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Saturday, September 23, 2017

Pirinac sa blitvom u rerni (Rice with swiss chard in the oven)



Sastojci: 2 veze blitve (obarene), 1 soljica pirinca (belog), 1 sargarepa, 1 koren persuna, 1/3 kocke za supu, margarin, sitno seckan persun.

Priprema:

1. Skuvati pirinac u odnosu 1:3. Jedna soljica pirinca na 3 (ili 4) soljice vode. Pirinac isprati vodom. Staviti u serpu, sipati vodu i kuvati na srednjoj temperaturi (4) oko 15-20 minuta povremeno mesajuci. Skloniti sa sporeta i ostaviti da upije vodu. 
2. Sargarepu koren persuna oljustiti i iseci na kocke.
3. U vatrostalnu posudu, na dno staviti jednu vezu blitve. Dodati pirinac, sargarepu, koren persuna, persunov list. Pokriti sa drugom vezom blitve. 
4. U serpicu staviti kocku za supu i vodu i pustiti da se otopi. Naliti preko pirinca i blitve (do drugog reda blitve). Dodati margarin isecen na listove i staviti u prethodno zagrejanu rernu da pece na 200 C dok ne bude gotovo. 

Ingredients: 2 bunches of Swiss chard, 1 cup of white rice, 1 carrot, 1 parsley root, 1/3 bouillon cube, margarine, finely chopped parsley.

Preparation:

1. Cook the rice in a ratio of 1:3. One  cup of rice on 3 (or 4) water cups. Rinse rice with water. Put in a pot, pour water and cook at medium temperature (4) for about 15-20 minutes occasionally stirring. Remove from the stove and leave to absorb water.
2. Peel carrots and parsley root and cut into cubes.
3. In a ovenproof dish, place a one layer of Swiss chard on the bottom. Add rice, place carrots, parsley root and parsley leaf. Cover with the second layer of Swiss chard.
4. In small pot put the bouillon cube and water and let it dissolve. Pour over the Swiss chard and rice (to the 2nd layer of Swiss chard). Add the slices of margarine on top and bake in the preheated oven on 200 C until it's done.




Corba sa tunom i zacinima (Chowder with tuna and spices)

Sastojci: 1 konzerva tune, 150ml pasiranog paradajz pirea,  koren celera (oko 2.5 cm), 3 sargarepe, 1 koren persuna, 1/3 kocke za supu, prstohvat djumbira u prahu, 1 kasicica suvog persuna, 1 kasicica suvog origana, 2 lista suvog lovora, sveze persun (sitno seckan), 1 kasika margarina.

Priprema:

1. Ocediti tunu. Oljustiti koren celera, sargarepu i koren persuna. Sargarepu i koren persuna iseci na krupno.
2.  U serpi na srednje-niskoj (3) ili niskoj (2) temperaturi, otopiti margarin sa kockom za supu. Dodati suvi persun, origano  i djumbir. Konstantno mesati da zacini ne izgore. Skloniti sa sporeta.
3. Dodati tunu, paradajz pire, listove lovora, naliti sa malo vode i kuvati na srednjoj temperaturi (4) oko 20 minuta. Zatim dodati koren celera, sargarepu i koren persuna i kuvati jos 20 minuta. 
4. Dodati svez persun i toplu vodu i pustiti da prokljuca. Izvaditi koren celera i baciti.

Ingredients: 1 canned tuna, 150ml pasteurized tomato puree, celery root (about 2.5cm), 3 carrots, 1 parsley root, 1/3 bouillon cube, pinch of powdered ginger, 1 tsp of dry parsley,  1 tsp of dry oregano, 2 dry bay leaves, fresh parsley (finely chopped), 1 tablespoon of margarine or butter.

Preparation:

1. Drain the tuna. Peel celery root, carrots and parsley root. Dice carrots and parsley root.
2. In a pot, over medium-low (3) or low(2) temperature, melt the margarine with the bouillon cube. Add parsley, oregano and ginger. Stir constantly (you don't want spices to burn). Remove from stove.
3. Add the tuna, tomato puree, bay leaves, pour with little water and cook at medium temperature (4) for about 20 minutes. Then add the celery root, carrots and parsley root and cook for another 20 minutes.

4. Add fresh parsley and warm water and let it boil. Remove from stove and remove the celery root and discard.

Makarone sa piletinom i kackavaljem (Macaroni with chicken and yellow cheese)


Sastojci: pilece meso (bez kostiju), 1/2 tegle makarona, 100-125g kackavalja, prstohvat muskatnog oraha (u prahu), 1 kasicica suvog persuna, vegeta ili (1/3 suve kocke za supu).

