Kacamak s pasuljem (Polenta with beans)

Sastojci: kacamak, 300g kuvanog pasulja (moze iz konzerve), 150g mesa (pileceg, svinjskoj, juneceg, ...), 150g slanine, 200ml paradajz pirea+50ml vode (ili 250ml soka od paradajza), 1 glavica crnog luka, so i ulje.

Priprema:
1) Crni luk ocistiti i sitno iseckati. Meso i slaninu iseckati na kockice. Paradajz pire pomesati sa vodom. Pasulj ocediti.
2) Na ulju proprziti crni luk, dodati meso. Kad je meso peceno dodati slaninu i jos malo prziti. Zatim dodati paradajz pire (ili sok od paradajza) i pasulj i jos malo kuvati.

Knedle od krompira sa mesom (Potato dumplings with meat)

Sastojci: 500g krompira (kuvanog) ili krompir pirea, 200g brasna + jos za valjanje, 1 jaje, 250g mlevenog mesa, 1 glavica crnog luka, 1 cen belog luka, 2 kasike persuna (sitno seckanog), so, prezle i ulje.

Priprema:
1) Krompir izgnjeciti i pomesati sa brasnom i jajetom. Posoliti po ukusu i dobro sjediniti. Ostaviti sa strane.
2) Crni luk i beli luk ocistiti i sitno iseckati. Mleveno meso isprziti.
3) Pomesati mleveno meso, crni luk, beli luk i persun.
4) Od testa praviti knedle, u sredinu staviti nadev od mesa. Svaku knedlu uvaljati u brasno, pa u prezle i prziti u vrelom ulju dok ne porumene sa svih strana.

Ingredients: 500g potatoes (cooked) or mashed potatoes, 200g flour + more for rolling, 1 egg, 250g of minced meat, 1 onion, 1 clove of garlic, 2 tablespoons parsley (finely chopped), salt, bread crumbs and oil.

Preparation:
1) Mash potatoes and mix with the flour and egg. Add salt to taste and combine well. Set aside.
2) Clean onion and garlic, and finely chop. Fry minced meat.
3) Combine ground meat, onion, garlic and parsley.
4) From dough form dumplings, put the meat stuffing in the center. Every dumpling roll in flour, then in bread crumbs and fry in hot oil until golden brown on all sides.

Sos od karija (Curry sauce)

Sastojci: 2 glavice crnog luka, 5 kasika kisele pavlake, 2 kasike vlasca (sitno seckanog, svezeg), 2 kasike maslinovog ulja, 1/4 kasicice karija u prahu, prstohvat soli.

Priprema:
1) Crni luk oljustiti i sitno iseckati.
2) Pomesati kiselu pavlaku, kari i so. Zatim dodati maslinovo ulje. Dobro promesati, pa dodati crni luk i vlasac.

Ingredients: 2 onions, 5 tablespoons sour cream, 2 tablespoons chives (finely chopped, fresh), 2 tablespoons olive oil, 1/4 teaspoon curry powder, a pinch of salt.

Preparation:
1) Peel onion and finely chop.
2) Mix the sour cream, curry and salt. Then add the olive oil. Stir well, then add onion and chives.

Nepalska salata od pirinca i graska (Nepalese salad with rice and peas)

Sastojci: 250g pirinca, 500ml vode, 200g graska, 150ml jogurta, so, 1/2 kasicice karija u prahu, 1 kasika persuna (svezeg, sitno seckanog) ili 1 kasicica suvog, 1 kasika mirodjije (sveze, sitno seckane) ili 1 kasicica suve.

Priprema:
1) Skuvati pirinac u vodi, na umerenoj temperaturi, oko 20 minuta ili dok sva voda ne ispari. Ostaviti da se ohladi.
2) Skuvati grasak. Procediti.
3) Pomesati pirinac i grasak, dodati jogurt, so po ukusu, kari, persun i mirodjiju.

Ingredients: 250g rice, 500ml water, 200g peas, 150ml buttermilk, salt, 1/2 teaspoon curry powder, 1 tablepoon parsley (fresh, finely chopped) or 1 teaspoon dried, 1 tablespoon dill (fresh, finely chopped) or 1 teaspoon dry.

Preparation:
1) Cook rice in water, over medium heat, for about 20 minutes or until all the water has evaporated. Allow to cool.
2) Cook peas. Drain.
3) Combine rice and peas, add the buttermilk, salt to taste, curry, parsley and dill.

Garam masala

Sastojci: 5 kasicica korijandera (mlevenog), 4 kasicice kima (mlevenog), 2 kasicice kardamona, 1 kasicica crnog bibera (mlevenog), 1 kasicica karanfilica (mlevenog), 1 kasicica cimeta (mlevenog), 1 kasicica muskatnog orascica (mlevenog).

Priprema:
1) Pomesati sve zacine.

Ingredients: 5 teaspoons coriander (ground), 4 teaspoons cumin (ground) 2 teaspoons cardamom, 1 teaspoon black pepper (ground), 1 teaspoon cloves (ground), 1 teaspoon cinnamon (ground), 1 teaspoon nutmeg (ground).

Preparation:
1) Mix all the spices.

