Corba od tunjevine (Tuna fish stew)

Sastojci: 360g tune (ocediti od ulja), 1/2 mladog luka ili praziluka, 2 cena belog luka, 300g paradajza ili paradajz pirea, 2 paprike babure, 2 sargarepe, 1 crni luk, 2 lista lovora, 1 kasicica mirodjije, 1 L vode, 2 kasike lista persuna (sitno seckanog), 1 kasicica mediteranskog zacina, 1 kasika maslinovog ulja.

Priprema:
1) Mladi luk ili praziluk, crni luk, beli luk, sargarepu, papriku i paradajz ocistit i iseckati na kockice.
2) U serpu staviti ulje i zagreajti na srednje niskoj temperaturi (3). Dodati crni luk i prziti dok ne postane staklast. Dodati beli luk i mladi luk ili praziluk i prziti dok beli luk ne pusti miris, mesajuci konstantno da ne zagori.

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Piletina sa kukuruzom i salatom (Chicken with corn and salad)

Sastojci: 150g pilecih prsa +1 kasicica sok od limuna + 1 kasicica maslinovog ulja + 1 kasicica jabukovog sirceta + 1/4 kasicice belog luka u prahu + 1/4 kasicice suvog origana + 1 1/2 kasike grckog jogurta, 125g kukuruza (u zrnu), pola krastavca, 1 paradajz, za sos – 100g grckog jogurta + 1/2 kasicice rendane kore od limuna + 1 kasicica sveze mirodjije + 1/4 kasicice belog luka u prahu + 1 kasicica soka od limuna

Priprema:
1) Pilece meso isprati hladnom vodom. Obrisati. Iseci na kocke. Krastavac oljustiti i iseci na trake. Paradajz oljustiti i iseci na kocke.
2) U kesicu staviti sve sastojke i zatvoriti. Promesati da se oblozi piletina. Ostaviti u frizider 3 sata ili preko noci.

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Corba od kelerabe i tikvica (Kohlrabi and zucchini chowder)

Sastojci: 2 kelerabe, 2 tikvice, 2 krompira, 2 komada celera oko 3cm, 1 crni luk, 2 cena brelog luka, 2 kasike sveze mirodjije ili 2 kasicice suve, 4 kasike maslinovog ulja.

Priprema:
1) Koren kelerabe oljustiti i iseci na kocke, a listovima iseci drske kao kod blitve. Tikvice i krompir oljustiti i iseci na kocke. Crni i beli luk oljustiti i sitno iseckati. Celer oljustiti i ostaviti u komadu. Mirodjiju sitno iseckati.
2) U serpi na ulju kad se zagreje proprziti crni i beli luk. Dodati kelerabu, tikvice, krompir i celer i na srednjoj tempearuti prziti oko 8 minuta. Dodati vodu i kuvati oko 30 minuta.

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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.

Keleraba sa pilecim belim mesom (Kohlrabi with chicken breasts)

Sastojci: 4 kelerabe, 250g pileceg belog mesa, 1/2 struka praziluka, 1 kasika kokosovog ulja ili 1 kasika masti, 1 cen belog luka, 1 kasika sveze mirodjije ili 1 kasicica suve, mlaka voda, morska ili himalajska so (za kuvanje kelerabe).

Priprema:

1. Pripremiti i skuvati kelerabu.
2. Belo meso iseci na kocke. Beli luk i praziluk ocistiti i sitno iseckati.
3. U tiganj, staviti ulje (mast) i pustiti da se ugreje (istopi). Dodati beli luk i praziluk i kratko proprziti. Smanjiti na srednju temperaturu.
4. Dodati pilece belo meso i prziti dok meso ne promeni boju. Povremeno dolivati vodu i dinstati dok meso ne omeksa. Kad omeksa dodati kelerabu (koren i lisce) i kuvati jos par minuta.
5. Kad sva voda ispari dodati mirodjiju, promesati i skloniti sa sporeta.

