26 May 2014

Chapati - Indian flat bread


I am so grateful to all those countries and individuals who helped during last floods in Balkan (and disappointed with Australian media for not giving it enough attention and appealing for help).
Situation is still difficult, but many risen rivers are slowly receding. Difficult period of cleaning and disposing dead animals is yet to come. I hope all those affected people will get enough financial help, as all crops are lost (which means whole year of hunger). If we all give just a little bit...

This is a recipe for a simple flat bread, Indian style. It's cooked in a pan and no yeast is used, so it's quick as well.

Ingredients:
1 cup plain flour
1 cup wholemeal (fine/stoneground) flour
1/2 tsp salt
1 tbs oil
3/4 cup - 1 cup water
oil or ghee for cooking

Method:
Mix flour, water, salt and 1tbs oil. Knead into a smooth dough; cover and let it rest for 25-30 minutes. Divide into 8-10 balls. Roll out each into a thin circle. Heat your pan, oil surface a bit and bake each side of bread for a minute or so (until slightly blackened and puffed). Keep warm until you finish all.


Čapati  - Indijski tanki (ravni) hljeb / kruh

Zahvalna sam svim onim zemljama i pojedincima, koji su pomogli tokom poplava u Balkanskim zemljama (i razocarana sa Australijskim medijima, koji nisu dali previse znacaja i apelirali na pomoc). Situacija je jos teska, ali mnoge podignute rijeke se povlace polako. Teski period ciscenja i uklanjanja uginulih zivotinja tek predstoji. Nadam se da su svi pogodjeni ovom katastrofom dobili (ili ce dobiti) dovoljno finansijske pomoci, posto su sve zitarice unistene (sto znaci glad za cijelu godinu). Kad bismo svi dali , bar malo...

Ovo je jedan od jednostavnih recepata. Chapati se pece u tavi i ne sadrzi kvasac, tako da ga dobijete veoma brzo.

Potrebno:
1 solja brasna (obicno, bijelo)
1 solja integralnog (crnog / od punog zrna), treba da je fino/sitno mljeveno
1/2 k soli
1 K ulja
3/4 solje - do 1 solja vode
ulje ili maslo za prziti  

Nacin:
Umijesite tijesto od brasna, soli, vode i 1K ulja. Pokrijte i ostavite 25-30 minuta odmarati. Podijelite na 8-10 loptica; razvaljajte svaku na tanki krug. Zagrijte tavu, blago nauljite i pecite svaki komad obje strane oko 1 minutu (ili dok lagano ne pocrni i dobije mjehurice). Drzite na toplome dok sve ne zavrsite.






  • foto: Beta/AP

    Anđelina Džoli: $50.000 for victims

  • foto: instagram

    Andrej Pejić: Pomozite Srbiji i Bosni!

  • 19 May 2014

    Please Help

    U Savi nestao muškarac iz Brčkog

    Balkans never had so bad flood. Bosnia, Serbia and a part of Croatia are desperate! ...More than 1.200 000 people are affected. Tens of thousands had to be rescued / displaced. Landslides taking homes and bringing danger of moving (war)mines. Whole cities under water.
    Still raining ...Please help as much as you can!
    Here is link for help to all those countries.

    To help Bosnia ( International):

    Ac. Holder- Red Cross Society of BiH
    Ac.No.- 140-101-12001533-88
    Bank - SBERBANK BH d.d. Sarajevo
    Address - Fra Andela Zvizdovica 1/A, 71000 Sarajevo BiH
    Swift- SABRBA22
    Bank Code- BA391401011200153388


    Map of affected areas. 


    My City  (Brčko) before and after the flood!
    Photo: Produžena verzija










    15 May 2014

    Marmalade, jam, conserve, molasses...What is Difference?



    I often see confused looks and wrong names for different fruit conserves. Here is basic explanation, which I hope will help understanding the difference.

