Quick Low-fat Dahl

Ingredients:
500 g red Lentils, rinsed and drained
1 brown onion, finely chopped
1 clove garlic, crushed
1 vegetable stock cube
sea salt
1-2 teas Madras curry
1,5 L water
Method:
Place all ingredients into a saucepan. Bring to boil, stiring offten. Simmer 20 minutes, or until dahl is thick and lentils cooked trough. Serve with some Indian bread (like one below), or any curry.


'Pire' od Leće - Dahl

Potrebno:
500 gr lece
1 crveni luk, sitno sjeckan
1 ceno bijelog luka, protisnuto
1 k Vegete
so
1-2 k kari praha (blagog)
1,5 l vode
Nacin:
Staviti sve sastojke u serpu, zaliti vodom. Dovesti do kljucanja uz mijesanje. Poklopiti i kuhati 20 minuta ili dok ne postane gusto, tj dok leca ne omeksa i raspadne se. Servirajte sa nekim Indijskim hljebom (kao u prethodnom postu) ili karijem.

Cumin and Chilli Puffs

This is one of many Indian breads.

Ingredients:
1 cup wholemeal flour
1/2 cup plain white flour
1/2 tes chilli powder
1 teas cumin seeds
1/2 teas salt
1/2(+,-) cup warm water
oil for frying
Method:
Mix chilli, salt and flours. Make well in the centre. Stir in water and make soft dough. Mix in cumin seeds. Knead for a minute, divide into 12-16 balls. Roll out each ball and fry in hot oil. Drain on paper towel. Serve warm!


Kim i Chili 'Uštipci'

Indijska vrsta hljeba / kruha...jedna od mnogih vrsta!

Potrebno:
1 solja brasna od punoga zrna
1/2 solje bijelog brasna
1/2 k chili praha
1 k kima u zrnu
1/2 k soli
1/2 solje (+,-) tople vode
Ulje za przenje
Nacin:
Pomijesajte brasna, so i chili. Umijesajte vodu, zamijesite tijesto. Ubacite kim pa mijesite jos 1 minutu. Podijelite tijesto na 12-16 loptica. Svaku razvaljajte na krug, pa przite u ulju. Ocijedite od suvisne masnoce, pa servirajte toplo.

Home made Pastrami

Ingredients:
1 piece of corned beef (around 1kg)
3 tbs coriander seeds
1,5 tbs black pepper
1 tbs smoked paprika
1-2 garlic cloves (optional)
Method:
Wash beef, wipe it with paper towel. Place it on a large AL sheet.
Grind all spices together (leave them coarse). Spoon spices all over the meat, pressing slightly with your palm. Wrap tightly into 3 layers of AL foil. Put in a ovenproof dish and bake 3,5-4 hours at 140-150*C. Let it cool before unwrapping and slicing.





Pastrami iz vase kuhinje

Potrebno:
1 komad govedine iz salamure / pajca
(kupite gotovo ili sami napravite)
3 kasike sjemena korijandera
1,5 kasika crnog bibera
1 kasika dimljene crvene (mljevene) paprike
1-2 cena bijelog luka (Nije neophodno)
Nacin:
Operite meso i obrisite ga. Postavite na Al foliju. Sameljite sve zacine na krupno, pa ih rasporedite po mesu, lagano pritiskujuci dlanovima. Zamotajte cvrsto u 3 sloja Al folije, postavite na posudu i pecite 3,5-4 sata na temp od 140-150*C. Ostavite ohladiti do kraja, prije nego odmotate i pocnete sjeci.

Pear and Almond Tart

This is my first attempt. I was delighted by taste and simplicity of making it.

