Kuvana boranija bez mesa (Cooked green beans without meat)

Sastojci: 250-300g boranije (sveze ili smrznute), 2 sargarepe, 2 korena persuna, 1 komad korena celera, 2 kasike persunovog lista (sitno seckanog), 1/4 kasicice mirodjije, 1/4 kasicice majcine dusice, prstohvat djumbira (u prahu), so ili vegeta ili 1/2 kocke za supu, 600ml vruce vode.

Priprema:

1. Sveza boranija - oprati i ocistiti. Smrznuta boranija - odmrznuti ili ne. Sargarepu, koren persuna i koren celera oljustiti i sitno iseckati.
2. U serpu staviti boraniju, naliti vodom (da prekrije boraniju) i pustiti da prokljuca.
3. Smanjiti na srednju temperaturu, dodati sargarepu, koren persuna i celera i kuvati do 1 sata. Za vreme kuvanja ako je potrebno doliti vrucu vodu.
4. 10 minuta pred kraj kuvanja dodati so ili vegetu po ukusu. Ja sam dodala samo pola kocke za supu. Dodati mirodjiju, majcinu dusicu i djumbir. Promesati.
5. 5 minuta pred kraj kuvanja dodati persunov list.

Ingredients: 250-300g green beans (fresh or frozen), 2 carrots, 2 parsley root, 1 piece of celery root, 2 tablespoons parsley leaf (finely chopped), 1/4 tsp dill, 1/4 teaspoon Breckland thyme, a pinch of ginger (powder), salt or vegetable seasoning or 1/2 bouillon cube, 600ml of hot water.

Preparation:

1. Fresh green beans - wash and clean. Frozen green beans - thawed or not. Carrots, parsley root and celery root peel and finely chop.

2. In pot, put the green beans, pour water (to cover the green beans) and let it boil.

3. Reduce to medium temperature, add carrots, parsley and celery root and cook for up to 1 hour. During the cooking if necessary add hot water.

4. 10 minutes before end of cooking add salt or vegetable seasoning to taste. I've added only half a bouillon cube. Add dill, Breckland thyme and ginger. Stir.

5. 5 minutes before end of cooking add the parsley.

Bilje i Zacini (Herbs & Spices)

Sta se slaze sa cime

Avokado - 

Aleva paprika - beli luk, djumbir, piment, kim, kardamom,  mahunarke, origano, persun, ruzmarin, safran, timijan, kurkuma, povrce.

Ananas - karamel, kokos, orah (Makadamija), tropsko voce.

Anis - jabuke, cvekla, karamel, sargarepa, cokolada, limun, cimet, kokos, korijander, brusnica, komorac, smokve, riba, beli luk, breskve, nar, bundeva.

Anis (zvezdasti) - 

Articoke -

Bademi - jabuke, kajsije, banana, karamel, tresnje, kafa, smokve, med, pomorandze, breskve, kruske, sljive.

Banana -

Beli luk - bosiljak, korijander, kim, majoran, menta, origano, persun, ruzmarin, paradajz (suseni), timijan, brokoli.

Bobicasto voce (jagode, maline, borovnice, crvene i crne ribizle, kupine, brusnice, dud) - 

Boranija - mirodjija, majcina dusica, djumbir, bademi.

Bilje i zacini za povrce (Herbs and spices to vegetables)

Boranija - majoran, beli luk, sok od limuna, balzamiko sirce, bademi.

Brokoli - origano, kim, mirodjija, sok od limuna.

Bundeva - djumbir, med.

Karfiol - kim, mirodjija.

Keleraba - bosiljak, kackavalj, korijander, mirodjija, persun, pimen, ruzmarin, senf, kurkuma. 

Krompir (kuvani) - persunov list, mirodjija, ruzmarin, praziluk, beli luk.

Kupus (crveni, zeleni, kineski) - kim, mirodjija.

Paradajz - origano, majcina dusica, zalfija, praziluk.

Sargarepa - persunov list, mirodjija, menta, muskatni orah.


Green beans - marjoram, garlic, lemon juice, balsamic vinegar, almonds.

Broccoli - oregano, cumin, dill, lemon juice.

Pumpkin - ginger, honey.

Cauliflower - cumin, dill.

Kohlrabi -basil, yellow cheese, coriander, dill, parsley, allspice, rosemary, mustard, turmeric. 

Potatoes (boiled) - parsley leaf, dill, rosemary, leeks, garlic.

Cabbage (red, green, Chinese) - cumin, dill.

Tomato - oregano, thyme, sage, leek.

Carrot - parsley leaf, dill, mint, nutmeg.

Priprema bilja i zacina za meso (Preparing herbs and spices for meat)

1. Bilje i zacine za potopiti u maslinovo ulje ili ulje od uljane repice i ostavite 30 minuta.
2. Premazati meso koje trebate da przite, pecete ili dinstate.
3. Ako je potrebno da se meso duze priprema, bilje i zacine dodati 10-15 minuta pred kraj pripreme. 

1. Herbs and spices soak in olive oil or canola oil and leave for 30 minutes.
2. Coat meat that you need to fry, bake or simmer.
3. If you need to prepare meat longer, add herbs and spices 10-15 minutes before the end of the preparation.

