Blog - Balkan Lunch Box

Leek Risotto Recipe with Ground Beef

Feb 28, 2017 · 17 Comments

Leek risotto with ground beef is a great harmony of flavors and textures. This one-pan dish is the definition of a comfort meal, and a great way to include this superfood into your diet. Shall we?

[feast_advanced_jump_to]

Background

Leek risotto is a great, versatile dish. (If leeks are new to you, once you try them, you'll start using this onion-like vegetable regularly!) Plus, adding ground beef to it makes this already hearty dish even more filling.

The leeks, when cooked down to softness, meld seamlessly with risotto ingredients, especially the soft rice. As the risotto simmers, ground beef infuses its juices into the vegetables and rice, resulting in a phenomenal texture and taste.

Since leek risotto is a one-pan dish, it's a complete meal in itself. However, if you want to make it even more flavorful, add an appetizer such as this tasty salad, a slice or two of homemade bread, or both.

Ingredients

Here's what you need to make the leek risotto.

Leeks: two stalks (stems) are enough, three if you're adventurous.
Ground Beef: any fat composition will work. Substitute with ground pork, chicken, and/or turkey.
Additional Vegetables: onion, garlic, and tomatoes.
Rice: look for round-grained rice like Arborio. Avoid long-grained rice.
Herbs and Seasonings: paprika, ground pepper, parsley, and bouillon. Substitute bouillon with stock powder or Vegeta.
Butter: real butter only. Substitute with ghee, lard, and/or oil.

Instructions

Below are the easy steps for making the leek and ground beef risotto.

Six photos, two by three, of black pan on an induction stove with different risotto ingredients in it: butter, onion and garlic, meat, veggies with leeks, rice and seasonings, and water.

Step 1. Heat butter. Add onion and garlic and simmer.
Step 2. Add meat and simmer. Add veggies and simmer.
Step 3. Add rice, seasonings, and water. Simmer for 35-40 more minutes.

Recipe FAQs

Black pan with risotto and wooden spoon, plaid kitchen towel, all on a black background.

What are leeks like?

Leeks have a mild, onion-like flavor, although less pungent. They're slightly sweet, and have a delicate herbal undertone. Think of them as a milder combination of onions and scallions.

What pairs well with leeks?

You can pair leeks with almost anything. Here are some ideas:
- Ground or minced meat (beef, pork, chicken, turkey);
- Other vegetables (mushrooms, potatoes, tomatoes, onions);
- Grains (rice, quinoa, etc.);
- Seasonings (oregano, parsley, rosemary, thyme);
- Broths and liquids (vegetable, beef, chicken broth, white wine, etc.);
- Dairy (cheeses like Parm and feta, heavy cream, etc.).

Handling

Serve: serve leek risotto with ground beef warm to hot along with bread and salad.

Store: store in an airtight container in the fridge for up to 3 days.

Reheat: reheat using your preferred method.

Great Side Soups

Here are some soups that go great with the ground beef leek risotto:

P.S. Here are a few more leek gems I found around.

Thoughts?

If you make today's leek risotto recipe with ground beef and like it, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ (5-star) rating. This will help others find the recipe more easily!

You can also leave a comment, I read EVERY one! Finally, if IG is more your thing, consider tagging us @balkanlunchbox.

Prijatno, Dobar Tek, and Bon Appetit!

More Recipe 💙

Orange Jam (Orange Marmalade) [No Pectin, Stovetop, 1-hour, 3-ingredients]

Feb 27, 2017 · 19 Comments

Our orange jam (orange marmalade) requires only three ingredients and about an hour of your time! This luscious spread crafted from oranges and sugar delivers a sweet and tangy burst of perfect citrus flavor. Shall we?

[feast_advanced_jump_to]

Background

Orange jam is sweet, citrusy, and light.

It's a reprieve from the regular, heavy jams. It goes great over bread, or you can use it as a filling for rolls and strudels. We've drizzled it over ice cream and savored its sweetness on its own with a spoon during a sugar craving.

