http___www.tajnikuvar.rs__2.xml
1.1 2.1 3.1 4.1 5.1 6.1 7.1 8.1 8.2 8.3 8.4 8.5 8.6 8.7 8.8 9.1 10.1 11.1 12.1 13.1 14.1 15.1 16.1 17.1 18.1 18.2 18.3 18.4 18.5 18.6 19.1 20.1 21.1 22.1 23.1 24.1 25.1 26.1 26.2 26.3 26.4 26.5 26.6 26.7 27.1 28.1 29.1 30.1 31.1 32.1 33.1 34.1 34.2 34.3 34.4 34.5 34.6 34.7 35.1 36.1 37.1 38.1 39.1 40.1 40.2 40.3 40.4 40.5 40.6 40.7 40.8 41.1 42.1 43.1 44.1 45.1 46.1 47.1 48.1 49.1 49.2 50.1 51.1 52.1 53.1 54.1 55.1 56.1 57.1 58.1 59.1 60.1 60.2 61.1 61.2 61.3 61.4 61.5 61.6 61.7 61.8 62.1 63.1 64.1 65.1 66.1 67.1 68.1 69.1 70.1 71.1 71.2 71.3 71.4 71.5 71.6 71.7 71.8 71.9 72.1 73.1 74.1 75.1 76.1 77.1 78.1 79.1 79.2 79.3 79.4 79.5 79.6 79.7 79.8 79.9 80.1 81.1 82.1 83.1 84.1 85.1 86.1 87.1 88.1 89.1 89.2 89.3 89.4 89.5 89.6 90.1 91.1 92.1 93.1 94.1 95.1 96.1 97.1 98.1 99.1 100.1 101.1 102.1 103.1 104.1 105.1 106.1 107.1 107.2 107.3 107.4 107.5 107.6 107.7 107.8 107.9 108.1 109.1 110.1 111.1 112.1 113.1 114.1 115.1 116.1 116.2 116.3 116.4 116.5 116.6 116.7 117.1 118.1 119.1 120.1 121.1 122.1 123.1 124.1 125.1 126.1 126.2 126.3 126.4 126.5 126.6 126.7 127.1 128.1 129.1 130.1 131.1 132.1 132.2 132.3 132.4 132.5 132.6 132.7 133.1 134.1 135.1 136.1 137.1 138.1 139.1 140.1 141.1 141.2 141.3 141.4 141.5 141.6 142.1 143.1 144.1 145.1 146.1 147.1 148.1 149.1 150.1 151.1 152.1 153.1 153.2 153.3 153.4 153.5 154.1 155.1 156.1 157.1 158.1 159.1 160.1 161.1 162.1 162.2 162.3 162.4 162.5 163.1 164.1 165.1 166.1 167.1 168.1 169.1 170.1 171.1 172.1 172.2 172.3 172.4 172.5 172.6 172.7 173.1 174.1 175.1 176.1 177.1 178.1 179.1 180.1 181.1 182.1 183.1 184.1 185.1 185.2 185.3 185.4 185.5 185.6 185.7 185.8 185.9 185.10 185.11 185.12 185.13 185.14 185.15 186.1 187.1 188.1 189.1 190.1 191.1 192.1 193.1 193.2 193.3 193.4 193.5 193.6 193.7
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.
