Blog - Balkan Lunch Box

Buhtle - Balkan Jam Rolls

Jul 12, 2016 · 7 Comments

Buhtle - Balkan-style jam rolls, are a deliciously sweet treat. Soft and pillowy, buhtle bring comfort with every bite. Filled with your filling of choice, they're perfect for breakfast, brunch, or dessert. Shall we?

Overhead photograph of a pan filled with rolls.

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Background

Buhtle (sing. buhtla) made it to the Balkans during the Austro-Hungarian Empire. These irresistible jam rolls are closely related to the German buchtein.

Buhtle are made with milk-infused yeasted dough. The combination of these ingredients gives them an incredibly pillowy feel and taste. Although jam seems to be everyone's preference, buhtle are great whether filled with sweet or savory filings.

More often than not, buhtle are topped with powdered sugar. This gives them a bakery feel, although nowadays you'll find them in a home setting more than a pastry shop.

They taste fantastic whether just out of the oven, or revived with a little bit of heat the following day.

Why You'll Love This Recipe

Great for Beginners. Your experience makes no difference in the taste of buhtle. They come out great every time.
Versatile. Whether jam, Nutella, or cheese, these jam rolls adapt to any filling.
Make-Ahead Friendly. The dough is even better when prepared the day before, and refrigerated overnight.

Ingredients

Before we start, let’s go over what you’ll need for Balkan jam rolls (buhtle).

Yeast. Preferably active dry yeast. Substitute with instant yeast.
Flour. All-purpose white flour. (If you use a different kind, let us know in the comments how your buhtle turned out.)
Sugar.
Eggs. No egg substitutes.
Salt.
Milk. Regular milk. Substitute with almond or soy milk.
Oil. Vegetable or canola oils work best. If using another type, choose a less flavorful one so it doesn't take over the taste.
Jam. Entirely your choice. Anything from raspberry and fig jam to orange marmalade will work. Nutella, chocolate, or other preserves also also an option..
Butter.
(Optional) Powdered sugar.

Instructions

Let’s walk through how to make buhtle (Balkan jam rolls), step by step.

Eight photographs, two by four, of preparation of jam rolls.

Step 1. Activate yeast.
Step 2 & 3. Combine ingredients. Knead the dough and let it rise.
Step 4. Work the dough.
Step 5. Add the filling.

Step 6. Shape buhtle jam rolls.
Step 7. Proof last time.
Step 8. Add egg wash and butter.
Step 9. Bake.

Handling

Here's how to handle buhtle.

Serve warm with a hot cup of tea, Bosnian coffee, and/or an additional side of preserves.

Store in an airtight container or bag at room temperature, for up to two days.

Reheat buhtle in the oven for a few minutes to restore softness.

Recipe FAQs

Can I freeze these jam rolls?

Yes! Freeze them uncooked, right after shaping. When ready to bake, thaw them at room temperature, and bake following the steps below.

We must warn you though, that these are still best when made fresh.

Can I use instant yeast instead of active dry yeast to make buhtle?

Absolutely! Both the instant yeast, and the active dry yeast work well for this recipe.

What are some savory fillings I can use for buhtle?

Although buhtle are generally sweet, you're welcome to make them savory!

Try adding ham, cheese (feta, mozzarella, etc), or cured meats for an unusual spin.

Thoughts?

If you make today's buhtle, Balkan jam rolls 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!

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Homemade Mint Tea

Jul 11, 2016 · 3 Comments

Why buy mint tea when you can make your own from scratch?

If you have a garden with mint, grab a large batch and start drying it. If you don't have mint in your garden, plant it right now. It grows quickly, and in a few weeks you'll have enough to start on your tea. Mint overtakes other plants, so plant it in a pot or a bucket of its own.

P.S. For more minty goodness, check out the mint cordial. For more cordial goodness, check out the elderflower cordial.

