Torta od ananasa sa orasastim plodovima (Pineapple cake with nuts)

Sastojci: 500g brasna, 150g secera + 100g jos, 100g zutog secera + 120g jos, prstohvat soli, 1 kasicica sode bikarbone, 2 jaja, 400 g ananasa (narezanog na kockice), 300g mesanih orasastih plodova (kikiriki, orasi, indijski orah, lesnik, bademi, pekan, brazilski orah), 125g margarina, 250ml mleka, 2 kasicice ekstrakta vanile.

Priprema:
1) Pomesati brasno, 150g secera, 100g zutog secera, so, sodu bikarbonu, jaja i ananas. Smesu sipati u namascen pleh.
2) Pomesati 120g zutog secera i orasaste plodove, pa pospite po nepecenom kolacu i pecite na 180 C 35 do 40 minuta.

3) Pomesati mleko, 100g secera, ekstrakt vanile i margarin u serpici dok se ne sjedine. Neka prokuva i prelijte preko pecenog kolaca dok je jos vruc.

Ingredients: 500g flour, 150g sugar + 100g more, 100g brown sugar + 120g more, pinch of salt, 1 teaspoon baking soda, 2 eggs, 400g pineapple (cut in cubes), 300g mixed nuts (peanuts, walnuts, cashews, hazelnuts, almonds, pecans, brazil nuts), 125g butter, 250ml milk, 2 teaspoons vanilla extract.

Preparation:
1) Combine flour, 150g sugar, 100g brown sugar, salt, baking soda, eggs and pineapples. Pour the mixture into a buttered baking pan.
2) Mix 120g brown sugar and nuts and sprinkle over the unbaked cake and bake it at 180 C for 35 to 40 minutes.
3) Mix milk, 100g sugar, vanilla extract and butter in a saucepan until blended.Let it boil and pour over the baked cake while it still hot.

Kolac od grejpfruta (Grapefruit cake)

Sastojci: 3 jaja, 150g brasna + 1 1/3 kasicice praska za pecivo + prstohvat soli, 150g secera u prahu, 150g margarina, 1 kasika praska za pecivo, 3 kasike soka od grejpfruta (svezeg), rendana korica jednog grejpfruta, za sirup od grejpfruta: 100g secera u prahu, 15 kasika soka od grejpfruta (svezeg).

Priprema:
1) U ciniji prosejte brasno. Dodajte secer i prasak za pecivo. Dodajte koricu od grejpfruta.
2) Margarin rastopite malo dok ne postane mekan. Dodajte margarin, jaja i sok od grejpfruta i pomesajte sve sastojke dok ne postane glatko.
3) Sipajte u pleh za hleb. Pecite u prethodno zagrejanoj rerni na 180 C 35-40 minuta ili do zlatno smedje boje.
4) Izvadite iz rerne i ostavite da se ohladi nekoliko minuta.
5) Pomesajte sok od grejpfruta sa secerom u prahu i sirup polako rasporedite po jos toplom kolacu. Ostavite da se potpuno ohladi.

Ingredients: 3 eggs, 150g flour + 1 1/3 tsp baking powder + pinch of salt, 150g powdered sugar, 150g butter, 1 tsp baking powder, 3 tbsp grapefruit juice (fresh), zest of one grapefruit, for the grapefruit syrup: 100g powdered sugar, 15 tbsp grapefruit juice (fresh).

Preparation:
1) In a bowl sift flour. Add sugar and baking powder. Add the zest from one earlier washed grapefruit.
2) Melt butter a little until is soft. Add the butter, eggs and grapefruit juice and mix all the ingredients until smooth.
3) Pour into bread baking pan. Bake in the preheated oven at 180 C for 35-40 minutes or until golden brown.
4) Remove from the oven and allow it to cool for few minutes.
5) Mix the grapefruit juice with powdered sugar and spread syrup slowly all over, still warm cake. Leave to cool completely.

Frape protiv celulita (Smoothie against cellulite)

Sastojci: 150g malina, 150g borovnica, 150g jagoda, 1 breskva

Priprema:

1) Oljustite breskvu i isecite na kocke.

2) Stavite sve sastojke u blender i dobro izblendajte.

Ingredients: 150g raspberries, 150g blueberries, 150g strawberries, 1 peach

Preparation:

1) Peel peach and cut into cubes.

2) Put all the ingredients in a blender and blend well.