If you're wondering whether this is an orange jam or an orange marmalade, your guess is as good as ours! We've poured over examples and definitions, and the closest we could get to is that today's recipe falls under both categories.

It's a jam in a way that the fruit is crushed, and the final result is smooth and relatively thick. It's a marmalade in the way that it still retains some chunky parts and it's made from a citrus fruit.

(This chunkiness is especially delicious! As we're using all parts of the orange, this is practically jam and candied fruit in one jar!)

Luckily, we're not sticklers for naming (except maybe for burek), so it'll be referred to as orange jam and orange marmalade interchangeably.

Ingredients

As promised, you need only three ingredients for today's orange marmalade: oranges, some sugar, and a lemon. No pectin is used, as citrus fruit already has a lot of pectin naturally.

Oranges, lemon, sugar, vanilla, vinegar and baking soda on a wooden table, overhead.

Oranges: as you'll use everything, from pulp to peel to make this orange jam, buy organic oranges, preferably navel (they're seedless.) Alternatively, get whatever organic oranges you can get and get rid of the seeds later.
- Substitute with blood oranges. However, know that the jam will taste more bitter. If you prefer a sweeter jam, stick with regular oranges, or a mix of both.
- Wash oranges thoroughly! One idea is to soak them in baking soda and vinegar water for 15-ish minutes, and then scrub them with a new scotch-brite pad or dishwand.
Sugar: white granulated sugar will do.
Lemon: for this volume of orange jam (marmalade) you'll need the juice from one lemon only.
(Optional) Vanilla: sugar or extract for the extra boost of flavor. Substitute with one vanilla stick.
(Optional) Baking soda and vinegar for cleaning. This mix gets rid of the toxins well, and it's completely natural. However, our method is one option only. You can clean them any way you'd like.

Instructions

We've done complicated preserves before (ajvar and pindjur come to mind), but orange marmalade is as easy a recipe as it gets.

Four photographs, two by two, of a silver bowl filled with water and oranges.

Optional Preparatory Step for Orange Jam (Marmalade). Cleaning the Oranges.

Combine baking soda and vinegar in a deep bowl. Add oranges and let soak for 10-15 minutes. Take a brand new scrub and scrub each one, and then wash off with plain water.

Four photographs, all of oranges in different steps to make orange marmalade: one is with oranges on two plates, another three photographs the oranges are in a beige pot.

Step 1. Orange Marmalade. Preparing the Fruit and Cooking.

Divide oranges. Peel one group of oranges (deseed if necessary), and chunk it up. Chunk the other group with the peel on (deseed if necessary). Transfer to a large pot, add water and lemon juice. Stir, and cook for 40 minutes on low.

Four photographs, two by two, of oranges in a beige pot. In one photograph, sugar is added. In two it's stirred. In the last photograph, stick blender is used.

Step 2. Orange Marmalade. Adding Sugar and Blending.

Add sugar (and vanilla if using it) and stir well. Continue cooking for at least 10-15 minutes. Blend with a stick blender to a preferred thickness.

Four photographs, two by two. One photograph with a hand washing the jar, another of a hand drying the jar, the third of jars in a pan, and the fourth photograph of jars warmed up in the oven.

Step 3 (parallel to step 2). Orange Jam (Marmalade). Sterilizing the Jars.

Heat oven to 230°F (110°C). Wash the jars, and dry them. Place them on a pan and put in the oven for 15-20 minutes.

Four photographs of the jam being poured into a jar from a spoon, the jar lid sealed and jar flipped around.

Step 4. Orange Jam (Marmalade). Transferring Orange Marmalade to Jars.

Carefully transfer jam into hot jars (protect your hands). Fasten the lids and flip the jars around so the lid seals. When jam and jars cool down, transfer to a cool, dark place.

Handling

Serve: Serve over bread, in a strudel or another pastry, over a dessert, or by itself.

Store: Once you open a jar, transfer it to the fridge and consume it in 1-2 weeks. Do not freeze.

