Snicle od soje u rerni (Soy steaks in oven)

Sastojci: 200g snicli od soje, 2 lovorova lista, senf ili kecap, ulje; za sos: 2 kasike sojinog brasna, 6 kasika obicnog brasna, 1 glavica crnog luka (sitno seckanog), 3 cena belog luka (sitno seckanog), 1 kasicica bibera, 1 kasicica vegete, 1 kasika persunovog lista (sitno seckanog), origano, 2 paradajza. za umakanje: kukuruzno brasno.

Priprema: 
1) Snicle potopiti u vodu, i ostaviti nekoliko sati da nabubre (ili ostaviti preko noci).
2) Ocediti i oprati.
3) Snicle potopiti u posoljenu vodu, dodati listove lorbera i kuvati 20 minuta. Ocediti i prohladiti.
4) Svaku sniclu namazati senfom ili kecapom.
5) Za sos - pomesati sojino brasno, obicno brasno, crni i beli luk, biber, vegetu, persunov list i origano sa vodom - da se dobije smesa gustine kao za palacinke. Ostaviti da stoji 20 minuta.
6) Svaku sniclu, umakati u sos, pa uvaljati u kukuruzno brasno. Slagati u tepsiju namazanu uljem.
7) Kada se stave sve snicle, posuti kukuruznim brasnom, pa ravnomerno preliti preostalim sosom. Preko poredjati paradajz isecen nakolutove.
8) Peci u vrucoj rerni.

Ingredients: 200g of soy steaks, 2 bay leaves, mustard or ketchup, oil, for the sauce: 2 tablespoons soy flour, 6 tablespoons of plain flour, 1 onion (finely chopped) 3 cloves of garlic (finely chopped), 1 teaspoon pepper, 1 teaspoon vegetable seasoning, 1 tablespoon parsley leaf (finely chopped), oregano, 2 tomatoes. for dipping: corn flour.

Preparation:
1) Soak steaks in water and leave to swell for several hours (or leave overnight).
2) Rinse and wash.
3) Soak steaks in salted water, add the bay leaves and cook 20 minutes. Rinse and chill.
4) Each steak spread with mustard or ketchup.
5) For the sauce - mix soy flour, plain flour, onion, garlic, pepper, vegetable seasoning, parsley and oregano to the water - to get a mixture density as for crepes. Let stand 20 minutes.
6) Each steak, dip in the sauce, then roll in corn flour. Place steaks in pan greased with oil.
7) When you put all the steaks, sprinkle with corn flour, and pour remaining sauce evenly. Cut tomatoes in rings and arrange them over the sauce.
8) Bake in hot oven.

Pirinac corba (Rice chowder)

Sastojci: 1 glavica crnog luka, 100g pirinca, so, vegeta, biber, 1 kasika persunovog lista (iseckan), po zelji sirce.

Priprema:
1) Pirinac oprati i iscediti.
2) Luk ocistiti, iseci na kockice pa dinstati na malo vode i soli.
3) Dodati pirinac, vegetu i biber. Naliti vodom i kuvati - dok se pirinac ne skuva.
4) Pred kraj kuvanja dodati persunov list, i po zelji sirce.

Ingredients: 1 onion, 100g rice, salt, vegetable seasoning, pepper, 1 tablespoon parsley leaf (chopped), vinegar (if desired).

Preparation:
1) Wash rice and drain.
2) Clean onion, cut into cubes and saute in a little water and salt.
3) Add the rice, vegetable seasoning and pepper. Add the water and cook - until the rice is cooked.
4) At the end of cooking add the parsley, and vinegar to taste.

Pasteta od pasulja (Bean pate)

Sastojci: 200g pasulja (moze iz konzerve), 2 kasike maslinovog ulja, 1 kasika soka od limuna, 1 kasika svezeg persunovog lista (sitno seckanog), 1/2 kasicice soli, 1/2 kasicice secera, malo bibera, 4 masline.

Priprema:
1. Pasulj oprati i potopiti u hladnu vodu i ostaviti da prenoci.
2. Sutradan ocediti, naliti novu vodu i skuvati.
3. Procediti i sacuvati vodu.
Napomena: ako koristite pasulj iz konzerve, samo ga ocediti i ostaviti sa strane.
4. Propasirati, pa dodati maslinovo ulje, sok od limuna, persun, so, secer i biber; i toliko supe u kojoj se kuvao pasulj da se dobije masa - gusta kao pasteta.
5. Podeliti na 4 tanjirica, ukrasiti maslinama i posluziti uz tost hleb.

