Corba od povrca i makarona (Vegetable and macaroni chowder)

Sastojci: 100g makarona (sirovih), 1 tikvica, 2 sargarepe, 2 paradajza, 2 kasike crnog luka (sitno sekanog), 1 stap celera sa listovima, 2 kasike lista persuna (sitno seckanog), 1 kasicica suvog origana, 1 kasicica suvog bosiljka 1.3 L vode, 2 kasike ulja uljane repice.

Priprema:
1) Tikvicu, sargarepe, sta celera, beli luk i paradajz oljustiti i iseci na kocke.
2) U tiganju na ulju uljane repice, na sredjoj temperaturi prziti crni luk dok ne postane svetlo braon. Dodati beli luk i prziti dok ne pusti miris.
3) Dodati sargarepu i celer i prziti jos 5 minuta. Dodati tikvice, origano i bosiljak i sipati pola kolicine vode i kuvati 20 mimnuta.

Continue reading

Sendvic sa grilovanim patlidzanom (Grilled eggplant sandwich)

Sastojci: 3 patlidzana, 2 paradajza, 2 paprike babure, 3 kasike maslinovog ulja, 3 kasike krem sira, 6 kriski hleba, ulje uljane repice za przenje.

Priprema:
1) Patlidzan oprati oljustiti i iseci na kolutove debljine oko 0.5 cm. Posoliti i ostaviti pola sata. Ocediti. Hleb namazati maslinovim uljem. Paprike ocistiti od semenki i iseckati na kockice. Paradajz oljustiti i iseci na krugove.
2) U tiganju na srednjoj temperaturi prziti hleb oko 2 minuta s jedne strane. Izvaditi iz tiganja.
3) U tiganj dodati ulje uljane repice ako je potrebno i prziti patlidzan. Vaditi na papir da se ocedi od ulja, Dodati papriku i prziti oko 15 minuta.

Continue reading

Omlet sa asparagusom i paradajzom (Omelette with asparagus and tomato)

Sastojci: lisnato testo 1 ili lisnato testo 2, 10 stapica asparagusa, 5 jaja, 100ml mleka, 2 cena belog luka, 4 kasike persunovog lista (sitno seckanog) ili 2 kasicice suvog, 80g cedar sira (rendanog), 100g margarina (na kocke), 2 paradajza.

Priprema:
1) Paradajz oljustiti. Iseci na kocke. Asparagusu odlomiti drvene donje delove i iseci na 2cm duzine. Jaja umutiti. Beli i crni luk oljustiti i sitno iseckati.
2) Lisnato testo razviti oklagijom na debljinu pola cm. Iseci kvadrate ili krugove velicine mufin pleha. Staviti u pleh da pokrije stranice i izbusiti dno viljuskom. Peci u prethodno zagrejanoj rerni na 180 C oko 10 minuta. Izvaditi iz rerne i ostaviti da se ohlade. Staviti kockicu margarina na dno.

Continue reading

Salata sa avokadom i rukolom (Avocado and arugula salad)

Sastojci: 500g rikola salate, 300g paradajza, 100 oraha, 1 avokado, 70g parmezana (rendanog), 1 kasika jabukovog sirceta, 2 kasike maslinovog ulja.

Priprema:
1) Rukolu isprati i osusiti. Paradajz oprati, ocistiti i iseci na kocke. Avokado oprati, izvaditi kosticu i iseci na listice.
2) Pomesati sve sastojke u ciniji. Zatvoriti i protresti.

Ingredients: 500g arugula salad, 300g tomatoes, 100 walnuts, 1 avocado, 70g parmesan (grated), 1 tbsp apple cider vinegar, 2 tbsp olive oil.

Preparation:
1) Wash and dry the arugula. Wash, clean and cut the tomatoes into cubes. Wash the avocado, remove the pit and cut it into slices.
2) Mix all the ingredients in the bowl. Close and shake.

 

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.

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.

 

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.

