Vegetable Muffins

Nice way of serving vegetables at any time!

Ingredients:
2 eggs
1/2 cup oil
1/2 cup yogurt
1 tsp salt
black pepper
1 large or 2 small zucchinis, grated
1 medium potato, grated
1 small onion, grated / finely chopped
1 medium carrot, grated
1/2 cup corn meal
1 1/2 cups SR flour
up to 1/2 cup (sparkling) water, if necessary
sesame / caraway (or other) seeds for sprinkling (optional)

Method:
Preheat oven to 180*C; prepare muffin pan (or square pan, for slices).
Beat eggs with salt, oil and yogurt. Add all vegetables and flour. Mix well. If mixture too thick, add a bit of water. Spoon into muffin pans, sprinkle with seeds. Bake around 20 minutes. Serve with yogurt / sour cream.



Povrtni Mafini

Sjajan nacin da se posluzi povrce za bilo koju priliku.

Potrebno:
2 jaja
1/2 solje ulja
1/2 solje jogurta
1 k soli
crni biber
1 veca ili 2 manje tikvice, rendane
1 srednji krompir, rendan
1 manji crveni luk, sitno sjeckan ili rendan
1 srednja mrkva, rendana
1/2 solje kukuruznog brasna
1 1/2 solja samodizajuceg brasna
do 1/2 solje (mineralne) vode, ako je potrebno
sezam ili druge sjemenke za posuti po povrsini (opciono) 

Nacin:
Ukljucite rernu na 180*C; pripremite kalupe za mafine (ili cetvrtastu tepsiju, za snite).
Umutite jaja sa solju, jogurtom i uljem. Dodajte svo izrendano povrce i brasno. Umijesajte dobro. Ako je smjesa pregusta dodajte malo vode. Uspite u kalupe, pospite sjemenkama i pecite oko 20 minuta. Servirajte sa jogurtom ili kiselim vrhnjem.

Upside down Chicken and Onion Pie

It's time for simple and quick dishes, after all those heavy and festive recipes.

Ingredients:
2 large eggs
1 teas salt
3-4 tbsp olive oil (or melted butter)
1/4 teas black pepper
1 cup yogurt/buttermilk
1/2 cup wholemeal flour
1 1/2 cup SR flour
milk (or sparkling water) to need (to make consistency of pancake mixture)
2 tbs oil (or butter) for pan
1 onion, sliced
300-400 g chicken thigh fillets, diced, seasoned
parsley leaves and/or chilli flakes for garnish 

Method:
Preheat oven to 180-190*C, place a large bread loaf inside. 
Slice onion and chicken, season. When oven ready, take out pan, spoon oil on bottom and arrange onion and chicken. Return to oven for 10 minutes. 
Meanwhile, mix all ingredients for pie. Spoon it over the meat and bake another 20-25 minutes. Let it rest 5-10 minutes, before turning upside down on a plate. You can use non-stick paper for easier release of the pie. Sprinkle with parsley leaves or chilli and enjoy.

Prevrnuta Pita sa Lukom i Piletinom

Nakon sezone praznika i teskih i komplikovanih jela, vrijeme je za nesto jednostavno i brzo. 

Potrebno:

2 veca jajeta
1 k soli
3-4 K maslinovog ulja (ili otopljeni maslac)
1/4 k crnog cibera, mljevenog
1 solja tecnog jogurta ili mlacenice
1/2 solje integralnog brasna
1 1/2 solja samodizajuceg brasna
mlijeko (ili voda) po potrebi
2 k ulja (ili maslaca) za posudu za pecenje
1 crveni luk, izrezan
300-400 g pileceg mesa (od karabatka), rezano na kocke, zasoljeno
lisce persuna i/ili ljuspice paprike za posuti
 Nacin:
Ukljucite rernu (180-190*C), stavite posudu za pecenje u nju (koristila sam veci model za kruh).
Isjecite luk i piletinu, zacinite. Kada je rerna zagrijana, ubacite ulje/ maslac na dno posude i protresite. Stavite luk na dno, zatim preko piletinu. Vratite u rernu na 10-ak minuta. U medjuvremenu izmijesajte sve sastojke za pitu. Kada je piletina promijenila boju, prelijte tijesto preko nje (treba da ima konzistenciju tijesta za deblje / Americke palacinke) i pecite jos 20-25 minuta. Ostavite 5-10 minuta da odstoji nakon pecenja, te prevrnite na posluzavnik. Mozete koristiti i papir za obloziti model, kako biste lakse oslobodili pitu nakon pecenja. Pospite persunom ili chilijem i uzivajte.

