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STARTERS SALADS SIDE DISHES TZAZIKI Ingredients: 500 grams (1/2 quart) of Greek yoghurt (or natural full, dairy yoghurt) Three garlic cloves 1/2 cup of olive oil 1/2 sliced cucumber Put the yoghurt in a bowl. Put the garlic through a garlic press and using the edge of a knife, spread the garlic coming our of the press on the yoghurt. Take the cucumber and peal the skin. Slice it thinly, either with a knife or using a salad slicer. Mix the ingredients with a mixer (or a fork) and slowly add the oil. The oil will be absorbed, and when it is done, the tzazki is ready. Serve with a spoon and a few olives spread on the top. Tzaziki is eaten with plenty of french bread. ONION SOUP (no image available) Ingredients: 1 cup chopped onions 1 cup Olive Oil 6 cups water 1/2 cup grated cheese (Emmenthal is fine) 4 slices white bread 1 teaspoon cornstarch Salt and pepper for the taste Fry the onion in the oil until slightly brown. Add the water (should be boiled), pepper, salt and let it simmer at low fire for about 5-10 minutes. Mix the cornstarch with some water, and pour it into the soup. Stir for a few minutes and the soup will thicken slightly. Toast the slices of bread and put them on plates. Pour the soup on top and sprinkle with the grated cheese. KAKAVIA SOUP (FISH SOUP) (No image available) Ingredients: About 1 kilo or two pounds of fish, half small, half large, any fish will do must be gutted and scaled(get the cheap ones!) 1 cup of olive oil Three sliced onions Three sliced tomatoes Salt and pepper Put the smaller fish with enough water to cover them to boil. Add the olive oil, the sliced onions and the sliced tomatoes. After boiling them for about 1 hour, strain them through a strainer, making sure the meat of fish is well pressed. This is then returned to the heat and now you put the larger pieces of fish in it. Add water to cover. After about 1/2 hour, remove it from the fire, and slowly take out each large fish and remove the bones, head and fins. Return to the soup and serve hot. CHICKEN SOUP (No image available) Ingredients: One whole chicken, about 1 kilo (2 pounds), must be cleaned first or purchase at a supermarket Three onions, sliced 1 cup of olive oil One cup of rice Salt and pepper Put the chicken to boil, and after starting to boil, add the olive oil and the onions. Leave to boil for about an hour, by which time the chicken should be coming apart. Remove the froth periodically with a spoon. Remove the chicken and add the rice. While the soup is boiling, remove all the chicken bones and re-add to the soup. Add salt and pepper. Serve when rice is ready, about 10 minutes. MELITZANOSALATA / EGGPLANT SALAD Ingredients: Four medium size eggplants/aubergines Three garlic cloves 1/2 cup of olive oil Put the eggplants in the microwave or normal oven, and cook until it feels very soft(about 10 minutes in the microwave/40 minutes in a normal oven). Using a sharp knife, slice in half, and using a spoon, remove the inside \\\'meat\\\' and place in a bowl. If the eggplants are well done, the inside should come out very easily. Put the garlic cloves in a garlic press and spread the garlic on top of the eggplant. Using a fork, start mixing the garlic and the eggplants together, and spread the oil a little at a time. When the oil is absorbed, the salad is done. Put in a fridge to cool down and serve with sprinkled parsley. Eggplant salad (also called poor man\\\'s caviar) is eaten with French bread. HORIATIKI / GREEK SALAD Ingredients: Four tomatoes, sliced in