For recipe in english, please scroll down Ne znam da li se neko sjeca filma (a onda i serije) 'Nesto Izmedju', Miki Manojlovic, Dragan Nikolic i amerikanka...Film se desava u doba ekonomske stabilizacije, kafa, puter, ulje su se kupovali na bonove, struja se isljucivala svaki drugi dan, odredjenim danima su se mogla voziti samo auta sa (ne)parnim brojevima na registarskim tablicama...U tom filmu pored svih svojih jada i problema, Miki ide na dorucak i naravno tu je burek sa casom jogurta. Onako hrskav, umotan u papir, samo kako burek zna biti. Kada god cujem rijec burek, meni je ta scena pred ocima. A kako sam ipak odrastao u Sarajevu, burek je bio pita sa mesom, ali ona sa korama, umotanim...a ipak je burek slagan, sa slojevima mesa, sira, cega vec ne. Tako to bar ja vidim. E sada bureka ima 'najbrzih', kao onaj kod Mikija, odes u buregdzinicu i kupis gotova, ima ih 'brzih', kupis zamrznut, vec slozen i samo ga ubacis u rernu i bude gotovo za pola sata i onda ima ovaj, 'brz' burek koji ne zaostaje puno za onim prvim dva ili za 'sporijim' varijantama, kada se kore razvlace u domacoj radinosti i onda se slazu... Ovaj 'brz' burek sam vidio kod Maje, a kod Natase i Jelene 'utvrdio' gradivo. Burek nije bio planiran, desilo se da su kore bile odmrznute u frizideru, a i nije mi se dalo da pravim nadjev od mesa, i tako je napravljen burek sa sirom. Znao sam prije da napravim ovu neku varijantu gibanice sa zgvuzanim korama, kje bi se potapale u smjesu od sira, jaja i kisele vode, pa onda stavljale u posudu i pekle. To nije bilo tako lose, alo ovo je puno bolje, ne samo oblikom, nego i ukusom je stvarno dobro. Ja sam samo umjesto obicne vode koristio kiselu vodu, nekako su ove kore tanke (za baklavu su super), i nekako vjerujem da ovi mjehurici iz kisele pomognu bureku da bude 'ono vazdustastiji', rastresitiji..., e sto i ja mogu da kenj.m. Evo kako je to kod mene ispalo (Recept je Majin sa mojim izmjenama) Potrebno: 500 g kora za pitu 350-400 g sira, punomasnog takav moji ukucani vole 50 ml ulja 250 ml kisele vode A napraviti ovako: U casi sipati ulje i kiselu vodu. Ulje ce isplivati na povrsinu, ali to je u redu, samo kada se kasikom vadi, paziti da se 'zakaci' i ulje i voda. Isto se moze i sipati ulje i kisela u dvije posebne case, pa onda iz svake posebno uzimati ulje, vodu. Od ukupnog broja kora odvojiti cetiri koje će služiti kao podloga i poklopac, a ostalo podijeliti na tri dijela. Blago nauljiti okrugli pleh od 26 cm, pa spustiti prvu koru tako da pokriva dno i ivice, a ostatak viri van pleha. Dio koji leži na dnu nakvasiti vodom i uljem. Spustiti drugu koru na isti način, a dio koji viri ne treba da se poklopi sa onim od prve kore. Nakvasiti pa ponoviti i sa trećom korom, tako da ima podloga od tri kore. Opet poprskati vodom i uljem, pa nacjepkati kore, prvu trećinu od onog ostatka, dobro nakvasiti vodom i uljem, pa poredati izmrvljeni sir da pokrije citavu povrsinu. Zatim na isti način ponoviti redjanje druge trećine iscjepkanih kora, poprskati uljem i vodom, a onda opet poredati izmrvljeni sir. Preko ide treća trećina kora, koja se takodje dobro nakvasi. Uzeti onu zadnju koru, pa njome pokriti 'izguzvane kore', a zatim i kore koje vire preklopiti ka unutra, da se burek zatvori. Naravno i one se kvase vodom i uljem kako se koja preklopi. Tokom slaganja bureka treba potrošiti svu vodu i ulje, samo ostaviti dve kasike za prelivanje pečenog bureka. Otprilike trecina poslije svakog cijepkanja kora. Slozen burek staviti u ugrijanu rernu na 250°C desetak minuta, pa peci još pola sata na 200°C, po potrebi i duže, dok ne porumeni i ne dobije tamno zlatnu boju. Izvaditi i preliti sa one dvije kasike vode i ulja i vratiti na 5-10 minuta u isključenu rernu. Pečen burek prevrnuti da ravna strana bude gore, a onda se sjetiti Mikija iz filma 'Nesto Izmedju' i prestati biti ljuboran na njegov burek...

