Potrebno vam je:

1 kilogram otkoštenog zabatka (s kožom)
Dvije – tri kriške feta sira (izdrobite prstima)
1 vrhom puna kašika mazivog sira (ja sam koristila vajkrem)
3 komada sušenog paradajza (po želji)
3 čehnice bijelog luka (usitnjenog)
So, biber, po zelji peršun I menta.
Puter I maslinovo ulje
 
Potreban vam je I konopac za pečenje

Proces:
 
Meso posolite I pobiberite.

​U jednu zdjelu pomijesajte sve ostale navedene sastojke. Zabatak filujte sa jednom kašičicom fila, pažljivo zatvorite na način da formirate rolnicu I obmotajte konopcem, pa lagano stegnite.
 
Tepsiju stavite na kolo, rastopite puter i ulje i prepržite meso lagano ga okrećući sa svih strana. Kada lijepo porumeni, ubacite u zagrijanu rernu I pecite još 15tak do 20 minuta. (180C)
 
Posluzite uz sampinjone i svjezu salatu.

​Preparing Gözleme from scratch it is not hard work. Actually you can have it on your table in less than half an hour.
Gözleme is a much loved Turkish street food and a special part of the delicious Turkish breakfast. It can be filled with feta, spinach or minced meat. In Turkey they will use lamb meat most often, but you can use any red meat you like.
 
How to make it
First prepare the dough, by using only flour, salt and lukewarm water. Knead thoroughly to form a soft dough, and roll into several balls. Place the balls on a floured surface, cover with a cotton cloth and leave them to rest for about 30 minutes.
Meanwhile you can prepare the filling of your choice.  Below I propose three different types:

MEAT FILLING:
On preheated oil, sauté the red and white onions, fresh red peppers cut into small cubes (pepper can be omitted), minced meat and spices:
Salt, pepper, red pepper, parsley. Cumin and mint as desired.
 
FILLING WITH CHEESE
Feta cheese, full fat sour cream, parsley. Mint as desired.

FILLING WITH SPINACH
Spinach, feta, sour cream, salt and pepper.
  
Heat a non-stick pan without using oil.

Spread the dough as thin as you would for a pie. File the dough as you see in the attached photos below.  Smaller pieces will be easier and faster to fry. Make sure the filling does not leak out of the dough.

Fry on both sides until browned and butter each of the fried pieces.  Serve with slice of lemon.

Pripremiti Gözleme nije težak posao. U manje od pola sata možete ga imati na svom stolu. Gözleme je vrlo popularan oblik street fooda u Turskoj i obično se služi za doručak, ali je sjajan prijedlog za druženja ili lagani obrok u bilo koje doba dana.
​
Gözleme je kombinacija filovane jufke, poput one koju pripremimo za domacu pitu, przene na tavi. Mozete je punititi fetom, špinatom ili mljevenim mesom. Turci uglavnom koriste janjetinu, vi možete bilo koje crveno meso.

Kako ga pripremiti?
Najprije pripremite jufke, tako sto cete koristiti brasno, so i mlaku vodu. Dobro nakuhajte tijesto, pa ga podijelite u vise dijelova I oblikujte loptice. Potom pokrijte pamucnom krpom i ostavite da omeksa kako biste tijesto lakse razvukli.
U medjuvremenu pripremite filling. Dajem vam prijedlog za tri razlicite vrste.
 
FILLING S MESOM:
Na zagrijenom ulju predinstajte crveni I bijeli luk, svjezu crvenu papriku isjecenu na sitne kockice (paprika se moze I izostaviti), mljeveno meso i zacine:
So, biber, crvena dimljena paprika, persun. Kumin i menta po zelji.
 
FILLING SA SIROM
Feta sir, punomasna pavlaka, persun. Menta po zelji.
 
FILLING SA ŠPINATOM
Špinat, feta, pavlaka, so i biber.
  
Zagrijte neprijanjajucu tavu bez ulja.

Razvucite jufke tanko gotovo kao za pitu. Filujte tijesto na nacin kako vidite na slici. Manje komade cete lakse i brze prziti. Potrudite se da fill ne curi iz tijesta.

Preprzite s obje strane dok ne porumeni I premazite puterom svaki od isprzenih komada.  Posluzite sa kriskom limuna.    

