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Showing posts from 2015

Krofni (Macedonian Doughnuts)

Ingredients:

250ml full cream milk or Buttermilk100ml mineral or soda water50g melted butter1 egg1 packet dry yeast (7g)1 tbsp white sugar800g plain flour (plus additional flour for kneading)Nutella for fillingIcing sugar for decoratingMelted chocolate for decorating


Method:
1. Heat milk until warm. Add 1 tablespoon of flour and 1 tablespoon of sugar to the milk, and then add the dry yeast. Stir lightly and set aside in a warm place to rise.

2. Once the yeast mixture has risen, pour into a mixing bowl together with the soda water, egg and melted butter. Combine wet ingredients then add the sifted flour. Lightly knead into a soft dough which is no longer sticking to the sides of the bowl (you may need to add a little more flour if dough is too sticky).

3. Sprinkle flour onto a clean surface and roll out dough until approximately ¾ of an inch thick. Cut out the doughnut rounds with a small tea cup. You can choose to cut the doughnuts with a small or large cup, depending on the desired size o…

Indijanki

Recipe and photo credit to Lili Becvarovski

Ingredients: 4 eggs150g white sugar200g plain flour1 tbsp baking powderVanilla custard/pudding for filling50g melted chocolate

Method: Beat egg whites with sugar until a thick consistency is reachedAdd each egg yolk one at a timeBeat for a minuteFold in the flour and baking powderFill a piping bag with large round nozzle and pipe long strips (about 8cm) onto a baking trayBake at 200 degrees Celsius for 12 minutesFill your indijanki with custard or vanilla puddingFor decorating the top, split the leftover filling in to two portions. For the chocolate portion, add the melted chocolate to the filling mixture

Kasa so Kofte

                                                             Image from www.moirecepti.mk


Ingredients
For Kofte: 500g pork minced meat 1 brown onion (or leek), finely diced1 egg1 piece of stale bread soaked in waterVegeta, salt, pepper & oregano for seasoning
For Kasa: 3 tbsp oil3 tbsp plain flour2 tomatoes 1 clove of garlic (optional)500ml cold water Vegeta, salt, pepper and parsley for seasoning

Method
1. Combine all ingredients required for the Kofte and form into desired shape. Place in refrigerator for 2 hours to soak up the flavours
2. Remove from refrigerator and fry each Kofte in oil until cooked
3. Remove the skin from the tomatoes and finely chop or grate the tomatoes
4. In a fry pan, heat up the oil for the Kasa and add the flour. Combine well and fry for about 1 minute
5. Add the tomatoes and garlic and fry together with the flour and oil for another minute
6. Pour in the water and beat the mixture with an egg beater so there are no lumps. You may wish to add more or less water, d…

Polneti Piperki (Stuffed Peppers)

Ingredients

6 bullhorn peppers/4 bell peppers1 brown onion1 carrot1 tomato/2 tbsp tomato passata250g pork mince200g rice (or a handful per person)1 potatoVegeta, salt, pepper and red paprika
Method
1.Wash and cut tops off peppers and remove seeds

2. Finely chop onion, carrot, tomato and the tops of the capsicums (excluding the stalks)
3. Fry chopped vegetables in oil until glassy then add pork mince
4. Fry mince until browned then add the rice until translucent. Season with Vegeta, salt, pepper and red paprika
5. Using a small spoon, delicately fill each pepper with the fried rice mixture
6. Close each pepper with a piece of raw potato and place in an oiled baking tray
7. Pour remaining rice mixture in to the baking dish to surround the peppers
8. Roughly cut the remaining potato and add to the baking dish
9.Pour seasoned water over the peppers and rice ensuring that the peppers are more than 3/4 covered with water in the baking dish
10. Bake uncovered for approximately 45 minutes (or until rice …

Sutlijac (Rice Pudding)

Ingredients  300g rice2L full cream milk395g tin of condensed milk or white sugar to taste5ml vanilla essence (optional)Grated chocolate or Nesquik 
Method
1. Pour milk (and white sugar) into a large non-stick saucepan and bring to the boil

