Sojine snicle sa povrcem (Soy schnitzel with vegetables)

Sastojci: 8 sojinih snicli, 2 zute paprike, 2 crvene paprike, 1 glavica crnog luka, 3 cena belog luka, 1 struk praziluka, 1 paradajz, 300ml soka od paradajza, 2 kasike lista celera svezeg (sitno iseckanog) ili 2 kasicice suvog, 2 kasike lista persuna svezeg (sitno iseckanog) ili 2 kasicice suvog, 1 kasika origana, ulje.

Priprema:
1) U serpu sipati vodu, dodati pola kasicice soli I staviti sojine snicle da se obare. Ocediti. Zute I crvene paprike ocistiti od semenki I iseckati na kockice. Crni I beli luk oljustiti I sitno iseckati. Praziluk oljustiti I iseckati na kockice. Paradajz oljustiti I iseci na kocke.
2) U tiganju na ulju prziti crni luk, beli luk I praziluk. Dodati papriku I celer. Prziti jos 5 minuta. Smanjiti temperauru na srednju dodati sojine snicle I sok od paradajza I kuvati dok paprika ne omeksa. Dodati paradajz I kuvati jos 15 minuta. Dodati origano I persun I kuvati jos 5 minuta. 

Piletina u sosu od belog vina I ruzmarina (Chicken in a sauce of white wine and rosemary)

Sastojci: 600g pilecih prsa, 250g suvog vrata, za sos: 200ml pavlake za kuvanje, 1 kasicica ruzmarina suvog, 30ml belog vina, so.

Priprema: 
1) Pileca prsa iseci na snicle. Pa sa kuhinjskim cekicem izlupati meso. Suvi vrat iseci na snite. 
2) U tiganju ugrejati ulje I prziti piletinu. Kad je gotova, dodati snite suvog vrata I malo proprziti sa obe strane. 
3) Za sos – u tiganj sipati pavlaku za kuvanje I pustiti da prokljuca. Dodati ruzmarin I belo vino I so po ukusu. Promesati I kuvati oko 5 minuta. 
4) Preliti piletinu sosom I posluziti uz bareni krompir, makarone ili pirinac.

Ingredients: 600g chicken breasts, 250g dried pork neck, for sauce: 200ml cooking cream, 1 teaspoon of dried rosemary, 30ml white wine, salt.

Preparation:
1) Chicken breast cut in fillets. With a kitchen hammer beat the fillets. The dried pork neck cut in slices.
2) In frying pan in oil fry the chicken. When it's done, add the pork neck and fry a little on both sides.
3) For the sauce - in frying pan add cooking cream and let it boil. Add rosemary and white wine and salt to taste. Stir and cook for about 5 minutes.
4) Pour chicken with sauce and serve with cooked potatoes, macaroni or rice.

Puter od indijskih oraha, badema i oraha (Cashew, almond and walnuts butter)

Sastojci: 150g indijskog oraha, 150g przenih badema, 150g oraha (ili pekan oraha), prstohvat soli, 1/4 kasicice mlevenog cimeta, 1/2 kasicice ekstrakta vanile, 2 kasike meda ili agava sirupa.

Priprema:
1) Pomesati indijske orahe, bademe i orahe (ili pekan orahe) u blenderu ili procesoru za hranu. Blendirati dok ne postane kremasta, zaustavljajuxc se da bi ostrugali sa stranica.
2) Nakon sto postane vrlo glatko i kremasto dodati so, cimet, vanila ekstrakt i med i ponovno blendirajte dok ne postane glatko i kremasto.
3) Pustite da se puter od badema ohladi na sobnu temperaturu, a zatim smesu sipajte u teglu sa hermetickim zatvaracem.

4) Cuvati u frizideru do 10 dana ili dok ne vidite ili osetite bilo kakav znak kvarenja.

Ingredients: 150g raw cashews, 150g toasted almonds, 150g walnuts (or pecans), a pinch of salt, 1/4 teaspoon ground cinnamon, 1/2 teaspoon vanilla extract, 2 tablespoons honey or agave syrup.

Preparation:
1) Blend cashews, almonds and walnuts (or pecans) to a high-speed in blender or food processor. Blend until creamy, pausing to scrape down the sides as necessary. 
2) Once the almond butter is very smooth and creamy add salt, cinnamon, vanilla and honey and blend again until smooth and creamy.
3) Let the almond butter cool to room temperature, then transfer the mixture to an a airtight jar. 
4) Store in the refrigerator for up to 10 days or until you see or smell any signs of spoilage.

