tag:blogger.com,1999:blog-79058721863608796382024-03-14T02:46:08.623-04:00Dolce FoodaDolce Fooda for Dolce Vita!Dolce Foodahttp://www.blogger.com/profile/10177782926420711110noreply@blogger.comBlogger107125tag:blogger.com,1999:blog-7905872186360879638.post-46873975067471354012016-08-02T14:29:00.002-04:002016-10-02T11:40:22.249-04:00Why you should visit Belgrade<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "times new roman" , "serif";">Just in a
few days, I am going to visit Belgrade, my home city that I left exactly ten
years ago. I feel excited, although one may think there is not so much new to
discover because I know all about it. However, for me, there is plenty of stuff
to appreciate in Belgrade, especially now, when I don’t live there anymore.
Now, I can clearly see the advantages and special features of the city that
once I took for granted. <o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif";">Belgrade
is not as popular as some the other cities in Europe, and definitely not packed
with tourists from all around the world, but it has so many things to offer
that you won’t find anywhere else. So if
you don’t want to elbow your way through the crowd of kamikaze tourists, if you
are someone who loves off-the-beaten-track but very safe destinations, and you
are a big foodie, you must visit Belgrade.<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif";">I would
say, food is a number one reason for coming to Belgrade. It is hard to find
city with so many good and surprisingly inexpensive restaurants. Even expensive
ones are very affordable, compared to fancy American restaurants. And food is
outstanding, plus you have many options, including traditional, international, or
modern fusion cuisine. Some restaurants look very old fashioned, like those run
by government, some are with shabby chic, and there are those with very modern
industrial look. However, you will be amazed how much fine touch and creativity
is put into restaurant and café decor, quite opposite of American very
utilitarian approach. <o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif";">Although
Belgrade, a capital city of Serbia, has good amount of the East- Central European
heritage, the Mediterranean vibe is very dominant. Just a short walk down the popular streets is
enough to give you the feel for how much local people enjoy hanging out, good
chat, drink and food. The city’s architecture is from the North, but mentality,
hedonism, joie de vivre, definitely comes from the </span><span style="font-family: "times new roman" , serif;">South.</span></div>
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<span style="font-family: "times new roman" , "serif";">The same
applies for food: Serbian cuisine is a fantastic mix of influences of the North
(Central and Eastern European cuisine), and of the South (Turkish, Middle Eastern
and Mediterranean cuisine). Food processing industry is not so advanced in
Serbia, which is great and gives you opportunity to consume fresh and flavorful
produce everywhere, basically the farm-to-table concept has never disappeared,
you can always count on good food no matter if you go to a cheap joint or an expensive
restaurant. The strongest link between fresh food and consumers are local farmers’
markets. There are many of them in Belgrade, but the coolest thing about
Serbian farmers’ markets is that they work every day and have long hours. <o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif";">If you
are coming from U.S., you will be surprised by the number of grocery stores; luckily
going to the big supermarkets is still not dominant way of shopping. Also, you will notice numerous bakeries that
make fabulous pastries, sweet and savory, cakes and cookies, and particularly
delicious stuff – <i>Burek</i>, savory pie
made of phyllo dough and usually stuffed with cheese or ground meat, ideal for
breakfast. I don’t have to tell you that people here are very into baking, this
is your chance to try the finest French, Austrian and local cakes. It is not
good for your waistline, but you won’t have many such opportunities in your
life time.<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif";">I have to
mention here couple of foods that you can’t miss if you are visiting Belgrade.
Besides <i>Burek,</i> you should try local
yogurt, <i>Jogurt</i>, which goes great with burek, it is very alike Kefir, but much
cheaper than in U.S. <i><a href="http://dolcefooda.blogspot.com/2012/10/serbian-famous-cheese-pie-gibanica.html" target="_blank">Gibanaca</a> </i>is similar
to burek, and it’s also very popular breakfast choice. It is made with white
cheese unique to this region, similar to Feta, I used to watch my granny make it. Serbian
grill/barbeque is a must too, remember names<i>
Ćevapčići </i>(small skinless sausages), <i>Pljeskavica</i>
(Serbian hamburger), <i><a href="http://dolcefooda.blogspot.com/2016/01/serbian-roast-pig-on-spit-prase-na.html" target="_blank">Pe</a></i></span><i><span lang="SR-LATN-RS" style="font-family: "times new roman" , "serif"; mso-ansi-language: SR-LATN-RS;"><a href="http://dolcefooda.blogspot.com/2016/01/serbian-roast-pig-on-spit-prase-na.html" target="_blank">čenje</a></span></i><span lang="SR-LATN-RS" style="font-family: "times new roman" , "serif"; mso-ansi-language: SR-LATN-RS;">, </span><span style="font-family: "times new roman" , "serif";">a
piglet or lamb on a spit. <i><a href="http://dolcefooda.blogspot.com/2013/08/shopska-salad-sopska-salata.html" target="_blank">Šopska</a></i>
salad and <a href="http://dolcefooda.blogspot.com/2013/01/roasted-cubanelle-peppers-with-garlic.html" target="_blank">roasted pepper salad with garlic dressing</a> go well with the meat, but
popular condiments such as <i>Ajvar </i>(Roasted
red pepper-eggplant-garlic spread), <i>Kajmak
</i>(Aged clotted cream) and <i><a href="http://dolcefooda.blogspot.com/2015/09/cheese-roasted-red-pepper-spread.html" target="_blank">Urnebes</a>
</i>(Cheese-chili pepper spread) will take your food experience to the next
level. In restaurants by Sava and Danube rivers, try fish soup and grilled fish.
If you are visiting Belgrade in winter time, ask for <i>Prebranac</i> (Baked beans) and <i><a href="http://dolcefooda.blogspot.com/2015/02/sarma-stuffed-cabagge-rolls.html" target="_blank">Sarma</a></i>
(Pickled cabbage leaves stuffed with ground meat and rice).<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif";">For
dessert, there are endless choices. There is plenty of rich <a href="http://dolcefooda.blogspot.com/2011/05/sachertorte.html" target="_blank">European layered cakes</a>, phyllo dough sweet pies stuffed with <a href="http://dolcefooda.blogspot.com/2013/06/sour-cherry-strudel-pita-sa-visnjama.html" target="_blank">sour cherries</a> or <a href="http://dolcefooda.blogspot.com/2011/11/apple-strudel-with-phyllo-dough.html" target="_blank">apples</a>, Turkish
desserts such as <i><a href="http://dolcefooda.blogspot.com/2011/01/baklava-juicy-and-fabulous.html" target="_blank">Baklava</a></i> or <i><a href="http://dolcefooda.blogspot.com/2014/01/tulumba-fried-dough-soaked-in-syrup.html" target="_blank">Tulumba</a></i>, Austrian <a href="http://dolcefooda.blogspot.com/2011/06/poppy-seed-strudel-strudla-sa-makom.html" target="_blank">strudels stuffed with poppy seeds</a>, walnut or jam, famous <i>Krempita</i>
and <i>Šampita</i> (former is filled with egg
yolks based cream, latter with egg whites cream), <i><a href="http://dolcefooda.blogspot.com/2012/11/serbian-doughnut-with-jam-krofne.html" target="_blank">Krofne</a> </i>(Serbian doughnuts), and <i><a href="http://dolcefooda.blogspot.com/2013/03/crepes-with-nutella.html" target="_blank">Palačinke</a></i>,
crepes with apricot jam or Nutella.<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif";">There is
no dessert, or any kind of socializing, without coffee. If you eat at someone’s
home you would be served with <i><a href="http://dolcefooda.blogspot.com/2011/01/how-to-make-turkish-coffee.html" target="_blank">Turkish coffee</a></i>, before and after the meal. In cafes and restaurants, that would be
cappuccino, espresso, or <a href="http://dolcefooda.blogspot.com/2011/05/how-to-make-nescafe-frappe.html" target="_blank">Nescafe Frappe</a>. Coffee to go is not as popular as in
the U.S, coffee is considered more as a relaxing break, and it is always served
in small cups and saucers. <o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif";">Although
there is a long tradition of making wine, <i><a href="http://dolcefooda.blogspot.com/2014/02/warm-slivovitz-aka-shumadian-tea.html" target="_blank">Rakija</a>
</i>(brandy) is the king among the local drinks. There are countless commercial
and small non-commercial distilleries all over the country, and my dad owns one.
The most popular rakija is made of plum, but apricot, pear, quince and grape
are used too. Serbian rakija is praised as the best among many kinds made
throughout Central Europe.<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif";">Still, the
best way to enjoy visit to Belgrade is to befriend local people, who will help
you to find the best restaurants or cafés in the city, and even may invite you
to their own homes, where you can expect a great feast. In Serbia, homemade cooking
is still very common: people, especially women, cook a lot and they can be very
creative.<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif";">During the
day time you should go to the local lake Ada Ciganlija. It is my kids’ favorite
place, because there is a long beach, park, sports facilities, a lot of
restaurants and cafes, and portable ice cream shops.</span><span style="font-family: "times new roman" , "serif";"> Indeed, it
is very popular place among locals.<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif";">When the
night falls, darkness adds a lot to Belgrade’s charm, and the city is still
full of life. Deteriorated facades of the buildings, one of the most obvious
signs of poor economy and unresolved legal issues, are less striking city
feature in the dark. Be aware that people go out pretty late, and they can have
a dinner long after it would be common somewhere else.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhINBVoEEYGHp1BC__pQy4C8_n02BXJ3iShopRNofYBRTL7r7xt80_GUCVMdILjZigvPBtwj0zxyvFHxXdctbRirQAHKFBqDTTt61IP42x_rLkzzD3iQ6sxHfi-TcYSmwFVSJx9UqCd6XHR/s1600/Beograd+brankov+most-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhINBVoEEYGHp1BC__pQy4C8_n02BXJ3iShopRNofYBRTL7r7xt80_GUCVMdILjZigvPBtwj0zxyvFHxXdctbRirQAHKFBqDTTt61IP42x_rLkzzD3iQ6sxHfi-TcYSmwFVSJx9UqCd6XHR/s640/Beograd+brankov+most-1.jpg" width="640" /></a></div>
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<span style="font-family: "times new roman" , "serif";">Since
there are not so many tourists here, if you are friendly enough person, you
would be treated like a king - that is another reason to come here. Believe me,
you would feel very special, not lost among thousands of tourists who are
marching through the streets of the overhyped cities eating expensive and
mediocre food. After visiting Belgrade you will feel you had discovered the
best kept secret in Europe.<o:p></o:p></span><br />
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<span style="color: #741b47; font-family: "times new roman" , "serif";"><b><br /></b></span>
<span style="color: #741b47; font-family: "times new roman" , "serif";"><i><b>This article was written for the Belgrade walking tour operator <a href="http://belgradewalking.com/why-you-should-visit-belgrade/">belgradewalking.com</a>. </b></i></span></div>
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<div class="blogger-post-footer">www.dolcefooda.blogspot.com</div>Dolce Foodahttp://www.blogger.com/profile/10177782926420711110noreply@blogger.com6tag:blogger.com,1999:blog-7905872186360879638.post-76133914494280618522016-01-31T10:54:00.000-05:002016-01-31T10:54:39.004-05:00Smoked Sausage-Cheese Biscuits<div dir="ltr" style="text-align: left;" trbidi="on">
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Besides sweet pies and BBQ, biscuits are my favorite American stuff, I love them so much that I loose any control when I see them, which means I can eat a great number of those. </div>
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My excitement already starts while the biscuits are in the oven, that smell of butter is so promising. When they get out, I like to brush them with melted butter, just a final touch, and then I eat them layer by layer. </div>
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I don't know the number of biscuits that I made, it is definitely a huge one, but I really know the best recipe for them. Over the time, I created very nice versions adding different ingredients, so far my favorites are biscuits with smoked sausage and cheese (the recipe follows), then those with goat cheese and za'atar, and biscuits with cheddar cheese. Also, I like to eat them with homemade herb butter.</div>
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For the wet ingredient, I usually use buttermilk, but I have to tell you Kefir is even better, although more expensive. However, if I don't have any of those at home, you can use sour cream with some milk, and that works as well.<br />
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Smoked sausage and cheese is a combination that cannot go wrong in biscuits. Surprisingly, I have never saw that combination here in US before, I got idea from my sister-in-low from Serbia who made the similar stuff. I gave it a try and outcome surpassed my expectations.<br />
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In my opinion these biscuits are great for breakfast, as an appetizer, and they also make a great snack. Also, they often end up in lunch boxes of my children.</div>
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You need for about 24 biscuits:</div>
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4 cups all purpose flour + some for dusting</div>
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5 teaspoons baking powder</div>
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1/2 teaspoon baking soda</div>
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1 teaspoon salt</div>
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1 stick of butter, very cold + 3 tablespoons melted butter</div>
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2 cups buttermilk or Kefir</div>
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1 cup smoked sausage, cut into small pieces</div>
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1 cup shredded cheese (Cheddar, Mexican mix)</div>
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Steps:</div>
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Preheat the oven to 400F (205C). Line the large baking sheet with parchment paper.</div>
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In a big bowl mix flour with salt, baking powder and soda. Add cold butter cut into small pieces. Rub the butter into flour mixture using your fingertips. After few minutes when you get crumbly mixture, make a well in it and add cold Kefir, or buttermilk, cut smoked sausage and shredded cheese and mix everything with a big metal spoon until you can form a very rough ball.</div>
