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Sunday, March 13, 2011

Cvet salata (Flower salad)

Ingredients: 300g sweet corn, 200ml buttermilk, juice of half a lemon, 2 cloves garlic, 1 tablespoon chopped dill, 2 carrots, tablespoon of honey, 1 fresh cucumber.

Preparation:
1. Cook corn and drain. Set aside.
2. Add little salt to buttermilk, season with a little lemon juice, mashed garlic and dill. Add this to the corn.
3. Clean the carrots, grate in big chunks, season with honey and lemon juice.
4. Peel cucumber and cut into slices.
5. Divide all into 2 parts.
6. Take two plates, place the corn in the middle, around (like a wreath) carrots, and cucumber around carrots.

Sastojci: 300g kukuruza secerca, 200ml jogurta, sok od pola limuna, 2 cena belog luka, 1 kasika seckane mirodjije, 2 sargarepe, kasika meda, 1 svezi krastavac.

Priprema:
1. Skuvati kukuruz i ocediti. Ostaviti sa strane.
2. Jogurt malo posoliti, zaciniti sa malo soka od limuna, izgnjecenim belim lukom i mirodjijom. Ovu masu dodajte kukuruzu.
3. Sargarepu ocistite, narendajte na krupno rende, zacinite medom i sokom od limuna.
4. Krastavac oljustite i isecite na kolutove.
5. Sve podeliti na 2 dela.
6. Uzmite 2 tanjira, pa na sredinu stavite kukuruz, okolo (poput venca) sargarepu, a oko nje krastavac.

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