1.1 2.1 3.1 4.1 5.1 5.2 5.3 5.4 5.5 5.6 5.7 5.8 5.9 5.10 6.1 7.1 8.1 9.1 10.1 10.2 10.3 10.4 11.1 12.1 13.1 14.1 15.1 15.2 16.1 17.1 17.2 18.1 19.1 20.1 21.1 22.1 23.1 24.1 24.2 24.3 24.4 24.5 24.6 24.7 24.8 24.9 24.10 24.11 25.1 26.1 27.1 28.1 29.1 29.2 29.3 29.4 29.5 29.6 29.7 30.1 31.1 32.1 33.1 34.1 35.1 35.2 35.3 35.4 35.5 36.1 37.1 38.1 39.1 40.1 40.2 40.3 40.4 41.1 42.1 43.1 44.1 45.1 46.1 47.1 48.1 48.2 49.1 50.1 51.1 52.1 53.1 53.2 53.3 53.4 53.5 53.6 53.7 53.8 53.9 53.10 54.1 55.1 56.1 57.1 58.1 59.1 59.2 59.3 60.1 61.1 62.1 63.1 64.1 65.1 66.1 67.1 68.1 69.1 70.1 70.2 70.3 70.4 70.5 70.6 70.7 70.8
Pečena prasetina Za 4 osobe potrebno je: 1,2 kg prasećeg karea (najmanje 8 rebara), 1 kg crvenog krompira, 8 čena belog luka, 2 grančice timijana, 2 lovorova lista, maslinovo ulje, so i biber. Priprema: Zagrejte rernu na 180 stepeni. Oštrim nožem zasecite kožicu presećeg mesa duž rebara, posolite i pobiberite sa svih strana. Operite i obrišite krompir. Oljuštite samo spoljnu opnu belog luka. Podmažite pleh, stavite meso tako da koža bude na dnu, okolo rasporedite krompir, dodajte beli luk, timijan i lovorov list i zalijte uljem. Pecite na srednjoj visini rerne 20 minuta, pa prelijte krompir sa 2 dl vode i pecite još 20 minuta. Potom okrenite meso, viljuškom izbockajte kožu da bi mast iscurila. Ako je potrebno, dolijte još vode i ostavite da se peče još 60 do 70 minuta. Kad isključite rernu i ostavite meso da odstoji još 15 minuta, zatim za isecite i poslužite dok je vruće. Ako želite da kožica bude karamelizirana, premažite je medom prilikom okretanja mesa. Paprike punjene pasuljem Potrebno je: 500 g pasulja, 4 glavice crnog luka, 8 kiselih paprika babura iz turšije, biber, ulje, so Priprema: Pasulj skuvajte sa nasečenim crnim lukom i ocedite. Sve sameljite, dolijte ulje i biber po ukusu. Tom smesom punite babure iz turšije. Preostali pasulj stavite na dno pekača, a preko njega poređajte paprike i kratko zapecite u rerni. Predlog za ručak: Carska rebarca Potrebno je: 1 kg mesnatih svinjskih rebarca, 2 čena belog luka, 2 kašike ulja, 1 kašika meda, 1 kašičica sirćeta, 1 kašika vuster sosa, 1 kašika soja sosa, 1 kašika čili sosa, biber, so Priprema: Rebarca preliti uljem i posuti pasiranim belim lukom, a potom uviti u foliju i poslagati u tepsiju. Peći u rerni zagrejanoj na 200°C oko 90 min. Potom rebarca raspakovati i iseći na manje komade, a saft od pečenja sipati u odvojenu posudu. U saft dodati med, sirće, vuster, čili i soja sos. Začiniti po ukusu pa sve zajedno prokuvati. Dobijenim umakom premazati rebarca pa ih propržiti na roštilju ili vrelom tiganju da blago porumene.Izvor Najbolja Snikers torta Potrebno je: za fil: 60g gustina, 200g šećera, prstohvat soli, 1,5l mleka, 1 kašičica ekstrakta od vanile ili 1 vanilin šećer, 100g čokolade za kuvanje, 100g kikiriki maslac, 500g keksa karamel: 200g šećera, 6 kašike vode, 4 kašike maslaca, 50ml vrhnja za šlag, 100g čokolade, 1dl slatke pavlake Priprema: U lonac debljeg dna kuvati mleko. U posebnoj posudi pomešajte gustin, šećer i so sa 1dl mleka koji oduzmite od količine koju ste stavili da kuvate. Dobro promešajte i nastavite kuvati dok se ne počne zgušnjavati.Tada fil sklonite sa ringle i podelite na dva dela. U jedan dodajte čokoladu za kuvanje, u drugi kikiriki maslac. Ohladite fil. Skuvajte karamel tako da u posudu debljeg dna ulijete vodu i šećer, kratko promešajte na laganoj vatri