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Jasmina Brozović
Fun loving, cake baking, food cooking, people caring, always dancing, nature enjoying chatterbox!
Fun loving, cake baking, food cooking, people caring, always dancing, nature enjoying chatterbox!


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Bučnica - Croatian cheese and pumpkin štrudl!

This Croatain delicacy is one of my favorite childhood dishes. So far I have always made it with bought phyllo dought, but it just doesn't taste the same as made with homemade dought.

I never tried to make the dought myself as it seemed to be something very hard and demading to me.
Since my Mother in law was visiting for Easter, I was encouraged to give it a try with her mentorship.

Bučnica was so delicoius, and I was so proud that I tried since it turned out delicious :)

Now I have to practice some more to get a grip of it :D

Here is the recipe from while back:

Note that I used 400 g of flour and no egg for my dough, but you can do it with an egg as well!

Enjoy :)

#croatianfood #Croatia #bucnica #strudl #cheese

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Rice Beef Burger with Kimchi and Wasabi-Mustard Mayo

How about this amazing burger by +Azlin Bloor? It looks scrumptious, thanks for a great recipe Lin xoxo

#burger #beef #rice
Rice Beef Burger with Kimchi and Wasabi-Mustard Mayo
For Japanese Wednesday and Fusion Month

I'd been wanting to do a post on rice burgers for so long, and am finally doing it as a fusion recipe for our theme this month.

It's a pretty straightforward burger recipe, the only added work is the making of the rice buns, which involves: cooking the rice, cooling and shaping. Cooking the rice hours earlier is always a good idea.

I make my own kimchi, but naturally, I don't expect you to do the same, so use a good quality shop bought one. The recipe looks super long, that's mainly because I've broken it all down into little steps. Head on over to the blog for all the handy hints on the ingredients.

Ingredients (Serves 4)

Beef Patties

500 g (1.1 lb) minced beef, at least 10% fat
1 medium onion, fairly finely chopped
1 clove garlic, finely chopped
1 tsp fine salt, no additives

Rice Buns

1 kg (2.2 lb) sushi rice
1.25 litres (5 cups) water
2 tsp salt
Shichimi Togarashi as needed (also optional)
>> read more on the blog, or do a search here on foodies+

Optional for Rice Buns
2 Tbsp rice vinegar
1/2 tsp white sugar

Toppings and Garnishes

2 handfuls salad leaves
Kimchi as needed
2 medium salad tomatoes, sliced
some slices of cucumber
onion slices

Wasabi-Mustard Mayo

1/2 cup mayonnaise
1 tsp wasabi powder (or what you can get)
1 tsp Dijon mustard

Extras (optional)

Sriracha or other chilli sauce
Cheese (because cheese is always good!)


Rice Buns

1. Rinse the rice once, drain, and top with the 1.25 litres (5 cups) of water. Place on high heat and bring to a boil.

2. When the water is boiling, lower the heat right down, cover and cook for 15 minutes. At the end of the 15 minutes, take it off the heat, and leave to cool completely, or until it's cool enough to handle. Cook the rice hours earlier or even the day before, for the easiest option.

3. If you don't have much time, tip the hot rice onto a large tray, spread it out and leave to cool, tossing it a couple of times, so all the rice has a chance to air and cool.

4. Add the sugar to the vinegar, stir to dissolve and leave aside until needed. In the meantime, attend to the beef patties.

5. When the rice is cool enough, add the vinegar mix (if using), and mix it all in thoroughly.

6. Add 1 Tbsp of the togarashi, and mix it all in. You can increase or decrease this, it's up to you. The togarashi is a bit spicy.

7. Divide the rice into 8 balls.

8. Form 8 burger buns with these rice balls, either with your hands, or using the burger press. If not frying, leave them aside, uncovered, so they dry up slightly and firm up. If you are leaving them for longer than 30 minutes, cover with clingfilm.

If Cooking the Rice Buns

1. Heat a large frying pan on medium heat. Depending on the size of the pan, fry your rice buns in 2, 3 or 4 at a time. Brush one side of the the rice buns with a little sesame oil and fry in the pan for 3 minutes. Brush the other side before flipping over and doing the same. Set aside until assembly.

Beef Patties

1. Combine all the ingredients in a bowl and massage the beef for 30 full seconds, to incorporate all the ingredients and to loosen the mince.

2. Form into 4 patties, either with your hands or with a burger press. Place on a tray, cover lightly with foil or clingfilm, and place in the fridge for 30 minutes or until you are ready to cook them.

3. Wash the burger press, dry and set aside, if you are using one and plan to use it for the rice buns too. If your rice is cool, attend to the rice buns now, while the patties are chilling. You can also cut your vegetables and get all the garnishes and sides ready.

Cooking the Beef Burgers

1. Heat a frying pan on high heat for 1 minute. Brush the beef patties with oil on both sides and place in the pan. Reduce the heat to medium and cook the beef patties for 2-3 minutes on each side, pressing down with your spatula, to make sure that the whole patty surface comes in contact with the pan. How long you cook it for depends on how you like your meat cooked: medium or well done.

