Swedish Winter

Have you ever tasted a sweet, saffron-flavored pastry?

I did not, at least not before I moved to Sweden. As I discovered, winter holidays in Sweden are all about saffron-flavored pastries. Lussekatter, or Lucy's cats, is the one I wanted to introduce to you today. They are made throughout winter, with culmination on December 13 - the Lucia holiday. Lucia (Lusse) is a holiday dedicated to St. Lucy, but also a symbolic holiday of light - which I found particularly culture-fitting given that, even in the south of Sweden where I am, days have gotten extremely short.

Other than getting used to less daylight, the cold season in Sweden has been truly wonderful. We had snow already on December 1, in the spirit of holidays the streets and store windows are decorated, many shops give out pepper cookie treats and organize small parties for their customers... What I really love is that most Swedes light Advent candles in their windows, which stay lit throughout the night! It makes one feel cozy on those long and lonely nights spent studying...

Hope you give lussekatter a try and add some Swedish flavor to your holidays this year.


*****

Šafran u pecivu? Ne salim se!

Možda su neki od vas imali priliku probati peciva sa aromom šafrana, ali ja nisam, bar ne prije dolaska u Švedsku. Ono sto sam otkrila je da su praznici u Švedskoj nezamislivi bez takozvanih lussekatter - peciva u obliku slova S, ukrasenih grožđicama i sa aromom šafrana. Šveđani ih prave tokom godine a naročito zimi, uz kulminaciju na 13. decembar - praznik Sv. Lucije. Ja sam pod utiskom da je ovaj praznik simbolično i praznik svjetlosti (sto se uklapa u sve kraće zimske dane čak i na samom jugu Švedske).

Pored navikavanja na kratke dane, hladna sezona u Švedskoj je zaista divna. Snijeg je počeo da pada već sa početkom decembra, u duhu praznika ulice i izlozi su ukrašeni, mnoge prodavnice časte svoje kupce paprenjacima ili organizuju mini zabave... Ono sto mi se iznimno dopalo su (električne) svijeće koje se pale sa prvim Adventom i kojim većina Šveđana osvijetli svoje prozore. Uz njih su mi bile lakše duge, usamljene noći provedene u učenju...

Nadam se da ćete probati lussekatter i začiniti ovogodisnje praznike aromom švedske tradicije.

Lussekatter (for 32 buns)

Ingredients

40 g fresh yeast
200 g butter
1 gram saffron
4 dl milk
1 dl heavy cream
200 gr sugar
1/2 tsp salt
1 large egg
1600 gr flour

Final touches

raisins
1 egg, beaten


Method

Crumble the yeast into a mixing bowl. In a saucepan, melt the butter and let it cool. Add saffron, milk, and cream, stir and slowly heat until barely warm to the touch. Add about a cup of the liquid to yeast, stir until it is dissolved and then add the rest.

Combine egg and sugar, stir and add it to the bowl. Add salt. Add almost all of the flour (reserve some for later). Knead the dough or mix with the dough hook until it is manageable. Cover and leave to rise (about 45 minutes - until it doubles in size).

After the dough has risen, work in the remaining flour - if needed. Heat the oven to 250 C. Line the baking sheet with parchment paper. Separate the dough into two equal halves and keep separating each piece into two equal pieces until you get balls about the size of half a fist. Roll the balls into thin round sticks and roll them in an S-shaped bun. Place them on parchment paper and leave some space between them as they will rise. 

When all the buns are ready (you might need more than one baking sheet), cover them with a clean kitchen towel and let rise for another 30 minutes. Brush with the beaten egg and decorate with raisins. Bake for about 10 minutes (start checking them at 7 minutes), until golden.

Serve and enjoy!

*****


Lussekatter (za 32 peciva)

Sastojci

40 g svježeg kvasca
200 g maslaca
1 gram šafrana
4 dl mlijeka
1 dl jogurta
200 g šećera
1/2 kašičice soli
1 jaje
1600 g brašna

Dekoracija

1 jaje
grožđice

Izmrvite kvasac u veću posudu. Istopite maslac i ohladite ga. Dodajte šafran u prahu, mlijeko i jogurt, i lagano zagrijte do 37 C (tečnost je jedva osjetno topla na dodir). Odvojite pola šoljice tečnosti i dodajte je kvascu - promiješajte dok se kvasac istopi a zatim dodajte i ostatak tečnosti.

Ručno umutite jaje i šećer, pa smjesu dodajte u prethodno spomenutu tečnost. Dodajte sol i skoro svo brašno (ostavite manju količinu za kasnije, oko pola čaše). Zamijesite ručno ili mikserom. Pokrijte i ostavite da tijesto naraste (oko 45 minuta - tijesto treba da se udvostruči).

Nakon što tijesto naraste, umijesite ostalo brašno ako je potrebno - tijesto bi trebalo biti malo ljepljivo i čvrsto. Zagrijte pećnicu na 250 C. Obložite tepsiju pek papirom. Prepolovite tijesto na dva dijela i nastavite da razdvajate svaki novi komad na polovine dok ne dobijete loptice veličine otprilike pola stisnute šake. Razvaljajte loptice u oble, duguljaste štapiće i smotajte ih u peciva oblika slova S (kao na slici). Stavite ih na pek papir ostavljajući slobodan prostor između jer ce one narasti.

Nakon sto ste savili sva peciva, prekrijte ih čistih kuhinjskim ubrusom i ostavite još pola sata da narastu. Premažite umućenim jajetom i ukrasite grožđicama. Pecite oko 10 minuta (počnite provjeravati vec oko sedme minute), dok ne porumene.

In addition to lussekatter, throughout winter Swedes enjoy pepper cookies and glögg - a warm, aromatic drink (mulled wine of sorts) made usually with fruit and spices. It is a lovely tradition that I plan to share with friends and family back home.

Cranberry and ginger glögg

Ingredients

2 dl concentrated cranberry juice

100 gr sugar

1-2 tbsp grated, fresh ginger

4 slices of lime

1 l water

200 gr cranberries

Mix all ingredients and bring to a boil. Serve warm, with almond pieces mixed in the drink.

Happy holidays!

*****

Pored lussekatter, tokom zime u Švedskoj se casti paprenjacima i glögg-om, toplim, aromatičnim pićem (alkoholnom i bezalkoholnom verzijom kuhanog vina), koje se obicno pravi sa voćem i začinima. Ova simpatična tradicija odgovara zimskom ambijentu, i ja je namjeravam podijeliti sa prijateljima i porodicom kući u Sarajevu.

Glögg od brusnice i đumbira

Sastojci

2dl soka od brusnice
100 g šećera
1-2 kašike naribanog svježeg đumbira
4 kriške limete
1 l vode
200 g brusnice

Pomiješajte sve sastojke i prokuhajte ih. Servirajte toplo sa svjezim bademima umiješanim u glögg.

Sretni praznici!

When in Sweden...

... make lingonsylt?

Yes, I am writing all the way from Sweden! August has been mad and, to sum it up, I will be living and going to school in Sweden for time to come. Surprise, surprise!