Grcka sladoled torta (Greek icecream cake)

Sastojci: 1 kg slag krema ili obicnog slaga, 1.5 L kisele vode, 30g kremfiksa, 400g mlevenog keksa, 200g zele bombona, 2 kasicice cimeta, piskote ili bevita ili petitber + mleko ili sok ili rum razblazen sa vodom za potapanje keksa.

Priprema:
1) Zele bombone iseckati na kockice. Umutiti slag krem sa kiselom vodom. Podeliti na tri dela. 
2) U jedan deo staviti zele bombone, u drugi mleveni keks, a u treci cimet. 
3) Potopiti keks u mlako mleko i poredjati na posluzavnik. Preko staviti deo sa keksom, zatim deo sa zele bombonama i na kraju deo sa nes kafom. 

Ingredients: 1 kg of whipping cream (powder), 1.5 L of carbonated water, 3 tbsp of cornstarch, 400g of ground biscuits, 200g of jelly candy, 2 tsp of cinnamon, plain biscuits + milk or juice or rum diluted with water for dipping biscuits.

Preparation:cinnamon
1) Cut the jelly candy into cubes. Whisk cream with carbonated water. Divide into three parts.
2) Put jelly candy in one part, ground biscuits in the second, and  in the third.

3) Dip the biscuits in lukewarm milk and line on a platter. Put the biscuits part over, then the jelly candy part and the necafe part.

Ovsene pahuljice sa vocem (Oatmeal with fruits)

Sastojci: 500g ovsenih pahuljica, 2 kasicice cimeta, 2 kasika meda, 350ml bademovog mleka, 400g jagoda, 400g aronije, 400g malina.

Priprema:
1) Potopiti ovsene pahuljice u vodu na nekoliko sati. Ocediti.
2) Pomesati ovsene pahuljice, cimet, med i mleko i ostaviti par sati u frizideru. 
3) Dodati vode i promesati.

Ingredients: 500g of oat flakes, 2 tablespoons of cinnamon, 2 tablespoons of honey, 350ml of almond milk, 400g of strawberries, 400g of aronia, 400g of raspberries.

Preparation:
1) Soak oat flakes in water for several hours. Drain.
2) Mix oatmeal, cinnamon, honey and milk and leave in the refrigerator for a couple of hours.

3) Add fruits and stir.

Proso kasa (Millet porridge)

Sastojci: 250g proso (oljusten), 600ml vode, prstohvat soli, 1 kasika margarina.

Priprema:
1) U dublju serpu staviti proso i proprziti na srednjoj temperaturi (4) oko 5 minuta, povremeno mesajuci. 
2) Dodati vodu i so i promesati. Pojacati temperaturu na jaku i pustiti da prokljuca. Zatim smanjiti srednju (3 ili 4)i kuvati 10 minuta. Dodati margarin i kuvati jos 10 do 15 minuta. Skloniti sa sporeta i ostaviti da odstoji 10 minuta. 

Ingredients: 250g millet (peeled), 600ml water, a pinch of salt, 1 tbsp margarine.

Preparation:
1) Put the millet in a deeper pot and fry at medium temperature (4) for about 5 minutes, stirring occasionally.
2) Add water and salt and stir. Increase the temperature to high and let it boil. Then reduce to medium (3 or 4) and cook for 10 minutes. Add margarine and cook for another 10 to 15 minutes. Remove from the stove and allow to stand for 10 minutes.

Hleb od razi, psenice i prosa (Rye seeds, wheat and millet bread)

Sastojci: 150g razi, 150g psenice, 30g proso (oljusten), 50g semenki bundeve, 20g svezeg kvasca ili 7g suvog + 50ml vode + malo secera, 2 kasike mekinja, 2 kasike suncokretovih semenki, 2 kasike susama, 1/2 kasicice soli, komadic masti. 

Priprema:
1) Raz i psenicu potopiti u vodu, u posebnim posudama i ostaviti da stoji 48h. Proso potopiti u vodu i ostaviti da stoji 12h.
2) Staviti u cediljku i isprati. Ocediti. Potopiti kvasac u malo mlake vode i secera. Ostaviti 15 minuta da nadodje. Ako koristite svez kavasac izgnjeciti ga viljskom i promesati. Mekinje preliti sa 200ml mlake vode i ostaviti da stoji 10 minuta. Ocediti. Semenke suncokreta i susam malo preprziti. Ostaviti da se ohladi.
3) Samleti raz i psenicu u blenderu ili na masini za meso (dva puta). 
4) Pomesati raz i psenicu. dodati mekinje, sunkoret semenke, susam i semenke bundeve. Promesati. Dodati proso, kvasac i so. Zamesiti rukom, Smesa ce biti mekana. 
5) Ukljuciti rernu na 220 C. Kalup za hleb namazati mascu i sipati pola smese i prekriti mokrom krpom. Drugu polovinu sipajte u drugi pleh podmazan mascu i prekrite mokrom krpom. Dok se rerna greje ostaviti smesu da naraste. Kad se rerna ugrejala staviti da se pece. Kad je hleb pecen (proverite tako sto cete da zabodete cackalicu u sredinu, ako nema testa na njoj hleb je pecen) izvaditi iz pleha i umotati u cistu kuhinjsku krpu i ostaviti da se ohladi. 