Besamel sos sa paradajzom (Bechamel sauce with tomatoes)

Sastojci: besamel sos, 2 kasike soka od paradajza, 20g margarina (putera), 50g parmezana.

Priprema:
1) Istopiti margarin, dodati besamel sos, sok od paradajza i kuvati oko 5 minuta.
2) Pre serviranja posuti parmezanom.

Predlog: ovaj sos mozete posluziti uz bareno pilece meso, jaja ili omlet sa aromaticnim biljem.

Ingredients: bechamel sauce, 2 tablespoons tomato juice, 20g margarine (butter), 50g Parmesan.

Preparation:
1) Melt the margarine, add the bechamel sauce, tomato juice and cook about 5 minutes.
2) Before serving sprinkle with Parmesan cheese.

Suggestion: this sauce can be served with cooked chicken breasts, eggs or omelet with aromatic herbs.

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.

Domaci sok od paradajza (Homemade tomato juice)

Sastojci: 3kg paradajza, 2 kasicice soli, 2 kasicice secera, 10 kasika persuna (sitno seckanog).

Priprema:
1) Oljustiti i ocistiti paradajz. Samleti na masini za meso.
2) Sipati u serpu paradajz, dodati so, secer i persun. Kuvati oko 30 minuta. Ostaviti da se malo prohladi.
3) Sok sipati u staklene tegle. Pokriti krpama i ostaviti da se potpuno ohladi.

Predlog: sok od paradajza sa pasterizacijom 

Ingredients: 3kg tomatoes, 2 teaspoons salt, 2 teaspoons of sugar, 10 tablespoons parsley (finely chopped).

Preparation:
1) Peel and clean tomatoes. Grind tomatoes in meat machine.
2) Pour in the pot, add salt, sugar and parsley. Cook for about 30 minutes. Allow to cool slightly.
3) Pour juice into glass jars. Cover with cloth and allow to cool completely.

Suggestion: tomato juice with pasteurization 

Sirijski raznjici od jagnjetine (Syrian lamb kebabs)

Sastojci: 800g jagnjetine, 4 paradajza, snite hleba, 40g margarina (putera), 2 kasike ulja, za marinadu - 1 glavica crnog luka, 2 cena belog luka, 1/2 kasicice aleve paprike, 1 1/2 kasika ruzmarina (svezeg) ili 1 kasicica suvog, 1/2 kasicice soli, 40ml limunovog soka, 80ml maslinovog ulja.

Priprema:
1) Jagnjetinu iseckati na kockice. Crni luk ocistite i sitno iseckajte. Paradajz oljustite, ocistitite i iseckajte na kocke.
2) Za marinadu - pomesati crni luk, beli luk, alevu papriku, ruzmarin, so, ulje i sok od limuna. U ciniju staviti jagnjetinu, preliti marinadom i ostaviti u frizideru preko noci.
3) Meso ocediti, nanizati na raznjice i peci u zagrejanoj rerni na 200°C, uz cesto okretanje i premazivanje marinadom.
4) Na 2 kasike ulja, proprziti paradajz, oko 5 minuta. Zatim dodati marinadu i prziti jos 3 minuta.
5) Tostirati snite hleba. Margarin otopiti. Preliti margarin preko hleba. Skinuti meso sa raznjica i preliti sa paradajz sosom.

Ingredients: 800g lamb, 4 tomatoes, bread slices, 40g margarine (butter), 2 tablespoons oil, for marinade - 1 onion, 2 cloves of garlic, 1/2 teaspoon cayenne pepper, 1 1/2 teaspoon rosemary (fresh) or 1 teaspoon dried, 1/2 teaspoon salt, 40 ml lemon juice, 80ml olive oil.

Preparation:
1) Cut lamb into cubes. Clean the onions and finely chop. Peel tomatoes, clean and chop into cubes.
2) For the marinade - combine onion, garlic, cayenne pepper, rosemary, salt, oil and lemon juice. Put the lamb in the bowl, pour marinade over and leave it in the fridge overnight.
3) Drain lamb, strung on a skewer and bake in preheated oven at 200 ° C, with frequent turning and brushing with marinade.
4) On the 2 tablespoons of oil, fry tomatoes, about 5 minutes. Then add the marinade and fry for another 3 minutes.
5) Toast bread slices. Melt margarine. Pour margarine over bread. Remove the meat from the skewers and pour over tomato sauce.

Izraelske cufte od leblebija (Israeli chickpea balls)

Sastojci: 250g leblebija, 1 glavica crnog luka, 1 cen belog luka, 100g brasna, 5g praska za pecivo, 1 kasicica kima (mlevenog), 1 kasicica korijandera (mlevenog), 1/2 kasicice aleve paprike, 2 kasike persuna (sitno seckanog), ulje.

Priprema:
1) Oprati leblebije i procediti. Preliti vodom i ostaviti da stoji 10-12 sati. Procediti.
2) Ocistiti crni luk i beli luk. Sitno iseckati.
3) Staviti u blender i izdrobiti. Dodati crni luk i beli luk, persun, kim, korijander, prasak za pecivo i alevu papriku i ponovo seckati.
4) Sipati u posudu i ostaviti u frizider 30 minuta.
5) Praviti pljosnate cufte, redjati na posluzavnik posut brasnom i ostaviti 20 minuta.
6) Cufte uvaljati u brasno i prziti u ulju dok ne porumene.

