The Romantic Cake

This cake is the perfect way to say "I love you." My favourite flavour combination is chocolate and raspberries. You get the rich, smooth wave of chocolate that coats your mouth, followed by a bright, sprightly kick of  fresh raspberry. This cake is absolutely delicious and relatively easy to make!


Ingredients : 

• 300 g of plain flour
• 50 g of cocoa powder
• Butter, for greasing
• 1 teaspoon of baking powder
• 1 teaspoon of bicarbonate of soda
• 1/2 teaspoon of salt
• 300 g of sugar
• 380 ml of milk
• 120 ml of oil
• 350 g of raspberries
• 1 teaspoon of vanilla extract

For the frosting :

• 40 ml of milk
• 90 g of dark chocolate, broken into small pieces
• 60 g of powdered sugar
• 1 tablespoon of maple syrup
• Fresh raspberries, to decorate

Preparation :

Preheat the oven to 180°C. Grease a 23 cm cake tin and line with baking paper. Sift the flour, cocoa, baking powder and bicarbonate of soda into a large mixing bowl and stir in the salt and sugar. Place the raspberries in a blender and blend until smooth. Pour the milk into a medium saucepan and add the oil, raspberry puree and vanilla extract. Place over a medium heat and whisk to combine. Stir into the dry ingredients and mix thoroughly.

Transfer to the prepared cake tin and bake in the preheated oven for 45 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool completely on a wire rack before frosting.


To make the frosting, heat the milk in a small saucepan until boiling, then stir in the chocolate until melted. Remove from the heat and whisk in the powdered sugar and maple syrup. Set aside to cool before frosting the cake. Top with a fresh raspberries.

Serve the cake with a cup of black coffee.

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Spinach Lasagna

Fresh spinach and plenty of mozzarella make this a cheesy dish. This colourful vegetable lasagna will delight vegetarians. I adore lasagna. The pasta with the flavorful tomato sauce and richness and tang from the cheese. It’s food perfection, really.


Ingredients:

• 9 uncooked lasagna noodles
• 2 tablespoon of olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon chopped fresh basil
• 1 can of tomato sauce
• · 3 cups mozzarella cheese, divided
• 500 g of chopped spinach
• Salt and pepper to taste.

FOR THE BECHAMEL:

• 2 tablespoons of all-purpose flour
• A generous pinch of nutmeg
• 1 cups milk
• 2 tablespoon of butter
• Salt and pepper to taste.
• 1/4 teaspoon of nutmeg

Preparation:

First, prepare the bechamel. Heat the butter in a saucepan. Over medium heat add the flour and cook, stirring constantly, until the flour glistens, about two minutes. Add the milk, stirring constantly with a whisk to prevent lumps from forming. Add salt and paper. Cook the sauce for 6-8 minutes. You want it to be thick but fluid. If the sauce gets too thick, add some more milk. Turn off the heat and add the nutmeg. Stir well.


Bring a large pot of lightly salted water to a boil. Add noodles and cook until al dente; drain.

Heat the olive oil in a saucepan and add the onion and garlic. Saute over medium heat until onion is tender. Stir in tomato sauce and basil; bring to a boil. Add the spinach; reduce heat, cover and simmer 3 minutes. If the mixture is too thick, add some water. Add salt and ground pepper. Turn off the heat.

Preheat oven to 180 degrees. Spread all of the bechamel on the prepared baking sheet, top with 3 cooked noodles, pour the spinach mixture on top and spread evenly. Sprinkle mozzarella cheese over spinach mixture. Repeat layers 2 more times. (Top with 3 cooked noodles, pour the spinach mixture on top, sprinkle mozzarella cheese ). Ending with spinach mixture and mozzarella cheese.


Cover with aluminum foil and bake in a preheated oven for 30 minutes. After 30 minutes remove the aluminum foil and continue to bake for 15 more minutes Remove from the oven. Let stand 10 minutes before cutting.

Serve the lasagna warm.