Homemade Mint Tea

Aida

5 from 1 vote

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Course Beverages

Servings

Ingredients

▢ 1 pound mint leaves

Instructions

Clean mint leaves in water, and leave on paper towel to dry off. (Leaving a few smaller stems is ok).
After mint dries off, spread it on a table cloth and leave in a dry, dark place to dry completely. Leave to dry for up to a week. After it dries, crush the leaves and stems into crumbs. Place in a jar.
Serving: seep 3-4 tablespoons of dry mint per one cup of hot water. Discard mint.

Notes

1 pound of mint leaves will give you about 1 medium sized jar of dry mint for tea. If you use about 3 tablespoons per cup, you should have about 15-20 servings.

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Drunken Schnitzels: Veal Cutlets in Red Wine

Jul 4, 2016 · 2 Comments

Let me break down these red wine veal schnitzels. Today we're making veal schnitzels (breaded cutlets), baked in red wine.

Let me break down these red wine veal schnitzels. Today we're making veal (which is nothing but a younger version of beef) schnitzels (basically just means breaded meat), baked in red wine (I don't need to explain red wine to you).

The final result of this seemingly complicated, but in reality easily achieved dish, is tender, breaded veal, with overtones of red wine and garlic. The wine is there to separate schnitzel from the average breaded one.

While we are talking about breading, we're skipping the breadcrumbs altogether, and dipping tenderized veal first into flour then into eggs. We'll be quickly frying the schnitzels in oil, and then moving on to the most important step. Layering schnitzels in a pan (or a pot), pouring garlic and wine over and baking.

Red Wine Veal Schnitzels

Aida

5 from 1 vote

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Prep Time 10

Cook Time 40

Total Time 50

Course Main Course

Servings

Ingredients

Instructions

In a medium mixing bowl beat eggs and mix with vegetable stock powder. Pour flour into another medium sized mixing bowl.
Heat a generous amount of oil in a large, deep skillet on highest. Heat oven to 480°F (250°C).
Dip each cutlet half first into flour, then eggs. Carefully place into the skillet. Fry and flip after 2 minutes. After about 4-5 minutes in total turn the heat off and remove cutlets from the skillet.
Take a glassware or a baking pan and layer cutlets into rows. (The one used here was a round glassware 9 inches (23cm) in diameter.) In between each row, garnish top of the cutlets with garlic and parsley. After all the schnitzels have been layered, evenly pour red wine over them. Follow up with the broth. Cover the baking pan and place in the oven.
(If you're making a side dish, this is a good time to start it.)
Bake covered for 20 minutes. Uncover and bake for 10 minutes more.
Serve hot over your side.

Video

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Quick Homemade Alfredo Sauce With Meatballs

Jun 27, 2016 · 10 Comments

Quick homemade Alfredo sauce with meatballs (ćufte u bijelom sosu) is a delicious, fast weeknight dinner. We're talking soft, juicy meatballs cooked in everyone's favorite white sauce, done in 30 minutes! Shall we?

Plate full of meatballs and linguini, and a fork with a meatball.

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Background

Remember ćufte, those yummy Bosnian meatballs? Yes? No? Either way, you're in for a treat!

Ćufte are juicy bombs of flavor that always come along with an amazing sauce. Today, we're making these meatballs in a quick homemade Alfredo.

There are hundreds of homemade Alfredo variations, but we're confident you'll love ours. After a lot of testing, we found that the best Alfredo is the one mixed right in with the meatballs.

Oh yes!

The quickest, tastiest homemade Alfredo is made straight on the fat your meatballs were cooked in. It takes minutes, and just a couple of ingredients for the familiar, flavorsome taste.

Bonus? No need to wash a million dishes to make this one-pan deliciousness!

Ingredients

Here are the ingredients for this quick Alfredo sauce.

Alfredo Meatballs (aka Bosnian ćufte)

Bread: use a day old bread soaked in milk or water (cut the crusts). Once you make meatballs with bread, you will never make them another way again! Watch the milk or water liquid volume: too little and they fall apart, too much and they're soggy!

