Vegetarijanske pljeskavice od ovsenih pahuljica (Oat flakes vegetarian burgers)

Sastojci: 500g ovsenih (ili razanih ili psenicnih) pahuljica, 2 sargarepe, 1 crni luk, 3 cena belog luka, 2 kasike lista persuna (sitno sekanog), 1 kasika prezli, 1 kasika maslinovog ulja.

Priprema:
1) Sargarepu, crni luk i beli luk oljustiti. Sargarepu i crni luk iseci na komade.
2) U serpu staviti ovsene pahuljice preliti vodom i kad prokljuca kuvati 5 minuta povremeno mesajuci. Ako ima vode ocediti.
3) U blender staviti ovsene pahuljice, sargarepu, crni i beli luk i usitniti. Staviti u ciniju i dodati prezle i maslinovo ulje. Promesati.

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Salata od jabuka i brokolija (Apple and broccoli salad)

Sastojci: 500g brokolija, 3 jabuke, 2 kasike lista persuna (sitno seckanog), 400g majoneza, 50g zelenih maslina (bez kostica), 2 kasike alkoholnog sirceta, par kapi soka od limuna, prstohvat soli.

Priprema:
1) Pripremiti brokoli (slana kupka). Jabuke oljustiti, ukloniti semenke i iseci na kocke.
2) U serpu sa vodom kad prokljuca staviti drske brokolija i kuvati 7 minuta. Dodati cvetove brokolija i kuvati jos 3 minuta. Staviti i drske i cvetove u hladnu vodu na 3 minuta da se prekine proces kuvanja. Ocediti.

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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.

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Corba od graska sa krutonima (Peas chowder with croutons)

Sastojci: 500g graska, 1 stap celera, 2 sargarepe, 3 cena belog luka, 2 kasike lista persuna, 1/3 kima u prahu, 1.3 L vode, 6 parceta hleba, 4 + 2 kasike maslinovog ulja, so.

Priprema:
1) Oprati grasak i ocediti. Sargarepu oljustiti i iseci na kolutove. Beli luk oljustiti i stino iseckati. Celer sitno iseckati.
2) Na srednjoj temperaturi zagreajti 2 kasike maslinovog ulja. Dodati beli luk i prziti dok ne pusti miris. Dodati sargarepu i prziti jos 5 minuta povremeno mesajuci.
3) Dodati grasak, sipati vodu i kuvati oko 45 minuta. Dodati kim i kuvati jos 10 minuta. Dodati persun i kuvati jos 5 minuta.

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Salata sa pecenim paprikama i maslinama (Roasted peppers and olives salad)

Sastojci: 6 paprika babura ili silja, 4 cena belog luka, 4 kasike persuna (sitno seckanog), 6 kasika maslinovog ulja, 2-3 kasike jabukovog sirceta, 14 zelenih maslina.

Priprema:
1) Paprike oprati i obrisati krpom.
2) Poredjati u pleh oblozen papirom za pecenje i u prethodno zagrejanoj rerni na 180 C peci oko 20 do 30 minuta dok ne postanu delimicno crne. Posle 10 do 15 minuta okrenuti na drugu stranu.
3) Izvaditi iz rerne i ostavi da se malo ohlade. Mozete oljustiti a i ne morate. Oljustiti i ocistiti od drski i semenki.

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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.

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Pikantna corba od sociva (Spicy lentils chowder)

Sastojci: 250g sociva, 2 sargarepe, 3 cena belog luka, 1 crni luk, 230ml jogurta, 50g svezeg lista celera ili 2 kasicice suvog, 30g svezeg bosiljka, 2 kasike persunovog lista (sitno seckanog) ili 2 kasicice suvog, 2 kasicice karija u prahu, 1/8 kasicice kima, 1.4 L supe, 2 kasike maslinovog ulja.

Priprema:
1) Socivo oprati i staviti u serpu. Sipati vodu da prelije za 4 prsta i ostaviti preko noci. Ocediti. Sargarepu, beli luk i crni luk oljustiti i sargarepu iseci na cetvrtine a crni i beli luk na sitno.
2) U serpu staviti maslinovo ulje i zagrejati na srdnjoj temperaturi. Dodati crni luk i prziti dok ne postane braonkast. Dodati beli luk i prziti dok ne pusti miris. Dodati sargarepu i prziti jos 5 minuta povremeno mesajuci.