2. Reduce temperature and add rice
3. Simmer on low temperature while stirring continuously until a thick consistency is reached
4. Add condensed milk and vanilla and stir through rice
5. Once rice has cooked and most of the liquid has been absorbed, remove from heat and allow to rest for 10 minutes
6. Pour rice into small glass bowls and allow to cool. I like to add an extra layer of chocolate in the middle of each pudding
7. Grate chocolate on top of each bowl 
8. Serve warm or allow to cool before placing in refrigerator. If you choose to refrigerate, cover with cling wrap so the top layer stays soft




Palacinki (Crepes)

Image from ukusnidani.bambi.rs
Image from mamajacooks.blogspot.com


Ingredients(batch of approx 20 individual crepes):

Batter: 500 grams of plain flour 1 egg 500 to 800 mls of skim milk (no exact measurement as you will need to rely on your own judgement) Filling: Nutella Chopped bananas Ground biscuits (Plasma) Chopped walnuts (optional) Whipped cream (on top)




Method:

1.
Beat the egg in a mixing bowl then add the flour. Slowly stir and beat in the skim milk until the mixture is of a thin and creamy consistency. Tip: do not add too much milk as the mixture will become runny and stick to the pan.
2.  Spray a non-stick fry pan (or dip a napkin/cloth in cooking oil and smear over pan) and heat on stove over medium heat.
3. Depending on the size of the pan, use a ladle to pour the mixture into the pan, covering the entire surface. The ladle should be 3/4 full when using a small 20cm pan.
4. Heat the crepe for 30 to 50 seconds, or until light brown, then flip to the other side (I find using a knife is easie…

Kebapi

Image from www.roma-uskoplje.com



Ingredients

500g pork mince500g beef mince200g brown onion200ml soda water or sparkling mineral water3 tbsp sea salt1 tbsp ground pepper2 tbsp hot chilli flakes (Bukovska piper)1 roasted green bullhorn pepper
Method
1. Roast green pepper in oven or on stove top

2. Place in a plastic bag for 5 minutes to 'sweat'

3. Peel green pepper, remove seeds and finely chop 
4. Finely chop onion

5. Combine meat, pepper, onion and seasoning

6. Pour soda water over meat

7. Using your hands, combine all ingredients by 'kneading' meat mixture for approximately 20 minutes until all liquid has absorbed and meat becomes fluffy

8. Cover with cling wrap and place in refrigerator overnight
9. Take a small ball of meat and mould in to a small sausage

10. Place on an oiled tray

11. Cook on a charcoal BBQ or in a wood-fired oven for an authentic taste

12. Serve with sliced onion, zelka salata (cabbage salad) or Ajvar

Polneti Piperki so Sirejne

Image from domacica.com
Image from coolinarika.com

Ingredients: 8 -10 green bullhorn peppers 2 eggs150g feta cheese150g ricotta cheese1 clove of garlic (optional)1 tbsp sour creamSalt and pepper to taste

Method:
1. Wash peppers then fry in oil
2. Leave to cool, then cut off the tops and remove the seeds
3. In a mixing bowl, combine the feta, ricotta, eggs, chopped garlic and sour cream. Stir well and season with salt and pepper
4. Fry the cheese mixture in oil for approximately 5 minutes or until the eggs have cooked through
5. Carefully stuff the fried peppers with the fried cheese mixture
6. You can then bake for another 15 minutes at 200 degrees Celsius

Cheesy Arancini Balls

Ingredients

1 brown onion3 garlic cloves1L chicken stock seasoned with Vegeta, salt and pepper2 eggs300g rice50g Parmesan cheese100g Bieno Sirejne for filling (or any other cheese i.e. Feta, Mozzarella, blue cheese etc)Eggs, plain flour and breadcrumbs for crumbingAjvar for serving

Method
1. Boil seasoned chicken stock in a medium saucepan
2. Finely chop onion and garlic and fry in olive oil in a large frying pan until soft and glassy
3. Add rice to onion and garlic and fry together until rice becomes translucent
4. Add the chicken stock to the rice, one soup ladle at a time. Wait until the rice has absorbed the majority of the stock before pouring in next spoonful. Ensure you are constantly stirring.
5. Once you have used all of the stock and the rice is soft and creamy, stir through the Parmesan and leave to cool.
6. Once the rice mixture has cooled, break 2 eggs into the rice mixture and stir through.
7. Dice approximately 15 small cubes (about 1.5cm) of your desired cheese filling 
8. Take …