(If you absolutely must, then substitute with panko breadcrumbs.) Avoid: regular breadcrumbs.

Egg: to make Alfredo meatballs, use 1 egg per (and up to) 1 pound of meat. Eggs give the meat elasticity and bring out the juices. Avoid: egg substitutes.

Meat: beef or veal is the best ground meat for Alfredo meatballs. Substitute with pork, chicken, turkey, lamb, even mutton, and game.

You can mix meats as well, but don't go crazy with combinations! Beef and pork work well. Mutton and turkey probably don't. If unsure, stick with beef!

(Meat tip: poultry is drier than other meats so we never use it for meatballs.)

Quick Alfredo Sauce

Heavy Cream: regular heavy cream works best. Substitute with milk + butter or half and half + butter.

Cheese: Parmegiano is best. Asiago and Grana Padano also work. (A secret tip: although not strictly Alfredo, we love to use Edam or Gouda for this sauce!) Avoid: soft cheeses.

Oil: we use vegetable oil instead of butter simply because we fry the meatballs in the oil first, and then add heavy cream and cheese on top. (We did say quick Alfredo, didn't we?) Pan-frying with butter would not work for our recipe. Substitute with sunflower or coconut oil. Avoid: olive oil.

Caveat: while oil, heavy cream plus cheese are a fantastic combo, the sauce can separate after a while. (Quick Alfredo is exactly that, a fast recipe that you make and eat quickly!) If the sauce separates by the time you sit down to eat warm it on the stovetop, add more heavy cream (or milk), and whisk it for a minute or two, or until this homemade Alfredo integrates again.

Instructions

Here are quick instructions for our Alfredo meatballs (including the quick Alfredo sauce). For more detailed information look at the recipe card below!

Four photographs of meatball making: two with ingredients in a metal bowl, two with meatballs on a blue plate.

Step 1. In a bowl add meatball ingredients and mix. Form small meatballs. Lightly dust with flour.

Frying meatballs in a pan, side by side.

Step 2. In a large frying pan heat up the oil on high. Add meatballs. Fry meatballs for one minute on each side, plus an additional 5 minutes, flipping them around frequently.

Two side by side photos of meatballs in a pan, and a pitcher with heavy cream added to one of the pictures.

Step 3. Add heavy cream and stir. Cook for 2-3 minutes. Add grated cheese. Stir and remove off heat.

Handling

Serving: homemade Alfredo sauce tends to thicken up quickly. It's best to serve it soon after it's ready. Look below for tips on how to thin it out.

Reheating: it's best to reheat Alfredo meatballs on the stove over low heat, stirring frequently.

Side ideas: Rice, pasta, quinoa.

Storing: make homemade Alfredo on the same day you plan to eat it. Use it within a few hours of making it. Meatballs store really very well. You can make them for up to 2 days ahead and keep them in the fridge in a sealed container.

Freezing: freeze meatballs raw. Coat each with flour or oil to prevent them from sticking together. Transfer to freezer-friendly bags or container(s) and put in the freezer. (Or place separately on a tray, and put in the freezer for 10 minutes, then transfer to bags and return to freezer.)

The night before you plan to use them transfer the meatballs to the fridge. Take them out of the fridge about 1 hour before frying. Don't freeze this quick Alfredo sauce! Just make it again on the day you plan to eat it.

Recipe FAQs

How do you fix a watery Alfredo sauce?

There are a few ways you can fix a watery Alfredo. Our favorite is by reducing it (cooking it longer). Alternatively, add more parm, cream cheese, or even an egg yolk.

If none of it works, simply make a roux (heat up a tablespoon or two of oil, whisk in the same amount of flour and cook 2-3 minutes), and whisk it into Alfredo.

How do thin out Alfredo sauce?

The best way to thin out Alfredo sauce is to heat it up and add more heavy cream, milk, broth, or even water. Start by whisking either one in, a little bit at a time, until you achieve a creamy consistency.

