31 August 2015

'Tulumbe' fried Syrupy Pastries

Tulumbe remind of churros by their shape, except they're dunk in syrup and the dough contains eggs (like profiteroles' dough). They are very popular in Turkey, Greece and Eastern Balkan countries.
I never made them before (don't really like that kind of desserts), but was keen to give it a try, since a cafe owner asked me if I could make them for him. (By the way, I have completed my course, and now I'm ready to start my business!)

500 ml (2 cups water)
100 ml oil (or butter)
vanilla essence
375g flour
5-6 eggs (depending on size)
1 kg sugar (...I know!)
600 ml water
1/2 lemon, sliced
1 L oil for deep frying
First make syrup; place sugar, water and lemon slices in a pan. Bring to boil, cook for 5 minutes. Leave it to cool completely.
Pastry- Place water and oil in a (heavy bottomed) pan. Bring to boil, them place all flour at once into it and mix vigorously until very thick and starts to form a ball. Let it cool slightly, than mix in one by one egg. If your mixer (with spiral beaters) doesn't do it properly, you'll have to do it by hand. Mixture should be thick and sticky, but smooth.
Heat oil in a pan (180*C); spoon pastry mixture into a piping bag with 1 cm wide nozzle (or special device for tulumbe - I used Biscuit press). When oil hot, squeeze 5-6 cm of dough into oil (cutting with scissors that you've dipped in oil). Fry 4-5 at once, turning them a few times. When golden, take out on a paper towel, then place them in cold syrup. Turn them several times to 'drink' properly. Repeat with the rest of dough. Serve when completely cold.

Svi znamo sta su Tulumbe. Izgledom su slicne Ćurosima, ali tijesto je vise kao za princes krofne. Popularne su u Turskoj, Grckoj i istocnim zemljama Balkana
Nikada ih prije nisam pravila (ne volim deserte takve vrste), ali sam bila voljna isprobati, jer me je jedan vlasnik kafea pitao da li bih mogla da ih napravim za njega. (Usput da kazem, kurs sam zavrsila i sad mogu otpoceti svoj biznis!)

5 dl vode
1 dl ulja (ili maslaca)
375 gr brasna
5-6 jaja (u ovisnosti o velicini)
1 kg secera (...znam!)
6 dl vode
1/2 isjecenog limuna

Najprije napravite sirup; stavite sve sastojke u serpu, zagrijte i kuhajte 5 minuta. Ostavite da se potpuno ohladi.
Tijesto- Stavite vodu i ulje da prokljucaju. Ubacite brasno i vigorozno mijesajte, dok se ne pocne odvajati od serpe. Tijesto treba da je jako gusto. Ostavite blago prohladiti, zatim umijesajte jedno po jedno jaje; ako mikser nece umutiti, onda koristite ruke ili drvenu kuhacu. 
Zagrijte ulje (180*C) na srednje jako. Stavite tijesto u presu (ja sam koristila presu za keksice) i istiskujte 5-6 cm dugacke tulumbe u vruce ulje (rezite makazama umocenim u ulje). Przite okrecuci, dok ne postanu zlatno zute. Izvadite na upijajuci papir, zatim ih smjestite u haldan sirup i okrecite da se  'napiju'. Ponovite postupak sa ostalima. Servirajte dobro rashladjeno.

26 August 2015

Rice Pudding

This is one of simplest and most loved desserts in the World. I had it often during my childhood, but never tried to make it myself...until now!

1 l milk (4 cups), full cream
1 cup short grain rice (Arborio), washed and drained
1/4 -1/2 cup sugar, depending how sweet do you like it
cinnamon for sprinkling
Place rice and milk in a heavy bottomed (non-stick) pan. Heat and bring to boil. Reduce and cook for 25+ minutes; stir time to time - this will assure creaminess of your dessert. Add sugar and mix well. Take off the heat and pour into serving dishes. Sprinkle with cinnamon and let it cool (refrigerate) before serving.
If you want creamier pudding, add a bit of butter to milk (or you can use 1/4 cream instead of milk). You can also add other flavourings, like orange peel, cardamom, vanilla...


Jedan od najjednostavnijih i najvoljenijih deserta u svijetu. Cesto sam je imala tokom mog djetinjstva, ali nikad nisam sama probala napraviti... do sada!

