The Minuette Food Recipes & Face Masks

Search This Blog

Sunday, April 29, 2012

Pogacice sa prsutom (Muffins with prosciutto)


Sastojci: 450 g sitnog sira, 80 g margarina, 300 g prsute ili pecenice ili dimljenog vrata (na kockice iseckano), 500 g brašna, 2 belanceta, suvi bosiljak.

Priprema:
1) Izmesati sir i margarin. Dodati prsutu i brašno.
2) Umesiti testo, razviti oklagijom na 1 cm debljine i modlom vaditi pogacice.
3) Poredjati ih u uljem podmazanu tepsiju, premazati umucenim belancetom i posuti bosiljkom.
4) Peci u zagrejanoj rerni na 220°C, oko 25 minuta.

Ingredients: 450 g of cottage cheese, 80 g margarine, 300 g prosciutto or sirloin or smoked neck or smoked ham (chopped into cubes), 500 g flour, 2 egg whites, dry basil.

Preparation:
1) Mix the cheese and margarine. Add prosciutto and flour.
2) Knead the dough and develop with rolling pin to 1 cm thickness. Using cookie cutter take out muffins.
3) Align them in oil greased baking pan, brush with beaten egg white and sprinkle with basil.
4) Bake in preheated oven at 220°C for about 25 minutes.

Nepecena torta (No baking cake)


Sastojci: 1,5 L mleka, 4 pudinga od vanile (4x40g u prahu), 2 pudinga od cokolade (2x40g u prahu), 3x180g secera, 370g margarina (putera), 3x10g vanilin secera, 300g mlevenog keksa, 300g mlevenih oraha, 300g kokosovog brasna, slag za ukrasavanje.

Priprema:
1) Sloj 1: u 500ml mleka skuvati 2 pudinga od cokolade sa 180g secera. U vruce umesati 120g margarina. Dodati 10g vanilin secera i keks. Izmesati dobro.
2) Sloj 2: u 1 L mleka skuvati 4 pudinga od vanila sa 360g secera. U vruce umesati 250g margarina. Masu podeliti na dva dela. U jedan deo, dodati 10g vanilin secera i kokosovo brasno. Izmesati dobro.
3) Sloj 3: a u drugi deo dodati 10g vanilin secera i orahe. Izmesati dobro
4) U kalup za tortu (sa skidajucim okvirom) redjati jedan sloj na drugi (sloj1+sloj2+sloj3).
5) Ohladiti u frizideru, skinuti okvir i dekorisati slagom.

Ingredients: 1.5 L of milk, 4 vanilla pudding (4x40g powder), 2 chocolate pudding (2x40g powder), 3x180g sugar, 370g margarine (butter), 3x10g vanilla sugar, 300g ground biscuits (plain), 300g ground walnuts, 300 g coconut flakes, whipped cream for decoration.

Preparation:
1) Layer 1: In a 500 ml milk cook 2 chocolate puddings with 180g sugar. In hot, stir in 120g of margarine. Add 10g vanilla sugar and ground biscuits. Mix well
2) Layer 2: In 1 L of milk cook 4 vanilla puddings with 360g sugar. In hot, stir in 250g of margarine. Divide into two parts. In one part, add 10g vanilla sugar and coconut flakes. Mix well.
3) Layer 3: In the second part, add 10g vanilla sugar and walnuts. Mix well.
4) In the mold for the cake (with removing frame), arrange one layer onto another (layer1+layer2+layer3).
5) Cool in the refrigerator, remove the frame and decorate with whipped cream.

Domace kore (Homemade phyllo dough)


Na ovaj nacin dobiju se cetiri tepsije kruzne pite (savijace). Svaka moze biti filovana razlicitim nadevima.

Sastojci: 1,5 kg brasna, 10g suvog kvasca, 700ml mlake vode, 500g margarina, 50ml ulja, na vrh noza so.

