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Friday, November 29, 2019

Pekmez od kajsija (Apricot jam)

Sastojci: 2 kg kajsija, 500g secera, 3 zrna karanfilica. 

Priprema: 
1) Pripremiti kajsije. Izblendirati.
2) U serpu staviti kajsije I postepeno dodavati secer. Kuvati dok postane gust uz povremeno mesanje da ne zagori. Proveriti varjacom da li je pekmez kuvan, tako sto kad povucete varjacom po sredini dna serpe I ako ostane vidljiv trag pekmez je gotov. 
3) Vreo pekmez sipati u oprane I tople (sterilisane) tegle I staviti u rernu na 80 C. Kada se zagreje iskljuciti I ostaviti da se uhvati korica. Sacekati oko pola sata da se ohladi.
4) Ostaviti do sutra da se potpuno ohlade uviijeno u cebe, pa povezati celofanom namocenim u alkohol ili rum.

Ingredients: 2 kg apricots, 500g sugar, 3 flowers of clove.

Preparation:
1) Wash apricots, remove pits and blend in blender.
2) Put apricots in the pot and gradually add the sugar. Cook until thick, stirring occasionally to avoid burning (check with the wooden spoon, when the you pull wooden spoon along the bottom of the pot and when the trace remains visible the jam is done).
3) Pour the hot jam into the washed and warm (sterilized) jars and place in the oven at 80 C. When heated, turn it off and allow the crust to form. Wait about half an hour to cool.
4) Allow to cool until tomorrow completely wrapped in a blanket and bind with cellophane soaked in alcohol or rum.

Kakao kuglof (Cocoa kugelhopf)

Sastojci: 300g brasna, 180g secera, 20g vanilin secera, 4 jaja, 125g margarina, 100g mlevenih lesnika, 3 kasike ruma, 150ml mleka, 10g praska za pecivo, 3 kasike kakaoa, rendana kora od jedne pomorandze.

Priprema: 
1) Odvojiti belanca od zumanaca. Ako vam deo zumanca upadne u belanca, belanca se nece penasto umutiti. Pomesati brasno sa praskom za pecivo.
2) Penasto umutiti zumanca sa secerom i vanilin secerom. Dodati margarin. Dodati brasno, rendanu koru pomorandze, rum, mleko i lesnike. Dobro izmesati.
3) Penasto umutiti belanca. Dodati prethodnoj smesi i ponovo dobro promesati.
4) Kalup za kuglof namazati margarinom, posuti brasnom i sipati pola mase. U drugu polovinu dodati kakaoa, preliti preko prve mase i lagano promesati. 
5) Peci u prethodno zagrejanoj rerni na 180 C oko 50 minuta. 

Ingredients: 300g flour, 180g sugar, 20g vanillin sugar, 4 eggs, 125g margarine, 100g ground hazelnuts, 3 tbsp of rum, 150ml milk, 10g baking powder, 3 tbsp cocoa, one grated orange peel.

Preparation:
1) Separate the egg whites from the egg yolks. If part of the egg yolk strikes the egg whites, the egg whites will not foam. Mix flour with baking powder.
2) Whisk the egg yolks with sugar and vanilla sugar until foamy. Add margarine. Add flour, grated orange peel, rum, milk and hazelnuts. Mix well.
3) Whisk the egg whites until foamy. Add to the previous mixture and mix well again.
4) Grease the kugelhopf mold with margarine, sprinkle with flour and pour half of the mixture. In the second half add the cocoa, pour over the first mixture and stir gently.

5) Bake in a preheated oven at 180 C for about 50 minutes.

Pekmez od krusaka (Pear jam)

Sastojci: 2 kg krusaka, 500g secera, sok od 1 limuna, sok od 1 pomorandze.

Priprema:
1) Pripremiti kruske. Ocediti I izblendirati. 
2) U serpu staviti kruske, dodati I sok od limuna, sok od pomorandze I kuvati dok postane gusto, uz povremeno mesanje.
3) Vreo pekmez sipati u oprane I tople (sterilisane) tegle I staviti u rernu na 80 C. Kada se zagreje iskljuciti I ostaviti da se uhvati korica. 
4) Ostaviti do sutra da se potpuno ohlade uvijeno u cebe, pa povezati celofanom namocenim u alkohol ili rum.