Ingredients: 250g chickpeas, 1 onion, 1 clove of garlic, 100g flour, 5g baking powder, 1 teaspoon cumin (ground), 1 teaspoon coriander (ground), 1/2 teaspoon cayenne pepper, 2 tablespoons parsley (finely chopped ), oil.

Preparation:
1) Wash and drain chickpeas. Pour water and leave to stand for 10-12 hours. Drain well.
2) Clean the onion and garlic. Finely chop.
3) Put in a blender and pulverize. Add onion and garlic, parsley, cumin, coriander, baking powder and cayenne pepper and again pulverize.
4) Pour into a bowl and leave in the refrigerator for 30 minutes.
5) Form flat balls, arrange on the plate sprinkled with flour and leave for 20 minutes.
6) Coat balls in flour and fry in oil until golden.

Sirijski krem od plavog patlidzana (Syrian eggplant cream)

Baba ganus.

Sastojci: 3 srednja patlidzana, 1 1/2 kasicice soli, 2 kasike libijskog krema od susama, 3 cena belog luka, sok od 2 limuna, 2+4 kasike maslinovog ulja, 2 kasike persuna (sitno iseckanog).

Priprema:
1) Patlidzane preseci na pola, po duzini. Zaseci nozem po povrsini u kvadrate, ali ne do kraja. Sipati so po patlidzanu i u pukotine. Ostaviti 30 minuta. Zatim iscediti vodu. Pokupiti vodu sa papirnim ubrusom. Premazati patlidzane sa 4 kasike ulja.
2) Zagrejati rernu na 200°C. U pleh staviti papir za pecenje, staviti patlidzane, isecenom stranom na dole i peci oko 60 minuta. Ostavit da se ohladi, oko 25 minuta.
3) Izvaditi pulpu patlidzana, staviti u ciniju i izgnjeciti viljuskom. Dodati libijski krem od susama i promesati. Zatim dodati beli luk, sok od limuna, 2 kasike ulja i dobro promesati. Posuti persunom.

Baba ghanoush.

Ingredients: 3 medium eggplants, 1 1/2 teaspoon salt, 2 tablespoons Libyan sesame cream, 3 cloves of garlic, the juice of 2 lemons, 2+4 tablespoons olive oil, 2 tablespoons parsley (finely chopped).

Preparation:
1) Cut eggplant in half, lengthwise. Cut on the surface with a knife (but not completely) into squares. Pour salt on eggplant and in the cracks. Leave for 30 minutes. Then squeeze water. Soak up the water with a paper towel. Brush the eggplants with 4 tablespoons of olive oil.
2) Preheat oven to 200°C. In baking pan put baking paper, put the eggplant, cut side down, and bake for about 60 minutes. Leave to cool, about 25 minutes.
3) Remove the eggplant pulp, put in the bowl and squeeze with fork. Add Libyan sesame cream and stir. Then add the garlic, lemon juice, 2 tablespoons oil and stir well. Sprinkle with parsley.

Libijski krem od susama tahini (Libyan sesame cream tahini)

Tahini

Sastojci: 500g susama, 125ml maslinovog ulja+jos ako je potrebno.

Priprema:
1) Zagrejati rernu na 180°C. U pleh staviti papir za kolace, staviti susam i peci, uz povremeno mesanje, oko 5-10 minuta. Pazite da ne potamni previse.
2) Sipati susam u ciniju i ostaviti da se ohladi.
3) U blender staviti susam, dodati ulje i napraviti krem.
Napomena: ako zelite mozete dodati jos ulja, zavisno od gustine krema koju zelite, mada treba biti gusci.

Predlog: mozete napraviti i Krem od susama.

Ingredients: 500g of sesame seeds, 125ml olive oil + more if needed.

Preparation:
1) Preheat oven to 180°C. In pan put baking paper, put sesame seeds and bake, with occasional stirring, about 5-10 minutes. Do not allow to brown.
2) Pour the sesame seeds in the bowl and leave to cool.
3) In a blender, put the sesame seeds, add oil and make a cream.
Note: If you want, you can add more oil, depending on the density of cream you want, although it should be thicker.

Suggestion: you can make Sesame cream.

Libanski krem od leblebija (Lebanese chickpea cream)

Hummus

Sastojci: 250 g kuvanih leblebija, 50 ml svežeg limunovog soka, 60 ml tahini, 1 mali čen belog luka, mlevenog, 2 kašike ekstra devičanskog maslinovog ulja, plus još za serviranje, ½ kašičice mlevenog kumina, prstohvat soli, 2 do 3 kašike hladne vode.

Potrebno: procesorza hranu - multipraktik ili blender velike snage.

Priprema:

0. Skuvati leblebije.

1. U procesoru za hranu ili blenderu pomešajte tahini i limunov sok i blendajte 1 minut. Ostružite stranice i dno posude, a zatim blendajte još 30 sekundi, dok ne postane glatko i kremasto.

