Palacinke - crepes

Ingredients
5 eggs (jaja)
1 cup milk (1 solja mlijeka)
1/4 ts sugar and salt (malo secera I soli) 
1 cup hot water (solja tople vode)
A little bit of Oil (ulje)

1.5 cups of flour to start and add more flour as needed to o have right consistency of mix.   (Brašno) 

In the large mixing bowl whisk eggs, add 1/4 c water and 1/4 c milk and mix. Start adding flower and while continue mixing add milk and water to have nice crepe batter. Make sure is nice crepe consistency (no too liquid). Add a little bit of sugar, salt and oil in the mix.

(Umutiti jaja, dodati 1/4 solje tople vode I mlijeka. Poceti dodavati brasno uz stalno mijesanje I dodavanje ostatka mlijeka i vode dok se ne dobije smijesa koja nije puno tecna a ne smije da bude ni gusta. Dodati malo secera, soli I ulja u smijesu).

Use non-stick pan; put on the medium to high and worm the pan. Add just a little bit of oil to coat the pan, just for the first palacinka.
(Zagrijati tavu I dodati samo malo ulja za prvu palacinku.)

Add one ladle of the crepe batter in the hot pan (into the center of the pan and swirl to spread evenly).

(Staviti jednu kutljacu smijese u toplu tavu; staviti u sredinu tave, provrtiti tavu da bude ista debljina palacinke u tavi).

Fry/cook  till top of palacinka is almost dry. Loosen palacinka with spatula, turn over and fry/cook other side till palacinka has nice light color.

Peci palacinke dok gornja strana bude skoro suha, prevrnuti I peci drugu stranu dok se ne ispece, ne da zagori).



You can get around 15-20 palacinka.

(Od ove smijese se moze napraviti oko 15-20 palacinki.)

Use eurocream (Nutella), fruit jam, grounded nuts to fill palacinke.
(Mazati palacinke eurokremom, dzemom, mljevenim orasima.)

Prijatno!

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RATATOUILLE

Ratatouille is vegetable dish with succulent Mediterranean vegetables. Large chunks of tender vegetables full of flavors of the summer sun. Cook ratatouille only when you have time to allow garlic, onions and bell peppers to caramelize making them sweet and allow thick cut vegetables to soften and absorb essence from each other.

4-6 servings

Prep time: 10 min

Cook: 50 + min

Ingredients:

5 - 6 large cloves of garlic cut roughly

2 large onions sliced

 2 medium red bell peppers, cored, seeded and sliced

6 medium tomatoes, cored and cut into big pieces

3 medium Asian eggplants, cut into ½ inch thick rounds

3 medium zucchini, cut into ½ inch thick rounds

Basil, thyme, parsley 

Salt and pepper to taste 

Steps

Add the olive oil and garlic to a large heavy bottomed pot and sauté over medium heat until the garlic starts to brown and becomes very fragrant. (5 - 10 min)

Turn down the heat to low and then add the onions and bell peppers. Cover the pot with a lid and let the onions wilt, stirring occasionally to prevent burning. Remove the lid and sauté the vegetables until all the water released has evaporated and the onions start to brown. (5 - 10 min)

 Add the tomatoes, cover the pot with the lid, and simmer until the tomatoes are soft and have released a lot of liquid. (5 - 10 min)

Add the eggplants, zucchini, parsley, basil, thyme, salt and pepper. Stir to combine and then cover with a lid and allow the vegetables to cook until tender (30-40 minutes), stirring occasionally. 

When the vegetables are soft, remove the lid and let the ratatouille continue to simmer until the excess liquid has evaporated and the stew is nice and thick  (10-20 minutes). Adjust the salt and pepper to taste. 

Bon Appetite!

Prijatno!

Musaka

Sastojci:

8- 9 krompira oguliti i isjeci na tanke kolutove
1 - 2 glavice crnog luka, sitno isjeci
1.5 - 2 lbs mljevenog mesa, ja sam koristila bison
4 jaja
2.5 - 3 cups mlijeka
1 tsp vegete ili soli po ukusu
malo bibera
3 - 4 tbsp maslinovog ulja
1 - 2 crvenog luka, sitno isjeckati
3 - 4 cesne bijelog luka, sitno isjeckati


1. Oguliti krompir, isjeci na tanke kolutove i jednu polovinu krompira poslagati u pomascenu tepsiju.

 

2. U dublju tavu staviti maslinovog ulja i proprziti isjeckani crveni i bijeli luk; dodati mljeveno meso, zaciniti ga (vegeta ili so i biber) i proprziti meso.