    Cesto vidim zbunjujuce poglede i pogresne nazive za razlicite vrste konzerviranog voca. 
    Evo osnovnog objasnjenja, za koje se nadam da ce pomoci razumjeti razliku, te da mnogi vise nece dzemove zvati pekmezom.

    Marmalade - Mostly made from citruses, but any fruit can be used (and /or mixture of a few different fruits); made by boiling fruit, pulp,  juice and peel with sugar and water
    (original marmalade was made from quinces (Portuguese  Marmelo = quince)

    Marmelada - Uglavnom je pravljena od citrusa, ali bilo koje voce (ili mjesavina vise vrsta voca) moze biti koristeno. Kuha se voce u cijelosti, znaci izrezana kora, sok, i unutrasnjost vocke sa vodom i secerom. (originalno potjece iz Portugala, gdje su se dunje najprije koristile; 
    Marmelo = dunja) 


    Marmalade / Marmelada


    Jam- pieces of fruit boiled with sugar; Berries are used mostly, but also stone fruit.

    Dzem - komadici voca ukuhani sa secerom; Uglavnom se bobicasto voce koristi, ali takodje kostunjicavo.


    Jam / Dzem


    Molasses - boiling fruit juice only, into a thick (honey-like) consistency.

    Pekmez - nastaje ukuhavanjem SOKA odredjenog voca, tako da se dobije gusta (kao med) konzistencija.


    Molasses / Pekmez


    Conserve - whole fruits boiled with sugar (and other helping agents)

    Slatko - cijelo voce ukuhano sa secerom (i drugim dodatnim tvarima)


    Conserve / Slatko










    12 May 2014

    'Kifle' - Milk rolls filled with Ricotta (or Frankfurters, or Ham'n'Cheese)



    I always have some of these in my freezer. Everyone loves them and they so easy to reheat (microwave) and enjoy for breakfast, lunch or snack. You can fill them with ricotta, frankfurters or ham and cheese.

    Ingredients:
    Dough-
    6 cups bakers flour
    1 cup water
    1 cup milk
    2 tsp salt
    1 tsp sugar
    2 tsp yeast
    100 ml oil 
    Brushing-
    1 egg, beaten, some seeds..sesame, caraway, nigella, linseed, poppy... (optional)
    Filling-
    500 g Ricotta
    1 egg
    1 tsp salt,
    OR
    cocktail Frankfurters (or halves of regular-ones), 
    OR
    ham and (hard) cheese, cut into sticks...
    Method:
    Make a dough using your bread machine or by hand. Cover and leave it on a warm spot to double. Divide into 3 (large 'Kifle') or 4 (smaller), roll out into a 25-30 cm circle. Brush centre with a bit of water; this will prevent unwrapping during baking. Cut as you would cut pizza, into 8 wedges. Fill with your chosen ingredients- place them on outher edges of the dough; roll toward the pointy part, stretching a bit. Place onto paper lined baking dish. repeat with others. Make sure to leave some space between them. Cover with a clean tea towel. 
    Switch oven to 180*C. When hot, brush rolls with a beaten egg and sprinkle with seeds. Bake for 12-15 minutes, or until golden and fluffy. 


    Uvijek ih imam u zamrzivacu! Svi ih vole i tako je lako podgrijati ih u mikrovalnoj i uzivati u njima bilo za dorucak, rucak, uzinu...Mogu se puniti svim i svacim - mashti na volju!