2. Dodajte maslinovo ulje, mleveni beli luk, kumin i so u tahini. Blendirajte 30 sekundi, ostružite stranice i dno posude, a zatim blendajte još 30 sekundi ili dok se dobro ne sjedini.

Pita od jabuka bez jaja (Phyllo dough apple pie without eggs)

Sočna pita od jabuka bez jaja sa hrskavim korama, mirisnim cimetom, suvim grožđem i mlevenim keksom koji upija sokove i daje bogatu teksturu. Odlična je za porodični dezert ili uz popodnevnu kafu.

Oznake: za dezert, vegetarijanski recept.

Vreme pripreme: 40 minuta.

Vreme pečenja: 35–40 minuta.

Vreme hlađenja: 45 minuta - 2 h.

Ukupno vreme: 2 h -  3 h 20 minuta.

Slika je od kolaca sa jabukama i piskotama.

Sastojci: 500g kora za pitu ,10 jabuka (vecih), 600ml vode, 8 kasika secera, 1 kasicica cimeta, 100g suvog grozdja, 200g mlevenog keksa, ulje+voda.

 
Priprema:
1) Jabuke oljustiti i izrendati. Suvo grozdje potopiti u mlaku vodu i ostaviti da nabubri. Procediti. Secer pomesati sa cimetom. Pomesati prst ulja (horizontalno) i prst vode (vertikalno).
2) U serpu staviti jabuke, dodati vodu i kuvati 20 minuta uz povremeno mesanje. Jabuke procediti a sok sacuvati.
3) Staviti jednu koru, premazati mesavinom ulja i vode i posuti mesavinom secera i cimeta (2 kasike). Staviti drugu koru, premazati mesavinom ulja i vode i posuti mlevenim keksom (2-3 kasike). Staviti trecu koru, premazati jabukama (3 kasike). Posle jabuka staviti suvo grozdje (nece biti za sve kore).
4) Tepsiju podmazati margarinom. Prvu saviti u obliku puza i staviti na sredinu tepsije, a zatim redjati u krug.
Napomena: ako su ivice suve, premazati mesavinom ulja i vode.
5) Ponoviti korak 3) dok se ne utrosi sav materijal.
6) Pitu premazati mesavinom ulja i vode. Peci u zagrejanoj rerni na 200C.

Predlog 1: od 200g piskota ili nekog drugog obicnog keksa, soka od jabuka, 40g pudinga u prahu od vanile, 4 kasike secera (ravne) i slaga mozete napraviti kolac. Pomesati puding sa 2 kasike secera i 100ml soka od jabuka. U 400 ml soka jabuka staviti 2 kasike secera i zagrejati, dodati puding i kuvati oko 5 minuta uz stalno mesanje. Keks potapati u sok od jabuka i redjati na tacnu, preliti sa prohladjenim pudingom, staviti red keksa. Kad se ohladi premazati slagom.

Predlog 2: mozete napraviti i Kolac od jabuka.

Čuvanje i rok trajanja:

• Cuvajte pitu u poklopljenoj posudi u frižideru do 4 dana. 
• Pre služenja možete je kratko zagrejati u rerni da kore ponovo postanu hrskave.

Saveti:

• Koristite kisele ili slatko-kisele jabuke kako bi pita imala lep balans ukusa.
• Jabuke dobro ocedite, ali sačuvajte sok kako je navedeno u receptu.
• Suvo grožđe potopite 10–15 minuta u mlaku vodu kako bi bilo mekše i sočnije.
• Kore tokom rada pokrijte čistom kuhinjskom krpom da se ne suše.

 Cesto postavljana pitanja (FAQ) 

1. Da li mogu da izostavim suvo grožđe?

Da. Pita će i dalje biti ukusna, a možete dodati malo više jabuka ili mlevenog keksa.

2. Koji keks je najbolji?

Možete koristiti mleveni keks po izboru. Važno je da bude sitno samleven kako bi upio višak tečnosti iz fila.

Domaci keks

Spekulos keks

Poznati puter keksi oko sveta 

3. Koliko dugo se peče pita od jabuka bez jaja?

Na 200 °C ovu pitu treba peći 35-40 minuta.

Pošto debljina pite i jačina rerne mogu da se razlikuju, prati i izgled:

• Posle 35 minuta proveri boju.
• Gotova je kada je cela pita lepo zlatnosmeđa, a gornje kore hrskave.
• Ako gornji deo brzo tamni, a sredina još nije pečena, prekrij je aluminijumskom folijom i nastavi pečenje još 5–10 minuta.
• Za većinu kućnih rerni, oko 40 minuta na 200 °C (392 °F) je najčešće dovoljno.

4. Kako da znam da je pita pečena?

Gotova je kada kore postanu zlatnosmeđe i hrskave, a ivice lepo porumene.

5. Koliko dugo se hladi pita od jabuka bez jaja?

Ova pita od jabuka je najbolja kad se ohladi dovoljno da se “stegne” fil. To je:

• minimalno hlađenje: 30–45 minuta na sobnoj temperaturi (da prestane da bude vruća i mekana)
• idealno hlađenje: oko 1–2 sata, da se kora i mleveni keks stabilizuju i da se lakše seče

Ako je sečeš pre toga, fil će biti mekši i može se malo razlivati, pogotovo zbog jabuka i soka.

