What is browning food? (Sta je przenje do braon boje hrane?)

Browning is a technique designed to remove excess fat from meat and give it a delicious brown crust by partially browning its surface. This process initiates what is known as the Maillard reaction - named after the French chemist Louis Camille Maillard. This process improves the texture of the meat, giving it a crispy exterior and a delicious roasting aroma.

The Maillard reaction is the caramelization of amino acids and natural sugars in food upon contact with heat above 140°C (284°F). This reaction produces brown pigments. It intensifies and gives a more complex taste to the food.

Frying until brown is usually done in a pan that has been preheated to a medium-high temperature (5 of 6).

Browning is usually used to add flavor to meat, but it can also be used for desserts and vegetables. When frying the ingredients, the pan must be slightly compacted because a crowded surface can lead to a drop in temperature, reduction of the frying effect, release of significant moisture and accumulation of liquid in the pan.

Browning meat also doesn't take long, so it's important to watch the pan carefully to avoid burning the ingredients. By frying until brown, the flavors are retained in the roasted crust, which is both tasty and pleasing to the eye.

Firefighters meal cream chowder made of lamb, lentils and carrots (Za vatrogasce obrok krem corba od jagnjetine, sociva i sargarepe)

The firefighter's chowder meal is a creamy chowder with juicy pieces of lamb, red lentils and roasted carrots. Roasted carrots give the chowder a slight sweetness and a better taste, while cumin, smoked paprika and dried thyme give a warm, aromatic note. Served with croutons, tortillas or crispy tortillas and crunchy salad, it is a filling and practical meal for firefighters.

Tags: for firefighters, chowders, meals in bowl, high protein meal, protein recipes.

Chowder preparation time: 3 hours 10 minutes.

Preparation of option 1: 15-25 minutes.

Preparation of option 3: 15-20 minutes.

Ingredients (serves 4):

• 500 g leg of lamb (boneless)
• 180 g of red lentils
• 6-7 medium carrots (400 g)
• 1 medium onion (150 g)
• 1 small leek (100 g)
• 2 cloves of garlic
• 2 tablespoons of olive oil (30 ml)
• Water or broth with a low sodium content
• 1 teaspoon ground cumin
• 1 teaspoon of smoked paprika powder
• 1 teaspoon of dry thyme
• 1 bay leaf
• ½ teaspoon of salt (if you use broth, omit the salt)
• ½ teaspoon of freshly ground black pepper (1 g)
• 80 ml of heavy cream (cooking cream, single cream)

To serve:

• Croutons
• Tortillas
• Baked tortillas (recipe at the end, option 3) and smoked paprika powder
• Cabbage, apple and carrot salad 

Needed: stick mixer or blender.

Preparation:

1. Wash all vegetables. Peel the carrots. Cut into 2-3 cm (0.8-1.2 inches) thick and 5-6 cm (2-2.4 inches) long.

Clean and finely chop the onion, garlic and leek.

Prepare red lentils. Pour a little (a little) cooled boiled water over the red lentils. Cover and let it stand for 15 minutes. Strain. Rinse in several waters.

Cut the lamb into 3 cm (1.2 inches) pieces.

2. Put baking paper in the tray. Mix the carrots with one tablespoon of olive oil and stir to coat it evenly. Arrange on a baking sheet.

The Minuette Foodzine is coming - a monthly food magazine (Stize The Minuette Foodzine – mesecni magazin o hrani)

 The Minuette Foodzine  – a new chapter of The Minuette Food Recipes blog.

After more than fifteen years of writing about food, recipes and everything that happens in the kitchen, The Minuette takes on another form.

I present to you The Minuette Foodzine, a free monthly magazine intended for everyone who loves food, seasonal ingredients, home cooking and small ideas that can make everyday life in the kitchen more interesting.

Foodzine was born from the desire to add some new sections, stories and topics to the recipes and texts from the blog that do not always have to be part of the classic recipe. Each number will be a small collection of ideas for reading, cooking and research.

