Domaci rostilj sos (Homemade barbecue sauce)

Sastojci: 500ml kecapa, 125ml jabukovog sirceta, 60g zutog secera, 2 kasike meda, 1 kasika Worcestershire sosa, 1 kasika limunovog soka, 1 kasicia vegete, 1/4 kasicice ljutog sosa (opciono)

Priprema:
1) Pomesati sve sastojke u serpici na srednje jakoj vatri. Ostavite da dodje do mehurica, a zatim smanjite na nisku. Ostavite da se krcka dok se ne zgusne, oko 10 minuta.

Posluzite odmah ili ostavite da se malo ohladi i cuvajte u hermeticki zatvorenoj posudi u frizideru do nedelju dana.

Za decu od 6 do 12 godina promeniti:

Za blažu, manje slatku i manje slanu verziju:

• 500 ml kečapa (sa manje šećera i soli)
• 80 ml jabukovog sirćeta
• 20–30 g žutog šećera
• 1 kašika meda
• 1 kašika Worcestershire sosa
• 1 kašika soka od limuna 
• bez Vegete

Ingredients: 500ml ketchup, 125ml apple cider vinegar, 60g brown sugar, 2 tablespoons honey, 1 tablespoon Worcestershire sauce, 1 tablespoon lemon juice, 1 teaspoon seasoning, 1/4 teaspoon hot sauce (optional)

Instructions:
1) Whisk together all ingredients in a saucepan over medium heat. Allow to come to a bubble and then reduce the heat to low. Allow to simmer until thickened, about 10 minutes. 

Serve immediately or allow to cool slightly and store in an airtight container in the refrigerator for up to a week.

For kids from 6 to 12 years change:

For a milder, less sweet and less salty version:

• 500 ml of ketchup (with less sugar and salt)
• 80 ml of apple cider vinegar
• 20–30 g of yellow sugar
• 1 spoon of honey
• 1 tablespoon of Worcestershire sauce
• 1 tablespoon of lemon juice
• without Vegeta (vegetable seasoning)

Kako zamrznuti I odrmznuti voce? (How to freeze and defrost fruit?)

1) Za pripremu zimnice treba koristiti najkvalitetnije voce koje je sveze I neosteceno. Manja ostecenja se moraju ocistiti, da se cela zimnica ne bi pokvarila. 
2) Voce se pre zamrzavanja moze posuti secerom ili preliti secernim sirupom. Za pripremu sirupa na 1 L vode dodati 3 kg seccera I sok od 3 limuna. Sacekati da se secer otopi. Kuvati na laganoj temperaturi. Penu koja se skupi treba pokupiti. Voce staviti u tegle I ostaviti 2 cm prazno. Svo voce treba da bude pokriveno sirupom.
3) Voce se preliva vrelim sirupom.    
4) Kod pasterizacije voce se zagreva u rerni u dobro zatvorenoj tegli na 75-100 C. 
5) Voca koja su najbolja zamrzavanje su breskve, dinje, jagode, kajsije, kupine, limun, maline, pomorandze, ribizle, tresnje I visnje bez kostica, sljive. Jabuke I kruske se ne zamrzavaju a mogu se cuvati u kompotu.  

Breskve I kajsije – oprati. Staviti u cediljku uroniti u serpu sa vrelom vodom, a zatim u serpu sa hladnom vodom. Ocediti, oljustiti I izvaditi kostice. Preliti secernim sirupom I spakovati u plasticne kutije. Ja sam kajsije zamrzavala bez secernog sirupa I bile su ok za kompot.

Dinje – oprati, oljustiti I ocistiti od semenki. Iseci na kocke posuti secerom I sokom od limuna. Poredjati u plasticne kutije I zamrznuti.

Jagode, kupine I maline – oprati, ocediti I posuti secerom tj. dobro ih uvaljati u secer. Poredjati na posluzavnik I brzo zamrznuti, a onda spakovati u kese I vratiti u zamrzivac. Ja sam jagode zamrzavala bez secera I odlicne su za kompot.

Dzem od kajsija (Apricot jam)

Sastojci: 4 kg kajsija (ociscenih), 3.5 kg secera, 350ml vode. 