Ramen je azijski nacin pripreme supe s nudlama s razlicitim proteinskim varijacijama. Sprema se brzo uz koristenje pileceg temljca, svjezeg povrca, a sluzi se s nudlama i proteinom po zelji. 
 
Vrlo je okrepljujuce, veoma lagano i pogodno za one koji paze na prehranu. 
 
Ukoliko imate spreman pileci temeljac, dalja priprema ce vam uzeti desetak minuta. Ako ga nemate spremnog i nemate vremena za pripremu, mozete koristiti i pilece kocke u vodi, ali da znate da to smatram varanjem! 
Najbolje je spremiti pileci temeljac, procijediti ga i krenuti s daljom pripremom. 
 
Za ovaj recept vam je potrebno:
-Pileći temeljac
-Pileća prsa 
-Nudle 
 
U blender stavite sljedeće povrće i sve zajedno sitno izblendajte. (nemojte pretjerati I pretvoriti u pastu)
 
- 2 čehnice bijelog luka 
- 1 srednje velika glavica crvenog luka
- Djumbir (komad cc 5cm debljine prsta)
- Celer cc 5 cm od stabljike celera) 
- Korijander ili peršun)
- Crvena chilly papricica (ako ne volite ljuto odstranite joj sjemenke)
 
Takodjer ce vam biti potrebno:
-Maslinovo I sesamovo ulje, Oyster sos, riblji sos, rizino sirce (mozete mijenjti sa jabukovim), soja sos I sok jedne limete ili limuna
2 kasike tamnog secera (Muscovdo, kokosov secer ili secer secerne trske)
 
Priprema:
 
Pocnite s piletinom. Mozete je prziti na tavi ili obariti. Ukoliko je przite u tavi, posilite je i pobiberite te preprzite s obje strane po dvije minute prije nego je ubacite u vrelu rernu na dodatnih 5 - 7 minuta, ovisno o debljini mesa.
Ako je barite, onda je ubacite u procijedjeni temeljac i lagano kuhajte 10 minuta. 
 
Nudle spremite prema uputama s pakovanja. Obicno im ne treba duze od 4 - 5 minuta i ja ih kuham u temeljcu pored mesa. Sve zajedno u istoj serpi, s tim da meso stavim ranije. 
 
Dok se meso i nudle kuhaju, zagrijte tavu i u nju sipajte maslinovo i sesamovo ulje. Usitnjeno povrce na tom ulju dinstajte dok crveni luk ne poprimi staklastu boju - cc 2 minute. Dodajte 2 kasike tamnog secera pa mijesajte jednu minuticu. Potom sipajte rizino sirce, Oyster sos I fish sos – svega po dvije – tri kasike. Na kraju dodajte pola manje čaše soya sosa i sok jedne limete ili limuna. Sve neka skupa krcka nekoliko minuta prije nego u to dodate procijedjene nudle. Onda sve to lagano preprzite zajedno, nekoliko minuta i spremno je za serviranje.
 
U dublju zdjelu stavite nudle, zalijte temeljcom i na vrh stavite izrezana pileća prsa. Preko isijecite svjezu chilly papricicu (uklonite sjemenke ako ne volite mnogo ljuto), svjezi persun ili korijander i mladi luk.

Lovers of sprouts, I reveal to you a super technique thanks to which, in just 10 minutes of baking, you can get fine sprouts with caramelized crispy edges, relieved of specific bitter taste characteristic of this vegetable rich in vitamins and antioxidants.
I also share with you few different dressings for them. Serve them as a side dish or main course.

Basic recipe for baked sprouts:

- Fresh curds
- Salt, pepper, olive oil
- Alu foil

Process:

Turn the oven on to 190C, lower the baking in the oven and turn on the lower heater. Put a few tablespoons of olive oil in a saucepan and let it heat in the oven. Peel the sprouts, cut in half, season and oil slightly.
When the olive oil is hot in the oven, remove sprouts and quickly transfer to the pan, spreading all over it and cover with the aluminum foil. It will help you get the taste of the bare sprouts and eliminate their strong bitter taste. Bake for 10 minutes at 190 - 200C (depending on oven strength).  Prepared in this way, they will be a great side dish. If you serve them as a meal, you can enrich them with nuts, dried fruits and a variety of dressings. Here are some suggestions from which you can make a combo that suits you:

SPICES: In addition to salt and pepper, as the basic spices, the following spices are a good match for the sprouts:

-Turmeric
-Smoked red pepper
-Cumin
-Chilly powder
-Susan Chilly seeds
-Parsley, thyme, oregano…

​HONEY BALSAMIC BRUSSELS SPROUTS
•  Follow recipe for Roasted Brussels Sprouts. 
•  Whisk 1 1/2 tablespoons balsamic vinegar with 1 ½ teaspoons honey.
•  Toss roasted Brussels Sprouts with balsamic/honey after they’ve finished cooking.

ROASTED BRUSSELS SPROUTS WITH LEMON (AND PARMESAN)
•  Follow recipe for Roasted Brussels Sprouts, adding ¼ teaspoon dried thyme and ¼ teaspoon dried parsley in addition to the other seasonings.
•  Roast according to directions.
•  Toss roasted Brussels Sprouts with 1 tablespoon lemon juice, 2 teaspoons lemon zest and optional 2 tablespoons finely grated Parmesan cheese.    

ROASTED BRUSSELS SPROUTS WITH SRIRACHA & HONEY
•  Follow recipe for Roasted Brussels Sprouts. 
•  Whisk 1 tablespoon honey with ½ tablespoon sriracha.
•  Toss roasted Brussels Sprouts with honey sriracha after they’ve finished cooking.

Ingredients: 
 
Cauliflower pizza base: 
Half of cauliflower (bigger piece) 
50 grams of ground almonds
2 eggs
20 - 30 grams grated parmesan 
Salt and pepper 
 
Topping: 
6 stalks kale, trimmed 
Splash of olive oil 
2 cloves garlic, sliced 
1 fresh chilly 
Lemon zest of one lemon
Plus:
Grated Mozzarella
Mozzarella buffalo 
Basil leaves
 
Method: Preheat oven to 200°C (400°F). 

1. To make the cauliflower pizza base: Place the cauliflower in a food processor and process until the mixture resembles fine crumbs. 
2. Add almond meal, parmesan, egg, salt and pepper to form dough 
3. Divide the mixture in half and use removable cake ring to shape the dough into two separate pizza bases. Bake for 20–25 minutes or until golden and crisp. (200 C)

While it’s baking, prepare topping: place the kale, oil, garlic, chilly and lemon zest in a bowl and toss to coat.

Divide the mixture between the bases and top with the grated mozzarella. Bake for 8–10 minutes or until the kale is crisp. 

In the end, top each pizza with buffalo mozzarella and basil to serve

A number of times you have asked for me to post the Shish Kebab recipe (a Bosnian national dish) on my blog which you've seen on my Instagram stories.  One of the most traditional meals, it is prepared with only a few ingredients and with only two seasonings: salt and pepper.  For my meals I choose to use Podravka Salt "Salut", which I highly recommend (if you do not have access to this type of salt, you can use an alternative).

Ingredients:
Veal
Red Onion
Carrot
Butter
Olive Oil
Salt & Pepper
Laurel Leaf
Toothpicks

Process:
Cut the veal into cubes (approx. 2cm diameter), season with salt and pepper.  Cut the onion into 4 parts and then separate the layers.  Chop the carrots into equal, round pieces..

Arrange the shish through the toothpick, starting with the carrots, followed by the onion, veal, onion again and then end once again with the carrot.  Carrots are the strongest and they hold the shish together.

Melt the butter and heat the olive oil inside the pan.  Place the shish kebab you prepared inside the pan.  When it starts to change colour from one side, turn over each one individually.  Once it looks cooked from the other side as well, pour boiling water over it.  Add two Laurel Leafs to the pan, cover it, lower the temperature and let it simmer until the meat is soft.  When the water boils, gradually keep on adding small amount of boiling water.  Do not mix so it doesn't fall apart, just occasionally shake the pan.

Cooking time is about one and a half hours.  Serve with boiled rice.

