tag:blogger.com,1999:blog-4059382822688899455Wed, 11 Nov 2009 17:24:22 +0000http://palachinka.blogspot.com/noreply@blogger.com (Marija)Blogger233125Subscribe with My Yahoo!Subscribe with NewsGatorSubscribe with My AOLSubscribe with BloglinesSubscribe with NetvibesSubscribe with GoogleSubscribe with PageflakesSubscribe with PlusmoSubscribe with FeedLoungeSubscribe with The Free DictionarySubscribe with Bitty BrowserSubscribe with Live.comSubscribe with Excite MIXSubscribe with Yourminis.comSubscribe with Attensa for OutlookSubscribe with WebwagSubscribe with netomat HubSubscribe with Daily RotationSubscribe with Podcast ReadySubscribe with FlurrySubscribe with ParticlsAdd to Any Feed ReaderSubscribe with fwickitag:blogger.com,1999:blog-4059382822688899455.post-1891956083836605109Tue, 10 Nov 2009 19:33:00 +00002009-11-11T12:26:04.848+01:00pheasantprosciuttolimegameOur friend's son is a hunter. But nobody from her family wants to bother with preparing pheasants. So, whenever there is a pheasant season, we get one :) The bird is usually tiny and it's never enough for a family meal. I'd say it's enough for two. But, removing feathers is quite easy, just start pulling them and they will go together with the skin. What is important when preparing any game meat http://feedproxy.google.com/~r/Palachinka/~3/KMbSo_4-ygg/pheasant-with-limes.htmlnoreply@blogger.com (Marija)3<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/Palachinka?a=KMbSo_4-ygg:SXl_nMnMhUw:lTYn54Cua1U"><img src="http://feeds.feedburner.com/~ff/Palachinka?d=lTYn54Cua1U" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/Palachinka/~4/KMbSo_4-ygg" height="1" width="1"/>http://palachinka.blogspot.com/2009/11/pheasant-with-limes.htmltag:blogger.com,1999:blog-4059382822688899455.post-5210677345912132147Sat, 07 Nov 2009 10:40:00 +00002009-11-08T10:36:03.798+01:00rollsavoryspinachDough500 g blanched and strained spinach*100 g butter100 g flour100 ml milk4 eggs1 clove garlic (optional)Puree spinach in a blender. Heat deep pan and fry spinach, butter, flour and milk for a very short time, just enough that it all combines well. Add salt and if you wish pressed garlic. Beat egg yolks and egg whites separately, each in another bowl(egg whites should be beaten stiff). First, http://feedproxy.google.com/~r/Palachinka/~3/2d2qQIJUkZ8/spinach-roll.htmlnoreply@blogger.com (Marija)31<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/Palachinka?a=2d2qQIJUkZ8:6BofKnztDQM:lTYn54Cua1U"><img src="http://feeds.feedburner.com/~ff/Palachinka?d=lTYn54Cua1U" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/Palachinka/~4/2d2qQIJUkZ8" height="1" width="1"/>http://palachinka.blogspot.com/2009/11/spinach-roll.htmltag:blogger.com,1999:blog-4059382822688899455.post-7789521811651796447Mon, 02 Nov 2009 19:29:00 +00002009-11-02T22:42:26.608+01:00doughpork fatbunbreadThere is a saying on the Balkans - if a bread is incredibly soft, that it's "soft like a soul". These buns are exactly that. Soft like a soul with a distinctive taste of pork fat. You know me, I just love it :D We had them with Njeguški pršut, a Prosciutto-type specialty of a small Montenegrin village Njeguši.Breaddies(original recipe here)500 g + 2 Tbsp flour1 tsp salt300 ml + 2 Tbsp warm http://feedproxy.google.com/~r/Palachinka/~3/pRZIXmahVow/breaddies.htmlnoreply@blogger.com (Marija)20<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/Palachinka?a=pRZIXmahVow:bJk5lpUla8Q:lTYn54Cua1U"><img src="http://feeds.feedburner.com/~ff/Palachinka?d=lTYn54Cua1U" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/Palachinka/~4/pRZIXmahVow" height="1" width="1"/>http://palachinka.blogspot.com/2009/11/breaddies.htmltag:blogger.com,1999:blog-4059382822688899455.post-840618203714896454Sun, 