Priprema: 
1) Kajsije oljustiti, izvaditi kostice I iseci na kocke. 
2) U serpi otopiti secer sa vodom I skuvati kao za slatko. 
3) Dodati kajsije I kuvati oko 45 minuta na jakoj temperaturi, stalno mesajuci da ne zagori. 
4) Skloniti sa sporeta I mesati dok sva pena ne nestane. 
5) Vruc dzem sipati u oprane I tople tegle (sterilisane) I staviti u rernu. Ukljuciti na 80 C I kad se uhvati korica iskljuciti rernu I ostaviti da se potpuno ohlade. 
6) Povezati celofanom I cuvati na suvom i hladnom mestu.

Predlog: mozete pogledati Priprema dzema - cvrsto voce.

Ingredients: 4 kg of apricots (pitted), 3.5 kg of sugar, 350ml of water.

Preparation:
1) Peel the apricots, remove the pit and cut into cubes.
2) Dissolve the sugar with water in a pot and cook as for fruit preserve.
3) Add apricots and cook for about 45 minutes at high temperature, stirring constantly to keep from burning.
4) Remove from the stove and stir until all the foam is gone.
5) Pour hot jam into washed and warm jars (sterilized) and place in oven. Switch on at 80 C and when the crust is formed on top switch off the oven and allow to cool completely.

6) Bind with cellophane and store in a dry and cool place.

Suggestion: you can look at Jam preparation - solid fruits.

Zeleni paradajz sa paprikom (Green tomatoes with peppers)

Sastojci: 5 kg zelenog paradajza, 30 crvenih paprika (mesnatih), 5 glavica crnog luka, 2 glavice belog luka, 350ml ulja, 8 kasika soli. 

Priprema:
1) Paradajz oljustiti I iseckati na kocke. Paprike ocistiti od semenki I iseckati na kocke. Crni I beli luk oljustiti I iseci na kockice. 
2) U serpi kuvati sve zajedno dok ne omeksa, bez dodavanja vode. 
3) Propasirati I kuvati dok se ne zgusne. 
4) Dodati ulje I so I kuvati jos nekoliko minuta dok se masa sjedini. 
5) Masu sipati u oprane, suve I tople tegle dok je jos vrela. Staviti u rernu I zapeci na 80 C. Kad se ugreje na toj temperaturi ugasiti rernu. Ostaviti da se potpuno ohlade povezati celofanom.

Ingredients: 5 kg green tomatoes, 30 red peppers (meaty), 5 onions, 2 heads of garlic, 350ml of oil, 8 tablespoons of salt.

Preparation:
1) Peel tomatoes and cut into cubes. Clean peppers from seeds and chop into cubes. Peel the onions and garlic and dice.
2) Cook in the pot until cooked through, without adding water.
3) Mash in food procesor or with stick blender and cook until thickened.
4) Add oil and salt and cook for a few more minutes until the mass is combined.

5) Pour the mass into the washed, dry and warm jars while it is still hot. Put in oven and bake at 80 C. When heated at this temperature switch off oven. Allow to cool completely. Bind with cellophane.

Zeleni paradajz sa renom (Green tomatoes with horseradish)

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

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

Brzi sok od paradajza (Quick tomato juice)

Sastojci: 6 paradajza, 2 krastavca, sok od jednog limuna, 1 veza lista celera, 600-750ml vode. 

Priprema: 
1) Oljustiti paradajz i krastavac I iseci na komade. 
2) Sve staviti u blender. Vodu sipati zavisno koliku gustinu zelite.
3) Cuvati u frizideru a popiti u toku dana.

Ingredients: 6 tomatoes, 2 cucumbers, one lemon juice, 1 bunch of celery leaves, 600-750ml of water.

Preparation:
1) Peel tomatoes and cucumber and cut into pieces.
2) Put everything in a blender. Pour the water according to the density you want.
3) Store in the refrigerator and drink during the day.

Domaca pasteta od paradajza (Homemade tomato pate)

Sastojci: 5 kg paradajza, 250g crnog luka, pola glavice belog luka, 3 sargarepe, 3 korena persuna, ¼ korena celera, pola veze lista persuna, 25g soli.

