Hrono graham krekeri (Chrono graham crackers)

Sastojci: 240g graham brasna, 50g belog brasna, (obicnog), 80g margarina (hladnog, iseckanog na kockice), 50ml slatke pavlake, 70ml melase (ili javorovog sirupa, ili meda), 60g zutog secera, 4g praska za pecivo, 1/2 kasicice sode bikarbone, 1/3 kasicice soli, prstohvat cimeta, 1/2 kasicice vanila ekstrakta.

Priprema:

1. U ciniju pomesati oba brasna, secer, prasak za pecivo, sodu bikarbonu, so i cimet.
2. Dodati margarin i zamesiti rukom.
3. Dodati melasu, slatku pavlaku i ekstarkt vanile i drvenom varjacom promesati da se sjedini. Zatim rukama formirati loptu; napraviti pravougaonik debljine oko 1.5 cm, zaviti u plasticnu foliju i ostaviti u frizider 45 minuta.
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Vegan Majonez (Vegan Mayonnaise)

Sastojci: 200ml sojinog mleka, 1 1/2 kasika soka od svezeg limuna, 1 kasika senfa, 200ml maslinovog ulja, prstohvat soli, prstohvat bibera.

Priprema:

1. U blender staviti mleko, sok od limuna i senf i blendati 30 sekundi.
Napomena: mozete koristiti i stapni mikser, a sastojke stavite u teglu.
2. Nastavite sa blendanjem postepeno dodavajuci ulje dok se ne zgusne
3. Dodati so i biber i blendati jos 30 sekundi.
4. Probati i ako je potrebno dodati jos malo soli i/ili bibera.

Ingredients: 200ml soy milk, 1 1/2 tablespoon of fresh lemon juice, 1 tablespoon mustard, 200ml of olive oil, a pinch of salt, a pinch of pepper.

Preparation:

1. In a blender put the milk, lemon juice and mustard and blend 30 seconds.
Note: you can use a hand blender and put the ingredients in a jar.
2. While blending gradually add the oil until it thickens.
3. Add salt and pepper and blend for another 30 seconds.
4. Try and if necessary add a little more salt and/or pepper.

Domace kore 2 (Homemade phyllo dough 2)

Sastojci: 750g mekog brasna, 140 g secera, 380 ml mleka (mlakog), 15g suvog kvasca, 150g margarina (otopljenog), 1 vece jaje ili 2 manja, prstohvat soli, par kockica margarina.

Priprema:

1. U ciniji, pomesati mleko, kvasac, secer i 1 kasiku brasna. Promesati i ostaviti da nadodje.
2. U vanglu staviti brasno, so, jaje (jaja) i margarin. Dodati nadosao kvasac i zamesiti testo.
3. Vanglu pokriti vlaznom krpom i na toplom ostaviti pola sata da naraste.

Napomena: ako filujete kore vocem koje pusta sok, voce pomesati sa secerom i ostalim sastojcima, zavisno od recepta, pre samog filovanja.

4. Testo podeliti na 3 dela. Razviti svaki deo, filovati sa filom prema receptu, urolati i staviti u pleh namazan margarinom. Pokriti i ostaviti pola sata da nadodje..
5. Zavisno od recepta, kore se obicno peku u zagrejanoj rerni na 200 C oko 45 minuta. Pre pecenja odozgo staviti par kockica margarina.

Ingredients: 750g soft flour, 140g sugar, 380ml of milk (lukewarm), 15g dried yeast, 150g of margarine (melted), 1 bigger egg or 2 smaller, a pinch of salt, a couple of cubes of margarine.

Preparation:

1. In a bowl, mix the milk, yeast, sugar and 1 tablespoon flour. Stir and let it rise.
2. In bowl, put the flour, salt, egg (eggs) and margarine. Add yeast and develop a dough.
3. Cover bowl with a damp cloth and leave in a warm place half for hour to rise.

Note: if you fill your crusts with fruit that releases juice, mix fruit with sugar and other ingredients, depending on the recipe, just before filling.

4. Divide the dough into 3 parts. Develop each part, fill them with the filling according to the recipe, roll up and put in a baking pan greased with margarine. Cover and leave for half an hour to rise..
5. Depending on the recipe, the crust is usually baked in a preheated oven at 200 C for about 45 minutes. Before baking put couple of cubes of margarine on top.

Plocice sa ovsenim pahuljicama pecene u rerni (Bars with oat flakes baked in the oven)

Sastojci: 300g ovsenih pahuljica, 200g semenki bundeve, 130g susama, 130g semenki suncokreta, 150g razanog brasna, 150g integralnog psenicnog brasna, 50g heljdinog brasna, 50g speltinog brasna, 7g praska za pecivo, 70ml maslinovog ulja, 1/2 kasicice morske ili himalajske soli, 250-400ml vode, papir za pecenje..

Priprema:

1. U ciniji, pomesati ovsene pahuljice, semenke bundeve i suncokreta, susam, sve vrste brasna, prasak za pecivo i so.
2. Dodati ulje i 250 ml vode i promesati. Dodati jos vode onoliko koliko je potrebno da se masa sjedini. Smesa je gotova kad prestane da se lepi za prste.