Priprema:
1) Pomesati brasno i kvasac, dodati so, pa sa vodom zamesiti testo.
2) Testo podeliti na 4 lopte. Svaku loptu podeliti na 8 delova.
3) Margarin umutiti sa uljem. Podeliti na 4 dela.
4) Svaki deo razviti oklagijom, pa ih poslagati jednu na drugu - svaku premazati mesavinom margarina i ulja. Poslednju koru ne mazati odozgo. Ostaviti na sto - da odstoji, dok se priprema druga kora.
5) Za drugu ponoviti isti postupak.
6) Zatim prvu koru razvuci preko celog stola, na nju staviti nadev, pa je urolati u dugacki rolat (duzine kuhinjskog stola).
7) Staviti je u podmazan pleh - ali tako da bude uvijena u krug. Isto uraditi i sa preostale 3 kore.
8) Peci na temperaturi od 200C, oko 35-45 minuta.

Predlog: mozete napraviti Domace kore 2.

In this way we get four pans of circular pie (strudel). Each can be filled with various fillings.

Ingredients: 1.5 kg flour, 10 g of dry yeast, 700ml lukewarm water, 500g margarine, 50ml oil, salt on the top of knife.

Preparation:
1) Mix flour and yeast, add salt, and knead the dough with water.
2) Divide the dough into 4 balls. Divide each ball into 8 parts.
3) Whisk the oil and margarine. Divide into 4 parts.
4) Each part develop with a rolling pin, and put them one onto another - each coated with mixture of margarine and oil. Don't coat last crust from top. Leave on the table - to stand while preparing second crust.
5) For the second crust repeat the same procedure.
6) After that, develop with a rolling pin first crust, stretch across the entire table, put the filling on it and roll it into a long roll (length of the kitchen table).
7) Put in greased baking pan - twisted into a circle. Do same thing with the remaining 3 crusts.
8) Bake at a temperature of 200C, about 35-45 minutes.

Suggestion: you can make Phyllo dough 2.

Pita sa zelenim nadevom (Pie with green filling)


Sastojci: 1/2kg kora, 1kg spanaca (ili blitve), 2 vezice praziluka, so, ulje.

Priprema:
1) Praziluk ocistiti i sitno iseckati, pa dinstati na ulju.
2) Spanac (ili blitvu) ocistiti, iseckati na rezance, pa umesati u luk. Ne prziti dugo - tek toliko da spanac omeksa.
3) Posoliti. ako pusti mnogo vode (posebno ako se sprema sa blitvom), ocediti.
4) Filovati kore i uviti pitu.
5) Peci oko 30 minuta na 200°C.

Ingredients: 1/2kg phyllo dough, 1kg spinach (or swiss chard), 2 bunches leeks, salt and oil.

Preparation:
1) Clean and finely chop leeks, and saute in oil.
2) Clean spinach (or swiss chard), cut into strips, then stir in leeks. Do not fry long - just enough to soften spinach.
3) Add salt. If spinach drop a lot of water (especially if you're making with swiss chard) - drain.
4) Spread filling on phyllo dough sheets and roll in
5) Bake for about 30 minutes at 200°C.

Pita s nadevom od ribe (Pie filled with fish)


Sastojci: 1/2kg kora, 1kg bele ribe bez kostiju, 2 vezice praziluka, 1 sargarepa, so, biber, ulje.

Priprema:
1) Praziluk ocistiti i sitno iseckati. Sargarepu izrendati (na sitnije rende), pa zajedno dinstati na ulju.
2)Ribu ocistiti i samleti (na masini za meso), dodati sargarepi i praziluku i prziti. Zaciniti po ukusu i filovati kore.
3) Peci oko 30 minuta na 200°C.

Ingredients: 1/2kg phyllo dough, 1kg boneless white fish, 2 bunches leeks, 1 carrot, salt, pepper, oil.

Preparation:
1) Clean and finely chop leeks. Grate the carrot (the finer grater), and fry together in oil.
2) Clean the fish and ground it on machine for the meat, add to the carrots and leeks and fry. Season with salt and pepper to taste. Spread filling on phyllo dough sheets and roll in.
3) Bake for about 30 minutes at 200°C.

Saturday, April 28, 2012

Pita od praziluka (Leek pie rolls)


Sastojci: 1/2 kg kora za pitu, 1kg praziluka, 1 solja pirinca, ulje, kisela voda, so, biber.

Priprema:
1) Pirinac oprati i skuvati, a zatim ocediti.
2) Praziluk ocistiti i iseci na kolutove. Izdinstati na ulju, pa dodati pirinac. Zaciniti po ukusu. Prohladiti.
3) Filovati kore i urolati na vec opisan nacin.
4) Peci oko 30 minuta na 200C.

