Kako pripremiti i skuvati kelerabu (How to prepare and cook kohlrabi)

Priprema kelerabe 

1. Keleraba koren - nozem iseci lisce sa kelerabe (drske kelerabe mozete skinuti rukom). 

2. Oljustiti kelerabu - nozem pazljivo iseci gornji i donji deo kelerabe, a zatim i zelene delove. Ostatak zelene kore ukloniti ljustilicom za povrce. 

3. Seckanje kelerabe - iseci kelerabu na kolutove a zatim na stapice ili na kocke.

4. Keleraba lisce - nozem skinuti lisce sa stabljike. Listove poredjati jedan na drugi i umotati. Preseci po duzini, pa seci po sirini.  

5. U serpu staviti cediljku, u cediljku staviti lisce i isprati vodom. Ocediti. 

Przeno dinstana keleraba

Sastojci: 4 manje kelerabe, 1/4 kasicice soli, 1 manja glavica crnog luka, 1-2 cena belog luka, 2 kasike margarina (putera), 1 kasika svezeg bosiljka ili timijana (sitno seckanog) ili 1 kasicica suvog bosiljak ili timijana, oko 200 ml vode ili supe.

Priprema:

0. Pripremiti kelerabu. 

1. Beli i crni luk oljustiti i sitno iseckati. 

2. U ciniju staviti koren kelerabe, posoliti, promesati i ostaviti 30 minuta. Isprati i ocediti vodu.

3. U tiganju, otopiti margarin (puter), na srednjoj temperaturi (4), crni luk i proprziti, nekoliko minuta.

4. Dodati kelerabu, smanjiti na srednje nisku temperaturu (3), i uz povremeno mesanje prziti 15 minuta.

5. Dodati beli luk i prziti jos minut-dva, mešajući.

6. Dodati lišće kelerabe, bosiljak ili timijan, sipati vodu ili supu i kuvati jos 5-7 minuta, dok lišće kelerabe ne omeksa.

Kuvana keleraba

Sastojci: 4 manje kelerabe, ¼ kasicice soli.

Priprema:

1) Pripremiti kelerabu.

2) Iseci koren keleraba na tanke kolutove ili kocke.

3) U serpu staviti vodu, posoliti i pustiti da prokljuca. Smanjiti na srednje temperaturu (4).

4) Dodati kelerabu (koren i lisce) i kuvati oko 25 minuta,  dok ne omeksa.

Proveriti viljuskom, ako moze lako da se probode, gotova je.

5) Izvaditi koren kelerabe, a lisce ocediti u cediljki.

Preparation of kohlrabi

1. Kohlrabi root - cut the leaves from the kohlrabi with a knife (you can remove the kohlrabi stems by hand).

2. Peel the kohlrabi - carefully cut the upper and lower parts of the kohlrabi with a knife, and then also the green parts. Remove the rest of the green peel with a vegetable peeler.

3. Chopping kohlrabi - cut kohlrabi into rings and then into sticks or cubes.

4. Kohlrabi leaves - remove the leaves from the stem with a knife. Arrange the leaves one on top of the other and roll them up. Cut lengthwise, then cut widthwise.

5. Place in a pot in the colander, put the leaves and rinse with water. Drain.

Fried stewed kohlrabi

Ingredients: 4 small kohlrabi, ¼ teaspoon of salt, 1 small onion, 1-2 cloves of garlic, 2 tablespoons of margarine (butter), 1 tablespoon of fresh basil or thyme (finely chopped) or 1 teaspoon of dry basil or thyme, about 200 ml of water or soup.

Preparation:

0. Prepare kohlrabi.

1. Peel and finely chop the garlic and onion.

2. Put kohlrabi root in a bowl, add salt, mix and leave for 30 minutes. Rinse and drain the water.

3. In a frying pan, melt the margarine (butter) at a medium temperature (4) and fry for a few minutes.

4. Add kohlrabi, reduce to medium-low temperature (3), and fry for 15 minutes, stirring occasionally.

5. Add the garlic and fry for another minute or two, stirring.

6. Add kohlrabi leaves, basil or thyme, pour water or soup and cook for another 5-7 minutes, until the kohlrabi leaves are soft.

Cooked kohlrabi

Ingredients: 4 small kohlrabi, ¼ teaspoon of salt.

Preparation:

1) Prepare kohlrabi.

2) Cut the kohlrabi root into thin rings or cubes.

