Pita s nadevom od ribe (Pie filled with fish)

Sastojci: 1/2kg kora, 1kg bele ribe bez kostiju, 2 vezice praziluka, 1 sargarepa, so, biber, ulje.

Priprema:
1) Praziluk ocistiti i sitno iseckati. Sargarepu izrendati (na sitnije rende), pa zajedno dinstati na ulju.
2)Ribu ocistiti i samleti (na masini za meso), dodati sargarepi i praziluku i prziti. Zaciniti po ukusu i filovati kore.
3) Peci oko 30 minuta na 200°C.

Ingredients: 1/2kg phyllo dough, 1kg boneless white fish, 2 bunches leeks, 1 carrot, salt, pepper, oil.

Preparation:
1) Clean and finely chop leeks. Grate the carrot (the finer grater), and fry together in oil.
2) Clean the fish and ground it on machine for the meat, add to the carrots and leeks and fry. Season with salt and pepper to taste. Spread filling on phyllo dough sheets and roll in.
3) Bake for about 30 minutes at 200°C.

Pita od praziluka (Leek pie rolls)

Sastojci: 1/2 kg kora za pitu, 1kg praziluka, 1 solja pirinca, ulje, kisela voda, so, biber.

Priprema:
1) Pirinac oprati i skuvati, a zatim ocediti.
2) Praziluk ocistiti i iseci na kolutove. Izdinstati na ulju, pa dodati pirinac. Zaciniti po ukusu. Prohladiti.
3) Filovati kore i urolati na vec opisan nacin.
4) Peci oko 30 minuta na 200C.

Ingredients: 1/2 kg of phyllo dough, 1 kg of leeks, 1 cup rice, oil, mineral water, salt, pepper.

Preparation:
1) Wash rice and cook, then drain.
2) Clean leek and cut into rings. Stew in the oil, then add rice. Season to taste. Chill.
3) Spread filling on phyllo dough sheets and roll in the way already described.
4) Bake for about 30 minutes at 200C.

Kako zaviti pitu (How to wrap pie)

Za pravljenje pita mogu se koristiti kupovne tanke kore, a mogu se i pripremati kod kuce. Ako pravite savijace, najbolje je da za jednu rolnu (savijacu) koristite 3 kore:
- staviti prvu koru, poprskati je smesom ulja i kisele vode, staviti drugu koru, preko nje rasporediti fil, a preko fila staviti trecu koru, prethodno iscepkanu, i ravnomerno postaviti po celoj povrsini.
- zatim savijacu saviti u rolnu, staviti u pleh podmazam uljem i poprskati smesom ulja i kisele vode.
Napomena: na casu od 200ml staviti prst (vodoravno :) ) ulja a ostalo staviti kiselu vodu.

For making pies you can use phyllo dough (store-bought), and you can prepare them at home. If you make roll pies, it is best for one roll (roll pie) to use 3 phyllo dough sheets:
- Put the first phyllo dough sheet, spray with a mixture of oil and sparkling water, put the second sheet, spread filling over it and over a filling, third sheet, previously chopped into small pieces, and evenly place along the whole surface.
- Then fold in the rolls, place in baking pan greased with oil and sprinkle with oil and sparkling water mixture.
Note: in 200ml cup add a finger (horizontally :) ) oil (eyeball it) and rest fill with sparkling water.

Pirinac sa kukuruzom i bademom (Rice with corn and almonds)

Sastojci: 350g pirinca, 1 glavica crnog luka (sitno seckanog), 100g badema (seckani), 300g kukuruza secerca, vegeta, biber, 2 kasike ulja, 800ml vode.

Priprema: 
1) Bademe kratko proprziti na ulju, dodati crni luk i opran pirinac. Promesati. Naliti svu vodu, zacini vegetom i ostaviti da provri.
2) Dodati kukuruz, poklopiti i kuvati - dok pirinac ne upije svu tecnost. Povremeno promesati.
3) Pre serviranja posuti biber po ukusu.

Ingredients: 350g rice, 1 yellow onion (finely chopped), 100g almonds (chopped), 300g sweet corn, vegetable seasoning, pepper, 2 tablespoons oil, 800ml water.

