Mushrooms Cream soup

Here's one great recipe to keep you warm during these cold fall/winter days.
Ingredients
Onion 1p
Mushroom 800 g
Boletus (just few slices because it has very strong aroma)
Bouillon
Milk
Flour
Cream fresh
Bay leaf
Preparing
Chop one midsize onion. Place large pot on the fire. Pour some olive oil in, and put the onion in. Stir it till it become glassy and then add mushrooms. Mushrooms will release liquid. Stir it and cook it for few minutes. Meanwhile you can prepare bouillon (check the ingredients section). Add warm bouillon, bay leaf and chopped parsley. Bring it to boil. Pour 2dl of milk into a cup and stir it with 2 tablespoons of flour. Mix it well and pour into the pot. Cook for another 5 minutes and its done.

Elvis Presley Sandwich

Let's talk about rock and roll's legend, Elvis Presley. Actually about his favorite peanut butter-banana sandwich that he was eat during recording his songs in Memphis, TN. The original recipe goes like this:
Ingredients:
Banana
Peanut butter
Bread for toasting
Butter
Preparing:
Toast 2 pieces of bred lightly. Spread peanut butter onto both pieces on each side. Peal and slice banana into rounds and place it in between two pieces of bred. Melt tablespoon of butter in the pan and brown sandwiches on each side until golden brown.
Serving:
Cut the sandwiches diagonally so you can see what's in between. Enjoy like King of Rock and Roll!!!

Tomato basil pasta sauce with meat balls

It is time for really quick tomato sauce.
Ingredients:
Tomatoes 3p
Tomato juice100ml
Garlic
Red chili pepper
Jalapeno or green pepper
Basil
Beef mince 200 g
Mustard
Egg
Breadcrumbs
Oregano
Olive oil
Your favorite pasta
Preparing:
First the meatballs. Mix your beef, salt, pepper, tablespoon of mustard, breadcrumbs, oregano and egg all together in a bawl. Make small balls all the same size so it cook evenly. I prefer 1 inch balls. put some olive oil in the pan and place the balls in. Stir them from time to time to cook evenly from each side.
Meanwhile chop tomatoes with knife or use blander and mix it with tomato juice. Chop garlic and peppers. When the meatballs are done place them into a plate.
It is time for quick sauce. Use the same pan you used for meatballs. Pour some olive oil in add garlic and peppers. Stir quickly for few seconds, add chopped basil, stir and pour tomatoes in. Season with some salt and pepper. It will start boiling in few seconds, so add balls back in. Your sauce is done quickly as that :)
Serving:
Serve sauce on top of your favorite pasta. Sprinkle some parmesan cheese and basil on top.

Buffalo chicken wings with mustard potatoes

If you are going to United States, you definitely should visit one of the most beautiful nature wanders, Niagara falls, and if you are there you can't miss home of one of the most famous chicken wings. Here in Europe we sometimes can't find original ingredients for the recipe, so I came up with my version of the recipe from ingredients available all around the world that tastes very close to original Buffalo chicken wings that I have eaten there in the USA.

Ingredients:
Chicken wings 1kg
Tomato juice 200 ml
Tabasco sauce
Garlic
Cayenne pepper
Butter 50 g
Basil
Grill mixture
Vinegar
Olive oil
Potatoes 400g
Mustard

Preparing:
Place chicken wings into a bowl sprinkle with some olive oil, season with salt, pepper, grill mixture and mix it with your hands. Place them (skin side down) into pre-heated oven at 200C. Cook it for 20 minutes, and then turn them and cook for another 20 minutes.
Red Buffalo sauce:
Place butter in the pan, add tomato juice, tabasco, chopped garlic, basil, salt, cayenne pepper and splash of vinegar. Place pan on fire, stir until you bring mixture to boil. Remove from the heat and your sauce is done. Put chicken wings in, place lid on the top and shake it well to glaze wings on each side evenly.
Mustard baked potato:
Peal and cut potatoes like for french fries. I don't like to make classic french fries because potato suck lot of frying oil in and that's why ff is full of cholesterol which is very bad for health. Place potatoes into a bawl, sprinkle little olive oil on top, season with salt and pepper, and add tablespoon of mustard. It is miracle what mustard does to the taste of tomatoes. Mix everything with tour hands and place it in the pre-heated oven at 200C. Cook until yellow - brown.

Serving:
Take large serving dish, place tomatoes a side, and put buffalo chicken wings in the middle. Take rest of the sauce from the pan and pour on top of the wings. In other small bawl serve blue cheese.

