DELICIOUS ITALIAN CREAM CAKE

SRPSKI PREVOD OVDE

Ingredients:

v  ½ cup margarine, softened

v  ½ cup shortening

v  2 cups white sugar

v  5 egg yolks

v  2 cups all-purpose flour

v  1 teaspoon baking soda

v  1 cup buttermilk

v  1 teaspoon vanilla extract

v  1 1/3 cups flaked coconut

v  1 cup chopped pecans

v  5 egg whites

Frosting:

v  8 ounces cream cheese

v  ½ cup margarine, softened

v  4 cups confectioners`s sugar

v  1 teaspoon vanilla extract

v  ½ cup chopped pecans

Preparation:

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round cake pans.

Beat egg whites until they form stiff peaks.

In a large bow, cream ½ cup margarine and shortening till light. Add white sugar and beat till fluffy. Beat in egg yolks. Stir flour and baking soda together and add alternately with buttermilk into the creamed mixture, mix well after each addition. Stir in 1 teaspoon of vanilla, coconut and 1 cup of chopped pecans. Fold in stiffly beaten egg whites. Spoon into prepared pans.

Bake for 25 to 40 minutes. Cool in pans for 10 minutes. Remove to wire rack to cool completely.

Combine cream cheese, ½ cup margarine, confectioners` sugar and 1 teaspoon vanilla in a mixer bowl. Beat till smooth. Add coconut if desired. Frost the cooled cake. The remaining ½ cup of pecans can be stirred into frosting or sprinkled onto the cake after itr is frosted. 

The source: http://allrecipes.com

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SPANISH PIE – MY WAY OF MAKING IT

SRPSKI RECEPT OVDE

Ingredients:

v  3 to 4 eggs, depending on the size

v  two mugs of 250 g of corn flour

v  1 mug of white flour

v  1 mug of oil

v  1 mug of yogurt

v  teaspoon salt

v  one packet of baking powder

Filling:

v  two medium pieces of cheese

v  4 slices of smoked meat

v  one sausage or frankfurter

v  2 to 3 pickles

v  several pickled mushrooms

Preparation:

Whisk the eggs and add corn flour, white flour, salt and baking powder stirring all the time. Add oil and yogurt, stir well with a fork to break all the lumps from the flour, until the mixture becomes smooth. Add cheese crumled with your hand, slices of smoked meat cut into small pieces, diced sausage or frankfurter, pickles chopped into cubes and chopped mushrooms. Stir it slowly with a fork. Grease the baking pan and sprinkle it with some flour on the bottom. Pour the mixture into the pan and bake it at 180 degrees until browned. Then turn down the oven at 100 degrees and slowly check it with a toothpick to see if it is baked. If the toothpick comes out clean then take it out, but if not then leave it for about 5 min. more and then turn the oven and check again.

Serve it alone for breakfast or dinner with a glass of yogurt or milk. 

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TRADITIONAL SERBIAN CORN BREAD CALLED "PROJA"

SRPSKI RECEPT OVDE

This corn bread can be eaten alone, served as a whole breakfast with sour sausage during winter and a glass of yogurt or milk during summer. However, it can also be eaten with any meal instead of bread. I prefer eating "proja" for breakfast or dinner without anything else, except yogurt or milk.

Ingredients:

v  3 eggs

v  3 mugs of corn flour (a mug should be of 250 g)

v  3 mugs of white flour

v  1 mug of oil

v  1 mug of yogurt or mineral water

v  teaspoon salt

v  one packet of baking powder

v  some cheese (put 2 or 3 large pieces of cheese)

Preparation:

Whisk the eggs and add the mugs with corn flour, white flour, oil and yogurt or mineral water, stirring with the fork well all the time until all the lumps are broken. Put baking powder and salt. Add the cheese crumbled by hand and stir slowly. Grease the baking pan and sprinkle some flour over the bottom. Pour the mixture in and bake at 250 degrees for about 15 to 20 min. Then turn off the oven and check with a toothpick or a knife whether the corn bread is baked. If the toothpick or a knife does not come out clean then leave it for 10 more minutes, but if they do then "proja" is baked. You can take it out of the oven and leave it for 5 min. to cool down, but not too much because it is better when eaten warm.

