Preserved Lemons
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 lemons from the stem end into quarters, almost to the base. You just want to open them up. Then fill them...
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...
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...
Ajvar
Ajvar is Serbian traditional and one of the most loved red pepper preserves. It’s a lot of work and it takes days to prepare, so usually the whole family works together. In my opinion, ajvar is the king of preserves so, in the end, all the hard work most certainly pays of. My family uses...
Homemade Peanut Butter
Saw this one on How it’s made show years ago. It is said that the recipe dates from 1860, and that it’s the original method of the early industrial production of peanut butter. Homemade Peanut Butter 565 g raw peanuts (without the shells) 1 tsp salt 5 tsp sugar 3 tsp sunflower oil Toast peanuts...
Pink grapefruit and clementine jam & syrup
1 kg pink grapefruit 1 kg clementine 1 kg sugar Peal grapefruit and clementines and remove skin also. Add sugar and bring to boil. Fruit will release juice, so sift syrup. Return pulp to the pot and cook for another 10-20 minutes and then pour into prepared jars (have jars clean and hot).
