Junetina sa brokolijem (Beef with broccoli)

Sastojci: 150g junetine, 150g brokolija, 2 kasike supe, 1 cen belog luka, 1 kasicica soja sosa (opcionalno), 1 kasika maslinovog ulja.

Priprema:
1) Pripremiti brokoli. Junetinu isprati hladnom vodom. Iseci na trake.
2) U serpu staviti vodu i na srednjoj temperaturi (4) kuvati junetinu 30 minuta povremeno dolivajuci vodu. Ocediti.

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Krem corba od brokolija i karfiola (Broccoli and cauliflower cream chowder)

Sastojci: cvetovi od 1 brokolija i cvetovi od 1 karfiola (oprani i ocisceni), 2 cena belog luka, 2 L supe od povrca (bujon), 2 kasike kokosovog ili maslinovog ulje, morska ili himalajska so.

Priprema:

1. Beli luk oljustiti i sitno iseckati.
2. U serpu staviti ulje i pustiti da se ugreje. Dodati beli luk i proprziti. Sipati supu i pustiti da prokljuca.
3. Dodati brokoli i karfiol i kuvati dok ne omeksaju. Procediti.
4. U blender staviti brokoli, karfiol i malo supe i blendirati dok ne postane glatko.
5. Sipati u serpu, dodati supu i so po ukusu i pustiti da prokljuca.

Ingredients: flowers from 1 broccoli and fr\lowers from 1 cauliflower (washed and cleaned), 2 cloves of garlic, 2 L of vegetable soup (broth), 2 tablespoons coconut or olive oil, sea or Himalayan salt.

Preparation:

1. Peel garlic and finely chop.
2. In pot, put the oil and let it heat up. Add garlic and fry. Pour the soup and let it boil.
3. Add broccoli and cauliflower and cook until tender. Drain.
4. In a blender, put broccoli, cauliflower and some broth and blend until smooth.
5. In pot, put puree, add the broth, add salt to taste and let it boil.

Punjene tikvice (Stuffed zucchini)

Sastojci: 6-7 tikvica, 300g mlevenog mesa (svinjsko ili junece ili pilece), 200g karfiola, 350ml soka od paradajza, 350ml supe (bujona), 2 cena belog luka, 2 kasike kokosovog ili maslinovog ulja, morska ili himalajska so, suva mirodjija, topla voda.

Priprema:

1. Tikvice oljustiti, iseci na pola po duzini i izdubiti sredinu. Karfiol oprati, ocistiti i iseci na kockice. Beli luk oljustiti i sitno iseckati. Pomesati sok od paradajza i supu i promesati.
2. U dublji tiganj sipati kokosovo ili maslinovo ulje i pustiti da se ugreje. Dodati beli luk i proprziti. Dodati mleveno meso i prziti, konstatno mesajuci dok ne promeni boju.
3. Dodati karfiol i sredinu tikvica i proprziti 2 minuta. Dodati toplu vodu i kuvati dok sve ne omeksa. Pred kraj kuvanja posoliti po ukusu.
4. U vatrostalnu posudu poredjati tikvice, puniti filom, posuti mirodjijom. Sipati mesavinu soka od paradajza i supe u vatrostalnu posudu do 2/3 visine tikvica i peci u prethodno zagrijanoj rerni na 180 C oko 35 minuta.

Napomena: ako pravite sok od paradajza po receptu, izostavite secer.

Ingredients: 6-7 zucchini, 300g minced meat (pork or beef or chicken), 200g cauliflower, 350ml of tomato juice, 350ml soup (broth), 2 cloves of garlic, 2 tablespoons coconut or olive oil, sea or Himalayan salt, dry dill, warm water.

Preparation:

1. Peel zucchini, cut in half lengthwise and scoop out the middle. Wash cauliflower, clean and cut into cubes. Peel garlic and finely chop. Mix tomato juice and soup and stir.
2. In a deeper frying pan, put coconut or olive oil and let it heat up. Add garlic and fry. Add minced meat and fry, constantly stirring until it changes color.
3. Add the cauliflower and zucchini middle and fry 2 minutes. Add warm water and cook until everything is tender. Near the end of cooking season with salt to taste.
4. In a ovenproof baking dish arrange the zucchini, fill with the filling, sprinkle with dill. Pour the mixture of tomato juice and soup in dish to 2/3 of the height of zucchini and bake in a pre oven at 180 C for about 35 minutes.

Note: if you are making tomato juice according to the recipe, omit the sugar.

Bolonjeze sos (Bolognese sauce)

Sastojci: 350g nemasnog juneceg mlevenog mesa, 2 stabljike celera, 2 cena belog luka, 2 kasike maslinovog ulja, 80g pancete, 100ml crvenog suvog vina, 550-700ml junece ili pilece supe, 3 kasike paradajz pirea, morska ili himalajska so, 200ml vode.

Priprema:

1. Celer i pancetu iseckati. Beli luk oljustiti i sitno iseckati.
2. U serpu zagrejati ulje na srednjoj temperaturi. Dodali celer i beli luk i prziti dok ne omeksa, oko 7-8 minuta.
3. Dodati mleveno meso i pancetu i prziti dok ne postane braon oko 15 minuta.
4. Dodati vino i prokuvati 1 minut stalno mesajuci.
5. Dodati 550ml supe i paradajz pire i promesati da se sjedini. Smanjiti na nisku temperaturu (2) i krckati oko sat i po, povremeno mesajuci. Posoliti po ukusu. Promesati.
6. U serpicu zagrejati vodu. Postepeno dodavati vodu sosu. Delimicno poklopiti i krckati na niskoj temperaturi dok sos ne upije vodu, oko 45 minuta.
7. Ostaviti da se ohladi na sobnoj temperaturi (ne pokrivati). Sipati u teglu, zatvoriti poklopcem i cuvati u frizideru 2 dana.

Napomena: ako zelite redji sos dodajte preostalih 150ml supe, koji se dodaje u koraku 6.

Ingredients: 350g lean beef minced meat, 2 stalks of celery, 2 cloves garlic, 2 tablespoons of olive oil, 80g pancetta, 100ml dry red wine, 550-700ml beef or chicken stock, 3 tablespoons tomato paste, sea or Himalayan salt to taste, 200ml water.

Preparation:

1. Chop celery and pancetta. Peel garlic and finely chop.
2. In pot, heat oil over medium heat. Add celery and garlic and fry until tender, about 7-8 minutes.
3. Add the minced meat and pancetta and fry until brown about 15 minutes.
4. Add the wine and boil 1 minute constantly stirring.
5. Add 550ml of stock and tomato paste and stir to blend. Reduce to a low temperature (2) and simmer for about an hour and a half, stirring occasionally. Add salt to taste. Mix well.
6. In small saucepan, warm water. Gradually add water to the sauce. Partially cover and simmer on low heat until the sauce absorbed water, about 45 minutes.
7. Leave to cool at room temperature (do not cover). Pour into a jar, close the lid and refrigerate for 2 days.

Note: if you want thin sauce, add the remaining 150ml of stock, which is added in step 6.