Krofne (Bosnian Doughnuts)

    I enjoy a doughnut every now and then, but nothing I've ever tried has compared to krofne. My mom made them growing up, and I could never get enough of them. I'm sure after trying this recipe, your taste buds will fall in love as well!

Ingredients for the yeast mixture:

• 1 package active dry yeast
• 2 tbsp sugar
• 1 tsp salt
• 1/4 cup warm milk
• 1/4 cup warm water

Ingredients for the dough:

• 4 cups flour (you will need more for kneading)
• 1/2 cup milk
• 1/2 cup water
• 1/4 cup canola or vegetable oil
• 3 eggs

    Combine the ingredients for the yeast mixture in a small bowl, mix, and set aside for 10 minutes.

Next, combine the ingredients for the dough and knead, gradually adding more flour until the dough is not sticky anymore. Place in an oiled bowl, cover with a towel, and allow to rise in a warm area for 1 hour.

    Punch the dough and knead one more time. Set aside to rise for 30 more minutes.

    Place the dough onto a floured surface, and roll out with a rolling pin until the dough is about 1 cm thick. Use a circular cookie cutter or the top of a glass to cut out the doughnuts. Repeat this process with the leftover pieces of dough until you cannot roll out anymore. Allow these to also rise one last time for about 15 minutes.

    Next, add some oil into a pot and fill it up about an inch and a half. Fry the doughnuts for 2-3 minutes on each side on medium heat. Place them onto paper napkins, transfer them into a dish with sugar, and roll around in the sugar until the doughnut is evenly coated.

Enjoy!

Croissant Bread Pudding

    This is the easiest and best bread pudding recipe I have ever made! 

Ingredients:

• 3 whole eggs
• 8 egg yolks
• 5 cups half-and-half
• 1 1/2 cups sugar
• 1 1/2 tsp vanilla extract
• 6 large croissants, preferably stale
• 1 cup raisins

    Preheat the oven to 350 degrees. In a large bowl, beat the eggs, and begin adding in the half-and-half, sugar, and vanilla extract. Whisk well until all ingredients are well incorporated and set aside.

    

    Slice the croissants in half horizontally and place the bottom halves in a 10 x 15 x 2.5 inch baking dish. Add the raisins on top of the croissants, and then place the top halves over that. This ensures that the raisins are not exposed and will not burn while baking. 

    Pour the custard over the croissants and press down on them, ensuring that the croissants soak up the custard. Allow this to set for 10 minutes while gently pressing down every so often.

    Place this pan in a larger pan filled with 1 inch of hot water, and cover with aluminum foil. Bake for 45 minutes. Take the aluminum foil off and bake for an additional 45 minutes until the croissants being to puff up. 

    Remove from the oven, and allow to cool. Serve with a white chocolate or caramel sauce.

Enjoy!

Naan

    This naan recipe is sure to delight everyone you make it for, and I guarantee they will keep asking for more! It pairs perfectly with the previous recipe, red lentil curry.

Ingredients:

• 1 (0.25oz) package active dry yeast
• 1 cup warm water
• 1/4 cup white sugar
• 3 tbsp milk
• 1 egg, beaten
• 2 tsp salt
• 4 1/2 cups flour
• 1/4 cup butter, room temperature

    In a large bowl, dissolve the package of yeast in warm water. Allow this to stand for about 10 minutes. Add in the milk, egg, salt, sugar, and flour. 

    Begin kneading and adding a little flour at a time in order to knead a soft dough. Once the dough has formed, coat the outside of it with a little olive oil. 

    Place a kitchen towel over the top, and set aside in a warm place for 1 hour until the dough has doubled in size. 

    Next, pinch off golf ball-sized pieces and roll into balls. Set aside on a cooking tray, place a kitchen towel over them, and allow to rise once again for 30 minutes.

    Heat a cooking pan on medium heat. Take a dough ball and begin rolling it out on a floured surface. Take the room temperature butter and spread it on one side. Place the buttered side down into the pan, and cook for about 1 minute. Butter the other side and flip.

Enjoy!

Red Lentil Curry

    I discovered this recipe when I bought red lentils for the first time, and didn't know what to make out of them. Ever since then, I have been making this at least once a week. It is delicious!

Ingredients:

• 1 tbsp vegetable oil
• 1 garlic clove, minced (optional)
• Half of a red onion
• 1 tbsp curry
• 4 medium carrots, chopped
• 1 large russet potato, chopped
• 1 cup red lentils
• 4 cups vegetable broth
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper
• Naan bread and lime wedge for serving

    Chop the red onion, garlic, carrots, and potato as you heat the oil in a medium sized pot on medium-high heat. Add the onion and carrots to the pot and saute until softened, about 2-3 minutes. 

    

    Stir in the curry powder. Then, add the potato, red lentils, vegetable broth, salt, black pepper, and cayenne pepper. Bring to a boil and allow to simmer on low heat for 20 minutes while stirring occasionally.

    The best way to serve this dish is with naan and a lime wedge. Enjoy!

Bruschetta

8 roma tomatoes, diced

1/3 cup fresh basil, chopped

1/4 cup shredded parmesan cheese

2 garlic cloves, minced

1 tbsp balsamic vinegar

1 tsp olive oil

1/4 tsp salt

1/4 tsp black pepper

1 baguette, sliced and toasted

In a bowl, toss together the tomatoes, basil,

parmesan, and garlic.

Add the balsamic vinegar, olive oil,

salt, and pepper and incorporate well.