Preparation:
1) Fry almonds shortly in oil, add onion and washed rice. Stir. Pour all the water, add vegetable seasoning and let it boil.
2) Add corn, cover and cook - until rice absorbs all liquid. Stir occasionally.
3) Before serving sprinkle with pepper to taste.

Sarma od soje (Soy cabbage rolls)

Sastojci: 1 glavica kiselog kupusa, 150g soje u ljuspicama, 500g praziluka, 100g pecurki, ulje, so, biber, nana.

Priprema:
1) Listove sarme pripremiti na uobicajen nacin. Pecurke iseci na listice.
2) Ljuspice soje potopiti u kiselu vodu i ostaviti da nabubre. Ocediti.

Hleb od oraha sa zacinima (Walnut bread with spices)

Sastojci: 200g mlevenih oraha, 2 vece kriske crnog hleba (izmrvljenog), 1 glavica crnog luka, 3 cena belog luka (zgnjecenog), 2 kasike gustina, 2 kasike integralnog brasna, 1 vezica persunovog lista (sitno seckan), 1 kasicica majorana, 1 kasicica mlevenog kima, 1 kasicica bosiljka, 1 kasicica majcine dusice, ulje, so.

Priprema:
1) Crni luk ocistiti, iseckati i prodinstati na ulju. Dodati beli luk, majoran, kim, bosiljak, majcinu dusicu, pa dinstati minut-dva.
2) Orahe zamesiti sa gustinom, brasnom i hlebom, pa dodati dinstani luk i persun. Posoliti po ukusu.
3) Duguljasti pleh premazati uljem, dodati kasiku-dve vode, staviti u pleh i oblikovati, a zatim u zagrejanu rernu i peci na umerenoj temperaturi oko 50 minuta.

Ingredients: 200g ground walnuts, 2 larger slices of black bread (crumbled), 1 onion, 3 cloves of garlic (crushed), 2 tablespoons of corn starch, 2 tablespoons flour, 1 bunch parsley leaf (finely chopped), 1 teaspoon marjoram, 1 teaspoon ground cumin, 1 teaspoon basil 1 teaspoon thyme, oil, salt.

Preparation:
1) Clean and finely chop onion and saute in oil over medium heat. Add garlic, marjoram, cumin, basil, thyme, and saute a minute or two.
2) Knead wanuts, flour and bread, then add the stewed onions and parsley. Add salt to taste.
3) Long and narrow baking pan coat with oil, add one-two spoons of water, put shaped mass in pan, then bake in the preheated oven, on medium temperature about 50 minutes.

Tost sa kackavaljem (Mozzarella toast)

Sastojci: 500g svinjskih fileta ili fileta pileceg belog mesa, 30g margarina (putera), 200g sampinjona (isecene na listice), 1 cen belog luka (sitno iseckan), 1 kasika svezeg persunovog lista (sitno seckanog), so i biber po ukusu, tost hleb, 250-300g kackavalja (lako topljivog) isecen na listice, sos od senfa.

Priprema: 
1) Svinjski file isecite na duzinu tost hleba, malo izlupajte, posolite i pobiberite. U tiganju, zapecite meso sa obe strane, nekoliko minuta. Izvaditi i ostaviti na toplom mestu.
2) U tom tiganju, isprzite pecurke sa belim lukom. Pred kraj dodajte persun.
3) Pripremite sos od senfa.
4) Dublju tepsiju podmazati margarinom, pa stavite jedno parce tost hleba, premazite sosom od senfa, stavite jedno parce mesa, preko jos malo sosa od senfa, stavite drugo parce mesa, (moze opet malo sosa od senfa), zatim kasiku pecuraka, a odozgo stavite listice sira. Sve tako dok ne utrosite sastojke.
5) Stavite u prethodno zagrejanu rernu i zapecite da se sir rastopi.

Ingredients: 500g pork fillets or fillets of chicken breasts, 30g margarine (butter), 200g mushrooms (sliced), 1 clove garlic (finely chopped), 1 tablespoon fresh parsley leaf (finely chopped), salt and pepper to taste, toast bread, 250-300g mozzarella or any yellow cheese (easily melting) sliced, mustard sauce.

