RECEPTI

Contents

AVOCADO SALSA .............................................................................................................................. 3 GUACAMOLE ...................................................................................................................................... 3 BECHAMEL SAUCE ........................................................................................................................... 4 INDIAN CHICKEN CURRY ............................................................................................................... 4 CHICKEN CURRY............................................................................................................................... 5 CHICKEN SHAWARMA .................................................................................................................... 6 TAHINI ................................................................................................................................................. 6 PITA BREAD....................................................................................................................................... 7 CRNI RIOTO ..................................................................................................................................... 8 UVE OD SPANAA ....................................................................................................................... 8 MEKSIKI PASULJ ............................................................................................................................ 9 ROTI JOHN .......................................................................................................................................... 9 THAI CHICKEN SATAY GAI .......................................................................................................... 10 LOVAKE NICLE ........................................................................................................................... 10 PESTO GENOVESE .......................................................................................................................... 11 GAZPACHO ....................................................................................................................................... 12 CHEESECAKE RECIPE .................................................................................................................... 13 PEANUT BUTTER COOKIES ........................................................................................................ 13

Avocado salsa
Serves 1-2

Ingredients

red onion, peeled and finely chopped avocado, peeled and diced 1 tbsp caster sugar squeeze lime juice pinch chilli flakes salt and freshly ground black pepper

Method
1. Mix the onion, avocado and caster sugar in a large bowl. Stir in the lime juice, chilli flakes and seasoning. 2. Spoon the mixture onto a serving plate and serve.

Guacamole
Serves 30

Ingredients

1 red onion, finely chopped 1 tbsp of ground coriander 1 tbsp of ground cumin 8 ripe Hass avocados 3 red chilli, seeded and finely chopped juice of 3 lemons tubs of sour cream 2 tbsp freshly chopped chives-vlaac 2 large bags of black tortillas salt and pepper to taste

Method
1. In a large bowl combine the red onion, coriander and cumin. 2. Add the avocados to the bowl and mash well with a fork. Add the chillies, lemon and season generously and mix well. 3. Place the guacamole in the centre of 4 bowls, spoon the sour cream on top and finally sprinkle with the chives. 4. Pile the tortillas around the edge of the bowls and serve immediately.

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Bechamel sauce
Ingredients
30g/1oz butter 30g/1oz plain flour 455ml/16fl oz milk a small onion, peeled and sliced 4 black peppercorns

Serves 4. Preparation time 30 mins to 1 hour

1 dried bay leaf 3 fresh parsley stalks blade of mace salt and white pepper

Method
1. Put the milk in a saucepan with the onion, peppercorns, bay leaf, parsley stalks and mace. Bring up to the boil and then turn off the heat. Allow to infuse for 30 minutes and then drain. 2. Melt the butter in a saucepan. Stir in the flour and cook for 1-2 minutes. 3. Take the pan off the heat and gradually stir in the infused milk to get a smooth sauce. 4. Return to the heat and, stirring all the time, bring to the boil. 5. Simmer gently for 8-10 minutes and season with salt and white pepper.

Indian Chicken Curry

Prep time 20 Min Cook time 25 Min 4 servings

Ingredients

45 ml olive oil 1 small onion, chopped 2 cloves garlic, minced 20 g curry powder 2 g ground cinnamon 2 g paprika 1 bay leaf 0.9 g grated fresh ginger root

2 g white sugar salt to taste 2 skinless, boneless chicken breast halves - cut into bite-size pieces 15 g tomato paste 235 ml plain yogurt 180 ml coconut milk 0.5 lemon, juiced 0.9 g cayenne pepper

Method
Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes. Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes. 4|Page

4-6 medium tomatoes 1 medium onion 4 tbsp vegetable oil 3cm piece root ginger 2 garlic cloves 1-2 mild green chillies 1 tsp ground coriander 1 tsp ground cumin