Ingredients: 1/2 kg of phyllo dough, 1 kg of leeks, 1 cup rice, oil, mineral water, salt, pepper.

Preparation:
1) Wash rice and cook, then drain.
2) Clean leek and cut into rings. Stew in the oil, then add rice. Season to taste. Chill.
3) Spread filling on phyllo dough sheets and roll in the way already described.
4) Bake for about 30 minutes at 200C.

Kako zaviti pitu (How to wrap pie)

Za pravljenje pita mogu se koristiti kupovne tanke kore, a mogu se i pripremati kod kuce. Ako pravite savijace, najbolje je da za jednu rolnu (savijacu) koristite 3 kore:
- staviti prvu koru, poprskati je smesom ulja i kisele vode, staviti drugu koru, preko nje rasporediti fil, a preko fila staviti trecu koru, prethodno iscepkanu, i ravnomerno postaviti po celoj povrsini.
- zatim savijacu saviti u rolnu, staviti u pleh podmazam uljem i poprskati smesom ulja i kisele vode.
Napomena: na casu od 200ml staviti prst (vodoravno :) ) ulja a ostalo staviti kiselu vodu.

For making pies you can use phyllo dough (store-bought), and you can prepare them at home. If you make roll pies, it is best for one roll (roll pie) to use 3 phyllo dough sheets:
- Put the first phyllo dough sheet, spray with a mixture of oil and sparkling water, put the second sheet, spread filling over it and over a filling, third sheet, previously chopped into small pieces, and evenly place along the whole surface.
- Then fold in the rolls, place in baking pan greased with oil and sprinkle with oil and sparkling water mixture.
Note: in 200ml cup add a finger (horizontally :) ) oil (eyeball it) and rest fill with sparkling water.

Pirinac sa kukuruzom i bademom (Rice with corn and almonds)


Sastojci: 350g pirinca, 1 glavica crnog luka (sitno seckanog), 100g badema (seckani), 300g kukuruza secerca, vegeta, biber, 2 kasike ulja, 800ml vode.

Priprema: 
1) Bademe kratko proprziti na ulju, dodati crni luk i opran pirinac. Promesati. Naliti svu vodu, zacini vegetom i ostaviti da provri.
2) Dodati kukuruz, poklopiti i kuvati - dok pirinac ne upije svu tecnost. Povremeno promesati.
3) Pre serviranja posuti biber po ukusu.

Ingredients: 350g rice, 1 yellow onion (finely chopped), 100g almonds (chopped), 300g sweet corn, vegetable seasoning, pepper, 2 tablespoons oil, 800ml water.

Preparation:
1) Fry almonds shortly in oil, add onion and washed rice. Stir. Pour all the water, add vegetable seasoning and let it boil.
2) Add corn, cover and cook - until rice absorbs all liquid. Stir occasionally.
3) Before serving sprinkle with pepper to taste.

Sarma od soje (Soy cabbage rolls)


Sastojci: 1 glavica kiselog kupusa, 150g soje u ljuspicama, 500g praziluka, 100g pecurki, ulje, so, biber, nana.

Priprema:
1) Listove sarme pripremiti na uobicajen nacin. Pecurke iseci na listice.
2) Ljuspice soje potopiti u kiselu vodu i ostaviti da nabubre. Ocediti.
3) Praziluk ocistiti i sitno iseckati. Proprziti na ulju, dodati ocedjenu soju, pecurke, so i biber.
4) Listove kupusa puniti ovom masom, uvijati i sloziti u odgovarajucu serpu. Naliti vodom da prekrije sarme i kuvati na sporetu, a zatim lagano zapeci u rerni.


Ingredients: 1 head of sour cabbage, 150g soy flakes, mineral water, 500g leeks, 100g mushrooms, oil, salt, pepper.

Preparation:
1) Prepare cabbage sheets in the usual way. Cut mushrooms in thin slices.
2) Soak soy husks in mineral water and leave to swell. Drain.
3) Clean and finely chop leek. Fry in oil, over medium heat, add drained soybeans, mushrooms, salt and pepper.
4) Fill cabbage leaves with this mixture, roll in and arange in the appropriate pan. Add the water - to cover cabbage rolls and cook on the stove, and then lightly bake in the oven.