Ingredients: 4 kohlrabi, 250g of chicken breasts, 1/2 waist of leek, 1 tablespoon of coconut oil or 1 tablespoon of lard, 1 clove of garlic, 1 tablespoon fresh dill or 1 teaspoon dry, lukewarm water, sea or Himalayan salt (for cooking kohlrabi).

Preparation:

1. Prepare and cook kohlrabi.
2. Cut chicken breasts into cubes. Clean garlic and leek and finely chop.
3. In a frying pan, put the oil (lard) and let it heat up (melt). Add garlic and leek and fry briefly. Reduce to medium temperature.
4. Add chicken breast and fry until the meat changes color. Periodically add water and cook until the meat is tender. When tender add the kohlrabi (root and leaves) and cook a few more minutes.
5. When the all water evaporates add dill, stir and remove from the stove.

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.

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.

 

Kako pripremiti tofu (How to prepare tofu)

Presovanje tofua

Potrebno: tofu, 2 posluzavnika, teske knjige, 2 kuhinjske krpe, papirni ubrusi.

Priprema:

1. Izvaditi tofu iz pakovanja i ocediti od vode.
2. Iseci tofu na kocke oko 2-3 cm.
3. Na posluzavnik staviti kuhinjsku krpu, preko poredjati papirne ubruse. Poredjati kockice tofua (u jedan sloj), prekriti papirnim ubrusima, a zatim prekriti kuhinjskom krpom i staviti drugi posluzavnik.
4. Poredjati teske knjige i ostaviti 1 sat.
5. Mokre papirne ubruse zameniti suvim i ostaviti jos 1 sat.

Marinada za tofu
Ova kolicina sastojaka dovoljna je za 350g tofua. Tofu ne drzati u marinadi duze od 8 sati, tj. nije pogodno cuvati tofu u marinadi, pa kad vam je potrebno da izvadite.

Sastojci: presovan tofu, 4 kasike Tamari ili Šoju soja sosa, 1 kasika svezeg soka od limete ili limuna, 1 kasika meda ili agava sirupa, 1 cen belog luka (rendanog na sitno), 1 komad djumbira (oko 2cm) rendanog na sitno.

Priprema:

1. U pliću posudu staviti tofu (u jedan sloj).
2. Pomesati sve sastojke i dobro sjediniti, i preliti preko tofua. Okrenuti nekoliko puta da sve strane tofua budu prekrivene marinadom.
3. Prekriti posudu plasticnoj folijom i ostaviti u frizideru barem 2 sata a moze i duze. Povremeno okrenite tofu.

Tofu pecen u rerni

Potrebno: mariniran tofu, pleh za pecenje, papir za pecenje, malo kokosovog ili maslinovog ulja ili malo otopljenog putera.

Priprema:

1. U pleh staviti papir za pecenje. Poredjati mariniran tofu (u jedan sloj), lagano poprskati uljem ili otopljenim puterom.
2. Peci u prethodno zagrejanoj rerni na 200 C 15-20 minuta, zatim okrenuti tofu i peci jos 15-20 minuta tj. dok ne postane zlatno braon.

Tofu przen u tiganju

Potrebno: mariniran tofu, 1-2 kasika kokosovog ulja, ne lepljiv tiganj (keramicki, teflon…), dobro zagrejano ulje.

Priprema:

1. U tiganju, na srednjoj temperaturi (4), zagrejati ulje. Staviti pola kolicine tofua i prziti oko 3-5 minuta, dok ne postane zlatne boje. Zatim okrenuti i peci jos oko 3-5 minuta. Ponoviti isto sa drugim delom tofua.

Napomena: da tofu ne bi zagoreo, ako je potrebno smanjiti temperaturu.

Marinada za tofu sa suvim biljem
Ova kolicina sastojaka dovoljna je za 450g tofua.

