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Squid love today Walnut Stuffed Squids 800 g large squids 1 onion 50 g of a day old bread fresh oregano 50 g raisins 50 g walnuts 3 tomatoes 2-3 cloves garlic a bundle of parsley olive oil salt and pepper Clean squids and reserve the tentacles if you like to eat them. Soak raisins in warm water so it gets soft. Chop 1-2 cloves garlic with parsley, walnuts and onion. Add oregano and drained
This is supposed to go into a muffuletta. But it deserves a post for itself. Because it’s awesome And because it’s so much more than a muffuletta. It’s a heaven on a crostini, or just a sandwich. Or next to your stake. Whatever. Olive Salad 150 g pitted green olives 150 g pitted black olives 120 ml olive oil 4 large cloves garlic 4 Tbsp capers 2 red roasted bell peppers, s
If you roast a piece of meat in the oven the obvious thing to do with the drippings is to make a gravy. But sometimes, just sometimes, you just don’t feel like spending another minute to prepare the gravy, and you want to feast on the roast. And that’s how a bowl of drippings ends up in the fridge. You might use it to give your new potato roasties a kick and a flavor of a roast It̵
Love tuna! Amazing recipe! Tuna with Capers and Zucchini Julienne for 2 persons 2 fresh tuna steaks (about 200 g each) 1 zucchini 1 Tbsp capers 2 cloves garlic a small bundle of fresh parsley leaves bread crumbs olive oil salt and pepper Julienne zucchini. You could do it by hand, but I like to use V-Slicer, 3,5 mm julienne blade. Combine pressed garlic with a lot of finely chopped parsley
They say that caviar is an acquired taste. They haven’t tried kilu. Me and kilu first met at Hell Hunt. And it didn’t go well. As you can see in the video at the bottom of my first Estonian post But, the first thing I did as soon as I got back to Tallinn was to buy kilu. I don’t know why, but my hand just took it from the shelf in Rimi supermarket. And then love happened! Kilu is
I am not afraid to try new stuff. Especially when it comes to food. I’ve ate bugs, ants and all kinds of things that came across when I was travelling. When I see something new I don’t think much, just buy it. Even if I don’t know what it is It’s my thing. Wild rice is noting extreme and probably nothing new for the most of you readers of this blog, but it’s a rare th
This weekend we visited Estonia’s First Cheese Festival that took place in a fansy Rotermann Quarter. All in all it was a nice event. Great location, great cheeses, a nice buzz… I’m not a cheese expert, but I love to eat it so this was kind of like being in a candy store with a lot of free samples The first of many others to come, I hope. So here are some cheese photos Actually,
Today I’m sharing a dearest friend’s recipe. One of those dishes you try at somebody’s place, adopt, and each time you make it, you think of your friend. I’m thinking a lot about Sanja these days. She used to be an editor in a food magazine that I loved a lot and shared lots of recipes I tried from there with you. And now it’s canceled. After 6 years, on a birthday is
I am into cauliflower a lot. Cooked, fried, roasted… I can even eat it raw. But the oven roasted cauliflower is the best. And if you are one of those people that do not like it, which I don’t get at all , you might give it a try this way. Also, when roasted, it goes particularly good with cumin and it actually doesn’t need to be put in a salad. It’s that good to eat it all
These are Catalan chickpeas, but believe me, where I come from, with some hot paprika added, it could be a chickpeas goulash :D Whatever, an extremely tasty dish it is! And it will go fine as a main dish for two people, or four, if it’s a side. Those of you who have been following my blog via Google Reader probably know that it will be gone soon. No worries, you can still follow my blog with
Mini Burgers If I had to choose the ultimate party food it would definitely be this recipe. I make them mini burgers for birthdays, New Year parties, anytime I get a chance to… Kids love them and grownups love them. Especially the grownups. You should see their faces when they see them Come to think about it, these mini burgers were the best thing that ever came to my mind to prepare. The re