Priprema:

1. Obariti pilece meso. Iscepkati na manje komade. 
2. Skuvati makarone u vodi (10 minuta) sa dodatkom vegete ili kocke za supu i suvog persuna. Ostaviti malo da se ohladi, ocediti ako ima visak vode, ali ne ispirati vodom. 
3. U tiganju otopiti kackavalj, brzo mesajuci. Dodati muskatni orah i jos malo promesati. 
4. Odmah preliti makarone. Promesati da se sjedini. Dodati pilece meso i jos jednom promesati. 

Ingredients: chicken meat (without bones), 1/2 jar macaroni, 100-125g yellow cheese, a pinch of nutmeg (powdered), 1 tsp of dry parsley, vegetable seasoning or (1/3 dry cube for soup).

Preparation:

1. Cook chicken meat, about 30 minutes over medium heat. Chop on smaller pieces.
2. Cook the macaroni in water (10 minutes). Add vegetable season or dry cube for the soup and the dry parsley. Leave a little to cool down, drain if there is excess water, but do not rinse with water.
3.  In frying pan melt cheese, quickly stirring. Add the nutmeg and stir a liitle bit more.
4. Pour the cheese over macaroni immediately. Combine well. Add the chicken meat and stir once again.



Borsc (Borscht)


Sastojci: 2 cvekle, 2 korena persuna, 2 kom. korena celera (debljine 1 cm i duzine oko 2cm), 4 sargarepe, 1 krompir, 4 grancice svezeg persuna, 4 cena belog luka, 1/3 kocke za supu, 1,2 L vode (hladne+vruce), 1 kasicica maslinovog ulja, 1 kasicica kima.

Priprema:

1. Oljustiti cveklu, koren persuna, koren celera, sargarepu, krompir, beli luk. Koren celera ostaviti u komadima. Beli luk ostaviti ceo. Cveklu, koren persuna, koren celera, sargarepu iseci na krupnije komade (oko 2.5cm duzine). Krompir iseci na kocke. Persunov list sitno iseckati ili ostaviti u grancicama.
2. U serpu staviti maslinovo ulje, kocku za supu, cveklu, kim i beli luk, naliti vodom da prekrije cveklu, poklopiti i ostaviti da prokljuca (6). Kad prokljuca smanjiti na srednju temperaturu (3) i pustiti da se kuva 50 minuta. Doliti vrucu vodu ako je potrebno. Promesati povremeno.
3. Dodati koren persuna, koren celera, sargarepu i krompir i kuvati jos 20 minuta. Pet minuta pred kraj dodati persun, naliti sa malo vode i pustiti da prokljuca. Skloniti sa sporeta. 
4. Kad se malo ohladiti izvaditi komade celera i baciti.

Preuzeto iz knjige "Posni kuvar za secerase i za obolele od srca i krvnih sudova" – Monahinja Atanasija, Kolor Pres-Lapovo, 2010.

Ingredients: 2 beetroots, 2 parsley roots, 2 pcs. celery root (1 cm thick and about 2 cm in length), 4 carrots, 1 potato, 4 branches of parsley (fresh), 4 cloves of garlic, 1/3 bouillon cube, 1.2 L water (cold+hot), 1 tsp olive oil, 1 tsp cumin.

Preparation:

1. Peel beetroots, parsley root, celery root, carrots, potato and garlic. Leave celery in chunks. Don't cut garlic, leave in cloves. Beetroots, parsley root, celery root, carrots cut on the bigger pieces (about 2.5cm in length). Cut potato into cubes. Finely chop parsley leaves or leave it as branches.
2. Place the olive oil in the pot, the cube of broth, beetroot, cumin and garlic, pour with water to cover the veggies, cover it and leave it to boil on high heat (6). Then lower to medium temperature (3) and let it cook for 50 minutes. Add the hot water if necessary. Stir occasionally.
3. Add the parsley root, celery root, carrots and potato and cook for another 20 minutes. Five minutes before the end add the parsley leaves, add some water and let it boil. Remove from stove.
4. When a little cool, remove the pieces of celery roots and discard them.







Saturday, August 26, 2017

Slatki ledeni caj (Sweet Iced Tea)

Sastojci: 6 vrecica caja (po vasem izboru), 500ml prokuvane ili flasirane vode, prstohvat sode bikarbone, 150 ml obicnog sirupa, 2 solje kockica leda + jos za posluzivanje.