3) Put water in a saucepan, add salt and let it boil. Reduce to medium heat (4).

4) Add kohlrabi (root and leaves) and cook for about 25 minutes, until soft.

Check with a fork, if it can be pierced easily, it is ready.

5) Remove the kohlrabi root, and drain the leaves in a colander.

Smuti od kelja i djumbira za bolju cirkulaciju (Kale and ginger smoothie for better blood circulation)

Sastojci: 7 listova kelja, 1 komad djumbira (oko 3cm), 1 kisela jabuka, 1 slatka jabuka, 1 manji limun, 1 pomorandza, 2 sargarepe.

Priprema:

1) Listove kelja oprati i iscepkati. Djumbir oljustiti i iseci na manje komade. Jabuke oljustiti, ocistiti i iseci na cetvrtine. Limun i pomorandzu oljustiti i iseci na cetvrtine. Sargarepe oljustiti i iseci na manje komade.
2) Sve staviti u blender i napraviti frape.

Ingredients: 7 sheets of kale, 1 piece of ginger (about 3 cm), 1 sour apple, 1 sweet apple, 1 small lemon, 1 orange, 2 carrots.

Preparation:

1) Wash kale leaves and tear into pieces. Peel ginger and cut into smaller pieces. Peel apples, clean and cut into quarters. Peel lemon and orange and cut into quarters. Peel carrot and cut into smaller pieces.

2) Put all in blender and make smoothie.

Pire od graska i krompira (Mashed green peas and potatoes)

Sastojci: 4-5 krompira, 150-200g graska (ociscenog), 3 kasike kisele pavlake, 60ml mleka, so.

Priprema:

1) Krompir oljustiti i iseci na kocke.
2) U serpu staviti krompir, posolite po ukusu, dodati vode toliko da prekrije krompire i pustite da prokljuca. Smanjiti temperaturu na srednju (3 ili 4) i kuvati oko 15-20 minuta, tj. dok krompir ne omeksa.
3) U serpu staviti grasak, dodati vode toliko da prekrije grasak i pustite da prokljuca. Smanjiti temperaturu na srednju (4) i kuvati oko 2-3 minuta, tj. dok grasak ne omeksa.
4) U ciniju staviti krompir i rucnim mikserom izmiksajte dok ne postane glatko. Dodati kiselu pavlaku i mleko. Dobro sjediniti. 
5) U drugu ciniju, stavite grasak i rucnim mikserom izmiksajte dok ne postane glatko. Grasak dodati pire krompiru i sve jos jednom dobro sjediniti.

Ingredients: 4-5 potatoes, 150-200g green peas (cleaned), 3 tablespoons sour cream, 60ml milk, salt.

Preparation:

1) Peel potatoes and cut into cubes.
2) In pot, put the potatoes, season with salt to taste, add enough water to cover the potatoes and allow to boil. Reduce heat to medium (3 or 4) and cook for about 15-20 minutes, ie. until potatoes are tender.
3) Put the peas in a saucepan, add enough water to cover the peas and let it boil. Reduce heat to medium (4) and cook for about 2-3 minutes, ie. until peas are tender.
4) In a bowl put potatoes and with hand mixer, mix until smooth. Add sour cream and milk. Combine well.

5) In another bowl, place the peas and with hand mixer, mix until smooth. Add peas to mashed potatoes and all once again, combine well.

Corba od paradajza i prosa (Tomato and millet chowder)

Sastojci: sos od paradajza, 50g oljustenog prosa, 130ml vode,  1-2 cena belog luka, 2 kasike ulja.

Priprema:

1) Pripremiti sos od paradajza. Beli luk oljustiti i sitno iseckati.
2) U cediljku staviti proso i isprati vodom.
3) U serpu staviti proso, dodati vodu i na srednjoj temperaturi (3 ili 4) krckati oko 10 minuta, tj. dok voda ne ispari. Skloniti sa sporeta, poklopiti i ostaviti 10 minuta. 

Integralni pirinac sa prokeljom i tofuom (Integral rice with brussels sprouts and tofu)

Sastojci: pripremljen prokelj, 250g tofua, 1 kasika Tamari ili Šoju soja sosa, 1 manja glavica crnog luka, 3 kasike kokosovog ulja, rendana kora od jednog limuna + 1 kasika svezeg soka od limuna, 1 kasicica svezeg djumbira (rendanog na sitno), 1 cen belog luka,  700g integralnog Basmati pirinca (kuvanog),  3-4 kasike lisca korijandera (iseckanog) ili lisca persuna.

