Krem supa od pecuraka (Mushroom cream soup)

Sastojci: 500g pecuraka, 90ml jogurta, 1 crni luk, 3 cena belog luka, 1 L supe, 2 lista lovora, 2 kasike svezeg ruzmarina ili 1 kasicica suvog, 2 kasike maslinovog ulja.

Priprema:
1) Pecurke oprati i iseci na listice. Crni i beli luk oljustiti i sitno iseckati.
2) U serpu staviti ulje i zagreti na srednjoj temperaturi (4). Dodati crni luk i prziti dok ne postane svetlo braon. Dodati beli luk i prziti dok ne pusti miris.

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Sos od paradajza (Tomato sauce)

Sastojci: 1 kg paradajza, 60ml maslinovog ulja, 2-3 cena belog luka, 1/2 stabljike celera, 1 kasicica morske soli, 3 lista bosiljka, 1 list lovora (suvi).

Priprema:

1. Paradajz oljustiti, ocistiti sredinu i iseci na kocke. Beli luk oljustiti i sitno iseckati. Celer iseci na kocke. Bosiljak iseckati.
2. U dublju serpu, zagrejati ulje na srednjoj temperaturi. Dodati beli luk i proprziti dok ne omeksa, oko 2 minuta. Dodati celer i so i proprziti jos 5 minuta.
3. Dodati paradajz, bosiljak i lovorov list i na niskoj temperaturi (2) krckati oko 1 sat ili dok se ne zgusne.
4. Izvaditi list lovora. U blender sipati deo sosa od paradajza i blendirati dok ne postane glatko. Dodati preostali sos od paradajza i ponoviti.

Ingredients: 1 kg of tomatoes, 60ml olive oil, 2-3 cloves of garlic, 1/2 stalk of celery, 1 teaspoon sea salt, 3 leaves of basil, 1 bay leaf (dry).

Preparation:

1. Peel tomatoes, clean the middle and cut into cubes. Peel garlic and finely chop. Celery cut into cubes. Chop basil.
2. In a deeper pot, heat the oil over medium heat. Add garlic and fry until tender, about 2 minutes. Add celery and salt and fry another 5 minutes.
3. Add tomatoes, basil and bay leaf, and at low temperature (2) simmer about 1 hour or until thickened.
4. Remove bay leaf. In a blender pour part of tomato sauce and blend until smooth. Add remaining tomato sauce and repeat.

Marinada za kackavalj (Marinade for yellow cheese)

Sastojci: 400g kackavalja, 250ml maslinovog ulja, 1 1/2 kasicice suvog ruzmarina, 1 1/2 kasicice suvog bosiljka, 1 1/2 kasicice origana, 1 1/2 kasicice kima, 2 lista lovora, 4 zrna bibera, prstohvat soli.

Priprema:

1. Kackavalj iseckati na kockice.
2. U teglu staviti maslinovo ulje, ruzmarin, bosiljak, origano, kim, biber i so. Dobro promuckati.
3. Staviti pola kackavalja, jedan list lovora. Dodati ostatak kackavalja i list lovora. Zatvoriti i ostaviti da stoji najmanje nedelju dana,

Ingredients: 400g yellow cheese, 250ml of olive oil, 1 1/2 teaspoon dried rosemary, 1 1/2 teaspoons dried basil, 1 1/2 tsp oregano, 1 1/2 teaspoon cumin, 2 bay leaves, 4 peppercorns, a pinch salt.

Preparation:

1. Dice yellow cheese.
2. In a glass jar, put olive oil, rosemary, basil, oregano, cumin, pepper and salt. Shake well.
3. Place half the cheese, one bay leaf. Add the rest of the cheese and bay leaf. Close and let it stand for at least a week,

Puding od radica (Radicchio pudding)

Sastojci: 500g radica, 1 cen belog luka, 3 kasike maslinovog ulja, 200ml kisele pavlake, 3 jaja, 1 lovorov list.

Priprema:

1) Operite radic, osusite i isecite na trakice. Beli luk oljustiti i sitno iseckati.

2) Na ulju proprziti beli luk, dodati radic i lovorov list.

3) Izvaditi lovorov list i u blender staviti radic i blendati. Dodati kiselu pavlaku, zumanca i sve dobro izmesati. Umutiti belanca i dodati u masu.

