'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.
  
  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!

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.

Sour Cherry and Coconut Cake

" One day someone will walk into your life, open your heart and set your soul on fire"...

Ingredients:

6 eggs

1 3/4 cups caster sugar
250 g butter, melted
2/3 cup sour cream, warmed
1 cup plain flour
1/2 cup SR flour
1 cup coconut, dessicated
1 jar pitted sour cherries

2 tsp corn flour

Method:
Preheat oven to 180*C (160* fan forced). Prepare a cake tin.
Beat eggs and sugar until fluffy, add melted butter and sour cream. Mix well, then sift flours on top of mixture, add coconut; fold in slowly by hand (spatula). Finally add  1/2 fruit and pour into tin. Bake for 1 hour (or more) or until inserted toothpick doesn't come out clean. Let it cool slightly. 
Mix 2 dl of jarred cherry liquid with 2 tsp corn flour (or cassava, or arrowroot); cook for 1 minute in microwave. Mix in the rest of cherries. Pour over the top of the cake. Let it set, then serve.

Kolači sa Višnjama i Kokosom 

"Jednoga dana, neko ce usetati u vas zivot, otvoriti vam srce i zapaliti vatru u vasoj dusi"...

Sastojci:
6 jaja
1 3/4 solje secera
250 gr maslaca, otopljenog
2/3 solje kajmaka/pavlake
1 solja brasna
1/2 solje samodizajuceg brasna
1 solja kokosa
1 tegla visanja u soku
2 k gustina
Nacin:
Ukljucite rernu na 180*C (160 sa fenom). Pripremite cetvrtasti kalup za kolace.
Umutite jaja sa secerom u pjenu, dodajte otopljeni puter i kajmak. Promijesajte. Na povrsinu prosijte brasna, dodajte kokos, pa lagano rucno sjedinite. Ubacite 1/2 voca, promijesajte i sve prerucite u kalup. Pecite oko sat vremena ili duze (provjerite sa cackalicom). Ostavite da se prohladi.
Umijesajte 2 k gustina u 2 dl soka / tecnosti od visanja. Kuhajte oko 1 minutu u mikrovalnoj. Umijesajte preostale visnje. Prelijte preko kolaca, ostavite da se stisne i sluzite.

Date and Walnut Loaf

It's been a long time since I wrote my last post. Meanwhile, I've returned from Bosnia to my beloved Australia. New year has begun and I have to tell you that I expect big changes in my life in 2016 . Some of them already started to develop...I'm much happier person today, than I used to be 6 months ago...Life's good again!

Ingredients: 

1 cup self-raising flour
½ cup sugar
½ tsp bicarb
2 tsp cinnamon
½ cup chopped dates
½ cup chopped walnuts
30 g butter
2/3 cup water


Method: 
Preheat oven to 180*C; prepare a loaf pan (25 X 7.5 cm). Sift flour, sugar, bicarb and cinnamon into a bowl. Add the chopped dates and walnuts and mix well. Heat butter and water in a saucepan (or microwave) until water just reaches the boil. Make a well in the centre of the dry ingredients, add the hot liquid and mix well. Spoon into greased loaf pan; bake for 35-40 minutes.

Vekna sa Datulama i Orasima

Dugo vremena je proteklo od mog posljednjeg napisanog posta. U medjuvremenu sam se vratila iz Bosne. Nova godina je otpocela i moram vam reci da ocekujem velike promjene u mom zivotu u 2016-oj. Neke su se vec otpocele desavati...Puno sam sretnija osoba danas, nego sto sam to bila prije 6 mjeseci...Zivot je divan ponovo!

Potrebno:

1 solja samodizajuceg brasna

1/2 solje secera

1/2 k side bb

2 k cimeta

1/2 solje sjeckanih datula

1/2 solje sjeckanih oraha

30 gr maslaca

2/3 solje vode 

Nacin:

Ukljucite rernu na 180*C; pripremite kalup za veknu.