In it you will find:

• seasonal recipes,
• useful tips,
• stories from the world of food (coming in October),
• forgotten recipes from the archive,
• ideas for combining foods, and
• some more that I have prepared for you.

The content will change from month to month, in accordance with the season and the topics I prepare.

The Minuette Foodzine is not a substitute for a blog. It is its extension - a place where different topics will come together in one unit and where you will be able to find something new or old every month.

The first number is from September, and new numbers arrive every month. 

If you want to read The Minuette Foodzine, you can sign up for free via the sign up page.

Sign up for an e-newsletter in Serbian language.

Sign up for an e-newsletter in English.

Welcome to a new chapter of The Minuette Food Recipes.

 The Minuette Foodzine  – novo poglavlje bloga The Minuette Food Recipes.

Posle vise od petnaest godina pisanja o hrani, receptima i svemu sto se dogadja u kuhinji, The Minuette dobija jos jedan oblik.

Predstavljam vam The Minuette Foodzine, besplatni mesecni magazin namenjen svima koji vole hranu, sezonske namirnice, domace kuvanje i male ideje koje svakodnevni zivot u kuhinji mogu da ucine zanimljivijim.

Foodzine je nastao iz zelje da se receptima i tekstovima sa bloga pridruze i neke nove rubrike, price i teme koje ne moraju uvek da budu deo klasicnog recepta. Svaki broj bice mala zbirka ideja za citanje, kuvanje i istrazivanje.

U njemu cete pronaci:

• sezonske recepte, 
• korisne savete, 
• price iz sveta hrane (stize u oktobru), 
• zaboravljene recepte iz arhive, 
• ideje za kombinovanje namirnica, i 
• jos ponesto sto sam pripremila za vas. 

Sadrzaj ce se menjati iz meseca u mesec, u skladu sa sezonom i temama koje pripremam.

The Minuette Foodzine nije zamena za blog. On je njegovo prosirenje – mesto gde ce se razlicite teme okupiti u jednoj celini i gde cete svakog meseca moci da pronadjete nesto novo ili staro.

Prvi broj je septembarski, a novi brojevi stizace svakog meseca.

Ako zelite da citate The Minuette Foodzine, mozete se besplatno prijaviti putem stranice za prijavu.

Prijava za e-bilten na srpskom jeziku.

Prijava na e-bilten na engleskom jeziku.

Dobrodosli u novo poglavlje The Minuette Food Recipes.

How does the altitude affect the making of winter pasteurisation? (Kako nadmorska visina utice na pravljenje zimnice?)

It has an effect, and quite a bit, especially with winter stores (preserves) that are thermally processed in water or in the oven.

The main problem is that water at a higher altitude boils at a lower temperature. At sea level, boiling is about 100 °C (322 °F), but the boiling temperature decreases as the altitude increases.

That's why the altitude can affect:

• the pasteurization time of the jars
• time of cooking or processing vegetables and fruits
• winter stores - preserves safety
• evaporation of water and concentration of syrup or brine
• the time required to reach the appropriate temperature in the jar

For example, if the recipe says to pasteurize the jars for 20 minutes at boiling temperature, at a higher altitude the water has "boiled", but it is actually colder than at sea level. Because of this, the processing time is usually extended.

There is one more thing with jams and marmalades, due to the lower boiling temperature, the water evaporates quickly only apparently "normally", but the temperature of the mixture reaches a lower maximum temperature. That's why recipes for cooking fruit spreads may require adjusting the time or monitoring the temperature, not just the cooking time.

Conclusion:

At higher altitudes, water boils at a lower temperature, so the time of pasteurization and processing can be extended according to a reliable recipe for a specific type of winter stock.

Coming soon pdf - Altitude and winter pasteurization (Water boiling temperature and time correction).

Utice, i to prilicno, posebno kod zimnice koja se termicki obradjuje u vodi ili rerni.

Glavni problem je sto voda na vecoj nadmorskoj visini kljuca na nizoj temperaturi. Na nivou mora kljucanje je oko 100 °C (212 °F) ali se temperatura kljucanja smanjuje kako nadmorska visina raste.

