Tuesday, September 9, 2014

Quick Plum-Chocolate Jam (Džem od šljiva sa čokoladom)

This is a super easy and tasty jam, made for special occasions. I am not a jam person, I would always rather choose Nutella over jam to fill my crepes, but this is something even better - fruit and chocolate together.

On this blog I already have recipes with plum and chocolate: Prune-Chocolate Balls and Plum-Chocolate Tart, so now you know I am a huge fan of that combo.

Since my kids for some reason do not like dark jams, only bright ones (apricot and orange), it didn't make sense to make more than one jar. Plus, this jam is very rich in taste, so you use it in very small quantities. And, I don't like using pectin or anything artificial to keep my jam fresh for months. One jar at a time.

I've never thought about baking jam, as my mom always cooked it in large pans, but it is possible. Dutch oven is a perfect choice for that. This is a revolution method, very easy and fast, and going forward I will make all my jams this way. Look at that jam texture on the pictures, this is really great way of making it.

Plum-chocolate jam is great for crepes, but you can use it for many other things, as you do with regular jam. Recipe for crepes find here.

You can experiment with proportion of ingredients, based on you taste, but these are all good for my palate!

You need for 1 jar (375ml):

1.3lb Italian or any other plum, very ripe and sweet
1/2 - 1 cup (100-200g) sugar (depending how sweet the plum is)
100g dark chocolate (60% Cocoa)
2 tablespoons dark rum or vanilla extract

Dutch oven with lid


Wash and dry plums. Remove pits and cut them into small chunks.

Preheat the oven to 450F (230C).

Place plums into Dutch oven. Add sugar over it. Bake it for 20 minutes on 450F, and then decrease the temperature to 355F (180C), and bake for additional 20-30 minutes until you get nice consistency of jam with some chunks of plum. Remove it from the oven. At the and add chocolate and  rum, stir it and cover with lid. After 10-15 minutes put jam into sterilized glass jar, very carefully, little by little to avoid breaking the glass as jam is still hot. Put the lid on. When it is completely cooled down remove to a fridge. Consume within 3 weeks.

Sunday, August 10, 2014

How to Grill and Serve Eggplant

This is a great summer dish.When you grill meat, always remember to trow in some veggies too. Eggplant is a great choice. Let me show you how to prepare eggplant for grilling and how to serve it. Below are two different recipes, both of them produce great look and taste.

Grilled Eggplant with Red Onion, Mint and Walnut

You need for 6-8 people:

3 medium eggplants, sliced length-wise with slicer or mandoline
1/3 cup olive oil
Salt and black pepper
Juice of 1/2 lemon
1 large red onion, sliced
2 tablespoons fresh mint, chopped
3 tablespoons walnut, coarsely chopped


Place eggplant slices on sheets of paper towel, salt them on both sides and cover with another layer of paper towel. Put large baking sheet over it, and add something heavy on top of everything to apply pressure on eggplant slices. Let it stay that way for 30 minutes. Salt and pressure will squeeze out liquid and thus take out bitterness from eggplant. Now wash eggplant with water, rinse and dry it with paper towel.

In the meantime, heat the grill.

Brush eggplant with olive oil and sprinkle with salt and black pepper. Grill eggplant slices for few minutes on both sides. They should get nice grill marks. Then place them on large dish as on the picture above.

Make the dressing with the rest of olive oil, lemon juice, salt and black pepper. Place onion rings over eggplant and drizzle the dressing over it. Sprinkle walnut and fresh mint. Serve it warm.

Grilled Eggplant Slices with Garlic Dressing

To make second version of grilled eggplant, slice it cross-wise. Repeat the same preparation and grilling method as in the first recipe.

For dressing use 1/4 cup olive oil, juice of 1/2 lemon, minced 1 clove of garlic, chopped 3 leaves of fresh basil, 1 tablespoon of fresh chives, salt and black pepper to taste. When the eggplant slices are grilled, drizzle them with the garlic dressing.

Bellow is an eggplant with very peculiar shape. Sometimes you find them that way.

Thursday, July 3, 2014

Easy Rolls with Feta Cheese (Brze kiflice sa sirom)

These are the best and the easiest rolls that I've ever made in my life. I found this recipe on Suzana's blog, here.