Prosijte sve suhe sastojke u posudu, dodajte sjeckane datule i orahe. U drugu posudu zagrijte vodu i maslac do vrenja; uspite u suhe sastojke i dobro izmijesajte. Prebacite smjesu u kalup za veknu. Pecite 35-40 minuta.

Moody December in my Birth Town

I was hoping for more snow in Brchko (my birth town), or at least some  memorable 'crystal' scenes , when rain and low temperatures coat tree branches  in ice and put on an unforgettable magical display. Instead we had beautifully moody weather with thick fog. Nothing could spoil my time in Bosnia...but, I suppose that happens whenever we´re in love! 

Nadala sam se ponovnom snijegu u Brčkom ili makar onim nezaborabnim ´kristalnim´scenama, kada kiša i niske temperature ´obuku´ grane drveća u nezaboravljivu magičnu postavku. Umjesto toga smo imali ćudljivo vrijeme sa gustom maglom. Nije mi to pokvarilo raspoloženje...ali, pretpostavljam da nam se to uvijek dešava kada smo zaljubljeni!

   

There were a few sunny days too ; central park in Brčko (where all first loves begin).

Bilo je i sunčanih dana: centralni park u Brčkom (gdje su sve prve ljubavi počinjale). 

Night walk through my town and a Croatian celloist concert (Ana Rucner...listen to her Lindjo)

Noćna Šetnja i koncert Hrvatske čelistkinje Ane Rucner (poslušajte Lindjo)

Food here is AMASING, afordable and service supreme. Best restaurants in Brčko are: Bakarni lonac, Sheher, Kutak and Cicibela.

Hrana je ovdje BOŽANSTVENA, sa pristupačnim cijenama i savršenom uslugom. Najbolji restorani u Brčkom su: Bakarni Lonac, Sheher, Kutak i Cicibela.

I chose to eat freshwater fish whenever I could, because that´s something I can´t have in Australia.
Birala sam riječnu ribu kad-god sam mogla, jer tako nešto ne postoji u Australiji.

Walking through my town

Šetnja mojim gradom

 

    One late December rose
    Jedna zakašnjela decembarska ruža

  

November in Bosnia

On our way (pause in Abu Dhabi)

1st day in Bosnia

 

 Art of sausage making in Bosnia...glad I had my chance to help! I brought my recipe for Chorizos with me!

Umjetnost pravljenja kobasica..drago mi je da sam mogla pomoci. Donijela sam svoj recept za Chorizo kobasice.

2nd day

Visit to our cousin in Grbavica  (My father`s birth village)

Švargla (recipe coming!)

 

 Our hosts!

3rd day we had first snow! YAY!

Trećega dana je pao snijeg i obradovao nas!

 

Chicken Saag

Aromatic, spicy chicken stew in a rich spinach sauce. One of best Indian recipes.

Ingredients:

1 tsp fenugreek seeds

1/2 tsp cumin seeds

1 cinnamon stick

6 cardamom pods

2 tbs oil

2 onions, diced

2 cm ginger, grated

3 garlic cloves, crushed

1 chilli, sliced

800 g thihg filets, cubed

2 pst turmeric powder

1 tsp cumin powder

1/2-1 tsp chilli powderĝ

1 tsp coriander powder

2 bay leaves

1 1/2-2 cups chicken broth

1 bunch spinach (frozen ok) - 250 gr

1/2 tsp salt

2 tbs fresh coriander

1/3 cup yogurt 

Method:

Roast first 4 ingredients on a dry pan (until heated trough and aromatic); set aside.

Heat oil, sautee onions for 3-4 minutes. Add meat, garlic, ginger and chilli. Stir until meat change colour, then add roasted spices and all other powdered spices, bay leaves and beef broth. Cover and cook for 1-1 1/2 hours (or until meat tender). Last 10-15 minutes add spinach and season to taste. Garnish with yogurt and coriander before serving (with rice).

Pileći 'Saag'

Mirisno i pikantno pilece meso u bogatom spinat sosu. Jedno od meni najdrazih jela iz Indije.