Priprema:

1) Pripremiti tofu.
2) Crni i beli luk oljustiti i sitno iseckati.
3) U tiganju, na srednjoj temperaturi, zagrejati ulje. Dodati crni i beli luk, koru od limuna i djumbir i prziti cesto mesajuci dok luk ne omeksa. 
4) Dodati soja sos i sok od limuna. Promesati pa dodati pirinac i tofu. Sve jos jednom promesati i prziti jos 1 minuta pa skloniti sa sporeta.
5. Posluziti uz pripremljen prokelj.

Ingredients: prepared brussel sprouts, 250g tofu, 1 tablespoon Tamari or Shoyu soy sauce, 1 small onion, 3 tablespoons of coconut oil, grated zest of one lemon + 1 tablespoon fresh lemon juice, 1 teaspoon fresh ginger (finely grated), 1 clove of garlic, 700g integral Basmati rice (cooked), 3-4 tablespoons coriander leaves (chopped) or parsley leaves.

Preparation:

1) Prepare the tofu.
2) Peel onion and garlic and finely chop.
3) In a frying pan, over medium heat, heat the oil. Add onion, garlic, lemon peel and ginger and fry, often stirring, until the onion and garlic softens.
4) Add the soy sauce and lemon juice. Stir and add rice and tofu. All once again stir and fry 1 minute, then remove from the stove.

5, Serve with prepared brussel sprouts.

Zamena za piment zacin (Substitute for allspice)

Sastojci: 1 kasicica mlevenog cimeta, 1 kasicica mlevenog karanfilica, 1/4 kasicice mlevenog muskatnog oraha.

Priprema:

1. Pomesati sve sastojke.

Ingredients: 1 teaspoon ground cinnamon, 1 teaspoon ground cloves, 1/4 teaspoon ground nutmeg.

Preparation:

1. Mix all ingredients.

Krem supa od sargarepe (Creamy carrot soup)

Sastojci: 4-5 sargarepa, 1 manji koren persuna, manji komad korena celera, 1 krompir, 1 manja glavica crnog luka, 1 komad djumbira (oko 2cm), 2 kasike svezeg persuna (sitni iseckanog) ili 2 kasicice suvog, 2 kasike ulja, morska ili himalajska so.

Priprema:

1) Sargarepu, koren persuna, koren celera, krompir, crni luk i djumbir oljustiti. Crni luk sitno iseckati. Djumbir narendati na sitno. Sargarepu iseci na kolutove, koren persuna i koren celera iseci na kockice, a kompir na kocke.
2) U serpu, zagrejati ulje, na srednjoj temperaturi, pa dodati crni luk i malo proprziti. Dodati ostalo povrce i prziti nekoliko minuta, povremeno mesajuci.
3) Naliti vodom i kuvati dok povrce ne omeksa.
4) Stapnim mikserom ispasirati povrce. 
5) Vratiti u serpu, posoliti po ukusu i pustiti da prokljuca. Posuti persunom.

Ingredients: 4-5 carrots, 1 small root of parsley, a small piece of celery root, 1 potato, 1 small onion, 1 piece of ginger (about 2 cm), 2 tablespoons fresh parsley (finely chopped) or 2 teaspoons dried, 2 tablespoons oil, sea or Himalayan salt.

Preparation:

1) Peel carrots, parsley root, celery root, potato, onion and ginger. Finely chop onion. Grate ginger (microplane grater). Carrots cut into slices, parsley root and celery root cut into small cubes and potato into cubes.
2) In pot, heat the oil over medium heat and add the onion and fry a little. Add other vegetables and fry a few minutes, stirring occasionally.
3) Add the water and cook until vegetables are tender.
4) With hand mixer mash vegetables.

5) Return to the pot, add salt to taste and let it boil. Sprinkle with parsley.

Krem corba od korenastog povrca (Creamy chowder from vegetable roots)

Sastojci: 2 sargarepe, 2 krompira, 1 paskanat, 2 kasike svezeg persuna (sitno iseckanog) ili 2 kasicice suvog, morska ili himalajska so po ukusu.

Priprema:

1) Sargarepu, paskanat i krompir oljustite. Sargarepu iseci na kolutove, a paskanat i krompir na kocke.
2) U serpu, sipati vodu i pustiti da prokljuca.
3) Dodati povrce i kuvati dok ne omeksa.
4) Stapnim mikserom ispasirati povrce zajedno sa vodom u kojoj se kuvalo. 
5) Dodati so po ukusu i vratit na ringlu da prokljuca. Posuti sa persunom.