I have to make them again, as soon as possible. There is something very cool about the dough in this recipe - you don't have to wait for it to rise. That was great, because my kids didn't want to wait, they wanted to eat the rolls right away. Plus, they were my helpers, which means mess was all around... I had to work fast. My kids just love to play with dough. If you needed an idea how to entertain your kids during summer break, now you have it.

You don't need more than 20-25 minutes to make these rolls, plus baking time. Bread flour and instant yeast can be replaced with regular, all-purpose flour and active yeast, but I do not guarantee that the dough will be as airy. Also, you can replace sesame and caraway seeds with something else, but believe me, those are the best for topping.

If you keep the rolls wrapped with plastic foil they will be fresh a day after, if any left:)

You need for dough:

600g (4 1/2 cup) bread flour + some for dusting
1 teaspoon salt
2 teaspoons instant dry yeast
1 teaspoon baking powder
200ml (4/5 cup) warm milk
100ml (1/2 cup) vegetable oil
1 cup sour cream

For filling:
1 egg, beaten
100g Feta cheese, crumbled

For glaze:
1 egg yolk
1 teaspoon milk

Sesame seeds
Caraway seeds


Use food processor or mixer to make the dough. Pulse flour, salt, baking powder and instant yeast in food processor for few seconds. Add warm milk, oil and sour cream. Mix it until you get smooth and palatable dough.

Remove the dough to flour-dusted surface. Knead it few times, and shape it into a ball. With a dough cutter divide it into four even pieces and shape them into balls.

Roll out each ball with rolling pin until you get circle 12" in diameter. Using sharp knife cut the circle into 8 even triangle pieces, first making +, then x with the knife.

Mix crumbled Feta cheese with beaten egg. Place about 1 teaspoon of filling on wider half of each small triangle. Roll triangles starting from the wider side. If you want the rolls to look nicer and ensure filling doesn't spill over during baking, fold the sides of triangles and then roll them. Place the rolls on baking sheet lined with parchment paper. Do the same with the rest of the dough balls. You will need two large baking sheets. Let the rolls rest for 15 minutes before baking.

Meanwhile preheat the oven to 355F (180C).

Brush the rolls with mixture of beaten egg and milk, and add sesame or caraway seeds on the top.

Bake them for 18-19 minutes until crust becomes golden.

Serve the rolls warm.

Tuesday, June 17, 2014

Grilled Mini Sweet Peppers with Garlic Marinade

It is hard to believe but my husband managed to delete whole post that I was working on, so that is one of the reasons why I am so behind with new recipes on my blog. Other reason is terrible flood in Serbia, my home country. It happened a month ago, and the town that was hit the worst is very close to where my family lives. That town, where I used to go to high school, looked like a large lake. I was so absorbed with the disaster that I couldn't do anything else except watch news and FB statuses of my friends who suffered from the flood, all day long.

Then, my son is off his school for the summer break which means I have to watch two small and very active kids all summer. Also, I have started jogging again, in the evenings after my daughter goes to sleep, that is my window of opportunity. After running, I have to water my little garden too. So my days, short as they are, are even shorter now.

Weekends became my favorite part of the week. At least I have my husband to help me out with the kids. On weekends we like to grill.  One week we make seafood, the next one pork or beef.

When I saw these mini sweet peppers in the supermarket I knew that I would put them on the grill. I loved their colors and I wanted them to be on skewers just for fun. Peppers and garlic go so well together. I recalled that Roasted Cubanella Peppers Salad with Garlic Dressing, I planned to create something similar to that. So I used the same ingredients for marinade and later for dressing. Grilled peppers with garlic were excellent choice, they went well with roasted pork meat and they looked colorful and fun on our plates. 

You need:

2lb mini sweet peppers

For marinade:

5 cloves of garlic, finely chopped
5 tablespoons of chopped chives
1/2 cup olive oil
3 tablespoons of white vinegar
Kosher salt and black pepper to taste


Wash and rinse peppers. Make marinade mixing garlic, chives, olive oil, vinegar, salt and black pepper. Toss peppers in the marinade until they are evenly covered.

Place the peppers onto thin skewers, next time I will use two parallel skewers instead of one, it is easier to handle them. Save marinade leftover to use it as dressing later on.

