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.