Bilje i zacini za meso (Herbs and spices for meat)

Za pilece meso - aleva paprika, persunov list, majcina dusica, zalfija, mirodjija, korijander, ruzmarin, limun.

Za svinjsko meso - beli luk, crveni luk, zalfija, senf.

Za jagnjece meso - menta, kari, ruzmarin, beli luk. 

Za govedje meso - majcina dusica, zalfija, ruzmarin, majoran, beli luk, crveni luk, ren, balzamiko sirce.

Za ribu - majoran, mirodjija, korijander, lovorov list, kari, senf, limun.

For chicken meat - cayenne pepper, parsley, thyme, sage, dill, coriander, rosemary, lemon.

For pork meat - garlic, red onion, sage, mustard.

For lamb meat - mint, curry, rosemary, garlic.

For beef meat - thyme, sage, rosemary, marjoram, garlic, red onion, horseradish, balsamic vinegar.

For fish - marjoram, dill, coriander, bay leaf, curry, mustard, lemon.

Sok za jacanje imuniteta (Juice to strengthen immunity)

Sastojci: 7 listova kelja, 1 jabuka, 1 manji limun, 1 komad djumbira (oko 2cm), 2 listica sveze mente, 150ml vode.

Priprema:

1. Listove kelja oprati pod mlazom vode. Jabuku oljustiti, ocistiti i iseci na kriske. Limun oljustiti i izvaditi semenke (ako ima). Djumbir oljustiti i iseci na 3 dela.
2. U blender staviti sve satojke i blendirati dok se sastojci ne sjedine.

Ingredients: 7 sheets of kale, 1 apple, 1 small lemon, 1 piece of ginger (about 2 cm), 2 leaves of fresh mint, 150ml of water.

Preparation:

1. Wash kale under running water. Peel apple, clean from seeds and cut into slices. Peel lemon and remove the seeds (if any). Peel ginger and cut into 3 parts.

2. In a blender put all the ingredients and blend until all ingredients are well combined.

Slane kocke od piletine (Salty chicken squares)

Sastojci: 600g pileceg belog mesa, 100g sunke, 100g suvog vrata, 100g kackavalja (u listicima), za preliv - 100g rendanog kackavalja, 200g kisele pavlake, 100-150ml jogurta, 1/2 kasicice suvog bosiljka, 1/2 kasicice suve majcine dusice, 1/2 kasicice suvog vlasca, 1/2 kasicice suvog persuna. 

Priprema:

1. Belo meso staviti u serpu, naliti vodu i pustiti da se skuva, na srednjoj temperaturi, povremeno skidajuci penu. Ohladiti. Iseckati na kockice i/ili trakice. 
2. U vatrostalnu posudu staviti belo meso, preko poredjati listove sunke, zatim staviti kackavalj u listovima, preko poredjati listove suvog vrata.
3. Za preliv - pomesati kiselu pavlaku sa jogurtom. Dodati bosiljak, majcinu dusicu, vlasac i persun. Zatim dodati rendan kackavalj i sve dobro sjediniti.
4. Preliti preko suvog vrata i ostaviti u frizider da se ohladi. Seci na kocke.

Ingredients: 600g of chicken breasts, 100g of ham, 100g of dried pork neck, 100g yellow cheese (slices), for dressing - 100g grated yellow cheese (for coarse grater), 200g sour cream, 100-150 ml of buttermilk, 1/2 teaspoon dried basil, 1/2 teaspoon dried thyme, 1/2 teaspoon dried chives, 1/2 teaspoon dried parsley.

Preparation:

1. Put chicken breasts in the pot, add water and let it cook on medium heat, occasionally removing the foam. Cool down. Dice and/or cut into strips.
2. In a baking dish put the chicken, place the ham slices, then put the cheese slices on top, place the dried pork neck slices. 
3. For the dressing - mix sour cream with buttermilk. Add basil, thyme, chives and parsley. Stir. Then add the grated cheese and combine well.

4. Spread evenly over dried pork neck and leave in the fridge to cool. Cut into cubes.

Nepecen kolac od mlevenog keksa i brusnica (No bake cake with ground biscuits and cranberries)

Sastojci: 900g mlevenog obicnog keksa (bevita, ptiber), 300g margarina (sobne temperature), 120g secera u prahu, 130g suve brusnice, 70g suvog grozdja, 70g zele bombona, 100g lesnika (seckanih) + 50g mlevenih, 70g badema (seckanih), 300-350ml soka od pomorandze.

Priprema:

1. Penasto umutiti margarin sa secerom u prahu. Suvo grozdje potopiti u mlaku vodu i ostaviti 15-20 minuta da nabubri. Ocediti. Zele bombone sitno iseckati
2. Dodati mleveni keks, brusnice, suvo grozdje, zele bombone, lesnike (seckane i mlevene), bademe i sok od pomorandze. Dobro sjediniti.
3. Na tacni formirati zeljeni oblik.
4. Ostaviti u frizideru 3-4 sata. Seci zeljene oblike.