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Move the dough onto floured surface, and form it into rectangle shape by patting. Fold it over, just like letter, and then pat it to get rectangle shape, and do folding and patting five more times, that helps to get flaky biscuits. While you work with the dough use flour generously for dusting top and bottom.</div>
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When you finally shape the dough into rectangle 1 inch tick, cut it into round shapes using floured glass or 2-inch diameter cookie cutter. Push the cutter straight down the dough. Gather the scrap dough and cut it too.</div>
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Place the round shapes on the baking sheet, slightly apart, and bake for 15-18 minutes, until biscuits' tops become golden brown.</div>
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When they are out of the oven, brush the biscuits with melted butter. They are the best when fresh, but if they are one or two days old you can always toast them.</div>
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<div class="blogger-post-footer">www.dolcefooda.blogspot.com</div>Dolce Foodahttp://www.blogger.com/profile/10177782926420711110noreply@blogger.com5tag:blogger.com,1999:blog-7905872186360879638.post-75541121743918469342016-01-05T08:25:00.002-05:002016-01-05T08:25:19.724-05:00Serbian Roast Pig on a Spit (Prase na ražnju)<div dir="ltr" style="text-align: left;" trbidi="on">
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Most of my American friends know that there is something off about my Christmas. Indeed, it is two weeks after regular Christmas, only because Serbian church decided not to follow the new, Gregorian, calendar. The same applies for Russian church and few others Christian Orthodox churches. </div>
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It is not easy to celebrate two-week-later Christmas, especially on a workday. Plus, in January, people are usually tired of holidays, holiday fever is practically over. People crave peace and detox diet. But, for Serbs in the U.S. holiday season is not over with New Year Eve's, we are waiting for our Christmas that comes on January 7th. It is nice that it is not about presents, but rich and festive food. And, the leading role on the Christmas feast is taken by whole roasted pig, to be more precise, roasted suckling pig. Serbs prefer young pig, because it has tender and leaner meat.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Znz2qbUMhnoHaiYb9qObFsmWxjhqtxuZB7sQAdFincae9h_gkn-ano5BTs77vezwdhn_WjCOGrcmf3If4uuZMpMSwf6IjWvMoDReYa7CpbFRsjkA30oz2H7EKPe5Ot0qivMOlJlDL1Cn/s1600/Roast+pork+on+spit+3-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Znz2qbUMhnoHaiYb9qObFsmWxjhqtxuZB7sQAdFincae9h_gkn-ano5BTs77vezwdhn_WjCOGrcmf3If4uuZMpMSwf6IjWvMoDReYa7CpbFRsjkA30oz2H7EKPe5Ot0qivMOlJlDL1Cn/s640/Roast+pork+on+spit+3-1.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Typical Serbian feast with whole roasted piglet.</td></tr>
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Until recently I didn't appreciate roast pig thing, it looked a little bit barbarian to me and it is far away from healthy Mediterranean diet that is my favorite. But one day I realized how cool roast pig is, how special role it had and still has in human diet. For a big part of human population that is the most festive food, many important events such as Christmas, weddings, graduations, family gatherings and so on, include roast pig. It must be a very special food I reckon, long human history proved it. And, to be honest, there is too much hype over "clean food", you just wish to go against the popular eating trends. I mean you can still have healthy diet but on holidays just relax and enjoy heavy and delicious food.</div>
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I will tell you what is my favorite part on roast pig - crispy skin and the first layer of buttery meat that is just next to the skin, if I am lucky enough not to have fatty layer instead. And, the meat must be warm, but I know many people who prefer cold pork.<br />
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Honestly, I thought for many years that only Serbs are attracted to pig roasting, but I discovered that in many other parts of the world this specialty is highly prized too.</div>
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In Serbia, the most common way of preparing roast pig is on a spit. Hot coal and grape leaves are traditionally used for roasting, it is placed over shallow dig or over concrete surface. It is not recommended to roast pig over open flame, it is going to burn and ruin meat. Before piglet goes to fire, it is skinned and cleaned of organs and it is put on a long stick. Pig should be rubbed with salt before cooking, at the end people sprinkle the piglet with beer because it adds nice flavor. Piglet is usually very young, it weights about 40 pounds, and it takes about 3 hours to be done.</div>
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I forgot to mention that there is always a boy who will volunteer to flip the piglet by turning the stick, and it can take for hours. As you can see this is rather time consuming and physically demanding method, so today in Serbia people usually order roast pig in specialized roasting houses with motorized rotisseries. Plus, it is not easy to make good spit roast pig, you need high-quality professionals to do the job. In the same way they roast lamb, that is also very popular in Serbia.</div>
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When it's done, roasted piglet is cut into small pieces and served on plates with cabbage salad, Russian salad and horseradish sauce ("ren").</div>
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<tr><td class="tr-caption" style="text-align: center;">Porchetta in Italy.</td></tr>
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Last year I was fortunate to try roast pig on a couple of occasions. In Serbia I ordered it for my daughter's christening, and it was a huge hit among kids and grown-ups on the party. In Italy I had an opportunity to try famous <i>Porchetta</i>, whole roasted boneless pig. It is a street food, you can buy slice of porchetta on panini. I had it even in the U.S. two times, once on a summer party and recently on New Year Eve's party. I didn't know that there is a Chinese restaurant in Baltimore county that roasts whole pigs of different sizes as a carry out.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimYNhUlmgk3YMPBrikujMWSe7QWMOuw0pfiXXVXsUnCTYoAoGS3HDt9mfHAjNdY9MMJvkcQzC4D812rnHPqx1ANfGjHboJWtwjZCvirfij_BTYAWDXQyfO0GCmjH5HHpjnADJ0YBFhwcfX/s1600/Pig+roast+%25281+of+1%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimYNhUlmgk3YMPBrikujMWSe7QWMOuw0pfiXXVXsUnCTYoAoGS3HDt9mfHAjNdY9MMJvkcQzC4D812rnHPqx1ANfGjHboJWtwjZCvirfij_BTYAWDXQyfO0GCmjH5HHpjnADJ0YBFhwcfX/s640/Pig+roast+%25281+of+1%2529.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Man selling porchetta, farmers market in Rome.</td></tr>
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I want to end this story on roast pig with the wisdom - hyped food comes and goes, but only the real stuff inspires people through the centuries.</div>
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Happy Serbian Christmas!</div>
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<div class="blogger-post-footer">www.dolcefooda.blogspot.com</div>Dolce Foodahttp://www.blogger.com/profile/10177782926420711110noreply@blogger.com103tag:blogger.com,1999:blog-7905872186360879638.post-31944910444799498512015-12-01T21:28:00.002-05:002015-12-02T07:48:40.579-05:00Baby Beet - Tangerine Salad with Fennel Pollen <div dir="ltr" style="text-align: left;" trbidi="on">
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This post is not a regular one, this is more like celebrating beautiful fall season, I don't remember that we ever had such a warm and quiet fall. I mean, it is the end of November and it is still possible to use the basil from my garden and we all know how much that herb is sensitive to cold weather. Other day while I was making a soup I went to the garden and found a handful of cherry tomatoes. Amazing! </div>
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And, honestly, I enjoyed this fall a lot.<br />
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Even my fennel is blossoming right now, due to the late planting, and nice weather too. How lovely is to see greenery in my little urban garden in late November.</div>
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My kids enjoy hanging out among their mama's plants as well. On the pictures you can see they like a lot the smell of fennel fronds and flowers.</div>
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There are not many opportunities to try fennel pollen, and this salad is perfect for it. All ingredients match wonderfully, you don't even need any dressing, because there is enough juice in pickled beets and tangerines. As you can see, the salad also makes a beautiful display on the plate.</div>
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You need:</div>
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Pickled baby beets</div>
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You can use regular ones, or <a href="http://www.foodnetwork.com/recipes/alton-brown/pickled-beets-recipe.html" target="_blank">you can pickle them yourself</a>. However, it is easier to buy them jarred in a Polish store. Btw, this is my favorite way of preparing and consuming beets.</div>
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Tangerine, peeled and cut into circles</div>
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Fennel fronds and pollen</div>
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Steps:</div>
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Place fennel frond over plate, add pickled baby beets and tangerines over it, and then dust everything with fennel pollen. Also, sprinkle the salad with beet juice.<br />
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<div class="blogger-post-footer">www.dolcefooda.blogspot.com</div>Dolce Foodahttp://www.blogger.com/profile/10177782926420711110noreply@blogger.com5tag:blogger.com,1999:blog-7905872186360879638.post-11612395274608837872015-11-06T07:32:00.002-05:002015-11-06T07:32:23.861-05:00Savory Strudel with Kale and Feta Cheese <div dir="ltr" style="text-align: left;" trbidi="on">
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I am a huge fan of strudel, it doesn't matter if it is sweet or savory. Everything about strudel is very special to me, and when we talk about savory one, I prefer it stuffed with Feta cheese and spinach. That is the best combination, <a href="http://dolcefooda.blogspot.com/2014/04/spiral-rolls-with-phyllo-dough.html" target="_blank">proven so many times</a>.<br />
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However, if you have garden full of kale for almost half of year like I do (it is very productive and long-lasting vegetable), you have to find a way to use it, so I decided to try it in strudel. Although I think there is too much hype about it, I do recognize kale if healthy and nutritious. Favorite soup in my family is<a href="http://dolcefooda.blogspot.com/2012/06/urban-gardening-in-baltimore-part-2.html" target="_blank"> <i>Tuscan Soup with Kale</i></a> and we have it at least 2-3 times monthly.</div>
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This year I planted two different kinds of kale: regular and purple one. Although they look different, the taste is pretty much the same. This vegetable is best when it's young (like on the pictures here) because baby kale is tender and not bitter.</div>
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The recipe below is for four rolls of strudel and that's a lot, but you can always freeze it, as my mom used to do it, or cut the amount of ingredients in half. This strudel is a good choice for breakfast or snack.<br />
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<span style="font-size: x-large;">Savory Strudel with Kale and Feta Cheese</span></div>
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<span style="font-family: inherit;">You need for the dough:</span></div>
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<span style="font-family: inherit;"><span style="background-color: white; font-family: inherit; font-size: 15.4px; line-height: 21.56px;">4 1/2 cups bread flour</span></span></div>
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<span style="background-color: white; font-size: 15.4px; line-height: 21.56px;"></span></span>
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<span style="font-family: inherit;"><span style="background-color: white; font-size: 15.4px; line-height: 21.56px;"><span style="font-family: inherit; font-size: 15.4px; line-height: 21.56px;">1 cup warm milk</span></span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; font-size: 15.4px; line-height: 21.56px;"><span style="font-family: inherit; font-size: 15.4px; line-height: 21.56px;">1 cup warm water</span></span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; font-size: 15.4px; line-height: 21.56px;"><span style="font-family: inherit; font-size: 15.4px; line-height: 21.56px;">1/2 oz active yeast</span></span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; font-size: 15.4px; line-height: 21.56px;"><span style="font-family: inherit; font-size: 15.4px; line-height: 21.56px;">2 teaspoons salt</span></span></span></div>
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</span><span style="background-color: white; font-size: 15.4px; line-height: 21.56px;"></span></span>
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<span style="font-family: inherit;"><span style="background-color: white; font-size: 15.4px; line-height: 21.56px;"><span style="font-family: inherit; font-size: 15.4px; line-height: 21.56px;">1 teaspoon sugar</span></span></span></div>
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<span style="font-family: inherit; font-size: 15.4px; line-height: 21.56px;">9 tablespoons melted butter</span></div>
</span><span style="background-color: white; font-size: 15.4px; line-height: 21.56px;"><div style="text-align: justify;">
<span style="font-family: inherit; font-size: 15.4px; line-height: 21.56px;">2 eggs</span></div>
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<span style="font-family: inherit;">For filling:</span></div>
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<span style="font-family: inherit;">1lb Feta cheese, crumbled</span></div>
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<span style="font-family: inherit;">2 bunches of kale, stems removed and chopped</span></div>
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<span style="font-family: inherit;">5 eggs</span></div>
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<span style="font-family: inherit;">1 cup of Greek yogurt or Kefir</span><br />
