Quick tip #5: Why are fresh herbs and spices sterilized before putting them in a jar for winter storage? (Brzi savet #5: Zasto se sveze bilje i zacini sterilisu pre stavljanja u teglu za zimnicu?)

Fresh herbs, spices and certain aromatic additives that are placed directly in the jar must be briefly heat-treated before use.

The goal is to reduce the number of microorganisms on their surface, while preserving the color, smell and taste as well as possible.

Boiling water is used for this short treatment. It is blanched briefly.

1. Fresh green herbs

A) Hardier plants

Herbs such as rosemary, thyme and similar plants with tougher leaves and stems are placed in boiling water for about 30-60 seconds.

B) More tender plants

Sensitive plants such as basil and mint are processed for a shorter time, about 10-15 seconds.

• Afterwards, the herbs can be cooled briefly in cold water if the goal is to preserve the bright green color. 
• Submerge the fresh herbs and spices in cold water for the same number of seconds they spent in the hot water.
• If the herbs are immediately placed in a warm jar, they must be drained well.

5 delicious combinations for October (5 ukusnih kombinacija za oktobar)

October brings with it warm tones and colder days that naturally call for stronger, aromatic flavors in the kitchen. This is the month when fall fruits are combined with warming spices, creating a balance between sweet, salty and spicy. I present to you five delicious October combinations that will refresh your autumn menu and bring the real scents of the season into your home. 1. Tangerines + ginger + honey From this combination, you can make a refreshing tea, a dressing for roasted chicken or a fruit salad dressing. 2. Broccoli + bacon + maple syrup Try them as a baked side dish from the oven, a warm salad or as an addition to pasta.

How to fry 2 sunny-side-up eggs in 2 ways? (Kako da isprziti 2 jaja na oko 2 nacina?)

Sunny-side up eggs can be prepared without flipping, so the egg white is fully fried while the egg yolk remains runny, or by flipping them, in which case the other side is fried briefly or longer, depending on how well-done you want the egg yolk to be.

Tags: how to...?, breakfast, vegetarian recipes, for police officers, for firefighters.

Preparation time: 10 minutes.

 How to fry 2 sunny-side-up eggs without turning? 

Ingredients:

• 2 fresh eggs
• 1 tablespoon of oil or a piece of butter (about 10–15 g)
• A pinch of salt
• A pinch of pepper

Preparation:

1. Put a frying pan (preferably non-stick) on medium-low heat (3 out of 6) or medium heat (4 out of 6) and add oil or butter. Let it heat up, but be careful not to burn the butter.

2. Break the eggs one by one. It is best to first break them into a cup and then slowly lower them into the frying pan.

Quick tip #4: What to do with pumpkin seeds after cleaning? (Brzi savet #4: Sta uraditi sa semenkama bundeve nakon ciscenja bundeve?)

• Separate the pumpkin seeds from the fibers and wash them well.
• Leave them to dry completely or wipe them with a clean kitchen towel.
• Arrange them in one layer on a baking sheet lined with baking paper.

Salted roasted pumpkin seeds

Ingredients:

• 100 g of pumpkin seeds
• 5 ml of olive oil
• 2 g coarse salt
• 1 g smoked paprika powder

Balkan salad of roasted peppers (Balkanska salata od pecenih paprika)

A simple roasted pepper salad with garlic, vinegar, and fresh parsley. The peppers are juicy and slightly sweet, while the garlic and vinegar provide a distinctive aroma and freshness.

Tags: salad recipes, lean recipes, vegetarian recipes, vegan recipes.

Preparation time: 20 minutes.

Chilling time: 1 hour.

Total preparation time: 1 hour 20 minutes (including roasting the peppers).

Ingredients:

• 6–8 red peppers (sweet pointed red pepper or bullhorn pepper) or roasted peppers 
• 2-3 cloves of garlic (finely chopped)
• 2-3 tablespoons of olive or sunflower oil
• 1–2 tablespoons of apple cider vinegar or alcohol vinegar
• A pinch of salt
• Fresh parsley leaf (finely chopped)

Preparation:

1. Roast whole peppers.

2. You can remove the seeds and stems from the peppers (leave them whole or cut them into strips) or you can leave the peppers with the stems and seeds.

The first September number of The Minuette Foodzine e-magazine has arrived (Stiglo je prvo septembarsko izdanje The Minuette Foodzine e-magazina)

🍂📖 September brings the transition from summer to warm autumn tastes, a return to the school routine and the first preparations for colder days.