Grill the peppers on both sides for few minutes until they get dark grill marks.

When they are done, serve them right away with garlic dressing poured over skewers.

Wednesday, May 14, 2014

Pistachio-Almond Heart Cookies

I am nuts for nuts. In addition to eating them whole and raw all the time, I like to use them in baking too. Almonds and pistachios are my favorites these days, the former for its taste, the latter for its color.

Look at those pretty cookies! I love their texture so much!

You need:

1 2/3 cup (210g) all-purpose flour + some for dusting
1/2 cup (50g) ground almonds
Pinch of salt
1 cup (230g) unsalted butter, at room temperature
3/4 cup (100- 130g) confectioners' sugar
1 large egg yolk
1/2 tablespoon vanilla extract
1/3 cup (40g) unsalted pistachio, finely chopped


Sift the flour, then combine it with a pinch of salt, ground almonds and half of pistachios.

In another large bowl mix softened butter with sugar until you get creamy mixture and then add egg yolk and vanilla extract. Stir in flour mixture until you get smooth and firm dough. Divide it into two disk shapes, wrap it with plastic foil and move to a fridge for 1 hour.

Preheat the oven to 375F (190C). Line a large baking sheets with parchment paper. 

Dust a work surface and a rolling pin with flour, take one dough disk from the fridge and roll it out until it is about 4mm thick. Cut out cookies with hearth-shaped cutters. Sprinkle them with the rest of pistachios, then cover them with parchment paper, and roll with rolling pin again, to press pistachios into the dough. Place the cookies on the baking pan. Repeat with the rest of dough.

Bake cookies, on middle oven rack, until the edges start to become light brown, 8-10 minutes. Cool them on wire rack.

Wednesday, April 30, 2014

Homemade Mozart Chocolate Balls (Mozartkugeln, Mocart kugle)

I've been planning to make Mozart Chocolate Balls for a long time, ever since I found Kori's recipe for a homemade version. There is something special about these balls which applies to other European truffles as well: rich and sophisticated taste, nice packaging, long tradition and high price. Hello, Raffeallo Balls! Hello, Ferrero Rocher Balls! You can find homemade version recipes for both candies on my blog.

Is is not easy to find Mozartkugeln in America but still there are few here and there, especially around big holidays. They have layers of dark chocolate, marzipan, pistachio and Nutella. I know, it is not easy to find all ingredients and they are not cheap, so that is the reason it took me so long to make them. Although there is no baking involved, the preparation process is time consuming, but you will enjoy Mozart Chocolate Balls every bite. Longer they last, better the taste is.

You need for 20 balls:

440g marzipan (I used store-bought, but you can make it too)
1/4 teaspoon almond extract, optional
50g unsalted pistachio, shelled, plus some for decoration
40g Nutella, frozen
150g dark chocolate + 4 tablespoons heavy cream


Put Nutella in the freezer.

Grind pistachios in food processor.

Add 1/3 of marzipan to ground pistachio and mix it well until you get smooth green paste. Using your hands form the balls from this mixture, about 1/2 inch in diameter.

Add almond extract to the rest of marzipan and knead it well. Now, make the balls with this marzipan as well, but they should be bigger than pistachio's, about 1 inch in diameter.

Then, start to assamble Mozart's balls... first make a hole in pistachio ball with your index finger, fill it with 1/4 teaspoon frozen Nuttela chunk, roll it with hands to make ball shape again. Coat it with marzipan ball that you rolled out previously. Repeat the same with the rest.

When you are done making the balls, move them to freezer. In the meantime, melt the chocolate over steam and mix it with heavy cream. Dip frozen balls into melted chocolate using a fork, and place them on parchment paper. You can sprinkle some ground pistachio on top of the balls.

Move the balls to fridge to firm up chocolate coating and then place them into small paper liners. Keep them in fridge.


Tuesday, April 15, 2014

Whole Green Pea - Dill Soup with Dumplings

This is a great soup for early Spring, although I make it through the whole year thanks to frozen peas and dill... and this is rare dish that my whole family likes. Yes, my kids are very picky eaters.

Green peas are among early vegetables that my father produces in his garden. Their season is very short, and birds like to eat them too. But, the sweet taste of fresh peas and soft texture is something that you never forget. However, I am happy with frozen peas, I don't mind it at all. Even with frozen dill I am fine. This soup always goes with the dill, you should remember that.

