Oats & Dates Cookies/ Keksići s datulama i zobenim pahuljicama

I am a big fan of oatmeal, especially in cookies. I love experimenting with ingredients I have on hand, then combining with oatmeal, and when they turn out crisp, and chewy inside, I trully enjoy every bite of it... When Sawsan posted her recipe for oats and dates ranger cookies, I bookmarked it right away and knew I would try it out soon. This was months ago, and since then I have been making these cookies regularly, for friends and guests, and all I can say is that they are always a hit! This recipe allows modifications up to your taste and preference, you can add nuts, once I have added chopped pistachios (a very good idea!), once I have added raisins instead of cranberries. Heavenly! If you do not know Sawsan's beautiful blog yet, I would strongly recommend you to visit her on Chef on Disguise, you will find an amazing mix of middle eastern cuisine with food around the globe, inspiring and precise recipes, and beautiful photography. 

Oats & Dates Cookies 

Slightly adapted from: Chef in Disguise

Makes about 40 cookies.

Ingredients:

113 g butter, room temperature

200 g brown sugar

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1,5 teaspoons vanilla essence (I used homemade)

1 egg

160 g all purpose flour

85 g rolled or instant oats

85 g pitted whole dates (optional: raisins)

110 g coconut flakes

 *You may add chopped nuts and/or pistachios, up to your taste.

Method:

• Preheat oven on 180°C/ 375 F.
• In a bowl beat butter with an electric mixer for about 30 seconds. Add brown sugar, baking powder and baking soda, combine well. Then add egg and vanilla essence, combine well. Beat in as much of the flour as you can with the mixer. Then with a wooden spoon, stir in remaining flour. Add coconut, oats, dates and mix until well combined. The dough will be crumbly, but it will be no problem to roll and form them in your hand. 
• Press the dough in your hand and form balls. 
• Leave 3-4 cm between cookie balls, place them on a baking sheet. 
• Bake at 180°C/ 375 F for about 8 minutes until golden brown. Do not let them get too brown, this may happen quickly. 
• Let cool. Enjoy!

Volim zobene pahulje, jedem ih, uz dodatak voća, s medom,  rado za doručak, redovno ih stavljam u kolače i keksiće, pravim često pogačice sa zobenim pahuljama, i vrlo rado eksperimentiram s njima. Kad sam na blogu Chef in Disguise otkrila recept za keksiće s datulama, odmah sam ga zabilježila i vrlo brzo i isprobala. Pun pogodak! Datule keksićima daju poseban šmek, i upozoravam vas, jako su zarazni i uz šoljicu kafe ili čaja nestaju u trenu! Slike već mjesecima čekaju u draftu, u međuvremenu sam ove kekse pravila mnogo puta, malo se igrala sa sastojcima, dodavala npr. sjeckane lješnjake, bademe, pa i pistacije (s pistacijama su meni lično najbolji). Recept dozvoljava modifikacije, pustite mašti na volju i iskombinirajte keksiće po vašem ukusu!

Keksići s datulama i zobenim pahuljicama

Originalni recept: Chef in Disguise, s malim izmjenama.

Za otprilike 40 keksića je potrebno: 

113 g maslaca, sobne temperature

200 g smeđeg šećera

1/2 žličice prašak za pecivo

1/4 žličice sode bikarbone

1 jaje

1,5 žličice esencije vanilije (stavila sam domaću)

160 g brašna (oštro ili glatko)

85 g zobenih pahulja

110 g kokosa

85 g sjeckanih datula (ili grožđica)

* Možete dodati sjeckane lješnjake, orahe ili pistacije, po ukusu. 