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Sok za jacanje imuniteta (Immunity boosting juice)

cvekla

Sastojci: 3 cvekle sirove, 2 jabuke, 1 komad svezeg djumbira oko 2cm, 70g lista persuna, 1 limun. Sokovnik.

Priprema:
1) Cveklu i jabuke oljustiti i oprati. Limun oprati. Djumbir oljustiti. Persun oprati. Staviti sve u sokovnik.
2) Cuvati u dobro zatvorenoj staklenoj tegli u frizideru.

Ostatak cvekle i jabuka mozete pojesti zajedno. Mozete dodati sirovu sargarepu.

Ingredients: 3 raw beetroots, 2 apples, 1 piece of fresh ginger about 2cm, 70g parsley leaves, 1 lemon. Juicer.

Preparation:
1) Beetroots and apples peel and wash. Wash the lemon. Peel ginger. Wash parley leaves. Put everything in the juicer.
2) Store in a well sealed glass jar in the refrigerator.

Remaining beetroot and apples you can eat together. You can add raw carrot.

Za izbacivanje viska tecnosti iz organizma (To get out excess fluids from the body)

persun

Sastojci: 4 kasike persuna, sok od jednog limuna, 300ml vode.

Priprema:
1) U dzezvu staviti vodu da prokljuca. Dodati persun i kuvati 5 minuta. Skloniti sa sporeta. Ostaviti da se malo ohladi. Izvaditi persun,
2) Kada je mlako dodati sok od limuna i promesati.
3) Uvek sveze pripremati.
4) Pre dorucka, kafe ili caja popiti. Pet dana. Napraviti pauzu 12 dana, pa ponoviti.

Ingredients: 4 tablespoons parsley, lemon juice, 300ml water.

Preparation:
1) Put water in small saucepan let it boil. Add the parsley and cook for 5 minutes. Remove from the stove. Allow to cool slightly. Remove parsley,
2) When lukewarm, add lemon juice and stir.
3) Always prepare freshly.
4) Before breakfast, coffee or tea drink it. Five days. Take a break for 12 days, then repeat.

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..

Pogačice od leblebija (Chickpeas scones)

Sastojci: 300g skuvanih leblebija, 2 cena belog luka, 1 belance, 1/2 kasicice mlevenog kima, 1-2 kasike svezeg lista persuna (sitno seckanog) ili 1-2 kasicice suvog.

Priprema:

1. Skuvati leblebije. Beli luk oljustiti i sitno iseckati. Belance umutiti.
2. U blender staviti leblebije i samleti.
3. U ciniju staviti leblebije, dodati beli luk, kim i persun. Promesati.
4. Dodati umuceno belance i promesati.
5. Ruke pokvasiti, vaditi po malo smese i formirati pogacice.
6. U pleh staviti papir za pecenje, poredjati pogacice i peci u prethodno zagrejanoj rerni na 180 C, oko 20 minuta, dok ne porumene.

Napomena: leblebije su dozvoljene da se jedu za dorucak u restriktivnom periodu, van restriktivnog perioda mozete ih jesti i za rucak, ali ih nemojte jesti sa mesom.

Ingredients: 300g cooked chickpeas, 2 cloves of garlic, 1 egg white, 1/2 teaspoon ground cumin, 1-2 tablespoons of fresh parsley leaf (finely chopped) or 1-2 teaspoons dry.

Preparation:

1. Cook the chickpeas. Peel garlic and finely chop. Whisk egg white.
2. In a blender, put the beans and grind.
3. In a bowl, put the beans, add the garlic, cumin and parsley. Mix well.
4. Add the beaten egg white and mix well.
5. With wet hands, take a little of the mixture and form scones..
6. In the baking pan put baking paper, arrange the scones and bake in preheated oven at 180 C for about 20 minutes, until golden brown.

Note: chickpeas are allowed to eat for breakfast in the restricted period, outside the restricted period you can eat them for lunch, but do not eat them with meat.

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.

Caj od persuna (Parsley tea)

Posavetujte se sa vasim doktorom pre konzumiranja ovog caja.