Chicken Curry
Ingredients

Preparation time less than 30 mins. Cooking time 1 to 2 hours

tsp ground turmeric salt and freshly ground black pepper 100ml water 8 thighs and/or drumsticks 2 tbsp yoghurt 1 lime (or lemon) a small bunch of coriander leaves cooked rice, to serve

Method
1. To skin the tomatoes, nick the skin of each tomato with the point of a sharp knife, then put the tomatoes in a bowl next to the sink and pour over some very hot water from the kettle to cover. Count to 20, then carefully pour away the water. When the tomatoes are cool enough to handle, peel away the skin, halve the tomatoes, squeeze out most of the pips and juice into an empty bowl, and discard. Chop the flesh roughly and put it down on a plate to one side. 2. Peel and finely chop the onion. Fry the onion in the vegetable oil in a large heavy-based saucepan over low to medium heat for about ten minutes, stirring from time to time so that it turns an even golden brown. Watch carefully to make sure it doesn't burn 3. Meanwhile, peel and finely chop the ginger and the garlic. 4. Slit the chilli using a sharp knife. Slice the flesh away from the cluster of seeds in the middle. Avoid touching any part of the chilli with your fingers if you can, as it is very easy to get chilli in your eyes, and that will sting. You can use a fork to hold the chilli down or wear rubber gloves. Chop the chilli finely. 5. Measure the ground spices into a teacup. Add the ginger, garlic and chilli to the pan, stir them around and fry for another minute or so. If you want your curry to be hot as well as spicy, include some or all of the chilli seeds. Then add the spices in the cup into the onions. Fry the spices for a minute or two, stirring all the time so that they do not stick. Add some salt and freshly ground black pepper. 6. Pour in the water and the tomatoes, bring to the boil, turn down the heat a little and let the sauce simmer for 5-10 minutes. 7. Add the chicken pieces to the pan and stir them around so they are covered with the sauce. Put the lid on the pan, turn the heat down and let the chicken cook for 30-40 minutes, stirring occasionally. Chicken thighs will take longer to cook than breast pieces. 8. Now add the yoghurt to the chicken and stir it in. When the sauce is gently bubbling again, scoop up a little in a teaspoon, blow it cool and taste it. The sauce will probably taste quite sweet because of the tomatoes. Cut the lime in half and squeeze its juice into the sauce. Stir and taste again, and decide whether you want to add the second half. 9. Finally, chop the fresh coriander leaves and sprinkle them on to the curry just before you serve it with the rice. 5|Page

-700g boneless, skinless chicken thighs or breasts (thinly cut) -1 cup plain yogurt -1/4 cup vinegar -2 cloves garlic, crushed -1 teaspoon pepper -1/2 teaspoon salt -2 cardamom pods -1 teaspoon allspice, ( also called Jamaica pepper, kurundu, myrtle pepper, pimenta) juice from 1 lemon

Chicken Shawarma
Ingredients

-2 cloves garlic, crushed -1/4 cup lemon juice -2 tablespoons yogurt

Pita fillings:
-8 loaves of pita bread or 4 large -thinly slice cucumbers -thinly sliced onions -1/2 teaspoon sumac -thinly sliced tomatoes -1/2 cup fresh parsley, finely chopped -pickle slices (optional)

For the sauce:

-1 cup tahini

Method
Combine all ingredients except for chicken, fillings, and sauce ingredients to make marinade. If it seems a little dry, add a little olive oil (a tablespoon at a time). Add chicken, cover and refrigerate at least 8 hours, preferable overnight. In a stockpot or large saucepan, cook chicken over medium heat for 45 minutes or until done. Be sure not to overcook! If chicken becomes a little dry, add a few tablespoons of water throughout cooking duration. While chicken is cooking, prepare the sauce. Combine sauce ingredients and mix well. Set aside. Take the onions, tomatoes, cucumbers and sprinkle with sumac. Add other filling ingredients in a large bowl and combine well. When the chicken is done, you can shred it, slice it, or leave into large pieces. As long as it it thinly cut, there is not much difference. I prefer to cut mine into wide strips.