Ingredients: 200g beans (can be canned), 2 tablespoons of olive oil, 1 tablespoon of lemon juice, 1 tablespoon of fresh parsley leaf (finely chopped), 1/2 teaspoon salt, 1/2 teaspoon of sugar, pinch of pepper, 4 olives.

Preparation:
1. Wash beans and soak in cold water; leave it overnight.
2. The next day, add new water and cook.
3. Drain, and leave the water (soup), aside.
Note: If using canned beans, just drain and leave it aside.
4. Blend in food processor, add olive oil, lemon juice, parsley, salt, sugar and pepper, and that much soup to get mass - dense as pate.
5. Divide into 4 small plates, decorate with olives and serve with toasted bread.

Corba od koprive 2 (Nettle chowder 2)

Sastojci: 1 kg lisca i vrhova od kopriva, 1 glavica crnog luka, 2-3 cena belog luka (sitno seckanog), 3 kasike brasna, 100 ml sirceta (vinskog ili jabukovog), 1 kasika svezeg persunovog lista (sitno seckanog), vegeta, so.

Priprema:
1) Sitno iseckati crni luk.
2) Koprivu kratko spustiti u kipucu vodu - da bi omeksala. Sitno iseckati.
3) Crni luk i koprivu staviti u serpu, naliti sa 2 litre vode i pustiti da provri.
4) Brasno pomesati sa malo hladne vode, pa dodati corbi. Dodati so i vegetu po ukusu.
5) Ostaviti da provri, pa dodati sirce, persun i beli luk.

Ingredients: 1 kg leaves and tops of nettles, 1 onion, 2-3 cloves of garlic (finely chopped), 3 tablespoons flour, 100 ml vinegar (wine or apple), 1 tablespoon of fresh parsley leaf (finely chopped), vegetable seasoning , so.

Preparation:
1) Finely chop onion.
2) Drop nettle shorthly into boiling water - to soften. Chop finely.
3) Put nettle and onion in saucepan, pour the 2 liters of water and let it boil.
4) Mix the flour with a little cold water, and add to chowder. Add salt and vegetable seasoning to taste.
5) Allow to boil and add the vinegar, parsley and garlic.

Corba od povrca (Vegetable chowder)

Sastojci: 1 krompir, 1 sargarepa, 1 glavica crnog luka, 1 paprika, 500ml soka od paradajza, 1 kasika svezeg persunovog lista (sitno seckan), vegeta.

Priprema:
1. Sitno iseckati krompir, sargarepu i papriku.
2. Povrce staviti u serpu, naliti sa malo vode i dinstati. Po potrebi, dolivati mlaku vodu.
3. Pred kraj, kad povrce omeksa doliti 2 L vode, ostaviti da provri, pa naliti sok od paradajza.
4. Kada provri skloniti sa vatre, zaciniti i dodati persunov list.

Ingredients: 1 potato, 1 carrot, 1 onion, 1 pepper, 500ml tomato juice, 1 tablespoon fresh parsley leaf (finely chopped), vegetable seasoning.

Preparation:
1. Finely chop potatoes, carrots and peppers.
2. Put the veggies in saucepan, pour with some water and cook. From time to time, gradually add warm water.
3. At the end, when the veggiess are tender, pour 2 liters of water, let it boil, then pour tomato juice.
4. When it boils remove from heat, season and add parsley.

Predjelo od jaja i mesa (Eggs and meat appetizer)

Sastojci: 300g mlevenog mesa, 6 tvrdo kuvanih jaja, 1 glavica crnog luka, 150g kackavalja, so, biber, besamel sos (skuvati redji besamel), sitno seckani persun, ulje.


Priprema:
1. Jaja iseci po duzini, a luk sitno iseckati.
2. Na ulju proprziti luk, dodati meso, pobiberiti i propirjaniti.
3. Skloniti sa sporeta, dodati persun i so i izmesati.
4. U podmazanu vatrostalnu posudu poredjati jaja, preko njih staviti meso.
5. Spremiti besamel sos i preliti preko mesa.
6. Posuti krupno narendanim kackavaljem i peci oko 10 minuta, u zagrejanoj rerni.