Ingredients:
Crust-
1,5 cup flour
3 tbs sugar
pinch of salt
125 g butter, cold in pieces
1 egg, beaten
1 tbs ice cold water
Almond filling-
1 cup almonds
1/4 cup sugar
2 eggs
pinch of salt
4 tbs butter (60 g), softened
1 tbs flour
+ 3 pears (Williams), peeled, halved and cored
2 tbs honey mixed with 1 tbs water for brushing pears
Method:
Prepare a tart tin. Preheat oven to 180*C.
Put flour and butter into a food processor. Whiz until incorporated, add egg and water. Pulls until a ball starts to form. Take out and knead a bit. Roll out (floured surface)to a 28cm circle. Put it into a tart tin. Form 2 cm edges with your fingers. For almond filling, Process almonds and add all other ingredients. Pulse until paste forms. Pour it into crust. Slice prepared pears top it onto almond paste. Brush with honey/water mix, and bake for 30 minutes, or until slightly golden. Dust with icing sugar (optional).

Tart sa Kruškama i Bademima

Potrebno:
Podloga-
1,5 solja brasna
3 K secera
prstohvat soli
125 gr maslaca, iz frizidera, isjecenog
1 jaje
1 K hladne vode
Punjenje-
1 solja badema, mljevenih
1/4 solje secera
prstohvat soli
4 K maslaca (60 gr), omeksalog
2 jaja
1 K brasna
+ 3 kruske, oguljene, prepolovljene
2 K meda pomijesane sa 1 K vode
Nacin:
Pripremite posudu za pecenje. Ukljucite rernu na 180*C.
U elektricnoj sjeckalici, mijesajte brasno sa maslacem; dodajte sve ostale sastojke i mijesajte dok se ne pretvori u tijesto. Izvadite, mijesite jos malo. Razvaljajte na 28 cm krug. Prebacite ga u posudu, oblikujte prstima ivice 2 cm visoke.
Pomijesajte sve sastojke za za punjenje u jednolicnu 'pastu'. Uspite preko tijesta.
Kruske isijecite na snite pa ih rasporedite po badem masi, premazite medenom tecnoscu. Pecite oko 30 min ili dok blago ne porumeni. Pospite secerom u prahu (po zelji).

'Coxinha' - Portuguese Little Drumsticks

Very popular snack in Portugal and Brazil. Take some time for making, but very economical. Makes around 50.

Ingredients:
3 boneless skinless chicken breasts
1 onion, chopped
2 garlic cloves, minced
85 g butter
2 beef cubes
salt & freshly ground black pepper
2 green onions, finely chopped
2 tbs chopped fresh parsley
700 g flour
200 g cream cheese
1 egg + 1 egg white, beaten lightly
breadcrumbs
oil for deep frying
Method:
Cut chicken breasts into 2 inch cubes, and place in a saucepan with onion, garlic, margarine, stock cubes, salt and pepper and 3 cups of water. Cook over medium heat for 30 minutes or until done. Strain solids from broth, retaining broth and solids.
Finely chop the chicken to make the filling. Add the parsley and chopped green onion to the chicken.
Measure the remaining broth into a saucepan-you will need 3 cups, so make it up with extra water, if needed. Add all the flour, and stir vigorously with a wooden spoon for 1 minute until it becomes stiff. Turn out on a working surface. Allow to cool a little, but while it is still warm, knead dough until it is smooth and no lumps of flour remain. Roll out dough to about 5mm thick and cut medium sized circles.
Place the dough in the palm of your hand, place a small cube of cream cheese and a teaspoon of the prepared filling; Fold and close the dough in the shape of a drumstick (the word Coxinha means "little drumstick" in Portuguese).
Knead scraps and re-roll, and continue cutting until all the dough is used.
Dip pastries in beaten eggs and roll in breadcrumbs.
Deep-fry for 8 minutes, or until golden and crispy. Serve hot.




