Plum Strudel (Štrudla od šljiva)

A simple and delicious dessert that requires minimal effort, as you can buy your filo dough and then it’s just a matter of throwing things together and rolling them up.

Tethering - 3-24-19-026 Strudla od Sljiva-1

  • 1 packet of filo dough
  • approx. 4 lbs of plums
  • 3 tablespoons breadcrumbs
  • approx. 2/3 cup of sugar (depends on sweetness of the plums)
  • 4 tablespoons butter
  • 1/2 cup powdered sugar

If your filo dough is frozen, thaw it according to package instructions.

Remove the pits from the plums and cut them into eighths. Place them in a bowl and pour in the breadcrumbs and sugar. If you see you don’t have enough of either to stick to all the plums, add as necessary.

Preheat the oven to 350F. Melt the butter with a little bit of water and unroll the filo dough.

Brush a sheet of filo dough with butter and cover it with another sheet. Brush a bit more butter on top and put your plum filling in a row close to one end of (now double) sheet. Fold in the ends and roll it, then place it in your baking dish. Continue the same process until you run out of sheets and/or filling.

Before putting the dish in the oven, brush the melted butter on top of your strudel.

Bake for 1 hour. The strudel is done when it turns golden and the plums are soft. Once it’s cooled down some and the powdered sugar won’t melt from heat, sift it on top of your strudel.

Tethering - 3-24-19-016 Strudla od Sljiva-1

 

Tuna Pasta (Tjestenina s tunom)

Tjestenina sa Tunom-3This is the ideal quarantine dish, but this isn’t really a recipe you need to follow as written. I am giving you measurements as a guide, but the truth is: you measure everything with your heart.

Personally, I throw in a lot of olives because that’s my favorite part of the dish. You don’t like them? Alright, use more capers and leave out the olives; I’m not the boss of you. If you want to add garlic, go ahead! I usually do. Just make sure you add it first and let it get nice and fragrant before throwing in the rest. You don’t have capers? Cool. Leave them out. You want this spicy? Red pepper flakes. You’re low on fresh groceries and you’re not growing herbs? Just skip the parsley and throw in whatever Mediterranean herbs you can find in your spice drawer. It’ll be fine.

Ingredients:

  • 1 box of pasta (spaghetti or any shape you prefer)
  • 1/2 cup of olive oil (ideally, a really fragrant one)
  • 1 can of tuna, drained
  • 2-3 tablespoons capers
  • 1/4 cup olives (halved, pit removed)
  • 1/4 cup (freshly, if possible) grated Parmesan
  • chopped fresh parsley to taste
  • salt and pepper to taste

Cook the pasta according to package instructions.

Heat up the olive oil. Add capers, olives, tuna. If it looks like you need more oil, add it now. If you prefer not to add more oil but you want more liquid, you can add a tablespoon or two of water. Add salt and pepper to taste. Once everything is heated through, add the fresh parsley.

Divide the pasta in serving bowls and top with the tuna sauce. Sprinkle with Parmesan – you can always add more cheese if you love it as much as my husband does.

Voilà! Food.

Stuffed Peppers (Punjene paprike)

Punjene Paprike-1

This is my all-time favorite meal. You can’t get the exact same type of pepper in the U.S., but I definitely recommend choosing a smaller bell pepper.

For the Peppers:

  • 8 smaller bell peppers
  • 0.5 cup rice
  • .75 lbs ground beef
  • salt
  • pepper

​For the sauce:

  • 1 large can of crushed and 1 large can of diced tomatoes
  • teaspoon of sugar (to taste)
  • basil, rosemary, oregano (fresh or dry)
  • olive oil

Preparation:

  • ​Bring the tomatoes (or the canned tomato) to a short boil with a bit of salt and pepper. If the sauce is too tart, add a teaspoon of sugar. At the end of cooking, add olive oil and spices to taste.
  • Cut out the center of the peppers and discard.
  • Boil rice, but do not cook all the way through. Cool. Add the cooked rice to the ground beef. Add salt and pepper and fill the peppers with the mixture.
  • Oil the baking dish lightly and pour the sauce in. Nestle the peppers into the sauce.
  • Bake at 400F for about an hour. Turn the peppers a couple of times during cooking.
  • At the end, add olive oil and fresh basil and parsley if you wish.
  • Serve with sour cream and mashed potatoes.

Punjene Paprike-2