Domaca bonzita (Homemade granola)

Sastojci: 800g ovsenih pahuljica, 125g badema, 125g indijskog oraha, 2 kasicice mlevenog cimeta, 1/4 kasicice morske soli, 125ml kokosovog ulja (otopljenog), 80g meda, 2 kasicice ekstrakta vanile, 160g kokosovog brasna, 60g suvog grozdja, 60g suvih brusnica ili suvih borovnica, 100g cokolade za kuvanje (ne slatke crne cokolade) izlomljenje u kocke.

Priprema:
1) U velikoj ciniji pomesati ovsene pahuljice, badem, indijski orah, cimet i so dok se ne spoje ravnomerno.
2) U drugoj ciniji zajedno pomesati ostopljeno kokosovo ulje, med i ekstrakt vanile dok se ne ujednace. Smesu kokosovog ulja uliti u smesu ovsenih pahuljica i promesati dok se ne ujednaci.
3) Zagrejte rernu na 180 C. Stavite papir za pecenje u pleh. Granolu rasporedite ravnomerno na pripremljeni papir za pecenje. Pecite 20 minuta na pola dobro promesati. Zatim izvaditi iz rerne dodati kokos i dobro promesati smesu. Peci jos 5 minuta ili dok granola ne postane svetla i zlatna.
4) Izvadite iz rerne i pustite da se ohladi. Zatim umesati suvo voce i cokoladu na kocke.

Napomena: cuvati u hermeticki zatvorenoj posudi na sobnoj temperaturi do 2 nedelje.


Ingredients: 800g oat flakes, 125g slivered almonds, 125g cashews, 2 teaspoons ground cinnamon, 1/4 teaspoon sea salt, 125ml coconut oil (melted), 80g honey, 2 teaspoons vanilla extract, 160g coconut flakes, 60g raisins, 60g dried cranberries or dried blueberries, 100g cooking chocolate (not sweet black chocolate) broken in squares.

Preparation:
1) In a large mixing bowl stir together oats, almonds, cashews, cinnamon and salt until evenly combined.
2) In a separate mixing bowl stir together the melted coconut oil, honey and vanilla extract until combined. Pour the coconut oil mixture into the oats mixture, and stir until evenly combined.
3) Heat oven to 180 C. Place baking paper in baking pan. Spread the granola out evenly on the prepared baking paper. Bake for 20 minutes stirring once halfway through.  Then remove from the oven, add the coconut, and stir well the mixture. Bake for 5 more minutes or until the granola is lightly toasted and golden.
4) Remove from the oven and let it cool down. Then stir in the dried fruit and chocolate squares.

Note: store in an airtight container at room temperature for up to 2 weeks.

Engleski mini hlepcici (English mini breads)

Sastojci: 250ml mleka, 1 kasika margarina, 1 kasika secera, 10g suvog kvasca, prstohvat soli, 375g brasna, 60g griza.

Priprema:
1) Zagrejte mleko i margarin i kuvajte dok se ne otopi. Dodajte secer i kvasac. Dobro promesajte i ostavite da kvasac naraste oko 5 minuta dok ne zapeni.
2) Dodajte brasno i so. Dobro izmesati. Umesiti testo. Nemojte dodavati jos brasna. Testo ce biti vrlo mekano i rastegljivo.
3) Pokriti plasticnom folijom i pustite da se podigne oko 2 sata.
4) Izrucite testo na pobrasnjenu povrsinu i lagano odmotajte i podelite na osam jednakih delova.
5) Stavite malo griz u ciniju. Lagano formirati testo u loptice od 5-6 cm i lagano poravnajte i oblozite grizom. Ostavite da se odmori 30 minuta.
6) U medjuvremenu, zagrejte rernu na 200 C. Stavite pleh u rernu. Kada se zagreje izvaditi pleh. Staviti mini hleb na pleh i posuti s jos malo griza.
7) Pecite 10 minuta. Okrenite mini hleb. Peci jos oko 8 minuta. Staviti pleh na zicu i ostaviti da se ohladi najmanje 5 minuta pre posluzivanja.

Napomena: pokvari ce se za nekoliko dana zato ih mozete zamrznuti.