Tahini a paste made from sesame seeds originating in the Middle East
Prep Time: 5 minutes; Cook Time: 10 minutes; Yield: 4 cups

Ingredients:

5 cups sesame seeds 1 1/2 cups olive oil or vegetable oil

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Preparation
Preheat oven to 350. Toast sesame seeds for 5-10 minutes, shaking the seeds frequently with a spatula. Do not allow to brown. Cool for 20 minutes. Pour sesame seeds into food processor and add oil. Blend for 2 minutes. Check for consistency. The goal is a thick, yet pourable texture. Add more oil and blend until desired consistency.

Pita Bread
Ingredients

Tahini should be stored in the refrigerator in a tightly closed container. It will keep for up to 3 months.

Pita bread is served at just about every meal in the Middle East. It can be used for dipping, or to make delicious sandwhiches in the pocket.

1 package of yeast, or quick rising yeast cup warm water 3 cups all purpose flour

1 teapsoon salt 1 teaspoon granulated sugar 1 cup lukewarm water

Preparation
Dissolve yeast in cup of warm water. Add sugar and stir until dissolved. Let sit for 10-15 minutes until water is frothy. Combine flour and salt in large bowl. Make a small depression in the middle of flour and pour yeast water in depression. Slowly add 1 cup of warm water, and stir with wooden spoon or rubber spatula until elastic. Place dough on floured surface and knead for 10-15 minutes. When the dough is no longer stick and is smooth and elastic, it has been successfully kneaded. Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated. Allow to sit in a warm place for about 3 hours, or until it has doubled in size. Once doubled, roll out in a rope, and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes. Preheat oven to 260C. and make sure rack is at the very bottom of oven. Be sure to preheat your baking sheet also. Roll out each ball of dough with a rolling pin into circles. Each should be about 12-15 cm across and 0.5cm thick. Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 minutes. Remove each pita with a spatula from the baking sheet and add additional pitas for baking. Take spatula and gently push down puff. Immediately place in storage bags. Storing Pita Bread Pita bread can be stored for up to a week in a pantry or bread box, and up to a month in the freezer. Be sure to use freezer bags when storing in the freezer. 7|Page

100 ml maslinovog ulja 200 g luka 3 ena belog luka 500 g oienih sipa 1 kaiica Vegete lovorov list

Crni rioto
Sastojci za 4 osobe

2 vreice crnila od sipe 2 lice naseckanog peruna 200 ml bielog vina 250 g pirina Za pospanje: rendani sir

Priprema
Sipe operite i sitno nareite. Na ulju popecite sitno naseckani luk, dodajte beli luk, pripremljene sipe i pirjajte oko 10 minuta. Zalijte vinom, dodajte Vegetu, lovorov list, pa pirjajte jo oko 30 minuta. Pred kraj dodajte crnilo, naseckani perun i napola kuvanu riu. Sve zajedno izmeajte i lagano kuvajte (pripazite da se ria ne prekuva).

uve od spanaa
Sastojci
3-4 glavice crnog luka 1/2 kg na komade iseckanog mesa 2 olje pirina 1/2 kg krupno iseckanog spanaa

Priprema
U veu erpu iseckati 3-4 glavice crnog luka i propriti u ulju s malovode oko 5 minuta. Zatim dodati 1/2 kg na komade iseckanog mesa (pileeg, teletine ili jagnjetine). Sve propriti jo oko 20 minuta, iskljuiti poret i dodati 1 kaiku vegete (ili soli po ukusu), moe i 1 kaiku aleve paprike (ali ne mora), 2 olje pirina i 1/2 kg krupno iseckanog spanaa (naravno, spana prethodno oprati i oistiti od drki). Promeati, naliti sa 2-3 ae vode i staviti u rernu da se ukrka i zapee. U rerni pei oko pola sata na 200 stepeni. Kad se na uveu uhvati korica lepe boje znai da je gotov. Odredi sam da li da vie ili manje zapee uve, ve prema ukusu. Posluiti sa pavlakom ili kiselim mlekom.