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Pasta Salad

There are already a lot of recipes for this cold salads, and this is my version.
Nutrients refreshing pasta salad with vegetables as a light lunch or dinner in these warm days ...
Personalize this pasta salad recipe however you like.


Ingredients:

1 bag pasta of your choosing
1/2 cup of olives, chopped
1 red and yellow pepper, seeded and chopped
1 red onion, diced
1/2 cup of fresh broccoli, chopped into small pieces
12 cherry tomatoes, chopped
1/2 cup of grated mozzarella cheese
1 jalapeñ chopped
5-6 leaves of fresh basil
1 tablespoon of chopped fresh parsley


Ingredients for Dressing:

2 tablespoons of mayonnaise
3 tablespoons of sour cream
1 teaspoon of mustard
2 tablespoons of fresh lime juice
pinch of salt
pinch of pepper

Preparation: 

Cook the pasta according to package directions. Drain and run under cold water to cool. In a large bowl, whisk together the mayonnaise, sour cream, lime juice, mustard, salt and pepper. Toss pasta with all vegetables. Add mozzarella cheese and dressing.


Chill for several hours before serving.

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Peach Pie

PIE CRUST

Ingredients :

• 200g of flour
• pinch of salt
• 120 g of butter
• 5 tablespoons of cold water

Preparation :

Butter a pie plate or skillet and set aside. In a large bowl, combine the flour and the salt. Cut in the butter with a pastry blender or two forks until the mixture resembles a coarse meal. Gradually add enough cold water to the mixture while mixing with a wooden spoon until a ball of dough is formed.
Pour the dough onto a floured sheet of plastic wrap and form into a disc. Lightly flour the top of the pie dough and place another sheet of plastic wrap on top. Rolling from the center, roll until the dough is about a 3 mm thickness.


Remove the top piece of plastic wrap, fold the dough over and lay across the pie plate and remove the bottom piece of plastic wrap. Press the pie dough lightly into the bottom and sides of the pie plate. Cover the pie plate with a piece of the plastic wrap and place in the freezer for at least 30 minutes to overnight.

Use a fork and lightly prick the bottom and sides of the pie dough.Then preheat the oven to 220 °C and bake the pie crust for about 8 minutes.


FILLING:

Ingredients :

• 1,5 kg of peeled & sliced peaches
• 150 g of Sugar
• 1/2 Lemon Juice
• Pinch of cinnamon
• 1/2 teaspoon of vanilla extract
• 70 g of flour
• 1 egg

Preparation :

Combine the flour, sugar, and spices together in a large mixing bowl.Add the sliced peaches and vanilla extract with the lemon juice.Pour filling into the prepared pie crust and then roll out the remaining pie dough to circle.


Cut strips to for a lattice top and arrange over the peaches sealing the edges with egg wash and washing the tops of the pie dough lattice as well. Sprinkle the top of the pie dough with sugar and bake in preheated 180°C oven for about 50 minutes or until the filling starts to bubble around the edges and the pie dough is golden browned.

Cool the pie to room temperature and serve warm or cold it is your preference.

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Vanilla Cupcakes

Here's a too fine recipe for cupcakes with vanilla. I was delighted with this recipe and it entered the top of my favorite cupcakes recipes.


Ingredients :

• 140g of butter
• 200 g of sugar
• 4 eggs
• 3 teaspoons of vanilla extract
• 250 g of flour
• Baking powder
• Pinch of salt
• 250 ml of milk

Preparation :

All ingredients must be at room temperature before mixing.

Preheat oven to 180 degrees. In the bowl of your mixer with the paddle attachment (or with a hand blender) cream the butter with the sugar on high speed until light and fluffy, for about 5 minutes.


Scrape the bottom and sides of the bowl, then add the eggs and vanilla one at a time. Sift the flour with the baking powder and salt. Next, you will add ⅓ of the flour mixture and mix well. Then add ½ of the milk and mix until combined.