    Potrebno:
    Tijesto-
    6 solja brasna
    1 solja vode
    1 solja mlijeka
    2 k soli
    1 k secera
    2 k instant kvasca (ili svjezeg)
    1 dl ulja
    Premazivanje
    1 jaje, umuceno...sjemenke po vasem izboru (opciono)
    Fil-
    500 gr rikote (ili slicnog sira)
    1 jaje
    1 k soli
    ILI
    mini hrenovke / virsle (ili prepolovljene velike)
    ILI
    prutici sunke i nekog tvrdog sira...
    Nacin:
    Umijesite tijesto rucno ili uz pomoc pekaca. Pokrijet i ostavite na toplome mjestu da naraste. 
    Podijelite na 3 (za vece kifle ) ili 4 dijela (za manje). Razvaljajte svaki dio na 25-30 cm krug. Navlazite sredinu kruga sa malo vode (da se ne odmotavaju tokom pecenja). Rezite kako biste rezali picu, tj na 8 trokutova. Na vanjski (tj siri ) dio stavite odabrano punjenje, zarolajte prema centru, blago rastezuci.
    Postavite na papirom oblozenu tepsiju. Ponovite sa ostalima, pazeci da ostavite dovoljno mjesta izmedju. Pokrijte i ukljucite rernu - 180*C. Kada se zagrijala, premazite sa umucenim jajetom i pospite sjemenkama. Pecite oko 12-15 minuta, ili dok ne postanu zlacano zute i narasle. 

    08 May 2014

    'Bučnica'- Pumpkin Pie (ethnic food of Zagorje)


    Zagorje is a part of Croatia, located north of Zagreb (capital city). It means 'beyond the mountain' (Medvednica mountain). People there have a specific dialect, called kajkavski and are fans of Bučnica (Boochnitza) - Philo pastry pie with pumpkin (buča) and cheese. White pumpkins are mostly used for this pie, but I couldn't find it in Australia, so I used Jap pumpkin.

    Ingredients:
    -Dough / pastry
    3 cups flour
    1 tsp salt
    1-2 tbs oil
    300 ml water
    Filling-
    500 g grated pumpkin
    1 1/2 tsp salt
    500 g ricotta (or similar) cheese
    2 eggs
    salt and white pepper
    Topping-
    300 ml sour cream
    1 egg
    pinch of salt
    Method:
    Make a soft dough from all ingredients for pastry. Divide in 2 balls, dust both sides with flour, cover with a clean cloth and let it rest for 30 minutes.
    Sprinkle salt over grated pumpkin, mix and set aside.
    Mix ricotta and eggs, season. After 10 minutes, squeeze moisture out of pumpkin and mix in with ricotta mixture.
    Swith your oven to 200*C; 180 fan forced.
    Stretch your dough over a clean large tablecloth, fill edges with filling and shape into logs. Place filo pastry into an oiled square dish. Repeat with other ball of dough. 
    If you need reference on how to stretch dough and shape rolls, look here.
    Cut prepared pastry into 3 (across the logs), oil the surface (spray OK) and  place into oven and bake for 25+ minutes. Take out and spread mixture of sour cream, egg and a pinch of salt. Return to oven for another 5 minutes, or until golden and bubbly. Enjoy warm!


    Znamo sta je 'Zagorje' i gdje se nalazi. Znamo i da tamo imaju specificno simpaticno narjecje (Kajkavski) i da vole 'Bučnicu' - pitu od vucenog tijesta, filovanu bundevom / tikvom / bučom i sirom.  Zagorsko jelo u najboljem izdanju!
    Obzirom da u mom mjestu ne mogu pronaci 'nase' bundeve / bucnice, koristila sam tzv 'Jap' tikvu.

    Potrebno:
    Jufke / vuceno tijesto-
    3 solje brasna
    1 k soli
    1-2 K ulja
    300 ml vode
    Fil- 
    500 gr rendane / ribane bucnice / bundeve
    1 1/2 k soli
    500 gr svapskog / rikota sira
    2 eggs
    so i bijeli biber
    Preliv-
    300 ml vrhnja
    1 jaje
    prstohvat soli
    Nacin:
    Umijesite mekano tijesto , podijelite na 2 lopte, pobrasnite obje strane i pokrijte cistom krpom. Ostavite oko 30 minuta da se odmori.
    Umijesajte so u rendanu tikvu, ostavite po strani 10 minuta.
    Pomijesajte sir sa jajima, zasolite. Ocijedite tikvu, pa i nju ubacite i izmijesajte.
    Ukljucite rernu na 200 *C (180* sa fenom).
    Razvucite lopte tijesta, filujte krajeve sa bucnicom i smjestite u cetvrtasu tepsiju.
    Ako vam treba objasnjenje kako razvuci i oblikovati tijesto, pogledajte ovdje.
    Izrezite poprijeko na 3 dijela, nauljite povrsinu i smjestite u rernu. Pecite 25+ minuta; izvadite prelijte sa vrhnjem u koje ste umijesali jaje i malo soli i vratite u rernu na jos 5 minuta, ili dok se vrnje na istopi i postane zlatno-zuto. Uzivajte dok je toplo!