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Meksiki pasulj
Sastojci
400g crvenog pasulja 500g mlevene junetine 1 crni luk praziluk 1-2 argarepe 2 konzerve pelata od 500g 2 kaiice kumina So, biber, ili

Pasulj (crveni, areni i sl) potopiti 12 sati, promeniti vodu i kuvati 45 min. Skloniti sa strane. Propriti iseckani luk, iseckanu argarepu i malo praziluka pa dodti mlevenu junetinu, so, biber, zain C. Posle 10 min dodati pardajz (sok+komadii) iz konzerve, 2 kaiice kumina i chilli. Zatim dodati skuvani pasulj i nastaviti sa kuvanjem jos 30-45 minuta na tihoj vatri. Ako nestane tenosti dodati malo vode. Posluiti sa iseckanim mladim lukom, paradajzom, kiselim melkom, rendisanim kakavaljem i naravno meksickim hlebom tj. projom.

Roti John
Ingredients

Fried bread with the robust addition of onions, chili and minced meat, Singaporean recipe. Serves 2

1 small French loaf 2 eggs large onion, peeled 100 g minced beef, chicken or pork 4 green chilies Salt and pepper to taste Oil for frying

Method
Chop onion and green chilies. Break eggs into a bowl and beat. Stir in the chopped chilies, onion and minced meat and salt and pepper to taste. Cut French loaf into thick slices. Coat bread slices on one side with egg mixture. Heat 2 tablespoons oil in flat frying pan. When hot, place bread, meat side down, into the oil. Press down bread for egg mixture to adhere. Leave for a few minutes, then turn over to brown the other side. Remove from pan and drain on kitchen paper. Fry the other slices of bread in the same manner, adding more oil if necessary. Serve hot with fresh cut cucumber and bottled sweet chili sauce.

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Thai Chicken Satay Gai

Ingredients

Originally an Indonesian/Malay dish. You can also make the same recipe with chunks of beef or pork, or large prawns.

1 tsp coriander seed 1 tsp cumin seed 1 tbs chopped garlic 1 tbs fresh grated ginger 500g chicken breasts, skinned, boned, and cut into bite sized pieces.

2 tbs fish sauce 1 tbs curry powder pinch turmeric powder (as only a colorant, so very little!) 8 tbs coconut milk 3 tbs palm sugar

Method
The chicken is beaten flat, using the flat of the blade of a heavy cleaver or using a meat tenderizing mallet. You can also use a rolling pin. The coriander and cumin are toasted and then crushed in a mortar and pestle. The ingredients are then combined to form a marinade, and the chicken is marinated overnight. The pieces of chicken are then threaded on the 8" satay sticks, lossely folding them in half and piercing through the folded meat to form a loose gather. The completed sticks are then grilled, broiled or barbequed on fairly high heat (they taste best done over charcoal, as they absorb the smoke). Turn them regularly and brush them liberally with the remaining marinade. Cooking should take between 5 and 10 minutes depending on the heat of your cooker.

Lovake nicle
Vreme pripreme 1 h i 30 min

Sastojci za 4 osobe

1 kg teleih nicli 3 vea smrznuta paradajza 1 veza peruna

2-3 ena belog luka So, vegeta, biber ulje i brano

Priprema
Telee nicle izlupati tukom. nicle posuti sa malo brana i kratko propriti sa obe strane da porumene.Drati na toplom, u erpi u kojoj ce se kasnije kuvati. Kad zavrite u istom ulju proprite krupno seckani crni luk. Dodajte seckani paradajz (na kockice), so, vegetu i biber. Perun naseckati sitno, dodati u (zgnjeen) beli luk i sjediniti sa rendanim paradajzom Prvo ide red nicli pa red ovih zaina (paradajz, perun, luk) i tako ponavljati dok se meso ne utroi. Naliti sa 2 ae vode i pola ae vina i kuvati na laganoj vatri. 10 | P a g e

