Exceptional chicken - mushrooms salad recipe. A quick to prepare, could be served as a main course or a side dish.


- chicken - 1 kg

- white mushrooms - 1 kg

- lemon juice - 1/2

- salt

- black peper

- ordinary salt mayonnaise - 500 grams

- 1/2 cup freshly choped parsley


Bake the chicken in sauce pan in the oven.Cool it. Remove the skin and bones and cut it into peaces ( 2-3 cm each . Cut the white mushrooms into smal peaces (2 03 cm each) and fry it in the pan where the chicken was baked, using the remaining fat (or add some oil if necessary), for 4-5 minutes. Drain the mushrooms for 10 minutes . Put the chicken and mushrooms into a bowl , add half kilo of ordinary, salt mayonnaise, lemon juice salt and peper and mix it. Let it sit in refrigerator for half a day. Garnish with freshly chopped parsley before serving with any sort of black bread.

Serves 8

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Meat Pie with Phyllo Pastry

This is a yummy meat pie enjoyed all over the Balkans'. Of course every household has their own version. This could be served either as a snack (as eaten as street food here in Belgrade) or as a main, accompanied by a nice salad.


- Phyllo pastry - 600 grams

- Minced beef - 1 kg

- 2 large onions small dice

- Sour cream - 250 ml

- Sunflower oil - 250ml

- 4 eggs beaten to blend

- Salt

- Black paper


Coat the bottom of the large saucepan, with sunflower oil and add finely chopped onions. Stir for 3 minutes and add minced beef and stir firmlu until meat is browened .Remove from heat and allow to cool for about 20 minutes. Add eggs, sour cream, salt and black pepper to suite your taste.

Prepare a greased 32 x 25 x 6 cm pan (or large oven pan) and cover the pan bottom with 3- 4 sheets of the phyllo pastry brushing each one generously with combination of water and oil (half water half oil in a 200 ml cup) , let the halfs of the first 3-4 phyllo sheets hang over the pan.

Poor meet filling over the sheets, just to cover the surface, than lay next 3-4 sheets of pastry over the filling, repeating the brushing of each sheet than pour the meat fillnig again . Repeat the same procedure until you run out of the meat filling. When you reach the last sheet (the top one), brush this one slightly more generously than the rest, and do the same with overhang sheets. Bake it on 190°C (375°F) approximately one hour until gets golden crust. Serve it slightly warm or at room temperature.

Serve 8- 10

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Princess delight


For the dough:

- sunflower oil - 100 ml

- water - 100 ml

- flour - 100 grams

- 4 eggs

For the filling:

- 1/2 liter milk

- 3 tablespoons of flour

- caster sugar - 150 grams

- unsalted butter - 150 grams

- 3 tablespoons of rum

- Vanila sugar - 6 grams

Dough preparation:

Boil water and oil. Stir in flour bit by bit and whisk quickly for 3 minutes until it starts to fall of the sides of the sauce pan. Cool it until cold. Put dough into mixing bowl and add eggs one by one mixing with electric mixer until it become smooth and creamy. (mix 1 minute between each egg). Preheat oven to 230 C. Prepare oven tray and sprinkle it with flour. Take a small portion of dough with teaspoon and put it onto the tray. Leave 5 cm space between the cakes. Bake it on 200 C for 30 minutes. Take them out and coll. Cut each into halves.

Filling preparation:

Dissolve flour into cold milk; add sugar, and vanilla sugar. Cook in a double boiler on low heat until it thickens. Cool it. Mix butter and rum, when it becomes fluffy add cooled cream and mix until becomes foamy (3 min).


Put the filling into lower part of each cake, cover it its top and sprinkle with powder sugar and chocolate topping.

Serves 10-12.

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Sachertorte is one of the most famous Viennese culinary specialties The story of the world-famous Original Sacher-Torte began in 1832, during Austro-Hungarian Empire, when Prince Metternich charged his personal chef with creating a special dessert for several important guests. That very day, however, the chef was ill in bed! The order was reassigned to a 16-year-old apprentice in his second year, the quick-witted chap Franz Sacher.The recipe of the original Sachertorte is a well-kept secret but this cake tastes even better.


For Sachertorte base:

- Unsalted butter, room temp - 160 grams
- powder sugar - 160 grams
- 6 eggs separated
- dark cooking chocolate - 100 grams
- Ground walnuts - 160 grams
- 1/2 cup of wiskey or cognac
- 1 tablespon of flour
- 1/2 teaspoon of baking powder
- Apricot jam - 300 gram

For the icing:

- Dark cooking chocolate - 100 grams
- Powder sugar - 60 grams
- Unsalted butter - 50 grams
- 3 tablespons od hot milk


Separate the eggs. Beat the butter and sugar together until light and fluffy. Add one egg yolk every 2 minutes and continue to whisk. Add the melted chocolate and beat it in. Gradually add the ground walnuts, whiskey or cognac, 1 tbs of flour and baking powder. Mix it. In a clean bowl, whip the egg whites with a pinch of salt until stiff. Add egg whites to the butter mix.
Preheat the oven to 230 C or 350F. Prepare a xxx cm diameter cake pan (at least 5 cm or 2 inches deep). Grease the bottom and sides of the cake pan and sprinkle it completely with flour. Spread the mixture evenly in the cake pan. Bake for 45 to 55 minutes at 165ºC/ 325ºF, until the sides pull away from the pan and a wooden skewer inserted in the middle comes out clean. Let the cake cool completely at room temperature.
Spread the top and sides of the cake with the apricot jam.

Icing - Glaze:

Crush 100grams of dark cooking chocolate and put it into sauce pan. Add sugar, butter and hot milk. Put the pan on the fire and mix gently the ingredients while melting, until it starts to boil. Take it of the heat and cool it mixing constantly for xxx minutes . Pour all of chocolate glaze on top of the cake, allowing it to run down the sides. Refrigerate until the glaze is completely set, at least 1 hour. Remove the cake from the refrigerator about 1 hour before serving.

Serves 8-10

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