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 and amazing interior in a…
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 the morning, line a large…
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 200 g Mortadella, diced 2…
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 baking ingredient out of the…