KURUZNI KOLAČ / CORN CAKE

KURUZNI KOLAČ

Ovo je, ili je barem bio, tradicionalni kolač u Hrvatskom zagorju. Lako se priprema, hranjiv je i poprilično ukusan. Obično se pripremao kada se trebalo napraviti mnogo posla u polju i nahraniti mnogo težaka. U tim prigodama glavno jelo je bila neka vrsta gulaša ili variva. Kuruzni kolač, jabučna štrudla i štrudla od sira bili su dodatak tom glavnom jelu.

Kuruzni kolač je postao vrlo ''popularan'' nakon drugog svjetskog rata kad je vladala opća nestašica u zalihama hrane.

SASTOJCI:

5 jaja

l mlijeka

0.5 kg kukuruznog brašna

1 žličica soli

10 dag šećera

Jaja i šećer stavi u zdjelu i miksaj dok se šećer potpuno ne rastopi. Tada dodaj mlijeko i miksaj na nižoj brzini 1 – 2 minute. Polako dodaj brašno i sol. Miksaj dok masa ne postane glatka. Izlij u dobro namaštenu i pobrašnjenu tepsiju. Peci dok kolač ne postane zlatno-smeđ. Kada se kolač ohladi, možeš ga premazati medom.

CORN CAKE

This is, or at least used to be, a traditional cake in Hrvatsko zagorje. It is easy to prepare, nutritious and quite tasty. Usually, it was prepared when there was a lot of field work to do and a lot of field laborers to feed. On those occasions, the main dish used to be some kind of goulash or stew. Corn cake, apple strudel and cheese strudel were an addition to this main dish.

Corn cake became very ''popular'' after the Second World War when there was a general shortage in food supplies.

INGREDIENTS:

5 eggs

1l milk

0.5 kg corn flour

1 teaspoon of salt

10 dag sugar

Put eggs and sugar into a bowl and mix until sugar melts completely. Then add milk and mix at a lower speed for about 1 – 2 minutes. Then slowly add flour and salt. Mix until the mass is smooth. Then pour it into a well-oiled and floured baking pan. Bake it until the cake gets golden-brown. When the cake cools, you can spread some honey over it.

Valentina Rogina

Spring 2005/06

OREHNJAČA

OREHNJAČA

SASTOJCI:
7 šalica brašna
1/2 šalice šećera
3 jaja
7 velikih žlica ulja
1 šalica mlijeka
1/2 male žlice soli
1 kvasac

NADJEV:
1/2 kg mljevenih oraha
1 šalica šećera
1/2 šalice mlijeka
2 istučena bjelanjka

POSTUPAK:
Rastopite kvasac u 1/2 šalice toplog mlijeka.Pomiješajte 1 jaje, 2 žumanca,
brašno, šećer, mlijeko, sol, ulje. Dodajte smjesu s kvascem. Mijesite
tijesto dok ne bude rastezljivo i glatko. Pokrijte krpom i pustite da se
diže dok se ne udvostruči. Oblikujte tijesto i podijelite ga na pola.
Razvucite tijesto, premažite ga nadjevom od oraha i zavaljajte. Stavite ga u
nauljeni lim, premažite rastopljenim maslacem.Pecite na 150 stupnjeva 50
minuta.

OREHNJAČA

Orehnjača is a cake traditionally made in my family for Christmas. It is a
very aromatic and tasty cake.
INGREDIENTS:
7 cups flour
1/2 cup sugar
3 eggs
7 tablespoons oil
1 cup milk
1/2 teaspoon salt
2 oz cake yeast

FILLING:
1/2 kg walnuts finely ground
1 cup sugar
1/2 cup milk
2 eggs whites beaten

METHOD:
Dissolve yeast in 1/2 cup lukewarm milk. Combine 1 egg, 2 egg yolks, flour,
sugar, milk, salt, oil in mixing bowl.Add yeast mixture.
Knead dough until it is elastic and smooth. Cover with a towel and let rise
until double in bulk. Shape dough into a ball and divide it into a half.
Stretch dough, spread the nut filling and roll. Place in a greased pan.
Brush with melted butter. Bake at 150 C for 50 minutes.