Two slices of integral bread with orange marmalade, and a bowl with orange marmalade and a wooden spoon on a gray background.

Recipe FAQ

What does orange jam taste like?

Orange jam is citrusy, light, and slightly tart. Depending on how big you cut the oranges, and/or blend them down, the texture ranges from smooth to chunky. Chunkier jams have pieces that taste like candied fruit.

Why is my orange jam bitter?

Overcooking the orange peel can make orange jam bitter. Also, bitterness depends on the type of oranges used. (For example, blood oranges are bitter.) You can avoid this with a shorter cooking time, using less unpeeled oranges (for example, ⅓ of the oranges instead of ½), and skipping sour oranges.

What can I use orange marmalade for?

Orange marmalade can be used as a spread over bread and other pastries, or as a filling for pastries and crepes. It goes great over ice cream, desserts, or by itself.

More Jam Yumminess

Additionally, if you are looking for even more interesting jam options, Ksenia At The Immigrant's Table makes the most perfect Russian kumquat jam with Chinese spices. This great pairing of sweet and spicy can be made milder with an addition of cottage cheese. We absolutely love it!

Thoughts?

If you make today's orange jam (orange marmalade) and like it, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ (5-star) rating. This will help others find the recipe more easily!

You can also leave a comment, I read EVERY one! Finally, if IG is more your thing, consider tagging us @balkanlunchbox.

Prijatno, Dobar Tek and Bon Appetit!

Orange Jam (Marmalade)

Aida

Indulge in the pure goodness of oranges with this sweet and tangy three-ingredient pectin-free jam. Done in an hour.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10

Cook Time 55

Total Time 1 5

Course Dessert

Cuisine Bosnian, Croatian, Montenegrin, Serbian

Equipment

▢
1 Brand new sponge with scrub on top
▢
4-5 10-16 ounce jars (300-500g) with lids

Ingredients

(Optional) Orange Cleaning Ingredients

▢ ½ cup baking soda
▢ 1 cup vinegar

Orange Jam (Marmalade) Ingredients

▢ 4 pounds organic seedless navel oranges or about 15-17 medium-sized ones
▢ 1 - 1.5 pounds granulated sugar
▢ 1 lemon juice only
▢ (Optional) ½ teaspoon vanilla extract or 1 teaspoon vanilla sugar, or 1 vanilla stick

Instructions

Cleaning Oranges (Optional Method)

For safety, the oranges should be cleaned thoroughly before use. Below is one of the methods you can use.
To a deep pot filled halfway with water add baking soda and vinegar. Stir so it integrates. Add the oranges in and let them soak for 15 minutes.
Take oranges out one by one and scrub the debris off their skin with a new scotch-brite pad. Wash each one off with fresh water.

Making Orange Jam (Marmalade)

Divide oranges, and peel one half, discarding the peel. Separate the orange slices and dice them into chunks, keeping as much juice as you can. Deseed if necessary.
Take the unpeeled oranges, and cut off their ends. Chunk them up keeping as much juice as you can. (Bigger chunks yield candied fruit-like jam, while smaller chunks result in a smoother jam.) Deseed if necessary.
In a deep pot, add all the orange pieces, the juice, ½ cup of water, and lemon juice. Turn the temperature down to the lowest setting. Cook for 40 minutes stirring every few minutes.
Add sugar and vanilla to the oranges, stir thoroughly, and cook for another 10-15 minutes. (If the oranges were particularly juicy you may need to cook 10-15 minutes longer.)Turn the heat off.
Using a stick (hand) blender, blend the orange jam down to desired consistency.

(Parallel to Jam Cooking) Sterilizing Jars

Heat oven to 230°F (110°C). Wash (with soap) and dry the jars thoroughly. Place jars on a baking sheet (or a sheet pan) and place them in the oven. Keep them inside for 15-20 minutes, then carefully take them out. (Use mittens or thick kitchen towels to protect hands.)
Carefully transfer jam into hot jars. Use a spoon to push the jam down each jar as much as you can, and get as much air out as you can. As you fasten each lid, flip the jar upside down. When the jars and jam cool down, transfer to a cool, dark place (or the fridge).