Napomena: ako ste stavili previse vode dodajte malo integralnog psenicnog brasna.

3. Na sto staviti jedan papir za pecenje, posuti sa malo brasna, na jednu polovinu staviti smesu, pa je posuti sa malo brasna, preklopiti sa drugom polovinom papira za pecenje i oklagijom razvuci smesu.

Napomena: ako volite hrskave plocice razvijte smesu tanje.

4. Noz blago pokvasiti vodom, pa zaronite u brasno, seci plocice i redjati ih u pleh na papir za pecenje.
5. Peci u prethodno zagrejanoj rerni na 180 C oko 15-20 minuta.

Napomena: za uzinu do 15h. Moze kao zamena za hleb.

Ingredients: 300g of oat flakes, 200g pumpkin seeds, 130g sesame seeds, 130g sunflower seeds, 150g rye flour, 150g whole wheat flour, 50g buckwheat flour, 50g spelt flour, 7g baking powder, 70ml olive oil, 1/2 teaspoon sea or Himalayan salt, 250-400ml water, baking paper ..

Preparation:

1. In a bowl, mix the oat flakes, pumpkin, sunflower and sesame seeds, all kinds of flour, baking powder and salt.
2. Add the oil and 250 ml of water and stir. Add more water as much as is necessary to combine well the mixture. Mixture is ready when no longer sticks to your fingers.

Note: if you put too much water, add a little whole wheat flour.

3. On table place one baking paper, sprinkle with a little flour, on one half put the mixture, and sprinkle it with a little flour, fold the other half of paper over mixture and with rolling pin develop mixture.

Note: if you prefer crispy bars develop thinner mixture.

4. Put knife under running water and shake of any water drops, dive it in flour, cut bars and arrange them in the baking pan on baking paper.
5. Bake in the preheated oven at 180 C for about 15-20 minutes.

Note: for a snack up to 15h. It can be used as a substitute for bread.

Kuvani djevreci (Cooked bagels)

Sastojci: 600g speltinog brasna, 1 kasicica morske ili himalajske soli, 4 kasicice praska za pecivo, 1 1/2 + 4 kasicice sode bikarbone, 120g gi putera (sobne temperature),300ml kisele vode, 2 L vode.

Priprema:

1.  U vangli, pomesati brasno, so, prasak za pecivo i 1 1/2 kasicice sode bikarbone.
2. Dodati gi puter i kiselu vodu i zamesiti glatko testo.
3. Pokriti krpom i ostaviti da nadodje 1 sat (na toplom).
4. Testo premesiti uz dodatak malo brasna. Podeliti na manje jufke. Od svake jufke oblikovati djevreke.
5. U serpu sipati 2 L vode, dodati 4 kasicice sode bikarbone i pustiti da prokljuca.
6. Spustati djevreke u kljucalu vodu i kuvati dok ne isplivaju na povrsinu.
7. U pleh staviti papir za pecenje i redjati kuvane djevreke.
8. Peci u prethodno zagrejanoj rerni na 180 C dok ne porumene, oko 30 minuta.

Ingredients: 600g spelt flour, 1 teaspoon sea or Himalayan salt, 4 teaspoons baking powder, 1 1/2 + 4 teaspoons of baking soda, 120g ghee butter (room temperature), 300ml of sparkling water, 2 L of water.

Preparation:

1. In plastic bowl, mix the flour, salt, baking powder and 1 1/2 teaspoons of baking soda.
2. Add ghee butter and sparkling water and knead a smooth dough.
3. Cover with a kitchen cloth and let it rise for 1 hour (at warm place).
4. Knead the dough with the addition of a little flour. Divide the dough on smaller balls. From each ball form bagels.
5. In pot, put 2 liters of water, add 4 teaspoons of baking soda and let it boil.
6. Place bagels in boiling water and cook until they float to the surface.
7. In the baking pan put the baking paper and arrange cooked bagels.
8. Bake in the preheated oven at 180 C until golden brown, about 30 minutes.

Krem corba od brokolija i karfiola (Broccoli and cauliflower cream chowder)

Sastojci: cvetovi od 1 brokolija i cvetovi od 1 karfiola (oprani i ocisceni), 2 cena belog luka, 2 L supe od povrca (bujon), 2 kasike kokosovog ili maslinovog ulje, morska ili himalajska so.

Priprema:

1. Beli luk oljustiti i sitno iseckati.
2. U serpu staviti ulje i pustiti da se ugreje. Dodati beli luk i proprziti. Sipati supu i pustiti da prokljuca.
3. Dodati brokoli i karfiol i kuvati dok ne omeksaju. Procediti.
4. U blender staviti brokoli, karfiol i malo supe i blendirati dok ne postane glatko.
5. Sipati u serpu, dodati supu i so po ukusu i pustiti da prokljuca.

Ingredients: flowers from 1 broccoli and fr\lowers from 1 cauliflower (washed and cleaned), 2 cloves of garlic, 2 L of vegetable soup (broth), 2 tablespoons coconut or olive oil, sea or Himalayan salt.

