Zdrava ovsena kaša * Healthy Oatmeal

Evo zdravog doručka za prezaposlene ljude. Može se spremiti i veče pre, poklopiti i sutradan poneti na posao.

Here's a healthy breakfast for busy people. You can prepare it in the evening, and take it to work the following morning.

Sastojci:
-ovsene pahuljice, 50 gr
-ovsene mekinje, 15 gr
-lomljeno laneno seme, 5 grama (kašičica)
-mleveni rogač, 10 gr (puna supena kašika)
-mleveni cimet, pola kašičice
-sirovi badem, 10 gr ili oko 10 komada
-grožđice, 15 gr ili 1 supena kašika
-250 ml kipuće vode
-bobičasto voće (po želji)

Ingredients:

-rolled oats, 50 gr

-oat bran, 15 gr

-coarsely ground flax seed, 5 gr (1 teaspoon)

-ground carob, 10 gr (1 tablespoon)

-ground cinnamon, half a teaspoon

-raw almonds, 10 gr or approx. 10 pieces

-raisins, 15 gr or 1 tablespoon

-250 ml boiling water

-berries (optional)

Sipati sve suve sastojke u činiju, preliti sa 250 ml kipuće vode, poklopiti i ostaviti da odstoji 10 minuta, ili preko noći.

Pour all dry ingredients into a bowl, add 250 ml of boiling water, put a lid on and leave to soak for 10 minutes, or overnight.

Naknadno se može dodati sveže ili smrznuto bobičasto voće.

Feel free to add some berries later, fresh or frozen.

Sve ove sastojke (osim vode i voća, naravno) možete spremiti unapred, spakovati u kesice i koristiti kod kuće ili na poslu kada ste u žurbi. Ovaj doručak garantuje sjajnu probavu, a ovas ima malu kalorijsku vrednost i visok glikemijski indeks, pa će vas držati do ručka.

You can make your own individual packs with these ingredients (except the water and the berries, of course), and use them at home or work, when you are short of time. This breakfast guarantees good digestion. Oats are famous for their low calorie value and high glycemic index, and will keep you going till lunchtime.

Kobler sa šljivama * Plum Cobbler

Koliko god da volim našu nacionalnu kuhinju, koju smatram delom svog identiteta, ništa manje me ne fascinira kulinarstvo širom sveta. Gde god da putujem, ponesem deo mirisa i začina sa sobom. Danas spremam moju omiljenu britansku poslasticu, kojoj se i moji prijatelji uvek obraduju - kobler.

As much as I love Serbian national cuisine, I am totally fascinated by all of them, worldwide. Wherever I travel, I take aromas and spices back with me. Today, I'm preparing my favourite British delicacy, the one that my friends also adore - the cobbler cake. 

Za dobar kobler potrebno je:

This is what you'll need for a good cobbler:

Voćni deo:
-Kilo šljiva, bez koščica, svežih ili smrznutih.
-Dve kašike žutog šećera
-Dve kašike tamnog balzamičnog sirćeta.
-> Staviti sve u šerpu i pustiti da se lagano krčka da voće pusti vodu (ne dodavati vode!), i skinuti sa ringle kada tečnost postane gusta i lepljiva

Fruit part:

-One kilo of plums, pitted, either fresh or frozen 

(by the way, Serbian plums are best in the world)

-Two tablespoons of brown sugar

-Two tablespoons of dark balsamic vinegar

-> Put it all into a pan or skillet and let it simmer until the liquid becomes sticky and thick.

 Do not add any water!

Testo:
-Paklica putera od 125 gr sobne temperature
-200 grama brašna
-prašak za pecivo
-šoljica od kafe žutog šećera
-malo soli
-dve pune kašike kisele pavlake, što masnije
-> U brašno dodati prstohvat soli, šećer i prašak za pecivo, izmešati. Dodati puter i dobro utrljati u brašno. Potom dodati pavlaku, izmešati i mesiti, povremeno dodajući još malo brašna ako zatreba, sve dok testo ne prestane da se lepi.

Dough:

-1 stick butter at room temperature

-200 gr plain white flour

-1 tablespoon baking powder

-1/2 cup brown sugar

-a pinch of salt

-2 brimming tablespoons of sour cream

-> Sift flour into a bowl, add baking powder, sugar and salt, mix. Add butter and rub it in. Add sower cream, mix and start kneading. Feel free to add more flour if the dough feels too sticky and knead until it is completely smooth. 

Dok se voće hladi, od testa napraviti loptice prečnika 3-4 cm, pokriti folijom i ostaviti da odstoje bar dvadesetak minuta.

While the cooked fruit is cooling, make ping-pong size balls out of the dough, cover them with cling film and leave to rest for at least 20 minutes.

Potom sipati malo žutog šećera u posudicu, umočiti svaku lopticu u šećer, i ređati preko voća tako da ušećerena strana bude odozgore.

Then pour some brown sugar into a small bowl, dip each ball of dough into it, and place it over the fruit, the sugar-side up.

