Zucchini Linguine
Today I’m sharing a dearest friend’s recipe. One of those dishes you try at somebody’s place, adopt, and each time you make it, you think of your friend. I’m thinking a lot about Sanja these days. She used to be an editor in a food magazine that I loved a lot and shared lots of...
Cauliflower Cream Soup and How I Became a Model
Not really, but close enough ;) Being in a fashion magazine is a big thing for most of us girls. Well, at least for me it is.
Flourless Chocolate Cake
This is one of the cakes I make the most often, but still, haven’t published the recipe on my blog yet. Flourless, but a serious cake that can satisfy even the biggest chocolate lover. It is flavored with a liqueur, and I use my homemade orange liqueur, but you can use any other you like,...
Fried Sausage with Onions, Mushrooms and Bread
Fried sausages with onions, served with wine and arugula. Perfect in their simplicity!
Bread With Dried Figs
Ideal for bruschetta, slightly toasted in the oven, with a cheese based spread. Also great with a spicy cooked meal or a peace of roast served with gravy. To some, bread with dried fruit and almonds isn’t a new thing, but to others, it will be a revelation. You need to try this!
Chicken and Brandy Farfalle
Meat gets a special aroma after cooking with booze, admit it. Add dried mushrooms, anchovies and pine nuts and you’ve got a winner. Here is a recipe that’s got all of it, that I tested recently for the new issue of Sale & Pepe magazine.
Radicchio Pork Rolls
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...
Rooster Galantine
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...
Castagnole
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 comes from Italian word castagna, meaning chestnut. Most of the time they are flavored with Mistrà, an anise liquor. People tend to expect donuts when they...