What meat goes with Alfredo?

Ground beef, chicken, and turkey. Most ground meats that are made into meatballs work. Another option are cured meats, like beef or bacon. (Although not meat, mushrooms go fantastically well with Alfredo.)

Is it better to fry or bake meatballs?

It's a matter of preference. We like them fried as they never seem to be as juicy and flavorsome when made in the oven. The oven dries them up.

(If you know of a good way of making meatballs in the oven, leave your tips in the comment section!)

Should you put onions in meatballs?

This is entirely up to you! Some people can't imagine meatballs without onions and they dice or mince them in with other ingredients. Other people don't like biting into them when they bite into a meatball so they skip it.

However, onions do add a certain sweet flavor to most dishes. So if you want the flavor without the bite, use onion powder, or add the onions to the sauce instead of adding them to the meatballs.

Ground Beef Recipes

Thoughts?

If you make today's Quick homemade Alfredo sauce with meatballs 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 and bon appetit!

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Breaded Crepes with Ham and Cheese

Jun 21, 2016 · 9 Comments

Breaded crepes with ham and cheese—crispy on the outside, melty on the inside—are the ultimate comfort food. Stuffed with mayo, ham, and cheese, then breaded and fried to golden perfection, they spell yum in every bite! Shall we?

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Background

Stuffed and breaded crepes (pohovane palačinke) turn delicate European pancakes into a satisfying main course. This crunchy, cheesy delight is also the perfect way to repurpose leftover crepes.

Unlike the classic sweet crepes, these are stuffed with ham and cheese, coated in egg and breadcrumbs, and then fried. The result is a crisp, golden crust with a rich, savory, melty interior you can't stop eating!

You can enjoy breaded ham and cheese crepes as a standalone meal, or eat them with something like tarator salad, ajvar, or beef noodle soup.

Why You'll Love This Recipe

Crepes The Savory Way. If you love having crepes as a dessert, then having them as a main dish is even more satisfactory. (Check out our mushroom crepes too!)
Crispy & Cheesy. There is only one thing better than a crunchy exterior - a gooey, cheesy filling.
Versatile. Enjoy them as a snack, appetizer, or main course!

Ingredients

Here's what you'll need to make breaded ham and cheese crepes.

Crepes:

Crepe ingredients on a table: milk, water, eggs, flour, oil, baking powder and salt.

Flour (for making and breading the crepes). Regular white flour.
Water. Tap or bottled water both work fine.
Milk. Regular milk is best. Substitute with soy or almond milk.
Eggs.
Salt. Regular table salt or Himalayan salt. Avoid coarse-grained salt.
Baking Powder.
Oil (for cooking and frying the crepes). Most vegetable oils will do. Substitute with avocado oil, or coconut oil (melt beforehand). Avoid olive oil for crepes.

Filling and breading:

Stuffing ingredients for crepes on a table: breadcrumbs, eggs and seasonings, cheese, mayo, ham, flour, oil.

Mayo. Choose any type of mayo.
Ham. Cooked, smoked, or fresh are all good choices. Substitute with dried beef, prosciutto, cooked (or sliced) chicken, or turkey breast. Avoid sausage and bacon as it'll make it greasy.
Cheese. Gouda, Edam, cheddar, or other hard cheese of choice. Avoid soft cheeses.
Eggs.
Seasonings. Seasoned salt, crushed bouillon, Vegeta, or a seasoning of choice.
Breadcrumbs.

Instructions

Here are easy instructions to make today's breaded crepes with ham and cheese.

Six photographs, two by three, of crepe preparation steps - making the batter.

Step 1. In a large bowl, whisk together dry crepe ingredients. Then gradually add water, milk, and eggs. Whisk (or mix with a mixer) until smooth.

Six photographs, two by three of frying crepes in a pan.

Step 2. Heat a pan, and grease it with an oiled paper towel. Pour batter and swirl the pan to coat evenly. Cook on both sides until golden.