Priprema:

• Zagrijte pećnicu na 180°C. Obložite lim papirom za pečenje.
• U zdjeli pjenasto izradite maslac, otprilike 30 sekundi. Dodajte šećer, prašak za pecivo, sodu bikarbonu, izmiješajte. Umiješajte jaje i vanilu, pa postepeno dodajte brašno, onoliko koliko mikser može podnijeti,  jer će tijesto biti jako gusto. Ostatak brašna dodajte i umiješajte spatulom. Na kraju umiješajte zobene pahulje, kokos, sjeckane datule. 
• Tijesto će biti mrvljivo, ali ne brinite, formiranje kuglica neće biti problem. Oblikujte kuglice i složite na pripremljeni lim ostavljajući dovoljno razmaka između njih (otprilike 3-4 cm). 
• Peći na 180°C otprilike 8 minuta, dok keksi ne dobiju zlatno smeđu boju. Pazite da ne potamne previše, lako mogu da se prepeku!
• Ostaviti da se ohlade. Keksiće spremite u limenu kutiju. Uživajte!:)

Apple Pie Jam (Džem od karameliziranih jabuka) & Edible Gift Roundup 2012

This year I decided to make Christmas more personal and focused on sweet edible Christmas gifts. Dressed up in festive packaging, over 60 packages found their way to friends, working colleagues and family...:) This is just a small round-up of sweet treats that I have made, I did not have enough time to make photos of all packages.I include the recipe for  delicious Apple Pie Jam (Bratapfel-Marmelade), a Christmas jam packed with wonderful flavours that looks so beautiful in jars. This jam tastes great on homemade bread for breakfast, but I also highly recommend it as  a fantastic filling for cakes, muffins or sweet empanadas! 

Apple Pie Jam

For 4 small jars (4 x 210 ml) you will need:

• 1 kg apples, peeled and sliced (into cubes)
• 1 teaspoon cinnamon
• 1 teaspoon vanilla essence (I used homemade)
• 3 teaspoons brown sugar
• 4-5 teaspoons of dried cranberries, chopped 
• juice of one lemon
• 500 grams of jam sugar 1:2
• 2-3 tespoons of rum 

Method: 

• Wash, peel and cut apples in cubes. 
• Add brown sugar in a pan, let sugar melt  and caramelize. 
• When melted, add apple cubes and cook by low heat for about 10 minutes, stirring occasionally. 
• Then after about 10 minutes add jam sugar cinnamon, chopped cranberries, vanilla essence and freshly squeezed lemon juice. 
• Cook for another 6-8 minutes. Skim off foam, if needed.   
• Spoon the hot jam into sterilized jars, sprinkle some rum on top, seal tightly and then turn jars around, and let cool. After opening a jar, keep the jam in refrigerator.

Cookie gifts for working colleagues: Chocolate Delights, Butter cookies with chocolate glaze, vanilla jam cookies

 

For all cookie recipes click here: 

• Chocolate Delight Cookies

• Butter cookies with chocolate glaze (recipe is coming soon)

• Vanilla Jam Cookies

• Banini Jam Cookies

Volim predbožićno pravljenje kolača i keksića, koje mene jako veseli i smiruje, maksimalno uživam u tome. Prošle godine sam po prvi put pravila jestive poklone, samo nekoliko komada, i bili su totalni hit, pa sam za  ovu godinu odlučila praviti više paketića, što za prijatelje, za radne kolege, i bili su više nego odlično prihvaćeni. Divno je kad vidiš da ima ljudi koje domaće iskreno cijene, mene to jako veseli! 

Pravila sam više vrsta marmelada: medni džem od jabuka s pečenim sjemenkama suncokreta, marmeladu s kruškama i jabukama (recept slijedi uskoro) i džem od karameliziranih jabuka s brusnicama i rumom, te raznorazne keksiće. Kada sam završila prvu turu keksića za suprugove radne kolege, 40 poklončića, prije nego što smo ih poslagali u ogromnu torbu sam iskoristila priliku da ih na brzinu uslikam. Nažalost fale mi drugi jestivi pokloni, npr. prhka makovnjača, bombice s rumom, kokos kuglice, kuglice s lješnjacima, tako je brzo sve bilo raspodijeljeno da nisam uspjela uslikati ništa od toga. 

Recept za džem od karameliziranih jabuka s brusnicama i rumom je pravi zimski, blagdanski džem, okus cimeta, ruma i karameliziranih jabuka će vas oduševiti ne samo kao namaz na domažem kruhu za doručak, poslužiće i kao mirisno i preukusno punjenje u kolačima, u muffinima ili slatkim empanadama.

