Torta sa visnjama (Sour cherries cake)

Sastojci: biskvit, 500g maskarpone sira, 100g slatke pavlake, 80g secera, 500g visanja + 4 kasike secera, 2 kasike ruma, visnje.

Priprema:
1) Pripremiti biskvit.
2) Pomesati maskarpone sir sa slatkom pavlakom i secerom. Umutiti. Ovojiti 1/3 mesavine.
3) Pomesati visnje sa secerom i rumom.

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Kesten dezert (Chestnut dessert)

Sastojci: 500g kesten pirea, 300ml mleka, 50g secera, 20g vanilin secera, 1 kasika ruma, za fil 2 – 40g pudinga od vanile, 300ml mleka, 2 kasike secera, 200g slaga, slag.

Priprema:
1) Pomesati vanila puding sa secerom i 100ml mleka.
2) Pomesati kesten pire, mleko, secer, vanilin secer i rum.
3) U 200ml mleka dodati puding u prahu i kuvati 5 minuta na srednjoj temepraturi (4). Ostaviti da se ohladi.
4) Dodati 200g slaga pudingu i promesati.
5) U sacu sipati 2 kasike krema od kestena. Dodati 2 kasike od pudinga. Ukrasiti slagom.

Ingredients: 500g chestnut puree, 300ml milk, 50g sugar, 20g vanillin sugar, 1 tbsp rum, for filling 2 – 40g vanilla pudding (powder), 300ml milk, 2 tbsp sugar, 200g whipped cream, whipped cream.

Preparation:
1) Mix vanilla pudding with sugar and 100ml milk.
2) Mix chestnut puree, milk, sugar, vanilla sugar and rum.
3) Add powdered pudding in 200ml milk and cook for 5 minutes at medium temperature (4). Allow to cool.
4) Add 200g of whipped cream and mix.
5) Pour 2 tablespoons of chestnut cream into the glass. Add 2 tbsp of pudding. Decorate with whipped cream.

Cokoladni krem sa kestenom (Chestnut chocolate cream)

kesten-pire

Sastojci: 300g kesten pirea, 100g secera, 100g margarina, 100g cokolade, 100g mlevenih oraha, 2 kasike ruma.

Priprema:
1) Penasto umutiti margarin sa secerom. Cokoladu otopiti na pari.
2) Pomesati kesten pire, margarin, cokoladu, orahe i rum.
3) sipati u cinijice i ostaviti u frizider.

Ingredients: 300g chestnut puree, 100g sugar, 100g margarine, 100g chocolate, 100g ground walnuts, 2 tablespoons of rum.

Preparation:
1) Mix the margarine with sugar until foam. Dissolve the chocolate over steam.
2) Mix chestnut puree, margarine, chocolate, walnuts and rum.
3) Pour into small bowls and refrigerate.

Kolac od meda sa kiselim mlekom (Honey cake with yogurt)

yogurt

Sastojci: 4 jaja, 250g margarina, 450g meda, 200g kiselog mleka, 5g praska za pecivo, 200g mlevenih oraha, 650g brasna, 1 kasicica cimeta, 2 kasike ruma.

Priprema:
1) Pomesati brasno, prasak za pecivo, cimer i orahe.
2) U ciniji penasto umutiti jaja sa secerom. Dodati margarin, kiselo mleko i rum. Promesati. Dodati mesavinu brasna i dobro sve sjediniti.
3) Pleh namazati margarinom i blago posuti brasnom, Sipati smesu i peci u prethodno zaagrejanoj rerni na 180 C.

Ingredients: 4 eggs, 250g margarine, 450g honey, 200g yogurt, 5g baking powder, 200g ground walnuts, 650g flour, 1 teaspoon of cinnamon, 2 tablespoons of rum.

Preparation:
1) Mix flour, baking powder, cinnamon and walnuts.
2) Whisk eggs with sugar until foam. Add margarine, yogurt and rum. Stir. Add flour mixture and combine well.
3) Smear baking pan with margarine and lightly sprinkle with flour, Pour mixture and bake in preheated oven at 180 C.

