Petrova torta (Peter's cake)

Sastojci: biskvit, 500g krem sira, 6 kasika secera, 20g vanilin secera, 250g borovnica, 250g brusnica, sok od jednog limuna, 100g secera, 100g gustina, malo soka od borovnice ili brusnice (za biskvit), slag + malo borovnica i brusnica (za ukrasavanje).

Priprema:
1) Biskvit pripremiti po uputstvu i podeliti na dva dela.
2) Umutiti 250g krem sira sa 3 kasike secera i 10g vanilin secera.
3) Borovnice staviti u serpu, dodati sok od pola limuna, 50g gustina i 50g secera. Kuvati na srednjoj temperaturi dok se masa ne zgusne. Ostaviti da se ohladi.
4) Pomesati mesavinu krem sira i borovnica. Promesati.
5) Ponoviti korake od 2 do 4 sa brusnicama.
6) Sokom od borovnice ili brusnice natopiti malo biskvit, staviti fil sa borovnicama, zatim biskvit, opet natopiti malo sokom, staviti fil od brusnica, premazati umucenim slagom. Odozgo ukrasiti borovnicama i brusnicama.


Ingredients: biscuit, 500g cream cheese, 6 tablespoons of sugar, 20g vanilla sugar, 250g blueberries, 250g cranberries, juice of one lemon, 100g sugar, 100g cornstarch, a little blueberry juice or cranberry (for biscuit), whipped cream + a little blueberry and cranberry (for decoration).

Preparation:
1) Prepare biscuit by direction and divided into two parts.
2) Whisk 250g cream cheese with 3 tablespoons of sugar and 10g of vanilla sugar.
3) Place blueberries in a saucepan, add the juice of half a lemon, 50g cornflour and 50g sugar. Cook over medium heat until it thickens. Allow to cool.
4) Mix mixture of cream cheese and blueberries. Stir.
5) Repeat steps 2 through 4 with cranberries.
6) Soak a little buscuit with juice of blueberries or cranberries, spread filling with blackberries, soak a little buscuit with juice again, spread filling with cranberries,  decorate with whipped cream,  blueberries and cranberries.

Perece s pivom (Beer pretzels)

Sastojci: 250g mekog brasna, 250g ostrog brasna, 30g kvasca, 1 kasika secera (ravna), 250g masti, 500ml piva, 3 zumanca, so, 1-2 zumanca + 2-3 kasike mleka (za premazivanje), kim, mak, susam i krupna so (za posipanje).

Priprema:
1) Brasno prosejati, dodati kvasac, pivo, secer i lagano zamesite testo. Prekriti cistom krpom i ostaviti da naraste.
2) Zatim dodati mast, zumanca i malo soli i zamesiti dobro.
3) Podeliti na manje delove. Od svakog dela napraviti valjak i formirati perece.
4) Redjati u podmazan pleh, premazati mesavinom zumanaca i mleka. Posuti kimom ili susamom ili makom ili solju.
5) Peci u prethodno zagrejanoj rerni na 200 stepeni dok ne porumeni.

Predlog: od belanaca mozete napraviti Przene knedle sa sirom.

Ingredients: 250g soft flour, 250g hard flour, 30g of yeast, 1 teaspoon sugar (flat), 250 g lard, 500ml of beer, 3 egg yolks, salt, 1-2 egg yolks + 2-3 tablespoons milk (for brushing), cumin, poppy seeds, sesame seeds and coarse salt (for sprinkling).

Preparation:
1) Sift the flour, add yeast, beer, sugar and gently knead the dough. Cover with a clean cloth and allow to rise.
2) Then add the lard, egg yolks and salt and knead well.
3) Divide it into smaller pieces. From every part of dough form roller and make pretzels.
4) Arrange in greased baking pan, brush with the mixture of eggs and milk. Sprinkle with cumin or sesame seeds or poppy seeds or salt.
5) Bake in the preheated oven at 200 degrees until golden brown.

Suggestion: from egg whites you can make Fried dumplings with cheese.

Slani stapici sa krompirom (Salted sticks with potatoes)

Sastojci: 150g mekog brasna, 150g ostrog brasna, 400g krompira (barenog i oljustenog), 2 zumanca, 250g margarina (putera), so, 2 zumanca + 3-4 kasicice mleka (za premazivanje), kim za posipanje, mast ili margarin za podmazivanje pleha.

