Old Fashioned Quince Cake

180 g grated quince*
90 ml oil
220 ml quince juice
50 g sugar
200 g flour
2 tsp baking soda
1/2 tsp baking powder
a little salt

*Quince can be substituted with apples or pears. Then you should put apple or pear juice. Also, if you don't have juice at hand you can use just water.

Puree grated quince juice and sugar in a blender. Transfer into a bowl. Sift in flour, baking soda, salt and baking powder. Carefully stir with a whisk. Grease bundt cake pan, add a few tablespoons of flour and shake so the flour coats the inside of a pan. pour in the batter. Bake in a preheated oven on 180&C for about 40-45 minutes, or until a toothpick inserted comes out clean. Dust with powdered sugar before serving.

Note: This is my recipe published in Special edition of Hrana i Vino magazine - Internet@Lije. You can read more about the special issue at Minja's blog (text in Serbian).

Fish Baked In Wine

1 cleaned white saltwater fish (about 1 kg)
1 head garlic
1 bundle of chopped fresh parsley leaves
3 large tomatoes, peeled, seeds removed
about 1 kg peeled potatoes
1 lemon
white wine
olive oil
salt
ground black pepper

Squash 1 clove garlic through a garlic press. Rub the inside of fish with olive oil, add pressed garlic and some finely chopped parsley. Make a couple of cuts on the each side of the fish and place a slice of garlic and some parsley into each cut. Take a deep oven pan and pour some olive oil to the bottom. Place fish in the middle. Arrange tomatoes, potatoes and lemon around the fish with the remaining cloves garlic. Pour some wine over everything than olive oil and season with salt and pepper. Bake in a preheated oven on 180°C for about 50 minutes or until potatoes are done. Remember to often pour the sauce over the fish while baking so it doesn't dry. If the liquid evaporates, add more wine.

Note: This is my recipe published in Special edition of Hrana i Vino magazine - Internet@Lije, which would mean Foxy Ladies of the internet in my free translation :) Edition concentrates on fasting food and the recipes were entirely written by bloggers. My friends who contributed are: Lana from La cuisine creative, Minja from Minjina Kuhinjica, Ana from Šta ima za večeru, Maslinka from Maslinka, Gaga from Moje Grne, mamajac from Cooks and Bakes and Marija from Gurmanlook. Many thanks to Minja and the editors for making this happen!

Burgers With Soured Milk Sauce

Burgers: 300 g ground pork, 1 tsp mustard, 1 Tbsp oil, 1 egg, 1 onion, 1 clove garlic, 80 g bread (without the crust), ground black pepper.

Finely chop onion and garlic. Add to meat with the rest of the ingredients, divide the mass into two equal parts and shape into burgers. Fry them on a teflon pan. Be very gentle to the burgers, they are very fragile.

Sauce: 1 tsp oil, 1-2 Tbsp flour, 3 egg yolks, 200 ml soured milk*, 125 ml water, salt, ground black pepper.

Stir in flour into the water. Heat oil in a small saucepan, then add flour and water and cook on a low heat, stirring continuously with a wooden spoon to prevent it from curdling. Add yolks and soured milk, stir and cook some more and until it thickens. Season to taste with salt and pepper.

*Soured milk is not milk gone bad, as some of the people thought when I published Soured milk cake. It is fermented milk product with a taste somewhere between yogurt and a low fat sour cream.

Note: This is my recipe published in Sale & Pepe Serbian issue for November 2009, in the readers recipes section along with the Spinach Roll.