• 300 gr junetine od vrata
• 1 manji praziluk
• 1 šargarepa
• 1/2 l soka od paradajza
• 2 šake testenine(školjkice)
• začin
• so i biber
• list celera

Prijatno !

Sour soup with beef
 

Ingredients:

• 300 g beef (boneless neck)
• 1 smaller leek
• 1 carrot
• ½ l tomato juice
• 2 full hands pasta conchiglie (shells)
• spice mix
• salt and pepper
• celery leaves

Chop meat, leek, carrot and let it cook. When meat is cooked, pour tomato juice, add pasta and cook for 10 minutes more. Spice it with spice mix, salt and pepper. At the end, add some finely chopped celery leaves. Considering tomato juice, you can be free to add some more, depends how much sour you want your pottage to be.

Enjoy your meal!

• 250 gr lisnatog testa(1 ploča)
• 1 manji paradajz
• 1 mladi luk
• 2 jaja
• 50 gr trapista
• 6 tankih šnita bekon slanine

Tri tanke šnite bekon slanine složiti u krug, kao zid 6. U sredinu staviti jaje 7. a onda opet trapis i ako je preostalo još luka 8.

Zagrejati rernu na 220 °C i peći oko 15 minuta. Ostaviti 10 minuta da se prohladi ,a onda služiti uz čašu jogurta ili kiselog mleka, u posudama u kojima se peklo.



Prijatno !

Children wanted crêpes for breakfast, but the two of us wanted something “stronger” :)

Ingredients:

• 250 g puff pastry (1 sheet of frozen puff pastry, thawed)
• 1 smaller tomato
• 1 spring onion
• 2 eggs
• 50 g Trappist cheese
• 6 slices bacon

On floured surface shape and flatten puff pastry (15x30cm / 5.9x11.8inch), then divide it in two. That way you get two squares 15x15 (5.9x5.9). Grease proper matching pans, transfer pastry in it leaving the square angles up (picture 1). Cut tomato into thin slices and put 4 slices on each pastry (picture 2). Put thinly sliced spring onion over tomato (picture 3), then sprinkle it with shredded Trappist cheese (picture 4).                                                         

Wrap three slices of bacon in circle, like a wall (picture 6). Add egg in the middle (picture 7), sprinkle it again with Trapist cheese and with remain spring onion (if left) (picture 8).

Preheat the oven to 220 °C (430 F) then bake for 15 minutes. Let it cool down for 10 minutes then serve with glass of yogurt.

Enjoy your meal!

Hvala Anđeli na prevodu

• 800 gr svinjskog filea
• 200 gr ananasa
• mladi luk
• 4 zelene paprike
• 100 gr belog luka
• so
• vegeta
• 100 gr gustina
• 80 gr šećera
• sos od soje
• 60 gr putera
• 100 ml sirćeta
• 60 ml ulja
• maslinovo ulje
• so i crni biber

Paprike očistiti i iseći na veće komade, a zatim iseckajte mladi luk. Svinjski file isecite na veće komade, a zatim ga izlupajte drvenim čekićem. Stavite na šporet tiganj(vok) sa 60 ml maslinovog ulja da se zagreje ,a zatim ga pokrijte poklopcem.
Na zagrejanom roštilju stavite parčiće filea da se peku. Na šporetu stavite još jedan tiganj sa 60 gr rastopljenog putera, a zatim dodajte ananas koji ste predhodno iseckali na manje komadiće. Meso na roštilju poprskajte uljem i posolite.
Češnjeve belog luka izrendajte. Kada je maslinovo ulje u tiganju zagrejano u njega stavite iseckane paprike da se proprže. Ostavite ih kratko vreme da se proprže , a zatim ih prevrnite u žičanu cediljku. Protresite cediljku sa paprikama a zatim ih izvadite i stavite na tanjir. Ulje u kojem su pržene paprike vratite ponovo u tiganj, a zatim u isti tiganj stavite iseckani mladi luk. I njega ostavite kratko vreme da se proprži. Isprženi luk prebacite u cediljku, protresite ga i izvadite na tanjir. Ulje opet vratite u tiganj. U ulju na tiganju koji ste stavili na šporet dodajte vodu, sirće sos od soje, dve kašičice soli, vegetu, tri kašičice šećera i rendani luk. Sve lepo promešajte sa kašikom za mešanje.
U odgovarajućoj posudi stavite gustin dodajte malo vode i promešajte. Mešajući u tiganj dodajte gustin. Posolite, pobiberite i ponovo promešajte a zatim isključite šporet.
U tanjir za serviranje stavite prethodno skuvani pirinač(po želji),zatim poređajte parčiće isprženog mesa. Na meso stavite isprženi ananas, dodajte ispržene paprike, a zatim i isprženi mladi luk. Sve to prelijte sosom pripremljenim u tiganju.