Marija Buljac

Autumn 2005/06

BUREK

Burek

Burek ili Börek je jelo koje potječe iz Turke kuhinje, ali je vrlo popularno u mnogim Balkanskim zemljama (posebno u Makedoniji, Hrvatskoj, Srbiji i Crnoj Gori i Bosni i Hercegovini), i vjerojatno se proširilo tijekom Otomanskog Carstva. Ovo jelo je također vrlo popularno i u Izraelu pod nazivom „burekas“ ili „Turski burekas“.

Burek je tradicionalno jelo u zemlji iz koje dolazim – Bosni i Hercegovini. Izabrala sam ga jer ovdje u Hrvatskoj ljudi zovu burek svaku vrstu pite, npr. burek sa sirom, burek s mesom, itd., dok se u BiH burek odnosi samo na varijantu s mesom, dok se pita sa sirom zove sirnica, ona sa sirom i špinatom zeljanica, s krumpirom krumpiruša.

Priprema bureka nije jednostavna jer zahtijeva određeno vrijeme da bi se tijesto pravilno pripremilo, te iziskuje određenu vještinu i iskustvo. Dok sam bila mala često sam gledala baku kako pravi burek, međutim ja ga nisam nikad naučila praviti.

Sastojci za tijesto:

500g glatkog tijesta

25g maslaca

prstohvat soli

topla voda

Sastojci za nadjev:

500g mljevene teletine

250g mljevene govedine

4 luka

25g maslaca

2 žumanjca

sol

papar

Priprema:

Umijesite brašno, istopljeni maslac, sol i toplu vodu za tijesto. Dodajte onoliko vode koliko je potrebno da smjesa postane kompaktna. Tijesto izrežite na četiri jednaka dijela. Za pripremu nadjeva izmiješajte meso, maslac, nasjeckani luk, žumanjce, sol i papar. Prije nego što razvaljate tijesto, pokrijte površinu stola platnom ili nekim drugim materijalom i pospite ga brašnom. Tada razvaljajte tijesto dok ne postane vrlo tanko pazeći da ga ne „poderete“. Tijesto tanko premažite maslacem. Nadjev postavite na jedan rub tijesta i zatim tijesto lagano rolajte dok ne dobije oblik kobasice. U ovalnu posudu stavite dobivenu „kobasicu“ tako da je motate ukrug počevši od središta posude. Prije nego što je burek potpuno pečen premažite ga mašću ili maslacem rastopljenim u toploj vodi.

Burek

Burek or Börek is a dish originating in Turkish cuisine, but very popular in many countries in the Balkan region (especially in Macedonia, Croatia, Serbia and Montenegro and Bosnia and Herzegovina), probably spread during the Ottoman Empire. In Israel this food is also fairly popular under the name "burekas" or "Turkish burekas".

Burek is traditional dish in a country I come from – Bosnia and Herzegovina. I choose it because here in Croatia people call burek every kind of pie, for eg. cheese burek, meat burek and so on, but in Bosnia and Herzegovina the word burek refers only to the meat variant, while the one with cottage cheese being called sirnica, one with spinach and cheese zeljanica, one with potatoes krompiruša, and all of them are referred as pita (trans. pie). Its preparation is not very simple because it takes a while to prepare pastry right and it takes some experience and skill. When I was little, I often watched my grandmother making burek, but I myself have never learnt to prepare one.

Ingredients for pastry:

500g of plain flour

25g of butter

Salt

Warm water

Ingredients for filling:

500g of minced veal

250g of minced beef

Four onions

25g of butter

Two egg yolks

Salt

Pepper

Preparation:

Mix flour, melted butter, salt and warm water to prepare the pastry. Add water until you get a nice firm dough. Cut the pastry in four equal pieces. To prepare the filling mix the meat, melted butter, chopped onions, egg yolks, salt and pepper. Cover the pastry thinly with melted butter. You need to stretch the dough on a table. Make sure you got the table covered with a big cloth or other fabric and place heaps of flour on it. Then place the dough on the table and carefully stretch it until it gets very thin and be careful not to rip the dough.