For recipe in english, please scroll down Ne znam da li se neko sjeca filma (a onda i serije) 'Nesto Izmedju', Miki Manojlovic, Dragan Nikolic i amerikanka...Film se desava u doba ekonomske stabilizacije, kafa, puter, ulje su se kupovali na bonove, struja se isljucivala svaki drugi dan, odredjenim danima su se mogla voziti samo auta sa (ne)parnim brojevima na registarskim tablicama...U tom filmu pored svih svojih jada i problema, Miki ide na dorucak i naravno tu je burek sa casom jogurta. Onako hrskav, umotan u papir, samo kako burek zna biti. Kada god cujem rijec burek, meni je ta scena pred ocima. A kako sam ipak odrastao u Sarajevu, burek je bio pita sa mesom, ali ona sa korama, umotanim...a ipak je burek slagan, sa slojevima mesa, sira, cega vec ne. Tako to bar ja vidim. E sada bureka ima 'najbrzih', kao onaj kod Mikija, odes u buregdzinicu i kupis gotova, ima ih 'brzih', kupis zamrznut, vec slozen i samo ga ubacis u rernu i bude gotovo za pola sata i onda ima ovaj, 'brz' burek koji ne zaostaje puno za onim prvim dva ili za 'sporijim' varijantama, kada se kore razvlace u domacoj radinosti i onda se slazu... Ovaj 'brz' burek sam vidio kod Maje, a kod Natase i Jelene 'utvrdio' gradivo. Burek nije bio planiran, desilo se da su kore bile odmrznute u frizideru, a i nije mi se dalo da pravim nadjev od mesa, i tako je napravljen burek sa sirom. Znao sam prije da napravim ovu neku varijantu gibanice sa zgvuzanim korama, kje bi se potapale u smjesu od sira, jaja i kisele vode, pa onda stavljale u posudu i pekle. To nije bilo tako lose, alo ovo je puno bolje, ne samo oblikom, nego i ukusom je stvarno dobro. Ja sam samo umjesto obicne vode koristio kiselu vodu, nekako su ove kore tanke (za baklavu su super), i nekako vjerujem da ovi mjehurici iz kisele pomognu bureku da bude 'ono vazdustastiji', rastresitiji..., e sto i ja mogu da kenj.m. Evo kako je to kod mene ispalo (Recept je Majin sa mojim izmjenama) Potrebno: 500 g kora za pitu 350-400 g sira, punomasnog takav moji ukucani vole 50 ml ulja 250 ml kisele vode A napraviti ovako: U casi sipati ulje i kiselu vodu. Ulje ce isplivati na povrsinu, ali to je u redu, samo kada se kasikom vadi, paziti da se 'zakaci' i ulje i voda. Isto se moze i sipati ulje i kisela u dvije posebne case, pa onda iz svake posebno uzimati ulje, vodu. Od ukupnog broja kora odvojiti cetiri koje će služiti kao podloga i poklopac, a ostalo podijeliti na tri dijela. Blago nauljiti okrugli pleh od 26 cm, pa spustiti prvu koru tako da pokriva dno i ivice, a ostatak viri van pleha. Dio koji leži na dnu nakvasiti vodom i uljem. Spustiti drugu koru na isti način, a dio koji viri ne treba da se poklopi sa onim od prve kore. Nakvasiti pa ponoviti i sa trećom korom, tako da ima podloga od tri kore. Opet poprskati vodom i uljem, pa nacjepkati kore, prvu trećinu od onog ostatka, dobro nakvasiti vodom i uljem, pa poredati izmrvljeni sir da pokrije citavu povrsinu. Zatim na isti način ponoviti redjanje druge trećine iscjepkanih kora, poprskati uljem i vodom, a onda opet poredati izmrvljeni sir. Preko ide treća trećina kora, koja se takodje dobro nakvasi. Uzeti onu zadnju koru, pa njome pokriti 'izguzvane kore', a zatim i kore koje vire preklopiti ka unutra, da se burek zatvori. Naravno i one se kvase vodom i uljem kako se koja preklopi. Tokom slaganja bureka treba potrošiti svu vodu i ulje, samo ostaviti dve kasike za prelivanje pečenog bureka. Otprilike trecina poslije svakog cijepkanja kora. Slozen burek staviti u ugrijanu rernu na 250°C desetak minuta, pa peci još pola sata na 200°C, po potrebi i duže, dok ne porumeni i ne dobije tamno zlatnu boju. Izvaditi i preliti sa one dvije kasike vode i ulja i vratiti na 5-10 minuta u isključenu rernu. Pečen burek prevrnuti da ravna strana bude gore, a onda se sjetiti Mikija iz filma 'Nesto Izmedju' i prestati biti ljuboran na njegov burek...

