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Namaz od suncokretovog semena

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Ingredians 500 grams of rew sunflower seds 1 bunch of parsley leaves 1 clove of garlic or so (to taste) 2 lemons olive oil salt Soak...

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Тавче- Гравче

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Тавче- Гравче

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Design and share beautiful flyers just like this one!

Spread the word with an online flyer. They're easy to make and impossible to mess up :)

Tavce Gravce

Tavce Gravce (beans in a skillet) is a traditional Macedonian recipe which origins are from Macedonia and most of the Balkan countries have taken and changed the recipe by their needs. Many households in Macedonia make this dish by their own taste but this is the basic recipe, and to this you can add more vegetables or spices if you like. This is what you'll need:

Ingredients:

500 gr. white beans

250 gr. white onion meat

(optional: bacon, sausages, smoked ribs etc.}

1 clove of garlic

80 gr. sunflower oil

2 tablespoons of flour

1 tablespoon of red paprika (powder)

fresh mint, and parsley.

1 tablespoon vegeta (optional)-This is a mix of dryed vegetabiles spice salt and pepper

Preparation:

First wash well the beans then place them in a pot and add water to cover well the beans (let the water be 5 cm over the beans), then put them to boil. When it comes to a boil, boil them about 1-2 minutes then pour the water and add new water to it. Chop the onion in big pieces and add it to the beans. Also you add the meat choped in a bitesize pieces. Boil the beans until they are ready, but be careful not to overboiled it. The beans must be whole and soft inside, not a mush. Then to a hot pan add the oil and the flour and mix it well until golden. Then add the paprika, mix fast and add this to the pot. Add the minced garlic and the choped mint. Add salt, pepper and vegeta. Stir well and cook for 2 minutes. turn off the heat and preheat the oven to 250 C. Add the beans to a terracota baking pan and put them into oven. Bake them until the beans have little liquid and over the beans have formed a thin crust. Sprinkle with finely chopped parsley. If you want you can add tomato, or dried peppers, or some other vegetables.

Bon Appétit, На здравје!

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Design and share beautiful flyers just like this one! Spread the word with an online flyer. They're easy to make and impossible to mess up :) Tavce Gravce (beans in a skillet) is a traditional Macedonian recipe which origins are from Macedonia and most of the Balkan countries have taken and changed the recipe by their needs.

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TIKVARNIK / kolac od tikve (bundeve) /( traditional food in Macedonia)
DESSERT:
TIKVARNIK - TRADITIONAL PUMPKIN CAKE
Tikvarnik or pumpkin cake is a traditional cake that is commonly prepared in Macedonia during autumn and winter season. Recipe of how to prepare this awesome no-sugar pumpkin dessert.
Ingredients:

2 kg pumpkin
250 ml milk (you can replace milk with water)
4 eggs
3-4 tbs honey
1 vanilla sugar
1-2 tablespoons flour
1 baking powder
2-3 tablespoons oil

Preparation:
Boil pumpkin until soft. Mix it.
Mix eggs with milk, oil, honey and vanilla. Add this mixture to the pumpkin and mix well with a mixer.
Finally add the flour with the baking powder and mix well.
Place in an oiled baking pan and put to bake in a preheated oven at 220 C degrees until it gets beautiful red color.
Leave cake to cool well before cutting.

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Bosanska razljevuša / Uljevak / Ulivača ( traditional food in Cazin)

Ingredients:

- 1 small zucchini
- 1/2 l of sour milk or yogurt (can also whey or fresh milk)
- 3 tablespoons with white flour
- 3 tablespoons corn flour
- 1 pack of baking powder
- 2 eggs
- 2 scoops of oil jugs
- salt

Peel and cut the zucchini into small pieces (do not bake it because it will become watertight if you chop into the hammers, that's ok). Put it, cover it with a cloth and leave it on the side.

In the second bowl, swipe the eggs, sour milk or yogurt and oil. Add flour (white and corn) and baking powder. Dissolve until everything is well combined and then add the flask. I did everything in the same bowl. Mix the mixture well, then pour it into a larger baking pan that was previously heated in the oven and then squeezed. In this way, your bark will be more crunchy and will not stick the pieces of the baking tray.

Bake in the oven at 200 C for about 30 minutes. If you want the peels to blur, increase the temperature to 250 C 10 minutes before the end of the frying. Take it out of the ditch and, if you want, faded with the kajmak while the diver is still hot. It can also be fed with finely chopped fresh parsley.