Serve your “proja” with sour sausage, yogurt or milk. 

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TRADICIONALNA ENGLESKA PITA SA JABUKAMA, NA NAČIN KAKO ONI TO PRAVE

ENGLISH RECIPE HERE

Testo:

v  350 gr brašna

v  150 gr putera

v  1 kašika fondana (glazura od šećera)

v  prstohvat soli

v  malo hladne vode

Fil:

v  700 gr jabuka

v  sok od ½ limuna

v  75 gr suvog grožđa

v  75 gr mekog smeđeg šećera

v  prstohvat cimeta i mlevenog musaktnog oraščića

v  rendana kora od 1 limuna i od 1 pomorandže

v  1 kašika brašna

Priprema:

Oljuštite jabuke i izvadite im jezgro. Isecie ih na krupnije parčiće. Poprskajte sa malo limunovog soka da bi sprečili oksidaciju jabuke.

Zagrejte rernu na 200 stepeni.

Za testo, sipajte brašno i so u činiju. Dodajte maslac i umešajte testo dok ne  podseća na fine prezle. Dodajte šećer. Poprskajte testo hladnom vodom i umesite ga da biste dobili glatko testo. Razvucite 2/3 testa i obložite tepsiju za pećenje pite tim testom. Stavite polovinu isečenih jabuka preko testa. Pomešajte suvo groždje sa začinima i sipajte preko jabuka. Dodajte preostale jabuke.

Razvucite poslednju trećinu testa. Ugurajte ivice testa u tepsiju i prekrijte pitu poslednjim razvučenim testom. Pritisnite ivice da se spoje i odsecite višak testa. Dekorišite pitu odozgo odsečenim krajevima.

Izrežite pitu odozgo koso na nekoliko mesta ili napravite rupu u obliku levka. (Ovo je veoma važno da bi para mogla nesmetano da izlazi tokom pečenja i na taj način vaša pita bude lepa i krckava.

Pecite pitu u prethodno zagrejanoj rerni 10 minuta. Zatim smanjite temperaturu rerne na 190 stepeni i pecite još 20 do 25 min. Vaša pita je pečena kada testo porumeni.

Izvadite iz rerne i pospite je kristal šećerom.

Taken from http://www.essentially-england.com

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A TRADITIONAL SERBIAN CAKE CALLED `KOH`

SERBIAN RECIPE HERE

Ingredients:

• 6 eggs
• 6 tablespoons sugar
• 6 tablespoons semolina
• 6 tablespoons flour
• 1 1/2 liters of milk
• vanilla sugar

Preparation:

Whisk 6 egg whites with 6 tablesponns of sugar. Add 6 yolks and stir for 10 min. Then add 6 half full  tablespoons of semolina  and 6 tablespoons of all-purpose flour. Gently stir and pour into the greasy pan. Bake in the preheated oven on 180 degrees until it becomes light brown.

When `koh` has been baked soak it with a litre and a half of cold milk in which you previously added vanilla sugar.

Leave it for half an hour to absorb milk before serving.

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BLACK CAKE

SRPSKI RECEPT OVDE

Ingredients:

• 10 eggs
• 10tbs sugar
• 20tbs ground walnuts
• dark chocolate
• ground biscuit Plazma
• more ground nuts

Filling:

• 3 eggs
• 252 g sugar
• dark chocolate
• 250 g margarine

Preparation:

Whisk 10 eggs with 10 tablespoons of sugar, constantly for half an hour. Add 20 tablespoons of ground walnuts, one at a time, and stir gently with a spoon. Grind 2 bars of dark chocolate into the eggs and add 4 tablespoons of ground buiscits Plazma. Stir this slowly.

Prepare a baking pan, grease its bottom and its sides and put a baking paper in it. Pour the previously prepared mixture and bake it on low heat.

Filling:

Whisk 3 whole eggs with 250 g of sugar. Pour some water in a large vessel to boil and over it a smaller vessel in which you put the eggs and cook steamed stirring occasionally. When the filling thickens, add 4 bars of chocolate into the eggs so they melt, too. Stir it well, remove and allow to cool. When it has cooled down add 200 g of previously whisked margarine.

