Dalmatinska mesavina zacina (Dalmatian spice mix)

Sastojci: 2 kasicice ruzmarina, 3 kasicice bosiljka, 3 kasicice zimskog  cubara, 3 kasicice majčine dušice, 3 kasicice majorana, 3 kasicice origana.

Priprema: 

1. Pomesati sve sastojke.

2. Cuvati u hermeticki zatvorenoj posudi.

Zacinsko bilje Provanse 1 (Herbs de Provence 1)

Sastojci: 1 kašika sušenog timijana, 1 kašika sušenog bosiljka, 1 kašika sušenog ruzmarina (samlevenog u mlinu za začine), 1 kašika sušenog estragona, 1 kašika sušenog letnji čubar (letnji majoran), 1 kašičica sušenog majorana, 1 kašičica sušenog origana, 1 lovorov list (samleven u mlinu za začine).

Priprema:

1. Dodajte sve začine i bilje u posudu i mešajte dok se ne sjedine.

2. Čuvajte mešavinu začina iz Provanse u hermetički zatvorenoj posudi.

Zamena za sumak zacin (Substitute for sumac spice)

Sastojci: 1 kasika timijana (suvog, zdrobljenog), 1 kasika origana (suvog, zdrobljenog). 

Priprema:

1. Pomesati sve sastojke zajedno u maloj posudi.

2. Čuvati u hermetički zatvorenoj posudi.

Pileci file sa zacinima (Chicken fillet with spices)

Sastojci: 1 kg pileci file, za marinadu - 6 kasicica braon secera, 2 kasicice aleve slatke paprike (u prahu), 1 kasicica belog luka (u prahu), suvi zacini po zelji (2 kasike origana, 2 kasike majorana, 2 kasike timijana, 2 kasike persuna, 2 kasike vlasca, 1 kasika bosiljka, 1 kasika ruzmarina, 1 kasika zalfije), 1/4 kasicice kurkume (u prahu), ulje.

Priprema:

1) Oprati pileci file. Pileci file mozete pripremiti na dva nacina. Prvi nacin - iseci pileci file na debljinu oko 1.5cm. Cekicem za meso za meso istanjiti na debljinu oko 1 cm. Ako nemate cekic za meso, mozete da stavite pileci file izmedju dve kesice za zamrzivac i sa dnom serpe pritisnuti (u stojecem polozaju) file do debljine oko 1 cm. Drugi nacin - iseci pileci file na debljinu oko 1 cm.

Pecurke punjene parmezanom (Mushrooms stuffed with Parmesan)

Sastojci: 18 pecuraka (vrganj), 150g parmezana (struganog), 80g sredine suvog hleba, malo mleka, drske od pecuraka (od 18 pecuraka), 1 kasika majorana, 2 jaja, 1 zumance, 2 cena belog luka, 6 kasika maslinovog ulja, so.

Priprema:

1) Potopiti hleb u malo mleka.Posle 5 minuta ocediti. Pecurkama izvadite drske. Drske ocistite i sitno iseckajte. Beli luk oljustite i sitno iseckajte.Jaja i zumance umutiti.

2) Pomesati drske od pecuraka, beli luk, parmezan, sredinu hleba, majoran, jaja, 4 kasike ulja i so.

Mus od jastoga sa sosom od karija (Lobster mousse with curry sauce)

Sastojci: 600g sirovog mesa jastoga, 600ml kisele pavlake, 2 belanca, 20g margarina, so, 1 kasika mesanih iseckanih trava-estragon, majoran, persun, timijan, kari sos.

Priprema:

1) U blender stavi meso jastoga i blendati 2 minuta. Posoliti, dodati mesavinu trava i belanca i opet blendati. Treba da dobijete retku masu, ako je potrebno dodati jos jedno belance. Ostaviti u frizideru 2 sata.

2) U masu polako umesati kiselu pavlaku.

Patlidzan rolnice sa sirom (Eggplant rolls with feta)

Sastojci: 3 patlidzana, 400g fete, 1 kasika sveze iseckanog persuna ili 1 kasicica suvog, 1 kasika sveze iseckanog estragona ili 1 kasicica suvog, 1 kasika sveze iseckanog majorana ili 1 kasicica suvog, 1 kasika sveze iseckanog bosiljka ili 1 kasicica suvog, 2 kasike pera vlasca+pera vlasca, 2 kasike pera mladog luka, so, ulje. 