Hleb od oraha sa zacinima (Walnut bread with spices)


Sastojci: 200g mlevenih oraha, 2 vece kriske crnog hleba (izmrvljenog), 1 glavica crnog luka, 3 cena belog luka (zgnjecenog), 2 kasike gustina, 2 kasike integralnog brasna, 1 vezica persunovog lista (sitno seckan), 1 kasicica majorana, 1 kasicica mlevenog kima, 1 kasicica bosiljka, 1 kasicica majcine dusice, ulje, so.

Priprema:
1) Crni luk ocistiti, iseckati i prodinstati na ulju. Dodati beli luk, majoran, kim, bosiljak, majcinu dusicu, pa dinstati minut-dva.
2) Orahe zamesiti sa gustinom, brasnom i hlebom, pa dodati dinstani luk i persun. Posoliti po ukusu.
3) Duguljasti pleh premazati uljem, dodati kasiku-dve vode, staviti u pleh i oblikovati, a zatim u zagrejanu rernu i peci na umerenoj temperaturi oko 50 minuta.

Ingredients: 200g ground walnuts, 2 larger slices of black bread (crumbled), 1 onion, 3 cloves of garlic (crushed), 2 tablespoons of corn starch, 2 tablespoons flour, 1 bunch parsley leaf (finely chopped), 1 teaspoon marjoram, 1 teaspoon ground cumin, 1 teaspoon basil 1 teaspoon thyme, oil, salt.

Preparation:
1) Clean and finely chop onion and saute in oil over medium heat. Add garlic, marjoram, cumin, basil, thyme, and saute a minute or two.
2) Knead wanuts, flour and bread, then add the stewed onions and parsley. Add salt to taste.
3) Long and narrow baking pan coat with oil, add one-two spoons of water, put shaped mass in pan, then bake in the preheated oven, on medium temperature about 50 minutes.

Sunday, April 22, 2012

Tost sa kackavaljem (Mozzarella toast)


Sastojci: 500g svinjskih fileta ili fileta pileceg belog mesa, 30g margarina (putera), 200g sampinjona (isecene na listice), 1 cen belog luka (sitno iseckan), 1 kasika svezeg persunovog lista (sitno seckanog), so i biber po ukusu, tost hleb, 250-300g kackavalja (lako topljivog) isecen na listice, sos od senfa.

Priprema: 
1) Svinjski file isecite na duzinu tost hleba, malo izlupajte, posolite i pobiberite. U tiganju, zapecite meso sa obe strane, nekoliko minuta. Izvaditi i ostaviti na toplom mestu.
2) U tom tiganju, isprzite pecurke sa belim lukom. Pred kraj dodajte persun.
3) Pripremite sos od senfa.
4) Dublju tepsiju podmazati margarinom, pa stavite jedno parce tost hleba, premazite sosom od senfa, stavite jedno parce mesa, preko jos malo sosa od senfa, stavite drugo parce mesa, (moze opet malo sosa od senfa), zatim kasiku pecuraka, a odozgo stavite listice sira. Sve tako dok ne utrosite sastojke.
5) Stavite u prethodno zagrejanu rernu i zapecite da se sir rastopi.

Ingredients: 500g pork fillets or fillets of chicken breasts, 30g margarine (butter), 200g mushrooms (sliced), 1 clove garlic (finely chopped), 1 tablespoon fresh parsley leaf (finely chopped), salt and pepper to taste, toast bread, 250-300g mozzarella or any yellow cheese (easily melting) sliced, mustard sauce.

Preparation:
1) Cut the fillets - length of toasted bread, beat a little, add salt and pepper. In skillet, fry the meat on both sides, a few minutes. Remove and set aside in warm place.
2) In same skillet, fry the mushrooms with garlic. Towards the end add the parsley.
3) Prepare a sauce of mustard.
4) In a deeper baking dish (greased with margarine) place a piece of toasted bread, spread mustard sauce, put a piece of meat, add a little sauce of mustard, put another piece of meat (you can add a little mustard sauce again), then spoon mushrooms and put the cheese on the top. Do this until you spend ingredients.
5) Put in the preheated oven and bake until the cheese melts.