Priprema: 
1) U dublju posudu, sipati brasno, dodati izgnjecen krompir, zumanca, margarin, so po ukusu i zamesiti testo.
2) Testo staviti na drvenu dasku, razviti do debljine 3mm i iseci na stapice.
3) Stapice redjati na podmazan pleh, premazati mesavinom zumanaca i mleka, posuti kimom i peci u prethodno zagrejanoj rerni na 200 stepeni dok ne porumene.

Predlog: od belanaca mozete napraviti Przene knedle sa sirom.

Ingredients: 150g soft flour, 150g hard flour, 400g potatoes (peeled and stewed), 2 egg yolks, 250g margarine (butter), salt, 2 egg yolks + 3-4 teaspoons milk (for coating), cumin for sprinkling, lard or margarine for greasing the pan.

Preparation:
1) In a deeper bowl, pour the flour, add the mashed potatoes, egg yolks, butter, salt to taste and knead the dough.
2) Put the dough on a wooden board, and develop to 3mm thickness and cut into sticks.
3) Arrange sticks on greased baking pan, brush with the mixture of eggs and milk, sprinkle with cumin and bake in the preheated oven at 200 degrees until golden brown.

Suggestion: from egg whites you can make Fried dumplings with cheese.

Biskvit sa sirom (Cheese biscuit)

Sastojci: 300g mekog brasna, 200g kackavalja (izrendan), 175g margarina (putera), otopljen, 3 jaja, so, 5 kasika belog vina, 2 zumanceta + 2 kasike vode, krupna so, mast ili margarin (puter) za podmazivanje pleha.

Priprema: 
1) Brasno prosejati, pa dodati sir, margarin, jaja, vino i so po ukusu.
2) Sve dobro zamesiti i ostaviti da stoji 3.5 sata.
3) Na dasci, razvucite testo u debljinu od 3mm, i secite na kvadratice 6x6cm.
4) Zumanca umutiti viljuskom i dodati vodu, pa time premazati svaki kvadratic. Posuti krupnom solju.
5) Peci u prethodno zagrejanoj rerni na 200 stepeni dok ne porumene.

Ingredients: 300g soft flour, 200g cheese (grated), 175g margarine (butter), melted, 3 eggs, salt, 5 tablespoons white wine, 2 egg yolks + 2 tablespoons of water, coarse salt, lard or margarine (butter) for greasing the pan.

Preparation:
1) Sift the flour and add cheese, margarine, eggs, wine and salt to taste.
2) All knead well and leave to stand for 3.5 hours.
3) On the wooden board, develop the dough to a thickness of 3mm, and cut squares 6x6cm.
4) Whisk egg yolks with fork and add water, and brush each square. Sprinkle with coarse salt.
5) Bake in the preheated oven at 200 degrees until golden brown.

Przene knedle sa sirom (Fried dumplings with cheese)

Sastojci: 4 belanceta, 70g sunke (iseckane na kockice), 350g fete, so, 80g prezli, maslinovo ulje (za przenje).

Priprema: 
1) Belanca pomesati sa malo soli i mutiti dok se ne napravi cvrst sneg. Dok mutite postepeno dodavati sunku, sir (prethodno izgnjecen viljuskom) i prezle.
2) Sve dobro izmesati. Ulje zagrejati i kasikom vaditi knedle i prziti.

Predlog 1: od zumanaca mozete napraviti krem od zumanaca.

Predlog 2: ili mozete napraviti Slane stapice sa krompirom.

Ingredients: 4 egg whites, 70g ham (chopped into cubes), ??350g feta cheese, 80g of breadcrumbs, olive oil (for frying).

Preparation:
1) Mix egg whites with a pinch of salt and beat until becomes "snowy". While mixing gradually add ham, cheese (previously squashed with fork) and breadcrumbs.
2) Mix well. Heat the oil and scoop with tablespoon the dumplings and fry.

Suggestion 1: from egg yolks you can make egg yolks cream.

Suggestion 2: or you can make Salted sticks with potatoes.

Krem od zumanaca (Egg yolks cream)

Sastojci: 4 zumanca, 4 kasike secera, 300ml mleka, 1 sipka vanile, 300g margarina (putera), sobne temperature, 350g lesnika, mlevenog (badema, bez ljuske i samlevenog).

Priprema:
1) Umutiti zumanca sa secerom.
2) Prokuvati mleko sa vanilom, pa u umucena zumanca polako dodavati provrelo mleko i na pari mutiti dok se krem ne zgusne. Ostaviti da se ohladi.
3) Zatim dodati margarin, bademe i lesnike i dobro sjediniti.

