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Serbian bread

Serbian bread

Mix the yeast with a teaspoon of sugar until it becomes liquid

In the warm milk, add the liquid yeast and leave it for 10 minutes, to dissolve the yeast well

Add flour and salt

We get a soft dough, let it rise for about an hour

After the dough has risen, put the flour on the worktop

Divide the dough into 2, then each half into 3, then each third into two and get 12 balls of coca

Spread each ball of coca lightly, until you get a disk of dough

We pass the diskette through melted butter

Put in a pan greased with oil and powdered with flour

We thus place all the coca circles, like the petals of a flower

Grease with yolk

Sprinkle sunflower and sesame seeds

Put the bread in the preheated oven, 30 minutes at 180 degrees or in the gas oven over medium heat until nicely browned.


It is a beautiful and tasty bread, I don't know how it looks cold because it never got cold!

I wish you a beautiful day and happy dishes like this bread!

We expect you to visit us on http://www.farfuriavesela.ro


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(5 points / total votes: 16)

olga 2 years ago - 15 January 2015 09:16

Re: Peasant bread

How beautiful she is.
Yesterday I made bread with seeds. I'm starting to feel like a baker

Ioana 2 years ago - January 15, 2015 09:32

Re: Peasant bread

eh, after the complex breads so far, this will seem TOO light.

josephinnejose 2 years ago - 15 January 2015 10:03

Re: Peasant bread

maybe not on Monday when I arrive, but on Tuesday I'm sure I'll "put" some baked bread in the house

Anca 2 years ago - 15 January 2015 11:43

Re: Peasant bread

It's the first time I comment even though I've been reading your recipes for a while and you're an inspiration to me! I've always found something good to do with your recipes. I have a question. "smaller cake tray" can be a cake tray suitable for a 3-egg cake? (about 20 cm long) It is the only cake tray I have. or maybe a round cake shape about 23 cm in diameter would work?

Ioana 2 years ago - January 15, 2015 11:55

Re: Peasant bread

my tray is 25 length x 10 cm wide.
but you see that it is too big for a bread of 250 gr flour. there is a lot of space left above after growing. this bread also enters your 20 cm long cake tray.

Huiban Daniela 2 years ago - 15 January 2015 12:11

Re: Peasant bread

now I left her and I raised her. but the dough was very soft ... that is, it did not come off the hands. I respected the quantities..I hope it turns out that I've been looking for a long network of bread with soft crust and fluffy core..and that's how it looks

Ioana 2 years ago - January 15, 2015 13:30

Re: Peasant bread

it's normal your dough is so soft that you can easily mix it with a spoon. It's a little thicker than a cake batter. therefore when you put it in the tray you will pour it, do not try to move it with your hand because it will flow.
the only condition is to have used flour 550 or 650. in no case 000.

I can't wait to see how it turned out for you.

Huiban Daniela 2 years ago - 15 January 2015 14:06

Re: Peasant bread

it didn't grow on me at all. I used white flour from the country. I don't know what type he would fall into. I also put it in the tray ... in a round one of 21 cm but it didn't even spread in the whole tray.
I hope to find a successful, thin crust bread recipe. as to how many recipes we have tried so far d epaine, none to our liking.

Ioana 2 years ago - 15 January 2015 14:11

Re: Peasant bread

the yeast does not rise from the yeast. check that the yeast is good. if you put it in water and leave it for 10-15 minutes, it should foam. that's if it didn't grow in the first two hours. did you use dry drodie?

in addition, the 21 cm round tray is too big for a 250 gr flour bread. you had to double the dough in this case or use a smaller cake pan. all these elements are important, it could not grow too much if the dough barely covered the bottom. you probably got a stick.

Huiban Daniela 2 years ago - 15 January 2015 14:19

Re: Peasant bread

aaah ok..for the first time I used organic yeast from dm.

Ioana 2 years ago - January 15, 2015 14:20

Re: Peasant bread

a, and another idea, try to change the flour at least once to see how your bread turns out with another flour. maybe because of her you won't like bread. I tested several types (commercially) until I stopped at the one I use now and I was satisfied.

Ioana 2 years ago - 15 January 2015 14:21

Re: Peasant bread

it's possible. Did you get a little foam when you dissolved it in the 50 ml of water?

Huiban Daniela 2 years ago - 15 January 2015 14:25

Re: Peasant bread

no..he didn't foam at all. You can't save the dough in any way, can you?