Preparation:

1. Peel garlic and finely chop.
2. In pot, put the oil and let it heat up. Add garlic and fry. Pour the soup and let it boil.
3. Add broccoli and cauliflower and cook until tender. Drain.
4. In a blender, put broccoli, cauliflower and some broth and blend until smooth.
5. In pot, put puree, add the broth, add salt to taste and let it boil.

Punjene tikvice (Stuffed zucchini)

Sastojci: 6-7 tikvica, 300g mlevenog mesa (svinjsko ili junece ili pilece), 200g karfiola, 350ml soka od paradajza, 350ml supe (bujona), 2 cena belog luka, 2 kasike kokosovog ili maslinovog ulja, morska ili himalajska so, suva mirodjija, topla voda.

Priprema:

1. Tikvice oljustiti, iseci na pola po duzini i izdubiti sredinu. Karfiol oprati, ocistiti i iseci na kockice. Beli luk oljustiti i sitno iseckati. Pomesati sok od paradajza i supu i promesati.
2. U dublji tiganj sipati kokosovo ili maslinovo ulje i pustiti da se ugreje. Dodati beli luk i proprziti. Dodati mleveno meso i prziti, konstatno mesajuci dok ne promeni boju.
3. Dodati karfiol i sredinu tikvica i proprziti 2 minuta. Dodati toplu vodu i kuvati dok sve ne omeksa. Pred kraj kuvanja posoliti po ukusu.
4. U vatrostalnu posudu poredjati tikvice, puniti filom, posuti mirodjijom. Sipati mesavinu soka od paradajza i supe u vatrostalnu posudu do 2/3 visine tikvica i peci u prethodno zagrijanoj rerni na 180 C oko 35 minuta.

Napomena: ako pravite sok od paradajza po receptu, izostavite secer.

Ingredients: 6-7 zucchini, 300g minced meat (pork or beef or chicken), 200g cauliflower, 350ml of tomato juice, 350ml soup (broth), 2 cloves of garlic, 2 tablespoons coconut or olive oil, sea or Himalayan salt, dry dill, warm water.

Preparation:

1. Peel zucchini, cut in half lengthwise and scoop out the middle. Wash cauliflower, clean and cut into cubes. Peel garlic and finely chop. Mix tomato juice and soup and stir.
2. In a deeper frying pan, put coconut or olive oil and let it heat up. Add garlic and fry. Add minced meat and fry, constantly stirring until it changes color.
3. Add the cauliflower and zucchini middle and fry 2 minutes. Add warm water and cook until everything is tender. Near the end of cooking season with salt to taste.
4. In a ovenproof baking dish arrange the zucchini, fill with the filling, sprinkle with dill. Pour the mixture of tomato juice and soup in dish to 2/3 of the height of zucchini and bake in a pre oven at 180 C for about 35 minutes.

Note: if you are making tomato juice according to the recipe, omit the sugar.

Salata od pileceg mesa, paradajza i celera (Chicken breasts, tomato and celery salad)

Sastojci: 400g pileceg belog mesa, 3 paradajza, 1 komad korena celera, maslinovo ulje za przenje mesa, za preliv – sok od pola svezeg limuna, 5 kasika maslinovog ulja, morska ili himalajska so.

Priprema:

1. Pilece belo meso istanjiti cekicem za meso. Paradajz oljustiti, ocistiti i iseci na kocke. Koren celera oljustiti i izrendati (na krupno).
2. Pilece belo meso premazati maslinovim uljem i prziti u tiganju sa obe strane. Staviti na papirni ubrus da upije visak ulja. Iseckati na kocke.
3. Za preliv – pomesati sok od limuna, 5 kasika maslinovog ulja i so po ukusu.
4. U ciniju staviti pilece belo meso, paradajz, koren celera, preliti prelivom i promesati.

Ingredients: 400g of chicken breasts, 3 tomatoes, 1 piece of celery root, olive oil for frying meat, for the dressing – juice of half a fresh lemon, 5 tbsp olive oil, sea or Himalayan salt.

Preparation:

1. Pound chicken breast with meat hammer. Peel tomatoes, clean and cut into cubes. Peel celery root and grate (on large holes of box grater).
2.  Coat chicken breast with olive oil and fry in a pan on both sides. Put on paper towel to absorb excess oil. Cut into cubes.
3. For the dressing – mix the lemon juice, 5 tbsp olive oil and salt to taste.
4. In a bowl, put the chicken breasts, tomatoes, celery root, pour dressing and mix well.

Hrono meksicki sos od avokada (Chrono guacamole)

Sastojci: 2 zrela avokada, 2 kasike soka od limuna (svezeg), 3 kasike sitno seckanog mladog luka, 2 kasike persunovog lista (sitno seckanog), 1 srednji zreo paradajz, 1/4 kasicice morske ili himalajske soli.

Priprema:

1. Avokado iseci na pola, izvaditi kosticu, nozem iseci na nekoliko mesta i kasicicom izvaditi “meso” avokada. Paradajzu ocistiti gornji i donji deo, preseci na pola, kasicicom izvaditi “meso” paradajza i semenke a zatim iseci na kockice.
2. Avokado izgnjeciti viljuskom. Dodati so i sok od limuna. Promesati, pa dodati mladi luk i persun. Promesati..
3. Posudu u kojoj je sos dobro pokriti/uviti plasticnom folijom i ostaviti u frizider do sluzenja.
4. Pre sluzenja dodati paradajz. Dobro promesati.