Preparation:
1) Cut the fillets - length of toasted bread, beat a little, add salt and pepper. In skillet, fry the meat on both sides, a few minutes. Remove and set aside in warm place.
2) In same skillet, fry the mushrooms with garlic. Towards the end add the parsley.
3) Prepare a sauce of mustard.
4) In a deeper baking dish (greased with margarine) place a piece of toasted bread, spread mustard sauce, put a piece of meat, add a little sauce of mustard, put another piece of meat (you can add a little mustard sauce again), then spoon mushrooms and put the cheese on the top. Do this until you spend ingredients.
5) Put in the preheated oven and bake until the cheese melts.

Namazi od margarina (Spreads with margarine)

Margarin sa limunom (Margarin with lemon)

Sastojci: pola solje margarina (putera), 1 kasika izrendane limunove kore, 1 kasika svezeg soka od limuna.

Priprema:
1) Penasto umutiti margarin, dodati limunovu koru i sok od limuna. Dobro izmesati.

Ingredients: 1/2 cup margarine (butter), 1 tablespoon grated lemon peel, 1 tablespoon fresh lemon juice.

Preparation:
1) Whisk margarine (butter) until foams, add lemon rind and lemon juice. Stir well.

Pletenice od ruma i suvog grozdja (Rum and raisins braids)

Sastojci: za testo - 500g brasna, 20g svezeg kvasca, 3 kasike toplog mleka, 50g secera, 125ml kisele pavlake, 1 jaje, na vrh noza soli, 40g margarina (putera), 100g suvog grozdja, 80g badema (iseckan), 80g pistaca (iseckanih), margarine (puter) za podmazivanje pleha, za glazuru - 2 kasike ruma i 150g secera u prahu.

Priprema:
1) Potopiti suvo grozdje u mlaku vodu i sacekati da nabubri.
2) Kvasac izmrviti staviti u solju, dodati mleko, secer i 2 kasike brasna i ostaviti da nadodje.
3) U brasnu napraviti rupu u sredini, dodati nadosao kvasac, jaje, so, margarin i kiselu pavlaku. Zamesiti testo i ostaviti da nadodje.
4) Suvo grozdje ocediti, uvaljati u brasno i bademe; zatim dodati u testo i umesiti.
5) Podeliti na 3 dela, napraviti od svkog dela rolnu, a zatim upletite u pletenicu.
5) Pleh podmazite margarinom i stavite pletenicu.
6) Rernu zagrejte na 200C i pecite oko 30-40 minuta. Ako je kolac suve porumeneo, pokrijte ga aluminijumskom folijom.
Napomena: koliko tacno potrebno vremena da se kolac ispece zavisi od debljine testa i jacine vase rerne.
7) Kada je pletenica gotova, ostavite je u plehu 10 minuta, zatim izvadite i pustite da se hladi.
8) Izmesati secer u prahu sa rumom i premazati jos topao kolac. Posuti pistacima pre nego sto se glazura stegne i osusi.


Ingredients: for the dough - 500g flour, 20g of fresh yeast, 3 tablespoons of warm milk, 50g sugar, 125ml sour cream, 1 egg, on the top of knife salt, 40g margarine (butter), 100g of raisins, 80 almonds (finely chopped), 80g pistachio (finely chopped), margarine (butter) for greasing the pan, for the glaze - 2 tablespoons of rum and 150g powdered sugar.

Preparation:
1) Soak the raisins in warm water and wait until it swells.
2) In a cup put crumbled yeast, add milk, sugar and 2 tablespoons of flour and leave to rise.
3) Make a hole In the flour, in the middle, add risen yeast, egg, salt, margarine and sour cream. Knead the dough, cover with kitchen towel and leave it in warm place to rise.
4) Drain raisins, roll in flour and almonds, then add to the dough and then knead again.
5) Divide into 3 equal parts, each part develop in roll, then embroil in a braid.
5) Grease baking pan with margarine and place the braid.
6) Heat the oven to 200C and bake for about 30-40 minutes. If the cake becomes too much brown, cover with aluminum foil.
Note: exactly how much time is needed to bake the cake depends on the thickness of the dough and the strength of your oven.
7) When the braid is done, leave in pan 10 minutes, then remove and allow to cool.
8) Mix the powdered sugar with the rum and spread over still warm cake. Sprinkle with pistachios before glaze hardens and dries.

Saveti za testo sa kvascem (Tips for dough with yeast)

Sastojci: brasno, suvi kvasac, svezi kvasac, bade, orasi, suvo grozdje, mleko, secer, jaja, margarin ili mast (masnoca).

