Kavarma Kebab
I already wrote about my friend Gaga. Whenever we visit each other, we cook. Last time, when I went to her village Sumrakovac, we prepared some Serbian food. This time, she visited me, and we made a Bulgarian dish from her blog – Kavarma kebab. Recipe comes from a cookbook written by a famous Serbian...
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...
Cauliflower Cream with Sausage and Green Pepper
Cauliflower Cream with Sausage and Green Pepper (recipe is from Sale & Pepe magazine, Serbian issue for December 2009) 1 small cauliflower 4 Tbsp grated Pecorino cheese milk 20 g butter 2 green bell peppers 150 g fresh, thin sausage dry white wine 125 g mozzarella cheese olive oil salt pepper Divide cauliflower into smaller...
Sour Meatballs
A special thanks to Richard from RESTAURANTWARE for sending me this beautiful Knotted Bamboo Skewer! Sour Meatballs (recipe adapted from Sale & Pepe magazine, Serbian issue for April 2011) 800 g ground veal 2 medium sized zucchinis 1 egg 1 bundle of mint 4 cloves 4 juniper berries 1/2 tsp ground cinnamon 1/2 tsp ground...
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...
Strawberries & Cheese Mille-feuille
Strawberries & Cheese Mille-feuille (recipe adapted from Sale & Pepe magazine, Serbian issue for May 2011) Pastry 30 g flour 125 g sugar 60 g ground almonds 50 g butter, melted 3 Tbsp port Mix port with sugar, butter and almonds. Stir in flour and transfer into the fridge for an hour. What you will...
Porto Cruz Braized Pheasant
Porto Cruz Braized Pheasant 1 whole pheasant (with the giblets) For the stock 550 ml water 1 onion, sliced in half 1 carrot, sliced 1 stick celery 1 bay leaf a string of fresh thyme a few black peppercorns salt Clean and wash pheasant. Cut into smaller parts and leave the giblets too. Put the...
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Summer Chicken
1,2 kg pieces of chicken500 ml white wine50 ml vinjak (or cognac)2 bay leaves1 bundle fresh or 1 Tbsp dried thyme2 branches of rosemaryzest of 1/2 of orange60 g bacon, cut into thin stripes2 tomatoes, peeled, seeds removed and diced1/2 onion, chopped50 g green olives50 g black olives1/2 tsp coriander seedsolive oilsalt and black pepper...