Peći u rerni zagrejanoj na 200°C oko pola sata. Obići kolač nakon 25 minuta i, ili pojačati vatru na 220, ili uključiti ventilator, kako bi se šećer lepo karamelizovao. Kada porumeni, gotovo je.

Bake in a preheated oven at 200°C for about half an hour. Take a look after 25 minutes, and either increase the temperature to 220°C, or turn the fan on, to enable the sugar to caramelize well. When its golden-brown, it's done.

Dobar je i bez ičega, i topao i hladan, a sa sladoledom ili kremom od vanile još bolji.

It's tasty as it is, warm or cold, and even better with ice cream or custard.

Burek iz tučanog tiganja * Cast Iron Skillet Burek

Kažu da sva velika otkrića dolaze slučajno. I tako sam ja jednog dana došla sa vežbi gladna kao vuk. Baš mi se jela neka pita, a nisam mogla da čekam da se ispeče u rerni. I onda sam je, kao Panta, smotala u tiganju i ispekla na ringli. Od tad je samo tako pravim. Bude gotova za petnaestak minuta. Gladan čovek uvek nađe načina.

Burek is a variety of a filo-pastry pie typical for the Balkans, with Turkish origins. It evolved separately in each Balkan country, so, while in Serbia burek looks like what I'm just about to make here, in Bosnia it's rolled, and with meat filling. They are all tasty and we are all proud of our bureks. Mine, here, happened by accident, when I was in a hurry, so I baked it in a pan on the stove plate, instead of the oven. And it turned out great!

Za ovaj burek potrebno je:

You'll need:

-1 dobar tiganj sa debelim dnom, najbolje tučani
-4 kore za gibanicu
-1 jaje
-šolja kefira (a može i jogurta)
-malo ulja, suncokretovog, nerafinisanog
-prstohvat soli

-1 good cast iron skillet

-4 sheets of filo pastry; if you don't live in the Balkans, 

then look for 'kore' in Yugoslav shops, or 'jufka' in Turkish shops. Greek filo pastry sheets are smaller, so if they are your only option, you would probably need 16. 

-1 egg

-1 mug (250 ml) of kefir, or plain Greek yogurt

-some non-refined oil

-a pinch of salt

Na dno tiganja sipati malo ulja, pa raširiti dve kore tako da se preklapaju, i da dobar deo viri sa strane. U činiju sipati kefir, razbiti jaje, staviti prstohvat soli i malo ulja, i umutiti viljuškom tako da se sastojci sjedine.

Put a spoonful of oil in the skillet. Spread two pastry sheets across it, so that they overlap, and a large portion hangs outside. You will need these edges, to wrap it all up in the end.

Pour kefir into a bowl, add the egg, a pinch of salt and a bit of oil. Whisk it lightly.

Treću koru zgužvati, umočiti u smesu, dobro nakvasiti sa svih strana i razvući po tiganju, preko one prve dve raširene kore.

Take the third pastry sheet, crumple it like a piece of paper, dip it in the mixture so that it is completely soaked, and spread it lightly over the already laid two sheets in the pan.

Ako želite da vaš burek ima fil, preko ovog sloja možete dodati mrvljenog sira, prethodno probarenog i iseckanog spanaća, ili malo izdinstanog mlevenog mesa. Ali i bez fila je sjajan i ukusan. Potom ponoviti prethodni proces sa četvrtom korom.

If you prefer your burek with a filling, you can add some grated white cheese, previously blanched spinach or fried ground beef at this stage. But it's excellent without the filling, anyway. Then repeat the previous step with the fourth pastry sheet.

Na kraju treba saviti sve ove krajeve koji vire tako da burek bude dobro ušuškan, kako sadržaj ne bi cureo tokom pečenja.

Finally, tuck in the edges of the first two pastry sheets that are hanging over the skillet, so that the liquid is safe inside and doesn't leak during the baking process. 

Staviti tiganj na ringlu, na najjaču vatru samo dok se tiganj ne zagreje, pa smanjiti na tiho (kod mene su oznake od 1 do 9, pa ga prvo stavim na 9 na kratko, a potom na 3), poklopiti i nakon 5 minuta pomoću varjače zadignuti pažljivo jedan kraj i videti da li je dno porumenelo. Ako je još uvek bledunjavo, pojačati vatru na srednje i paziti da ne zagori. Kada lepo porumeni, gurnuti varjaču ispod i okrenuti burek u tiganju. To je lako jer je sad donji, pečeni deo već čvrst pa se neće raspasti. Ponoviti isti postupak pečenja druge strane, i kad porumeni onako kako volite, samo ga prebacite na veći tanjir ili dasku. I isecite 'kao burek za ovde' :-)

Place the pan on the stove-top burner at the highest heat just until the pan heats up, then reduce to medium-low and let it cook for five minutes with a lid on. Check if it is baked carefully, with a wooden spatula, by lifting the edge. If it has turned yellow-brown, then it's time to flip it over. You'll do that by inserting the spatula underneath and lightly holding the top side with the other hand. It should be easy now, since the cooked side has turned solid and crispy. Repeat the procedure until the other side is cooked, just the way you like it, and then simply put it on a large plate or a wooden board, cut it into triangles and enjoy!