 
U više navrata ste tražili da raspišem i na blog postavim recept za šiš ćevap kojeg ste vidjeli na stori objavama. Jedno od najpopularnijih jela naše tradicionalne kuhinje sprema se sa samo nekoliko sastojaka i sa svega dva začina: so i biber. U svojim jelima koristim Podravkinu so Salut. Toplo vam je preporučujem.
 
Sastojci: 
Teleća šnicla 
Crveni luk 
Mrkva
Puter 
Maslinovo ulje 
So, biber 
Lovorov list
Čačkalice
 
Postupak:
Meso isijecite na kocke promjera cc 2cm, posolite i pobiberite. 
Luk isijecite na četiri dijela, a onda odvojite slojeve (razlistajte ga) 
Mrkvu isijecite na kolutice.
 
Na čačkalicu redajte šiš tako što ćete početi kolutićem mrkve, nakon toga nižite luk, pa meso, pa opet luk, pa završite  s mrkvom. Mrkva je najčvrsca I držat će šiš kompaktnim. 
 
Zagrijte tavu, pa na njoj rastopite puter i maslinovo ulje. Ili maslinovo ulje i biljnu mrs. Poredajte šiš. Kada porumeni s jedne strane, svaki pojedinačno lagano prevrnite. Kada porumeni i s druge strane, prelijte ga kipućom vodom. Naspite vode toliko koliko je potrebno da obgrize meso. Stavite 2 lista lovora, poklopite, smanjite temperature i pustite da krčka dok se meso potpuno ne razmekša. Kada voda uvrije, postepeno dodajite novu količinu vrele – ključale vode.  Nemojte mijesati da se ne raspadne, samo povremeno protresite posudu.
 
Vrijeme kuhanja je otprilike sat I pol.
 
Poslužite uz raskuhanu rižu.

Ingredients:
2 large chilly (to be thinly sliced (for those who wish to reduce spice levels, remove the seeds)
2 red bell pepper thinly sliced
1 green bell pepper thinly sliced
1 Tbsp freshly grated ginger
1 lemongrass stick

1/3 cup of rice vinegar
1/2 cup water (or chicken broth)
3 Tbsp sugar
2 Tbsp fish sauce
Chicken breast
Salt (Salut from Podravka or alternative)
2 Tbsp Olive Oil
Rice
 
Process:
Saute the red/green bell pepper & chilly on oil olive, add the grated ginger and lemongrass chopped into small pieces.  In case you do not have lemongrass, you can skip this ingredient.  When the paprika softens, add the sugar, leave it for a minute to caramelise before adding the rice vinegar and fish sauce.  Stir and let it simmer for 5 minutes.

Meantime, cook the rice (ratio 1:2).  If you are using one cup of rice, add 2 cups of boiling water.

Add a teaspoon of Salut Podravka Salt (or alternative), cover and decrease the heat for the rice to simmer.  Do not lift the pot lid.  After 12 minutes, switch off the stove and leave it covered until serving.  The rice will absorb the water and won't stick.

Next up, prepare the chicken.  Cut the chicken breast horizontally to make it thinner.  The only ingredient which we use here as well is salt.  Rub the chicken with a teaspoon of Podravka Salut Salt (or alternative)  and place it into the saucepan with the sauteed vegetables.  Cover it and let it cook in that sauce.  It will be ready in 10 minutes.

Serve with rice and fresh herbs.

Sastojci:
2 veće chilly papričice isjeci na prutiće  (za one koji zele ublaziti ljutinu, izvadite sjemenke)
2 crvene roge isjecena na prutiće
1 zelena paprika isječena na prutiće
1 velika kašika svježe rendanog djumbira
1 prutić limunove trave
 
1/3 solje rižinog sirćeta
1/2 solje vode (ili pileceg temeljca)
3 kašike šećera 
2 velike kašike ribljeg sosa
Pileća prsa 
So (Salut od Podravke)
2 kasike maslinovog ulje
Riža
 
Proces:
Papriku i chilly predinstati na maslinovom ulju, dodati narendani djumbir I limunovu travu isjecenu na kolutice. Ukoliko ne mozete naci limunovu travu izostavite ovaj sastojak. Kada paprika omeksa dodajte secer, pustite minuticu da se karamelizira prije nego dodate rizino sirce I riblji sos. Promijesajte i ostavite da krcka 5 minuta.
 