Priprema:
1) Paradajz oljustiti. Crni I beli luk oljustiti I sitno iseckati. Sargarepu I koren persuna oljustiti I iseckati na kocke. Koren celera oljustiti I iseci na vece komade. 
2) Staviti sve u serpu I kuvati dok ne se povrce ne skuva. 
3) Zatim propasirati sve osim korena celera koji treba izvaditi iz serpe. Kuvati dok sve ne postane gusto.
4) Sipati u oprane I ciste tegle. Zaviti tegle u ciste kuhinjske krpe I kuvati u serpi oko 20 minuta. Ostaviti da se ohladi.
5) Kada se tegle ohladi cuvati na suvo, tamno I hladno mesto.

Ingredients: 5 kg of tomatoes, 250g of onion, half a head of garlic, 3 carrots, 3 parsley roots, 1/4 celery root, half a bunch of parsley leaf, 25g salt.

Preparation:
1) Peel tomatoes. Peel onions and garlic and chop. Peel the carrot and parsley root and chop it. Peel the celery root and cut into larger pieces.
2) Put everything in the pot and cook until the vegetables are cooked (soft).
3) Then mash all but the celery root. Remove celery root from pot. Cook until everything is thick.
4) Pour into washed and clean jars. Wrap jars in clean kitchen towels and cook in pot for about 20 minutes. Allow to cool.
5) When the jars are cooled, store in a dry, dark and cool place.

Paradajz sa biljem (Tomatoes with herbs)

Sastojci: 6kg paradajza, 4 glavice belog luka, 8 lista lovora, 4 kasike suve majcine dusice, 4 grancice ruzmarina, 800 ml maslinovog ulja, 5g konzevansa, 30 g soli. 

Priprema:
1) Paradajz oljustiti i sitno iseckati. Beli luk oljustiti I sitno iseckati. 
2) U dublju serpu na ulju proprziti paradajz, na umerenoj temperaturi uz povremeno mesanje. Dodati beli luk, list lovora, majcinu dusicu I ruzmarin I kuvati dok voda ne ispari a paradajz se zgusne. 
3) Tada dodati konzervans, sipati u oprane, ciste, zagrejane I suve tegle ili flase. Umotati u cebe I ostaviti do sutra da se sasvim ohlade. Povezati celofanom. 

Čuvanje i rok trajanja:

Za neotvorene tegle posto sadrzi konzervans, rok trajanja je do 12 meseci, na hladnom, tamnom i suvom mestu.

Nakon otvaranja tegle, u frizideru 3–5 dana.

Ingredients: 6kg of tomatoes, 4 heads of garlic, 8 bay leaves, 4 tablespoons of dried thyme, 4 sticks of rosemary, 800 ml of olive oil, 5g of preservative, 30 g of salt.

Preparation:
1) Peel tomatoes and chop finely. Peel garlic and chop finely.
2) Fry the tomatoes in a deeper pot in oil, at a medium temperature with occasional stirring. Add the garlic, bay leaf, thyme and rosemary and cook until the water evaporates and the tomatoes thicken.
3) Then add the preservative, pour into washed, clean, heated and dry jars or bottles. Wrap in a blanket and leave to cool down until tomorrow. Bind with cellophane.

Storage and shelf life:

Unopened jars have a shelf life of up to 12 months when stored in a cool, dark, and dry place (due to the presence of a preservative).

Once opened, store in the refrigerator for 3–5 days.

Ljuti kuvani paradajz (Spicy cooked tomatoes)

Sastojci: 10 kg paradajza (zrelog), 1 kg paprika, 5 feferona (ljutih papricica), 1 veza celerovog lisca, 1 veza persunovog lisca, 50 g soli.

Priprema:
1) Paradajz oprati I na masini za meso samleti. Papriku I feferone oprati, ocistiti od semenki I usitniti u secku. Lisce celera I persuna sitno iseckati.  
2) Sve staviti u serpu I na srednjoj temperaturi kuvati. Kada se masa smanji za 1/3 posoliti, dodati celer I persun I kuvati jos 20 minuta. 
3) Toplu masu sipati u oprane, ciste, zagrejane I suve tegle ili flase. Povezati celofanom, umotati u cebe I ostaviti do sutra da se sasvim ohlade. 