Handling

Serve over bread, in a strudel, crepes, or another pastry, over a dessert, or by itself. Once you open a jar, transfer it to the fridge and consume it in 1-2 weeks. Do not freeze.

Video

Tried this recipe?Let us know how it was!

More Recipe 💙

Dried Fruit Cookies with Walnuts

Feb 21, 2017 · 6 Comments

Dried fruit cookies - and in our case made with walnuts and apricots - are packed with a luscious blend of dried fruit and nuts. With a perfect crispiness-to-tenderness ratio, these have become a cherished holiday favorite. Shall we?

[feast_advanced_jump_to]

Background

Delightful walnut-apricot cookies have roots in traditional Balkan sweets, where dried fruits and nuts are commonly paired ingredients. Together, these create flavorful and textured desserts.

Today's cookies follow the same principle. This perfect combination balances natural sweetness with a satisfying crunch in the shape of half a walnut.

The 'boat' cookie shape is not only charming but also practical, making these dried fruit cookies great for picnics, potlucks, and gifts.

Why You'll Love These

Balanced Flavor. The tanginess of apricots, the sweetness of raisins, and the earthiness of walnuts create an OMG taste!
Great Gift. They hold up great, taste fantastic, and are incredibly pleasing to look, all of which make them a thoughtful homemade gift.
Easy Peasy. Dried fruit cookies mean straightforward ingredients that come together effortlessly.

Ingredients

Here are all the ingredients you'll need to make today's dried fruit cookies with walnuts.

Apricots. Dried and pitted. Substitute with dried figs.

Raisins. Substitute with dried cranberries or dried cherries.

Prunes. Pitted.

Cocoa. Cocoa powder, unsweetened.

Cornstarch.

Sugar. Powdered, or confectioner's sugar, as well as granulated sugar.

Juice. Orange or lemon juice. Fresh or boxed is fine.

Egg white. Whites from one egg. Substitute with aquafaba.

Walnuts. Deshelled. Substitute with almonds.

Optional. Rum, vanilla, or sour cherry liqueur.

Instructions

Here are the easy instructions to make today's dried fruit cookies with walnuts.

Two photographs side by side of grinding the fruit.

Step 1. Grind dried fruit.

Two photographs side by side of combining ingredients in a bowl.

Step 2. Combine with the remaining ingredients (except walnuts and granulated sugar).

Two photographs side by side of a truffle and truffle with a walnut in a palm.

Step 3. Form balls and add walnut halves.

Two photographs side by side of truffle in a bowl of sugar, and truffles on a plate.

Step 4. Roll in sugar. (Not pictured) leave to toughen.

Handling

Hand holding a cookie with walnut above other cookies on a tray.

Serve dried fruit cookies (3-4 per person, or more) at room temperature with tea or coffee. They keep well in an airtight container for up to two weeks in a dark, cool place, or the fridge. If placing in the fridge, take out a little bit before serving so they're not too cold.

Recipe FAQs

Is dried fruit healthier than fresh fruit?

Dried fruit is generally more concentrated in nutrients and calories. However, this means that the sugar content is also higher.

Dried fruit is best enjoyed in moderation.

Can I freeze dried fruit cookies?

Sure. However, as they are so easy to make and don't retain their freshness when frozen, we recommend to avoid freezing.

If you must, store them in an airtight container in the freezer for up to a month. Thaw to room temperature before serving.

Do you need to soak dried fruit before making these dried fruit cookies with walnuts?

Generally no. Simply look for dried fruit that's a little softer, or that which hasn't been dried for too long.

If the dried fruit is still too dry and tough, soak it in warm water for 15-20 minutes, or until it's soft enough to be cut in a grinder or a food processor.

