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Live at "Schnitz und Drunder": Vegan cauliflower curry aloo gobi
by Simon Balissat
Serbian cornbread proja with stew
22.5.2020
Translation: machine translated
I always cook live on YouTube and Facebook from 11am. You can find the shopping list and the recipe of the day on this page. Have fun cooking.
Your input is my inspiration. I received a message from Belgrade asking me to cook Serbian food. Attached was the recipe for proja, Serbian cornbread, which seems very similar to focaccia to me. The fact that it is filled with feta cheese convinced me.
This is why we have proja and bean stew
Ingredients for both
- Eggs
- Corn flour (available from health food shops)
- White flour
- Milk
- Baking powder
- Neutral oil (e.g. sunflower)
- Pepperoni
- Leek
- Soaked or tinned white beans
- Carrots
- Celeriac
- Leek
- 1 tin of tomatoes
- Tomato puree
Recipe
Proja
- 2 cups of cornflour
- 1 cup of white flour
- 1 cup of sunflower oil
- 2 cups of milk
- 3 medium sized eggs
- 1 baking powder (10/15g sachet)
- approx. 2 teaspoons of salt (depending on the type of cheese)
- Feta
- Blend all the ingredients except the cheese with a mixer to form a dough
- Crumble the cheese into the batter
- Oil a large square or round baking tray and spread the batter on it
- Bake at 180° C for 40 minutes until the cake is nicely browned
The stew
This stew is an ingenious way to use up leftover vegetables. Only tomatoes, beans and peppers should always be included
- 2 onions, cut into pieces
- 2 cloves of garlic, roughly chopped
- Vegetables, cut into bite-sized pieces
- 1 piece of bacon without rind, cut into cubes
- Pepper
- Savoury
- Peterli
- Tomato puree
- 1 tin of pelati
- Sauté the bacon in a little olive oil, add the onion and garlic
- Once everything is nice and translucent, add the vegetables and sauté while stirring
- Add the tomato puree and herbs, stir in briefly, add the pelati and enough water to just cover the vegetables
- Cook the stew until the vegetables are soft and everything has reduced a little
Simon Balissat
Teamleader Editorial
Simon.Balissat@digitecgalaxus.chWhen I flew the family nest over 15 years ago, I suddenly had to cook for myself. But it wasn’t long until this necessity became a virtue. Today, rattling those pots and pans is a fundamental part of my life. I’m a true foodie and devour everything from junk food to star-awarded cuisine. Literally. I eat way too fast.
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