Cookbook Review: Be Your Own Chef
Cooking is an art form. It’s not black and white. Be Your Own Chef provides a unique and fun spin on cooking from a cookbook. It inspires you to be creative with each recipe and cook to your own taste. You are the chef! Karen Blake Peek Be Your Own Chef is a great cookbook...
Sour Meatballs
A special thanks to Richard from RESTAURANTWARE for sending me this beautiful Knotted Bamboo Skewer! Sour Meatballs (recipe adapted from Sale & Pepe magazine, Serbian issue for April 2011) 800 g ground veal 2 medium sized zucchinis 1 egg 1 bundle of mint 4 cloves 4 juniper berries 1/2 tsp ground cinnamon 1/2 tsp ground...
Fairy-tale Cheese
No recipe today. Just an idea how to serve soft cheese. Fairy-tale Cheese (from Sale & Pepe magazine, Serbian issue for November 2007) fresh soft cheese toasted hazelnuts, chopped slices of toasted bread chestnut honey freshly ground black pepper chestnut leaves Line small molds with cling film and put cheese inside. Keep in the fridge...
Pavlova
Master technique and then forget about it and be natural. Ana Pavlova Pavlova (original recipe) 3 egg whites 150 g sugar fresh seasonal fruits whipped heavy cream This dessert was created to honor Russian ballerina Ana Pavlova eather by a New Zealand or Australian chef. Hard to say really as she was touring both countries...
Redcurrant Pie
Redcurrant Pie (adapted from Kulinarske tajne) Crust 150 g wholewheat flour 100 g ground hazelnuts 50 g oatmeal 1 egg 2 Tbsp oil 2 Tbsp honey 100 g sour cream In a bowl mix flour, hazelnuts and oatmeal. In a separate bowl lightly beat the egg, sour cream, honey and oil. Add to the dry...
Royal Cherry Cakes
Royal Cherry Cakes (recipe adapted from Sale & Pepe magazine, Serbian issue for June 2007) 100 g dark chocolate 40 g butter 60 g flour 80 g sugar 2 1/2 tsp baking powder 1 egg 1 sachet (2 tsp) vanillin sugar a pinch of salt In a double boiler melt butter and chocolate. In a...
Cold Compote With Porto
Cold Compote With Porto (recipe is from Sale & Pepe magazine, Serbian issue for July/August 2011) 350 g sour cherries 50 g cherries 200 ml Porto wine 100 g light brown sugar 1,5 cm long cinnamon stick 1 star anise 2 cloves 4 cardamom pods vanilla ice-cream powdered cinnamon Put cherries and sour cherries into...
Grappa Cherry Preserve
Grappa Cherry Preserve (recipe adapted from Sale & Pepe magazine, Serbian issue for July/August 2007) 500 g cherries (with stems) cinnamon stick, cut lengthwise into a couple of pieces 150 ml water 150 g sugar 300 ml Grappa (Itallian, grape based brandy very similar to rakija) cloves lemon Wash the cherries. Dry carefully with a...
Çömlek Kebab
A while ago, I posted the recipe for Ohrid Čomlek. I loved the dish and asked Turkish readers of this blog if they would send me the original recipe, as the one I made is only Macedonian adaptation of the Turkish one. And I got it A foodie friend, Ebba from Kirimizi Muftak send me...
More Food from Istanbul
We are still in Istanbul. A city on two continents. Full of mosques, vendors and bazaars. We walked the halls of Big Bazaar. Carpets, nargile, spices… And lamps. Ziya Baba When it came to food we’ll eat while on the road, the idea was to skip the restaurants serving continental food for the less courageous...
Foodbuzz 24×24: Restaurant City Food
Restaurant city is an online cooking game by Playfish. It is played on Facebook and it has about 5,6 million active monthly players! The concept of the game is: you have a restaurant, you decorate it and the main goal is collecting ingredients, learning and upgrading dishes. Currently, there are 302 different recipes in starter,...
Istanbul Street Food
Last year, Mateja and me went on a trip through Asia. We saw a lot, experienced a lot, and of course, ate a lot In the next couple of posts I will tell you all about it. Mostly about food, less about sights, as this is, after all, a food blog, and the food in...