Zato kod zimnice nadmorska visina moze uticati na:

• vreme pasterizacije tegli
• vreme kuvanja ili obrade povrca i voca
• bezbednost zimnice
• isparavanje vode i koncentraciju sirupa ili salamure
• vreme potrebno da se dostigne odgovarajuca temperatura u tegli

Na primer, ako recept kaze da se tegle pasterizuju 20 minuta na temperaturi kljucanja, na vecoj nadmorskoj visini voda jeste "kljucala", ali je zapravo hladnija nego na nivou mora. Zbog toga se vreme obrade obicno produzava.

Kod dzemova i marmelada postoji jos jedna stvar, zbog nize temperature kljucanja voda brze isparava tek naizgled "normalno", ali temperatura smese dostize nizu maksimalnu temperaturu. Zato recepti za kuvanje vocnih namaza mogu zahtevati prilagodjavanje vremena ili pracenje temperature, a ne samo vremena kuvanja.

Zakljucak:

Na vecim nadmorskim visinama voda kljuca na nizoj temperaturi, pa se vreme pasterizacije i obrade moze produziti prema pouzdanom receptu za konkretnu vrstu zimnice.

Uskoro pdf - Nadmorska visina i pasterizacija zimnice (Temperatura kljucanja vode i korekcija vremena)

Cabbage, apple and carrot salad (Salata od kupusa, jabuke i sargarepe)

Cabbage, apple and carrot salad is simple and refreshing, which is prepared quickly and easily. Slightly sour and juicy, it goes well with various roasted and stewed dishes.

Tags: salads, anticellulite meal plan, for diabetics and insulin resistance, heart health & LDL, for policemen, for firefighters, bring to work.

Preparation time: 25 minutes.

Cooling time: 20 minutes.

Total time of preparation: 55 minutes.

Ingredients (for 4 servings):

• 300 g of white cabbage
• 2 medium carrots (150 g)
• 150 g of apple* (see note)
• 2 tablespoons of lemon juice (30 ml)
• 1 ⅓ tablespoon of olive oil (20 ml)
• ⅓ - ½ flat teaspoon of salt (2-3 g) s
• 2-3 tablespoons of fresh parsley leaf (finely chopped, 10 g)

Preparation:

1. Wash all vegetables. Clean and chop the cabbage into thin slices. Peel and coarsely grate the carrot.

2. Peel the apple and cut it into thin sticks or cubes. Immediately mix it with 1 tablespoon of lemon juice so that it does not darken.

Chicken with grapes and walnuts (Piletina sa grozdjem i orasima)

Chicken with grapes and walnuts, in a mild mustard, honey and lemon sauce. Juicy chicken, sweet and juicy grapes and crunchy walnuts create a pleasant combination of sweet, salty and slightly sour tastes.

Tags: main dish, bring to work.

Total time: 50-60 minutes.

Ingredients (serves 4):

• 500 g of chicken fillets
• 200 g of white grapes (without seeds)
• 50 g of walnuts
• 1 small head of onion
• 1 tablespoon of olive oil
• 100 ml of chicken broth
• 1 teaspoon of honey
• 1 teaspoon of mustard
• 1 teaspoon of lemon juice
• 1 teaspoon of dry thyme
• A pinch of salt
• A pinch of pepper

Preparation:

0. Peel and finely chop the onion. Wash the grapes, cut 100 g in half, and leave the other 100 g whole. Chop the walnuts coarsely.

If the grapes are larger or have seeds, cut all the grapes in half and remove the seeds.

1. Cut the chicken fillets into 3-4 cm (1.2-1.6 inches) pieces and season with salt and pepper.

2. In a large pan, heat the olive oil on a medium temperature (4 out of 6). Add the chicken and fry for 5 to 7 minutes, turning occasionally, until nicely browned and almost done. Remove the chicken from the pan.