Mediterranean Healty Burger

Always when you want to buy mincemeat, select piece of fresh meet that you like and ask butcher to grind it for you. Every butcher will do it for you. That way you will know exactly what are you eating in your burger. I usually use beef. And here is my healthy burger for two person:
Ingredients:
Beef Mincemeat 300g
Egg
Onion (Chopped)
Bread Crumbs
Tomato
Feta Cheese
Green and Black Olives (sliced to rings)
Capers
Marinated Mushrooms (sliced)
Preparing:
Put mince in the bowl, add an egg, chopped onion, tbsp of bread crumbs and season it with salt and pepper. Mix everything well by your hands. If mixture is two moist add some more bread crumbs. Mixture should not be too dry or too wet. Split it in half and make two burgers of it using your hands. Heat the grilling pan. It is very important that your pan is warm when placing burgers in. Don't pour olive oil in the grilling pan this time oil the burgers thinly. It is very important that your pan is warm when placing burgers in. Grill your burgers on each side for couple of minutes.
Serving:
Place your burgers in the burger bun with mushrooms, feta cheese, olives, capers and tomato ring.
Whenever you can try to avoid french fries. If you really like it try not to exaggerate. 

Lefkada, Greece

Porto Katziki

Egremni

Lefkada or originally Λευκαδα is a beautiful island in western Greece, in Ionian sea. If you are looking for a good vocation on the island with turquoise blue sea, sand beaches, wonderful nature and all that packed with old traditional of Greece smack, Lefkada is the place you are looking for. I was placed in the capital of the island, Lefkas although the smaller town Nidri on the east coast of the island is typical tourist place. All the best beaches are located in the west coast of the island so if you are planing to visit this gorgeous island, you should come by car or rent one there. Most visited beach is probably Kathisma. Most popular and most famous one is Porto Katziki sand beach with a big cliff leaning over the beach with the view of the unreal color of turquoise blue sea, and that's the reason why this beach is declared as one of the best 10 beaches in the whole world by many travel magazines. Egremni is also beautiful beach with fine sand but only problem is that to get to it you will need to go 350 stairs down, which you will have to climb up later on. But you should definitely check the bar on top of the stairs, the view is amazing and the ambient is totally chill. If you are looking for nightlife, visit club Capital in Lefkas.
 Food

Swardfish

While you are on Lefkada, you should visit some traditional tavernas. Taverna is a small restaurant serving Greek cuisine. I always ask local residents to guide me which are their favorites. So we end up in ''Greco Levante'' close to village Athani close to Egremni beach. In front of the tavern is a beautiful garden with a separate part across the road and with superb views of the sea. Sunset at this place is something special. They offer grilled meat, traditional Greek meals, sea food, etc. The staff is friendly and especially emphasize the tavern owner who welcomes guests with chef hat and a big smile. They will literally take you to the chef and show you what they got on a menu. Wild rabbit in their special sauce is great. All the sea food is fresh so the octopus salad is something special there. And of course there is one meal that I especially like to emphasize. Fresh  grilled swardfish with a whole leaves of shortly cooked spinach, potatoes and the bottle of white vine, mixed all together with fresh smell of the sea. There is also one great taverna called K outside of the island in Plagia village, where all the locals come. That one is great. They serve grilled lamb. Specialty of the house is lamb liver wrapped with chitterlings.

Cookies

Of course whenever you come to Greece, you must not miss Greek salad, Gyros, Souvlaki, feta cheese, lot's of different olives, and one of the best olive oils. Bakeries in Greece are something special. They make lots of tasty pastry with olives, so feel free to experiment. What ever you taste, you will not make a mistake. Greeks are known as good cake bakers so check that out too. There is also a lot of market places to buy fresh veggies and fruits, almost on every corner. Don't miss to buy watermelon. Watermelon in Greece have it's own sweetness I tasted nowhere else, probably because of climate conditions and number of sunny days in the year.
  Vine
As i said Greece has lots of sunny days in the year, and great climate conditions not only for watermelon but for grapes too. There are lots of really good vines, but if you are looking for the spirit of the place like I do, you wanna go for a local vine. I tried many of them, but there is one vine that really deserve to be written about it. Λευκαδιτικη γη or ''Land of Lefkas'' white vine made of Vardea grapes. Vardea is typical species of white grapes from Ionian islands. There are two types regular and limited edition. They are both great, although they taste slightly different. They kept limited edition one in 30 oak barrels for few months so it has rich nose and creamy buttery taste with touch of vanilla and almond. Soft acidity comes in aftertaste. On the bottle says dry wine, but i would say semi sweet. I would highly recommend this vine. And it is not expensive. About 7 euros per bottle.

Greek Salad

Very tasty, easy and quick to prepare. One of the most refreshing salads. Greek salad!

Ingredients:

Tomato 3 pcs

Red onion

Cucumber

Feta cheese 200g

Black olives 100g

Red paprika

Green paprika

Olive oil

Bread

Garlic

Preparing:

Slice tomatoes, red onion in half rings, red and green paprika. Peal cucumber and slice thin rings. Cut feta cheese into small cubes. Place everything into the bawl with olives,season with salt, spread oregano and olive oil on.