Rok trajanja:

Nakon otvaranja tegle, cuvati u frizideru 3–5 dana.

Ingredients: 10kg of tomatoes (ripe), 1 kg of peppers, 5 chili peppers, 1 bunch of celery leaves, 1 bunch of parsley leaves, 50g of salt.

Preparation:
1) Wash the tomatoes and grind on the meat grinder. Wash peppers and chili peppers. Remove seeds and chop them in a food procesor. Celery and parsley leaves finely chop.
2) Put everything in a pot and cook over medium heat. When the mass is reduced by 1/3 add salt, celery and parsley and cook for another 20 minutes. 
3) Pour warm mass into washed, clean, warmed and dry jars or bottles. Bind with cellophane, wrap in a blanket and leave to cool down until tomorrow.

Shelf life:

After opening the jar, keep in the fridge 3 to 5 days.

Kako zamrznuti i odmrznuti povrce? (How to freeze and thaw vegetables?)

Kako zamrznuti I odmrznuti povrce?

Osnovni saveti: 
1) Povrce treba dobro oprati, ocistiti I iseci na krupnije komade da bi se sacuvao vitamin C. 
2) Povrce je najbolje kratko blansirati pre zamrzavanja, da bi se unistile bakterije od kojih nastaje kvarenje. Povrce se spusta u vrelu vodu a kada ponovo dolijete vodu, vreme blansiranja se racuna od trenutka kada voda prokljuca. 
3) Nakon toga treba prekinuti proces kuvanja tako sto se povrce ohladi u hladnoj vodi, ili u ciniju sipati hladnu vodu I potopiti povrce onoliko minuta koliko se blansiralo ili pod mlazom hladne vode. 
4) Zatim povrce ocediti, osusiti I spakovati u kese za zamrzavanje. Prilikom pakovanja u kese potrudite se da izduvate/izbacite sto vise vazduha iz kese. Jednom odmrznuto povrce ne zamrzavati ponovo. 

Kako I koliko dugo blansirati povrce?

Boranija – oprati I iseci vrhove. Ostaviti je celu, a ako je duza iseci na pola. Blansirati 3 minuta. Obavezno prekinuti proces kuvanja. Ocediti, obrisati. Spakovati u kese (izbaciti vazduh) i zamrznuti. Smrznutu boraniju mozete cuvati do 8 meseci.

Cvekla – dobro oprati, pa ispeci u rerni. Oljustiti I iseci na kolutove. Spakovati u kese I zamrznuti. Ako blansiranje cveklu pre zamrzavanja, za manje cvekle trebace vam 30 minuta za vece 50-60 minuta. Obavezno prekinuti proces kuvanja. Obrisati. Spakovati u kese (izbaciti vazduh) i zamrznuti. 

Kako ispeci cveklu u rerni? (How to bake beetroot in the oven?)

Sastojci: cvekla. Jos potrebno: folija.

Priprema:
1) Dobro oprati cveklu. Iseci repove. Ako cvekla ima lisce odseci ih.
2) Staviti foliju u pleh poredjati cveklu. Zamotati. Vece cvekle umotajte posebno. Manje cvekle mozete peci zajedno umotane, po tri najvise. 
3) Peci u prethodno zarejanoj rerni na 200 C oko 1 sat, proveravaju svakih 15 minuta da je cvekla pecena. 

Manje cvekle se ispeku brze od vecih. Cvekla je pecena ako cackalica zabodena u sredinu lagano udje.
4) Ostaviti da se malo ohladi, pa oljustiti.

Napomena:

Male ili srednje cvekle peći 40–50 minuta, veće do 1 sat ili dok viljuška ne probija lako u sredinu.

Ingredients: beetroots. More needed: aluminium foil.

Preparation:
1) Wash the beetroots well. Cut the tails. If the beetroots have leaves cut them off.
2) Put the foil in a baking pan and arrange the beetroots. Wrap. Always wrap the big beets separately. You can bake smaller beets together, three at most.
3) Bake in a preheated oven for at 200 C for about 1 hour, checking every 15 minutes that the beets are baked. 