Priprema:

1) Vazno je da svi sastojci za testo, pre mesenja, imaju sobnu temperaturu, zato ih bar jedan sat pre pocetka stavite na sto.
2) Ako koristite suvi kvasac, odmah ga pomesajte sa brasnom i svim ostalim dodacima za testo.
3) Ako testo sadrzi vecu kolicinu masnoce ili dodatke badema, lesnika i slicnih jezgrastih plodova u raznim oblicima, bolje je da suvi kvasac prethodno potopite u malo mlakog mleka i ostavite 10 minuta, pa tek onda pomesajte sa ostalim sastojcima za testo.
4) Svezi kvasac treba da potopite u malo mlakog mleka, uz dodatak 1 kasicice secera i 1-2 kasike brasna. Ostavite ga 15 minuta da stoji.
5) U meduvremenu, prosejte brasno i od njega napravite "brdasce" sa "kraterom" u sredini. U to udubljenje ulijte nadosao kvasac, dodajte jaja i eventualno masnocu (sobne temperature), po potrebi zacine i secer.
6) Testo mesite tako, sto od spoljnih ivica ka unutrasnjem krateru postepeno dodajete sve vise brasna koje se sjedinjuje sa mekom masom. Testo mesite rukama sve dok ne postane glatko i sjajno. Povremeno udarite testom po radnoj povrsini, da bi se istisnuli i poslednji mehurici vazduha i postigla maksimalno fina struktura.
7) Ovako umeseno testo ostavite 30 minuta, pokriveno kuhinjskom krpom, da naraste, a zatim ga ponovo premesite.
8) Ako recept za pripremu testa sadrzi badem, orahe ili suvo grozdje, oni se dodaju na kraju jer bi testo posivelo.
9) Testo koje se nalazi u podmazanom i brasnom posutom plehu ne stavljate odmah u rernu, vec sacekajte jos 15 minuta da ponovo naraste.

Ingredients: flour, dry yeast, fresh yeast, almonds, walnuts, raisins, milk, sugar, eggs, margarine or lard (fat).

Preparation:
1) It is important that all ingredients for the dough, before kneading, are at room temperature, so at least one hour before the start put them on the table.
2) If using dry yeast, combine it immediately with flour and all other additions for the dough.
3) If the dough contains a significant amount of fat or additives like almond, hazelnut and similar nuts in various forms, it is better to pre-soak the dry yeast in a little lukewarm milk and leave for 10 minutes, and then combine with other ingredients for the dough.
4) Fresh yeast soak in a little lukewarm milk, add 1 teaspoon of sugar and 1-2 tablespoons of flour. Allow it to stand for 15 minutes.
5) In the meantime, sift flour, and make the "hill" with "crater" in the middle. In this hollow, pour in risen yeast, add the eggs and possibly fat (at room temperature), if necessary, spices and sugar.
6) Knead the dough thus, from the outer edges to the inner crater gradually adding more flour that merges with a soft mass. Knead the dough with hands until it becomes smooth and glossy. Occasionally hit the dough on the working table, to push out the last air bubbles and to achieve maximum fine structure.
7) This kneaded dough leave for 30 minutes, covered with kitchen towel, to rise, and then knead the dough again.
8) If the recipe for the preparation of the dough contains almonds, walnuts and raisins, you should add them at the end, because the dough will become gray.
9) When the dough is in greased and with flour sprinkled baking pan do not put in the oven immediately, wait another 15 minutes to rise again.

Kolac od kajsija (Apricot cake)

Sastojci: 300g lisnatog testa, 1 tegla kompota od kajsija, 200g mrvica od testa, malo secera u prahu.

Priprema: 
1) Lisnato testo odmrznite prema uputstvu, listove prepolovite. Ako ste testo uradili sami, isecite ga na trake 8x20cm.
2) Na svaku traku stavite po tri polovice kajsije i pospite mrvicama od testa.
3) Poslazite u pleh koji ste prethodno pokvasili hladnom vodom.
4) Pecite na 225°C oko 20 minuta.
5) Pre serviranja posuti secerom u prahu.

Ingredients: 300g puff pastry, 1 jar of apricot compote, 200g of crumbs dough, a little powdered sugar.