Ingredients: 250ml milk, 1 tablespoon margarine, 1 tablespoon sugar, 10g dried yeast, pinch of salt, 375g flour, 60g semolina.

Instructions:
1) Warm milk and margarine and cook until melted. Add sugar and yeast. Mix well and allow the yeast to rise for about 5 minutes until starting to foam a little.
2) Add flour and salt. Mix well. Knead the dough. Don't add more flour. The dough will be very soft and strechy.
3) Cover with plastic wrap and allow it to rise for about 2h.
4) Turn the dough onto a floured surfaces and gentle roll up and then cut into eight equal pieces.
5) Place some semolina in a bowl. Gently form the dough into ba5-6cm balls and gently flatten. Coat with the semolina. Allow to rest 30 minutes.
6) In meantime, preheat oven to 200 C. Place baking pan inside. When heated remove the pan. Move the mini breads on the pan and dust with a little more semolina.
8) Bake for 10 minutes. Flip the mini breads. Bake another 8 minutes or so. Move to a cooling rack. Allow to cook at least 5 minutes before serving.


Note: they will spoil in a few days so you can freeze them.

Domaci keks (Homemade plain biscuits)

Sastojci: 250g secera, 400g margarina, 250ml vode, 1/4 kasicice soli, 1kg brasna, 28g praska za pecivo

Priprema:  
1) U serpu stavite secer, margarin, vodu i so, dok se secer i margarin ne rastope. Ostaviti da se prohladi oko 20 minuta povremeno mesajuci.
2) U velikoj posudi pomesati brasno i prasak za pecivo, pa dodajte rashladjenu mesavinu margarina i secera. Promesate varjacom, pa umesite rukama dok testo ne postane ujednaceno.
3) Testo podelite na 6 jednakih jufki i svaku stavite na list papira za pecenje. Oklagijom rastanjite testo preko papira do debljine od 2mm. Prebaciti papir na pleh za pecenje. Prekriti pleh providnom folijom i ostaviti da odstoji u frižideru 4 sata.
4) Zagrejati rernu na 180C. Zatim izvaditi testo iz frizidera. Vaditi kekse modlom ili ga isecite na kvadrate koje cete izbockati cackalicom. Peci kekse 10-12 minuta tj. dok spoljne ivice ne postanu zlatno braonkaste.

Ingredients: 250g of sugar, 400g of margarine, 250ml of water, 1/4 teaspoon of salt, 1 kg of flour, 28g of baking powder

Preparation:
1) Place the sugar, margarine, water and salt in the pot and cook until the sugar and the margarine melts. Allow to cool for about 20 minutes stirring occasionally.
2) In a large bowl, mix flour and baking powder, add cooled margarine and sugar mixture. Stir with wooden spoon, and knead the dough with your hands until becomes even.
3) Divide the dough into 6 equal balls and put each on the piece of baking paper. Spread the dough over the paper at a thickness of 2mm. Transfer the paper to the baking pan. Cover the dough with a transparent foil and leave it in the fridge for 4 hours.

4) Heat the oven at 180C. Then remove the dough from the fridge. Take out the biscuits with the cookie mold or cut it on the squares. Make holes with toothpick. Bake biscuits for 10-12 minutes, until the outer edges do not become golden brown.

Pohovana pileca prsa (Fried chicken breasts)

Sastojci: 450g pilecih grudi (fileti), 250ml mleka, 1 kasika belog sirceta ili 1 kasika jogurta, 250g brasna, prstohvat soli, 2-3 jaja, 250g prezli sa zacinima, 4 kasike svezeg ruzmarina seckanog, 60g semenki suncokreta, ulje.

Priprema:
1) Mleko pomesati sa sircetom ili mleko sa jogurtom. Stavite pileca prsa u ovu mesavinu 30 minuta.
2) U ciniji, pomesajte brasno i so. U ciniji umutite jaja. U drugoj ciniji pomesajte prezle, ruzmarin i semenke suncokreta.
3) Zagrijte ulje u tiganju na srednje visokoj temperaturi (5). Izvadite piletinu iz smese mleka i osusite papirnim ubrusom. Stavite piletinu u brasno, zatim u jaja, pa u mesavinu prezli.

4) Svaku sniclu przite 3 do 5 minuta sa svake strane. Ostavite na papirnatom ubrusu da apsorbira visak ulja.