Ingredients: 2 carrots, 2 potatoes, 1 parsnip, 2 tablespoons fresh parsley (finely chopped) or 2 teaspoons of dried, sea or Himalayan salt to taste.

Preparation:

1) Peel carrots, parsnip and potatoes. Carrots cut into slices, parsnip and potatoes into cubes.
2) In a saucepan, pour water and let it boil.
3) Add the vegetables and cook until tender.
4) With hand mixer mash vegetables with water in which was cooked.

5) Add salt to taste and return to the stove to boil. Sprinkle with parsley

Ovsena kasa sa bademima i medom (Oats porridge with almonds and honey)

Sastojci: 150g ovsenih pahuljica, 450ml vode, 2 kasike meda+jos malo, 100g badema (pecenih) prstohvat morske ili himalajske soli.

Priprema:

1) Bademima skinuti ljuske i krupno iseci. 
2) U serpu, na srednju temperaturu, staviti ovsene pahuljice i preliti vodom. Kuvati 15 minuta povremeno mesajuci.
3) Dodati so i kuvati 10 minuta, konstantno mesajuci.
4) Dodati 2 kasike meda i promesati. 

5) U manju ciniju, sipati kasu, preliti sa malo meda (opciono) i posuti sa bademima.

Ingredients: 150g of oat flakes, 450ml water, 2 tablespoons of honey + a little more, 100g almonds (baked), a pinch of sea salt or Himalayan.

Preparation:

1) Remove shells from almonds and chop coarsely.

2) in the saucepan, on medium temperature, put the oats and pour water. Cook for 15 minutes stirring occasionally.

3) Add salt and cook for 10 minutes, constantly stirring.

4) Add 2 tablespoons of honey and stir.

5) In a smaller bowl, put the porridge and pour some honey (optional), and sprinkle with almonds.

Domaci paradajz pire (Homemade tomato paste)

Sastojci: 2 kg zrelog paradajza, 1 kasicica morske ili himalajske soli, 2 kasike maslinovog ulja + jos malo za premazivanje pleha + jos za teglice.

Priprema:

1) Paradajz oprati, ukloniti peteljke i obrisati. Nozem izdubiti sredisnji deo na vrhu i dnu paradajza. Manje paradajze iseci na polovine, a vece na cetvrtine. Kasicicom povaditi semenke.
2) U vecu serpu, staviti 1 kasiku ulja i paradajz. Pustiti da provri pa smanjiti na srednju temperaturu i krckati oko pola sata ili paradajz ne postane veoma mekan i pusti svoje sokove.
3) Na veliku serpu staviti cediljku. Vecom kutlacom zahvatiti paradajz, staviti u cediljku i donjom stranom kutlace pritisnuti preko paradajza. Baciti koru i semenke od paradajza (ako ih ima). Ponoviti sa ostalim paradajzom.
4) Vratiti paradajz u serpu i posoliti. Pustiti da prokljuca pa smanjiti na srednju temperaturu (3 ili 4), i krckati cesto mesajuci oko pola sata.
5) Zagrejati rernu na 130 C. Dublji pleh premazati sa malo ulja. Sipati pire od paradajza i rasporediti ravnomerno. Peci 30 minuta. 
6) Zatim izvaditi iz rerne i promesati, skinuti pire koji se uhvatio na ivicama pleha i staviti ka sredini. Opet rasporediti ravnomerno i peci jos 30 minuta. Ovaj postupak ponovljati dok pire ne bude gotov.

Napomena: pire je gotov kada postane boje cigle i kada se kolicina smanji na malo vise od pola. Takodje, ne bi trebalo da bude soka od paradajza ili da bude vlazno.

Ako zelite da drzite pire u frizideru ili zamrzivacu - prebaciti pire u teglice (100-150g), ali ostaviti jedan prst slobodno. Sipati red maslinovog ulja oko 0.5-0.8 cm. Paradajz pastu vaditi cistom kasikom ili kasicicom i ako je potrebno doliti jos malo maslinovog ulja da se formira prvobitni red od oko 0.5-0.8 cm. 

Moze se drzati u frizideru do 3 nedelje, a u zamrzivacu do 6 meseci.