<span style="font-family: inherit;">Salt and black pepper</span></div>
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<span style="font-family: inherit;">1/2 stick of butter, melted</span><br />
<span style="font-family: inherit;"><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">Baking pan, dimensions 13x9x2 inches, oiled</span></span><br />
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<span style="font-family: inherit;">Steps:</span></div>
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<span style="background-color: white; font-family: inherit; font-size: 15.4px; line-height: 21.56px;"><span style="font-family: inherit; font-size: 15.4px; line-height: 21.56px;">Stir together flour, salt, sugar, yeast, melted butter and beaten eggs in a mixing bowl. Pour warm milk and water into the flour mixture. Mix everything with the spoon or in a food processor.</span></span><br />
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<span style="background-color: white; font-family: inherit; font-size: 15.4px; line-height: 21.56px;"><span style="font-family: inherit; font-size: 15.4px; line-height: 21.56px;">Transfer the dough to the counter and knead for about 10 min. Add more flour if needed.</span></span></div>
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<span style="background-color: white; font-family: inherit; font-size: 15.4px; line-height: 21.56px;"><span style="font-family: inherit; font-size: 15.4px; line-height: 21.56px;">Form dough in the round shape and put it in the lightly oiled large bowl to rise for 1 hour, to double its original size. Cover the bowl with plastic wrap.</span></span><br />
<span style="background-color: white; font-family: inherit; font-size: 15.4px; line-height: 21.56px;"><span style="font-family: inherit; font-size: 15.4px; line-height: 21.56px;"><br /></span></span>
<span style="background-color: white; font-family: inherit; font-size: 15.4px; line-height: 21.56px;"><span style="font-family: inherit; font-size: 15.4px; line-height: 21.56px;">In a bowl combine beaten eggs, crumbled Feta cheese, Greek yogurt, chopped kale and salt and black pepper to taste. You will use this as stuffing. </span></span><br />
<span style="background-color: white; font-family: inherit; font-size: 15.4px; line-height: 21.56px;"><span style="font-family: inherit; font-size: 15.4px; line-height: 21.56px;"><br /></span></span>
<span style="background-color: white; text-align: left;"><span style="font-family: inherit;">Preheat the oven to 400F (205C).</span></span><br />
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</span><span style="background-color: white; font-family: inherit; font-size: 15.4px; line-height: 21.56px;"></span></span>
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<span style="font-family: inherit;"><span style="background-color: white; font-family: inherit; font-size: 15.4px; line-height: 21.56px;"><span style="font-family: inherit; font-size: 15.4px; line-height: 21.56px;">Remove the dough from the bowl and divide it into four even pieces. Roll out e</span></span><span style="background-color: white; font-size: 15.4px; line-height: 21.56px;">ach piece of dough with a rolling pin into rectangular shape that fits your baking pan. First brush the dough with melted butter, add 1/4 of stuffing over it, and fold the dough carefully into long roll. Place it in baking pan. Do the same with the rest of materials.</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; font-size: 15.4px; line-height: 21.56px;"><br /></span></span>
<span style="font-family: inherit;"><span style="background-color: white; font-size: 15.4px; line-height: 21.56px;">When you have all rolls placed in baking pan, brush their tops with melted butter. Let them rest for 15 minutes.</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; font-size: 15.4px; line-height: 21.56px;"><br /></span></span>
<span style="font-family: inherit;"><span style="background-color: white; font-size: 15.4px; line-height: 21.56px;">Bake strudel about 30 minutes, or until it gets nice golden-brown crust.</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; font-size: 15.4px; line-height: 21.56px;"><br /></span></span>
<span style="font-family: inherit;"><span style="background-color: white; font-size: 15.4px; line-height: 21.56px;">Serve with Kefir.</span></span><br />
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<div class="blogger-post-footer">www.dolcefooda.blogspot.com</div>Dolce Foodahttp://www.blogger.com/profile/10177782926420711110noreply@blogger.com3tag:blogger.com,1999:blog-7905872186360879638.post-41256687451558118012015-09-03T08:26:00.001-04:002015-12-12T14:45:22.919-05:00Cheese - Roasted Red Pepper Spread (Urnebes Salad), and Summer in Serbia<div dir="ltr" style="text-align: left;" trbidi="on">
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This summer we had a very busy trip to Serbia. It was all about meting our friends and relatives and eating a lot of food. Although it sounds like a rather pleasant thing to do, it took a lot of planning, I have to say, we had a full schedule.</div>
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But, there were also days when we really wanted to skip the routine, we wanted to be alone, my husband and I, and do something for ourselves. One day we decided to borrow bikes from our friends and escape for a long ride to a forest on the other bank of the great river, Sava.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgisfk-imRjB19wEG-AQPepYAiI4CWbsvvy9WoEM36y51byI0ibIs4ZDcnEJ8SWOe3jRVEggbBfLLgeoC6buKutpr_zz3H_Q0Ioqag8z12SarTDXN3FpPN6D4nYTQD7Fivqngo3f96Fu0t2/s1600/Serbian+food+4+%25281+of+1%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgisfk-imRjB19wEG-AQPepYAiI4CWbsvvy9WoEM36y51byI0ibIs4ZDcnEJ8SWOe3jRVEggbBfLLgeoC6buKutpr_zz3H_Q0Ioqag8z12SarTDXN3FpPN6D4nYTQD7Fivqngo3f96Fu0t2/s640/Serbian+food+4+%25281+of+1%2529.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Sava river offshoot</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipbt-d2-i1VhgDFFzxu8pYjyS3RElOcvtlNHz86CRb9xP36QQuwAfNuWKUFSZ1RLG2rHNWDDJvkGC_6tM6DFHUmPNCaODbtZYYoGWkTQiMdbWLdh75waWcDhJn9ilrjVlWLoqD7wHZXMcA/s1600/Serbian+food+39+%25281+of+1%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipbt-d2-i1VhgDFFzxu8pYjyS3RElOcvtlNHz86CRb9xP36QQuwAfNuWKUFSZ1RLG2rHNWDDJvkGC_6tM6DFHUmPNCaODbtZYYoGWkTQiMdbWLdh75waWcDhJn9ilrjVlWLoqD7wHZXMcA/s640/Serbian+food+39+%25281+of+1%2529.jpg" width="640" /></a></div>
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Sava is my favorite river. Although I grew up nearby, I discovered its beauty only in my teenage years. It is quite big, although this summer, after great heat and drought, it shrunk significantly.</div>
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As we rode by the river bank, we could see dry cracked soil, scattered river shells, and a lot of leaping frogs. No giant mosquitoes this time.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Y1qqwoEnyqM_vfliFYCtyieOPlhgYrOBndPG5-N2pMMz5jbd3z1tblW8dIO8ZPu0XHykvQy33mq_HdYCN30PPz0SsNVh0pqBIUvOhcN4O7N42GX-XkgoFAzTlyvD6egp-I6pRiPgoTE-/s1600/Serbian+food+6+%25281+of+1%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Y1qqwoEnyqM_vfliFYCtyieOPlhgYrOBndPG5-N2pMMz5jbd3z1tblW8dIO8ZPu0XHykvQy33mq_HdYCN30PPz0SsNVh0pqBIUvOhcN4O7N42GX-XkgoFAzTlyvD6egp-I6pRiPgoTE-/s640/Serbian+food+6+%25281+of+1%2529.jpg" width="640" /></a></div>
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Before moving to U.S, riding bikes by the Sava river was one of our favorite activities. Surrounded by beautiful landscape, we had used to feel relaxed and energized at the same time. Now we wanted to recreate that feeling.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn61_kNCWgMlylbIoRiZrHJLkiwW89DzMEytxvmeSoLw9SCwo-XbljAnN1JEsceVDNz9QmKv1BubGHrXHuMnj5LklqQMQHtb60N4gT3j6S0v-EhVDCM9exxoqSbsCA5Z-gmAcJBKh23DiD/s1600/Serbian+food+37+%25281+of+1%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn61_kNCWgMlylbIoRiZrHJLkiwW89DzMEytxvmeSoLw9SCwo-XbljAnN1JEsceVDNz9QmKv1BubGHrXHuMnj5LklqQMQHtb60N4gT3j6S0v-EhVDCM9exxoqSbsCA5Z-gmAcJBKh23DiD/s640/Serbian+food+37+%25281+of+1%2529.jpg" width="426" /></a></div>
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Given that just few days before this trip we had a long bike ride in Tuscany, from Florence to Siena, it was kind of interesting to compare landscapes of Italy and Serbia. While the heat was brutal in both countries, I definitely preferred flat Serbian road over hilly Tuscan one!</div>
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On our way, we noticed such a common scene for this part of Serbia, a stork and its huge nest on the village church belfry. That was so lovely. Hard to believe but I have never seen a stork in the U.S.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuRP4YqBfzNW821Cve_Q4JEBQrCgGxhNimfvLDIi3Yvqrg_w8y4B0CkOl5UlU6fOOddq5q-Or6KGnoVFLKMrKSteRgKOg2f6KacxDRrBqQ9EzX2poYp8EhHcndKMpQQUa5rmjH6K63zG0c/s1600/Serbian+food+20+%25281+of+1%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuRP4YqBfzNW821Cve_Q4JEBQrCgGxhNimfvLDIi3Yvqrg_w8y4B0CkOl5UlU6fOOddq5q-Or6KGnoVFLKMrKSteRgKOg2f6KacxDRrBqQ9EzX2poYp8EhHcndKMpQQUa5rmjH6K63zG0c/s640/Serbian+food+20+%25281+of+1%2529.jpg" width="640" /></a></div>
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After an hour or so, we were at our destination, the forest called Bojčinska šuma.<br />
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Yep, we planed to go to this restaurant located in the woods, in a deep shade. Its name is Bojčinka koleba.</div>
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The restaurant had a very traditional decoration, and the food was traditional too.</div>
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Serbia is a country of good bread, and it is eaten in great quantity, that is so true.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPNrrrBD7Mn8mIy3OEUZZdbZvcmpLpbgNoKzoYeODt9L5GsbvZN8BLTp0m2pgaSTPQ13Ox1PG5__N9Zuz86bLhFqSQUni_zL1PM4wSFEvzANoe3L2reGuZBurGtzebHIvfZ7ykUCM2uWNx/s1600/Serbian+food+26+%25281+of+1%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPNrrrBD7Mn8mIy3OEUZZdbZvcmpLpbgNoKzoYeODt9L5GsbvZN8BLTp0m2pgaSTPQ13Ox1PG5__N9Zuz86bLhFqSQUni_zL1PM4wSFEvzANoe3L2reGuZBurGtzebHIvfZ7ykUCM2uWNx/s640/Serbian+food+26+%25281+of+1%2529.jpg" width="426" /></a></div>
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When you come to Serbia you eat food that you cannot try anywhere else, for example fish soup from a picture above. And let me ask you, where can you eat delicious fish soup that costs less than $1? Only in Serbia.<br />
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Few more typical Serbian dishes that every expatriate craves:</div>
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<a href="http://dolcefooda.blogspot.com/2013/08/shopska-salad-sopska-salata.html" target="_blank">Šopska salad</a>, eaten as a side with any kind of dish in the summer time.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGacnA9Z_FyqvVehAdnoafM_84K1zfs9f5RjQiqNCNP8vfdfRnE_xernvN_i-rPZX5JAtFa1PkO6KIlhf-j-fgbsIs7c8_-AT3wExXgC0UvX63Kc9beNsYkd274reJi1hmm18eBKRGytV1/s1600/Serbian+food+30+%25281+of+1%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGacnA9Z_FyqvVehAdnoafM_84K1zfs9f5RjQiqNCNP8vfdfRnE_xernvN_i-rPZX5JAtFa1PkO6KIlhf-j-fgbsIs7c8_-AT3wExXgC0UvX63Kc9beNsYkd274reJi1hmm18eBKRGytV1/s640/Serbian+food+30+%25281+of+1%2529.jpg" width="426" /></a></div>
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Ćevapčići, grilled sausage links made of ground meat, one of the best and most popular dishes you can eat in Serbia.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAgBbhI995XDi-DQU29LuC7d0Er3p1xCXwrFKQNFx4WBpCq9gxpj9GBX6SADbgl8wW9f63ceO6HmFDGjygrglkEA3UkhTbNDIhWm2Z-r8d9EYeoBDTlkvalmYRQSIIbeZADh1-7HpbKYYW/s1600/Serbian+food+31+%25281+of+1%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAgBbhI995XDi-DQU29LuC7d0Er3p1xCXwrFKQNFx4WBpCq9gxpj9GBX6SADbgl8wW9f63ceO6HmFDGjygrglkEA3UkhTbNDIhWm2Z-r8d9EYeoBDTlkvalmYRQSIIbeZADh1-7HpbKYYW/s640/Serbian+food+31+%25281+of+1%2529.jpg" width="426" /></a></div>
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Sarmice od zelja, some kind of greens, zelje, unknown in the U. S, stuffed with ground meat. It is always served with <a href="http://dolcefooda.blogspot.com/2013/06/homemade-yogurt.html" target="_blank">yogurt</a>. </div>
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Look at that roasted hot pepper with garlic dressing! Such a beauty! Find recipe <a href="http://dolcefooda.blogspot.com/2013/01/roasted-cubanelle-peppers-with-garlic.html" target="_blank">here</a>.</div>
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Beside eating good food, you can ride a horse here, or have a stroll in the woods...<br />
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And, you can visit a pig farm. </div>
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This kind of pig called Mangulica is a special one, indigenous to this region. It is black and rather lean, and great sausages are made of it!</div>
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Soon, it was time to start our ride back. The trip ended soon, but the good memories are still alive.</div>
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<span style="font-size: x-large;">Urnebes Salad</span></div>
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With so many things to do while in Serbia, we didn't have a chance to try everything we wanted to eat, so when I came back home to U.S., I was just making that food in my kitchen. One was a beautiful dessert, Krempita, puff pastry with vanilla custard, when I perfect the recipe I will share it with you.</div>
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The second dish was this Urnebes salad. It is very hard to translate its name, to be honest I don't even know the origin, or why it is named salad when obviously it is not. Urnebes is more like a spread or a dip. It is traditional Serbian dish that is served with Pljeskavica (Serbian burger), and Ćevapčići. Urnebes is spicy as the rest of food that comes from south of Serbia (like U.S., the food gets spicier as you go south).</div>
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You can use it with cooked smoked sausages and bacon, as I did, or as a dip for different raw vegetables.</div>
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You need:<br />
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1 large red bell pepper<br />
200g Serbian white cheese, or Feta cheese<br />
1 garlic, minced<br />
1 teaspoon ground dried sweet pepper, Paprika<br />
1/4 - 1/2 teaspoon chili or cayenne pepper, or crushed red pepper<br />
3 tablespoons sour cream<br />
Salt and back pepper to taste<br />
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Steps:<br />
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Roast the whole red pepper in the oven. When it is charred and soft remove it from the heat and cool it down. Peel the dark skin, remove seeds and top, and chop finely.<br />