6. Može li da se zamrzne.pita od jabuka bez jaja?

Da. Nakon što se potpuno ohladi, isecite je na porcije, dobro upakujte i zamrznite do 2 meseca.

7. Koliko ostane soka od jabuka?

• Od 10 većih jabuka i 600 ml vode, nakon kuvanja i ceđenja obično ostane otprilike:
• 700–900 ml soka od jabuka, u zavisnosti od sorte i sočnosti jabuka.
• Sačuvajte ga za pripremu napitka ili drugih recepata.

Azurirano: 01.07.2026.

Juicy eggless apple pie with crispy crust, fragrant cinnamon, raisins and crushed biscuit that absorbs the juices and gives a rich texture. It is great for a family dessert or with afternoon coffee.

Tags: for dessert, vegetarian recipe.

Preparation time: 40 minutes.

Baking time: 35–40 minutes.

Cooling time: 45 minutes - 2 hours.

Total time: 2 hours - 3 h 20 minutes.

Image is from Apple cake with ladyfingers.

Ingredients: 500g of phyllo dough sheets, 10 apples (large), 600ml water, 8 tablespoons of sugar, 1 teaspoon cinnamon, 100g raisins, 200g ground biscuits, oil + water.

Preparation:
1) Peel and grate the apples. Soak raisins in warm water and leave to swell. Drain. Combine sugar with cinnamon. Mix finger of oil (horizontal) and a finger of water (vertically).
2) I sauce pan put apples, add water and cook for 20 minutes with occasional stirring. Drain apples and preserve juice.
3) Place one phyllo dough sheet, brush with oil and water mixture and sprinkle with the sugar and cinnamon mixture (2 tablespoons). Put another sheet, brush with oil and water mixture and sprinkle with ground biscuits (2-3 tablespoons). Put third sheet, spread with apples (3 tablespoons). After apples put raisins (will not be for all sheets).
4) Grease baking pan with margarine. First fold in the form of snail and put in the middle of the baking pan, then line up in a circle.
Note: If the edges are dry, brush with oil and water mixture.
5) Repeat step 3) until all ingredients are gone.
6) Coat pie with oil and water mixture. Bake in preheated oven at 200C.

Suggestion 1: 200g of biscotti or other plain biscuits, apple juice, 40g powder vanilla, 4 tablespoons of sugar (flat) and whipped cream you  can make a cake. Mix pudding with 2 tablespoons of sugar and 100ml of apple juice. In 400 ml apple juice put 2 tablespoons of sugar and bring to stove, add the pudding and cook for about 5 minutes with constant stirring. Soak biscuits in apple juice and arrange on a platter, pour the cooled pudding, put layer of biscuits. When cooled top with whipped cream.

Suggestion 1: you can make Apple cake.

Storage and shelf life:

• Store the pie in a covered container in the refrigerator for up to 4 days.
• Before serving, you can heat it briefly in the oven so that the crusts become crispy again.

Tips:

• Use sour or sweet and sour apples so that the pie has a nice balance of flavors.
• Drain the apples well, but save the juice as indicated in the recipe.
• Soak raisins in lukewarm water for 10-15 minutes to make them softer and juicier.
• Cover the phyllo dough sheets with a clean kitchen towel during work so that they do not dry out.

 Frequently Asked Questions (FAQ) 

1. Can I leave out the raisins?

Yes. The pie will still be delicious, and you can add a little more apples or ground biscuits.

2. Which biscuit is the best?

You can use ground biscuits of your choice. It is important that it is finely ground in order to absorb the excess liquid from the filling.

Homemade plain biscuits

Speculoos biscuits

Famous butter cookies around the world

3. How long does it take to bake an apple pie without eggs?

This pie should be baked at 200 °C (392°F) for 35-40 minutes.

Since the thickness of the pie and the strength of the oven can vary, the appearance also follows:

• After 35 minutes, check the color.
• It is ready when the entire pie is nicely golden brown and the upper crust is crispy.
• If the upper part darkens quickly and the middle is not yet baked, cover it with aluminum foil and continue baking for another 5-10 minutes.

For most home ovens, about 40 minutes at 200 °C is usually enough.

4. How do I know that the pie is baked? 

It is ready when the crusts become golden brown and crispy, and the edges are nicely browned.

5. How long does apple pie without eggs cool? 

This apple pie is best when it's cooled enough to "set" the filling. It is:

• minimum cooling: 30–45 minutes at room temperature (to stop being hot and soft)
• ideal cooling: about 1–2 hours, so that the crust and ground biscuit stabilize and are easier to cut

If you cut it before that, the filling will be softer and may spill a little, especially because of the apples and juice.

6. Can you freeze apple pie without eggs?

Yes. After it has completely cooled, cut it into portions, wrap it well and freeze it for up to 2 months.

7. How much apple juice is left?

From 10 large apples and 600 ml of water, after cooking and squeezing, there is usually approximately:

• 700–900 ml of apple juice, depending on the variety and juiciness of the apples.
• Save it for preparing a drink or other recipes.