Ingredients: 450g chcicken breasts (fillets), 250ml milk, 1 tablespoon white vinegar or 1 tablespoon buttermilk, 250g flour, pinch of salt, 2-3 eggs, 250g breadcrumbs with spices, 4 tablespoons fresh rosemary chopped, 60g sunflower seeds, oil.

Preparation:
1) Mix milk with vinegar or milk with buttermilk. Place chicken breasts in this mixture for 30 minutes. 
2) In a bowl, combine flour and salt. In a bowl whisj eggs with a fork. In another bowl combine breadcrumbs, rosemary and sunflower seeds.
3) Heat oil in skillet over medium high heat (5). Remove chicken from milk mixture and dry with a paper towel. Place chicken in flour, then in eggs, breadcrumbs mixture.
4) Fry each chicken 3 to 5 minutes on each side. Leave on paper towel to absorb the excess oil.

Pljeskavice sa tikvicama i biljem (Patties with zucchini and herbs)

Sastojci: 2 tikvice, 100g parmezana, 120g prezli, 1 glavica crnog luka,  1 cen belog luka, prstohvat soli, 1/2 kasicice praska za pecivo, 1 kasika svezeg iseckanog persuna ili 1 kasicica suvog, 1 kasika svezeg iseckanog timijana ili 1 kasicica suvog, 2 jaja.

Priprema:
1. Tikvice, crni i beli luk oljustite. Tikvice izrendati. Posolite i ostavite pola sata da stoje da puste vodu. Ocediti. Crni i beli luk sitno iseckati. Jaja umutiti viljuskom.
2. U ciniji pomesati sve sastojke. Oblikovati pljeskavice. 

Testenine sa brokolijem i karfiolom (Pasta with broccoli and cauliflower)

Sastojci: 600g paste - testenine, 800g brokolija, 400g karfiola, 200ml supe, 2 kasike margarina, 2 cena belog luka ili 1 kasicica belog luka u prahu, 2 kasike maslinovog ulja.

Priprema:
1) Beli luk oljustiti i sitno iseckati. Brokoli ocistiti i iscepkati na cvetove. Karfiol takodje ocistiti i iscepkati na cvetove.
2) Na srednjoj temperaturi (3), na ulju proprziti beli luk oko 3 minuta. Dodati brokoli i karfiol i prziti oko 3 minuta povremeno mesajuci. Dodati supu i margarin i kuvat jos oko 5 minuta.

Sosevi za makarone (Sauces for pasta)

Sos za makarone 1

Sastojci: 200ml kisele pavlake, 100g trapista (rendanog), origano.

Priprema:
1) U tiganj staviti kiselu pavlaku, trapist i origano i kuvati dok se kackavalj ne otopi.

Sos za makarone 2

Sastojci: 200ml kisele pavlake, 200g trapista (rendanog), 150g pecenice, parmezan.

Brzi sos za umakanje za povrce (Quick dip for vegetables)

Sastojci: 80g gauda sira (ili cedar), 250g kisele pavlake, 150g majoneza, 1/2 kasicice vegete.

Priprema:
1) Sir izrendati. Dodati kiselu pavlaku i majonez. Dodati vegetu i dobro promesati.

Ingredients: 80g gouda cheese (or cheddar), 250g sour cream, 150g mayonnaise, 1/2 teaspoons vegetable seasoning.

Preparation:
1) Shredd the cheese. Add sour cream and mayonnaise. Add vegetable seasoning and combine well.

Bela pileca corba (White chicken chowder)

Sastojci: 400g pileceg mesa, 2 sargarepe, 1 koren persuna, 1 koren persuna, 1 krompir, 1 komad korena celera, 150g kisele pavlake, vegeta, 2 kasike sitno seckanog lista persuna, 1 kasika soka od limuna.

Priprema:
3) Dodati ocedjen krompir i sipati oko 250ml vode i krckati jos oko pola sata. Dodati persun i jos 200ml vode. Pojacati temperaturu i ostaviti da prokljuca.
4) Dodati kiselu pavlaku i promesati. 

Ingredients: 400g chicken white meat or chicken breasts, 2 carrots, 1 parsnip root, 1 parsley root, 1 potato, 1 piece of celery root, 150g sour cream, vegetable seasoning, 2 tablespoons of finely chopped parsley, 1 tablespoon of lemon juice.

