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.