 In the first number, you will find: 

📜 Story of the month and Archives:

A short touching story from the kitchen and 3 forgotten recipes from the old archive

🍏 September on a plate:

What is currently the freshest of fruits and vegetables, ideas for cooking with ingredients and great pairs of tastes

💡 Useful tips:

Short practical tips for successful winter preparation

Roasted carrots with cardamom (Pecena sargarepa sa kardamomom)

A simple autumn side dish of roasted carrots with the warm and aromatic taste of cardamom and a mild sweet-sour note of honey, maple or agave syrup and lemon juice.

Tags: side dishes, vegetarian recipes, vegan recipes.

Preparation time: 20 minutes.

Total time: 50 minutes - 1 hour 5 minutes.

Ingredients:

• 500 g of carrots 
• 1 ½ teaspoons of ground cardamom
• 1 tablespoon of olive oil
• 1 teaspoon of honey or maple syrup or agave syrup
• 1 teaspoon of lemon juice
• ½ teaspoon of salt
• ¼ teaspoon of black pepper

Preparation:

1. Heat the oven to 200°C (392°F).

2. Peel the carrots and cut them in half lengthwise. If it is large, cut it into quarters.

Quick tip #3: Should you skim off the foam while the chicken is cooking? (Brzi savet #3: Da li treba sakupljati penu dok se kuva piletina?)

Yes and no. It depends on how you like your soup.

The brownish foam that appears when you cook chicken meat is mostly a mixture:

• proteins from meat, especially myoglobin and other soluble proteins
• small particles of protein and tissue that come out of the meat during heating

When the water is heated, these proteins coagulate and come to the surface, where they combine with the water and create grayish, white or brownish foam.

Caramelized onions (Karamelizovan crni luk)

A sweet and salty addition that transforms simple dishes into true gourmet specialties. By slow simmering at a moderate temperature, onions lose their spiciness and develop a caramelized taste and silky texture. It goes well with burgers, sandwiches, pizzas, pies and various stews, giving them a distinctive flavor.

Tags: frying, vegan recipes, vegetarian recipes, side dishes.

Preparation time: 10 minutes.

Cooling time: 15-20 minutes.

Total preparation time: 1 hour - 1 hour 15 minutes.

Ingredients:

• 2 large yellow onions
• 30 g of unsalted butter or ghee butter or 1 tablespoon of olive oil (for vegan)
• A pinch of salt
• 1 teaspoon of sugar
• 1 tbsp of water

Preparation

1. Peel the onions. Cut in half and cut into thin crescents.

2. In a large pan, heat the butter or olive oil on a medium-low temperature (3 out of 6). Add onion and salt. Fry for 5 minutes, stirring occasionally, until the onion softens.

Gummies with honey (Gumene bombone sa medom)

Homemade gummies with honey and citrus are a healthier alternative to store-bought sweets. They are prepared without refined sugar, artificial colors and preservatives, and combine the refreshing taste of freshly squeezed lemon and orange juice with the healing properties of raw honey.

These candies are good as a quick and healthier sweet for children and adults, and because of the gelatin and honey, they also provide mild immunity and throat support during colder days.

Tags: for kids, alternative recipes.

Preparation time: 35 minutes.

Cooling time: 1-2 h.

Total preparation time: 1 h 35 minutes - 2 h 35 minutes.

Ingredients:

• 100 ml of lemon and orange juice (freshly squeezed)
• 2 tablespoons of honey
• 20 g of gelatin
• 4 tablespoons of cold water (for the gelatin)

Needed: kitchen thermometer.

Preparation:

1. Pour gelatin over cold water and leave to swell for 5-10 minutes.

2. Pour lemon and orange juice into a saucepan and add the swollen gelatin. Heat on low (2 of 6) or medium-low (3 of 6), stirring just until gelatin is completely dissolved.

How to cook peas 2 ways? (Kako skuvati grasak 2 nacina?)

Ingredients:

• 500 g peas (fresh or frozen)
• Water
• A pinch of salt or ½ tablespoon of powder cream soup from a bag or half vegetable cube (for method one)
• 20 g of butter or 1 tablespoon of olive oil (optional)

Method 1: How to cook peas?

Preparation:

1a. Pour water into a saucepan, add salt and let it boil at a high temperature (6 out of 6).

1b. If you are using powder cream soup or a soup cube, put what you want in the water and cook for 5 minutes at medium temperature (4 out of 6).