Sladoled od bresaka (Peach ice cream)

Sastojci: 300ml slatke pavlake, 300g bresaka (oljustene, ociscene, na kockice), 50g secera, 1 belance, 2 kasike ruma, 10g zelatina.

Priprema:
1) U serpicu na srednjoj temperaturi (4) staviti slatku pavlaku, zelatin i secer da se otopi oko 4 minuta. Ostaviti da se ohladi.
2) Usitniti breskve i rum sa mikserom. Dodati smesi od slatke pavlake i promesati.
3) Penasto umutiti belance.
4) Postepeno dodavati belanc i mesati.

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Torta od kajsija (Apricot cake)

Sastojci: biskvit, za krem – 5 kajsija, 350ml slatke pavlake, 50 g secera, 250g kisele pavlake, 4 lista zelatina, 2 kasike ruma, kajsije.

Priprema:
1) Pripremiti biskvit (ispeci tanju koru). Ispasirati kajsije.
2) Umutiti kiselu pavlaku sa secerom.
3) Pomesati kajsije sa kiselom pavlakom.

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Punjena bombonjera (Stuffed chocolates)

Sastojci: 200g cokolade za kuvanje, 250g gi puter, 150g secera u prahu, rum, visnje, 100g badema.

Priprema:
1) Gi puter iseci na kocke. Cisnje potopiti u rum (ili razblazen rum) i ostaviti 1 sat.
2) Na pari, na srednjoj temperatuiri (4) otopiti cokoladu. Dodati gi puter i secer u prahu i mesati da se sve sjedini. Ostaviti da se malo ohladi.
3) Sipati u modle za cokoladu do pola. Staviti visnju pa preliti. Na vrh staviti po jedan badem.

Ingredients: 200g cooking chocolate (dark chocolate), 250g ghee butter, 150g powdered sugar, rum, sour cherries (pitted), 100g almonds.

Preparation:
1) Cut the ghee butter into cubes. Soak the sour cherries in rum (or diluted rum) and leave for 1 hour.
2) Melt the chocolate at medium temperature (4 over steam). Add ghee butter and powdered sugar and stir to combine. Allow to cool slightly.
3) Pour into chocolate molds halfway through. Put the sour cherry and pour. Put one almond on top.

Cokoladne kokos loptice (Chocolate coconut balls)

Sastojci: 300g kokosovog brasna, 350g secera u prahu, 20g vanilin secera, 200g mlevenih oraha, 600g mlevenog keksa, 100g cokolade + 1 kasika margarina, 2 kasika ruma, 400ml mleka, za dekoraciju – kokosovo brasno.

Priprema:
1) Pomesati kokos, secer u prahu, orahe i keks.
2) Otopiti cokoladu sa margarinom.
3) Zagrejati mleko i postepeno sipati u smesu iz koraka 1. Dodati cokoladu i rum. Dobro sjediniti.
4) Praviti loptice.
5) Uvaljati ih u kokosovo brasno.

Ingredients: 300g coconut flakes, 350g powdered sugar, 20g vanillin sugar, 200g ground walnuts, 600g ground biscuits, 100g chocolate + 1 tablespoon of margarine, 2 tablespoons of rum, 400ml of milk, for decoration – coconut flakes.

Preparation:
1) Mix coconut, powdered sugar, walnuts and biscuits.
2) Melt chocolate with margarine.
3) Heat the milk and gradually pour in the mixture from step 1. Add chocolate and rum. Combine well.
4) Form balls.
5) Roll them into coconut flakes.

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).

Cokoladni liker (Chocolate liquor)

Sastojci: 500ml + 3 kasike mleka, 500g + 3 kasike secera, 3 zumanceta, 3 stangle cokolade, 200ml alkohola, 100ml ruma.