Ioana 2 years ago - January 15, 2015 14:34

Re: Peasant bread

you can try to mix another 1 teaspoon of dry yeast (another sachet, maybe another brand!) to let you see what happens.

next time, if the yeast dissolved in a little warm water does not make at least a little foam on top after sitting in a warm place for 15 minutes (I put it either on the radiator on or next to a stove eye on), it means that it is no longer active and not move on.

Ioana 2 years ago - 15 January 2015 15:07

Re: Peasant bread

I filled the phase with foam and in the recipe to be clearer what needs to happen.

irina 2 years ago - 16 January 2015 11:26

Re: Peasant bread

Do you think it works with wholemeal flour? That is, half of the amount of flour can be replaced with wholemeal flour?

Ioana 2 years ago - January 16, 2015 11:39

Re: Peasant bread

first make it with 550 white flour for reference.
then start gradually replacing the white flour with wholemeal flour. starts with 50 gr wholemeal and 200 gr white. then 70, 100. see how each one comes out and stop where you like and the taste and texture.

irina 2 years ago - 16 January 2015 11:49

Re: Peasant bread

Thanks for the suggestion. I will do so. I like that the core is honeycombed, that's why I want to try this bread recipe.

Findia Group 2 years ago - 16 January 2015 12:22

Re: Peasant bread

It looks good, I haven't eaten a homemade bread in a long time, I'll really try!

Ioana 2 years ago - 16 January 2015 15:07

Re: Peasant bread

Irina, don't skip that minute of mixing from the beginning. if you don't like to mix it with your hand, go with a wooden spoon. and let it grow well in the first phase. then it will come out like a lace.

mona 2 years ago - 17 January 2015 00:46

Re: Peasant bread

ff easy to do! the result is exceptional !! thank you

Morariu Maria 2 years ago - 18 January 2015 08:18

Re: Peasant bread

I remember the bread made by my grandmother. I can't wait to try it.

Ioana S. 2 years ago - 19 January 2015 13:43

Re: Peasant bread

Thanks for the very simple recipe! Could you tell us which woman you are very happy with?

Ioana 2 years ago - 19 January 2015 13:49

Re: Peasant bread

Of course, I have often said that I use BL55 Hungarian flour in most recipes: [link]

Ioana S. 2 years ago - January 20, 2015 1:35 PM

Re: Peasant bread

romi 2 years ago - 2 February 2015 19:13

Re: Peasant bread

You hydrate this dough 100%. You call the bread "peasant" even though it is made "on a tray"
The recipe is only somewhat reminiscent of "ciabatta". Sure, it may be a novelty but I don't think it was ever made by any "tzaranca"

Ioana 2 years ago - 2 February 2015 19:26

Re: Peasant bread

the bread is called peasant because the texture of the core and the taste are similar to the one my grandmother made in the oven. she did it in round trays. only the shell is thinner. otherwise you say you eat peasant bread. it does not resemble the texture of the shoe at all.

ioana 2 years ago - 31 August 2015 17:17

Re: Peasant bread

Can I also use fresh yeast? If so, how much?
Thanks!

Ioana 2 years ago - 31 August 2015 18:34

Re: Peasant bread

uses approx. 8 gr. proceed in the same way as with the dry one.

Diana 2 years ago - November 29, 2015 22:41

Re: Peasant bread

I'm a beginner in cooking and I don't have a cake tray. I have a yena tray about 25 cm oval and 3 trays of 15 * 12 * 7 cm. Can I put the dough divided into the 3 trays (which are shaped like a cake tray), or in the yena tray? Thanks!

Ioana 2 years ago - November 30, 2015 10:27

Re: Peasant bread

Diana, in the cake trays it's ok. Jena tray is a bit big for 1 serving of bread. but you can increase the amount (double) and then it's ok Jena tray.

Elena a year ago - 9 January 2016 13:59

Re: Peasant bread

I would also like to try but with 650 flour and some seeds. I have a cake tray length 30 height 6 width 11. Can you give me any suggestions regarding quantities? thanks
Elena

Ioana a year ago - January 11, 2016 10:44

Re: Peasant bread

Elena you can double the quantities for your tray.

Dana 11 months ago - March 24, 2017 6:17 PM

Re: Peasant bread

Thanks. I had a great time. My first attempt at bread. I put 50g wholemeal flour and 200g 650 flour. Even though at first I was scared when I saw how hydrated the dough is, I recovered when it started to grow.
I was totally successful with her.

Ioana 11 months ago - March 26, 2017 2:04 PM

Re: Peasant bread

with love. I'm glad, nothing compares to the smell of baked bread in the house!


