Hrono pica (Chrono pizza)

Sastojci: podloga za picu, za fil: 150-200ml sosa od paradajza, 200g suvog vrata ili 200g sunke ili 200g pecenice, 150g mocarele, 5+5 zelenih maslina.

Priprema:

1. Pripremiti podlogu za picu i sos od paradajza..Masline i mocarelu iseci na kolutove.
2. Premazati podlogu sa pola kolicine sosa od paradajza. Poredjati preko 100g suvog vrata (ili sunke ili pecenice). Zatim staviti pola kolicine kolutova mocarele i 5 zelenih maslina.
3. Peci u prethodno zagrejanoj rerni na 230C 10-12 minuta.
4. Ako pecete u jednom plehu, ponoviti korak 7 u receptu Podloga za picu.

Napomena: kao sto se vise vrsta mlevenog meso ne mesaju, tako nemojte mesati ni suhomesnate proizvode.

Ingredients: pizza crust, for the filling: 150-200ml tomato sauce, 200g smoked pork neck or 200g ham or 200g sirloin, 150g mozzarella, 5+5 green olives.

Preparation:

1. Prepare the pizza crust and tomato sauce. Olives and mozzarella cut into slices.
2. Coat pizza crust with half the amount of tomato sauce. Put 100g smoked pork neck (or ham or sirloin). Then put half the amount of mozzarella slices and 5 green olives.
3. Bake in the preheated oven at 230C for 10-12 minutes.
4. If you bake pizza in one baking pan, repeat step 7 in the recipe Pizza crust.

Note: like you don’t mix many types of minced meat, don’t mix cold cuts.

Pire od patlidzana i paradajza (Eggplants and tomatoes puree)

Sastojci: 4 patlidzana, 400g pileceg belog mesa, 1 tikvica, 1 manji praziluk, 2 cena belog luka. 500ml sosa od paradajza, 2 paradajza, maslinovo ulje, malo tople vode.

Priprema:

1. Pripremiti patlidzan “ako pecete u rerni”.
2. Tikvicu, praziluk, beli luk i paradajz ocistiti i iseci na kocke.
3. Pilece belo meso namazati maslinovim uljem i priziti u tiganju na srednjoj temperaturi sa obe strane. Staviti na papirne ubruse da upije visak ulja. Iseci na kocke.
4. U tiganju, sipati malo maslinog ulja i proprziti beli luk i praziluk. Dodati tikvice i nastaviti sa przenjem (na srednjoj temperaturi), konstanto mesajucu dok ne omeksa povrce.
5. Dodati sredinu patlidzana. Promesati. Dodati sos od paradajza i paradajz. Naliti sa malo tople vode i promesati. Kuvati dok suvisna tecnost ne ispari. Ostaviti da se ohaldi.
6. U blender staviti skuvano povrce, pilece belo meso i blendirati dok ne postane glatko.

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

Ingredients: 4 eggplants, 400g of chicken breasts, 1 zucchini, 1 small leek, 2 cloves of garlic. 500ml tomato sauce, 2 tomatoes, olive oil, some warm water.

Preparation:

1. Prepare eggplant “if you bake in the oven”.
2. Zucchini, leek, garlic and tomatoes clean and cut into cubes.
3. Smear chicken breasts with olive oil and fry in the pan on medium temperature on both sides. Put on paper towels to absorb excess oil. Cut into cubes.
4. In a pan, pour a little olive oil and fry garlic and leeks. Add zucchini and continue frying (at medium temperature), stirring constantly until vegetables are tender.
5. Add meat of eggplant. Stir. Add tomato sauce and tomatoes. Pour the warm water and stir. Cook until excess liquid evaporates. Leave to cool.
6. In a blender, put the cooked vegetables, chicken breasts and blend until smooth.

Suggestion: this puree can be served with the Bread without yeast with seeds or Bread without yeast.

Bolonjeze sos 2 (Bolognese sauce 2)

Sastojci: 350g nemasnog juneceg mlevenog mesa, 2 kasike kokosovog ulja, 2 cena belog luka, 500ml paradajz sosa, morska ili himalajska so, 200ml tople vode.

Priprema:

1. Beli luk oljustiti i sitno iseckati.
2. U serpu ili dublji tiganj, na srednjoj temperaturi zagrejati ulje. Dodati beli luk, pa prziti oko 5 minuta, povremeno mesajuci.
3. Dodati mleveno meso i prziti dok ne postane braon oko 15 minuta.
4. Smanjiti na nisku temperaturu (2) i krckati oko sat i po, povremeno mesajuci. Posoliti po ukusu. Promesati.
5. U serpicu zagrejati vodu. Postepeno dodavati vodu sosu. Delimicno poklopiti i krckati na niskoj temperaturi dok sos ne upije vodu, oko 45 minuta.

Ingredients: 350g lean beef minced meat, 2 tablespoons coconut oil, 2 cloves garlic, 500ml of tomato sauce, sea or Himalayan salt, 200ml of warm water.

Preparation:

1. Peel garlic and finely chop.
2. In the pot or deep frying pan, over medium heat warm the oil. Add garlic, and fry for about 5 minutes, stirring occasionally.
3. Add the minced meat and fry until brown about 15 minutes.
4. Reduce to a low temperature (2) and simmer for about an hour and a half, stirring occasionally. Add salt to taste. Mix well.
5. In small saucepan warm water. Gradually add water to the sauce. Partially cover and simmer on low heat until the sauce absorbed water, about 45 minutes.