Preparation:
1) Defrost puff pastry according to instructions, cut sheets in half. If you made your own, cut it into strips 8x20cm.
2) At each strip put three apricot halves and sprinkle with dough crumbs.
3) Before placing in a baking pan, wash baking pan with cold water.
4) Bake at 225°C for about 20 minutes.
5) Before serving sprinkle with powdered sugar.

Mrvice od testa (Crumbs from dough)

Sastojci: 

• 100g margarina ili neslanog putera
• na vrh noza cimeta
• 100g brasna
• na vrh noza praska za pecivo
• 40g secera

Priprema:
1) Zagrejte margarin na srednjoj temperaturi da dobije zlatno braon boju (pazeci da ne potamni previse, jer ce imati gorak ukus).
2) Ostavite da se ohladi (pazeci da se ne stegne). Dodati cimet.

Pita sa fetom i besamel sosom (Pie with bechamel sauce and feta)

Sastojci: 600g feta sira, margarin ili puter (za premazivanje kora), 4-5 jaja, 15 kora za pitu, 4 solje besamel sosa, so i biber, 1/2 solje persuna (sitno seckanog).

Priprema:
1) Pomesajte fetu, besamel sos i jaja. Dobro izmesajte. Posolite i pobiberite. Podelite na dva dela. U jedan deo dodati persun. promesati.
2) Pleh podmazati uljem, sloziti 5 kora (svaku koru premazati margarinom ili puterom). Rasporediti masu sa persunom. Staviti sledecih 5 kora (svaku koru premazati margarinom ili puterom). Staviti drugi fil. Prekiti sa preostalih 5 kora (takodje premazanih margarinom ili puterom).
3) Iseci na kvadrate i peci na 200 C dok gornja kora ne dobije tamnozlatnu boju.

Ingredients: 600g feta cheese, margarine or butter (for brushing phyllo dough sheets), 4-5 eggs, 15 phyllo dough sheets, 4 cups bechamel sauce, salt and pepper, 1/2 cup parsley (finely chopped).

Preparation:
1) Mix feta, bechamel sauce and eggs. Combine well. Season with salt and pepper. Divide into two parts. In one part add the parsley. Stir.
2) Grease the baking dish with oil, place 5 phyllo dough sheets (). Spread mixture with parsley. Put next five phyllo dough sheets (brush each with margarine or butter). Place the second filling. Cover with the remaining 5 (also brushed with margarine or butter).
3) Cut into squares and bake at 200C until top becomes golden brown.

Slani kolac od jaja (Salty eggs cake)

Sastojci: 14 kriski belog hleba (odstranjene kore) ili tost hleb, 250g kobasice (izmrvljene), 250g sunke (sitno seckane), 3 solje kackavalja (narendanog), 7 jaja, 400ml mleka, 1 kasika senfa, 1/3 solje crvenih pecenih paprika (iseckanih na kockice), 2 kasike vlasca, 1 kasika belog luka (sitno seckanog), 1/2 kasicice origana, 1/2 kasicice mlevenog bibera, 1 kasicica soli, kecap (opciono).

Priprema: 
1) Svaku krisku hleba isecite na 4 dela, pa poredjate u uljem blago podmazan pleh.
2) Pospite kobasicom i sunkom, paprikom i sirom.
3) Blago umutite jaja, mleko. Dodajte senf, vlasac, beli luk, origano, biiber i so. Promesajte. Prelijte preko mesa, paprike i sira, pokrijte i ostavite u frizider preko noci.
4) Sledeceg dana, iznesite sud na sobnu temperaturu, ugrejte rernu na 180 C i peci nepokriveno oko 60-70 minuta.
5) Seci na kvadrate i po zelji preliti kecapom.

Ingredients: 14 slices of white bread (crust removed) or toasted bread, 250g sausage (crumbled), 250g ham (chopped), 3 cups of cheese (shredded), 7 eggs, 400ml milk, 1 tablespoon mustard, 1/3 cup roasted red pepper (chopped into cubes), 2 tablespoons chives, 1 tablespoon garlic (finely chopped), 1/2 teaspoon oregano, 1/2 teaspoon ground pepper, 1 teaspoon salt, ketchup (optional).