01 Nov 2009 11:58:00 +00002009-11-01T14:31:07.971+01:00cilantrosavorycorianderpumpkinfetaabout 800 g cleaned and peeled pumpkin, cut into thin wedgessaltground black pepperpowdered coriander seedsdried coriander leavesabout 150 g feta cheeseabout 3 Tbsp butterDry pumpkin wedges with a paper towel. Line oven pan with baking paper and place pumpkin wedges on it. Season with salt, pepper and coriander seeds. Squash cheese with a fork and evenly distribute over the wedges. Toss tiny http://feedproxy.google.com/~r/Palachinka/~3/KFxe5LafmMI/baked-feta-pumpkin.htmlnoreply@blogger.com (Marija)15<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/Palachinka?a=KFxe5LafmMI:IS1H1J0yyqA:lTYn54Cua1U"><img src="http://feeds.feedburner.com/~ff/Palachinka?d=lTYn54Cua1U" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/Palachinka/~4/KFxe5LafmMI" height="1" width="1"/>http://palachinka.blogspot.com/2009/11/baked-feta-pumpkin.htmltag:blogger.com,1999:blog-4059382822688899455.post-6416038666945445376Fri, 30 Oct 2009 18:10:00 +00002009-10-30T20:18:54.335+01:00macarondaring bakerskuvarijacijechocolateThe 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.Somehow, the theme for DB and kuVarijacije was the same this month. So, as I was already late, plus never ever tried to make macarons before and read all over the blogosphere that DB recipe turned into a disaster http://feedproxy.google.com/~r/Palachinka/~3/GeZZS6aIlrg/daring-bakers-october-2009-macarons.htmlnoreply@blogger.com (Marija)31<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/Palachinka?a=GeZZS6aIlrg:__1C6bfgMHM:lTYn54Cua1U"><img src="http://feeds.feedburner.com/~ff/Palachinka?d=lTYn54Cua1U" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/Palachinka/~4/GeZZS6aIlrg" height="1" width="1"/>http://palachinka.blogspot.com/2009/10/daring-bakers-october-2009-macarons.htmltag:blogger.com,1999:blog-4059382822688899455.post-7186364151165935787Mon, 26 Oct 2009 07:57:00 +00002009-10-27T10:25:23.568+01:00stalinstruklibrozcookbooktitochickenJosip Broz Tito was the president of SFRJ from 1943-1980. The guerrilla leader of the Yugoslavian partisan units during the Second World War was a communist with style, a gentleman. During his presidency, he traveled all over the world. While he traveled he never ate the food that his host would prepare. Instead, he would bring his personal chef, a chemist (to test the food for poison) and would http://feedproxy.google.com/~r/Palachinka/~3/zs5EgAzRDIo/foodbuzz-24-24-24-dinner-with-tito.htmlnoreply@blogger.com (Marija)38<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/Palachinka?a=zs5EgAzRDIo:5aJbqPjAbXE:lTYn54Cua1U"><img src="http://feeds.feedburner.com/~ff/Palachinka?d=lTYn54Cua1U" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/Palachinka/~4/zs5EgAzRDIo" height="1" width="1"/>http://palachinka.blogspot.com/2009/10/foodbuzz-24-24-24-dinner-with-tito.htmltag:blogger.com,1999:blog-4059382822688899455.post-4221187147258037597Sat, 17 Oct 2009 17:25:00 +00002009-10-17T19:47:47.709+02:00appetizersalmonfastThis was made as a fast appetizer. That's why I put margarine, which I loathe normally. If anyone decides to give this a try, I suggest replacing margarine with butter or, maybe even some cream cheese.Smoked Salmon Appetizerthinly sliced pumpernickel breadmargarine (or a spread of your choice)thinly sliced smoked salmon filletsSpread margarine over 4 slices of bread. Put salmon on top of 3, placehttp://feedproxy.google.com/~r/Palachinka/~3/IflvVjuTiQA/smoked-salmon-appetizer.htmlnoreply@blogger.com (Marija)19<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/Palachinka?a=IflvVjuTiQA:LeO2Xl1X77g:lTYn54Cua1U"><img src="http://feeds.feedburner.com/~ff/Palachinka?d=lTYn54Cua1U" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/Palachinka/~4/IflvVjuTiQA" height="1" width="1"/>http://palachinka.blogspot.com/2009/10/smoked-salmon-appetizer.htmltag:blogger.com,1999:blog-4059382822688899455.post-6403212858769532679Mon, 12 Oct 2009 20:27:00 +00002009-10-13T00:13:11.310+02:00tartcouscoussavoryrosemarychickpeaBefore I begin with the recipe today...I got nominated for the FoodBuzz Blog Awards and just being considered blew me off the chair! When I found out, I just blocked, and couldn't get myself to writing the next post. I know I don't talk much on this blog, but most of the time, apart from the recipe, there is not much more interesting stuff to share. Anyway, I just wanted to let you all know that http://feedproxy.google.com/~r/Palachinka/~3/IGGHfVWM_ZI/couscous-and-chickpea-tartlettes.htmlnoreply@blogger.com (Marija)20<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/Palachinka?a=IGGHfVWM_ZI:86YfOhbpO4c:lTYn54Cua1U"><img src="http://feeds.feedburner.com/~ff/Palachinka?d=lTYn54Cua1U" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/Palachinka/~4/IGGHfVWM_ZI" height="1" width="1"/>http://palachinka.blogspot.com/2009/10/couscous-and-chickpea-tartlettes.htmltag:blogger.com,1999:blog-4059382822688899455.post-8044754460997162586Tue, 06 Oct 2009 08:11:00 +00002009-10-06T11:03:03.195+02:00limoncinoliquorliqueurlimoncellolemonskin of 5 lemons500 ml grain alcohol (96% ethanol)650 g sugar1 l milk2 bags (20 g) vanilla sugarRemove the skins from lemons very thinly. Dice them and put in a bottle with alcohol. Wrap the bottle with aluminum foil and keep in a dark place for 6 days.On the 7th day, heat milk with sugar and vanilla sugar, not to boil, but to melt sugar. Remove from heat and let cool. Strain alcohol into cooled http://feedproxy.google.com/~r/Palachinka/~3/uCawjnAHrpU/creamy-limoncino.htmlnoreply@blogger.com (Marija)16<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/Palachinka?a=uCawjnAHrpU:ZH5-hlKZ1Pk:lTYn54Cua1U"><img src="http://feeds.feedburner.com/~ff/Palachinka?d=lTYn54Cua1U" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/Palachinka/~4/uCawjnAHrpU" height="1" width="1"/>http://palachinka.blogspot.com/2009/10/creamy-limoncino.htmltag:blogger.com,1999:blog-4059382822688899455.post-1795314699546413763Mon, 05 Oct 2009 08:38:00 +00002009-10-05T16:41:03.594+02:00weekend herb bloggingblogging eventWeekend Herb Blogging was originally created by Kalyn of Kalyn's Kitchen. Haalo of Cook (almost) Anything at Least Once is taking care of the event now and thanks to her, I got the opportunity to host again :)Here are last week's entries, in order I received them:.nobrtable br { display: none}My Experiments & FoodAlu ParwalKitchen ButterflyBasilKalyn's KitchenGreek Cabbage Salad with Feta and http://feedproxy.google.com/~r/Palachinka/~3/fizg9pc9tVY/whb-203-roundup.htmlnoreply@blogger.com (Marija)10<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/Palachinka?a=fizg9pc9tVY:Vu9dQX1q65o:lTYn54Cua1U"><img src="http://feeds.feedburner.com/~ff/Palachinka?d=lTYn54Cua1U" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/Palachinka/~4/fizg9pc9tVY" height="1" width="1"/>http://palachinka.blogspot.com/2009/10/whb-203-roundup.htmltag:blogger.com,1999:blog-4059382822688899455.post-3144341460894507304Fri, 02 Oct 2009 17:13:00 +00002009-10-02T19:44:37.737+02:00toamtocaperweekend herb bloggingcroutonsblogging eventautumnI am hosting Weekend Herb Blogging this week and would