Ingredients: 2 kg of ripe tomatoes, 1 teaspoon sea salt or Himalayan, 2 tablespoons olive oil + a little more coating pan + more for little jars 

Preparation:

1) Wash tomatoes, remove stems and wipe them. With knife hollow central part of the top and bottom of the tomato. Smaller tomatoes cut in half, and bigger in the quarters. Spoon out the seeds.
2) In a larger pot, put 2 tablespoons of oil and add tomatoes. Let it boil, then reduce to medium temperature and simmer for half an hour or until tomatoes become very soft and release their juices.
3) On a big pot put strainer. With bugger ladle take tomatoes, put in a strainer and press  with the underside of the ladle over the tomatoes. Discard peel and seeds of tomato (if any). Repeat with the other tomatoes.
4) Restore tomatoes in a pot and add salt. Let it boil, then reduce to the medium temperature (3 or 4), and simmer often stirring, for about half an hour.
5) Preheat oven to 130 C. Coat deeper baking sheet or pan a little oil. Pour the pureed tomatoes and spread evenly. Bake it for 30 minutes.
6) Then remove from the oven and stir, remove puree which is caught on the edges of the pan and put in the middle. Again spread evenly and bake another 30 minutes. Repeat this process until the puree is done.

Note: puree is done when it becomes as the color of brick, and when the amount is reduced to little more than half. Also, there should be no tomato juice or to be damp.

If you want to hold the puree in the refrigerator or freezer - place puree in jars (100-150g), and leave one finger free on top. Pour one layer of olive oil around 0.5-0.8 cm. Remove tomato paste with clean tablespoon or teaspoon, and if necessary top it with a little more olive oil to form the original layer of about 0.5-0.8 cm.


It can be kept in the refrigerator up to 3 weeks, and in the freezer up to 6 months.

Kako napraviti hleb bez kvasca (How to make bread without yeast)

Sastojci: 750g graham brasna, 1 kasicica praska za pecivo, 1 kasika zutog secera, 3 kasike susama+jos malo za posipanje, 400-500ml kisele vode, malo ulja.

Priprema:

1) Pomesati sve suve sastojke. 
2) Pazljivo sipati kiselu vodu i dobro sjediniti.
3) Pleh za hleb namazati uljem. Staviti hleb. Posuti susamom.
4) Peci u zagrejanoj rerni na 200 C oko 45 minuta, ili dok cackalica koji ste stavili u sredinu ne izadje cista.
5) Ostaviti da se ohladi pa seci.

Predlog: mozete napraviti hleb bez kvasca sa semenkama od mesanog brasna.

Ingredients: 750g graham flour, 1 teaspoon baking powder, 1 tablespoon brown sugar, 3 tablespoons sesame seeds + some more for sprinkling, 400-500ml of mineral water, a little oil.

Preparation:

1) Mix all dry ingredients.
2) Carefully pour the carbonated water and combine well.
3) Bread baking pan smear with oil. Place the bread. Sprinkle with sesame seeds.
4) Bake in preheated oven at 200 C for about 45 minutes, or until toothpick that you inserted in the middle comes out clean.
5) Allow to cool and cut.

Suggestion: you can make bread witouth yeast with seeds with mixture of flour.

Intergralne spagete za visok krvni pritisak (Integral spaghetti for high blood pressure)

Sastojci: integralne spagete, blansiran spanac, 4 cena belog luka, 1 kasika gi putera, 3 kasike maslinovog ulja, 1 kasicica suvog bosiljka, 1 kasicica suvog persuna.

Priprema: 

1) Integralne spagete skuvati u posoljenoj vodi. Beli luk oljustiti i sitno iseckati. Blansiran spanac iseci na trake.
2) U tiganju zagrejati gi puter. Dodati beli luk i kratko proprziti. Skloniti sa sporeta.
3) Pomesati spagete sa belim lukom, preliti sa maslinovim uljem, posuti bosiljkom i persunom i promesati. 
4) Na kraju, dodati spanac i jos jednom sve promesati.

Ingredients: integral spaghetti, blanched spinach, 4 cloves garlic, 1 tablespoon ghee butter, 3 tablespoons olive oil, 1 teaspoon dried basil, 1 teaspoon dried parsley.

Preparation:

1) Cook Integral spaghetti in salted water. Peel garlic and finely chop. Blanched spinach cut into strips.
2) In a frying pan heat the butter. Add garlic and fry briefly. Remove from stove.
3) Mix the spaghetti with garlic, pour the olive oil, sprinkle with basil and parsley and mix well.