Priprema:
1) Skuvati 500g secera i 500ml mleka. Ohladiti.
2) Umutiti zumanca sa 3 kasike secera i 3 kasike mleka. Kuvati na pari. U toku kuvanja dodati cokoladu. Ohladiti. Zatim pomesati sa masom od secera i mleka.
3) Dodati alkohola i rum. Sipati u flase i ostaviti da stoji 3 dana.
4) Pre upotrebe promuckati flase.

Ingredients: 500ml + 3 tablespoons milk, 500g + 3 tablespoons sugar, 3 egg yolks, 3 sticks of chocolate, 200ml of alcohol, 100ml of rum.

Preparation:
1) Cook 500g sugar and 500ml milk. Cool.
2) Whisk egg yolks with 3 tablespoons of sugar and 3 tablespoons milk. Cook by steaming. During cooking add the chocolate. Cool. Then mix with a mass of sugar and milk.
3) Add the rum and alcohol. Pour into bottles and leave to stand for 3 days.
4) Shake bottles before use.

Read more: http://theminuette.blogspot.com/2012/07/cokoladni-liker-chocolate-liquor.html#ixzz40ebfNmqs

Mojito

Sastojci: 30 listova nane, 3 kasike zutog secera, 400ml belog ruma, sok od pola limete, 6 kapi bitera.

Priprema:
1) U tri case staviti po kasiku secera i po 10 listova nane. Izgnjeciti i ostaviti par minuta da nana pusti miris.
2) Dodati po dve kapi bitera, sok od limete i rum. Pazljivo promesati.

Savet: mozete dodati led i kiselu vodu.

Ingredients: 30 mint leaves, 3 tablespoons brown sugar, 400ml white rum, juice of half a lime, 6 drops of bitter.

Preparation:
1) In three glasses put by three tablespoons of sugar and 10 mint leaves. Squeeze and leave a few minutes to let the smell of mint.
2) Add 2 drops of bitter, lime juice and rum. Carefully stir.

Tip: you can add ice and sparkling water.

Brzi kolac od ananasa (Quick pineapple cake)

Sastojci: 600g ananasa, 200g piskota, 150g margarina (sobne temperature), 1 jaje, 3 kasike secera u prahu, 50ml ruma.

Priprema:
1) Penasto umutiti margarin sa secerom u prahu. Dodati jaje i sjediniti.
2) 400g ananasa iseckati na kocke i dodati u smesu od margarina.
3) Potopiti piskote u rum, pa spojiti sa prethodnom smesom.
4) Prekriti okrugao pleh masnom hartijom. Staviti smesu u pleh, poravnati. Na sredinu staviti 1 krug ananasa, a okolo poredjati cetvrtine preostalog ananasa. Ostaviti u frizider.

Predlog: mozete napraviti i Tortu sa ananasom i bananama.

Ingredients: 600g pineapple, 200g Biscotti, 150g butter (room temperature), 1 egg, 3 tablespoons powdered sugar, 50ml rum.

Preparation:
1) Whisk butter with powdered sugar until foamy. Add egg and combine.
2) 400g pineapple cut into cubes and add to the margarine batter.
3) Soak Biscotti in rum and mix with the previous mixture.
4) Cover the loaf pan with baking paper. Pour the mixture into a baking pan, flatten. In the middle put one round of pineapple and around arrange the remaining quarters of the pineapple. Refrigerate.

Suggestion: you can make Cake with pineapple and bananas.

Italijanski Bozicni hleb sa kremom od jagoda (Italian Christmas bread with strawberry cream)

Sastojci: italijanski Bozicni hleb, 400g jagoda, 100g seckanog badema, 50ml ruma, 60g secera u prahu, 400g slatke pavlake (ili slaga). 2 jaja (pazljivo odvojite belanca od zumanaca).