Updated:07/01/2026

Kolac od jabuka sa piskotama (Apple cake with ladyfingers)

Pita od tune sa sokom od paradajza (Tuna pie with tomato juice)

Sastojci: lisnato testo, 185g tune (iz konzerve), 1/2 glavice crnog luka, 1-2 cena belog luka, 200ml soka od paradajza (ja sam imala sa origanom i bosiljkom), 1 kasika persunovog lista (sitno iseckanog) ili 1/2 kasicice suvog, 1/2 kasicice origana, 1/2 kasicice bosiljka, 5-7 kiselih krastavcica, so.

Priprema:
1) Ocediti tunu od ulja. Crni luk i beli luk ocistiti i sitno iseckati. Kisele krastavcice sitno iseckati.
2) Pomesati tunu, sok od paradajza, crni luk, beli luk i kisele krastavcice. Posoliti po ukusu. Dodati persun i origano i promesati.

Keksi od pudinga (Pudding cookies)

Sastojci: 4x125g margarina (omeksao), 4x50g secera u prahu, 4x10g vanilin secera, 4x40g pudinga (vanila, slatka pavlaka, jagoda, cokolada) ili koji god vi volite ili imate, 4x125g mekog brasna, jos malo brasna.

Priprema:
1) U vanglu staviti 125g margarina, 50g secera u prahu, 10g vanilin secera, 125g brasna i 40g pudinga od vanile.
2) Umesiti rukom da se svi sastojci sjedine. Umotati u foliju ili papir za pecenje i ostaviti u frizideru najmanje 2.5 sata.
3) Ponovite korake 1) i 2) za puding od slatke pavlake, jagode i cokolade.
Napomena: ako pravite sa pudingom od jagode, dodati 3-4 kasike vode da se dobije boja jagode, ali dodajte jos 30-40g brasna.
4) Ponovo premesiti sa malo brasna (ako se lepi za ruke). Razviti na debljinu od 0.8 mm, vaditi zeljene oblike modlom. Dok radite sa jednom smesom, drzite ostale u frizideru.
Napomena 2: za kekse u koje niste dodali vodu, treba malo vise brasna prilikom ponovnog premesivanja, osim ako ih ne drzite u frizideru bar 3.5 sata, onda ce vam treba vrlo malo brasna. 
5) U pleh staviti papir za pecenje ili podmazati margarinom, poredjati kekse, praviti 1-1.5 cm razmak i peci u zagrejanoj rerni na 180C 15 do 20 minuta. Keksi trebaju ostati svetli.

Ingredients: 4x125g margarine (softened), 4x50g powdered sugar, 4x10g vanilla sugar, 4x40g pudding powder (vanilla, sweet cream, strawberry, chocolate) or whatever you love or have, 4x125g flour, a little flour.

Preparation:
1) In bowl put 125g margarine (butter), 50g powder sugar, 10g vanilla sugar, 125g flour and 40g of vanilla pudding.
2) Then knead by hand to get all the ingredients mixed well. Wrap in foil or baking paper and leave in the fridgeor at least 2.5 hour.
3) Repeat steps 1) and 2) for a pudding of sweet cream, strawberries and chocolate.
Note: if you make with  strawberries pudding, add 3-4 tablespoons of water to get a strawberry color, but add another 30-40g of flour.
4) Knead again with a little flour (if it sticks to your hands). Develop a thickness of 0.8 mm, remove the desired shapes with cookie cuuter. While you work with one mixture, keep other in fridge.
Note 2: for the cookies, in which you did not add water, you should add more flour when you knead again, unless you keep them in fridge for at least 3.5 hours and you will need very little flour.
5) In a baking pan place baking paper or grease with margarine, align cookies, make 1-1.5 cm spacing and bake in preheated oven at 180C 15-20 minutes. Biscuits should remain light color.

Prva tura: pola svetla, pola braon. First batch of cookies: half light, half brown :)

 

Kolac od pudinga (Pudding cake)

Sastojci: 750g keksa (petit ber), 1 L mleka, 80g pudinga od vanile (u prahu), 80g pudinga od cokolade (u prahu), 8 kasika secera, 250g margarina ili neslanog putera, 4 kasike secera u prahu, umucen slag, mlako mleko za potapanje keksa.

Priprema:
1) Pomesati puding od vanile sa 2 kasike secera. Dodati 100ml hladnog mleka i dobro izmesati. 2) Otopiti 2 kasike secer sa 400ml mleka, na srednjoj temperaturi (4). Dodati puding i kuvati dok se ne zgusne stalno mesajuci. Ostaviti da se ohladi.
3) Penasto umutiti 125g margarina sa 2 kasike secera u prahu. Zatim postepeno dodavati ohladjen puding i mutiti dok se ne dobije ujednacen krem.

Bozicni keksi (Christmas cookies)

Sastojci: 500g brasna, 250g margarina (putera), 100g secera, 20g vanilin secera, 10g praska za pecivo, narendana kora od jednog limuna, prstohvat soli, 2 kasice rogaca (ili kakaoa) ili 1 kasicica cimeta ili 150g mlevenih oraha ili 150g mlevenih lesnika ili 150g mlevenih badema, za ukrasavanje - glazura od cokolade, bela glazura.