Ingredients: 2 kg pears, 500g sugar, juice of one lemon, juice of one orange.

Preparation:
1) Wash, peel and clean pears. Drain and blend in blender.
2) Put the pears in the pot, add the lemon juice, orange juice and cook until thick, stirring occasionally.
3) Pour the hot jam into the washed and warm (sterilized) jars and place in the oven at 80 C. When heated, turn off and allow the crust to form.

4) Allow to cool until tomorrow completely wrapped in a blanket, then bind with cellophane soaked in alcohol or rum.

Dzem od visanja (Cherry jam)

Sastojci: 3 kg visanja, 2.5 kg secera, 15g cimeta.

Priprema:
1) Visnje oprati, skinuti peteljke I izvaditi kostice. 
2) U serpu slagati red visanja, red secera I sve tako dok se ne utrose sve visnje I secer. Secer mora biti na kraju.
3) Zagrejati rernu na 150 C I staviti serpu da visnje puste sok. Izvaditi iz rerne. 
4) Kuvati na jakoj temperaturi stalno mesajuci da ne zagori. Kad je dzem skuvan (proveriti sa varjacom, kada se povuce varjaca po dnu serpe I kada ostane vidljiv trag dzem je gotov), dodati cimet I dobro promesati.
5) Vruc dzem sipati u oprane I sterilisane tegle. Staviti u rernu I zagrejati na 80 C I pustiti da se uhvati korica. Ostaviti da se ohladi.
6) Povezati celofanom namocenim u alkohol.

Ingredients: 3 kg sour cherries, 2.5 kg sugar, 15g cinnamon.

Preparation:
1) Wash the sour cherries, remove the petioles and remove the pits.
2) In a deep baking tray, arrange a layer of sour cherries, then layer of the sugar and repeat until all the cherries and sugar are used. The sugar must be at an end.
3) Preheat the oven to 150 C and place the baking tray to let the sour cherry juice. Remove from the oven.
4) Place in the pot and cook at high temperature, stirring constantly, so as not to burn. When the jam is cooked (check with the wooden spoon, when the you pull wooden spoon along the bottom of the pot and when the trace remains visible the jam is done), add the cinnamon and stir well.
5) Pour hot jam into washed and sterilized jars. Put in the oven and preheat to 80 C and let the crust catch. Allow to cool.

6) Bind with cellophane soaked in alcohol.

Prokelj sa dimljenom slaninom (Brussel sprouts with smoked bacon)

Sastojci: 500g prokelja, 200g dimljene slanine, 1 glavica crnog luka, 2 cena belog luka, 200ml kisele pavlake, 2 sargarepe, 1 koren persuna, komad korena celera, so.

Priprema:
1) Ocistiti prokelj i iseci na pola. Crni i beli luk oljustiti i sitno iseckati. Slaninu iseckati na kocke. Sargarepu, koren persuna i koren celera oljustiti. Sargarepu i koren persuna isckati na kocke.
2) Na malo ulja propržiti crni i beli luk. Dodati slaninu i proprziti dok se slanina ne istopi. 
3) Dodati sargarepu, koren persuna i koren celera, prokelj i malo vode, poklopiti i prodinstati. Skloniti poklopac da voda ispari. Posoliti po ukusu. Izvaditi koren celera. Na kraju dodati kiselu pavlaku.

Ingredients: 500g brussel sprouts, 200g smoked bacon, 1 onion, 2 cloves of garlic, 200ml sour cream, 2 carrots, 1 parsley root, a piece of celery root, oil, salt.

Preparation:
1) Clean the brussel sprouts and cut in half. Peel the onion and garlic and finely chop. Chop the bacon into cubes. Peel the carrot, the parsley root and the celery root. Cut the carrot and the parsley root into cubes.
2) Fry the onion and garlic in a little oil. Add the bacon and saute until the bacon has melted.