Repeat this process with the remaining flour and milk. Portion the batter into standard muffin tins with paper cupcake liners filling ⅔ full. Bake in a preheated 180 degrees oven for approximately 20-25 minutes.

Creamy Glaze

Ingredients :

• 200 g of butter
• Pinch of salt
• 450 g powdered sugar
• 50 ml of cream
• 1 teaspoon of vanilla extract
• 1 tablespoon of grated lemon peel

Preparation :

Combine butter and pinch of salt and mix until smooth. Add a half powdered sugar and mix until smooth. Then add vanilla extract, grated lemon peel, cream, remaining powdered sugar  and mix until smooth. Top cupcakes with a creamy glaze.

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Bosnian Hurmašice

In my beautiful country of Bosnia, it is very difficult to keep a diet. My people are really enjoying the food, so often prepare desserts that go a lot of sugar, which are very tasty.


I love hurmašice made in this way ... melt in your mouth, leaving an unforgettable taste of simple, old-fashioned cakes. This is the stake that you can do in half an hour and always have the ingredients at home. Hurmašice is very sweet Bosnian pastries topped with a sweet sugar syrup. This is how my mother prepares it and has not experienced failure. Reason enough to share this recipe with you. Juicy, soft, melt in your mouth!

Ingredients:

Dough:

• 2 egg
• 2 small cups of vegetable oil
• 2 small cups of sugar
• 400-500 g of all-purpose flour
• 1 tablespoon of baking soda
• 200 grams of nuts
• 2 tablespoons of sweet apple jam

Syrup:

• 11 cups of water
• 7 cups of sugar
• 1 lemon

Preparation:

To Make Syrup:

First, prepare the syrup to cool down slightly before pouring over cake. Mix sugar with water. Bring to boil and let cook for 15 minutes. Cool to lukewarm and add the juice of one lemon.

Prepare the dough:

Whisk the eggs with the sugar. Add the oil and apple jam. Stir together flour, baking soda, and nuts. Add flour with baking powder 1/2 cup at a time. Add flour until you get a soft dough that does not stick to your hands. Divide dough into 20 pieces, form into balls and press them to make an oval shape. Then press them on the grater to depict the small dots on the dough and arrange on a baking sheet. Bake for 20-30 minutes or until they are golden.
Remove humaršice from the oven and pour over hurmašice and leave it to soak syrup completely.


Serving them the cooled with a cup of herbal tea!






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Corn Pie

Very old and simple recipe. In Bosnia, known by various names uzljevača, etc. razljevak. At my house is simply called corn pie and it's very tasty and a favorite in my household. For all fans of zucchini, this dish will be a real delicacy. It is often prepared in the zucchini season, or may be prepared from frozen zucchini, is equally delicious.

Corn pie is the simple dish from the kitchen of my people. Before it was prepared from the everyday foods that were then part of the kitchen, but even today flavor will not disappoint you.
My grandmother taught me many beautiful things, and I thank her for it! And this recipe she left me for a legacy and I'll share it with you :) Something that is preparing very fast, while the oven is heated Pie is already ready for baking, while you set the table - pie is baked!

Ingredients:

• 3 eggs
• 350 milliliters of warm milk
• 3 tablespoons of olive oil
• 2 tablespoons of sunflower oil
• 3 tablespoons of sour cream
• 1 teaspoon of salt
• 1 baking powder
• 300 grams of cottage cheese
• 1 medium young
• 4 tablespoons of corn flour
• 6 tablespoons of wheat flour

Preparation:

In a larger bowl, using mixer foamy whisk 3 eggs. When you whisk the eggs gradually add the first liquid ingredients (milk and olive oil), and with a whisk slowly stir them with eggs.
Then add dry ingredients (salt, baking powder, corn flour, and white wheat flour) slowly and gently blended using a mixer to get a smooth mixture. When the mixture is equalized add cheese and grated zucchini. All gentle stir.
This amount is intended for 14 inches baking pan size. Heat the oven to 200 degrees and put the pan with two tablespoons of sunflower oil, that the oil is heated. Keep baking pan in the oven for about 2-3 minutes, then remove and pour in the prepared mixture. Reduce temperature to 180 degrees and return baking pan with the mixture in the oven.
Bake it for a half an hour, check with the tip of the knife if the pie is baked. Prick the top blade in a pie if the knife is clean off the oven and remove the pie and grease with sour cream and again return to the warm, switched off oven for about 5-6 minutes for the cream to melt.
Serve warm with more sour cream and cherry tomatoes.