Preparation:
1) Cut each slice of bread into 4 parts, and place in oil slightly greased baking pan.
2) Sprinkle sausage and ham, peppers and cheese.
3) Slightly beat the eggs and milk. Add mustard, chives, garlic, oregano, salt and pepper. Stir. Pour over the meat, peppers and cheese, cover and leave in refrigerator overnight.
4) The next day, take out to room temperature, preheat oven to 180 C and bake uncovered for about 60-70 minutes.
5) Cut into squares and pour ketchup to taste.

Jaje u paradajzu (Egg in tomato)

Sastojci: 3 paradajza, 3 jajeta, 1 konzerva tunjevine, so.

Priprema:
1) Odsecite vrhove paradajzu i odstranite unutrasnji deo.
2) Stavite pomalo tunjevine u svaki paradajz i razbijte po jedno jaje. Posolite po ukusu.
3) Zapecite u rerni.

Ingredients: 3 tomatoes, 3 eggs, 1 can of tuna, salt.

Preparation:
1) Cut off tops of tomatoes and remove the inner part.
2) Put a bit of tuna in each tomato and break the eggs. Add salt to taste.
3) Bake in the oven.

Posni rezanci (Low fat noodles)

Sastojci: 500g brasna, 1 kasika vinskog sirceta, so.

Priprema: 
1) Popariti brasno kipucom vodom, pa uz stalno mesanje zamesiti mekse testo.
2) Dodati sirce i so, pa dobro izmesati i ostaviti na hladno mesto (ne u frizider) do sutradan.
3) Testo izliti na dasku za mesenje, dodati jos brasna - toliko da se dobije tvrdoca testa za supu.
4) Razviti i iseci rezance zeljene sirine.

Napomena: mogu se koristiti kao dodatak, redjim corbama ili za supu sa paradajzom. Mogu se koristiti i kao slatkis, posto se prethodno obare i pomesaju sa orasima, secerom i suvim grozdjem.

Ingredients: 500g flour, 1 tablespoon wine vinegar, salt.

Preparation:
1) Pour boiling water over flour, and with constant stirring knead soft dough.
2) Add vinegar and salt and stir well and leave in a cool place (not refrigerator) until the next day.
3) Pour the dough on a kneading board, add more flour - enough to get a dough hardness for the soup.
4) Develop and cut strips in desired width.

Note: can be used as a supplement to clear soup or with tomato soup. Can be used as a candy, cook noodles in water (drain) and mix with nuts, sugar and raisins.

Snicle od soje u rerni (Soy steaks in oven)

Sastojci: 200g snicli od soje, 2 lovorova lista, senf ili kecap, ulje; za sos: 2 kasike sojinog brasna, 6 kasika obicnog brasna, 1 glavica crnog luka (sitno seckanog), 3 cena belog luka (sitno seckanog), 1 kasicica bibera, 1 kasicica vegete, 1 kasika persunovog lista (sitno seckanog), origano, 2 paradajza. za umakanje: kukuruzno brasno.

Priprema: 
1) Snicle potopiti u vodu, i ostaviti nekoliko sati da nabubre (ili ostaviti preko noci).
2) Ocediti i oprati.

Trouglovi sa bademima (Triangles with almonds)

Sastojci: 350g brasna, 125g margarina, 4 kasike secera, 1 kasicica ekstrakta od badema, 100ml belog vina, za dekoraciju - 50g badema (polovine), 2 kasike secera.

Priprema:
1) Penasto umutiti margarin sa secerom i ekstraktom od badema. Dodati brasno i vino i umesiti testo.
2) Podeliti na 4 dela i staviti u frizider na 30 minuta.
3) Svaki deo rastanjiti u krug precnika 15cm i iseci na 12 trouglova.
4) Na svaki trougao staviti po jednu polovinu badema, pa peci u zagrejanoj rerni na 180 stepeni, 7-10 minuta.
5) Pre sluzenja posuti secerom.

Ingredients: 350g flour, 125g margarine, 4 tablespoons sugar, 1 teaspoon of almond extract, 100 ml white wine, for decoration - 50g almonds (halves), 2 tablespoons of sugar.

Preparation:
1) Whisk butter with powdered sugar and almond extract until becomes foamy. Add flour and wine and knead the dough.
2) Divide into 4 pieces and place in refrigerator for 30 minutes.
3) Develop each part in a circle, 15cm in diameter and cut into 12 triangles.
4) Put one almond half on each triangle and bake in a preheated oven at 180 degrees, 7-10 minutes.
5) Before serving sprinkle with sugar.