Savet: cuvati u frizideru do 3 dana, pokriveno plasticnom folijom.

Ingredients: 2 ripe avocados, 2 tablespoons lemon juice (fresh), 3 tablespoons finely chopped green onions, 2 tablespoons parsley leaf (finely chopped), 1 medium sized ripe tomato, 1/4 teaspoon sea or Himalayan salt.

Preparation:

1. Avocado cut in half, remove the kernel, with a knife cut in several places and with a spoon remove the “meat” of avocado. Clean tomato on the top and bottom, cut in half, and with a spoon remove the “meat” of tomato and seeds and cut into cubes.
2. Squeeze  avocados with fork. Add salt and lemon juice. Stir, then add the green onion and parsley. Combine well…
3. Bowl in which is the sauce cover/wrap well with plastic wrap and leave in refrigerator until serving.
4. Before serving add tomato cubes. Mix well.

Tip: keep in the refrigerator up to 3 days, covered with plastic wrap..

Pileca salata sa spanacem (Chicken salad with spinach)

Sastojci: 300g pileceg belog mesa, 100g mladog spanaca, 3 paradajza, 150g kiselog mleka, 4 parceta hleba bez kvasca 1 ili hleb bez kvasca 2, 1 cen belog luka, 2 mlada luka, za preliv – sok od jednog limuna (svezeg), 2 kasike maslinovog ili kokosovog ulja, morska ili himalajska so.

Priprema:

1. Belo meso istanjiti cekicem za meso i premazati uljem. Mladi spanac oprati, otresti vodu i iscepkati na manje komade. Paradajz oljustiti i iseci na kockice. Beli luk oljustiti i preseci na pola. Mladi luk ocistiti i iseci na kolutove.
2. U gril tiganj staviti belo meso, na srednju temperaturu i grilovati sa obe strane dok ne bude gotovo. Ostaviti da se ohladi pa iseckati na kocke.
3. Hleb tostirati, natrljati belim lukom i iseci na kocke.
4. Za preliv – pomesati sok od limuna, ulje i so.
5. Pomesati sve sastojke i preliti sa prelivom. Promesati.

Ingredients: 300g of chicken breasts (boneless), 100g of baby spinach, 3 tomatoes, 150g sour milk (yogurt), 4 slices of bread without yeast 1 or bread without yeast 2 , 1 clove of garlic, 2 green onions, for the dressing – juice of one lemon (fresh), 2 tablespoons olive oil or coconut oil, sea or Himalayan salt.

Preparation:

1. Pound chicken breasts with kitchen hammer and coat with oil. Wash baby spinach wash, shake off water and cut into strips. Peel tomatoes and cut into cubes. Peel garlic and cut in half. Clean green onions and cut into slices.
2. In the grill pan put the white meat at medium temperature and grill on both sides until done. Allow to cool and cut into cubes.
3. Toast bread slices, rub with garlic and cut into cubes.
4. For the dressing – mix the lemon juice, oil and salt.
5. Mix all ingredients and pour the dressing. Mix well.

Puzici sa suvom slaninom i paradajzom (Snails with dry bacon and tomatoes)

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 – 200g suve slanine, 2 paradajza, 2 cena belog luka, 2 kasike kokosovog ili maslinovog ulja.

Priprema:

1. Za fil – suvu slaninu iseckati na kockice. Paradajz oljustiti i iseci na kockice. Beli luk oljustiti i sitno iseckati. U ciniju staviti suvu slaninu, paradajz i beli luk, 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.

Ingredients: 75g buckwheat flour, 75 g barley flour, 75g oat flour, 100g rye flour, 50g spelt flour, 3 tablespoons of lard, about 230ml sparkling water, 3/4 teaspoon baking powder, 3/4 tsp salt, for the filling – 200g dry bacon, 2 tomatoes, 2 cloves of garlic, 2 tablespoons coconut or olive oil.

Preparation:

1. For the filling – dry bacon cut into small cubes. Peel tomatoes and cut into small cubes. Peel garlic and finely chop. In a bowl, put dry bacon, tomatoes and garlic, then add the oil and mix all together.
2. Mix all the flour, baking powder, salt and lard.
3. Gradually add sparkling 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.

 

Stapici od mesanog brasna sa susamom (Mixed flour sticks with sesame seeds)

Sastojci: 150g razanog brasna, 150g speltinog brasna, 80g integralnog speltinog brasna, 70g heljdinog brasna, 3 kasicice praska za pecivo, 1 kasicica sode bikarbone (ravna), 2 kasike soka od svezeg limuna, morska ili himalajska so po ukusu, 8 kasika susama, 45g putera (sobne temperature), 300ml kiselog mleka, 150ml kisele vode.