4) Finally, add the spinach and stir again all.

Voce konzervirano u rumu 2 (Fruit preserved in rum 2)

Sastojci: 3 do 4 kg voca, 750ml jakog ruma, 3 do 4 kg secera.

Priprema:

1) U cistu emajliranu posudu  stavite 500g pripremljenog voca, pospite ga sa 500g secera (kristal), pa tako redom dok ne utrosite sav materijal.
2) Ostavite pokriveno da stoji 3 sata.
3) Zatim stavite u posudu pa prelijte celom kolicinom ruma. Promesajte pazljivo drvenom kasikom, pa napunite ciste tegle.
4) Povezite duplim celofanom tako vazduh unutra ne prodre.

5) Nakon 6 do 8 nedelja voce se moze upotrebljavati. Ali, sto duze stoji, to je bolje.

Ingredients: 3-4 kg of fruit, 750ml strong rum, 3-4 kg of sugar.

Preparation:

1) In a clean enamel pot put 500g of prepared fruit, sprinkle it with 500g of sugar, and so on until all material is used up.
2) Leave covered to stand for 3 hours.
3) Then put in a pot and pour with the whole quantity of rum. Stir gently with a wooden spoon, then fill clean jars.
4) Cover good with double cellophane and tie with elastic rubber bands so the air does not get inside. 

5) After 6-8 weeks fruit can be used. But the longer it stands, the better.

Voce konzervisano u rumu 1 (Fruit preserved in rum 1)

Sastojci: 750g voca, 750g secera (kristal), 900ml ruma, 1/2 kasicice konzervansa.

Priprema:

1) Odabrano i pripremljeno voce stavite  u cistu posudu i pospite sa secerom.
2) Ostavite tako da stoji oko 3 sata , a zatim dospite rum.
3) Izmesajte sve cistom drvenom kasikom, dodati konzervans i sipati u ciste tegle.
4) Povezati duplim celofanom i ostaviti na hladnom do upotrebe (6 do 8 nedelja, a moze i duze).

Ingredients: 750g of fruit, 750g of sugar), 900ml of rum, 1/2 teaspoon preservatives.

Preparation:

1) Selected and prepared fruit put in a clean pot and sprinkle with sugar.
2) Leave to stand for about 3 hours, and then pour the rum.
3) Stir all with clean wooden spoon, add the preservative and pour into a clean jars.
4) Cover good with double cellophane and tie with elastic rubber bands and leave until used (6 to 8 weeks, but may take longer).

Giht - sedmodnevni jelovnik (Gout - seven-day menu)

DAN 1

Dorucak: mlaka voda sa sokom od svezeg limuna, jabuka, parce beskvasnog integralnog hleba, mladi nemasni sir i zelena salata.

Uzina: sok od sveze sargarepe.

Rucak: corba od korenastog povrca i pecen krompir u ljusci sa dodatkom sosa od paradajza. 

Vecera: griz kuvan na mleku.

DAN 2

Dorucak: sok od sveze pomorandze i limuna, ovsena kasa s bademima i medom.

Uzina: jabuka, voda ili caj.

Salata od krompira i boranije (Potatoes and green beans salad)

Sastojci: 1 kg crvenog krompira, 450g boranije, 80g svezeg bosiljka, 1 manja glavica crnog luka, so i biber, za preliv - 2 cena belog luka, 80ml sirceta, 3 kasike senfa, 180ml maslinovog ulja.

Priprema:

1. Krompir dobro oprati. Boraniju oprati i iseci peteljke. Crni i beli luk oljustiti i sitno iseckati. Bosiljak sitno iseckati.
2. U dublju serpu, staviti krompir i dodati vodu. Pustiti da prokljuca i kuvati dok krompir ne bude gotov, oko 20 minuta. Nakon 10 minuta kuvanja dodati boraniju. 
3.  Procediti i ostaviti da se ohladi. 
4. Krompir iseci na cetvrtine.
5. U ciniju staviti krompir i boraniju. Dodati bosiljak, crni luk, so i biber po ukusu. Promesati.
6. U drugu ciniju, pomesati sirce, beli luk, senf i maslinovog ulje. 
7. Preliti preko krompira i boranije i promesati.   

Ingredients: 1 kg of red potatoes, 450g of green beans, 80g of fresh basil, 1 small onion, salt and pepper, for dressing - 2 cloves of garlic, 80ml vinegar, 3 tablespoons mustard, 180ml olive oil.