Steps to bread crepes on eight photographs (two by four), first they're stuffed with mayo, cheese and ham, then dipped in flour, egg and breadcrumbs, and fried.

Step 3. (Parallel to frying.) Transfer cooked palačinke to a plate. Add mayo, cheese, and ham. Roll them up.
Step 4. Dip in flour, egg, then breadcrumbs.
Step 5. Fry ham and cheese crepes on both sides.

Handling

Here are a few handling tips.

A plate holding two breaded crepes, a glass of orange juice and utensils on a pink background.

Serve ham and cheese crepes warm to hot, or according to your level of comfort. Serve alone or with sour cream, a choice of sauce, ajvar, or a fresh soup or salad.

Store leftovers in an airtight container in the fridge for up to two days.

Reheat in an oven or pan to maintain crispiness, or using your preferred method.

Recipe FAQs

Can I make ham and cheese crepes ahead of time?

Yes! There are two ways to do this:
1. Assemble and refrigerate the crepes, then bread and fry before serving.
2. Make crepes ahead, and then stuff, bread, and fry later.

How can I prevent breaded crepes from becoming soggy?

Make sure that the frying oil is very hot before adding in the crepes. Also, serve breaded crepes soon after frying.

Can I freeze breaded ham and cheese crepes?

We're not fans of freezing these crepes. However, if you decide to freeze them, here's how to do it.

After assembly (before breading), place crepes on a baking sheet so they can individually freeze. Once frozen, put them in freezer bags and return to freezer for up to 3-4 weeks. When ready to eat, thaw at room temp, coat with breading, and fry until golden.

Thoughts?

If you make today's breaded ham and cheese crepes (pohovane/ pohane palačinke) 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!

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Palačinke - Balkan Style Crêpes

Jun 20, 2016 · 8 Comments

Palačinke are lacy, delicate, crêpe-like pancakes loved across the Balkans. You can enjoy them for breakfast or dinner and fill them with sweet or savory flavors—they're irresistible in every way. Here's how to make the laciest, tastiest ones. Shall we?

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Background

Palačinke (sing. palačinka) - the type of crêpes made in the Balkans and Eastern Europe - are a kitchen staple! (And everyone's favorite dish!)

Thin, delicate, and lacy, palačinke are the perfect canvas for any type of filling: savory or sweet. They're great for breakfast, dessert, or a main course.

(Anecdotal evidence shows that in the Balkans, every family has a designated palačinke chef. 😁 This is the person whose palačinke are considered the best, and who takes this role quite seriously.)

Palačinke are old as time. The earliest ones originated in the Greco-Roman period when their basic recipe called for a simple batter made from water and flour.

Since then, the recipe was upgraded to include a couple more everyday ingredients. Today we bring you a great, easy palačinke recipe you'll get a hang of immediately.

Why You'll Love This Recipe

Simple Ingredients! Think basic pantry staples: flour, water, milk, mineral water, eggs, sugar, salt, and oil! Missing a few? As long as you have flour and water you're set! Accessible and straightforward is what this recipe is all about!

Versatile Fillings! You can fill palačinke with anything. (And we mean anything!) Jams, preserves, Nutella, ground nuts, melted chocolate, whipping cream, mushrooms, mayo, ham, ajvar, cheese, tartar sauce, satarash, vegetables, and more!

Constant Improvement! We continually improve our palačinke to bring you the laciest and tastiest crepes ever. Even if we change a few small things in the future, we promise this recipe will always produce amazing ones.

Ingredients

Let’s take a look at what you’ll need to make Balkan-style crépes palačinke.