segments (must be hard, salad tomatoes One sliced onion 1/2 sliced cucumber Some olive oil Sliced fιta cheese (a white, salty cheese made with goats milk) Salt, pepper and oregano seasoning Mix the ingredients together and spread the oil over them. Sprinkle some salt, pepper and oregano. MAIN COURSES CHEESE PIES / TYROPITA Looks like this one Ingredients: 1/2 kilo / 1 pound of Fιta cheese, either whole or in pieces Four tablespoons butter or margarine 6 eggs (or 3 eggs) 1/2 cup chopped parsley Pastry called Filo composed of very thin pastry sheets (can be found at specialist delis in North America or Frozen in Europe 3 cups of white bechamel sauce (optional) Salt, pepper, nutmeg This dish can be done in triangle sized chunks. After you butter the fillo and you put the filling in it, fold it in single triangles and place them on the oven dish. Crush the Feta to a paste, add the bechamel sauce, and the eggs, while stiring well. Add the salt, pepper and nutmeg. Line the baking pan with oil, and then place about 6-10 sheets of filo, buttering them on each side. Pour the batter and flatten with a spatula. Then continue with the rest of the filo sheets (should be about 20-25 in a package). Trim the edges and with a sharp knife, outline the serving squares on the top sheet (you dont have to actually cut them, just press the knife on the top surface to mark them - they should be about 2 inche squares (5 cm). Bake in a moderate oven for about 30 minutes, or until the top sheet is dark brown. Now cut the squares you marked earlier and serve, after letting it cool a little. FRIKASSEE OF LAMB Ingredients: Two large KOS LETTUCE or HARD lettuces Six lamb chops Some olive oil Fresh dill Four eggs Juice from two lemons Two sliced onions Put the oil in a pot and cook the onion slices until soft. Put the salted lamb chops in the hot oil, and brown both sides. Clean the lettuce leafs with water and without removing all the water from them, place them over the lamb chops. Add the fresh dill, cover, and let cook turning the lamb chops over (medium/high setting). When the lettuce is cooked (should be very soft and look wilted) and the lamb chops feel very soft (about 30-40 minutes), remove from the fire and let cool for about 5 minutes. In the meantime, mix the eggs using a mixer and slowly add the lemon juice. Using a ladle, pick up some of the juice from the pot and add to the eggs/lemon mixture while the mixer is continually beating them. Keep on adding the juice until most of it is in the egg mixture (which by this time should be the same temperature as the pot). Empty the egg mixture into the pot and using a big wooden spoon, mix them vigorously to avoid curdling. SPINACH PIE/SPANAKOPITA Ingredients: One pack of very thin \\\'fvlo\\\' pastry (obtained from a specialist deli) 1 Kg / 2 lb of spinach, either frozen or fresh 1 kg / 2 lb of fιta cheese 250g / 1/2lb of butter or margarine 2 cloves of garlic or garlic power If the spinach is raw, cook and slice thinly. If frozen, defrost. In either case, mix the fιta cheese with the spinach to make a mixture, adding the chopped garlic. Spread some butter on an oven tray. Open the fvlo package and place each thin pastry (it is as thin as paper) on the tray, buttering each one using a brush. After you have done 8 fvlo slices, place the spinach/fιta mixture and spread over the entire oven tray, covering the 8 pastry slices. On top of this, place the remaining pastry slices, buttering each one of them as well. Notch the last one creating 2 inch (5 cm) on a side, squares. Place in a