*****

Pozdrav iz Švedske - gdje ja sad živim. Sad, i u narednim godinama. Ukratko, preselila sam zbog daljeg školovanja u gradić Lund na jugu Švedske. Od sada javljanja idu sa skandinavskim predznakom (wink wink).

I am very excited to learn about this new country! Of course, you will be treated to the stories about my journey. I have been living here for more than two weeks now, and thoroughly enjoying the experience. I live sort of in-between several small cities in the south, and a lot of the past weeks has been about traveling around and getting to know the campus and my new town. 

On one of these exploratory tours of Lund (where my university is), I discovered a tiny marketplace with very rich offer of fresh fruits and vegetables. That is where I first spotted Lingonberries. I have not heard about them before, but apparently they are Sweden's trademark. So what better to start my blogging from Sweden with than Sweden's own lingonberry jam?

I tried this recipe. My niece G. loved it (she has had it in school before so she was the one to try it), and in her funny way, commented: ''Adana, this is very impressive!'. It tasted great but I would have preferred a texture that is more runny (we had guests as I was making it, I got distracted and left it cooking a bit longer than I should have, but if you follow the recipe all should be fine).


*****

Toliko toga se desilo u proteklih mjesec dana - još se ni sama, ni blizu, nisam naviknula na sve. Prije neke dvije sedmice došla sam ovdje i za sada sve ide veoma dobro, obaveza ima puno, ali sve je novo i zanimljivo. Većinu vremena u prethodnim sedmicama provela sam u neizostavnom upoznavanju sa mojim novim prebivalištem.

U jednoj od šetnji Lundom, naišla sam na malu pijacu sa bogatom ponudom voća i povrća. Tu sam prvi put vidjela i lingon plodove. Zaista ne znam kako da ih prevedem na bosanski - možete o njima misliti kao o dalekim rođacima drijena. Izgledaju kao ribizle, ali su nešto čvršće i oporog okusa. Odmah sam pomislila da bi bilo interesantno javiti se po prvi put iz Švedske sa receptom tradicionalno švedskim.

Probala sam ovaj recept. Mala sestrična G., jedina od nas koja je taj džem probala ranije u školi, je dala svoje entuzijastično odobrenje. Meni se okus također dopada, mada sam ga kuhala malo duže nego je trebalo, pa se zgusnuo. Ako slijedite recept, neće biti problema.

I also wanted to share with you a few photographs that I took during late afternoon mushroom-picking adventure in the woods nearby. It was a great, relaxing experience - one that I hope to repeat soon. 

I am off to bed for an early start tomorrow, but I hope you've missed me and will do my best to check in soon! Oh, almost forgot, I learned to count to 100 in Swedish and one of my first new words was kryddor. Who else is surprised? 

Hejdå!


*****

Tu je i nekoliko fotografija sa jednog poslijepodnevnog branja gljiva u šumi blizu gradića u kojem živim. Divno i prijeko potrebno iskustvo koje ću, nadam se, uskoro ponoviti.

Sutra ranim pa idem odmah da spavam, ali se nadam da sam vam makar malo nedostajala u ovih mjesec dana koliko me nije bilo. Potrudit ću se da se uskoro javim, možda opet sa nečim tipično švedskim. Zamalo da zaboravim, naučila sam brojati do 100 na švedskom, a jedna od prvih riječi koju sam zapamtila je kryddor. Pretpostavljam da niste baš iznenađeni :)

Hejdå!

In the shade

We tried to escape the heat today with a trip to our weekend house.

Initially, we intended to stay for about one hour, but ended up staying for five. Five wonderful and much needed hours in the nature. There is a small parcel of land within our farm with five to six tall pine trees that create a perfect shade. M's uncle set up a wooden table and chairs, so I decided to photograph there.


*****


Danas smo od vrućine pobjegli na vikendicu.

Planirali smo ostati sat vremena, međutim to se produžilo na skoro pet sati. Divnih i prijeko potrebnih pet sati u prirodi. Na jednom malom dijelu zemlje na našoj vikendici nalazi se pet-šest visokih borova koji prave savršen hlad. Tu sam fotografisala, pa oprostite zbog sjenki.

I arrived with prepared apple cake (made according to the recipe of Marie-Helene, the editor of Louis Vuitton City Guide). Once there I also made a mascarpone cheese desert - simple and perfect for a hot day out. 

I found the apple cake recipe online, after coming back home from a trip to Krajina with bags full of organic apples. They were a gift from Ms. Milka, a very kind, ninety-five years old partisan, grandmother, and a witness to a time long gone. She very generously filled up two paper bags (to surprise my husband who adores locally grown apples). She would have packed more if I had let her.


*****


Danas sam pravila improvizovani desert od sira i kolač od jabuka prema receptu Marie-Helene (urednice Louis Vuitton City Guide-a). Prvi je lagani ljetni desert - savršen za vrući dan na vikendici.

Drugi sam našla na internetu nakon što sam se sa puta u Krajinu vratila sa kilogramom domaćih jabuka - poklon ljubazne tete Milke, devedesetpetogodišnje partizanke, prabake, svjedoka jednog sasvim drugog vremena. Vrlo velikodušno je za mene napunila dvije papirnate vrećice (da obradujem muža koji mnogo voli domaće jabuke). Stavila bi još da sam joj dopustila. 

I liked Milka's stories even more than apples though. She gave birth to seven sons, and in her youth, she and her husband built five houses: ''Try doing that today, dear, raising seven children and building five houses.''

That was about the only melancholic sentence she uttered. Milka is full of perfectly joyful spirit, as well as energy that makes her take long walks and laugh without hesitating.


*****


Više od jabuka bile su mi drage Milkine priče - sedam sinova je izrodila, pet kuća napravila: ''Hajde ti danas rodi sedam sinova i napravi pet kuća, dijete moje''. I to je otprilike jedina melanholična rečenica koju je ona izgovorila. 

Teta Milka je puna savršeno veselog duha, kao i energije koja čini da se ona često šeta i mnogo smije.

Marie-Helene's Apple Cake 

Ingredients 

3/4 cups of cake flour
3/4 teaspoons of baking powder
a pinch of salt
4 large apples, peeled, cored and cut into cubes (if possible, use different kinds of apples)
2 eggs
1/2 cup of sugar
1/2 of vanilla bean 
8 tablespoons (113 grams) of cold, unsalted butter

Melt the butter over low heat and let it cool to room temperature. Preheat the oven to 180 C.

Mix the dry ingredients (flour, baking powder and salt).

Whisk the eggs until they start to foam. Add sugar and vanilla beans, and whisk for another minute. To this mixture add one half of the flour, mix it in, then add one half of melted butter, and mix in. Repeat one more time in the same order, until the batter is smooth and thick. Peel and cut the apples, and carefully add them to the mix. Coat the apples with batter.

Pour the batter in a round, 8-in. pan with removable sides (I used a larger one, so my cake turned out thinner), and bake for 45-50 minutes until the cake is golden on top. Cool before removing the cake from the springform pan. Serve with cold creme.