Drizzle some olive oil onto bread, smash the garlic and rub it on. Season with some salt and pepper. Bake it gently on a pan.

Serving:

Serve salad fresh in a bawl with bread on the side.

It's bean a while...

...since I didn't wrote a single word on this blog. I apologize to you all, thing is that I was not lazy, I was too busy. First I was busy filming ''Dodji na veceru'' (Come for a dinner) cooking TV show, than I run into a really big project in my music studio, that took like 2 months and then finally left for vocation on beautiful Greek island Lefkada. Don't worry, report about Lefkada island is coming up. See you soon with some cool new recipes, tips, videos and more. 

Club Sandwiches

Imagine perfect sunny sunday. Your friends are coming over. Perfect easy snack for that type of days is Club Sandwich. Here is my favorite:

Ingredients:

Bread for toasting (3p)
Sour cream

Tomato Sliced in Rings
Turkey breast (2 slices)
Emmentaler cheese (2 slices)
Preparing:

Take first piece of bread and spread some sour cream on it. Place one slice of emmentaler cheese on it, then one slice of turkey breast and one tomato ring. Spread some sour cream on top of second piece of bread and place it on top. Sour cream side up.Put slice of turkey breast on, then tomato and slice of emmentaler. Last piece of bread goes on top. Make sure to follow the correct order. 

Put your sandwich in the preheated grill toaster for a minute.

Serving

Cut sandwich diagonally in four pieces so it look like triangle piece of cake. Place it on the plate with some lettuce and let the party begins:)

Serbian Burger

Always when you want to buy mincemeat, select piece of fresh meet that you like and ask butcher to grind it for you. Every butcher will do it for you. That way you will know exactly what are you eating in your burger. I usually use beef. And here is my healthy burger for two person:
Ingredients:
Beef Mincemeat 300g
Egg
Onion (Chopped)
Bread Crumbs
Tomato
Kajmak (Check the ingredient section for explanation)
Somun (Village bun)
Preparing:
Put mince in the bowl, add an egg, chopped onion, tbsp of bread crumbs and season it with salt and pepper. Mix everything well by your hands. If mixture is two moist add some more bread crumbs. Mixture should not be too dry or too wet. Split it in half and make two burgers of it using your hands. Heat the grilling pan. It is very important that your pan is warm when placing burgers in. Don't pour olive oil in the grilling pan this time oil the burgers thinly. It is very important that your pan is warm when placing burgers in. Grill your burgers on each side for couple of minutes.
Serving:
Spread kajmak in the buns, place your burgers in the burger village bun spread some onto burgers too and place tomato ring on top. Steam some young potatoes for couple of minutes, strain it, place it in the oven with chopped (cumin, salt, pepper, rosemary and garlic), spread some olive oil and bake it for 20 minutes at 200C and serve it on a plate with burger. If you like place some green onions and enjoy on Serbian way :)

Caesar Salad

My recipe is developed from the original, bit with slight changes. I adjusted it to my own taste. Here is my version of it:

Ingredients:

Chicken breast (Grilled) 200g
3 Slices of Bread
Garlic
Lettuce
Egg
Sour Cream
Lemon
Mustard
Dill (Chopped)

Parmesan
Olive Oil
Preparing:
Chicken
First take chicken, season it with salt and pepper and grill it in the grilling pan. After grill, leave it to rest on the cutting board.
Croutons 
Chop the garlic. Cut bread into small 1cm cubes. Heat the pan. Olive oil in the pan for couple of seconds. Put garlic in, then bread cubes. Stir it quickly and season with salt and pepper. After few minutes when it gets golden brown color, take it of the heat place it in the plate to cool down.
Dressing
Take bawl, break an egg, squeeze some lemon juice in and whisk it. When you make it creamy start adding some olive oil slowly, while still whisking. Add two tablespoon of sour cream, one tablespoon of mustard and season it with salt, pepper and chopped dill. Stir it a bit.
Wash the lettuce, chop it by your hands and place it in the large bawl. Pour Dressing in. Slice chicken and add it in. Add Croutons. Leave some croutons and few slices of chicken a side for the decoration. Mix the salad slightly, and finish with shredded parmesan cheese.
Serving:

Serve it fresh!!