be delighted if you'd join me :) Posts should include the phrase Weekend Herb Blogging, a link to this blog and to the WHB rules. You can post anytime during the week but remember to send your email by the cut-off time.Send your entries to palachinkablog [at] gmail [dot] com with WHB in the subject and the following details: your name, blog http://feedproxy.google.com/~r/Palachinka/~3/xJklJKzcjy4/autumn-tomato-salad.htmlnoreply@blogger.com (Marija)8<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/Palachinka?a=xJklJKzcjy4:tFICxzVlpgc:lTYn54Cua1U"><img src="http://feeds.feedburner.com/~ff/Palachinka?d=lTYn54Cua1U" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/Palachinka/~4/xJklJKzcjy4" height="1" width="1"/>http://palachinka.blogspot.com/2009/10/autumn-tomato-salad.htmltag:blogger.com,1999:blog-4059382822688899455.post-7785666213099458014Thu, 01 Oct 2009 07:56:00 +00002009-10-03T22:06:26.138+02:00croatian foodpork fatpiedessertI made an incredible pie the other day! And nothing less I expected from Branka's recipe. I placed it with my favorites along with Monika's Honey pie. There are a very few desserts that can compete with those two. I only beg you, do not judge it wrong because of the pork fat in a biscuit! It can be made with butter, but that's just not it :)And you know what Julia said: "Fat gives things a flavorhttp://feedproxy.google.com/~r/Palachinka/~3/YfA7iY2vR-0/white-pie.htmlnoreply@blogger.com (Marija)22<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/Palachinka?a=YfA7iY2vR-0:IGzNI3Bn7E0:lTYn54Cua1U"><img src="http://feeds.feedburner.com/~ff/Palachinka?d=lTYn54Cua1U" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/Palachinka/~4/YfA7iY2vR-0" height="1" width="1"/>http://palachinka.blogspot.com/2009/10/white-pie.htmltag:blogger.com,1999:blog-4059382822688899455.post-5727905763867953158Mon, 28 Sep 2009 15:09:00 +00002009-09-28T19:01:39.930+02:00puff pastrydaring bakersorangedessertzabaglioneThe September 2009 Daring Bakers' Challenge has been chosen by Steph of a whisk and a spoon. Steph chose Vols-au-Vent, which we are pretty sure in French means, "After one bite we could die and go to heaven!"Michel Richard’s Puff Pastry Dough(from Baking with Julia by Dorie Greenspan)354 g all-purpose flour142 g cake flour1 Tbsp salt (cut this by half for sweet preparations)300 ml ice cold http://feedproxy.google.com/~r/Palachinka/~3/Pf_WZ5i1VkU/daring-cooks-september-2009-vols-au.htmlnoreply@blogger.com (Marija)28<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/Palachinka?a=Pf_WZ5i1VkU:yfWKwXJJtLg:lTYn54Cua1U"><img src="http://feeds.feedburner.com/~ff/Palachinka?d=lTYn54Cua1U" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/Palachinka/~4/Pf_WZ5i1VkU" height="1" width="1"/>http://palachinka.blogspot.com/2009/09/daring-cooks-september-2009-vols-au.htmltag:blogger.com,1999:blog-4059382822688899455.post-8649120984130058954Mon, 21 Sep 2009 17:55:00 +00002009-09-21T20:18:13.593+02:00cheeserisottobasiltomatoriceitalian food150 g short grain rice100 g sheep milk cheddar cheese, diced500 ml tomato puree2 basil leaves1/2 bundle of parsley leaves1,5 Tbsp olive oilsaltground black pepper250 ml waterBoil tomato puree. Heat oil in a pan and fry cheese a bit on very high heat. Add rice and cook for 2 minutes stirring continuously. Pour about half of the amount of tomato puree, add salt to taste and let boil. Gradually add http://feedproxy.google.com/~r/Palachinka/~3/zJG3OPsqKVg/red-risotto.htmlnoreply@blogger.com (Marija)20<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/Palachinka?a=zJG3OPsqKVg:T3rndaFFFc0:lTYn54Cua1U"><img