5 ideas for delicious September combinations (5 ideja za ukusne septembarske kombinacije)

September brings delicious combinations that combine seasonal foods with simple additions. From savory combinations with grapes, goat cheese and walnuts to the warm flavors of potatoes, rosemary and garlic, there are also sweet combinations with quinces, figs, honey, cinnamon and almonds. Use them for salads, side dishes, desserts, compotes or simple autumn servings.

 SAVOURY COMBINATIONS OF FLAVORS 

1. Grapes + goat cheese + walnuts

A simple combination for an autumn salad, appetizer or cheese plate

2. Potato + rosemary + garlic

An excellent combination for baked potatoes or a simple side dish.

Date syrup for coffee (Sirup od urmi za kafu)

Date syrup for coffee is a simple homemade sweetener made from soft dates, without added sugar. It is creamy, naturally sweet and slightly flavored with vanilla, so it goes well with hot or cold coffee. The preparation is simple, and the finished syrup can be stored in the refrigerator and used as needed. One to two teaspoons is enough to add a pleasant sweetness and nice taste to the coffee.

Tags: syrups, for coffee.

Preparation time: 35 minutes.

Ingredients:

• 200 g dates (soft, pitted)
• 300 ml of water
• 1 teaspoon of vanilla extract
• A pinch of salt

Preparation:

1. Chop the dates.

2. Put in a saucepan with water and heat until boiling. Reduce to low temperature (2 out of 6) and cook for about 10 minutes, stirring occasionally, until the dates are completely soft.

Quick tip #2: How to make the center of the chocolate chip cookies soft? (Brzi savet #2: Kako da sredina kolacica sa komadicima cokolade u sredini bude mekana?)

Balls of dough in the freezer

1. Put the dough balls or bigger balls in the freezer for 30 to 60 minutes.

• Smaller balls: 25–35 g of dough in the freezer for 30–45 minutes.
• Medium balls: 40–50 g in the freezer for 45–60 minutes.
• Larger balls: 60–80 g in the freezer for 60–90 minutes.

2. If you are making thick cookies with a piece of chocolate in the center, 50-60g per ball is a good measure. Freeze them for about 60 minutes.

How to pickle shredded cabbage in a barrel? (Kako ukiseliti ribani kupus u buretu?)

Traditional sauerkraut, crisp, juicy and pleasantly sour, is prepared with the correct dosage of salt, good squeezing and natural fermentation. After a few days of fermentation, it acquires a characteristic taste and is ready to be eaten or stored in a cool place.

Tags: winter stores (preserves).

Ingredients:

• 10 kg of cabbage (cleaned and shredded)
• 250 g coarse non-iodized salt* (see note)
• 1-2 tbsp caraway seeds (optional)
• 1–2 dried bay leaves (optional)

Required: 20 liter barrel, list of required items* (see note)

Preparation:

Cleaning cabbage

1. Remove the outer leaves from the cabbage that are dirty, withered or damaged and throw them away. Save the good and clean outer leaves because they can be placed over the sieve as a protective layer at the end.

2. Wash the cabbage well under cold water, especially the outer part of the head, to remove dirt and impurities.

Quick tip #1: Chocolate topping that cuts nicely and doesn't crack (Brzi savet #1: Cokoladni preliv koji se lepo sece i ne puca)

For a nice, shiny and soft chocolate topping, use 10% oil in relation to the amount of chocolate.

For example:

• 100 g of chocolate and 10 g of oil
• 200 g of chocolate and 20 g of oil
• 300 g of chocolate and 30 g of oil

The oil makes the topping thinner, shinier and prevents it from being completely hard and brittle after cooling.

Cold salad on the table for Homicide Division (Hladna salata na stolu za UKP Odeljenje za krvne i seksualne delikte)

A cold, filling Mediterranean salad meal intended for the table of the Homicide Unit, with juicy chicken, potatoes, feta, olives, arugula and vegetables, completed with an aromatic dressing of olive oil, lemon juice, mustard and Mediterranean spices.

Tags: for police officers, Mediterranean nutrition, salads, bring to work.

Preparation time: 2 hours 45 minutes - 3 hours.