2. Cook all the beef burgers, you may have to do it in batches, depending on the size of your frying pan.

Assembling the Rice Beef Burgers

1. Start with some lettuce on the lower rice bun.

2. Top with a beef patty.

3. Follow with the wasabi-mustard mayo, then the kimchi. Use as much or as little as you like.

4. You can either top the burger with the rest of the vegetables, or place them on the side of the plate for easier eating.

5. Serve with any other toppings, garnishes and sauces you fancy.

Full blog post:

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Pink Pralines Brioche / Brioche aux pralines roses

How lovely is this brioche from +FrenchTouch, looks so beautiful and tempting!
Thanks for the recipe :)

#desserts #brioche #frenchpastry
Pink Pralines Brioche / Brioche aux pralines roses
Vegan recipe For French Friday

Since it's French Friday, I really wanted to share with you a specialty from Lyon, a gorgeous city in South-Western France, called Pink Pralines. These are simply candied almonds to which is added some red food coloring. Pralines are sweet and nutty which makes them a great addition to many pastries and especially brioche.Lyon actually has it's own pink pralines brioche called "Gâteau or Brioche de St Genix". The brioche has a round shape and is flavored with orange blossom water in addition of the pink pralines.

I think this is the perfect combination as brioche has that rich buttery taste but isn't very sweet and the sugar of the pralines melts in the brioche adding more sweetness to it and also that irresistible nuttiness. I left out the orange blossom water for this version but you can of course add some if you wish. This recipe is also vegan so it gives a chance to everyone to try this wonderful specialty. If you're not vegan and want to use a regular brioche recipe instead, you will find the link to my original recipe below.

Here is the recipe:



500 g/ 3 + 1/2 cup flour
50 g/ 1/4 cup potato starch
50 g/ 1/4 cup sugar
250 ml / 1 cup soy milk
100 g/ 1/2 cup vegan butter
3 tsp dry yeast
Pinch of salt

Pink Pralines:

50 g/ 1/3 cup whole almonds
80 g/ 1/4 cup + 1 tbsp sugar
70 ml/ 2 oz water
Powdered red food dye


1- The first step is to make the pink pralines. Add the almonds, sugar, some powdered red food dye (I used the tip of a knife to add only a little bit) and water in a pot. Heat the pot on low heat to melt the sugar.

2- Once the sugar has melted, mix well and increase the heat so the mixture starts to boil.

3- Once the temperature reach 125 C /257 F, so just before the syrup starts to caramelized, remove from the heat and stir well. The syrup should become dry but will not coat the almonds entirely, so put the pot back on the stove and cook on low heat until the sugar becomes liquid again and completely coats the almonds. Pour the candied almonds on parchemin paper with enough space between them so they don’t stick to each other and let cool down.

4- Warm up the soy milk in a saucepan, then pour it in a bowl. Make sure that the milk is not too hot. Add the dry yeast and the sugar and mix well. Let everything rest for about 5- 10 min. When foam starts forming on top, it means that your yeast is ready.

5- In a large bowl, sift the flour, potato starch and salt. Add in the mixture of soy milk, sugar and yeast and start mixing. When you can form a ball with the dough, start kneading for about 5 minutes.

6- Add the butter and knead the dough until the butter is fully incorporated into the dough, then add the pink pralines and knead again. The dough should be homogeneous and elastic. Cover with a humid cloth and let the dough rest for 1h. The dough should double in size.

7- After the hour has passed, cut 3 balls into the dough and roll them until they reach the same length. Attach the tip of each roll and start braiding the dough. Attach the ends together by pressing them down and place the braid in a bread pan. Cover with a humid cloth and let the brioche rest for 1h. Once again, the dough should double in size. Preheat the oven at 200 C / 390 F.

8- Top the brioche with more pink pralines and pearled sugar and bake for about 20 to 25 min. Remove from the oven, let the brioche cool down and enjoy!

Check out the recipe on my blog:

For the non vegan brioche recipe, check out my recipe:

#FrenchFriday #Frenchfood #brioche #nomadkitchencounter #vegan #plantbased #recipe #baking
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Turkish Kafta Soup

It's still cold in Canada, and this soup sounds perfect for a rainy day as is today!
Thanks for sharing +Paul Binns :)

#soup #lunch #comfortfood
Turkish Kafta Soup

Another recipe in the spirit of DNA results. My first attempt at a Turkish dish. This was such a filling soup. Very similar to some Italian soups, of course with the meatballs, but you can see where Italian's were influenced by the migration of spices and people from the Turkish region. Turkish Kafta Soup.


•1 lb ground lamb
•1/2 white onion grated
•Chili Flakes
•1/2 cup uncooked rice
•1/2 tsp allspice

•1/2 white onion diced
•2 carrots chopped
•1 potato cubed
•6 oz tomato paste
•32 oz beef stock
•16 oz water
•1 tsp oregano
•1 tsp chili flakes
•1 tsp cumin

1. Preheat oven to 350 degrees.

2. In large bowl combine ground lamb, grated onion, parsley, chili flakes, rice, and allspice. Roll up into large meatballs and place on baking sheet. Bake in oven for roughly 15 minutes.