Predlog: ovim kremom mozete premazati biskvit i dobiti kolac ili tortu (premazati slagom). A pre stavljanja fila biskvit tanko premazati sa nekoliko kasika dzema.

Ingredients: 4 egg yolks, 4 tablespoons sugar, 300ml milk, 1 stick of vanilla, 300g margarine (butter), at room temperature, 350g hazelnuts, minced (almonds, shelled and minced).

Preparation:
1) Whisk egg yolks with sugar.
2) Boil milk with the vanilla. In the beaten yolks slowly add boiled milk and cook by steaming until the cream thickens. Allow to cool completely.
3) Then add the butter, almonds and hazelnut, and combine well.

Suggestion: with this cream you can coat biscuit dough and you can get cake or torta (decorate with whipped cream). And before you put the filling, you can thinly coat it with a couple of spoonfuls of jam.

Zacin za supu od svezeg zacinskog bilja (Soup seasoning with fresh herbs)

Sveze zacinsko bilje koje moze koristiti: bosiljak, vlasac, korijander, majoran, nana, origano, persun, ruzmarin, timijan, i dr.

Sastojci: 1 solja svezeg zacinskog bilja, 250ml jogurta + modle za led.

Priprema:
1) U blender staviti zacinsko bilje i usitniti.
2) Dodati jogurt i dobro promesati.
3) Sipati u modle za led i zamrznuti.


Fresh herbs that can be used: basil, chives, coriander, marjoram, mint, oregano, parsley, rosemary, thyme, etc.

Ingredients: 1 cup fresh herbs, 250ml buttermilk + molds for ice.

Preparation:
1) In a blender, put the herbs and chop.
2) Add buttermilk and stir well.
3) Pour into molds and freeze.

Pire od celera sa tunjevinom (Celery puree with tuna)

Sastojci: 800g korena celera, 1 veca glavica crnog luka, 4-5 sargarepe, 500ml supe, 30g maslaca, so, 400g tunjevine (iz konzerve), 350ml kisele pavlake, 200g kackavalja (rendanog), 2 cena belog luka (sitno iseckanog), sok od jednog limuna.

Priprema: 
1) Koren celera, crni luk i sargarepu oljustiti i sitno iseckati.
2) U serpu, na srednjoj temperaturi otopiti maslac, dodati crni luk i prziti oko 5 minuta, stalno mesajuci.
3) Dodati sargarepu i celer i posoliti po ukusu. Promesati pa dodati supu. Kuvati na niskoj temperaturi, dok povrce ne omeksa i dok supa ne ispari.
4) Zatim smesu ispasirajte i ostavite sa strane.
5) Tunjevinu pomesati sa kiselom pavlakom (ne cediti tunjevinu od ulja). Dodati beli luk i sok od limuna. Promesati.
6) U vatrostalni sud, sipati mesavinu tunjevine i kisele pavlake, posuti kackavaljem i kratko zapeci u rerni, dok se kackavalj ne istopi.
7) Posluziti sa pireom od celera.


Ingredients: 800g celery root, 1 large onion, 4-5 carrots, 500ml soup, 30g butter, salt, 400g tuna (canned), 350ml sour cream, 200g cheese (grated), 2 cloves of garlic (finely chopped), juice of one lemon.

Preparation:
1) Peel celery root, onion and carrots and chop finely .
2) In pot, over medium heat, melt butter, add onions and fry for about 5 minutes, stirring constantly.
3) Add carrots and celery root. add salt to taste. Stir and add broth. Cook on a low heat, until the vegetables soften and the broth has evaporated completely.
4) Then mash mixture with hand mixer and leave aside.
5) Mix tuna with sour cream (do not drain tuna from oil). Add garlic and lemon juice. Stir.
6) In the oven safe casserole put mixture of tuna and sour cream, sprinkle with cheese and bake shortly, until cheese melt.
7) Serve with celery puree.

Corba od paskanata (Parsnip chowder)

Sastojci: 150g paskanata (koren), 70g praziluka, 80g ovsenih pahuljica, 1 kasicica ruzmarina (svezeg, sitno seckanog), 1 manji koren persuna, 1/4 korena celera, 1,5 L vode + tople vode po potrebi.