Brušeta sa kremom od avokada (Bruschetta with avocado cream)

Sastojci: francuski hleb ili baget, 3 kašike putera (sobne temperature), prstohvat belog luka u prahu ili u granulama, 4 manja paradajza, bez semenki (iseckana na kockice), 80g mlevenog crnog luka, 4 čena mlevenog belog luka, 60g seckanog bosiljka (svežeg), 2 kašike maslinovog ulja, 2 kašičice sirćeta, 1/4 + 1/8 kašičice soli, 1/8 kašičice bibera, pire od jednog zrelog avokada, 2 kašičice soka od limuna, mocarela sir ili neki lako topljivi po želji.

Priprema:

1. Zagrejati rernu na 220 stepeni. Postaviti žicu na sredinu.
2. Isecite hleb na pola, a zatim narezati 1.5 do 2 cm debele komade.
3. Rastopiti maslac i dodati beli luk. Promešati.
4. Na pleh staviti papir za pečenje.
5. Premazati svaki komad hleba (obe strane) puterom i poređati na pleh. Peći 10 minuta, s tim što nakon 5 minuta okrenite na drugu stranu. Ostaviti da se ohladi 5 minuta.
6. U činiju staviti paradajz, crni luk, beli luk, bosiljak, maslinovo ulje, sirće, 1/4 kašičice soli i biber i sve blago promešati.
7. U pire od avokada dodati sok od limuna i 1/8 kašičice soli. Promešati.
8. Svako parče hleba premazati pireom od avokada.
9. Ocediti paradajz malo od tečnosti i staviti po jednu kašiku preko pirea od avokada.
10. Iseći mocarelu na kolutove ili neki drugi lako topljivi sir na šnite, i staviti preko paradajza.
11. Poredjati brušete na papir, pa vratiti u rernu na 1 minut dok se sir ne otopi.

Ingredients: French bread or baguette, 3 tablespoons butter (room temperature), a pinch of garlic powder or granules, 4 small tomatoes, without seeds (cut into cubes), 80g minced onion, 4 cloves of minced garlic, 60g chopped basil (fresh), 2 tablespoons olive oil, 2 teaspoons vinegar, 1/4 + 1/8 teaspoon salt, 1/8 teaspoon pepper, one mashed ripe avocado, 2 teaspoons lemon juice, mozzarella or other yellow cheese that melts easily.

Preparation:

1. Preheat oven to 220 C degrees. Place the wire rack in the middle.
2. Cut the bread in half, then slice 1.5 to 2 cm thick pieces.
3. Melt the butter and add the garlic. Stir.
4. On a baking sheet put baking paper.
5. Coat each piece of bread (both sides) with butter and line up on the baking sheet. Bake for 10 minutes, after 5 minutes, turn the other side. Allow to cool for 5 minutes.
6. In a bowl put the tomatoes, onion, garlic, basil, olive oil, vinegar, 1/4 teaspoon salt and pepper and gently mix everything.
7. In mashed avocado add lemon juice and 1/8 teaspoon salt. Stir.
8. On each piece of bread put mashed avocado.
9. Drain tomatoes a little of the liquid and put one spoon over mashed avocado.
10. Cut the mozzarella into slices or other yellow cheese on slices, and put over the tomatoes.
11. Sort bruschetta the paper, and return to the oven for 1 minute until the cheese is melted.

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.

Kako oljustiti paradajz (How to peel tomatoes)

Potrebno: paradajz, serpa sa vrucom vodom, serpa sa hladnom vodom.

1. U serpu sipati vodu i pustiti da prokljuca. U drugu serpu sipati vodu i dodati kocke leda.
2. Paradajzu skinuti peteljke, i na donjoj strani, plitko nozem napraviti krstic.
3. Kad voda prokljuca spustiti 3-4 paradajza i ostaviti 20-30 sekundi, ali ne vise da paradajz ne bi postao mekan.
4. Odmah prebaciti u hladnu vodu.
5. Kad se paradajz ohladio, nozem povucite kozicu od krstica i oljustiti paradajz.