Za 4 staklenke (4x 210 ml) je potrebno:

• 1 kg jabuka, oguljenih, isjeckanih na kockice
• 1 žličica cimeta
• 1 žličica esencije vanile (upotrijebila sam domaću)
•  3 žlice smeđeg šećera
• 3-4 žlice sušenih brusnica, isjeckane
• svježe ocijeđen sok 1 limuna
• 500 g šećera za želiranje 1:2 
• 2-3 žlice ruma

 Priprema:

• Jabuke oguliti, očistiti i isjeckati na kockice.
• U dubokoj tavi ili loncu s debelim dnom staviti smeđi šećer, pustiti na slabijoj vatri da se otopi i karamelizira. 
• Kad šećer posmeđi i kad se otopi, dodati jabuke, te oko 10 minuta na slabijoj vatri kuhati, povremeno miješajući.
• Nakon 10 minuta u jabuke dodati šećer za želiranje, cimet, esencija vanile, limunov sok i brusnice, prokuuhati još jednom 6-8 minuta. Ako jabuke pjene, pjenu odstraniti. 
• Na kraju, po želji dodati malo ruma u džem, promiješati.
• Vrući džem izlijte u sterilizirane staklenke, odmah zatvorite poklopcem (na koje stavite 2-3 kapljice ruma prije zatvaranja), pa ih okrenite naopako. Pustiti da se ohlade.
• Čuvati na tamnom mjestu, a kada staklenku otvorite, džem držite u hladnjaku.

Vanilice, puter keksići s glazurom od čokolade, Banini keksi, chocolate delights

Banini Jam cookies, Butter cookies, Chocolate Delights

 Ako želite isprobati neke od ovih keksića, kliknite na linkove s receptima:

• Chocolate Delight Cookies

• Butter Cookies (recept slijedi uskoro)

• Irenine vanilice

• Verini Banini keksići

 Svim mojim dragim čitaocima želim ugodne praznike i sve najljepše u Novoj godini!

Christmassy Jam Handpies/ Školjkice punjene džemom

The Holiday season is based on traditions at our home. We have a traditional christmas tree, we have family recipes for cookies and cakes that are being prepared only for Christmas, and Christmas Dinner would not be complete without our beloved Sarma (stuffed cabbage rolls with minced meat and rice)  and stuffed turkey with roasted potatoes and roasted vegetables. This year it will be chicken instead of turkey, fish is an alternative... I have not decided yet, as this year me and hubby are spending Christmas Eve without the rest of our family. Hubby is working over the holidays and we are not going to make it this year, my family lives 600 km away from us, and hubby's family around 900 km, and there is no chance to get there on time. Spending Christmas Eve without my nephews, nieces, parents or brother and sister does not make me happy at all, but that is the way it is and we are all going to make the best of it... 

Today I am sharing another family recipe, an old-fashioned type of jam handpies, that my grandmother used to bake when I was a child. Back then I would love to eat them with a glass of milk, and I still do! These are wonderfully soft, not too sweet, and,  when filled with homemade jam these beauties will put a smile onto your face everytime you bite into one of it :) I filled them with homemade hibiscus marmelade and apple pumpkin jam, love them both.

For about 50 handpies you will need: 

• 250 g butter (cut into cubes)
• 500 g plain flour, sifted
•  125 g sour cream (I use the one with 15% fat, but 10% would be fine as well)
• 1-2 teaspoons of milk (if needed)    

    For the filling:                        

• jam of your choice 
• icing sugar for dusting

Method: 

1. Preheat oven to 180°C/ 350 F. 

2. Knead butter cubes into flour, add sour cram, then knead by hand until well combined.

Depending on the flour, if you think your dough is too dry, you might need to add some milk
(1-2  teaspoons), not more.