Priprema:

1. Stavite vrecice s cajem i sodu bikarbonu u stakleni bokal otporan na toplotu.
2. U dzezvu staviti vodu i pustiti da prokljuca. Preliti preko vrecica za caj. Kasikom ili viljuskom potopiti kesice caja.
3. Pokriti i ostaviti da odstoji 5 minuta.
4. Izvaditi vrecice caja (bez cedjenja) i baciti ih.
5. Dodati kocke leda i mesati dok se ne otope.
6. Dodati obican sirup i dobro promesati.
7. Posluzite caj preko kockica leda.

Ingredients: 6 tea bags (of your choice), 500ml boiled or bottled water, pinch of baking soda, 150ml simple syrup, 2 cups of ice cubes + more for serving.

Preparation:1. Place tea bags and baking soda in a heat-resistant glass pitcher.2. In sauce pan (or kettle) put water and let it boil. Pour over tea bags. With spoon or fork press the tea bags to cover with water. 3. Cover and steep for 5 minutes.4. Remove tea bags (no squeezing) and discard them.5. Add ice cubes and stir until it melts.6. Add simple syrup and stir well.7. Serve tea over ice cubes.

Wednesday, March 15, 2017

Vocne kocke (Fruit cubes)

Sastojci: 200g suvih smokava, 200g urmi (bez kostica), 200g suvih kajsija, 200g mlevenih badema, dzem, 100g margarina, 200g cokolade.

Priprema:

1) Suve smokve, urme i suve kajsije usitniti u blenderu.
2) U ciniji pomesati mleveno voce, dodati otopljen margarin, bademe i toliko dzema da se dobije srednje tvrda masa.
3) Formirati pravougaonik na tacni i ostaviti u frizider. Seci kocke.


Predlog: mozete napraviti Rolat-kuglice.

Ingredients: 200g of dried figs, 200g date palms (pits removed), 200g of dried apricots, 200g of ground almonds, jam, 100g butter, 200g of chocolate.

Preparation: 

1) Dried figs, apricots and dry date palms chop in a blender.
2) In the bowl, combine minced fruit, add the dissolved butter, almonds and jam so much to get medium hard mass.
3) Form rectangle on a tray and leave in the refrigerator. Cut the cubes.


Suggestion: you can make Roll-ball cookies.

Saturday, November 5, 2016

Kako pripremiti brokoli (How to prepare broccoli)


Brokoli je bogat vitaminom C, folnom kiselinom i vlaknima.

Kako pripremiti i ocistiti brokoli

Ako ste kupili brokoli u prodavnici, dobro isprati vodom. Ako imate brokoli iz vase baste, potopite u slanu vodu na 10 minuta, a zatim dobro isperite vodom.

Isecite glavnu drsku brokolija, jer taj deo je tvrdji i nije ukusan. Iseci jestivi deo drski do krune brokolija (koje mozete sitno iseckati i dodati u corbe). Iseci cvetove brokolija na manje ili vece komade, zavisno za sta ih koristite. Za salatu mozete iseci na manje, a umakanje na vece delove.


Kako pripremiti i ocistiti brokoli 2

Potrebno: 1 brokoli, 1 kasicica soli.

Priprema: 

Brokoli dobro isprati vodom. Nozem seci cvetove brokolija i ujedno skidati listove sa glavne drske. Kada odvojite sve cvetove brokolija, staviti u vanglu, dodati so, naliti tekucom vodom, pokriti tanjirom i ostaviti da stoji 30 minuta. Na svakih 10 minuta promesati. Nakon pola sata, brokoli dobro isprati tekucom vodom.

Brokoli na pari

Sastojci: cvetovi jednog brokolija.

Priprema:

1. U serpu sipati 5 cm vode, staviti resetku za kuvanje na pari, poklopiti i na srednjoj temperaturi (4) pustiti da prokljuca. 
2. Staviti cvetove brokolija, poklopiti i kuvati na pari 4-5 minuta.
3. Skinuti poklopac (da brokolija prestane da se kuva a i da ne bude gnjecav), skloniti sa sporeta.

Upotreba: jela iz tepsije, tople salate, kao prilog preliven maslinovim uljem zacinima (beli luk, bosiljak, timijan).

Dinstani brokoli

Sastojci:
1 brokoli
, 2 kasike maslinovog ulja, prstohvat soli.


Priprema:


1. Opran i iseckan brokoli osusite papirnim ubrusom. 
2. U tiganj, staviti ulje i na srednjoj temperaturi (4) pustiti da se ugreje.
3. Dodati cvetove brokolija i promesati. Posoliti po ukusu.
4. Nakon 1 minuta dodati drske brokolija i dinstati brokoli, povremeno mesajuci, dok ne postane svetlo zelen i mekan, oko 3 minuta. 

Upotreba:
kao prilog sa zacinima (beli luk, bosiljak, timijan).