2. Place the peas and, if necessary, add water to cover the peas by a few cm. Reduce heat to medium (4 of 6).

Quittenkäse quince cheese (Kitnkez sir od dunja)

A traditional sweet with the aroma of the past

In the era when there were no industrial sweets, quittenkäse was prepared at room temperature and in the cold storerooms of Vojvodina’s townspeople's houses — a highly valued, ancient “quince cheese” (from the German word Quittenkäse). This fragrant, jelly-like treat of bright red or amber color is created by long and patient cooking of quince puree with sugar, using natural pectin from the skin of this autumn fruit to set the mixture perfectly without any additives.

Preparing quittenkäse is a real little ritual that fills the house with the warm, fruity smell of autumn. With crunchy pieces of walnuts, hazelnuts or almonds, quittenkäse is ideal with a cup of tea or coffee or espresso, but also as a refined addition to cheese boards.

Due to its longevity, it used to be stored for months wrapped in baking paper in wooden or tin boxes, remaining juicy on the inside and with a fine, dry layer on the outside. Prepare it according to this detailed recipe and revive the taste of tradition in your home. For a good quittenkäse, you don't need a Vojvodina passport, just a pot, a wooden spoon and a little patience.

Tags: vegan recipes, vegetarian recipes, for kids* (see note), lunch box, bring to work, no eggs,

lactose free, gluten free.

Allergens: may contain nuts (walnuts, hazelnuts or almonds), if you add them.

How to clean and prepare quinces? (Kako ocistiti i pripremiti dunje?)

Quince fuzz removal

1. Before washing, wipe each quince well with a dry cloth or paper towel to remove the surface layer of fuzz.

Washing quince

2. Thoroughly wash the quinces under a stream of cold water to remove the remaining dust and impurities.

Cutting quince

3. Since quinces are extremely hard, use a sharp knife and a stable board.

4. Cut the quince in half, then cut each half into quarters.

5. Cut out the hard core with the seeds from each quarter. This is the hardest part of the fruit, so be careful when cutting.

Flame chocolate cupcakes for firefighters (Plameni mini cokoladni kolacici za vatrogasce)

This is a recipe for chocolate cupcakes intended for firefighters, with two-tone yellow-orange cream and sweet sticks, which look like a small fire. The recipe contains exact measurements for 12 pieces, tips for baking, a trick to prevent the colors from mixing in the piping bag, and options for how to brew coffee for the dough.

Tags: for firefighters, for kids (if you use water).

Preparation time: 50 minutes.

Cooling time: 30 minutes.

Total preparation time: 2 h 20 minutes (mostly depends on decorating time).

Mascarpone cream making not counted.

Ingredients:

For chocolate cupcakes (12 pieces):

• 150 g of all purpose flour (plain flour)
• 150 g of sugar
• 40 g of cocoa powder
• 1 teaspoon of baking powder
• ½ teaspoon of baking soda
• A pinch of salt
• 1 egg
• 120 ml of milk
• 60 ml of neutral vegetable oil (sunflower or canola oil)
• 1 teaspoon of vanilla extract
• 120 ml hot water (or hot filtered coffee* for a better chocolate taste, see note)

For the cream in flame colors:

• Mascarpone cream
• Yellow and orange (or red) food coloring (preferably in gel)

Sweet red bean Adzuki bean paste (Slatka pasta od crvenog azuki pasulja)

Anko paste or Hóngdòushā paste recipe. Filling for mooncakes, Japanese mochi or dorajaki.

This recipe guides you through the preparation of anko paste (sweet azuki bean paste), a traditional filling without which Asian sweets — such as Chinese mooncakes (mooncakes), Japanese mochi or dorajaki — are simply unimaginable.

Although the combination of beans and sugar often sounds unusual to people in ex YU area, azuki beans have a naturally mild, nutty and slightly sweet note. When cooked and crushed with sugar, it turns into a silky, rich and creamy paste that tastes like the finest chestnut puree.

The preparation is simple and requires only three basic ingredients, and the result is an authentic filling of perfect density, ready to be shaped and filled with your favorite treats.

Tags: vegan recipes, vegetarian recipes, lean recipe, no eggs, gluten free, lactose free, Chinese food.

Preparation time: 50 minutes.

Cooling time: 45-60 minutes.

Total preparation time: 1 hour 35 minutes - 1 hour 50 minutes.