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In a bowl crumble the cheese with fork. Add paprika, chili, garlic, chopped red pepper and sour cream and mix it together until you get consistent mixture, or just mix it with a hand blender as I like to do.<br />
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Top it with paprika dust when serve.<br />
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<div class="blogger-post-footer">www.dolcefooda.blogspot.com</div>Dolce Foodahttp://www.blogger.com/profile/10177782926420711110noreply@blogger.com11tag:blogger.com,1999:blog-7905872186360879638.post-19423439441934969512015-05-06T22:39:00.001-04:002015-05-06T22:39:13.222-04:00Blueberry Macarons<div dir="ltr" style="text-align: left;" trbidi="on">
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Let me tell you, if you want to treat yourself or someone else with something really special you should bake these macarons. Little acidic taste that comes from blueberries combined with white chocolate ganache filling and crunchy texture of macarons will make experience out of this world. </div>
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Although this fruit is generally great in baking, have in mind that fresh, frozen, or even dried blueberries won't do the job when making macarons. What I used instead were dehydrated or freeze-dried blueberries and they worked pretty well, both in shells and filling. They produce nice taste and natural purple color. Freeze-dried blueberries are available in Trader's Joe, Whole Foods or Target. I like to make bagels with them too - more about it soon on the blog. Recently I found freeze-dried strawberries in a store and got very excited - still trying to figure it out dessert that I would like to make with them.</div>
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<span style="font-size: x-large;">Blueberry Macarons</span></div>
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You need:<br />
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140g egg whites, on room temperature for few hours<br />
100g white granulated sugar<br />
160g finely ground almond (almond flour)<br />
240g powdered sugar<br />
10g freeze-dried blueberries powder (pulverized in food processor) <br />
2-3 drops purple food color <br />
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For filling:<br />
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200g white chocolate<br />
2 tablespoons butter<br />
1/2 cup heavy cream<br />
10g finely chopped freeze-dried blueberries <br />
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Steps:<br />
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Line 3 large baking sheets with parchment paper.<br />
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In a bowl combine powdered sugar with ground almond.<br />
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In
another bowl beat egg whites with electric mixer on medium speed until
foamy. Increase the speed and while mixing gradually add granulated
sugar in 3 batches, one at a time. Beat on high speed until stiff peaks
form. <br />
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Stir in nut-sugar mixture and food color using spatula. Do not over mix it. Batter shouldn't be too thick or too lose. <br />
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Spoon
mixture into pastry bag fitted with a round tip. Pipe rounds, 1-inch
apart, on the baking sheets. Let it stand 20-40 minutes, until dry film
forms on surface. This is very important stage, if there isn't dry film on surface it will cause macarons to crack while baking.<br />
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Preheat the
oven. In my oven I bake macarons on 285F. Usually, people do
it on 300F. Do not open the oven for first 7 minutes. In my oven, it
takes 13 minutes for macarons to be done. You can check if they are done
by touching them and moving them, if they break they are not ready to
go out. To much of baking is not good either, because they get brown and
change their original color.<br />
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When shells are done, cool them on wire racks.<br />
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Make
ganache. Heat heavy cream until it starts to boil. In a bowl, place
white chocolate chips and butter cut in small pieces. Pour in hot cream,
cover the bowl with lid and wait for few minutes. Then stir ganache
until all chocolate is melted. Add chopped freeze-dried blueberries and stir until they start to dissolve. Remove it to fridge for 15 minutes to
thicken. Spoon it into pastry bag and fill between two macaron biscuits,
making a "sandwich" held together by ganashe. <br />
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Store macarons in airtight containers in the fridge.<br />
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I took a picture of macaron with a bite just to show you how nice it looks inside. See it bellow.<br />
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<div class="blogger-post-footer">www.dolcefooda.blogspot.com</div>Dolce Foodahttp://www.blogger.com/profile/10177782926420711110noreply@blogger.com2tag:blogger.com,1999:blog-7905872186360879638.post-5900782569432395632015-04-01T21:17:00.000-04:002015-04-01T21:17:01.271-04:00Naturally Dyed and Decorated Easter Eggs (Using Onion Peel and Turmeric)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGyPOImIra00Fer-qGhWP3IyOw8b1rDfBbU_92jdQ12aI5tAqft1pzxezFsygjzVLEvjAcCvfRExvUDmZLHgpFKOWBQBG1udRlAv0C-Vxnglqk65duOVbxEac7tqQr8YhMc0tVsYaNKKhyphenhyphen/s1600/+easter+eggs++with+natural+color+(1%2Bof%2B1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGyPOImIra00Fer-qGhWP3IyOw8b1rDfBbU_92jdQ12aI5tAqft1pzxezFsygjzVLEvjAcCvfRExvUDmZLHgpFKOWBQBG1udRlAv0C-Vxnglqk65duOVbxEac7tqQr8YhMc0tVsYaNKKhyphenhyphen/s1600/+easter+eggs++with+natural+color+(1%2Bof%2B1).jpg" height="640" width="426" /></a></div>
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At some point of my life I decided to make only all-natural Easter eggs. Although I like to see variety of egg colors in an Easter basket, I don't feel comfortable using artificial dye, even if it says it's food-grade. That's especially the case if the dye penetrates below egg shell, for example seeing blue strains on my egg white is not really appetizing for me.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjI5h6NiMoR9FH_x1xsuUEZEjk63GCk7DaJcmVeWK1O7f-1_4JCNR4W0hRkD7vho8LPgrh-pWAf2EW74hfQqjrdGCpqSw_vl3LbZW-GJ78SPhZyT1CdHE8bCegKEAsr-eRMMKoeKXpd0kE/s1600/+easter+eggs++with+natural+color+2+(1%2Bof%2B1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjI5h6NiMoR9FH_x1xsuUEZEjk63GCk7DaJcmVeWK1O7f-1_4JCNR4W0hRkD7vho8LPgrh-pWAf2EW74hfQqjrdGCpqSw_vl3LbZW-GJ78SPhZyT1CdHE8bCegKEAsr-eRMMKoeKXpd0kE/s1600/+easter+eggs++with+natural+color+2+(1%2Bof%2B1).jpg" height="426" width="640" /></a></div>
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Dying with onion peel is a traditional and still very popular way of decorating Easter eggs in my homeland, Serbia. You wouldn't believe how many eggs are decorated over there, I am talking about several dozens per single family. Egg hunt is not so popular; instead we exchange Easter eggs with neighbors, friends and relatives. We also have egg-cracking competition, tournament style: each family member chooses an egg and then gently (or less gently) bumps against someone else's egg, trying to crack it, while keeping their own whole. Ultimately, whomever is left with unbroken egg is a winner.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAaCRzIxGc59g-tvAClASMBWAq6GkzpNTxXFNPlR184kEkkO-y62AamSU_wff8Jtc2QJ59Av1qH7_m52lTyIeG9E5ckvb408eVgUnXJrPDGbdeJU8-DmpYdWK8IH7yJftTsEFMUUCG6BWW/s1600/naturally+dyed+easter+eggs+2+(1%2Bof%2B1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAaCRzIxGc59g-tvAClASMBWAq6GkzpNTxXFNPlR184kEkkO-y62AamSU_wff8Jtc2QJ59Av1qH7_m52lTyIeG9E5ckvb408eVgUnXJrPDGbdeJU8-DmpYdWK8IH7yJftTsEFMUUCG6BWW/s1600/naturally+dyed+easter+eggs+2+(1%2Bof%2B1).jpg" height="640" width="426" /></a></div>
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On the pictures you can see how Easter eggs look like when dyed with onion skin (brown eggs) or turmeric (yellow ones). Very natural, indeed. Below, I will show you how to do it, plus, I will teach you how to make beautiful decoration with leaf imprints.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBWCT1TA3WmQDgZvqgel60CP4nYfypvo_v3QLxMuXh7k_Hr9aPlJ-IzZ-4ddNilhdYF9ybmSpbbH5qjoByice1lPFCAwnd7zhaIKjmPMKLd0Ufog7hPDHEsrPr72mPdlVXOgd5Mbz1ba9O/s1600/+easter+eggs++with+natural+color+3+(1%2Bof%2B1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBWCT1TA3WmQDgZvqgel60CP4nYfypvo_v3QLxMuXh7k_Hr9aPlJ-IzZ-4ddNilhdYF9ybmSpbbH5qjoByice1lPFCAwnd7zhaIKjmPMKLd0Ufog7hPDHEsrPr72mPdlVXOgd5Mbz1ba9O/s1600/+easter+eggs++with+natural+color+3+(1%2Bof%2B1).jpg" height="640" width="426" /></a></div>
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<span style="font-size: large;">White or brown eggs? </span><br />
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If you use onion skin for dying you can use both, brown eggs will get deep brown color, white ones will be more light brown and reddish. However, if you use turmeric try white eggs.<br />
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<span style="font-size: large;">How to get dry onion skin?</span><br />
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Last few years I have been collecting dry onion skin weeks ahead of Easter. But, you can always buy a lot of onions and peel off their skin. Also, many times I was allowed to peel onions placed on display in grocery stores.<br />
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I typically use brown and yellow onion, but you can try red onion skin too.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKFhmSNLJaq8ZSXOoaPXFaBExFCpKiiSA-ldjnqcmO8rDaKCjyRhdHLFQxNTfy3vQVmSxcmkSwW15Ws2LmhwEXVXAPzdywqmQ7Oh_r0aPAyZj8Qak-GK9W-2VLA8SHBMsYUuNJrxAHSyHn/s1600/+easter+eggs+3+(1%2Bof%2B1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKFhmSNLJaq8ZSXOoaPXFaBExFCpKiiSA-ldjnqcmO8rDaKCjyRhdHLFQxNTfy3vQVmSxcmkSwW15Ws2LmhwEXVXAPzdywqmQ7Oh_r0aPAyZj8Qak-GK9W-2VLA8SHBMsYUuNJrxAHSyHn/s1600/+easter+eggs+3+(1%2Bof%2B1).jpg" height="640" width="426" /></a></div>
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<span style="font-size: x-large;">Onion peel dying </span></div>
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You need:<br />
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12 eggs, white or brown <br />
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5 cups packed dry onion skin <br />
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4 or more cups of water to cover eggs in a pot<br />
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2 tablespoons vinegar<br />
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2 teaspoons salt <br />
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Vegetable oil for shiny look <br />
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Steps: <br />
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In a medium pot, place half of onion peel on the bottom, than 12 eggs on them, and the rest of onion peel place over the eggs. Pour in water to be 1-2 inch above eggs and peel, then add vinegar and salt. Heat the water until it starts to boil, then reduce the heat. Simmer the eggs for about 20 minutes on low temperature. Check if the eggs are turning brown. When done, remove the saucepan from the cooker, wait for the eggs to cool down.<br />
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Give the eggs final touch by gently rubbing vegetable oil on them. Use cotton towel. They will be smooth and shiny, just perfect.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYnOy2-FlNR1FxtW9V9oyKnSHPPHZydy1wPTLkUpo5WNqOzQTcQt2SSN_4AYVGA7JZip640LHL8IEWRUsAWYvt-quSG-Nhxp5Aj3gf15whf7ROLTbDiqcwcLIkhIG4XspQs5kVWWwPnlMX/s1600/naturally+dyed+easter+eggs+3+(1%2Bof%2B1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYnOy2-FlNR1FxtW9V9oyKnSHPPHZydy1wPTLkUpo5WNqOzQTcQt2SSN_4AYVGA7JZip640LHL8IEWRUsAWYvt-quSG-Nhxp5Aj3gf15whf7ROLTbDiqcwcLIkhIG4XspQs5kVWWwPnlMX/s1600/naturally+dyed+easter+eggs+3+(1%2Bof%2B1).jpg" height="426" width="640" /></a></div>
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<span style="font-size: x-large;">Turmeric egg dying</span></div>
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You need:<br />
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12 white eggs<br />
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6 tablespoons turmeric powder<br />
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Water to cover eggs<br />
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2 tablespoons vinegar<br />
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2 teaspoons salt<br />
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Steps:<br />
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Follow instructions for onion peel coloring above. Instead of using onion peel add turmeric powder. <br />
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When done, place eggs on paper towel to dry.<br />
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<span style="font-size: x-large;">Leaf imprint decoration</span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3_sYpt2APKEkNeCFrr8FHQsgLq3IYIV6-y2p9duLlGLYf74HFqhVV4kwK04Cmy4mUqzLtuiDHEDFpOkFnAa2oAqT3YZMr9aNdrkUm3tkQAxKJi4tcF_boneeZ_QLQQ6YzXiU_VQR0IFjn/s1600/uskrsnja+jaja.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3_sYpt2APKEkNeCFrr8FHQsgLq3IYIV6-y2p9duLlGLYf74HFqhVV4kwK04Cmy4mUqzLtuiDHEDFpOkFnAa2oAqT3YZMr9aNdrkUm3tkQAxKJi4tcF_boneeZ_QLQQ6YzXiU_VQR0IFjn/s1600/uskrsnja+jaja.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Eggs decorated with arugula, parsley, sage, geranium leaves and geranium flower</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
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You need:<br />
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Bunch of leaves of early spring plants that you can find nearby. Tender leaves are better choice. My favorites are Italian parsley and Chervil (French parsley). <br />
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A pair of old panty hose, cut into 4-5 inches wide stripes <br />
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Strings<br />
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Steps: <br />
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Before you use leaves leave them in a dish filled with water, it will be easier for you to apply them on the eggs.<br />
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After you lay leaf on the egg, cover it with hose stripe, then pull the hose <u>very tightly</u> on the opposite side of the egg, make a twist and secure it with string. Cut the part that hangs. Place the eggs into the saucepan with onion peel and follow cooking instructions from above.<br />
