13 August 2016

Apple and Rhubarb Crumble Pie


New beginnings in life can be challenging, but always bring good things too. Best thing that happened to me in this new chapter of my life is that I got bonus: 3 beautiful step-daughters... So when my 2 sons and my 3 step-daughters visiting, it makes my dear B. and me very happy.
The other day, when we had a get-together, I made this pie... I loved the contrast between soft apple-rhubarb filling and crispy crumbly crust. Girls loved it too...One of the best I made so far!

Ingredients:
Crust-
250 g flour
125 g almonds, ground (I used walnuts)
125 g golden caster sugar
250 g butter, diced, chilled
Filling-
450 g apples, diced
300 g rhubarb, diced
80 g golden caster sugar
1/2 tsp cinnamon
1 tbs semolina
Topping-
1 tbs brown sugar
1/2 tsp cinnamon

Method:
First make filling; Cook apples and rhubarb with sugar, until soft. Let it cool, then add semolina and cinnamon.
Prehet oven to 180*C; prepare a cake / pie tin.
Process all ingredients for the crust until crumbly. Spoon 2/3 of this into a cake tin; press with spoon making sure you make a 'wall' to hold the filling. Put filling onto it, then add the rest of crumble on top. Sprinkle with sugar and cinnamon. bake for 45-50 minutes. Serve with double cream.



Hrskava Pita sa Rabarbarbarom i Jabukama

Novi pocetci u zivotu mogu biti izazivajuci, ali uvijek nose sa sobom i dobre stvari. Jedna od najboljih stvari koja se meni desila u mom novom poglavlju je ta da sam dobila 3 divne pastorke / pokcerke... Kada moja 2 sina i moje 3 nove kcerke dodju u posjetu,  moj dragi B. i ja smo jako sretni.
Neki dan sam za njihovu posjetu pravila ovu divnu pitu. Dopao mi se kontrast u okusima - mekani filing i hrskava okolina. Svidjelo se i djevojkama...Jedna od najboljih hrskavih pita koje sam do sada pravila!

Potrebno:
Hrskava podloga-
250 gr brasna
125 gr badema, mljevenih (ja sam koristila orahe)
125 gr sitnog secera ('zlatnog' po mogucnosti)
250 gr maslaca, rezanog, rashladjenog
Fil-
450 gr jabuka, sjecene na kockice
300 gr rabarbare, sjeckane
80 gr 'zlatnog' secera
1/2 k cimeta
1 K griza / krupice
Posip-
1 K braon secera
1/2 k cimeta

Nacin:
Najprije napravite fil; stavite jabuke, rabarbaru i secer da se kuhaju dok ne omeksa. Ostavite prohladiti, pa umijesajte cimet i griz.
Ukljucite rernu na 180*C; pripremite obruc za kolac ili pitu.
Stavite sve sastojke za hrskavu podlogu u elektricnu sjeckalicu i ukljucite dok se ne pocnu stvarati mrvice. 2/3 od ove smjese utisnite u kalup, vodeci racuna da napravite 'zid' za fil. Ubacite fil, zatim pospite preostalim mrvicama po povrsini. Pomijesajte secer i cimet pa i ovime pospite odozgo.
Pecite oko 45-50 minuta. Sluzite sa 'duplim' slatkim vrhnjem.



18 July 2016

Leek and Potato Soup...Or, Life's beautiful!



Dear all...
here I am ...a year after divorce, a month after moving from my (former family ) house...and in a new chapter of my life. Now you know all the reasons for my absence! It took some time (a lot of energy, emotions and thoughts) to put everything  on it's place, but It was worth it. I'm much happier person today, than I was a year ago...plus,  I got a bonus that I didn't expect ...I met someone and fell in love at time that I didn't really think I would...Just before my 50th birthday...
Life sometimes has real surprise for us when we expect it the least..

Thank you so much to all those who contacted me through my blog and/or email and expressed their concerns and interests in my life.

Ingredients:
50 gr butter
1 onion, medium, chopped
3-4 potatoes, peeled
1 large leek, washed and sliced
4-6 cups water
2-3 vegetable stock cubes (or 1 tbs Vegeta)
salt and pepper to taste
1/3 cup parmesan, grated
2-3 tbs sour cream
chives, for sprinkling

Method:
Heat butter, sautee onion and leek. Dice potatoes (leave one for grating) and place them ino saucepan; add water. Bring to boil, cook until potatoes soft. Blend, then add other ingredients. Bring to boil again and finally grate last potato into it. Cook 2-4 minutes then sprinkle with chives.