1 l mlijeka, punomasno
1 solja rize (250ml zapremina) kraceg zrna (Arborio), oprana i ocijedjena
1/4 - 1/2 solje secera
cimet za posuti
Stavite rizu i mlijeko u posudu sa tezim dnom (neprijanjajucu), zagrijte do kljucanja, smanjite i kuhajte 25+ minuta. Promijesajte cesto, jer ce to omoguciti kremastiju sutliju (i manje prijanjanja za dno). Uspite secer i dobro izmijesajte. Prebacite u posudu za serviranje i pospite cimetom. Rashladit dobro prije sluzenja.
Ako zelite bogatiju, kremastiju sutliju, u mlijeko mozete dodati malo maslaca (ili 1/4 mlijeka zamijeniti sa slatkim vrhnjem). Razlicite arome se mogu dodati, npr korica narandze, kardamom, vanilla...

23 August 2015

Sweet Potato Cakes with Chives

I didn't think 2 weeks will pass without a single post. Well, I have completed my course (results will be known in a couple of days) and finally have some spare time to share a recipe with you.


500 g sweet potatoes (kumara), unpeeled
1 egg, lightly beaten
1 1/4 cups breadcrumbs (dried)
2 tbs parsley, chopped
2 tbs chives, chopped
4 spring onions, thinly sliced
salt and pepper to taste
oil for shallow frying 
Greek yogurt or sour cream chopped chives for serving

Cook (or microwave) potatoes until soft. Cool slightly, peel and then mash.
Combine herbs, crumbs, egg, onions ans seasoning. Mix well with potatoes. Shape cakes and fry them a minute each side. Drain on paper towel, then serve with sour cream and sprinkled chives. 

Šnicle / Polpete od slatkog krompira i vlašca

 Nisam mislila da ce 2 sedmice proci bez i jednog objavljenog posta. Kurs sam konacno zavrsila (rezultati za par dana), i evo napokon nadjoh vremena da podijelim sa vama jedan recept.

500 gr slatkog krompira, neoguljenog
1 jaje, umuceno blago
1 1/4 solje mrvica / prezle
2 K persunovog lisca, isjeckano
2 K  vlasca, isjeckanog
4 mlada luka, tanko isjecen
so i biber prema ukusu
ulje za plitko przenje
Grcki jogurt ili vrhnje / pavlaka + jos vlasca za servirati

Kuhajte slatki krompir dok ne omeksa, prohladite ga, ogulite i ispasirajte.
Pomijesajte mrvice, jaje, luk, zacinsko bilje sa krompirom; zacinite prema ukusu.
Zagrijte ulje i pzite svaku stranu oko 1 minut. Ocijedite na upijajucem papiru, zatim sluzite sa vrhnjem i jos malo isjecenog vlasca po povrsini.

05 August 2015

Raw Chocolate Cake

Between my tests and monitoring food temperature, I had to make something for kids who asked for anything sweet. I'm not raw food follower, but I'm not against it either...especially if it's quick, easy and delicious.

1 1/2 cups of walnuts (or other nuts)
2-3 tbs coconut oil
2/3 cup pure cocoa powder
1/2 tsp salt
2 cups of soft pitted dates, chopped
1-2 tbsp pure honey (or agave syrup)
pinch of cardamom (or cinnamon), optional

Heat gently coconut oil and honey, stirring until melted. Add all other ingredients; mix really well. Line a small cake pan with foil; spoon mixture inside and refrigerate until firm. Slice and enjoy!

Prijesni Čokoladni Kolač

Izmedju testova i mjerenja temperatura hrane, nadjoh malo vremena da napravim djeci nesto slatko. 
Nisam pobornik 'raw' ishrane, ali nisan ni protivnik...posebno ako je priprema brza, lagana i ishod ukusan.

1 1/2 solja oraha, komadi
2-3 K kokosovog ulja
2/3 solje kakaa, najbolje kvalitete
1/2 k soli
2 solje mekanih datula, sjeckane
1-2 K meda ili agavinog sirupa
prstohvat kardamoma ili cimeta, opciono

Blago zagrijte kokosovo ulje i med; mijesajte dok se ne otopi. Ubacite sve ostale sastojke, dobro izmijesajte i postavite u manju cetvrtastu posudu oblozenu folijom. Stavite u frizider da se stegne, rezite i uzivajte.