Preparation:

1. Wash well potatoes. Wash green beans and cut stems. Peel onion and garlic and finely chop. Finely chop the basil.
2. In a deeper pot, put the potatoes and add water. Allow to boil and cook until potatoes are tender, about 20 minutes. After 10 minutes of cooking add green beans.
3. Strain and leave to cool.
4. Cut potatoes into quarters.
5. In a bowl, put potatoes and green beans. Add basil, onion, salt and pepper to taste. Mix well.
6. In another bowl, mix the vinegar, garlic, mustard and olive oil.

7. Pour over potatoes and green beans and stir well.

Sarmice od zelja (Stuffed greens)

Sastojci: 20 listova zelja, 1 kasika sirceta, prstohvat soli, 500g mlevenog mesa, 1 veca sargarepa ili 2 manje, 1 manja glavica crnog luka, 1-2 cena belog luka, 1/4 korena celera, 80g pirinca, so, biber, maslinovo ulje, vrela voda i 2 kasike sitno seckanog persuna.

Priprema:

1. Listove zelja operite i stavite u dublju serpu. Prelijte vrelom vodom, dodajte sirce i so. Poklopite i ostavite 5 minuta .
2. Pirinac prelijte vrelom vodom i ostavite sa strane. Procediti.
3. Crni i beli luk, sargarepu i koren celera oljustiti i sitno iseckati. 
4. Na ulju proprziti crni luk, na srednjoj vatri. Dodati sargarepu i koren celera. Promesati i prziti jos nekoliko minuta.
5. Dodati meso i malo vrele vode. Dinstati uz povremeno mesanje i dodavanje vode dok meso ne bude kuvano do pola.
6. Dodati pirinac i beli luk i kuvati jos nekoliko minuta. Skloniti sa sporeta.
7. Posoliti i pobiberiti po ukusu. Dodati persun i promesati.
8. Omeksalim listovima zelja uklonite zadebljane peteljke. 
9. Na nalicje stavite jednu kasiku fila. Preklopite levu i desnu stranu lista ka sredini pa uvite sarmicu. Ponovite korak 9 dok ne utrosite sav fil i listove zelja,
10. Vatrostalnu ciniju blago namazti uljem. Staviti 2 lista na dno cinije. Sarmice redjati u ciniju. Pokriti sarmice sa 2-3 lista zelja. Sipati toliko vode da ostane oko 1 cm sarmica bez vode. Pokriti folijom i poklopiti.
11. U prethodno zagrejanoj rerni na 180 stepeni C, peci sarmice oko 40-45 minuta. 
12. Posluziti uz kiselo mleko.

Ingredients: 20 sheets of greens, 1 tablespoon vinegar, pinch of salt, 500g minced meat, 1 bigger carrot or 2 smaller, 1 small onion, 1-2 cloves garlic, 1/4 celery root, 80g rice, salt, pepper, olive oil, hot water and 2 tablespoons finely chopped parsley.

Preparation:

1. Greens leaves wash and place in a deep pot. Pour the boiling water, add vinegar and salt. Cover and leave for 5 minutes.
2. Pour boiling water over rice and set aside. Strain.
3, Peel onion, garlic, carrot(s) and celery root and finely chop.
4. In the oil, over medium haet, fry onion. Add carrot(s) and celery. Stir and fry for a few minutes.
5. Add the meat and a little boiling water. Cook, stirring occasionally and adding water until the meat is cooked halfway.
6. Add the rice and garlic and cook for a few minutes. Remove from stove.
7. Add salt and pepper to taste. Add parsley and stir.
8. Remove thickened stems from softened greens leaves,.
9. On the reverse side put one tablespoon of filling. Fold the left and right side of the leaf to the middle and wrap. Repeat step 9 until you have used up the filling and greens,
10. Oven proof baking dish smear lightly with oil. Put 2 leaves at the bottom. Arrange stuffed rolls in baking dish. Cover the rolls with 2-3 leaves of greens. Pour enough water to remain around 1 cm rolls without water. Cover with foil and cover with the lid.
11. In the pre-heated oven at 180 degrees C, bake rolls around 40-45 minutes.
12. Serve with sour milk.

Ledeni caj sa sirupom od breskve (Iced tea with peach syrup)

Sastojci: 250ml caja, 2 kasike sirupa od breskve, 1 kasika sirupa od badema, kockice leda.