    05 May 2014

    Australian Chicken Parma / Parmigiana


    It's 20 years today since I arrived to Australia...20 years!!! 
    3 of us were refugees in Austria, who decided to apply for Australian visa. I didn't want to come, because I learned in school that 70% of all world's poisonous insects and animals live in Australia. I thought my baby would be bitten and die, as we'd get some remote land to live on ... :-)
    Today, my baby is almost 21, another-one 16. I love living in Australia!

    This meal is very popular in Australians pubs. We call it simple 'Parmi' or 'Parma'. Australians LOVE shortening any word they can; They say it's because of too many flies and the danger of swallowing them if too long word is spoken ;-).  Below the post is a list of most popular short words. 
    Original recipe   (Italian Chicken Parmigiana) doesn't call for a slice of ham over the chicken schnitzel; That addition is purely Australian.

    Ingredients:
    • 1/3 cup grated Parmesan cheese 
    • 2 tbs flour
    • 1+ cup dry breadcrumbs
    • 2 eggs + 1 egg white 
    • 4 skinless, boneless chicken breast halves (150g each)
    • (4 slices short cut bacon -optional)
    • salt , pepper
    • oil for frying 
    • 3/4 cup grated mozzarella cheese, or 4 large slices  fresh mozzarella
    • 4+ tbs tomato pasta sauce

    Method:
    Season breast pieces; Mix flour and parmesan and coat meat pieces well (dust off excess). Dip them into beaten eggs, then into bread crumbs.
    Fry schnitzels in a shallow oil (or, spray with oil and  bake them on 200*C for 5-7 minutes each side).
    Spoon tomato paste onto each schnitzel, place bacon pieces (if using) over it, then place mozzarella. Return to hot oven for 3-4 minutes, or until cheese melts. Serve with potato chips and salad, for complete (Australian pub) experience.





    Pileća 'Parmižana'/ Australijska Parma

    Danas je tacno 20 godina od kako sam pristigla u Australiju. ...20 GODINA!
    Nas 3 je privremeno boravilo u Austriji, gdje smo odlucili traziti vizu za zivot u Australiji. 
    Ja nisam zeljela doci, jer sam nekada davno u skoli ucila da 70% od svih otrovnih insekata i zivotinja zivi u Australiji. Mislila sam da ce moju bebu ugristi neki od njih i da ce umrijeti, jer ce nas sigurno  smjestiti na nekoj nenastanjenoj zemlji da zivimo i snalazimo se...:-)
    Ta moja beba ima skoro 21 godinu danas, druga 16. Volim zivot u Australiji!

    Ovo  jelo je veoma popularno u Australijskim pabovima. (Pub skracenica za "Public House", odnosno otvorena (narodna) kuca). 
    Skraceno je zovemo Parma. Australci mnogo vole skracenice - kazu da su nastale zbog mnogo muha i insekata ... nacin da sto manje otvarate usta i ne progutate neki insekt ;-). Dole mozete naci popularne skracene rijeci koje se redovno upotrebljavaju u Australiji.

    Dodatak 'kratko' rezane mesnate slanine je cisti Australijski dodatak i u originalnom receptu  (Italijanska Pileca  Parmizana) nije koristena.