The smaller beets bake faster than the larger ones. The beetroot is baked if the toothpick pinned in the middle gently enters.

4) Allow to cool slightly, then peel.

Note:

Bake small or medium beets for 40–50 minutes, larger ones for up to 1 hour or until a fork easily pierces the middle.

Mesano bilje (Mixed herbs)

Jednake kolicine suvih zacina.

Sastojci: 2 kasike suvog bosljka, 2 kasike suvog majorana, 2 kasike suvog origana, 2 kasike suvog ruzmarina, 2 kasike suve zalfije i 2 kasike suvog timijana.

Priprema:
1) Pomesati sve sastojke.
2) Cuvati u hermeticki zatvorenoj kutiji ili tegli.

Equal amounts of dry spices.

Ingredients: 2 tablespoons of dried basil, 2 tablespoons of dried marjoram, 2 tablespoons of dried oregano, 2 tablespoons of dried rosemary, 2 tablespoons of dried sage and 2 tablespoons of dried thyme.

Preparation:
1) Mix all the ingredients.

2) Store in a hermetically sealed box or jar.

Gulas (Goulash)

Sastojci: 500g juneceg ili svinjskg mesa (meso od vrata), 500g crnog luka, 2-3 cena belog luka, 1 paradajz, komad celera, 1 manji koren persuna, 150ml paradajz soka ili sos od paradajza (pasiranog paradajza), vegeta po ukusu, 1 kasicica suve zalfije, 2 lista lovora.  

Priprema:
1) Meso iseci na kocke (velicine zalogaja). Crni luk oljustiti i iseci na kockice. Beli luk oljustiti i sitno iseckati. Paradajz oljustiti i iseci na kocke. Celer i persun oljustiti. Persun preseci na pola po duzini.
2) U serpu staviti ulje i sacekati da se zagreje. Dodati crni luk i na srednjoj temperaturi (4) ili (3) prziti luk dok ne postane staklast tj. promeni boju, povremeno mesajuci paziti da ne zagori, oko 10 minuta. 
3) Dodati meso i proprziti oko 3 minuta. Naliti vodom. Dodati celer, persun, lovor i krckati dok meso ne bude gotovo. Dodati vegetu, zalfiju, paradajz i sok od paradajza i kuvati jos 10 minuta.   

Za one koji ne vole crni luk, mozete staviti manje glavice crnog luka i kad je meso gotovo izvaditi. Ukus nije isti ali eto.  

Ingredients: 500g of beef or pork (neck meat), 500g of onion, 2-3 cloves of garlic, 1 tomato, a piece of celery, 1 smaller parsley root, 150ml of tomato juice or tomato sauce (strained tomatoes), vegeta to taste, 1 tsp of dried sage , 2 bay leaves.

Preparation:
1) Cut the meat into cubes (bite sizes). Peel the onions and cut into cubes. Peel the garlic and finely chop. Peel the tomato and cut them into cubes. Peel celery and parsley. Cut the parsley in half lengthwise.
2) Put the oil in the pot and wait for it to warm up. Add the onions and fry the them at medium temperature (4) or (3) until it is vitreous, ie laight yellow, stirring occasionally, not to burn, about 10 minutes.

3) Add the meat and fry for about 3 minutes. Pour with water. Add celery, parsley, bay leaves and simmer until meat is done. Add vegeta, sage, tomato and tomato juice and cook for another 10 minutes.

For those who do not like onions, you can put smaller onions and when the meat is done remove them. The taste is not the same but there it is.

Piletina u sosu od senfa (Chicken in mustard sauce)

Sastojci: 600g pileceg belog mesa, 1 kasika senfa, 2-3 cena belog luka, vegeta po ukusu, 1/2 kasicice suve mirodjije, 1/2 kasicice suvog ruzmarina, 1/2 kasicice suvog persuna, rendana kora od jednog limuna, par kapi soka od limuna, 200ml vode.