A few years ago, I saw this dress at a friend’s who has a house near my country house. The dress was her aunt’s, from the ’60-’70 Right at that moment it hit me – Eton Mess! So I managed to persuade her to lend it to me, I’ll return it soon, and took it and neatly folded it into the drawer. I remembered the dress from time to time, but always when strawberries w
Sometimes, if you are lucky, you can get really young asparagus. When they’re like that, it’s best to prepare them as simple as it can. You can steam them, for example. However, they’re so awesome when roasted in the oven you’ll never want to steam them again. Roasted Asparagus, Poached Eggs and Hollandaise (for 2 persons) Roasted Asparagus 1 bundle of young asparagus olive
When I was a kid, first to fourth grade, near my school there was a store selling all kinds of roasted seeds ans snacks. We call those sellers the seed men. Kids mostly bought roasted sunflower or pumpkin seeds.But not me. I liked the chickpeas Kids hated them mostly. They hated the fact that they resemle tiny brains. For me, they are still favorite roasted seed snack Chickpea and White Bean Soup
Many people avoid textured soy protein saying that it’s bland and tasteless. But it doesn’t have to be. For example, this stew that my mother makes is totally fine. Textured Soy and Brown Mushrooms Stew 1 large onion 3 large carrots 400 g brown mushrooms 1 Tbsp lemon juice 100 g textured soy chunks Vegeta seasoning 200 ml clear vegetable stock 200 g boiled cauliflower 4 cloves garlic 1
Perfect when you need something fast, fresh and healthy, but still filling… Avocado Toast pumpernickel rye toast avocado sea salt pepper olive oil juice of 1 lime hot smoked paprika Toast bread in a toaster or in the oven. If you decide to make it into small bites, cut bread before you put it to toast, especially if you use pumpernickel bread. When it’s done, sprinkle with olive oil. P
Monkey bread. Gooey, cinnamon pull-apart bread. Perfect for breakfast, with a cup of milk. Packed with butter and sugar, but still, so good that nobody cares about calories. I give you Ivana‘s recipe to make it from scratch, easy enough you can make it with your kids. Do not wait! Make it today! Monkey Bread (original recipe) Dough about 400 g flour 2 1/4 tsp instant yeast 1 tsp salt 4 Tbsp
I ate this for the first time last summer, when I visited Gaga and her village Sumrakovac. As I later found out, a lot of people batter chicken this way. First, you cook it to make soup, then you batter it into flour and eggs, season and fry. Chicken is tender and juicy, and batter finger-licking good! Wonderful 2 in 1 dish! Twice Cooked Chicken chicken eggs flour Vegeta seasoning oil First cook c
Now here is a recipe that merges three great ones. There’s Chicken with 40 cloves of garlic, Lemon chicken and Cider chicken. Turns out that combination of the three is quite good actually. With a little rosemary aroma, this recipe is a winner. The only thing I would change next time is to make it only using chicken drumsticks and thighs, as they are softer and juicier than the rest of the c
Because of your lactose intolerance, you switched over to soy milk. Soy contains estrogen. I think your morning Cocoa Puffs are turning you into a hysterical woman. Sheldon Cooper There’s much controversy about soy milk and soy in general. I will not get into that. It is something you have to decide for yourself. But, if we assume you are pro soy, and you do drink soy milk, wouldn’t yo
Not really, but close enough ;) Being in a fashion magazine is a big thing for most of us girls. Well, at least for me it is. The makeup, a hairdresser, shooting in a restaurant I just love… Ana and Olivera, striking a pose with me… while we eat Banana Upside Down Cake, Vanilice and Choco-Caramel Mini Tarts with Nataša, Saša and Jelena. Thank you Elle Serbia! And the soup… Well,
The King loved to eat. His food Bacchanalia became legendary, and the weirdest and the most famous item is probably a banana, bacon and peanut butter sandwich, aka the Elvis Sandwich. I have to say that this is not everybody’s cup of tea, but only for the ones that are brave and adventurous in the kitchen. Unusual combination of ingredients makes extremely strong and sweet sandwich. I admit,