medium heat oven and cook till brown. KEFTEDES / MEATBALLS Ingredients: 1lb / 1/2kg of ground beef One choped onion 1 egg Some olive oil Some chopped mint leaves Some flour Salt, pepper and oregano seasoning Mix the meat with the mint, the egg and the onion. Season with oregano, salt and pepper. Form into egg size balls. Heat the oil. Roll the meatballs in flour and place in the hot oil. When turning brown, turn, cook other side and serve hot. MOUSAKA (No image available) Ingredients: 1 kilo / 2 pounds potatoes 1/2 kilo ground beef 1/2 chopped onion 1 cup tomatoes from a can 1/2 glass white or red wine 1 cup of olive oil 1/2 cup chopped parsley Salt, pepper and nutmeg For the topping: 1 liter milk/2 pints 1 cup flour 1/2 cup of butter 2 eggs Grated cheese (Emmenthal OK) For just plain old Mousaka, remove the potatoes, however it is normally served with them. Boil the potatoes and stop half way. Peel them and let aside. Fry the onion in the oil till brown, add the ground beef, wait 10 minutes while stirring, and add the wine, tomatoe, parsley, salt, pepper and about a tablespoon of sugar, and then add 1/2 cup of water. When the water is absorbed, remove from heat, and add the grated cheese and the egg yolks (keeping the egg whites for the topping. In a saucepan bring three cups of milk to boil, mix the flour with the remaining cup and pour stirring constantly, making a thick paste - if too thick, add milk, if too thin, add some more flour. Remove from heat, and add the egg yolks, egg whites and the nutmeg. Butter a baking pan, and put the sliced potatoes in it. Cover with the meat mixture and then cover with the contents of the saucepan. When the topping turns brown, serve cool. GIOUVETSI / LAMB STEW IN CLAY POTS Ingredients: 1 kg of lamb(chops/neck, whatever) Three sliced onions 1 litre/1 quart of tomato pureι or tomato paste for cooking Some olive oil 1kg/2lb of \\\'rice\\\' pasta available in Italian or Greek delicatessens (called Kritharaki) Salt, pepper and oregano seasoning In a clay pot (or heavy cast iron pot), put the oil and let heat in an oven at high setting. Add the sliced onions and brown. Sprinkle the lamb with salt and pepper and place in the pot to brown the sides. When the lamb starts cooking, place the tomato over it and add the same amount of water. Let it heat for about 1 hour until the lamb feels soft and much of the water has evaporated (add water if needed). Remove from the oven, and put the 1 kg of \\\'rice\\\' pasta. When the pasta is cooked (another 10 minutes), remove and serve hot. CHICKEN WITH TOMATO AND FRIES Ingredients: One medium size chicken (1kg/2lb) One sliced onion 1 litre/1 quart liquid tomato paste 1/2 cup of olive oil Salt and pepper Two spoons of sugar One can of cooked okra beans Heat the oil in a big pot (medium-high setting). Place the cleaned chicken in the pot and turn, to brown all the sides evenly. Add the tomato juice and add the same amount of water, plus the sugar. Let it boil for an hour, until the chicken is starting to come apart. The water would have evaporated by now, leaving a thick red sauce. Add σkra if desired. Serve with fries/chips. FRIED AUBERGINES/EGGPLANTS No photo is available Ingredients: Four eggplants/aubergines Two eggs, beaten Some cooking oil Clean the eggplants and slice them, in 1/16 inch (3mm) slices. Put the oil in a skilet and heat. Take an eggplant slice at a time and cover it with the egg mixture. Place onto the skillet and cook for a minute or so. Turn and cook other side. Repeat until all of the slices are done. Serve with