Community Recipes

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1. Rolat sa Dzemom (Roll With Jam)
6 eggs ( whites and yolks separated)
1/2 cup + 2 tbsp flour (80 g)
1/2 cup sugar (85 g)
3 tablespoons oil
2 tablespoons milk
1 tablespoon vanilla sugar (1 kesica)
1 teaspoon baking powder
1/2 cup jam (150 g) or more, to taste
-Preheat oven to 350F and line a jelly roll baking sheet with parchment paper. Set aside.
-In a mixing bowl, beat the egg whites to a stiff peak. Set aside.
In a 2nd mixing bowl, combine the yolks, sugar, and vanilla sugar. With a hand mixer, whip the egg yolks and sugar to a thick and pale-yellow consistency. Add the milk and oil and whip for a few additional seconds. Turn off the hand mixer and set it aside.
-Fold the beaten egg whites into the egg yolks 1/3 at a time until all are incorporated. Once all the egg whites have been incorporated, fold in the flour and baking powder, a little at a time.
-Once all ingredients have been combined, transfer the batter to the parchment paper-lined baking sheet and spread in an even layer. Bake for 15-20 minutes until golden brown. 
-When the sponge cake is baked, remove from the baking sheet and set on a flat surface. Let it cool for 1-2 minutes and then roll the sponge cake (with the parchment paper) into a log. Let cool to room temperature.
-Once the sponge cake has cooled, unroll it, remove the parchment paper, and spread with the jam of your choice. Then roll it back up again. Cover the cake with aluminum foil and refrigerate for 30 minutes.
-Cut into slices, dust with powdered sugar, and enjoy.
Rolat sa Dzemom
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Vegan Plazma Truffles/ Brze Posne Plazma Kuglice

1 cup + 2 tablespoons (250 g) margarine

1/2 cup (100 g) powdered sugar
4 tablespoons cocoa powder
2 cups (200 g) walnuts, ground
3 cups (300 g) plazma keks/Lane Biscuits, ground
1 cup (250 g) orange juice.
Additionally
Ground plazma keks
Ground walnuts
In a medium pot melt the margarine completely. 
Once melted, add in the remaining ingredients and stir well to combine everything. 
Cover and refrigerate for 30 minutes or until cooled completely. 
After the mixture has cooled, roll into balls and roll in either Plazma keks or ground walnuts to cover. You can even use cocoa powder. Set aside in a container with a lid and repeat with the remaining mixture.
After all of your truffles have been rolled and coated, cover and place in the refrigerator until ready to serve.
Prijatno!
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Roasted Red Pepper Savory Roll
Savory Sponge:
6 eggs (whites and yolks separated)
1/2 teaspoon salt
3 tablespoons oil
3 tablespoons milk
5 tablespoons flour
Filling:
1 cup (200 g) feta cheese
1/2 cup (123 g) sour cream
3-4 slices deli meat of your choice
3-4 slices mozzarella cheese
3 roasted red peppers 
Preheat oven to 350F and line a baking sheet with parchment paper. Set aside.
Whisk the egg whites to a stiff peak, then add in the egg yolks one at a time. Whisk until incorporated then switch to a spatula and add in the oil, salt, milk, and lastly flour. Fold gently to incorporate all ingredients. When mixed, pour the batter onto the parchment paper-lined baking sheet. Bake at 350F for 20 minutes.
Once baked, gently transfer the baked dough to a flat working surface. When slightly cooled, roll the sponge into a log with the parchment paper (on the long side). Let cool completely.
Combine the feta cheese and sour cream.
When the sponge has cooled completely, unroll it and spread the entire surface with the feta cheese and sour cream mixture. Then, on top of that lay the deli meat, cheese, and lastly roasted red peppers.
Roll the sponge and the filling once again, but this time removing the parchment paper. Cover the log with aluminum foil and refrigerate until ready to serve. Slice into generous equal slices and serve as an appetizer.
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Plazma Nutella Shake
For 1 Shake
2 scoops vanilla ice cream
1/2 cup (100 ml) cold milk
1 generous tablespoon Nutella
4-5 pieces Plazma Keks, broken up into small pieces.
Whipped Cream to garnish
Place the shake ingredients into a blender in the following order:
Ice Cream
Milk
Nutella
Plazma Keks
Blend for 10-15 seconds until smooth, being careful not to over blend so it remains thick. Pour into a chilled glass and top with whipped cream.
Note: Feel free to add any fruit you'd like. My personal favorite? Strawberries and bananas!
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Puding Keksici
1 stick (120 g) butter or margarine, room temperature
1 chocolate pudding packet (Balkan/European version)
1 strawberry pudding packet (Balkan/European version)
1 cup (125 g) powdered sugar
2 cups (240g) flour
Cream together the butter and powdered sugar until smooth and creamy. Then, divide the butter equally into 2 bowls. Into one bowl add in the chocolate pudding powder and half of the flour. In the 2nd bowl, add the strawberry pudding powder and the other half of the flour.
Work with 1 bowl/flavor at a time. Using a wooden spoon first, mix the butter and dry ingredients together until it forms a dough. Then, using your hands, knead the dough until it becomes soft and smooth.
Once the dough has come together, dust your work surface with flour lightly and place your dough in the center. Knead for a few seconds, then cover the dough with plastic wrap and place in the refrigerator for 30 minutes. Repeat with the second flavor.
Preheat oven to 350F/175 C and line a baking sheet with parchment paper. Set aside.
Once the dough has chilled, using your fingers, break off pieces of dough and roll into a ball. The size of the dough ball will depend on how large you want your cookies to be. Next using a fork, gently flatten the dough ball to make a round cookie as shown in the picture. Gently transfer the cookie to the baking sheet, leaving space between each one. They will spread slightly as they bake. Repeat until all dough is used up. I like to bake 1 flavor at a time.
Bake the cookies for 8-10 minutes, remove them from the oven and let them cool. Serve room temperature with coffee or tea.
Note: 
Feel free to use 1-2 drops of food coloring in your dough if you'd like a more intense color. Use any pudding flavor you'd like! Works with all flavors.
The dough may crack when you flatten it gently with the fork. This is normal and ok.