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Trilece Cake (Tresleche)

Trilece (3 milk cake)
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6 large eggs100gm caster sugar200gm plain flour1 tbsp baking powder1 tbsp vanillin sugar300ml thickened cream375gm tin of condensed milk800ml milk Optional: 1 small cup of coffee creamer300gm Farsitura Karamela (pictured above) or any caramel glucose syrup or caramel sauce i.e. Nestle Top 'n' Fill
Preheat oven to 180 degrees CelsiusSeparate the 6 egg yolks from the 6 egg whitesWith an electric mixer, beat the egg whites and add the caster sugar and the vanillin sugarBeat on on high until a thick, glossy consistency is reached, then add each egg yolk individually followed by the the baking powder and beat for another minute Stir in the flour with a wooden spoon and combine wellLine a medium sized baking dish with baking paper, then pour in mixtureBake in oven for 30 - 40 minutesAllow cake to cool then remove from the baking trayIn a small saucepan, combine the thickened cream and condensed milk and heat over a low te…
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Posna Svecena Pogaca

This recipe is for a decorative vegan bread, baked with no oil or butter, suitable for a Slava or Imenden (Holy Saint days) that falls within the fasting periods.


2 packets of active dry yeast1 teaspoon of white sugar2 1/2 cups of warm water6 cups of plain flour1 tablespoon of salt

Decorative dough:1 cup of plain white flour1/4 cup of warm water

1. Sprinkle yeast over 1/4 cup warm water. Add a pinch of salt and a teaspoon of sugar and stir until dissolved. Leave to rise.
2. Combine 5 1/2 cups of flour and 1 tablespoon of salt in a large bowl and make a well in the centre.
3. Pour in yeast and remaining warm water. Optional: add a few drops of holy water. Combine well.
4. Sprinkle remaining flour over a chopping board and knead dough for 10 minutes, adding as little additional flour as possible to the board. Dough should be soft but not too sticky.

5. Put dough into a large bowl, cover with a cloth, and let rise in a warm place until double in size.

6. Sprinkle board wit…

Oriz so Kopani (Baked Rice & Drumsticks)


6 chicken drumsticks1 small brown onion1 carrot1 stick of celery (optional)300gm riceVegeta, pepper, saltSunflower oil for frying


Cover drumsticks in water and bring to the boilEmpty water and refresh saucepan with new waterSeason drumsticks in water with Vegeta (and celery) and allow to boil on low heat for approx. 45 minutesPreheat oven to 180 degrees CelsiusFinely dice onion and carrot and fry until softAdd rice and fry together with onion and carrot until well combinedSeason with Vegeta and pepper, to tasteGrease baking pan with sunflower oil and pour in fried rice mixturePlace drumsticks on top of rice and cover rice with the seasoned water (drumsticks do not need to be entirely covered with water)Bake in preheated oven at 180 degrees Celsius for approximately 1 hour or until rice has cooked (rice should be moist, not dry)

Posna Torta (Vegan Orange Cake)

3 oranges3 tbsp chia seeds9 tbsp water 1 cup caster sugar3 cups almond meal1 tsp baking powder
Orange Syrup 
1 orange3/4 cup caster sugar
Place 3 oranges in a saucepan full of cold water and bring to the boil over medium heatBoil for 20 minutes then drain saucepan and refill with cold water to reduce bitterness of the orange peelsBoil for another 20 minutes or until oranges are tender, then drainChop oranges, removing any seeds, then place in food processor until smoothPreheat oven to 180°CSoak chia seeds in water for 15 minutes (this is a great egg substitute)Brush the sides of a round 22cm springform pan with melted Nuttelex butter to lightly grease. Line base with non-stick baking paperAdd sugar and chia seeds to the smooth orange mixture and combine wellAdd almond meal and baking powder and gently fold in until combinedPour cake mixture into the pan and smooth top of cake with spatulaBake for 50 mins or until brown. Allow to coolTo make the orange syrup, juice…

Posni Pereci

Ingredients (15-20 pieces) 100ml white wine100ml oil1 tbsp salt400g plain flour (approximate)50g sesame seeds
Method In a mixing bowl, combine the wine and oil, and stir in the saltSlowly sift in the flour while stirring with a spoonOnce the liquid has been absorbed, knead in to a soft dough that should not stick to your handsRoll out dough to 1 1/2cm thick and use a metal cookie cutter in the shape of a pretzel (or any other preferred shape) to cut out doughDip in sesame seedsPlace on baking tray lined with baking paperBake in a preheated oven at 180 degrees Celsius for 20 minutes or until brown

Easy Chicken Parmesan Balls


500g chicken mince (I prefer to use Lilydale free range chicken)1 cup of Parmesan cheese 1 egg1/2 cup of breadcrumbs or 2 pieces of toasted bread1 clove of garlic finely chopped1 tbsp of Oregano1 tsp of Vegeta1 tsp of salt1 tsp of black pepper
Method: Combine all of the ingredients in a large mixing bowl and knead with your hands
Form mixture into small balls
Heat olive oil and fry the meatballs over a medium heat until brown



500ml water500gm plain flour100ml vegetable or sunflower oil7 eggs'Tulumbarnik' - piping tool

Syrup (to be prepared beforehand):1kg white sugar700ml waterJuice of 1 small lemon

1. Heat 700ml water and lemon juice in a saucepan. Stir in white sugar until dissolved. Cook for 5 minutes. Set aside to cool. 2. Heat 500ml water and 100ml oil in a saucepan. Once boiling, reduce heat. 3. Add plain flour and stir through with a wooden spoon until all liquid has been soaked up. 4. Keep folding flour through with spoon until a smooth dough is formed. 5. Set aside dough to cool. 6. Knead dough once it has cooled. 7. Create a well in the centre of the dough. One at a time, break an egg in the centre and mix through with an electric mixer. 8. Once you have mixed through all of the eggs, the dough should be quite wet and sticky. Fill the 'tulumbarnik' with the mixture. 9. Heat a shallow frying pan with 1 litre of oil over a medium heat. 10. Hold the 'tulumbarnik' low ov…