ukusdoma

white beans with turkey sausage - čorbast pasulj sa ćurećom kobasicom

2017-05-25T19:36:00.001+02:00

you can cook the beans with or without meat, sausages, hot dogs, eggs, smoked meat or bones, ham, ..... it's all your option, for sure

the taste that will have your dish, will depend on,

no two housewives will give you the same recipe for g o o d beans, but they will agree, you need a long time to cook if you want to have a tasty meal,

of course, I have a suggestion too on how you can cook delicious beans and to enjoy it and, at the same time, use no roux,

this recipe is with turkey sausage but may be any other,

you will need:

½ kg of white beans, I like the one that is easily overcook

1 large onion

2 cloves garlic

bay leaf, a small piece

1 teaspoon of dry spices

salt to taste

3-4 grains of black pepper

red cayenne pepper to taste, about 1 teaspoon

water

turkey sausage

preparation:

plunge beans the night before to soften,

put the beans in court and pour cold water to cover by about 10 cm above the beans,

leave it at room temperature for the night and until you start to cook,

now pour off the water, add a new one and take to boil,

I have learned this is because easier digest,

cook for a few minutes,

pour off the water and pour a new one,

the water level should be about 3 fingers over the beans and preferably is not replenished if it is not really necessary,

now you can add spices,

the finely cut onion

clean the garlic and together with other spices - not pepper -add to the beans,

I cook the beans without roux, so if you want so,

let it boil, reduce heat and then add the red pepper - as it is added to the fish paprikash,

(if you want to make a roux then add red peppers to the roux and than together to beans at the very end of cooking),

now cook on low heat until the beans become soft,

you'll need probably around 2 hours or more,

cooking time depends on the age and type of beans,

before the end of cooking, about half an hour, add the sausage cut into pieces,

the liquid should be reduced only to cover the beans,

my boys prefer dense beans, so I overcook one part of beans to give the density to the meal,

if you do not want so, when adding the sausages make a roux, add to beans and cook,

check whether the dish is enough salted,

serve with a salad!

pasulj možete kuvati sa i bez mesa, kobasice, viršle, jaja, dimljenog mesa ili kosti, butkica, šunke….. sve zavisi kakav pasulj želite, naravno od toga će zavisiti i ukus koji će imati vaše jelo,

nema dve domaćice koje će vam dati isti recept za dobar pasulj ali će se složiti da ga morate dugo kuvati ako želite da bude ukusan,

i ja imam predlog kako možete da skuvate izvrstan pasulj i da uživate u njemu a pri tome ni zapršku da ne stavite,

ovaj recept je za pasulj sa ćurećom kobasicom ali može da bude bilo koja druga,

potrebno vam je:

½ kg belog ili šarenog pasulja, ja volim onaj koji se lako raskuva

1 velika glavica luka

2 čena belog luka

lovorov list, mali komad

1 mala kašika suvog začina

soli po ukusu

3-4 zrna crnog bibera

crvena aleva paprika po ukusu, oko 1 mala kašičica

voda

ćureća kobasica

priprema:

prethodno veče potopite pasulj da omekša,

stavite pasulj u sud i prelijte ga hladnom vodom, da ga pokrije oko 10 cm iznad pasulja,

ostavite ga na sobnoj temperaturi da prenoći i dok ne počnete kuvati,

sada odlijte tu vodu, dodajte novu i prokuvajte pasulj,

mene su učili da je to zbog toga jer se tada pasulj lakše vari,

kuvajte ga par minuta kada provri,

odlijte tu vodu i nalijte novu,

nivo vode bi trebao da bude oko 3 prsta preko pasulja i poželjno je ne dolivati je, sem ako baš nije jako neophodno,

sada možete začiniti pasulj,

na sitno izrežite glavicu luka,

očistite beli luk i zajedno sa ostalim začinima - sem paprike -dodajte pasulju,

ja kuvam pasulj bez zaprške pa ako želite da ga tako pravite,

pustite da provri, smanjite vatru i tada dodajte alevu papriku - kao što se dodaje u riblji paprikaš,

(ako želite da pravite zapršku tada papriku dodajte u zapršku i zajedno u pasulj pred sam kraj kuvanja),

dakle sada kuvajte na laganoj vatri dok pasulj ne postane mekan,

trebaće vam verovatno negde oko 2 sata ili više,

vreme kuvanja zavisi od starosti i vrste pasulja,

pred sam kraj kuvanja, nekih pola sata, dodajte kobasicu narezanu na komade,

tekućina treba da se smanji tek da pokriva pasulj,

moji ukućani vole gušći pasulj pa ja pustim da se jedan deo pasulja dobro raskuva i da gustinu jelu,

ako to ne želite, kada dodajete kobasicu napravite zapršku, dodajte jelu i prokuvajte,

proverite da li je jelo dovoljno slano,

poslužite sa nekom salatom!

gingerbread - medenjaci

2017-05-24T07:37:00.000+02:00

it's necessary:

250g acacia honey

100g butter or margarine

100g sugar

2 whole eggs

1 egg yolk

5 g spices mixture for gingerbread

6 g baking powder

about 600g flour

preparation:

1. honey, the margarine, and sugar heat at a low temperature until the sugar is completely dissolved,

2. sift the flour and add sieved baking powder and spices (mixture of cinnamon, clove, nutmeg, ginger) - mix well,

3. separately whisk eggs,

4, when the honey is cooled down sufficiently (about 40 ° C) unite it with the flour and add whisked eggs,

5. knead the dough that does not stick to your hands - if you need, add some more flour,

6. cover with adhesive strip, and allowed to rest for at least 1 hour,

7. now roll it out to the thickness of 4 - 5 mm and remove shapes you want, with the mold,

8. lay the cookies on a baking sheet and bake 10 min. in a preheated oven at 175 ° C,

9. when cooled we can decorate with white glaze - egg whites, icing sugar and starch.

potrebno je:

250g bagremovog meda

100g putera ili margarina

100g šećera

2 cela jajeta

1 žumance

5 g začina za medenjake

6 g praška za pecivo

oko 600g brašna

priprema:

1. med, margarin i šećer zagrevati na laganoj vatri dok se šećer sasvim ne otopi,

2. brašno prosejati i dodati mu

prosejan prašak za pecivo i začin za medenjake (mešavina cimeta, karanfilića, muskatnih oraščića, đumbira)

dobro izmešati,

3. posebno ulupati jaja,

4. kada se med dovoljno ohladio (oko 40°C) sjediniti ga sa brašnom i dodati ulupana jaja,

5. umesiti testo da se ne lepi za ruke – ako trebe dodati još brašna,

6. pokriti ga lepljivom folijom i ostaviti da odstoji najmanje 1 sat,

7. sada ga razvući na debljinu 4 – 5 mm i vaditi modlom oblike koje želimo,

8. medenjake položiti na papir za pečenje i peći 10 min. u prethodno zagrejanoj pećnici na 175°C,

9. kada se ohlade možemo ih ukrasiti belom glazurom od belanca, prah šećera i štirke.

scrambled eggs with bacon - kajgana sa slaninom

2017-05-15T19:36:00.000+02:00

whether for breakfast or for dinner ???

or perhaps for lunch ???

no matter when you eat, scrambled eggs with bacon are excellent,

fast and easy to make, do not need a lot of cooking skills,

and everything is approximate,

it is required:

eggs - how many you want, (read: you can eat)

bacon - just as you like

a little salt to taste - making sure the bacon is sometimes salty

you need everything to prepare before starting to cook,

set the table, make the salad, cut the bread,

now you can start:

1. cut a piece of bacon on the thickness of your finger and on the thick slices about 3 mm,