i ostavite da se šećer otopi. Kada se otopi pojačajte toplotu, nemojte više mešati!, pustite da šećer posmedji. Tada pažljivo dodajte slatku pavlaku, dobro promešajte da se ujednači pa sklonite sa ringle i pomešajte maslac. Dobro promešajte i ostavite da se ohladi.Na prikladnoj podlozi složite keks (4x4), pa ih premažite čokoladnom filom, prekrijte drugim slojem keksa pa premažite kikiriki kremom i tako dok ne potrošite sav materijal. Zadnji sloj keksa premažite ohladjenim karamelom i prelijte glazurom koju prirpemite tako što čokoladu otopite u slatkoj pavlaci . Ostavite da se ohladi preko noći. Ukusan desert od starog hleba Potrebno je: 6 kriški starog hleba, 2 kašike otopljenog maslaca, 50 grama suvog grožđa, 4 jaja, 400 ml mleka, 100 g šećera, 1 kašičica mlevenog cimeta, 1 kašika ekstrakta vanile Priprema: Zagrejte šporet na 175 stepeni. Hleb star jedan dan iscepkajte na manje komade i stavite u pleh za pečenje. Preko hleba prelijte otopljeni maslac i suvo grožđe. U posudi pomešajte jaja, mleko, šećer, cimet i vanilu dok se ne sjedine svi sastojci. Prelijte smesu preko hleba. Hleb pređite viljuškom tako da bude u potpunosti prekriven smesom. Stavite da se peče u prethodno zagrejanu pećnicu oko 45 minuta. Ljuti Gulaš Potrebno je: 500 g junetine, 1 veća glavica crnog luka, ½ šargarepe, 1 manji celer, 300 g bukovača, 1 kašičica začinske paprike, 3 čena belog luka 1 kašičica ljutog čili sosa, 1 l mesnog bujona, 3 lovorova lista, ½ kašičice bibera, So, Ulje, 3 kašike gustina Priprema: Crni luk i beli luk isckajte, a zatim propržite na malo ulja. Kada luk smekša, dodajte mu renadnu šargarepu i celer i seckane bukovače. Začinite po ukusu, poklopite i ostavite da se sve krčka kako bi se arome fino sjedinile.Seckanu junetinu i dobro promešajte, pa začinite lovorovim listom. Kada meso bude sasvim gotovo, u jelo umešajte gustin koji ste prethodno razmutii sa malo vode. Ostaviti da se krčaka još par minuta, pa skloniti sa ringle. Gibanica da vam pamet stane! Potrebno je: 5 jaja, 500 g sira, 500 g tankih kora, 150 ml kisele vode, 1/2 kesice praška za pecivo, 3 kašike kajmaka, 1 kašičica soli Priprema: Umutiti jaja sa kiselom vodom, praškom za pecivo, soli, sirom i kajmakom. Podmazati pleh pa na njega postaviti dve tanke kore. Zatim po dve tri kore gužvati, umakati u smesu sa jajima i slagati u pleh dok se ne utroše svi sastojci. Na kraju, gibanicu prekriti sa dve preostale kore i staviti da se peče u zagrejanoj rerni na 200 stepeni oko pola sata. Šareni zebra rolat Potrebno je: 5 osrednjih jaja, 160 g šećera, 100 g brašna, 1 prepuna kašika kakaoa, 8 velikih kašika vode, 2 kašike ulja, prstohvat soli. Za premaz rolata: 350 g jagoda, 100 g šećera Za fil: 100 g krem sir, 125 g ricota sir, 250 ml slatke pavlake, 5 - 6 većih zrelih jagoda Za dekoraciju: slatka pavlaka, voće po izboru Priprema: Razdvojiti belanca od zumanca,i umutiti belanca sa prstohvatom soli da malo postanu čvrsta, ali ne i prečvrsta, dodavati po malo šećera, dok ne utrošite 100 g i mutiti dok ne dobijete čvrstru i sjajnu smesu. Ostaviti ih sa strane.U veću zdelu staviti žumanca i mutiti ih sa 60 g šećera dok ne dobijete gustu i svetlu smesu, dodati dve kašike ulja i 6 kašika vode i sve sjediniti zajedno.Dodavati belanca po malo i sa žicom za mućenje, sjediniti ih sa umućenim žumancima. Čokoladni čizkejk Potrebno je: 200g putera, 250g brašna, 225g šećera, 2 vanilin šećera, 4 jaja, 