*****

Kolač sa jabukama (prema receptu Marie-Helene)

Sastojci

3/4 čaše brašna

3/4 kašičice praška za pecivo

prstohvat soli

4 velike jabuke, oguljene i izrezane na kockice (ako možete, koristite različite vrste jabuka)

2 jajeta

1/2 čaše šećera

jedna polovina vanilin štapića

113 grama hladnog, neslanog maslaca (8 kašika)

Otopite maslac i ostavite ga da se ohladi do kućne temperature. Zagrijte pećnicu na 180 C.

Pomiješajte suhe sastojke (brašno, prašak za pecivo i sol).

Umutite jaja mutilicom do pjene. Dodajte šećer i vaniliju i ručno mutite još jednu minutu. Dodajte polovinu količine brašna, umutite, pa dodajte polovinu količine maslaca. Ponovite još jedanput i mutite dok smjesa ne postane glatka i gusta. Ogulite i narežite jabuke, pa ih pažljivo dodajte u smjesu. Smjesa treba prekriti komadiće jabuke.

U okrugli lim (po mogućnosti onaj sa kojeg možete odvojiti strane) uspite smjesu. Pecite 45-50 minuta dok kolač ne poprimi zlatnu boju. Ohladite prije vađenja iz lima. Servirajte uz slatku kremu.

Napomena: Ja sam ga pravila u limu većem od originalnog pa je kolač, na M.-ovu radost, ispao tanji.

Berries with orange and vanilla-flavored mascarpone cheese (by Karen Mordechai) 

Ingredients

4 cups mixed berries
3 scant tablespoons of sugar
zest and juice of one orange
1 vanilla bean
250 grams of mascarpone cheese
graham crackers

Combine cheese, vanilla, sugar, juice and zest of orange. Gently stir until smooth.

Pour the mixture in the plate/bowl/cup. Dust with cookie crumbles and decorate with berries, juice and zest of an orange. Serve immediately.


*****

Šumsko voće sa kremom mascarpone sira, narandže i vanilije od Karen Mordechai

Sastojci

4 čaše bobičastog voća

3 (nepune) kašike šećera

korica i sok jedne narandže

1 štapić vanilije

250 grama mascarpone sira

integralni keks

Pomiješajte sir, vaniliju, šećer, sok i naribanu koricu naranže. Lagano miješajte dok ne dobijete glatku smjesu.

Uspite smjesu u tanjir/zdjelicu/čašu. Izmrvite keks po vrhu i ukrasite bobičastim voćem, te sokom i koricom narandže. Servirajte odmah.

Another one of the summer desserts that I truly love is warm, grilled fruit. For example, warm nectarines, filled with honey, lemon, and ground almond mixture, are delicious with vanilla ice cream or a cold juice. I made peaches today: dusted them with coconut flakes and drizzled with honey. They were very aromatic, juicy, and soft.

Great for a warm day at the weekend house or in the nature. 

While I photographed in the shade, M. picked some fresh strawberries in the sun. Now, the house smells like them. We planned to go to the market after the visit but there was no need. M's grandfather stocked us with fresh beans, spinach, peppers, carrot, potato...

M. just washed and cleaned the strawberries - I have been waiting for them whole day. I am leaving you in hope that each new post is better and more creative than the preceding one.

And, yes, those are my navy blue and white striped espadrilles in the photo.


*****

Jedno od ljetnih osvježenja koje mnogo volim je i voće sa grila. Na primjer, vruće breskve, nektarine, punjene medom, limunom i mljevenim bademom su divne uz sladoled od vanilije ili hladan sok. Danas sam breskve posula kokosom, prelila sa malo livadskog meda i zagrijala u pećnici. Imale su divan miris, i bile sočne i mekane.

Još jedan jednostavan desert za vikendicu ili ljetni izlet.

Dok sam ja fotografisala u hladu, M. je nabrao svježih jagoda. Kuća nam miriše na njih. Poslije vikendice planirali smo otići na pijacu, ali nije bilo potrebe. Sa vikendice smo se vratili sa vrećicama punim domaće buranije, graha, špinata, paprika, mrkve, krompira... M. je upravo oprao i očistio jagode - čekala sam na njih čitav dan. Ostavljam vas u nadi da je svaki novi post kvalitetniji i kreativniji od prethodnog.

I, da, to su moje modrobijele, prugaste espadrile.

Apricot almond tart

Here is a perfect summer dessert - light, quick bake, fruit loaden.

The first time I stumbled upon it, I could not resist the very pretty way in which it is assembled. For some reason it reminds me of sea and beaches, and I can see it being served on a breezy summer night, out on a balcony overlooking the sea, perhaps with a dollop of cold creme fraiche or ice cream on the side.

*****

Danas sam pravila još jedan pravi ljetni desert. Lagan je, bogat voćem i brzo se sprema. 

Kad sam ga prvi put pronašla na internetu (recept koji slijedi je kombinacija više recepata), privukao me način na koji se kajsije aranžiraju po samom vrhu. Sam desert me neodoljivo asocira na more i plažu. Mogu tačno zamisliti kako ga poslije večere jedemo sa sladoledom ili hladnom kremom na terasi sa pogledom na more, i udišemo zrak obojen tamarisom, zahvalni na osvježavajućem povjetarcu.

Vidi se da ove godine još nisam bila na moru.

I had a lot of fun making this, and I can totally see Layla helping me out and having a great time doing it. Every time I have involved a child in the process I watched them get excited about food, and really learn. They will ask the silliest and most outrageous questions, and they can get you to see things in a completely new way.

I am not a mom, yet, but I can imagine, with everything moms have to do around the house (plus work), it can be hard finding free time to spend with your child. This could be one way to do something creative together.

*****


Za ovaj post je bilo izuzetno zabavno kuhati i fotografisati. Voljela bih još samo da je Layla mogla biti tu da mi pomogne (ili, ako hoćete, helpa). Vjerujem da bi i za nju bilo zabavno, jer svaki put do sada kad se vrtila oko mene dok kuham imala je milion smislenih i besmislenih pitanja, i uvijek je nešto novo naučila. Moram priznati da je i meni bilo lijepo s njom. 

Dječija mašta osvježi način na koji gledamo stvari iz svakodnevnice, i za mene je to uvijek čudesno iskustvo.

Apricot Almond Shortbread Tart

Ingredients

3/4 cup all-purpose flour

1/4 cup almond flour

4 tablespoons cold butter

1/3 cup confectioners' sugar

1 large egg yolk

Zest of one lemon

4 dates, chopped

pinch of salt

honey and lemon thyme for topping

Cream the butter and powdered sugar together until light and fluffy. Add the zest, yolk and finely chopped dates. Add the dry ingredients and mix by hand.

Press the dough into a tart mold. Refrigerate for 30 minutes to an hour. In the meantime, preheat oven to 180 C.

Cut the apricots in thin wedges. Arrange the slices over the crust tightly (they will shrink when heated). Sprinkle some sugar on top and bake for about 30 minutes until golden.

Drizzle honey and decorate with chopped lemon thyme, cut in wedges and serve.