Priprema:
1) Pomesati brasno sa praskom za pecivo i solju.
Napomena: u brasno mozete dodati rogac (ili kakao) ili cimet.
Napomena 2: ako dodajete mlevene orahe ili mlevene lesnike ili mlevene bademe, dodati ih na kraju kad umesite testo. A zatim izjednaciti smesu.

Glazura od cokolade (Chocolate glaze)

Sastojci: 200g cokolade, 100g margarina, malo ulja.

Priprema:
1) Otopiti cokoladu na srednjoj temperaturi sa margarinom, dodati ulja (zavisi koju gustinu glazure zelite).

Sastojci: 200g cokolade, 3 kasike secera, 4 kasike mleka, margarina (velicine oraha).

Priprema:
1) Otopiti secer sa mlekom na srednjoj temperaturi, dodati cokoladu. Kad se cokolada otopi dodati margarin u ujednaciti masu.

Sastojci: 200g cokolade, 100ml slatke pavlake.

Priprema:
1) Blago zagrejati slatku pavlaku, pazeci da ne provri. Cokoladu otopiti na pari. Zatim postepeno dodavati slatku pavlake konstantno mesajuci.
Napomena: ako zelite redju glazuru stavite 200g cokolade i 200ml slatke pavlake.

Ingredients: 200g chocolate, 100g butter, a little oil.

Preparation:
1) Dissolve the chocolate and margarine over medium heat, add oil (which depends on the density of the glaze you want).

Ingredients: 200g of chocolate, 3 tablespoons sugar, 4 tablespoons milk, margarine (the size of a walnut).

Preparation:
1) Dissolve sugar and milk over medium heat, add the chocolate. When the chocolate has melted add the margarine and mix until well combined.

Ingredients: 200g chocolate and 100ml heavy cream.

Preparation:
1) Heat a slightly heavy cream, being careful not to boil. Melt chocolate over medium heat. Then gradually add heavy cream stirring constantly.
Note: If you want more liquid glaze put 200g chocolate and 200ml heavy cream.

Bela glazura (White glaze)

Sastojci: 150g secera u prahu, 1 belanac, 1 kasika limunovog soka, 1 kasika vruce vode.

Priprema:
1) Penasto umutiti belanac, dodati secer u prahu, limunov sok i vrucu vodu. Dobro izmesati da se dobije gusta smesa.
Napomena: mozete dodati par kapi boje za kolace.

Ingredients: 150g powder sugar, 1 egg white, 1 tablespoon lemon juice, 1 tablespoon hot water.

Preparation:
1) Whisk egg white until foamy, add the powdered sugar, lemon juice and hot water. Mix well to get a thick mixture.
Note: you can add a few drops of cake color.

Cupavci (Balkan coconut chocolate squares)

Sastojci: 3 jaja, 300g secera, 300ml mleka, 150ml ulja, 450g brasna, 10g praska za pecivo, 100g mlevenog keksa, za krem - 250g margarina (omeksao), 200g secera, 200g cokolade, 500ml mleka i kokos.

Priprema:
1) Pomesati brasno sa praskom za pecivo. Margarin iseci na kocke.
2) Dobro umutiti jaja sa secerom. Dodati mleko, ulje, brasno i mleveni keks. Sve dobro izmesati.
3) U pleh staviti papir za pecenje, sipati smesu i peci u zagrejanoj rerni na 200C oko 30 minuta. Ostaviti da se ohladi i seci na kocke.
4) Za krem - otopiti cokoladu na srednjoj temperaturi, dodati margarin, secer i mleko. Kuvati oko 10 minuta, stalno mesajuci. Kad se prohladi, umakati kocke prvo u krem a zatim u kokos.

Predlog: cupavci 2

Ingredients: 3 eggs, 300g sugar, 300ml milk, 150ml oil, 450g flour, 10g baking powder, 100g ground biscuits (plain), for cream - 250g butter (softened), 200g sugar, 200g chocolate and 500ml milk and coconut flakes.

Preparation:
1) Mix flour with baking powder. Cut margarine into small cubes.
2) Mix well eggs with the sugar. Add milk, oil, flour and ground biscuits. Mix everything well.
3) In a pan put the baking paper, pour the mixture and bake in preheated oven at 200C for about 30 minutes. Allow to cool and cut cubes.
​4) For the cream - melt chocolate over medium heat, add butter, sugar and milk. Cook for about 10 minutes, constantly stirring. When it cools, first dip cubes in cream (all sides) and then in coconut.

Suggestion: ragged cake 2

Padobranci (Paratroopers)

Sastojci: 4 belanceta, prstohvat soli, 200g secera u prahu (prosejanog), 200g mlevenih oraha, za fil - 200g cokolade, 100ml slatke pavlake.