Namazi od margarina (Spreads with margarine)


Margarin sa limunom (Margarin with lemon)

Sastojci: pola solje margarina (putera), 1 kasika izrendane limunove kore, 1 kasika svezeg soka od limuna.

Priprema:
1) Penasto umutiti margarin, dodati limunovu koru i sok od limuna. Dobro izmesati.

Ingredients: 1/2 cup margarine (butter), 1 tablespoon grated lemon peel, 1 tablespoon fresh lemon juice.

Preparation:
1) Whisk margarine (butter) until foams, add lemon rind and lemon juice. Stir well.

Margarin sa rumom i orasima (Margarine with rum and walnuts)

Sastojci: pola solje margarina (putera), 2 kasike oraha (sitno seckanih ili mlevenih), 1/4 kasicice ekstrata ruma.

Priprema:
1) Penasto umutiti margarin, dodati orahe i rum. Dobro izmesati.

Ingredients: 1/2 cup margarine (butter), 2 tablespoons walnuts (finely chopped or grinded), 1/4 teaspoon rum extract.

Preparation:
1) Whisk margarine (butter) until foams, add the walnuts and rum. Stir well.

Margarin sa mirodjijom (Margarine with a dill)

Sastojci: 1/2 solje margarina (putera), 1/4 kasicice mirodjije (iseckane).

Priprema: 
1) Penasto umutiti margarin, dodati mirodjiju. Dobro izmesati.

Ingredients: 1/2 cup margarine (butter), 1/4 teaspoon of dill (finely chopped).

Preparation:
1) Whisk margarine (butter) until foams, add dill. Stir well.

Sos od senfa (Mustard sauce)

Sastojci: 30g margarina (putera), 30g brasna, 500ml supe od mesa, 80ml kisele pavlake, 1/2 kasicice soli, malo bibera, 2 kasike senfa.

Priprema: 
1) U tiganju, otopite margarine, umesajte brasno, dodajte supu i dobro prokuvajte. Zatim dodati kiselu pavlaku i dobro izmesajte. Dodati senf, so i biber po ukusu. Sve dobro izmesati.

Ingredients: 30g margarine (butter), 30g flour, 500ml of meat soup, 80ml sour cream, 1/2 teaspoon salt, pinch of pepper, 2 tablespoons mustard.

Preparation:
1) In a skillet, melt margarine, stir in flour, add broth and boil well. Then add sour cream and combine well. Add mustard, salt and pepper to taste. Stir all together.

Pletenice od ruma i suvog grozdja (Rum and raisins braids)


Sastojci: za testo - 500g brasna, 20g svezeg kvasca, 3 kasike toplog mleka, 50g secera, 125ml kisele pavlake, 1 jaje, na vrh noza soli, 40g margarina (putera), 100g suvog grozdja, 80g badema (iseckan), 80g pistaca (iseckanih), margarine (puter) za podmazivanje pleha, za glazuru - 2 kasike ruma i 150g secera u prahu.

Priprema:
1) Potopiti suvo grozdje u mlaku vodu i sacekati da nabubri.
2) Kvasac izmrviti staviti u solju, dodati mleko, secer i 2 kasike brasna i ostaviti da nadodje.
3) U brasnu napraviti rupu u sredini, dodati nadosao kvasac, jaje, so, margarin i kiselu pavlaku. Zamesiti testo i ostaviti da nadodje.
4) Suvo grozdje ocediti, uvaljati u brasno i bademe; zatim dodati u testo i umesiti.
5) Podeliti na 3 dela, napraviti od svkog dela rolnu, a zatim upletite u pletenicu.
5) Pleh podmazite margarinom i stavite pletenicu.
6) Rernu zagrejte na 200C i pecite oko 30-40 minuta. Ako je kolac suve porumeneo, pokrijte ga aluminijumskom folijom.
Napomena: koliko tacno potrebno vremena da se kolac ispece zavisi od debljine testa i jacine vase rerne.
7) Kada je pletenica gotova, ostavite je u plehu 10 minuta, zatim izvadite i pustite da se hladi.
8) Izmesati secer u prahu sa rumom i premazati jos topao kolac. Posuti pistacima pre nego sto se glazura stegne i osusi.