Onion bake

Onion is one of most often used vegetables in kitchens around the world, but it's almost always just a companion to other ingredients. With this recipe onion is presented as a star; it can be served as a snack (with crusty bread), or as a side dish.

Ingredients:

4 large onions, sliced (1-1,5 cm )

oil spray for pan

100 ml white wine

1 cup cream

1/2 cup grated Parmesan

salt and pepper, to taste

Method:

Preheat oven to 190-200 *C; prepare a large (shallow) baking dish. Spray it with oil. Place slices of onion onto it. Pour wine, then cream on top. Season with salt and pepper (carefully - Parmesan is salty) and place in oven for 12-15 minutes. Take out when cream starts caramelising, sprinkle with Parmesan and return for another 5 minutes. Serve warm.

Zapečeni  crveni luk

Crveni luk je veoma zastupljeno povrce u mnogim kuhinjama sirom svijeta, ali uglavnom kao usputni sastojak sa drugim komponentama. Sa ovim receptom, luk je predstavljen kao zvijezda, u prvom planu. Moze biti  posluzen kao 'snak' (na kriski kruha) ili kao prilog. 

Potrebno:
4 vece glavice luka, izrezane na 1-1,5 cm reznjeve
ulje za tepsiju
1 dl bijelog vina
1 solja pavlake
so i biber prema ukusu
1/2 solje rendanog parmezana

Nacin:
Ukljucite rernu na 190-200 *C; priprenite veliku ali plitku tepsiju. Nauljite ju i poredajte reznjeve luka. Zalijte s vinom, zatim i vrhnjem. Zacinite (pazljivo sa solju, parmezan je slan). Pecite oko 12-15 minuta, dok vrhnje ne pocne rumeniti. Pospite sa parmezanom i pecite jos 5 minuta. Servirajte toplo.

'Leskovacka Muckalica'- Serbian Pork and Capsicum Stew

Leskovac is a city of southern Serbia. They're famous for producing beautiful red (bullhorn) peppers (capsicums) and their love for grilled meat. Each year in beginning of September, main streets are closed for traffic for 5 days and 'Rostiljijada' ( grilling / barbecuing festival) begins.
The following recipe is product of  grilled leftovers and most loved vegetables from this part of the world. Any grilled meat can be used, but pork is always favourite in this city. The distinctive flavour comes from wood fired smoke, which penetrate the meat during cooking and also from char grilled peppers. For authentic experience, the meal is cooked in a clay / stone pot.  Divine!

Ingredients:
1 - 1,5 kg pork  (bbq leftovers, or specifically grilled for this recipe)
200 g smoked bacon, sliced
4-5 onions, diced
2 tbs oil (or lard)
6-8 garlic cloves
1 kg red bullhorn peppers / capsicums, grilled or oven cooked, peeled
1 can tomatoes (or 4-6 diced tomatoes)
chilly powder / flakes, or dried hot peppers, to taste
salt and black pepper, to taste

Method:
Grill seasoned  meat; leave large pieces (which will be sliced later), or thread cubes onto skewers (adding a few bacon slices between). Wood fired bbq is most desirable for this.
Grill capsicums (or bake in oven) until skin blistered and partially blackened. Place them into a plastic bag to slightly cool, then take out and peel the skin. Slice them and set aside.
Heat oil in a pan, add bacon and onions. Cook until onions slightly change colour. Add garlic, tomatoes, capsicums and meat. Mix well and season to taste. Cover and place in oven for 45+ minutes, on 160-180*C. Take the lid off for the last 10 minutes, if you want more coloured top. Serve with bread and green salad.




Leskovac je grad u juznoj Srbiji. Poznat je po proizvodnji divnih duguljastih crvenih paprika ('roge / silje') i po ljubavi prema mesu sa rostilja / grila. Svake godine, pocetkom septembra, glavne ulice se zatvaraju za saobracaj na 5 dana i 'Rostiljijada' pocinje.
Sljedeci recept je nastao kao potreba za iskoristenjem preostalog mesa sa rostilja i Leskovackog najdrazeg povrca. Bilo koje meso moze biti koristeno, ali svinjetina je ovdje uvijek najradje koristena. Specifican ukus dolazi od dima sa vatre (drvo), koja penetrira meso i takodje od pecenih paprika. Za autentican dozivljaj, obrok je kuhan u glinenoj / kamenoj posudi. Bozanstveno!