Priprema:

1. Pomesati sva brasna sa praskom za pecivo, solju i susamom.
2. Pomesati sodu bikarbonu i sok od limuna. Promesati.
3. Pomesati mesavinu brasna sa mesavinom sode bikarbone i soka od limuna.
4. Dodati puter, kiselo mleko i kiselu vodu pa zamesiti glatko testo.
5. Testo prekriti suvom krpom i ostaviti 2.5 sata.
6. Testo podeliti u jednake jufke. Svaku jufku oblikovati u stapic.
7. U pleh staviti papir za pecenje. Poredjati stapice i ostaviti 45 minuta.
8. Peci u prethodno zagrejanoj rerni na 200 C oko 20-25 minuta.

Ingredients: 150g rye flour, 150g spelt flour, 80g integral spelt flour, 70g buckwheat flour, 3 teaspoons baking powder, 1 teaspoon baking soda (flat), 2 tablespoons fresh lemon juice, sea or Himalayan salt to taste, 8 tbsp sesame seeds, 45g of butter (room temperature), 300ml yogurt (sour milk), 150ml of carbonated water.

Preparation:

1. Mix all types of flour with baking powder, salt and sesame seeds.
2. Mix baking soda and lemon juice. Stir.
3. Blend mixture of flour with a mixture of baking soda and lemon juice.
4. Add butter, yogurt (sour milk) and carbonated water, and knead a smooth dough.
5. Cover the dough with a dry cloth and leave for 2.5 hours.
6. Divide the dough into equal balls. Each ball develop into stick.
7. In the baking pan put the baking paper. Sort sticks and leave for 45 minutes.
8. Bake in the preheated oven at 200 C for 20-25 minutes.

Pilece kocke sa paradajzom i zacinima (Chicken cubes with tomatoes and herbs)

Sastojci: 500g pileceg belog mesa, 3 paradajza, 2 cena belog luka, 2 kasike persuna sitno sekcanog ili 2 kasicice suvog, 1 kasika svezeg bosiljka (sitno seckanog) ili 1 kasicica suvog, 1 kasika sveze mirodjije (sitno seckane) ili 1 kasicica suve, 1 kasika sveze nane (sitno seckane), 60ml kokosovog ulja, morska ili himalajska so.

Priprema:

1. Paradajz oprati, oljustiti i iseci na kocke. Pilece belo meso iseci na kocke. Beli luk oljustiti i sitno iseckati.
2. U tiganj sipati ulje i zagrejati. Smanjiti na srednju temperaturu, dodati pilece belo meso i proprziti dok ne promeni boju.
3. Dodati paradajz i so po ukusu. Dinstati povremeno dolivajuci vodu.
4. Kad je meso gotovo i kada je sva tecnost isparila, dodati persun, bosiljak, mirodjiju i nanu. Promesati i proprziti jos minut-dva.

Savet: pilece belo meso mozete zameniti sa svinjskim ili junecim mesom.

Ingredients: 500g of chicken breasts, 3 tomatoes, 2 cloves garlic, 2 tablespoons parsley finely chopped or 2 teaspoons dried, 1 tablespoon fresh basil (finely chopped) 1 teaspoon dried or 1 tablespoon fresh dill (finely chopped) or 1 teaspoon dried , 1 tablespoon fresh mint (finely chopped), 60ml coconut oil, sea salt or Himalayan.

Preparation:

1. Wash tomatoes, peel and cut into cubes. Chicken breasts cut into cubes. Peel garlic and finely chop.
2. In a frying pan put oil and heat up. Reduce to medium temperature, add the chicken breasts and fry until it changes color.
3. Add tomatoes and salt to taste. Cook occasionally pouring water.
4. When the meat is done and when all the liquid has evaporated, add the parsley, basil, dill and mint. Stir and fry for another minute or two.

Tip: chicken breasts can be replaced with pork or beef meat.

Paradajz punjen kiselim mlekom (Tomatoes stuffed with sour milk)

Sastojci: 3 paradajza srednje velicine, 200ml kiselog mleka, 3-4 lista svezeg bosiljka (sitno iseckanog) ili 1 kasicica suvog, morska ili himalajska so.

Priprema:

1. Paradajz operite, obrisite, odsecite vrh, pa kasicicom izdubite sredinu. Posoliti pa okrenuti naopako da se iscedi.
2. Pomesati kiselo mleko i bosiljak i promesati. Zatim dodati sredinu paradajza i sjediniti.
3. Napuniti paradajz.

Predlog: mozete posluziti uz Hleb bez kvasca sa semenkama ili uz Hleb bez kvasca.

Napomena: ako koristite kupovni hleb, obavezno ga tostirajte.

Ingredients: 3 medium-sized tomatoes, 200ml sour milk, 3-4 leaves of fresh basil (finely chopped) or 1 teaspoon dried, sea or Himalayan salt.

Preparation:

1. Wash tomatoes. wipe, cut off the top, and with teaspoon scoop out the middle. Add salt, and turn it upside down to drain.
2. Mix sour milk and the basil and stir. Then add the tomatoes meat and combine well.
3. Fill tomatoes.

Suggestion: you can serve it with Bread without yeast with seeds or with Bread without yeast.

Note: if you use the store bought bread, always toast it.