Dumplings are addition of my hubby. His grandma used to make them. Although he is a meat-lover, he is a big fan of this vegetarian soup.

You need:

2 tablespoons vegetable oil
1 medium onion, chopped
1 garlic clove, minced
2 large carrots, sliced
2lb frozen or fresh green peas
4-6 cups vegetable stock
Salt and black pepper to taste .
2 tablespoons fresh dill, chopped

For dumplings:
2 eggs
8 tablespoons flour
80ml water
1/2 teaspoon salt


Heat the vegetable oil in a large pot over medium heat. Add chopped onion, and after 3 minutes add minced garlic. In 1 minute put sliced carrots and cook for 2-3 minutes. Add green peas and stir to coat. Pour in vegetable stock. Increase the heat until soup starts to boil and cook on low heat with a lid on for 15-20 minutes. Season it and add fresh dill.

In the meantime make the dumplings. Beat the eggs and add flour, water and salt. Stir it until you get loose batter. With teaspoon scoop the batter for each dumpling and immerse it into cooking soup. Batter is sticky and it may take few seconds in the hot liquid for dumpling to detach from the spoon. Dumplings are ready when they pop up. It will take 5 minutes or so.

Serve it hot.

Tuesday, April 1, 2014

Spiral Rolls with Phyllo Dough

Gibanica, one of the most popular dishes in Serbia, is a Cheese Pie made with phyllo dough. After using same old recipe (and getting great results) for years, I finally decided to experiment and make this traditional pie a bit differently. Instead of laying flat layers of phyllo dough, this time I rolled it into spirals. Original recipe find here.

The pie turned out beautifully, in my opinion even better than the original recipe. Phyllo dough was so crispy and flaky on the top, and I loved soft layers of cheese and dough in the middle. And it was nice for serving too.

I also made two filling variations: one with spinach and the other plain egg-cheese, because my kids do not like spinach. Do what you like, but I prefer cheese-spinach combo, especially in the Spring time. If you like it too, check out another recipe where I use this combination.

You need:

12 sheets of phyllo dough, I prefer thicker for savory stuff, left 2 hours on room temperature
1/2 cup Canola oil
5 eggs
1lb Feta cheese, crumbled
1 cup Kefir or Greek yogurt
1 package of frozen spinach (optional), thawed and drained
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 stick of butter

You need one large or two smaller baking pans


Preheat oven to 400F (205C). Grease the pan with oil.

In a bowl mix beaten eggs, Kefir, crumbled Feta cheese, spinach, salt and pepper.

Open phyllo dough package, unfold sheets and cover them with damp kitchen towel.

Take one phyllo sheet and spread oil over it using pastry brush. Next, add cheese-spinach filling liberally, keeping in mind you need filling for the rest of sheets. Then, start to fold sheet diagonally to get the longest possible roll. Once folded, roll it into spiral shape very carefully and place it on the baking pan. Repeat the same with the rest of phyllo dough.

When you are done with rolling, cut butter into small cubes and place them on the top of spiral rolls. Put the pan into the oven, on the middle rack, and bake rolls for 30 minutes, until they become golden brown. Serve warm.

Tuesday, March 18, 2014

Nescafe Frappe with Baileys and White Chocolate

Today is Saint Patrick's day. Today we had snowstorm again. Today is a day after elections in my home country and I wasn't happy with the outcome. Sometimes you have to do something to cheer yourself up. Sometimes you add some booze to your coffee. On Saint Patrick's day you go with Irish Baileys.

You need for one glass:

2 teaspoons Nescafe instant coffee
1 - 2 teaspoons sugar
1/4 cup hot water
1 cup hot milk
1 tablespoon or more, Baileys
1 tablespoon crushed white chocolate


Heat water and milk. Put into serving glass 2 teaspoons of instant coffee and sugar. Add 1 tablespoon of hot water. Use handheld milk frother to make foam, it will take about 1 minute. Pour rest of water,  Baileys and milk. Add crushed white chocolate. Serve hot and with a straw.

Note: You can adjust the amount of any ingredient to your taste. Cold version of Nescafe Frappe find here.

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