Learn here how to make at home from the scratch:
cappuccino without frother,
homemade fillo dough and Balkan style pitas,
sour-cabbage rolls - sarma, etc....
How to make and bake your own homemade bread is on special page Bread
For all these young people starting to spend some time in a kitchen, this is a perfect start. It was my favorite dish when I was a teenager,.. and only one I could have make.
It so versatile, it can be savory, sweet, simple and very gourmet.. Mine first were made simple and dressed with a jam, sometimes advanced with honey and chopped walnuts - prepared and rolled like"palatschinkes". There are easiest to make and I suggest, if you starting to make crepes, that is the fastest and easiest way to have them in your stomach. Nowadays there are many spreads, like chocolate, hazelnut etc.. Dress your crepes with a spread you love. Today I usually go with my homemade dark hazelnut chocolate spread, not so difficult to make too.
While spending last summer in France, I discover few other options how to prepare them. The best way to learn is of course from the masters.
Flip and bake for one more minute on the other side
When crepes are made start with dressing them up the way you like or by some of my recipes provided:
How to make sushi
How to make sushi rice (su-meshi):
How to roll sushi
cooked rice (su-meshi) - previous recipe,
filling : fresh raw fish(tuna, salmon etc.. cut into strips), cooked fish, seafood or meat, cut raw vegetables(cucumber, avocado, carrot, lettuce etc..)
dip: wasabi paste and soy sauce up to taste
Take one sheet of nori (seaweed) - shiny side down, and cover with thin layer of cooked rice up to 2/3 of the width (moisten your fingers wile doing that ) .
Lay the filling down around 1/3 of the way up from the bottom of the seaweed. Roll from the bottom pressing down to make the fillings stay in. As you continue to roll, pull the whole roll down towards the end of the bamboo mat. Spread a tiny dab of water along the top seam to hold the roll together. Set aside and continue with other seaweed sheets.
Roll (with your hands or with a traditional bamboo roller find in Asian food stores)
Cut the roll with a sharp knife dipped occasionally in water.
How to make Grilled Pizza
Pizza with Tuna and truffles
1 can of tuna (possibly in olive oil)
1/2 onion, sliced in strips
2 tsp pesto,
1 portabelo mushroom chopped and cooked ahead
1/2 cup goat feta and reggiano cheese
1/2 chopped fresh tomato
1 tsp chopped truffles
2 tbsp chopped fresh basil
How to make Latte or Cappuccino at home without Milk frother
How to make Balkan style
Pita/Strudel and Phyllo dough
The most popular Balkan dish, with a bit of Oriental and AustroHungarian influence and flair, you'll love it in any combination of ingredients.
My favourite definitely Sweet Sour cherry and Potato - Krompirusa (originaly called).
|Sour cherry strudel|
1.Prepare filling for your phyllo dough.
2.Make a dough at least one hour before making your strudel/pita.
Pita/Fillo dough recipe:
4 cups of unbleached white flour
1 1/2 cups of cold water (approximately)
3 tsp vegetable oil
pinch of salt
Very easy, in a bowl, incorporate water and oil into the midle of the flour. Mix first with a fork and then with your hand. You have to get smooth and stretchy dough. Not to hard but not too soft either. The amount of water will depend on that. After mixing the ingredients and getting dough with a good consistency, let it rest lightly oiled and covered with a kitchen towel or a plate on a regular home temperature, for at least one hour or two.
Prepare big surface where you are planning to develop your dough (like a kitchen table covered with clean white sheet).
When you become more experienced, you'll need smaller space, like me, I do my phyllo on a flour dusted kitchen counter.
Put 1/4 or 1/3 of your dough and start stretching, first with a rolling pin and than with your hands.
It takes time to become a confident dough developer. But it is well worth, because difference in a taste is same as difference between fresh and commercial pasta! Who ever taste it, knows what I mean.
3. Start stretching:
|start stretching with your rolling pin in all directions|
|when is enough thin, use your hands and pull or stretch from the middle-out|
|dough is good when is see-through, don't worry about little holes, they'll disapeare when you roll the dough!|
The dough is now ready to put your filling over.