Priprema:
1) Paskanat, koren persuna i celera oljustiti. Paskanat iscekati na kocke, a koren persuna, celera i praziluk sitno iseckati.
2) U serpu sipati 1 L vode, dodati paskanata i kuvati na srednjoj temperaturi. Po potrebi dolivati vodu dok se paskanat ne skuva.
3) Procediti paskanat, pa izgnjeciti i vratiti u serpu.
4) Pred kraj kuvanja dodati praziluk, ovsene pahuljice, koren persuna i celera i ruzmarin.


Ingredients: 150g parsnip (root), 70g leeks, 80g oat flakes, 1 teaspoon rosemary (fresh, finely chopped), 1 small parsley root, 1/4 celery root, 1.5 L of water + hot water as needed.

Preparation:
1) Peel parsnip, celery and parsley root. Parsnip chop into cubes and parsley and celery root, and leeks chop finely .
2) In pot, pour 1 liter of water, add the parsnip and cook on medium heat. Add ​​warm water as needed until the parsnip is done.
3) Drain parsnip, squeeze and return into the pot.
4) At the end of cooking, add the leeks, oat flakes, parsley and celery root, and rosemary.

Glazirana sargarepa (Glazed carrots)

Sastojci: 300g sargarepe, 30g maslaca, 50g pistaca (seckanih), 1 kasicica vlasca (u prahu), topla voda po potrebi.

Priprema:
1) Sargarepu oljustiti, iseckati na kolutove.
2) U dublji tiganj staviti sargarepu, dodati 2 solje tople vode, i dinstati na srednjoj temperaturi. Po potrebi dolivati vodu dok se sargarepa ne skuva. Ocediti.
3) Zagrejati maslac, dodati sargarepu i kratko prziti, 2-3 minuta, mesajuci povremeno.
4) Pred kraj dodati vlasac. Promesati i posuti pistacima.

Predlog: mozete posluziti uz Soja snicle.

Savet: kada je sargarepa kuvana (umesto vlasca i pistaca) mozete je pomesati sa sledecom mesavinom.

Sastojci: 1-2 cena belog luka (sitno seckan), 1 kasika ruzmarina (svezeg, seckanog), 3-4 kasike meda, 1/2 kasicice senfa, kora od jednog limuna).

Priprema:
1) Med kratko zagrejati na srednjoj temperaturi, skolniti sa sporeta, a zatim dodati beli luk, ruzmarin, koru od limuna i senf.
2) Dobro promesati i spojiti sa sargarepom.

Ingredients: 300g carrots, 30g butter, 50g pistachios (chopped), 1 teaspoon chives (powder), hot water as needed.

Preparation:
1) Peel carrots, cut into rings.
2) In the deep frying pan, add carrots, add 2 cups of hot water, and cook on medium heat. If necessary add ​​water until the carrots are done. Drain well.
3) Heat the butter, add the carrots and fry briefly, 2-3 minutes, stirring occasionally.
4) At the end add the chives. Stir and sprinkle with pistachios.


Suggestion: you can serve with Soy steaks.


Tip: When carrots are done (instead of chives and pistachios), you can mix with this mixture.

Ingredients: 1-2 cloves of garlic (finely chopped), 1 teaspoon rosemary (fresh, chopped), 3-4 spoons of honey, 1/2 teaspoon mustard, rind of one lemon).

Preparation:
1) Cook honey briefly on medium heat, remove from stove and add the garlic, rosemary, lemon rind and mustard.
2) Stir well and combine with carrots.

Med i sargarepa za jacanje organizma (Honey and carrots to strengthen the body)

Sastojci: 300g sargarepe, 500g meda, 70g seckanih oraha.

Priprema: 
1) Sargarepu oljustiti i izrendati. Ocediti.
2) Dodati med i orahe. Ostaviti da stoji dva dana, na hladnom.

Savet: uzimati pre dorucka.


Ingredients: 300g carrots, 500g honey, 70g walnuts (chopped).

Preparation:
1) Peel and grate the carrots. Drain well.
2) Add honey and walnuts. Allow to stand for two days, at cold.

Tip: take before breakfast.

Sok od jabuka s medom (Apple juice with honey)

Sastojci: 1 kg jabuka, sok od 5 limuna, 175g meda.

Priprema: 
1) Jabuke ocistiti i iseci na kocke. Sloziti jabuke u tegle i preliti kljucalom vodom (prokuvanom, ne iz bojlera) - da prekrije jabuke.
2) Zatim preliti medom. Ostaviti da stoji 1 sat.
3) Ocediti i pomesati sa sokom od limuna.