*****


Tart sa kajsijama i bademom 

Sastojci 

3/4 čaše brašna

1/4 čaše mljevenih badema/bademovog brašna

4 kašike hladnog maslaca

1/3 čaše šećera u prahu

1 bjelance

korica jednog limuna

4 datule/hurme, nasitnjene

prstohvat soli

med i majčina dušica za ukras

Mikserom mutite maslac i šećer u prahu dok ne dobijete laganu i blijedožutu smjesu (oko 5 minuta). Dodajte koricu limuna, žumance i hurme. Dodajte suhe sastojke i rukom povežite smjesu u tijesto.

Pritisnite tijesto u kalup za tart (ili neki drugi kalup, po izboru). Držite u frižideru 30 minuta do sat vremena. U međuvremenu, zagrijte pećnicu na 180 C.

Narežite kajsije na tanke kriške. Poredajte ih po tijestu (zbijte ih jer će zagrijavanjem izgubiti vodu i postati još tanje). Pospite šećerom po vrhu i pecite oko 30 minuta dok kora ne postane zlatne boje.

Prelijte medom, ukrasite mirisnom majčinom dušicom i servirajte.

The tart is out of the oven, chilling on the kitchen counter. I'm going to cut out two pieces (one for me, one for him), add some vanilla ice cream and with each bite imagine the sounds and smells of the sea. 

That will do the trick, at least for the time being.


*****


Poslije iftara ću izrezati dva komadića (jedan za mene, jedan za njega), dodati sladoled od vanilije, pa ćemo skupa, možda na terasi, sa svakim zalogajem zamišljati beskrajno plavetnilo mora.

Može proći (za sada).

Berry Crazy

A couple of days ago I found myself with a fridge full of all kinds of berries. M. went to the market. The joy of having so much fresh fruit, literally, at hand, sparked a different creative thought - why not try to dress them in a different outfit?

I discovered this easy recipe in Beatrice Peltre's cookbook La Tartine Gourmande. I brought it with me from the States and every now and then I flip through it for inspiration.

This recipe is simple and straightforward; the touch of lemongrass is delightful, while raspberries are almost zesty (she used blackberries). I suggest using the mold of an interesting shape for baking - makes these teacakes that much more adorable!


*****

Prije nekoliko dana, M. je išao na pijacu, pa smo kao rezultat toga imali pun frižider borovnica, kupina, malina, ribizli... Mi ih volimo jesti svježe, ali s vremena na vrijeme nije loše probati ih u kombinaciji sa nečim drugim.

Ovaj lagani recept otkrila sam u knjizi Beatrice Peltre La Tartine Gourmande, koju sam donijela iz Amerike i koja mi je svako malo izvor inspiracije.

Recept je jednostavan i jasan, s tim da je aroma metvice lijepo iznenađenje, a maline daju osvježavajuću i kiselkastu notu. Pekla sam ih u kalupima za šape, što ih je učinilo interesantnim za serviranje.

Raspberry Teacakes

Ingredients

70 g unsalted butter (plus more for molds)

45 g white flour

60 g almond meal

60 g confectioners' sugar

pinch of sea salt

1/4 teaspoon baking powder

1 vanilla bean

1 lemongrass stalk, finely chopped

2 large egg whites, lightly beaten until foamy

raspberries

Preheat the oven to 180 C. Lightly butter any type of mold you prefer (e.g., muffin), set aside.

Melt the butter in a small pot and set aside. In a bowl, combine the dry ingredients (flour, salt, baking powder), and add vanilla seeds and chopped lemongrass. Make a hole in the middle of the dry ingredients and pour lightly beaten egg whites into it. Gently mix together until smooth. Stir in the melted butter.

Place fresh raspberries in the molds and pour batter over them. Place in the oven and bake for 30 minutes. Remove from the heat and let cool before unmolding.


*****


Kolačići sa malinama 

Sastojci 

70 g neslanog maslaca (plus još malo za kalupe)

45 g bijelog brašna

60 g bademovog brašna ili sitno mljevenog badema

60 g šećera u prahu

prstohvat morske soli

1/4 kašičice praška za pecivo

1 vanilin štapić

1 vezica matičnjaka, nasitnjena

2 velika bjelanceta, lagano umućena (do pjene)

maline

Zagrijte pećnicu na 180 C. Lagano premažite kalupe komadićima maslaca.

Otopite maslac i ostavite ga da se hladi na kućnoj temperaturi. U zdjeli pomiješajte suhe sastojke (brašno, šećer, sol, prašak za pecivo), dodajte zrna vanilije i nasitnjen matičnjak (poznat i kao metvica, melisa). Napravite rupu u sredini suhih sastojaka i uspite u nju bjelanca. Lagano miješajte dok smjesa ne postane glatka. Dodajte otopljen puter i sjedinite smjesu.

U svaki kalup stavite 1-2 maline i prelijte ih smjesom. Pecite oko 30 minuta i ohladite prije vađenja iz kalupa.

My berry adventure didn't stop there. I also tried a recipe Layla and I first tested in Chicago - Fany Gerson's yogurt ice pops with berries. Definitely helps beat the scorching weather outside.

Both of these recipes are great for when your berries have been sitting for some time and started to go soft and mushy.

The almost ripe blackberries you see in the photos were taken in a village Lohovo, which is located in the northern Bosnia, right by the Una river. The village and its people were a wonderful discovery to me, and Lohovo itself is known for its great fruit. I look forward to visiting them again next week!

We walked around the village and by the river. The water seemed motionless, humbly reflecting the image of the sky above. A wonderfully kind lady gave me half of her thyme plant (I planted it for myself and it is adjusting nicely in its new home), and I learned how to distinguish between blackberry and raspberry leaves.

It is difficult to think of the time better spent.

Paletas de yogurt con moras

Ingredients

1 lemon

1/2 cup water

1/2 cup sugar

1 1/2 cups plain unsweetened Greek-style yogurt

2 tablespoons good quality honey

2 cups fresh blackberries, or the berry of your choice

Rinse the lemon under warm water, then peel it (this recipe uses only the peel, so save the lemon for a different time). Combine the water and sugar in a small saucepan. Cook over medium-high heat, stirring, until the mixture comes to a boil and the sugar is dissolved. Add the lemon peel, lower the heat, and simmer for 5 minutes. Let cool to room temperature. Strain the syrup through a fine-mesh sieve, then refrigerate until chilled.

Place the yogurt and honey in a blender, add the chilled syrup, then blend to combine. Pour a bit of the yogurt mixture into each of the molds, about 3/4 of a mold full. Freeze until the mixture begins to set, about 40 minutes.

If the blackberries are large, cut them in smaller pieces. Divide them among the molds and pour in the remaining yogurt mixture. To finish the process, use the same method we used here.

Elderflower Syrup

Last Saturday was one of the most beautiful days of my life. It was one of those days when you are so in awe over the nature and everything it offers.

M. and I went to the mountains looking for elderflowers to make an elderflower syrup. The first time I tasted elderflower juice (made by diluting some syrup with water) was during the war - it was a real specialty at the time (elderflower juice is a traditional drink in the Balkan region, usually consumed during hot summer months).

