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 a pot and cover with…
Grappa Cherry Preserve (recipe adapted from Sale & Pepe magazine, Serbian issue for July/August 2007) 500 g cherries (with stems) cinnamon stick, cut lengthwise into a couple of pieces 150 ml water 150 g sugar 300 ml Grappa (Itallian, grape based brandy very similar to rakija) cloves lemon Wash the cherries. Dry carefully with a kitchen towel. Cut the stems…
Last year, Mateja and me went on a trip through Asia. We saw a lot, experienced a lot, and of course, ate a lot In the next couple of posts I will tell you all about it. Mostly about food, less about sights, as this is, after all, a food blog, and the food in Asia is so exciting. Our…
Ajvar is Serbian traditional and one of the most loved red pepper preserves. It’s a lot of work and it takes days to prepare, so usually the whole family works together. In my opinion, ajvar is the king of preserves so, in the end, all the hard work most certainly pays of. My family uses the following recipe for generations.…