Potrebno:

1 k fenugrek sjemenki

1/2 k kima

1 stapic cimeta

6 cijelih kardamoma

2 crvena luka, sjeckana

2 cm djumbira, sitno rendanog

3 cena bijelog luka, protisnutog / rendanog

1 ljuta papricica, cjeckana

800 gr piletine (nadbataci), isjecene na kocke

2 k turmerika u prahu

1 k kima u prahu

1 k korijandera u prahu 

1/2 - 1 k chili praha

2 lista lovora

1 1/2 - 2 solje pileceg temeljca / supe

1 veza spinata , moze i smrznuti - 250gr

1/2 k soli

2 K lisca korijandera

1/3 solje jogurta

Nacin:

Zagrijte tavu na na suho proprzite prva 4 sastojka (dok ne pocne mirisati); ostavite po strani.

Zagrijte ulje u serpi / loncu, proprzite luk, zatim dodajte meso, bijeli luk, djumbir i chili. Dinstajte dok meso ne promijeni boju. Ubacite sve zacine, ukljucujuci one u prahu, lovor i zalijte temeljcem. Pokrijte i kuhajte oko 1-1 1/2 sat ili dok meso ne omeksa. Zadnjih 15 minuta dodajte spinat i so. Prije serviranja (sa rizom) stavite jogurt i korijander na vrh.

'Podvarak'- Balkan Way of preparing Sauerkraut

My boys say 'Podvarak' is the only thing my mother makes better than me..We LOVE it! It doesn't taste more delicious anywhere else; my mum's Podvarak is the best. Lucky, I'm going to have it very soon, as I intend to visit Bosnia in a few weeks.
For Podvarak you need to have fermented cabbage (Sauerkraut). In many Balkan countries, in late autumn, large quantities of sauerkraut is prepared  for winter. For recipe see here; it is a natural, easy way of preserving cabbage (it just need some time for fermenting).

Ingredients:
3-4 tbs lard ( or oil)
1-2 onions, chopped
1 sauerkraut head ( sliced)
100 -150 g chopped bacon (smoked preferably - optional)
1 tbs paprika
white pepper, to taste
Meat, ..best to use smoked pork, but also carp, chicken (drumsticks), duck, sausages - Kransky or Chorizo)

Method:

Heat lard in a large pan; sautee onion and bacon. Add sliced sauerkraut (rinse if too salty) and other ingredients (except meat). Cook stirring, until most moisture evaporates. Transfer to a baking pan, place meat on top and place into oven (180*C). Cook until meat done. Serve while warm. 

Podvarak

Moji djecaci kazu, da je Podvarak jedino jelo koje moja mama bolje pravi od mene... Obozavamo ga! Nigdje nije tako ukusan; podvrak moje mame je najbolji. Sretna sam da cu ga uskoro ponovo jesti, obzirom da letim za Bosnu za par sedmica.
Za podvarak trebamo kiseli kupus (kod nas je obavezan kao zimnica; odlican prirodan nacin za 
'konzerviranje'. Fermentirana hrana je jako zdrava.
Recept za kiseljenje pogledati ovdje

Potrebno:

3-4 K masti (ili ulja)

1-2 crvena luka, isjeckana

1 glavica kiselog kupusa, isjeckanog

100-150 gr sjeckane slanine (dimljene -opciono)

1 K crvene paprike (prah)

bijeli biber, prema ukusu

Meso,..najbolje dimljena svinjetina, ali moze i piletina, patka, som, kobasice (Kranjskee ili Chorizo)

Nacin:
Zagrijte mast u vecoj posudi. Proprzite luk i slaninu. Ubacite kupus i ostale satojke (osim mesa); przite i mijesajte dok vecina tecnosti ne ispari. Prebacite kupus u tepsiju, postavite meso po povrsini i ubacite u rernu (180*C). Pecite dok meso ne bude gotovo; sluzite toplo.

Low fat / calorie Apple Strudel

For those who are trying to loose weight (like me), but still want to have something sweet here and there. The whole strudel is worth 40 weight watcher's (old) points, so if divided in 10  large servings it carries 4 points each, or 2 points each for 20 small serves. Enjoy!