Sastojci: 30g listova persuna, 1 L vode.

Priprema:

1. Staviti vodu da prokljuca. Skloniti sa sporeta.
2. Dodati listove persuna. Poklopiti i ostaviti 10-15 minuta.
3. Procediti i piti 3 puta dnevno pre jela.

Napomena: nikako ne koristiti persun za ponovno pravljenje caja. Ne konzumirate vise od 1 L caja dnevno.

Upozorenje: ovaj caj ne treba da koriste trudnice, dojilje, osobe koje planiraju da idu na operaciju (2 nedelje pre operacije i 2 nedelje posle operacije).

Consult with your doctor before drinking this tea.

Ingredients: 30g parsley leaves, 1 L of water.

Preparation:

1. Place the water in pot and leave to boil. Remove from stove.
2. Add the parsley leaves. Cover and leave for 10-15 minutes.
3. Strain and drink 3 times a day before meals.

Note: be sure not to use parsley for making tea again. Do not consume more than 1 liter of tea a day.

Warning: this tea should not be used by pregnant women, nursing mothers, people who plan to go to surgery (2 weeks before surgery and 2 weeks after surgery).

Sos od belog luka (Garlic sauce)

Sastojci: 500ml slatke pavlake, 2 kasike belog luka (sitno seckanog), 1 kasicica belog luka u prahu ili granulama, 2 kasike persunovog lista (sitno seckanog), 2 kasike vlasca (sitno seckanog), 1 kasika margarina.

Priprema:

1. U serpicu staviti margarin i na srednjoj temperaturi pustiti da se otopi.
2. Dodati beli luk i prziti nekoliko minuta povremeno mesajuci.
3. Smanjiti na srednje-nisku temperaturu, dodati slatku pavlaku, beli luk u prahu, persun i vlasac i krckati, uz mesanje, dok ne pocne da se zgusnjava.

Ingredients: 500ml heavy cream, 2 tablespoons garlic (finely chopped), 1 tsp garlic powder or granules, 2 tablespoons parsley leaf (finely chopped), 2 tablespoons chives (finely chopped), 1 tablespoon margarine.

Preparation:

1. In saucepan put margarine over medium heat and let it dissolve.
2. Add the garlic and fry for a few minutes stirring occasionally.
3. Reduce to medium-low temperature, add heavy cream, garlic powder, parsley and chives and simmer, while stirring, until it begins to thicken.

Sendvic od pilecih prsa sa mocarelom (Chicken breast sandwich with mozzarella)

Sastojci: za marinadu: 2 komada pilecih prsa, 250ml maslinovog ulja, 2 cena belog luka, 1 kasicica ruzmarina, 2 kasike jabukovog sirceta, 1/2 kasicice soli, za pohovanje: 400g prezli,  4 kasike parmezana, 1/4 kasicice soli, za premaz: 100g krem sira, 1 kasika svezeg rumarina ili 1 kasicica suvog 1 kasika svezeg bosiljka ili 1 kasicica suvog, 1 kasika svezeg persuna ili 1 kasicica suvog, 1 kasika svezeg vlasca ili 1 kasicica suvog, 4 kasike kecapa, i jos: 1 veci duguljasti somun ili dve lepinje, 4 tanje kriske mocarele.

Priprema:

  1. Za marinadu: beli luk oljustiti i sitno iseckati. Ruzmarin sitno iseckati. Pomesati maslinovo ulje sa belim lukom, ruzmarinom, sircetom i solju. U plasticnu kutiju staviti pileca prsa i sipati mesavinu ulja i zacina. Ostaviti u frizideru preko noci.
  2. Za pohovanje: pomesati prezle sa parmezanom i solju. Promesati.
  3. Za premaz: ako koristite sveze zacine sitno ih iseckajte. Pomesati krem sir sa zacinima. Promesati. Podeliti na dva dela. Jedan deo ostaviti beo, u drugi dodati kecap. Promesati.
  4. U tiganj sipati maslinovo ulje i pustiti da se ugreje, a zatim smanjiti na srednju temperaturu (4). Izvaditi piletinu iz marinade, pa uvaljati u mesavinu prezli, sa obe strane. Prziti dok spolja ne postane hrskava a unutra peceno. Zatim izvaditi i staviti na salvete ili ubruse da upije visak masnoce. Kad se prohladi iscepati na komadice. Podeliti na dva dela.
  5. Somun preseci na pola po duzini, pa jos na pola po sredini. Lepinje iseci na pola po sredini. Donji deo somuna ili lepinje premazati crvenim krem sirom, a gornji belim krem sirom (ili obrnuto). Na donji deo somuna ili lepinje dodati jednu krisku mocarele, pa pileca prsa, prekriti sa drugom kriskom mocarele i gornjim delom somuna ili lepinje.