27 July 2015

Custard and Pear Tart with Steusel Topping

Opening a food related business in Australia (NSW) is not easy. There are so many regulations and tests you and your kitchen have to pass, in order to have licence.
I had an idea of baking cakes from my home and offering them to cafes, restaurants and privately. That would be my dream job...
Currently, I'm in the middle of completing my FSS course (food safety supervisor), which is one of necessary  steps in order to get my licence. Then, someone from council will have to visit my kitchen and tell me if I need to make some changes, or it would be OK to use it as it is. After that comes business registering, insurance, marketing... I'll let you know about my progress!

1 1/2 cup flour
3 tbs sugar
pinch of salt
125 g butter, cold in pieces
1 egg, beaten
1 tbs ice cold water 
Custard cream-
1 3/4 cup milk
1/4 cup cream
2 yolks
1/4 cup sugar
2 tbs corn flour / starch
2 tbs custard powder
+ 2-3 pears, ripe-ones please (canned, drained OK)
¼ cup firmly packed brown sugar
3 tbs flour
½ teaspoon cinnamon
1/3 cup rolled oats
50g cold butter, cubed
Make pastry by placing all ingredients into a food processor and blitzing until dough formed. Take out, wrap in cling wrap and let it rest. 
Heat 1 1/2 cup milk, sugar and cream into a non-stick pan. Mix 1/4 cup milk with the rest of ingredients (except pears). When milk starts boiling, pour mixture into it and cook until thick. Cover with cling film and let it cool. 
Peel and core pears; slice each into 4 or 6.
Preheat oven to 180*C, prepare a tart tin. Roll out your pastry and place into tin. Spoon custard cream, then place pears over it. 
Place all ingredients for crumble into a food processor and blitz until crumbs formed. Place them over pears. Bake for 35+ minutes, cool then serve.

Mrvičasti Tart sa Pudingom i Kruškama 

Otvoriti biznis vezan za hranu u Australiji nije nimalo lako. Postoji mnogo regulacija i testova koje vi i vasa kuhinja morate proci, da biste dobili dozvolu.
Moja ideja je da radim od kuce, pripremam deserte i slicno, po narudzbi kafea, restorana ili privatnih lica. To bi bio posao mojih snova...
U ovom trenutku sam u procesu zavrsavanja kursa koji je neophodan step da bih dobila dozvolu. Poslije toga, neko od odgovornih lica ce morati posjetiti moju kuhinju i reci mi mogu li je koristiti kakva jeste ili cu morati napraviti neke promjene. Zatim, dolazi registracija biznisa, osiguranje, marketiranje...Obavjestavacu vas o mojim 'koracima'!

Prhka kora-
1 1/2 solja brasna
3 K secera
malo soli
125 gr maslaca, hladnog, rezanog
1 jaje, blago umuceno
1 K hladne vode
Puding krem-
1 3/4 solje mlijeka
1/4 solje slatke pavlake
2 zumanca
1/4 solje secera
2 K 'gustina' (ili sl.)
2 K puding praha vanille (1 puding?)
+ 2-3 kruske, zrele
Mrvicasta povrsina-
1/4 solje braon secera
3 K brasna
1/2 k cimeta
1/3 solje presane zobi
50 gr maslaca, komadici
Umijesite tijesto za prhku koru; prstima ili uz pomoc sjeckalice. Zamotajte u prozirnu foliju i ostavite odmarati.
Stavite 1 1/2 solju mlijeka, vrhnje i secer kuhati. U preostalu 1/4 solje mlijeka umijesajte preostale sastojke (izuzev kruski). Kada mlijeko provrije  uspite mjesavinu i mijesajte dok se ne zgusne. Pokrijte sa prozirnom folijom i ostavite hladiti.
Ogulite i narezite kruske; svaku na 6-8 komada.
Ukljucite rernu na 180*C; pripremite tart posudu.
Razvaljajte tijesto i smjestite ga u posudu. Ubacite puding krem, zatim utisnite kruske. 
Stavite sve sastojke za mrvicastu povrsinu u elektricnu sjeckalicu i izradite u mrvice. Zatim ovu masu prerucite preko kruski i zaravnajte. Pecite oko 35+ minuta. Prohladite i sluzite.