Needed: tomatoes, pot with hot water, pot with cold water.

1. In deeper pot, pour water and let it boil. In another deeper pot, pour water and add ice cubes.
2. Remove stems, and at the bottom, with a knife make a shallow plus sign.
3. When the water is boiling, put down 3-4 tomatoes and leave for 20-30 seconds, but no more then that because tomatoes will become soft.
4. Immediately switch to cold water.
5. When the tomatoes are cooled, pull skin with a knife from plus sign and peel tomatoes.

 

Zalogaji od mocarele, čajne i paradajza (Mozzarella, kulen and tomato bites)

Sastojci: mini mocarela sir, cajna (isecena na kolutice), mini paradajz, cackalice (duze); preliv za zalogaje: 100ml maslinovog ulja, 1 kasika jabukovog sirceta, 1/4 kasicice belog luka u prahu ili granulama, 5 lista bosiljka (sitno iseckanog), prstohvat soli.

Priprema:

  1. U manju teglu staviti sastojke za preliv i promuckati. Ostaviti pola sata.
  2. Na cackalicu redjati, sir, cajnu, pa paradajz.
  3. Preliti zalogaje i posluziti.

Savet: mozete da koristite i obicnu mocarelu, samo je isecite na polovine ili cetrvtine. Takodje, mozete koristiti veci paradajz, i isecite na polovine ili cetvrine zavisno od velicine paradajza.

Salata od leblebija s timijanom (Chickpea salad with thyme)

Sastojci: 300g leblebija, 3 paradajza, 3 cena belog luka, 1 kasika suvog timijana, maslinovo, ulje, so, biber i malo sode bikarbone.

Priprema:

1) Leblebije potopiti u hladnu vodu i ostaviti preko noci. Beli luk oljustiti i sitno iseckati. Paradajz oljustiti i iseci na kockice.

2) Pomesati maslinovo ulje, beli luk, so i biber. Ostaviti 2 sata.

3) Skuvati leblebije u vodi sa malo sode bikarbone.

4) Pomesati leblebije, paradajz i timijan. Preliti prelivom i promesati.

Ingredients: 300g chickpeas, 3 tomatoes, 3 cloves of garlic, 1 tablespoon dried thyme, olive oil, salt, pepper and a little baking soda.

Preparation:

1) Chickpeas soak in cold water and leave overnight. Garlic peel and finely chop. Tomato peel and cut into cubes.

2) Mix the olive oil, garlic, salt and pepper. Leave for 2 hours.

3) Cook chickpeas in water with a little baking soda.

4) Mix the chickpeas, tomatoes and thyme. Pour dressing and mix well.

Krem corba od paradajza (Cream tomato chowder)

Sastojci: 700g paradajza, 450g starog hleba, 1 crni luk, 5 cena belog luka, 1 struk celera, 2 sargarepe, 4 lista zalfije, 4 kasike svezeg bosiljka ili 4 kasicice suvog, 100ml maslinovog ulja, so.

Priprema:

1) Crni i beli luk oljustiti. Ocistiti sargarepu i oprati celer. Sve sitno iseckati. Paradajz oprati, ocistiti i sitno iseckati. Oprati bosiljak i zalfiju i iskidati na listove.

2) U serpi zagrejati ulje, dodati crni i beli luk i prziti 2 minuta uz konstano mesanje. zatim dodati sargarepu i nastaviti sa przenjem, oko 2 minuta. Dodati paradajz, smanjiti na nisku temperaturu i kuvati oko 20 minuta.

3) Hleb staviti u toster ili prepeci na plotni. Iseckati na kockice.

4) U serpu dodati hleb, bosiljak i zalfiju. Preliti sa 700ml vode. Promesati i kuvati oko 5 minuta.

Ingredients: 700g tomatoes, 450g stale bread, 1 onion, 5 cloves garlic, 1 waist celery, 2 carrots, 4 sage leaves, 4 tablespoons fresh basil or 4 teaspoons dried, 100ml olive oil, salt.