Preparation:
1) Peel potatoes, carrots, parsnip, parsley and celery roots. Dice potato. carrots, parsnip and parsley roots cut in small cubes. Chcicken meat cut also in cubes. Leave celery in a piece. Leave potatoes in cold water.
2) Add the vegetable seasoning to taste and add 300ml of water and leave to boil, then lower to medium temperature (4). Add carrots, parsnip, parsley and celery roots and chicken and add water to cover the ingredients. Simmer for about half an hour.
3) Add drained potatoes and pour about 250ml of water and simmer for about half an hour. Add parsley leaves and 200ml of water. Put the temperature on high and let it boil.

4) Add sour cream and combine well.

Slani kolac sa pesto sosom (Salty cake with pesto sauce)

Sastojci: 1 blok lisnatog testa, 200g pesto sosa, 3 jaja, 250g mladog sira, 200ml kisele pavlake.

Priprema: 1) Odmrznuti testo. Razviti testo oklagijom na velicinu pleha.
2) Sir izgnjeciti a jaja umutiti. 

Pirinac sa tunom i zacinima (Rice with tuna and spices)

Sastojci: 1 solja pirinca, 1 konzerva tune, 2 sargarepe (rendane), 1 kasika margarina, 1/2 kasicice mlevenog djumbira, 1 kasicica mlevenog cimeta, 2 kasike sitno seckanog persuna, vegeta ili 1 kasicica supe iz kesice, 100g mlevenog kikirikija (opciono).

Priprema:
1) Pirinac oprati i staviti u serpu. Sipati 4 solje vode i na srednjoj temperaturi (3) ili (4) kuvati pirinac oko 20 minuta ili dok voda ne ispari.
2) U drugoj serpi na nisku temperaturu staviti da se otopi margarin. Dodati djumbir i cimet i promesati. Kad zacini zamirisu i malo potamne, dodati sargarepu. Promesati poklopiti i pustiti da se dinsta oko 2 minuta. Zatim promesati ponovo i opet pustiti da se dinsta jos 2 minuta. Skolniti sa sporeta. 
3) Pomesati pirinac i sargarepu. Po zelji dodati kikiriki i sve dobro sjediniti.

Ingredients: 1 cup of rice, 1 canned tuna, 2 carrots (shredded), 1 tablespoon of margarine, 1/2 teaspoon of grinded ginger, 1 teaspoon of cinnamon, 2 tablespoons of finely chopped parsley, vegetable seasoning or 1 teaspoon of dried soup, 100g of ground peanuts (optional).

Preparation:
1) Wash rice and put in a pot. Pour 4 cups of water and cook at medium temperature (3) or (4) for about 20 minutes or until the water evaporates.
2) In another pot put margarine at low temperature (2) to melt. Add ginger and cinnamon. When ginger and cinnamon let the smell out and get a little dark color, add the carrots. Stir and cover and let it run for about 2 minutes. Then stir again and let it run for another 2 minutes. Remove from the stove.

3) Mix rice and carrots. If you want you can add peanuts. Mix everything well.

Za jacanje imuniteta i kostiju (To strengthen immunity and bones)

Sastojci:  600g meda, 500g makedonskog tana, 100g lana, 100g suncokreta (sirovog), 100g badema (sirovog), 100g golice (sirove), 100g leblebija (sirove), sok od jednog limuna.

Priprema:
1) Staviti leblebije u serpu naliti vodom i ostaviti preko noci. a moze i 12 sati. Ocediti. Staviti u serpu, naliti novu vodu i ostaviti da prokljuca. Smanjiti na 2 i krckati 2 sata minuta. Ocediti ponovo.
2) Suncokret, bademe, golicu i leblebije samleti.

Slani krekeri sa susamom (Salty sesame crackers)

Sastojci: 500g brasna, 200g susama, 150g semenki suncokreta, 200ml ulja, 200ml vode, 10g praska za pecivo, 1/2 kasicice soli.

Priprema:
1) Pomesati brasno, prasak za pecivo, so, susam i semenke suncokreta.
2) Dodati vodu i ulje i zamesiti testo.
3) Ostaviti u frizider na pola sata.
4) Razviti na pola cm debljine pa casom ili modlom za kolace vaditi krekere.
5) Pleh pbloziti papirom za pecenje ili namazati margarinom i peci u prethodno zagrejanoj rerni na 220 C oko 15 minuta ili dok ne dobiju svetlo braon boju.


