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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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Homemade Lemon Cordial

Homemade Lemonade Cordial
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Homemade Lemonade Cordial
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Ingredients
Servings:
Instructions
  1. Cut the lemons into wedges. Place in a food processor and run the processor until the lemons have been broken down. Tip into a large saucepan.
  2. Add 3 liters of water and the citric acid. Leave it for couple of hours.
  3. Pour the lemonade through a metal strainer over a large pitcher. You may need to do this in batches so that you can empty the lemon pieces out of the strainer.
  4. Add the sugar and mix the juice until sugar dissolves. Pour lemonade into clean bottles. Store one bottle in the fridge and keep the rest in the freezer.
  5. To serve, dilute with water – 1 part cordial to 3 or 4 parts water. To make fizzy lemonade, dilute with sparkling mineral water or soda water.
Recipe Notes

1. To get different but equally good taste try mixing lemon with some oranges or lime. Experiment yourself with other combinations.

2. Lemon (oranges, lime) should be used whole, the rind contribute to the taste. To make sure they are properly washed, soak them into some water, add 1,2
teaspoon of bi-soda or splash with the apple cider and leave them for couple of hours. Rinse, cut and they are ready for lemonade making.

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Simple Apricot Jam

Simple Apricot Jam
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Simple Apricot Jam
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Ingredients
Servings:
Instructions
  1. Wash apricots well and pat dry. Pit them and dice flesh into 1cm cubes.
  2. Mix diced apricots with sugar ina large pot and let stand for at least an hour.
  3. Bring mixture to boil. Simmer rapidly, stirring and using a slotted spoon to remove any scum from the surface. Lower heat to a vigorous simmer until bubbles get smaller. Simmer for 20-25 minutes or until the jam reaches setting point (take care the jam doesn't catch on the base of the pan).
  4. Test for thickness by placing a few drops on a small cold plate (from refrigerator). When ready, remove from heat and place in preserving jars, filling to just below the rim. Invert for 2 minutes. Turn the jars upright. Set aside to cool.
  5. Cover with a lid or a cellophane circle and elastic band. Label, date and store in a cool, dark place away from direct sunlight until ready to use. Refrigerate after opening.
Recipe Notes

It is important to sterilize jars to prevent mould forming. Jars can be sterilized in a number of ways. Firstly, choose glass jars with an airtight lid. Wash in hot soapy water and rinse, then sterilize using one of the following methods:

Oven: Preheat the oven to 120C. Place jars (upright) and lids (separately) on an oven tray and heat in the oven for 20 minutes. Remove and fill immediately with jam or other preserves.

Stovetop: Place jars and lids in a deep saucepan. Cover with cold water. Bring water to the boil over high heat, reduce heat to medium and boil for 10 minutes. Line a baking tray with paper towel. Remove the jars using metal tongs and allow to air dry or dry with a clean paper towel.

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