SOUR CHERRY CUBES

1. dough:

150 g butter 100 g sugar 250 g flour

Butter and sugar mix well, add flout and make the smooth dough. Roll it into a foil and put it into a fridge for half an hour. Cover the base of the pan with the evenly distribute dough. Preliminary grease the pan.

2. dough:


6 eggs
300 g butter
300 g sugar
150 g flour
150 g starch flour
lemon peel
1000 g sour cherries without kernel


Egg yolks, sugar, butter and lemon peel miy well together. Add flour, starch flour and then pour it into a pan on the top of dough 1. Put the cherries on the top of the dough 2 and bake it for 45 minutes on 200 degrees. When it's done, put some milled sugar over it.

BLACK AND WHITE

Dough:

700 g of flour
2 eggs
1 dosage of ferment
1 baking powder
250 ml of oil
250 ml of water
2 tablespoons of sugar
little bit of salt


Make the dough with all the ingredients. Divide it in two parts. Add 2 tablespoons of cocoa into one part of the dough and mix again.
Now, make little dough balls - 8 from the white and 8 from the cocoa dough. Put the kitchen cloth over them and let them rest for 20 minutes. Roll out 1 white ball and 1 cocoa - but them one over the other. Roll out till it's very thin , circle like. Cut into 8 trigonal parts and bend from the edge to the top and form little croissant. Put them onto a pan and bake for 10-15 minutes on a middle heat.
Prepare the sugar syrup from 300 ml of water, 250 g of sugar and 1 dosage of vanilla sugar. Ready and hot croissants dip into hot syrup. Roll them into coconut flour.

GIBANICA - POPPY AND CAROB STRUDEL

DOUGH:
700 g of flour
100 g of sugar
1 ferment for making dough (40 g)
200 ml of warm milk
150 ml of oil
3 tablespoons of sour cream
2 tablespoons of rum
1 dosage of vanilla sugar
little bit of salt
1 egg
2 egg yolk
lemon crust (peel)

Put some sugar and little bit of flour with ferment and warm milk - let it grow.
Put all the ingredients in the bowl together and mix till the dough is no longer sticky with the bowl.


Put the dough on the hot spot and let it grow for an hour.

Poppy filling:

250 g of milled poppy
100 g of sugar
2 egg-whites
lemon crust
cinnamon
1 tablespoon of rum
50-100 g of raisins
200 ml of hot milk
1 dosage of vanilla sugar

Pour hot milk over the milled poppy. When it cools down, add sugar, vanilla sugar, lemon crust, cinnamon, rum and raisins. Make the firm bulk with the egg-whites and add them into the filling. Gently stir.

Carob filling:

250 g of milled carob
100 g of sugar
200 ml of warm milk
1 dosage of vanilla sugar
lemon crust
2 tablespoons of rum
3 tablespoons of oil
1 apple - scrubbed
1 orange - juice

Put all the ingredients together and stir well.





Make two pieces from the dough. Outstretch every piece on the well floured surface. Put the filling on the stretched dough and distribute it evenly. Roll the dough into a strudel and put it into well buttered and floured pan. Stir the egg and spread it through entire surface of the strudel. Bake for 50 minutes on 200 degree C.

When it's done put the pan onto a wet mop, shake it a little and turn it upside down.

Spinach with eggs and mashed potatoes

5 large potatoes
200 g spinach
3 tablespoons of oil
2 garlic cloves
milk
100 ml sour cream
2 tablespoons of flour
1 tablespoon of vegeta or any other soup mixture of seasoning
4 eggs

Peel the potatoes and cook them in salted water. Put oil in the pan, add cloves of garlic (mashed), vegeta and little bit of salt onto the oil. Add flour and stir strong for a minute. Add spinach ( previously cooked and chopped) and pour some milk on it. Add as much milk as dense you want it to be. When it boils, stir strongly for minute or two and it's done!
Now it's time to make mashed potatoes. Remove all the water, add 100 ml of sour cream and mash the potatoes.
Bake poached egg (or the kind you like) and serve it all together.


Good appetite!