Prijatno !

Chops with pineapple and soya sauce

I got the recipe from the main editor of “Hrana i vino” (Food and wine) magazine and, as I heard, it was published in its first edition. At the beginning I was skeptical when mixing flavors was involved, because I am not the fan of it, but at the end, I was shown that this very unusual and tasteful dish got high rate even from my familyJ.

Ingredients:

• 800 g pork tenderloin
• 200 g pineapple
• Spring onion
• 4 green peppers
• 100 g garlic
• Salt
• “Vegeta” (spice mix)
• 100g cornstarch
• 80 g sugar
• Soya sauce
• 60 g butter
• 100 ml vinegar
• 60 ml oil
• Olive oil
• Salt and pepper

 

Ingredients are on the table, recipe printed, and little helper is here to jump in and watch over preparation J

Clean green peppers and chop them roughly, then finely chop spring onion. Cut pork tenderloin into bigger pieces then tender it with meat mallet. Put pan (wok) on stove, add 60 ml of olive oil, let it warm and cover it.

Place meat pieces on grill. Put on stove another pan with 60 g of melted butter, add pineapple previously chopped into smaller pieces. Splash meat on grill with some oil and salt it.

Crush garlic. When olive oil is warm enough (first pan), put green peppers in it. Fry them briefly then drain using wire colander. Shake colander and place peppers on plate. Use oil from peppers to fry spring onion in same pan. Fry briefly. Drain fried onion with colander also, shake it and place on plate. Again, use the same oil that you fried peppers and spring onions in. Add in it some water, vinegar, Soya sauce, 2 teaspoons of salt, Vegeta, 3 teaspoons of sugar and crushed garlic. Mix it well using mixing spoon.

In proper dish put cornstarch, add some water and mix well. Stir it in pan with Soya sauce. Add pinch of salt and pepper, stir again and remove from stove.

On serving plate place previously cooked rice (if you like), cover it with grilled meat. Put pineapple over meat; add green peppers, then spring onion. Pour Soya sauce over it.

• 200 gr mlevene plazme
• 150 gr maslaca
• 2 kašike meda
• 300 gr sirnog namaza(Kuč,pakovanje od po 100 gr)
• 200 gr šećera u prahu
• 250 ml biljne slatke pavlake
• 1 kašika soka od limuna
• 1 kesica želatina
  
• voće po želji (kivi,jagode,višnje...)
• providni preliv za torte
• 8 okruglih kalupa 6 cm prečnika
  

Ako nemate metalne kalupove,možete iskoristiti i čaše od jogurta kao što sam ja za ove Mini tortice.

• taljatele
• 3 čena belog luka
• 200 gr paradajza
• 200 ml soka od paradajza
• parmezan ili kačkavalj
• 1/2 kašičice bosiljka
• 1/2 kašičice origana
• malo seckanog peršuna

• 350 gr namenskog brašna za domaću testeninu tip 500 (Danubius)
• 3 jajeta
• 50 gr  izblendiranog spanaća

Zatim urolamo testo, ali vodeći računa da ga ne zatežemo prilikom rolanja.

...i sa oštrim nožem isečemo na 0,8-1 cm širine.

A onda ih rastresemo...

....i ostavimo 10-15 minuta da se prosuše, a onda ih skuvamo i poslužimo uz sos. Možete ih osušiti i ostaviti za neku kasniju upotrebu.

• 1/2 kg lisnatog testa
• kečap
• šunka
• slanina
  
• kačkavalj
• origano
  
• 1 jaje
  

U unutrašnji deo staviti kečap, šunku,slaninu i kačkavalj ili šta vi već volite. Viljuškom umutite jaje,pa sa četkicom premažite ram.

Stavite da se peče u zagrejanoj rerni na 200 °C oko 25-30 minuta ili već zavisno od vaše rerne.

Gotove pizze pospite sa origanom i poslužite dok su tople.