Priprema: 

1) Spremiti patlidzan (samo 2) po uputstvu ako spremate u rerni. 

2) Izgnjeciti sir, pa pomesati sa patlidzanom. Dodati zacinske trave, posoliti i ostaviti u frizider. 

Mediteranski zacin (Mediterranean spice)

Sastojci: 1 1/2 kasicice suvog origana, 1 kasicica suvog majorana, 1 kasicica suvog timijana, 1/2 kasicice suvog bosiljka, 1/2 kasicice suvog ruzmarina, 1/2 kasicice suve zalfije.

Priprema:
1) Pomesati sve sastojke.

Cuvati u hermeticki zatvorenoj posudi.

Ingredients: 1 1/2 teaspoons dried oregano, 1 teaspoon dried marjoram, 1 teaspoon dried thyme, 1/2 teaspoon dried basil, 1/2 teaspoon dried rosemary, 1/2 teaspoon dried sage.

Preparation:
1) Mix all the ingredients.


Store in a hermetically sealed container.

Mesano bilje (Mixed herbs)

Jednake kolicine suvih zacina.

Sastojci: 2 kasike suvog bosljka, 2 kasike suvog majorana, 2 kasike suvog origana, 2 kasike suvog ruzmarina, 2 kasike suve zalfije i 2 kasike suvog timijana.

Priprema:
1) Pomesati sve sastojke.
2) Cuvati u hermeticki zatvorenoj kutiji ili tegli.

Equal amounts of dry spices.

Ingredients: 2 tablespoons of dried basil, 2 tablespoons of dried marjoram, 2 tablespoons of dried oregano, 2 tablespoons of dried rosemary, 2 tablespoons of dried sage and 2 tablespoons of dried thyme.

Preparation:
1) Mix all the ingredients.

2) Store in a hermetically sealed box or jar.

Italijanski zacin (Italian seasoning)

Sastojci: 1 1/2 kasicice suvog origana, 1 kasicica suvog majorana, 1 kasicica suvog timijana, 1/2 kasicice suvog bosiljka, 1/2 kasicice suvog ruzmarina, 1/2 kasicice suve zalfije.

Priprema:
1) Pomesati sve sastojke.

Cuvati u hermeticki zatvorenoj posudi.

Ingredients: 1 1/2 teaspoons dried oregano, 1 teaspoon dried marjoram, 1 teaspoon dried thyme, 1/2 teaspoon dried basil, 1/2 teaspoon dried rosemary, 1/2 teaspoon dried sage.

Preparation:
1) Mix all the ingredients.


Store in a hermetically sealed container.

Bilje i zacini za povrce (Herbs and spices to vegetables)

Green beans - marjoram, garlic, lemon juice, balsamic vinegar, almonds.

Broccoli - oregano, cumin, dill, lemon juice.

Pumpkin - ginger, honey, cinnamon, vanilla extract, nutmeg, cloves, maple syrup, salt, pepper, garlic powder or fresh, olive oil, sage, thyme, rosemary, smoked paprika powder.

Cauliflower - cumin, dill.

Kohlrabi - basil, yellow cheese, coriander, dill, parsley, allspice, rosemary, mustard, turmeric. 

Omlet s travama (Omelette with herbs)

Sastojci: 6 jaja, 200ml kisele pavlake, 2 kasike seckanog majorana, 1 kasika timijana, 3 kasike seckanog persunovog lista, 1 kasika bosiljka, 100g struganog parmezana, 30g margarina.

Priprema:
1) Umutiti jaja sa kiselom pavlakom. Dodati majoran, timijan, persun i bosiljak i mutiti 2-3 minuta. Dodati parmezan i promesati.
2) Rastopiti margarin u tiganju, sipati smesu od jaja. Prziti nekoliko minuta na umerenoj vatri. Okrenuti omlet i prziti jos jedan minut.

