TIGER CAKE

Potrebno je:
3 jaja
200 gr šećera
150 ml ulja
300 ml mleka
250 gr brašna
3 kašičice praška za pecivo
2 kašičice vanile
2 ravne kašike kakao praha
1 kašika ruma

Jaja i šećer mutiti najvećom brzinom oko 5 minuta, dok masa ne postane gusta i svetla.

Uliti ulje, pa kratko umutiti da se sjedini, a zatim dodati i mleko, pa ponoviti postupak.

Brašno prosejati sa praškom za pecivo, dodati masi od jaja i šećera, pa lagano sjediniti mikserom (najmanjom brzinom).

Masu podeliti na dva dela, tj. jednu trećinu odvojiti u posebnu posudu, dodati rum i kakao, pa dobro sjediniti.

U ostatak mase dodati vanilu i promešati.

Kalup (23 cm) namastiti maslacem i pobrašniti pa krenuti sa pravljenjem koncentričnih krugova od mase.

Najpre uliti 4 kašike žute mase, a zatim u sredinu dve kašike crne, tj. kakao mase.

Nastaviti sa ovim postupkom dok ima mase, pazeći da se uvek sipa u sredinu prethodnog kruga.

Pažljivo ubaciti kalup u rernu i peći u unapred zagrejanoj rerni, na 180˚C, 25-30 minuta ili dok čačkalica zabodena u sredinu kolača ne izađe suva (moj kolač se pekao 27 minuta).

Ostaviti kolač da se prohladi, pa dekorisati po želji i služiti.

TIGER CAKE
You will need:
3 eggs
200 grams sugar
150 ml oil
300 ml milk
250 grams all purpose flour
3 teaspoons baking powder
2 teaspoons vanilla
2 levelled tablespoons unsweetened cocoa powder
1 tablespoon dark rum

Beat the eggs and sugar with an electric mixer, on high, for about 5 minutes, or until pale and thick.

Drizzle in the oil and mix briefly, then pour in the milk and mix it again.

Sift the flour with the baking powder, tip it in the egg batter and mix until incorporated (on low).

Take out a third of the batter, add the rum and cocoa powder and combine well.

Add vanilla to the rest of the batter, mix well and start making the tiger stripes.

Grease and flour a 23 cm (9") cake tin and pour four tablespoons of the vanilla batter in the centre of the tin, then pour two tablespoons of the cocoa batter in the centre of the yellow batter.

Continue doing this until you use up all of the batter, making sure you always pour the next dose of the batter in the centre of the previous circle.

Carefully put the tin in the oven and bake the cake in a preheated oven, at 180˚C (350˚F), for 25-30 minutes, or until a toothpick inserted in the centre of the cake comes out clean (mine was done after 27 minutes).

Leave the cake to cool to room temperature, decorate as desired and serve.

GARLIC CHICKEN

Potrebno je:
400 gr pilećeg belog mesa
200 ml jogurta
5-6 čenova belog luka
1 kašičica crnog luka u prahu
1/2 kašičice crnog bibera
1/2 kašičice mrvljene ljute paprike
prstohvat soli

Pileće belo meso naseći na kocke, preliti jogurtom i izmešanim začinima, te na kraju i sitno seckanim belim lukom.

Dobro izmešati, da svaki komad mesa bude uronjen u jogurt, prekriti plastičnom folijom i ostaviti u frižideru najmanje sat vremena.

Nakon mariniranja, izvaditi meso iz frižidera, dobro izmešati još jednom, pa ga ostaviti 10-15 minuta na sobnoj temperaturi, dok se rerna greje.

Parčiće mesa poređati na pleh obložen papirom za pečenje (ili podmazan maslinovim uljem), sa što je moguće manje marinade na sebi, te peći u unapred zagrejanoj rerni, na 180˚C, 30 minuta.

Služiti odmah, uz salatu po izboru.

GARLIC CHICKEN
You will need:
400 grams chicken breasts (skinless and boneless)
200 ml plain yogurt
5-6 garlic cloves
1 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon crush red pepper flakes
pinch of salt

Cut the meat into bite-sized pieces; cover it with yogurt and the spices, along with the minced or crushed garlic.

Mix well, until every piece is completely coated, cover with plastic wrap and let it sit in the refrigerator for at least an hour.

When you're ready to bake, take the meat out of the refrigerator, mix thoroughly once again, and let it set for 10-15 minutes at room temperature, while the oven is preheating.

Arrange the meat pieces on a baking sheet lined with baking paper (or greased with olive oil) with as little marinade as possible, and bake in a preheated oven, at 180˚C (350˚F), for 30 minutes.

Serve immediately, with a salad of your choice.

QUICK YOGURT BREAD

Potrebno je:
250 gr brašna
3 kašičice praška za pecivo
2 kašičice soli
300 ml jogurta
50 ml ulja

Brašno prosejati sa praškom za pecivo i solju, sipati ga u veliku činiju, pa napraviti udubljenje u sredini.
Dodati jogurt i ulje, pa mešati varjačom dok se ne dobije jako lepljivo testo.
Podmazati (ili obložiti papirom za pečenje) tepsiju od 23 cm, ravnomerno rasporediti masu za hleb, pa peći u unapred zagrejanoj rerni, na 200˚C, oko 25 minuta.
Po želji, odmah po vađenju iz rerne, površinu hleba premazati sa malo maslaca, za mekšu koricu.
Ostaviti hleb da se malo prohladi, pa služiti.