A disclaimer: this is not what I intended.to eat today. But somewhere around mid afternoon, things started to go south and took my dinner plans with them 😅Some foods are good for the body, some are.good for the soul. Maybe I had planned a more nutritious meal originally, and maybe that dinner blew my sodium count weigh out of proportion, but calories wise and satisfaction wise, I still feel like I made an ok choice!Total calories: 1545 (roughly. Very hard to tell when eating out 😂). Goal 1600by Sensitive_Wafer3837

Ovo je jedan post koji je cekao vise od godinu dana da bude napisan (napravljen, isproban). Hurmasice su tpicni istocnjacki dezert koji je dosao u nase krajeve sa turcima, a onda kao i mnoge druge stvari, nasao pogodno tlo i ostao i odomacio se. Ja nisam bio veliki ljubitelj hurmasica, sve dok nisam probao Dajanine, a to je bilo prije nekih godina... E one su nesto drugo, nema toliko secera, agda ne curi iz hurmasica, a one opet ostaju u komadu i meke i socne, morate ih probati da bi mi vjerovali. Pitao sam je za recept i ona je to savjesno napisala i dala mi, ima vise od godinu dana, a ja sam papir sa receptom stavio na mjesto da znam gdje je pa da ih napravim kada stignem. Polako je vrijeme prolazilo, ja sam naravno zaboravio gdje sam stavio recept, blam me da opet pitam, jer sam toliko insistirao na prvom mjestu... A recept super, najvaznija svar sto ga cini takvim je opis kakvo tijesto treba da bude :). Kada sam prvi put procitao, slatko sam se ismijao, zajedno sa Dajanom, a onda ove godine u martu, u Stowe (bili smo zajedno na skijanju), gledamo film 'Jasmina". Lijepa prica o ljudskoj dobroti na mestima gdje ne bi ocekivao. A u jednoj sceni nana pravi 'urmasice i prica unuci-bebi kako ih pravi i rece:'..a tijesto, treba da bude mekoce uvetove resice...", Dajana i ja smo se pogledali i obadvoje prasnuli u smijeh. Otada je proslo opet mjeseci, i ja sam uspio da nadjem papir sa receptom i odmah sam ih napravio, i da podijelim sa vama recept o najboljim hurmasicama koje sam ikada jeo... Potrebno: oko 400 g brasna 200 g putera 2 jaja 75 g secera 1/2 praska za pecivo za agdu 330 g secera 500 ml vode jedan veci limun A napraviti ovako: 1. Umutiti puter, secer i jaja. 2. Dodati 300 g brasna sa praskom za pecivom i umutiti. 3. Izvaditi na pobrasnjenu dasku i nastaviti mijesiti tijesto sa postepenim dodavanjem brasna sve dok tijesto ne bude meko kao resica na uvetu. 4. Ostaviti tijesto oblikovanu u loptu i unotanu u plasticnu foliju na 15 minuta u frizider da se 'odmori'. 5. Oblikovati hurmasice. Razvaljati tijesto i vaditi kalupom krugove. Ostatak tijesta premijesiti, razvaljati i opet kalupom vaditi krugove zeljene velicine. Presaviti obadvije strane kruga prema sredini. Staviti presavijeni krug na rendu. Pritisnuti tijesto sa necim ravnim. Hurmasica dobije svoje poznate sare :). Laki voli da pomaze dok se nesto radi u kuhinji, i ovo je njegova izvedba, a kako on kaze, napravio je mamu... 6. Nazad o hurmasicama. Sloziti hurmasice na pleh oblozen papirom za pecenje, pa ih peci u ugrijanoj rerni na 185°C 15 do 20 minuta, paziti da ne izgore. 7. Pecene hurmasice prebaciti u posudu u kojoj cete ih zaliti sa agdom. 8. Staviti secer, vodu i limun izrezan na tanke krugove da se kuvaju. Ne treba vise od 10-15 minuta. 9. Tople hurmasice prelijte sa vrelom agdom. 10. Kasikom pazljivo zalivajte hurmasice sa agdom koja ce biti oko njih. Nemojte se uplasiti da ce vam ostati agada oko hurmasica, dajte im malo vremena i one ce sve to upiti i postati meke, a opet cvrste, malo kiselkaste, a opet perfektno slatke, prijatno.