Priprema:
1) Belo meso iseci na vece kocke i izbockati spicastim nozem na par mesta. Beli luk olustiti i sitno iseckati.
2) Posuti belo meso sa vegetom i dobro promesati.
3) U tiganj staviti ulja da prekrije dno i kad se ugreje, na rednjoj temperaturi (4) prziti 10 minuta ili dok ne postane zlatno braon sa obe strane. Dodati vodu i krckati jos 5 minuta. Dodati beli luk, senf i polako promesati. Kuvati jos 10 minuta. Dodati mirodjiju, ruzmarin, persun, koru limuna i sok od limuna i krckati jos 20 minuta.

Predlog: ovu pilece belo meso mozete posluziti uz Krompir pire ili uz Pirinac sa blitvom u rerni.  

Ingredients: 600g chicken breasts, 1 tablespoon of mustard, 2-3 cloves of garlic, vegeta to taste, 1/2 teaspoon dried dill, 1/2 teaspoon dried rosemary, 1/2 teaspoon dried parsley, grated lemon peel, a couple drops of lemon juice, 200ml of water.

Preparation:
1) Cut the chicken breasts into larger cubes and pop out with a spiked knife in several places. Peel the garlic and chop it finely.
2) Sprinkle meat with vegeta and stir well.
3) Put the oil in the pan to cover the bottom and, when heated, fry for 10 minutes at medium temperature (4) or until golden brown on both sides. Add water and simmer for another 5 minutes. Add garlic, mustard and stir slowly. Cook for another 10 minutes. Add the dill, rosemary, parsley, lemon peel and lemon juice and simmer for another 20 minutes.


Suggestion: You can serve this chicken meat with Mashed potatoes or Rice with swiss chard in the oven.

Worcestersire sos (Worcestershire sauce)

Sastojci: 190ml jabukovog sirceta, 3 kasike vode, 3 kasicice soja sosa ili zamene za soja sos, 1 1/2 kasike crne melase ili zutog secera, 1 1/2 kasicica senfa, 3/4 kasicice belog luka u prahu, 1/3 kasicice cimeta u prahu, prsyohvat bibera. 

Priprema:
1) U serpici pomesati sve sastojke i pustiti da prokljuca a zatim kuvati jos 1 minut. Ostaviti da se ohladi.

Za decu promeniti:

2 kasicice soja sosa

Ingredients: 190ml water, 3 tablespoons of water, 3 teaspoons of soy sauce or substitute for soy sauce, 1 1/2 tablespoons of black molasses or brown sugar, 1 1/2 teaspoon of mustard, 3/4 teaspoon of garlic powder, 1/3 teaspoon of ground cinnamon, pinch of pepper.

Preparation:
1) In saucepan combine all ingredients and let it boil, then cook for 1 minute. Leave to cool down.

For kids change:

2 teaspoons of soya sauce 

Zamena za soja sos (Substitute for soy sauce)

Sastojci: 6 kasike balzamiko sirceta, 6 kasike junece supe, 3 kasicice tamnog meda, 1/3 kasicice djumbira u prahu, prstohvat bibera, 1/4 kasicice belog luka u prahu, 500ml vode. 

Priprema:
1) U serpici na srednjoj temperaturi pomesati sirce, supu, melasu, djumbir, biber, beli luk i vodu. Kuvati oko 15 minuta.

Nutritivne vrednosti po 1 kašici (15 ml)

Energetska vrednost: ~5 kcal

Proteini: 0,2 g

Ugljeni hidrati: 1 g

od toga šećeri: 0,7 g (uglavnom iz meda)

Masti: 0 g

zasićene: 0 g

Holesterol: 0 mg

Vlakna: 0 g

Natrijum (so): ~50 mg (zavisno od soli u junećoj supi)

Napomene

- Većina kalorija dolazi iz meda, ostatak su minimalne količine iz balzamiko sirćeta i supe.

- Sos je praktično bez masti i holesterola.

- Natrijum zavisi od tipa i soli u korišćenoj supe.