2. in a dish beat the eggs,

3. in the pan where you want to make scrambled eggs, arrange the bacon,

separate each piece and place it on the bottom of the pan

when you turn on the fire bacon will slowly start to bake,

when it gets light brown color, turn each piece,

be careful not to burn,

if there is a lot of fat, pour off the excess, then scrambled eggs will not be greasy

when the other side of the bacon is baked, pour over the eggs from the dish,

stir until eggs are baked,

season with salt,

pour out immediately on a plate because they will continue to bake,

this is especially important for those who do not like too hard baked scrambled eggs,

4. serve and enjoy.

da li za doručak ili za večeru???

a možda i ručak???

bez obzira kada ga jedemo, kajgana sa slaninom je izvrsna.

brzo i lako se pravi, nije potrebno neko veliko kuvarsko znanje,

i sve je „odokativno“, otprilike

potrebna su:

jaja koliko želite (čitaj: možete pojesti)

slanina - koliko želite

malo soli po ukusu – pazite slanina je nekada slana

sve morate pripremiti pre početka pečenja,

postavite sto, napravite salatu, izrežite hleb,

sada možete početi:

1. izrežite slaninu na komad debljine prsta pa na listiće debljine oko 3 mm,

2. u posebnom tanjiru dobro umutite jaja,

3. u tiganj gde želite praviti kajganu poređajte sečenu slaninu,

svaki listić da je po mogućnosti odvojen i da leži na dnu tiganja,

kada upalite vatru slanina će početi polako da se peče,

kada dobije svetlo braon boju, svaki komad preokrenite,

pazite da ne zagori,

ako ima viška otopljene masti odlijte da vam kajgana ne bude masna,

kada je i druga strana slanine pečena, sipajte od gore jaja,

mešajte dok se jaja ne ispeku,

posolite,

odmah servirajte na tanjir jer će se kajgana i dalje peći,

to je naročito važno za one koji ne vole suviše tvrdu kajganu,

4. poslužite i uživajte.

the marquis - markiza

2017-05-10T16:01:00.001+02:00

the finest cake in the world!

I have called it the Marquis, but it is actually a modified version of this cake,

as every housewife, I have also the custom to change somewhat in the recipe,

the most important is: you need no bake,

that makes the preparation easier and speeds up the job,

when it is made, have to be frozen,

you must take care to be at least the night long in the freezer,

it can be kept longer, of course, well packed, not take on flavors,

it makes the job easier because you can make it earlier when you have time,

it must be taken out around 3 - 4 h before serving to have enough time for defrosting,

in fact, the time of defrosting depends on the shape of your cake,

if thinner it will melt faster

it's necessary:

250 g of butter, margarine

200 g of powdered sugar

7 eggs

200 g melted chocolate

250 g of crushed walnut

400 g of the milled biscuit

some biscuits in one piece for covering the mold - not necessary

2 oranges - peel and juice

3 sachets cream

preparation:

1. mix with mixer the butter and powdered sugar,

2. one by one add the eggs under continuous mixing,

3. add the melted chocolate

4. add the minced walnuts,

5. add the milled biscuit,

6. add the grated peel of 2 oranges,

7. add the squeezed juice of 2 oranges,

8. all mix well,

9. mold you've chosen - it is recommended with cover – cover with adhesive foil or nylon,

10. pour the content and straighten it,

11. from above can be stacked biscuits but not necessary,

if you put the biscuits do not forget to soak a little with orange juice,

this will give the cake a refreshing taste,

12. now close and cover the mold,

13. put in the freezer,

when you want to serve the cake:

14. remove the cake a few hours before serving to be able to thaw,

15. turn over on the tray where it will be served,

16. take out the foil and the mold,

17. beat the cream according to instructions on the bag,

18. decorate the cake,

19. keep in the fridge until serving.

naj finija torta na svetu!

ja je zovem markiza, ali je to zapravo prepravljena verzija ove torte,

kao svaka domaćica i ja imam običaj da ponešto dodam ili oduzmem u receptu,

najvažnije je da se ne peče a to olakšava i ubrzava posao spremanja,

kada je napravite trebe je zamrznuti, pa morate voditi račina da treba najmanje da prenoći u zamrzivaču,

a možete je držati i duže, naravno dobro upakovanu da ne poprimi mirise,

to olakšava posao jer je možete spremiti ranije, kad vama odgovara,

pre posluženja treba je izvaditi oko 3 - 4 h ranije da bi se opustila,

u stvari vreme otapanja zavisi od oblika koji odaberete,

ako je tanja onda će se brže otopiti

potrebno je:

250 g putera, margarina

200 g prah šećera

7 jaja

200 g otopljene čokolade

250 g samlevenih oraha

400 g samlevenog keksa

nešto keksa u komadu za oblaganje činije – ne mora

2 pomorandže – kora i sok

3 kesice šlaga

priprema:

1. umutite mikserom puter i prah šećer,

2. jedno po jedno dodajte jaja uz stalno mućenje,

3. dodajte rastopljenu čokoladu

4. dodajte samlevene orahe,

5. dodajte samleveni keks,

6. dodajte natrenisanu koricu 2 pomorandže,

7. dodajte isceđeni sok od te dve pomorandže,

8. sve dobro izmešajte,

9. kalup koji ste odabrali - preporučljivo je da ima poklopac - obložite lepljivom folijom ili najlonom,

10. prespite masu i izravnajte je,

11. odgore možete poslagati keks ali i ne morate,

ako stavite keks ne zaboravite ga malo natopiti sokom od pomorandže,

to će torti dati osvežavajući ukus,

12. sada dobro zatvorite i poklopite kalup,

13. odložite u zamrzivač,

Kada želite servirati tortu:

14. tortu izvadite par sati pre posluženja da bi uspela da se opusti,

15. izvrnite je na tacnu na kojoj želite da je poslužite,

16, skinite foliju i kalup,

17. ulupajte šlag po uputstvu na kesici,

18. ukrasite tortu,

19. držite je u frižideru do posluženja.

whole grain rye flour bread without yeast - bezkvasni raženi hleb od integralnog raženog brašna

2017-05-08T09:56:00.000+02:00

very healthy and tasty bread,

it is suitable for those who, for some reason, can not use yeast and common wheat flour,

it is tasty and gourmet as lukewarm with butter or margarine,

it is necessary for one loaf:

200 g whole grain rye flour

250 g of whole grain wheat flour

1 baking powder or 1.5 tsp soda bicarbonate

1.5 tsp salt

3 dl water

preparation:

measure - rye and wheat flour,

add 1,5 teaspoon of salt,

sift baking powder through small sifter,

all mix well,

now fill up and measure with 3 dl water and

pour over the flower,

knead the dough and

form a loaf,

oil with olive oil,

cut the surface as to cut slices,

stab the sides not to break,

bake at 175 ° C for 30 minutes,

when finished, coat it with a little water - wash it and

turn over to cool.

veoma zdrav i ukusan hleb,

pogodan je za one koji iz nekog razloga ne smeju koristiti kvasac i obično pšenično brašno,

ukusan je i za sladokusce onako mlak namazan puterom ili margarinom,

potrebno je za jednu veknu:

200 g integralnog raženog brašna

250 g integralnog pšeničnog brašna

1 prašak za pecivo ili 1,5 kašičica soda bikarbone

1,5 kašičica soli

3 dl vode

izrada:

izmerite sve sastoje – raženo i pšenično integralno brašno,

dodajte kašičicu i pola soli,

prosejte prašak za pecivo kroz cetku za čaj i

sve dobro izmešajte,

sada dolijte izmerenih 3dl vode,

umesite testo i

formirajte hlebčić,

namažite ga maslinovim uljem,

zarežite površinu kao da sečete kriške,

sa strane ga izbockajte da ne pukne,

pecite na 175°C 30 minuta,

kada je gotovo premažite ga sa malo vode – umijte ga i

preokrenite da se ohladi.