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Tender Beef Tongue

Beef tongue is highly valued specialty of many world cuisines. In my house, beef tongue is very valued and loved, especially as very good material for an excellent soup.I am preparing cooked in different ways and this is one of them. All those who try it, they know it's a real treat that once they try it never forget it. I know that many frowned at the mention of the beef tongue, but if you ignore the look, the taste is fantastic. When well cooked, it is soft, juicy meat that melts in your mouth.

Which in short, if you love beef, it is likely that will also like boiled beef tongue.

Ingredients : 

• 1 beef tongue
• 3 medium onions
• 1 large parsley root
• 4 cloves of garlic
• 2 medium tomatoes
• a few sprigs of parsley
• 1 large carrot
• salt
• peppercorns
• 4-5 bay leaves
• 1 tablespoon of butter
• 1 teaspoon of mustard
• 1 tablespoon of tomato paste
• 1 tablespoon of grated fresh ginger
• a pinch of turmeric

Side dish:

• 1 kilo of potatoes
• 5 large carrots
• 3 cloves of garlic
• 3 tablespoons of olive oil
• salt and pepper to taste
• mozzarella or other cheese
Considering that beef tongue needs to be cooked, before any further gourmet treatment and therefore, this recipe starts with it. Tongue wash thoroughly and put to cook in hot water.

The first water after boiling throw away. So again pour in a boiling water and add vegetables and spices. Lightly cook it in a pressure cooker. You do not need too much water to add, it is enough to cover tongue and vegetables. The tongue is cooked for about an hour or until the skin starts separating from the meat. Then take it out, and while it is still hot peel off the skin. It is now ready for further processing. Cut the tongue into slices and gently fry in butter on both sides. While the tongue is frying mash the vegetables from the broth and put them into a bigger pot for cooking. Add a teaspoon of mustard, tablespoon of tomato paste, grated ginger and a pinch of turmeric. All boil for a few minutes and, if necessary, add the soup of tongue. In the sauce add the fried tongue and all together boil for a few minutes.
As a side dish, I suggest roast potatoes and carrots. Clean the vegetables and cut it into desired pieces. Spice by oil salt and pepper and add half a cup of soup in which you cooked tongue with finely chopped garlic. Place it in a baking dish with the baking paper and place in the oven at 200 degrees. Bake for about 40 minutes until potatoes are starting to brown and tender.

This dish serves hot, so you pick up the two slices of beef tongue and pour sauce over it. On the side, you put potatoes and carrots also you can put a few slices of cheese over the hot potatoes to slightly melt.



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Doughnuts (Uštipci)

Doughnuts were always prepared in our house. Ever since I was a kid it was my favorite breakfast, today were also to our little children. I believe that there are plenty of recipes for this delicious and soft doughnuts but here's one of mine. I do not know in which category the meal would have classified them as they can be used as hot or cold appetizers with a variety of cheeses, as well as a dessert, with jam, Nutella ... You decide!

These are doughnuts without yeast, quick to prepare when you do not have a lot of time, and yet are very tasty. Here's to all those who may come tired from work, do not have a ready lunch or dinner.
Ingredients :

• 3 eggs
• 1/2 tsp of salt
• 300 ml of warm milk
• 1 baking powder
• 300-400 grams of flour
• sunflower oil

Preparation :

In a bowl put the eggs and whisk them briefly, add milk and stir. Add flour, salt and baking powder and stir that has no lumps. Add the flour so that you get the thick dough that when you grab with a spoon that is slowly leaking from the spoon.