Equally spread filling all over stretched rectangular dough sheet, and roll:
How to make Pita / Strudel - steps
Start spreading part of your filling (see recipes below) on a prepared fillo dough. Use same amount as your dough. (Eg. if you made 1/4 of the dough, use 1/4 of the filling)
Try to equaly cover all your dough surface with your filling
Roll it from longer side
Prepare oiled pan. Rolled strudel/pita can be folded different way in circular or U-shapes, depending if the pan is circular or square shaped.
After rolling pita into a pan, don't forget to sprinkle it generously with "Pita moisturizer"* and put into preheated oven.
Recipes to make Pita / Strudel
Pit or Strudel consists of fillo/pita dough and filling.
For a dough use homemade fillo made the way I explained earlier or fillo dough from a store prepared according to instructions on a package.
Make a filling and prepare dough according to the method for pita / fillo making here or according to the directions on your store bought fillo package. Pita fillings provided here are sized for 1/2 of the amount of pita/fillo homemade dough I described earlier (Fillo/pita dough starter).
After covering and rolling your pita and sprinkling it with Pita moisturizer*, bake prepared pita in the oven for about ½ an hour on 360 F (180 C). After it has been baked, take it out from the oven and sprinkle again with Pita moisturizer*, cover immediately with kitchen towels and let rest for 10 minutes. Thank cut it and serve.
Pitas (savory rolled pies)
Burek (meat pita)
In Balkan they say "There is only one Burek (male), everyone elses are Pitas (female)
1lb (0.5 kg) ground beef
2 tsp salt
1 onion chopped
1 tsp ground pepper
1 lb (0.5 kg) mixed cheese (100g feta, cottage baking fresh)
1/4 cup sour creme and yogurt
1.5 tsp salt (depends on how much feta you put)
5 big baking potatoes
1 tsp ground pepper
2 tsp salt
2 tbsp sour cream
1 big yellow onion chopped
1lb (0.5 kg) chopped or grated fresh banana squash
½ lb (250 g) mix of tick yogurt Balkan style and cottage cheese
1/2 tsp pepper
1 ½ tsp salt
1 tbsp oil
1/2 cup water
1 tbsp oil
Strudels (sweet rolled pies):
Difference between dough for strudels and pitas is in thickness and sprinkle mix before it goes to the oven. Dough for strudels usually doesn't have to be that thin, although I make it the same because my family loves it that way. Before putting it in the oven sprinkle it with Strudel moisturizer that is similar to Pita moisturizer but it contains sugar, because strudel is sweet. Same steps are taken at the end and strudel is sprinkled again with sweet mix of water and oil. When is ready to serve, dust it with good amount of powdered sugar or mix of cinnamon and sugar.
Sour cherry strudel
1 lb (0.5 kg) sour cherries pitted chopped
1 grated peeled apple
1/4 cup ground walnuts
3 tbsp sugar
1/4 tsp cinnamon (optional)
6 big sour apples peeled and chopped
1/3 cup ground walnuts or hazelnuts
1/4 cup raisins (soften in water previously for 1/2 hour)
3 tbsp sugar
1 tbs breadcrumbs
Rhubarb apple strudel
1 lb (0.5 kg) chopped rhubarb
1 apple peeled and chopped
5 tbsp sugar
1/3 cup ground walnuts or pecans
2 tbsp breadcrumbs
1/2 cup water
1 tsp oil
2 tbsp sugar
From Prepared dough:
To final fresh pasta:
Pasta sauces recipes, Lasagna, Timpano etc, see more on my Pasta page..
How to make Sauerkraut rolls/Sarma
Roll it from one side to the other and close the edges by tucking them inside of the roll
Place the rolls in a rows in a big pot (clay is the best), following with little bit of smoked pork meat, rolls again over etc... Finish with leftover leaves. Fill with salted water to cover the rolls and cook after boiling for three to four hours on a low temperature.
Cold egg yolk is important ingredient in this sauce/dip.
Starts with whipping it and adding bit by bit of olive oil.