Predlog: omlet mozete posluziti uz Paradajz sos sa mlekom

Ingredients: 6 eggs, 200ml sour cream, 2 tablespoons chopped marjoram, 1 tablespoon thyme, 3 tablespoons chopped parsley leaf, 1 tablespoon basil, 100g grated Parmesan cheese, 30g of margarine.

Preparation: 
1) Whisk the eggs with sour cream. Add marjoram, thyme, parsley and basil and stir 2-3 minutes. Add Parmesan cheese and stir.
2) Melt the margarine in a skillet, pour the batter of eggs. Fry a few minutes on medium heat. Turn the omelet and fry for another minute.

Suggestion: omelet can be served with Tomato sauce with milk

Idrijski zlinkrofi (Idrian dumplings)

Slovenian dish

Sastojci: 500g brasna, 3 jaja, 150ml mleka, 50g masti ili 50ml ulja, slana voda; za nadev: 1 kg kuvanog i pasiranog krompira, 50g masti, 3 belanceta, 300g pecenice, 1/2 kasicice cimeta, 1 kasicica majorana, 2 kasike prezli, 2 kasike persunovog lista.

Priprema: 
1) Od brasna, zumanaca i mleka zamesite testo. Ostaviti pokriveno na toplom mestu oko pola sata.
2) Za nadev: pecenicu sitno iseckati pa pomesati sa krompirom. Dodati mast, belanca, cimet, majoran, prezle i persunov list. Dobro promesati.
2) Testo tanko razvucite oklagijom, secite kvadrate. Na sredinu stavite malo nadeva, pa poklopite drugim kvadratom. Ivice testo pritisnite prstima da se slepe. Namazite ivice umucenim belancima.
3) Zlinkrofe kuvati u slanoj vodi. Ocediti, sloziti u ciniju.

Ingredients: 500g flour, 3 eggs, 150ml milk, 50g lard or 50ml oil, salt water; for stuffing: 1 kg of cooked and puréed potatoes, 50 g lard, 3 egg whites, 300g sirloin, 1/2 tsp cinnamon, 1 tsp marjoram, 2 tablespoons bread crumbs, 2 tablespoons parsley leaf..

Preparation: 
1) Mix flour, eggs and milk and knead the dough. Leave covered in a warm place for approximately half an hour.
2) For the stuffing: finely chopped sirloin and mix it with potatoes. Add lard, egg whites, cinnamon, marjoram, parsley and breadcrumbs. Stir.
3) Develop dough thin with rolling pin, cut squares. In the middle put a little stuffing and cover with another square. Press edge of the dough with your fingers. Brush edges with beaten egg whites.
4) Cook Zlinkrof in salted water. Well drain and place the bowl.

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Musaka od sampinjona sa barenim jajima (Mushrooms moussaka with boiled eggs)
Pekarske kifle (Bakery rolls)
Krem corba od kima (Cream cumin chowder)

Omlet sa aromaticnim biljem (Omelette with aromatic herbs)

Sastojci: 3 jaja, 125ml kisele pavlake, so po ukusu, 1 kasika majorana (sitno seckanog) ili 1 kasicica suvog, 1 kasika bosiljka (sitno seckanog) ili 1 kasicica suvog, 1 kasika majcine dusice (sitno seckanog) ili 1 kasicica suvog, 2 kasike persuna (sitno seckanog) ili 2 kasicice suvog, 20g margarina (putera), 40g parmezana.

Priprema:
1) Umutiti jaja sa kiselom pavlakom, posoliti po ukusu. Dodati majoran, bosiljak, timijan, persun i 30g parmezana. Dobro promesati.
2) Otopiti margarin na umerenoj temperaturi, sipati jaja i prziti nekoliko minuta sa obe strane.
3) Pre serviranja posuti sa preostalim parmezanom.

Ingredients: 3 eggs, 125ml sour cream, salt to taste, 1 tablespoon marjoram (finely chopped) or 1 teaspoon dried, 1 tablespoon basil (finely chopped) or 1 teaspoon dried, 1 tablespoon thyme (finely chopped) or 1 teaspoon dried, 2 tablespoon of parsley (finely chopped) or 2 teaspoons dried, 20g margarine (butter), 40g Parmesan.