3. Roll out the dough  to about 1-3 mm, cut into circles with a mold (or use a glass), 8-10 cm in diameter.

4. Repeat the process until used up the dough.

5. Place some jam into the center, then fold the edges of the circle to get a semi-circle.

6. Fold and pinch the edges shut with a fork,  and place them on a baking sheet.

7. Bake at 180°C/ 350 F 8-10 minutes. They need to stay very light brown.

8. Roll warm handpies into powdered sugar or a mixuter of vanilla and powdered sugar.

9. Stored in airtight containers they will stay fresh for two weeks. Enjoy!

   

Nastavljam s jednim od meni najdražih recepata za blagdanske kolačiće, osim cimetnih zvjezdica s bademima redovno za Božić pečem i školjkice, obično s punjenjem od domaćeg džema, mada su sigurno i podjednako dobre s orasima, makom ili čokoladnim punjenjem. Starinski recept, odavno u mojoj svesci recepata, sigurno već više od 20 godina, meni jako drag i neodoljivo fin, i rado bih ove kolačiće pravila i češće ali strogo izbjegavam jer uz čašu mlijeka ja počnem da ih jedem a ne mogu da se zaustavim. Sjajno je što ih spremljene u limenim kutijama možete držati dugo, svakim danom su sve ljepše...Ako ih neko ne potamani :-) Nažalost ove godine ne idem u posjet rodbini zbog suprugovih obaveza za vrijeme božićnih i novogodišnjih praznika, tako da će mnogi slatkiši biti upakirani u slatke paketiće za drage prijatelje i radne kolege, prošle godine sam prvi put poklanjala kolačiće i kekse i bilo je odlično prihvaćeno :-)

  

Za otprilike 50 komada potrebno je: 

• 250 g maslaca (isjeckanog u kocke)
• 500 g oštrog brašna
• 125 g kisele pavlake (obično koristim s 15% masnoće, ali može i 10%)
• ev. 1-2 žlice mlijeka *

Punjenje:

• džem po želji ( ja sam ih ovaj put punila domaćim džemom od šipka i džemom od jabuka i bundeve)

Priprema:

1. Zagrijati pećnicu na 180°C¨.

2. Kocke maslaca rukama umijesiti, dodati pavlaku i mijesiti dok se ne dobije glatko tijesto.

*Zavisi koje brašno upotrijebite moguće je da je potrebno dodati 1-2 žlice mlijeka, meni obično ne treba.

3. Razvaljati tijesto na oko 1-3 mm debljine, i kalupom (ako imate) ili čašom rezati krugove promjera 8-10 cm.

4. Ostatak tijesta ponovo zamijesiti pa ponoviti postupak dok ne potrošite tijesto.

5. Rukama svaki krug malo rastanjite, na jednu polovicu stavite džem (ili nadjev po želji).

6. Rubove kruge preklopite tako da dobijete polukrug. Rubove pritisnite vilicom da nadjev ne bi iscurio.

7. Kolačiće redati u pleh obložen papirom za pečenje.

8. Peći na 180°C 8-10 minuta, kolačići treba da ostanu svijetli.

9 Tople kolačiće uvaljati u šećer u prahu (ili mješavinom šećera u prahu i vanilin šećera). Prijatno!

  

Zimtsterne/ Cinnamon Stars

Today I am sharing our family recipe for Zimtsterne, a classic German Christmas cookie, that has been one of my favourite festive cookies since I was a child. I got the recipe when I was about 11 from our neighbour, a lovely old German lady, and we have made them since then. Chewy and soft with a lovely almond and cinnamon flavor, with a meringue topping, so if you have not tried them, you  definitely should, these cookies are one of the best cookies I have eaten so far!

For about 40 cookies you will need:

• 250 grams almonds, finely grounded
• 150 grams powder/icing sugar
• 1 teaspoon honey
• 1 teaspoon cinnamon
• 1 egg white

For the meringue topping:

• 80 grams icing sugar

• 1 egg white

Method:

Preheat oven to 150 ° C.

Sift icing sugar (150 g), combine with finely grounded almonds, cinnamon. 

Whisk together with honey, egg white, then knead dough with your hands until well combined.

Let dough rest for 1/2  hour. Meanwhile prepare the meringue topping by beating the egg white until it forms firm peaks. Then beat in 80 grams of icing sugar and continue beating for about 2-3 minutes until it becomes  thick and shiny. Set aside. 

Place dough on a large piece of parchment paper and roll out the dough until  about 1 cm thick. If the dough sticks just put another parchemnt paper on top and then roll the dough, this makes it a lot easier. 

Cut with star shaped cookie cutter and place on a pan (on parchment paper). 

Spread the eggwhite-sugar mixture over ever cookie. 