Priprema:
1) Umutiti pavlaku (ili slag), secer u prahu, rum, zumanca dok ne dobijete penast krem. Sipajte u ciniju i ostavite u frizider oko 2 sata.
2) Jagode oprati, ocistiti. 150g iscekati na polovine, a 250g izgnjeciti. Posuti sa malo secera i ostaviti u frizider.
3) Belanca penasto umutite i pomesajte sa kremom od pavlake (slaga). Dodajte jagode i promesati. Posuti bademima i posluziti sa Bozicnim hlebom.

Ingredients: Italian Christmas bread, 400g strawberries, 100g chopped almonds, 50ml rum, 60g powdered sugar, 400g heavy cream (or whipped cream). 2 eggs (carefully separate the egg whites from egg yolks).

Preparation:
1) Whisk the heavy cream (or whipped cream), sugar, rum, egg yolks until you get a creamy cream. Pour into the bowl and leave in the refrigerator for about 2 hours.
2) Wash and cllean strawberries. 150g cut in half and 250g squeeze with fork. Sprinkle with a little sugar and leave in the refrigerator.
3) Whisk egg whites until foamy and mix with heavy cream (whipped cream) mixture. Add strawberries and stir. Sprinkle with almonds and serve with Christmas bread.

Kuglice od keksa (Plain biscuits balls)

Sastojci: 250g mlevenog keksa, 200g margarina, 120g secera u prahu, 4 kasike ruma.

Priprema:
1) Penasto umutiti margarin. Dodati keks, secer u prahu i rum, pa zamesiti i praviti kuglice.

Ingredients: 250g grated plain biscuits, 200g butter, 120g powdered sugar, 4 tablespoons of rum.

Preparation:
1) Whisk margarine until foamy. Add plain biscuits, powdered sugar and rum, then knead and make balls.

Gratinirane palacinke (Au gratin crepes)

Sastojci: palacinke, za fil: 150g mlevenih oraha, 150g seckanih oraha, 50g suvog grožđa, 1 kasika secera, 10g vanilin secera, rum; za preliv: 500ml slatke pavlake, 50g vanilin secera, 100g secera u prahu, 1 zumance.

Priprema:
1) Pomesati sve sastojke za fil osim ruma, zatim filovati svaku palacinku, poprskati rumom i saviti u rolnu. Preseci svaku palacinku na pola i poredjati u vatrostalnu ciniju.
2) Lagano pomesati sve sastojke za preliv, preliti preko palacinki i kratko zapeci u prethodno zagrejanoj rerni na 250C.

Ingredients: crepes, for the filling: 150g ground walnuts, 150g finely chopped walnuts, 50g raisins, 1 teaspoon sugar, 10g vanilla sugar, rum; for the topping: 500ml heavy cream, 50g vanilla sugar, 100g powdered sugar, 1 egg yolk.

Preparation:
1) Combine all ingredients for the filling except rum, then fill each crepes, spray with rum and fold to roll. Cut each crepes in half and arrange in the baking dish.
2) Gently mix all the ingredients for the topping and pour over crepes and bake shortly in preheated oven at 250C.

Krem od putera sa pudingom (Butter cream with pudding)

Sastojci: 250g putera (margarina), 500ml mleka, 100g secera.

Priprema:
1) U 100ml mleka razmutiti vanila puding. Preostalo mleko prokuvati sa secerom. S vremena na vreme promesati dok se ne ohladi.
2) Penasto umutiti puter (margarin), pa u njega dodavati kasiku po kasiku kuvanog pudinga i sve zajedno dobro izmesati.

Predlog: Od ovog krema mogu se spremati razliciti kremovi:

Krem od butera sa orasima: 100g samlevenih oraha pomesati sa toplim pudingom.

Krem od butera sa dzemom od kajsija: 100g dzema umutiti sa kuvanim kremom.

Krem od butera sa kafom: 2-3 kasicice kafe pomesati sa toplim kremom.

Krem od butera sa cokoladom i kafom: 1 kasicicu kafe i 50g strugane cokolade pomesati sa pudingom.