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.

Mus od jastoga sa sosom od karija (Lobster mousse with curry sauce)

Sastojci: 600g sirovog mesa jastoga, 600ml kislele pavlake, 2 belanca, 20g margarina, so, 1 kasika mesanih iseckanih trava-estragon, majoran, persun, timijan, kari sos.

Priprema:

1) U blender stavi meso jastoga i blendati 2 minuta. Posoliti, dodati mesavinu trava i belanca i opet blendati. Treba da dobijete retku masu, ako je potrebno dodati jos jedno belance. Ostaviti u frizideru 2 sata.

2) U masu polako umesati kiselu pavlaku.

3) Okrugao pleh podmazati uljem, sipati masu i staviti u posudu sa vodom i kuvati u prethodno zagrejanoj rerni na 200C oko pola sata.

4) Pripremiti kari sos.

5) Kad se mus prohladi posluziti uz kari sos.

Ingredients: 600g of raw meat of lobster, 600ml sour cream, 2 egg whites, 20g margarine, salt, 1 tablespoon mixed chopped herbs-tarragon, marjoram, parsley, thyme, curry sauce.

Preparation:

1) In a blender put the lobster meat and blend 2 minutes. Season with salt, add the mixture of herbs and egg whites and blend again. You need to get the thin mixture, if you need to add another egg white. Leave in the fridge for 2 hours.

2) In the mass slowly stir in sour cream.

3) Round pan brush with oil, pour the mass and put in a pan with water and cook in a preheated oven at 200C for about half an hour.

4) Prepare the curry sauce.

5) When the mousse is lightly cool serve with curry sauce.

Patlidzan rolnice sa sirom (Eggplant rolls with feta)

Sastojci: 3 patlidzana, 400g fete, 1 kasika sveze iseckanog persuna ili 1 kasicica suvog, 1 kasika sveze iseckanog estragona ili 1 kasicica suvog, 1 kasika sveze iseckanog majorana ili 1 kasicica suvog, 1 kasika sveze iseckanog bosiljka ili 1 kasicica suvog, 2 kasike pera vlasca+pera vlasca, 2 kasike pera mladog luka, so, ulje.

Priprema:

1) Spremiti patlidzan (samo 2) po uputstvu ako spremate u rerni.

2) Izgnjeciti sir, pa pomesati sa patlidzanom. Dodati zacinske trave, posoliti i ostaviti u frizider.

3) Treci patlidzan spremite po uputstvu ako przite patlidzan s tim sto ga isecite po duzini. Posle przenja staviti reznjeve patlidzana na papir da upije visak ulja.

4) Na svaki rezanj staviti masu sa sirom, urolajte i vezite perom vlasca. Ostaviti u frizider do sluzenja.

Ingredients: 3 eggplants, 400g feta, 1 tablespoon chopped fresh parsley or 1 teaspoon dried, 1 tablespoon chopped fresh tarragon or 1 teaspoon dried, 1 tablespoon chopped fresh marjoram or 1 teaspoon dried, 1 tablespoon chopped fresh basil or 1 teaspoon dried, 2 tablespoons pen chives+pen chives, 2 tablespoons of spring onion, salt and oil.

Preparation:

1) Put eggplant (only two) as directed if you fry eggplant in the oven.

2) Squeeze cheese and mix it with eggplant. Add herbs, salt and leave in the refrigerator.

3) The third eggplant prepare as directed if you saute eggplant, except cut it lengthwise. After frying put eggplant slices on paper to absorb excess oil.

4) On each slice put mass with cheese, roll in and fasten feather chives. Leave in the fridge until serving.