3) Add the carrot, the parsley root and the celery root, the brussel sprouts and some water, cover and cook. Remove the lid to allow the water to evaporate. Salt to taste. Remove the celery root. Finally add the sour cream. Mix well.

Brzi žele dzem od bresaka i sljiva (Fast peaches and plums jelly jam)

Sastojci: 2 kg bresaka, 1 kg sljiva, 1.8-2 kg secera, 15g cimeta, 1 limun, 2 kasike ruma, 20g zelatina.

Priprema:
1) Breskve I sljive oljustiti, izvaditi kostice I samleti ili na masini za meso ili u secku. Zelatin pomesati sa 4 kasicice secera i malo vode i ostaviti 10 minuta. Limun iseci na kolutove. 
2) U serpu staviti breskve I sljive, dodati cimet, rum I zelatin. Sacekati da provri I dodati limun. Promesati. Postepeno dodavati secer stalno mesajuci. Sacekati da prokljuca pa skloniti sa sporeta.
3) Vruc dzem sipati u oprane I sterilisane tegle. Povezati celofanom namocenim u alkohol. Uviti u cebe I ostaviti do sutra da se potpuno ohladi.

Ingredients: 2 kg of peaches, 1 kg of plums, 1.8-2 kg of sugar, 15 g of cinnamon, 1 lemon, 2 tablespoons of rum, 20 g of gelatin.

Preparation:
1) Peel peaches and plums, remove pitsand grind, on a meat machine or in a chopper. Mix the gelatin with 4 teaspoons of sugar and little water and leave for 10 minutes. Cut the lemon into rings.
2) Put the peaches and plums in the pot, add cinnamon, rum and gelatin. Wait for it to boil then add the lemon. Stir. Gradually add the sugar, stirring constantly. Wait for it to boil and get off the stove.

3) Pour hot jam into washed and sterilized jars. Bind with cellophane soaked in alcohol. Wrap in a blanket and allow to cool completely until tomorrow.

Dzem od sljiva iz rerne (Plum jam from the oven)

Sastojci: 5 kg sljiva, 1.7 kg secera, 2 kasike ruma.

Priprema:
1) Sljive oprati I ocistiti od kostica. 
2) U dublji pleh redjati red sljiva, red secera dok se ne utrosi sav materijal. 
3) Ostaviti da stoji 12h pa staviti u prethodno zagrejanu rernu na 150 C da se kuvaju uz povremeno mesanje. Kuvati 5h. 
4) Dodati rum (po ukusu) I dobro promesati.
5) Vruc dzem sipati u orpane I sterilisane tegle. Povezati celofanom namocenim u alkohol, uviti u cebe I ostaviti do sutra dan da se potpuno ohladi.

Ingredients: 5 kg plums, 1.7 kg sugar, 2 tablespoons rum.

Preparation:
1) Wash the plums and remove pits.
2) Place a row of plums in a deeper baking tray, then a row of sugar until all the material is used up.
3) Leave to stand for 12 hours and place in preheated oven at 150 C to cook with occasional stirring. Cook 5h.
4) Add rum (to taste) and mix well.

5) Pour hot jam into washed and sterilized jars. Bind with cellophane soaked in alcohol, wrap in a blanket and leave until tomorrow to cool completely.


Musaka od krompira, slanine, luka i kackavalja (Potato, bacon, onion and cheese moussaka)

Sastojci: 1 kg crvenog krompira, 400g slanine, 3 glavice crnog luka, 3-5 cena belog luka 300g kackavalja (lako topljivog), 200ml kisele pavlake, 200ml belog vina, so, margarin, ulje.