semolina dumplings for soup - griz knedle za supu

2017-05-01T20:30:00.000+02:00

semolina dumplings are usually made for chicken "yellow" soup,

but they are delicious in any other,

we can add finely chopped parsley or chicken liver,

someone put them in the same soup with noodles,

however they are tasty addition to soups.

it's necessary :

1 whole egg

about 7 flat spoons of semolina

a few drops of vinegar - can be lemon or apple cider

1 tablespoon finely cut parsley, fresh or dried

preparation:

1. whisk one whole egg,

2. add semolina, spoon by spoon, you may not need 7 tablespoons,

everything depends on the size of an egg and spoon,

do not be too hard - this experience is gained,

3. leave to sit 5-10 minutes,

4. make small dumplings,

5. cook them in the soup - soup should boil when adding

6. cook about 20 minutes,

all depends on the size of the dumplings that you created,

when you think it is cooked remove one dumplimg,

cut it in to half,

and at the section you can see if it is cooked,

if the cross-section is same color over the entire surface, the dumplings are cooked,

7. the soup can be served

griz knedle najčešće pravimo za pileću „žutu“ supe,

ali su one ukusne u bilo kojoj,

može im se dodati sitno rezani peršunov list ili pileća džigerica,

neko ih stavlja u supu same a neko ih voli mešane sa rezancima,

u bilo kojoj varijanti one su ukusan dodatak supama.

potrebno je :

1 celo jaje

oko 7 ravnih velikih kašika griza

par kapi sirćeta – može limun ili jabukovo sirće

1 kašika sitno izrezanog peršunovog lista ili sušenog ako nemate svežeg

priprema:

1. ulupate jedno celo jaje,

2. dodate griz kašiku po kašiku, možda vam neće trebati svih 7 kašika,

sve zavisi od veličine jajeta i veličine kašike,

nemojte da bude suviše tvrdo – ovo se stiče iskustvom,

3. ostavite 5-10 minuta da odstoji,

4. kašikom vadite male knedle i

5. ukuvajte ih u supu – supa treba lagano da vri kada ih stavljate,

6. kuvajte 20-ak minuta,
sve zavisi od veličine knedle koju ste napravili,

kada mislite da je kuvano, izvadite jednu knedlu, presecite je napola,

na preseku možete videti da li je kuvano,

ako je presek iste boje po celoj površini knedle su kuvane,

7. supu možete poslužiti

honey slices - medena pita

2017-04-25T07:42:00.000+02:00

if you like cakes with honey,

but wish not the classic New Year gingerbread,

here is a simple recipe,

this cake is soft and juicy,

chopped walnuts can be added,

ice them with some jam,

make a chocolate dressing,

or simply sprinkle with powder sugar, as on thes picture

as a measure use a cup of 2 dl

it's necessary:

1 cup sugar

80 g of butter or margarine

1 egg

1 cup liquid honey

2 cups of flour

1 pack of 12g baking powder

1 cup milk

preparation:

collect all the ingredients for the cake and

turn on the oven to 175 ° C

in a deeper bowl mix well margarine and sugar,

add the egg, stir,

add honey, stir,

add flour you mixed with baking powder, stir,

add the milk,

and all mix well,

it should be a thick liquid dough that pours into greased baking pan,

bake 25 to 30 minutes,

before removing insert a toothpick,

it must remain dry when you remove it from the cake,

when the pie cool down

cut it into cubes and serve.

ako volite kolače sa medom

a da nisu klasični novogodišnji medenjaci

evo jednog jednostavnog recepta,

kolači su meki i sočni

možete im dodati seckanih oraha,

premazati ih nekim pekmezom,

napraviti glazuru od čokolade

ili jednostavno posuti prah šećerom kao što su ove na slici

za meru uzmite čašu od 2 dl

potrebno je:

1 čaša šećera

80 g putera ili margarina

1 jaje

1 čaša tečnog meda

2 češe brašna

1 prašak za pecivo

1 šolja mleka

priprema:

prikupite sve namirnice za kolač i

uključite rernu na 175°C

u malo dublju činiju dobro umutite margarin i šećer,

dodajte jaje, mutite,

dodajte med, mutite,

dodajte brašno u koje ste umešali prašak za pecivo,izmešajte,

dodajte mleko,

sve dobro sjedinite,

treba da dobijete gusto tečno testo koje sipajte u podmazan pleh,

pecite 25 do 30 minuta,

pre no što izvadite svakako zabodite čačkalicu za zube,

mora da ostane suva kada je izvadite iz testa,

kada se pita ohladi,

izrežite je na kocke i poslužite.

glazed carrots - glazirana šargarepa

2017-04-20T15:42:00.001+02:00

glazed carrots are tasty side dish to meat,

it's necessary:

carrots

water

sugar

salt

dried vegetables

pepper

butter or margarine

preparation:

slean and cut the carrots into slices,

add water to half of its and

add the sugar, salt, on top of a teaspoon of dried vegetables and

cook until the carrots are softened and the water not quite evaporates,

add pepper and one, not too big, piece of butter or margarine,

mix it with carrots to get a nice shine and glaze,

simmer a little in fat, a few minutes and

serve warm as a side dish.

amount depends on the number of persons you are cooking for

and the taste you want to achieve

be careful not to over-salt and not too greasy.

glazirane šargarepe su ukusan prilog uz meso,

potrebno je:

šargarepa

voda

šećer

sušeno povrće

bibera

puter ili margarin

priprema:

očistite i narežite šargarepu na kolutove,

dodajte vode do njene polovine i

dodajte šećer, so, na vrh kašičice sušenog povrća i

kuvajte dok šargarepa ne omekne a voda skoro ispari,

dodajte biber i jedno, ne suviše veliko, parče putera ili margarina,

izmešajte ga sa šargarepom da dobije lep sjaj i glazuru,

malo ga dinstajte u masnoći par minuta i

služite toplo kao prilog.

količine zavise od broja osoba za koje kuvate i

od ukusa koji želite postići

pazite da ne presolite i da ne bude suviše masno.

coconut slices - kokos kocke

2017-04-18T18:21:00.000+02:00

excellent, luscious, fast and inexpensive cake

as a measure use a cup: 1 cup = 2 dl

we need:

1 cup coconut flour

2 cups all purpose flour

2 cups sugar

1 sachet vanilla sugar

1 sachet baking powder

1 cup of yogurt

1 cup milk

1 cup oil

for glaze:

200 g chocolate

6 tablespoons oil

the casserole is approximately 20x35cm

collect all ingredients

heat the oven at 175 ° C

prepare the cake:

1. in a deeper bowl add all dry ingredients - coconut flour, sugar,

vanilla sugar, flour, baking powder,

2. successively added yogurt, milk and oil,

3. all mix well and pour into a greased sasserole,

4. bake 20 minutes at 175 °,

5. now dissolve 200g chocolate and add 6 tablespoons of oil,

allow to unite,

pour over baked cake,

6. when completely cooled cut into cubes.

odličan, sočan, brz i jeftin kolač

kao mera služi nam čaša: 1 čaša = 2 dl

potrebno nam je:

1 čaša kokosovog brašna

2 čaše šećera

1 vanilij šećer

2 čaše brašna

1 prašak za pecivo

1 čaša tečnog jogurta

1 čaša mleka

1 čaša ulja

za premaz:

200 g čokolade

6 kašika ulja

količina je za pleh veličine oko 20x35cm

prikupimo sve sastavne delove

uključimo rernu na 175°C

počnimo spremati kolač:

1. u jednoj dubljoj posudi pomešamo sve suve sastojke - kokosovo brašno, šećer, vanilij šećer, brašno i prašak za pecivo,