We discovered this bread recipe on the justlovecooking blog, so we will not assume the merits on it. But we tell you that we tried it, which determined us to share the recipe, because it is worth trying.

It is a delicious bread, which is incredibly easy to prepare.

Sift the flour into a larger bowl, in which you will knead the dough. Dissolve the yeast together with the sugar in warm water to which you then add the olive oil.

Then add the liquid to the flour bowl, and mix with a spoon 4-5 times, to form a little dough. All you have to do is cover the dish and leave it in the fridge for 12-24 hours, the better. Yes, it's incredibly simple! :)

The next day, turn the dough over on a floured surface. Knead the dough according to the instructions that you can see in detailed images on the blog.

After the dough is kneaded, leave it on the work table covered with a towel for 30-60 minutes, if you have time. Meanwhile, heat the oven to 250 degrees. Put the bread with quick movements in a pot with a lid and put it in the oven for 25 minutes. Leave it without a lid for another 10 minutes.


SERBIAN FISH SOUP

Some time ago I ate somewhere in Serbia, a fish soup that I have not been able to see until now. I am a gourmet and I still feel the rich and spicy taste of vegetables, the unique flavor of diversified white fish and the bright red color that emanates an enticing aroma of paprika.

Today I prepared this Serbian fish soup and I tried, of course, to make it as close as possible to the original taste.

ingredients:

  • 400 gr. carp
  • 450 gr. sleep
  • 300 gr. page of salau
  • 4 onions
  • 3 carrots
  • 1 parsnip
  • 1 parsley root
  • 1 pc. celery
  • 1 red pepper
  • 1 green pepper
  • 1 hot pepper
  • 4 cloves of garlic
  • 3-4 bay leaves
  • 7-8 peppercorns
  • 400 gr. diced tomatoes
  • 300 ml. broth
  • 4 tablespoons paprika
  • 1 teaspoon hot pepper
  • thyme and parsley
  • salt to taste

There seem to be many ingredients, but I will try to present the recipe as succinctly as possible to make you realize how simple and easy it is to prepare.

In a deep saucepan, heat 2 tablespoons of olive oil and 2 tablespoons of sunflower oil.

Add the bay leaves and peppercorns then wait for the oil to flavor for 2 minutes.

Put the finely chopped onion, carrot, parsley root and parsnip or grated. After it softens a little, I add a cup of water and stir constantly until all the water evaporates, and the vegetables will become very soft, almost like a paste.

It's time to add the paprika and the hot pepper, stirring constantly.

Pour a liter of water then put the finely chopped garlic and celery, as well as the peppers cut in half (they will give the soup a special sweet aroma).

After 20 minutes on medium heat, it's time to add the chopped tomatoes, broth and dried thyme - about half a teaspoon.

Meanwhile, I boiled in 3 liters of cold water the fish that I let boil for about 5-10 minutes since it first boiled. I used fillets of three types of fish and a carp captain, but you can use almost any kind of white fish (carp, pike, catfish, barbel, perch, preferably fillets).

I strain the juice from the fish over the soup, fill it with another liter of hot water, season it with salt to taste, then let it boil for about 20 minutes.

I add the pieces of fish and then I removed any remaining bones and skin, wait for it to boil for another 2-3 minutes and turn off the heat.

I warn you that it turned out more spicy than our usual taste for a soup, but I assure you that it is worth every gram of hot paprika and every piece of pepper…


Gluten-free bread II

In a bowl, dissolve the sugar in warm water and then put the yeast on top and set aside for about 10 minutes, then stir a little, cover and leave to rise.

In another bowl, mix the tapioca with water added one at a time so that it doesn't become lumpy, then put it on the fire and boil it until it thickens and changes its color from whitish to clear / clear / transparent. Put it aside.

In another bowl mix the chickpea flour, cornmeal (cornmeal flour ground in a coffee machine is ideal) cornstarch, gluten-free baking powder, salt. Put it aside. Separately in another bowl mix the egg whites with the milk and then add the leavened yeast and tapioca mixture.

The resulting composition mix with flour. Leave covered, in a place away from currents, to rest for about half an hour or 45 minutes, then put in a tray prepared in advance and put in the oven over medium heat. Bake, try with a toothpick, if it is baked, take it out, if it is not baked in the middle, cover the bread with a paper and bake a little at a slightly higher temperature.

After baking, take out the tray, let the bread cool in the tray, with a knife detached from the walls of the tray when it is cold, return to a grill. Slice and put in the freezer. When you need to, take out one or two slices and heat them in the microwave or in the oven on the stove, after which you eat.