Many diet plans are promoted as "one size fits all." But each person is unique and has specific needs and preferences. Diet Diagnosis: Navigating the Maze of Diet and Nutrition Plans will show you how to choose the program that is best for you, while providing practical tools and effective principles that you can implement step-by-step.No matter what your current health status, David Nico, aka "Dr. Healthnut," will help you to reach your highest level of wellness possible, including a healthy weight. Dr. Healthnut says, "Healthnuts are not really 'crazy' they're just everyday people who want to make healthier lifestyle choices."Maybe you've had your ups and downs as you've tried to maintain good eating habits, producing a vicious cycle of lifelong weight problems and risk of disease. Or, perhaps you feel perplexed by the conflicting opinions expressed in the media about the "best" foods to eat, so you wonder just what the right foods to incorporate into your daily meals.Achieving wholeness in your life requires multiple dimensions of health. Yet, as you take progressive steps toward healthier eating, you will be on the road to wellness. By changing what, why, and how you eat, you can experience optimum health.The healthnut life: "Not Crazy. Just Healthy.

In this cookbook you’ll discover a collection of 100+ heart-warming recipes that also happen to be packed with good things. Shop Recipe Books at Fortnum’s.

Chinese food is a caloric bomb waiting to destroy your physique. Pay special attention to portion sizes, how the dish is prepared, and the content of the sauces—many contain more sodium and/or sugar than you should have in an entire day. Yes: Ginger Chicken with Broccoli The sodium in this dish is fairly high, but […]

In this cookbook you’ll discover a collection of 100+ heart-warming recipes that also happen to be packed with good things. Shop Recipe Books at Fortnum’s.

Read this article to learn what foods you should avoid, how they affect your body and how it all relates to your sinuses.

Bavarian food doesn’t f#ck around. Bavarian food is the guy at the gym in the tiny muscle tee who’s lifting weights so heavy, the veins in his neck and head (and other parts of the body that you didn’t even know HAD veins) start to pop out. Bavaria‘s cuisine is a monster truck. It crumples…

Many people wonder -- what exactly is traditional Australian food? And it's a good question. Australian cuisine has developed from a mix of many different cultures over the course of several centuries. As a result,

In this cookbook you’ll discover a collection of 100+ heart-warming recipes that also happen to be packed with good things. Shop Recipe Books at Fortnum’s.

Martha learned this family recipe for pierogi with a simple filling of mashed potatoes from her mother, Mrs Kostyra.

Editor's Note: A little something I wrote for you on Monday, my post-writing day, while lying on the bathroom floor - bec...

Here are our tips for a prefect day of eating in Tel Aviv, Israel.

A fabulously tasty dish from the south of France - slow roasted chicken with garlic and lemon - simple to make and simply delicious.

Tibetan food, dishes, and experiences of eating in Tibet. Food in Tibet was quite the adventure, words and pictures,