Flour. Regular white flour. Swap a portion of flour with ground coconut flour for a more exotic taste.
Water. Tap or bottle work fine.
Mineral Water. Helps create a fluffier texture. Substitute with regular water.
Milk. Regular milk works best. Substitute with soy or almond milk.
Eggs.
Salt. Regular table salt or Himalayan salt works best. Avoid coarse-grained salt.
Sugar. Regular granulated sugar. Substitute with powdered or brown sugar.
Oil (for greasing the pan). Most vegetable oils work well. Substitute with avocado oil, or coconut oil (melt beforehand). Avoid olive oil for crepes.
(Optional) Vanilla.
(Optional) A pinch of baking powder instead of mineral water helps create a fluffy texture.

Instructions

Here are easy instructions for making our Balkan-style crêpes.

Step 1. In a large bowl, whisk together flour, sugar, and salt. Gradually add milk, water, mineral water, and eggs. Whisk (or mix with a mixer) until smooth.

Step 2. Heat a pan, and grease it with an oiled paper towel. Pour batter and swirl the pan to coat evenly. Cook on both sides until golden.

Step 3. (Not pictured.) Transfer cooked palačinke to a plate and cover with a kitchen towel. Stack them and let them rest until all are done.

Step 4. (Not pictured.) Fill with sweet or savory ingredients, then roll or fold. Enjoy!

Handling

Here are a few ideas for handling palačinke.

Serving: Fill crepes up with a filling of choice (take a look at the fillings suggestion section below). Serve warm or cold.

Storage: Store leftover crepes in an airtight container in a cooler kitchen for up to a day, or in the refrigerator for 1-2 days. (Note: while cooked palačinke can be stored outside in a cool place in an airtight container, unused batter should always be kept in the fridge!)

Tip: instead of keeping palačinke in the fridge, it's better to make as many as you'll eat in one sitting, and keep the batter in the fridge. This way you can have fresh ones each time. Reheated palačinke are at risk of being chewy and hard.

When ready, take the batter out, whisk it, and add a pinch of water to thin it out. The batter will keep in the fridge for up to 2 days.

One time we don't recommend not cooking palačinke right away is when you want to save time. For example, when you're making a more complex dish with multiple steps (breaded palačinke, etc.), it's best to make a batch of palačinke ahead of time.

Reheating: Reheat in a pan over low heat until warmed through, or using your preferred method.

Expert Tips

Here are a few tips that will take your palačinke to the next level.

Oil. Heat the pan well before frying. Then dab it with an oiled paper towel. This is the optimal amount of oil for palačinke.

Volume. About a ladle, or ½ cup, is the perfect volume for a 9-inch (25cm) pan.

Perfect Pan. You don't need a crêpe pan to make crêpes or palačinke. A stainless steel skillet or a non-stick pan will do just fine. Avoid cast iron pans as they're heavy, and pans that have some sort of design on the bottom (this can cause the batter to stick).

(A fun story! Our mom had an old pan she used for palačinke for years. She finally disposed of it recently. Although we disagree, she swears her palačinke are nowhere near as good as they were when she used that pan.)

Water and Flour. Our brother - aka our family's designated palačinka chef - follows only one rule for perfect Balkan crêpes. Just keep adding a little bit of water or a little bit of flour until you reach the right consistency. Thick? Add a little bit of water. Thin? Add a little bit of flour.

Thickness. After you make a few rounds of these, you'll know how thick you like them. Look at the tip above to adjust consistency.

First Few Suck. The first one or two palačinke of the batch generally suck. They're too soft, or they rip easily, or they simply aren't what you expect. However, the more you make, the better they get. It could be that the pan gets the right hotness, or you simply get more experience. Either way, being patient pays off!

Don't Go. Watching palačinke fry takes an eternity. However, as soon as you step away, they burn. Keep at it and you'll be happy you waited!

Palačinke Filling Suggestions

If you are wondering what are popular palačinka fillings, here are some ideas.

Sweet

Nutella or chocolate (melted, grated, chips, white, dark, milk, etc.)
Jams and preserves (fig jam, orange jam, raspberry jam, rose hip jam, plum jam, etc.)
Syrups and honey (maple, strawberry, etc.)
Fruit (fresh, dried, or frozen)
Ground nuts with a spoonful of sugar (walnuts, hazelnuts, almonds, coconuts, pistachios, peanuts, etc.)
Ground biscuits or cookies (Oreos, chocolate chip, Plazma, etc.)
Ice cream or whipped cream
Candy (marshmallow)
Cream (caramel, vanilla, etc.)