Prijatno !

Ingredients needed:

 

·        ½ pack of puff pastry

·        Ketchup

·        Ham

·        Bacon

·        Kackavelj ( cheese)

·        Oregano

·        1 egg

 

 

 

On floured working surface roll the dough in the thickness of 0.5 cm. Cut them in square shapes 10 x 10 (photo 1). With sharp knife cut “frame” in width of 1 cm having in mind not to cut the through corners all the way (photo 2). Coat the edges of the square, and then one of the “frames” turn over the squares’ opposite corner (photo 3). Repeat the procedure with the other part (photo 4). In the inner part of the pizza put ketchup, ham, bacon, and kackavelj or whatever you may like. Brush the edges of the frame with egg wash. Bake in preheated oven on 200 C for 25-30 minutes or depending on your oven till it reaches nicely golden color. Before serving sprinkle with oregano and serve while warm. Enjoy

• 200 gr kačkavalja
• 4 deblje šnicle pilećeg steka
• 300 gr svežih šampinjona
• 500 ml mleka
• 1 glavica crnog luka
• 2 kašike brašna
• 100 gr putera
• so i biber
• ulje

Filled chicken stakes

Ingredients needed

• 200 gr kačkavalj ( cheese)
• 4 thick chicken stakes
• 300 gr fresh mushrooms
• 500 ml milk
• 1 onion
• 2 tablespoons of flour
• 100 gr butter
• Salt and pepper
• Oil

 Pound thoroughly each stake on both sides with-tenderizing mallet. Season it with salt and pepper and fry it in the heated oil. In another skilled heat some oil and sauté some chopped onion in it. When onions become soft, add sliced mushrooms, salt and pepper and stir together. Prepare béchamel sauce.  In a medium heavy saucepan, melt butter over low heat. When butter starts to foam, add the flour all at once, mixing well with a wooden spoon. Cook over low heat 3 to 4 minutes, stirring constantly to incorporate and cook flour.  Add milk and simmer, stirring gently with a wire whisk or wooden spoon.   Cook, stirring, over low heat till you reach desired thickness. Add salt, white pepper to taste. Arrange fried stakes into greased baking dish. On top of each stake spread stuffing made from mushrooms and onion. Cover with béchamel sauce and shred some cheese on top. Bake for 5 minutes on 200 °C.  Serve while warm.

• 450 gr brašna
• 150 ml mleka
• 150 ml vode
• 1/2 kockice kvasca(20 gr)
• 1 kašičica šećera
• 2 kašičice soli

• 3 jaja
• 200 ml kisele pavlake
• 100 ml jogurta
• so

• 100 gr margarina

Umutiti preliv pa sa njim preliti preko traka tako da preliv uđe između njih. Prvih 10 minuta peći u zagrejanoj rerni na 200 °C, a onda smanjiti na 180°C i peći dok ne porumeni.

Izvor:Coolinarika

Grandma’s pie

Ingredients needed:

• 450 gr of flour
• 150 ml milk
• 150 ml water
• 1/2 cube of fresh yeast(20 gr)
• 1 teaspoon of sugar
• 2 teaspoons of salt

For dressing

• 3 eggs
• 200 ml sour cream
• 100 ml yogurt
• salt

For brushing

• 100 gr margarine

In the lukewarm milk and water, put the yeast and sugar and leave to foam. Add the flour and knead the dough. Cover with cloth and leave the dough to proof. When proofed roll them into a rectangle.   Coat dough with margarine, and then roll it. Roll the dough again in thickness of   1 cm thick and cut into strips about 2.5 cm wide. Grease the baking dish with some margarine and sprinkle with flour. Line the bottom of the pan with strips with approximate 3 mm intervals. Whisk in the dressing and pour over strips so it will soak into the dough. Bake for first 10 minutes in preheated oven on 200 °C, and then lower to 180°C bake till turns golden color.

 

• 350 gr brašna
• 150 ml mleka
  
• 80 gr maslaca
• 1/2 kašičice šećera
• 1 kašičica soli
• 1 jaje
• biber
• 1 kesica instant kvasac(ili 1/2 kockice kvasca)

Uz pomoć štapića za ražnjiče na dva mesta izbušite male rupe i u njih stavite po biber.