Ingredients: 500g flour, 200g sesame seeds, 150g sunflower seeds, 200ml oil, 200ml water, 10g baking powder, 1/2 teaspoon of salt.

Preparation:
1) Mix flour, baking powder, salt, sesame and sunflower seeds.
2) Add water and oil and make the dough.
3) Leave in the fridge for half an hour.
4) Develop in half a cm thick, then use a glass or a mold for cookies to remove the crackers.
5) Place a baking paper in baking pan or smear with margarine and bake in a preheated oven at 220 C for about 15 minutes or until it gets light brown color.

Slani krekeri sa belim vinom (Salty crackers with white wine)

Sastojci:  400-500g brasna, 150g susama, 150g suncokreta, 200ml belog vina, 200ml ulja, 10g praska za pecivo, so po ukusu.

Priprema:
1) Pomesati brasno, prasak za pecivo i so. Takodje pomesati susam i suncokret i dodati brasnu.
2) Dodati vino i ulje i zamestiti testo.
3) Razvuci na radnu povrsinu, vaditi krugove sa casom. Staviti na papir za pecenje i peci u prethodno zagrejanoj rerni oko 10 minuta na 200C.

Ingredients: 400-500g flour, 150g sesame seeds, 150g sunflower seeds, 200ml white wine, 200ml oil, 10g baking powder, salt to taste.

Preparation:
1) Mix flour, baking powder and salt. Also mix sesame seeds and sunflower seeds and add it to the flour mixture.
2) Add wine and oil and knead the dough.
3) Develop on the working surface, take out the circles with the glass. Place it on baking paper and bake in preheated oven for about 10 minutes at 200C.

Brzi hleb sa pivom (Quick bread with beer)

Sastojci: 400g brasna, 350ml piva, 10g praska za pecivo, so po ukusu, 100g margarina (na listice), 1 kasika susama, 1 kasika origana, 1/2 kasicice belog luka u prahu, 1 kasika maslinovog ulja ili 1 kockica margarina.

Priprema:
1) Pomesati brasno, prasak za pecivo i so po ukusu. Pomesati susam, origano i beli luk u prahu.
2) Sipati pivo i zamesiti testo.
3) Pleh za pecenje namazati uljem, posuti brasnom i sipati smesu. Odozgo staviti margarin. Posuti mesavinom susama, origana i belog luka.
4) Peci u prethodno zagrejanoj rerni na 200 C oko 45 minuta.

Ingredients: 400g flour, 350ml beer, 10g baking powder, 100g margarine (in slices), 1 tbsp sesame seeds, 1 tbsp oregano, 1/2 tsp garlic powder, 1 tbsp olive oil or 1 cube of margarine.

Preparation:

1) Mix flour, baking powder and salt to taste. Mix sesame seeds, oregano and garlic powder.

2) Add beer and knead the dough.

3) Baking pan smear with oil or margarine, sprinkle with flour and pour the dough in pan. Put the margarine on top. Sprinkle with sesame seeds, oregano and garlic powder mixture.

4) Bake in preheated oven at 200C for about 45 minutes.

Razani hleb (Rye bread)

Sastojci: 300g razanog brasna, 1 kasika semenke bundeve, 1 kasika susama, 1 kasika suncokreta, 1 kasika mlevenog lana, prstohvat kima, 300ml mlake vode,  10g praska za pecivo, 1/2 kasicice sode bikarbone, so po ukusu, 1 kasika maslinovog ulja.

Priprema: 
1) Pomesati brasno, prasak za pecivo i sodu bikarbonu. Pomesati sve semenke, Dodati vodu i zamesiti testo.
2) Ostaviti da odstoji 1h. Premesiti testo kratko i staviti u uljem podmazan i brasnom posut pleh.

Pirinac sa blitvom u rerni (Rice with swiss chard in the oven)

Sastojci: 2 veze blitve (obarene), 1 soljica pirinca (belog), 1 sargarepa, 1 koren persuna, 1/3 kocke za supu, margarin, sitno seckan persun.

Priprema:

1. Skuvati pirinac u odnosu 1:3. Jedna soljica pirinca na 3 (ili 4) soljice vode. Pirinac isprati vodom. Staviti u serpu, sipati vodu i kuvati na srednjoj temperaturi (4) oko 15-20 minuta povremeno mesajuci. Skloniti sa sporeta i ostaviti da upije vodu. 

