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Showing posts from July, 2015

Kasa so Kofte

                                                             Image from

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

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)


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
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 
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
Image from

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)


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…