paste
40 g finely crushed cornflakes
Melt butter and chocolate, add other 2 ingredients. Mix well. Place mixture onto a baking paper; use rolling pin to  make a thin round disc (slightly smaller than whole cake).
6- Chocolate mousse: 
150 g cream
150 g dark chocolate (65% cocoa)
250 g cream, extra
1/4 cup icing sugar
Melt and mix chocolate and 150 g cream, until smooth. Let it cool, but don't refrigerate.
Beat 250 g cream with icing sugar, add cooled mixture. 
When previous 5 layers are ready, take cake out of mould, put it on a cake rack. Pour mousse over cake, making sure sides are coated too, but majority of the mousse should stay on top. Refrigerate.
7- Chocolate glaze:
85 g water
80 g cream
40 g cocoa
125 g sugar
2 teas gelatin
Boil sugar, water and cream. Add cocoa, mix well until smooth. Sprinkle gelatine on top and mix until melted. (If needed, this glaze can be sieved.) Pour on top of the cake. Refrigerate for at least a couple of hours, before slicing
Assembling your cake (layering from the bottom):
First 5 layers are set in the spring form, then cake is taken out, and final 2 layers are applied.
1. layer Chocolate sponge
2. layer Crunchy disc
3. layer Bavarian cream (1/2)
4. layer chocolate sponge
5. layer Bavarian cream (other 1/2)
6. layer Chocolate mousse
7. layer Chocolate glaze



                     

Torta 'Setteveli' (Sedam Velova) - pojednostavljena i poboljsana

1- Najprije napravite 'praline' smjesu (trebate imati el.sjeckalicu za ovo):
200 g secera
1,5 solje ljesnika
Istopite secer u serpi sa tezim dnom - okrecite dok se sve ne istopi ; kada postane zlatno-zuto ubacite ljesnike. Istresite na foliju i ohladite. Stavite u sjeckalicu i meljite dok ne fostanu fine mrvice . Ostavite po strani.
2- Bavarski krem:
1 solja mlijeka
1 solja krema (vrhnje, slag, slatki kajmak za umutiti u kolace, 35% masnoce)
200 g praline mase
5 zumanca
90 gr secera
1 kasika zelatina u prahu (ili listovi)
2 solje extra masnog krema /vrhnja/ kajmaka slatkog (ili 1 normalan 35% masnoce + 1 masni 45-50%masnoce)
Kuhajte mlijeko i krem, dodajte praline masu. U isto vrijeme mutite zumance sa secerom u gustu masu. Dodajte malo vrele smjese, promijesajte; dodajte ostatak, promijesajte, pa vratite u serpu. Zagrijte ponovo mijesajuci; skinite sa vatre, umijesajte zelatin dok se ne rastvori. Ohladite do sobne temperature, zatim staviti u frizider. (Kada pocne da se zgusnjava, umutiti preostali krem, dodati vec malo stisnuti praline krem, umutiti dobro).
3- Cokoladni biskvit:
1 solja brasna
1/4 solje kakaa
malo kasicice praska za pecivo
malo kasicice sode BB
4 jaja, na sobnoj temp.
2/3 solja secera
Umutite jaja sa secerom dok ne postane gusto i pjenasto. Iskljucite mikser, prosijte ostale sastojke na povrsinu, pa rukom lagano sjedinite (okrecite).Pecite 25-30 min na 180*C, u modli od 25 cm. Peceno prohladite, presijecite horizontalno tako da dobijete 2 biskvita, koje cete cetkicom premazati pripremljenim sirupom. Ostavite u frizider. 
4- Sirup za biskvit:
60 gr secera
1/2 solje vode
1 kasicica vanile
Skuhajte sve i ohladite.
5- Hrskavi sloj:
65 gr tamne cokolade
25 gr maslaca
80 gr praline smjese
40 gr zdrobljenog kornfleksa
Istopite cokoladu i maslac, dodajte praline masu i kornfleks. Razvalajte ovu smjesu (preko papira) u disc malo manji od cijele torte. Stavite preko prvog biskvita, blago pritisnite prstima, vratite u frizider.
6- Cokoladni mus:
150 gr krema (kajmak / vrhnje 35% masnoce)
150 gr tamne cokolade (65% cocoa)
250 gr krema (kajmak / vrhnje 35% masnoce), dodatno
1/4 solje secera u prahu
Istopite 150 gr krema sa cokoladom, mijesajuci dok sa ne ujednaci. Ohladite ali ne stavljajte u frizider.
Umutite preostali krem sa secerom pa dodajte cokoladnu smjesu. Ovime prelijte cijelu tortu, koju ste izvadili iz kalupa i stavili preko zice - pazite da vecina ostane po povrsini torte. Vratite u frizider.
7- Cokoladna glazura:
85 gr vode
80 gr krema / vrhnja / kajmaka 35%masnoce
40 gr kakaa
125 gr secera
2 kasicice zelatina u prahu (ili listovi)
Skuhajte prva dva sastojka, dodajte kakao, dobro promijesajte pa dodajte i zelatin. Sklonite sa vatre i mijesajte sve dok sa zelatin ne rastopi. Ako je porebno procijedite ovu smjesu da bude potpuno glatka. Izvadite tortu iz frizidera i prelijte je ovom glazurom. Vratite u frizider i drzite je najmanje 2 sata prije sluzenja. 
Slojevi torte (od dna)
Prvih pet slojeva se postavlja u kalupu, zatim se torta vadi i postavljaju se finalna 2 sloja.
1- Cokoladni biskvit (preliven sirupom)
2- Hrskavi sloj
3- Bavarian krem (1/2)
4- Cokoladni biskvit
5- Bavarian krem (druga 1/2)
6- Cokoladni mus
7- Cokoladna glazura