Potato and Olive Terrine

December 29, 2008

kuVarijacije is a monthly ex Yu food bloggers game started by Mamajac from Cooks and Bakes. The idea is for all the participants to prepare the same dish, and later publish with remarks and observations. This month’s recipe is Potato and olive terrine, sugested by Monsoon. Overal, I loved it. I just couldn’t find anchovies, so I skipped them. It was easy to make and I had a chance to taste capers for the first time. The base of terrine also makes it very adjustable to variations, and I believe that it would be very good with some other tapenades or purees, sun dried tomatoes or even minced meat for example.

Green Olive and Almond Tapenade
(adapted from here)

100g pitted green olives
1 cup blanched and toasted almonds
1 Tbsp flat leaf parsley
1 tsp lemon juice
1 clove garlic
30 ml olive oil
salt and pepper to taste

Put everything in a blender and mix.

Black Olive Tapenade
(adapted from here)

100 g pitted black olives
1 Tbsp drained capers
1 clove garlic
30 ml olive oil
salt and pepper to taste

Put everything in a blender and mix.

Terrine:
(adapted from here)

2 kg potatoes, peeled
black olive tapenade
green olive tapenade
salt and pepper to taste

Place potatoes in a large pot with plenty of salted water. Bring to boil and turn down to a simmer. Cover with a lid and keep simmering until tender but not falling apart. Meanwhile, line a loaf pan with cling film, with enough film coming over the sides so contents can be enclosed fully. Once potatoes are cooked, remove gently from pot and allow to cool for a couple of minutes, though they should still be hot to make the terrine. Cut potatoes into 1 cm thick slices and then cut each slice in half. I used my V-Slicer to create slices of absolutely equal thickness, which was probably crutial for the final looks of the terrine. Place first layer in the mold, using the straight side of each potato slice on the edges. Spaces in the middle can be filled by pressing a small piece of potato into them. When this layer is finished, spread black olive tapenade over top, season with salt and pepper, then add another layer of potato. Alternate green and black layers to top of mold. Make sure you begin with the black olive tapenade as there is less of that one. Fold over cling film and place mold in a refrigerator overnight with some weight on top. Remove terrine from mold, slice and serve at room temperature.

Recept na srpskom.

Categories: Uncategorized
by Marija

Eierlikör

December 28, 2008

Eierlikör, or Advocaat if you prefer, is a famous, festive European egg liqueur. It was brought to Europe by the Dutch from South America and was originally made with avocados. They were replaced with eggs while trying to replicate the taste.

The recipe:
(makes a little more than 500 ml)

150 ml rum
150 ml heavy cream (35% milk fat)
250 g powdered sugar
5 egg yolks
juice of a quarter of a lemon

Place all the ingredients in a blender and mix until combined. Keep in the fridge.

Recept na srpskom.

Categories: Uncategorized
by Marija

Santa’s Sleigh & Christmas Cookies

December 24, 2008

I wish you a Merry Christmas! Have a great holydays!

Santa, sleigh and deers are made out of gingerbread. I found the best recipe ever and I’ll stick to it in the future. I only couldn’t find molasses here in Belgrade, so I used barley malt syrup (Maltex brand in Serbia). This was a two days work and apart from the recipe ingredients you’ll need sunflower seeds (about 50 g) and some royal icing to glue them and paint the cookies. I used this great recipe from Minja’s Kuhinjica.

Minja’s Royal Icing

1 egg white
200 g powdered sugar
1 tsp corn starch
1 tsp fresh lemon juice

Beat egg white and mix with the rest of the ingredients. Easy as that.

This was the only easy part of the sleigh No mater how precise you draw a scheme, the lines won’t be perfect and you’ll have to file carefully and patiently with a scalpel or a very sharp knife. Thanks to my father I managed to assemble the sleigh just as I imagined I promise to upload the scheme in a few days.

Basic cookie dough

250 g flour
125 g sugar
1 bag vanilla sugar
1 egg
125 butter

Knead everything into a dough and leave in the fridge for a half an hour.