Bake at 150° C for 8-10 minutes. The cookies need to be chewie and very light brown, the meringue topping should be white, watch out as they tend to get too brown quickly! When you take them out from the oven they are soft but they firm up quickly.

Let cool on a wire rack, then place them in airtight container.

Zimtsterne before they go into the oven

Već sam prošle godine pred blagdane htjela objaviti recept za "Zimtsterne", koji smo dobili od naše susjetke Njemice, jedne divne stare dame, kad mi je bilo otprilike 11 godina. Nama su to najljepši  blagdanski keksi, bez maslaca, bez brašna, s mljevenim bademima, cimetom i meringue nadjevom. "Zimtsterne" su tradicionalni njemački božićni kolačići/ keksi, i s obzirom da sam odrasla u Njemačkoj nije prošao niti jedan Božić bez njih, davila sam se u njima kod prijatelja, školskih drugarica, i onda ih je i moja mama počela praviti... Ovi keksi nisu hrskavi, meki su, aroma badema i cimeta (meni omiljena kombinacija u kolačima) ne mogu ostaviti ravnodušnim. Mislim da još nisam upoznala nikog ko nije volio ove divotice. Važno je paziti da se ne prepeku, meni su ovi, koje sam jučer pekla malo previše potamnili jer sam pogrešno procijenila temperaturu (trebalo je biti 150°C) na mom gasnom šporetu, drugi put obavezno trebam smanjiti vrijeme pečenja s 10 minuta na 8 minuta. 

 Za 40 keksića (otprilike 1,5 pleh) će biti potrebno: 

• 250 g mljevenih badema
• 150 g šećera u prahu
• 1 žlica meda
• 1 žlica cimeta
• 1 bjelanjak

Za nadjev:

•  80 g šećera u prahu
• 1 bjelanjak

Priprema:

Zagrijati peć na 150°C.

Prosijati šećer u prahu, pomiješati s bademima i cimetom, sve promiješati.

Dodati med i bjelanjak, rukom zamijesiti tijesto.  Ostaviti otprilike pola sata da miruje (ond se tijesto manje lijepi). U međuvremenu pripremiti nadjev, tako što izmutite bjelanjak jedno 2-3 minute dok ne dobijete čvrstu masu, onda dodajte preostalih (prosijanih) 80 g šećera u prahu.  Na radnu površinu postavite papir za pečenje i na njega stavite tijesto pa ga razvucite na otprilike 1 cm debljine. Ako tijesto bude ljepljivo stavite još jedan papir za pečenje preko tijesta pa onda razvucite tijesto. Modlom u obliku zvijezde isjecite keksiće, svaki ravnomjerno premažite nadjevom. Peći na 150°C 8-10 minuta. Pripaziti da tijesto i nadjev ne potamne, tijesto treba ostati svijetlo a nadjev treba ostati bijel (brzo požuti).

Ostaviti da se ohlade. Čuvati u kutijama za kekse.

Black Sesame Cranberry & Pistachio Cookies/ Keksići s crnim susamom, pistacijama & brusnicama

Autumn is in the air... Time to bake some cookies :-) That is what I was thinking this weekend, as I was drinking my second (or third?) ,  large cup of peppermint tea, and soon I knew that I would like to use black sesame seeds,  in combination with cranberries... Thought this could be a great combination, and  this recipe had been so long on my Must-try-list, so I adapted it up to my taste and the result was fabulous. My husband said that these are the only cookies he wants  for Christmas, he does not want any other cookies... :-)   The flavour is absolutely delicious, the only problem I had was to form the logs properly, and next time I will chop the cranberries first, as I had difficulties slicing the dough into 1 cm rounds.

Black Sesame Pistachio & Cranberry Cookies

Ingredients

(Makes  22)

• 175g butter, softened
• 80g golden caster sugar
•   1 tsp vanilla extract (I used homemade)
• 225g all-purpose flour
• 40g pistachios, chopped
• 75g dried cranberries
• 40 g black sesame seed

Method

1. Mix the butter, sugar and vanilla extract with a wooden spoon. stir in the flour, then tip in the pistachios and cranberries - you might need to get your hands in at this stage to bring the mix together as a dough. Halve the dough and shape each half into a log about 5cm across. Wrap in cling film, then chill for 1 hourr (or freeze for up to 3 months).
2. Heat oven to 180C/160C fan/gas 4. slice the logs into 1cm-thick rounds, place on a baking tray lined with baking parchment and bake for 12-15 mins. Cool completely on the tray. 

