When I visited relatives in Kragujevac, they took me to "Restoran Panorama" where I had this amazingly refreshing summer salad. Since my aunt owns a coffee shop in Kragujevac, she knows almost every chef in town and she asked the server, Vlado, to give us the recipe for this salad. It is very simple to make and has become a family favorite of mine. Don't forget crusty bread to sop up the watermelon infused dressing! The locals like to do this. This is only served in the summer at the restaurant.
INGREDIENTS:
3 cups cubed watermelon, seeded or seedless
2 large ripe tomatoes
1 medium cucumber
1 small red onion
⅓ cup pitted sliced black olives (can use jar olives)
⅓ cup crumbled feta
Some chopped fresh parsley
Mint leaves (optional)
Olive oil and red-wine vinegar or balsamic vinegar (to taste)
Sea salt and course black pepper (to taste)
PREPARATION:
In a large bowl combine 3 cups cubed watermelon; 2 large ripe tomatoes, chopped; 1 medium cucumber, peeled, seeded and chopped; 1 small red onion, sliced; 1/3 cup sliced black olives; 1/3 cup crumbled feta; and some chopped parsley. Drizzle with olive oil and vinegar, sprinkle with the salt and pepper, toss and serve.
Again, my mother always looked for "shortcuts" to make some great creations. Here is a recipe I found in her recipe box of Serbian cooking, (she had 2 little metal index card files; one for Serbian/Croatian food and one for as she called it "American" food.) These were always a treat for Slava, Orthodox Christmas and Easter, and birthdays. Instead of taking hours of preparation, these can be whipped up in no time, in an hour or so.
Filling:
1 8 ounce cream cheese (softened),
1 small box instant vanilla pudding
1 cup heavy cream
1 cup milk
Mix cream cheese in a medium-sized bowl with electric mixer until smooth, light and creamy. Add pudding mix and milk and mix on low until incorporated and then mix on medium until thickened. Set aside while making the donuts. You can refrigerate the filling if you like while the donuts are baking, but not necessary.
Donut:
1 cup water
1/2 cup butter
1 cups flour
1/4 teaspoon salt
1/2 teaspoon sugar
4 eggs
Over medium heat melt butter in water. Bring to a boil and remove from heat. Immediately add flour salt and sugar whip in with a wooden spoon. Add one egg at a time to incorporate well into dough. Drop by ice cream scoop or small cookie scoop onto parchment paper on baking sheet. Bake at 425 degrees for 20 to 25 min. Cool on wire rack then fill with the custard mixture and dust with powdered sugar. You can either pipe in the cream mixture with a pastry bag or split the top off the donut and spoon in the cream then cap it again. Enjoy!!!!!