Brokoli pecen u rerni

Sastojci: 1 brokoli, 3-4 kasike maslinovog ulja, 1/4 do 1/2 kasicice soli (zavisno koliko je velik brokoli).

Priprema:

1. Oprane i iseckane cvetove brokolija (sa jestivim drskama) osusite papirnim ubrusom i stavite u ciniju. Dodati ulje i so i promesati, da se cvetovi brokolija obloze uljem.
2. U pleh staviti alu foliju, poredjati cvetove brokolija u jedan red i peci u prethodno zagrejanoj rerni na 200 C oko 25 do 30 minuta tj. dok ne postane hrskav. 

Upotreba: tople i hladne salate, kao prilog sa zacinima (beli luk, bosiljak, timijan).

Blansirani Brokoli

Sastojci: 1 brokoli, 1 kasicica soli, kocke leda ili ledena voda iz frizidera.

Priprema:

1. U serpu sipati hladnu vodu i dodati kocke leda ili samo sipati ledenu vodu.
2. U drugu serpu sipati vodu, dodati so i pustiti da prokljuca. 
3. Kad se pojave mehurici, staviti drske brokolija i kuvati 2 do 3 minuta. Zatim staviti cvetove brokolija i kuvati jos 1 do 1.5 minuta.
4. Resetkastom kasikom izvaditi cvetove i drske brokolija i odmah spustiti u ledenu vodu, da se prekine proces kuvanja.

Upotreba: povrce za umakanje, jela iz tepsije, hladne salate.


Blansirani Brokoli 2 - drske i cvetovi zajedno

Sastojci: 1 brokoli, ledena voda iz frizidera.

Priprema:

1. U serpu sipati ledenu vodu i staviti na stranu na sporetu.
2. U drugu serpu sipati vodu i pustiti da prokljuca. 
3. Kad se pojave mehurici, staviti pripremljen brokoli i kuvati do 3 minuta. 

4. Resetkastom kasikom izvaditi brokoli i odmah spustiti u ledenu vodu, da se prekine proces kuvanja.
5. Nakon 3 minuta izvaditi brokoli i ocediti od vode.

Broccoli is rich in vitamin C, folic acid and fiber.

How to prepare and clean the broccoli

If you bought broccoli at the store, rinse well with water. If you have a broccoli from your garden, soak in salt water for 10 minutes, then rinse well with water.

Cut the main stem of broccoli, because this part is tougher and not tasty. Cut the edible part of the stem to the crown of broccoli (which you can finely chop and add to the chowder). Cut flowers of broccoli into smaller or larger pieces, depending on what you will use them for. For the salad you can cut in smaller, a for dipping in bigger parts.


How to prepare and clean the broccoli 2

Needed: 1 broccoli, 1 tsp salt.

Preparation:


Rinse well broccoli with water. Cut broccoli flowers with knife and also remove the leaves from the main stem. When you remove all the broccoli flowers, put it in the bowl, add salt, pour with running water, cover it with a plate and leave it for 30 minutes. Stir broccoli flowers every 10 minutes with spoon or fork. After half an hour, rinse broccoli again with running water.

Steamed Broccoli

Ingredients: flowers from one broccoli.

Preparation:

1. In saucepan, pour 5 cm of water, put the steamer basket, cover and at medium temperature (4) allow to boil.
2. Place the flowers of broccoli, cover and steam 4-5 minutes.
3. Remove the cover (to stop the cooking broccoli and not to be soggy), remove from the stove.

Use: dishes from the casserole, warm salads, as a side dish topped with olive oil and spices (garlic, basil, thyme).

Sauteed broccoli

Ingredients: 1 broccoli, 2 tablespoons of olive oil, a pinch of salt.

Preparation:

1. Wash and chop broccoli then pat dry with paper towel.
2. In a frying pan, put the oil on medium heat (4) and let it heat up.
3. Add broccoli flowers and mix well. Add salt to taste.
4. After 1 minute add broccoli stems and cook broccoli, stirring occasionally, until bright green and tender, about 3 minutes.

Use: as a side dish with spices (garlic, basil, thyme).

Broccoli baked in the oven

Ingredients: 1 broccoli, 3-4 tablespoons olive oil, 1/4 to 1/2 tsp salt (depending on the size of the broccoli).

Preparation:

1. Wash and chop broccoli flowers (with stems) then pat dry with paper towel and place in a bowl. Add oil and salt and stir to coat broccoli with oil.
2. In baking pan put aluminum foil, arrange the flowers of broccoli in one row and bake in preheated oven at 200 C for about 25 to 30 minutes, or until it becomes crispy.