When the oil was warm (not very hot, but to bake on low heat), first plunge the empty spoon into the hot oil that the dough would not glue to spoon. The most important thing is to guess the proper temperature, I warm up the oil on medium heat and then reduce slightly and bake doughnuts.

I do not like to bake them in a lot of oil, and therefore, usually preparing in the grill pan with a little oil or butter and they are very tasty.
Serving :

We love them with cheese and sour cream, cream cheese or pate. Of course that after the salt combinations sure to try also sweet with a Nutella or some homemade jams.

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Marinated Hake With Potato Salad

This delicious, juicy and economical dish can be served as an appetizer and main course, and also as a light snack. This, perhaps to some unusual combinations of fish and vegetables attracts not only with its taste but also with colors. Try, then boldly engage in creating your own combinations.
Hake in this way is already prepared for a long time in my family, so has already become traditional! Very easy and kids love it, also adults who love fish less, ask for some more.
Ingredients:

1 kilo of hake headless
5 tbsp of olive oil
1 dl of white wine
1 teaspoon of mustard
1/2 cup of lemon juice
1 cup of chopped fresh parsley leaf
2 teaspoons of garlic granular
salt
pepper



1 kilo of potatoes
1 larger onion
1 bigger carrot
1 cup of peas
salt
pepper
1 lemon
2 tablespoons of olive oil
2 tablespoons of sunflower oil
3 cups of hot water
Preparation:

Clean the fish and wipe it with a paper towel. In a smaller bowl, add olive oil, lemon juice, wine, mustard, garlic, parsley, salt, and pepper. All mix well.
In a baking pan, arrange the hake and pour over the prepared marinade and rub the marinade from all over the fish. Leave in refrigerator for 2 hours. While the fish is marinated in the refrigerator prepare vegetables for a salad.
Chop onions on the larger cubes. In the bigger pot over medium heat warm up the sunflower oil and add the chopped onion and lightly fry. Then add the chopped carrot, fry a bit and add hot water. Add the chopped potatoes in the larger cubes, peas, salt, and pepper. Reduce heat and simmer for about 15 minutes, until potatoes are tender. When the vegetables are cooked, leave to cool. In the cooled vegetables put 2 tablespoons of olive oil and the juice of one lemon. All slightly stir and leave it in the fridge to cool.
Heat over medium heat grill pans with a little oil. On heated pan put the marinated fish and slightly bake on both sides until starting to brown.

When the fish is ready serve it warm with cold potato salad.
Tip:

To make your hake was well prepared, most importantly, if you are buying it fresh, clean it thoroughly in the following order: cut off the fins and head, clean the fish from the scales,intersect with a knife in the middle and remove her womb and black foreskin and wash under running lukewarm water. Then dry with the cloth and sprinkle with lemon juice to make the meat remain firm and white.

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Chicken With French Fries

This is one of the variants of quick meals. I usually marinate the chicken in the evening and bake the next day. So it is very juicy and soaks up all the flavors from the marinade, just to be perfect. As for marinades, each time experimenting with other spices, so you will never make a mistake. Only use spices that normally love or they would like to try, and so you will get a perfect lunch. Very rarely prepare French fries (because of fat in which to prepare) but it is one of my favorite dishes and really enjoy it. In this recipe, I will show you the way I am preparing my favorite dish.
Ingredients:

• 1 kilo of deboned chicken (thighs and drumsticks)
• salt
• pepper
• garlic granulated
• ginger powder
• red pepper powder
• curry
• 2 tablespoons of olive oil
• 3-4 bay leaves
• 500 grams of potatoes
• sunflower oil
Preparation :

Put the chicken in a large bowl and add to taste salt, pepper, garlic, red pepper, ginger, curry, bay leaf and olive oil. All spices mix well and rub into the meat. Cover the bowl and leave in the refrigerator overnight.
Peel the potatoes and cut into desired thickness. Then put in salt water and let it cook for a few minutes until slightly tender. Then remove it from the heat and dry with a paper towel. Heat enough oil over medium heat and fry it on all sides. French fries is tastiest when it receives a golden color. The finished chips put in a bowl but salt them until you're about to serve because this will remain crisp.
While preparing french fries, on the other burners heat up some oil in a grill pan and fry the chicken. It is best that these two dishes are prepared in parallel so that it is warm. Chicken slightly fry on both sides to get a nice brownish color.

