Krem od bundeve (Pumpkin cream)

Sastojci: 400g kuvane bundeve, 80g meda, 60ml mleka, 100g mlevenog keksa, 3 kasike slaga.


Priprema:
1. Bundevu, med i mleko dobro izmiksirati.
2. Dodati mleveni keks. izmesati.
3. Postepeno dodavati slag i mesati. Dobro izjednaciti masu.
4. Krem sipati u odgovarajuce case i po zelji ukrasiti.



Ingredients: 400g cooked pumpkin, 80g honey, 60ml milk, 100g plain ground biscuits, 3 tablespoons of whipped cream.


Preparation:
1. Put pumpkin, honey and milk in food processor and mix well..
2. Add ground biscuits. Stir.
3. Gradually add cream and mix well after each addtion..
4. Pour cream into the appropriate glasses and decorate if desired.

Savijaca od mesa (Meat strudel)

Sastojci: za testo - 1kg brasna, 125g margarina, 3 zumanceta, malo ulja, malo secera, 20g svezeg kvasca, 500ml mleka, za nadev - 200g mlevenog mesa, 250-300g graska (prokuvan ili iz konzerve), 1 koren sargarepe, 1 koren paskanata, biber, so i ulje.


Priprema:
1. U toplo mleko staviti kvasac sa malo secera i pustiti da naraste.
2. U brasno dodati zumanca, rastopljen margarin, ulje, so i kvasac. Zamesiti glatko testo.
3. Testo prekriti i ostaviti na toplom mestu da nadodje. 
4. Iseckati sargarepu i paskanat na kockice.
5. Na ulju proprziti meso, dodati sargarepu, paskanat, grasak, biber i so. Izmesati i ostaviti da se prohladi.
6. Naraslo testo razvuci, premazati nadevom, uviti i ispeci u zagrejanoj rerni.



Ingredients: for the dough - 1kg flour, 125g margarine, 3 egg yolks, a little oil, a little sugar, 20g fresh yeast, 500ml milk, for stuffing - 200g minced meat, 250-300g green peas (boiled or canned), 1 carrot root, 1 parsnip root, pepper, salt and oil.


Preparation:
1. In the warm milk put yeast with a little sugar and let it grow.
2. Add egg yolks to the flour, melted margarine, oil, salt and yeast. Knead smooth dough.
3. Cover the dough and leave in a warm place to grow.
4. Cut carrot and parsnip into small cubes.
5. Fry meat on oil over medium heat, add carrots, parsnip, peas, pepper and salt. Stir and leave to cool.
6. Stretch dough, spread the stuffing, roll and bake in preheated oven.

Krompir pire (Mashed potatoes)

Sastojci: 500g krompira, 100ml mleka, 50g margarina (putera), so.


Priprema:
1. Margarin iseci na kocke.
2. Krompir oprati, oljustiti i iseci na cetvrtine.
3. Kuvati u posoljenoj vodi. Ocediti.
4. Izgnjeciti viljuskom ili usitniti rucnim mikserom.
5. Dodati kockice margarina i nastaviti sa gnjecenjem ili miksanjem.
6. Postepeno dodavati mleko neprestano mesajuci. 
7. Posoliti po ukusu i promesati.


Opciono: mozete dodati vise mleka, zavisno koju gustinu pirea zelite.



Ingredients: 500g potatoes, 100ml milk, 50g margarine (butter), salt.


Preparation:
1. Cut  margarine (butter) into cubes.
2. Wash potatoes, peel and cut into quarters.
3. Cook in salted water. Drain.
4. Mash potatoes with fork or chop with hand mixer.
5. Add diced butter and continue mashing or mixing.
6. Gradually add milk, stirring constantly.
7. Add salt to taste and mix well.


Optional: you can add more milk, depending on the density of puree you want.

Kolutovi od luka (Onion rings)

Sastojci: 2 vece glavice crnog luka, 1 jaje, 100ml mleka, 150g brasna, so, ulje.


Priprema:
1. U posudi umutite jaje s mlekom i brasnom i posolite po ukusu. 
2. Luk ocistite i isecite na kolutove zeljene debljine.
3. U pripremljeno testo umacite kolutove luka i przite ih u vrucem ulju.



Ingredients: 2 large onions, 1 egg, 100ml milk, 150g flour, salt, oil.


Preparation:
1. In a bowl, beat egg with milk and flour; add salt to taste.
2. Clean and cut onion into slices (desired thickness).
3. Dip onion rings in prepared mixture and fry them in hot oil.

Besamel sos (Bechamel sauce)

Sastojci: 30g margarina (putera), 30g brasna, 150ml mleka, prstohvat soli i 1/2 kasicice sveze izrendanog muskatnog oraha.


Priprema:
1. U posudi, istopiti margin na nizoj temperaturi.
2. Dodati brasno i promesati da se sjedini.
3. Kuvati, na srednjoj temperaturi, dok masa ne postane svetla (oko 5 do 6 min.).
4. U medjuvremenu, ugrejati mleko.
5. Postepeno dodajte mleko, masi od margarina (putera), konstantno mesajuci, dok ne postane glatko. Kuvati 10 minuta, a zatim skloniti sa ringle.
6. Posoliti i dodati muskatni orah.


Opciono: mozete dodati vise mleka, zavisno koju gustinu sosa zelite. 


Ingredients: 30g margarine (butter), 30g flour, 150ml milk, pinch of salt and 1/2 teaspoon freshly grated nutmeg.


Preparation:
1. In a saucepan, heat the butter over medium-low heat until melted.
2. Add the flour and stir until smooth.
3. Over medium heat, cook until the mixture turns a light (about 5 to 6 minutes).
4. Meanwhile, heat the milk.
5. Gradually add the hot milk to the butter mixture, whisking continuously until smooth. Cook 10 minutes, then remove from heat. 

7. Season with salt and nutmeg.

Optional: you can add more milk, depending on the density of sauce you want.

Lisnato testo (Puff pastry)

Sastojci: 300g mekog brasna, zumance, kasika ulja, kasika sirceta ili limunovog soka, 250g margarina, malo mleka, so.


Priprema: 
1. Brasno, zumanac, ulje, sirce i so zamesite mlakim mlekom.
2. Razviti testo, podeliti na 3 dela, premazati jednom trecinom margarina i preklopiti kao knjigu.
3. Isti postupak ponoviti jos 2 puta (testo uvek preklopiti na isti nacin).
4. Ostavite 2 sata da  odstoji u frizideru.


Napomena: Nakon sto ste pripremili testo, dalja obrada zavisi od toga kako je opisana u receptu. Testo samo jos razvijte (ne mesite), kako bi se odrzali slojevi testa.



Ingredients: 300g soft flour, egg yolk, tablespoon of oil, tablespoon of vinegar or lemon juice, 250g margarine, a little milk, salt.


Preparation:
1. Knead flour, egg yolk, oil, vinegar and salt with lukewarm milk.
2. Develop the dough, divide into 3 parts, spread one-third of margarine and fold like a book.
3. Repeate the same procedure 2 more times (fold dough always in the same way).
4. Leave to rest for 2 hours in refrigerator.


Note: After you prepare the dough, further processing depends on how it is described in the recipe. Develop dough only (do not knead), in order to maintain the layers of the dough.