Savory

Mushrooms
Other vegetables (fresh, frozen, or cooked)
Spinach
Ham and Cheese (together or separately)
Chicken or other poultry
Nut butters (pistachio, almond, peanut, etc.)
Meat (dried, cooked, smoked, etc.)
Fish and seafood
Sauces (tartar, marinara, etc.)

Recipe FAQs

What are palačinke?

Palačinke (sing. palačinka) are thin, delicate crêpes (they're essentially skinny pancakes) popular in the Balkans, Central and Eastern Europe. Tasty and versatile, palačinke can be consumed with sweet or savory fillings.

(Look at the section above for ideas!)

How do you prevent palačinke from sticking to the pan?

To prevent palačinke from sticking, first heat the pan well. Once hot, coat it with oil dabbed on a paper towel. This should coat the pan evenly, but lightly. Only then add the batter to the pan.

Furthermore, give palačinke plenty of time to fry (about 30-60 seconds on each side). If you try to flip them before they're cooked, they will stick to the pan. Simply wait for the edges to rise a little bit, and check that the crepe is moving by lightly shaking the pan from left to right.

Also, as you oil the pan again after each crepe, remove any crumbs.

Finally, remember that sometimes the first couple of crepes don't come out well. Simply continue the process. As you cook more of them, they'll come out better and better.

Can palačinke be made ahead and stored?

Yes. However, while palačinke can be made ahead and stored, they taste best when you make them just before serving them. It's better to store the batter in the fridge and make fresh ones each time you want them.

One time we do recommend making them ahead and storing them is to save time when you're making a more complex dish requiring lots of steps. (Think breaded palačinke with ham and cheese, etc.)

Store them in an airtight container in the fridge (or a cooler kitchen), for up to 2 days. Reheat using your preferred method.

Thoughts?

If you make today's palačinke or Balkan-style crêpes 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!

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Chicken and Mushroom Risotto in White Wine [1-hour, Stovetop]

Jun 16, 2016 · 11 Comments

Chicken and mushroom risotto in white wine is easily our rice favorite! This rich flavor minimal-effort dish consists of tender round rice mixed with soft chicken breast, and velvety portabellos that luxuriate on subtle notes of white wine. Shall we?

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Background

Risotto with mushrooms and chicken cooked in white wine is another recipe we adjusted from one of our favorite Balkan cookbooks, "All Over Ex-Yu With A Fork," written by the late Mika Dajmak.* (The other is his mushroom soup without cream he called 'mushroom soup from Herzegovina'.)

The dish starts with chicken cubes gently simmered. Onion continues simmering in chicken juices, and is later topped with mushrooms. Once mushrooms are tender we pour in wine, rice, and seasonings. As the wine evaporates we add broth or water, return chicken to the pot, and bring this flavorful dish to a perfect finish.

Chicken and mushroom risotto is an effortless preparation, restaurant-worthy meal packed with simple, high-quality ingredients. We can't stress this enough: this dish is bursting with flavor!

(*Dajak, Mika. (2014) “All Over Ex-Yu With A Fork.” MARSO doo.)

Ingredients

Chicken - chicken breast or boneless thighs.
Oil - sunflower, vegetable, avocado, olive, coconut or avocado oil.
Onion - yellow or white, minced.
Mushrooms - portobello or cremini. (If you substitute with another type of mushrooms, let us know in the comments.)
Rice - round-grained short white rice. Avoid long-grained rice.
Wine - Sauvignon Blanc or Pinot Grigio. Substitute with another dry white wine.
Herbs and Seasonings - stock powder or Vegeta, or seasoned salt; also ground pepper and parsley. Substitute with your own herbs and seasonings mix.