    Potrebno:
    1/3 solje rendanog parmezana
    2 K brasna
    1 +solje krusnih mrvica / prezle
    2 jaja + 1 bjelance
    4 polovine pilecih prsa (oko 150 gr svaki)
    (4 reznja mesnate slanine, kratki okrugli dio -opciono)
    so i biber
    ulje za przenje
    3/4 solje rendane mocarele, ili 4 velika reznja svjeze
    4+ K paradajz sosa (za tjesteninu ili picu)
      
    Nacin:
    Zacinite meso; Pomijesajte parmezan i brasno, pa uvaljajte meso u tu mjesavinu. Umocite ga zatim u umucena jaja, zatim u mrvice.
    Przite u plitkom ulju obje strane, ili pospricajte uljanim sprejom i pecite u rerni oko 5-7 minuta svaku stranu na 200 *C. Kasikom nanesite paradajz sos, stavite reznjeve slanine (ako koristite), zatim mocarelu i vratite u rernu dok se sir ne otopi. Servirajte sa przenim krompiricima i salatom, za kompletan ugodjaj (Australijskog 'paba').












    Australian popular short words:

    Parma = parmigiana
    Pub = public house
    Barbie = barbeque
    Fridge = refrigerator
    Rego = registration
    Arvo = afternoon
    Mobe = mobile phone
    Maccas = McDonalds restaurant
    Cuppa = cup of tea
    Footy = football
    Lappy = laptop

    03 May 2014

    Perfect Batter for your Fish and Veggies



    Finally I have time to sort out all my draft recipes! I have cramp in my lower back and I can't move a lot. Sitting (and tipping) is OK ;-)

    Following recipe for batter is very easy to make and doesn't disappoint. I like adding different spices (powder) to the basic mixture - mustard, paprika, onion and garlic powder, pepper...

    Ingredients:
    1 cup SR flour
    3/4 cup water
    pinch of salt
    (spices you choose to add - optional)
    boneless fish and other seafood, veggies, thin chicken pieces... salted slightly
    extra flour for coating fish and veggies
    -oil (with high smoking point) for deep frying

    Method:
    Mix flour, salt and water into a smooth batter.
    Heat oil (until a piece of bread dropped into it start browning in 15 seconds).
    Place some flour and a few pieces of fish / veggies into a bag, shake well and take out, then dip into batter. Take out (with a skewer) and slowly place into hot oil; repeat with a few more, but not too many. Fry until both sides golden brown (2-3 minutes), then take out and place onto absorbent paper. Keep warm until all done.


    Perfektna masa za pohovanje ribe i povrća

    Konacno mogu srediti sve moje recepte iz drafta. 'Ukocilo' me je u donjem dijelu ledja i ne mogu se mnogo pokretati. Sjedenje i tipkanje je OK ;-) 

    Ovu masu je lako napraviti i nikad ne razocara. Volim dodati razlicite zacine u prahu za bolji okus (paprika, biber, bijeli i crveni luk, senf...)

    Potrebno:
    1 solja samodizajuceg brasna
    (1 solja obicnog +1,5 kasicica praska za pecivo, dobro umijesana; 2 X prosijano sve zajedno)
    3/4 solje vode
    malo soli
    (zacini u prahu po vasoj volji- opciono)
    komadi ribe i ostali morski plodovi, povrce, tanji komadi piletine... blago zasoljeni
    jos brasna za uvaljati ribu i povrce 
    -ulje za duboko przenje (ne maslinovo!)

    Nacin:
    Pomijesajte brasno, so i vodu u glatku masu.
    Zagrijte ulje (dok komadic hljeba na pocne zutiti za 15 secundi).
    Ubacite ribu / povrce u kesu sa nesto brasna; protresite. Izvadite komade i umocite u masu za pohovanje (dugacki drveni prutic je najbolji za koristiti). Ubacite u ulje polako sa jos nekoliko komada (ne previse) i przite 2-3 minute, ili dok ne postane zlatno-zuto. Izvadite i ostavite preko upijajuceg papira. Drzite na toplom mjestu dok sve ne zavrsite.


    Related Posts Plugin for WordPress, Blogger...