Ingredients: 900g ground plain biscuits, 300g butter (room temperature), 120g powder sugar, 130g dried cranberries, 70g raisins, 70g jelly beans, 100g hazelnuts (chopped) + 50g of ground, 70g almonds (chopped) , 300-350ml orange juice.

Preparation:

1. Whisk butter with powdered sugar until foamy. Soak raisins in warm water and leave for 15-20 minutes to swell. Drain. Jelly beans finely chop.
2. Add ground biscuits, cranberries, raisins, jelly beans, hazelnuts (chopped and ground), almonds and orange juice. Combine well.
3. On the tray form the desired shape.

4. Allow to stand in the fridge for 3-4 hours. Cut desired shapes.

Palacinke od kelerabe (Kohlrabi pancakes)

Sastojci: 4 kelerabe, 1 cen belog luka, 1 jaje, 70g brasna (jos po potrebi), 1/4 kasicice mlevenog korijandera, 1/4 kasicice djumbira u prahu, 2 kasike svezeg sitno seckanog persunovog lista ili 2 kasicice suvog, maslinovo ulje, morska ili himalajska so.

Priprema:

1. Oljustiti kelerabu. Oljustiti i sitno iseckati beli luk. Jaje blago umutiti.
2. Kelerabu izrendati na krupno rende. 
3. U cistu kuhinjsku krpu staviti izrendanu kelerabu, uviti krajeve i iscediti visak tecnosti.
4. Pomesati kelerabu, beli luk, jaje, brasno, korijander, djumbir, persun i so. Promesati.

Napomena: ako je smesa vlazna dodati jos jednu kasiku brasna pa promesati. Smesa treba da bude malo cvrsta, kao smesa za pohovane tikvice. Ako je potrebno dodavati po jos jednu kasiku brasna. Koliko cete dodati jos brasna zavisi od toga koliko ste iscedili kelerabu.

5. U tiganj staviti maslinovo ulje i na srednjoj temperaturi pustiti da se ugreje. 
6. Sipati kutlacom smesu u tiganj, lagano pritisnuti zadnjim delom kutlace po smesi i prziti sa obe strane dok ne postane zlatno braon.
7. Przene palacinke staviti na par salveta ili ubrusa da upije visak ulja.

Predlog: ove palacinke mozete posluziti uz jogurt ili kiselo mleko ili brzi kajmak.

Ingredients: 4 kohlrabi, 1 clove of garlic, 1 egg, 70g flour (more if needed), 1/4 tsp ground coriander, 1/4 teaspoon ginger powder, 2 tablespoons fresh chopped parsley leaf or 2 teaspoons dried, olive oil, sea ​​or Himalayan salt.

Preparation:

1. Peel kohlrabi. Peel and finely chop the garlic. Whisk egg lightly.
2. Grate kohlrabi on large holes of grater.
3. In a clean kitchen towel put grated kohlrabi, twist the ends and squeeze out excess liquid.
4. Mix kohlrabi, garlic, egg, flour, coriander, ginger, parsley and salt. Stir.

Note: if the mixture is moist add another tablespoon of flour and stir. Mixture should be slightly firm, as a mixture for fried zucchini. If you need add another tablespoon of flour. How much more flour you'll add depends on how well you squeezed kohlrabi.

5. In a frying pan put olive oil on medium heat and let it warm up.
6. Pour ladle of the mixture into the pan, gently pressing the mixture with the back of the ladle and fry on both sides until golden brown.
7. Fried pancakes put on a couple of napkins or paper towels to absorb excess oil.


Suggestion: these pancakes can be served with buttermilk or yogurt (sour milk) or quick cheese spread.

Sendvic od plavog patlidzana (Eggplant sandwich)

Sastojci: 1 veci plavi patlidzan, 4-5 koluta mocarele, 500g mladog spanaca, 100g izgnjecenog belog sira (mladi sir, feta, kozji sir), 100ml sosa od paradajza, 2 jaja, prezle, brasno, maslinovo ulje i so.

Priprema:

1. Patlidzanu oprati i obrisati. Iseci gornji i donji deo, pa iseci na kolutove sirine 1.5 cm. 
2. Skuvati spanac. 
3. Jaja razbiti u ciniji, posoliti po ukusu i umutiti viljuskom. U drugu ciniju sipati brasno. U trecu ciniju sipati prezle.
4. U tiganj staviti maslinovo ulje da pokrije dno i na srednjoj temperaturi pustiti da se ugreje.
5. Svaki kolut patlidzana uvaljati u brasno, pa u jaja, pa u prezle i prziti na ulju oko 3-4 minuta. Przeni patlidzan staviti na papirne ubruse da pokupe visak ulja.
6. Spanac pomesati sa belim sirom. Dobro promesati dok se ne sjedine. 
7. Pleh premazati maslinovim uljem, staviti kolutove patlidzana. Odozgo staviti po 1-2 kasike sosa od paradajza, a zatim po 2-3 kasike mesavine spanaca i belog sira. 
8. Peci u prethodno zagrejanoj rerni na 200 C 5 minuta.
9. Izvaditi iz rerne i odozgo staviti po kolut mocarele. Vratiti u rernu i peci jos 5 minuta ili dok se mocarela ne otopi.