2. jedno za drugim dodamo jogurt, mleko i ulje,

3. sve dobro izmešamo i ulijemo u namašćen lim,

4. pečemo 20 minuta na 175°,

5. sada otopimo 200g čokolade i dodamo 6 kašika ulja,

pustimo da se sjedine,

prelijemo preko pečenog kolača,

6. kada se sasvim ohladi isečemo na kocke.

potato side dish - zuschpais od krompira

2017-04-14T20:52:00.000+02:00

it's necessary:

500g potatoes

1 onion

a little bit of oil

salt

2 bay leaf

peppercorns

a little red ground paprika

1 teaspoon flour

1 dl milk

little vinegar
sour cream

preparation:

1. fry in a little oil diced chopped onion,

2. add the bay leaf, pepper, paprika, salt,

3. add the peeled and sliced potatoes,

4. pour the water only up to the top of the potato,

5. cook it,

6. smash one part of potato, let stay enought pieces,

7. in a little water, mix the flour and add the potatoes,

8. add the milk, be careful not to be very fluent,

9. little acidify,

10. cook a little to get all the flavors combine,

serve with sour cream and roasted or minced meat patties.

pitrebno je:

500g krompira

1 luk

malo ulja

2 lorberova lista

biber u zrnu

malo mlevene paprike

1 mala kašičica brašna

1 dl mleka

malo sirćeta
pavlaka

priprema:

1. ispržite na malo ulja, na kockice iseckan luk,

2. dodajte lorber, biber, papriku, so,

3. dodajte oljušten i narezan krompir

4. nalijte vode samo do vrha krompira,

5. skuvajte ga,

6. zgnječite jedan deo krompira, da ostanu i komadi,

7. u malo vode umutite brašno i dodajte krompiru,

8. dodajte mleko, koliko da ne bude jako tečno,

9. malo ga zakiselite,

10. kuvajte još malo da se svi ukusi sjedine,

služite sa pavlakom i pečenim ili faširanim mesom.

rucola salad - salata od rukole

2017-04-13T23:15:00.000+02:00

rucola(It), arugula(USA), rocket(GB), roquette(Fr), rugula, rucoli, colewort - different names for the same plant

rucola has recently become increasingly common on our table,

this is an edible annual plant, with leafs full of vitamins, minerals and antioxidants and is extremely healthy for the body,

from March until the first frosts can be picked and be planted in the garden and also can be grown in a pot,

rucola can be found everywhere in the world, but is mostly used in the Americas, Europe and North Africa,

it is used fresh, usually as addition, in a greater or less amount, to various salads and meals, meat, pizza, pasta, and rarely alone,

there are wild and regular rucola, unlike the regular, the wild rucola is bitter,

we use the young leaves that are a little pepperlike, sharp, spicy, fine taste.

most often is used as a salad

here's one recipe that I prepare in early spring

take up approximately the same amount of

young rucola

chives and

garlic chives

wash them good,

chives cut at the length of 3 cm,

season with salt,

add rucola,

sprinkle with a little olive oil,

make topping:

1 dl water

2 tablespoons apple vinegar

2 small spoons of sugar

all mix well to dissolve sugar and

pour on the salad,

mixed with spoon and fork

and decorate with a tablespoon of sour cream

rukola, rikula, riga, rokula - različiti nazivi za istu biljku

rukola je u poslednje vreme postala sve zastupljenija na našoj trpezi,

to je lisnata zeljasta biljka prepuna vitamina, minerala i antioksidanata i izuzetno je zdrava za organizam,

od marta pa do prvih mrazeva može se brati i saditi u bašti,

a može se uzgajati i u saksiji,

rukola se može naći svugde u svetu, ali se najviše koristi u Americi, Evropi i Severnoj Africi,

koristi se presna, najčešće kao dodatak, u većoj ili manjoj količini, raznim salatama i jelima, mesu, pizzi, pastama, a ređe sama za sebe,

postoji divlja i pitoma rukola, za razliku od pitome, divlja rukola je gorka,

koriste se mladi listovi koji su malo biberastog, oštrog, pikantnog, finog ukusa.

najčešće se koristi kao salata

evo jednog recepta kako je ja pravim u rano proleće

uzme se otprilike jednaka količina

mlade rukole

vlašca i

belog luka vlašca

sve dobro operemo,

vlašac izrežemo na dužine oko 3 cm,

posolimo,

dodamo rukolu

pospemo sa malo maslinovog ulja,

napravimo preliv od:

1 dl vode

2 kašike jabukovog sirćeta

2 male kašičice šećera

sve dobro izmešamo da se šećer otopi i

sipamo na salatu

salatu izmešamo kašikom i viljuškom

a od gore dekorišemo kašikom pavlake

fried pike - pečena štuka

2017-04-10T10:40:00.000+02:00

pike is a freshwater fish,

carnivorous and predator,

fished in the colder period of the year ,

has a delicious, sweet, lean meat,

fresh meat is pink and when fried it becomes white,

one disadvantage of the pike is that it is bony,

there are various possibilities to prepare pike but

the most popular is fried or baked, (don't add to the fish soup or fish paprikash)

we need:

fresh, cleaned pike,

flour

salt

frying oil

preparation:

cut the fish into pieces about the size of 5-6 cm,

season with salt,

rolled in flour,

bake in hot oil until a beautiful pale-brown color (about 4-5 minutes on each side),

when baked set on a paper napkin to drain,

then immediately serve with potato salad

štuka je slatkovodna riba,

mesožder i grabljivica,

koja se lovi u hladnijem periodu godine,

ima ukusno, slatko, krto meso,

presno je roza a kada se izpeče postaje belo,

nedostatak štuke je dosta kostiju,

ima raznih mogućnosti da se spremi ali

najčešće se jede pečena ili pohovana, (nikako se ne dodaje u riblju čorbu ili riblji paprikaš)

potrebno nam je:

sveža, očišćena štuka,

brašno

ulje za pečenje

priprema:

ribu isečemo na komade veličine oko 5-6 cm,

posolimo,

uvaljamo u brašno,

pečemo na zagrejanom ulju dok ne dobije lepu svetlo smeđu boju (oko 4-5 minuta sa svake strane),

pošto je pečena složimo je na salvetu da se ocedi,

potom služimo uz krompir salatu

potato salad - krompir salata

2017-03-24T17:14:00.001+01:00

excellent potato salad, that is usually prepared with roasted or fried freshwater fish

it's necessary:

per person 1 larger or 2 medium potatoes that are washed and cooked

per person is required 1 middle-sized onion

salt

pepper

1 tablespoon oil

vinegar to taste

0.5 dl water

1 teaspoon sugar

preparation:

cook potatoes until tender, pour off the water and cool,

peel it,

cut into slices,

clean the onions and

cut into semicircles,

add little salt and let stand for 5 minutes,

in a bowl now arrange half of potato,

sprinkle with oil, season with salt and pepper,

add half of onions,

than add the second half of potatoes and

sprinkle again with oil, season with salt and pepper,

put from above the rest of onions,

separately mix the sugar, vinegar and water,

allow to dissolve the sugar and pour over the salad,

with the help of a spoon and fork mix the salad making sure that the potatoes aren't much broken,

leave for 30 minutes the flavors to combine,

from above sprinkle with freshly ground pepper,

serve.

odlična salata koja se najčešće sprema uz pečenu ili pohovanu rečnu ribu

potrebno je:

po osobi 1 veći ili 2 srednja krompira koja dobro operemo i skuvamo u ljusci

po osobi je potreban 1 crni luk

soli

bibera

1 kašika ulja

sirće po ukusu

0,5 dl vode

1 kašičica šećera

Priprema:

skuvamo krompir u ljusci, odlijemo vodu i ohladimo

očistimo ga

izrežemo na ploške

očistimo luk i

izrežemo na polukrugove

malo posolimo i ostavimo da odstoji 5 minuta

sada u činiju složimo pola krompira

poprskamo s uljem, pobiberimo i posolimo,

složimo pola luka,

sad složimo drugu polovinu krompira i ponovo poprskamo uljem, pobiberimo i posolimo,

od gore stavimo ostatak luka,

posebno pomešamo šećer, vodu i sirće,

pustimo da se šećer otopi i sipamo preko salate,

uz pomoć kašike i viljuške izmešamo salatu pazeći da se krompir mnogo ne polomi,

ostavimo 30-ak minuta da se ukusi sjedine,

od gore pospemo sa sveže mlevenim biberom,

poslužimo.