Mekici

Image from az-gotvia.bg
Ingredients:

250g full cream milk1 packet of dry yeast2 eggs1 tbsp of baking powder2 tbsp of sugar1 tbsp of salt250ml Buttermilk1kg of plain flour (may need more for kneading)
Ingredients (posni): 1kg white flour500ml of water1 packet of dry yeast1 tbsp of baking powder2 tbsp sugar1 tbsp salt
Method:
1. Activate yeast with 1/2 small cup of warm water and a pinch of sugar.
2. Combine all ingredients in a large mixing bowl 
3. Knead into a soft dough (it will be quite sticky)
4. Leave to rise
5. With oiled hands, pull out sections of the dough and stretch out with your hands. 
6. Fry in deep oil on medium heat.
Please note: Once dough has risen, you may brush with oil and place in the refrigerator to use later on. 




Resana Torta (Macedonian Rocky Road)

Ingredients

125g butter250ml full cream milk900g/3 packets of Jaffa Cake Biscuits (I used Belmont Jaffa Cakes from Aldi)300g ground walnuts250g crushed Milk Arrowroot biscuits (or any other plain biscuit)

Method

1. Grind the walnuts (or place in a few plastic bags and smash with a rolling pin)
2. Crush the Arrowroot biscuits, leaving whole chunks of biscuit

3. Slice the Jaffa Cakes into 4 peices
4. Melt the butter and heat with milk until warm but not boiling
5. Place all ingredients in a mixing bowl and pour the warm milk & butter over the top
6. Stir to combine. The chocolate from the Jaffa Cakes should have melted through the ingredients
7. Line a tray (I used a bread loaf tin) with cling wrap and leave some overhang
8. Pour in the mixture and cover the top with the overhang of cling wrap
9. Place in freezer to set
10. Keep in freezer and take out 5 minutes before you want to serve.
11. You can decorate with melted chocolate, but I already found the cake to be sweet enough

Urnebes Salata

Image from martarecepti.com


Image from coolinarika.com


Ingredients 500g Feta cheese3 tbsp mayonnaise (optional: for sweeter taste)3 tbsp Ajvar1 clove of chopped or minced Garlic100g ground walnuts1 tbsp 'Bukovska piper' (crushed chillies)1 tbsp red paprika
Method
Combine all ingredients well. Use a fork to ensure all ingredients are mixed through. Form small balls and serve.

Makalo

Image from www.coolinarika.com


Ingredients 1 head of garlicSalt to taste5 tablespoons of oil3 tablespoons of vinegar400ml warm waterOptional: roasted peppers and parsley to finish30g ground walnuts 

Method:
1. Peel & wash garlic

2. Place garlic in a wooden mortar and pestle (you can use a blender/puree machine but the mortar and pestle will give a more authentic taste) and add salt
3. Puree garlic until it has reached the consistency of a smooth, white paste
4. Add oil and stir until combined
5. Gradually add vinegar while stirring
6. Add warm water and combine
7. Optional: add roasted peppers and parsley 
8. Sprinkle with ground walnuts

9. Serve with crusty bread for dipping
WARNING: Have some strong breath mints on stand-by!

Burek so Gotovi Kori (Lazy Burek)

Ingredients

1 packet (375g) of Fillo Pastry300g minced meat (or spinach, onion and Feta)1 brown onion1 leak (optional)100g Butter300ml waterOnion powder, salt and pepper
Method
1. Thaw sheets of Fillo Pastry 
2. Preheat oven to 250 degrees Celsius
3. Place butter and water in small bowl and melt in microwave
4. Place baking paper in large round baking pan 
5. Fry onion, leak (optional) and minced meat (I used pork and beef mix) until cooked. Season with onion powder, salt and pepper
6. Layer one sheet of pastry on the bottom of the pan, starting in the middle, so there is an overhang on one side. Repeat with other side
7. Sprinkle with melted butter then layer one scrunched sheet of pastry on top
8. Sprinkle with melted butter then layer with filling mixture
9. Repeat steps 6 to 8 until half of your pan has been used
10. Continue layering the rest of the pan, but use the pastry overhang instead of new sheets of pastry. Do not sprinkle top layer of pastry with melted butter
11. Place in oven for ap…