Ingredients: 1 large eggplant, 4-5 slices of mozzarella, 500g baby spinach, 100g mashed white cheese (farmer cheese, feta, goat cheese), 100ml tomato sauce, 2 eggs, breadcrumbs, flour, olive oil and salt.

Preparation:

1. Wash eggplant and wipe. Cut the top and bottom, and cut into slices width of 1.5 cm.
2. Cook spinach.
3. Break eggs into a bowl, add salt to taste and whisk with fork. In another bowl put the flour. In a third bowl put the breadcrumbs.
4. In a pan, put olive oil to cover the bottom and on medium temperature let it warm up.
5. Each slice of eggplant roll in flour, then in eggs, then in breadcrumbs and fry in hot oil for 3-4 minutes. Fried eggplant put on paper towels to absorb the excess oil.
6. Mix spinach with white cheese. Mix well until combined.
7. Smear baking pan with olive oil, place eggplant slices. On top put the 1-2 tablespoons of tomato sauce, then 2-3 tablespoons of mixture of spinach and white cheese.
8. Bake in the preheated oven at 200 C for 5 minutes.

9. Remove from the oven and on top put the slices of mozzarella. Return to the oven and bake for 5 minutes or until the mozzarella is melted.

Spanac sa belim lukom (Spinach with garlic)

Sastojci: 500g mladog spanaca, 4 cena belog luka, 2 kasike maslinovog ulja, nekoliko kapi soka od limuna, morska ili himalajska so.

Priprema:

1. Spanac dobro oprati i otresti vodu. Beli luk oljustiti i sitno iseckati. 
2. U dublju serpu staviti ulje i na srednjoj temperaturi pustiti da se ugreje. Dodati beli luk i proprziti samo 1 minut. 
3. Dodati spanac, posoliti po ukusu i promesati. Staviti poklopac i kuvati 2 minuta.
4. Skinuti poklopac, pojacati na visoku temperaturu i konstatno mesajuci sa varjacom kuvati dok ne spanac ne omeksa.

Ingredients: 500g baby spinach, 4 cloves of garlic, 2 tablespoons of olive oil, a few drops of lemon juice, sea or Himalayan salt.

Preparation:

1. Wash spinach thoroughly and shake off water. Peel garlic and finely chop.
2. In deep pot put oil and on medium heat let it warm up. Add garlic and fry for 1 minute only.
3. Add the spinach, season with salt to taste and stir. Place the lid and cook for 2 minutes.
4. Remove the lid, put on high temperature and constantly stirring with a wooden spoon cook until spinach is tender (wilted).

Prezle sa zacinima (Breadcrumbs with spices)

Sastojci: 100g prezli, 1 kasicica suvog persuna, 1 kasicica belog luka u prahu, 1 kasicica suvog origana, 1/4 kasicice suvog bosiljka, 1/4 kasicice suvog timijana.

Priprema:

1. Pomesati prezle sa svim zacinima.
2. Cuvati u hermeticki zatvorenoj kutiji.

Ingredients: 100g of breadcrumbs, 1 teaspoon dried parsley, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1/4 teaspoon dried basil, 1/4 teaspoon dried thyme.

Preparation:

1. Mix bread crumbs with all the spices.

2. Store in hermetically sealed box.

Puzici sa paradajzom i tikvicama (Snails with tomatoes and zucchini)

*Sastojci: 75g heljdinog brasna, 75g jecmenog brasna, 75g ovsenog, 100g razanog brasna, 50g spelta brasna, 3 kasike masti, oko 230ml kisele vode, 3/4 kasicice praska za pecivo, 3/4 kasicice soli, za fil – 1 srednja ili veca tikvica, 3 paradajza, 2 cena belog luka, 1 kasicica origana, 2 kasike kokosovog ili maslinovog ulja.

Priprema:

1. Za fil – tikvice oljustiti, iseci na pola, posoliti i ostaviti 20 minuta; papirnim ubrusima pokupiti visak vode, a zatim iseckati na kockice. Paradajz oljustiti i iseci na kockice. Beli luk oljustiti i sitno iseckati. U ciniju tikvice, paradajz, beli luk i origano, pa dodati ulje i sve zajedno pomesati.
2. Pomesati sva brasna, prasak za pecivo, so i mast.
3. Postepeno dodavati kiselu vodu i zamesiti glatko testo.
4. Testo pokriti providnom folijom i ostaviti 20 minuta.
5. Oklagijom razviti pravougaonik debljine oko 0.5 cm.
6. Rasporediti fil preko testa, pa urolati. Seci puzice debljine 1.5 do 2cm.
7. U pleh staviti papir za pecenje, poredjati puzice i peci u prethodno zagrejanoj rerni na 180 C oko 30 minuta.

Napomena: ako tikvica u sredini ima mnogo semenki, kasicicom izdubiti sredinu. 

