Tuesday, April 22, 2014

Wedding Buns

When it comes to Easter, everybody starts talking about buns. Here I come too! 

These buns are, for a change, savoury with some local herb salt called Vegeta and with the luring touch of sesame and flax seeds on top. They are spongy and great appetizers for the 5 o'clock tea or the Sunday breakfast/brunch menu. 

Well, inspired by the wedding ceremony of a dear friend in Istanbul that day, I shaped both the buns and the cream cheese wedges into hearts which made everyone concerned smile happily! 


1/2 cup warm milk
1/2 cup warm water
herb salt Vegeta*
1 teaspoon sugar
3-4 dessert spoons dried yeast
3/4 cup vegetable oil 
500 grams flour (add more if the dough turns too sticky)
1 egg yolk

*containing salt, carrot, parsnip, onions, celery, parsley leaves


1. Preheat the oven to 190-200 C degrees. Grease and line a baking tray.

2. Sift the flour into a large bowl, and then add the salt, the sugar and the yeast.
3. Mix the milk and water - you should be able to dip your finger in without scalding it.
4. Make a well in the centre of the flour-yeast mixture and pour in the oil and the water-milk mixture.
5. Using a fork, mix well until you have a rough dough, then transfer to a clean flour dusted work surface and knead for around 10 minutes, or until soft and springy.
6. Cover with a damp tea towel and leave to rise in a warm place for at least an hour, or until doubled in size.
7. Return the dough to a flour dusted bowl, cover with a damp tea towel and leave to rise in a warm place for at least an hour, or until doubled in size.
8. Transfer the dough to a clean flour dusted work surface. Knock the air out by bashing it with your fist, and then knead the dough for 1 to 2 minutes.
9. Divide the dough into equal pieces and roll each into balls. Evenly space them out on a lined baking tray as you go. Or, as I did, place them in a heart-shaped pan so that they will rise and stick together to form a heart.
10. Beat the egg yolk and brush the buns gently with it. Season each roll with sesame seeds and flaxseeds and leave the buns to rise for another 30 minutes.
11. Place the buns into the preheated oven for about 25-30 minutes, or until golden brown.
12. Transfer to a wire cooling rack.
13. Slice open the warm buns, spread with a little cream cheese and serve.

Friday, April 18, 2014

Parsley Root, Carrot and Potato Roast

Let me introduce to you my new discovery in Sarajevo: parsley root! 

It surprises and impresses you at first sight. You ask yourself why you haven't wondered before whether parsley has a root or not! You start looking at the veggie even more closely, you turn it over and over, you find yourself smelling the root, and you finally decide to search for more about the parsley root. I actually found out really cool stuff about the parsley root which I am planning to note down in the next post. In the photo above, you have a few of the basics about the veggie. 

Well, the sudden and sweet realization about the parsley root made me simply happy. I left the small grocery shop and headed for the kitchen. With the other veggies left in there, I decided to have some fun with a veggie roast.


parsley Roots
bay leaf
cloves of garlic
salt, pepper
dried mint
olive oil


1. Preheat the oven to 225-250°C. 
2. Peel the potatoes and then cut them into squares
3. Peel the carrots and slice off round coins by cutting them crosswise.
4. Cut the leaves off the parsley root and peel them. Then slice off round coins. 
5. Slice or mince the cloves of garlic.
6. Put all the vegetables in an roasting tray or a clay pot. 
7. Season the veg with a good pinch of salt and pepper. Add a bay leaf. Scatter all of the mint over the veg. Drizzle it all well with olive oil, then toss to coat.
8. Roast your veg in the hot oven for around 40-50 minutes, or until soft, golden and cooked through.
9. Garnish with chopped parsley leaves. 

P.S. You must have noticed that I haven't specified any amount for the veggies above. It depends on how much you have in the kitchen. Feel free to add or remove any vegetables, spices or/and herbs to the dish.