Srki's Shumadia style beef steak

Ingredients:
Beef steak 250g
Kajmak 50g (check the ingredients section)
Mushrooms (Heads 5p)
Young Potato 200g
Garlic
Rosemary
Olive Oil
Green Beans 50g
Honey
Walnuts
Lemon
Butter
Preparing:
Cut potato into medium size chunks and put into boiling water. Warm up the pan for meat well. Chop the rosemary with salt and pepper and season the cutting board (spread it all over the cutting board). Give your beef steak a good massage with olive oil, then roll it on the board so all the seasoning stick to it. Pour some olive oil into the pan and place the beef steak in. Turn it over couple of times immediately. That will prevent loosing shape of your meet. Turn it over for couple of times during cooking to make it brown on the out side and pink and soft from inside. Check the beef cooking trick in video section for recognizing if you steak is rear, medium rear, medium well or well done. While cooking beef place some mushroom heads in the same pad and cook them on both sides. Meanwhile your potato should be cooked. Check it by stubbing it with the knife, strain it and leave it a side so all the steam evaporates from it. That will make it soft on the in side.  Warm up the other pan pour olive oil in, place potatoes in with some lot of peeled garlic, rosemary, lemon crust, some butter and season with salt and pepper. Fry it and stir from time to time to get golden brown color.
When the beef steak is done, place it on the plate, cover it with allow foil to rest. After a while slice it onto 1cm tick slices. Meanwhile blanch green beans, pour table spoon of honey on it, some olive oil, season with salt and pepper, squeeze some lemon and mix it with smashed walnuts and salad is done. Fill mushroom cups with kajmak and decorate it with some parsley.
Serving: Spread one layer of kajmak onto the plate and place beef steak slices on top of it. Mix one tablespoon of kajmak with all the juices that remain from the meat and pour it on top of beef slices. Place green beans salad and potatoes a side. And enjoy Srkijev sumadijski biftek :)

24kitchen contest

Hello every one, I am very glad to inform you that I was on the 24kitchens contest at 19/05/2012. I was honored to prepare my recipe called Srkijev Sumadijski Biftek (Srki's Shumadijan style Beef Steak) in front of one of the most famous chefs in the world Rudolph van Veen. This recipe made it at the top 5 recipes out of 2500 and made me very proud :)
Here are some photos to share with you, recipe is coming later on, you should definitely try it!

Lasagna

Ingredients:

Beef mince 300g

Onion 1p (medium size)

Garlic 1p

Carrot 1p (medium size)

Tomato Juice 100ml

Tomato 2p
Red wine 100ml
Milk
Butter 125g
Flour 25g
Cheese 400g
Lasagna pasta 250g

Preparing:
Bolognese sauce:

Chop onion and grate carrot. Pour some olive oil into preheated pan. Onion and carrot in. Season with salt, pepper, oregano and put chopped garlic in. Stir it for few minutes to sweat. Make hole in the center of the pan, where the heat is high and add mince. Stir the mince for few minutes till its done. Pour red wine in and cook it for couple of minutes, cut tomatoes and place them in as well as tomato juice. Stir it and when its cooked, remove from the fire and pour some milk to cool it down. Stir and leave it.
Bechamel sauce:
Melt butter in the pan and add flour. Stir quickly onto medium heat to create something that looks like dough paste. If your pan is heated too much, feel free to remove it from the heat. Pour 100ml of milk and stir it quick. Take whisk and whisk it well till mixture is homogenize. Add 100ml of milk again and whisk. After creating homogenize mixture again, season it with some salt and oregano. Pour 100ml of the milk one more time, stir it until it become hot and add 300g of cheese. Stir it well and remove from the heat.
Take lasagna plate and pour half of bolognese sauce in. Place lasagna pasta on top of it. Pour half of white sauce on, and place lasagna pasta again. Pour rest of the red sauce, another layer of lasagna pasta and finally rest of the white sauce. Place some grated cheese on top and spread some oregano. Bake it in the pre-heated oven at 200C for about 25 minutes. When its done, take it out from the oven, let it rest for 3-4 minutes and it will be easier to cut.

Serving:

Cut the cubes and place it on the plate while it's still hot.

Kajmak

Kajmak, is Serbian national creamy diary product, but it originally came from Turkey, while Balkan was under Turkish empire. It is similar with cheese but in fact it's totally different. The traditional method of making kajmak is to boil the milk, then cool it down. While cooling, milk fat will create solid layer on the surface of the milk. Take it off, place in the bawl and season with salt. Every next time you cook the milk add layer on top of the other and salt it. Leave it in the fridge for few days and your Kajmak is ready to use. Kajmak has a high percentage of milk fat, usually about 60%. It has a thick, creamy consistency and a rich taste. Once you try it, you are gonna fall in love with it. We usually eat it for breakfast with some good ham (prsuta), Karadjordjeva steak, etc. Kajmak is almost always produced in the traditional way, in private households, and can be bought only in open markets rather than in stores or supermarkets, commercial production is low and not of as good quality.