Pesto Genovese
75 g sveeg bosiljka 50 g pinjola (indijski orah kao zamena) 30 g naribanog sira Pecorino 40 g naribanog parmezana 2-3 ena belog luka 100 ml maslinovog ulja So, (biber)

Method
Wash and dry the basil leaves. Heat a dry frying pan over a medium heat and toast the pine kernels lightly for 2-3 minutes. Set aside. If you're using a mortar, pound the garlic with the salt to make a soft mush. Pound in the pine nuts, then work in the basil leaves, 2-3 at a time, with a circular movement of the pestle, until all is reduced to a silky paste. (The mixture can be frozen at this point). Work in the cheeses, then beat in the olive oil with a wooden spoon until you have a thick, dense sauce. Add more or less oil depending on the texture you like. If you're using a processor, drop all the ingredients in and blitz to a luscious green sauce. Before dressing the pasta, dilute the pesto with a tablespoonful of pasta cooking water. To store the pesto, pour into a jar, float a layer of olive oil on top, cover and refrigerate for up to a week; or freeze it. Occasionally I have found the sauce a little too oily when added to hot pasta so I add a small amount of mashed potato when blending, this helps the sauce adhere.

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For the soup: 1kg ripe tomatoes, roughly chopped 1 green pepper, seeds removed, chopped 1 small red onion or 6 spring onions, chopped cucumber, peeled 2 large cloves garlic, peeled and chopped 1 small handful fresh basil leaves 50ml oz extra virgin olive oil 1 tbsp sherry vinegar salt and freshly ground black pepper

Gazpacho
Ingredients

Preparation time less than 30 mins; Cooking time less than 10 mins; Serves 4

For the garnish: 1 day-old baguette, thinly sliced olive oil pinch paprika 4 ice cubes salt and freshly ground black pepper 2 spring onions or red onion, finely chopped red pepper, seeds removed, finely chopped yellow pepper, seeds removed, chopped fresh basil leaves

Method
For the soup, place all of the vegetables, garlic and basil for into a food processor and blend until smooth. Pass the mixture through a fine sieve to remove most of the pulp and skin, which you should then discard. Lightly rinse the bowl of the food processor to remove any pulp and skin, then pour the sieved soup back into the food processor. Blend again, while slowly pouring in the extra virgin olive oil through the feeder, followed by the sherry vinegar, until well combined. Season, to taste, with salt and freshly ground black pepper. Transfer the soup to a container and chill, covered, in the fridge until ready to serve. For the garnish, preheat the grill to high. Place the slices of baguette onto a baking tray and drizzle with olive oil. Season the baguette slices with paprika and salt, then toast under the grill for 1-2 minutes on both sides, or until golden-brown all over. To serve, place an ice cube into each serving bowl and ladle over the soup. Float the crisp baguette slices over the soup, scatter over the finely chopped spring onions and peppers and garnish with a few basil leaves.

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Cheesecake Recipe
Fil Korica
500g sira 2 slatke pavlake 2 kesice elatina 2 ae vode >200g eera vanillin eer

Top
>500g voa eer 1 kesica elatina

~300g mlevene Plazme ~150g putera

Istopiti puter, pomeati sa keksom i staviti na dno kalupa. Umutiti slatku pavlaku, sir, eer i vanilin eer. Zatim u to umutiti elatin i vodu. Sipati preko korice. Voe staviti preko fila, kada se fil stegne.

Peanut Butter Cookies

Ingredients
1 cup brown sugar 1 butter 1 cup peanut butter

1.5 cups flower 1 chocolate, crushed some honey

Method
Mix ingredients. Make balls and place on baking paper. Bake in preheated oven for 10-12 minutes at 350C.

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