Ingredients:

• 400 g of cooked azuki beans (red beans)
• 100 g of sugar
• A pinch of salt

Preparation:

1. Mix the cooked beans with a stick mixer or in a blender until you get a completely smooth mixture.

2. If it is too dry and the blender has difficulty working, add only 1 to 2 tablespoons of water.

How to cook azuki red beans? (Kako skuvati azuki crveni pasulj?)

How to soak azuki red beans?

Ingredients:

• 1 cup of Adzuki beans (red beans)
• Water for soaking
• A pinch of baking soda

Preparation:

1. Wash the beans well under running cold water and remove any damaged beans.
2. Place the beans in a deep pot and pour plenty of cold water over them (the water should be at least 8 cm (3.15 inches) above the beans because the beans will swell).
3. Leave the beans to soak in the refrigerator for 8 to 12 hours, preferably overnight. If you can change the water after 6 h.
4. After soaking, be sure to spill the water in which the beans were soaked and rinse them with fresh water several times before cooking.

5 ideas for stuffing whole wheat mini buns (5 ideja za punjenje integralna mini peciva)

For American football: whole wheat mini buns

Whether you are organizing to watch the game at home or preparing a meal for a large group, whole wheat mini buns are a practical option because they are easy to eat with your hands and can be prepared in advance. Whole wheat mini buns for American football can be filled with different combinations of meat, vegetables, cheeses and sauces, so everyone will be able to find their favorite version.

Here are five ideas, from classic fillings to combinations inspired by the flavors of burgers and Mediterranean cuisine.

For classic whole wheat mini buns:

1. Turkey + roasted beets + feta cheese + arugula (rocket) + cream cheese and horseradish spread
2. Smoked turkey + pickles (gherkins) + mustard + gouda cheese

What is banitsa? (Sta je banica?)

Banitsa is a traditional Bulgarian dish made of thin crusts and various fillings. The most famous is the savoury banitsa with white brine cheese, eggs and buttermilk, but there are many other varieties.

The crusts can be stacked on top of each other with the filling between them or twisted into rolls and stacked in a circle or spiral. During baking, the crusts become golden and crispy, while the inside remains soft and juicy.

Banitsa is most often eaten for breakfast, but it is also served as a snack, part of a family meal or a holiday dish. In Bulgaria, it is often eaten with buttermilk, yogurt (sour milk), ayran (Turkish salty liquid yogurt drink) or boza (a traditional fermented grain drink).

Ratio of flour and salt for bread (Odnos brasna i soli za hleb)

When making bread, the amount of salt is not determined randomly, but is calculated in relation to the amount of flour. The correct measure is important not only for taste, but also for how the dough will behave during kneading and fermentation. That is why, regardless of whether you are making small bread from several hundred grams of flour or a larger amount of dough, you can be guided by the same percentage ratio.

Standard amount of salt in relation to the amount of flour

Salt = 1.8–2% of the amount of flour

Formula:

Amount of flour × 0.018–0.02 = amount of salt

• 250 g flour (0.55 pounds) = 4.5–5 g salt (3/4–1 teaspoon)
• 500 g (1.10 pounds) flour = 9–10 g salt (1 1/2–1 2/3 teaspoons)
• 750 g flour (1.65 pounds) = 13.5–15 g salt (2 1/4–2 1/2 teaspoons)
• 1 kg (2.20 pounds) flour = 18–20 g salt (1 1/2–1 2/3 tablespoons)

Mustard and Greek yogurt sauce (Sos od senfa i grckog jogurta)

Creamy sauce made from Greek yogurt and mild mustard, with a fresh taste of lemon juice and a mild aroma of black pepper. It is easy to prepare, and can be used as a sauce, dressing or substitute for mayonnaise with meat, vegetables, potatoes, salads, sandwiches and various savory pastries.

Tags: buttermilk recipes, vegetarian recipes, Mediterranean nutrition, fit recipes, anti-cellulite menu.

Preparation time: 5 minutes.

Total time of preparation: 35 minutes.

Ingredients:

• 100 g of Greek yogurt 1% m.m.
• 20 g mild mustard
• 1 teaspoon of lemon juice
• 1/4 teaspoon of salt
• 1/4 teaspoon of ground black pepper

Preparation:

1. Put Greek yogurt in a bowl.

2. Add mustard, lemon juice, salt and ground black pepper. Stir everything with a spoon or wire whisk until you get a completely uniform, creamy sauce.