Healthy Burger

Always when you want to buy mincemeat, select piece of fresh meet that you like and ask butcher to grind it for you. Every butcher will do it for you. That way you will know exactly what are you eating in your burger. I usually use beef. And here is my healthy burger for two person:
Ingredients:
Beef Mincemeat 300g
Egg
Onion (Chopped)
Bread Crumbs
Lettuce
Tomato
Ementaler Cheese
Preparing:
Put mince in the bowl, add an egg, chopped onion, tbsp of bread crumbs and season it with salt and pepper. Mix everything well by your hands. If mixture is two moist add some more bread crumbs. Mixture should not be too dry or too wet. Split it in half and make two burgers of it using your hands. Heat the grilling pan. It is very important that your pan is warm when placing burgers in. Don't pour olive oil in the grilling pan this time oil the burgers thinly. It is very important that your pan is warm when placing burgers in. Grill your burgers on each side for couple of minutes.
Serving:
Place your burgers in the burger bun with ementaler cheese, lettuce and tomato ring.
Whenever you can try to avoid french fries. If you really like it try not to exaggerate.

Calzone

Ingredients:

White Flour (500g)

Yeast

Tomato Juice

Ketchup

Ham (150g)

Cheese (if you cant find mozzarella, use some easy melting cheese ) (300 g)

Mushrooms (I prefer champiñones) (150g)

Oregano

Cream Fresh

The Calzone Dough:

It is the same dough as pizza dough!

Start with pouring small bowl with 300ml of hot water (not warm). Put half of yeast (25g/2) in. Add pinch of sugar and pinch of flour. Let it sit for about 10 minutes to react and grow. Sugar and hot water will help yeast grow faster;)

Sift flour in the bawl or on the clean table, whatever you are comfortable with. Make a hole in the middle and add prepared yeast in the center. Season with salt but around on the flour, not on the yeast. If you put salt directly on yeast, it can stop your dough grow later on. Mix it with a spoon until you mix everything up and then start working with your hands. Knead the dough well to create gluten until you make it homogeneously and not much sticky. While kneading add some flour if needed to get perfect texture of your dough. Once you are done, make ball of it and spread pinch of flour on the top, cover it and live it for about 30 minutes on warmish place to grow. Meanwhile you can prepare and cut everything for the topping, shred cheese, cut mushrooms etc. After 30 minutes re-knead your dough and split it for two calzonas. Take baking pan and cover it tick with an olive oil. Spread your dough in the pan and form it very, very tick and round (aprox 20cm radius each). Turn your oven on to pre-heat on 220 degrees celsius.

The Topping

Mix tomato juice with a spoon of ketchup in a cup. Add some salt, pepper and oregano and mix it. Spread it on the dough. Then put on some ham and mushrooms on one half of it. Next one is cheese, and cream fresh. Spread with some oregano on top of it and and fold empty half on top of the topping. Bring the edges together with your fingers to avoid your topping drain out. Bake it in the pre-heated oven for 12-15 minutes on 220 degrees celsius. 

Serving

Place it on the plate, spread some cream fresh on top, some shredded cheese and ketchup while still hot. Enjoy!

Russian Salad

After the fall of Napoleon, the Russian court found the French court a few chefs, including Olivier Henry, who has left future generations several memorable dishes. One day he came out to the emperors table with a salad made ​​of finely chopped vegetables and various meats, dressed with mayonnaise. The salad was delightful to everyone, and then, in honor of its creator, in 1860s called "Salad Olivier." Olivier was proud, and gave recipe to everyone. The trick is that the French call this a Russian salad (salade russe), although a cursory listing of French books with recipes that are revealed by this name hides salads that have about the same as their ingredients, called French salad.
By very different tale, Russian salad was created by a certain Lucien Olivier (whether a relative of one of Napoleon's chef nowhere specified), the chief master of the renowned restaurant "Hermitage" in Moscow, served the guests salad, which soon became his trademark. Method of preparation has been a closely guarded secret. At the turn of the 19th the 20th century, one of the auxiliary Oliviers chefs tried to reveal the secret. While Olivier (I, as usual) was prepared for salad dressing, they invited him to come out and then Ivan Ivanov, his assistant, analyzed the recipe. Ivanov was soon joined in the competitive restaurant "Moskva" where he made surprisingly similar salad, and then even sold the prescription labels, and placed the salad into history. That was a "French" salad as now today.
Ingredients:
Chicken (boiled) 300g
Ham 200g
Eggs (boiled) 5p
Potato 5 midsize
Pickles 5 midsize
Carrots 4 midsize
Peas 300g
Mayonnaise 250g
Preparing
Cut potato, carrots as small cubes. Take the pot and bring water to the boil. Add potato, carrots and peas in and boil it for 10 minutes. After its done boiling take it out and leave it to cool down. Meanwhile boil the eggs well and cut them as small cubes after cooling down. Cut ham, chicken and pickles also as small cubes. Mix it all together in a big bawl with mayonnaise. Keep it in the fridge till serving.
If you want to make mayonnaise yourself (which i highly recommend) check the tips, or video section for instructions.
Serving:
Just place bawl on the table and bon apetit:)