Angel eyes: Shape basic dough into thumbprint cookies and bake in a preheated oven on 200°C for about 12 minutes. When they’re done and chilled sprinkle with powdered sugar and fill with apricot marmalade.

Cocoa Flowers: Add 1 Tbsp of cocoa powder into the basic dough, roll into cylinder and cut cookies with a knife. Bake in a preheated oven on 200°C for about 10-12 minutes. When they’re done and chilled melt 50 g white chocolate, quickly spread it on top of each cookie and before it dries place 4 halves of pistachios and a glace sour cherry on top of each one.

Rum & Coconut Hearts: Add 1 Tbsp of cocoa powder and 1 Tbsp of rum into the basic dough. Cut out hearts with a cookie cutter and bake in a preheated oven on 200°C for about 8 minutes. Mix 75 g powdered sugar with 2 Tbsp of fresh lemon juice and spread over one side of each heart. Before it hardens sprinkle with coconut.

Chrispy Stars: With a cookie cutter cut out stars from the basic dough. Bake in a preheated oven on 200°C for about 8 minutes. When they’re done and chilled melt 50 g dark chocolate and decorate the stars.

Gingerbread Stars: Use leftover gingerbread dough to make these stars. Using the same method like with rum hearts, decorate them with Minja’s royal icing and coconut. This is a good way to make the fur on Santa’s coat look more realistic

The town of Market Drayton in Shropshire is known as the “home of gingerbread” and this is proudly decreed on the welcome sign. The first recorded mention of gingerbread being baked in the town dates back to 1793; however, it was probably made earlier as ginger was stocked in high street businesses from the 1640s. Gingerbread became widely available in the 1700s. (from Wikipedia).

I am sending this to Meeta for Monthly Mingle World of Spice Cookies.

Merry Christmas everybody!

Categories: Uncategorized
by Marija

Kumquat & Rice Cake

December 20, 2008

150 g short grain rice
700 ml milk
175 g sugar
2 clementines
1 bag vanilla sugar
50 g butter
10 kumquats
a piece of cinnamon stick
2 cloves
a pinch of salt

Boil milk with clementine peel, cloves and cinnamon and let rest for 2 hours. Wash kumquats in a water with some baking soda added. Dice clementines. Strain milk and discard the spices and boil it again. Add salt, 75 g sugar, vanilla sugar and rice and cook until rice soaks up almost whole milk. Remove from heat and stir in 40 g butter and clementine pieces.

Wait for everything to cool and add beaten eggs. Slice kumquats. Spread the remaining butter and then sugar over the 24Ø pan, pour 1 Tbsp water and put on top of electric burner to caramelize. Spread slices of kumquat on top of caramelized sugar and then pour the rice mixture. Bake in a preheated oven on 180° for about 30 minutes. As soon as you take it out of the oven turn cake out onto a platter.

Note: This is a recipe from Sale & Pepe magazine, November 2008 issue and my entry for the Holiday Herb Blogging hosted by Haalo from Cook (almost) Anything at Least Once.

Recept na srpskom.

Categories: Uncategorized
by Marija

Almond Pork Nuggets

December 18, 2008

FBI rukavice (FBI gloves) is a monthly food blogging event created by mamajac of Cooks and Bakes. FBI is an acronym for the Food Blog Inspection and the idea is for the participants to research a certain food blog, just like real inspectors

The first blog under the magnifying glass is Da mi je nešto slatko…, a delightful blog written by Ana-Marija. My choice was Almond pork nuggets (Svinjski file pohan u bademima) and it was a winner! Easy to make, with an incredibly soft texture of the meat, this recipe will stick around at my home

The recipe: Cut 2 pork tenderloins, roll each piece first in some flour, then in salted beaten egg and finally into ground almonds. Fry on some oil on each side for a fey minutes or until it’s done (depends on the size of the meat chunks). For this amount of meat you’ll need 300 g almonds and 2 large eggs.