Ingredients: 75g buckwheat flour, 75 g barley flour, 75g oat flour, 100g rye flour, 50g spelt flour, 3 tablespoons of lard, about 230ml carbonated water, 3/4 teaspoon baking powder, 3/4 tsp salt, for the filling – 1 medium or big zucchini, 3 tomatoes, 2 cloves of garlic, 1 teaspoon oregano, 2 tablespoons coconut or olive oil.

Preparation:

1. For the filling – peel zucchini, cut in half, season with salt and leave for 20 minutes; with paper towels pick up excess water, then cut into small cubes. Peel tomatoes and cut into small cubes. Peel garlic and finely chop. In a bowl, put zucchini, tomatoes, garlic and oregano, then add the oil and mix all together.
2. Mix all the flour, baking powder, salt and lard.
3. Gradually add carbonated water and knead a smooth dough.
4. Cover the dough with plastic foil and leave for 20 minutes.
5. With rolling pin develop a rectangle about 0.5 cm thick.
6. Put filling over the dough, then roll it. Cut snails thickness of 1.5 to 2 cm.
7. In the baking pan put the baking paper, arrange the snails and bake in preheated oven at 180 C for about 30 minutes.

Note: if zucchini in the middle has a lot of seeds, with teaspoon remove seeds.

Kako skuvati leblebije (How to cook chickpeas)

Dobije se 300g kuvanih leblebija.

Sastojci: 150g suvih leblebija, 1 kasicica sode bikarbone, malo soli, 1 list lovora, hladna voda.

Priprema:

1. U dublju serpu staviti leblebije i sipati toliko vode da prekrije leblebije 10cm.
2. Dodati sodu bikarbonu i mesati dok se ne otopi. Poklopiti.
3. Ostaviti leblebije na sobnoj temperaturi 10 sati da nabubre. 

Napomena: ako leblebije upiju svu vodu pre isteka 10 sati dodati jos hladne vode.

4. Staviti leblebije u cediljku i pod hladnom vodom dobro isprati, oko 1 minut. Ocediti.
5. U dublju serpu, staviti leblebije, sipati novu hladnu vodu da pokrije leblebije, posoliti i staviti list lovora.

Savet: na svake 2 L vode dodati 0.5g soli. Na svakih 250g nabubrelih leblebija sipati 1 L vode.

Kako pripremiti i skuvati kelerabu (How to prepare and cook kohlrabi)

Priprema kelerabe 

1. Keleraba koren - nozem iseci lisce sa kelerabe. Oljustiti kelerabu - nozem pazljivo iseci gornji i donji deo kelerabe, a zatim i zelene delove. Ostatak zelene kore ukloniti ljustilicom za povrce. Iseci kelerabu na kolutove a zatim na stapice.
2. Keleraba lisce - nozem skinuti lisce sa stabljike. Listove poredjati jedan na drugi i umotati. Preseci po duzini, pa seci po sirini.  U serpu staviti cediljku, u cediljku staviti lisce i isprati vodom. Ocediti. 

Sastojci: 4 manje kelerabe, 1 kasicica soli, 1 manja glavica crnog luka, 1-2 cena belog luka, 2 kasike margarina (putera), 1 kasika svezeg bosiljka (sitno seckanog) ili 1 kasicica suvog.

Priprema:

1) Pripremiti kelerabu. Beli i crni luk oljustiti i sitno iseckati. 
2) U ciniju staviti kelerabu, posoliti, promesati i ostaviti 30 minuta. Iscediti vodu.
3) U tiganju, otopiti margarin (puter), dodati beli i crni luk i proprziti.
4) Dodati kelerabu, smanjiti na nisku temperaturu, poklopiti i krckati 10 minuta.
5) Otklopiti, posuti bosiljkom, pojacati na srednju temperaturu i kuvati jos 2-3 minuta.

Barena keleraba

Sastojci: 4 manje kelerabe, 1 kasicica soli.

Priprema:

1) Pripremiti kelerabu.
2) Iseci koren keleraba na kolutove.
3) U serpu staviti vodu, posoliti i pustiti da prokljuca.
4) Dodati kelerabu (koren i lisce) i kuvati nekoliko minuta, oko 8-10,  dok ne omeksa.
5) Izvaditi koren kelerabe, a lisce ocediti u cediljki.

Preparing kohlrabi

1) Kohlrabi root - with knife cut leaves from kohlrabi. Peel kohlrabi - with a knife carefully cut the top and bottom, and then cut the green parts. The rest of the green parts remove with vegetable peeler. Cut kohlrabi into slices and then to sticks.
2) Kohlrabi leaves - with a knife remove the leaves from the stems. Put sheets on each other and wrap. Cut lengthwise, then cut in width. In pot, put a strainer, put leaves in a strainer and rinse with water. Drain.

Ingredients: 4 small kohlrabi, 1 teaspoon salt, 1 small onion, 1-2 cloves garlic, 2 tablespoons margarine (butter), 1 tablespoon fresh basil (finely chopped) or 1 teaspoon dried.

Preparation:

1) Prepare kohlrabi. Peel garlic and onion and finely chop.
2) In a bowl put kohlrabi, salt, stir and leave for 30 minutes. Squeeze out the water.
3) In a frying pan, melt margarine (butter), add garlic and onion and fry.
4) Add the kohlrabi, reduce to a low heat, cover and simmer 10 minutes.
5) Remove lid, sprinkle with basil, turn to high temperature and cook another 2-3 minutes.