Put the filling at the edge of one side of the pastry and roll it up to create sausage roll-like pastry. Take the round dish and create the spiral with the pastry starting from the middle of the dish. Before completely baked, pour either the double cream or butter melted in warm water.

Zana Šaškin

Spring 2005/06

Salt

Pepper

Preparation:

Mix flour, melted butter, salt and warm water to prepare the pastry. Add water until you get a nice firm dough. Cut the pastry in four equal pieces. To prepare the filling mix the meat, melted butter, chopped onions, egg yolks, salt and pepper. Cover the pastry thinly with melted butter. You need to stretch the dough on a table. Make sure you got the table covered with a big cloth or other fabric and place heaps of flour on it. Then place the dough on the table and carefully stretch it until it gets very thin and be careful not to rip the dough.

Put the filling at the edge of one side of the pastry and roll it up to create sausage roll-like pastry. Take the round dish and create the spiral with the pastry starting from the middle of the dish. Before completely baked, pour either the double cream or butter melted in warm water.

Zana Šaškin

Spring 2005/06

KOLAČ SA VIŠNJAMA / CHERRY CAKE

Kolač sa višnjama

2 jaja

1 čaša od jogurta šećera

1 čaša od jogurta ulja

½ čaše od jogurta brašna

1 jogurt

1 prašak za pecivo

Sve gore navedene sastojke izmiksati i peći 10 minuta. Staviti u protvan i zatim na to posložiti višnje iz dva kompota i peći 25 do 30 minuta. Tri vrećice pudinga od vanilije kuhati u 12 dcl mlijeka. Na vruće višnje staviti puding od vanilije.

Kad se kolač ohladi preliti ga sa 2 preljeva za tortu kuhana u soku od kompota.

Kolač je najbolje jesti ohlađen i servirati ga nakon lakšeg ručka ili večeri budući da je zasitan.

Cherry Cake

2 eggs

1 yoghurt cup-size of sugar

1 yoghurt cup-size of oil

½ yoghurt cup-size of flour

1 cup of yoghurt

1 baking powder

Mix and bake for 10 minutes all of the above mentioned ingredients. Place the mixture in a baking pan and then place two portions of canned cherries on top of this and bake them for 25 to 30 minutes. Take 3 vanilla puddings and cook them in 12 dl of milk. Pour the vanilla pudding over the hot cherries.

When the cake cools off pour 2 cake dressings cooked in the canned fruit juice over it.

The cake is best when cool and served after a light lunch or dinner because it is likely to fed one up.

Zrinka Mlinarević

Autumn 2005/06

HOBOTNICA NA BRODET / OCTOPUS AL BRODETTO

HOBOTNICA NA BRODET

Hobotnica nikad nije bila moje najdraže jelo kao djetetu, posebice zato jer se kuhala u vinu. No, odrastajući i gledajući majku kako ulaže toliki trud, naučila sam cijeniti više njezinu zahtjevnu kuhinju. Navikla sam se na miris i okus vina te tako zavoljela i hobotnicu na brodet. Čini mi se da je nijedno dijete naročito ne voli, ali odrasli svakako uživaju u njoj uz čašu dobrog vina nakon jela!

SASTOJCI:

1 kg hobotnice

2 dl maslinovog ulja

2 glavice luka

1 žlica koncentrata od rajčice

peršin

papar

češnjak

lovorov list

ružmarin

½ litre crnog vina

Hobotnicu narežite na veće komade. Na ulju blago ispržite luk i dodajte hobotnicu. Neka se pirja u vlastitom soku. Dodajte koncentrat rajčice, češnjak, papar, lovor i ružmarin. Tijekom pirjanja dolijevajte vino. Kada je hobotnica dovoljno mekana, dodajte peršin. Poslužite uz hladnu palentu.

OCTOPUS AL BRODETTO

Octopus was never my favourite meal as a child, especially because it was cooked in wine. But as I grew older, seeing my mother putting all that effort into it, I learned to appreciate more her demanding cuisine. I got used to the smell and the taste of wine and thus grew fond of octopus al brodetto. It seems to me that no child likes it all that much but grown-ups sure enjoy it with a glass of good wine after the meal!