We first rode by the Tušilacki potok, as elderflowers grow near water, but didn't spot any. The road took us to Tušila on Visočica mountain, where we sat with the local mountain hut owners and enjoyed some of their homemade elderflower juice. I asked where they picked it and they said that they got it from one of the villagers - it grew in their yard. According to them, there weren't any others nearby. Any elderflower bushes in Umoljani?, I asked. The answer was negative.

No elderflowers in Umoljani, I thought, but how can that be? We saw many from the car on our ride up, but you really want to pick those that are away from the roads and traffic. Nevertheless, we decided to go to Umoljani for one of our favorite walks to the Seven Mills. I thought I'll just keep on looking along the path. After all, I already brought the paper bags with me (always keep the picked flower heads in paper, not plastic, bags, where they can breathe).


*****


Prošla subota bila je jedna od najljepših u mom životu. Bio je to onaj dan kad punim plućima uživaš u prirodi i svemu što ona nudi.

M. i ja smo dan proveli na planini tražeći cvjetove zohe kako bi od njih napravili sirup. Ja sam prvi put u ratu probala sok od zohe (koji se pravi razmućivanjem sirupa u vodi) - u to vrijeme sok od zohe je bio istinski specijalitet. Zoha, zova, bazga, kako god da je zovete... Razmišljala sam koju imenicu ja da odaberem u svom tekstu, pa sam se odlučila da je zovem onim imenom kojim su je zvale moja nena i majka.

Prvo smo se vozili uz Tušilački potok, i, iako zoha raste blizu vode, nismo primijetili nijedan grm. Put nas je doveo u Tušila gdje smo sa čuvarima planinarskog doma popili njihov domaći zohin sok. Pitala sam ih gdje su je brali, i rekli su da im je jedan od seljana u Sinanovićima dopustio da beru u njegovom vrtu. Rekli su mi da su to jedine dvije u blizini. A u Umoljanima? - pitala sam. Gore, rekli su, nema.

U Umoljanima nema zohe? Kako je to moguće? - mislila sam. Jutros kad smo vozili prema Igmanu i Bjelašnici, naišli smo na mnogo grmova. Tu nismo brali jer su preblizu putevima i izloženi raznim zagađenjima. Odlučili smo da svejedno odemo do Umoljana i prošetamo do vodenica, pa ćemo gledati i tražiti usput. Baš sam bila pripremila papirne vrećice za zohu (u njima, za razliku od plastičnih, cvjetovi mogu disati i duže izgledaju svježi).

On our way to the mills, we came by one bush, but noticed that it hasn't bloomed yet. Elderflowers start blooming in April in lower altitudes. July is when they bloom in the mountains. I had no luck - we came to the spring above the mills and there was no elderflower bushes in sight. I'll keep on looking elsewhere, I thought.

We stayed at the spring for a while - the day was very hot and we decided to cool under a nice shade that hovers over the spring. Suddenly, we heard some noise to the right of us, where the path continues up to Rakitnica canyon. We assumed it was some other hikers like ourselves. 

After a while, two ladies appeared from the source of the noise, carrying bags. I glanced and noticed that one of them was carrying a bag full of something that looked an awful lot like elderflowers.

Excuse me, I said, may I ask where you found the elderflower?

It is right here, one of the ladies replied, pointing. I walked to her, and there it was - a tall elderflower bush, literally ten meters from where we were sitting. To think I almost gave up! Needless to say, I was really happy, and we went and picked just enough for our juice. It was the only bush there, and we didn't want to pick everything there was, because elderflowers will become elderberries, which is what birds feed on, and if I want to pick it again next year, I need to leave some flowers on.

I could now go and make my syrup! And I did.


*****


Na putu do vodenica naišli smo na samo jedan grm koji, nažalost, nije bio procvjetao. Zoha u nižim područjima počne cvjetati još u aprilu. Do jula stigne i na planine. Nisam imala sreće - došli smo do izvora iznad vodenica i nismo našli nijedan grm. Tješila sam sebe da ću je naći negdje drugo, iako sam se istinski nadala da će je biti na čistom zraku Bjelašnice.

Neko vrijeme smo odmarali pokraj izvora - temperatura je bila jako visoka a hlad koje je pravilo drveće iznad izvora, te žubor hladne vode, činili su ovo mjesto idealno za odmor. Dok smo odmarali, desno od nas gdje nastavlja put za kanjon Rakitnice čuli smo zvukove koji su ličili na ljudski govor. Pretpostavili smo da su to drugi planinari.

Nakon nekog vremena, dvije žene su došle iz pravca iz kojeg je dolazila buka, noseći kese u rukama. Pogledala sam i primijetila da jedna nosi kesu punu cvjetova bež boje - sličnih zohinim!

Oprostite, pitala sam, možete li mi reći gdje ste našli zohu?

Odmah tu, odgovorila je jedna od njih pokazujući rukom. Otišla sam do nje i pogledala u pravcu njene ispružene ruke. Visoki i rascvjetali grm zohe nalazio se na nekih pet metara od mjesta na kojem smo mi odmarali! A ja sam bila odustala! M. mi je pomogao da skupimo cvjetove za naš sirup - nismo ubrali sve jer uvijek treba ostaviti što više cvjetova na grmu. Oni će postati bobice kojima se hrane ptice i od kojih se također pravi sirup. Ako ne ostavimo dovoljno cvjetova na grmu, možda ga iduće godine nećemo ni zateći.

Sad sam mogla napraviti svoj sirup. I odličan je!

Elderflower Syrup
(Recipe courtesy of my awesome boss who brought some of his own juice for us to have at the office)

Ingredients

1,5 L water
1,8 kg sugar
50 elderflowers
5 medium size lemons

Wash the lemons under warm water to scrape off the wax from their skins. Cut them horizontally in thin, round slices. 

Combine lemons, sugar and water in a pressure cooker (or other deep boiling pot with a heavy lid). Slowly bring to a boil, uncovered, until the sugar has melted. Turn the heat off and let cool to about room temperature.

Carefully inspect and clean the flowers. When picking, you really want to get the fully bloomed ones, but not those that are past their prime. Also, smell them. The smell will tell you a lot about the plant; the healthy ones are very fragrant, and a quality elderflower has an unmistakable elderflower smell. I should also note that all other parts of the plant are poisonous, so consume nothing but the flowers.

Add the flowers to the water, sugar, and lemon solution. Lightly mix, cover tightly with a lid and let sit in a cool place for three days.

Strain (and squeeze) the syrup into glass bottles (or plastic ones if you want to freeze the syrup). Keep tightly closed and very cold (fridge is fine). To serve, pour about 2-3 tablespoons of syrup into a cup (1:6 ratio for larger doses) and fill it up with water or mineral water (adjust for taste). Alternatively, freeze (raw syrup or syrup and water juice mentioned earlier) as ice cubes and add to mineral water. Syrup can be used on its own, poured over fruit, or as a muesli sweetener.