Boiled kohlrabi

Ingredients: 4 small kohlrabi, 1 teaspoon salt.

Preparation:

1) Prepare kohlrabi.
2) Cut the root of kohlrabi into slices
3) Put the water in a saucepan, add salt and let it boil.
4) Add the kohlrabi (root and leaves) and cook a few minutes, about 8-10, until tender.

5) Remove the kohlrabi root and leaves drain in a colander.

Frape od kelja i djumbira za bolju cirkulaciju (Kale and ginger smoothie for better blood circulation)

Sastojci: 7 listova kelja, 1 komad djumbira (oko 3cm), 1 kisela jabuka, 1 slatka jabuka, 1 manji limun, 1 pomorandza, 2 sargarepe.

Priprema:

1) Listove kelja oprati i iscepkati. Djumbir oljustiti i iseci na manje komade. Jabuke oljustiti, ocistiti i iseci na cetvrtine. Limun i pomorandzu oljustiti i iseci na cetvrtine. Sargarepe oljustiti i iseci na manje komade.
2) Sve staviti u blender i napraviti frape.

Ingredients: 7 sheets of kale, 1 piece of ginger (about 3 cm), 1 sour apple, 1 sweet apple, 1 small lemon, 1 orange, 2 carrots.

Preparation:

1) Wash kale leaves and tear into pieces. Peel ginger and cut into smaller pieces. Peel apples, clean and cut into quarters. Peel lemon and orange and cut into quarters. Peel carrot and cut into smaller pieces.

2) Put all in blender and make smoothie.

Pire od graska i krompira (Mashed green peas and potatoes)

Sastojci: 4-5 krompira, 150-200g graska (ociscenog), 3 kasike kisele pavlake, 60ml mleka, so.

Priprema:

1) Krompir oljustiti i iseci na kocke.
2) U serpu staviti krompir, posolite po ukusu, dodati vode toliko da prekrije krompire i pustite da prokljuca. Smanjiti temperaturu na srednju (3 ili 4) i kuvati oko 15-20 minuta, tj. dok krompir ne omeksa.
3) U serpu staviti grasak, dodati vode toliko da prekrije grasak i pustite da prokljuca. Smanjiti temperaturu na srednju (4) i kuvati oko 2-3 minuta, tj. dok grasak ne omeksa.
4) U ciniju staviti krompir i rucnim mikserom izmiksajte dok ne postane glatko. Dodati kiselu pavlaku i mleko. Dobro sjediniti. 
5) U drugu ciniju, stavite grasak i rucnim mikserom izmiksajte dok ne postane glatko. Grasak dodati pire krompiru i sve jos jednom dobro sjediniti.

Ingredients: 4-5 potatoes, 150-200g green peas (cleaned), 3 tablespoons sour cream, 60ml milk, salt.

Preparation:

1) Peel potatoes and cut into cubes.
2) In pot, put the potatoes, season with salt to taste, add enough water to cover the potatoes and allow to boil. Reduce heat to medium (3 or 4) and cook for about 15-20 minutes, ie. until potatoes are tender.
3) Put the peas in a saucepan, add enough water to cover the peas and let it boil. Reduce heat to medium (4) and cook for about 2-3 minutes, ie. until peas are tender.
4) In a bowl put potatoes and with hand mixer, mix until smooth. Add sour cream and milk. Combine well.

5) In another bowl, place the peas and with hand mixer, mix until smooth. Add peas to mashed potatoes and all once again, combine well.

Corba od paradajza i prosa (Tomato and millet chowder)

Sastojci: sos od paradajza, 50g oljustenog prosa, 130ml vode,  1-2 cena belog luka, 2 kasike ulja.

Priprema:

1) Pripremiti sos od paradajza. Beli luk oljustiti i sitno iseckati.
2) U cediljku staviti proso i isprati vodom.
3) U serpu staviti proso, dodati vodu i na srednjoj temperaturi (3 ili 4) krckati oko 10 minuta, tj. dok voda ne ispari. Skloniti sa sporeta, poklopiti i ostaviti 10 minuta. 

Integralni pirinac sa prokeljom i tofuom (Integral rice with brussels sprouts and tofu)

Sastojci: pripremljen prokelj, 250g tofua, 1 kasika Tamari ili Šoju soja sosa, 1 manja glavica crnog luka, 3 kasike kokosovog ulja, rendana kora od jednog limuna + 1 kasika svezeg soka od limuna, 1 kasicica svezeg djumbira (rendanog na sitno), 1 cen belog luka,  700g integralnog Basmati pirinca (kuvanog),  3-4 kasike lisca korijandera (iseckanog) ili lisca persuna.