Divide the cake into two parts and put filling on each part. Finish with the ground chocolate on top of the cake

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KAKO NAPRAVITI PRAVU ITALIJANSKU LAZANJU SA BOLONJEZE SOSOM

ENGLISH TRANSLATION HERE

 Sastojci:

za testeninu sa jajima:

• 3 velika jajeta
• 2 šoljice brašna

za Bolonjeze sos:

• 1 srednji crni luk, sitno seckan
• 1 srednja šargarepa, sitnje narendana
• 1 stabljika celera, sitnije narendanog
• 85 gr pršute ili pančete, sitno seckane
• 170 gr mlevenog goveđeg mesa
• 170 gr mlevenog telećeg mesa
• 113 gr pileće džigerice, sitno seckane
• 4 kašike maslinovog ulja
• 4 kašike maslaca
• 454 gr paradajza iz konzerve ili domaćeg iz flaše
• ½ šoljice suvog belog vina
• so i biber
• prstohvat muskatnog oraščića
• prstohvat suvih, ljutih papričica (po ukusu, ko ne voli ljuto neka izostavi ovo)
• ¾ šoljice goveđeg bujona
• ½ do ¾ šoljice pavlake

za bešamel sos:

• 4 kašike nesoljenog maslaca
• ¼ šoljice brašna
• 1i ½ do 2 šoljice mleka
• so            
• prstohvat muskatnog oraščića

kao dodatni sastojci:

• 1 i ½ šoljice iseckanog svežeg mocarela sira
• 1 šoljica narendanog parmezana

Uputstvo:

Za testeninu, zamesiti brašno sa jajima, najpre viljuškom a zatim i dobro umesiti rukama dok testo ne postane čvrsto i elastično. Prekriti plastičnom folijom i ostaviti da odstoji 30 min. pre upotrebe.

Za Bolonjeze sos, zagrejte maslac i ulje u tiganju. Dodajte iseckano povrće i dinstajte na umerenoj vatri dok ne omekša. Zatim dodajte mleveno i seckano meso i dinstajte 10 min. ili dok meso ne bude kuvano. Dodajte vino i dinstajte uz stalno mešanje dok vino ne ispari. Zatim dodajte i paradajz i kuvajte sve oko 30 min. Posolite i začinite po ukusu i dodajte ½ telećeg bujona. Poklopite i kuvajte još 45 min., dodajući još malo čorbe ako sos postane suviše gust. Probajte sos i dodajte začine ako je potrebno. Na kraju dodajte samo toliko pavlake da mu ublaži boju i to u poslednjih 5 min. kuvanja. Skinuti sa vatre.

Za bešamel sos, istopite maslac u tiganju i dodajte brašno pa kuvajte minut ili dva na tihoj vatri, vodeći računa da vam se brašno ne zalepi ili izgori. Polako dodajte mleko, mešajući neprestano kako biste sprečili stvaranje grudvica. Nastavite sa kuvanjem dok se sos ne zgusne. Posolite, pobiberite i stavite prostohvat muskatnog oraščića. Ostavite sa strane da se ohladi i prekrijte ga podmazanom folijom kako biste sprečili da se stvori korica po površini.

Za lazanje, staviti testeninu, koju smo razvukli na šnite, u posudu sa ključalom vodom i kuvati samo 10 sekundi i onda odmah potopiti u hladnu vodu.  Sipajte malo sosa od mesa po dnu pleha za lazanje. Poređajte rezance preko mesa raspoređujući ih po dnu pleha, zatim rezance prekrijte slojem mesa, pa opet red rezanaca. Nanesite bešamel sos preko poslednjeg sloja rezanaca i odozgo pospite malo mocarela sirom i parmezanom. Nastavite da ređate ovim redosledom sve dok ne upotrebite sve rezance, sve prelijte na kraju bešamel sosom i sirevima. Preko svega stavite malo maslaca i pecite na 375 stepeni 40 min. ili dok ne porumeni. 

This recipes is taken from http://www.italianfoodforever.com/2008/06/lasagna-bolognese/

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