Sastojci: 3 kasike Tamari ili Šoja soja sosa, 70ml svezeg soka od limuna, 2 kasike maslinovog ulja, 2 kasike suvog bilja (1 kasika ruzmarina, 1/2 kasike origana i 1/2 kasike mirodjije), 2 cena belog luka (rendanog na sitno).

Priprema: ista kao kod Marinada za tofu (iznad).

Marinada za tofu na italijanski nacin
Ova kolicina sastojaka dovoljna je za 450g tofua.

Sastojci: 2 kasike Tamari soja sosa, 120ml belog vina, 2 kasike maslinovog ulja, 2 kasike balzamiko sirceta, 2 kasike svezeg soka od limuna, 2 cena belog luka (rendanog na sitno), mesavina suvog bilja (1/2 kasicice bosiljka, 1/2 kasicice majorana, 1/2 kasicice timijana).

Priprema: ista kao kod Marinada za tofu (iznad).

Marinada za tofu sa rumom i korom od pomorandze
Ova kolicina sastojaka dovoljna je za 450g tofua.

Sastojci: 2 kasike tamnog ruma, 1 kasika rendane kore od pomorandze, 2 kasike svezeg soka od limete ili limuna, 2 kasike Tamari ili Šoja soja sosa, 1 kasika agava sirupa, 1 kasika ulja od repice, prstohvat mlevenog kima, prstohvat pimenta.

Priprema: ista kao kod Marinada za tofu (iznad).

Pressing tofu

Ingredients: tofu, 2 trays, heavy books, 2 kitchen towels, paper towels.

Preparation:

1. Remove the tofu from the package and drain the water.
2. Cut tofu into cubes approximately 2-3 cm.
3. On the tray, put a kitchen towel, place paper towels over. Sort diced tofu (in one layer), cover with paper towels, then cover with kitchen towel and put the other tray.
4. Place heavy books and leave for 1 hour.
5. Wet paper towels replace with dry and leave another 1 hour.

Marinade for tofu
This quantity of ingredients is enough for 350g of tofu. Do not keep tofu in a marinade for more than 8 hours, ie. not suitable for keeping the tofu in the marinade, so when you need to take out.

Ingredients: pressed tofu, 4 tablespoons Tamari or Shoyu soy sauce, 1 tablespoon of fresh lime or lemon juice, 1 tablespoon of honey or agave syrup, 1 clove of garlic (finely grated), 1 piece of ginger (about 2 cm) finely grated.

Preparation:

1. In shallow dish put tofu (in one layer).
2. Mix all ingredients and combine well, and pour over the tofu. Turn several times so that all sides of tofu are covered with marinade.
3. Cover bowl with plastic wrap and leave in the refrigerator at least 2 hours but can be longer. Occasionally turn the tofu.

Tofu baked in the oven

Ingredients: marinated tofu, baking pan, baking paper, a little coconut or olive oil or a little melted butter.

Preparation:

1. In the baking pan put the baking paper. Sort marinated tofu (in one layer), sprinkle lightly with oil or melted butter.
2. Bake in the preheated oven at 200 C for 15-20 minutes, then turn the tofu and bake another 15-20 minutes, ie. until golden brown.

Tofu fried in a frying pan

Ingredients: marinated tofu, 1-2 tbsp coconut oil, non sticky pan (ceramic, teflon …), well-heated oil.

Preparation:

1. In frying pan, over medium heat (4), heat the oil. Put half the amount of tofu and fry about 3-5 minutes, until golden. Then turn and bake for about 3-5 minutes. Repeat the same with the second part of tofu.

Note: to prevent burning of tofu, if necessary, reduce the temperature.

Marinade for tofu with dried herbs

Ingredients: 3 tablespoons Tamari or Shoyu soy sauce, 70ml of fresh lemon juice, 2 tablespoons olive oil, 2 tablespoons of dried herbs (1 tablespoon rosemary, 1/2 tablespoon oregano 1/2 tablespoon dill), 2 cloves garlic (finely grated).