Krem od butera sa maraskinom: 2-3 kasike maraskina pomesati sa malo rashladjenim pudingom.

Krem od butera sa limunom: 3-4 kasike sirupa od limuna i malo svezeg soka od limuna pomesati sa toplim pudingom.

Krem od butera sa rumom: 2-3 kasike ruma pomesati sa malo rashladjenim pudingom.

Krem od butera sa jagodama: 150g kase od jagoda pomesati sa toplim kremom.

Ingredients: 250g butter (margarine), 500ml of milk, 100g of sugar.

Preparation:
1) In 100ml milk, add vanilla pudding and stir. In the remaining milk add sugar and cook for 5-8 minutes constantly stirring. From time to time, stir until cool.
2) Whisk butter (margarine) until fluffy and foamy, and in that, add spoon by spoon cooked pudding and stir well together.

Suggestion: from this cream you can make different creams, such as:

Cream of butter with walnuts: 100g ground walnuts mix with warm pudding.

Cream of butter with apricot jam: 100g jam whisk with warm cream.

Cream of butter with coffee: 2-3 teaspoons of coffee mix with warm cream.

Cream butter with the chocolate and coffee: 1 teaspoon of coffee and 50g of grated chocolate, mix with pudding.

Cream butter with the maraschino: 2-3 tablespoons maraschino, mix with a little chilled pudding.

Cream of butter with lemon: 3-4 tablespoons of syrup of lemon and a little fresh lemon juice, mix with warm pudding.

Cream of butter with rum: 2-3 tablespoons of rum, mix with a little chilled pudding.

Cream of butter with strawberries: 150g strawberry puree, mix with warm cream.

Punjene urme (Stuffed date palm)

punjene-urme-stuffed-datesSastojci: 20 komada krupnih urmi, 100g mlevenih oraha, 50g secera, 4 kasike mleka, 2 kasike ruma, cokoladna glazura – 100g cokolade, malo margarina ili 2 kasike ulja.

Priprema: 1) Iseci urme po duzini i izvaditi kostice.

2) U serpu staviti mleko, secer, orahe i rum i kuvati dok se ne zgusne.

3) Nadevati urme ovim filom.

4) Cokoladu otopiti sa margarinom ili uljem. Svaku urmu nabodite na cackalicu i umocite u cokoladnu glazuru.

Ingredients: 20 large pieces of date palm, 100g ground walnuts, 50g sugar, 4 tablespoons milk, 2 tablespoons of rum, chocolate glaze – 100g chocolate, a little margarine or 2 tablespoons of oil.

Preparation:
1) Cut date palm lengthwise and remove seeds.
2) In saucepan put milk, sugar, walnuts and rum and cook until thickens.
3) Stuff date palm with this filling.
4) Melt chocolate with margarine or oil. Place toothpick in each date palm and dip into the chocolate glaze.

Kvadratici punjeni bademom (Squares filled with almonds)

Sastojci: 8 kasika brasna, 2 kasike secera, 1 kasika masti, 4 kasike ruma, na vrh noza soli, 4 zumanceta i malo mleka (toliko da se dobije mekano testo), za fil – 3 jaja, 2 kasike secera, 10 kasika mlevenih badema, ulje, vanilin secer.

Priprema:
1) Pomesati brasno, so, secer, mast, rum, zumanca i zamesti mekano teso sa malo mleka.
2) Dobro izmesiti, zatim ga razviti u tanku koru i secite nozem na kvadrate.
3) Za fil – odvojiti zumanca od belanaca. Umutiti zumanca sa secerom. Umutiti belanca, pa odvojiti 2 kasike pene i dodati zumancima. Dodati bademe. Promesati.
4) Umutiti 4 belanca, pa premazati svaki kvadrat i staviti malo fila na sredinu. Zatim preklopiti drugim komadom kvadrata, oko nadeva prstima pritisnuti testo. Ivice pritisnite viljuskom.
5) Prziti na vrelom ulju da porumene sa obe strane. Posuti vanilin secerom.