deviled eggs - punjena jaja

2017-03-22T22:15:00.000+01:00

when you say deviled egg, for me it's egg stuffed with egg yolk, mayonnaise and parsley leaves,

without deviled eggs I cann't imagine Easter breakfast,

they are great for serve in gala occasions and gatherings of family as an appetizer along with other delicacies,

of course none of the family members will reject them if are served for breakfast or dinner,

you can charge different fillings, all depends on your imagination,

but the basic ingredients are a hard-boiled egg, mayonnaise or cream or yogurt, or all of the 3 together and salt,

the rest are variations,

I always choose the simplest version because I do not like too complicated and very spicy dishes,

I suggest this simple variation,so

you will need:

10 hard-boiled eggs

2 tablespoons mayonnaise

1 tablespoon finely chopped fresh parsley

salt

preparation:

add eggs in cold water to cook,

cook for 10 minutes with constant boiling,

immediately pour boiling water and plunge them in cold,

allow to cool well,

remove the shells,

cut each of them into two halves,

remove the yolks,

arrange in a separate bowl empty egg whites,

in the other mash the yolks with a fork,

add 2 tablespoons mayonnaise, 1 tablespoon finely chopped parsley leaves and season with salt to taste,

mix well,

fill the egg whites with filling and garnish.

kada kažete punjena jaja, za mene je to jaje punjeno žumancem, majonezom i seckanim peršunovim lišćem,

bez njih ne mogu zamisliti Uskršnji doručak,

a odlična su za posluženja prilikom familijarnih i drugih okupljanja kao predjelo uz ostale đakonije,

naravno niko od ukućana neće ih odbiti i ako ih poslužite za doručak ili večeru,

mogu se puniti raznim nadevima, sve zavisi od vaše mašte,

ali osnovne sastojke čini tvrdo kuvano jaje, majonez ili jogurt ili pavlaka ili sva 3 skupa i so,

ostalo su varijacije

ja uvek biram najjednostavniju varijantu jer nisam sklona suviše komplikovanim i jako začinjenim jelima,

zato predlažem ovu jednostavnu varijantu, a

potrebno vam je:

10 tvrdo kuvanih jaja

2 velike kašike majoneze

1 velika kašika svežeg sitno seckanog peršuna

soli

priprema:

u hladnu vodu stavite da se kuvaju jaja,

kuvajte 10 minuta uz stalno ključanje,

odmah odlijte kipuću vodu i potopite ih u hladnu,

pustite da se dobro ohlade,

oljuštite ih,

presecite ih na dve polovine,

izvadite žumanca,

u posebnu činije složite prazna belanca,

u drugom tanjiru viljuškom dobro usitnite, zgnječite žumanca,

dodajte 2 velike kašike majoneze, 1 veliku kašiku sitno seckanog peršunovog lista i soli po ukusu,

sve dobro izmešajte,

ovom masom punite jaja i po želji ukrasite.

ovom masom punite jaja i po želji ukrasite

homemade mayonnaise - domaća majoneza

2017-03-19T21:15:00.000+01:00

homemade mayonnaise can be quickly and easily made if you follow the basic instructions on preparation,

the most important is to have a fresh and healthy egg, purchased at a trusted vendor that is room temperature,

oil must be added slowly in a small amount while mixing and … that's it,

in less than ten minutes you get a delicious mayonnaise,

it's necessary:

1 egg

1 teaspoon sugar

½ tsp salt

3 large teaspoon of mustard

juice of half a lemon or if you do not have a top of teaspoon citric acid

around 4 dl oil

preparation:

in a bowl, add 1 whole raw egg, 1 teaspoon sugar, ½ teaspoon salt, 3 teaspoons mustard 2-3 spoons of oil and slowly start to mix with mixer increasing the speed,

when you are at a maximum start to pour a thin trickle of oil with constant stirring,

the emulsion will start to form,

before you spend all the amount of oil, try the mayonnaise,

if you need, add to his taste ingredients that are missing,

mayonnaise should be as beated foam from egg white.

when done, put it in a bottle with good zip and refrigerate,

so mayonnaise can stand a long time,

you can also add the cream to be less greasy,

but I recommend this immediately before use because it reduces the possibility of standing,

use it for-made stuffed eggs, salads, dressings and much, much more ...

domaća majoneza se može brzo i jednostavno napraviti ako se prate osnovna uputstva o pripremi,

najvažnije je da imate sveže i zdravo jaje kupljeno kod pouzdanog prodavca i da je sobne temperature,

ulje se mora polako dodavati u malom količinama uz stalno mešanje i ... to je to,

za manje od deset minuta dobili ste ukusnu majonezu,

potrebno je:

1 jaje

1 kašičica šećera

½ kašičice soli

3 veće kašičice senfa

sok od pola limuna ili ako ga nemate na vrh kašičice limuntusa

oko 4 dl ulja

izrada:

u posudu dodajte 1 celo presno jaje, 1 kašičicu šećera, pola kašičice soli, 3 kašičice senfa 2-3 kašičice ulja i polako počnite mešati mikserom pojačavajući brzinu,

kada ste na maksimumu počnite sipati ulje tankim mlazom uz stalno mešanje,

emulzija će se postepeno formirati,

pre no što potrošite svu količinu ulja, probajte majonez i

ako treba dodajte po svom ukusu sastojke ako fale,

majonez treba da je čvrst kao sneg od belanjaka.

kada je gotov prebacite ga u flašu sa dobrim zatvaračem i čuvajte u frižideru,

može dugo da stoji,

možete mu dodati pavlake da bude manje mastan,

ali to vam preporučujem neposredno pre upotrebe jer mu tako smanjujete mogućnost stajanja,

koristite ga za pravljene punjenih jaja, raznih salata, preliva i za još mnogo toga…

cake with plums - kolač sa šljivama

2017-03-18T17:35:00.000+01:00

this is an old great recipe for cake with plums,

we can use fresh plums in season, but also is fine when made with frozen plums from the freezer,

the dough is with yeast but we work immediately and do not need to wait to rise

it is necessary:

1 -1.5 kg plums

800 g flour

2 dl sour cream

1/2 teaspoon salt

250g melted margarine

1 yeast

1 dl milk

2 teaspoons sugar

semolina

cinnamon

1 egg

preparation:

1. wash and take out the kernels from plums,

2. put the yeast to rise in 1 dl warm milk with 2 teaspoons sugar,

3. heat the oven at 225°,

4. sift flour, add sour cream, salt and growen yeast,

5. interfere medium soft dough, add gradualy, melted margarine,

6. divide it into 2 parts,

7. brush a baking pan with margarine and sprinkle with flour,

8. one part of the dough mortar to the size of the pan and placed it inside,

9. sprinkle the dough thin, with semolina,

10. line up the half of plums with the skin down,

11. sprinkle with sugar and cinnamon,

12. from the rest of the dough make long rolls and make gratings over the plum,

13. the dough brush with wrapped up egg,

14. backe at 200 ° until nicely browned - when stab a toothpick must be dry,

15. waith to cool,

16. cut into pieces and sprinkle with powdered sugar.

stari odličan recept za kolače sa šljivama

mogu se koristiti sveže šljive u sezoni ali isto tako je fin kada se pravi sa smrznutim šljivama iz zamrzivača

testo je sa kvascem ali se odmah radi i ne treba čekati da testo naraste

potrebno je:

1 -1,5 kg šljiva

800 g brašna

2dl pavlake

1/2 kašičice soli

250g otopljenog margarina

1 kvasac

1dl mleka

2 kašičice šećera

griza

cimeta

1 jaje

izrada:

1. operemo i povadimo koštice iz šljive

2. kvasac stavimo da se uzdigne u 1 dl mlakog mleka i 2 kašičice šećera

3. uključimo rernu da se greje na 225°

4. brašno prosejemo, dodamo pavlaku, so i narasli kvasac

5. umesimo srednje meko testo zatim umesimo postepeno otopljeni margarin

6. podelimo ga na 2 dela

7. tepsiju namažemo margarinom i pospemo brašnom

8. jedan deo testa razvučemo na veličinu tepsije i položimo ga unutra

9. pospemo ga tanko sa grizom

10. na to poređamo polovine šljiva sa korom nadole

11. pošećerimo i pospemo cimetom

12. od ostatka testa napravimo dugačke kifle i poređamo preko šljiva kao rešetke

13. testo namažemo umućenim jajetom

14. pečemo na 200° dok lepo ne porumeni - kada zabodemo čačkalicu mora da bude suva

15. sačekamo da se prohladi

16. isečemo na komade i pospemo prah šećerom

spaghetti milanese - špageti milaneze

2017-03-15T23:28:00.000+01:00

for milanese dressing it is necessary:

500g minced meat - beef or pork

a little bit of oil

1 onion

1 clove garlic

dried oregano

dried basil

black pepper

1 tablespoon red paprika

1 tablespoon flour

¾ l of tomato juice

grated parmesan

500g spaghetti

about 2 liters of water

tablespoon salt

preparation:

in a little oil fry the chopped onion, garlic,

add oregano to taste, basil, pepper and cayenne pepper,

add the meat and fry until it changes color,

pour a little water and cook slowly, stirring occasionally,

about half an hour (if beef maybe longer)

if you sometimes need to pour some water but not much at once,

add tomato juice and

cook for about 15 - 20 minutes

tablespoon of flour delute in a little water and

add to the tomato

allow to boil while constantly stirring,

cook for 2-3 minutes,

in the meantime,

put about 2 liters of water to boil,

add a tablespoon of salt

add spaghetti

when re-boil the water, cook covered with a lid few minutes,

put out the fire and

so let it settle capped 13 - 15 minutes

looking towards the end check out if the dough does not overcook,

it must be hard enough but still cooked (when you bite in the middle should not be a white dot of raw dough)

drain the spaghetti and

serve immediately with sauce Milanese,

parmesan cheese and

oregano.

za milaneze preliv potrebno je:

500g mlevenog mesa – junetine ili svinjetine

malo ulja

1 luk

1 čen belog luka

sušeni origano

sušeni bosiljak

crni biber

1 kašika crvene aleve paprike

1 kašika brašna

¾ l soka od paradajza

trenisan parmezan

500g špageta

oko 2 l vode

velika kašika soli

priprema:

na malo ulja propržimo sitno iseckan luk, beli luk,

dodamo origano po ukusu, bosiljak, biber i alevu papriku,

dodamo meso i pržimo dok ne promeni boju,

zalijemo sa malo vode i

polako kuvamo uz povremeno mešanje,oko pola sata ( ako je junetina onda i duže),

ako treba dolijemo ponekad malo vode ali ne puno odjednom,

dodamo paradajz i

kuvamo još oko 15 – 20 minuta

kašiku brašna razmutimo u malo vode i dodamo u paradajz

pustimo da provri i uz stalno mešanje kuvamo 2-3-minute

u međuvremenu stavimo oko 2 l vode da prokuva,

dodamo kašiku soli i

spustimo špagete da se kuvaju poklopljene

kada ponovo provri voda, kuvamo par minuta,

ugasimo vatru i

ostavimo da tako odstoje poklopljene 13 – 15 minuta,

pred kraj pogledamo da se testo ne prekuva,

ono mora biti dovoljno tvrdo a ipak kuvano ( kada ga pregrizemo u sredini ne treba da bude bela tačkica presnog testa)

špagete ocedimo i odmah služimo sa milaneze prelivom,

parmezanom i

origanom.

old fashioned potato soup - krompir čorba po bakinom receptu

2017-03-10T16:12:00.000+01:00

for an old fashioned potato soup you need:

1 tablespoons oil

2 tablespoons flour

1 small tablespoon Cayenne red peppers

1 onion

1 carrot

1 parsley

1 larger potato

some celery leaves

1 dl milk

some sour cream

preparation:

heat the oil and

fry 2 tablespoons flour,

remove from heat and

add red peppers,

mix,

put back to the fire and

add about 1.5 l of cold water,

add carrots ane parsley cuted to rings,

cuted onions and

potatoes cuted into cubes,

celry leaves,

let boil the soup, and then lower the fire, than

on low heat, with occasional mixing, cook about 1-1.5 hour,

at the end add 1 dl milk,

serve warm in a plate with a teaspoon of sour cream.

za starinsku krompir čorbu potrebno je

1 kašike ulja

2 kašike brašna

1 manja kašika aleve crvene paprike

1 luk

1 šargarepa

1 zelen

1 veći krompir

malo celerovog lišća

1 dl mleka

malo pavlake

priprema:

zagrejemo ulje i

na njemu ispržimo 2 kašike brašna,

skinemo sa vatre i

dodamo crvene paprike, promešamo,

vratimo na vatru i dodamo oko 1,5 l hladne vode,

dodamo na kolutiće izrezanu šargarepu,

izrezan luk i

na kocke izrezani krompir,

celerovo lišće,

pustimo da čorba uzavri - pazite da ne izleti jer ima brašna, i

tada smanjimo vatru, te

na laganoj vatri uz povremeno mešanje kuvamo oko 1 -1,5 sat,

kada je čorba gotova dodamo 1 dl mleka,

služimo toplo u tanjiru u koji smo stavili 1 kašičicu pavlake

cabbage with meat - sladak kupus na moj način

2017-03-05T15:16:00.000+01:00

this is my modified version of a dishe from Transylvania called lucskos káposzta (wet cabbage)

it is necessary:

400 g pork

1 onion

salt or food supplement

1 tomato

1 bell pepper

peppercorns

1 tablespoon ground red pepper, not nessesery - then the dish will be white

1 head of cabbage weigh about 1 kg or a little more

sour cream

1 tablespoon flour

preparation:

1.cut onion and fry in a little oil,

add salt and peppers,
fresh tomatoe and bell pepper, if we have, without it will be also tasty,

add the meat cut into cubes,

pour water and cook as stew,

2.cabbage cut into wide pieces, so sheets cann’t disintegrate,

placed them on the meat,

add water and
cook until everything is soft,

mix flour with a little water and
add to the food,
saft should be a little thicker than soup,

3.serve with a little sour cream

in old recipe meat is cooked in salted water for half-free without onion

and then added the cabbage,

when cooked a light browned flour is made,

the spices used are dill and marjoram,

finally vinegar is added.