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When the eggs are done and cooled down, remove hose and leaves using scissors and let them dry. Then apply vegetable oil. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinJfG43tdygoN2rOTHhuNlZRX1WkS1OJZyEoQALPJj5TmoUe7omrqZ-rIvQgg_Ub6rw63ak58tFXXIFp6p6WakUp08XIER0NVwJLDnUcCDSJ8szfnFb3choLFhhpqlp_9ePgl0TYL4HGY0/s1600/+easter+eggs++with+natural+color+5+(1%2Bof%2B1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinJfG43tdygoN2rOTHhuNlZRX1WkS1OJZyEoQALPJj5TmoUe7omrqZ-rIvQgg_Ub6rw63ak58tFXXIFp6p6WakUp08XIER0NVwJLDnUcCDSJ8szfnFb3choLFhhpqlp_9ePgl0TYL4HGY0/s1600/+easter+eggs++with+natural+color+5+(1%2Bof%2B1).jpg" height="640" width="426" /></a></div>
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<div class="blogger-post-footer">www.dolcefooda.blogspot.com</div>Dolce Foodahttp://www.blogger.com/profile/10177782926420711110noreply@blogger.com5tag:blogger.com,1999:blog-7905872186360879638.post-28100386817543209802015-03-03T10:13:00.000-05:002015-03-03T10:24:24.518-05:00Coconut Crescent Rolls (Kokos kiflice)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7UfhRU6hnVN_f1b16N-pFbkIB89-MGcnCWqSlcWE-LtlE-4oHElxMqDtU_824dQC9q5IRgrfR8PyixqNVx0AVfOcU57fpehaJQF5SQ9QPXm9mMopnqImH9EzRkCUx4tETEvw8AOwean0j/s1600/Coconut+crescent+rolls+6+(1%2Bof%2B1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7UfhRU6hnVN_f1b16N-pFbkIB89-MGcnCWqSlcWE-LtlE-4oHElxMqDtU_824dQC9q5IRgrfR8PyixqNVx0AVfOcU57fpehaJQF5SQ9QPXm9mMopnqImH9EzRkCUx4tETEvw8AOwean0j/s1600/Coconut+crescent+rolls+6+(1%2Bof%2B1).jpg" height="640" width="426" /></a></div>
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<a href="https://docs.google.com/document/d/19I04wEipjzdCL_9sNdGE2c6oZerJHHaT0jUUCvojfZ8/edit?usp=sharing" target="_blank"><i>Recept na srpskom</i></a><br />
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My mom used to make these when I was a kid and I loved them so much. They are somewhat similar to German vanilla crescent rolls, but with added taste and texture coming from coconut flakes. They will start melting in your mouth with first bite. Then you have a sip of black coffee and you can be sure your day started well. You have to admit - life is good.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMig3CxeNggZXxVziJvtBFMUW_tVtTqSFUgmAwf_-Ut8Jp7b4xTwqB4qcBTe98qn6HncS_Nbx80Zrjli0AMyHi8Hgdx0VZZhXS4AdZHRaq0jhixv5lh9VeZ1AMk0Myqc7wfOC3xGovSvcF/s1600/Coconut+crescent+rolls+8+(1%2Bof%2B1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMig3CxeNggZXxVziJvtBFMUW_tVtTqSFUgmAwf_-Ut8Jp7b4xTwqB4qcBTe98qn6HncS_Nbx80Zrjli0AMyHi8Hgdx0VZZhXS4AdZHRaq0jhixv5lh9VeZ1AMk0Myqc7wfOC3xGovSvcF/s1600/Coconut+crescent+rolls+8+(1%2Bof%2B1).jpg" height="640" width="406" /></a></div>
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Although our relationship in the kitchen has always been very
complicated, I have to say that my mother's little coconut crescent
rolls are the best. Bellow is her recipe.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0fchE3QynXZN0NmXfyl_OQ688NDRZs3Qpie6xAF7DzdeKnp2n7pv_cVKHQyrgiyofb99tDhqN42eBpm3muldgn5S481uP-v2pvHALJi-M3Cm29Nc8fxHB5me1vWZzgLFirDe7tzD8c-Jy/s1600/Coconut+crescent+rolls+9+(1%2Bof%2B1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0fchE3QynXZN0NmXfyl_OQ688NDRZs3Qpie6xAF7DzdeKnp2n7pv_cVKHQyrgiyofb99tDhqN42eBpm3muldgn5S481uP-v2pvHALJi-M3Cm29Nc8fxHB5me1vWZzgLFirDe7tzD8c-Jy/s1600/Coconut+crescent+rolls+9+(1%2Bof%2B1).jpg" height="640" width="406" /></a></div>
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You need:</div>
<div style="text-align: justify;">
1 3/4 stick (200g) unsalted butter, softened on room temperature </div>
<div style="text-align: justify;">
2 cups (250g) powdered sugar + 1/3 cup (50g) for coating</div>
<div style="text-align: justify;">
2 eggs</div>
<div style="text-align: justify;">
2 cups (200g) finely shredded coconut </div>
<div style="text-align: justify;">
3 1/4 cups (400g) all purpose flour</div>
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1 tablespoon vanilla extract</div>
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Steps:</div>
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<div style="text-align: justify;">
Preheat the oven to 335F (170C). Line a large baking sheet with parchment pepper.</div>
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<div style="text-align: justify;">
Beat butter and sugar with a hand mixer until you get nice consistent creamy mixture. Add eggs, one by one, and vanilla extract, while you are mixing. Then add flour and shredded coconut. Mix everything using hands and put dough to fridge to chill for 20 minutes.</div>
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<div style="text-align: justify;">
Make the balls (walnut size) with the dough using your hands, then roll them, lightly flatten, and fold ends to create crescent shape. Place them on the baking sheet and bake for about 10 minutes - until they start getting golden color. Roll the warm rolls in powdered sugar until completely coated.</div>
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Rolls can stay fresh for days, actually getting even better over time.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqCTpOiLQM3qH8YH0g_ZMVqwMHsRRL-M_ljcYTEV6NlSOA02kplOq7c7ORA3SxUu2jzsZy8bCAW-lW-6-gXkfH3F_He4-4mhxIIn3hCeoBITolB40o4Ehq6gEwb2tQsgcDa-taexJdrbmS/s1600/Coconut+crescent+rolls+5+(1%2Bof%2B1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqCTpOiLQM3qH8YH0g_ZMVqwMHsRRL-M_ljcYTEV6NlSOA02kplOq7c7ORA3SxUu2jzsZy8bCAW-lW-6-gXkfH3F_He4-4mhxIIn3hCeoBITolB40o4Ehq6gEwb2tQsgcDa-taexJdrbmS/s1600/Coconut+crescent+rolls+5+(1%2Bof%2B1).jpg" height="640" width="426" /></a></div>
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<div class="blogger-post-footer">www.dolcefooda.blogspot.com</div>Dolce Foodahttp://www.blogger.com/profile/10177782926420711110noreply@blogger.com3tag:blogger.com,1999:blog-7905872186360879638.post-6521821439217901652015-02-04T09:46:00.001-05:002015-02-04T09:46:15.531-05:00Sarma, Stuffed Cabagge Rolls<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiG9Ub952x3Fcu_bb7Fa0YN3AB7nRK_tq13rdg-VnP-6o8DRx9ZotxZ_vE6N_1HeUgjyqSegYIdqlzDqhKNI9qU4LD0IKCT1qPo-7OaadSDICF7wziNYM5CahtusIPbEz7h3Xyf6AVPZdq/s1600/Sarma,+Stuffed+Cabbage+5-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiG9Ub952x3Fcu_bb7Fa0YN3AB7nRK_tq13rdg-VnP-6o8DRx9ZotxZ_vE6N_1HeUgjyqSegYIdqlzDqhKNI9qU4LD0IKCT1qPo-7OaadSDICF7wziNYM5CahtusIPbEz7h3Xyf6AVPZdq/s1600/Sarma,+Stuffed+Cabbage+5-1.jpg" height="640" width="426" /></a></div>
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Sarma is the king when we are talking about Serbian food. Probably the most authentic dish in Serbian cuisine. Sure, you will find stuffed cabbage rolls in other Eastern European countries, but Serbian recipe calls for pickled cabbage leaves, not fresh ones, and, believe me, that makes a huge difference.</div>
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Serbs are so crazy about Sarma that they make it for any important event: weddings, slava (holiday dedicated to family's patron saint), Christmas, New Year's Eve, name it.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3XVxdxnpzIOS3W_DhF7ERXjiwC5lRWn3-LeC3wV6PpOC2ZbzdAuXanhlr2vQQ463VcTEbulCgdRwCje7unP5R8z88A_PFMQkKKFySlE676DgNHJydG8T4ida03zVeOkMDJybjKQ6z5gWC/s1600/Sarma,+Stuffed+Cabbage+Rolls+16-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3XVxdxnpzIOS3W_DhF7ERXjiwC5lRWn3-LeC3wV6PpOC2ZbzdAuXanhlr2vQQ463VcTEbulCgdRwCje7unP5R8z88A_PFMQkKKFySlE676DgNHJydG8T4ida03zVeOkMDJybjKQ6z5gWC/s1600/Sarma,+Stuffed+Cabbage+Rolls+16-1.jpg" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Serbian Christmas Feast: SMashed Potato, Sarma and Prebranac (Baked beans).</td></tr>
</tbody></table>
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Fall and Winter are the seasons for making Sarma. This dish is too heavy for the Summer, plus it is hard to find pickled cabbage that time of the year. In Serbia, people pickle cabbage at home, starting in the early Fall, by putting whole cabbage heads in big barrels, adding only water and salt. Although I've never made it myself, I know it is not easy to make good pickled cabbage. One of the tricks is to keep cabbage heads tightly pressed by putting heavy weight on top of the barrel. Although we preserve cabbage mostly for use in Sarma, we also shred it to make healthy low-calorie winter salad, adding sweet paprika on top of it. It is very similar to sauerkraut and the taste is the same. Also, people drink the juice from barrel to cure hangover. </div>
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Around Spring time, as the weather warms up, if supplies have not been completely depleted, you will start to notice rather unpleasant smell from barrels with preserved cabbage. Pray that your neighbors, who keep cabbage barrel on their balcony, remove it soon, otherwise you are in trouble.</div>
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For good Sarma you need well preserved cabbage leaves, not too firm or soft, not damaged either. If you do not live in Serbia, you can buy it in some specialized ethnic stores with imported food. They are sold in big jars or plastic bags.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxLsy1Afs28jPNjShLqf-P4sbL6duDwMleKbGHcdxdJRgWQ4R3n9WV9HHPTK8ngylXJUojOey9U8yWL8XbDLT27aiQYDGE_ci6fN8WaCr_QknfBBTU1rd0e4IGD2nsl_Hf3NKlvVTnR5lq/s1600/Cabage+Leaves+Jar.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxLsy1Afs28jPNjShLqf-P4sbL6duDwMleKbGHcdxdJRgWQ4R3n9WV9HHPTK8ngylXJUojOey9U8yWL8XbDLT27aiQYDGE_ci6fN8WaCr_QknfBBTU1rd0e4IGD2nsl_Hf3NKlvVTnR5lq/s1600/Cabage+Leaves+Jar.jpg" height="640" width="420" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pickled Cabbage Leaves in the Jar.</td></tr>
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The most complicated part of this recipe is folding cabbage leaves into Sarma rolls. Pay attention to the steps on the pictures below. Also, although Sarma takes long to be cooked, do not overcook it. Rice in the filling should stay firm enough.</div>
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Serve the dish with mashed potatoes, and pair it with Merlot. </div>
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You need:</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
2 tablespoons vegetable oil</div>
<div style="text-align: justify;">
5-6 slices of smoked bacon</div>
<div style="text-align: justify;">
1 large onion, chopped</div>
<div style="text-align: justify;">
1 garlic, finely chopped</div>
<div style="text-align: justify;">
500g (1 1/10 lb) ground beef</div>
<div style="text-align: justify;">
500g (1 1/10 lb) ground pork</div>
<div style="text-align: justify;">
1 teaspoon salt</div>
<div style="text-align: justify;">
1/4 ground black pepper </div>
<div style="text-align: justify;">
1 cup rice </div>
<div style="text-align: justify;">
2 large jars / packages pickled cabbage leaves</div>
<div style="text-align: justify;">
Water to cover</div>
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<div style="text-align: justify;">
Smoked pork ribs, optional</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Finishing sauce:</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
2 tablespoons vegetable oil</div>
<div style="text-align: justify;">
1 tablespoon flour</div>
<div style="text-align: justify;">
1/2 tablespoon paprika</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
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Preparation:</div>
<div style="text-align: justify;">
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In a saucepan, cook oil and onion on medium heat for few minutes. Add beef, pork, salt and black pepper, mix everything together and keep stirring until meat is cooked medium well. Remove from the heat and add garlic and uncooked rice. Mix rice with the meat uniformly.</div>
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Now you are ready to fold rolls.</div>
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Lay cabbage leaf flat on the cutting board.</div>
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Trim down the central rib, so the leaf remains uniformly thick and soft. Make sure you don't puncture it.</div>
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Put about 2 tablespoons of meat-rice mixture on the leaf, side closer to you.</div>
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Roll the leaf outward. When completely rolled, use your index finger to push leaf sides in the middle of the roll. </div>
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Finished roll should have shape of a cylinder.</div>
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Gently put roll in a big saucepan which bottom had been previously covered with few leaves (this is to protect rolls from being burnt at the bottom).</div>
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Repeat the process until you run out of ingredients and saucepan is filled with rolls.</div>
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Tuck in slices of bacon among rolls, this will give Sarma nice, smoky flavor. Gourmet option would be to add smoked pork ribs.</div>
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<div style="text-align: justify;">
Cover rolls completely with water and if there are any leaves left, use them to cover the dish on the top. Simmer Sarma covered for about 90 minutes on low-medium heat. </div>
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When Sarma is done, pour over it the sauce that you made by lightly browning flour on oil on medium heat for a minute or so, adding paprika at the very end. The sauce will give thickness, color and extra flavor to the water in which the dish was cooked, so the liquid can be used when serving Sarma, as a gravy on top of rolls or mashed potatoes.</div>
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<div class="blogger-post-footer">www.dolcefooda.blogspot.com</div>Dolce Foodahttp://www.blogger.com/profile/10177782926420711110noreply@blogger.com2tag:blogger.com,1999:blog-7905872186360879638.post-13829229767261078982015-01-04T19:13:00.000-05:002015-01-04T19:13:45.018-05:00Yule Log Cake, Bûche de Noël, Panj torta<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfvzAcoFX3ujTS-VYVF55dDV-sdZlO_mT6t404kyRNixQhrZ4JvrFx5KWGWaURTqUv92z3UTl-_x-kMS09q7lP6Bn20-tfjCxt_38dA841d78J7y6lN5mpPMTwCw_hdViS5uDmjqdTB9E_/s1600/Yule+log-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfvzAcoFX3ujTS-VYVF55dDV-sdZlO_mT6t404kyRNixQhrZ4JvrFx5KWGWaURTqUv92z3UTl-_x-kMS09q7lP6Bn20-tfjCxt_38dA841d78J7y6lN5mpPMTwCw_hdViS5uDmjqdTB9E_/s1600/Yule+log-1.jpg" height="426" width="640" /></a></div>
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This is a famous Christmas cake. In Serbia people make it for other occasions too, birthday parties for example.<br />
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Although it looks complicated, it is really easy to make and the focus is on presentation: I wanted my cake to have a very natural look of an old log, deeply in the woods, covered with snow and mushrooms, and
surrounded with pine tree branches.<br />
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My preparation took a bit longer because I wanted to make chestnut filling from scratch, starting with peeled chestnuts, rather than using canned chestnut puree.<br />
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You need for the sponge:<br />
