Skip to main content


Image from

  • 2 large eggs
  • 180gm white sugar
  • 225ml vegetable oil
  • 3 tbsp full-cream milk
  • 10gm vanilla sugar
  • 2tsp baking powder
  • 3 tbsp plain white flour
  • 425gm plain white flour
  • 350gm jam
  • Orange food colouring
  • Red food colouring
  • 2 bowls of water for each colour
  • Optional: raspberry and pear extract (or any other fruit extract)
  • White sugar to coat finished peaches

  1. Whisk eggs and sugar, then add oil and whisk until combined
  2. Add milk and vanilla sugar, and whisk until combined
  3. Add baking powder and 3 tablespoons of flour, and whisk until combined
  4. Place in fridge for approximately 2 hours
  5. Remove from fridge and add 425gm flour. Do not add all flour at once, as amount of flour could vary depending on the size of the eggs used. Stir mixture with a wooden spoon.
  6. Knead dough on a floured surface, to form a smooth dough. If the dough is sticky, add more flour.
  7. From the kneaded dough, divide into small, round balls of dough. You can use a melon scoop to ensure that your balls are all the same size. Ensure that the balls are smooth and round.
  8. Place on baking paper in baking tray and bake for approximately 20 mins at 170 degrees Celsius or until light brown.
  9. Remove from oven, and allow to slightly cool. While balls are still warm, use a sharp knife to remove the inside of the ball. Do not throw away the inside, as we will be using these crumbs in the filling.
  10. Combine the jam with the crumbs from the inside of the balls and start filling each ball with the filling mixture. Join 2 halves together with the filling and clean off any excess.
  11. Fill 2 small bowls with water and add red food colouring to one bowl and orange food colouring to the other bowl. Note: the more food colouring you add, the stronger the colour.
  12. Optional: add raspberry extract to the red food colouring, and pear extract to orange food colouring for added flavour. Note: you can use other flavour combinations.
  13. To colour the peaches, you can dip different sides of the peach in the red colouring and the other sides in the orange colouring. You may need to dip 2 to 3 times to get a rich colour. If you prefer, you can paint the colour on instead by using a brush.
  14. Place the peaches on some paper towel to dry.
  15. Roll the peaches in white sugar and leave overnight.


Popular posts from this blog

The Magic of Easter

The traditional red, hard-boiled egg is the most prominent symbol of Orthodox Easter. Orthodox Christians will spend Thursday (Veliki Cetvrtok) dying dozens of eggs and decorating them with different colours and designs. However, it must be noted that the first three eggs should be dyed before dawn on Thursday, before Good Friday. It is said that these three eggs will not go rotten for years to come if they are dyed before the sun rises.

The first egg is dedicated to God; the second egg is dedicated to the head of the house or the 'Domakin'; and the third egg is for good luck. The first egg is said to be magical, and is therefore placed next to a religious icon in the house. It is even believed that this egg can cure illnesses. It is for this reason that the housewife or the 'Domakinka' should not attempt to dye these three eggs on an empty stomach. She must eat at least a mouthful of bread, as any eggs dyed on an empty stomach do not bring any luck. It is even believed…



700 gm '00' Special Flour or Plain Flour1/8th of 1 packet of dry yeast 50 ml oil1 tbsp salt200 ml mineral waterwarm water if necessaryfilling of choice i.e. feta and ricotta cheese
Combine dry yeast with 1/4 cup of warm water and a teaspoon of sugarSift the flour in to a large mixing bowl and add the yeast once it has risenAdd oil, salt and mineral water and start to knead dough, adding warm water if necessary to form a soft doughSeparate dough into 6 small balls and flatten each ball into a round circleBrush each circle with oil and leave to rise for 30 minutesPlace a tablecloth on a dining table and sprinkle flour on cloth and doughRoll out the dough using a rolling pin then stretch out as wide as you can using your hands (this is the tricky part!)Once the dough has been stretched out very thin, cut off the edges and sprinkle oil all over the doughCover with filling then using the tablecloth, roll the dough into a sausage by slightly lifting the tablecloth (t…

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)