Tzaziki. TASKEBAP / STEWED MEAT Ingredients: 1 kg / 2 lb meat in squares One sliced onion 1 litre/1 quart of liquid tomato paste for cooking Two spoons of sugar 1/2 cup olive oil Salt, pepper and oregano seasoning Chop the onion and brown in a pot with the oil. Add the meat and brown the sides. Sprinkle salt and pepper. Add the sugar, cover with the tomato juice and add the same amount of water. Let cook for an hour or more until the meat is soft (in a pressure cooker it takes 20 minutes). Serve with rice or fries/chips. SOUTZOUKAKIA Ingredients: 1 kg/2 lb ground beef 2 eggs 1 sliced onion 1 litre/1 quart of liquid tomato paste Some olive oil Salt, pepper and oregano seasoning Cumin seasoning Some flour 2 spoons of sugar Mix the meat with the eggs, and add the chopped onion, the cumin, salt and pepper. Form into elongated balls and turn inside a bowl with the flour. Fry the floured meatballs in the oil at high heat. When cooked add the tomato paste and sugar, and let cook for another 10-15 minutes at medium heat. Serve with either rice or fries/chips. SOUVLAKI Ingredients: 1 kg/2 lb of pork meat, cut in cubes with 1 inch (2.5cm) sides 6 Pita breads Juice of 4 lemons Salt, pepper and oregano seasoning 6 wooden skewers Tzaziki (see above) Put the pork meat in the wooden skewers, salt and pepper them. Cook over a barbecue fire, on a skilet or under an oven grill. In the meantime, spread some oil on the pitas and place under the oven grill, browing slightly each side, but not drying them. When the meat is done, dip them in a long glass containing the lemon juice and then holding a pita bread in one hand empty the skewer contents in it removing the skewer. Sprinkle with oregano and salt, add tzaziki and the souvlaki is ready. MEATBALLS AVGOLEMONO (with egg and lemon sauce) Ingredients: 500grams / 1 lb of ground beef 250grams / 1/2 lb butter or margarine 125grams / 1/4 lb rice 1 egg 1 onion, finely chopped, parsley, salt, pepper For the sauce 2 eggs 2 lemons Mix all the ingedients together, and mould into round 1 inch / 2.5cm balls. Put some water in a pot, place the butter and balls in it carefully. Let them cook for about 20 minutes and then let cool. In a separate bowl, beat the eggs with a mixer and slowly, while beating, add the lemon juice ensuring that the sauce doesn\\\'t curdle. With a ladle, take some of the juice from the meatball pot, add to the sauce, all the time mixing. Keep doing this until all the juice has been mixed in the sauce. Empty all the sauce on top of the meatballs and serve with some sprinkled parsley. DESERTS GALAKTOBOUREKO (MILK SWEET) (ALSO BAKLAVA) - low cal - low cholesterol Ingredients: 500 grams (1 lb) semolina (a type of yellow flour) 1 litre / 1 quart milk 1 package of \\\'filo\\\' paper-thin pastry 250 grams melted butter 2 packages of vanilla essence For the surup: 500 grams / 1 lb of sugar Peel of one orange, grated 1 litre / 1 quart of water FOR Baklava replace the milk-semolina mixture below with a mixture of walnuts, honey and cinnamon. Using a brush coat an oven tray with melted butter. Add each one of the filo pastry sheets, one on top of another, until you have coated 8 of them, and put them on the tray. In the meantime, empty the milk in a big pot, add the semolina and vanilla, and bring to boil, all the time vigorously stirring with a wooden spoon. The mix should be like a thick surup (like a fruit jam - must not be too thick). Remove from the fire and leave aside to cool for 5 minutes. Empty the semolina mix onto the oven tray and spread it around so that the entire