Zeke prebacite na pleh obložen papirom za pečenje i ostavite 20 minuta da odmore. U međuvremenu uključite rernu na 200 °C da se zagreje.
Sa viljuškom umutite preostali belanac i premažite zeke. Stavite da se peku prvih 10 minuta na 200 °C, a onda smanjite na 180 °C i pecite još 10 minuta.

Rabbit pogaca

Ingredients needed:

 

·        350 gr of flour

·        150 ml of milk

·        80 gr of butter

·        ½ teaspoon of  sugar

·        1 teaspoon of salt

·        1 egg

·        Peppercorns

·        1 pack of instant yeast

 

Mix flour, dry yeast, sugar and salt. Mark a hole in the middle and add yolk, melted and cooled butted in it.  Gradually add lukewarm milk and stir, in the beginning with the whisk or spoon and then with hands knead into smooth dough. Cover the dough and set aside 30 minutes to rest. When dough has proofed and doubled in size divide into 5 equal parts. Knead in each particular part with hands to make the dough into shape of an egg .Dip clean kitchen scissors into flour and cut the dough in two places so that you will get rabbits ears  (See photo for more details). With help of sticks mark two holes for the eyes and place two black peppercorns. Place prepared rabbits onto baking tray lined with parchment paper and let them rest for 20 minutes more. Preheat oven on 200 °C.  Whisk egg white with a fork and brush each rabbit. Let them bake for first 10 minutes on 200 °C, and then lower the temperature to 180 °C and bake 10 more minutes.

Napraviti testo kao po receptu za „Uskršnje zeke“. Nadošlo testo premesiti, a onda od njega otkidati male loptice. Od svake loptice napraviti trakice oko 23 cm dužine i prst debljine. Sastaviti po dve trakice i onda ih zajedno uvrteti,tj. uviti u pletenicu. Krajeve spojiti u krug. Venčiće složiti na pleh obložen papirom za pečenje.Ostaviti venčiće 10-15 minuta da narastu, a onda ih premazati sa umućenim jajetom. Kažiprst umočiti u jaje,a onda u susam. Na svaki deo pletenice ostaviti otisak sa susamom. Peći u zagrejanoj rerni na 200 °C. Pečene venčiće ostaviti da odstoje i da se dobro ohlade, a onda u svaki venčić staviti po jedno ofarbano jaje i poslužiti za Uskršnji doručak.

Easter wreath

Prepare the exact same dough as in Easter rabbits recipe listed above.  Stir in the proofed dough and breake away small pieces from the dough. From each piece form a strips 23 centimiters in  length and thickness of a finger. Attach two strips and braid them together.Connect the edges to form a circle. Let them rest for 10-15 minutes till they proof some more, and brush with egg wash. With help of index finger dip each wreath into egg wash than into sesame seeds. Bake in prehreated oven on 200 °C.  When baked let them  cool completly then place painted ehh in  each  and serve as Easter breakfast.

• 530 gr brašna
• 1 kockica kvasca
• 300 ml vode
• 100 ml ulja
• 1/2 kašičice šećera
• 2 kašičice soli
• 200 gr šunke u komadu
• 200 gr kačkavalja

Svaku pangrisinu premažite sa uljem i pecite oko 18-20 minuta.

Prijatno !

This recipe is from my dear friend Ana :)

Ingredients needed:

 

·        530 gr of flour

·        1 cube of fresh yeast

·        300 ml of water

·        100 ml of oil

·        ½ teaspoon of sugar

·        2 teaspoons of salt

·        200 gr of ham ( whole piece)

·        200 gr of kackavalj ( cheese)

 

In warm like water combine sugar and yeast and leave it foam. In a medium size bowl add foamed yeast, oil, salt and knead the dough with flour. Cover for 45 minutes and let it proof. When doubled in size stir and separate in 4 equal parts. Roll each part and spread with ¼ of ham, cover with ¼ of shredded cheese as you see it on photo 1.  Fold the right and left side of the dough like on photo 2 then roll pangrisina (photo 3). Move Pangrisine on baking dish lined with parchment paper (Photo 4), cover and let it proof for 15-20 minutes more. In the meantime preheat the oven on 200 °C. Brush each pangrisina with foil and bake for 18-20 minutes. Enjoy

• kuvano i ofarbano jaje u srebrnu boju
• plava prehrambena boja u prahu
• tanja najlonska kesa
• lepak za drvo

• 600 gr mlevene plazme
• 100 gr mlevenih oraha
• 100 gr čokolade
• 200 gr šećera u prahu
• 250 gr margarina
• 2 jaja
• 200 ml gaziranog soka sa ukusom narandže

• 60 gr putera
• 80 gr šećera u prahu
• 1 kašika mleka

• 350 gr gum paste
• prehrambene boje
• gotovih ukrasa za torte

Jaja, margarin i šećer u prahu izmiksati. Dodati plazmu, mlevene orahe i 100 gr rendane čokolade. Sipati sok i dobro promešati da se smesa izjednači. Staviti smesu na već napravljenu tacnu i oblikovati tortu u obliku jajeta.