Instructions

Here are the chicken and mushroom risotto instructions:

Six photos, two by three of risotto being made in a stainless steel pan. Each photo depicts another ingredient being added.

Step 1. Heat oil. Add chicken. Simmer.
Step 2. Remove chicken. Add onion. Simmer.
Step 3. Add mushrooms. Simmer. Add wine, seasonings, and rice. Simmer.
Step 4. Add broth/water. Return chicken. Simmer. Serve.

Handling

Serving: serve chicken and mushroom risotto by itself, or with a side of homemade bread, mini fried breads (uštipci), or cabbage salad.

Storing: as mushrooms can go bad quickly, we prefer to eat this dish the same day it's made. However, it will keep up to 24 hours in an airtight container in the fridge.

Heating: reheat using your preferred method. Add a pinch of water or vegetable broth if needed.

Risotto(s) and Rice

Here are some other risotto and rice dishes on the blog.

Recipe FAQs

A blue plate filled with risotto on a marble background.

Is white wine good for risotto?

Absolutely. A cup (or less) of white wine added to risotto evaporates quickly, leaving behind subtle sour notes that pair perfectly with round rice usually used for risotto. In fact, adding (preferably dry) white wine is a great way to elevate most rice dishes. (Avoid using it in rice dishes that call for heavy cream.)

Can you substitute red wine for white in risotto?

Our chicken and mushroom risotto recipe calls for white wine, and in this case no, it cannot be substituted. However, there are other risotto dishes, like the red wine risotto here, made specifically with red wine in mind.

What can I use instead of white wine?

Here are some white wine substitutes:
- vegetable or chicken broth;
- broth and vinegar or lemon juice (add a teaspoon for each cup of broth);
- alcohol-free white wine;
- diluted white wine vinegar (⅓ cup vinegar, ⅔ cup water);
- white grape juice (watch the sugar content).

While the taste will not be exactly the same, it will still taste good.

What goes well with chicken mushroom risotto?

Chicken mushroom risotto goes great with homemade bread, local fried mini breads called uštipci, pogacha (pogača) bread, cabbage salad, and a glass of white wine, or local elderflower cordial.

Is risotto a meal or a side?

Both, although it's usually a standalone meal. It all depends on the occasion it's prepared for. One tip is to look for meat. If there is some protein involved (like in today's mushroom and chicken risotto), it's generally a main course.

Thoughts?

If you make today's chicken and mushroom risotto in white wine 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!

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Pasta with Veggies in White Sauce

Jun 7, 2016 · 3 Comments

Pasta with veggies in white sauce is lightning fast for those days when you want something quick, something healthy, something comforting.

pasta in white sauce prep makaroni u bijelom sosu 000

A nice veggie dish.

Recipe adapted from the one by Samir Hajdarevic

pasta in white sauce prep makaroni u bijelom sosu

000 pasta in white sauce prep makaroni u bijelom sosu

Pasta with Veggies in White Sauce

Aida

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 5

Cook Time 35

Total Time 40

Course Main Course

Servings

Ingredients

▢ 2 tablespoons butter
▢ 10.5 ounces veggies peppers, green beans, carrots, corn, peas, etc. cleaned and diced
▢ 15 ounces water
▢ 7 ounces heavy cream
▢ ½ teaspoon parsley
▢ 1 teaspoon mustard
▢ ½ bouillon or Vegeta
▢ 1 ounce Parmesan grated
▢ Pasta of your choice for 4 people

Instructions

In a deep pan heat butter on medium temperature. Add vegetables and water. Stir and cook 15 to 20 minutes or until vegetables are soft.
Add heavy cream, bouillon, mustard, Parmesan and parsley to vegetables stir, then bring to a boil. Let boil for a minute or two. Lower heat and continue cooking an additional 10 minutes.
Cook pasta based on box directions.
Combine and serve.

Video

Notes

The time may vary depending on whether you're using fresh or frozen vegetables.

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