Use: warm and cold salads, as a side dish with spices (garlic, basil, thyme).

Blanched Broccoli

Ingredients: 1 broccoli, 1 teaspoon of salt, ice cubes or ice water from the refrigerator.

Preparation:

1. In saucepan pour cold water and add ice cubes or just pour ice water.
2. In another saucepan, pour water, add salt and let it boil.
3. When bubbles appear, put the broccoli stems and cook for 2-3 minutes. Then put the flowers and cook for another 1 to 1.5 minutes.
4. With slotted spoon remove the flowers and stems and immediately submerge into ice water to terminate the cooking process.


Use: vegetables for dipping, dishes from the casserole, cold salads.


Blanched Broccoli 2 - stems and flowers together

Ingredients: 1 broccoli, cold water from the fridge.

Preparation:

1. Pour the cold water into the pot and set aside on the stove.
2. In the second pot, pour the water and let it boil.
3. When bubbles appear, put prepared broccoli and cook for up to 3 minutes.
4. With slotted spoon remove the broccoli and immediately submerge into cold water, to stop the process of cooking.
5. After 3 minutes, remove the broccoli and strain from the water.

How to prepare and clean the broccoli 2






Blanched Broccoli 2 - stems and flowers together






Saturday, October 22, 2016

Tuna pljeskavice sa senfom (Tuna patties with mustard)

Sastojci: 2 konzerve tune u komadu (2x170g), 1 kasika senfa, 1 parce hleba (sredina), 3 kasike prezli + jos ako je potrebno, rendana kora od jednog limuna, 1 kasika soka od svezeg limuna, 2 belanceta, 3-4 masline (opcionalno), 2 kasike mladog luka (sitno seckanog) ili 2 cena belog luka (sitno seckanog), 2 kasike vlasca (sitno seckanog), 2 kasike svezeg persuna (sitno seckanog) ili 2 kasicice suvog, so po ukusu, 2+4 kasike maslinovog ulja, 2 kasike margarina.

Priprema:

Napomena: 2 kasike maslinovog ulja koristite samo ako je tuna u vodi. Ako je tuna u ulju, staviti prvo ulje iz tune pa dodati resto ulja do 2 kasike.

1. Tunu ocediti od vode ili ulja (sacuvati). Izgnjeciti viljuskom. Belanca penasto umutiti. Masline sitno iseckati. Skinuti koru sa hleba, a sredinu sitno iscepkati.
2. U ciniji pomesati tunu, senf, hleb, prezle (3 kasike), rendanu koru od limuna, sok od limuna, masline, mladi luk (ili beli luk), vlasac, persun, so, 2 kasike ulja.
3. Dodati umucena belanca i sve dobro promesati. Ostaviti u frizideru 2 sata.
4. Formirati pljeskavice. Ako je potrebno dodati jos malo prezli da se dobije kompaktna smesa. 
5. U tiganj staviti 4 kasike ulja i margarin. Kad se margarin otopi, smanjiti na srednju temperaturu (4), i prziti pljeskavice sa svake strane oko 3-4 minuta, zavisno od debljine.
6. Na papirne ubruse redjati pljeskavice da upiju visak ulja.

Predlog: pljeskavice od tune mozete posluziti uz Tartar sos

Ingredients: 2 cans of tuna, chunks (2x170g), 1 tablespoon mustard, 1 slice of bread (middle), 3 tablespoons of bread crumbs + more if needed, grated zest of one lemon, 1 tablespoon fresh lemon juice, 2 egg whites, 3-4 olives (optional) 2 tablespoons green onions (finely chopped) or 2 cloves of garlic (finely chopped), 2 tablespoons chives (finely chopped), 2 tablespoons fresh parsley (chopped) or 2 teaspoons of dried, salt to taste, 2+4 tablespoons olive oil, 2 tablespoons margarine.

Preparation:

Note: use 2 tablespoons olive oil only if the tuna is in water. If the tuna is in oil, put the first oil from the tuna and add rest of oil to 2 tablespoons.

1. Drain tuna from water or oil (preserve). Squeeze with fork. Whisk egg whites until foamy. Finely chop the olives. Remove the crust from the bread, and break middle into smal pieces.
2. In bowl, combine the tuna, mustard, bread, bread crumbs (3 tbsp) grated lemon peel, lemon juice, olives, green onions (or garlic), chives, parsley, salt, 2 tablespoons oil.
3. Add the beaten egg whites and cmbine well. Leave in the fridge for 2 hours.
4. Form patties. If necessary add a little more bread crumbs to get a compact mixture.
5. In a frying pan put 4 tablespoons oil and margarine. When the butter has melted, reduce to medium temperature (4), and fry patties on each side about 3-4 minutes, depending on thickness.
6. Arrange patties on paper towels to absorb excess oil.