Ingredients: 300g minced meat, 6 hard boiled eggs, 1 onion, 150g cheese, salt, pepper, bechamel sauce (cook bechamel more liquid than usual), finely chopped parsley, oil.


Preparation:
1. Cut eggs lengthwise and finely chop onion.
2. Fry onion in oil, add meat, pepper to taste and braise a bit.
3. Remove from stove, add the parsley and salt and stir well.
4. In greased ovenproof dish, arrange the eggs, put the meat over eggs.
5. Prepare bechamel sauce and pour over meat.
6. Sprinkle with grated cheese and bake about 10 minutes in the preheated oven.

Rolne od sunke (Ham rolls)

Sastojci: 200g sunke, 250g samlevenog pileceg belog mesa (moze preostalo od pecenja ili iz supe), 2 tvrdo kuvana jajeta, 2-3 kisela krastavcica, 3 kasike sitno seckanog persuna, so, biber, 200ml kisele pavlake, malo senfa.


Priprema:
1. Iseckati jaja i krastavcice, izmesati sa mesom.
2. Posoliti, pobiberiti i dobro izmesati sa umucenim senfom, kiselom pavlakom i persunom.
3. Na svaku snitu sunke staviti nadev, zaviti u rolnu i do sluzenja drzati u frizideru.



Ingredients: 200g of ham, 250g minced chicken white meat (can be left over from baking or soup), 2 hard boiled eggs, 2-3 pickles, 3 tablespoons finely chopped parsley, salt, pepper, 200ml sour cream, a little mustard.


Preparation:
1. Finely chop eggs and pickles. Mix with the meat.
2. Add salt, pepper to taste and mix thoroughly with the beaten mustard, sour cream and parsley.
3. On each slice of ham, put stuffing, wrap in a roll and keep in  refrigerate until serving.

Paradajz punjen testeninom (Tomatoes stuffed with pasta)

Sastojci: nekoliko vecih, cvrstih paradajza, 2 solje kuvane testenine, solja seckanog ili mlevenog mesa preostalog iz supe ili pecenja, 2 deblja snita sunke, 200g majoneza, iseckan persun, biber, so.


Priprema:
1. Oprati paradajz, osusiti, iseci im gornji deo, izdubiti sredinu i ostaviti da se ocede.
2. Sunku iseci na kockice.
3. Izmesati testeninu, meso, sunku, sredinu paradajza, persun, biber i so. Dodati majonez i dobro promesati.
4. Nadevom napuniti paradajze i drzati na hladnom mestu do sluzenja.



Ingredients: several large, firm tomatoes, 2 cups cooked pasta, salt, chopped or minced meat left over from the soup or baking, 2 thicker slices of ham, 200g mayonnaise, chopped parsley, salt, pepper.


Preparation:
1. Wash tomatoes, dry, cut top, hollow out the middle and let it drain.
2. Cut ham into cubes.
3. Stir pasta, meat, ham, tomato meat, parsley, pepper and salt. Add mayonnaise and mix well.
4. Stuff tomatoes with this filling and keep in a cool place until serving.

Punjene pecurke (Stuffed mushrooms)

Sastojci: 12 velikih pecuraka, 1 paradajz, 1 paprika, 100g kackavalja (narendan), beli luk u prahu, vegeta, persun (iscekan), maslinovo ulje.


Priprema:
1. Pecurke ocistite, operite, otkinite im drske i ostavite da se prosuse.
2. Drske pecuraka, paradajz i papriku isecite na kockice. sve stavite u ciniju i dodajte beli luk, persun i kackavalj. Zacinite vegetom i dobro izmesajte. 
3. Pecurke napunite pripremljenom smesom i slozite u pleh. Prelijte uljem i pecite 10 minuta u rereni zagrejanoj na 190°C.



Ingredients: 12 large mushrooms, 1 tomato, 1 pepper, 100g cheese (grated), garlic powder, vegetable seasoning, parsley (chopped), olive oil.


Preparation:
1. Clean and wash mushrooms, cut the handles and leave them to dry.
2. Mushroom handles, tomato and pepper cut into cubes. Put all in a bowl and add the garlic, parsley and cheese. Season with vegetable seasoning and stir well.
3. Fill mushroom with prepared mixture and place in a baking pan. Drizzle with oil and bake for 10 minutes in heated oven to 190°C.