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4 large eggs, at room temperature<br />
100g powdered sugar<br />
Pinch of salt<br />
1 teaspoon vanilla extract<br />
100g all-purpose flour<br />
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For chestnut filling:<br />
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300g chestnut puree, see <a href="http://dolcefooda.blogspot.com/2014/01/chesnut-puree-kesten-pire.html" target="_blank">the recipe for homemade chestnut puree</a><br />
100g whipped cream <br />
1 tablespoon dark rum (if there is none in chestnut puree)<br />
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For the chocolate glaze:<br />
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150g dark chocolate<br />
1/2 cup (113g) butter <br />
1 tablespoon dark rum<br />
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For decoration: Powdered sugar, meringues, marshmallows, pine branches<br />
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For meringue mushrooms:<br />
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1 large egg white<br />
70g powdered sugar <br />
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Steps:<br />
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First make the sponge. It is same one as for the Genoise jelly roll.<br />
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Preheat the oven to 425F (220C).<br />
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Line the baking sheet (15''x10'') with parchment paper.<br />
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Mix the eggs with sugar until they triple in volume. Add salt and vanilla extract. Combine with flour using a wooden spoon, not hand mixer. Batter should be fluffy and light if you want to get soft and nice sponge.<br />
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Pour the batter onto the baking sheet, make it even, and place in the oven. Bake it for about 10 minutes, until color is light brown and the sponge springs back when touched. <br />
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Take the sponge out from the oven, let it rest for a minute. Remove it from the baking sheet, with the parchment paper, and place it over clean kitchen towel. Roll up everything together, sponge, parchment paper and kitchen towel, starting from a long side, and leave it to cool down completely. Then peel off the parchment paper.<br />
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In the meantime make the frosting. Mix together chestnut puree with whipped cream using spatula. You can reduce the amount of frosting but I love the taste of chestnut so much that I usually go wild with it.<br />
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When the sponge and frosting are completely cooled down, spread the chestnut frosting over the unrolled sponge and roll it back. Place the log on a serving plate. Cut one side of log diagonally about 2'' from the end. Place the cut on the side of the log just as you see on the pictures.<br />
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Make the chocolate glaze. I usually go with chocolate cream made of butter and chocolate, but you can use heavy cream instead of butter to get ganache. Melt chocolate over double boiler and add butter and dark rum. Cool it over a dish filled with ice. When it is tick enough, spread it over the log. Drag a fork through the glaze to get bark texture.<br />
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To make meringues mix egg white with sugar to get thick mixture. Pipe it over baking sheet lined with a parchment paper. Bake it for about one hour on 195F (90C). <br />
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Decoration:<br />
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Use marshmallows for base and meringues for cap to create mushrooms. Glue those two parts using chocolate cream. Place them over and around the log. Arrange pine branches. Sprinkle powdered sugar over everything to resemble snow.<br />
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<div class="blogger-post-footer">www.dolcefooda.blogspot.com</div>Dolce Foodahttp://www.blogger.com/profile/10177782926420711110noreply@blogger.com2tag:blogger.com,1999:blog-7905872186360879638.post-23135484584335976012014-12-21T21:08:00.000-05:002014-12-21T21:08:29.617-05:00Mini Paris-Brest<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM0RWRTMp0uLsHxjSFNlSbZgHIqtyBoXyJLUranRdAbAgxMCRejIqHSoJ3R5H9m8Jfuv0Vc9q4ragQf_YPBX7ZdINNpo3YHwoWLSoqTZaIvaFRSm6x6hDCxEJXwW0NZNZBk1W7GfNQRUdh/s1600/Paris-Brest+3+baltimore+photographer-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM0RWRTMp0uLsHxjSFNlSbZgHIqtyBoXyJLUranRdAbAgxMCRejIqHSoJ3R5H9m8Jfuv0Vc9q4ragQf_YPBX7ZdINNpo3YHwoWLSoqTZaIvaFRSm6x6hDCxEJXwW0NZNZBk1W7GfNQRUdh/s1600/Paris-Brest+3+baltimore+photographer-1.jpg" height="640" width="390" /></a></div>
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This is the best dessert that I've tried recently. Yes, I do like choux pastry filled with cream, let's say <a href="http://dolcefooda.blogspot.com/2011/01/craem-puffs-princes-krofne.html" target="_blank">Cream Puffs</a> are my favorite thing in the world, but this one has brought it to another, higher level.<br />
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Everything is cool about Paris-Brest: the way how it was invented, puffy crust, filling with ground almond and caramel mixture, and the look. I have to say I prefer mini version because it is easy to serve; big ring can be challenging for cutting.<br />
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This dessert was invented more than hundred years ago, to celebrate famous bicycle tour in France, Paris-Brest-Paris. Cake had the shape of a bicycle wheel and quickly became popular among participants in biking event due to its high caloric value. Today, it can be found in patisseries throughout France.<br />
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I found this recipe <a href="http://mimis-kingdom.blogspot.com/2014/11/paris-brest-daring-bakers-challenge.html#.VJWn6v8Ac" target="_blank">here</a>. When I saw Paris-Brest on that blog I knew immediately I had to make it. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1FGcWH3drZUCBU4qWC26SPvaJK5HvZke2JdAiyEV4p4j7Jd862EV40OdyJhiRvD_zuASU-vJgZFLNwy0fJ4ZrcMbBTptQUkXPIauJ3bIFmep4p_L24Tm5ATabpylX4s0nDui8xjEkfzXE/s1600/Paris-Brest-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1FGcWH3drZUCBU4qWC26SPvaJK5HvZke2JdAiyEV4p4j7Jd862EV40OdyJhiRvD_zuASU-vJgZFLNwy0fJ4ZrcMbBTptQUkXPIauJ3bIFmep4p_L24Tm5ATabpylX4s0nDui8xjEkfzXE/s1600/Paris-Brest-1.jpg" height="426" width="640" /></a></div>
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You need for the choux pastry:<br />
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4.2oz (125ml) beaten eggs (2 to 3eggs)<br />
4.2oz (125ml) water<br />
2oz (62ml) vegetable oil<br />
1 tablespoon sugar<br />
Pinch of salt <br />
2.6oz (75g) all-purpose flour <br />
1.8oz (50g) butter<br />
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For almond-caramel mixture:<br />
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1.8oz (50g) sugar<br />
2.1oz (60g) raw almond<br />
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For the filling:<br />
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8oz (240ml) milk<br />
8oz (240ml) heavy cream<br />
4 egg yolks<br />
5.3oz (150g) sugar<br />
1.5oz (40g) cornstarch<br />
1.8oz (50g) butter<br />
1 tablespoon vanilla extract<br />
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Whipped cream, optional <br />
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For serving:<br />
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Powdered sugar<br />
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Steps:<br />
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Almond-caramel mixture:<br />
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Heat sugar in a small pan over medium heat.When it's caramelized, but before it starts to burn, remove it from the heat and add almonds. Mix it together and spread the mixture over parchment paper. Let it cool down completely and then grind it in a food processor.<br />
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Choux pastry:<br />
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Preheat the oven to 395F (200C). Line the baking sheet with parchment paper. Draw 8 circles on the back side of the paper, about 4 inch in diameter. Prepare a piping bag with a third of an inch tip.<br />
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Put oil and water in a medium pan and bring it to boil. Add sugar and salt. Remove the pan from the heat and stir in flour. Mix it using wooden spoon until you get consistent dough. Pour in beaten eggs and mix it until you get smooth and glossy mixture.<br />
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Put the dough in the piping bag. Trace the circles you already drew on parchment paper. Every mini puff should bi built of three piped circles, one outer, then inner and top one that crosses both. Or, use wider tip and make only one circle.<br />
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Place baking sheet on the middle rack of the oven and bake them about 20 to 30 minutes, until the crust becomes puffy and golden brown. Do not open the oven until the pastry is done.<br />
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Cool puffs on cooling rack, and split them into halves using sharp knife. <br />
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In meantime, make the filling.<br />
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In a medium pan heat half of the milk (4oz) and heavy cream (8oz). Add vanilla extract. In another pan mix egg yolks with sugar and starch and then gradually add remaining 4oz of milk (it should be hot), while constantly stirring it. Then, pour that mixture into the first pan with hot milk and heavy cream. On low-medium heat cook the cream, stirring it continuously, until it thickens. <br />
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When the cream has consistency of pudding, remove it from the heat. Stir in butter. Place the pan with the cream on a large shallow dish filled with ice. That is the best way to cool the cream quickly. When the cream is cooled completely add ground almond-caramel mixture and stir everything well.<br />
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Fill the choux rings with the cream using piping bag. Optionally, add whipped cream over the cream.<br />
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Dust the rings with powdered sugar before serving. Keep Paris-Breast covered in a fridge.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4V2lSrX2a_ruWuiNDe8TnC6OPu2cKI32cvUjf3b5q7CEJsAn72qSmlrrC3ZniFCVnflWSwyvGG8KtWUzVYZrJSt-wEgGByPP-ykc4n-r7vvPX0Wilq6VB4Dbzyv5ccIH0OztrTGnE6e56/s1600/Paris-Brest+2+baltimore+photographer-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4V2lSrX2a_ruWuiNDe8TnC6OPu2cKI32cvUjf3b5q7CEJsAn72qSmlrrC3ZniFCVnflWSwyvGG8KtWUzVYZrJSt-wEgGByPP-ykc4n-r7vvPX0Wilq6VB4Dbzyv5ccIH0OztrTGnE6e56/s1600/Paris-Brest+2+baltimore+photographer-1.jpg" height="640" width="386" /></a></div>
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<div class="blogger-post-footer">www.dolcefooda.blogspot.com</div>Dolce Foodahttp://www.blogger.com/profile/10177782926420711110noreply@blogger.com2tag:blogger.com,1999:blog-7905872186360879638.post-91145972000492403072014-12-01T08:31:00.000-05:002014-12-01T08:31:19.346-05:00Curried Apple-Celery Root Soup<div dir="ltr" style="text-align: left;" trbidi="on">
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Celery root is not so popular in the U.S. as it is in my home country, where, by the way, celery stalks cannot be found in grocery stores. You would think how strange it is that different nations prefer different parts of the same plant. But, the truth is those are different kinds of celery. Celery root, or celeriac, doesn't have those succulent stalks so common on the U.S. market. I love them both, they have the same aroma, but the texture is very different.<br />
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Celery root is mostly used in Fall and Winter. It goes well with apples, and two dishes that combine these ingredients that I love the most are <a href="http://dolcefooda.blogspot.com/2013/03/waldorf-salad.html" target="_blank"><i>Waldorf Salad</i></a> and <i>Curried Apple-Celery Root Soup</i>.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIaCnj32qPyos851FFvyOkB3yJv2VRvHjt0xfkyrbvT1Iqk2L0MWodJVdOGRKUhMD1v4TKeZfNnNYInsSMm5RXBBDLz22EGIp109ltgVs2zAcddH_F1MejJ-aEiEJzXogM0i8GdqJ8mwoi/s1600/Curied+Celery+root+and+Apple+Soupe+mm-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIaCnj32qPyos851FFvyOkB3yJv2VRvHjt0xfkyrbvT1Iqk2L0MWodJVdOGRKUhMD1v4TKeZfNnNYInsSMm5RXBBDLz22EGIp109ltgVs2zAcddH_F1MejJ-aEiEJzXogM0i8GdqJ8mwoi/s1600/Curied+Celery+root+and+Apple+Soupe+mm-1.jpg" height="462" width="640" /></a></div>
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Curried Apple-Celery Root Soup is so easy to make and has taste that balances earthy (celery root), juicy (apples) and spicy (curry) aromas in such a wonderful way. Definitely my favorite soup around this time of year.<br />
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You need:<br />
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1 large celery root, peeled and cut into small cubes<br />
3 tart apples, peeled and cut into small cubes<br />
1 onion, chopped<br />
2 tablespoons olive oil<br />
1 tablespoon curry powder<br />
1 quart chicken broth <br />
Salt and black pepper<br />
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For serving use sour cream and baby arugula.<br />
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Steps: <br />
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Heat the olive oil in a pot. Add chopped onion and cook few minutes on medium heat. Add celery root and apple. After 5 minutes of cooking pour in broth, salt, black pepper and curry powder, and cook until celery and apple cubes become tender. <br />
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When the soup has cooled down a bit, blend it with a hand blender until texture is smooth. Add seasoning if needed. Warm it up and serve with sour cream and baby arugula.<br />
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<div class="blogger-post-footer">www.dolcefooda.blogspot.com</div>Dolce Foodahttp://www.blogger.com/profile/10177782926420711110noreply@blogger.com0tag:blogger.com,1999:blog-7905872186360879638.post-3978114904103255282014-10-15T20:42:00.003-04:002014-10-15T20:42:57.775-04:00Baked Stuffed Apples <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2nGhBHzBys2wHlx5gEdmxM5HZ-UsIZU_P5TmxOaBmxls8Van-aw3KUuR-2WpcRGgd9NfGLWzbrQ-kYXReLpSd-hX4dTMZu6vYNkOHTOOz6ugs6LGWIgucYgOyjbYE3QsPCmyfc6TRGIoG/s1600/Baked+Stuffed+Apple-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2nGhBHzBys2wHlx5gEdmxM5HZ-UsIZU_P5TmxOaBmxls8Van-aw3KUuR-2WpcRGgd9NfGLWzbrQ-kYXReLpSd-hX4dTMZu6vYNkOHTOOz6ugs6LGWIgucYgOyjbYE3QsPCmyfc6TRGIoG/s1600/Baked+Stuffed+Apple-1.jpg" height="640" width="426" /></a></div>