Priprema:

1) Pripremiti tofu.
2) Crni i beli luk oljustiti i sitno iseckati.
3) U tiganju, na srednjoj temperaturi, zagrejati ulje. Dodati crni i beli luk, koru od limuna i djumbir i prziti cesto mesajuci dok luk ne omeksa. 
4) Dodati soja sos i sok od limuna. Promesati pa dodati pirinac i tofu. Sve jos jednom promesati i prziti jos 1 minuta pa skloniti sa sporeta.
5. Posluziti uz pripremljen prokelj.

Ingredients: prepared brussel sprouts, 250g tofu, 1 tablespoon Tamari or Shoyu soy sauce, 1 small onion, 3 tablespoons of coconut oil, grated zest of one lemon + 1 tablespoon fresh lemon juice, 1 teaspoon fresh ginger (finely grated), 1 clove of garlic, 700g integral Basmati rice (cooked), 3-4 tablespoons coriander leaves (chopped) or parsley leaves.

Preparation:

1) Prepare the tofu.
2) Peel onion and garlic and finely chop.
3) In a frying pan, over medium heat, heat the oil. Add onion, garlic, lemon peel and ginger and fry, often stirring, until the onion and garlic softens.
4) Add the soy sauce and lemon juice. Stir and add rice and tofu. All once again stir and fry 1 minute, then remove from the stove.

5, Serve with prepared brussel sprouts.

Zamena za piment zacin (Substitute for allspice)

Sastojci: 1 kasicica mlevenog cimeta, 1 kasicica mlevenog karanfilica, 1/4 kasicice mlevenog muskatnog oraha.

Priprema:

1. Pomesati sve sastojke.

Ingredients: 1 teaspoon ground cinnamon, 1 teaspoon ground cloves, 1/4 teaspoon ground nutmeg.

Preparation:

1. Mix all ingredients.

Krem supa od sargarepe (Creamy carrot soup)

Sastojci: 4-5 sargarepa, 1 manji koren persuna, manji komad korena celera, 1 krompir, 1 manja glavica crnog luka, 1 komad djumbira (oko 2cm), 2 kasike svezeg persuna (sitni iseckanog) ili 2 kasicice suvog, 2 kasike ulja, morska ili himalajska so.

Priprema:

1) Sargarepu, koren persuna, koren celera, krompir, crni luk i djumbir oljustiti. Crni luk sitno iseckati. Djumbir narendati na sitno. Sargarepu iseci na kolutove, koren persuna i koren celera iseci na kockice, a kompir na kocke.
2) U serpu, zagrejati ulje, na srednjoj temperaturi, pa dodati crni luk i malo proprziti. Dodati ostalo povrce i prziti nekoliko minuta, povremeno mesajuci.
3) Naliti vodom i kuvati dok povrce ne omeksa.
4) Stapnim mikserom ispasirati povrce. 
5) Vratiti u serpu, posoliti po ukusu i pustiti da prokljuca. Posuti persunom.

Ingredients: 4-5 carrots, 1 small root of parsley, a small piece of celery root, 1 potato, 1 small onion, 1 piece of ginger (about 2 cm), 2 tablespoons fresh parsley (finely chopped) or 2 teaspoons dried, 2 tablespoons oil, sea or Himalayan salt.

Preparation:

1) Peel carrots, parsley root, celery root, potato, onion and ginger. Finely chop onion. Grate ginger (microplane grater). Carrots cut into slices, parsley root and celery root cut into small cubes and potato into cubes.
2) In pot, heat the oil over medium heat and add the onion and fry a little. Add other vegetables and fry a few minutes, stirring occasionally.
3) Add the water and cook until vegetables are tender.
4) With hand mixer mash vegetables.

5) Return to the pot, add salt to taste and let it boil. Sprinkle with parsley.

Krem corba od korenastog povrca (Creamy chowder from vegetable roots)

Sastojci: 2 sargarepe, 2 krompira, 1 paskanat, 2 kasike svezeg persuna (sitno iseckanog) ili 2 kasicice suvog, morska ili himalajska so po ukusu.

Priprema:

1) Sargarepu, paskanat i krompir oljustite. Sargarepu iseci na kolutove, a paskanat i krompir na kocke.
2) U serpu, sipati vodu i pustiti da prokljuca.
3) Dodati povrce i kuvati dok ne omeksa.
4) Stapnim mikserom ispasirati povrce zajedno sa vodom u kojoj se kuvalo. 
5) Dodati so po ukusu i vratit na ringlu da prokljuca. Posuti sa persunom.

Ingredients: 2 carrots, 2 potatoes, 1 parsnip, 2 tablespoons fresh parsley (finely chopped) or 2 teaspoons of dried, sea or Himalayan salt to taste.

Preparation:

1) Peel carrots, parsnip and potatoes. Carrots cut into slices, parsnip and potatoes into cubes.
2) In a saucepan, pour water and let it boil.
3) Add the vegetables and cook until tender.
4) With hand mixer mash vegetables with water in which was cooked.

5) Add salt to taste and return to the stove to boil. Sprinkle with parsley

Ovsena kasa sa bademima i medom (Oats porridge with almonds and honey)

Sastojci: 150g ovsenih pahuljica, 450ml vode, 2 kasike meda+jos malo, 100g badema (pecenih) prstohvat morske ili himalajske soli.