2. Sargarepu koren persuna oljustiti i iseci na kocke.

3. U vatrostalnu posudu, na dno staviti jednu vezu blitve. Dodati pirinac, sargarepu, koren persuna, persunov list. Pokriti sa drugom vezom blitve. 

4. U serpicu staviti kocku za supu i vodu i pustiti da se otopi. Naliti preko pirinca i blitve (do drugog reda blitve). Dodati margarin isecen na listove i staviti u prethodno zagrejanu rernu da pece na 200 C dok ne bude gotovo. 

Ingredients: 2 bunches of Swiss chard, 1 cup of white rice, 1 carrot, 1 parsley root, 1/3 bouillon cube, margarine, finely chopped parsley.

Preparation:

1. Cook the rice in a ratio of 1:3. One  cup of rice on 3 (or 4) water cups. Rinse rice with water. Put in a pot, pour water and cook at medium temperature (4) for about 15-20 minutes occasionally stirring. Remove from the stove and leave to absorb water.

2. Peel carrots and parsley root and cut into cubes.

3. In a ovenproof dish, place a one layer of Swiss chard on the bottom. Add rice, place carrots, parsley root and parsley leaf. Cover with the second layer of Swiss chard.

4. In small pot put the bouillon cube and water and let it dissolve. Pour over the Swiss chard and rice (to the 2nd layer of Swiss chard). Add the slices of margarine on top and bake in the preheated oven on 200 C until it's done.

Corba sa tunom i zacinima (Chowder with tuna and spices)

Sastojci: 1 konzerva tune, 150ml pasiranog paradajz pirea,  koren celera (oko 2.5 cm), 3 sargarepe, 1 koren persuna, 1/3 kocke za supu, prstohvat djumbira u prahu, 1 kasicica suvog persuna, 1 kasicica suvog origana, 2 lista suvog lovora, sveze persun (sitno seckan), 1 kasika margarina.

Priprema:

1. Ocediti tunu. Oljustiti koren celera, sargarepu i koren persuna. Sargarepu i koren persuna iseci na krupno.
2.  U serpi na srednje-niskoj (3) ili niskoj (2) temperaturi, otopiti margarin sa kockom za supu. Dodati suvi persun, origano  i djumbir. Konstantno mesati da zacini ne izgore. Skloniti sa sporeta.
3. Dodati tunu, paradajz pire, listove lovora, naliti sa malo vode i kuvati na srednjoj temperaturi (4) oko 20 minuta. Zatim dodati koren celera, sargarepu i koren persuna i kuvati jos 20 minuta. 
4. Dodati svez persun i toplu vodu i pustiti da prokljuca. Izvaditi koren celera i baciti.

Ingredients: 1 canned tuna, 150ml pasteurized tomato puree, celery root (about 2.5cm), 3 carrots, 1 parsley root, 1/3 bouillon cube, pinch of powdered ginger, 1 tsp of dry parsley,  1 tsp of dry oregano, 2 dry bay leaves, fresh parsley (finely chopped), 1 tablespoon of margarine or butter.

Preparation:

1. Drain the tuna. Peel celery root, carrots and parsley root. Dice carrots and parsley root.
2. In a pot, over medium-low (3) or low(2) temperature, melt the margarine with the bouillon cube. Add parsley, oregano and ginger. Stir constantly (you don't want spices to burn). Remove from stove.
3. Add the tuna, tomato puree, bay leaves, pour with little water and cook at medium temperature (4) for about 20 minutes. Then add the celery root, carrots and parsley root and cook for another 20 minutes.

4. Add fresh parsley and warm water and let it boil. Remove from stove and remove the celery root and discard.

Makarone sa piletinom i kackavaljem (Macaroni with chicken and yellow cheese)

Sastojci: pilece meso (bez kostiju), 1/2 tegle makarona, 100-125g kackavalja, prstohvat muskatnog oraha (u prahu), 1 kasicica suvog persuna, vegeta ili (1/3 suve kocke za supu).

Priprema:

1. Obariti pilece meso. Iscepkati na manje komade. 

2. Skuvati makarone u vodi (10 minuta) sa dodatkom vegete ili kocke za supu i suvog persuna. Ostaviti malo da se ohladi, ocediti ako ima visak vode, ali ne ispirati vodom. 