Categories: Uncategorized
by Marija

The Dalai Lama’s Momos

December 14, 2008

A momo is a type of dumpling from the Himalayan region. This recipe comes from Tenzin Gyatso, His Holiness the 14th Lama.

Filling:

460g potatoes
3 Tbsp oil
6 medium sized onions, chopped
400 g mushrooms, chopped
360 g grated yak cheese*
1 bunch of fresh coriander, chopped
salt and pepper, to taste

*Yak cheese can be substituted with any hard cheese such as Parmesan, Asiago, Grana Padano.

**If you can’t find, or you don’t like coriander, use parsley leaves.

Boil and mash the potatoes. Leave to cool. Heat the oil in a wok and cook the onions for 5 minutes until soft. Add the mushrooms, cover, and cook for 5 minutes or until soft. Leave to cool. When all the vegetables are cooled, mix with the grated cheese, chopped coriander, salt, and pepper.

Dough:

460 g flour
1 3/4 to 2 1/3 cups water

Mix the flour with enough water to form a smooth dough. Roll out, but not too thinly. Cut into rounds with a round cookie cutter or a glass. Taking each round, press the edges with your thumb and first two fingers, working around the circle. On one side of the round, place a spoon of the cooled vegetable mixture, then fold over and press the edges together, making sure they are well sealed. Alternatively, hold the round in one hand, and with your thumb and forefinger gather the edges into a pleat at the top and seal.

I shaped mine as soup-style momos. Here is a video with instructions. It looks a lot easier than it actually is

My not so perfcet momo

Bring the water to a boil. Place the momos on the steamer rack, spacing them well apart as they will expand and stick together if they are too close. Steam for 20 minutes, or until they are firm and glossy.

Soup:

2 Tbsp oil
1 medium sized onion, chopped
2 tomatoes, skinned and chopped
1 Tbsp chopped coriander
1 vegetable stock cube
1 3/4 cups boiling water

*Alternately, use 1 Tbsp of Vegeta instead of a stock cube.

To make the soup, heat the oil in a saucepan, add the onion, and cook until soft. Add the tomatoes and chopped coriander and cook for 5 minutes. Dissolve the stock cube in the boiling water and add to the pan. Bring to a boil and simmer for 15 minutes.

Recipe adapted from AsiaRecipe.com

weekend wokking, small This is my entry for the Weekend Wokking January, created by Wandering Chopsticks and hosted by me this month. If you’d like to participate, check out the rules and send me your entries by 11:59 p.m., Sunday, January 4 to palachinkablog (at) gmail (dot) com. Secret ingredient for this month is mushroom.

Recept na srpskom.

Categories: Uncategorized
by Marija

Moroccan Fried Honey Cakes

December 11, 2008

It is a known fact that people of Balkans love Middle Eastern food. It came here with the Ottomans, merged with the local cuisines and influenced their further development. And it most influenced Bosnian cuisine. For those of you who are interested here are two Bosnian food blogs with amazing recipes that I read: Sehara s receptima and Cool Sofra.

Similar thing happened with Moroccan cuisine, but apart from the Middle Eastern, it was also infused with Berber, Spanish, Corsican, Portuguese, Moorish, Mediterranean, and African cuisines. I never knew how much I liked it until I got this cookbook from my dear friend Medena from Café Chocolada. Medena, thank you so much!

Fried honey cakes
recipe adapted from Cooking Moroccan by Tess Mallos

Soaking syrup:

3 Tbsp fresh orange juice
1 1/4 cup sugar
1/3 cup honey
4 tsp grated orange zest
1 1/4 cups cold water

Put water, orange juice and sugar in a pan and bring to boil. Add orange zest and bring to boil again. Reduce the heat and simmer for 5 minutes. Remove from heat and strain the syrup to remove the zest. Add honey and simmer for another 5 minutes. Keep warm.

Cakes:

3 eggs
1/4 cup fresh orange juice
1/4 cup oil
4 tsp grated orange zest
1/4 cup powdered sugar
2 1/3 (+ 1/3 extra) cup flour
1 tsp baking powder
oil for deep-frying

*For the whole recipe you will need juice of about 2 oranges and zest of about 3 oranges.