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This is a perfect Fall treat. Easy to make, delicious and healthy. You can have it for breakfast or dinner. Divine smell will fill the air throughout your home while the apples are baking in the oven. </div>
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When I was a child, my parents used to bake whole apples whenever my brother and I had tummy problems. Similar to apple sauce, they were easy to digest and contained pectin to help soothe the stomach. </div>
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Here is a version of baked apples with dried fruit, nuts, spices, and drizzled with honey. Very rich, but still healthy!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQcUkfk498BuviUmmDlHtQTB715Vm7sgyJCN046JvXE1RUp5xbLvmVV3mtoux3fRwMFSk6vboUFWXKunOBnS4tvGRuv-HnRYbEWkNxyKO6RqvlYIDMW2tcJSzEyeFn8ywbX2jmZAv-ICu_/s1600/Stuffed+Baked+Apples+2-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQcUkfk498BuviUmmDlHtQTB715Vm7sgyJCN046JvXE1RUp5xbLvmVV3mtoux3fRwMFSk6vboUFWXKunOBnS4tvGRuv-HnRYbEWkNxyKO6RqvlYIDMW2tcJSzEyeFn8ywbX2jmZAv-ICu_/s1600/Stuffed+Baked+Apples+2-1.jpg" height="426" width="640" /></a></div>
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You need:</div>
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6 sweet apples</div>
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1/2 cup walnut, chopped</div>
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1/2 cup dried apricot, chopped (you can use other dried fruit such as cherries, cranberries or raisins)</div>
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1 teaspoons cinnamon</div>
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1/2 teaspoon allspice</div>
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2-3 tablespoons butter, cut into small pieces</div>
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1/3 cup honey </div>
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Steps:</div>
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Preheat the oven to 355F (180C). </div>
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Mix chopped ingredients, apricot and walnut, with spices. Core the apples. Cut off the apple tops. Place apples on baking dish. Stuff the holes in the apples with prepared mixture. Add small pieces of butter on the top of stuffing, drizzle apples with honey and bake for about 50 minutes. If stuffing is about to get burned cover the apples with aluminum foil.</div>
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<div class="blogger-post-footer">www.dolcefooda.blogspot.com</div>Dolce Foodahttp://www.blogger.com/profile/10177782926420711110noreply@blogger.com1tag:blogger.com,1999:blog-7905872186360879638.post-49064745257746494432014-10-02T21:57:00.000-04:002015-09-23T08:20:19.647-04:00Birthday Nutella Cake <div dir="ltr" style="text-align: left;" trbidi="on">
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My husband had a big birthday last month. 40th. I always make famous and complicated cakes for his birthdays. This time I wanted to bake famous German <i>Dark Forest Cake </i>(<i>Schwarzwalder Kirshtorte</i>), but he said no, reminding me that last time the cake didn't turn well because we didn't have good sour cherries, and here in the US it is almost impossible to find them in the fall, even frozen. So I said, ok, let's do something different and new.</div>
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My husband loves Nutella, kids too, so I thought, let's create an easy Nutella cake that everybody would like. I was doing some research on the Internet but didn't find anything appealing, so I came up with my own recipe. I chose chocolate genoise cake as a basis that pairs well with Nutella frosting. My idea was to keep taste of Nutella dominant as much as possible. And, I wanted rustic look too.</div>
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<br />
<div style="text-align: justify;">
You need for sponge:</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
1 1/3cup (160g) flour</div>
<div style="text-align: justify;">
1/3 cup (50g) cocoa powder </div>
<div style="text-align: justify;">
Pinch of salt</div>
<div style="text-align: justify;">
8 large eggs</div>
<div style="text-align: justify;">
1 cup (200g) sugar</div>
<div style="text-align: justify;">
5 tablespoons butter (heat the butter and remove the white part)</div>
<div style="text-align: justify;">
1 tablespoon vanilla extract </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
9-inch round baking pan lined with parchment paper</div>
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<br /></div>
<div style="text-align: justify;">
For syrup:</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
1/3 cup water</div>
<div style="text-align: justify;">
1/3 cup sugar</div>
<div style="text-align: justify;">
1/3 cup white rum </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
You need for frosting:</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
175g semi-sweet or dark chocolate</div>
<div style="text-align: justify;">
100ml heavy cream</div>
<div style="text-align: justify;">
50g butter </div>
<div style="text-align: justify;">
300g Nutella </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Chopped hazelnuts for decoration.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Steps:</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Sift flour with cocoa powder three times. Add salt and mix it.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Heat the oven to 355F (175C).</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Pour clarified butter into a pan and stir in vanilla and cook on a very low heat until hot. It should be hot when you add it to the batter.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Make a double boiler: a pan with simmering water and a glass bowl over it. Using whisk beat the eggs and sugar in the glass bowl. When egg mixture becomes warm and start to thicken remove the bowl from the heat. Continue to mix eggs with electric mixer, on highest speed, until the volume triples, becomes pale yellow and holds a ribbon when whisk is lifted.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Add 1/3 of the dry
ingredients to eggs and fold in gently with rubber spatula. Add the remaining flour-cocoa
mixture and fold in until it is well blended. Do not over-mix it, otherwise sponge will be too dense. Place 1 cup of batter into the hot clarified butter with vanilla extract and mix
together. Than transfer it to batter and gently fold it in. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Spoon the batter into baking pan and bake it for about 30 minutes. The center should be firm enough.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
When the sponge is done, remove it from the pan and place it on a cooling rack to cool down.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
In the meantime, prepare frosting. Melt the chocolate in heavy cream and butter, in double boiler, over
simmering water. Remove it from the heat and fold in Nutella. Cool down
the frosting until you get right consistency to spread it.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Cut the sponge into three even layers. First, brush the top of the first sponge layer with 1/3 of syrup, then spread 1/3 of frosting... do the same with remaining sponge layers, syrup and frosting.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Sprinkle chopped hazelnuts over the top of cake. They always add nice texture and flavor to the cake. Keep the cake in a fridge covered with a dome. Cakes are always better a day after.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Keep the cake out of the fridge for at least 45 minutes before serving. </div>
<div style="text-align: justify;">
<br /></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6DY9Tc_i-fEjlMWERwgLWEEMPX9aIl9_EXKQmV0Zprfhe-AEomVBKQVT2BldTk-iE2eBSqYRP90jPJ4l-Wn9lO1mj9P2GqNTENDXlztIFYphwRk7NDhsD2PhWsCqNlVgWV6Hq6_WfcUKf/s1600/Nutella+Cake+3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6DY9Tc_i-fEjlMWERwgLWEEMPX9aIl9_EXKQmV0Zprfhe-AEomVBKQVT2BldTk-iE2eBSqYRP90jPJ4l-Wn9lO1mj9P2GqNTENDXlztIFYphwRk7NDhsD2PhWsCqNlVgWV6Hq6_WfcUKf/s1600/Nutella+Cake+3.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Happy birthday, daddy!</td></tr>
</tbody></table>
<br /></div>
<div class="blogger-post-footer">www.dolcefooda.blogspot.com</div>Dolce Foodahttp://www.blogger.com/profile/10177782926420711110noreply@blogger.com1tag:blogger.com,1999:blog-7905872186360879638.post-2091478979665630822014-09-09T20:45:00.000-04:002014-10-07T21:39:56.352-04:00Quick Plum-Chocolate Jam (Džem od šljiva sa čokoladom) <div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
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.<br />
<br />
<br />
On this blog I already have recipes with plum and chocolate: <a href="http://dolcefooda.blogspot.com/2014/03/healthy-dark-chocolate-truffles-with.html" target="_blank">Prune-Chocolate Balls</a> and <a href="http://dolcefooda.blogspot.com/2013/09/plum-chocolate-tart.html" target="_blank">Plum-Chocolate Tart</a>, so now you know I am a huge fan of that combo.<br />
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<br />
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.<br />
<br />
<br />
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.<br />
<br />
<br />
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 <a href="http://dolcefooda.blogspot.com/2013/03/crepes-with-nutella.html" target="_blank">here</a>.<br />
<br />
<br />
You can experiment with proportion of ingredients, based on you taste, but these are all good for my palate!<br />
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<br />
<br />
<br />
You need for 1 jar (375ml):<br />
<br />
1.3lb Italian or any other plum, very ripe and sweet<br />
1/2 - 1 cup (100-200g) sugar (depending how sweet the plum is)<br />
100g dark chocolate (60% Cocoa)<br />
2 tablespoons dark rum or vanilla extract <br />
<br />
Dutch oven with lid<br />
<br />
<br />
Steps:<br />
<br />
Wash and dry plums. Remove pits and cut them into small chunks.<br />
<br />
Preheat the oven to 450F (230C).<br />
<br />
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, <u>very carefully,</u> 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.<br />
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<div class="blogger-post-footer">www.dolcefooda.blogspot.com</div>Dolce Foodahttp://www.blogger.com/profile/10177782926420711110noreply@blogger.com3tag:blogger.com,1999:blog-7905872186360879638.post-43080389981090787092014-08-10T10:18:00.000-04:002014-10-07T21:49:55.420-04:00How to Grill and Serve Eggplant<div dir="ltr" style="text-align: left;" trbidi="on">
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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.<br />
<div style="text-align: center;">
<span style="font-size: x-large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: x-large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: x-large;">Grilled Eggplant with Red Onion, Mint and Walnut</span></div>
<br />
<br />
You need for 6-8 people:<br />
<br />
3 medium eggplants, sliced length-wise with slicer or mandoline<br />
1/3 cup olive oil<br />
Salt and black pepper <br />
Juice of 1/2 lemon<br />
1 large red onion, sliced<br />
2 tablespoons fresh mint, chopped<br />
3 tablespoons walnut, coarsely chopped<br />
<br />
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Steps:<br />
<br />
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.<br />
<br />
In the meantime, heat the grill.<br />
<br />
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.<br />
<br />
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.<br />
<br />
<br />
<br />
<br />
<div style="text-align: center;">
<span style="font-size: x-large;">Grilled Eggplant Slices with Garlic Dressing</span></div>
<div style="text-align: center;">
<br /></div>
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<br />
<br />
<br />
To make second version of grilled eggplant, slice it cross-wise. Repeat the same preparation and grilling method as in the first recipe.<br />
<br />
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.<br />
<br />
<br />
Bellow is an eggplant with very peculiar shape. Sometimes you find them that way.<br />
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<div class="blogger-post-footer">www.dolcefooda.blogspot.com</div>Dolce Foodahttp://www.blogger.com/profile/10177782926420711110noreply@blogger.com0tag:blogger.com,1999:blog-7905872186360879638.post-42369324824737974852014-07-03T22:18:00.000-04:002014-10-07T21:50:08.192-04:00Easy Rolls with Feta Cheese (Brze kiflice sa sirom)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnIzoOpJyZTH5BOIrsNNaOVR74A6jzb7Ma-z25qNvbog3LHh-uM7q83_hQIOaBYnDwtsmiss0Sqhek2UR3OPo4AO-wzqZb0Vy8yrITh1qfrUrKNvM_I7K7r__0tYKHiB6k33E7uBCuMpie/s1600/Easy+rolls+with+feta+cheese.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnIzoOpJyZTH5BOIrsNNaOVR74A6jzb7Ma-z25qNvbog3LHh-uM7q83_hQIOaBYnDwtsmiss0Sqhek2UR3OPo4AO-wzqZb0Vy8yrITh1qfrUrKNvM_I7K7r__0tYKHiB6k33E7uBCuMpie/s1600/Easy+rolls+with+feta+cheese.jpg" height="426" width="640" /></a></div>
<br />
<br />
These are the best and the easiest rolls that I've ever made in my life. I found this recipe on Suzana's blog, <a href="http://pekarica-suzyca.blogspot.com/2013/03/kiflice-sa-pavlakom.html" target="_blank">here. </a><br />
<br />
<br />
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. <br />
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<br />
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.<br />
<br />
If you keep the rolls wrapped with plastic foil they will be fresh a day after, if any left:)<br />
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<br />
You need for dough:<br />
<br />
600g (4 1/2 cup) bread flour + some for dusting<br />
1 teaspoon salt <br />
2 teaspoons instant dry yeast<br />
1 teaspoon baking powder<br />
200ml (4/5 cup) warm milk<br />
100ml (1/2 cup) vegetable oil<br />
1 cup sour cream<br />
<br />
For filling:<br />
1 egg, beaten <br />
100g Feta cheese, crumbled<br />
<br />
For glaze:<br />
1 egg yolk<br />
1 teaspoon milk<br />
<br />
Sesame seeds<br />
Caraway seeds<br />
<br />
<br />
Steps:<br />
<br />
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.<br />
<br />
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.<br />
<br />
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.<br />
<br />
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.<br />
<br />
Meanwhile preheat the oven to 355F (180C).<br />
<br />
Brush the rolls with mixture of beaten egg and milk, and add sesame or caraway seeds on the top.<br />
<br />
Bake them for 18-19 minutes until crust becomes golden.<br />
<br />
<br />
Serve the rolls warm.<br />
<br />
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<div class="blogger-post-footer">www.dolcefooda.blogspot.com</div>Dolce Foodahttp://www.blogger.com/profile/10177782926420711110noreply@blogger.com2tag:blogger.com,1999:blog-7905872186360879638.post-59775860528793177222014-06-17T12:57:00.000-04:002014-10-07T21:51:22.808-04:00Grilled Mini Sweet Peppers with Garlic Marinade<div dir="ltr" style="text-align: left;" trbidi="on">