Mikserom umutiti puter i šećer u prahu, dodati kašiku mleka i još malo izmiksati. Sa butter kremom premazati celu tortu. Odvojiti 250 gr od gum paste i obojiti je sa žutom prehrambenom bojom. Radnu površinu posuti sa šećerom u prahu, staviti gum pastu i sa oklagijom razviti koru debljine 3-4 mm, da bude malo veća od "jajeta". Prebaciti koru preko torte i rukama je oblikovati.

Višak gum paste iseći sa nožem.

Ostatak gum paste podeliti na nekoliko delova i u svaki deo dodati drugu boju. Praviti trakice, mašnice i ukrasiti jaje.

Svaku trakicu, pre nego što je stavite na tortu, sa donje strane pređite sa vlažnom četkicom da bi se bolje zalepila za tortu. Na kraju, ukoliko želite da torta ima sjaj, premažite je sa uljem.
Umesto gum paste, tortu možete ukrasiti šlagom ili ratluk masom. Ako se odlučite za ratluk masu, nju napravite tako što 100 gr ratluka od ruže izgnječite prvo sa viljuškom, a onda postepeno dodajte 200 gr šećera u prahu i 1 kašiku gustina i umesite rukama. U početku je masa dosta lepljiva. Kada napravite masu, u nju možete dodati prehrambene boje po želji i one moraju da budu u prahu. Pre nego što oklagijom razvučete ovu masu, dobro "pošećerite" radnu površinu šećerom u prahu i po potrebi dodajte još.
Višak ratluk mase čuvajte u dobro zatvorenoj kesi ili posudi i onda je uzimajte i koristite po potrebi za razne cvetiće,figurice, itd.

Ingredients for the cake

·        600 gr of ground biscuits

·        100 gr ground walnuts

·        100 gr of chocolate

·        200 gr of powder sugar

·        250 gr of margarine

·        2 eggs

·        200 ml of juice with lemon flavor

Butter cream

• 60 gr butter
• 80 gr powder sugar
• 1 tablespoon of milk

For cake decorations

• 350 gr gum paste
• Edible color
• Some decorations for cakes

Find a cardboard that is very firm and cut ellipse slightly larger than the cake to be. Overlay and wrap the carton in aluminum foil and you will get cardboard for the cake. Mix eggs, margarine and sugar. Add biscuits, ground walnuts and 100 gr of grated chocolate. Add juice and stir well till the mixture evens out. Pour the mixture onto prepared cake board and form a shape of a big egg.

Mix butter, sugar and add a spoon of milk to make butter cream. Coat the outside of the cake with butter cream. Separate 250 gr of gum paste and color it in yellow. Sprinkle the working area with the powdered sugar, place gum paste and with help of rolling pin roll it into 3-4 mm thickness (making sure it is a bit longer than the shape of a cake). Overthrow gum paste over the cake and with help of your hands form the egg shape. Cut the excess with the knife. Divide the rest of the gum paste into different parts and color each one differently. Create pretty stripes, bows and decorate the cake. Before placing each ribbon on the cake, brush the bottom of it with some water so it would stick better onto the cake. Lastly if you want your cake to be shiny brush it with some oil. Instead of a gum paste you may decorate it with whipping cream or ratluk fondant (Turkish delight). If you decide to go with ratluk  ( Turkish delight) you can make it by mashing 100 gr of ratluk ( rose flavor) with fork and slowly add 200 of powdered sugar and 1 spoonful of cornstarch and mix it in with your hands. At beginning mixture is really sticky. When it’s made you may color it as desired. Before rolling sprinkle table with lots of powder sugar.  Keep the leftovers in tightly closed container or zipper bag and keep it for different figurines, decorations, flowers etc.