More Walnut Desserts

Walnuts are our very favorite addition to sweets. Here are a few on our rotation:

Thoughts?

If you make today's dried fruit cookies with walnuts and like them, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ (5-star) rating. This will help others find the recipe more easily!

You can also leave a comment, I read EVERY one! Finally, if IG is more your thing, consider tagging us @balkanlunchbox.

Prijatno, Dobar Tek, and Bon Appetit!

Fig Balls with Chocolate and Rum [No Bake, Under 1 Hour]

Feb 20, 2017 · 8 Comments

These fig balls with chocolate and rum are a great no-bake treat ready in under an hour. Their effortless preparation means you can whip up a batch in no time, and satisfy your sweet tooth right away. Shall we?

[feast_advanced_jump_to]

Background

Fig balls with rum are a quick, delightful treat! The process to make them is almost identical to our other truffles like hazelnut chocolate balls and homemade Raffaello.

Additionally, fig balls require only a few ingredients. These no-bake desserts combine the natural sweetness of figs, the depth of dark chocolate, and a slight hint of rum.

They're a great snack or dessert, and are perfectly chewy and crunchy at the same time. As fig balls quickly disappear, we recommend you start with two batches.

Why You'll Love These

Rich and Decadent: Fig balls are a perfect balance of rich taste. Chewy figs, satisfying chocolate, and nutty almonds make the greatest combo!
Simple and Quick: We're talking 5-6 ingredients, and absolutely no baking involved!
Versatile Dessert: Eat these for dessert, take them to work or school, or wrap them as a gift, fig balls are simply perfect for every occasion.

Ingredients for Fig Balls

Here are the few simple ingredients you'll need to make fig balls.

Egg white, chocolate, rum, sugar, almonds and figs.

Dried Figs. Look for figs that are slightly softer. Remove any ends before using. You may have to chop them before grinding them in a meat grinder.

Egg White. Egg whites help bind the batter. Substitute with aquafaba (water from a chickpea can). Use the equivalent volume of an egg white (about 40 ml, or 1.4 oz).

Rum. Rum also assists binding, plus it enhances the flavor. Substitute with lemon or orange juice reduction, or a liqueur such as raspberry or sour cherry liqueur.

Chocolate. Baking chocolate is best, but most chocolates work (adjust for the sweetness and avoid fillings.) Avoid chocolate chips, as they're hard to grate.

Powdered Sugar. Confectioner's sugar. Avoid substitutions.

Almonds. Grind most, and chop some. Substitute with walnuts or hazelnuts, however the taste will be different.

Oil. Any type will work to grease your hands.

Instructions

Here are the instructions to make hazelnut chocolate balls.

Two photos side by side of a bowl holding ingredients, separate and combined.

Step 1. In a bowl, combine all ingredients. Work them with oiled hands until you get a big mass with the consistency of wet sand.

Two photos, side by side, of a hand holding a ball and ball rolled in almond.

Step 2. Take some batter in between your palms and form a small ball (the size of a ping pong ball or smaller). Roll in chopped almonds and set aside to toughen.

Handling

Here are some suggestions on how to store and serve these fig balls.

Serving: Serve 2-3 balls per person along with coffee, or a drink.
Storing: Once they toughen you can place fig balls on top of each other in an airtight container. Keep fig balls in the fridge for up to 5 days.

A hand holding a fig ball in air above other fig balls on table.

Thoughts?

If you make today's fig balls with rum and chocolate and like it, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ (5-star) rating. This will help others find the recipe more easily!

You can also leave a comment, I read EVERY one! Finally, if IG is more your thing, consider tagging us @balkanlunchbox.

Prijatno, Dobar Tek, and Bon Appetit!

Fig Balls with Rum and Chocolate

Aida

No bake fig truffles blended with dark chocolate and a hint of rum, rolled in crunchy almonds for a delightful treat

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 45

Total Time 45

Course Dessert

Cuisine Bosnian, Croatian, Serbian

Servings -8

Calories 193 kcal