This is one of the cakes I make the most often, but still, haven’t published the recipe on my blog yet. Flourless, but a serious cake that can satisfy even the biggest chocolate lover. It is flavored with a liqueur, and I use my homemade orange liqueur, but you can use any other you like, rum for example. The cake will rise nicely in the oven but the moment you take it out it will sink. That
We are sitting in Olde Hansa restaurant in Tallinn. After more than bountiful medieval feast a dessert arrives – Rose pudding savoury, Velvet Delight of the Nobility. Waiter, dressed as a page, carefully puts a ceramic plate on the table. - And what is this? - Rose petals, Sir. - And I should eat it? - Yes. Legend says that the one who eats it stays forever young and beautiful. A promise of
When people are away from home, sometimes they start doing traditional things that they didn’t use to do at home. You go to another part of the world and by all means have to have some traditional item. For example, I wanted to celebrate this Christmas as proper as possible. A couple of dear people from Balkans, one Estonian, food that reminds of home and Badnjak. The good times. Orthodox Ch
Fried sausages with onions, served with wine and arugula. Perfect in their simplicity! Fried Sausage with Onions, Mushrooms and Bread (Sale & Pepe Serbia, November 2012) 600 g fresh, hot sausage 2 red onions 1 tsp dried thyme 20 g dried shiitake mushrooms 1 Tbsp red wine vinegar 2-3 slices of old bread arugula olive oil salt, pepper Soak mushrooms in hot water, peel and cut sausages. Slice th
OK, it’s winter, and it’s baking time. We’re baking cookies, cupcakes and breads. But what about a different winter treat? I don’t know about you, but where I come from, winter is time for bacon, garlic and pork fat. And how can you not love roasted garlic? Well, any garlic actually :) The white cloves of goodness get even better when baked. Chicken in Roasted Garlic Sauce
The most famous winter salad in Serbia is a variation of Salad Olivier, called The Russian Salad. We also like anything you chop up and mix with mayo and sour cream :D Here is a good one ;) Iva’s Salad (original recipe) 500 g cooked chicken breasts, chopped 500 g button mushrooms 200 g Prague ham, diced 200 g pickles, diced 200 ml mayonnaise 300 ml sour cream (20% milk fat) 2 Tbsp lemon juic
No meat today. Just lots of cheese :) Cauliflower Gratin (adapted from Sale & Pepe Srbija, December 2007) 1 cauliflower (about 800 g) 70 g butter 40 g flour 400 ml milk 200 g Gouda, grated 50 g thin almond slices 40 g grated Parmesan salt, pepper chives nutmeg Divide cauliflower into florets and cook in boiling water for about 5 minutes. If it’s not a bother, you can steam it, it will b
I just love this dish! The spiciness, hotness, and most of all, I love cumin. Over the years, I’ve tried many recipes, but recently adopted the one based on this recipe. It’s fast and simple to prepare if you don’t have time to grill the meat, and the result is sensational. Chicken Tikka Masala about 800 g boneless skinless chicken breasts, cut into bite-sized pieces 1 onion, fin
Sweet little upside down cake, Cares and woes, you’ve got ‘em. Poor little upside down cake, Your top is on your bottom! Alas! Little upside down cake, Your troubles never stop! Because, little upside down cake, Your bottom’s on your top! To an Upside Down Cake by the Reluctant Dragon This is simply the best upside down cake recipe ever. I’ve been making it ever since I saw it on Cook Almost
Ideal for bruschetta, slightly toasted in the oven, with a cheese based spread. Also great with a spicy cooked meal or a peace of roast served with gravy. To some, bread with dried fruit and almonds isn’t a new thing, but to others, it will be a revelation. You need to try this! Bread With Dried Figs (from Sale & Pepe Serbia, November 2011) 250 g flour 50 g ground almonds 140 g dried fi
After one cheese stuffed peppers recipe, another :) This one is a lot spicier though. Inspired by Peter’s Mantza recipe, it’s a great, and for me a new way of serving roasted peppers. This is good choice of appetizer for evenings with friends, especially loud boys watching a game or something – you just make this and serve it in a big bowl with lot’s of freshly baked bread.