3. In a large pot over medium high heat, drizzle some olive oil. Saute onion, carrots, and potato for about 5 minutes.

4. Mix in the tomato paste. Pour in the beef stock and water.

5. Stir in the oregano, chili flakes, and cumin. Bring to a simmer.

6. Remove Kafta from the oven and carefully drop into the soup pot. Simmer for about 20 minutes.

This soup was delicious. There was heat from the chili flakes. The combination of the flavors from the allspice, cumin and oregano added a special addition to this hearty soup.

Prep Time: 15 minutes
Cook Time: 35-40
Serves: 4+


NEW: Read my food posts in an app here: in beautiful magazine format (the Google Currents app works for android, smartphone, iphone, tablet, ipad. Details here:


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Coffee and Cardamom Crème Brûlée

Classic dessert with two aromatic spices, wouldn't you like to try it? It smells perfect to me 😁

Thanks for the great recipe +Rita Dolce 😊

#coffee #cremebrulee #dessert
Coffee and Cardamom Crème Brûlée

These two intense aromatic ingredients always bring back childhood memories even though at that time I didn't drink coffee. However, I remember how delighted I was whenever the wafts released from roasting coffee reached my delicate nose especially if cardamom was added to the mix.

One of the best ways to enjoy this culinary duo is in a crème brûlée, the much beloved classic!
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Happy Easter!

Have a wonderful Easter!
What are you having as a dessert today? We are enjoying a carrot cake with cream cheese frosting 😊

Photo by +Zvonimir Fras

#foodbyJZ #carrotcake #cake #carrot #dessert
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Baileys Tiramisu, The Best Tiramisu Ever!

Wow! I can't wait to try this tiramisu, thank you +Azlin Bloor for a great upgraded tiramisu recipe :) You can't go wrong with Baileys!!

#dessert #tiramisu #baileys
Baileys Tiramisu, The Best Tiramisu Ever!
For your Friday Pleasure

Recipe here:

Tiramisu, so much has been said about this favourite Italian dessert, that I don’t think any introduction is needed whatsoever.

Layers of coffee-dipped savoiardi biscuits, creamy mascarpone filling and chocolate come together seamlessly for a seductive dessert which is meant to arouse you as it gratifies every sweet-filled, lusty craving you have!

I am a lover of Baileys, the Irish cream liqueur, and I have, for many, many years now, used only Baileys when making tiramisu, unless the clients specifically ask for, otherwise. And that’s how we’re swinging it today!

On my blog, you get not only the recipe, but we also discuss how to achieve the perfect tiramisu, to your taste. Link is at the top of this post.

#tiramisu #chocolate #coffee #cheese #italian #easterrecipes #desserts #linsfood
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Niagara Falls, Canada

Rainbow on a sunny day!
Greeting form Canada xoxo

#Canada #Niagara #nature #rainbow
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Thai Inspired Healthy Brownies (Gluten-free, Paleo, Nut free, Refined Sugar-free)

Gorgeous looking brownies by +Balvinder Ubi, they look amazing!
Thanks for sharing :)

#brownies #glutenfree #paleo #dessert
Thai Inspired Healthy Brownies (Gluten-free, Paleo, Nut free, Refined Sugar-free)

Thai herbs are the unusual chocolate pairing in these gluten free and paleo brownies that I’m really excited to share with you. They are light with a deep chocolate flavor and not overly sweet. Thai herbs might be a surprising addition but in no way does it overwhelm you. I bet you've never had a brownie like this before!

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Chocolate is definitely an Easter treat, and this chocolate cake roll by +rick van elswijk makes it a perfect Easter dessert!

#Easter #chocolate #cake

Easter is really the feast of tasty snacks and sweets. in my home it is the tradition to serve an extensive breakfast with Easter stollen, cake and sweet rolls. as a hobby baker, every Easter is the chance to shine again for me :-))))



4 eggs
100 grams of castor sugar
80 grams of flour
1.5 tablespoon cornstarch
3 tablespoons of cocoa powder
lemon zest


500 ml of whipped cream
2 tablespoons of castor sugar
1 bag of whipped cream fixation


dark chocolate (72% cocoa)
White chocolate

Preheat the oven to 180 degrees Celsius
cover the baking tray with baking paper.
mix the eggs with the sugar and beat them creamy.
sieve the flour, cocoa and the cornstarch and sprinkle with a pinch of salt and lemon zest through the egg mixture.
pour the batter onto the baking sheet (make a rectangle of 2 centimeters thick).
bake in 15 minutes.

Now mix the sugar with whipped cream and fixing
now remove the baking paper from the cake. Now apply a layer of whipped cream on the entire cake plate (2 centimeters).
now roll the cake.
Now melt the dark chocolate and mix it with a dash of cointreau and a little milk, so that the mass can be poured.
pour this over the cake roll and let it cool down so that the chocolate solidifies.
now melts white chocolate (and salted caramel) and make a decoration on the cake.
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