Ingredients needed:

• 1 whole chicken
• 250 smoked bacon
• 1 toasted   bread
• 5 eggs
• 1 onion
• 200 gr kačkavalj ( cheese)
• 500 gr button mushrooms
• 400 ml sour cream
• 1 chicken bouillon
• parsley
• salt and pepper

In the water which we added bouillon for broth place chicken to be cooked. After 60 minutes of cooking, remove the chicken, remove the bones and finally chop meat pieces.   Chop the onion and sauté it in hot oil. When it becomes soft, add sliced mushrooms, salt and pepper and stir.  Whisk the eggs with fork and add cream to it.   Add chopped pieces of chicken sprinkle it with parsley and stir together.  Remove it from the heat. In the skillet add whisked eggs and cream and stir. Line the ceramic baking dish with slices of bacon. On top of the bacon place slices of toasted bread which we soaked a bit in the broth in which we cooked chicken. Place the filling on top of the bread. Cover with rest of the bread toasts (also presoaked). On top of the bread layer more bacon strips. Bake for 40 minutes on 250 °C.  Remove from the oven, cover with sliced pieces of kackavalj cheese and place it back in the oven till cheese melts (10 more minutes).

Ingredients needed:

• 2 chicken breasts
• 1 onion
• 1 red pepper
• 2 cloves of garlic
• 1 small can of beans
• Sweet corn
• 1 can of plum tomatoes
• flour
• 1 teaspoon of cayenne pepper
• seasoning
• pepper

Cut meat into small cubes, roll into flour and fry. Separately sauté chopped onion. Add chicken, tomato, beans, corn, garlic, pepper and cook slowly for 30 minutes while gradually adding 200 ml of water. Season with pepper, seasoning and cayenne pepper.

Ingredients:

• 500 gr beef liver
• milk
• salt and peper
• flour

Sauce:

• 2 onions
• 200 gr of mushrooms
• 1 tablespoons of tomato puree
• 1 tablespoon of soya sauce
• 1 tablespoon of corn starch
• seasonings
• pepper

Cut liver into steaks and marinate them in some milk for few hours. Dry each steak before frying with some paper towel, then roll each one into some flour and fry in hot oil. When cooked season them with some salt.

Ingredients needed :

• Chicken fillets
• Bacon slices
• cheese
• spices
• pepper

Cut chicken meat into thin cutlets. Tenderize each piece with millet, add spices and pepper. On working surface place one slice of bacon and place chicken fillet on top. Slice cheese into thin layers, place in the middle of each fillets and roll in. Fasten rolls with toothpicks and fry on low heat.  Remove all toothpicks before serving time. You may serve some potatoes on side.

Ingredients:

• 1 kg pork steaks without bones
• 100 gr ground walnuts
• 50 gr green olives
• 2 tablespoons of grated parmesan cheese
• 1 teaspoon of mustard
• 1 cup of sour cream
• 100 gr of mayonnaise
• 2 teaspoons of ketchup
• 1 tablespoons of butter
• 100 ml of white wine
• Salt and pepper
• Oil

Cut into a meat along in two places up to half of height of an entire steak. Stuff both holes with stuffing made from ground olives, ground walnuts, grated cheese, mustard, and little bit of pepper. Place it into baking pan and pour over with mixture made from oil, melted butter and white wine. Bake in preheated oven on  250 °C for 25 minutes, then lower temperature to  200 °C  and bake for 90 more minutes .Towards the end add salt and periodically coat with juices . When meat is done, remove it from the oven and place it on cutting board to cool a bit. In warm like juices that meat baked in add sour cream, mayonnaise, ketchup, stir well and pour it on serving platter. Arrange meat on top of it, and serve it with desired side dish. 

Ingredients needed:

• 500 gr veal cutlets
• 100-150 gr kaymak ( cream)
• 2 eggs
• breadcrumbs
• spices

Tenderize one side of each cutlet with meat mullet (or with the kitchen pistil late thinner). Thin it as much as possible. Season on both sides. At the end place kaymak ( cream) and roll in, so you roll the edges inward just like you do cabbage rolls.

Ingredients needed:

• 8 large potatoes
• 150 gr of onion
• 150 gr  of button mushrooms
• 100 gr bacon
• salt
• spices
• red pepper powder ( paprika)
• dry parsley
• sesame seeds
• 2 tablespoons of oil
• 2 cloves of garlic
• 50 gr kačkavalj ( cheese)

Peel potatoes and chop of the top and hollow   out the middle. On hot oil, sauté chopped onion, sliced mushrooms, scooped potato pieces, minced bacon and season. Fill each potato hole with this mixture and cover with top. Arrange them in casserole dish and add garlic. Sprinkle with paprika; add sesame seeds and dry parsley.