tray is filled. Continue adding the remaining of the pastry sheets, buttering each one of them until you have added them all. Using a sharp knife, notch squares, about 5 cm per side (2 inches). Put in the oven and cook until brown. Remove and let cool. In the meantime, place the sugar in a pot, add the water, the second vanilla essence and the grated orange peel. Bring to boil and let cool. Pour the surup over the semolina mix and place in fridge. This is a delicious desert and well worth the effort. Must be kept in the fridge as it contains milk. RIZOGALO (RICE MILK SWEET) Ingredients: 3/4cup of rice 1 litre / 1 quart milk 1 rind of a lemon 10 tablespoons of sugar Cinnamon powder Put the rice in a large pot, add water and boil till very soft (should be fluffy and thick). The water should have almost evaporated. Add the milk, the lemon rind and the sugar. Let boil at a setting which would not let the milk overflow. When it thickens, remove from stove. Pour in individual bowls and let cool. Sprinkle cinnamon and serve.
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Mediteranska čorba Potrebno je za 4 osobe: 1 kg ribe (pomešajte nekoliko vrsta), 2 glavice crnog luka, 1 manja glavica komorača, 1 šargarepa, 5 čena belog luka, veza začinskih trava, 1 kašika paradajz sosa, 12 kriški baget hleba, 10 kašika maslinovog ulja, 1/2 kašičice ljute paprike, prstohvat šafrana, so i biber. Priprema: Očistite i operite ribe i narežite ih na manje komade. Očistite i sitno iseckajte crni i 3 čena belog luka. Zagrejte 5 kašika maslinovog ulja i kratko propržite komade ribe sa lukom. Dodajte komorač, šargarepu, začinske trave, paradajz sos, šafran i ljutu papriku. Posolite i pobiberite, prelijte sa 1,5 l kipuće vode i kuvajte na umerenoj temperaturi oko 60 minuta. Na kraju izmiksirajte i procedite čorbu. U maloj činiji pomešajte 5 kašika ulja, so, biber i 2 čena seckanog belog luka. Tostirajte hleb i premažite ga mešavinom ulja i belog luka. Bakalar na pireu od bundeve Potrebno je za 6 osoba: 6 fileta bakalara od 150 g, 800 g bundeve, 1 glavica crnog luka, 2 kašike maslinovog ulja, 30 g putera, 3 prstohvata soli, sveže mleveni biber. Za dekoraciju: 50 g pšeničnog brašna, 50 g mlevenog badema, 20 g putera, 100 g kuvane pileće džigerice, 30 g rendanog parmezana, 100 g rukole, 2 kašike maslinovog ulja, 1 kašičica balsamiko sirćeta. Priprema: Zagrejte rernu na 200° C. Oljuštite bundevu i narežite na kocke. Oljuštite i sitno iseckajte crni luk. U šerpi propržite crni luk sa dve kašike ulja. Dodajte bundevu i dva prstohvata soli, dinstajte 3-5 minuta, pa dolijte 1,5 dl vode, poklopite i kuvajte na jačoj temperaturi oko 10 minuta dok bundeva ne omekša, pa sklonite poklopac i kuvajte dok voda ne ispari. Potom izgnječite bundevu, umešajte puter, posolite i pobiberite. Knedle u kari sosu Potrebno je za 4 osobe (ili 20 knedlica): 400 g fileta oslića, 1 belance, 1 dl krem pavlake, 1 kašika iseckanog peršuna, sok od limuna, so, biber, 50 g kokosovog brašna, 50 g prezle, ulje za prženje. Za sos: 1 dl kokosovog mleka, 1 kašičica kurkume, 1 kašičica karija, 1 kašičica sveže rendanog djumbira, sok od limuna. Priprema: Pomešajte kokosovo mleko, kurkumu, kari i đumbir, dodajte malo soka od limuna, posolite i držite u frižideru. Sameljite filete i stavite u činiju. Dodajte belance, pavlaku, kašiku soka od limuna i peršun. Posolite i pobiberite i mešajte dok ne dobijete kompaktnu smesu. Navlažite dlanove i oblikujte kuglice veličine oraha. Potom ih uvaljajte u mešavinu prezle i kokosovog brašna i pržite u vrelom ulju 10-15 minuta. Poslužite