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Palacinke - PANCAKE

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Components:

500 g of potatoes
3 eggs
pinch of salt
1 spoon of butter
soft flour as needed
800 g of large plums
200 g of sugar
200 g sucked
100 ml of oil

Preparation:

1. Wash the potato together with the husk, then peel it and sprinkle it.

2. Sprinkle 350 g of flour in a bowl, add starchy potatoes, eggs, salt pies, soften butter and stir. Gradually add a little flour and hand it until you get a softer dough suitable for styling.

3. Make smaller juices from the dough. Each and every one of them should be placed in the middle of a plain without a stone and wrapped by the dough.

4. Cook cooked goblets in boiling water and until they float to the surface, then continue cooking for another minute, and then take them with a grill spoon.

5. Separately combine sugar and cooking with a little oil. Hot gomboce rolls in a mixture of choke and sugar.

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Ingredients:
• 60 dkg of fresh meat (half of beef, half fat lamb)
• 2 carrots
• 2 roots of parsley
• half the head of white cabbage
• 2 to 3 green peppers
• 8 small potatoes
• 2 to 3 red caps
• 5 to 6 white goat herbs
• 2 angry, hot peppers
• 10 grains of pepper
• a little vinegar vinegar
• 2 to 3 tomatoes
• 10 dkg caramel
• a little red pepper
• salt
Preparation:
Meat is washed, slicing into larger pieces. This recipe used beef and lamb.
All vegetables are washed and cleaned. Carrots and parsley are cut into rings, pieces of cabbage, tomatoes, peppers and peeled potatoes on larger pieces or thicker sauces. The red onion is cut into fours, and the white bow is sneezed. Meat and vegetables are fed into a pot of 4 to 5 liters (the best is the clay pot) and poured with cold water.
A few peas of two and three small peppers were added for a better taste.
The pot should not be filled to the top, and the water will only sink to half the pot. Then add pepper, salt, vinegar, red pepper (it can also be a bit fat if the meat is muscular and if you do not pay attention to calories - it will be a lot more delicious). The pot is well covered with greasy paper (parchment paper) and firmly sealed. Paper is punctured in a few places and the pot is placed on a light fire and cooked for 3 to 4 hours.

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Rezanci s makom

Sastojci

o 500 g širokih rezanaca
o 150 g mlevenog maka
o 100 ml mleka
o 100 g maslaca
o 150 g šećera
o 1vanilin šećer

Priprema

Rezance skuvamo u vreloj vodi, procedimo i prelijemo hladnom vodom. Maslac stavimo u posudu da se rastopi. Na rastopljeni maslac sipamo rezance, kratko ih propržimo pa maknemo s vatre.
U mleko dodamo šećer, vanilin šećer i mak, pa stavimo kuvati neprestano mešajući kašikom. Kada mleko s makom provri, maknemo s vatre i dodamo rezance.

Sve dobro promešamo i odmah poslužimo.

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Juneći gulaš sa domaćim knedlama
Sastojci (za 4 osobe):
• 400 g luka
• 1 krompir
• 1 kg junetine
• so, biber
• 3 kašike putera
• 2 kašike pirea od paradajza
• 1 kašičica mlevene crvene paprike
• 1 kašičica mlevene crvene ljute paprike
• ½ kašičice mlevenog kima
• 500 ml goveđe supe
• 100 g pavlake
Knedle:
• 12 starih zemički
• 400 ml mleka
• luk
• 1 kašika putera
• 2 kašike seckanog peršuna
• 2 jajeta
• so, biber
• malo narendanog muskatnog oraščića
Priprema: Isecite luk na kolutiće, a krompir na kockice, Meso posolite i pobiberite, pa komad po komad propržite na puteru. Na istoj masnoći, propržite luk i krompir, vratite meso u šerpu, umešajte pire od paradajza, crvenu papriku i kim, pa sve to podlijte supom. Kuvajte gulaš oko sat i po, dok meso ne omekša.
U međuvremenu nasecite zemičke na listiće, prelijte ih mlakim mlekom i ostavite da omekšaju. Oljušteni luk naseckajte i prodinstajte na puteru, pa ga zajedno sa peršunom dodajte zemičkama. Umešajte jaja, so, biber i muskatni oraščić i ostavite smesu da osdtoji 10 minuta. Ako ocenite da je smesa previše suva, dodajte još malo mleka, a ako je suviše vlažna, dodajte malo prezli. Od smese oblikujte knedle i kuvajte ih u ključaloj posoljenoj vodi. U gotov gulaš umešajte pavlaku, po potrebi ga dosolite i poslužite uz knedle. Ukrasite po želji.