Kolacici sa suvim sljivama (Cookies with prunes)

Sastojci: 100g margarina, 40g secera u prahu, 10g vanilin secera, na vrh noza soli, 120g brasna, 50 suvih sljiva (bez kostica), 50ml ruma, 200g cokolade, 2 kasike ulja, 50 badema, polovine (oko 70-80g)

Priprema:
1) Penasto umutiti margarin sa secerom u prahu, vanilin secerom i solju. Dodati brasno i zamesiti testo.
2) Upakovati u foliju i staviti u frizider, na 30 minuta.
3) Testo rastanjiti na debljinu od 3mm. Modlom vaditi krugove precnika 4cm.
4) Poredjati ih u podmazanu i pobrasnjenu tepsiju, pa peci u zagrejanoj rerni na 200 stepeni, oko 8-10 minuta. Kada se ispeku ostaviti da se ohlade.
5) Suve sljive sitno iseckati i pomesati sa rumom, pa na svaki kolacic kasicicom staviti smesu.
6) Cokoladu otopiti sa uljem, pa preliti svaki kolacic.
7) Ukrasiti sa bademom i ostaviti na hladnom mestu da se cokolada stegne.

Ingredients: 100g margarine (butter), 40g powdered sugar, 10g vanilla sugar, pinch of salt, 120g flour, 50 prunes (pitted), 50ml of rum, 200g lean chocolate, 2 tablespoons of oil, 50 almonds, halves (around 70-80g)

Preparation:
1) Whisk butter with powdered sugar, vanilla sugar and salt until becomes foamy. Add flour and knead dough.
2) Pack in foil and place in refrigerator for 30 minutes.
3) Develop the dough to a thickness of 3mm. Cut circles with cookie cutter (or glass) about 4cm in diameter.
4) Align them in a greased and floured baking pan and bake in preheated oven at 200 degrees, about 8-10 minutes. Once baked allow to cool.
5) Finely chop prunes and mix with rum, and spoon mixture on each cookie.
6) Melt chocolate with oil, and pour over each cookie.
7) Garnish with almonds and leave in a cool place until chocolate hardens.

Podloga za kolacice (Cookie crust)

Sastojci: 200g margarina, 80g secera u prahu, 20g vanilin secera, na vrh noza soli, 240g brasna.

Priprema:
1) Penasto umutiti margarin sa secerom u prahu, vanilin secerom i solju. Dodati brasno i zamesiti testo.
2) Upakovati u foliju i staviti u frizider, na 30 minuta.

Krem corba od krompira (Creamy chowder of potato)

Sastojci: 5 krompira, 300g bundeve, 3 cena belog luka, 1 glavica crnog luka, 1 celer (koren i lisce), 1 sargarepa, 1 persunov koren, 1 paradajz, 1 paprika babura, vegeta, so, biber.

Priprema: 
1) Bundevu oljustiti, iseci na kockice, skuvati u slanoj vodi pa ispasirati.
2) Sargarepu iseckati na kolutove, a ostalo povrce na kockice.
3) Staviti povrce u serpu, preliti vodom (da prekrije povrce), dodati so, vegetu i biber, pa kuvati - dok ne omeksa.
4) Dodati pire od bundeve i jos jednom prokuvati.

Ingredients: 5 potatoes, 300g pumpkin, 3 cloves of garlic, 1 onion, 1 celery (leaves and root), 1 carrot, 1 parsley root, 1 tomato, 1 bell pepper, vegetable seasoning, salt, pepper.

Preparation:
1)  Peel pumpkin and cut into cubes; cook in salted water, and blend in food processor.
2) Cut carrot into rings, and other vegetables into cubes.
3) Place the vegetables in a saucepan, pour water (to cover the vegetables), add salt, vegetable seasoning and pepper, and cook - until tender.
4) Add the pumpkin puree and bring to boil again.

Corba od tikvica (Zucchini chowder)

Sastojci: 1 srednja tikvica, 2-3 glavice crnog luka, 1 sargarepa, 1 koren persuna, 1 paskanat, 1 celerov koren, 1 paprika babura, 500ml soka od paradajza, so, vegeta, secer, persunovo i celerovo lisce.