It is served the same way with sour cream,

try, maybe youw’ll like it and enjoy

ovo je moja prepravljena verzija jela iz Erdelja koje se zove lucskos káposzta (mokar kupus)

potrebno je:

400 g svinjetine

1 glavica luka

soli ili dodatak jelu

bibera u zrnu

1 paradajz

1 paprika

1 kašika crvene paprike ne mora - tada će jelo biti belo

1 glavica kupusa težine oko 1 kg ili malo veća

1 kašika brašna

pavlaka

priprema:

1.sitno izrežemo luk i propržimo na malo ulja

dodamo soli i crvenu papriku,
paradajz i svežu papriku ako imamo,
i bez toga će biti ukusno,

dodamo na kocke izrezano meso

podlijemo vodom i kuvamo kao paprikaš

2.kupus izrežemo ne široke komade
tako da zahvati malo sredine da se listovi ne bi raspali,

položimo ih na meso,

dodamo vode i
kuvamo dok sve ne bude mekano,

brašno umutimo sa malo vode i
dodamo u jelo,

saft treba da bude malo gušći od čorbe

3.poslužima sa malo pavlake

u starom receptu meso se kuva u slanoj vodi dopola bez luka,

tada se dodaje kupus,

kada je skuvan pravi se svetla zaprška,

a od začina se koristi mirođija i majoran,

na kraju se doda sirće

služi se isto sa pavlakom.

probajte možda vam se i ovako svidi

pie in milk dressing with whipped cream - pita u soku od mleka

2017-02-28T16:41:00.000+01:00

This pie is quite sweet in origin so I reduced the amount of sugar,

otherwise is quick and easy, tasty and plentiful and not so expensive

it's necessary:

3 whole eggs

12 tablespoons sugar

12 tablespoons milk

12 tablespoons oil

12 tablespoons flour

1-2 tablespoons cocoa

1 baking powder

dressing:

500 ml of milk

10 tablespoons of sugar - according to the original recipe of 20

topping:

1 sachet of cream

1 dl of cold milk from the fridge

preparation:

with mixer, beat 3 eggs with 12 tablespoons of sugar

add 12 tablespoons of milk and

12 tablespoons oil

separately mix 12 tablespoons of flour with 1 to 2 tablespoons of cocoa and 1 baking powder

pour the flour into the eggs and milk and stir well

pour into greased baking pan and bake 25 minutes at 175 ° C

while beaking the pie, cook half a liter of milk with 10 tablespoons of sugar,

when you remove the dough from the oven slowly topping milk pour over dough - spoon by spoon,

allow to cool completely, then cut the pie into cubes,

let it sit for a bit to absorb all the milk or even owernight,

beat the cream before serving and lay over the pie

Ova pita je dosta slatka za moj ukus po originalnom receptu pa sam ja smanjila količinu šećera,

inače se brzo i jednostavno pravi, ukusna je i izdašna a nije ni jako skupa

potrebno je:

3 cela jajet

12 kašika šećera

12 kašika mleka

12 kašika ulja

12 kašika oštrog brašna

1-2 kašike kakaoa

1 prašak za pecivo

preliv:

500 ml mleka

10 kašika šećera – po originalnom receptu je 20

premaz:

1kesica šlaga

1 dl hladnog mleka iz frižidera

priprema:

umutite mikserom 3 jajeta sa 12 kašika šećera

dodajte 12 kašika mleka i

12 kašika ulja

posebno pomešajte 12 kašika oštrog brašna sa 1 do 2 kašike kakaoa i praškom za pecivo

sada sipajte brašno u jaja i mleko i dobro promešajte

sipajte u podmazan pleh i pecite 25 minuta na 175°C

dok pečete testo, skuvajte pola litre mleka sa 10 kašika šećera,

kad izvadite testo iz rerne polako preliv od mleka prelijte preko testa – kašiku po kašiku,

ostavite da se sasvim ohladi i tada pitu izrežite na kocke,

pustite da malo odstoji da se upije svo mleko ili čak prenoći,

pre služenja ulupajte šlag i premažite preko pite

laid pork pie - slagana pita od mesa

2017-02-26T19:35:00.001+01:00

components:

500 g ready-made filo pastry

500 g minced meat

1 onion

salt

pepper

boispice

cayenne pepper

for the dressing:

4 eggs

3,5 dl milk

1 dl oil

1 teaspoon baking powder

preparation:

1. in hot oil fry the finely chopped onion,

add the meat and sauté it briefly until it changes color,

season with biospice, pepper and a little cayenne pepper

2. separately beat the eggs, oil, milk, salt and baking powder

3. divide the filo pastry into two parts and arrange in a baking pan by two,

every sprinkle with a little oil,

on the third put a little meat - three tablespoons,

and so to the end until you use the filo pastry and meat,

4. cut the pie into cubes and pour with the prepared sauce,

a little push up the dough the owerflow to enter between the filo pastry,

5. bake at 175 ° C for about half an hour until golden brown

6. serve with a salad or yogur or mayonnaise

sastojci:

500 g gotovih kora za pitu

500 g mlevenog mesa

1 glavica crnog luka

biber

biozačin

aleva paprika

za preliv:

4 jajeta

3,5 dl mleka

1 dl ulja

1 kašičica praška za pecivo

priprema:

1. na zagrejanom ulju propržite sitno iseckan luk,

dodajte meso i kratko ga dinstajte dok se ne promeni boja,

začinite biozačinom,biberom i sa malo aleve paprika

2. posebno umutite jaja, ulje, mleko, so i prašak za pecivo

3. prepolovite kore i slažite u pleh po dve,

svaku poprskajte sa malo ulja,

na treću stavite malo mesa – tri kašike, i

tako do kraja dok se ne utroše kore i meso,

4. pitu iseći na kocke i preliti sa pripremljenim prelivom,

malo odići testo da bi preliv ušao između kora

5. peći na 175°C oko pola sata dok pita ne porumeni

6. servirati uz salatu ili jogurt ili majonezu.

fried steak - pohovana šnicla

2017-02-21T08:17:00.001+01:00

My advice on how to make a delicious and soft fried steak that melts in your mouth:

use veal, beef or pork meat from the leg,

look to be as brittle as it is posible,

relatively thin cuted,

to be cuted across the muscle rather than along, that often do our butchers when they cut the meat (like this on my picture)

before frying, take out the steak all the vessels that meat have around, it should not be gathered when it comes in hot oil - the remains can be used for sour soup

cut the steak gently on the surface, do the dice but be careful not to cut through the steak,

now beat it with a hammer for meat - first with coarse and then with finer side

sprinkle with salt,

and with a little milk and

dispose in the bowl

lay the steaks one to another and leave a little - about half an hour or less

prepare three plates
- in the first pour flour
- beat the eggs in another
- pour the bread crumbs in a third

now dip each steak in flour, then in egg and in bread crumbs

in the meantime, you can warms a little oil in a frying pan

to see if the oil is hot enough to fry the meat, insert few bread crumbs in oil.

if it emerges immediately with lots of bubbles around, the oil is hot enough, you can hang meat in a frying pan.

if, however, does not emerges immediately the oil is not hot enough, because the steak will be full of oil at the end of frying.

fry the meat 15 - 20 minutes over medium heat, on each side and

after removing place it on the white napkin to drain a little and then in the bowl for serving.

Moji saveti kako da napravite ukusnu i mekanu pohovanu šniclu koja se topi u ustima:

koristite teletinu, junetinu ili svinjsko meso od buta,

gledajte da bude što krtije,

relativno tanko izrezano,

da bude rezano poprečke na niti u mišiću a ne uzduž kako često naši mesari znaju da režu (kao što je ovo na mojoj slici)

pre pohovanja poskidajte sve žile sa šnicle koje se nalaze na ivicama da se meso ne bi skupilo kada dođe u vrelo ulje - te ostatke možete upotrebiti za kiselu čorbu

zarežite ga blago po površini, napravite kockice ali pazite da skroz ne prerežete šniclu,

sada ga izlupajte sa čekićem za meso - prvo sa grubim a potom i sa finijim krajem,

posolite,

poškropajte sa malo mleka i

odložite u činiju

naslažite šnicle jadno na drugo i ostavite malo - oko pola sata

sada spremite tri tanjira

u prvi sipajte brašna

u drugi ulupajte jaja

u treći sipajte prezle

umočite svaku šnoclu u brašno, u jaja i potom u prezlu

u međuvremenu stavite da vam se greje malo ulja u tiganj

da bi videli da li vam je ulje dovoljno vrelo da možete da pečete meso ubacite par mrvica prezle u ulje.

ako ono odmah ispliva sa puno mehurića okolo, ulje je dovoljno vrelo, možete spustiti meso u tiganj.

ako pak ne ispliva odmah sačekajte da se još zagreje jer će vam se šnicla napiti ulja i biće masna na kraju pečenja.

meso pecite 15 - 20 minuta sa svake strane na srednje jakoj vatri i

posle vađenja položite na belu salvetu da vam se malo ocedi a tek potom u činiju za serviranje

bread pudding - engleski puding /puding od starog hleba

2017-02-15T09:50:00.000+01:00

When we say pudding by us, we usually think of cream pudding from Dr.Oetker, however, in England pudding is made of bread and we call it - English pudding.