Ingredients: for the dough - 500g flour, 20g of fresh yeast, 3 tablespoons of warm milk, 50g sugar, 125ml sour cream, 1 egg, on the top of knife salt, 40g margarine (butter), 100g of raisins, 80 almonds (finely chopped), 80g pistachio (finely chopped), margarine (butter) for greasing the pan, for the glaze - 2 tablespoons of rum and 150g powdered sugar.

Preparation:
1) Soak the raisins in warm water and wait until it swells.
2) In a cup put crumbled yeast, add milk, sugar and 2 tablespoons of flour and leave to rise.
3) Make a hole In the flour, in the middle, add risen yeast, egg, salt, margarine and sour cream. Knead the dough, cover with kitchen towel and leave it in warm place to rise.
4) Drain raisins, roll in flour and almonds, then add to the dough and then knead again.
5) Divide into 3 equal parts, each part develop in roll, then embroil in a braid.
5) Grease baking pan with margarine and place the braid.
6) Heat the oven to 200C and bake for about 30-40 minutes. If the cake becomes too much brown, cover with aluminum foil.
Note: exactly how much time is needed to bake the cake depends on the thickness of the dough and the strength of your oven.
7) When the braid is done, leave in pan 10 minutes, then remove and allow to cool.
8) Mix the powdered sugar with the rum and spread over still warm cake. Sprinkle with pistachios before glaze hardens and dries.

Saturday, April 21, 2012

Testo sa kvascem (Dough with yeast)


1) Vazno je da svi sastojci za testo, pre mesenja, imaju sobnu temperaturu, zato ih bar jedan sat pre pocetka stavite na sto.
2) Ako koristite suvi kvasac, odmah ga pomesajte sa brasnom i svim ostalim dodacima za testo.
3) Ako testo sadrzi vecu kolicinu masnoce ili dodatke badema, lesnika i slicnih jezgrastih plodova u raznim oblicima, bolje je da suvi kvasac prethodno potopite u malo mlakog mleka i ostavite 10 minuta, pa tek onda pomesajte sa ostalim sastojcima za testo.
4) Svezi kvasac treba da potopite u malo mlakog mleka, uz dodatak 1 kasicice secera i 1-2 kasike brasna. Ostavite ga 15 minuta da stoji.
5) U meduvremenu, prosejte brasno i od njega napravite "brdasce" sa "kraterom" u sredini. U to udubljenje ulijte nadosao kvasac, dodajte jaja i eventualno masnocu (sobne temperature), po potrebi zacine i secer.
6) Testo mesite tako, sto od spoljnih ivica ka unutrasnjem krateru postepeno dodajete sve vise brasna koje se sjedinjuje sa mekom masom. Testo mesite rukama sve dok ne postane glatko i sjajno. Povremeno udarite testom po radnoj povrsini, da bi se istisnuli i poslednji mehurici vazduha i postigla maksimalno fina struktura.
7) Ovako umeseno testo ostavite 30 minuta, pokriveno kuhinjskom krpom, da naraste, a zatim ga ponovo premesite.
8) Ako recept za pripremu testa sadrzi badem, orahe ili suvo grozdje, oni se dodaju na kraju jer bi testo posivelo.
9) Testo koje se nalazi u podmazanom i brasnom posutom plehu ne stavljate odmah u rernu, vec sacekajte jos 15 minuta da ponovo naraste.

1) It is important that all ingredients for the dough, before kneading, are at room temperature, so at least one hour before the start put them on the table.
2) If using dry yeast, combine it immediately with flour and all other additions for the dough.
3) If the dough contains a significant amount of fat or additives like almond, hazelnut and similar nuts in various forms, it is better to pre-soak the dry yeast in a little lukewarm milk and leave for 10 minutes, and then combine with other ingredients for the dough.
4) Fresh yeast soak in a little lukewarm milk, add 1 teaspoon of sugar and 1-2 tablespoons of flour. Allow it to stand for 15 minutes.
5) In the meantime, sift flour, and make the "hill" with "crater" in the middle. In this hollow, pour in risen yeast, add the eggs and possibly fat (at room temperature), if necessary, spices and sugar.
6) Knead the dough thus, from the outer edges to the inner crater gradually adding more flour that merges with a soft mass. Knead the dough with hands until it becomes smooth and glossy. Occasionally hit the dough on the working table, to push out the last air bubbles and to achieve maximum fine structure.
7) This kneaded dough leave for 30 minutes, covered with kitchen towel, to rise, and then knead the dough again.
8) If the recipe for the preparation of the dough contains almonds, walnuts and raisins, you should add them at the end, because the dough will become gray.
9) When the dough is in greased and with flour sprinkled baking pan do not put in the oven immediately, wait another 15 minutes to rise again.