Dish serve warm with the desired salad or a favorite sauce.
Tip :

If you want to avoid all the fat which is about French fries, you can bake it in the oven and on baking paper and is very tasty as well as fried. Before baking play around with the spices and seasonings to taste it. Bake it at 200 degrees for about 20-30 minutes, until golden brown.



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Spinach Pie

My family and I are crazy for spinach and all of these greens. So I decided to you share this recipe with you. The ready-made crust, excellent filling of cheese and spinach are the best way for a perfect spinach pie.

Impress your family members with the recipe of our grandmothers in the way of the modern housewife. Spinach pie and all other pies are in our traditional cuisine. As I said before, we Bosnians are big fans of the dough so often on my table is some kind of a pie.
Ingredients:

• 500 grams of phyllo pastry
• 400 grams of cottage cheese
• 200 grams of sour cream
• 50 milliliters of milk
• 1 egg
• 2 tablespoons of sunflower oil
• 300 grams of spinach cleansed
• salt

Preparation:

In a smaller bowl, whisk one egg with 4 tablespoons of sour cream, a tablespoon of oil, salt, and milk. In another bowl add the drained cottage cheese, spinach, spoon of oil and a pinch of salt. Oil the baking pan and put in it two leafs of phyllo pastry.

Then pour some of the mixtures with eggs over it and add some cheese with spinach, then tear two leafs of phyllo pastry and put the pieces over the mixture, again pour some of the mixtures with the eggs, add some cheese with spinach and so on.

Repeat the process until you spend all the groceries. At the top put the two leafs of phyllo pastry and coat them with a mixture of eggs. Put in preheated oven to 180 degrees to bake for about 30-40 minutes. Baked pie removes from oven and covers it to soften.

Optionally, you can smear the pie with the sour cream and serve with desired salad.


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Muffins With Orange Peel And Honey

Besides being with honey, these muffins are also fragrant. The combination of honey, cinnamon, cloves and orange peel will attract all lovers of sweets. When unannounced or better yet announced guests arrive, and you just do not have time for cakes, these muffins will cheer everybody. This is my favorite and fastest recipe for muffins. The preparation can be a fun for the whole family because the preparation can involve the children.
Ingredients :

• 3 eggs
• 50 g of sugar
• pinch of salt
• 2 bags of vanilla sugar
• 70 g of butter
• 100 g of honey
• 1 pinch of clove powder
• ½ teaspoon of cinnamon
• 1 teaspoon of grated orange peel
• 100 ml of milk
• 300 grams of wheat flour
• 1 baking powder
• 2 tablespoons of powdered sugar
• 50 grams of chocolate to taste
Preparation:

Whisk eggs foam with sugar and vanilla sugar. Add the softened butter, honey, clove, cinnamon, orange peel, and milk. Mix flour with baking powder and gradually stir in the egg mixture. Do not mix the mixture too much. Usually, it only takes 15 movements with the spoon. If you mix too many muffins are heavy, with tunnels in the dough, and do not grow sufficiently during baking.
The paper basket put into molds for muffins. The prepared mixture for muffins spread in the basket by placing first a little mixture of muffins then chocolate chips and then again through a mixture of muffins. Each basket load only up to 2/3 of the mold.
Bake in preheated oven at 180 degrees for about 20 minutes. For that time, you should not open the oven. When you see that they have reached a golden color switch off the oven and leave them in a warm oven for about 10 minutes to cool down gradually, then you can take them out of the oven.

Cooled muffins you can decorate with powdered sugar. You can serve them with a cup of hot tea or coffee.

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