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 f...
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 ...
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 n...
Info za čitaoce 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 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 ...
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...
In our effort to write honest and realistic reviews of Belgrade restaurants, me and my friend Ana visited another Belgrade restaurant – Cantina de Frida. But, during our meal, we were harshly a...
Middle Eastern food is my new love. Food is warm and hearty and full of spices. If you make this recipe, you will know what I mean. Cumin and saffron and lots of butter :) I was kind of afraid of the...
I can’t tell you much about this struedel. I know it’s made in Banat region of Serbia, but except that, not much more :) What I can tell you, even though this wasn’t what I expected...
I am proud that finally, I am able to present you a Belgrade restaurant worth recommending. Following up are my impressions, and what Ana, my partner in crime thought you can read here. Colorful plat...
Homemade Cream Cheese (original recipe) 2 l milk (2,8% milk fat) 360 g Bulgarian buttermilk* (3,2% milk fat) Boil milk. Let it get lukewarm and stir in buttermilk. Cover the pot and wrap it in a blan...
Rooster Galantine (adapted from Sale & Pepe magazine, Serbian issue for January/February 2011) 1 rooster, about 2 kg* 200 ml Porto 150 g prosciutto, diced 200 g cooked pork tongue, diced** 40 g ...
I’ve made this pie before. The recipes are almost identical except for the use of an unusual ingredient in this one – hartshorn salt. It is actually ammonium carbonate, a baker’s am...
Walter is a combiantion of regular and fast food restaurant and it serves Bosnian barbecue. Besides traditional Bosnian decorations, the place is filled with photos from an old and very popular parti...
Donuts? Wrong :) Cookies. Deep fried and rolled into sugar. These little ones are called castagnole and they’re Italian carnival cookies (not to be mistaken for frittelles). The name probably c...
Fennel Baked In Cream (Finocchio al Forno) (adapted from here) 3 large fennel bulbs 3 medium sized onion 50 ml clear vegetable stock 50 ml white wine 200 ml heavy cream salt and pepper nutmeg dill a ...
I found these mushrooms on a farmers market a few weeks ago. Never saw or tasted them before and for me that meant buying :) They tuned out pretty well. After all they are called Lactarius deliciosus...
Banana Muffins with Streusel Topping 100 g rolled oats 100 ml heavy cream 100 ml water 150 g flour 1/2 tsp salt 1/2 tsp cinnamon 2 tsp baking powder 1 tsp baking soda 50 g brown sugar 2 large, ripe b...
Not a real sausage. Rather a fancy boiled chicken, enhanced with prosciutto, Mortadella and pork tenderloin. Very practical for picnics, but worthy of a fancy dinner party. Homemade Chicken Sausage (...
These famous seductive and fragrant cookies are a masterpiece of Itallian pastry, specialty of the Piedmontese city Tortona. The legend says they were made in 1800 by a chef trying to impress king Vi...
In Bogutovac village, in central Serbia, on Kraljevo-Raška highway there is restaurant Kod Mira, one of the oldest restaurants in this part of Serbia. A while ago, I have promised more stories about ...
Cauliflower Cream with Sausage and Green Pepper (recipe is from Sale & Pepe magazine, Serbian issue for December 2009) 1 small cauliflower 4 Tbsp grated Pecorino cheese milk 20 g butter 2 green ...
Potato Soup with Curry Prawns (recipe is from Sale & Pepe magazine, Serbian issue for October 2011) 1 kg potatoes 1,2 l clear vegetable broth 200 g spinach 2 onions a pinch of dried thyme 1 tsp ...
My grandmother used to make homemade breadcrumbs. I remembered her going around the yard, checking if the bread is dried, grandfather assembling the nuts grinder… They let me turn the handle an...
Preserved Lemons (from Cooking Moroccan) First, see how many lemons will fit into your jar. For the recipe you will need that much plus half of that for the juicing. Wash lemons thoroughly. Cut lemon...
Braids (adapted from here) 400 g flour 60 g sugar 2 tsp salt 20 g fresh yeast 1 egg + 1 more for spreading over 200 ml milk 40 g butter, on room temperature Dissolve yeast in warm (but not hot) milk,...
Pork Roll With Prunes (recipe is from Hrana i vino magazine) 1 kg pork, in one piece, butterflied 300 g dried prunes, pitted 500 ml clear vegetable stock 4 Tbsp plum brandy 100 g butter 100 ml heavy ...
Galatke (recipe is from Hrana i vino magazine) 500 ml milk 3 Tbsp sugar 100 g semolina 250 g butter 3 eggs 1 bag (2 tsp) vanillin sugar 500 g thin phyllo sheets Boil milk with sugar. As soon as it bo...
Master Roll (adapted from Hrana i vino magazine) 500 g beef, in one piece, flattened thin 3 slices of Mortadella 1 egg 1/2 tsp dried sage 1/2 tsp dried rosemary 5 1/2 Tbsp flour 1 Tbsp honey 50 g but...
Brigadeiro – the famous truffle, adored throughout Brazil and Portugal and so ridiculously easy to prepare… Brigadeiros (original recipe) 200 g sweetened condensed milk 1 Tbsp butter 50 g...
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