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...
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...
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 have to tell you that it’s going great and that the girls and me will have a spot on a...
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...
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...
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 and rude asked to stop taking photos because there is only one photographer who is allowed to take photos inside this restaurant, so...
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 amount of butter in the recipe, but the rice soaked up all of...
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 and the dough looks very different than in the photo of the original recipe, is that it is great...
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 plates, polka dots, vintage furniture, figurines… Combination of a simple concept of the owner and head chef Alessandro Daví, relaxed atmosphere...
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 blanket. Keep like that overnight in a warm place to ferment. It will become curdled during the process. In...
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 blanched, peeled pistachios 150 g dry-cured pork tenderloin, diced 200 g bacon, diced 500 g mixture of pork and beef ground meat...
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 ammonia and it’s used as a leavening agent since 17th century. What amazes me is how it came to their minds to produce a...