Leskovacka muckalica (Leskovac kebab)

Sastojci: 450g teleceg, 450g svinjskog mesa, 450g crnog luka, 80g ulja, 2 ljute papricice, persunov list, so.

Priprema:
1) Meso isecite na kocke, posolite i nanizite na zice. Premazite uljem pa ispecite na rostilju. Skinite meso sa zice, pa ga stavite u vatrostalnu ciniju namazanu uljem.
2) Crni luk ocistiti i sitno iseckati. Ljute papricice sitno iseckati.
3) Proprziti crni luk i papricice. Posoliti i posuti sitno seckanim persunovim listom. Prziti 3 minuta. Pomesati sa mesom.

Predlog 1: mozete napraviti Leskovacke ustipke.

Predlog 2: mozete pogledati recepte Oko Sveta.

Ingredients: 450g veal, 450g pork, 450g onion, 80g oil, 2 hot peppers, parsley, salt.

Preparation:
1) Cut the meat into cubes, season with salt and put on skewers. Brush with oil and bake on the grill. Remove the meat from the skewers and put it in a baking dish smeared with oil.
2) Clean onions and finely chop. Finely chop hot peppers.
3) Sauté onions and peppers. Season with salt and sprinkle with finely chopped parsley. Fry 3 minutes. Combine with meat.

Suggestion 1: you can make Leskovac fritters.

Suggestion 2: you can take a look at recipes Around the World.

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.

Suve paprike sa sojom (Dried peppers with soy flakes)

Sastojci: 12 suvih crvenih paprika, 200g sojinih ljuspica, kisela voda, 1 glavica crnog luka, 2 cena belog luka, 1 sargarepa, 1 koren persuna, 2 kasike svezeg persunovog lista (ili 1 kasicica suvog), 150ml soka od paradajza, malo vode, so, ulje.

Priprema:
1) Crni luk i beli luk ocistiti i sitno iseckati. Soju potopiti u kiselu vodu i ostaviti da nabubri. Procediti. Sargarepu i koren persuna oljustiti i iseci. Suve paprike popariti vrelom vodom.
2) U secku usitniti sojine ljuspice, sargarepu i koren persuna.
3) Na ulju, proprziti crni i beli luk, dodati prethodnu smesu, persunov list, posoliti po ukusu i jos malo prziti.
4) Ovim filom puniti paprike. Poredjati u serpu i preliti mesavinom soka od paradajza i vode i kuvati.

Ingredients: 12 dried red peppers, 200g of soy flakes, sparkling water, 1 onion, 2 cloves of garlic, 1 carrot, 1 parsley root, 2 tablespoons fresh parsley leaf (or 1 teaspoon dried), 150ml tomato juice, a little water , salt, oil.

Preparation:
1) Peel onion and garlic and finely chop. Soak soy flakes in sparkling water and leave to swell. Drain. Peel carrot and parsley root and slice. Parboil dry peppers with hot water.
2) In food processor, chop soy flakes, carrot and parsley root.
3) In oil, fry onion and garlic, add the previous mixture, parsley, salt to taste and fry another minute or two.
4) With this filling fill peppers. Put in the pot and pour with tomato juice and water mixture and cook.

Sos od rena (Horseradish sauce)

Sastojci: 250ml maslinovog ulja, 2 kasike kikirikija (pecenog), 3 kasike rena (rendanog), prstohvat soli, 1 kasika persuna (sitno seckanog).

Priprema:
1) U blender staviti kikiriki, ren, so i malo ulja i samleti. Dodavati po malo ulja dok ne dobijete ujednacen sos.
2) Pre serviranja posuti persunom.

Predlog 1: ovaj sos mozete posluziti uz Pljeskavice.

Predlog 2: ovaj sos mozete posluziti uz Samoborski kotlet.

Ingredients: 250ml olive oil, 2 tablespoons peanut (roasted), 3 tablespoons horseradish (minced), a pinch of salt, 1 tablespoon parsley (finely chopped).

Preparation:
1) In a blender put peanuts, horseradish, salt and a little oil and blend. Add a little oil until you get homogeneous sauce.
2) Before serving sprinkle with parsley.

Suggestion 1: this sauce you can serve with Meat Patties.

Suggestion 2: this sauce you can serve with Samobor chop.