Kolac od kajsija (Apricot cake)


Sastojci: 300g lisnatog testa, 1 tegla kompota od kajsija, 200g mrvica od testa, malo secera u prahu.

Priprema: 
1) Lisnato testo odmrznite prema uputstvu, listove prepolovite. Ako ste testo uradili sami, isecite ga na trake 8x20cm.
2) Na svaku traku stavite po tri polovice kajsije i pospite mrvicama od testa.
3) Poslazite u pleh koji ste prethodno pokvasili hladnom vodom.
4) Pecite na 225°C oko 20 minuta.
5) Pre serviranja posuti secerom u prahu.

Ingredients: 300g puff pastry, 1 jar of apricot compote, 200g of crumbs dough, a little powdered sugar.

Preparation:
1) Defrost puff pastry according to instructions, cut sheets in half. If you made your own, cut it into strips 8x20cm.
2) At each strip put three apricot halves and sprinkle with dough crumbs.
3) Before placing in a baking pan, wash baking pan with cold water.
4) Bake at 225°C for about 20 minutes.
5) Before serving sprinkle with powdered sugar.

Mrvice od testa (Crumbs from dough)


Sastojci: 100g margarina ili putera, na vrh noza cimeta, 100g brasna, na vrh noza praska za pecivo, 40g secera.

Priprema:
1) Zagrejte margarin na srednjoj temperaturi da dobije zlatno braon boju (pazeci da ne potamni previse, jer ce imati gorak ukus).
2) Ostavite da se ohladi (pazeci da se ne stegne). Dodati cimet.
3) Prosejati brasno (posebno) i dodati prasak za pecivo. Zatim sipati nekoliko kasika brasna u margarin, pomesajte dodajuci secer; prelijte preostalom masnocom i rukama sve izgnjecite.

Ingredients: 100g of margarine or butter, cinnamon on top of the knife, 100g of flour, baking powder on top of the knife, 40g of sugar.

Preparation:
1) Heat the butter at medium temperature to obtain a golden brown color (taking care not to become too dark, because it will have a bitter taste).
2) Allow to cool (taking care not to tighten). Add cinnamon.
3) Sift the flour (separately) and add the baking powder. Then pour a few tablespoons of flour in margarine, adding sugar mix, pour the remaining margarine and mash everything with your hands.

Saturday, April 7, 2012

Pita sa fetom i besamel sosom (Pie with bechamel sauce and feta)


Sastojci: 600g feta sira, margarin ili puter (za premazivanje kora), 4-5 jaja, 15 kora za pitu, 4 solje besamel sosa, so i biber, 1/2 solje persuna (sitno seckanog).

Priprema:
1) Pomesajte fetu, besamel sos i jaja. Dobro izmesajte. Posolite i pobiberite. Podelite na dva dela. U jedan deo dodati persun. promesati.
2) Pleh podmazati uljem, sloziti 5 kora (svaku koru premazati margarinom ili puterom). Rasporediti masu sa persunom. Staviti sledecih 5 kora (svaku koru premazati margarinom ili puterom). Staviti drugi fil. Prekiti sa preostalih 5 kora (takodje premazanih margarinom ili puterom).
3) Iseci na kvadrate i peci na 200 C dok gornja kora ne dobije tamnozlatnu boju.

Ingredients: 600g feta cheese, margarine or butter (for brushing phyllo dough sheets), 4-5 eggs, 15 phyllo dough sheets, 4 cups bechamel sauce, salt and pepper, 1/2 cup parsley (finely chopped).

Preparation:
1) Mix feta, bechamel sauce and eggs. Combine well. Season with salt and pepper. Divide into two parts. In one part add the parsley. Stir.
2) Grease the baking dish with oil, place 5 phyllo dough sheets (). Spread mixture with parsley. Put next five phyllo dough sheets (brush each with margarine or butter). Place the second filling. Cover with the remaining 5 (also brushed with margarine or butter).
3) Cut into squares and bake at 200C until top becomes golden brown.