Texas Style Pizza

In America people love pizza. Miami, New York, Dallas,San Francisco, Washington, L.A. there are lots of different pizzas everywhere to satisfy taste of everyone. Here is my version of something I ate in USA. Very rich flavor, very spicy, southern style! Texas style pizza:

Ingredients:

White Flour (500g)

Yeast

Tomato Juice
Chili Pepper (cut or powder)

Ketchup

Ham (100g)
Pepperoni

Cheese (if you cant find mozzarella, use some easy melting cheese ) (300 g)

Mushrooms (I prefer champiñones) (150g)

Oregano
Corn
Red Paprika
Jalapeno

Olives

The Pizza Dough:

Quality Dough is very important! Some people think that it is difficult to make, but it is not. It only requires practice. Avoid buying pizza dough, make it yourself, it is easy!

Start with pouring small bowl with 300ml of hot water (not warm). Put half of yeast (25g/2) in. Add pinch of sugar and pinch of flour. Let it sit for about 10 minutes to react and grow. Sugar and hot water will help yeast grow faster;)

Sift flour in the bawl or on the clean table, whatever you are comfortable with. Make a hole in the middle and add prepared yeast in the center. Season with salt but around on the flour, not on the yeast. If you put salt directly on yeast, it can stop your dough grow later on. Mix it with a spoon until you mix everything up and then start working with your hands. Knead the dough well to create gluten until you make it homogeneously and not much sticky. While kneading add some flour if needed to get perfect texture of your dough. Once you are done, make ball of it and spread pinch of flour on the top, cover it and live it for about 30 minutes on warmish place to grow. Meanwhile you can prepare and cut everything for the topping, shred cheese, cut mushrooms etc. After 30 minutes re-knead your dough. Take baking pan and cover it tick with an olive oil. Spread your dough in the pan and form it very, very tick and fold the edges in. Turn your oven on to pre-heat on 220 degrees celsius.

The Topping

Mix tomato juice with a spoon of ketchup in a cup. Add some salt, black pepper, oregano, chili pepper and mix it. Spread it on the dough. Then put on some ham. Next one is cheese, then pepperoni and on top of it mushrooms, olives, red paprika, jalapenos and corn. Spread with some oregano on top of it and bake it in the pre-heated oven for 12-15 minutes on 220 degrees celsius. 

Serving

I usually cut it in 6 pieces after taking out from the oven and just simply put it on the table while still is in the baking pan. Pizza on the table disappears in few seconds anyway :)

Stirfry No2. Pineapple Chicken

Ingredients (per  person)
Chicken breast fillet 100g
Pineapple 50g
Brussels sprouts 10p
Mushrooms 100g
Red pepper 
Chili Pepper or Jalapeno
Carrot
Ginger 
Splash of soya sauce
Curry
Cooked Rice 50g 
Preparing
First cook the rice: Clean the rice, measure it , put it in a strainer and wash it with cold water. Put it into the pot. Take 1.5 times more water (75ml) and pour it in the pot. Always use cold water. Season it with salt and pepper. Feel free to add any of the seasoning you like extra (but before cooking). Put the lid on and bring it to boiling asap and turn it down. Let it sit for 8-10 minutes, the steam will do the magic. Once you put the lid on, don't lift it until its done cooking and steaming. Rice will absorb the water and double its size. After steaming these 8-10 minutes lift the lid, stir it carefully and it is ready to serve :)

Meanwhile stirfry:
Everything should be prepared before putting in a wok, because once you put it in a wok, it is done in a couple of minutes.
Chop veggies, pineapple and mushrooms into pieces. Cut chicken into thin stripes 1x3cm, and season it with some salt, pepper and curry. Warm up the wok well and pour some olive oil in it. And game begins! Put chicken and stir quickly for about a minute. Add the veggies, mushrooms and pineapple, stir it for a minute or two. Add splash of soya sauce and stir for a bit. 
Serve
Serve stirfry in a large plate on top of the rice with chopsticks.
 

There you go, healthy and tasty meal with lots of veggies!

Mayonnaise

You probably know that mayonnaise is not very healthy food. It is because it contains lot of fat in it. I usually wouldn't give you recipe for something unhealthy, but here is exception, cause if you are mayonnaise lover, making it yourself can be good for your health. That is because this way you will avoid all chemical preservatives, and of course you will use extra virgin olive oil that is good for your health. There is a lot of ways to make mayonnaise, and when i am making regular mayo, this one is my choice no 1. The reason why this is my first choice is to dirt as less dishes as possible.
No1.
So lets begin by taking an clean glass jar. Break two eggs and put them in. Squeeze half of lemon to add freshness to it or add vinegar what ever you like better. Pinch of salt and black pepper goes in and table spoon of mustard. Pour with 500ml of olive oil. The oil will be up, the eggs will remain on the bottom of the jar. Take hand blender and blend the eggs first at the bottom of the jar. It is very important to blend the eggs first! No meter what don't pull the blender up. Keep your arm steady until you mix eggs to yellow creamy texture. Then slowly start moving blender up, spreading the mixture up until you reach the top. Now everything should be blended, if you didn't mess something up :) You can now mix for few times up and down with the hand blender to make mixture even. Close the jar with a lid and there you go!!!
No2.
If you find this way difficult there is other way: Take regular blender. Add two eggs, squeeze half of lemon to add freshness to it or add vinegar what ever you like better. Pinch of salt, black pepper and table spoon of mustard. Start the blender. After 30 seconds you can start pouring olive oil very slowly till you put 500 ml of olive oil in. Turn the blender of and enjoy!!!