Mix together eggs, orange juice and oil in a large bowl. Add orange zest and sugar and whisk some more. Sift in the flour and baking powder and mix everything with a wooden spoon. Cover and let rest for an hour.

Sprinkle the extra flour onto the dough and transfer to a lightly floured surface. Knead until dough stops sticking to your hands. Add more flour if necessary. Flatten the dough into thickness of 1 cm and cut out round cakes with a 5 cm diameter.

Heat oil in a large deep-sided frying pan until a cube of bread dropped into oil browns in 20 seconds. Fry 3 or 4 cakes at a time on both sides until they’re brownish. (Original recipe says 1 minute on each side, but mine were done after 10 seconds on each side.) Remove with tongs and let dry on a paper towel.

Soak each cake in a warm syrup and pour the rest of the syrup on top of all of them. If you manage to keep yourself away from them for a whole day, they will be fabulous tomorrow, just like Tulumbe, after they absorb the syrup.

Note: This is my entry for the ajme, koliko nas je!, a food bloggers game created by Monsoon and hosted this month by Vali from Vali voli torte.

Recept na srpskom

Categories: Uncategorized
by Marija

Russian Salmon Pie

December 5, 2008

2 sheets puff pastry
300 g salmon
100 g rice
200 g button mushrooms
300 g spinach
70 g butter
1 clove garlic
2 eggs
dill
salt
ground black pepper

Fry spinach for about 10 minutes on high heat on 20 g butter with pressed garlic, salt and pepper. Hard boil eggs. Steam salmon for about 5 minutes and then remove the skin (is there is any). Cook rice al dente, strain it and add 30 g butter and finely chopped eggs.

Grease casserole dish. Flatten both pieces of puff pastry. Place one piece in the dish (flatten that much so it covers the sides of the dish too) and make a few holes with a fork on the bottom.

Spread rice with eggs on the bottom, follow with thinly cut mushrooms, spinach, salmon, chopped dill and cubes of remaining butter.

From the second piece of pastry cut rectangle slightly bigger than the dish and cut out a few holes with a tiny cookie cutter. Cover your pie with it and pres sides so it’s properly sealed. Spread some egg yolk on top for shine. Bake in a preheated oven on 180°C for about 30-35 minutes.

Note: I made this dish as a part of Sale & Pepe Tasting Team for December 2008 issue.

Recept na srpskom.

Categories: Uncategorized
by Marija

Sicilian Citrus Gelee

December 2, 2008

3 oranges
5 clementines
1 grapefruit
1/2 lemon
80 g sugar
60 g corn starch
40 g dark chocolate
50 g candied pineapple cubes
30 g blanched and peeled pistachios
1 bag vanilla sugar
butter

Grate zest of one orange, soak into 100 ml hot water and let sit for 12 hours.

Juice fruits, mix with prepared orange zest water and then strain. There should be 600 ml of liquid.

Place sugar and corn starch in a small pot and gradually pour the juice . Wait until it boils, stirring continuously. When it thickness stir in vanilla sugar, and remove from heat.

Wait for the mass to cool. When it does, add chopped pistachios, candied fruit, and diced chocolate. Transfer it into buttered mold. Leave in the fridge overnight, then transfer onto serving plate.

*You can take whatever combination of citruses you like, the only thing that is important is to have 600 ml of liquid.

Note: I made this dish as a part of Sale & Pepe Tasting Team for November 2008 issue and I’m sending this to the Weekend Herb Blogging event, hosted this week by Ivy from Kopiaste.

Recept na srpskom.

Categories: Uncategorized
by Marija

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Potato and Olive Terrine

Eierlikör

Santa’s Sleigh & Christmas Cookies

Kumquat & Rice Cake

Almond Pork Nuggets

The Dalai Lama’s Momos

Moroccan Fried Honey Cakes

Russian Salmon Pie

Sicilian Citrus Gelee

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