*****


Sirup od zohe
(Prema receptu mog šefa)

Sastojci

1,5 L vode
1,8 kg šećera
50 cvjetova zohe
5 limunova srednje veličine

Operite limunove pod toplom vodom, i dobro ih istrljajte kako bi skinuli vosak sa kore. Isjecite ih na tanke kolutiće.

Pomiješajte komade limuna, šećer i vodu u pretis loncu, ili drugoj dubokoj šerpi koju možete čvrsto zatvoriti. Polako (u nepokrivenom pretisu) prokuhajte mješavinu kako bi se šećer otopio. Sklonite sa toplote i ostavite da se ohladi do sobne temperature.

Pažljivo pregledajte cvjetove i očistite ih od suhih ili truhlih dijelova. Kada berete zohu, birajte najljepše cvjetove i izbjegavajte one koji nisu procvali kao i one sa kojih su sitni cvjetići već počeli da opadaju. Također, pomirišite ih; miris će vam reći puno o biljci. Zdrava zoha ima jak i prepoznatljiv miris. Bitno je napomenuti i da su svi ostali dijelovi zohe otrovni, stoga konzumirajte samo cvjetove.

Dodajte cvjetove mješavini vode, šećera i limuna. Lagano ih umiješajte, čvrsto poklopite i ostavite tri dana na hladnom mjestu.

Procijedite (i iscijedite) sirup u staklene boce ili tegle (plastične ako planirate zalediti sirup). Čuvajte ih čvrsto zatvorene na jako hladnom mjestu (npr. u frižideru). Sok se pravi tako što se sirup razmuti u (mineralnoj) vodi (2-3 kašike sirupa po čaši vode, ili omjer 1:6 za veće količine; prilagodite za svoj ukus). Sok se može i zalediti pa dodati običnoj ili mineralnoj vodi u obliku ledenih kocki. Sirupom se također može zasladiti voće ili zobene pahuljice.

Strawberry season

Yay for all kinds of fruit that are in season in Bosnia! M. and I are enjoying the fruit daily - for the tenth anniversary of our first date, he bought us a kilogram of each cherries and strawberries. I guess after ten years he knows that he can show up at the door with fresh fruit for the anniversary and know that I'll be happy.

For those rare occasions when we are not enjoying the fresh fruit (or when strawberries start to soften slightly), here is an easy recipe.

Hope to see you soon!

Strawberry Galette

For crust use this recipe (I got four small galettes).

Topping

1 thinly sliced apple

500 g small-size strawberries

1 tsp of wild honey for each of the galettes

Juice of half a lemon

Powdered sugar for dusting

Once the crust is ready, slice the apple thinly and layer it in the middle of the galette. Sprinkle lemon juice on top, about 1-2 teaspoons per galette. Layer strawberries on top of the apples and drizzle honey over them. Serve warm and dusted with powdered sugar. Decorate with mint leaves or strawberry flowers.

*****

Ovih dana uživamo u voću - prijeko potrebnom osvježenju nakon vožnje trolejbusom, recimo... Lagani recept za galette sa jagodama je interesantna promjena, a i dobro dođe da se iskoriste jagode koje su omekšale stajanjem ili od vrućine. 

Galette sa jagodama

Za koru koristite ovaj recept.

Topping

1 tanko nasječena jabuka

500 g sitnih jagoda

1 kašičica domaćeg meda (po jedna za svaku galetu)

Sok pola limuna

Šećer u prahu

Kada pripremite koru, tanko narežite jabuku i poslažite je po vrhu galete. Prelijte malo limunovog soka po komadima jabuke. Poredajte jagode na vrh i prelijte ih medom. Poslužite toplo i/ili sa kremom. Ukrasite listovima mente ili cvjetovima jagode.

Vidimo se uskoro!

I am back

Thank you all so much for continuing to visit my blog even when I am away and haven't put up anything new in a while. I've been very fortunate to spend almost a month-long vacation with my family in Chicago, whom I haven't seen in over a year. That meant plenty of quality time with Layla.

Initially I intended to blog and post from Mom's kitchen, but every time I started to plan it, I could not help but think that if I got absorbed in the process I would miss out on really being with my family, so I put it off, and put it off, and now I am home. Well, my second home. 

However, Layla and I did lots of cooking together. We experimented with the new recipes we chose from some of the new cookbooks I got. I pretty much made everything she wanted, and she helped too, usually by 'stirving' (Layla's modification of the verb stirring) and eating. The weather in Chicago was a perfect full-on spring, so frozen treats were big. We tried the famous Mexican summer treat - paletas (akin to popsicles): coconut, watermelon, and berry yoghurt flavor, all Layla's picks.


*****


Prije svega, hvala vam što ste nastavili da posjećujete moj blog iako novih recepata i fotografija nije bilo dugo. Sretna sam što sam skoro mjesec dana provela na odmoru kod svoje porodice u Čikagu (nisam ih bila vidjela preko godinu dana), i uživala u nezaboravnim trenucima sa Laylom.

U početku sam namjeravala da se javljam iz mamine kuhinje, ali čim bih počela nešto da planiram pomislila bih da tako kradem minute od vremena koje mogu provesti sa porodicom, pa sam odlagala, odlagala i evo me sada u mom (drugom) domu. Srećom, Layla je bila zainteresovana za kuhanje, pa smo skupa kroz igru probale mnogo novih recepata iz nekoliko novih knjiga sa receptima koje sam tamo kupila. Ja bih pravila šta god se njoj dopadne, a ona je pomagala miješanjem i pitanjima 'Je li gotovo, Adana?'. Kako je u Čikagu bilo predivno proljeće, svi smo poželjeli ledene deserte. Isprobale smo meksičke paletas - popsicles/voćne sladolede, i to sa okusom kokosa, lubenice i jogurta sa kupinom - sve po Laylinom izboru.

The one that I am sharing with you today is our favorite so far. Strawberries are in season in Bosnia - I get some every day on my way home from work. Strawberry flavor is also M's favorite, so he was delighted. If you get the organic, juicy ones, this recipe is fail-proof.

If you haven't made the popsicles before, you will discover that making them is easy and fun. You don't necessarily need the pop maker - any tall and thin glass will do, as well as certain paper cups (just peel the paper off later). Here is a great video explaining how to make them.


*****

Recept koji vam danas preporučujem je, za sada, naš omiljeni. Kako su jagode u sezoni, prava je prilika da ga probate. M. i ja kupimo po kilogram svaki dan na putu s posla - još par mjeseci i već ćemo ih poželjeti. On najviše voli sladoled sa okusom jagode, a ovaj ga je oduševio. Mislim da je odličan i za najmlađe - bez umjetnih dodataka, i daleko ukusniji od bilo kojeg iz prodavnice.

Ako nikad prije niste pravili popsicles, otkrit ćete da ih je zabavno i lako napraviti. Nisu vam neophodni ni kupovni kalupi - možete koristiti uže i duže staklene čaše ili papirne čaše (one su najjednostavnije - na kraju samo odstranite papir). Ovaj video savršeno objašnjava jednostavni proces pripreme.