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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.</div>
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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.</div>
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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.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw3ZvNsr3kQzFOulIteHv1DXu3Ne_Z-hzX_yFVec92oFcd4JvanXeM16YuUVZqTvoBzgaK-CUfBSxNvjETqt6KxwI_O5d7UoO-22VH7B4Mz8A0zfcsDhHTSYBixi7gvAZUKqnonA5mG3Vt/s1600/Grilled+mini+peppers+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw3ZvNsr3kQzFOulIteHv1DXu3Ne_Z-hzX_yFVec92oFcd4JvanXeM16YuUVZqTvoBzgaK-CUfBSxNvjETqt6KxwI_O5d7UoO-22VH7B4Mz8A0zfcsDhHTSYBixi7gvAZUKqnonA5mG3Vt/s1600/Grilled+mini+peppers+7.jpg" height="424" width="640" /></a></div>
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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 <a href="http://dolcefooda.blogspot.com/2013/01/roasted-cubanelle-peppers-with-garlic.html" target="_blank">Roasted Cubanella Peppers Salad with Garlic Dressing</a>, 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. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxvfeEsEEa-GzfzVUHJqo28miarbXmah3fevolxdg694P2Aw9UsVyZWaPmVuIy2vo9AfnetQsnjjCC8cfWUF7h7Bzy6v7h48zlHfqH4MbEpF5D_xIptmcb2B6da2PUi9ARzkEHZMf3TIAc/s1600/Grilled+mini+peppers+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxvfeEsEEa-GzfzVUHJqo28miarbXmah3fevolxdg694P2Aw9UsVyZWaPmVuIy2vo9AfnetQsnjjCC8cfWUF7h7Bzy6v7h48zlHfqH4MbEpF5D_xIptmcb2B6da2PUi9ARzkEHZMf3TIAc/s1600/Grilled+mini+peppers+5.jpg" height="426" width="640" /></a></div>
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You need:</div>
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2lb mini sweet peppers</div>
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For marinade:</div>
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5 cloves of garlic, finely chopped</div>
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5 tablespoons of chopped chives</div>
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1/2 cup olive oil</div>
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3 tablespoons of white vinegar</div>
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Kosher salt and black pepper to taste</div>
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Steps:</div>
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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.</div>
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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.</div>
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Grill the peppers on both sides for few minutes until they get dark grill marks.</div>
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When they are done, serve them right away with garlic dressing poured over skewers.</div>
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<div class="blogger-post-footer">www.dolcefooda.blogspot.com</div>Dolce Foodahttp://www.blogger.com/profile/10177782926420711110noreply@blogger.com0tag:blogger.com,1999:blog-7905872186360879638.post-25479645792974445602014-05-14T08:47:00.001-04:002015-02-10T10:52:24.088-05:00Pistachio-Almond Heart Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://docs.google.com/document/d/1VhU_EfmB4PCHhmrHXCubizENpNAdktzuJqhNLWBynm8/edit?usp=sharing" target="_blank"><span style="color: #660000;"><i>Recept na srpskom</i></span></a><br />
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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.<br />
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Look at those pretty cookies! I love their texture so much! <br />
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You need:<br />
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1 2/3 cup (210g) all-purpose flour + some for dusting<br />
1/2 cup (50g) ground almonds<br />
Pinch of salt<br />
1 cup (230g) unsalted butter, at room temperature<br />
3/4 cup (100- 130g) confectioners' sugar<br />
1 large egg yolk<br />
1/2 tablespoon vanilla extract<br />
1/3 cup (40g) unsalted pistachio, finely chopped<br />
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Steps:<br />
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Sift the flour, then combine it with a pinch of salt, ground almonds and half of pistachios.<br />
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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.<br />
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Preheat the oven to 375F (190C). Line a large baking sheets with parchment paper. <br />
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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.<br />
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Bake cookies, on middle oven rack, until the edges start to become light brown, 8-10 minutes. Cool them on wire rack. <br />
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<div class="blogger-post-footer">www.dolcefooda.blogspot.com</div>Dolce Foodahttp://www.blogger.com/profile/10177782926420711110noreply@blogger.com0tag:blogger.com,1999:blog-7905872186360879638.post-88037788048213603702014-04-30T08:08:00.000-04:002014-10-07T21:52:11.710-04:00Homemade Mozart Chocolate Balls (Mozartkugeln, Mocart kugle)<div dir="ltr" style="text-align: left;" trbidi="on">
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I've been planning to make Mozart Chocolate Balls for a long time, ever since I found <a href="http://jovankebashtovankekutlacha.blogspot.com/2012/10/mozart-kugle-sa-domacom-nutelom.html" target="_blank">Kori's recipe</a> 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, <a href="http://dolcefooda.blogspot.com/2012/12/homemade-raffaello-coconut-balls.html" target="_blank">Raffeallo Balls</a>! Hello, <a href="http://dolcefooda.blogspot.com/2012/12/homemade-ferrero-rocher-balls.html" target="_blank">Ferrero Rocher Balls</a>! You can find homemade version recipes for both candies on my blog.<br />
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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.<br />
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You need for 20 balls:<br />
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440g marzipan (I used store-bought, but you can make it too)<br />
1/4 teaspoon almond extract, optional<br />
50g unsalted pistachio, shelled, plus some for decoration<br />
40g Nutella, frozen<br />
150g dark chocolate + 4 tablespoons heavy cream<br />
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Steps:<br />
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Put Nutella in the freezer.<br />
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Grind pistachios in food processor. <br />
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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.<br />
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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.<br />
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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.<br />
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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.<br />
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Move the balls to fridge to firm up chocolate coating and then place them into small paper liners. Keep them in fridge. <br />
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<div class="blogger-post-footer">www.dolcefooda.blogspot.com</div>Dolce Foodahttp://www.blogger.com/profile/10177782926420711110noreply@blogger.com1tag:blogger.com,1999:blog-7905872186360879638.post-70141108194197170782014-04-15T10:05:00.000-04:002014-10-07T21:53:17.636-04:00Whole Green Pea - Dill Soup with Dumplings <div dir="ltr" style="text-align: left;" trbidi="on">
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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.</div>
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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. </div>
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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.</div>
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You need:</div>
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2 tablespoons vegetable oil</div>
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1 medium onion, chopped</div>
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1 garlic clove, minced</div>
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2 large carrots, sliced</div>
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2lb frozen or fresh green peas</div>
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4-6 cups vegetable stock</div>
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Salt and black pepper to taste .</div>
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2 tablespoons fresh dill, chopped</div>
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For dumplings:</div>
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2 eggs</div>
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8 tablespoons flour</div>
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80ml water</div>
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1/2 teaspoon salt</div>
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Steps:</div>
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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.</div>
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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.</div>
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Serve it hot.</div>
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<div class="blogger-post-footer">www.dolcefooda.blogspot.com</div>Dolce Foodahttp://www.blogger.com/profile/10177782926420711110noreply@blogger.com0tag:blogger.com,1999:blog-7905872186360879638.post-80894145231858140132014-04-01T12:25:00.004-04:002014-10-13T20:09:58.194-04:00Spiral Rolls with Phyllo Dough<div dir="ltr" style="text-align: left;" trbidi="on">
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Gibanica, one of the most popular dishes in Serbia, is a Cheese Pie made with phyllo dough. After using same <a href="http://dolcefooda.blogspot.com/2012/10/serbian-famous-cheese-pie-gibanica.html" target="_blank">old recipe</a> (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<a href="http://moje-grne.com/2012/11/19/uklupcana-pita-sa-sirom-fbi-rukavice/" target="_blank"> here</a>.</div>
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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.</div>
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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 <a href="http://dolcefooda.blogspot.com/2012/01/cheese-and-spinach-phyllo-pie.html" target="_blank">another recipe</a> where I use this combination.</div>
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You need:</div>
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12 sheets of phyllo dough, I prefer thicker for savory stuff, left 2 hours on room temperature</div>
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1/2 cup Canola oil</div>
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5 eggs </div>
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1lb Feta cheese, crumbled</div>
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1 cup Kefir or Greek yogurt</div>
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1 package of frozen spinach (optional), thawed and drained </div>
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1/2 teaspoon salt</div>
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1/4 teaspoon black pepper</div>
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3/4 stick of butter</div>
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You need one large or two smaller baking pans</div>
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Steps:</div>
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Preheat oven to 400F (205C). Grease the pan with oil.</div>
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In a bowl mix beaten eggs, Kefir, crumbled Feta cheese, spinach, salt and pepper.</div>
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Open phyllo dough package, unfold sheets and cover them with damp kitchen towel.</div>
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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.</div>
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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.</div>
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<div class="blogger-post-footer">www.dolcefooda.blogspot.com</div>Dolce Foodahttp://www.blogger.com/profile/10177782926420711110noreply@blogger.com0tag:blogger.com,1999:blog-7905872186360879638.post-38006657762886526672014-03-18T08:22:00.000-04:002014-10-07T21:54:37.256-04:00Nescafe Frappe with Baileys and White Chocolate<div dir="ltr" style="text-align: left;" trbidi="on">
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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.<br />
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You need for one glass:<br />
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2 teaspoons Nescafe instant coffee<br />
1 - 2 teaspoons sugar<br />
1/4 cup hot water <br />
1 cup hot milk<br />
1 tablespoon or more, Baileys<br />
1 tablespoon crushed white chocolate<br />
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Steps:<br />
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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.<br />
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Note: You can adjust the amount of any ingredient to your taste. Cold version of Nescafe Frappe find <a href="http://dolcefooda.blogspot.com/2011/05/how-to-make-nescafe-frappe.html" target="_blank">here</a>.<br />
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Another healthy dessert. I made those for my girlfriend who is vegan. No baking, no hustle, no sugar, no fat, just mixing healthy stuff, that is all. And, yes, they are irresistible.<br />
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You need for 20 balls:<br />
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220g pecans<br />
350g dried figs, remove stems and chop them<br />
100g dried dates, chopped<br />
30g honey<br />
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Steps:<br />
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Grind pecans in food processor, then add dried figs and dates. Mix until you get coarse paste. Add honey and after pulsing for few seconds move mixture to fridge to harden for about 30 minutes. Use your hands to make balls. Place them into paper liners. Enjoy!<br />
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<div class="blogger-post-footer">www.dolcefooda.blogspot.com</div>Dolce Foodahttp://www.blogger.com/profile/10177782926420711110noreply@blogger.com0