Preparation: same as in the Marinade for tofu (above).

Marinade the tofu in the Italian way
This quantity of ingredients is enough for 450g of tofu.

Ingredients: 2 tablespoons Tamari soy sauce, 120ml white wine, 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 2 tablespoons of fresh lemon juice, 2 cloves garlic (finely grated), a mixture of dried herbs (1/2 tsp basil, 1/2 teaspoon marjoram, 1/2 teaspoon thyme).

Preparation: same as in the Marinade for tofu (above).

Marinade for tofu with rum and orange peel
This quantity of ingredients is enough for 450g of tofu.

Ingredients: 2 tablespoons dark rum, 1 tablespoon grated orange peel, 2 tablespoons fresh lime juice or lemon, 2 tablespoons Tamari or Shoyu soy sauce, 1 tablespoon agave syrup 1 tbsp canola oil, a pinch of ground cumin, a pinch of allspice.

Preparation: same as in the Marinade for tofu (above).

Krem od mirodjije (Dill cream)

Sastojci: 250g kisele pavlake, 2 kasike mladog luka (sitno seckanog), 2 kasike suve mirodjije, 2 kasike soka od limuna.

Priprema:

1. U ciniji pomesati sve sastojke. Dobro izmesati.
2. Drzati u frizideru najmanje 2 sata.

Predlog: mozete posluziti uz pecen krompir.

Ingredients: 250g sour cream, 2 tablespoons green onions (finely chopped), 2 tablespoons dried dill, 2 tablespoons of lemon juice.

Preparation:

1. In bowl, combine all ingredients. Stir well.
2. Refrigerate at least 2 hours.

Zacinjen margarin 2 (Seasoned margarine 2)

Sastojci: 150g margarina.

Priprema:
1) Margarin penasto umutiti i dodati neki od zacina. Dobro promesati.

Napomena: staviti u frizider na nekoliko sati. Izvaditi 20 minuta pre sluzenja.

Sa sardinama: 6 komada sardina. Sardine izgnjeciti.

Sa djumbirom: 1 1 /2 kasika djumbira (struganog) ili 1 1/2 kasicica suvog djumbira.

Sa racicima: 150g racica (obarenih), so. Ispasirati racice i posoloti po ukusu.

Sa aromaticnim travama: 1 1/2 kasicica estragona, 1 1/2 kasicica mirodjije, 1 1/2 kasika persuna, 5 kasika spanaca. Sve sitno iseckati.

Sa prsutom: 120g prsute (sitno iseckane).

Sa suvim paradajzom: 20g susenog paradajza, 1 1/2 kasicica bosiljka. Paradajz potopiti u toplu vodu na 30 minuta. Ocediti i sitno iseckati.

Sa krem sirom i limunom: 80g krem sira, 3 kasike izrendane kore od limuna, 5 kasika soka od limuna.

Predlog: mozete napraviti Zacinjen margarin 1.

Ingredients: 150g of margarine.

Preparation:
1) Whisk margarine until foamy and add some spice. Mix well.

Note: put in the fridge for a few hours. Take out 20 minutes before serving.

With sardines: 6 pieces of sardines. Sardines squeeze with fork.

With ginger: 1 1/2 tbsp ginger (grated) or 1 1/2 teaspoon dry ginger.

With shrimps: 150g shimps (cooked). Blend shrimps and add salt to taste.

With aromatic herbs: 1 1/2 teaspoon tarragon, 1 1/2 teaspoon dill, 1 1/2 tablespoon parsley, 5 tablespoons of spinach. All finely chop.

With ham: 120g smoked ham (finely chopped).

With dried tomatoes: 20g dried tomatoes, 1 1/2 teaspoon basil. Tomatoes soak in warm water for 30 minutes. Drain and finely chop.

With cream cheese and lemon: 80 g cream cheese, 3 tablespoons grated lemon peel, 5 tbsp of lemon juice.

Suggestion: you can make Seasoned margarine 1.