3. Preko prvog reda krompira preliti preprzeno mljeveno meso. 

 4. Preko mesa poslagati drugu polovinu isjeckanog krompira.

 

5. Umutiti jaja, dodati mlijeko i preliti preko krompira i mesa (otprilike do polovine visine krompira i mesa).

6. Zagrijati pekaru na 400 F; musaku mozete prekriti aluminijskom folijom i peci oko 45 - 50 min. Skinuti foliju i peci jos 10 -15 min da krompir na vrhu porumeni i postane hrskav (ja nisam koristila foliju).

7. Musaku mozete servirati sa jogurtom, pavlakom ili zelenom salatom.

Prijatno!

Brussels Sprouts with Lemon

Ingredients:

• 1 lbs Brussels sprouts
• 1 Tbsp olive oil
• -54 teaspoons butter
• 2-3 garlic clove, minced
• 1 Tbsp mustard seeds
• 2 Tbsp dry white wine
• 1 Tbsp lemon juice
• Salt and pepper to taste.

1. Squeeze lemon juice in a large bowl. Cut bottoms off brussels sprouts; halve sprouts lengthwise. Cut out and discard the firm core of each sprout half (you can skip this step) and thinly slice the sprouts.

 

2. Transfer slices into bowl with lemon juice. When all sprouts are sliced toss them in juice and separate leaves.

 

 3. Heat oil and butter over high heat in a skillet large enough to hold all sprouts. When very hot (almost to smoking point) add sprouts, garlic and seeds; cook, stirring often, until sprouts are wilted and lightly cooked, but still green and crisp, 3 to 4 minutes. Some leaves might brown slightly.


Add wine and sprinkle with salt and pepper. Cook, stirring, 1 minute more. Turn off heat, add salt and pepper to taste and stir in the lemon zest, reserving a little for top of dish.

 

Served with boiled lamb.


Enjoy!

Bouquet Garni

Bouquet garni is bunch of herbs usually tied together and added to soups or stews.
You can use:

• Parsley
• Thyme
• Sage
• Bay leaves
• Basil
• Rosemary
• Tarragon
• Celery (leaves or steam)
• Leak
• Onion
• Carrots

Hurmasice

250 gr putera (2.5 stick of butter)
2 jaja
2 supene kasike secera
1 cup bijelog vina
3 cups brasna, dodati vise ako treba da smjesa bude gusta da se moze oblikovati
1/2 cajne kasike praska za pecivo (baking powder) pomijesanog sa brasnom

3 cups secera (ja sam koristila smedji secer, moze se koristiti obicni bijeli secer)
2 cups vode
Malo limunovog soka


1. Pjenasto umutiti puter i dodati prethodno umucena jaja sa 2 supene kasike secera

 

2. Usimati smjesu i praviti komade 1" sa 2". Hurmasice praviti na rendi ili izbockati gornju povrsinu viljuskom.. Poslagati u tepsiju, tepsija se ne mora podmazati jer je tijesto masno.

 

3.  Zagrijati pekaru na 350 F i staviti hurmasice da se peku (40 min ili dok ne budu pecene i svijetlo smedje).

 

4. Umedjuvremenu napraviti zaljev (sirup) od secera.  Staviti 3 cups secera i 2 cups vode u serpu i staviti da provrije, smanjiti temperaturu i ostaviti da vrije dok se ne napravi sirup. Dodati malo limunovog soka u zaljev.

5. Zaliti vruce hurmasice vrucim zaljevom.

6. Ostaviti hurmasice da upiju zaljev, mogu se ostaviti u mlakoj iskljucenoj pekari. Treba nekoliko sati, mozda i dan da potpuno upiju sirup.

Prijatno!

Zeljanica (Spinach Pie)

Sastojci:

16 oz spinac, ocistiti i isjeci
5-6 jaja 
8-10 oz pavlaka (sour cream)
8-10 oz sira (feta cheese) 

1 tbs soli (1 tbs) 
1 paket lisnatog tijesta (fillo dough)
malo ulja da se podmaze tepsija


1. Ocistiti i isjeci spinac u veliku posudu.

2. Dodati jaja, sir, pavlaku na spinac i dobro promijesati.

 

3. Pomastiti tepsiju i slagati listove jufke; staviti jedan sloj jufke po rubovima tepsije a po dnu 6-10 slojeva jufke. Iskrenuti pola smjese na jufku.

 

4. Staviti 2-4 sloja jufke po spinacu i iskrenuti drugu polovinu u tepsiju.

 

 

5. Staviti 1-2 sloja jufke na spinac, prevrnuti krajeve jufke sa strana prema sredini i staviti jos nekoliko slojeva jufke (4-6).

 

 

6.  Isjeći pitu na porcije/komade prije pečenja.

 

 

7. Zagrijati pekaru na 375F i staviti pitu da se pece, 40-45 min (zavisno od pekare) min ili dok se spinac ne ispece.

 8. Ostaviti da se malo ohladi prije serviranja.

 

Prijatno!