4) Pleh podmazati margarinom, sipati masu u kalup za puding, staviti u posudu sa vodom i na pari kuvati u prethodno zagrejanoj rerni na 180C oko 20 minuta.

5) Ostaviti da odstoji 5 minuta i izruciti na tanjir.

Predlog: ovaj puding moze posluziti uz Rokfor sos.

Ingredients: 500g radicchio, 1 clove garlic, 3 tablespoons olive oil, 200ml sour cream, 3 eggs, 1 bay leaf.

Preparation:

1) Wash the radicchio, dry and cut into strips. Peel garlic and cut into strips.

2) In oil fry garlic, add radicchio and bay leaf.

3) Remove the bay leaf, put in a blender and blend. Add sour cream, egg yolks and mix it well. Whip the egg whites and add to the mixture.

4) Grease the baking dish with margarine, pour the mass into a mold for pudding, put in a pan with water and steamed cook in preheated oven at 180C for about 20 minutes.

5) Allow to stand for 5 minutes and extradited to the plate.

Suggestion: this pudding can be served with Roquefort sauce.

Pacje grudi sa suvim grozdjem i pinjolama (Duck breast with raisins and pine nuts)

Sastojci: 500g pacjih grudi, 1 struk celera, 1 praziluk, 50g suvog grozdja, 70g pinjola, 1 list lovora, 2 kasike timijana ili 2 kasicice suvog, 2 kasike persuna ili 2 kasicice suvog, 2 kasike estragona ili 2 kasicice suvog, 3 kasike ulja, 1 kasika sirceta, so.

Priprema:
1) U pleh staviti lovor, timijan, persun, estragon, celer i praziluk isecen na kolutove. Odozgo staviti pacje grudi i posoliti po ukusu. Peci u prethodno zagrejanoj rerni na 180C oko 40 minuta, uz povremeno prevrtanje. Ostaviti da se ohladi.
2) Potopiti suvo grozdje u vodi i ostaviti da nabubri. Ocediti.
3) Pomesati suvo grozdje, pinjole, ulje i sirce. Posluziti uz pacje grudi.

Predlog: mozete napraviti Salata od pacetine sa pecurkama.

Ingredients: 500g duck breasts, 1 bunch of celery, 1 leek, 50g raisins, 70g pine nuts, 1 bay leaf, 2 tablespoons thyme or 2 teaspoons dried 2 tablespoons parsley or 2 teaspoons dried 2 tablespoons tarragon or 2 teaspoons dried, 3 tbsp oil, 1 teaspoon vinegar, salt.

Preparation:
1) In a baking pan put the bay leaf, thyme, parsley, tarragon, celery and leeks cut into rings. Put over duck breasts and season with salt to taste. Bake in the preheated oven at 180C for about 40 minutes, occasionally tumbling. Allow to cool.
2) Soak the raisins in water and leave to swell. Drain.
3) Combine raisins, pine nuts, oil and vinegar. Serve with duck breasts.

Suggestion: you can make Salad of duck with mushrooms.

Djuvec od sarana (Oven-baked carp stew)

Sastojci: 1,5kg sarana, 250g crnog luka, 500g paprika, 500g paradajza, 250g pirinca, 50g brasna, 200ml ulja, aleva paprika, 1 veza celerovog lista, 1veza persunovog lista, 1 list lovora, so.

Priprema:
1) Ribu oprati, ocistiti i seci na rezenjeve. Crni luk ocistiti i seci na trakice. Papriku ocistiti i iseci na trakice. Pirinac oprati i ocediti. Paradajz ocistiti i iseci na kolutove. Persunov i celerov list sitno iseckati.
2) Ribu posoliti i uvaljati u brasno. Na zagrejanom ulju prziti ribu dok ne porumeni. Izvaditi i u istoj masnoci prziti crni luk. Dodati lovor list. Kada luk omeksa dodati papriku i nastaviti sa przenjem, pa kada paprika omeksa dodati pirinac, malo aleve paprike, naliti vodom i kuvati 20 minuta.
3) Na kraju dodati pola celerovog i persunovog lista. Promesati. Sipati u vatrostalnu posudu, poredjati odozgo pecenu ribu, a preko paradajz. Pospite preostalim celerovim i persunovim listom i peci u rerni na umerenoj temperaturi (oko 180C).

Predlog: mozete napraviti Sarana u tepsiji i mozete posluziti Hleb od celih zrna sa orasima.