This is one of the first deserts I’ve learned to prepare. I know, it’s simple and I believe that most of you have their own version, but I like this one very much as I got it from my grandma. I usually remember this recipe at this time of year and today I’ve been thinking how it’s never been published on this blog even though photos have been sitting in a draft for years :)
I’ve had these peppers for the first time a few years ago at Gaga‘s home. Something new to me, we usually eat peppers stuffed with a mix of ground meat and rice. And if they are stuffed with cheese, I’ve only had roasted and then stuffed peppers. In this part of Serbia, they don’t skim milk before they make cheese, so cheese is strong and salty. They often use sheep or goat
To have a fried dough for breakfast… After a teaspoon of slatko and a cup of coffee. In Sumrakovac village. Love it! The dough is called mekice, and slatko is a type of fruit preserve that in Serbia we usually offer to the house guests as soon as they enter the door. It is served in a decorative bowl, alongside glasses, all filled with water. The guest eats a teaspoon of slatko, puts teaspoo
There is a village in Eastern Serbia where I always love to come back. It’s a village where Mrs. Ljubinka writes poetry and a home of her daughter, Gaga, my great friend. Village is Sumrakovac, and I visit every year. Last time I wrote how Gaga’s mom is a great cook and how happy I am about her dinners. I was looking forward to the grape harvest and making the vine, but the harvest hap
You need something like this on a lazy Sunday. Muffins – because they’re simple, cinnamon – because it will warm you up and apples – ’cause everything will be juicier with them. And if you go to the country side, you can sit in front of your fireplace and enjoy these beauties with a cup of warm milk. Apple and Raisins Muffins 200 g flour 80 g ground almonds 250 g peel
Meat gets a special aroma after cooking with booze, admit it. Add dried mushrooms, anchovies and pine nuts and you’ve got a winner. Here is a recipe that’s got all of it, that I tested recently for the new issue of Sale & Pepe magazine. Chicken and Brandy Farfalle 320 g farfalle pasta 250 g boneless, skinless chicken breasts 50 g diced carrots 50 g diced celeriac 15 g dried shiita
Mézes Krémes is a wonderful Hungarian dessert with semolina cream and apricot jam. To me, it kind of reminds of a white pie or a honey pie, but still, it is beautiful in it’s own way. The biscuits can be tricky with this type of dessert, but once you master it – you will be unstoppable :D Mézes Krémes (original recipe) Semolina filling 700 ml milk 7 Tbsp semolina 1 sachet vanillin suga
I use this recipe often, when I’m in a rush and in need for a good dessert. This juicy cake is good for any occasion and is sure to please even the pickiest eaters. Chocolate Marquise (original recipe) Biscuit: 60 g flour 30 g cocoa powder 6 eggs 140 g sugar 30 g melted butter Beat the egg whites stiff and then gradually add sugar and continue to beat. Add the yolks and mix just until incorp
I’ve been making this very often lately. Partially because I’ve had a lot of homemade raspberry jam, and partially because my people loved it. Shortbread is very sweet and full of butter, but it still disappears in seconds. Hungarian Shortbread (original recipe) 220 g flour 1/8 tsp salt 1 tsp baking powder 225 g butter 2 egg yolks 3/4 cup (about 150 g) raspberry jam 150 g sugar Sift fl
We picked our four shrubs of red currants almost a month ago. And some yet not ripe berries were left on the bottom of the shrubs for later. When I picked them recently, there wasn’t enough for the proper desert, so I improvised. I combined the ingredients I had at home and made a desert that I liked very much. I love the freedom that I have when serving deserts in a glass. No worries about
Soft, buttery and perfectly shaped rolls. Caraway Parker House Rolls (original recipe) 1 Tbsp dry yeast 2 Tbsp sugar 60 ml warm water 340 ml milk 240 g butter, softened, plus more for the pan 710 g flour 2 1/2 tsp salt 2 large eggs, beaten 1 tsp caraway seeds 1 tsp coarse sea salt Combine the yeast with the sugar and warm water and let it stand until foamy, for about 5 minutes. Melt 150 g butter w
I already wrote about my friend Gaga. Whenever we visit each other, we cook. Last time, when I went to her village Sumrakovac, we prepared some Serbian food. This time, she visited me, and we made a Bulgarian dish from her blog – Kavarma kebab. Recipe comes from a cookbook written by a famous Serbian foodie Stevo Karapanža where he said it is a fusion of Balkan tastes. We made it with what I
There are some ingredients that people just don’t like. For example radicchio. You can have it in small amounts in a salad, but a salad with only radicchio in it just won’t do. At least not for me. I was attracted to this recipe by it’s look and had to make it. During preparation, I tasted the filling for the rolls and got disgusted by it’s taste. I almost threw it in the t
Info za citaoce iz Srbije koji Palachinku prate na engleskom – na srpskoj verziji posta imate Remake i Mikser nagradnu igru :) I wrote about Mezze magazine we started in the previous post. Now I have to tell you that it’s going great and that the girls and me will have a spot on a foodie event – Mikser Design Food. In the scope of this cooperation a joint project of Mezze and Rem
I wanna tell you about a new food bloggers from Serbia project. One day, over a cup of coffee, when a couple of us met, we realized that there is an initiative and will for a joint project. The idea has been cooking for a while but that day it was clear we could do it :) We wanted to give the readers something different than they can usually find on the news stands. Not only a collection of recipe
Last month has been very tumultuous for me. Some new projects are coming up and there will be some new travels in the next couple of months. But, all in due time, you will be updated as things happen :) For now, I’ll try to make up for my absence from the blog as I’ve been cooking a lot and have a lot of new posts coming up. Cream of pea, feta and basil soup (original recipe) 2 Tbsp ol