Za decu od 6 do 12 godina promeniti:

6 kašika neslane juneće supe

Ingredients: 6 tablespoons of balsamic vinegar, 6 tablespoons of beef soup, 3 teaspoons of dark honey, 1/3 teaspoon of powder ginger, pinch of pepper, 1/4 teaspoon of garlic powder, 500ml of water.

Preparation:
1) In saucepan over medium temperature mix together vinegar, soup, molasses, ginger, pepper, garlic and water. Cook for about 15 minutes.

Nutritional values ​​per 1 tablespoon (15 ml)

Energy value: ~5 kcal

Proteins: 0.2 g

Carbohydrates: 1 g

of which sugars: 0.7 g (mainly from honey)

Fats: 0 g

saturated: 0 g

Cholesterol: 0 mg

Fiber: 0 g

Sodium (salt): ~50 mg (depending on the salt in the beef soup)

Notes

- Most of the calories come from honey, the rest are minimal amounts from balsamic vinegar and soup.

- The sauce is practically free of fat and cholesterol.

- Sodium depends on the type and salt used in the soup.

For kids from 6 to 12 years change:

6 tablespoons of unsalted beef soup

Neskafe torta (Nescafe cake)

Sastojci: biskvit od oraha, za fil od slatke pavlake - 300ml slatke pavlake, 250g šećera u prahu, 1 kasika mleka, 2 kasike vode, za fil od nes kafe - 300g margarina (omeksalog), 280g secera u prahu, 20g vanilin secera, 2 kasika mleka, 1 kasika instant kafe, 2 kasike vode, za dekoraciju - 100g oraha, 100g cokolade.

Priprema:
1) za fil od slatke pavlake - umtiti slatku pavlaku sa secerom u prahu, mlekom i vodom. 
2) za fil od nes kafe - mikserom umutiti margarin sa secerom u prahu. Rastopiti nes kafu sa mlekom i vodom. Dodati margarinu i mutiti mikserom.
3) Na prvi deo biskvita od oraha staviti krem od slatke pavlake. Ravnomersno premazati. Staviti drugi deo biskvita i pritisnuti prstima. Tortu premazati neskafe filom. 
4) Ukrasiti mlevenim orasima i/ili rendanom cokoladom. Staviti u frizider na nekoliko sati pa onda seci. 

Ingredients: walnuts biscuit, for the heavy cream filling - 300ml heavy cream, 250g powdered sugar, 1 tablespoon milk, 2 tablespoons water, for nescafe filling - 300g margarine (softened), 280g powdered sugar, 20g vanilla sugar, 2 tablespoons milk, 1 tablespoon nescafe (instant coffee), 2 tablespoons water, for decoration - 100g walnuts (ground), 100g chocolate (grated).

Preparation:
1) For heavy cream filling - with hand mixer beat heavy cream with powdered sugar, milk and water.
2) For nescafe filling - with hand mixer beat margarine with powdered sugar. Melt nescafe with milk and water. Add it to margarine mixture and mix well. 
3) On the first part of buscuit spread heavy cream filling. On top place second part of biscuit and press with fingers. Coat cake with nescafe filling.

4) Decorate with ground walnuts and/or grated chocolate. Put it in the fridge for a few hours and then cut.

Hleb sa cimetom (Cinnamon bread)

Sastojci: 500g brasna, 8g praska za pecivo, 450g zuti secera, 30g vanilin secera, 10g burbon vanilin secera, 3 kasicice cimeta, 2 kasicice muskatnog oraha, prstohvat djumbira u prahu, 500ml mleka.

Priprema:
1) Pomesati brasno i prasak za pecivo. Dodati cimet, muskatni orah i djumbir. 
2) U serpu sipati mleko i dodati secer. Kad se secer istopiti kuvati jos oko 10 minuta. Dodati u brasno i mutiti mikserom.

Biskvit od oraha (Walnuts biscuit)

Sastojci: 6 jaja, 230g secera, 150g brasna, 2 kasike ulja, 200g oraha (seckanih), 20g vanilin secera, 20g burbon vanilin secera.