Pita od tune 1 (Tuna pie 1)

pita od tune 1Sastojci: lisnato testo 1 ili lisnato testo 2, 185g tune (iz konzerve), 1/2 glavice crnog luka, 200ml kisele pavlake, 1 kasika persunovog lista (sitno iseckanog) ili 1/2 kasicice suvog, 5-7 kiselih krastavcica, so.

Priprema:
1) Ocediti tunu od ulja. Crni luk ocistiti i sitno iseckati. Kisele krastavcice sitno iseckati.
2) Pomesati tunu, kiselu pavlaku, crni luk i kisele krastavcice. Posoliti po ukusu. Dodati persun i promesati.
3) Pleh podmazati margarinom. Razviti lisnato testo na velicinu pleha, staviti fil na pola testa, krajeve namazati hladnom vodom, prekriti drugim delom i pritisnuti (prvo prstima, a onda viljuskom), izbosti viljuskom. Peci u zagrejanoj rerni na 180C 45 minuta.

Predlog: mozete napraviti i Pitu od tune 2.

Ingredients: puff pastry 1 or puff pastry 2, 185g tuna (canned), 1/2 onion, 200ml sour cream, 1 tablespoon parsley leaf (fresh, finely chopped) or 1/2 teaspoon dry, 5-7 pickles, salt .

Preparation:
1) Drain tuna from oil. Peel onions and finely chop. Finely chop pickles.
2) Combine the tuna, sour cream, onions and pickles. Add salt to taste. Add parsley and stir.
3) Grease the baking pan with margarine. Develop puff pastry to the size of the pan, make holes with fork on top, put the filling on half of the dough, brush the edges with cold water, cover with other part and press (first with fingers, then with fork). Bake in preheated oven at 180C for 45 minutes.

Suggestion: you can make Tuna pie 2.

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Pljeskavice bez jaja sa sargarepom (Patties without eggs with carrots)

pljeskavice-bez-jaja-sa-sargarepom-patties-without-eggs-with-carrotsPljeskavice bez jaja sa sargarepom i sosom od crnog luka
(Patties without eggs with carrots and onion sauce)

Sastojci: 600g mlevenog mesa, 1 glavica crnog luka, 2 cena belog luka, 2 sargarepe,
1 kasika vegete, 1 kasicica origana ili 1 kasicica majcine dusice, 1 kasicica persuna (suvog), 2 kasike prezli (opciono) i biber, sos od luka – 200g crnog luka, 70g margarina (putera), 30g secera, 40g brasna, so, biber, 1 kasicica sirceta, 500ml supe.

Priprema:
1) Crni luk, beli luk i sargarepu oljustiti i sitno iseckati.
2) U ciniju staviti mleveno meso, dodati crni luk, beli luk, sargarepu, vegetu, origano (ili majcinu dusicu), persun, prezle i biber.
3) Umesiti rukama, formirati pljeskavice (ruke namazati uljem) i ostaviti u frizideru na 1 sat.
4) Peci na sporetu ili rostilju. Staviti na papir da upije visak ulja.
 sos-od-crnog-luka-onion-sauce5) Za sos od crnog luka – crni luk ocistiti i sitno iseckati. U tiganju, otopiti margarin, dodati secer i kratko prziti. Dodati crni luk i opet kratko proprziti. Dodati brasno, promesati i naliti supom. Posoliti i pobiberiti po ukusu, dodati sirce. Kuvati na srednjoj temperaturi oko 20 minuta, ili dok sva supa ne ispari.
6) Opciono ispasirati i preliti preko pljeskavica.

Savet: ako zelite oblik pravih pljeskavica, formirati manju pljeskavicu rukama (ruke namazati uljem), zatim je staviti na najlon kesu, preklopiti najlon kesom, pritisnuti daskom za seckanje, do otprilike 0,8-1 cm debljine.

Predlog: pljeskavice mozete posluziti uz krompir pire.

Ingredients: 600g minced meat, 1 onion, 2 cloves of garlic, 2 carrots,
1 tablespoon of vegetable seasoning, or 1 teaspoon oregano or 1 teaspoon thyme, 1 teaspoon parsley (dried), 2 tablespoons breadcrumbs (optional) and pepper, onion sauce – 200g onion, 70g margarine (butter), 30g sugar, 40g flour, salt, pepper, 1 teaspoon vinegar, 500ml soup.