QUICK YOGURT BREAD
You will need:
250 grams all purpose flour
3 teaspoons baking powder
2 teaspoons salt
300 ml yogurt
50 ml oil
Sift the flour with the salt and baking powder, put it into a large bowl and make a little well in the middle.
Pour in the yogurt and oil and stir it up, using a wooden spoon, until well blended.
Grease a 23 cm (9-inch) baking pan (or line it with baking paper), pour in the batter (it will be very thick), level it and bake the bread in a preheated oven, at 200˚C (395˚F), for about 25 minutes.
As soon as you take it out of the oven, brush the surface with a tablespoon of butter, for a softer crust (optional).
Let it stand for a few minutes and serve.

COOKIE MUFFINS

Potrebno je:
180 gr brašna
1 jaje
150 gr šećera
100 ml ulja
2 kašičice praška za pecivo
4 ravne kašike kakao praha
1 kašika ruma
200 ml vrele vode
100 gr sendvič keksića

Najpre kakao preliti vrelom vodom, dobro promešati i ostaviti da se prohladi.

Jaje i šećer umutiti dobro žicom, pa u tankom mlazu uliti ulje.

Dobro sjediniti žicom, pa dodati mešavinu kakaa i vode, kao i rum.

Brašno prosejati sa praškom za pecivo, pa ga lagano umešati u kakao masu.

Na kraju, grubo naseći ili nalomiti keksiće, pa i njih umešati.

Podeliti masu na 12 korpica za muffins i peći u unapred zagrejanoj rerni, na 180˚C, 15-18 minuta.

COOKIE MUFFINS
You will need:
180 grams flour
1 egg
150 grams sugar
100 ml oil
2 teaspoons baking powder
4 levelled tablespoons unsweetened cocoa
1 tablespoon rum
200 ml boiling water
100 grams sandwich cookies

Pour the boiling water over the cocoa powder, mix well and set it aside to cool down slightly.

Whisk up the egg and sugar until creamy, then slowly drizzle in the oil and cooled cocoa batter, as well as rum.

Sift the flour with the baking powder, add it to the batter and mix very well.

Finally, roughly chop (or crush) the sandwich cookies and fold them in.

Divide the batter between 12 muffin liners and bake in a preheated oven, at 180˚C (350˚F), for 15-18 minutes.

TOMATO SOUP WITH POLENTA-GARLIC FLATBREAD

Potrebno je:
Za hlepčiće
120 gr belog brašna
100 gr kukuruznog brašna
50 gr palente
150 ml vode
30 ml (2 kašike) ulja
2 kašičice praška za pecivo
1 kašičica belog luka u prahu
Za čorbu
1 velika glavica crnog luka
200 gr šargarepe
200 gr krompira
1 kašika šećera
400 gr paradajza iz konzerve (ili svežih, oljuštenih i oceđenih)
300 ml pasiranog paradajza
1 kašičica soli
1 kašičica crnog bibera
1 kašičica belog luka u prahu
1/4 kašičica đumbira u prahu

Za hlepčiće, prosejati obično i kukuruzno brašno sa palentom i praškom za pecivo, pa tome dodati beli luk u prahu i ulje.
Lagano ulivati vodu i mešati sve vreme varjačom, dok se ne dobije mekano i elastično testo.
Podeliti ga na šest delova, svaki razvaljati što je tanje moguće (na pobrašnjenoj radnoj površini), te ih pržiti na vrlo malo ulja, nekih 2-3 minuta sa svake strane.
Za čorbu, luk i šargarepu naseći na sitne kocke, te ih dinstati (na malo maslinovog ulja) nekih 10 minuta na srednjoj temperaturi, dok luk ne omekša.
Tome dodati paradajz iz konzerve (oceđen i naseckan), šećer, pasirani paradajz, sitno seckani krompir i začine, te naliti sa 600-700 ml tople vode, pojačati temperaturu i pustiti da proključa.
Kada proključa, smanjiti temperaturu, pokriti i kuvati 20-25 minuta, dok krompir potpuno ne omekša.
Čorbu potpuno izblendirati štapnim mikserom (ili u blenderu, pažljivo) dok ne postane kremasta i služiti odmah.

TOMATO SOUP WITH POLENTA-GARLIC FLATBREAD
You will need:
For the flatbread
120 grams plain flour
100 grams cornmeal
50 grams polenta
150 ml water
30 ml (2 tablespoons) oil
2 teaspoons baking powder
1 teaspoon garlic powder
For the soup
1 large onion
200 grams carrots
200 grams potatoes
1 tablespoon sugar
400 grams canned tomatoes
300 ml tomato purée
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1/4 teaspoon ground ginger
For the flatbread, sift (or whisk) together the flour, cornmeal and polenta with the baking powder, add the garlic powder, along with the oil.
Slowly pour in the water, as you mix with a wooden spoon, until you get a soft and elastic dough.
Divide the dough into six pieces; roll each out (on a floured surface) as flat as you can, then fry them on a lightly oiled skillet (about 2-3 minutes per side).
For the tomato soup, finely dice the onions and carrots and sauté them (on about a tablespoon of olive oil) for about 10 minutes, over medium heat, until the onion softens.
Stir in the canned tomatoes (drain them and chop them before you add them to the pot), sugar, tomato purée, diced potatoes, and the spices.
To that, add 600-700 ml of water (boiling or warm, but not cold), turn the heat up and bring to a simmer.
Cover the pot and simmer, still on medium heat, for 20-25 minutes, until the potato is tender.
Purée with a stick blender (or in a blender) until smooth.
Serve immediately.