Recipes

Homemade doughnuts

Integrents:

1 liter of oil (for frying)

3 eggs

4 spoons of sugar

1/2 margarine

1 1/2 kilograms of flour 

1 1/2 sachet of yeast

1/2 litre of milk 

lemon zest

Preparation:

Mix margarine with sugar, lemon zest and 3 eggs. After mixing that, add milk.
In the other bowl mix well flour (half) and yeast. Join these two mixtures with a mixer slowly adding more flour. Knead the dough well with your hands and put it to rest for one hour covered with cloth on a warm place. 

Make the dough up to 1.5 cm thick and start pulling out the doughnuts with a glass (before you put the glass on the dough first you put some flour on the edges of a glass - that way, you prevent the dough sticks to the class).

Fry them in a 1 liter of hot oil on a medium heat. 

*Extra advice: to prevent your oil to burn, put one slice of peeled potato and change it with another every time you pull out the doughnuts.

Bon appetit!

Domace krofnice 

Potrebno:
1 litar ulja (za przenje)
3 jaja
4 kasike secera
1/2 margarina
1 1/2 kilograma brasna 
1 1/2 kesica suvog kvasca
1/2 litra mleka
kora limuna

Priprema:
Umutiti margarin sa secerom, korom limuna i jajima. Kada sjedinite ove sastojke dodati mleko i izmesati. U drugoj ciniji pomesati brasno (polovinu) i suvi kvasac. Sjediniti obe smese mikserom uz lagano dodavanje brasna. Umesiti testo rukama na radnoj povrsini, a zatim ubaciti u ciniju, pokriti krpom i staviti da odstoji sat vremena na toplom mestu.
Izraditi testo 1.5 cm debljine i casom vaditi krofnice (pre vadjenja krofnica casom, ivicu posuti brasnom - na taj nacin sprecavate lepljenje testa za casu).
Krofnice prziti u 1 litar ulja na umerenoj vatri.

*Dodatni savet: kako bi sprecili da vam zagori ulje, ubacivati u ulje kolutove oljustenog krompira i menjajte ih svaki put kada budete vadili krofnice.
Prijatno!  

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 Poor Pizza

I made it with the ingredients that I found in refrigerator, and that is why it got such a name. It may be poor, but it's delicious! As Jamie Oliver would say: ''When it comes to topping a pizza, the only thing you need to remember is: less is more''.
When I am making a dough, I usually make a little more, put it in a freezer and have it whenever I want to eat some pizza (I never buy dough in a supermarket-homemade always tastes better).
I am making dough from the recipe by famous chef Wolfgang Puck.


Ingredients: 
1 chopped tomato
100-150 gr. of cheese
2 slices of  bacon
oregano, chives 

Preparation:
Take the dough, dust your surface and the dough with a little flour. Roll it out-doesn't have to bee the precise circle, about 0,5 cm thick. Put on the chopped tomatoes and cheese. Season with oregano and chives and put the bacon on the top. Bake in the preheated oven, for 10-15 minutes at 250 ° C (bake until dough is golden brown and crispy).
Bon appetit!

Siromasna pica

Napravila sam je sa sastojcima koje sam nasla u frizideru, zbog cega je i dobila takav naziv. Mozda je siromasna, ali je izuzetno ukusna! Sto bi Jamie Oliver rekao: ''Kada je rec o nadevu za picu, jedina stvar koju morate da zapamtite, jeste: manje je vise''.
Kada pravim testo, obicno napravim malo vise, stavim u zamrzivac, tako da ga imam u svakom trenutku kada mi se prijede pica (nikada ne kupujem testo-domace je uvek ukusnije). Testo pravim po receptu cuvenog kuvara Wolfgang-a Puck-a.


Sastojci:
1 paradajz (iseckan)
100-150 gr. sira
2 parceta slanine
origano, vlasac

Priprema:
Posipajte brasno po testu i po podlozi na kojoj cete razviti testo Razvucite testo-ne mora biti savrseno okruglo, do debljine od 0,5 cm. Na tako razvuceno testo, staviti iseckan paradajz i sir. Zaciniti origanom i vlascem i prebaciti slaninu odozgo. Peci u zagrejanoj rerni, 10-15 minuta na 250°C (peci dok testo ne porumeni). 
Prijatno!

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Ajvar

I really don't like cold weather that much, I am more summer type. But, I live this period because of the ajvar. :) 
Ajvar ''is a type of  relish, made principally from red peppers with garlic. It may also contain eggplant and chili peppers. Originates in the Serbian cuisine, and was therefore long known as ''Serbian salad'' or "Serbian vegetable caviar" - source http://en.wikipedia.org/wiki/Ajvar.

Integrents: 
20-23 kg red peppers (approximately 8-10 jars of ajvar)
750 ml vegetable oil
8-10 cloves of garlic
3 spoons of vinegar
1 spoon of sugar
salt (as much as you like)

Preparation: 
Put in hot oil roasted, peeled and milled red peppers. Fry on medium heat with continuous stirring for one hour. After half an hour put chopped garlic. Continue to fry until you see it's done (it may lasts for 2 hours). Fifteen minutes until the end, put vinegar, sugar and salt.
Bon appetit!
 

Ajvar

Iskreno, ne volim hladno vreme, ja sam vise letnji tip. Ali, volim ovaj period zbog ajvara! :)

Sastojci: 
20-23 kg crvenih paprika (8-10 tegli)
750 ml ulja
8-10 cena belog luka
3 kasike sirca
1 kasika secera
soli po ukusu

Priprema: 
U vrelo ulje sipati ispecene, oljustene i samlevene paprike. Prziti na umerenoj vatri uz neprekidno mesanje sat vremena. Nakon pola sata, ubaciti iseckani beli luk. Nastaviti sa przenjem dok ne vidite da je gotovo (moze trajati 2 sata). Petnaest minuta pred kraj, dodati sirce, secer i so.
Prijatno!