Explore Traveling and Cooking with Bite My Kitchen By Gordana

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Cookies Desserts

Coconut Crescents / Kokos Kiflice

20 minutes

easy

Spiral Cheese Pita (Pita sa Sirom)

20 minutes

easy

Cookies Desserts

Walnut Crescent Cookies / Kiflice sa Orasima

20 min

easy

Potato Musaka / Musaka od krompira

20 minutes

medium

Žarbo kocke / Walnut & Jam Squares

30 minutes

medium

Serbian Inspired Vitamin Salad / Vitaminska Salata

15 minutes

easy

Lepinje / Balkan Flatbread

15 minutes (1 hr 45 min rest time)

easy

Beef & Mushroom Stew

15 minutes (1+ hour cooking time)

easy

Serbian Pumpkin Pie / Pita Bundevara

20 minutes

easy

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Jam Kiflice with a dairy-free dough. Nothing wron

Jam Kiflice with a dairy-free dough.

Nothing wrong with dairy, recipes like this are usually used during fasting periods in Serbia.

I will share the recipe soon.

This was more of a spontaneous, fun bake for me.

Lepinje / Balkan Flatbread I looovee homemade bre

Lepinje / Balkan Flatbread

I looovee homemade bread, and traditional flat breads are amongst one of my favourite types of breads.

Across the Balkans, Lepinje are the most popular type of flatbread. It's not as thin as other cultural breads. It's softer and a bit more softer & pillowy - but delicious.

This bread is most commonly used to make cevapi (minced meat sausages stuffed within the bread with onions and a sauce). But I love making it as a side to traditional meals. It comes togethet quickly, you just have to allow for it to rise 2 x. Turns out great!

Recipe is up on the blog 🙂

What you will need 👇 2 whole eggs 100 g sugar

What you will need 👇

2 whole eggs
100 g sugar
200 ml milk
50 ml vegetable oil or melted butter
200 g semolina
1 tsp baking powder
3 tbsp cocoa powder
1 tsp cinnamon
3 grated apples
70 g chopped walnuts

Chocolate topping:
200 g chocolate
50 g butter

Mix eggs, gradually add the sugar and combine. Add milk and vegetable oil, mix. Then add the dry ingredients and combine. Lastly, fold in the apples and walnuts.

The batter will look liquidy, this is normal. It will bake well. Dont add flour or more dry ingredients.

Bake at 180 for 40 min.

Melt the butter and chocolate over low heat.

Pour the chocolate over the cake.

Serve slightly warm or chilled.

Enjoy ❤️

My favourite celebratory cake 🙂 Zarbo Kocke / W

My favourite celebratory cake 🙂 Zarbo Kocke / Walnut & Jam Squares

Žarbo kocke / Walnut & Jam Squares This Serbian/

Žarbo kocke / Walnut & Jam Squares

This Serbian/Balkan is a classic 🍰. Especially during celebrations or special occasions. Made with thin dough layers, filled with jam and walnuts in the middle, then covered in chocolate - this dessert is just heavenly!

It may look a little intimidating to make, but trust me, it's pretty basic. I use to be put off by the thin dough layers. But if you have made any type of dough, or butter pastry - its a breeze.

The cake is just delicious and so worth the effort.

Full recipe is on the blog

Serbian Inspired Vitamin Salad / Vitaminska Salata

Serbian Inspired Vitamin Salad / Vitaminska Salata.

Sounds very healthy & wholesome, and while it is, it is also super delicious!! An excellent salad to add to a delicious meal or chuck into a sandwich.

You can read more about this salad over on the blog. But the overall process is as simple as washing and grating all of the vegetables, throwing them into a large mixing bowl and adding the dressing.

The dressing is not overwhelming, just add salt, olive oil, white vinegar and lemon juice.

I hope you try it. It's scrumptious!

bitemykitchen___

Kokos kiflice / Coconut Crescents It's been a whi

Kokos kiflice / Coconut Crescents

It's been a while ... but here is a new recipe for these delicious coconut crescents. It is very similar to a recipe I have done before for Walnut Crescents.

Made with a buttery dough, lots of coconut and dusted with some powdered sugar - they are a super yummy dessert!

If you love a coconut flavour cookie, you will love these!

The recipe is on the blog.

Cherry Blossom season at @astonnorwoodgardens Suc

Cherry Blossom season at @astonnorwoodgardens
Such a beautiful place 🥰
We love going every year 🙂

Chicken Salad with Black Beans I made a delicious

Chicken Salad with Black Beans

I made a delicious salad which I had to share! I am not normally into making salads like this, but this one has lots of yummy components that make the entire salad so good. You can omit the chicken and make this completely vegeterian or substitue any ingredients you dont have for a different veggie! I would add Dijon mustard to the dressing but I didnt have any left.