Tip: Well wrapped, these dough logs can be freezed  up to 3 months. 

       Simply defrost in the fridge overnight, then slice and cook as above.

Jesen stiže, ovaj vikend sam provela ispijajući ne znam ni koliko šalica čaja od mente, njega obožavam... Zahladilo je,  savršeno vrijeme za pravljenje keksića :) S obzirom da i dalje moram paziti šta jedem, da i dalje izbjegavam šećer u prekomjernim količinama- ipak, zdravlje je u pitanju- u našoj kući se ovih dana ne može pronaći mnogo slatkog, jer da ga ima, ne znam da li bih i dalje bila tako disciplinirana...Međutim, s vremena na vrijeme si priuštim koji keksić ili desertić.  Užitak je sad mnogo veći, svaki zalogaj fantazija, sama se divim svojoj disciplini (koja u tom pogledu zapravo do prije nekoliko mjeseci baš i nije postojala), i za sada mi dobro ide. Mada, gledanje fotografija slatkih divota na drugim blogovima, prouzrokuju strašne patnje dok ih gledam... Slatke patnje...

Ovaj recept  je već odavno na mojoj listi isprobavanja,  i odlučila sam, uz male izmjene, isprobati ove keksiće. Moja ideja je bila da iskombiniram crni susam sa sušenim brusnicama, a pistacije, navedene i u originalnom receptu su bili sjajni dodatak, koji nas je oduševio! Slatko me je nasmijao suprug kada je, nakon prvog griza, svečano izjavio da, barem što se njega tiče, ovo mogu biti jedini keksi na božićnom blagdanskom stolu, toliko je bio oduševljen :-) 

Okus im je fantastičan, nisu preslatki, crni susam im daje posebnu notu, jedino mi je zasmetalo što ih nisam mogla isjeći u jednake krugove, brusnice su bile prekrupne,  tako da ću brusnice drugi put dobro isjeckati da se tijesto lakše može sjeći. 

Keksići s crnim susamom, pistacijama & brusnicama

Sastojci (za 22 keksića):

• 175g maslaca, sobne temperature
• 80g smeđi šećer (ja sam stavila Demerara)
• 1 žličica ekstrakta od vanilije (ja sam stavila domaću)
• 225 g brašna 
• 40 g crnog susama
• 40 g pistacija (sjeckanih)
• 75 g sušenih brusnica

Priprema: 

 1. U posudi izmiješati maslac, šećer, esenciju od vanilije, najbolje drvenom varjačom,
     te polako dodavati brašno, pistacije, susam, brusnice, te rukom zamijesiti tijesto.
 2. Gotovo tijesto prepoloviti, te formirati dvije rolnice, otprilike 4 cm promjera.
 3.  Zamotati u foliju i staviti u hladnjak, otprilike 1 sat. 

 4. Zagrijati pećnicu na 180°C (gas: 4), isjeći kolutiće, otprilike 1 cm debljine,
    i redati na papirom obložen pleh.

 5. Peći 12-15 minuta na 180° C, paziti da ne potamne. *Meni je trebalo 12 minuta da se ispeku.

    Pustiti da se ohlade.  Uživati!:)

Savjet: 

tijesto se može i zamrznuti, do 3 mjeseca, samo ga preko noći izvadite iz hladnjaka, isjecite na kolutiće i pecite!

 

 

Summer Trip to Sarajevo & Gurabije

And again I haven't posted anything for a month, and  I must admit that I enjoyed this summer pause a lot... We did not go to the seaside this year, we could not go anywhere - except for a 10 day trip to Sarajevo to visit my husband's family-  because of  my husband's obligations at work.  However we went out a lot, explored nature, enjoyed our time at home in Vienna....I will not write too much this time,  let me just share some impressions from our vacation with you, and share an old recipe for Gurabije (turkish: Kurabiye) with you. 