WHEAT GRITS CAKE

For the biscuit:
5 egg yolks
10 tablespoons of sugar
6 tablespoons of water
3 tablespoons of flour
7 egg-whites

For the cream:
1/2 liter of milk
6 tablespoons of wheat grits
2 dosages of vanilla sugar
250 g of butter
2 egg yolks
200g of milled sugar

For the icing:
50 g of butter
2 tablespoons of cocoa
1 tablespoon of sugar


All ingredients for the biscuit mix together, put into owen and bake. Into hot milk put wheat grits and cook till it's dense. Cool it, and add vanilla sugar, 2 egg yolks and butter previously mixed with milled sugar. Mix it all. Put the cream on the top of cooled biscuit, put the icing on the cream.

Leek with frankfurters

750 g of leek
4 tablespoons of oil
40 g of bacon
seasoning mixture for soup
1 tablespoon of tomato (from the can)
2 frankfurters

Stew the bacon (finely threaded) and the leek which you chopped on bigger pieces. Add soup mixture, tomato add pour some water on it. If you can, add a bit of VEGETA. When the leek softens enough add chopped frankfurters and cook a few minutes more. Serve with mashed potatoes.

VRBOVECKA PERA - croatian cake

30 g ferment
600 g of flour
100 g of butter
salt
milk (as much as necessary)
700 g fresh cheese
2 tablespoons of corn flour
3 dl of sour cream
2 eggs
80 g of butter

With flour and blubbered ferment, softened butter , salt and warm milk mix the smooth dough. Than make it thin (as a finger) with dough roller and put it in the pan 400 x 400 mm. Cover it with clean cloth and let it stay put for 15 minutes. Put the already prepared stuffing (crumple cheese with fork, add sour cream, eggs, flour and salt, mix it all), ends of a dough bend towards middle and on the surface put butter sliced into little thin pieces. Bake pera for 40 minutes on high heat.

EXPRESS BAZLAMACA

500 ml of milk
4 eggs
8 tablespoons of flour
pinch of salt
300 ml sour cream
120g of sugar
tea spoon of cinnamon
150g butter

Mix the eggs with milk, add flour and salt. Stir a bit - there should be no lumps. Put all the butter on the bottom of the pan and spread it equally. Put the mixture into the pan and bake it on strong heat till it's nicely colored. Extract the bazlamaca from the oven, pour it with cream mixed with cinnamon and sugar and put back in the oven. Bake till all the cream is sopped into the cake.

POPPY PIE

250 g milled poppy
200 ml sweetened milk
80 g raisins
150 ml rum
7 eggs
150 g butter
250 g sugar
1 lemon (juice and peel)
1 dark chocolate - 100 g
strawberry jam

Cook the poppy in the sweetened milk. Stir well. Let the milk with poppy get cold, in the meantime do the following:
Wash the raisins and dip them into a rum.
Mix the egg-white till it's nice and firm.
Egg yolks, butter and sugar put in the bowl and stir well together. Add poppy with milk, raisins with rum and juice and peel of the lemon. Stir easy and slow. Finally add egg-whites.
Spread the butter or margarine evenly over the pan and sprinkle the bread crumbs over it. Put the mixture in the pan and bake approximately half an hour on 200 degrees c.
When the biscuit is baked and cooled a bit, put over it (as thick as you like) some strawberry jam. Put some melted chocolate on the top and enjoy the excellent dessert!

Easy salmon

125 g smoked salmon
4 table spoons of olive oil
3 cloves garlic, sliced
1 cauliflower, cooked, thorn to pieces


Put the salmon and the garlic to the hot oil into the pan. Fry for a few moments.
When they gain color, put them out into a dish. Put the cauliflower into a pan. Stew for as long as all the oil is gone. Mix in the salmon and garlic, turn off the heat. Stir together. Serve with cooked salted rice.

CORNMEAL MUSH CRISPS

250 g cornmeal mush
40 g butter
1 liter water
40 g flour
2 eggs
200 g cheese
100 ml milk
pinch of salt

Put the cornmeal mush into a water, cook a bit, then add butter and salt. Cook till it's done. Pour it out to a wide copper pan (wash it with cold water before you do that). Cover it with foil and when it's cold enough cut it into a peaces. Dip peaces into the flour and next into mixture of eggs, milk and rubbed cheese. Fry peaces in very hot oil and serve them with tartar sauce and salad of your choice.