Suggestion: tuna patties can be served with Tartar sauce.

Kako ispeci beli luk u rerni (How to roast garlic in the oven)

Sastojci: glavice belog luka, maslinovo ulje, alu folija.

Priprema: 

1. Oljustiti i skinuti rep glavice belog luka, ali ostavite ljuske sa cenova.
2. Sa svakog cena belog luka odseci vrh, oko 1 cm.
3. U pleh za mafine (proje) ili obican pleh, staviti glavice belog luka sa isecenom stranom gore. Poprskati sa maslinovim uljem i kasicicom razmazati preko isecenih delova belog luka.
4. Pokriti sa alu folijom i zatvoriti sa svih strana.
5. Peci u prethodno zagrejanoj rerni na 200 C oko 30-40 minuta ili dok beli luk ne omeksa. Ostaviti da se ohladi.
6. Vrhom noza zaseci svaki cen (izmedju ljuske i cena belog luka), pa prstima istisnuti cenove iz ljuski; ili uz pomoc male viljuske izvaditi cenove. 

Ingredients: garlic bulbs, olive oil, tin foil.

Preparation:

1. Peel and remove the tail head of garlic, but leave the garlic shells.
2. From each clove of garlic cut top, about 1 cm.
3. In baking dish for muffins (corn bread) or plain baking sheet, put heads of garlic with the cut side up. Spray with olive oil and with teaspoon smear over the cut pieces of garlic.
4. Cover with tin föil and close on all sides.
5. Bake in the preheated oven at 200 ° C for 30-40 minutes or until garlic is tender. Allow to cool.

6. with a tip of a knife to cut a little (between shells and garlic cloves) every clove of garlic, and squeeze with fingers from shells; or with the help of small fork remove garlic cloves.

Monday, October 17, 2016

Zacinjen krem sir (Seasoned cream cheese)

Sastojci: 250g krem sira (sobne temperature).

Priprema: 

1. Pomesati krem sa zeljenom kombinacijom zacina.

Slano

Sa biljem: 4 kasike bosiljka (svezeg) ili 4 kasicice suvog, 1 kasika svezeg persuna (sitno iseckanog) ili 1 kasicica suvog, 2 kasike svezeg vlasca (sitno iseckanog) ili 2 kasicice suvog.

Sa biljem i belim lukom 1: 1 kasicica origana (suvog), 1/2 kasicice timijana (suvog),  1/2 kasicice belog luka (u prahu).

Sa biljem i belim lukom 2: 1 kasika origana (suvog), 1/2 kasicice timijana (suvog), 1 kasika svezeg persuna (sitno iseckanog) ili 1 kasicica suvog, 1/2 kasicice bosiljka (suvog), 1/2 kasicice mirodjije (suve), 2-3 cena belog luka (sitno seckanog).

Sa sokom od limuna: 2 kasike soka od svezeg limuna, rendana kora od jednog limuna, 2 kasike sveze mirodjije (sitno seckane) ili 2 kasicice suve. 

Sa mladim lukom: 70g mladog luka (sitno seckanog), 2 kasike sargarepe (rendane).

Sa pecenim belim lukom: 1 glavica belog luka (pecenog), 1 kasika svezeg persuna (sitno seckanog) ili 1 kasicica suvog, 2 kasike svezeg vlasca (sitno seckanog) ili 2 kasicice suvog.

Sa rotkvicama i biljem: 200g rotkvica (sitno seckanih)+1/4 kasicice soli, 100g feta sira (izgnjecenog), 2 kasike svezeg vlasca (sitno seckanog) ili 2 kasicice suvog, 2 kasike svezeg persuna (sitno seckanog) ili 2 kasicice suvog, 1 kasika sveze mirodjije (sitno seckane) ili 1 kasicica suve, rendana kora od jednog limuna.

Napomena: rotkvice oprati, oljustiti i iseci na kockice. Posoliti i ostaviti 30 minuta da puste vodu. Ocediti. 

Slatko

Sa medom i orasima: 4 kasike meda, 100g oraha (50g sitno seckanih, 50g mlevenih), 1 kasicica cimeta, 10g vanilin secera. 

Sa vocem konzervisanim u rumu: 100g voca (izgnjecenog). 

Voce konzervisano u rumu 1
Voce konzervisano u rumu 2
Voce konzervisano u rumu 3
Voce konzervisano u rumu 4

Zacinjen krem sir mozete posluziti uz Kuvane djevreke

Ingredients: 250g of cream cheese (room temperature).