INGREDIENTS:

1 kg of octopus

1 dl of olive oil

garlic

1 table spoon of tomato concentrate

parsley

pepper

garlic

bay leaf

rosemary

½ l of red wine

Cut the octopus into larger pieces. Fry the onion in olive oil and then add the octopus. Let it stew in its own juice. Add tomato concentrate, garlic, pepper, bay leaf and rosemary. Throughout the stewing add wine. When the octopus is soft enough, add parsley. Serve with cold maize porridge.

Maja Klarić

Spring 2005/06

GIBANICA OD SIRA / CHEESE GIBANICA

Gibanica sa sirom

Gibanica sa sirom jedna je od mnogih varijanti gibanice, koja je opet jedna od mnogih varijanti nadjevenih jela od tijesta koja se mogu naći na prostorima središnje, južne i istočne Europe te bivšeg Otomanskog carstva. Najpoznatije od tih inačica jesu burek nadjeven mesom ili sirom (ili oboje), vrlo popularan u Turskoj i na Balkanu, i štrudla od jabuka, popularna u središnjoj Europi.

Sama gibanica razlikuje se od zemlje do zemlje, a u Hrvatskoj je najpoznatija „međimurska“ gibanica. Nadjeva se raznim vrstama suhog voća (grožđicama, jabukama) i sirom. Vrlo je kalorična i može se kupiti u nekim pekarnicama.

Sastojci:

½ svježeg kravljeg sira

2 dcl vrhnja

2 jajeta

6 debelih kora

Nekoliko žlica ulja

Priprema:

U dubokoj posudi izmješaj sir, vrhnje i jaja. Dodaj 2 prstohvata soli. Dodaj 1/2 dcl mineralne vode. Dobro izmješaj. Jednu koru položi na dno tepsije a drugu stavi na stranu. Prepolovi ostale kore, složi ih u grude i zatim jednu po jednu umači u smjesu dok je ne nestane. Natopljene grude ravnomjerno složi u tepsiju i pokrij preostalom korom, koju dobro naulji. Peci 20 minuta na 200 Celzijusovih stupnjeva. Dobar tek!

Cheese Gibanica

The cheese Gibanica (lit., “the little mover”) is one of the many varieties of “gibanica”, which is in turn one of the many varieties of filled pastry meals to be found throughout Central, Eastern and Southern Europe and on the territory of the former Ottoman Empire. The most well-known of these varieties are Burek, filled with cheese or meat (or both), vastly popular in Turkey and on the Balkans, and apple Strudel, popular in Central Europe. Gibanica itself varies according to the country in which it is made; Croatia’s most famous variety is “međimurska” (a region in the northern part of Croatia) gibanica. It is filled with various sorts of dried fruit (raisins, apples) and cheese. It contains a lot of calories and can be bought at some pastry shops.

Ingredients:

½ of wheel of fresh cow cheese

1 cup of sour cream

2 eggs

½ a dozen of thick pastry layers

A few teaspoons of oil

Preparation:

Mix and stir the cheese, cream and eggs in a deep bowl. Add two pinches of salt. Add 1/5 cup of mineral water. Stir the mixture well. Lay one layer on the bottom of the baker and set another one aside. Tear the other layers in half and make them into balls, then soak them in the mixture until there is none left. Arrange the soaked balls evenly in the baker and cover them with the remaining layer, which should first be soaked in oil. Bake it in the oven at 20 degrees Celsius for 20 minutes. Bon appetite!

Lovro Škopljanac

Spring 20005/06

KAISERSCHMARREN (TRILINGUAL)

Kaiserschmarren

Wie kam der Kaiserschmarrn zu seinem Namen? (nach einer Überlieferung)
Der österreichische Kaiser Franz Joseph war bei einer Jagd vom Weg abgekommen. Gegen Abend erreichte er ein Bauernhaus, wo er Unterschlupf fand. Natürlich konnte er über Nacht bleiben, doch die Bauersleute waren arme Leute und so musste die Bäuerin das nehmen, was sie im Haus hatte, um ein Nachtmahl zu bereiten. Als der Kaiser das Essen dann lobte, meinte sie: "Ach, das ist ja nur ein Schmarrn." Worauf Franz Joseph entgegnete: "Ja, aber ein richtiger Kaiserschmarrn."