Slani kolac od jaja (Salty eggs cake)


Sastojci: 14 kriski belog hleba (odstranjene kore) ili tost hleb, 250g kobasice (izmrvljene), 250g sunke (sitno seckane), 3 solje kackavalja (narendanog), 7 jaja, 400ml mleka, 1 kasika senfa, 1/3 solje crvenih pecenih paprika (iseckanih na kockice), 2 kasike vlasca, 1 kasika belog luka (sitno seckanog), 1/2 kasicice origana, 1/2 kasicice mlevenog bibera, 1 kasicica soli, kecap (opciono).

Priprema: 
1) Svaku krisku hleba isecite na 4 dela, pa poredjate u uljem blago podmazan pleh.
2) Pospite kobasicom i sunkom, paprikom i sirom.
3) Blago umutite jaja, mleko. Dodajte senf, vlasac, beli luk, origano, biiber i so. Promesajte. Prelijte preko mesa, paprike i sira, pokrijte i ostavite u frizider preko noci.
4) Sledeceg dana, iznesite sud na sobnu temperaturu, ugrejte rernu na 180 C i peci nepokriveno oko 60-70 minuta.
5) Seci na kvadrate i po zelji preliti kecapom.

Ingredients: 14 slices of white bread (crust removed) or toasted bread, 250g sausage (crumbled), 250g ham (chopped), 3 cups of cheese (shredded), 7 eggs, 400ml milk, 1 tablespoon mustard, 1/3 cup roasted red pepper (chopped into cubes), 2 tablespoons chives, 1 tablespoon garlic (finely chopped), 1/2 teaspoon oregano, 1/2 teaspoon ground pepper, 1 teaspoon salt, ketchup (optional).

Preparation:
1) Cut each slice of bread into 4 parts, and place in oil slightly greased baking pan.
2) Sprinkle sausage and ham, peppers and cheese.
3) Slightly beat the eggs and milk. Add mustard, chives, garlic, oregano, salt and pepper. Stir. Pour over the meat, peppers and cheese, cover and leave in refrigerator overnight.
4) The next day, take out to room temperature, preheat oven to 180 C and bake uncovered for about 60-70 minutes.
5) Cut into squares and pour ketchup to taste.

Jaje u paradajzu (Egg in tomato)


Sastojci: 3 paradajza, 3 jajeta, 1 konzerva tunjevine, so.

Priprema:
1) Odsecite vrhove paradajzu i odstranite unutrasnji deo.
2) Stavite pomalo tunjevine u svaki paradajz i razbijte po jedno jaje. Posolite po ukusu.
3) Zapecite u rerni.

Ingredients: 3 tomatoes, 3 eggs, 1 can of tuna, salt.

Preparation:
1) Cut off tops of tomatoes and remove the inner part.
2) Put a bit of tuna in each tomato and break the eggs. Add salt to taste.
3) Bake in the oven.

Posni rezanci (Low fat noodles)


Sastojci: 500g brasna, 1 kasika vinskog sirceta, so.

Priprema: 
1) Popariti brasno kipucom vodom, pa uz stalno mesanje zamesiti mekse testo.
2) Dodati sirce i so, pa dobro izmesati i ostaviti na hladno mesto (ne u frizider) do sutradan.
3) Testo izliti na dasku za mesenje, dodati jos brasna - toliko da se dobije tvrdoca testa za supu.
4) Razviti i iseci rezance zeljene sirine.

Napomena: mogu se koristiti kao dodatak, redjim corbama ili za supu sa paradajzom. Mogu se koristiti i kao slatkis, posto se prethodno obare i pomesaju sa orasima, secerom i suvim grozdjem.

Ingredients: 500g flour, 1 tablespoon wine vinegar, salt.

Preparation:
1) Pour boiling water over flour, and with constant stirring knead soft dough.
2) Add vinegar and salt and stir well and leave in a cool place (not refrigerator) until the next day.
3) Pour the dough on a kneading board, add more flour - enough to get a dough hardness for the soup.
4) Develop and cut strips in desired width.

Note: can be used as a supplement to clear soup or with tomato soup. Can be used as a candy, cook noodles in water (drain) and mix with nuts, sugar and raisins.