Priprema:
1) Umutiti jaja sa secerom da budu penasta. Dodati brasno i ulje. Dobro sjediniti. Zatim dodati orahe i promesati.
2) Kalup za pecenje namazati rastopljenim margarinom. Takodje namazati i stranice. Staviti papir za pecenje. Peci u prethodno zagrejanoj rerni na 200 C oko 15 minuta. Kada se biskvit ohladi preseci ga na dva dela.

Ingredients: 6 eggs, 230g sugar, 150g flour, 2 tablespoons oil, 200g walnuts coarsley chopped, 20g vanilla sugar, 20g bourbon vanilla sugar.

Preparation:
1) With hand mixer beat the eggs with sugar until creamy. Add flour and oil and stir well. Then add walnuts and stir again.

2) Spread margarine in baking pan. Also spread it to sides. Place baking paper. Bake in preheated oven at 200 C for about 15 minutes. When the biscuit cools cut it into two parts.

Karamelizovana pileca prsa (Caramelized chicken breast)

Sastojci: 500g pilecih prsa, 100g secera, 300ml pilece supe, 100g susama, so, ulje.

Priprema: 
1) Pileca prsa iseci na filete. Posoliti. 
2) U tiganj staviti ulje I proprziti snicle sa obe strane. Smanjiti temperaturu na srednju (4), dodati pilecu supu I kuvati oko 30 minuta. Kad supa ispari dodavati secer I okretati snicle da se karamelizuju. 

Ingredients: 500g chicken breast, 100g sugar, 300ml chicken soup, 100g sesame seeds, salt, oil.

Preparation:
1) Chicken breast cut on filet. Add salt to taste.

2) In the frying pan in oil fry chicken on both sides. Reduce the temperature to medium (4), add the soup and cook for about 30 minutes. When the soup evaporate add the sugar and turn the chicken to caramelize.

Italijanski zacin (Italian seasoning)

Sastojci: 1 1/2 kasicice suvog origana, 1 kasicica suvog majorana, 1 kasicica suvog timijana, 1/2 kasicice suvog bosiljka, 1/2 kasicice suvog ruzmarina, 1/2 kasicice suve zalfije.

Priprema:
1) Pomesati sve sastojke.

Cuvati u hermeticki zatvorenoj posudi.

Ingredients: 1 1/2 teaspoons dried oregano, 1 teaspoon dried marjoram, 1 teaspoon dried thyme, 1/2 teaspoon dried basil, 1/2 teaspoon dried rosemary, 1/2 teaspoon dried sage.

Preparation:
1) Mix all the ingredients.


Store in a hermetically sealed container.

Belo meso na Grcki nacin (Chicken breasts in Greek way)

Sastojci: 400g belog mesa, 300g grckog jogurta, 2 cena belog luka, 1 veza persuna, 1 kasika origana, korica I sok od jednog limuna, prstohvat soli, maslinovo ulje.

Priprema:
1) Belo meso iseci na vece kocke. Beli luk oljustiti I sitno iseckati. Persun sitno iseckati. 
2) Pomesati jogurt, beli luk, persun, origano, koricu I sok od limuna, so I ulje. Dodati belo meso. Pokriti folijom I ostaviti da prenoci u frizideru. 
3) U pleh poredjati belo meso, preliti marinadom I peci u prethodno zagrejanoj rerni na 180 C. Posle pola sata promesati meso da se ispece I sa druge strane. 

Predlog: mozete posluziti uz Pire od graska i krompira, Krompir salatu sa zacinima, Nepalsku salatu od pirinca i graska.

Ingredients: 400g of chicken breasts, 300g of Greek yogurt, 2 cloves of garlic, 1 bunch of parsley leaves, 1 tablespoon of oregano, zest and juice of one lemon, pinch of salt, olive oil.

Preparation:
1) Cut chicken breats in big cubes. Clean garlic and finely chop. Finely chop parsley leaves.
2) Mix yogurt, garlic, parsley, oregano, zest and lemon juice and oil. Add chicken breasts. Cover with the foil and leave it in the fridge.

3) In baking pan place chicken breasts, pour the marinade and in the preheated oven bake at 180 C. After half an hour stir the meat to bake on the other side.

Suggestion: you can serve with Mashed green peas and potatoes, Potatoe salad with spices, Nepalese salad with rice and peas.

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.