Ingredients: 1,5kg carp, 250g onion, 500g peppers, 500g tomatoes, 250g rice, 50g flour, 200ml of oil, sweet paprika, 1 bunch celery leaves, 1 bunch parsley leaf, 1 bay leaf, salt.

Preparation:
1) Wash the fish, clean and cut into chunks. Clean onion and cut into strips. Clean peppers and cut into strips. Was rice and drain. Clean tomato and cut into rings. Finely chopp parsley and celery leaf.
2) Season fish with salt and roll in flour. In the heated oil to fry fish until golden. Remove and in the same oil, fry the onions. Add bay leaf. When the onions are tender add the peppers and continue frying; when peppers are tender add rice, a little sweet paprika, pour water and cook for 20 minutes.
3) Finally, add the half of celery and half of parsley leaf. Stir. Pour into oven safe baking dish, arrange on top grilled fish, and over fish put tomatoes. Sprinkle with remaining celery and parsley leaves and bake in the oven at moderate temperature (about 180C).

Suggestion: you can make Carp in the pan and you can serve it with Whole grain bread with walnuts.

Jagnjeca corba od povrca (Vegetable lamb chowder)

Sastojci: 150g jagnjece dzigerice, 200g jagnjeceg mesa, 1 glavica crnog luka, 3 kasike ulja, 3 sargarepe, 125g brokolija, 125g boranije, 125g graska, 1 koren persuna, 1 koren celera, 400ml soka od paradajza, 2 lista lovora, so, biber.

Priprema:
1) Jagnjecu dzigericu i jagnjece meso sitno iseckati. Crni luk, koren persuna i koren celera oljustiti i sitno iseckati. Brokoli i boraniju iseckati.
2) Na ulju proprziti crni luk. Dodati jagnjecu dzigericu i jagnjece meso. Kad meso omeksa, dodati povrce i sipati vodu. Staviti listove lovora i kuvati.
3) Kad je povrce skuvano dodati sok od paradajza i kuvati jos 10 minuta.

Predlog: mozete napraviti Belu jagnjecu corbu.

Ingredients: 150g lamb liver, 200g lamb meat, 1 onion, 3 tablespoons oil, 3 carrots, 125g broccoli, 125g green beans 125g peas, 1 parsley root, 1 celery root, 400ml tomato juice, 2 bay leaves, salt, pepper.

Preparation:
1) Finely chop lamb liver and lamb meat. Peel onion, parsley root and celery root and finely chop. Chop broccoli and green beans.
2) In oil fry onion. Add lamb liver and lamb meat. When the meat becomes soft, add the vegetables and pour the water. Add bay leaves and cook.
3) When the vegetables are cooked add the tomato juice and cook for another 10 minutes.

Suggestion: you can make White lamb chowder.

Juneca salata (Beef salad)

Sastojci: 500g juneceg mesa (od plecke), 1 koren celera, 1 koren paskanata, 1 koren persuna, 2 sargarepe, 2 glavice crnog luka, 1 lovorov list, so, biber, za preliv – 200g majoneza, 300ml kisele pavlake, 200g kiselih krastavcica, 40g senfa, 2 kasike persunovog lista (sitno seckanog).

Priprema:
1) Meso iseckati na kocke. Koren celera, koren paskanata, koren persuna, sargarepu i crni luk oljustiti i sitno iseckati. Kisele krastavcice sitno iseckati.
2) U serpu naliti hladnu vodu, staviti meso i povrce, lovorov list i biber i kuvati. Izvaditi lovorov list. Ocediti.
3) Pomesati majonez, kiselu pavlaku, senf i kisele krastavcice. Dodati meso i povrce. Izmesati i posuti persunom. Staviti u frizider.

Ingredients: 500g beef (shoulder), 1 celery root, 1 parsnip root, parsley root 1, 2 carrots, 2 onions, 1 bay leaf, salt, pepper, for dressing – 200g mayonnaise, 300ml sour cream, 200g pickles, 40g mustard, 2 tablespoons parsley leaf (finely chopped).

Preparation:
1) Chop the meat into cubes. Peel celery root, parsnip root, parsley root, carrot and onion and finely chop. Finely chop pickles.
2) In pot pour cold water, put the meat and vegetables, bay leaf and pepper and cook. Remove the bay leaf. Drain well.
3) Combine mayonnaise, sour cream, mustard and pickles. Add the meat and vegetables. Stir and sprinkle with parsley. Put in refrigerator.