Zutaten für 4 Personen:
6 Eier
200 g Mehl
50 g Zucker
250 ml Milch
Prise Salz
20 g Rosinen
Butter
Staubzucker
Zwetschken- oder Apfelkompott

Eigelb vom Eiklar trennen.Füge die Milch mit dem getrennten Eigelb, Zucker und Salzin eine Rührschüssel und schlage es kräftig mit dem Schneebesen.Streue – unter ständigem Rühren – das Mehl ein.Schlage das Eiklar zu steifem Schnee und hebe ihn vorsichtigunter die Masse.Rosinen (wenn erwünscht) leicht einrühren. Butter in der Pfanne schmelzen und die Masse dazugeben.Bei mittlerer Hitze auf der Unterseite fest werden lassen.Mit einem Kochlöffel oder einem Pfannenwender teilen und wenden,mit zwei Gabeln die Masse zerreißen.Nun den Schmarrn immer wieder vorsichtig wenden (nicht quetschen!)bis er fertig ist.Mit Staubzucker bestreut servieren. Dazu am besten ein Kompott oder Fruchtsaft servieren.Traditionell wird zum Kaiserschmarrn ein Zwetschkenröster gereicht.

__________________________

Kaiserschmarrn
(Šmarn, Bečke mrvice)

Kako je Kaiserschmarrn dobio ime? (prema predaji)
Jednom kad je austrijski car Franjo Josip bio u lovu, izgubio se na putu. Umoran i gladan navečer je došao do jedne seoske kuće. Naravno, tamo je mogao prenoćiti, ali seljaci su bili siromašni ljudi tako da je seljanka trebala upotrijebiti sve što je imala u kući da mu napravi večeru. Kad je car pohvalio večeru, seljanka je rekla: "Pa to je bio samo Schmarrn ('glupost', 'ništa')." A Franjo Josip je na to odgovorio: "Dobro, ali bio je to pravi carski Schmarrn."

Sastojci:
6 jaja
200 g brašna
50 g šećera
250 ml mlijeka
sol
20 g grožđica
maslac
šećer u prahu
kompot od šljiva ili jabuka

Odijelite bjelanjak od žumanjka.
Izmiješajte žumanjke, mlijeko, šećer i sol.
Dodajte brašno.
Istucite snijeg pa ga lagano umiješajte u smjesu.
Rastopite maslac u tavi pa dodajte tijesto.
Pecite tijesto dok ne postane čvrsto na donjoj strani, okrenite ga pa ga razdijelite vilicom.
Okrenite još par puta dok nije gotovo.
Pospite šećerom.
Gotovi šmarn servirajte s kompotom od šljiva ili jabuka.

____________________________________________

Kaiserschmarrn

(sweet cut-up pancake with raisins; Emperors' Pancake)

How did Kaiserschmarrn get its name? (according to tradition)
Once upon a time Franz Joseph, the Emperor of Austria, lost his way while hunting. Tired and hungry, he reached a farmhouse in the evening. Of course he could stay over night, but the farmers were poor people, and the farmer's wife had to use whatever there was in the house to prepare a meal. When the emperor praised her cooking, she answered,
"But that was just Schmarrn ('trash', 'rubbish')."
And Franz Joseph replied, "Well, then it was Schmarrn fit for an emperor."

Ingredients for 4 people:
6 eggs
200 grams of flour
50 grams of sugar
250 milliliters of milk
a pinch of salt
20 grams of raisins
butter
powdered sugar
plum or apple preserves

Separate the yolks from the egg whites.
Mix the yolks, milk, sugar and salt, and beat it thoroughly with a whisk.
Add flour while stirring.
Beat the egg whites until stiff.
Fold the egg whites into the batter, add raisins.