3 kašike kakaa, 750g posnog sira, puding od vanile, so Priprema: Za testo stavite u posudu za mućenje 100 g putera isečenog na listiće, brašno, 75 g šećera, vanilin šećer, jaje, prstohvat soli i kašiku kakaa. Prvo izmešajte sastojke mikserom i to spiralnim nastavcima, a potom na brzinu rukama do kraja umesite testo. Obmotajte ga streč folijom i ostavite na 30 minuta u frižideru. Ohlađeno testo razvaljajte na pobrašnjenoj podlozi, položite u namašceni kalup za torte (ø 26 cm), malo podignite ivice pa dno izbockajte viljuškom. Rernu zagrejte na 180 stepeni.Uzmite preostala jaja i odvojte belanca od žumanaca. Penasto imutite preostali puter, šecer i vanilin šecer. U tu smesu umiksujte žumanca (jedno po jedno), a zatim sir i puding u prahu. Izmiksujte belanca u čvrst sneg sa prstohvatom soli, istresite ga na krem pa umešajte lopaticom ili varjačom. Dodajte ostatak kakaa i dobro izmešajte. Stavite u rernu i pecite 65 minuta. Sočne kocke Potrebno je: za koru: 200 g brašna bez glutena, kesica praška za pecivo, 2 kašike biljnog ulja, 50 ml mleka, 120 g šećera, 4 jaja, kesica vanilin šećera i 4 kašike kakao praha. za fil: 450 ml slatke pavlake, 2 kesice šlag fiksa, kesica vanilin šećera, 200 g džema od višanja, 200 g višanja (smrznutih ili iz kompota) i čokolada za posipanje. Priprema: Sve sastojke za koru stavite u posudu, dobro izmiksajte, testo sipajte u nauljen pleh i pecite u rerni na 175 stepeni oko 15 minuta. U medjuvremenu, umutite čvrst šlag od slatke pavlake, šlag fiksa i vanilin šećera, a zatim ohladite u frižideru. Džem od višanja zagrejte na umerenoj temperaturi, prelijte ohladjenu koru, rasporedite višnje, premažite šlagom, ukrasite rendanom čokoladom i isecite na kocke. Voćna pita Potrebno je: kore za pitu 1/2kg, visnje bez koscica 1/2kg, jabuke, kruske, sljive po 200gr, šećer 200gr, brašno 300g, voda 300ml, prašak za pecivo 1kašičica, ulje 150ml, griz 3 kašike, cimet 1 kašičica, karanfilić 1/2 kašičice. Priprema: Višnje malo ocediti pa izmešati sa grizom, jabuke, šljive i kruške iseckati i pomešati sa cimetom i karanfilićem.Brašno, vodu i pecivo sjediniti posebno. Redjati: jednu koru pa premazati sa 2-3 kašike mase od brašna preliti sa malo ulja pa staviti drugu koru posuti šećerom ponovo sipati smesu od brašna i na jednom kraju staviti voće , urolati koru.Uraditi tako sa svim korama.Peći na 180c oko 20 min.Pečene poseceriti sačekati (ako izdržite) da se ohladi pa seći. Krem sa kupinama Potrebno je za 4 osobe: 400 g kupina, 5 listova crvenog želatina, sok i rendana kora od limete, 100 g šećera, 150 ml slatke pavlake, 2 belanceta i nekoliko kolutova limete i kupina za ukrašavanje. Priprema: Listove želatina omekšajte u hladnoj vodi. Kupine operite, ocedite (neliko komada ostavite za ukrašavanje) i skuvajte sa šećerom, tri kašike vode i sokom od limete, na umerenoj temperaturi oko osam minuta, povremeno promešajte. Sklonite s ringle, malo ohladite i ispasirajte kroz cediljku. Oceđene listove želatina dodajte u voćni pire, zagrejte na laganoj vatri, promešajte i ostavite u frižideru 90 minuta, dok ne počne da se zgušnjava. Za to vreme, izmiksajte slatku pavlaku i rendanu koru od limete. Umutite čvrst sneg od belanaca, sjedinite sa šlagom od slatke pavlake i pažljivo umešajte u krem od kupina. Sipajte u plastične kalupe, prekrijte plastičnom folijom i ohladite još tri sata. Ledeni krem ukrasite kolutovima limete, kupinama i servirajte.