src="http://feeds.feedburner.com/~ff/Palachinka?d=lTYn54Cua1U" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/Palachinka/~4/zJG3OPsqKVg" height="1" width="1"/>http://palachinka.blogspot.com/2009/09/red-risotto.htmltag:blogger.com,1999:blog-4059382822688899455.post-9028879486503042972Sat, 19 Sep 2009 14:11:00 +00002009-09-19T16:25:24.659+02:00liquoralcoholicliqueurdrinkorangeskin of 3 large oranges500 ml grain alcohol (96% ethanol)450 g sugar450 ml waterRemove the skins from oranges very thinly. Dice them and put in a bottle with alcohol. Wrap the bottle with aluminum foil and keep in a dark place for 6 days.On the 7th day, boil water, reduce the heat on low, add sugar and cook until it melts completely. Let cool, then strain alcohol in it. Stir, pour in a clean http://feedproxy.google.com/~r/Palachinka/~3/5ZFL-GD_dmg/orange-liqueur.htmlnoreply@blogger.com (Marija)20<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/Palachinka?a=5ZFL-GD_dmg:q83yNFbqstU:lTYn54Cua1U"><img src="http://feeds.feedburner.com/~ff/Palachinka?d=lTYn54Cua1U" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/Palachinka/~4/5ZFL-GD_dmg" height="1" width="1"/>http://palachinka.blogspot.com/2009/09/orange-liqueur.htmltag:blogger.com,1999:blog-4059382822688899455.post-6658815572832940987Tue, 15 Sep 2009 06:54:00 +00002009-09-15T09:53:53.667+02:00savory`goulashmeatragoutolivebell peppermushroomveal500 g boneless veal, cut into pieces3 Tbsp flour1 tsp salt1/2 tsp ground black pepper1/2 Tbsp hot paprika3 Tbsp pork fat3 Tbsp butter12 tiny onions*2 tsp Vegeta seasoning150 ml beef clear stock**200 ml red wine100 g tiny button mushrooms10 green olives10 black olives2 red bell pepper, cut into pieces (about 100 g)fresh parsley leaves*Try to find onions and mushrooms as small as possible.**Best http://feedproxy.google.com/~r/Palachinka/~3/U1JzCrFJ8xU/veal-in-red-wine.htmlnoreply@blogger.com (Marija)16<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/Palachinka?a=U1JzCrFJ8xU:N1mNA0SGskA:lTYn54Cua1U"><img src="http://feeds.feedburner.com/~ff/Palachinka?d=lTYn54Cua1U" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/Palachinka/~4/U1JzCrFJ8xU" height="1" width="1"/>http://palachinka.blogspot.com/2009/09/veal-in-red-wine.htmltag:blogger.com,1999:blog-4059382822688899455.post-8270790744972643226Sun, 13 Sep 2009 18:36:00 +00002009-09-13T21:15:21.378+02:00figvermouthmeatloinpork900 g pork loin50 g bacon, cut into thin strips500 g figs1 onion1/2 bundle fresh dill (or 1 tsp dried)30 g buttervermouthsaltground black pepperMake a cut through the center of a loin. Meat should have a hole right through it. Poke holes all around the meat and insert pieces of bacon into them. Stuff the large center hole of the loin with figs cut into quarters. Reserve the remaining figs for http://feedproxy.google.com/~r/Palachinka/~3/Joh6S-U8kIg/pork-loin-stuffed-with-figs.htmlnoreply@blogger.com (Marija)3<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/Palachinka?a=Joh6S-U8kIg:r97rQ6pXLyI:lTYn54Cua1U"><img src="http://feeds.feedburner.com/~ff/Palachinka?d=lTYn54Cua1U" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/Palachinka/~4/Joh6S-U8kIg" height="1" width="1"/>http://palachinka.blogspot.com/2009/09/pork-loin-stuffed-with-figs.htmltag:blogger.com,1999:blog-4059382822688899455.post-8121744832727065726Wed, 09 Sep 2009 13:14:00 +00002009-09-09T17:18:34.518+02:00veganappetizergazpachocucumbertomatospanish foodsoup200 g hard bread, diced1,2 kg tomatoes, peeled, seeds removed600 g cucumbers, diced and peeled2 cloves garlic2 green bell peppers1 onion2 Tbsp vinegar6 Tbsp olive oilsaltground black pepperGround bread with all the vegetables in a meat grinder. Add