Tuna Pate

I usually avoid buying pates in stores. I make it myself. That way i am 100% sure what's in it. For example tuna pate is very easy to make.
Ingredients
Can of Tuna
Butter 50g
Lemon
Preparing
Open a tuna can and drain the liquid out. Place tuna in a the med size bawl. Add butter and squeeze lemon on top. Take hand blender and blend it well. And there you go:)
Serving
Can be served as salad, with toast and some olives.

Easy Honey Breakfast

Easy honey breakfast is describable as simple, simple, simple! It is that simple so you can't consider it as recipe!!
You will need:
Village flat round bread
Butter
Milk (organic low fat)
Like I told you it is very simple, very easy and very healthy!!

Chicken Rolls a la Srki

You got to try my Chicken rolls with sausage and melting cheese inside, mushrooms a side and broccoli as a salad. It is easy to make, but it requires some practice. I can assure you that everyone gonna love it!!
Ingredients:
Chicken Breast 1p (try to get bigger one)
Emmentaler Cheese 30g
Kulen (flavored sausage) few thin slices
Mushrooms
Broccoli 50g
Preparing:
Using a fillet knife cut chicken very thin by creating one large and thin fillet. Place sausage slices on the one edge of the fillet. Spread shredded cheese on top of the sausage and season uncovered part of the chicken with some salt and pepper. Roll it so the cheese can't drain out while cooking. Take Brass and spray it with some olive oil. Place the roll and some mushroom caps around it. Splash of olive oil on the roll and season all of it with some salt and pepper. Squeeze few drops of lemon juice on top of the chicken roll and place some rosemary on it. Bake it in the preheated oven on 240C for about 20 minutes.
Serving:
Serve everything on the plate with some blanched broccoli seasoned with few drops of lemon juice.

Goulash with Hitmans Dumplings

Goulash is Hungarian traditional dish. Perfect for cooking outdoor, by the river, outside in the nature, picnic. Great replacement for BBQ. I cook it usually outside. It requires long cooking and boiling for an hours but it is not difficult to prepare. Meanwhile grab some cold beer, pick some good friends and have fun!

Ingredients:

Beef Round 400g

Pork 200g

Bacon (few very thin slices)

Onion 5p (medium size)

Garlic 1p

Carrot 5p (medium size)

Tomato Juice 250ml

Tomato 1p

Chili Pepper 1pour

Paprika 1p

Paprika Powder

Cognac

Bay Leaf

Parsley

Baking soda 

Olive Oil

Preparing: 

Chop onion and garlic. Split carrot and cut slice it. Cut meat into small cubes and season it with salt and pepper. Chop bacon very thinly. Tomato, chili pepper and paprika shredded all together and mix it with tomato juice some salt and some pepper. Keep that mixture a side for now. 

Put deep pot onto medium heat. Olive oil in. After few seconds add onion, garlic, carrot and bacon. I add bacon only to give that beautiful flavor to goulash. Cook it for about half hour and stir every few minutes. After 30 minutes it should release all juices from veggies. Add splash of cognac and teaspoon of baking powder and stir. It will help your veggies to fall apart and create paste. Make hole in the middle, where the most of the heat is and put meat in. Stir it for few minutes until cook it evenly. Add three tablespoons of paprika powder and stir. Pour previously prepared mixture, add bay leaf and parsley. After it boils, pour two liters of water in and bring it to boil again. At this point there is no stir anymore. Just live it to cook for about two hours. Good goulash needs to be cooked long time.

Meanwhile Hitmans Dumplings:

You will need:

Egg

Bread Crumbs

Flour

Milk

Parsley (chopped)

Whisk an egg. Add 3 tablespoons of bread crumbs and 2 tablespoons of flour. Splash of milk. Sprinkle some parsley and season with salt and pepper. Make mixture similar to dough.

When your goulash is done cooking,make very small dumplings using two teaspoon technique and drop them in. Cook it for about 10 more minutes. The dumplings will soak some sauce and make goulash more densely.

Serving:

Serve it in a bawl or deep plate. Sprinkle some parsley on top. You would not need bread or something like that because of hitmans dumplings. Enjoy!