Preparation:
1) Peel onions, garlic and carrots and finely chop.
2) In the bowl, put ground meat, add onion, garlic, carrots, vegetable seasoning, oregano (or thyme), parsley, breadcrumbs and pepper.
3) Then knead with your hands, form patties (oil your hands) and leave in the refrigerator for 1 hour.
4) Bake on the stove or grill. Put on paper to absorb excess oil.
5) For the onion sauce – clean onions and finely chop. In skillet, melt butter, add sugar and fry briefly. Add onions and fry again shortly. Add flour, stir and pour the soup. Add salt and pepper to taste and add vinegar. Cook on medium heat for about 20 minutes, or until all soup evaporate.
6) Optional blend and pour over patties.

Tip: if you want to form real patties, form smaller patties with hands (oil your hands), then put on a nylon bag, cover with nylon bag, press with chopping board to about 0.8-1 cm thickness.

Suggestion: you can serve patties with mashed potatoes.

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Sos od jogurta (Buttermilk sauce)

Buttermilk-sauceSastojci: 300ml jogurta, 2 kasike persuna (svezeg) ili 1 kasicica (suvog), 1-2 kasike soka od limuna, naribana kora od jednog limuna, 1 kasika vlasca (opciono), prstohvat secera, so.

Priprema:
1) Jogurt sipati u ciniju, dodati persun, sok i koru od limuna, vlasac, secer i so. Dobro izmesati.

Savet 1: ovaj sos mozete posluziti uz cufte, pljeskavice od povrca ili mesa, raznjice od povrca, peceno ili bareno meso, pohovanu ili przenu ribu, spanac, krokete od spanaca ili krompir pire.

Savet 2: ako koristitte sos sa pecenim ili barenim mesom ili pljeskavicama od mesa, mozete dodati 1 kasiku senfa.

Ingredients: 300ml buttermilk, 2 tablespoons parsley (fresh) or 1 teaspoon (dry), 1-2 tablespoons of lemon juice, grated rind of one lemon, 1 tablespoon chives (optional), a pinch of sugar, salt.

Preparation:
1) Pour buttermilk into bowl, add the parsley, the juice and rind of lemon, chives, sugar and salt. Mix well.

Tip 1: this sauce can be served with meatballs, burgers, vegetable burgers, vegetable skewers, fried or boiled meat, breaded or fried fish, spinach, spinach croquettes or mashed potatoes.

Tip 2: if you use the sauce with burgers or fried or boiled meat, you can add 1 tablespoon of mustard.

Torta od spanaca i krompira (Spinach and potatoes cake)

Sastojci: 300g krompira, 500g spanaca, 2 jaja (umucena), 100g kobasica (iseckana na kockice), 100g kackavalja (rendanog), 30g margarina, 2 kasike persunovog lista (sitno seckanog), so i biber po ukusu, 1 muskatni orah (izrendan).

Priprema:
1) Skuvati krompir u ljusci, oljustiti, izgnjeciti i proprziti na maslacu, na srednjoj temperaturi. Dodati so i biber po ukusu i muskatni orah.
2) Spanac obariti, iscediti, iseckati. Dodati kackavalj, kobasicu, jaja, persunov list Izmesati.
3) Tepsiju pomazati margarinom, staviti krompir, a na sredinu staviti smesu od spanaca.
4) Peci u rerni na 150 C oko 45 minuta.

Ingredients: 300g potatoes, 500g spinach, 2 eggs (well beaten), 100g sausage (diced), 100g yellow cheese (grated), 30g margarine (butter), 2 tablespoons parsley leaf (finely chopped), salt and pepper to taste, 1 nutmeg (grated).

Preparation:
1) Boil potatoes in shell, peel, squeeze and fry in butter over medium heat. Add salt and pepper to taste and nutmeg.
2) Blanch spinach, drain well and chop. Add cheese, sausage, eggs, parsley. Mix well.
3) Grease baking pan with margarine, put potatoes and in the middle, on top of potatoes put spinach mixture.
4) Bake in the oven at 150 C for about 45 minutes.

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.