Serbian bean stew

Wash the peppers, dry and cut into slices. Cut the bell pepper in half, clean it, wash it and cut it into 3-4 cm strips. Pour the beans into a sieve, rinse with cold water and allow to drain. Peel the onion and cut it into juliennes. Peel a squash, grate it and slice it. Peel a squash, grate it and cut it into cubes of about 1 cm. The salami is cut into slices. The marjoram is washed, dried by shaking and the leaves are broken, except for a few threads for decoration.

Heat 2 tablespoons of oil in a pot, fry in this onion, salami, peppers, garlic, potatoes and bell peppers, turning them from side to side for about 3 minutes. Add the beans, marjoram leaves and tomato pieces, pour the soup and season with salt and pepper. Bring to the boil with the lid on, stirring occasionally over medium heat for about 30 minutes.

Season the stew with salt and pepper and decorate with the rest of the marjoram. Serve with bread.


Cevapi, small Serbian with ajvar sauce

Cevapi, small Serbian with ajvar sauce, is a grilled dish of minced meat and cooked vegetable sauce. It is traditionally found in the countries of southeastern Europe (Balkans). It is considered a national dish in Serbia, Bosnia and Herzegovina, Croatia and is also common in Montenegro, Northern Macedonia, Kosovo, Slovenia and Albania.

A little history of the recipe

During the Ottoman administration, outlaws did hajdučki čevap ("Outlaw cheese"), because it was easy to prepare, from pieces of meat and smoked lard, in a pita fried on fire. Recipe Leskovački čevap, a local Serbian specialty, was based on the traditional pljeskavica formed as ćevap.

Leskovac has a long history of shops selling grilled meat. They arrived in Belgrade in the 1860s. The industry developed rapidly, as cevapčići was the favorite food of the drinking public.

Ćevapčići were served in shops, known as čevabdžija. A 1927-28 study in Belgrade showed that people ate either in a restaurant or outside. The shops sold the little ones in the morning, until 10 o'clock in the morning, because they were bought for breakfast.

Before the 1930s, it spread to the rest of Yugoslavia, including eastern Serbia and the region of Macedonia. Until 1932, cevapčići was considered a local specialty in southern Serbia. In 1933, the first street food vendor appeared in Maribor, Slovenia, coming from Leskovac, serving grilled meat, including cevapčići. In 1940, ten pieces were sold for a Yugoslav dinar. In the second half of the 20th century, cevapčići and other oriental dishes entered Croatian cuisine. Leskovac-style grilled meat, including čevapčići, has become part of Slovenia's daily diet today. Today, Cevapči are found outside the former Yugoslavia in diaspora communities.

Stores that sell this dish are known as čevabdžinica.

Leskovac organizes an annual barbecue festival, the Leskovac Barbecue Festival (Roštiljijada), as an exhibition of grills and other grilled meat dishes.

If you liked today's recipe, cevapi, little Serbian with ajvar sauce, subscribe to our newsletter or follow us on Facebook and Instagram to stay up to date with all our recipes.


Serbian Pljeskavica

We spent last night with our dear Mile. There weren't many of us, only Groparu, Crivăț, me, my Raluca and Sârbul. I had pottery and beer. And pljeskavica, which we made according to the recipe he gave us a year before he left. to leave. We miss him and we will miss him for a long time to come. We calm down as best we can, with an evening like this. Let me give you the recipe.

For a human pljeskavica & icircmi you need a pound of meat, and beef, and pork, finely ground.

I still need onions, which I finely chop.

Small heel and some smoked bacon.

First of all, fry the meat well with salt and pepper to get a paste. Let the pasta cool for half an hour (it can stay for two hours), to work with salt and pepper. Then I take it out and fry it again, let it cool again for half an hour, take it out again, add the onion, the bacon and two cheeses of cheese given through the large grater.

Bask a little thyme, and, if I want, a little hot paprika

Do. a yogurt sauce mixed with olive oil, crushed garlic, dried parsley.

I form meatballs, as big as a palm.

I put them on the grill pan or on a hot plate and when they are colored to half the thickness, I turn them on the other side.

Strain the meatball into the middle of a bun, along with a tablespoon of onion rubbed with salt and a tablespoon of sauce.

I think for our sake, Mile made the salt saltier, my pljeskavica, although very good, came out a little salty, to make the beer work better.


Video: PAN SERBIO en la PANIFICADORA SILVERCREST de LIDL SBB 850 F2 - IAN 3378741910. Delicioso! (December 2021).