How to chop garlic properly

Click on the video

How to chop an onion easily

Click on the video

Extra Virgin Olive Oil

History

Olive oil is an oil obtained from the olive.The olive tree is native to the Mediterranean basin. In the Eastern Mediterranean olive oil was being extracted from olives for more then 5000 years. Olive oil, being almost pure fat, is dense in calories yet healthy, without adverse health effects. The grades of oil extracted from the olive fruit can be classified as virgin and refined. Virgin means the oil was produced by the use of physical means and no chemical treatment. Refined means that the oil has been chemically treated to neutralize strong tastes and neutralize the acid content. Refined oil is commonly regarded as lower quality than virgin oil. Oils with the retail labels extra virgin or virgin olive oil cannot contain any refined oil. Keep in mind that refined is better cooking, and virgin is better to use it fresh, not heated. I usually use domestic (not labeled) extra virgin olive oil that I buy directly from people who make it in Croatia (Dalmatia) or Greece. It usually have richer flavor and intense darker color then ones you can find in a supermarkets. I highly recommend that whenever you have chance to visit any Mediterranean country like Italy, Croatia, Greece, Spain grab some domestic olive oil. It is just great.

Health 

Olive oil contains a wide variety of valuable antioxidants that are not found in other oils. Hydroxytyrosol is thought to be the main antioxidant compound in olives, and believed to play a significant role in the many health benefits attributed to olive oil. Olive oil has a protective effect against certain malignant tumors in the breast, prostate, econometric and digestive tract. Olive oil is considerably rich in monounsaturated fats and is linked with a reduction in the risk of coronary heart disease. Eating about 2 tbsp (23 g) of olive oil daily may reduce the risk of coronary heart disease due to the monounsaturated fat in olive oil. To achieve this possible benefit, olive oil is to replace a similar amount of saturated fat and not increase the total number of calories you eat in a day.Olive oil has been known for generations not only for its healing qualities but also as a natural, deep penetration moisturizer, regenerating skin cells and softening the tissue. In the summertime when your skin is exposed to the sun more, spraying olive oil on your skin can feed it and keep it healthy.

Nutrition Facts

Serving Size 1 tbsp
Amount Per Serving
Calories from Fat 119 Calories 119
% Daily Values*
Total Fat 13.5g		21%
	Saturated Fat 1.864g	9%
	Polyunsaturated Fat 1.421g
	Monounsaturated Fat 9.85g
Cholesterol 0mg		0%
Sodium 0mg		0%
Potassium 0mg
Total Carbohydrate 0g		0%
	Dietary Fiber 0g	0%
	Sugars 0g
Protein 0g
Vitamin A       0% Vitamin C 0%
Calcium         0% Iron 3%

How to cook white rice perfectly

Clean the rice, measure it (100g per person usually), put it in a strainer and wash it with cold water. Put it into the pot. Take 1.5 times more water (150ml) and pour it in the pot. Always use cold water. Season it with salt and pepper. Feel free to add any of the seasoning you like extra (but before cooking). Put the lid on and bring it to boiling asap and turn it down. Let it sit for 8-10 minutes, the steam will do the magic. Once you put the lid on, don't lift it until its done cooking and steaming. Rice will absorb the water and double its size. After steaming these 8-10 minutes lift the lid, stir it carefully and it is ready to serve :)

Stirfry No1. Green Beef

Ingredients (per  person)
Onion (chopped or sliced)
Garlic (chopped)
Beef fillet 100g
Broccoli 50g
Brussels sprouts 10p
Cabbage 50g
Red pepper
Carrot
Splash of soya sauce
Curry
Cooked Rice 50g 
Preparing
First cook the rice: Clean the rice, measure it , put it in a strainer and wash it with cold water. Put it into the pot. Take 1.5 times more water (75ml) and pour it in the pot. Always use cold water. Season it with salt and pepper. Feel free to add any of the seasoning you like extra (but before cooking). Put the lid on and bring it to boiling asap and turn it down. Let it sit for 8-10 minutes, the steam will do the magic. Once you put the lid on, don't lift it until its done cooking and steaming. Rice will absorb the water and double its size. After steaming these 8-10 minutes lift the lid, stir it carefully and it is ready to serve :)

Meanwhile stirfry:
Everything should be prepared before putting in a wok, because once you put it in a wok, it is done in a couple of minutes.
Chop veggies into pieces. Cut beef into thin stripes 1x3cm, and season it with some salt, pepper and curry. Warm up the wok well and pour some olive oil in it. And game begins! Put onion and stir quickly. Never let onion burn and get dark brown color. Beef in, stir quick for about a minute. Add the veggies and stir it for a minute or two. Add splash of soya sauce and stir for a bit. 
Serve
Serve stirfry in a large plate on top of the rice with chopsticks.
 

There you go, healthy and tasty meal with lots of veggies!