Ingredients:
Dough-
1 1/2 cups flour
1 egg, beaten  + water to make up 150 ml of fluid
2 tbs oil (for spreading)
Filling-
5 apples
1/2 cup sugar
50 g butter
1/2 cup bread crumbs
cinnamon

Method:
For making and stretching dough, see Apple Strudel recipe
Filling-
Melt butter in a pan, add breadcrumbs and fry for a minute. Set aside to cool.
Preheat oven to 180*C (160 fan forced), grease a large baking tin.
When dough ready (stretched), mix all ingredients for filling and place along one side of pastry. Roll the filling (with help of tablecloth) to the other side, making sure to fold sides of pastry, so filling doesn't come out during baking.
Place strudel onto baking tin (shape into semicircle if doesn't fit), brush with beaten egg and bake for 40 minutes.
Dust with icing sugar and serve.

Niskokalorična Štrudla sa Jabukama

Za one koji su na dijeti, ali ipak zele imati nesto slatko povremeno. Cijela strudla ima vrijednost 40 poena (vejt vochers); znaci 10 porcija po 4 poena ili 20 manjih porcija po 2 poena. Uzivajte!

Potrebno:

Tijesto-
1 1/2 solja brasna
1 jaje, umuceno + vode toliko da dobijete 150 ml tekucine sa jajetom
2 K ulja (za tijesto / jufku)
Fil-
5 jabuka
1/2 solje secera
50 gr maslaca
1/2 solje krusnih mrvica / prezle
cimet

Nacin:
Umijesite glatko tijesto od sastojaka. Pogledajte ovdje nacin i razvlacenje: Recept za strudlu
Punjenje-
Zagrijte maslac, kratko propzite mrvice u njemu.
Zagrijte rernu na 180*C (160 sa fenom), nauljite vecu plitku tepsiju.
Kada ste tijesto razvukli, pomijesajte sve sastojke za punjenje. Nanesite na jednu stranu tijesta. Poprskajte tijesto i punjenje sa istopljenim maslacem. Zarolajte uz pomoc stolnjaka, pazeci da krajeve savijete, kako punjenje ne bi ispalo. Prebacite na tepsiju, mozete saviti strudlu kao potkovicu ako je prevelika.
Premazite umucenim jajetom i pecite oko 45 min.
Pospite sa secerom u prahu prije rezanja i sluzenja.

Sonja's 'Ajdov Ujevak' (Buckwheat Flat Bread)

I had a memorable day yesterday. I got a surprise package in my mailbox; my dear friend Sonja (from Slovenia) made a few things with her hands and sent it to me....20 000 km away! She made me cry and she made my day! Two of her amazing cards, beautifully smelling lavanda wreath, and dried WILD STRAWBERRIES from Slovenian forests. 

Thank you Sonja, you will never know what that meant to me.

Following recipe is from a cookbook, that she sent me some time ago. I make it often, as it is quick,  delicious and healthy.

Ingredients:
3 eggs
3/4 -1 cup buckwheat flour
1/2 l sparkling water
salt and pepper
oil / butter for pan
seeds of your choice for sprinkling on top (optional)

Method:
Preheat oven to 200*C, prepare a (deep pizza) pan.
Beat seasoned  eggs, add flour and mineral water. Pour into the tin, sprinkle with seeds and bake 8-10 minutes, lower temperature to 180 *C and bake for another 10-12 minutes. Serve warm or cold (with avocado, cheese, ham, tomato..)

Sonjin 'Ajdov Ujevak' (Heljdin razljevak)

Juce sam imala nezaboravan dan. Dobila sam paket iznenadjenja od moje drage prijateljice Sonje, sa divnim, njenom rukom napravljenim, proizvodima...Poslala ga je 20 000 km daleko! Rasplakala me je i nacinila divan dan! Dvije od njenih predivnih cestitki, opijajuce mirisan lavandin vijenac i Divlje JAGODE iz Slovenackih suma! Nisam mogla vjerovati!

Hvala Sonja, nikad neces saznati koliko mi je to znacilo.