Preparation:

1. Mix the cream with the desired combination of spices.

Salty

With herbs: 4 tablespoons of basil (fresh) or 4 teaspoons dry, 1 tbsp fresh parsley (finely chopped) or 1 teaspoon dried, 2 tablespoons fresh chives (finely chopped) or 2 teaspoons dried.

With herbs and garlic 1: 1 teaspoon of oregano (dried), 1/2 teaspoon thyme (dried) 1/2 teaspoon garlic (powder).

With herbs and garlic 2: 1 tablespoon of oregano (dried), 1/2 teaspoon thyme (dried), 1 tablespoon fresh parsley (finely chopped) or 1 teaspoon dried, 1/2 teaspoon basil (dried) 1/2 teaspoon dill (dry), 2-3 cloves garlic (finely chopped).

With lemon juice: 2 tablespoons fresh lemon juice, grated zest of one lemon, 2 tablespoons fresh dill (finely chopped) or 2 teaspoons dry.

With green onions: 70g green onions (finely chopped), 2 tablespoons carrots (grated).

With roasted garlic: 1 bulb of garlic (roasted and squeezed), 1 tablespoon fresh parsley (finely chopped) or 1 teaspoon dried, 2 tablespoons fresh chives (finely chopped) or 2 teaspoons dried.

With radishes and herbs: 200g radish (cut into cubes)+/4 tsp salt, 100g feta cheese (mashed), 2 tablespoons fresh chives (finely chopped) or 2 teaspoons of dried, 2 tablespoons fresh parsley (finely chopped) or 2 teaspoons dried, 1 tablespoon fresh dill (finely chopped) or 1 teaspoon dried, grated zest of one lemon.

Note: wash radish, peel and cut into cubes. Add salt and leave for 30 minutes to let the water. Drain.

Sweet

With honey and walnuts: 4 tablespoons honey, 100g walnuts (50g finely chopped, 50g of ground), 1 teaspoon cinnamon, 10g vanilla sugar.

With fruits preserved in rum: 100g fruit (mashed).

Fruit preserved in rum 1
Fruit preserved in rum 2
Fruit preserved in rum 3
Fruit preserved in rum 4


Spiced cream cheese can be served with Cooked bagels.


Sunday, October 16, 2016

Musaka od patlidzana, tikvica i kackavalja (Eggplant, zucchini and yellow cheese moussaka)

Sastojci: 1 patlidzan, 1-2 tikvice, 300g sosa paradajza, 400g svajcarskog sira, 100g parmezana (rendanog na sitno), malo maslinovog ulja.

Priprema:

1. Patlidzan i tikvice oljustiti i iseci na kolutove. Sir iseci na listove. 
2. Vatrostalnu posudu blago premazati maslinovim uljem. Poredjati kolutove patlidzana na dno. Preliti sa 150g sosa od paradajza. Odozgo staviti 200g sira. 
3. Preko sira poredjati kolutove tikvica. Odozgo staviti 200g sira i preliti sa 150g sosa od paradajza. Posuti sa parmezanom.
4. Peci u prethodno zagrejanoj rerni na 180 C oko 20 minuta.

Ingredients: 1 eggplant, 1-2 zucchini, 300g tomato sauce, 400g Swiss cheese 100g Parmesan cheese (grated), a little olive oil.

Preparation:

1. Peel eggplant and zucchini and cut into slices. Cut Swiss cheese into sheets.
2. Ovenproof dish coat mildly with olive oil. Arrange the eggplant slices on the bottom. Pour 150g of tomato sauce. From above put 200g of Swiss cheese.
3. Over the cheese slices place zucchini slices. From above put 200g of Swiss cheese and pour 150g of the tomato sauce. Sprinkle with Parmesan cheese on top.
4. Bake in the preheated oven at 180 C for about 20 minutes.

Pljeskavice od brokolija i karfiola (Broccoli and cauliflower patties)

Sastojci: 500g brokolija, 500g karfiola, 180g cedar sira (rendanog), 4-5 belanaca, 4 kasike prezli, 1/4 kasicice muskatnog oraha, 2-3 cena belog luka, 4 kasike persuna (sitno iseckanog), so, maslinovo ulje za przenje.