For American football: whole wheat mini buns (Za americki fudbal: integralna mini peciva)

Integral mini buns made of 3 types of flour for sandwiches with 3 flavors, shaped like small balls for American football. Each bun has a different taste thanks to one of three spice mixes: classic, burger or Mediterranean. Buns are suitable for small sandwiches and can be filled with meat, cheese, vegetables or other fillings as desired.

Tags: bread and rolls, dough, vegan recipes, vegetarian recipes, protein recipes, bring to work, for kids, for school, fit recipes, anti-cellulite menu, for police officers, for firefighters.

Ingredients:

For the basic dough:

• 300 g of whole wheat flour (wholemeal flour)
• 100 g of spelt flour
• 50 g of rye flour
• 7 g of dry yeast
• 6 g of salt (1 teaspoon)
• 15 g of honey (⅔ tablespoon) or agave syrup or maple syrup
• 25 ml of olive oil (1 tablespoon and 2 teaspoons)
• 280 ml of lukewarm water

For spices you choose:

Classic:

• 1 teaspoon of dry leaves of parsley 
• 1/2 teaspoon of garlic (powder)
• 1/4 teaspoon of black pepper

Burger:

• 1 teaspoon sweet paprika powder
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of onion powder

Mediterranean:

• 1 teaspoon of dry oregano
• 1/2 teaspoon of dry thyme
• 1/2 teaspoon of garlic powder

Preparation:

1. Mix all three flours, yeast and salt. Stir. 

2. Add honey, olive oil and lukewarm water. Knead for 8-10 minutes, until you get a soft and elastic dough.

Star of the month: Pumpkin - 5 combinations for preparation (Zvezda meseca: Bundeva – 5 kombinacija za pripremu)

"Star of the month" is my little dedication to a food item that deserves to be in the center of attention this time. Instead of one recipe, I bring five combinations that show how versatile one food item can be - from breakfast and light meals to side dishes and desserts.

For the first star of the month, I chose a pumpkin.

Autumn is already on the doorstep, October is upon us, and pumpkin is one of those foods that immediately evokes the smell of autumn, warm spices and pleasant, cozy days. And then there is Halloween, when pumpkins get their main role - both as decoration and as inspiration for the kitchen.

That's why this time we're not just looking at pumpkin as an ingredient for pie or soup. Let's see how many different combinations we can make from it.

1. Pumpkin + feta + thyme = salad, side dish, bruschetta, spread for sandwiches and rolls or tortillas.

2. Pumpkin + chicken + spinach = hot meal, filling for a tortilla, with pasta.

How to save on groceries? (Kako ustedeti na namirnicama?)

Prerequisites: 

1. Recipes for dishes, all in one place. 

It can be a notebook (paper and pencil), an application like Google Docs on your phone, MS Word on your computer or any other digital format.

Why?

Because when you decide to replace the foods you were planning to buy with those currently on sale, you'll need ready-to-use recipes.

Yes, you can look for recipes online, but it's much better to have them written down already.

If you already prepare meals in advance, why not prepare recipes in advance? 

 2. Check what you already have at home before buying. 

Inspect the refrigerator, pantry, and kitchen cabinets. That way, you won't buy another package of something you already have, and you can't use it soon, that is, before it goes bad.

For example, you have yellow cheese for a few days. It's on sale at the store, you know you won't be able to use it, and since it doesn't freeze, it's going to trash.

Or, buy ripe fruit, you know you won't have time to make jam, make juice or freeze it, so it spoils by standing.

What is browning food? (Sta je przenje do braon boje hrane?)

Browning is a technique designed to remove excess fat from meat and give it a delicious brown crust by partially browning its surface. This process initiates what is known as the Maillard reaction - named after the French chemist Louis Camille Maillard. This process improves the texture of the meat, giving it a crispy exterior and a delicious roasting aroma.

The Maillard reaction is the caramelization of amino acids and natural sugars in food upon contact with heat above 140°C (284°F). This reaction produces brown pigments. It intensifies and gives a more complex taste to the food.

Frying until brown is usually done in a pan that has been preheated to a medium-high temperature (5 of 6).

Browning is usually used to add flavor to meat, but it can also be used for desserts and vegetables. When frying the ingredients, the pan must be slightly compacted because a crowded surface can lead to a drop in temperature, reduction of the frying effect, release of significant moisture and accumulation of liquid in the pan.

Browning meat also doesn't take long, so it's important to watch the pan carefully to avoid burning the ingredients. By frying until brown, the flavors are retained in the roasted crust, which is both tasty and pleasing to the eye.