Coxinha (Košinja) ili Batkići

Potrebno:
3 pilece grudi
1 crveni luk, sjeckan
2 cena bijelog luka
85 gr putera
2 govedje kocke za supu
so i svjeze mljeven biber
2 mlada luka
2 K sjeckanog lisca persuna
700 gr brasna
200 gr krem sira
1 jaje + 1 bjelance, umuceno
suhe mrvice kruha / hljeba (prezla)
ulje za duboko przenje
Nacin:
Isjecite pilece grudi na kocke, stavite kuhati sa 3 solje vode, oba luka, puterom, i kockama za supu. Zacinite sa solju i biberom.
Kada je kuhano ocijedite. Sacuvajte tecnost, a ostale sastojke sitno isjeckajte, pa im dodajte mladi luk i persun. Promijesajte.
U brasno umijesajte 3 solje tecnosti (ako nemate dovoljno dodajte vode)i snazno izmijesajte. Ostavite malo prohladiti, ali dok je jos toplo, istresite na radnu povrsinu pa umijesite glatko tijesto. Razvaljajte na 5 mm, sjecite krugove (8cm), zatim u svaki stavite 1 kasicicu pilece mjesavine i kockicu sira. Stisnite krajeve i oblikujte 'batak' (Coxinha - košinja- na Portugalskom znaci mali batak). Uvaljajte u jaja, zatim u mrvice pa przite u dubokom ulju, dok ne dobije zlatno-zutu boju. Servirajte vruce.

Greek-Style Roast Chicken

Ingredients:
1 large chicken (1,5 kg)
1 tbs Greek seasoning
1 tbs fresh oregano
1 tbs lemon rind
1,5 tbs olive oil
salt and pepper to taste
1 kg potatoes, halved
1/2 cup pitted Kalamata olives
250 g cherry tomatoes
1 lemon, sliced
(Greek Blend of Spices - if you can't buy it prepared:)
•1 teaspoon salt
•2 teaspoons dried oregano
•1-1/2 teaspoons onion powder
•1-1/2 teaspoons garlic powder
•1 teaspoon cornstarch
•1 teaspoon freshly ground black pepper
•1 teaspoon beef-flavored bouillon granules
•1 teaspoon dried parsley flakes
•1/2 teaspoon ground cinnamon
•1/2 teaspoon ground nutmeg
Method:
Preheat oven to 180*C.
Wash and pat dry chicken. Brush it with olive oil and rub in all the spices, salt and pepper. Place it breast side up on a large oven-proof dish. Scatter potatoes, tomatoes, lemon and olives around. Season with salt and pepper. Bake for 1 hour 20-30min. Let it stand for 10 min before carving.

Pečeno Pile Na Grčki Način

Potrebno:
1 vece pile (1,5 kg)
1 kasika Grcke mjesavine zacina
1 kasika svjezeg origana
1 kasika limunove korice
1,5 kasika maslinovog ulja
so i biber prema ukusu
1 kg krompira, prepolovljenih
1/2 solje 'Kalamata' maslina
250 gr sitnog paradajza
1 limun, izrezan
(Mjesavina Grckog Zacina - ako ne mozete kupiti gotov:)
-1 kasic. soli
-2 kasic. origana u prahu
-1,5 kasic. luka u prahu
-1,5 kasic. bijelog luka u prahu
-1 kasic. 'gustina'
-1 kasic. svjeze mljevenog crnog bibera
-1 kasic. govedje 'supe' u prahu
-1 kasic. susenog persunovog lisca
-1/2 kasic. cimeta
-1/2 kasic. muskatnog (djeviz) oraha
Nacin:
Ukljucite rernu na 180*C. Operite i obrisite pile. Namazite ga uljem pa utrljajte sve zacine. Postavite ga na vatrostalnu posudu grudima okrenutim prema gore. Smjestite krompir, limun, paradajz i masline okolo; zacinite sa biberom i solju. Pecite oko 1 sat 20-30 min. Ostavite ga odmoriti 10 minuta, prije nego ga pocnete rezati.

Torte 'Setteveli' (Seven Veils)

Adapted from this website:
http://foodloversodyssey.typepad.com/my_weblog/2010/12/torta-setteveli-chocolate-hazelnut-birthday-cake-from-palermo.html
I tried to simplify this recipe. As you can see my second layer of Bavarian Cream was not tall enough, but I was still happy with the result. Cake IS heavy, but absolutely delicious.


