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Bamya (okra) with lamb

Bamya (okra) with lamb
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Bamya (okra) with lamb
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Ingredients
Servings:
Instructions
  1. Wash the okra thoroughly, add them to a pan with some water. Bring to the boil and simmer for 10min. Remove the okra and place in a colander.
  2. In a medium saucepan, heat 2 tablespoons of the oil. Add the onion and cook over moderate heat, stirring occasionally, until translucent, 5 minutes. Add the carrot and cook for 5 minutes, stirring occasionally.
  3. Add the lamb and toss until sealed and lightly browned.
  4. Add the chopped tomatoes and tomato paste stirring in for about 5-10min. Season to taste with salt and pepper.
  5. Add enough water to cover the meat and stir to combine well. Bring to the boil, cover the pan then reduce the heat to low and simmer for around 1 hour or until the meat is tender. Taste and adjust the seasonings.
  6. Add the okra to the pan with meat. Re cover the dish and cook for another 30min. Add water if the mixture seems to dry. Serve with rice.
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Ustipci – Fried mini breads

Make yourself a perfect bite with these savory pastries very popular throughout the Balkan. They are best when they are warm to hot. They are usually breakfast food bat can be a bread substitute.

Ustipci - Fried mini breads
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Ustipci - Fried mini breads
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Ingredients
Servings:
Instructions
  1. In a deep bowl stir water, yeast and sugar. Leave for 10-15 min. Add eggs and salt. Add the flour to the batter and mix it until dough is soft (denser than pancakes).
  2. In a deep pan heat a generous amount of oil on high. Lower to medium and start adding the tablespoon amount of dough.
  3. The bread will rise as they are frying. Fry a couple of minutes on each side.
  4. Place onto a paper towel to collect the oil. Serve warm with white cheese, sour cream or dip it in sugar (my favourite)
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Green Papaya Salad

Green Papaya Salad
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Green Papaya Salad
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Ingredients
Servings:
Instructions
  1. To make the dressing: combine all the ingredients and set aside to let the sugar dissolve.
  2. Peel and coarsely grate or shred papaya, discarding seeds and inner membrane. Cut the carrots to the same width and length as the papaya and set aside.
  3. Combine the papaya and carrot in a separate bowl. Pour dressing over the top and give a gentle toss to combine.
  4. Sprinkle with the chopped roasted peanuts.
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Sweet chilli chicken wings

Sweet Chilli Chicken Wings
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Sweet Chilli Chicken Wings
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Ingredients
Servings:
Instructions
  1. Trim the chicken of excess fat. Cut each wing into three sections, discarding the tips (you can freeze them and use for making stock)
  2. Mix together the remaining ingredients in a large bowl. Add chicken pieces and stir until coated. Cover and refrigerate overnight (or several hours).
  3. Preheat the oven to 180C . Drain the chicken pieces and reserve the marinade. Place the chicken in baking dish. Bake for 1 hour until cooked through and golden. Brush the pieces with reserved marinade several times during cooking.
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Thai green chicken curry

Thai green chicken curry
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Thai green chicken curry
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Ingredients
Servings:
Instructions
  1. Grind the coriander seeds and peppercorns in a food processor, spice grinder or using a mortar and pestle until finely ground. Add the chillies, ginger, coriander, garlic, spring onions and lemongrass and continue to grind to form a paste.
  2. Heat the oil in a medium saucepan, add the curry paste and cook, stirring, for 3-4 minutes or until aromatic. Add the kaffir lime leaves and coconut cream and simmer for 10 minutes.
  3. Add the chicken and 250 ml water to the sauce and bring to a simmer over medium-low heat. Simmer gently for 15-20 minutes or until the chicken is tender
  4. Add the basil leaves and fish sauce to the curry and stir through. Serve with the steamed rice and lime wedges.
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Pumpkin Pie / Bundevara

Pumpkin Pie (Bundevara) is a common Serbian sweet pie made with grated pumpkin and filo pastry.

Pumpkin Pie / Bundevara
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Pumpkin Pie / Bundevara
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Ingredients
Servings:
Instructions
  1. Preheat the oven to 220°C. In the meantime prepare the filling. Heat the oil in a large skillet. Add the grated pumpkin. Cook for couple of minutes until the colour of the pumpkin is slightly changed. Remove from heat and add sugar (3/4 cup)
  2. Unroll the filo pastry on a clean work surface and cover with a slightly damp tea towel. Prepare the tin by brushing the bottom with some oil. Lay one sheet of filo lengthways so its centre is on the edge of the tin, with half the sheet in the tin and half overhanging. Do the same with another tree sides of the tin. Brush with oil.
  3. Lay one filo pastry sheet, sprinkle mixture of oil and water, sprinkle with little bit of sugar. Place another sheet on the top, sprinkle with oil and water. Spread one portion of the pumpkin mixture.
  4. Repeat until all sheets are used (reserve one filo sheet).
  5. Once finished fold over the hanging filo sheets in the reverse order you laid them, brushing the tops lightly with oil. Cover with the last filo sheet. Brush with oil and water. Sprinkle with some row sugar. Cut the pita into small squares.
  6. Reduce the oven temperature to 200C. Bake for 35-40 minutes until crisp. Leave to cool slightly, then serve warm or at room temperature.
  7. Before serving dust with some icing sugar (optionally)
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Honey biscuits

Honey biscuits
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Honey biscuits
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Ingredients
Servings:
Instructions
  1. Preheat oven to 180°C. Line 2 baking trays with non-stick baking paper.
  2. Mix sugar, honey, 3 eggs and 1 egg yolk together. Add oil. Tip in the flour and bicarbonate of soda and stir well until smooth.
  3. Roll one tablespoon of mixture at a time into a ball. Press each ball down and pop an almond in the centre of each one.
  4. Bake 10-15 minutes. Cool on the tray for a couple of minutes, then transfer to a wire rack to finish cooling. Store in an airtight container.
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Lamb and sweet potato tagine

 

Lamb and sweet potato tagine
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Lamb and sweet potato tagine
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Ingredients
Servings:
Instructions
  1. Combine lamb, onion, garlic, spices and oil in a bowl. Cover and refrigerate for a couple of hours or overnight.
  2. Heat a non-stick frying pan, add lamb in batches and fry until lightly browned all over. As meat is cooked, place in a tagine or casserole dish.
  3. Add tomatoes and 1 cup cold water. Bring to the boil, then reduce heat to low and simmer, covered, for 1 hour.
  4. Add sweet potato. Cook, uncovered, for 20–25 minutes, or until lamb is tender and sauce has thickened slightly. Season well with pepper and stir in half of the coriander.
  5. Garnish with mint. Serve tagine with couscous.
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