Mushroom Stuffed Squids

Mushroom Stuffed Squids

300 g button mushrooms
900 g cleaned squids
1 large onion, sliced
3 cloves garlic
3 Tbsp bread crumbs
2 Tbsp flour
2 Tbsp tomato puree
2 Tbsp white whine
1 bundle fresh parsley leaves, finely chopped
Vegeta seasoning
ground black pepper
oil for frying
some flour for coating stuffed squids

Heat some oil in a pan and fry slices of onion and pressed garlic on it. Add finely chopped squid tentacles, sliced mushrooms, Vegeta and black pepper. Saute until all the liquid from mushrooms evaporates. Remove from heat and let cool. Add bread crumbs, parsley, flour, tomato puree and wine. Taste and if you feel like it, add some more Vegeta and/or pepper. Stuff squids with this filling and “close” them with toothpicks. Coat stuffed squids with flour and fry on oil. When I fried them, I heated that much oil that the squids were soaked in it to the half. Also, be careful when frying as the oils splashes a lot.

Mushroom Stuffed Squids

Chicken Breast Roll

Rolled Chicken Breasts

600 g chicken breasts in one piece (without skin and bones)
200 g fresh sausage (casing removed)
20 g dried porcini mushrooms
20 g dried chanterelle mushrooms
40 g toasted hazelnuts
a little dried thyme and rosemary
1 clove garlic, pressed
250 ml beer
olive oil
ground black pepper

Soak mushrooms in warm water for about 15 minutes, strain, squeeze out the water and chop. Heat some oil in a pan. Add mushrooms, sausage, garlic, coarsely ground hazelnuts, salt, pepper and herbs and fry for about 10 minutes, until sausage is done.

Butterfly the chicken breasts making it one piece of meat equally thick all the way, then flatten it with a kitchen hammer (do not cut the breasts into two pieces!). Rub it with salt and pepper and spread some oil over. Spread filling equally over the meat, roll and tie tightly with a kitchen rope.

Fry in a pan on all sides until crust begins to form, then transfer into a baking pan, pour the juices from frying and beer over and bake in a preheated oven on 190°C for about 50 minutes, occasionally poring the sauce over the meat. If you want to, you can bake some potatoes with the roll (about 2 medium sized potatoes per person cut into pieces).

Note: I made this for Sale & Pepe Serbia magazine tasting team, for November 2009 issue.


Baked Feta Pumpkin

Baked Feta Pumpkin

about 800 g cleaned and peeled pumpkin, cut into thin wedges
ground black pepper
powdered coriander seeds
dried coriander leaves
about 150 g feta cheese
about 3 Tbsp butter

Dry pumpkin wedges with a paper towel. Line oven pan with baking paper and place pumpkin wedges on it. Season with salt, pepper and coriander seeds. Squash cheese with a fork and evenly distribute over the wedges. Toss tiny butter cubes over the cheese and sprinkle with coriander leaves. Bake in a preheated oven on 180°C for about 15-20 minutes or until pumpkin is soft.

Baked Feta Pumpkin

Note: Ovo je moja ulaznica za ajme koliko nas je!, koju je osnovala Monsoon. Domaćica je Gaga, a tema bundeva.

Foodbuzz 24, 24, 24: Dinner With Tito

Tito i Jovanka

Josip Broz Tito was the president of SFRJ from 1943-1980. The guerrilla leader of the Yugoslavian partisan units during the Second World War was a communist with style, a gentleman. During his presidency, he traveled all over the world. While he traveled he never ate the food that his host would prepare. Instead, he would bring his personal chef, a chemist (to test the food for poison) and would bring the ingredients form Yugoslavia. Some time ago, Tito’s cookbook written by Anja Drulović was published and it included authentic recipes from those journeys, as well as from official visits from the foreign diplomats and people from jet set. Meals include dinners with: John F. Kennedy, Fidel Kastro, Queen of England, Saddam Hussein, Elizabeth Tailor… and many more. Sofia Loren even cooked for him on his yacht.


Left: with Sofia Loren, who cooked for him on his yacht; right: with John F. Kennedy


Left: with Winston Churchill; right: with Fidel Castro

Left: with Saddam Husein; right: with Queen of England

Among recipes of the famous chefs of that time, cookbook gives and a few of Tito’s personal recipes. Based on the meals, I’d say he was a foodie with an exquisite taste.


With wife Jovanka, having shashlik.

Choosing a recipe to share with you was a very difficult choice. I wanted to make something unusual and yet simple. Sorry, but this dinner will not have a dessert as Tito wasn’t very fond of them.

The Recipes


Tito and Josip Visarjonovich Stalin knew each other even before the Second World War. It is said that Stalin drunk Tito so much with vodka and wine that Tito got sick.

Russian Style Chicken

Russian Style Chicken

2 chickens (800 – 1000 g)
a branch of rosemary
5 Tbsp of Courvoisier cognac

Cut chicken into 2 equal pieces over the longer side. Remove the bones. Season with salt and pepper. Sprinkle with cognac on the insides and add rosemary. Place the meat between two wooden boards and press with something heavy. Leave like that for 2-3 hours in a cold place. Grill. Serve warm with marinated mushrooms.


Tito became close to Josephine Baker while she was assisting the French Resistance. Later, she visited him and his wife on Brionian Islands.


Štrukli (Shtrukli)

Mix 400 g sifted flour with one small egg. Add a little salt, oil, butter and warm water. Knead the dough that doesn’t stick to the working surface. Spread some oil over it and let rest for 30 minutes. Flatten very thin. Sprinkle 200 g melted butter over, and evenly arrange 1 kg cottage cheese mixed with 2 eggs and salt. Roll, and cut into 6 cm wide pieces. cut using a plate. Cook in 3 l boiling salted water. Arrange cooked shtrukle into casserole pan and pour 150 ml heavy cream over. Bake about 20 minutes.

I will be giving away one copy of Tito’s cookbook (in English, or Serbian). Send me your mails to palachinkablog [at] gmail [dot] com with your name and Tito’s cookbook as a subject by November 1st and then I’ll draw a random winner. Good luck!

Edit: The winner of the cookbook is Marta Bigus.

Thank you FoodBuzz!