Rolnice od tikvica sa pilecim belim mesom (Zucchini rolls with chicken breasts)

Sastojci: 4 mlade tikvice, 500g pileceg belog mesa, 300g sitnog sira ili mladog sira, 3 kasike svezeg bosiljka (sitno seckanog) ili 2 kasicice suvog, morska ili himalajska so po ukusu, kokosovo ulje.

Priprema:

1. Tikvice oprati, odseci krajeve pa sa ljustilicom (nozem) iseci tanke listove.
2. Belo meso iseci na tanje snicle i blago istanjite sa cekicem za meso. Isecite na trake sirine tikvica.
3. Na jedan list tikvice stavite, jednu traku belog mesa, pa urolajte i krajeve pricvrstite cackalicom. Ponovite postupak dok ne potrosite materijal.
4. U tiganj stavite ulje i zagrejte. Stavite rolnice, smotana strana dole, i przite nekoliko minuta, pa okrenite i przite drugu stranu. Okrenuti na stranu gde su tikvice i peci dok ne porumene.
5. Rolnice staviti na tanjir i ostaviti da se prohlade.
6. Pomesati sitan sir, bosiljak i so i promesati. Ako koristiti mladi sir, izgnjecite ga viljuskom.
7. Odmotati rolnice i premazati sirom i ponovo urolati.

Ingredients: 4 baby zucchini, 500g of chicken breasts, 300g of cottage cheese or farmers cheese, 3 tablespoons fresh basil (finely chopped) or 2 teaspoons of dried, sea or Himalayan salt to taste, coconut oil.

Preparation:

1. Wash zucchini, cut the ends, and with vegetable peeler (knife), cut thin sheets.
2. Cut chicken breasts in thin steaks and lightly beat with a meat hammer. Cut into strips like width zucchini.
3. Put one sheet of zucchini, place strip of chicken breasts, roll it and then secure with a toothpick. Repeat the process until you have used material.
4. In a frying pan put oil and heat up. Place the rolls, rolled up side down, and fry a few minutes, and turn and fry the other side. Turn to the side with zucchini and fry until golden brown.
5. Put rolls on a plate and leave to cool.
6. Mix cottage cheese, basil and salt and stir well. If you are using farmers cheese, mash it with fork.
7. Unroll rolls and spread with cheese and roll it again.

Musaka od kelerabe sa sokom od paradajza (Kohlrabi moussaka with tomato juice)

Napomena: ne koristiti mesano mleveno meso. Jedna vrsta mesa se brze vari i samim tim se ne opterecuje zeludac.

Sastojci: 5-6 keleraba, 400g juneceg ili svinjskog mlevenog mesa, 2 cena belog luka, 200ml soka od paradajza ili sosa od paradajza, 4 kasike kokosovog ulja, morska ili himalajska so po ukusu, za preliv – 3 belanceta, 250ml kisele vode, 2 kasike sveze mirodjije (sitno seckane) ili 2 kasicice suve..

Priprema:

1. Pripremiti kelerabu. Beli luk oljustiti i sitno iseckati.
2. U tiganj stavite 2 kasike ulja i zagrejte. Dodati luk i proprziti.
3. Dodati mleveno meso, posoliti po ukusu i prziti meso dok ne promeni boju.
4. Dodati sok od paradajza i prziti dok meso ne omeksa, tecnost ispari.
5. Vatrostalnu posudu premazati sa 2 kasike ulja, poredjati kolutove kelerabe, staviti fil od mesa, staviti lisce od kelerabe. Ponoviti jos jednom, s tim da na vrhu budu kolutovi kelerabe.
6. Umutiti belanca, dodati kiselu vodu i mirodjiju. Promesati i preliti preko musake. Kasikom pomeriti krajeve musake da se preliv ravnomerno rasporedi..
7. Peci u prethodno zagrejanoj rerni na 200 C dok ne porumeni.

Note: do not use mixed minced meat. One type of meat is quickly digested and therefore does not burden the stomach.

Ingredients: 5-6 kohlrabi, 400g of beef or pork minced meat, 2 cloves garlic, 200ml of tomato juice or tomato sauce, 4 tablespoons of coconut oil, sea or Himalayan salt to taste, for dressing – 3 egg whites, 250ml carbonated water, 2 tablespoons fresh dill (finely chopped) or 2 teaspoons dry..

Preparation:

1. Prepare kohlrabi. Peel garlic and finely chop.
2. In a frying pan put 2 tablespoons oil, and heat up. Add the garlic and fry.
3. Add the minced meat, salt to taste and fry the meat until it changes color.
4. Add tomato juice or (tomato sauce) and fry until the meat is tender, and the liquid evaporates.
5. Ovenproof dish brush with 2 tablespoons of oil, arrange the kohlrabi slices, put the meat filling, put the kohlrabi leaves. Repeat once more, end with kohlrabi slices.
6. Whip the egg whites, add the carbonated water and dill. Mix well and pour over the moussaka. With a spoon move ends of moussaka so dressing can spread evenly..
7. Bake in the preheated oven at 200 C until golden brown.