Priprema:

1) Bademima skinuti ljuske i krupno iseci. 
2) U serpu, na srednju temperaturu, staviti ovsene pahuljice i preliti vodom. Kuvati 15 minuta povremeno mesajuci.
3) Dodati so i kuvati 10 minuta, konstantno mesajuci.
4) Dodati 2 kasike meda i promesati. 

5) U manju ciniju, sipati kasu, preliti sa malo meda (opciono) i posuti sa bademima.

Ingredients: 150g of oat flakes, 450ml water, 2 tablespoons of honey + a little more, 100g almonds (baked), a pinch of sea salt or Himalayan.

Preparation:

1) Remove shells from almonds and chop coarsely.

2) in the saucepan, on medium temperature, put the oats and pour water. Cook for 15 minutes stirring occasionally.

3) Add salt and cook for 10 minutes, constantly stirring.

4) Add 2 tablespoons of honey and stir.

5) In a smaller bowl, put the porridge and pour some honey (optional), and sprinkle with almonds.

Domaci paradajz pire (Homemade tomato paste)

Sastojci: 2 kg zrelog paradajza, 1 kasicica morske ili himalajske soli, 2 kasike maslinovog ulja + jos malo za premazivanje pleha + jos za teglice.

Priprema:

1) Paradajz oprati, ukloniti peteljke i obrisati. Nozem izdubiti sredisnji deo na vrhu i dnu paradajza. Manje paradajze iseci na polovine, a vece na cetvrtine. Kasicicom povaditi semenke.
2) U vecu serpu, staviti 1 kasiku ulja i paradajz. Pustiti da provri pa smanjiti na srednju temperaturu i krckati oko pola sata ili paradajz ne postane veoma mekan i pusti svoje sokove.
3) Na veliku serpu staviti cediljku. Vecom kutlacom zahvatiti paradajz, staviti u cediljku i donjom stranom kutlace pritisnuti preko paradajza. Baciti koru i semenke od paradajza (ako ih ima). Ponoviti sa ostalim paradajzom.
4) Vratiti paradajz u serpu i posoliti. Pustiti da prokljuca pa smanjiti na srednju temperaturu (3 ili 4), i krckati cesto mesajuci oko pola sata.
5) Zagrejati rernu na 130 C. Dublji pleh premazati sa malo ulja. Sipati pire od paradajza i rasporediti ravnomerno. Peci 30 minuta. 
6) Zatim izvaditi iz rerne i promesati, skinuti pire koji se uhvatio na ivicama pleha i staviti ka sredini. Opet rasporediti ravnomerno i peci jos 30 minuta. Ovaj postupak ponovljati dok pire ne bude gotov.

Napomena: pire je gotov kada postane boje cigle i kada se kolicina smanji na malo vise od pola. Takodje, ne bi trebalo da bude soka od paradajza ili da bude vlazno.

Ako zelite da drzite pire u frizideru ili zamrzivacu - prebaciti pire u teglice (100-150g), ali ostaviti jedan prst slobodno. Sipati red maslinovog ulja oko 0.5-0.8 cm. Paradajz pastu vaditi cistom kasikom ili kasicicom i ako je potrebno doliti jos malo maslinovog ulja da se formira prvobitni red od oko 0.5-0.8 cm. 

Moze se drzati u frizideru do 3 nedelje, a u zamrzivacu do 6 meseci.

Ingredients: 2 kg of ripe tomatoes, 1 teaspoon sea salt or Himalayan, 2 tablespoons olive oil + a little more coating pan + more for little jars 

Preparation:

1) Wash tomatoes, remove stems and wipe them. With knife hollow central part of the top and bottom of the tomato. Smaller tomatoes cut in half, and bigger in the quarters. Spoon out the seeds.
2) In a larger pot, put 2 tablespoons of oil and add tomatoes. Let it boil, then reduce to medium temperature and simmer for half an hour or until tomatoes become very soft and release their juices.
3) On a big pot put strainer. With bugger ladle take tomatoes, put in a strainer and press  with the underside of the ladle over the tomatoes. Discard peel and seeds of tomato (if any). Repeat with the other tomatoes.
4) Restore tomatoes in a pot and add salt. Let it boil, then reduce to the medium temperature (3 or 4), and simmer often stirring, for about half an hour.
5) Preheat oven to 130 C. Coat deeper baking sheet or pan a little oil. Pour the pureed tomatoes and spread evenly. Bake it for 30 minutes.
6) Then remove from the oven and stir, remove puree which is caught on the edges of the pan and put in the middle. Again spread evenly and bake another 30 minutes. Repeat this process until the puree is done.

Note: puree is done when it becomes as the color of brick, and when the amount is reduced to little more than half. Also, there should be no tomato juice or to be damp.

If you want to hold the puree in the refrigerator or freezer - place puree in jars (100-150g), and leave one finger free on top. Pour one layer of olive oil around 0.5-0.8 cm. Remove tomato paste with clean tablespoon or teaspoon, and if necessary top it with a little more olive oil to form the original layer of about 0.5-0.8 cm.


It can be kept in the refrigerator up to 3 weeks, and in the freezer up to 6 months.