How long to cook fresh vegetables on the stove? (Koliko dugo se kuva sveze povrce na sporetu?)

List for fresh vegetables (cooking in water, from the moment the water boils):

 Leafy vegetables 

1. SPINACH 

• Spinach (leaves) – 2–3 minutes

2. Swiss chard

• Swiss chard (leaves and stems cut to 3–5 cm) – 5–8 minutes

3. KALE

• Kale (leaves cut into 4–5 cm) – 8–12 minutes

3b. COLLARD GREENS 

• Collard greens (leafy kale) young leaves: about 15–25 minutes
• Collard greens (leafy kale) more mature, thicker leaves: about 30–45 minutes
• Collard greens (leafy kale) very firm leaves: up to 60 minutes

4. NETTLE

• Nettles (leaves) – 3–5 minutes

5. GREENS

• Greens (leaves cut into 2–3 cm strips) – 5–8 minutes

6. BOK CHOY

• Bok choy (pak choy): leaves – 2–3 minutes
• Bok choy: stems cut to 2–3 cm – 4–6 minutes
• Bok choy: whole small head - 5-7 minutes

Saveti za rucak u hrono ishrani-deo 2 (Tips for lunch in the chrono nutrition-part 2)

Koje su 4 grupe povrca?

1. Lukovicasto, korenasto, krtolasto
2. Glavicasto (kupusasto) i lisnato
3. Mahunasto
4. Plodovito

1. Lukovicasto, korenasto, krtolasto - sargarepa, celer, persun, paskanat, cvekla, rotkva, ren, rotkvice, krompir, čičoka, crni luk, beli luk, praziluk, vlasac.

2. Glavicasto (kupusasto) i lisnato - kupus, kelj, prokelj, kineski kelj, brokoli, keleraba, karfiol, zelena salata, blitva, spanac, radić, komorač, artičoka.

3. Mahunasto - boranija, grasak, pasulj, socivo, soja.

Sirup za mrsaljvljenje (Weight loss syrup)

Sastojci: 200g rena, sok od 5 1/2 limuna, 4 kasike meda,3 kasicice cimeta, 2 kasike svezeg rendanog djumbira.

Priprema:

1) Ren i djumbir oljustiti i iseci na kolutove.

2) Rucnim mikserom usitniti ren i djumbir.

3) Dodati sok od limuna i mutiti jos oko 2 minuta.

Zeleni paradajz sa renom (Green tomatoes with horseradish)

Sastojci: 3 kg zelenog paradajza, 120g rena, 2-3 glavica crnog luka, 130g secera, 90g senfa,  6 kasika soli, 200ml vinskog sirceta.  

Priprema:
1) Paradajz samleti na masini za meso. Crni luk oljustiti I sitno iseckati. Ren oljustiti I sitno izrendati.
2) U samleven paradajz dodati so, dobro promesati I ostaviti najmanje 4h sata da odstoji. 

Bilje i zacini za meso (Herbs and spices for meat)

Za pilece meso - aleva paprika, persunov list, majcina dusica, zalfija, mirodjija, korijander, ruzmarin, limun.

Za svinjsko meso - beli luk, crveni luk, zalfija, senf.

Za jagnjece meso - menta, kari, ruzmarin, beli luk. 

Za govedje meso - majcina dusica, zalfija, ruzmarin, majoran, beli luk, crveni luk, ren, balzamiko sirce.

Za ribu - majoran, mirodjija, korijander, lovorov list, kari, senf, limun.

For chicken meat - cayenne pepper, parsley, thyme, sage, dill, coriander, rosemary, lemon.

For pork meat - garlic, red onion, sage, mustard.

For lamb meat - mint, curry, rosemary, garlic.

For beef meat - thyme, sage, rosemary, marjoram, garlic, red onion, horseradish, balsamic vinegar.

For fish - marjoram, dill, coriander, bay leaf, curry, mustard, lemon.

Sos od rena (Horseradish sauce)

Sastojci: 4 kasike rendanog rena, 2 kasike pecenog kikirikija, 200ml maslinovog ulja, 2 kasike iseckanog persuna, so.

Priprema:

1) U blender staviti kikiriki i blendati nekoliko sekundi. Dodati ren i ulje i blendati dok ne dobijete ujednacen sos.

2) Sipati u posudu, posoliti po ukusu i posuti persunom.

Predlog 1: ovaj sos mozete posluziti uz Pljeskavice.

Predlog 2: ovaj sos mozete posluziti uz Samoborski kotlet.

Ingredients: 4 tablespoons of grated horseradish, 2 tablespoons roasted peanut, 200ml olive oil, 2 tablespoons chopped parsley, salt.

Preparation:

1) In a blender put peanuts and blend for a few seconds. Add horseradish and oil and blend until you get a well combined sauce.

2) Pour into a bowl, add salt to taste, and sprinkle with parsley.

Suggestion 1: this sauce you can serve with Meat Patties.

Suggestion 2: this sauce you can serve with Samobor chop.

Sirup za zimske dane (Syrup for winter days)

Sastojci: 100g sargarepe, 100g korena celera, 100g rena, 100g cvekle, 1 cen belog luka, 200g meda.

Priprema:
1) Sargarepu, koren celera, ren oljustiti i izrendati. Beli luk sitno iseckati.
2) Cveklu obariti, oljustiti i izrendati.
3) Pomesati izrendano povrce, dodati med i promesati. Sipati u teglu.
4) Uzimati sirup ujutro na prazan stomak po jednu kasiku.

Ingredients: 100g carrots 100g celery root, 100g horseradish, 100g beetroot, 1 clove of garlic, 200g of honey.

Preparation:
1) Peel carrots, celery root, horseradish and grate. Finely chop the garlic.
2) Cook beetroot, peel and grate.
3) Mix grated vegetables, add honey and stir. Pour into a jar.
4) Take syrup in the morning on an empty stomach one spoonful.

Corba od rena (Horseradish chowder)

Sastojci: 2 krompira, 1 glavica crnog luka, 150g slanine, 500ml supe, 150ml mleka, 2 kasike margarina, 150ml kisele pavlake, 4 kasike rena (rendanog), 2 kasike persuna (sitno iseckanog), so.

Priprema:
1) Krompir i crni luk oljustiti i iseckati na kockice. Slaninu iseckati na kockice.
2) U tiganju proprziti slaninu, dodati crni luk i prziti jos malo stalno mesajuci. Dodati margarin i krompir i przite jos malo. Posoliti po ukusu.
3) Dodati supu i mleko i pustiti da prokljuca. Smanjiti temperaturu, dodati kiselu pavlaku i kuvati oko 20 minuta, dok krompir ne omeksa.
4) Staviti u blender i ispasirati. Vratiti u serpu, dodati ren. Promesati. Posuti persunom.

Ingredients: 2 potatoes, 1 onion, 150g bacon, 500ml soup, 150ml milk, 2 tablespoons margarine, 150ml sour cream, 4 tablespoons horseradish (minced), 2 tablespoons parsley (finely chopped), salt.

Preparation:
1) Peel potatoes and onion and cut into cubes. Chop the bacon into small cubes.
2) In a pan fry bacon, add onions and fry a little more, stirring constantly. Add margarine and potatoes and fry for another minute.
3) Add broth and milk and let it boil. Reduce to medium heat, add the sour cream and cook for about 20 minutes, until potatoes are tender.
4) Put in blender and blend. Return to pot, add horseradish. Stir. Sprinkle with parsley.