I accidently flimed some bits in slow motion 😅

Recipe 👇

For the salad:
200 g Roasted chicken, shredded or grilled chicken sliced
A bag of mixed greens
1 tomato, chopped
1 cucumber, sliced
1 red bell pepper, sliced
1 carrot, shredded
1/2 avocado, diced
50 g feta cheese
50 g canned corn
1 can black beans (400 g)

For the dressing:
3 tbsp olive oil
1 tbsp apple cider vinegar
1 tsp Dijon mustard
Salt & pepper to taste

Prepare the chicken, once cooked, slice or shred and set aside.
While the chicken is cooking, prep the veggies. Cut the tomatoes, slice the cucumber, dice the bell pepper, shred the carrot, cut the feta into cubes and dice the avocado. Wash and rinse the black beans.

In a bowl, combine the mixed greens with all of the prepped veggies, black beans, feta and avovado. Make the dressing in a seperate bowl and drizzle the dressing over the salad and toss to clmbine.

Serve the salad into bowls. Add the chicken on top. Garnish with any fresh herbs you may have. I didnt have any so I added a small amount of balsamic vinegar and mayo.

Adjust anything to your tatse or what you have available.

Enjoy 🙂

Morocan Beef & Veggie Stew I have been loving Mor

Morocan Beef & Veggie Stew

I have been loving Morocan seasoning lately, so I had to make a super comforting dish! This recipe would work really well with lentils. You can either replace the beef with brown lentils or do part lentils, part beef 🙂

Recipe 👇
1 yellow onion, chopped
2 red onions, chopped
3 cloves garlic, chopped
400 g diced beef
2 chopped carrots
4 chopped potatoes
Handful of chopped brussel sprouts
400 g canned, chopped tomatoes
500 ml veggie stock
+ more water
2 tsp Morocan seasoning
1 tsp paprika
1 tsp thyme
Salt & pepper to taste

In a large pot, saute the yellow and red onions. Add the garlic and chopped beef. Cook until the beef turns brown, stirring often. Add the chopped veggies, chopped tomatoes and veggie stock. Add more water to cover the veggies and meat. Stir and cook on medium-high heat for 20 min, stir often so that nothing sticks to the bottom. Next, add the Morocan seasoning, paprika, thyme, salt & pepper. Cook for a further 20 min or until some of the water evaporates and you get a stew like consistency. Turn the heat off, taste and adjust the seasonings as per your taste.
Enjoy 😄###

I made my Sweet Rhubarb Rolls. I had to completely

I made my Sweet Rhubarb Rolls. I had to completely eyeball the ingredients because both of my scales decided not to work...even after changing batteries 😅 luckily they turned out good!

I haven't been baking much consistently so this was the perfect thing to make when the baby went to sleep! A little night time baking session.

They are delicious. While they are primarily made with rhubarb, I dollop a layer of strawberry jam first, just for the extra sweetness.

The recipe is on my blog, you can find it in the recipe section 🙂

Homemade Chicken Soup / Pileca Supica Here is a q

Homemade Chicken Soup / Pileca Supica

Here is a quick recipe for a delish homemade soup 🙂

You will need:
2 medium sized chicken breast
2 medium carrots
1 parsnip
1 onion
2 cloves garlic
1 cup veggie stock (optional)
Noodles, thin enough for soup
Handfull chopped parsley
Salt & Pepper to taste

Place the chicken, carrot, parsnip, onion and garlic in a large pot. Cover with boiling water and veggie stock (optional). Boil for 20 min. Once boiling, remove the chicken and vegetables onto a chopping board and let cool (about 15 min). In the meantime turn the stove down to low and remove any "foamy bits" from the pot. Discard the onion and garlic. Once the chicken and veggies (carrot and parsnip) are cool enough, chop them and add them back to the pot. Add the noodles, salt & pepper to taste and cook for a further 15 min. Add more water if you need to. This will depend on how you like the consistency of your soup. Finally turn the stove off, and add the chopped parsley. Stir and cover with a lid. Serve warm 🙂

You can add as little or as much parsley as you like. I perfer a good amount of parsley. Adjust the seasonings as per your taste and add more water to the pot as you need to as some of it will evaporate. Normally, you could add Vegeta seasoning, however I am not a huge fan of Vegeta.

Enjoy 🙂

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