I opet sam napravila podužu pauzu, prošlo je cijelih mjesec dana od posljednjeg posta. Iako ove godine nismo otišli na more, zbog poslovnih obaveza supruga, ipak smo uspjeli da "pobjegnemo" malo iz Beča i posjetimo rodbinu u Sarajevu na desetak dana. Naravno da smo pri tom uživali u hrani, kao i uvijek (: D), i neću se sad puno raspisati nego pustiti da slike "govore"...

One of our favourite traditional Bosnian restaurants in Sarajevo is Inat kuća (the Spite House) , located in the old part of town called Alifakovac. It was opened in 1998, and I strongly recommend everyone who comes to Sarajevo to go there and enjoy traditional Bosnian dishes! For more information about Inat kuća (and how it got its name :) click HERE.

Kao i svake godine otišli smo na ručak u "Inat kuću",  u starom sarajevskom naselju Alifakovac, na samoj obali rijeke Miljacke, gdje smo ovaj put uživali u bureku, bosanskom loncu i sve lijepo izgustirali uz mirisnu kaficu...Ova kuća je ušla u historiju i postala jedna od legendi Sarajeva tokom vladavine Austro-Ugarske monarhije krajem 20 stoljeća, za vrijeme gradnje Vijećnice  je trebala biti srušena ali zbog negodovanja vlasnika prebačena je na drugu stranu rijeke. Nalazi se tačno prekoputa sarajevske Vijećnice (najpoznatije građevine u Sarajevu) na drugom kraju Šeher – Ćehajine ćuprije na samoj obali rijeke Miljacke.  Za više informacija o ovom restoranu tradicionalne bosanske kuhinje  posjetite službenu stranicu "Inat kuće"!

Inat kuća;   traditional meat pie (Burek),  Bosnian Stew (bosanski lonac), coffee traditional style

Bosanski lonac (Bosnian Stew)

Ćevapi, for me simply the best ground meat product in the world :-). Served with chopped fresh onions and served in a spongey flat pocketed bread known as somun (lepinja). Tastes best with a glass of cold yoghurt!

Baščaršija

Traditional cafe at Baščaršija

Amazing sets

At Baščaršija you will not find only traditional jewelry, ie. rings... Hello Kitty Fans will find interesting stuff too :))

Pijaca Markale (Markale Market)

Pijaca Markale (Markale Market)

Pijaca Markale (Markale Market)

Pijaca Markale (Markale Market)

Pijaca Markale (Markale Market)

Old lady selling blackberries

The Market Hall (Gradska tržnica, Markale) was built under the name "Markthalle fur Sarajevo" during Austro Hungarian times at the end of the 19th century.  A great place to buy fish, meat, cheeses and eggs!

Gradska tržnica Markale je meni svaki put doživljaj jer sam luda za travničim sirom (i kajmakom, i mileramom, i i i...;), te suhomesnatim proizvodima.

My favourite cheese :) 

  Market Hall (Gradska tržnica, Markale)

Cheese Stuffed Peppers....seen at  Market Hall (Gradska tržnica, Markale)

Prodavnica "Badem", Baščaršija. Best place to buy rahatlokum/ratluk

.

If you would like to try out traditional food in Bosnia, visit small local restaurants called Ašćinica, it is the best way to enjoy a quick, delicious meal. Our favourite ašćinica is  Aščinica ASDŽ :) 

Ja i suprug ne možemo da ne svratimo u, barem po našem mišljenju, najbolju aščinicu u gradu,  aščinicu ASDŽ. Hrana i usluga su fantastični.  Za sve ljubitelje tradicionalne bosanske kuhinje, toplo preporučujemo!