Priprema:
1) Oljustiti krompir. Crni i beli luk oljustiti i sitno iseckati. Slaninu iseckati na kocke. 
2) U serpu staviti ceo krompir da se kuva. Posle 15 minuta ga izvadite i ocedite. 
3) Na malo ulja prziti crni i beli luk oko 8 do 10 minuta. Kad omeksa i porumeni dodati slaninu i jos malo prziti.
4) Krompir iseci na krugove i redjajti u pleh podmazan margarinom. Na krompir stavite malo fila od luka i slanine, pa preko krompir. Ponovite postupak dok ne utrosite sav materijal. Zadnji red treba da bude fil koji cete premazti kiselom pavlakom, posuti kackavaljem i preliti vinom.
5) Peci 15 minuta u prethodno zagrejanoj rerni na 220 C. Kad se sir rastopi izvaditi iz rerne.

Ingredients: 1 kg of red potatoes, 400g of bacon, 3 onions, 3-5 cloves of garlic 300g of yellow cheese (soft), 200ml of sour cream, 200ml of white wine, salt, margarine, oil.

Preparation:
1) Peel the potatoes. Peel the onions and chop. Chop the bacon into cubes.
2) Put whole potatoes in the pot, add water to cover the potatoes and cook for 15 minutes, remove and drain it.
3) Fry the onion and garlic in a little oil for about 8 to 10 minutes. When softened and yellowed add bacon and fry some more.
4) Cut the potatoes into circles and spread in a margarine-greased pan. Put some onion and bacon mixture on the potatoes, then put potatoes over. Repeat the process until all the material is consumed. The last row should be a mixture of onions and bacon that you will coat with sour cream, sprinkle with yellow cheese and pour over wine.
5) Bake for 15 minutes in a preheated oven at 220 C. When the cheese is melted, remove from the oven.

Krompir punjen slaninom i krem sirom (Potatoes stuffed with bacon and cream cheese)

Sastojci: 1 kg krompira, 200g dimljene slanine, 200g krem sira, 80g maslaca ili margarina, seckani peršun, so.

Priprema:
1) Krompir oljustiti. Slaninu iseckati na kocke. Krem sir pomesati sa persunom i solju.
2) U serpu stavitivodu i kad prokljuca dodati krompir. Kuvati 15 minuta, paziti da se ne prekuva. Preseci na pola i izdubiti sredinu. 
3) Pomesati krem sir, margarin, slaninu, iseckanu sredinu od krompira. Izdubljene polovine punite filom. 
4) Peci u prethodno zagrejanoj rerni oko 20 minuta na 180 C. Kad fil dobije zlatnu boju izvadite iz rerne.

Ingredients: 1 kg of potatoes, 200g of smoked bacon, 200g of cream cheese, 80g of butter or margarine, chopped parsley, salt.

Preparation:
1) Peel the potatoes. Chop the bacon into cubes. Mix cream cheese with parsley and salt.
2) Put potatoes in the pot, add water to cover potatoes and when it boils cook for 15 minutes, being careful not to overcook. Cut in half and hollow out the middle.
3) Mix the cream cheese, margarine, bacon, middle from potatoes. Fill the halves with a fill.

4) Bake in a preheated oven for about 20 minutes at 180 C. When the potato is golden, remove from the oven.

Dzem od bresaka sa stapicima vanile (Peach jam with vanilla sticks)

Sastojci: 3 kg bresaka (ociscenih), 2 kg secera, 3-4 stapica vanile, 500 ml vode.

Priprema:
1) Breskve oljustiti, izvaditi kostice I iseci na kocke. 
2) Secer staviti u serpu I preliti vodom. Kuvati oko 45 minuta ili dok se dobije gust sirup. 
3) Dodati breskve I kuvati jos 45 minuta, stalno mesajuci da ne zagori. 
4) Oprane tegle sterilisati I sipati vruc dzem. Povezati celofanom.

Ingredients: 3 kg of peaches (cleaned), 2 kg of sugar, 3-4 sticks of vanilla, 500 ml of water.

Preparation:
1) Peel peaches, remove pits and cut into cubes.
2) Put the sugar in a pot and pour over water. Cook for about 45 minutes or until thick syrup is obtained.
3) Add peaches and cook for another 45 minutes, stirring constantly to keep from burning.
4)  Wash jars and sterilize them and pour hot jam. Cover with cellophane.