Ingredients: 1 kg of apples, the juice of 5 lemons, 175g honey.

Preparation:
1) Peel apples and cut into cubes. Put apples in jars and pour boiling water (from stove, not boiler) - to cover the apples.
2) Then pour honey. Allow to stand for 1 hour.
3) Drain and mix with lemon juice.

Sok od cvekle s medom (Beetroot juice with honey)

Sastojci: 8 cvekli, 125g meda, 2-3 kasike secera, sok od 1 1/2 limuna.

Priprema: 
1) Cveklu skuvati, oljustiti i izrendati. Posuti secerom i ostaviti da stoji 45 minuta.
2) Procediti kroz cediljki, dodati med i sok od limuna. promesati.

Ingredients: 8 beetroots, 125g honey, 2-3 spoons of sugar, the juice of 1 1/2 lemon.

Preparation:
1) Cook beetroot, peel and grate. Sprinkle with sugar and leave to stand for 45 minutes.
2) Drain through a sieve, add honey and lemon juice. Stir.

Kolac od anisa (Anise cake)

Sastojci: 370g margarina (putera), 300g secera u prahu, 430g glatkog brasna, 6 jaja, strugana korica jednog limuna, sipka vanile, 1 kasika anisa, secer u prahu (za posipanje).

Priprema:
1) Nozem po duzini preseci sipku vanile i izvaditi srz.
2) Margarin omeksati nad serpicom vruce vode, pa penasto umutiti sa secer u prahu. Dodati vanilu, koricu od limuna i jedno po jedno jaje, dok ne dobijete glatku masu.
3) Na kraju dodati brasno i anis. Pazljivo promesati.
4) Rernu zagrejati na 180 stepeni.
5) U dublji pleh, izduzenog oblika, staviti papir za pecenje (ako nemate, premazite margarinom), sipati masu i izravnati povrsinu. Peci oko 65 minuta
6) Kad se ispece, ostaviti da se ohladi u plehu, zatim izvaditi, skinuti papir i ostaviti da se potpuno ohladi.
7) Seci i posuti secerom u prahu.

Ingredients: 370g margarine (butter), 300g powdered sugar, 430g plain flour, 6 eggs, 1 lemon rind (grated), 1 stick of vanilla, 1 tablespoon anise, powdered sugar (for sprinkling).

Preparation:
1) Cut vanilla stick lengthwise with knife and remove the core.
2) Soften margarine over the pan of hot water, and whisk with powdered sugar until creamy. Add vanilla, lemon rind and the eggs, one at a time, until you get a smooth mass.
3) At the end, add the flour and anise. Stir carefully.
4) Preheat oven to 180 degrees.
5) In a deeper pan, elongated shape, place baking paper (if don't have it, grease with margarine), pour mass and realign the surface. Bake for about 65 minutes.
6) When baked, let it cool in the pan, then remove from pan. Remove baking paper and leave to cool completely.
7) Cut and sprinkle with powdered sugar.

Letnje pihtije (Summer aspic)

Sastojci: 400ml + 350ml mlakog jogurta, 750g majoneza, 400g sunke, 400g sargarepe, 5 jaja, 450g kiselih krastavcica, 75g zelatina.

Priprema:
1) Sargarepu i jaja obariti. Sunku, kisele krastavcice i sargarepu iseci na kockice, a jaja na kolutove.
2) 350ml mlakog jogurta pomesati sa zelatinom, 400ml staviti da provri, pa dodati prvom uz stalno mesanje. Dodati majonez i izjednaciti masu.
3) U odgovarajucu posudu sipati jogurta toliko da prekrije dno i redjati - sunka, jogurt, sargarepa, jogurt, kiseli krastavcici, jogurt.
4) Ostaviti u frizider preko noci da se stegne.

Ingredients: 400ml + 350ml lukewarm buttermilk, 750g mayonnaise, 400g ham, 400g carrots, 5 eggs, 450g sour pickles, 75g gelatin.

Preparation:
1) Boil carrots and eggs. Ham, sour pickles and carrots cut into cubes, and egg in slices.
2) Mix 350ml lukewarm buttermilk with gelatin, put 400ml to boil, then add it to the first, constantly stirring. Add mayonnaise and mix well.
3) In a suitable dish pour buttermilk so it covers the bottom, and arrange - ham, yogurt, carrots, yogurt, sour pickles, yogurt.
4) Leave in the fridge over night to tighten.