Praziluk (Poriluk) i Krompir Juha...Ili, zivot je lijep!

Dragi prijatelji i citaoci...
Evo mene...Vise od godinu dana poslije razvoda, mjesec dana poslije iseljenja iz porodicne kuce..i u novom poglavlju mog zivota. Sad znate sve razloge mog izostanka! Trebalo mi je nesto vremena (mnogo energije, emocija i razmisljanja) da stvari postavim na svoje mjesto, ali je vrijedilo. Mnogo sam sretnija osoba danas, nego sam to bila prije godinu dana..Osim toga, dobila sam neocekivani bonus kad sam mu se najmanje nadala..Srela sam osobu koja mi je dala nadu za buduci zivot i zaljubila se u svojoj 49-oj godini zivota...cemu se nisam niti najmanje nadala.
Zivot ponekad ima istinska iznenadjenja za nas, kada ih najmanje ocekujemo.

Hvala svima koji su me kontaktirali kroz blog ili email i pokazali svoje interesovanje za mene.

Potrebno:
50 gr maslaca
1 crveni luk, srednji, sjeckan
3-4 krompira, oguljena
1 veci porilul (praziluk, prasa), isjeckan
4-6 solja vode
1 K Vegete (ili 2-3 povrtne kocke)
so i biber, prema ukusu
1/3 solje parmezana, ribanog
2-3 K kiselog vrhnja
vlasac, za posuti po povrsini

Nacin:
Zagrijte maslac, proprzite luk i poriluk. Ubacite isjeckan krompir (jedan ostavite za kasnije) i zalijte vodom. Kuhajte dok ne omeksa, zatim izblendirajte / propasirajte. Ubacite ostale sastojke, dovedite do vrenja, zatim izribajte preostali krompir. Kuhajte jos par minuta pa pospite sa vlascem i sluzite.

08 May 2016

Fennel and Salmon Risotto


 Suggestion for a lunch / dinner, when you don't have much time on hand!

Ingredients:
3-4 tbs olive oil
1 fennel bulb, sliced
1 large carrot, grated
1-2 garlic cloves, crushed
1 1/2 cups Arborio rice 
2 1/2 - 3 cups chicken or vegetable stock 
1/2 cup white wine
1 (large) can pink or red salmon, bones and skin discarded  
2-3 tbs parsley leaves 
salt and pepper to taste

Method:
Heat oil, add onion; saute until translucent. Add fennel, garlic and carrot. Cook for a minute then add rice, mix through, add stock and wine. Cover and cook for 25+ minutes. Stir through salmon, seasoning  and parsley leaves. Enjoy!


 Rizoto sa Komoračem i Lososom

Prijedlog za rucak / veceru, kada nemate mnogo vremena za kuhanje.

Potrebno:
3-4 K maslinovog ulja
1 glavica komoraca, izrezana
1 veca mrkva, izrendana / izribana
1-2 cena bijelog luka / cesnjaka, protisnutog
1 1/2 solja rize za rizoto (Arborio)
2 1/2 - 3 solje pileceg ili povrtnog bujona
1/2 solje bijelog vina
1 (veca) konzerva ruzicastog ili crvenog lososa, koza i kosti odstranjeni
2-3 K persunovog lisca
so i biber prema ukusu

Nacin:
Zagrijte ulje, proprzite luk. Dodajte komorac, cesnjak i mrkvu. Prodinstajte pa ubacite rizu. Zalijte sa bujonom i vinom, pokrijte i kuhajte 25+ minuta. Umijesajte losos, persun i zacinite. Sluzite sa salatom.