Friday, November 15, 2019

Kakao i rum kuglof (Cocoa and rum kugelhopf)

Sastojci: 300g brasna, 180g secera, 20g vanilin secera, 4 jaja, 125g margarina, 100g mlevenih lesnika, 3 kasike ruma, 150ml mleka, 10g praska za pecivo, 3 kasike kakaoa, rendana kora od jedne pomorandze.

Priprema: 
1) Odvojiti belanca od zumanaca. Ako vam deo zumanca upadne u belanca, belanca se nece penasto umutiti. Pomesati brasno sa praskom za pecivo. Prosejati.
2) Penasto umutiti zumanca sa secerom i vanilin secerom. Dodati margarin. Promesati. Dodati brasno, rendanu koru pomorandze, rum, mleko i lesnike. Dobro izmesati.
3) Penasto umutiti belanca. Dodati prethodnoj smesi i ponovo dobro promesati.
4) Kalup za kuglof namazati margarinom, posuti brasnom i sipati pola mase. U drugu polovinu dodati kakao i promesati, preliti preko prve mase i lagano promesati. 
5) Peci u prethodno zagrejanoj rerni na 180 C oko 50 minuta. 

Ingredients: 300g flour, 180g sugar, 20g vanilla sugar, 4 eggs, 125g margarine, 100g ground hazelnuts, 3 tbsp of rum, 150ml milk, 10g baking powder, 3 tbsp cocoa, grated one orange peel.

Preparation:
1) Separate the egg whites from the egg yolks. If part of the egg yolks fell in the egg whites, the egg whites will not foam. Mix flour with baking powder. Sift.
2) Whisk egg yolks with sugar and vanilla sugar until foamy. Add margarine. Stir. Add flour, grated orange peel, rum, milk and hazelnuts. Mix well.
3) Whisk the egg whites. Add to the previous mixture and mix well again.
4) Grease the  kugelhopf mold with margarine, sprinkle with flour and pour half of the mixture. In the second half add the cocoa and mix well, pour over the first mixture and stir gently.

5) Bake in a preheated oven at 180 C for about 50 minutes. 

Krem corba od tikvica i krompira (Creamy zucchini and potato chowder)

Sastojci: 500g tikvica, 200g krompira, 2 glavice crnog luka, 2 cena belog luka, 60g margarina, 100ml pavlake za kuvanje, 1 L pilece supe, prstohvat mlevenog kima.

Priprema:
1) Crni i beli luk oljustiti i sitno iseckati. Krompir i tikvice oljustiti i iseci na kocke.
2) Na ulju prziti crni i beli luk dok ne dobiju zlatnu boju. Dodati krompir, tikvice, so i kim. Preliti supom, poklopiti i na laganoj vatri krckati oko 20 minuta. 
3) Sve dobro usitniti u blenderu. 
4) Dodati slatku pavlaku. Vratiti u serpu i pustiti da prokljuca. Skloniti sa sporeta i ostaviti da se ohladi. 

Ingredients: 500g zucchini, 200g potatoes, 2 onions, 2 cloves of garlic, 60g margarine, 100ml cooking cream (or sour cream), 1 L chicken soup, a pinch of ground cumin.

Preparation:
1) Peel the onions and garlic and finely chop. Peel potatoes and zucchini and cut into cubes.
2) Fry the onion and garlic over medium heat (4) in the oil until they are golden. Add potatoes, zucchini, salt and cumin. Pour over the soup, cover and simmer for about 20 minutes on low heat.
3) Blend everything well in a blender.

4) Add the cooking cream. Return to the pot and let it boil. Remove from the stove and allow to cool.

Rolovani pileci zalogaji (Rolled chicken bites)

Sastojci: 6 pilecih filea, 1/2 kasicice belog luka u prahu, 6 kasika senfa, 500g slanine (isecene na trake), so, maslinovo ulje.