 

 

Razana pogaca sa suvom mirodjijom (Rye focaccia with dried dill)

Sastojci: 200g+200g razanog brasna, 150g jecmenog brasna, 50g heljdinog brasna, 1/2 kasicice morske ili himalajske soli, 3 kasike kokosovog ulja, 1 kasika psilijuma (ljuspice), 2 kasike susama, 400ml vode, 2 kasike soka od svezeg limuna, 4g praska za pecivo, 4g sode bikarbone, 2 kasicice suve mirodjije.

Priprema:

1. Pomesati 200g razanog brasna, jecmeno i heljdino brasno, so, psilijum, mirodjiju i susam.
2. Dodati vodu i ulje pa promesati.
3. Postepeno dodavati razano brasno (200g) i mesiti rukom dok ne dobijete glatko testo.
4. Pokriti prozirnom folijom i ostaviti 6 sati da nadodje.
5. Pomesati sok od limuna prasak za pecivo i sodu bikarbonu. Dodati testu i premesiti testo oko 5 minuta.
6. Sto posuti sa malo razanog brasna, staviti testo i oblikovati pogacu.
7. U okruglu tepsiju staviti papir za pecenje, staviti pogacu, premazati vodom i peci u prethodno zagrejanoj rerni na 180 C oko 50-60 minuta. Pokriti folijom i peci jos 15-20 minuta.

Ingredients: 200g+200g rye flour, 150g barley flour, 50g buckwheat flour, 1/2 teaspoon sea salt or Himalayan, 3 tablespoons coconut oil, 1 tablespoon psyllium (husks), 2 tablespoons sesame seeds, 400ml water, 2 tablespoons juice of fresh lemon, 4g baking powder, 4g of baking soda, 2 teaspoons dried dill.

Preparation:

1. Mix 200g rye flour, barley and buckwheat flour, salt, psyllium, dill and sesame seeds.
2. Add the water and oil and stir.
3. Gradually add rye flour (200g) and knead by hand until you get a smooth dough.
4. Cover with plastic wrap and leave for 6 hours to swell.
5. Mix the lemon juice, baking powder and baking soda. Add to the dough and knead the dough for about 5 minutes.
6. Sprinkle table with a little rye flour, put the dough and shape the focaccia.
7. In a round baking pan, put baking paper, put the focaccia, smear with water and bake in a preheated oven at 180 C for about 50-60 minutes. Cover with foil and bake another 15-20 minutes.

 

Pogacice sa sitnim sirom (Scones with cottage cheese )

Sastojci: 300g spelta brasna, 150g ovsenog brasna, 150g razanog brasna, 500g sitnog sira, 15g praska za pecivo, 100ml mlake vode, 3 jaja, 1/2 kasicice morske ili himalajske soli, susam za posipanje.

Priprema:

1. Pazljivo odvojiti zumanca od belanaca.
2. Utrljati dlanovima spelta, ovseno i razano brasno sa praskom za pecivo i solju.
3. Dodati zumanca, sir i vodu i zamesiti glatko testo.
4. Staviti u vanglu, pokriti krpom i ostaviti 1 i 15 minuta.
5. Testo razviti oklagijom na debljinu oko 1.5 cm pa okruglom modlom vaditi pogacice.
6. Penasto umutiti belanca.
7. U pleh staviti papri za pecenje, staviti pogacice, premazati belancima i posuti susamom. Peci u prethodno zagrejanoj rerni na 200 C dok ne porumene.

Napomena: umesto sitnog sira mozete koristiti i mladi sir.

Ingredients: 300g spelt flour, 150g oat flour, 150g rye flour, 500g of cottage cheese, 15g baking powder, 100ml lukewarm water, 3 eggs, 1/2 teaspoon sea salt or Himalayan, sesame for sprinkling.

Preparation:

1. Carefully separate the egg yolks from the egg whites.
2. Rub between the palms of your hands spelt, oat and rye flour with baking powder and salt.
3. Add egg yolks, cheese and water and knead smooth dough.
4. Place in plastic bowl , cover with a kitchen cloth and leave for 1 hour and 15 minutes.
5. Develop the digh with a rolling pin to a thickness of about 1.5 cm, and with round cookie mold remove scones.
6. Whisk egg whites un til foamy.
7. In the baking pan, put the baking paper, put the scones, coat with egg whites and sprinkle with sesame seeds. Bake in the preheated oven at 200 C until golden brown.

Note: instead of cottage cheese you can use farmers cheese.

Kako pripremiti prokelj (How to prepare brussel sprouts)

Kako obariti prokelj

Sastojci: 500g prokelja, 1/2 kasicice morske ili himalajske soli.

Priprema:

1. U cediljku staviti prokelj i isprati hladnom vodom. Ako ima zutih listova skinuti ih.
2. U serpu sipati vodu, staviti 1/4 kasicice soli i pustiti da prokljuca.
3. Dodati prokelj i kuvati 10-15 minuta tj. dok ne omeksaju. Ocediti.
4. Posoliti sa ostatkom soli.

Kako ispeci prokelj u rerni

Sastojci: 500g prokelja, 2 kasike maslinovog ulja, 1/2 kasicice morske ili himalajske soli.