Ingredients: 150g rye seeds, 150g wheat seeds, 30g millet (peeled), 50g pumpkin seeds, 20g fresh yeast or 7g dry + 50ml water + a little sugar, 2 tablespoons of bran, 2 tablespoons of sunflower seeds, 2 tablespoons of sesame seeds, 1/2 tsp salt, a piece of lard.

Preparation:
1) Submerge rye seeds and wheat seeds in water, in separate bowls and allow to stand for 48 hours. Soak the millet in water and let stand for 12 hours.
2) Put in a strainer and rinse. Drain. Soak the yeast in lukewarm water and sugar. Allow 15 minutes to rest. If using fresh yeast, mash it with a fork and stir. Pour over the bran 200 ml of lukewarm water and let stand for 10 minutes. Drain. Sunflower seeds and sesame fry a little in a frying pan. Allow it cool.
3) Rye and wheat seeds process in blender or food processor or on a meat machine (twice).
4) Mix the rye and wheat seeds. Add bran, sunflower seeds, sesame seeds and pumpkin seeds. Mix well. Add millet, yeast and salt. Knead with your hand, the mixture will be soft.

5) Turn the oven on to 220 C. Grease the bread baking pan with lard and put half of the mixture and cover with a wet cloth. Pour the other half into the second pan greased with lard and cover with a wet cloth. While the oven is heating, allow the mixture to grow. When the oven is heated, place it to bake. When the bread is baked (check by sticking the toothpick in the center, if there is no dough on it, the bread is baked) remove from the pan and wrap in a clean kitchen cloth and allow to cool.

Kako pohovati meso (How to fry meat)

Mozete pohovati meso i povrce. Od mesa, sve sto volite, svinjsko ili junece meso, ribu. Od povrca, tikvice, patlidzan, paprike, karfiol, pecurke, articoke, crni luk, boranija, krompir, mladi luk, prokelj, zelene masline, brokoli, asparagus. 

1) Meso koje nameravate da pohujete narezite na parcice jednake debljine.
2) Kako bi meso bilo mekano, potrebno ga je omeksati kuhinjskim cekicem, ali pre toga odrezak stavite u cvrstu kesicu za zamrzavanje i onda ga "istucite".
3) Zatim odreske lagano posusite papirnatim ubrusima.
4) Sastojke za paniranje pripremite u odvojenim posudama. Meso najpre umocite u brasno. Lagano odrezak stresite kako bi uklonili visak brasna. Isto vazi i nakon umakanja u jaja.
5) Važno je sastojcima za paniranje prekriti cijelu povrsinu namirnice koju nameravate da pohujete.
6) Ako niste sigurni je li masnoca dovoljno vruca za pohovanje, napravite jednostavan test – u zagrejanu masnocu ubacite malo prezli i kad se pocnu prziti, odnosno cvrcati, znaci da je postignuta dovoljno visoka temperatura za pohovanje.
7) Nakon pohovanja, odreske stavite na papirnate ubruse kako bi upili visak masnoce.

Različite vrste paniranja

Domaci vanila ekstrakt (Homemade vanilla extract)

Sastojci: 8 stapica vanile, 500ml vodke (ili ruma, ili rakije).

Priprema:
1. Zavisno od velicine tegle, preseci stapice vanile na pola ili na tri dela.
2. U teglu staviti stapice vanile i sipati vodku, vodeci racuna da su stapici vanile potpuno prekriveni vodkom. Staviti poklopac i dobro promuckati.
3. Ostaviti teglu na hladnom i mracnom mestu mesec dana; s vremena na vreme promuckati. Ako zelite jacu aromu ekstrakta ostavite jos mesec dana da stoji.
4. Nakon mesec (ili dva) dana procedite zrna vanile kroz filter od kafe, koje mozete nakon susenja da iskoristite za pravljenje domaceg vanilin secera.