Grav or Gravce Tavce (Macedonian Baked Beans)

Ingredients (serves 4 - 6 people): 400 grams of white beans (i.e. Marco Polo Pelagonia beans) 1 brown onion 2 garlic cloves1 green bullhorn pepper (or red capsicum for a sweeter taste) 1 bay leaf Vegeta, salt and pepper Optional: dried red peppers ('Suvi Piperki')Optional: smoked ribs are traditionally used; however I prefer pepperoni sticks or Chorizo

Zaprska (thickener) 2 - 3 tablespoons of plain flour 2 tablespoons of red paprika 20 - 30 mls of vegetable oil

1. To wash the beans, cover the beans in a saucepan with cold water, and bring to boiling point. Pour out water and fill saucepan again with cold water. 

3. Boil the beans together with the onion (poked with a toothpick a few times to allow water to seep in whilst boiling), garlic and green pepper (and meat if preferred) for approximately 40 minutes, or until the vegetables have softened. Tip: keep checking that there is enough water in the saucepan, as you do not want your stew to stick to the bottom of the saucepan.
3. Take the ve…

Macedonian Pizza Dough

Recipe sent in by Zorica Kitanovski



Ingredients

1 packet (7g) dry yeast1 tbsp white sugar1/2 cup of full cream milk1/2 cup of warm water300g plain flour1 egg yolk1 tbsp salt3 tbsp oil2 tsp white vinegarTopping of choice
Method
1. In a small bowl, add the dry yeast, sugar, milk and water. Stir well and leave to rise
2. In a mixing bowl, add flour, egg yolk, salt, oil and yeast mixture. Combine well
3. Add vinegar then knead dough
4. Cover then leave in a warm, dry place to rise
5. Punch down dough knead once again
6. Cover then leave to rise again
7. Roll out dough and cover with topping of choice
8. Bake at 190 degrees Celsius until dough is cooked and browned
9. Serve with 'Feferoni' and a small bowl of sour cream

Posni Kolaci so Pivo - Send in Your Recipe

Recipe sent in by Emma Georgievski



Ingredients
8 small cups of (Turkish coffee cups) oil8 small cups of beer4 tbsp of Baking Powder (4 packets of Pecivo)Plain flour (approx 1kg)Grated walnutsIcing sugar
Method
1. Combine oil, beer and baking powder. Stir in flour (as much as is necessary) to make a dough. Do not add all flour at once
2. Roll into balls and place on baking tray
3. Put in oven for around 30 minutes at 180 degrees Celsius
4.Once completely cooled, dip in sherbet (2 large cups of sugar dissolved in 2 large cups of water, boiled) 
5. Cover in grated walnuts and sprinkle with icing sugar

Musaka (Moussaka)

Image from www.bosanskikuhar.ba
Image from www.surfingtheworldcuisine.com

Ingredients 500g pork mince (or beef & pork mince)3 large eggplants6-8 large potatoes (depending on the size of your baking dish)1 carrot1 brown onion2 cloves of garlic2 tomatoes3 eggs300ml ButtermilkVegeta, salt, pepper & red paprika (optional: fresh parsley)
Method
1. Preheat oven to 200 degrees Celsius
2. Dice carrot, onion, garlic and tomatoes

3. Slice potatoes and eggplant (1cm thick)

4. Fry diced carrot, onion and garlic together with the minced meat until meat has browned
5. Stir through diced tomatoes and season with Vegeta, salt, pepper and red paprika

6. Grease baking dish (or ramekins if you wish to make individual servings)
7. Place one layer of potatoes on the bottom of the baking dish, then layer with fried meat mixture
8. Place one layer of eggplant on top of the meat, then layer with meat mixture
9. Repeat the above process until you have used all of your ingredients. Finish with a potato layer on top