Borsc (Borscht)

Sastojci: 2 cvekle, 2 korena persuna, 2 kom. korena celera (debljine 1 cm i duzine oko 2cm), 4 sargarepe, 1 krompir, 4 grancice svezeg persuna, 4 cena belog luka, 1/3 kocke za supu, 1,2 L vode (hladne+vruce), 1 kasicica maslinovog ulja, 1 kasicica kima.

Priprema:

1. Oljustiti cveklu, koren persuna, koren celera, sargarepu, krompir, beli luk. Koren celera ostaviti u komadima. Beli luk ostaviti ceo. Cveklu, koren persuna, koren celera, sargarepu iseci na krupnije komade (oko 2.5cm duzine). Krompir iseci na kocke. Persunov list sitno iseckati ili ostaviti u grancicama.
2. U serpu staviti maslinovo ulje, kocku za supu, cveklu, kim i beli luk, naliti vodom da prekrije cveklu, poklopiti i ostaviti da prokljuca (6). Kad prokljuca smanjiti na srednju temperaturu (3) i pustiti da se kuva 50 minuta. Doliti vrucu vodu ako je potrebno. Promesati povremeno.
3. Dodati koren persuna, koren celera, sargarepu i krompir i kuvati jos 20 minuta. Pet minuta pred kraj dodati persun, naliti sa malo vode i pustiti da prokljuca. Skloniti sa sporeta. 
4. Kad se malo ohladiti izvaditi komade celera i baciti.

Preuzeto iz knjige "Posni kuvar za secerase i za obolele od srca i krvnih sudova" – Monahinja Atanasija, Kolor Pres-Lapovo, 2010.

Ingredients: 2 beetroots, 2 parsley roots, 2 pcs. celery root (1 cm thick and about 2 cm in length), 4 carrots, 1 potato, 4 branches of parsley (fresh), 4 cloves of garlic, 1/3 bouillon cube, 1.2 L water (cold+hot), 1 tsp olive oil, 1 tsp cumin.

Preparation:

1. Peel beetroots, parsley root, celery root, carrots, potato and garlic. Leave celery in chunks. Don't cut garlic, leave in cloves. Beetroots, parsley root, celery root, carrots cut on the bigger pieces (about 2.5cm in length). Cut potato into cubes. Finely chop parsley leaves or leave it as branches.
2. Place the olive oil in the pot, the cube of broth, beetroot, cumin and garlic, pour with water to cover the veggies, cover it and leave it to boil on high heat (6). Then lower to medium temperature (3) and let it cook for 50 minutes. Add the hot water if necessary. Stir occasionally.
3. Add the parsley root, celery root, carrots and potato and cook for another 20 minutes. Five minutes before the end add the parsley leaves, add some water and let it boil. Remove from stove.
4. When a little cool, remove the pieces of celery roots and discard them.

Slatki ledeni caj (Sweet Iced Tea)

Sastojci: 6 vrecica caja (po vasem izboru), 500ml prokuvane ili flasirane vode, prstohvat sode bikarbone, 150 ml obicnog sirupa, 2 solje kockica leda + jos za posluzivanje.

Priprema:

1. Stavite vrecice s cajem i sodu bikarbonu u stakleni bokal otporan na toplotu.
2. U dzezvu staviti vodu i pustiti da prokljuca. Preliti preko vrecica za caj. Kasikom ili viljuskom potopiti kesice caja.
3. Pokriti i ostaviti da odstoji 5 minuta.
4. Izvaditi vrecice caja (bez cedjenja) i baciti ih.
5. Dodati kocke leda i mesati dok se ne otope.
6. Dodati obican sirup i dobro promesati.
7. Posluzite caj preko kockica leda.

Ingredients: 6 tea bags (of your choice), 500ml boiled or bottled water, pinch of baking soda, 150ml simple syrup, 2 cups of ice cubes + more for serving.

Preparation:1. Place tea bags and baking soda in a heat-resistant glass pitcher.2. In sauce pan (or kettle) put water and let it boil. Pour over tea bags. With spoon or fork press the tea bags to cover with water. 3. Cover and steep for 5 minutes.4. Remove tea bags (no squeezing) and discard them.5. Add ice cubes and stir until it melts.6. Add simple syrup and stir well.7. Serve tea over ice cubes.