RecipeMuncher

Pork and Fava Bean Stew(recipe adapted from Sale & Pepe magazine, Serbian issue for November 2007)400 g boneless pork100 g dry fava beans1 carrot1/2 tsp dry rosemary1 celery stick1 onion200 ml milk1 Tbsp flourclear broth1 tsp dry parsley leaves10 g butterolive oilsalt and pepperSoak beans overnight. On the day of the preparation peel each bean.Finely dice onion, carrot and celery stick. Heat some

The theme for the 3rd challenge of Project Food Blog is a Luxury Dinner Party. I have a very old red table and four chairs that I’ve wanted to use for something for the blog for ages. So, my theme was red. The challenge said we had to make a party for at least 4 guests. The location is my country house in Grocka and the guests are Svetlana, Sanja, SaÅ¡a and my boyfriend Mateja. Thank you guys for

This August I visited my friend Gaga. She is a fellow blogger, a great friend and I love her so much!Last year we made ?omlek together and this time she took me to her parent’s house in village Sumrakovac. Together with her mother Bine, we made one of the best dinners of my life!Ka?amakKa?amak was one of the main poor people food in the old days. Today, it is made by cooking polenta and later

The theme for the second Project Food Blog challenge is to prepare a dish from another culture. I’ve thought about it a lot. Any of the Asian cuisines seemed like a logical choice. But I wanted to do a recipe that is not only new to me, but probably to most of you too. And I had the perfect one!Where did I get it? Not across the world. There it was, in the town Kova?ica, in south Banat, mostly

Ajvar is Serbian traditional and one of the most loved red pepper preserves. It’s a lot of work and it takes days to prepare, so usually the whole family works together. In my opinion, ajvar is the king of preserves so, in the end, all the hard work most certainly pays of.My family uses the following recipe for generations.Day OneTake 30 kg ripe sweet red peppers. They should be big, feel heavy

Saw this one on "How it’s made" show years ago. It is said that the recipe dates from 1860, and that it’s the original method of the early industrial production of peanut butter.Homemade Peanut Butter565 g raw peanuts (without the shells)1 tsp salt5 tsp sugar3 tsp sunflower oilToast peanuts in a preheated oven on 240°C until it turns into light brown color. Let cool and then remove the brown