Cover and bake for 35-40 minutes. Remove the cover and let it brown nicely. In the end when potatoes are done, remove the cover and grate some fresh cheese on top of the filling.

Ingredients needed:

• 1,5 kg of cleaned spinach
• 1 kg broiled potatoes
• 4 eggs
• 100 gr kačkavalj- cheese
• 250 ml  of buttermilk
• 1,5 teaspoon of paprika
• Salt and pepper
• Oil

In a sauce pan heat some oil and place spinach leaves to simmer. Season with salt, pepper and add one teaspoon of paprika and stir. Slice cooked potatoes. Grease casserole dish and layer half of the sliced potatoes. Add grated cheese, and top it with spinach.  Top spinach with rest of the potatoes. Whisk in eggs, add buttermilk, season with salt and pepper. Pour mixture over and bake for 30 minutes at 200 °C.

Ingredients needed:

• 8 of boneless pork cutlets
• 1 kg of soured  cabbage  
• 2 cloves of garlic
• 1 tablespoon of flour
• 1 egg
• 8 leaves of soured cabbage leaves
• 100 gr smoked bacon
• 200 ml of sour cream
• 80 gr of rice
• 200 gr of ground pork meat
• 1 smaller onion
• Salt and pepper
• Oil

In an appropriate bowl place ground meat, add chopped onion, half way cooked rice, and egg, season with salt and pepper and mix.  Take one of the cutlets and cut in half and pound with mallet to thin it out. On each cutlet place filling (photo 1) roll ends inwards so that filling wouldn’t come out. Repeat same process with rest of the cutlets. Wrap each prepared cutlet in cabbage leaf (photo 2, 3 and 4). Chop bacon in small pieces and sauté on hot oil. Add chopped garlic and cabbage. When cabbage has cooked a bit remove it from the heat, remove half of the cabbage, place rolls in the pan then cover them with the cabbage you took out. Add water and cook on low heat for three hours. When sarma is done, arrange them on platter and place pan back on the stove. Combine flour and cream, stir and add to saucepan. Add sarma back into saucepan and cook 5 more minutes in cream mixture. Arrange cabbage pieces on platter and place sarma on top. Garnish with onion or parsley leaves. And of course you serve it along with projice (corn bread).

Ingredients needed:

• 500 gr of ground beef
• 2 carrots
• 1 beef bouillon
• 2 onions
• 3 cloves of garlic
• 1 tablespoon of flour
• 1 kg of potatoes
• Little bit of parsley

Peel potatoes and cooked them in salted water, just like you do mashed potatoes. Drain water and mash them (you may add a bit of milk). Cook beef bouillon in ½ liter of water. Sauté ground beef, grated carrot, chopped onions and garlic on some oil. Gradually add broth that you made and continue to cook. Add spices, black pepper, tablespoon of flour, and little bit of chopped parsley. Place ground beef onto casserole dish and even it out. Cover with mashed potatoes, and place it into preheated oven to brown.

Ingredients :

• 4-6 of pork cutlets
• 1  bag of mushroom soup
• pepper
• mustard

Pound each cutlet with meat mallet, coat it with mustard and add pepper. Don’t salt it since sauce is salty enough for cutlets too. In a skillet frizzle each cutlet on some oil while you prepare sauce. In little bit of water dissolve soup powder and cook till it comes to boil. If it gets too thick add little bit of water. If on the package says to add 1 liter of water you add only ½ liter of water. Remove cutlets from the skillet, drain excess oil leaving only one tablespoon of oil and pour sauce onto it and stir. Let it cook for minute or two. Remove from heat and place cutlets into this sauce. Serve cutlets on a platter and pour 2-3 tablespoons of sauce on each one.

Ingredients:

• potatoes
• 1 teaspoon of dry rosemary
• Olive oil
• Vegeta ( seasoning)

Peel and slice potatoes. Dry them a bit with kitchen towel. In oven safe casserole dish add olive oil, rosemary, vegeta and stir all together. Add potatoes to it and coat them all together till seasoning sticks to potatoes.

Place tray onto bottom of the oven and bake for 20 minutes at 220°C.