uz hladan sos. Šašlik Potrebno je: 800 g mesa, 3 limuna, 2 glavice crnog luka. marinada: 0,5 l belog vina, 3 čena belog luka, korijander, svež peršun, mirodjija, celer i tkemali (začin od sušenih zelenih šljiva). Priprema: Meso isecite na kockice, a limun i crni luk na kolutove. Prelijte marinadom da ogrezne i ostavite da prenoći na hladnom mestu. Kockice mesa nižite na ražnjiće, a izmedju redjajte kolutove luka i limuna iz marinade, pa ispecite na žaru. Šašlik se pravi od jagnjećeg ili svinjskog mesa, a poslednjih dvadesetak godina i od pilećeg. Ipak, kombinacija jagnjetine i svinjetine od vrata je autentična i najukusnija. Teleće šnice u viskiju Potrebno je: 1 kg telećih šnicli, 0,5 dl viskija, 1,5 dl juneće supe, 1,5 dl kisele pavlake, 2 kašike zelenog bibera u zrnu, ulje, mleveni crni biber, so. Priprema: Ispecite šnicle na dobro zagrejanom ulju po tri minuta sa svake strane, prelijte viskijem i pržite još nekoliko minuta. Izvadite meso i ostavite na toplom mestu. U istu posudu sipajte juneću supu, dodajte zeleni biber, kiselu pavlaku, so i mleveni crni biber pa prokuvajte nekoliko minuta mešajući. Prelijte meso i servirajte sa prilogom po želji. Ćuretina sa karijem Potrebno je: 2 šargarepe, 1 manji crveni luk, ½ šolje pirinča, 1 paprika, 350 g belog ćurećeg mesa, 1 kašičica karija, 1 mala pavlaka za kuvanje, ½ kelerabe, 2 kašike soja sosa, ulje, biber, so Priprema: Očistite luk, a šargarepu dobro operite, a zatim isecite na štapiće, a papriku na kolutiće. Ćuretinu takodje očistite i isecite na kockice. Sipajte šolju vode u šerpicu i dodajte pirinač koji ste prethodno oprali. Kuvajte ga poklopljenog tačno 20 minuta. Na zagrejanom ulju ispržite meso tako da porumeni sa svih strana, a zatim dodajte kari. Dodajte šargarepu, naseckani crni luk i papriku i sve zajedno dinstajte par minuta. Na kraju dodajte neutralnu pavlaku za kuvanje i ostavite da se arome sjedine još par minuta. Dodajte soja sos i pirinač, začinite po želju i služite toplo. Punjeni patlidžan Potrebno je za 4 osobe: 4 patlidžana, 3-4 kašike soka od limuna, 2 glavice crnog luka, 3 kašike ulja, čen belog luka, 150 g pirinča, 500 ml povrtnog bujona, 100 ml suvog belog vina, 7 manjih paradajza, 400 g svinjskih krmenadli, 2 kašike putera, komad od 50 g parmezana, pola veze peršuna, so, biber i prstohvat šećera. Priprema: Patlidžane operite i prepolovite po dužini. Kašičicom izdubite meso (ostavite pola cm od kore), isecite na kockice i poprskajte sokom od limuna. U posudi zagrejte dve kašike ulja i kratko propžite usitnjen crni i beli luk.Dodajte kockice patlidžana i dinastajte dva minuta. Umešajte 150 g pirinča, sipajte bujon i belo vino, poklopite posudu i kuvajte oko 20 minuta. Pet paradajza operite, zasecite unakrsno, prelijte kipućom, pa isperite hladnom vodom. Paradajze oljuštite, izrežite na kockice i dodajte u posudu nekoliko minuta pre kraja dinstanja. Krmenadle operite, prosušite, izrežite na trake duge pet cm, ispržite na preostalom ulju sa obe strane, posolite i pobiberite. Orah torta Potrebno je: 15 komada jaja, 375gr puter, 150gr čokolada, 15 kašika šećera, 250gr šećera, 300gr mleveni orasi, 1 kašikica sirćeta, 3 kašike brašna, Priprema: Odvojiti belanca, pa ih izmutiti sa 15 kašika šećera, dodati kašičicu sirćeta, nastaviti sa mućenjem i na kraju kašikom umešati mlevene orahe i 3 kašike brašna. Podeliti na tri dela i ispeći tri kore. Izmutiti 250 g šećera sa 15 žumanaca i stavitit da se kuva na pari. Na pola kuvanja dodati čokoladu i kuvati fil, dok se ne zgusne. Ostaviti fil da se hladi. Kada se fil ohladi, sjediniti ga sa omekšalim puterom. Filovati tortu: Kora-fil-kora-fil-kora i završiti filom. Torta dan i noć Potrebno je: za biskvit: 280 gr mljevenih oraha, 280 gr šećera, 14 jaja, 100 gr čokolade za kuhanje, 4 žlice krušnih mrvica za fil: 250 gr šećera, 100 gr čokolade za kuhanje, 4 jaja, 250 gr margarina Priprema: Količina za biskvit koja je navedena služi nam za pravljenje dva biskvita. 