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Kitnikezili sir od dunja je starinska poslastica iz vremena Austrougarske , poznata mnogima koji danas naseljavaju njene bivše teritorije, a nekima od nas snažno vraća uspomene na detinjstvo u vojvođanskom selu.Ako ste među onima koji nisu nikad ni čuli za ovaj delikates, sledite ova jednostavna uputstva i uživajte u ukusu tradicije.Sastojci:1 kg očišćenih dunja800 g šećeraSok od 1 limunaPo želji i ukusu još:Seckani orasiSmeđi šećerŠećer u prahuPriprema:1. Dunje dopro operite da im odstranite "dlačice" sa kore. Odstranite potom gnjile delove i sredinu sa semenkama, te iseckajte na komadiće sa korom.2. Ovako očišćene izmerite, nalijte vodom da "ogrezne"( tek da prekrije voće), dodajte sok od limuna i kuvajte dok ne omeknu. Limunov sok će posvetliti meso dunja, koje je oksidiralo na vazduhu pri čišćenju.3. Skuvane komadiće dunje ocedite od tečnosti (možete sačuvati tečnost za sok), te izmiksajte štapnim mikserom.4. Dobijenu masu prespite u veću šerpu , dodajte šećer i kuvajte uz mešanje dok za varjačom ne bude ostajao jasan i trajan trag. Smesa treba da je znatno gušća nego pekmez. Ako želite pred kraj možete umešati seckane orahe.5. Silikonske modle ili starinske limene kalupe ili obične plehove /tepsije navlažite ( isperite samo) hladnom vodom, rasporedite smesu i poravnajte. Ostavite na hladnom mestu ( ne u frižider) da se ohladi i stegne, a zatim istresite iz kalupa/modli. Deo iz pleha/tepsije isecite na komade, pa ih po želji možete uvaljati u kristale smeđeg šećera ili šećer u prahu. Na papirom za pečenje postavljenim tacnama ostavite sve da se prosuši još nekoliko dana.Ako sav kitnikez ne pojedete odmah možete ga mesecima čuvati u kartonskim kutijama u hladnoj prostoriji.NAPOMENA: Ako vam se desi da kitnikez teško izlazi iz limenih kalupa uronite ih na kratko u vruću vodu , pa okrenite.

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Kitnikezili sir od dunja je starinska poslastica iz vremena Austrougarske , poznata mnogima koji danas naseljavaju njene bivše teritorije, a nekima od nas snažno vraća uspomene na detinjstvo u vojvođanskom selu.Ako ste među onima koji nisu nikad ni čuli za ovaj delikates, sledite ova jednostavna uputstva i uživajte u ukusu tradicije.Sastojci:1 kg očišćenih dunja800 g šećeraSok od 1 limunaPo želji i ukusu još:Seckani orasiSmeđi šećerŠećer u prahuPriprema:1. Dunje dopro operite da im odstranite "dlačice" sa kore. Odstranite potom gnjile delove i sredinu sa semenkama, te iseckajte na komadiće sa korom.2. Ovako očišćene izmerite, nalijte vodom da "ogrezne"( tek da prekrije voće), dodajte sok od limuna i kuvajte dok ne omeknu. Limunov sok će posvetliti meso dunja, koje je oksidiralo na vazduhu pri čišćenju.3. Skuvane komadiće dunje ocedite od tečnosti (možete sačuvati tečnost za sok), te izmiksajte štapnim mikserom.4. Dobijenu masu prespite u veću šerpu , dodajte šećer i kuvajte uz mešanje dok za varjačom ne bude ostajao jasan i trajan trag. Smesa treba da je znatno gušća nego pekmez. Ako želite pred kraj možete umešati seckane orahe.5. Silikonske modle ili starinske limene kalupe ili obične plehove /tepsije navlažite ( isperite samo) hladnom vodom, rasporedite smesu i poravnajte. Ostavite na hladnom mestu ( ne u frižider) da se ohladi i stegne, a zatim istresite iz kalupa/modli. Deo iz pleha/tepsije isecite na komade, pa ih po želji možete uvaljati u kristale smeđeg šećera ili šećer u prahu. Na papirom za pečenje postavljenim tacnama ostavite sve da se prosuši još nekoliko dana.Ako sav kitnikez ne pojedete odmah možete ga mesecima čuvati u kartonskim kutijama u hladnoj prostoriji.NAPOMENA: Ako vam se desi da kitnikez teško izlazi iz limenih kalupa uronite ih na kratko u vruću vodu , pa okrenite.

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Vojvodjanski specijalitet :)