Cooling time: 1 hour.

Total time of preparation: 3 hours and 45 minutes - 4 hours.

Ingredients (for 2 people):

• 250 g of chicken fillets
• 250 g of potatoes
• 50 g of arugula salad (rocket salad)
• 50 g of sweet corn
• 40 g of black or green olives (about 20 pieces, with pits)
• ½ head of red onion (40 g)
• 80 g of feta cheese 
• 1 medium carrot (80 g)

For the dressing:

• 2 tablespoons of olive oil (30 ml)
• 1 tablespoon of lemon juice (15 ml)
• 1 teaspoon of mustard
• ½ teaspoon of dry oregano
• ½ teaspoon of dry basil
• ¼ teaspoon of dry thyme
• 1 tablespoon of fresh parsley leaves (finely chopped)
• A pinch of salt
• A pinch of pepper

Preparation:

0. Peel the carrot and clean red onion. Cut the carrot into rings, and finely chop the red onion. Remove the pits from the olives and cut them into smaller pieces. Cut the feta into cubes.

1. Cook the potatoes in skins. Cool down. Cut into cubes.

2. Cook chicken fillets. Cool down. Cut into cubes.

Batata sweet potato crackers (Batat krekeri)

Crunchy and salty sweet potato crackers, with a fine taste of cheese and butter. They are easy to prepare and can be made in different shapes, so they are also suitable as a snack for children.

Tags: salty snacks, for kids, snack, for policemen, for firefighters, bring to work, vegan recipes.

Batata sweet potato preparation time: 30-60 minutes.

Preparation time: 55 minutes.

Cooling time: 15–20 minutes.

Total preparation time: 1 h 40 minutes - 2 h 15 minutes.

Ingredients:

• 240 g plain flour
• ½ teaspoon of baking powder
• ⅓ teaspoon of salt
• 300 g of sweet potato puree (batata puree)
• 40 g unsalted butter (melted)
• 60 g of cheese: Parmesan or Grana padano (finely grated)
• ½ teaspoon garlic powder (optional)
• ½ teaspoon of dry parsley 

For police officers and firefighters add:

• ½ teaspoon of dry oregano or ½ teaspoon of dry rosemary

For a vegan use:

• 40 g of vegan hard butter (omit the salt in this recipe)
• 60 g vegan dry parmesan cheese

Flour by country US, UK, FR, IT, DE

Preparation:

1. Make sweet potato puree (cooked sweet potato, see note) or baked batata - sweet potato.

2. In a large bowl, mix flour, baking powder, salt, garlic (if using), parsley and oregano or rosemary.

Vegan dry parmesan cheese (Veganski suvi parmezan sir)

Vegan dry parmesan is a simple, crumbly substitute for classic Parmesan, made from cashews and nutritional yeast. It has a mild, nutty and cheesy taste and can be used to sprinkle pasta, salads, vegetables and to prepare crackers.

Tags: vegan recipes, vegan cheeses.

Preparation time: 15 minutes.

Ingredients:

• 80 g cashews (raw, unsalted)
• 40 g of nutritional yeast
• ½ teaspoon of garlic powder
• ½ teaspoon of salt

Preparation:

1. Place the cashews, nutritional yeast, garlic powder, and salt in a blender or food processor.

2. Blend briefly, in intervals of 2–3 seconds, until the mixture becomes finely ground and crumbly, similar to grated parmesan cheese.

How to cut a carrot? (Kako iseci sargarepu?)

Content:

1. Rings
2. Bias cut
3. Semicircles
4. Quarter of rings
5. Sticks
6. French cut 
7. Small cubes
8. Small dice
9. Medium dice
10. Large dice
11. Rustic or rough chop 
12. Roll cut
13. Ribbons 
14. Grated
15. Decorative flowers or stars

1. Rings (fr. Rondelle) - carrots are cut into thin or thicker rings.

Use: soups, chowders, stews, cooked vegetables and salads.