Priprema:

1. Brokoli ocistite, iseci na cvetove, drske takodje iseckajte. Karfiol ocistite i odstranite drske. Beli luk oljustite i sitno iseckajte. 
2. U serpu staviti cvetove karfiola, preliti vodom i pustiti da prokljuca. Smanjiti na srednju temperaturu (4), poklopiti i kuvati oko 10 minuta; 3-4 minuta pred kraj kuvanja dodati cvetove i drske brokolija.
3. Brokoli i karfiol staviti u cediljku i preliti hladnom tekucom vodom. Ostaviti da se prohladi pa sitno iseckati.
4. Belanca (4 kom.) penasto umutiti.
5. U ciniji pomesati brokoli, karfiol, cedar sir, prezle, muskatni orah, beli luk, persun i so po ukusu. Dodati umucena belanca i sve dobro izmesati. Ako je potrebno umutiti prestalo belance, dodati smesi i jos jednom sve dobro promesati.
6. Rukama oblikovati pljeskavice. U tiganj staviti ulje i pustiti da se zagreje. Smanjiti na srednju temperaturu i peci svaku pljeskavicu oko 4 minuta sa svake strane.  

Ingredients: 500g broccoli, 500g cauliflower, 180g cheddar cheese (grated), 4-5 egg whites, 4 tablespoons bread crumbs, 1/4 teaspoon nutmeg, 2-3 cloves of garlic, 4 tablespoons parsley (finely chopped), salt, olive oil for frying.

Preparation:

1. Clean broccoli, cut the flowers, trim and cut the stalk in slices. Clean cauliflower and remove the handle. Peel the garlic and finely chop.
2. In pot put cauliflower flowers, pour water and let it boil. Reduce to medium temperature (4), cover and cook for about 10 minutes; 3-4 minutes before end of cooking add the broccoli flowers and stalks.
3. Broccoli and cauliflower put in a strainer and pour cold running water. Allow to cool and finely chop.
4. Whisk egg whites (4 pcs.) until foamy.
5. In the bowl, combine broccoli, cauliflower, cheddar cheese, bread crumbs, nutmeg, garlic, parsley and salt to taste. Add the beaten egg whites and all mix well. If it is necessary, whisk remaining egg white, add to the mixture and once again all mix well.
6. Form patties with hands. In a frying pan, put the oil and let it heat up. Reduce  to medium temperature and bake each patty about 4 minutes on each side.

Belo meso s povrcem (Chicken breast with vegetables)

Za visok krvni pritisak.

Napomena: na jednu porciju mesa (200g) ide 1/4 porcije povrca.

Sastojci: 400g belog mesa (bez kostiju), 1 brokoli, 1 stap celera, 3-4 sargarepe, 3 kasike vegan majoneza, 2 kasike maslinovog ulja, prstohvat soli, 2-3 krompira. 

Priprema:

1. Brokoli iseckajte na cvetice, drske takodje iseckajte. Celer/sargarepu ocistite/oljustite i isecite na kolutove. Krompir oljustite i iseckajte na kocke.
2. Belo meso staviti u serpu, sipati vodu da prekrije meso, poklopiti i kuvati oko 20 minuta na srednje-visokoj temperaturi (5). Ostaviti da se prohladi pa iseci na kocke.
3. U serpu, staviti krompir, sargarepu i celer. Sipati vodu da pokrije povrce i na visokoj tempraturi pustiti da prokljuca.
4. Smanjiti na srednju 
temperaturu (4), poklopiti i kuvati oko 15 minuta; 3 do 4 minuta pred kraj kuvanja dodati cvetove i drske brokolija. Ocediti povrce u cediljki.
5. U ciniju staviti belo meso, brokoli, celer i sargarepu. Preliti maslinovim ulje, posoliti i promesati. Dodati majonez i jos jednom promesati. 
6. Posluziti uz baren krompir (umesto hleba).

For high blood pressure.

Note: on one portion of meat (200g) goes 1/4 servings of vegetables.

Ingredients: 400g chicken breasts (boneless), 1 broccoli, 1 stalk of celery, 3-4 carrots, 3 tbsp vegan mayonnaise, 2 tablespoons of olive oil, a pinch of salt, 2-3 potatoes.

Preparation:

1. Cut the broccoli flowers, trim and cut the stalk in slices. Celery/carrot clean/ peel and cut into slices. Peel the potatoes and cut into cubes.
2. Put chicken breasts in the pot, pour water to cover the meat, cover and cook for about 20 minutes at medium-high temperature (5). Allow to cool, and cut into cubes.
3. In the pot, put the potatoes, carrots and celery. Pour water to cover the vegetables and let it boil over the high heat .
4. Reduce to medium temperature (4), cover and cook for about 15 minutes; 3-4 minutes before end of cooking add the broccoli flowers and stalk. Drain vegetables in a colander.
5. In a bowl, put the chicken breasts, broccoli, celery and carrots. Pour olive oil, add salt and stir well. Add mayonnaise and stir again.

6. Serve with boiled potatoes (instead of bread).