Priprema:
1) Oljustiti tikvicu i ukloniti seme, pa iseci na kockice. Luk, koren persuna, pastrnak, celerov koren i papriku iseckati na kockice, a sargarepu na krugove.
2) Na malo vode dinstati luk, pa dodati svo povrce, naliti sa malo vode (da prekrije povrce).
3) Dodati so, vegetu i malo secera, pa kuvati dok povrce ne omeksa.
4) Tada dodati tikvice i persunovo i celerovo lisce, naliti paradajz sokom i do kraja kuvati na umerenoj temperaturi.

Ingredients: 1 medium zucchini, 2-3 onions, 1 carrot, 1 parsley root, 1 parsnip, 1 celery root, 1 bell pepper, 500ml tomato juice, salt, vegetable seasoning, sugar, parsley and celery leaves.

Preparation:
1) Peel the zucchini and remove seeds; cut into cubes. Onions, parsley root, parsnip, celery root and peppers cut into cubes, and carrot in circles.
2) Saute onion in small amount of water, then add all the vegetables, pour with a little water (to cover the vegetables).
3) Add salt, vegetable seasoning and a little sugar, and cook until vegetables are tender.
4) Then add the zucchini and parsley and celery leaves, pour tomato juice and cook till the end on medium heat.

Pirinac corba (Rice chowder)

Sastojci: 1 glavica crnog luka, 100g pirinca, so, vegeta, biber, 1 kasika persunovog lista (iseckan), po zelji sirce.

Priprema:
1) Pirinac oprati i iscediti.
2) Luk ocistiti, iseci na kockice pa dinstati na malo vode i soli.
3) Dodati pirinac, vegetu i biber. Naliti vodom i kuvati - dok se pirinac ne skuva.
4) Pred kraj kuvanja dodati persunov list, i po zelji sirce.

Ingredients: 1 onion, 100g rice, salt, vegetable seasoning, pepper, 1 tablespoon parsley leaf (chopped), vinegar (if desired).

Preparation:
1) Wash rice and drain.
2) Clean onion, cut into cubes and saute in a little water and salt.
3) Add the rice, vegetable seasoning and pepper. Add the water and cook - until the rice is cooked.
4) At the end of cooking add the parsley, and vinegar to taste.

Slatki djevreci (Sweet bagels)

Sastojci: 14 kasika kiselog mleka (ili jogurta), 2 jaja, 7-8 kasika secera, 6 kasika ulja ili topljene masti, malo soli i sode bikarbone, brasno po potrebi (da se dobije srednje meko testo), ulje (mast) za przenje.

Priprema:
1) Umutiti kiselo mleko (jogurt) sa jajima.
2) Dodati secer, ulje (mast), so i sodu bikarbonu i brasno.
3) Razvuci oklagijom pa seci vecom casom a zatim manjom.
4) Staviti u serpu dosta ulja (masti) pa ih prziti dok ne porumene.
5) Posuti secerom.

Napomena: Prava temperatura ulja je ona u kojoj kockica belog hleba brzo dobije zlatno braon boju. Nemojte odjednom stavljati mnogo testa u ulje, jer ce se temperatura smanjiti (treba vise vremena da porumene - sto znaci da ce se napiti previse ulja). Kada su djevreci przeni, izvadite, ocedite i ostavite neko vreme na hartiji, koja je ce upiti visak ulja.


Ingredients: 14 tablespoons sour milk (or yogurt), 2 eggs, 7-8 tablespoons of sugar, 6 tablespoons oil or melted lard, salt and baking soda, flour as needed (to get a medium soft dough), oil (lard) for frying.

Preparation:
1) Whisk the sour milk (yogurt) and eggs.
2) Add sugar, oil (lard), salt, baking soda and flour.
3) Develop dough with rolling pin and cut with bigger glass first, then with smaller glass.
4) Put enough oil (lard) in a pan and fry them until golden brown.
5) Sprinkle with sugar.

Note: Real oil temperature is one in which small cube of white bread quickly gets a golden brown color. Do not suddenly put a lot of dough in oil, because the temperature will decrease (needs more time to get the golden color - which means that they will drink too much oil). When bagels are fried, remove, drain and leave them some time at the paper, which will absorb the excess oil.