7 žumanjaca se umuti sa 14 dkg šećera, zatim dodati 50 gr sitno naribane čokolade.Utući snijeg od 7 bjeljanjaka u njih dodati 14 dkg oraha i dvije žlice mrvica.Zatim dodati u to smjesu od žumanjaka, šećera i sitno naribane čokolade pa sve to peći u namazanoj tepsiji srednje veličine dvadesetak minuta na 180 stupnjava.Isti postupak ponoviti i za drugi biskvit.Pečene biskvite prerezati po visini tako da se dobiju 4 tanja biskvita Postupak za fil: Umutiti žumanjce sa šećerom i skuhati na pari te dodati 100 gr čokolade.Kada se ta krema ohladi dodati izrađeni margarin i utučenu pjenu od bjeljanjaka.Svaki biskvit filovati od prvog do zadnjeg biskvita te ga ukrasiti po želji.Izvor Musaka sa piletinom i kuvanim jajima Potrebno je: 9 jaja, 500 g mlevenog pilećeg mesa, 1 glavica crnog luka, 1 jaje, seckani peršun, so, mešavina suvog začina, biber, ulje, 1 kašika brašna, 2 dl mleka, 100 g kačkavalja. Priprema: Skuvajte jaja, očistite ih, presecite napola i poređajte u nauljenu vatrostalnu posudu. Naseckajte crni luk i upržite ga, zatim dodajte mleveno meso i nastavite sa prženjem. Dodajte začine i jedno sveže jaje, dobro promešajte i sipajte preko kuvanih jaja. Tri kašike ulja i kašiku brašna malo upržite pa u to polako dolivajte mleko i kuvajte dok se ne zgusne. Sos prelijte preko mesa, narendajte kačkavalj i stavite da se peče u rerni na 200 stepeni dok ne porumeni. Kuvanje s vinom Osim što jelima daje posebnu aromu i ukus, vino može da zameni i masnoće u receptima. Ako izbacite iz recepta masnoću, zamenite je vinom koje će vratiti izgubljenu sočnost jelu. Na primer, ako pržite povrće u tiganju, umesto pola količine ulja ili putera dodajte malo vina. U marinadama s oko pola šoljice ulja četvrtinu zamenite vinom.Alkohol i kiseline u marinadama omekšavaju meso, ali ga ujedno i aromatiziraju, a bilo da ga dinstate, kuvate ili pečete, marinirano meso biće najsočnije.Kod ribljih i bujona od živine upotrebljava se belo vino, a kod bujona od divljači i tamnih mesa crveno vino.Osim toga, belo ili desertno vino sjajan je dodatak i smesi za patišpanj koji postaje sočan i vazdušast. Vruć patišpanj možete preliti decilitrom crvenog vina, pokriti providnom folijom i ostaviti da se ohladi. Premažite patišpanj čokoladnom glazurom koja se odlično slaže s vinom, a tako možete da spremite i mafine. Citrusi ubrzavaju metabolizam Južno voće može da bude od velike pomoći u borbi sa suvišnim kilogramima. Vitamin C stimuliše razgradnju masti i izbacivanje toksina. Preporuka SZO je da svakog dana pojedete pet manjih voćnih obroka. TOKOM zime savetuje se uzimanje južnog voća jer obiluje vitaminom C i antiksidansima, citrusnom kiselinom i flavonoidima. Vitamin C jača imunitet i ubrzava razgradnju masti, stimuliše izbacivanje toksina, podstiče mikrocirkulaciju i proizvodnju kolagena, pa sami tim, pozitivno utiče i na lepotu.Istovremeno pomorandže, limun, mandarine i grejpfrut ubrzavaju metabolizam i stimulišu opuštanje. Najbolje bi bilo da poslušate preporuku Svetske zdravstvene organizacije i da svakog dana pojedete pet manjih obroka raznovrsnog voća. U slučaju prehlade količinu možete i da povećate. Ako ste neodlučni prilikom izbora agruma, evo nekoliko saveta stručnjaka.