Priprema:

1. U cediljku staviti prokelj i isprati hladnom vodom. Ako ima zutih listova skinuti ih.
2. Iseci dno prokelja, pa iseci na pola (ili na cetvrtine) po duzini.
3. Staviti u ciniju, preliti uljem i 1/4 kasicice soli. Promesati.
4. U vatrostalnu posudu staviti prokelj, isecenom stranom na dole.
5. Peci u prethodno zagrejanoj rerni na 200 C oko 30-40 minuta tj, dok ne omeksaju. Na svakih 10 minuta, okrenuti prokelj kako bi se ispekao sa svih strana.
6. Posoliti sa ostatkom soli.

Kako dinstati prokelj

Sastojci: 500g prokelja, 2 kasike maslinovog ulja, 2 kasike svezeg soka od limuna, 1/2 kasicice morske ili himalajske soli, vode po potrebi.

Priprema:

1. U cediljku staviti prokelj i isprati hladnom vodom. Ako ima zutih listova skinuti ih.
2. Iseci dno prokelja, pa ukloniti jegro. Iseci na pola (ili na cetvrtine) po duzini.
3. U tiganju, na srednjoj temperaturi, zagrejati ulje. Staviti prokelj isecenom stranom na dole. Posoliti.
4. Prziti prokelj oko 5 minuta, pa okrenuti i prziti jos oko 5 minuta.
5. Naliti vodom toliko da se pokrije dno tiganja, poklpiti, pa dinstati prokelj dok voda ne ispari.

Napomena: ako prokelj nije omeksao, dodati jos malo vode, poklopiti i dinstati dok voda ne ispari.

6. Preliti sokom od limuna i promesati.

How to cook brussel sprouts

Ingredients: 500g brussel sprouts, 1/2 teaspoon sea salt or Himalayan.

Preparation:

1. In a strainer place brussel sprouts and rinse with cold water. If there are yellow leaves remove them.
2. In pot, pour water, put 1/4 teaspoon salt and let it boil.
3. Add the brussel sprouts and cook for 10-15 minutes, ie. until tender. Drain.
4. Season with the rest of the salt.

How to roast brussel sprouts in the oven

Ingredients: 500g brussel sprouts, 2 tablespoons olive oil, 1/2 teaspoon sea salt or Himalayan.

Preparation:

1. In a strainer place brussel sprouts and rinse with cold water. If there are yellow leaves remove them.
2. Cut the bottom of the brussel sprouts, and cut in half (or quarters) in length.
3. Place in a bowl, pour the oil and 1/4 tsp salt. Mix well.
4. In a baking dish, put brussel sprouts, with sliced side down.
5. Bake in the preheated oven at 200 C for about 30-40 minutes or until tender. For every 10 minutes, turn the brussel sprouts – to be roasted on all sides.
6. Sprinkle with the remaining salt.

How to braise brussel sprouts

Ingredients: 500g brussel sprouts, 2 tablespoons olive oil, 2 tablespoona fresh lemon juice, 1/2 teaspoon sea salt or Himalayan, water as needed.

Preparation:

1. In a strainer place brussel sprouts and rinse with cold water. If there are yellow leaves remove them.
2. Cut the bottom of the brussel sprouts, and remove the core. Cut in half (or quarters) in length.
3. In a frying pan, over medium heat, heat the oil. Put brussel sprouts with sliced side down. Season with salt.
4. Fry brussel sprouts for about 5 minutes, then turn them and fry for about 5 minutes.
5. Pour the water, to cover the bottom of the pan, cover, then cook broccoli until the water evaporates.

Note: if brussel sprouts is not softened, add a little more water, cover and cook until the water evaporates.

6. Add lemon juice and stir.

Kako skuvati integralni Basmati pirinac (How to cook integral Basmati rice)

Sastojci: 250g integralnog Basmati pirinca, 500ml vode, prstohvat morske ili himalajske soli.

Priprema:

1. Na serpu staviti cediljku, sipati pirinac i isprati pod hladnom vodom. Ocediti.
2. U serpu staviti pirinac, naliti vodom i posoliti.
3. Pustiti da prokljuca pa smanjiti na nisku temperaturu, poklopiti i krckati oko 35-45 minuta, ili dok voda ne ispari i pirinac bude skuvan.

Napomena: ako je pirinac hrskav, dodati jos malo vode i nastaviti sa kuvanjem.

4. Poklopiti i ostaviti da odstoji 10 minuta.
5. Kada se potpuno ohladi, moze se staviti u hermeticki zatvorenu posudu i cuvati u frizideru do 3 dana ili se moze zamrznuti do 2 meseca.

Ingredients: 250g integral Basmati rice, 500ml of water, a pinch of sea salt or Himalayan.

Preparation:

1. On pot put the strainer, put the rice and rinse under cold water. Drain.
2. In pot put the rice, add water and salt.
3. Allow to boil then reduce on a low heat, cover and simmer about 35-45 minutes, or until the water has evaporated and the rice is cooked.

Note: if the rice is crispy, add a little more water and continue cooking.

4. Cover and leave to stand for 10 minutes.
5. When completely cooled, it can be put into an airtight container and refrigerate for up to 3 days or can be frozen up to 2 months.