2. Bias cut - it is cut diagonally at an angle of about 45°. Elongated oval pieces are obtained.

Uses: stewed dishes, wok dishes, roasted vegetables and decoration.

French coffee with milk (Francuska kafa sa mlekom)

French coffee with milk (fr. café au lait) is a simple French drink made of strong black coffee and warm milk, with a mild milk foam if desired.

Tags: coffee, around the world.

Preparation time: 15 minutes.

Ingredients (1 cup, 250 ml):

• 125 ml strong filter coffee or French press coffee
• 125 ml of milk

Preparation:

1. Prepare strong black coffee using a filter machine or a French press.

2. Pour the milk into a saucepan and heat on a medium-low temperature (3 out of 6), stirring occasionally, for 3-4 minutes.

Vampire glaze (Vampirska glazura)

A thick and smooth red glaze that is easy to apply with a pastry bag and enables the creation of thin, irregular traces reminiscent of blood. It is ideal for decorating themed desserts, especially when a dramatic pouring effect is required. 

The glaze is quickly prepared with just a few simple ingredients, and the thickness is easily adjusted by adding a small amount of water or lemon juice.

Tags: for Halloween, glazes.

Preparation time: 10-15 minutes.

Ingredients:

• 100 g of powdered sugar
• 1-2 teaspoons of lemon juice
• 1–2 teaspoons of water
• red food coloring

Preparation:

1. Mix powdered sugar and 1 teaspoon of lemon juice in a bowl.
2. Add water, drop by drop, with constant mixing, until you get a thick but liquid glaze.
3. If the glaze is too thick, add the remaining 1 teaspoon of lemon juice, gradually, while mixing.
4. Add red food coloring and mix well.

Difference between frosting and glaze? (Razlika izmedju krema za premazivanje i glazure?)

 Frosting 

1. Density:

Thick and creamy.

2. Texture:

Soft, smooth, foamy or buttery, depending on the recipe.

3. Usage:

For coating and decorating cakes, cookies and muffins.

4. Application:

Spatula or pastry bag.

Vanilla crumbs (Vanila mrvice)

Crunchy crumbs with a mild vanilla flavor, ideal for sprinkling desserts, ice creams, creams or adding texture to cakes.

Tags: for dessert in a glass.

Preparation time: 30 minutes.

Cooling time: 20–30 minutes.

Total preparation time: 50 minutes - 1 hour.

Ingredients:

• 130 g of plain flour
• 65 g cold unsalted butter (cut into cubes)
• 50 g of sugar
• 25 g of vanilla sugar

Preparation:

1. Preheat the oven to 170 °C (338 °F).

2. Mix flour, sugar and vanilla sugar in a bowl.

Mini burgers "Monsters" (Mini pljeskavice „Cudovista“)

Mini burgers "Monsters" will bring fun to the table for Halloween. Small, juicy and irresistible, with their funny faces they look as if they have just escaped from some witch party. They are ideal for a themed serving and will surely attract the attention of both children and adults.

Tags: Halloween, bring to work, for kids (see note), for school.

Ingredients (for 14 mini burgers):

For the meat:

• 500 g of ground beef
• ½ teaspoon of salt
• ½ teaspoon of ground black pepper
• 1 teaspoon of ground paprika powder 
• 1 tablespoon of olive oil

For the burgers:

• 14 mini burger buns* (see note)
• 14 leaves of lettuce 
• 14 leaves of cheddar cheese
• 1 small red onion (optional)
• 2-4 pickles
• 14 thin rings of pepperoni or tea sausage (cured, smoked sausage)
• 3-4 tablespoons of ketchup 
• 2-3 tablespoons of mayonnaise

For decoration:

• 28 rings of black olives (about 10 pieces, pitted)
• 28 toothpicks

Preparation:

1. Put the ground beef in a bowl and add salt, pepper and ground pepper. Mix briefly, without kneading the meat too much, until the spices are evenly distributed. Then immediately shape patties.

2. Divide the mixture into 14 equal parts and form patties with a diameter of 7-8 cm (2.75 - 3.15 inches) and a thickness of 1 cm (0.4 inches).