Preparation:

1) Peel onion and garlic. Clean carrot and wash the celery. All Finely chop. Wash tomatoes, clean and finely chop. Wash basil and sage and tear on the sheets.

2) in a saucepan heat the oil, add onions and garlic and fry for 2 minutes with constant stirring. then add carrots and continue frying for about 2 minutes. Add tomatoes, reduce to a low heat and cook for about 20 minutes.

3) Bread put in the toaster or bake at stove.Cut into cubes.

4) In a saucepan add the bread, basil and sage. Pour 700ml of water. Stir and cook for about 5 minutes.

Paradajz sos sa mlekom (Tomato sauce with milk)

Sastojci: 500ml mleka, 100g paradajz sosa, 50g brasna, 80g margarina, so.

Priprema:
1) Rastopiti puter pa dodati brasno i prziti 3 minuta uz konstano mesanje. Dodati toplo mleko i mesati dok ne dobijete krem bez grudvica. Posoliti po ukusu.
2) Dodati paradajz sos i kuvati jos 5 minuta.

Predlog: ovaj sos mozete posluziti sa Omletom sa travama.

Savet: ovaj sos mozete posluziti uz bareno pile i jaja.

Ingredients: 500ml milk, 100g tomato sauce, 50g flour, 80g butter, salt.

Preparation:
1) Melt the butter and add the flour and fry for 3 minutes with constant stirring. Add warm milk and stir until you have a cream lump-free. Season with salt.
2) Add tomato sauce and cook for another 5 minutes.

Suggestion: this sauce you can serve with Omelette with herbs.

Tip: This sauce can be served with boiled chicken and eggs.

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.

Sarena salata (Colorful salad)

Sastojci: 3 patlidzana, 3 tikvice, 700g paprika (pecena), 800g paradajza, so po ukusu.

Priprema:
1) Patlidzan, tikvice i paradajz oljustiti i iseckati na kockice. Papriku iseckati na kockice.
2) Patlidzan i tikvice posoliti i ostaviti da puste vodu. Ocediti.
3) U tiganju na malo ulja proprziti patlidzan i staviti u dublju posudu. Zatim proprziti tikvice, pa staviti preko patlidzana. Staviti papriku. Paradajz proprziti i staviti preko paprika. Staviti u frizider.

Ingredients: 3 eggplants, 3 zucchini, peppers 700g (cooked), 800g tomatoes, salt to taste.

Preparation:
1) Peel eggplants, zucchini and tomatoes and cut into cubes. Cut peppers into cubes.
2) Eggplant and zucchini sprinkle with salt and leave to release the water. Drain well.
3) In a skillet with a little oil fry eggplants and place in a deep dish. Then fry zucchini, and put over eggplants. Put peppers. Fry tomato and put over peppers. Refrigerate.

Sopska salata (Shopska salad)

Sastojci: 400g paradajza, 400g krastavca, 2 glavice crnog luka, 300g slanine, 2 kuvana jaja, 200g feta sira (izmrvljenog), 3-4 rotkvice.

Pripema:
1) Paradajz, krastavac i crni luk ocistiti i iseckati na kockice. Slaninu i jaja iseckati na kockice. Sve podeliti na dva dela. Rotkvice oljustiti i izrendati.
2) U dublju ciniju redjati red krastavca, red paradajza, red crnog luka, red slanine, red jaja. Zatim ponoviti jos jednom, odozgo posuti sir, a preko rotkvice.

Ingredients: 400g tomatoes, 400g cucumbers, 2 onions, 300g bacon (raw), 2 boiled eggs, 200g feta cheese (crumbled) or cottage cheese, 3-4 radishes.

Preparation:
1) Peel tomatoes, cucumbers and onions and cut into cubes. Bacon and eggs cut into cubes. Divide all into two parts. Peel and grate the radishes.
2) In deeper dish arrange layer of cucumber, layer of tomato, layer of onions, layer of bacon, layer of eggs. Then repeat once more, put cheese, and then sprinkle with radishes.