Potrebno:
1-1,5 kg svinjetine (ostatke sa rostilja, ili posebno pecene za ovu priliku)
200 gr dimljene prosarene slanine, sjeckane
4-5 glavica crvenog luka, sjeckanog
2 K ulja (ili masti)
6-8 cena bijelog luka, cjeckanog
1 kg crvenih paprika (pecenih i oguljenih)
1 konzerva paradajza u soku (ili 4-6 sjeckanih svjezih)
Prah ljute paprike ili susena ljuta papricica, po ukusu
so i crni biber, po ukusu

Nacin:
Meso zasolite i ispecite na rostilju (vatra od drva daje najbolju aromu); ostavite vece komade, ili izrezite na kockice i nanizite (sa malo slanine) na drvene stapice. Paprike ispecite i ogulite. Isjeckajte i ostavite po strani.
Zagrijte ulje, proprzite luk i slaninu. Dodajte paprike, bijeli luk, paradajz i meso. Promijesajte, provjerite ukus. Poklopite i stavite u rernu na 160-180*C, oko 45+ minuta. Otklopite zadnjih 10 minuta, ako zelite bolje zapeceno po povrsini. Servirajte sa hljebom i zelenom salatom.

Chicken Cacciatore

My electrical pan became real hero, during renovation. I've been using it very often  last month, since putting together my new kitchen took longer  than planned. This is one of many meals I prepared in it. 

I have to say, I heard about Chicken Cacciatore before, but never tried making it. Now, it is on  the list of my family favourites - we've all been delighted by taste.

Ingredients:

1 kg chicken pieces; breasts and thighs are best (with skin/bone, please)

2 tsp salt

1 tsp black pepper, freshly ground

1/2 cup flour

3 tbs olive oil

1 large (red) capsicum, diced

1 onion, chopped

3 garlic cloves, crushed

3/4 cup white wine

1 can diced tomatoes

3/4 cup chicken broth

3 tbs drained capers, chopped if large

1 1/2 tsp dried oregano leaves

1/4 cup fresh  basil leaves,  chopped

Method:

Heat some oil in a pan. Season chicken pieces, dust with flour (or shake them together  in a bag). Seal the meat on both sides; take out and put aside.

Pour more oil in same pan, add onion, garlic and capsicum. Saute for few minutes, then add chicken and other ingredients. Cover and cook for 30-45 minutes. Sprinkle with basil leaves when done. 

Serve with crusty bread, cous-cous,  rice, mashed potatoes, pasta, polenta...your choice!

Piletina Cacciatore

Moja elektricna tava je postala pravi heroj u toku renoviranja.  Veoma cesto sam je koristila prosli mjesec, jer je posao oko nove kuhinje neplanski produzen. Ovo je jedan od obroka koje sam pripremala u njoj.
Moram da kazem da sam cula za 'Cacciatore' piletinu, ali je nikad ranije nisam probala praviti. Poslije ovog prvog pokusaja, recept je odmah zavrsio na listi porodicnih favorita - svi smo se odusevili okusom!

Potrebno:

1 kg pilecih dijelova, prsa i karabataci su najbolji (sa kozom / kostima molim)

2 k soli

1 k crnog bibera, svjeze mljevenog

1/2 solje brasna

3 K maslinovog ulja

1 veca crvena paprika, sjecena na kocke

1 crveni luk, sjeckan

3 cena bijelog luka, protisnuta / sjeckana

3/4 solje bijelog vina

3 K kapara, sjeckanih ako su velike

1 1/2 k suhog origana

1/4 solje listova svjezeg bosiljka, sjecenih

Nacin:

Zagrijte nesto ulja i prodinstajte piletinu, koju ste prethodno zacinili solju i biberom i uvaljali u brasno. Izvadite i ostavite po strani. Dodajte jos ulja, prodinstajte luk, papriku i bijeli luk. Vratite piletinu nazad, dodajte ostale sastojke. Poklopite i kuhajte 30-45 minuta. Pospite liscem bosiljka i servirajte sa kuskusom, rizom, pastom, palentom, krompirom ...vas izbor!

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