Sljedeci recept je iz knjizice recepata koje mi je ona poslala prije nekog vremena. Cesto ga pravim jer je brz, ukusan i zdrav.

Potrebno:
3 jaja
3/4 - 1 solja heljdinog brasna
1/2 l mineralne vode
so i biber
ulje ili maslac za tepsiju
sjemenke po vasem izboru, za posuti (opciono)

Nacin:
Ukljucite renu na 200*C; pripremite tepsiju (piza velicine).
Umutite jaja, dodajte sve ostale sastojke,  izlijte u tepsiju, pospite sjemenkama i pecite 8-10 minuta. Smanjite temperaturu na 180*C pa pecite jos 10-12 minuta. Servirajte toplo (ili hladno) sa avokadom, sirom, sunkom, paradajzom...

Apple crumble pie

One of my favourite TV chefs is Nigella. I like her 'normal', everyday recipes and the fact that she is willing to share with you her little domestic secrets. The way she speaks about certain food ('beautiful brown dust' - cocoa, 'little pale curls' - grated parmesan,...) shows off her poetic passion for food. What drives me crazy is constant zooming in on her face and hands and blurring out her figure...but, that might change soon, as she lost some weight recently.
Following recipe is adapted from Nigella's famous Apple Crumble...I just added a pie crust / shell.

Ingredients:
Crust-
1 1/4 cup flour
1/2 cup butter, cold pieces
1 tsp sugar
pinch of salt
1-2 tbs cold water
Apple filling-
3-4 Granny Smith apples, peeled and sliced
3 tbs sugar
1 tsp cinnamon
Crumble-
90 g flour
3 tbs sugar
110 g butter, cold pieces

Method:
Mix dry ingredients and butter; rub them with your fingertips (or use processor) add water and knead slightly. Let it rest in the fridge (glad-wrapped).
Preheat oven to 180*C (fan-forced) or 190*C.
Take the dough out and roll into a circle that will cover your pie dish. Prick with fork.
Place apple pieces on bottom, sprinkle with sugar and cinnamon.
Rub flour, sugar  and butter until large crumbles form. Cover your apple pieces and bake for 10 minutes; lower temperature to 170 (180)*C and bake for another 20 minutes. Serve warm or cold.

Pita sa Jabukama i Mrvicastom Koricom

Jedan od meni najdrazih TV kuhara je Nigella. Svidja mi se da pokazuje svakidasnje , normalne recepte i cinjenica da cesto dijeli svoje domace tajne. Nacin kako govori o hrani ('divna braon prasina' - kakao, ' mali blijedi uvojci' - rendani parmezan...) pokazuje njenu poeticnu zaljubljenost u hranu. Sta me dovodi do ludila je konstantno zumiranje njenog lica i ruku i zamagljivanje njene figure. ali i to bi se uskoro moglo promijeniti, obzirom da je dosta kilaze skinula u posljednje vrijeme. 
Sljedeci recept je adaptiran od njenod deserta 'Apple Crumble'; samo sam dodala 'dno' od prhkog tijesta.

Potrebno:
Podloga-
1 1/4 solje brasna
1/2 solje maslaca, hladni komadici
1 k secera
prstohvat soli
1-2 K hladne vode
Punjenje od Jabuka-
3-4 zelene jabuke, oguljene i isjecene
3 K secera
1 k cimeta
Mrvicasta povrsina-
90 gr brasna
3 K secera
110 gr maslaca, hladnog u komadicima

Nacin:

Umijesite tijesto, trljajuci sastojke zatim dodajte vodu; ovo mozete uciniti vrhovima prstiju ili uz pomoc sjeckalice. Zamotajte i ostavite u frizider.

Ukljucite rernu na 190*C; pripremite posudu za pite.

Razvaljajte tijesto u krug i postavite na posudu; izbockajte viljuskom.

Postavite komade jabuka preko, pospite secerom i cimetom.

Istrljajte brasno, secer i maslac dok nedobijete krupnije mrve. Postavite to preko jabuka i pecite 10 minuta. Smanjite temperaturu na 180 *C pa pecite jos 20-ak minuta. Servirajte toplo ili hladno.