Paletas de fresa (Strawberry Ice Pops)

Adapted from Paletas by Fany Gerson

Ingredients

4 cups fresh strawberries, hulled and cut into quarters
3/4 cup sugar
1/2 cup water
2 tbsp freshly squeezed lemon juice

Combine the strawberries and sugar in a bowl. Let sit until the strawberries start releasing their natural juices (around 20 minutes). Add water and place in a saucepan over medium heat. Simmer for about five minutes, or until strawberries are slightly softened. Remove from heat and let cool to room temperature.

Transfer the mixture to a blender or food processor, add the lemon juice and puree until smooth (you could leave some chunks in if you like).

If using conventional molds, divide the mixture among the molds, snap on the lid, add the sticks, and freeze until solid, about five hours, or overnight. If using glasses or other unconventional molds, freeze until the pops are beginning to set (1 1/2 to 2 hours), then insert the stick and freeze until solid, 4 to 5 hours. I recommend keeping the sticks in the water for a while before inserting them in the mixture, so that they stay put once inserted.


*****

Paletas de fresa (Popsicles sa jagodama)

Iz knjige recepata Paletas od Fany Gerson

Sastojci 

4 čaše svježih jagoda, narezanih na četvrtine

3/4 čaše šećera

1/2 čaše vode

2 kašike svježeg limunovog soka

U zdjeli srednje veličine pomiješajte jagode sa šećerom, i ostavite da stoje sve dok jagode puste svoj prirodni sok (oko 20 minuta). Dodajte vodu i prespite smjesu u dublju tavu ili manju šerpicu. Kuhajte oko 5 minuta na srednjoj toploti dok jagode ne smekšaju. Sklonite sa toplote i ostavite da se smjesa ohladi na sobnoj temperaturi.

Smjesu ponovno prespite u zdjelu, dodajte limunov sok i umutite štap mikserom (možete je sasvim umutiti, ili ostaviti nekoliko komadića jagode).

Ako koristite kalupe, uspite smjesu u njih, poklopite, dodajte štapiće i držite u zamrzivaču najmanje pet sati (najbolje preko noći). Ako koristite čaše, držite ih u zamrzivaču dok smjesa ne očvrsne (1 1/2 do 2 sata), pa onda ubacite štapiće i vratite u zamrzivač dok se sasvim ne zalede, 4 do 5 sati. Preporučujem da štapiće prethodno držite u vodi kako bi otežali i ne bi isplivavali iz smjese.

Chocolate hazelnut squares

 

  

Just got back home from another relaxing day in the nature. I picked the fresh nettle, and we used it to bake quiches and pastries, and drink nettle tea (so refreshing!). Old folks say nettle is best if eaten before the beginning of May. I don't know if there is any truth to that, but we made sure to make the best of it this weekend. It smelled so wonderfully natural.

I baked the biscuit early in the morning and brought it with me. Once at the weekend house, I melted some chocolate, sprinkled hazelnuts and we had a nice dessert to finish the hard working day.


*****

Nedavno smo stigli kući nakon još jednog dana u prirodi. Brala sam svježu koprivu/žaru, pa smo od nje pravili uljevak i uštipke (recept M.-ove nane), i pravili osvježavajući čaj. Naši stari kažu da je koprivu najbolje jesti prije početka maja. Ne znam koliko tu ima istine, ali u svakom slučaju mi smo se danas potrudili da iskoristimo to što je ona obilato narasla u našoj bašti. Dok sam je brala, mirisala je istinski prirodno. Nekako sam poželjela taj miris.  

Biskvit sam ispekla jutros prije nego smo krenuli i ponijela ga na vikendicu. Poslijepodne sam istopila čokoladu za kuhanje, prelila je preko biskvita, posula prženim lješnicima i ubrzo smo imali čim zasladiti kraj napornog radnog dana.

I am leaving you with the recipe for chocolate hazelnut squares and some photos from our day. I wanted to share something with you before falling (soundly) asleep.

Have a nice spring weekend.


*****


Ostavljam vas sa receptom za biskvit od lješnika i čokolade i nekoliko fotografija današnjeg dana. Požurila sam da podijelim nešto s vama prije nego što se, doslovce, srušim u krevet.

Ugodan vikend i sretan praznik!

Chocolate Hazelnut Squares

Ingredients

3 eggs

120 grams muscovado sugar

280 g pureed bananas (about three medium-size bananas, ripe)

1 cup olive oil

1/2 of a vanilla bean (seeds scraped)

80 g hazelnut flour

50 g rice flour

70 g white flour

2 tbsp cocoa powder

1/2 tsp salt

1/2 tsp baking soda

In a large bowl mix together the dry ingredients: hazelnut, rice and white flour, cocoa, salt, and baking soda. In a separate bowl, whisk together eggs and sugar. Add vanilla, pureed bananas, and olive oil, and mix until incorporated. Add the mixture to the dry ingredients and whisk gently until combined.

Preheat the oven to 180 C. Line half a sheet pan with baking paper and pour the batter, spreading evenly. Bake until set (10 - 15 minutes). Let cool. 

Optional: Melt 200 g of dark chocolate with 5 tablespoons of butter. Pour over the biscuit, decorate with roasted hazelnuts or dust with cocoa, and serve.


*****


Biskvit od lješnika i čokolade

Sastojci

3 jaja

120 grama muscovado šećera (ili smeđeg šećera)

280 g izgnječenih banana (otprilike tri zrele banane srednje veličine)

1 čaša maslinovog ulja

1/2 vanilin štapića (sjemenke)

80 g lješnikovog brašna

50 g rižinog brašna

70 g bijelog brašna

2 kašike kakao praha

1/2 kašičice soli
1/2 kašičice sode bikarbone

U većoj zdjeli pomiješajte suhe sastojke: lješnikovo, rižino i bijelo brašno, kakao, sol i sodu bikarbonu. U posebnoj zdjeli umutite jaja sa šećerom, dodajte zrna vanilije, izgnječene banane (ja sam koristila štap mikser) i maslinovo ulje, pa sve sjedinite. Dodajte ovu smjesu suhim sastojcima, i lagano miješajte dok se ne napravi jedinstvena smjesa.

Zagrijte pećnicu na 180 C. Na dno pravougaonog pleha stavite papir za pečenje i ulijte smjesu. Rasporedite je ravnomjerno i pecite dok se ne stisne (10 - 15 minuta). Ohladite na kućnoj temperaturi. 

Proizvoljno: Istopite 100 g čokolade za kuhanje sa 5 kašika maslaca. Prelijte preko biskvita (u tankom sloju), ukrasite sa prženim lješnicima/kakao prahom, i servirajte.

Earth day and I helped plant the garlic

Due to a high level of stress I put myself under, which has started to take toll on my health, M. insisted we spend the entire weekend in the nature. 