In the beginning it was a treat of the poor people, because was made of stale bread and so the bread could be used and still get a tasty treat.

Today, it is made in many variations, especially in recent years; with chocolate or poppy seeds, almonds or walnuts, with some liqueur or whiskey, chopped bread into cubes or sliced into slices only.

But it all is turned to the fact, it is made of bread submerged in the juice from eggs and milk with added sugar and something else of your choice.

My recipe is simple and here is how I use to make it.

it is necessary:

500 g of stale bread

4 eggs

500 ml of milk

100 ml of oil (because of our milk is not a whole)

2 vanilla sugar

200g sugar

100g raisins

100 g butter or margarine

icing sugar for dusting

also it is tasty with apricot jam and/or whipped cream from above

development:

bread cut into cubes of approximately 2 x 2 cm,

put in baking dish and mix it with raisins,

in a separate bowl beat the eggs with sugar and vanilla sugar,

add oil and milk and

all pour over bread,

mix and

little spread in the baking pan,

press it all the bread to be wet,

allow to stand for at least 2 hours, or more,

make sure that you raisins are not to much outside, as it will burn

during the period of baking,

before baking, margarine or butter, cut into thin slices and place over

the bread,

bake at 175 ° C for about 25-30 minutes or you pudding gets a nice light brown color,

(if too fast begins to be lighted cover with alu - foil to protect the pudding and before the end lift the foil)

let the pudding cool slightly,

cut it into pieces and

sprinkle with powdered sugar,

sometimes I serve with apricot jam too.

Kod nas kada kažete puding obično se pomisli na Dr. Oetkerov puding iz kesice, međutim Englezi za kolač od starog hleba kažu pudding – engleski puding.

U početku to je bila poslastica za siromašne, jer se pravi od starog hleba. Tako se on mogao iskoristiti a ipak bi se dobila ukusna poslastica.

Danas se pravi u mnoštvo varijacija pogotovo poslednjih godina; sa čokoladom ili makom, bademima ili orasima, sa nekim likerom ili viskijem, iseckanim hlebom na kockice ili sečenim samo na kriške.

Međutim sve se svodi na to da je to hleb potopljen u sok od jaja i mleka sa dodatkom šećera i još nečega po izboru.

Moj recept je jednostavan i ja sam ga ovako navikla spremati.

potrebno je:

500 g starog hleba

4 jaja

500 ml mleka

100 ml ulja (jer naše mleko nije punomasno)

2 vanilij šećera

200 g šećera

100 g grožđica

100 g putera ili margarina

prah šećer za posipanje

ukusan je i sa pekmezom od kajsija i/ili šlagom od gore

izrada:

hleb izrežete na kocke veličine oko 2 x 2 cm

stavite u pleh i pospete ga sa grožđicama

u posebnoj posudi ulupajte jaja sa šećerom i vanilij šećerom

dodajte ulje i mleko i

sve prelijte preko hleba

izmešajte i

malo rasporedite po plehu

pritisnite da sav hleb bude vlažan,

ostavite da odstoji barem 2 h, može i više,

pazite da vam grožđice ne vire mnogo jer će izgoreti ptilikom pečenja,

pre pečenja margarin ili puter isecite na tanke listiće i položite od gore preko hleba,

pecite na 175°C oko 25 – 30 minuta ili da vam puding dobije lepu svetlo smeđu boju,

(ako vam suviše brzo počinje tamneti pokrijte ali-folijom da zaštitite puding a pred kraj odignite foliju)

pustite da se puding malo prohladi,

izrežite ga na komade i

pospite prah šećerom,

ponekad ja poslužim i sa pekmezom od kajsije.

minced meat patties - faširano meso / kosani odrezak

2017-02-09T17:17:00.000+01:00

for minced meat patties it is necessary:

500g minced pork meat from the leg

2 - 3 eggs

1 small onion

2 -3 cloves garlic

1 tablespoon dish addition

1 tablespoon minced red peppers

1 teaspoon ground pepper

3 tablespoons bread crumbs or a piece of bread

0,5 dl of milk

preparation:

finely cut onion and garlic,

add the meat and all spices,

eggs,

add bread crumbs or bread that we soaked in milk,

all mixed thoroughly, fist pressing down all the ingredients,

until you get a uniform mass,

make round patties,

flatten them to a thickness of approximately 1 - 2 cm,

bake them in hot oil at not too much heat for about 15 minutes on each side,

serve with mashed potatoes, potato zuschpeis, thick bean or

with some salad.

za faširano meso je potrebno:

500g mlevenog svinjskog mesa od buta

2 - 3 jajeta

1 manja glavica luka

2 -3 čena belog luka

1 supena kašika dodatka za jelo

1 supena kašika crvene mlevene paprike

1 mala kašika mlevenog bibera

3 supene kašike prezle ili parče hlaba

0,5 dl mleka

priprema:

sitno izrežemo luk i beli luk,

dodamo mesu kao i sve začine,

jaja,

dodamo prezlu ili hleb koji smo prethodno potopili u mleko,

sve dobro izmešamo pesnicom pritiskajući sve sastojke nadole

dok ne dobijemo ujednačenu masu

oblikujemo okrugle fašire,

spljoštimo ih na debljinu oko 1 – 2 cm

pečemo ih u vrelom ulju na ne suviše jakoj vatri oko 15 minuta na svakoj strani

služimo uz krompir pire, varivo od krompira ili gusti pasulj a može i samo sa nekom salatom.

oven fried eggplant, with sesame and flax - pohovani patlidžan u rerni sa susamom i lanom

2017-01-30T10:46:00.000+01:00

much faster and healthier way of frying eggplant

needed:

1 large eggplant

salt

3 eggs

200 g flour breadcrumbs

flax

sesame

little oil

preparation:

1.peel the eggplant, slice, season with salt and let stand for about half an hour

2.squeeze the eggplant,

roll piece by piece in flour

beat the egg and eggplant dip into the eggs and

mix crumbs, sesame and flax, and roll each slice of eggplant in the mixture

3.eggplant Rack up on a baking sheet with parchment paper

on every piece spilled a small spoon oil

4.bake in oven at 175 degrees until become golden brown - it should turns yellow in the same time, the upper and lower side, if not do turn

5. serve warm

mnogo brži i zdraviji način pohovanja patlidžana

potrebno je:

1 veći plavi patlidžan

soli

3 jaja

brašno

oko 200 g prezle

susama

lana

malo ulja

priprema:

1. oljuštite patlidžan, isecite, posolite i ostavite da odstoji oko pola sata

iscedite ga

2.uvaljajte patlidžan komad po komad u brašno

ulupajte jaja, i umočite patlidžan u jaja

pa pomešajte mrvice, susam i lan i uvaljajte svako parče patlidžana u smesu

3.patlidžan ređajte na pleh sa papirom za pečenje

po svakom parčetu prelite malu kašiku ulja

4 pecite u rerni na 175° dok ne porumeni – trebalo bi istovremano da porumeni i gornja i donja strana, ako ne preokrenite

5. služite toplo