U medjuvremenu stavite rizu da se kuha. Omjer 1:2

Ako koristite jednu solju rize stavite 2 solje kljucale vode.
Dodajte kašičicu Salut Podravkine soli, poklopite I smanjite vatru toliko da riza lagano krcka ali ne kipi. Ne dizite poklopac. Nakon 12 minuta iskljucite vatru i ostavite poklopljeno do serviranja. Riza ce lijepo upiti vodu I ostati razabrana. 
 
Potom pripremite piletinu. Pileca prsa prerezite horizontalno, tako da stanjite debljinu mesa. Jedini zacin koji I ovdje koristimo je so. Utrljajte manju kasicicu Podravkine Salut soli u meso i stavite piletinu u tavu u kojoj vam se dinsta povrce. Poklopite I pustite da se skuha u tom sosu. Bit ce gotova za desetak minuta.
 
Posluzite uz rizu I svjeze zacinsko bilje.

Recipe is 300 years old, but still a very alive part of Boston’s tradition. Very nutritious, rich in flavour it's a good breakfast idea. You can pair it with butter, or greek yoghurt, or whatever you like. You can have it plain, with a cup of  tea - it’s going to be heaven! 
 
Dry Ingredients: 
 
½ cup Gram flour (chickpea flour) 
½ cup corn meal 
½ cup oat flour 
½ tsp baking powder 
½ tsp baking soda 
½ tsp salt 
 
Mix it well before adding wet ingredients, which are:
 
½ cup molasses (can be substituted with date syrup, or agave syrup)
1 small cup sour cream 
 
Bring it all together, stir well and pour in ½ cup of dry raisins 
 
Boston’s  bread should be baked in a can. So, once you have, for example pineapple from a can, save it for this recipe. You can not use very small ones of course, but ones which contains 700 grams or more, should be just fine. 
 
Place the butter inside preoiled can and preheat the oven. 
 
Bread also should be cooked in water bath (I know, I know, it is very demanding, but it will pay off in the end, because this method will guarantee you moist and soft final product). 
 
So, take a deep cooking pot, fill it half with water and place the can with the butter inside, as shown on picture.  Cover with aluminum foil, and put in the oven.   
 
Bake on 180C for 1 hour and 20 minutes
 
Once is done, place the can upside down and let it slip out by itself. 

Recept je star skoro 300 godina, ali je i dalje vrlo prisutan kao dio bostonske tradicionalne kuhinje. Ljudi koji su ga kreirali su ocito imali ogranicen pristup vrstama brasna, pa vidimo da se sprema od, u to vrijeme, tipova brasna dostupnog siromasnom stanovnistvu. Vrlo je hranjiv i preporucuje se za dorucak. Uz puter, grcki jogurt ili kako vec zelite. I sam, uz salicu caja ce vam garantirati fantastican pocetak dana. 
 
Suhi sastojci:
1/2 solje brasna od slanutka 
1/2 solje palente 
1/2 solje razevog ili zobenog brasna 
1/2 kasicice praska za pecivo 
1/2 kasicice sode za pecenje 
1/2 kasicice soli 
 
Dobro sjedinite suhe sastojke prije nego dodate mokre, a oni su: 
 
1/2 solje melase. Mozete ju zamijeniti sirupom od datula ili agavinim sirupom...
1 mala casa pavlake. 
 
Izmijesajte i na kraju dodajte 1/2 solje suhih grozdjica. 
 
Bostonski hljeb se pece u konzervi. Pa kada, naredni put budete kupovali ananas iz konzerve ili bilo sta, sacuvajte jednu za ovaj recept. One sasvim male su neiskoristive, ali one sadrzaja od 700 i vise grama, bit ce sasvim ok. 
 
Bostonski hljeb se kuha i pece u isto vrijeme. Morate mu napraviti kupku :) Mozda zvuci zahtijevno, ali ustvari nije i na kraju ce se trud isplatiti jer ovaj metod garantira vrlo socan i fini krajnji proizvod. 
 
Dakle, uzmite duboku serpu, napunite ju do pola vodom, pa u tu vodu stavite konzervu. Kako sam prikazala na slici. Prekrijte alu folijom i pecite u zagrijanoj rerni na 180C. Pecite cc 1 sat i 20 minuta. Ovisno o jacini vase rerne, mozda ce to biti 5 minuta krace ili duze. 
 