Our lunch at Aščinica ASDŽ (Sarma & Japrak w/ mashed potato)

All meals are served with Somun bread...Aščinica ASDŽ

Aščinica ASDŽ (Tufahije)

Tahan Halva- a wonderful, very tasty dessert made out of sesame! Love it :)

Baklava, Aščinica ASDŽ

Hurmašice, Aščinica ASDŽ

Kadaif, Aščinica ASDŽ

The best coffee for me :)

Interesting magnets seen at Baščaršija :)

For one day we also went to Eco Futura, an Eco village situated on a hill just 11 km from Sarajevo. If you are looking for a calm place to spend a nice relaxing day with the family and you enjoy organic, vegetarian food, fresh air, the woods, and nature in general- you will love it!!! I am preparing a separate  post with more photographs of Eco Futura and also with informations and photos of restaurant Vegehana, the first vegetarian & vegan restaurant in Sarajevo, so stay tuned :)

Na cjelodnevni izlet smo ovaj put  otišli i u eko selo Eco Futura, udaljenog nekih 11 km od Sarajeva, i uživali smo u čistom zraku i lijepom ambijentu.  O Eco Futuri planiram napisati zaseban post (kao i o vegetarijanskom restoranu Vegehana), jer bi inače ovaj post ispao predugačak. Za sada evo samo mali kolaž našeg izleta :) 

Me and hubby at Eco Futura

Let me get back to the recipe for Gurabije Cookies,  a recipe that I got from an elder bosnian woman years ago, she got it from her mother, she called these gurabije "Starinske Gurabije".  These are very easy to make cookies that taste wonderful with a cup of tea or coffee...

 A sad vam predstavljam jedan starinski recept koji sam prije nekoliko godina dobila od jedne starije gospođe iz Sarajeva, recept koji je ona dobila od svoje majke, i koji je ona zvala "Starinske gurabije". Ja lično volim gurabije, ima nekoliko varijacija, s marmeladom, sa orasima, lješnjacima, bademima,  kokosom, ili skroz jednostavne, posute šećerom u prahu. Ja sam ih ovaj put pravila s kokosom i šećerom u prahu, krajnje su jednostavne ali savršeni su uz kafu ili čaj.

Gurabije

For about 40 cookies you will need:

3 eggs

200 ml yogurt

200 g butter oil (or melted butter)

*550 g all purpose flour (the recipe was not precise enough, it required 

"enough flour to get a smooth dough- I needed 550 grams of flour)

200 g sugar

1 teaspoon baking soda

juice + zest of 1 lemon

icing sugar for dusting

*Optional: whole walnuts, hazelnut, almonds, 

or  marmelade & grated coconut

Method:

Preheat oven to 180°C. 

Mix the eggs, sugar, yoghurt, lemon juice and lemon zest, butter oil (or melted butter) with a wodden spoon or spatula (no mixer needed). Then add flour, combine well until you get a smooth dough. Form small dough balls with your hands, then place them in a greased pan or use parchment paper.

Decorate them either with whole walnuts, hazelnuts, almonds by puttting one nut on top of the ball (just squeeze them in), or keep them simple as I did by sprinkling shredded coconut on top before baking, and dusting them with some powder suger before serving. 

Bake at 180 °C for about 10-12 minutes (until golden brown). 

Starinske Gurabije

U originalu je mjera u čašama, kod mene su čaše 200ml.

Sastojci za 2 pleha (otprilike 40 komada): 

3 jaja

1 čaša kiselog mlijeka  (200 ml)

1 čaša masla, 200 ml (može i rastopljeni maslac)

1 čaša šećera (200 g)

1 žličica sode bikarbone

sok i kora 1 limuna

*U originalnom receptu: 

 brašno po potrebi da se zamijesi meko tijesto. 

Meni je trebalo 550 g (4 pune čaše) brašna

Po želji: cijeli lješnjaci, bademi, orasi, ili marmelada, kokos i šećer u prahu.

Način pripreme: 

Peć zagrijati na 180°C.

U jednoj posudi spatulom izmiješati šećer, jaja, maslo (ili rastopljeni maslac), sok i koru limuna, sodu bikarbonu (mikser nije potreban). Zatim dodati brašno po potrebi dok se ne dobije meko tijesto. Napraviti kuglice od tijesta (veličina po želji) i redati na pleh (namašten ili obložen papirom za pečenje). 

Gotove kuglice ukrasiti ili orasima, bademima, lješnjacima tako što lagano ih pritisnete na vrh kuglica, ili ih pospite kokosom prije pečenja (kao što sam ja uradila), i prije serviranja ih pospite šećerom u prahu. 

Peći na 180° C 10-12 minuta dok kolači ne dobiju zlatnu boju. 

Prije serviranja posuti šećerom u prahu.