My goodness! Time sure flies sometimes. It seems like I look at the calendar and it's the middle of March and the next time I dare to take a peek, April is almost gone. I think it has something to do with being a mom of seven children. My life is consumed with getting everyone where they need to be, helping with homework and keeping my home and garden intact. It's a lot of work, but as I watch these little people grow up to be amazing, mature almost adults I can't help but be grateful for the ride, bumpy though its been. My oldest son, Colton, is currently obsessed with Asian food and I've pretty much used up my arsenal of Asian recipes to please him. Since he'll soon be gone for 2 years and I'll only be able to talk to him on Christmas and Mother's Day, I've been indulging his every culinary need. As a result, I've found some fantastic recipes. This chicken has been one of my favorites so far. It is pretty spicy, and next time I'll tone it down for my little ones, but for adults, it's perfect. It made a great meal with rice, steamed veggies and Asian Slaw. Sticky Asian Chicken Serves 6 For the chicken: 2-½ pounds Chicken, cut into chunks 2 cups All-purpose Flour 2 teaspoons Kosher Salt Vegetable oil for frying For the sauce: 3 Tablespoons Rice Wine Vinegar 2 Tablespoons Red Wine Vinegar 2 Tablespoons Hoisin Sauce 2 Tablespoons Honey 2 cloves Garlic, Minced 2 Tablespoons Minced Ginger 1 Tablespoon Brown Sugar 2 teaspoons Soy Sauce 2 teaspoons Sriracha (add More If You Want Them Really Spicy, or less for a milder dish) 1 teaspoon Cornstarch 2 Tablespoons Butter Optional Garnishes: Sesame Seeds And Finely Cut Green Onions Add the flour and salt into a large shallow dish and set aside. Heat a large skillet with an inch or two of vegetable and heat up to 375 F. While you are waiting for the oil to come to temperature, add the chicken to the flour and salt mixture and toss to coat the chicken lightly in the flour. You will probably have to do this in two batches (same with the frying.) When the oil is at the appropriate temperature gently add the chicken to the oil. While the chicken is frying (stir and flip them occasionally over about 12 minutes) begin preparing the sauce. For the sauce, combine the vinegars, hoisin and the honey in a small bowl. Add the minced garlic and ginger. Add the brown sugar, soy sauce and sriracha and combine well. Whisk in the cornstarch. Melt 2 tablespoons of butter in a saucepan over medium heat, and then whisk in the sauce mixture. Cook over medium heat for about 1 minute while the cornstarch thickens. Remove the golden chicken from the frying oil at about the 12 minute mark and transfer them to a large bowl. Add half of the sauce (if you have split them into two batches for frying purposes) and toss the chicken to coat it. Repeat with the rest of the chicken and sauce. Serve hot with sesame seeds and finely cut green onions to garnish. Source: Tasty Kitchen

Tokyo is known as a food-crazed city, maybe even the most food-crazed on earth—but you have to go underground to find the really good stuff. At your average depachika (department store basement food hall), there are more than 30,000 items for sale. These stores function like bustling food cathedrals where you can find everything from sushi-grade hamachi to $150 muskmelons, and endless free samples. At Takashimaya Times Square, there are more than 70 kinds of salt, a vinegar sommelier, and 120 food outlets occupying 2,700 square feet, and it isn’t even the biggest depachika in Tokyo.

Here's one of my first posts, and nobody commented on it. Heck, maybe nobody even read it then. This is a really good recipe, so do try this...

This recipe was from a 1951 newspaper. It was a recipe from the dining car service of the Canadian railways. It has browned flour in it like Cajun roux so if you know how to make gumbo, you can make this. It has an interesting history and how to at end of recipe. They use this recipe with noodles or potatoes. I made this recipe with hamburger; it was awesome served with white rice

Bohinjska Bela 128, Bohinjska Bela, Bled 4263, Slovenia

Ridiculously SILKY smooth mint fudge packed with healthy ingredients and NO sugar or dairy!

"Karnataka has lots of amazing food, but this curry is one of those dishes that people outside the region hear about. Maybe because India has so few pork curries… or maybe because it is that good," says Anjum Anand. This recipe is an extract from I Love India by Anjum Anand (Quadrille Publishing, RRP $39.99). Available in stores nationally now.

There’s a lot of breakfast, brunch, brekkie, whatever you want to term it, around here and in our home. We kinda like eggs in my home, can you tell? The

Saffron & Pistachio Biscuits Recipe – The Artisan Food Trail – Sweet and perfumed they are an ideal accompaniment to a good strong cup of coffee.

By now, you’ve likely heard of high protein diets; keto, paleo, metabolic, and carnivore, to name a few, and the benefits associated with the consumption of quality proteins. You may even have…

I wanted to make some flaky whole wheat buttermilk biscuits to serve with the Vegetable Noodle Soup I made recently and decided to make them a little more healthy by using mostly whole wheat flour.