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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Tofu sa povrcem (Tofu with veggies)

Sastojci: 450g tofua, 3 paprike babure (crvena, zuta, zelena), 2 sargarepe, 1 manja glavica karfiola i 1 manja glavica brokolija, 300g pecurki, 1 mladi luk ili 1 praziluk, 3 cena belog luka, 4 kasike ulja, za marinadu – 125ml svezeg soka od limuna, 2 kasike soja sosa ili zamene za soja sos, 1/2 kasicice djumbira u prahu.

Priprema:
1) Pripremiti tofu.
2) Paprike oprati, ocistiti od semenki i iseci na trakice. Sargarepu oprati, oljustiti i iseci na kolutove ili trakice. Pripremiti brokoli i karfiol. Pecurke oprati, ocistiti i iseci na listove. Mladi luk ili praziluk oprati, ocistiti i sitno iseckati. Beli luk ocistiti i sitno iseckati.
3) U ciniji pomesati sok od limuna, soja sos i djumbir. Dobro promesati.
Dodati tofu i marinirati u fizideru 2 sata.

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Piletina sa grilovanim tikvicama i povrcem (Chicken with grilled zucchini and vegetables)

Sastojci: 400g pileceg belog mesa, 2 manje tikvice, 1 manji brokoli, 1/2 praziluka, 1/3 komoraca, malo vode ili supe, 4 kasike maslinovog ulja, so.

Priprema:
1) Belo meso iseci na kockice ili trakice. Tikvice oljustiti i jednu tikvicu iseci na trakice (kao sibice) a jednu na listove po duzini. Brokoli razdvojiti na cvetove. Praziluk i komorac oljustiti i sitno iseckati.
2) U tiganj staviti 2 kasike ulja i pustiti da se ugreje. Grilovati tikvice. Staviti na papirni ubrus da pokupe visak ulja.
3) Dodati pilece meso i prziti. Izvaditi na papir da se ocedi.
4) Dodati tikvice, brokoli drske i malo vode ili supe. Nakon 7 minuta dodati brokoli cvetove. Posle 3 minuta dodati meso i kuvati jos 2 minuta.
5) Posluziti meso sa povrcem i grilovanim tikvicama.

Ingredients: 400g chicken breast, 2 smaller zucchini, 1 smaller broccoli, 1/2 leek, 1/3 fennel, some water or soup, 4 tablespoons olive oil, salt.

Preparation:
1) Cut the white meat into cubes or strips. Peel the zucchini and cut one into like matches and one into sheets lengthwise. Split broccoli into flowers. Peel leek and fennel peel and chop finely.
2) Put 2 tablespoons of oil in a frying pan and let it warm. Grill zucchini. Put on a paper towel to collect excess oil.
3) Add chicken meat and fry. Take it out to drain.
4) Add zucchini, broccoli stems and some water or soup. Add broccoli flowers after 7 minutes. After 3 minutes add the meat and cook for another 2 minutes.
5) Serve chicken meat with vegetables and grilled zucchini.

Koja hrana cisti jetru? (What foods cleanse the liver?)

garlic

Sledece namirnice ciste vasu jetru od toksina:

Beli luk
Sok od grejpfruta
Cvekla i sargarepa
Zeleni caj
Lisnato zeleno povrce (kelj, radic, praziluk, zelena salata, blitva, kopriva) – kuvano, sirovo ili kao sok.

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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.

Heljdine tortilje sa bolonjeze sosom (Buckwheat tortillas with bolognese sauce)

Sastojci: tortilje od heljdinog brasna, bolonjeze sos ili bolonjeze sos 2, 1/2 struka praziluka, 1 kasika kokosovog ulja ili 1 kasika masti.

Napomena: ako spremate bolonjeze sos, maslinovo ulje zamenite kokosovim uljem.

Priprema:

1. Napravite tortilje od heljdinog brasna.
2. Napravite bolonjeze sos. 3. Praziluk ocistiti i sitno iseckati.
4. U tiganj, staviti ulje ili mast i pustiti da se ugreje. Dodati praziluk i kratko proprziti.
5. Dodati praziluk bolonjeze sosu i promesati.
6. Na svaku tortilju staviti bolonjeze sos i umotati.

Ingredients: tortillas from buckwheat flour, bolognese sauce or bolognese sauce 2, 1/2 waist of leek, 1 tablespoon of coconut oil or 1 tablespoon of lard.

Note: if you are preparing a bolognese sauce, replace olive oil with coconut oil.

Preparation:

1. Make tortillas from buckwheat flour.
2. Make a bolognese sauce.
3. Clean leek and finely chop.
4. In a frying pan, put oil or lard and let it heat up. Add leeks and fry briefly.
5. Add the leeks to bolognese sauce and stir.
6. On each tortilla put bolognese sauce and wrap.

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.

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.

Priprema zeleni za corbu (Homemade seasoning for stews, soups)

Sastojci: 2 kg sargarepe, 1 kg persunovog korena, 1 kg kelerabe, 2-3 glavice crnog luka, 5 cena belog luka, 3-4 struka praziluka, 1 kg korena celera, 1 kg kelja,  1 kg karfiola, 2 vezice lista celera, 2 vezice lista persuna,  i po 150g suvih pecuraka na svaki kilogram mlevene mase, 1.2 kg soli.

Priprema:
1) Navedeno povrce operite, ocistite od kore pa sameljite na masini za meso.
2) U pleh staviti papir za pecenje, sipati samleveno povrce, jedan red i staviti u rernu da se susi na najmanju temperaturu.
3) Sve dobro posolite i drvenom cistom varjacom promesajte.
4) Dobro napunite tegle, sabijajuci red po red.
5) Povezati duplim celofanom i ostaviti u ostavi do upotrebe.

Napomena: vodite racuna da prilikom upotrebe ne solite jelo, jer je vec zelen slan. Ako necete da susite u rerni mozete dodati 10g konzervansa. Konzervans dodajete posle soli (korak 3).

Ingredients: 2 kg carrot, 1 kg parsley root, 1kg kohlrabi, 2-3 onions, 5 cloves of garlic, 3-4 waist leek, 1 kg celery root, 1 kg of kale, 1 kg cauliflower, 2 bunch of celery leaf, 2 bunch of parsley leaf and 150 g dry mushrooms on every kg of ground mass, 1.2 kg of salt.

Preparation:
1) All vegetables wash, clean from rind and grind in the meat machine.
2) In the baking pan put the baking paper, put the minced vegetables, one layer and place in the oven to dry at very low the temperature.
3) Season good all with salt and with clean wooden spoon stir well.
4) Fill jars and press well layer by layer.
5) Connect with double cellophane and leave in the pantry until use.

Note: keep in mind that when using this, do no add salt when cooking, because it is already salty. If you don’t want to dry in the oven, you can add 10g of preservative. Add preservative after adding salt (step 3).