Ingredients: 8 tablespoons flour, 2 tablespoons of sugar, 1 teaspoon of lard, 4 tablespoons rum, salt on the top knife, 4 egg yolks and a little milk (enough to get a soft dough), for the filling – 3 eggs, 2 tablespoons of sugar, 10 tablespoons ground toasted almonds, vanilla sugar.

Preparation:
1) Combine flour, salt, sugar, lard, rum, egg yolks and knead soft dough with a little milk.
2) Knead well, then develop it into a thin crust and a cut with knife into squares.
3) For the filling – separate the egg yolks from the egg whites. Whisk egg yolks with sugar. Whisk egg whites and take 2 tablespoons of foam and add to the egg yolks. Add almonds. Stir.
4) Whisk 4 egg whites, brush each square and put some almond filling in the middle. Cover with another square, press with your fingers around filling. Press edges fork.
5) Fry in hot oil until golden brown on both sides. Sprinkle with vanilla sugar.

Voce konzervisano u rumu 4 (Fruit preserved in rum 4)

Sastojci: 500g voca, 350g secera, 350ml ruma.

Napomena: ukoliko svo voce ostavljate odjednom, onda vam je dovoljna ova kolicina ruma. Ukoliko pocinjete prvo sa jednom vrstom pa za njom dodajete drugu vrstu voca, tada se kolicina ruma povecava na dvostruko.

Priprema:

1) Na svo odabrano i pripremljeno voce stavite secer, sve drvenom varjacom izmesati, napuniti ciste tegle pa naliti rumom.
2) Povezati dobro duplim celofanom i ostaviti do upotrebe (6 do 8 nedelja, a moze i duze).

Savet: voce stavljeno na ovaj nacin mozete servirati sa piskotama uz caj, kao vocnu salatu ili kao dodatak raznim kremovima, prelivima i sladoledu. Takodje je izvanredan fil testima koja se ukrasavaju slagom.

Ingredients: 500g of fruit, 350g sugar, 350ml of rum.

Note: if you are leaving all the fruit at once, then this quantity of rum is enough. If you start first with one type of fruit, then you add other type of fruit, then the quantity of rum increases to double.

Preparation:

1) For all selected and prepared fruit put the sugar, mix all with the wooden spoon, fill clean jars, then pour rum.
2) Cover good with double cellophane and tie with elastic rubber bands and leave until used (6 to 8 weeks, but may take longer).

Tip: fruit prepared in this way can be served with biscuits with tea, like fruit salad or as an addition to various creams, sauces and ice creams. It is also remarkable for cakes which are decorated with whipped cream.

Voce konzervisano u rumu 3 (Fruit preserved in rum 3)

Mozete svo voce ostaviti odjednom, odnosno svo mesano voce koje se pojavljuje  u jednom mesecu.

Sastojci: 3 kg voca, 3 kg secera (kristal), rum po potrebi (zavisno od velicine tegle).

Priprema:

1) Na svo odabrano i pripremljeno voce stavite secer, sve drvenom varjacom izmesati, napuniti ciste tegle pa naliti rumom.

Napomena: rum treba naliti u visina 3 prsta iznad nivoa voca.

2) Povezati dobro duplim celofanom i ostaviti do upotrebe (6 do 8 nedelja, a moze i duze).

You can leave all the fruit at once, or all mixed fruit which appears in one month.

Ingredients: 3 kg of fruit, 3 kg of sugar, rum, as necessary (depending on the size of the jar).

Preparation:

1) For all selected and prepared fruit put the sugar, mix all with the wooden spoon, fill clean jars and pour rum.

Note: you should fill the rum to the height of three fingers above the fruit.

2) Cover good with double cellophane and tie with elastic rubber bands and leave until used (6 to 8 weeks, but may take longer).