Kada se ispece, okrenite konzervu naopacke i pustite da hljeb sam izadje van. 
 
Rezite kada se dobro ohladi. 

This is great way to bring our humble meatballs into the 21st century! 
 
Ingredients: 
Minced meat (approx. 350gr for 2 – 3 portions)
½ cup bread crumbs 
3 – 4 TBSP milk 
Onion 
Garlic 
Chilly (1 peace fresh and 1 piece dried)
Ginger (thumb size)
Spices: salt, pepper, coriander seeds, cardamom, turmeric, cinnamon. 
Olive oil 
Coconut milk 
 
Process: 
Heat few tablespoons of olive oil. Chop nicely 1 large piece of onion, few pieces of garlic and saute on medium heat. Season with salt, pepper and 1 peace of dried chilly. 
 
Season minced meat with salt and pepper. In ½ cup of breadcrumbs add 3 -4 TBSP milk and mix all together with minced meat. 

Pour in previously prepared onion and garlic, mix well and form meatballs by using your palms (if meat is too sticky, dust hand palm with flour).
 
Brown meatballs on preheated olive oil, and while it’s cooking place finely chopped ginger and fresh chilly in one small jar and add following spices: 1 tsp coriander seeds, 1 tsp turmeric, few seeds of cardamom, ½ tsp cinnamon. 
 
Pour ginger, chilly with those spices into pot together with meatballs and shake it well so it can distribute spices and smell all over the pot. 
 
Add ½ cup broth (or water). As soon as it starts to boil, pour in coconut milk. Put the lid on top, bring temperature down and let it simmer for 10 minutes. 
 
In the end, squeeze juice out of 1 lime and use lime zest on top. 
 
Enjoy!

Evo nacina da nase drage, staromodne cufte uvedemo u 21. stoljece!

Ovaj me recept odusevio. Potpuno nesvakidasnje mesne okruglice. Brza priprema je dodatni garant da cu ih spremati veoma cesto. Za ovaj recept sam koristila svjeze Menprom fasirano meso. Bile su mekane, socne i ukusne.

Potrebno:
Menprom fasirano meso (za 2 -3 porcije dovoljno je manje pakovanje 350 gr) 
Pola solje prezle
3-4 kasike mlijeka
Crveni luk 
Bijeli luk 
Chilly papricice (svjeze jedan komad)
Chilly papricice (suhe, 1 komad ili chilly zacin) 
Djumbir (komad velicine palca) 
Zacini: so, biber, korijander, cardamom, kurkuma, cimet
Maslinovo ulje 
Kokosovo mlijeko 
 
Priprema:
 
Na maslinovom ulju predinstati vecu glavicu ustnjenog crvenog i nekoliko cehni bijelog luka. Posolite I pobiberite I dodajte suhu chilly papricicu ili malo chilly zacina. 
 
Menprom fasirano meso posoliti i pobiberiti. 
 
U pola solje prezle staviti 3 - 4 kasike mlijeka, pa prezlu dodati mesu. Potom, u smjesu istresite i dinstani luk. Izgnjavite i oblikujte kuglice. Ako vam se meso mnogo lijepi za dlanove, pospite ih brasnom. 
 
Zagrijati maslinovo ulje. Cufte poredajte tako da vam sredina tave ostane prazna kako biste u nju stavili djumbir i zacine. Dok se cuftice dinstaju na srednje jakoj temperaturi, u jednu zdjelicu sitno isijecite djumbir, jednu svjezu chilly papricicu, dodajte tome po jednu kasicicu kurkume, korijander sjemenki, 2 – 3 zrna kardamoma, pola kasicice cimeta.

Sve to stavite u sredinu tave, pa protresite da se rasporedi po cijeloj povrsini i da mirisi obgrizu meso. Okrenite cufte da lagano porumene i sa druge strane. Dodajte pola solje temeljca (ili vode). Kada prokljuca, sipajte kokosovo mlijeko. Poklopite I neka se dinsta na laganoj vatri 10tak minuta. 
 
Na kraju iscijedite sok jedne limete i narendajte koricu limete preko. Promijesajte i spremno je za serviranje.