Priprema:
1) Penasto umutiti belanca, dodati so, postepeno dodajuci secer u prahu.  Dodati orahe i dobro promesati.
2) U pleh staviti papir za pecenje, kasicicom staviti smesu, praviti razmak od najmanje 1 cm do 1.5 cm. Zagrejati rernu na 150C, pa smanjiti na 100C i peci oko 10 do 15 minuta. Ostaviti da se ohlade pa skloniti sa papira.
3) Za fil - blago zagrejati slatku pavlaku, pazeci da ne provri. Cokoladu otopiti na pari. Zatim postepeno dodavati slatku pavlake konstantno mesajuci.
4) Spajati padobrance sa kasicicom fila.

Ingredients: 4 egg whites, pinch of salt, 200g powder sugar (sifted), 200g ground walnuts, for filling - 200g chocolate and 100ml heavy cream.

Preparation:
1) Whisk egg whites until foamy, add salt, gradually adding the powdered sugar. Add walnuts and stir well.
2) Place baking sheet into a baking pan, put a scoop of batter, make a space between cookies minimum of 1 cm to 1.5 cm. Preheat oven to 150C, then reduce to 100C and bake for about 10 to 15 minutes. Allow to cool and remove from paper.
3) For the filling - heat a slightly heavy cream, being careful not to boil. Melt chocolate. Then gradually add heavy cream stirring constantly.
4) Fill two cookies with scoop filling.

Kornfleks kolacici (Cornflakes cookies)

Sastojci: 500g kornfleksa, 250g margarina (omeksao), 250g smedjeg secera, 5g praska za pecivo, 3g sode bikarbone, 1/2 kasicice cimeta, 1/4 kasicice muskatnog orascica, prstohvat soli, 3 jaja (umucena), 350g brasna, 200g mlevenih lesnika, 200g brusnica (suvih).
 
Priprema:
1) Penasto umutiti margarin sa secerom, dodati jaja. Sjediniti. Dodati cimet i muskatni orascic. Promesati.
2) Pomesati brasno sa praskom za pecivo, sodom bikarbonom i solju. Dodati prethodnoj smesi i dobro sjediniti. Dodati kornfleks, lesnike i brusnice i zamesiti.
3) Podeliti testo na 3 dela. Oblikovati cilindar. Zamotati svaki cilindar u foliju i ostaviti u frizider na 3 sata.
4) Seci kolacice debljine 0.8 mm, redjati u pleh podmazan margarinom ili na papir za pecenje, ostaviti veci razmak izmedju kolacica, i peci u prethodno zagrejanoj rerni na 180 C oko 8 do 10 minuta.
Napomena: ako testo omeksa vratiti nazad u frizider ili zamrzivac.

Ingredients: 500g of cornflakes, 250g butter (softened), 250g brown sugar, 5g baking powder, 3g baking soda, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, pinch of salt, 3 eggs (beaten), 350g flour, 200g ground toasted hazelnuts, 200g cranberries (dried).
 
Preparation:
1) Whisk margarine with sugar until fluffy, add eggs. Combine well. Add cinnamon and nutmeg. Stir.
2) Mix flour with baking powder, baking soda and salt. Add to the previous mix and combine well. Add cornflakes, hazelnuts and cranberries and knead.
3) Divide dough into 3 equal parts. Shape the cylinder. Wrap each cylinder in foil and leave in the refrigerator for 3 hours.
4) Cut cookies thickness of 0.8 mm, place in a baking pan greased with margarine or baking paper and leave extra space between the cookies, and bake in the preheated oven at 180 C for about 8 to 10 minutes.
Note: If the dough softens return to the fridge or freezer.

Stapici sa jogurtom i semenkama (Bars with buttermilk and seeds)

Sastojci: 500g-600g brasna, 250g margarina (omeksali), 250ml jogurta, 40g lana, 100g suncokreta, 100g semenki bundeve, 10g praska za pecivo, so, 1-2 belanceta, susam.

Priprema:
1) Pomesati brasno, prasak za pecivo i so. Dodati margarin, jogurt i zamesiti.
2) Zatim dodati lan, suncokret i semenke bundeve. Opet zamesiti.
3) Razviti na 0.8-1 cm debljine, premazati umucenim belacetom, posuti susamom i seci stanglice.
4) Pleh podmazati margarinom ili u pleh staviti papir za pecenje, poredjati stanglice i peci u zagrejanoj rerni na 200C 25 minuta.

Ingredients: 500-600g flour, 250g margarine (softened), 250ml buttermilk, 40g flax seeds, 100g sunflower seeds, 100g pumpkin seeds, 10g baking powder, salt, 1-2 egg whites, sesame seeds.

Preparation:
1) Combine flour, baking powder and salt. Add margarine, yogurt and knead.
2) Then add the flax, sunflower and pumpkin seeds. Knead again.
3) Develop on 0,8-1 cm thickness, brush with beaten egg white, sprinkle with sesame seeds and cut bars.
4) Grease the baking pan with margarie or put baking paper, place bars and bake in preheated oven at 200C for 25 minutes.

Od istog testa- sa sirovom slaninom (samo meso), sirovom slaninom, sirovi suncokret (predlazem peceni) i susamom. 

From the same dough, raw bacon (meat only), raw bacon (full fat), raw sunflower seeds (I suggest to use roasted) and sesame seeds.