On Saturday, he took me out for an early morning walk in Čavljak. It was wonderful. The weather was chilly yet sunny, and we were pretty much the only people there. Fresh air, silence - I wasn't even allowed to take my camera (I ended up taking a few photos with my phone of a turquoise egg shell with mini brown spots which has, apparently, fallen out of a bird's nest - I had to). There was still some snow here and there, and plenty of mud in the shade, but walking around in my rubber boots had its childish charm.


*****


Zadnjih je dana (mjeseci) bilo puno stresa, i moj organizam je već počeo da reaguje. Zbog toga je M. insistirao da se ovaj vikend odmorim i da što više vremena provedemo u prirodi. 

U subotu je predložio da odemo prošetati na Čavljak. Kakva divna ideja. Vrijeme je bilo svježe ali sunčano, a obzirom da smo poranili imali smo osjećaj da smo sami na svijetu. Čist, ugodan zrak i tišina - čak me zamolio da ne nosim ni fotoaparat (na kraju sam morala da mobilnim telefonom uslikam predivnu tirkiznoplavu školjku jajeta sa smeđim tačkicama koju smo našli u travi a koja je vjerovatno ispala iz nekog gnjezda - to sam zaista morala). Ponegdje smo morali proći kroz malo snijega, a dijelove puta koji su u hladu prešli smo bezbrižno i dječije hodajući kroz blato.

We spend Sunday at the weekend house doing more work in the field and enjoying quality time with the family. Everyone was happy to be out on a sunny day. 

Much of the planting is underway - M.'s grandfather asked me to help by separating a few of the garlic bulbs for planting. I took them apart with my hands, which left white dust on my skin, along with subtle garlic smell. I couldn't help thinking that each individual clove will come to be a full bulb with many more cloves. Nature is still a true wonder to me.


*****


Nedjelju smo proveli na vikendici, radeći u polju i družeći se sa porodicom. Svima je bilo drago što je dan lijep i što smo tu skupa. 

Radovi na sađenju se nastavljaju - M.-ov dedo me zamolio da raskomadam glavice bijelog luka kako bi se on mogao posaditi. Razdvajala sam ih rukama što je ostavilo bijeli prah i gotovo neznatan miris bijelog luka na mojoj koži. Nisam mogla da ne pomislim kako će od svake čehne niknuti glavica sa još više istih. Priroda je zaista zadivljujuća.

I walked around and made some photos. Our bees were busily harvesting their food from the pink and white tree blossoms. I came as close as I could, watching their hard work. The gentle and somehow modest smell of blossoms surprised me.

Hope you too found a way to reconnect with the nature for Earth Day. Really, don't we want to preserve it in all its beauty?


*****


Šetala sam i fotografisala. Pčele su vrijedno skupljale svoju hranu sa grana prekrivenih bijelim i rozim beharom. Približila sam im se koliko sam mogla i posmatrala njihov rad. Lagan, i na neki način zatomljen miris behara me u trenutku iznenadio.

Nadam se da ste i vi našli neki način da se vratite prirodi za Dan planete Zemlje. Zar je ne želimo sačuvati u svoj njenoj ljepoti?

Vanilla and coconut pudding

M. recently sent me a link to a website with loads of healthy and simple recipes that he discovered. I have already selected a few to try - and this pudding was the very first one. He really likes pudding, and while I try to steer him away from the plastic box or paper bag product, every now and then I will spot the little box in the refrigerator. I am happy that I discovered this recipe, since it is a great alternative. It is truly delicious and entirely made from scratch - in a matter of minutes (you'll see!).

I recommend this especially to those of you with little ones - this is a delicious dessert you can let your children enjoy, as you try to teach them to eat healthily.


*****


Nedavno mi je M. poslao link za web stranicu sa jednostavnim i zdravim receptima - kaže, možda će ti se svidjeti. Bio je u pravu - već sam odvojila nekoliko recepata, a prvi koji sam probala je upravo ovaj puding. Najviše sam to uradila radi njega - inače nije neki ljubitelj slatkiša, ali puding voli i često me pita da mu napravim onaj iz kesice (ili sam kupi gotovi). U želji da zaobiđem sve to, sretna sam što sam našla ovaj recept kao alternativu kupovnim jer je zaista ukusan, a i spreman je za nekoliko minuta (vidjećete!).

Posebno ga preporučujem vama koji imate dječicu - mislim da će im se dopasti, a vi možete bez griže savjesti pustiti svoje dijete da uživa u nečemu slatkom.

Vanilla and coconut pudding

Ingredients

1 liter soy milk (you can use 0.5 l soy, and 0,5 l regular milk, if preferred)
400 ml coconut milk
6 tbsp maple syrup or honey
seeds of 1 vanilla bean
10 tbsp tapioca flour (or starch)
2 bananas (optional)

In a medium sauce pan, combine soy and coconut milk. Remove one cup of the mixed milk and place it in medium size bowl. Add honey and seeds of vanilla bean to the remaining milk in the pan.

Add tapioca flour to the reserved milk. Whisk until fully dissolved. Start heating the milk in the pan. Stir occasionally with a spatula (using a whisk will make the milk foam). Peel and slice the bananas. Just when the milk is about to boil, remove it from the heat, and slowly add the dissolved starch. Stir gently with a spatula until combined - the mixture will begin to thicken. Return to medium heat and let boil for a second or two. Add the bananas.

Let the mixture cool and then pour it in the serving bowls. Bananas really make this a wholesome dessert but I prefer it sans bananas because I find them in general to be a bit on the sweet side. However, since the pudding is only moderately sweet (no white sugar needed), many will probably enjoy it more with the bananas.


*****


Puding sa vanilijom i kokosom 

Sastojci

1 litar sojinog mlijeka (možete koristiti 0.5 l sojinog, i 0,5 l regularnog, kravljeg mlijeka)
400 ml kokosovog mlijeka (Alnatura)
6 kašika meda
sjemenke jednog štapića vanilije
10 kašika gustina

2 banane (ako želite) 

U šerpici srednje veličine, pomiješajte sojino i kokosovo mlijeko. Odvojite jednu čašu mlijeka u posebnu plastičnu zdjelu. Ostatku mlijeka u šerpici dodajte med i vaniliju.

Odvojenom mlijeku dodajte gustin i mutite dok se gustin ne rastopi. Počnite zagrijavati mlijeko u šerpici, i povremeno ga promiješajte (gumenom, a ne metalnom mutilicom, jer će se na vrhu početi stvarati pjena). Ogulite i narežite banane. Trenutak prije nego mlijeko počne da kuha, sklonite ga sa toplote i lagano dodajte mlijeko u kojem ste rastopili gustin. Promiješajte gumenom mutilicom dok se u potpunosti ne pomiješaju - smjesa će brzo postati gušća. Ponovno zagrijte smjesu dok ne počne da ključa i odmah je sklonite sa vatre. Dodajte banane.

Pustite da se smjesa hladi 5-10 minuta, uspite je u zdjelice za serviranje i servirajte odmah ili dodatno ohladite. Hranjive banane su bitan sastojak ovog deserta, iako je meni ukusniji bez njih (meni su banane inače malo previše slatke). Obzirom da sam puding nije puno sladak, pretpostavljam da će većini biti ukusniji sa bananama.