Priprema:
1) Piletinu iseci na vece kocke. 
2) Staviti piletinu u ciniju, dodajti so, beli luk, senf i ulje, pa sve promesati. Pokriti foljom i drzati u frizideru 4 sata ili preko noci.
3) Svaki komad piletine uvijati u slaninu i staviti u pleh namazan uljem. Peci u prethodno zagrejanoj rerni na 200 C oko 40 minuta. Na pola pecenja okrenuti piletinu da bi porumenela i s druge strane.

Ingredients: 6 chicken fillets, 1/2 tsp garlic powder, 6 tablespoons mustard, 500g bacon (cut into strips), salt, olive oil.

Preparation:
1) Chicken cut into larger cubes.
2) Put chicken in the bowl, add salt, garlic, mustard and oil, then stir. everything. Cover with a foil and refrigerate for 4 hours or overnight.

3) Roll each piece of chicken into the bacon and place in an oiled pan. Bake in a preheated oven at 200 C for about 40 minutes. Turn the chicken halfway through to turn brown on the other side.


Makarone sa slaninom i prazilukom (Macaroni with bacon and leek)

Sastojci: 500g makarona, 200g dimljene slanine, 2 praziluka, 30g margarina, 200ml belog vina, 200ml pavlake za kuvanje, so, parmezan.

Priprema:
1) U serpu sipati vode i posoliti po ukusu. Kad provri dodati makarone i kuvati od 10 do 15 minuta. Slaninu iseci na kocke. Ocediti. Praziluk oljustiti i iseci na kockice.
2) U tiganj staviti slaninu i prziti dok ne pocne da rumeni. Dodati praziluk i margarin. Smanjiti temperaturu na nisku i prziti 10 minuta. Sipati belo vino i kuvati 2 minuta. Dodati pavlaku i makarone. Promesati. Posuti parmezanom.

Ingredients: 500g macaroni, 200g smoked bacon, 2 leeks, 30g margarine, 200ml white wine, 200ml sour cream, salt, parmesan.

Preparation:
1) Pour water into the pot and salt to taste. When boiling add macaroni and cook for 10 to 15 minutes. Drain. Cut the bacon into cubes. Clean the leek and cut into cubes.

2) Put bacon in the pan and fry until it begins to turn yellow. Add leeks and margarine. Lower the temperature to low and fry for 10 minutes. Pour in white wine and cook for 2 minutes. Add sour cream and macaroni. Stir. Sprinkle with parmesan cheese.

Nepeceni kremasti vocni kolac (No bake creamy fruit cake)

Sastojci: za koru - 300g mlevenog keksa, 190g margarina, 80g mlevenih oraha, 1 kasika ruma, za fil - 400g krem sira, 400g kisele pavlake, 100g secera u prahu, 2 kasicice soka od limuna, rendana kora od jednog limuna, 400g voca po zelji (jagode, kupina, maline, borovnice, itd.).

Priprema:
1) Pomesati keks, orahe, rum i rastopljeni margarin. Promesati. Masu rasporedite u kalup za tortu sa dnom koje se odvaja. Staviti u frizider da se ohladi. 
2) Umutiti krem sir sa secerom u prahu, sokom od limuna i korom limuna. Dodati kiselu pavlaku. Dobro sjediniti. Sipati smesu preko kore i ostaviti u frizider 3 sata. Kada se ohladi, preko staviti voce.

Ingredients: for crust - 300g of ground plain biscuits, 190g of margarine, 80g of ground walnuts, 1 tablespoon of rum, for filingl - 400g of cream cheese, 400g of sour cream, 100g of powdered sugar, 2 tablespoons of lemon juice, rind of one lemon, 400g of fruit as desired (strawberries, blackberries, raspberries, blueberries, etc.).

Preparation:
1) Mix the biscuits, walnuts, rum and melted margarine. Stir. Arrange the mixture into a cake mold with a separable bottom or sides. Put in the refrigerator to cool.

2) Whisk cream cheese with powdered sugar, lemon juice and lemon peel. Add sour cream. Combine well. Pour the mixture over the crust and refrigerate for 3 hours. When cool, put fruit over.