Ingredients: 8 vanilla sticks, 500ml vodka (or rum, or brandy).

Preparation:
1. Depending on the size of the jar, cut the vanilla sticks in half or in three.
2. Put vanilla sticks in the jar and pour the vodka, taking care that the vanilla sticks are completely covered with vodka. Put on the lid and shake well.
3. Leave the jar in a cool, dark place for a month; shake from time to time. If you want a stronger extract aroma, leave it for another month.

4. After a month (or two), process the vanilla beans through a coffee filter which you can use after drying to make homemade vanilla sugar.

Marokanski kuskus sa tikvicama (Moroccan couscous with zucchini)

Sastojci: 160g kuskusa + 330ml vode, 700g tikvica + maslinovo ulje, 60g oljustenih badema, 30g ribizli, 30g indijskog oraha, sok od jednog limuna, 1 cen belog luka, 1 kasika svezeg bosljka (sitno seckanog) ili 1 kasicica suvog bosiljka, 1 kasika svezeg persuna (sitno seckanog) ili 1 kasicica suvog persuna, 1 kasicica meda, 1 kasicica senfa.

Priprema:
1) Tikvice oprati, oljustiti i iseci na kolutove. Limun iseci na pola. Beli luk oljustiti i sitno iseckati.
2) U serpu staviti vodu i dodati prstohvat soli. Na srednjoj temperaturi pustiti da prokljuca. Skloniti sa sporeta. U drugu serpu staviti kuskus i preliti sa kljucalom vodom. Ostaviti dok kuskus ne upije tecnost oko 5 minuta. Promesati viljuskom. 
3) Tikvice poprskati maslinovim uljem i prziti u tiganju oko 3-4 minuta sa svake strane.
4) Za preliv - pomesati med, senf, sok od limuna i beli luk. Dodati 2 kasike maslinovog ulja i dobro sjediniti.
5) 1/3 tikvica iseci na kocke. Pomesati isecene tikvice sa prelivom. Dodati kuskus, badem, ribizle, indijski orah, bosiljak i persun. Promesati dobro. Dodati ostatak tikvica.

Ingredients: 160g couscous + 330ml water, 700g zucchini + olive oil, 60g of peeled almonds, 30g currants, 30g cashews, 1 lemon juice, 1 clove of garlic, 1 tsp fresh basil (finely chopped) or 1 tsp dried basil. 1 teaspoon of fresh parsley (finely chopped) or 1 teaspoon of dried parsley, 1 teaspoon of honey, 1 teaspoon of mustard.

Preparation:
1) Wash the zucchini, peel it and cut it into rings. Cut the lemon in half. Peel the garlic and finely chop.
2) Put water in a pot and add a pinch of salt. At medium temperature, let it boil. Remove from the stove. Put couscous in another pot and pour over boiling water. Leave until the couscous soaks up the liquid for about 5 minutes. Stir with a fork.
3) Sprinkle the zucchini with olive oil and fry in the pan for about 3-4 minutes on each side.
4) For dressing - mix honey, mustard, lemon juice and garlic. Add 2 tablespoons of olive oil and combine well.

5) Cut the 1/3 of zucchini into cubes. Mix the chopped zucchini with the dressing. Add couscous, almonds, currants, cashews, basil and parsley. Stir well. Add remaining zucchini.

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.

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.

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. 
3) U vinskom sircetu skuvati luk. Zatim dodati paradajz I kuvati dok masa ne postane gusta.
4) Tada dodati secer, ren I senf. Promesati I kuvati nekoliko minuta dok se masa ne sjedini. 
5) Vrucu masu sipati u oprane I zagrejane tegle. Pokriti celofanom, umotati u cebe I ostaviti do sutra da se ohlade. 

Ingredients: 3 kg of green tomatoes, 120g of horseradish, 2-3 onions, 130g of sugar, 90g of mustard, 6 tablespoons of salt, 200ml of wine vinegar.

Preparation:
1) Process tomatoes through meat machine. Peel the onions and chop them finely. Peel horseradish and finely chop.
2) Add the salt to the ground tomatoes, stir well, and leave for at least 4 hours.
3) Cook onions in wine vinegar. Then add the tomatoes and cook until the mass is thick.
4) Then add sugar, horseradish and mustard. Stir and cook for a few minutes until the mass is combined.

5) Pour hot mass into washed and heated jars. Cover with cellophane, wrap in a blanket and leave to cool until tomorrow.

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. 

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.

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. 

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.

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.

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.

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.