How to clean and prepare rhubarb? (Kako ocistiti i pripremiti rabarbaru?)

Contents:

1. How to clean rhubarb?
2. Storage and shelf life of whole rhubarb
3. Storage and shelf life of cut rhubarb
4. How to choose rhubarb in the store?
5. How to freeze rhubarb?
6. Use of fresh rhubarb
7. Using frozen rhubarb

How to clean rhubarb?

1. Cut off the leaves immediately after purchase.
2. Rhubarb leaves are not eaten.
3. Wash the stalks well under cold running water.
4. If the stalks are very thick or have a hard outer membrane, peel them thinly with a peeler. Young and thin stems generally do not need to be peeled.
5. Cut off the lower, thickened part of the stem and any damaged parts.
6. Cut the stems into pieces according to the recipe, usually 1–3 cm.
7. Rhubarb can be used raw, but it is most often cookled, baked or briefly stewed.

Savoury yeast dough baskets baked on bowls (Slane korpice od kvasnog testa pecene na cinijama)

Crispy and fragrant baskets made of soft yeast dough, baked on fireproof bowls so that they retain their shape. They can be filled with savoury stuffing, and if necessary, they can be baked for a short time after filling.

Tags: dough, vegan recipe, vegetarian recipe, bring to work, for kids, for school.

Ingredients:

• 500 g of smooth plain wheat flour
• 200 ml of lukewarm water
• 100 ml of lukewarm milk (for vegan use plant-based milk)
• 7 g dry yeast
• 1 teaspoon of sugar
• 1 teaspoon of salt
• 2 tablespoons of oil
• 1 tablespoon of buttermilk or sour cream (for vegan use vegan yogurt) or plant-based cream - plant-based oat flakes cream without additives

For the coating:

• 1 egg yolk
• 1 tablespoon of milk
• sesame seeds 

For vegan use water and sesame seeds 

Flour by country US, UK, FR, IT, DE 

Preparation:

1. Add sugar and yeast to lukewarm water and milk. Stir. Leave for 5-10 minutes for the yeast to rise.

2. Place flour and salt in a large bowl. Add the yeast, oil and yogurt or sour cream.

For vegan use vegan yogurt or plant-based cream.

Why are onions soaked in water? (Zasto se crni luk potapa u vodu?)

Onions are soaked in water for several reasons, depending on the recipe:

1. To make it less spicy - water draws out some of the compounds that give onions their sharp, spicy taste.
2. To make it more pleasant to eat raw - especially in salads, salsas and sandwiches.
3. To reduce the strong smell - useful if onions are eaten raw.
4. To keep it crisp – a short dip in cold water can give it a fresher, crispier texture.
5. To reduce bitterness - especially with older or very strong onions.

Witch's eyes - no bake cookies for Halloween (Vesticje oci – nepeceni kolacici za Noc Vestica)

No bake cookies in the shape of witch's eyes, with a black cocoa center, a thin red "vein" and a white coating made of white chocolate and cream cheese. It is cut into rings, so each cookie looks like a creepy eye.

Tags: Halloween, sweet, for kids, for school, vegetarian recipe, no baking.

Preparation time: 1 hour.

Cooling time: 2 h.

Total preparation time: 3 hours.

Ingredients for about 20 cookies: 

Black mass:

• 150 g of ground biscuits
• 30 g of cocoa powder
• 50 g of powdered sugar
• 60 g unsalted butter (melted)
• 50 ml of milk
• 1 teaspoon of vanilla extract

Red mass:

• 35 g of ground biscuits
• 10 g of powdered sugar
• 10 g unsalted butter (melted)
• 1–2 teaspoons of milk
• red gel cake color

White mass:

• 180 g of white chocolate
• 80 g of cream cheese
• 40 g of ground biscuits
• 20 g of powdered sugar

Preparation:

Black mass

1. Mix ground biscuits, cocoa powder and powdered sugar.

2. Add melted butter, milk and vanilla extract.