Pauza Magazine Winter 2008 - Page 13

Vo Kujnata Day 2, we hit the churches and headed into the main part of the old town. We then went to Tesla’s Museum, and for 200 Serbian Denari you get to see demonstrations of some of his inventions as well as a nice video. To celebrate my three-year anniversary in the Balkans, we had lunch at the Kafana ?. It is also the oldest restaurant in the city. It serves about as traditional Serbian food as you can get at reasonable prices. I wasn’t too happy about paying nearly two Euros for my rakija, though! That night, we a strolled down to the only mosque in Belgrade. The sun was shining on day three, so we took the opportunity to go back to the fortress. The overlooking view on the river is nice and on the other side is New Belgrade with a modern art gallery. We opted for the older side of town in the small cobble-stoned Bohemian district, where we enjoyed lunch. Easy Angliski Muffins Our final day was catch-up time for the museums we never got to see. A very interesting find was the Jewish Museum, which is devoted to the history of the Jewish people rebuilding their lives after WWII. It’s worth your time to find this small place, with people who are very committed to their work and educating others about their heritage. I’ve really been craving English muffins lately. And since Tinex doesn’t sell Thomas’ I decided to make my own. Through my research, I found that there are two ways of doing this: one with batter and the other from dough. Here’s is the easier one. You should end up with nice, chewy muffins with lots of nooks and crannies. Everyone who visits Belgrade should also visit Tito’s Mausoleum. Our last lunch was at the Russian Zar restaurant. We finished souvenir shopping and hopped back on the overnight train. Travel by train is a nice way to see various parts of the country, meet international people, or sleep the ride away, fresh for your adventures the next day. Ingredients: 3 cups flour 1 tsp butter ½-cup milk ½-cup warm water ¼ hunk frozen yeast 1 tsp sugar 1 tsp salt cornmeal by Ben Long 1. Scald milk over burner. Add butter and stir until it melts. Allow to cool. 2. Add yeast and sugar to warm water. Let sit for a few minutes until it starts to froth. 3. Sift salt into flour. Mix with milk and water until it becomes a ball of dough. Dough should not be mixed too much, and don’t even think of kneading it. 4. Roll out dough to about one or one and a half inches thick. Cut out the muffins with a cookie cutter or glass. 5. Spread a handful of cornmeal on cookie sheet. Place muffins on cookie sheet and allow to sit for 30 minutes. 6. Heat a large skillet over medium-high heat. Sprinkle some more cornmeal in the skillet and place the muffins in skillet with the already cornmealed side up. 7. Allow to cook for 5-6 minutes. Flip muffins and cook for another five to six minutes. Muffins should be golden brown on both sides. 8. These can be eaten immediately, but they also keep well for a day or two. After they’ve cooled, split them with a fork and toast them in the oven. Knez Milos Walking District in Belgrade winter 2008 - 13