Priprema:

1) Skuvan i ohladjen caj (na sobnoj temperaturi) staviti u frizider da se ohladi.
2) U casu staviti kockice leda i sipati caj. 
3) Dodati sirup od breskve i badema i promesati.

Ingredients: 250ml of tea, 2 tablespoons peach syrup, 1 tablespoon almond syrup, ice cubes.

Preparation:

1) Cooked and cooled tea (at room temperature) put in the fridge to cool.
2) In glass, put ice cubes and pour tea.

3) Add the peach and almond syrup and mix well.

Espreso sa Amaretto sirupom (Espresso with Amaretto syrup)

Sastojci: 2 espresa, 120ml vrelog mleka, 2 kasike Amaretto sirupa.

Priprema:

1) Pomesati mleko i Amaretto sirup.
2) Sipati u solju i dodati espreso. Promesati. 

Ingredients: 2 espressos, 120ml of hot milk, 2 tablespoons Amaretto syrup.

Preparation:

1) Mix the milk and Amaretto syrup.
2) Pour in a cup (mug) and add the espresso. Mix well.

Kako napraviti kolačiće sreće (How to make fortune cookies)

Sastojci: 3 belanceta, 1/2 kašičice vanila ekstrakta, 1/2 kašičice badem ekstrakta, 3 kašike ulja, 8 kašika brašna, 1 1/2 kašičice  kukuruznog gustina, 1/4 kašičice soli,  8 kašika šećera, 3 kašike vode, 1/2 kašičice boje za kolače (opciono).

Priprema:

1. Napišite poruke na papirićima dužine 10 i širine 4 cm.
2. Zagrejati rernu na 150 stepeni.

Salata od celera protiv visokog krvnog pritiska (Celery salad for high blood pressure)

Sastojci: 1 srednji koren celera, 1 sargarepa, pola kisele jabuke, 1 kasika maslinovog ulja, sok od jednog limuna, 1-2 kasike persunovog lista (sitno sekcanog).

Priprema:

1) Oljustiti koren celera, sargarepu i jabuku.
2) Izrendati koren celera, sargarepu i jabuku. Pomesati.
3) Preliti maslinovim uljem, sokom od limuna i posuti persunovim listom. Promesati i sluziti.

Ingredients: 1 medium celery root, 1 carrot, half sour apple, 1 tablespoon of olive oil, juice of one lemon, 1-2 tablespoons parsley leaf (finely chopped).

Preparation:

1) Peel the root of celery, carrot and apple.
2) Grate the root of celery, carrot and apple. Mix.

3) Pour the olive oil, lemon juice and sprinkle with parsley. Stir and serve.

Borovnice sa medom protiv upale besike (Blueberries with honey against bladder inflammation)

Sastojci: 600g meda, 300g borovnica.

Priprema:

1) U staklenu teglu staviti borovnice i preliti medom. Promesati.
2) Ostaviti u frizideru 24 sata.
3) Uzimati tri puta na dan, pola sata pre jela.

Ingredients: 600g of honey, 300 g of blueberries.

Preparation:

1) In the glass jar put blueberries and pour honey. Mix well.
2) Leave in the fridge for 24 hours.

3) Take three times a day, half an hour before meals.

Espreso sa sirupom od pomorandze i vanile (Espresso with orange and vanilla syrup)

Sastojci: 2 espresa, 250ml vrelog mleka, 2 kasike sirupa od pomorandze, 1 kasika sirupa od vanile.

Priprema:

1) Pomesati mleko, sirup od pomorande i vanile.
2) Sipati u solju i dodati espreso. Promesati. 

Ingredients: 2 espressos, 250ml of hot milk, 2 tablespoons of orange syrup, 1 tablespoon vanilla syrup.

Preparation:

1) Mix the milk, orange and vanilla syrup.
2) Pour in a cup (mug) and add the espresso. Mix well.

Sok od pomorandze sa zalfijom i sirupom od badema (Orange juice with sage and almond syrup)

Sastojci: 1 solja kockica leda, 5 listova zalfije, 100ml soka od pomorandze (sveze iscedjenog), 3 kasike sirupa od badema, 50ml kisele vode.

Priprema:

1. U teglu staviti listove zalfije i dodati sirup od badema.
2. Jedan kraj oklagije stavite preko listica i okrenite nekoliko puta. Kad osetite miris zalfije dodajte sok od pomorandze i kockice leda.