Preparation:
1) Whisk eggs with sour cream, add salt to taste. Add marjoram, basil, thyme, parsley and 20g Parmesan cheese. Stir well.
2) Melt butter on medium heat, pour the eggs and fry a few minutes on both sides.
3) Before serving sprinkle with the remaining Parmesan.

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.

Punjeni jagnjeci but (Stuffed lamb leg)

Sastojci: Jagnjeci but, 500g spanaca, 300g svapskog sitnog sira, 2 cena belog luka, 3 jaja, 2 kasike brasna, 2 kasike kisele pavlake, ulje, so, margarin, jaci konac za sivenje i igla.

Priprema: 
1) Operite i obrisite jagnjeci but, zatim ostrim nozem pazljivo izvadite butnu kost iz sredine. Pomocu noza formirati "dzep" u sredini buta i dobro posoliti.
2) Obariti spanac u slanoj vodi, ocediti i sitno iseckati. Sir izgnjecite viljuskom, dodajte jaja, brasno, kiselu pavlaku, so i sitno seckan beli luk. Sve dobro izmesati.
3) Ovom smesom puniti jagnjeci but. Zasiti otvor iglom i koncem, posoliti, namazati margarinom i staviti da se pece.

Ingredients: lamb leg, 500g spinach, 300g cottage cheese (feta or any other), 2 cloves of garlic, 3 eggs, 2 tablespoons flour, 2 tablespoons sour cream, oil, salt, margarine, stronger thread and sewing needle.

Preparation:
1) Wash and wipe the lamb leg, then with a sharp knife carefully remove the thigh bone from the middle. With the blade form a "pocket" in the middle of the thigh and salt well.
2) Boil spinach in salted water, drain and finely chop. Mash cheese with a fork, add eggs, flour, sour cream, salt and finely chopped garlic. Stir all together.
3) With this mixture fill lamb leg. Sew the hole with a needle and thread, spread salt and margarine and put it to bake.

Piletina s tartar sosom i blitvom (Chicken with tartar sauce and swiss chard)

Sastojci: 7 komada pileceg belog mesa, 2 cena belog luka (iseckanog), so, 1 kasika majorana, sok od 2 limuna, maslinovo ulje, tartar sos, 3 veze blitve, so, kacamak (opciono).

Priprema:
1) Pomesati beli luk, majoran i limunov sok. Piletinu iseckati na kockice. Sve zajedno staviti u kesicu i ostaviti u frizideru nekoliko sati (moze i preko noci).
2) Meso ispeci u tiganju na maslinovom ulju i smesom zacina.
3) Blitvu oprati, iseci peteljke do listova, a listove iseci na rezance. U dublju serpu, sipati vodu i dodati so i pustiti da provri. Dodati blitvu i kuvati oko 7 minuta. Ocediti i poprskati maslinovim uljem.
4) Na tanjir poredjati piletinu, preliti tartar sosom, pored staviti kacamak (opciono), a pored blitvu.

Ingredients: 7 pieces of chicken breasts, 2 cloves of garlic (chopped), salt, 2 teaspoons marjoram, juice of 2 lemons, olive oil, tartar sauce, 3 links spinach, salt, polenta (optional).

Preparation:
1) Mix the garlic, marjoram and lemon juice. Cut chicken into cubes. Put all together in a bag and leave in the fridge for several hours (or overnight).
2) Fry the meat in a pan with olive oil and spices mixture.
3) Wash swiss chard, cut stems to leaves, and  cut leaves into thin slices. In a deeper pan, pour the water and add salt and let it boil. Add swiss chard and cook about 7 minutes. Drain. Sprinkle with olive oil.
4) Arrange the chicken on a plate, pour over tartar sauce, put polenta besides (optional), and swiss chard next to it.

Soja snicle (Soy steaks)

Sastojci: 100g soja snicle, 1 kocka za supu, majoran, mirodjija, kim, origano, lorber, so, biber, brasno, prezle, 2 jaja.
Priprema:
1) Staviti 400ml vode i kocu za supu da provri. Dodati majoran, mirodjiju, kim, origano, lorber, so i biber po ukusu i sojine snicle. Kuvati 15 minuta.
2) Ocediti, uvaljati u brasno, pa u jaja, pa u prezle i prziti na ulju.

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.