First make Hazelnut Praline Paste (you need a food processor for this):
200 g sugar
50 g water
2 cups hazelnuts
1 tbs oil
Boil sugar and water until becomes golden in colour, add hazelnuts, coat well and pour over AL foil. Let it cool. When coled, break into smaller pieces and process until fine crumbs form; add oil and process again.
Syrup for chocolate sponge:
75 g sugar
25 g water
1 teas vanilla
Boil until sugar dissolves, cool.
Chocolate sponge:
1,5 cups cake flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon baking soda
5 large eggs, at room temperature
1 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 cake tin (25-30 min at 180*C).
When cooled, cut horizontally to make 2 equal sponges. Brush with prepared syrup. Refrigerate.
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. Spoon over first layer of chocolate sponge, press lightly with your palm. Refrigerate again.
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 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.
Cool as quickly as you can (ice bath will help) then refrigerate. When gelatin starts working (becoming thicker), beat other 2 cups of cream, the bit by bit add Bavarian cream (should be thick as custard by this point). Mix well.
At this point you will start assembling your cake:
Pour half of Bavarian cream over first sponge layer (already has crunchy layer), put another sponge over it, then pour the rest of Bavarian cream. Put whole cake into freezer.
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. Take cake out of mould.Put it on a cake rack. Pour mousse over cake, making sure sides are coated too. Refrigerate.
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 gelatin 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.



Torta 'Setteveli' (Sedam Velova)

Kada sam pocela citati instrukcije za ovu tortu, nisam mogla vjerovati da nesto tako komlikovano postoji. Ova moja verzija je pojednostavljeni pokusaj. Torta je ODLICNA, bez obzira na to sto moji slojevi nisu tako podjednaki. Upozorenje - EXTREMNO kaloricna!

Najprije napravite 'praline' smjesu (trebate imati el.sjeckalicu za ovo):
200 g secera
50 g vode
2 solje ljesnika
1 kasika ulja
Isprzite secer sa vodom; kada postane zlatno-zuto ubacite ljesnike. Istresite na foliju i ohladite. Stavite u sjeckalicu i meljite dok ne fostanu fine mrvice, dodajte ulje i jos malo meljite. Ostavite po strani.
Sirup za biskvit:
75 gr secera
25 gr vode
1 kasicica vanile
Skuhajte sve i ohladite.
Cokoladni biskvit:
1,5 solja brasna
1/3 solje kakaa
1/4 kasicice praska za pecivo
1/4 kasicice sode BB
5 vecih jaja, na sobnoj temp.
1 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.
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. Stavite preko prvog biskvita, blago pritisnite prstima, vratite u frizider.
Bavarski krem:
1 solja mlijeka
1 solja krema
200 g praline mase
5 zumanca
90 gg secera
1 kasika zelatina u prahu (ili listovi)
2 solje extra masnog krema (ili 1 normalan + 1 masni)
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 sto brze mozete (staviti u vecu posudu na led), zatim staviti u frizider. Kada pocne da se zgusnjava, umutiti preostali krem, dodatti vec malo stisnuti praline krem.
Sad vec treba da slazete tortu.
Na prvi sloj biskvita (sa hrskavim slojem)uspite 1/2 Bavarskog krema. Stavite drugi biskvit i uspite ostatak krema. Stavite tortu u zamrzivac.
Cokoladni mus:
150 gr krema
150 gr tamne cokolade (65% cocoa)
250 gr krema, 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 cokoadnu smjesu. Ovime prelijte cijelu tortu, koju ste izvadili iz kalupa i stavili preko zice. Vratite u frizider.
Cokoladna glazura:
85 gr vode
80 gr krema
40 gr kakaa
125 gr secera
2 kasicice zelatina u prahu (ili listovi)
Skuhajte prva dva sastojka, dojajte kakao, dobro promijesajte pa dodajte i zelatin. Sklonite sa vatre i mojesajte 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.