vinegar, olive oil, salt and pepper to taste, stir well and leave in the fridge for a couple of hours.Recipe is from Sale & Pepe, Serbian issue for http://feedproxy.google.com/~r/Palachinka/~3/arLUmeKAwsM/gazpacho.htmlnoreply@blogger.com (Marija)7<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/Palachinka?a=arLUmeKAwsM:SgmTpkr2CDo:lTYn54Cua1U"><img src="http://feeds.feedburner.com/~ff/Palachinka?d=lTYn54Cua1U" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/Palachinka/~4/arLUmeKAwsM" height="1" width="1"/>http://palachinka.blogspot.com/2009/09/gazpacho.htmltag:blogger.com,1999:blog-4059382822688899455.post-671398934834650437Thu, 03 Sep 2009 19:31:00 +00002009-09-03T22:35:25.957+02:00Maria Callassea foodshellfishappetizeroysterseafoodA little known fact about Maria Callas was that she was a passionate cook and a recipe collector. The recipe below is taken from Casanova's memoirs and only slightly adapted by adding water to the batter. It was a treat that Aristotle Onassis used to impress his guests, as well as Maria ;)Maria Callas' Oysters(from La Divina in Cucina [book in German])24 oysters2 lemons1 bundle of parsley leaves1http://feedproxy.google.com/~r/Palachinka/~3/5eQul6JXtpQ/maria-callas-oysters.htmlnoreply@blogger.com (Marija)6<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/Palachinka?a=5eQul6JXtpQ:FJqAy1BA_Mw:lTYn54Cua1U"><img src="http://feeds.feedburner.com/~ff/Palachinka?d=lTYn54Cua1U" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/Palachinka/~4/5eQul6JXtpQ" height="1" width="1"/>http://palachinka.blogspot.com/2009/09/maria-callas-oysters.htmltag:blogger.com,1999:blog-4059382822688899455.post-4489811382592072107Fri, 28 Aug 2009 21:10:00 +00002009-08-28T23:28:54.166+02:00pistachioappetizeramouse bouchefetapolenta200 g instant polenta3 eggs70 g feta cheesesaltground black pepperchopped pistachios*Cook polenta in 650 ml boiling salted water. Let cool, then stir in egg yolks and cheese. Add salt and pepper to taste. Shape into bite-sized balls. Dip each ball into egg whites and then into pistachios. Bake in a preheated oven on 200°C for about 10 minutes.*Here, I can find only salted pistachios with shells. http://feedproxy.google.com/~r/Palachinka/~3/I51EEJXAUnk/polenta-bites.htmlnoreply@blogger.com (Marija)5<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/Palachinka?a=I51EEJXAUnk:bJEfxLx4K2I:lTYn54Cua1U"><img src="http://feeds.feedburner.com/~ff/Palachinka?d=lTYn54Cua1U" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/Palachinka/~4/I51EEJXAUnk" height="1" width="1"/>http://palachinka.blogspot.com/2009/08/polenta-bites.htmltag:blogger.com,1999:blog-4059382822688899455.post-8858170081058137607Mon, 24 Aug 2009 14:12:00 +00002009-08-24T16:50:10.272+02:00oliveherbswineorangechicken1,2 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 seeds to tasteMarinate chicken in a mixture of rosemary, bay http://feedproxy.google.com/~r/Palachinka/~3/H-VcmvnSvFc/summer-chicken.htmlnoreply@blogger.com (Marija)18<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/Palachinka?a=H-VcmvnSvFc:FWTZ5e0U_Sc:lTYn54Cua1U"><img src="http://feeds.feedburner.com/~ff/Palachinka?d=lTYn54Cua1U" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/Palachinka/~4/H-VcmvnSvFc" height="1" width="1"/>http://palachinka.blogspot.com/2009/08/summer-chicken.htmltag:blogger.com,1999:blog-4059382822688899455.post-1198170029028615477Wed, 19 Aug 2009 23:07:00 +00002009-08-20T01:57:48.397+02:00menthacordialmintherbsdrinksyrupMint Cordial (Syrup)200 g fresh mint*1 kg sugar500 ml waterCoarsely chop mint (with the stalks) and put it in a large pot with sugar and water. Let boil, then