Melt some butter in a pan and add the batter.
Let it cook until one side is golden brown, then turn it over and separate into pieces with a fork.
Turn the dough over and over again, until ready.

Serve sprinkled with powdered sugar, together with apple or plum preserves.

Sarah Geißbauer
Spring 2005/06

DALMATINSKA PAŠTICADA / PASTIZZADA DALMATIAN STYLE

Dalmatinska pašticada

Pašticada je tradicionalno dalmatinsko jelo koje se obično služi u svečanim prilikama kao što je vjenčanje ili primanje većeg broja gostiju. Ta tradicija vjerojatno počiva na činjenici da se u Dalmaciji svakodnevno jede riba a meso se mora posebno kupiti, pa se meso smatra većom poslasticom od ribe u svečanim prilikama. Pašticada ima posebno mjesto u Dalmatinskoj kuhinji jer je njen umak bogat svim začinima pa i t bogatstvo umaka želi privući pažnju na obilje.

Sastojci:

750-1000g junjeće ruže

malo klinčića

4 režnja češnjaka

dimljena slanina

1 glavica crvenog luka

kvasina

100g svinjske masti

komad celerova korijena

peršinovo lišće

sol

papar

naribani muškatni oraščić

1 čaša prošeka ili crvenog vina

1 čajna žličica pirea od rajčice

100g mrkve

Dan prije napacajte junjeću ružu u razrijeđenoj kvasini u koju ste stavili nekoliko listova lovora, sol i zrnce papra. Izvadite meso iz paca te nabodite listovima slanine i klinčićima. U velikoj posudi na masti popržite sitno sjeckani celer, mrkvu, peršin i režnjeve češnjaka. Dodajte meso i prijajte sa svih strana dok ne zadobije plemenitu zlatnosmeđu boju.. Polijte sa malo kvasine, čašom crnog vina, dodajte malo muškatnog oraščića i žlicu pirea od rajčice, te nastavite pirjati podlijevajući vodom i vinom oko 1 sat. Tada izvadite meso i razrežite ga na ploške. Sok od pirjanja propasirajte da dobijete glatki umak u koji položite ploške mesa i pirjajte pašticadu da se sve prožme. U makarskom primorju pašticada se poslužuje sa domaćim njokima ili makaronima.

Pastizzada Dalmatian style

Pastizzada is a traditional Dalmatian meal, a beef stew which is served on solemn or festive occasions like a wedding or receiving a larger number of guests. This tradition of serving a beef stew is probably due to the fact that fish belongs to everyday occasions in Dalmatia and beef must be bought and provided for separately and is not connected with an everyday menu so it is concerned to be a great delicacy. Pastizzada has a special place on the Dalmatian table because of its rich gravy sauce which has all the ingredients of Dalmatian cuisine thus attracting attention to abundance.

Ingredients:
750-1000g of (yearling) beef (cut)

Some cloves

Several bay leaves

4 cloves of garlic

Smoked bacon

1 onion

Some vinegar

100g lard

A piece of celery

Parsley leaves

Salt

Pepper

Grated mace

Half a glass of red wine or Prosecco

1 tea-spoonful of tomato puree

100g of carrots.

The day before cooking soak the yearling beef in diluted vinegar into which you have thrown a few bay leaves, salt and grains of pepper. Take the meat out from this marinade and spike it with slices of bacon and cloves. In a big vessel, pan-fry the celery, carrots, parsley and 4 cloves of garlic. Add the meat and roast/fry it from all sides until it acquires a noble golden brown colour. Add a little vinegar, and a glass of red wine, also adding a bit of mace and the teaspoonful of tinned tomato puree. Continue stewing for about one hour, pouring water and wine into the mixture from time to time. Next, take out the meat, cutting it into slices. Sieve the mixture of vegetables and gravy in order to obtain smooth sauce into which meat slices should be laid down. Then stew the pastizzada again for some 10 minutes so that all the ingredients bind and soak into the meat. In Makarska pastizzada is served with home made gnocchi or macaroni.

Anamarija Karin

Spring 2005/06