10 March 2016

'Such' (Sač) - Traditional method for outdoor cooking



'Such' is traditional metal dish that is used for outdoor cooking in many Balkan countries, primarily in Bosnia. Its parts you can see below. A large amount of live coals is needed for this kind of slow cooking. Dish is filled, set on its posts above the coals, covered, ring placed on the lid and hot ash is placed on top. It should not be opened during the cooking, as it ensures preserving all aromas.
Sac prka dijelovi Evropa Australija Amerika Kanada  
  Such Parts                                                Bosnian pita cooked under the Such

Ingredients:
4-5 tbs oil
Large cuts of lamb (or any other meat), with bones please
Potatoes, peeled
Other vegetables (optional)
salt and pepper
bay leaves
200 ml water ( or wine)

Method:
Season meat and vegetables, pour oil over it and mix to coat. Place meat first in the dish, then arrange potatoes around. Pour water over it, add bay leaves and place lid on top.
Set such over live coals (heat shouldn't be too strong), place ring on the top of lid and cover with hot ashes and small pieces of live coal. Let it cook for at least 2 1/2 hours. Let it cool slightly (uncovered) before serving.




Waiting for such...You can see on our faces that we were very hungry!
Cekanje da bude gotovo...Na licima nam se vidi da smo gladni!

Tradicionalno pečenje ispod sača

Sac je metalna posuda koja se koristi za pecenje u zaru. Njegove dijelove mozete vidjeti gore na slici. Nista nije tako ukusno kao obrok pripremljen na ovaj nacin. Bitno je pripremiti dosta zara prije pocetka kuhanja. Tokom pecenja, sac netreba otvarati, jer se na ovaj nacin osigurava zadrzavanje svih aroma i ukusa.

Potrebno:
4-5 K ulja
veliki komadi jagnjetine (ili drugo meso), sa kostima molim
krompir, oguljen
drugo povrce (opciono)
so i biber
lovorov list
2 dl vode (ili vina)

Nacin:
Zacinite meso i krompir, pospite ulje po tome i izmijesajte. Smjestite sve u sac (najprije meso, a krompir okolo), ubacite lovor i uspite vodu. Poklopite i smjestite iznad zara koji nesmije biti prejak. Postavite prsten na poklopac, zatim pospite vrelim pepelom i manjim komadicima zara. ostavite peci najmanje 2 1/2 sata. Prije sluzenja, ostavite neotklopljeno da se malo prohladi. Uzivajte!

29 February 2016

Creamy Potato Salad



It's a pity I have less and less time for blogging. Life's been pretty hectic at the moment...My house is on sale (http://www.realestate.com.au/property-house-nsw-south+penrith-121964590), and I have to prepare many things for moving out...reason for that I will tell you some time later. 
Meanwhile, here is a recipe for a common potato salad that is often served as accompany to fish dishes. 

Ingredients:
8-9 boiling potatoes (red skinned are good for boiling)
4 eggs
1 small to medium Spanish onion
1/3-1/2 cup mayonnaise 
1/3-1/2 cup sour cream
3-4 tbs olive oil
salt and pepper
chives for sprinkling 
Method:
Place potatoes and eggs in a pan, cover with water and put to boil. Take out eggs after 10 minutes, potatoes after 35-40 minutes. Let it cool. Peel potatoes and eggs. Slice them the way you like. Arrange layers of potatoes, eggs and sprinkle with diced onion. Mix all ingredients for dressing and pour over the salad. Sprinkle with chives.




















Kremasta Krompir Salata

Zao mi je da imam manje i manje vremena za blogiranje. U ovom momentu, moj zivot je poprilicno hektican. Kuca mi je na prodaji (http://www.realestate.com.au/property-house-nsw-south+penrith-121964590) i moram da pripremim mnoge stvari za selidbu. O razlogu moje selidbe jednom drugom prilikom u buducnosti.
Za sada evo recepta za jednu uobicajenu krompir salatu, koja se obicno sluzi sa ribom.

Potrebno:
8-9 krompira (crveni su najbolji za kuhanje)
4 jaja
1 ljubicasti luk, srednje velicine
1/3-1/2 solje majoneze
1/3-1/2 solje pavlake (kisele)
3-4 K maslinovog ulja
so i biber
vlasac za posuti
Nacin:
Stavite krompir i jaja kuhati. Jaja izvadite nakon 10 minuta, krompir nakon 35-40 minuta. Prohladite i ogulite. Narezite na ploske. Postavljajte slojeve krompira, jaja i isjeckanog luka u posudu. 
Pomijesajte sve sastojke za preljev i prelijte preko salate. Pospite isjeckanim vlascem.