reduce the heat to medium and continue to cook for another 15 minutes. Remove from heat and leave covered overnight. Strain through a gauze. Keep in the fridge for up to two weeks.To prepare 200 ml of drink pour about 40 ml of syrup into http://feedproxy.google.com/~r/Palachinka/~3/Ap_ssjD305Q/mint-cordial.htmlnoreply@blogger.com (Marija)21<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/Palachinka?a=Ap_ssjD305Q:2kffxcKO7T4:lTYn54Cua1U"><img src="http://feeds.feedburner.com/~ff/Palachinka?d=lTYn54Cua1U" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/Palachinka/~4/Ap_ssjD305Q" height="1" width="1"/>http://palachinka.blogspot.com/2009/08/mint-cordial.htmltag:blogger.com,1999:blog-4059382822688899455.post-6464617926630670823Mon, 17 Aug 2009 13:24:00 +00002009-08-17T15:50:35.761+02:00preserveelderberryjamberryElderberry Jam600 g elderberries300 g sugar1 Tbsp lemon juice1 bag vanilla sugar (10 g)Place all the ingredients in a large pot and stir so that sugar can coat the berries. Cook until it boils and then continue to cook for another hour. Stir often. Remove from heat, let cool, then blend a bit with a hand blender. You don't want to puree the berries only to crush them. Return to the heat and http://feedproxy.google.com/~r/Palachinka/~3/9Ui86V40G_g/elderberry-jam.htmlnoreply@blogger.com (Marija)13<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/Palachinka?a=9Ui86V40G_g:ikV78qqBbxo:lTYn54Cua1U"><img src="http://feeds.feedburner.com/~ff/Palachinka?d=lTYn54Cua1U" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/Palachinka/~4/9Ui86V40G_g" height="1" width="1"/>http://palachinka.blogspot.com/2009/08/elderberry-jam.htmltag:blogger.com,1999:blog-4059382822688899455.post-2100986760718189125Wed, 12 Aug 2009 21:22:00 +00002009-08-13T11:32:31.418+02:00coconutkiflicedessertchocolateChoco-Coco Kiflice(original recipe by Cipelica)StarterPour 250 ml milk in a 500 ml cup. Add 2 Tbsp sugar and one bag of instant dry yeast (I used Dr. Oetker's Yeast Levure which weights 7 g). Cover and let rest in a warm place until it doubles it's volume.DoughMix 3 eggs with a mixer. Add 250 ml oil little by little and mix more. Add starter. Pour this in a measuring cup, measure it's volume, andhttp://feedproxy.google.com/~r/Palachinka/~3/8V6L9SK7YNo/choco-coco-kiflice.htmlnoreply@blogger.com (Marija)20<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/Palachinka?a=8V6L9SK7YNo:bbDvY8C1LZc:lTYn54Cua1U"><img src="http://feeds.feedburner.com/~ff/Palachinka?d=lTYn54Cua1U" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/Palachinka/~4/8V6L9SK7YNo" height="1" width="1"/>http://palachinka.blogspot.com/2009/08/choco-coco-kiflice.htmltag:blogger.com,1999:blog-4059382822688899455.post-8439849800470448738Sun, 09 Aug 2009 07:11:00 +00002009-08-09T10:35:20.384+02:00milkspanish fooddessertLeche frita or Fried milk, is a centuries old Spanish dessert. The origin of the recipe is uncertain, several Spanish regions are claiming authorship. It was probably first made by nuns, who sold their products to help maintain their convents. Today, it is a street food popular throughout the Spain. To me, who is not used to similar tastes, they were a bit odd. Couldn't decide weather I liked http://feedproxy.google.com/~r/Palachinka/~3/gNcgePk9s2o/leche-frita.htmlnoreply@blogger.com (Marija)19<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/Palachinka?a=gNcgePk9s2o:2wNrZp8ruyo:lTYn54Cua1U"><img src="http://feeds.feedburner.com/~ff/Palachinka?d=lTYn54Cua1U" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/Palachinka/~4/gNcgePk9s2o" height="1" width="1"/>http://palachinka.blogspot.com/2009/08/leche-frita.html