http___www.tajnikuvar.rs__start_18_1.xml
1.1 2.1 3.1 3.2 3.3 3.4 3.5 3.6 3.7 3.8 3.9 3.10 3.11 4.1 5.1 6.1 6.2 6.3 6.4 6.5 6.6 6.7 6.8 6.9 6.10 6.11 6.12 6.13 6.14 7.1 8.1 9.1 9.2 9.3 9.4 9.5 9.6 9.7 9.8 9.9 9.10 9.11 9.12 10.1 11.1 12.1 12.2 12.3 12.4 12.5 12.6 12.7 12.8 12.9 13.1 13.2 13.3 13.4 13.5 14.1 14.2 15.1 16.1 16.2 16.3 16.4 16.5 16.6 16.7 16.8 16.9 16.10 17.1 18.1 18.2 18.3 18.4 18.5 18.6 18.7 18.8 18.9 18.10 19.1 20.1 20.2 21.1 21.2 21.3 21.4 22.1 22.2 23.1 23.2
Ingredients: 2 portobello mushrooms, 1 onion, thyme, 250 grams frozen spinach, 100 grams cream cheese, grated cheese, Number of persons: 2 Preheat oven to 200 degrees. Clean 2 portobello mushrooms and remove the stalk. Cook the portobello mushrooms on both sides brown. Remove from the pan and place in a baking dish. Bake in hot butter 1 chopped onion with some thyme until the onion is soft. Add 250 grams frozen spinach and let the spinach thaw. Add 100 grams cream cheese and let the cheese melt. Spoon the spinach mixture into the caps of portobello mushrooms. Sprinkle with grated cheese. Place the baking dish 10 minutes in the oven for the cheese to melt. Enjoy! Ingredients: 1 onion, 1 garlic clove, 250 grams cherry tomatoes, a dash of white wine, 500 ml sieved tomatoes, 2 portobello mushrooms, mozzarella, grated cheese, dried Italian herbs, Number of persons: 2 Preheat oven to 175 degrees. Bake 1 chopped onion with 1 finely chopped garlic clove until the onion is soft. Add 250 grams cherry tomatoes and fry briefly. Add a dash of white wine and let the alcohol evaporate. Add 500 ml sieved tomatoes. Bring to the boil. Puree the sauce in a blender. Spoon the sauce into two small ramekins. Remove the stem from 2 portobello mushrooms and put them in the sauce. Place on the portobello mushrooms pieces of mozzarella. Sprinkle grated cheese and dried Italian herbs over it. Place the ramekins approximately 25 minutes in the preheated oven. Serve with pasta. Enjoy! Ingredients: rice, 300 grams beef strips, 100 grams sugar snaps, 2 portobello’s, 3 spring onions, 5 tablespoons sweet chilli sauce, 2 tablespoons soy sauce, 100 grams of cashew nuts, Number of persons: 3 Cook the rice according pack instructions. Stir fry in hot oil 300 grams beef stripes brown. Add 100 grams sugar snaps, sliced 2 portobello’s and 3sliced spring onions, when the beef is brown. Meanwhile prepare the sauce. Mix in a bowl 5 tablespoons sweet chilli sauce and 2 tablespoons soy sauce. Stir well. Pour the sauce with the sugar snap peas. Stir fry 2 minutes. Add 100 grams of cashew nuts. Heat through thoroughly. Serve with rice. Enjoy! Ingredients: 4 portobello mushrooms, 2 onions, flour, 1 bottle dark beer, 1/2 tablespoon mustard, 100 grams grated mature cheese, 2 eggs, thyme, dash of white wine, 300 ml vegetable stock, Number of persons: 4 Preheat the oven to 180 degrees. Remove the stems from 4 portobello’s. Rub the hat of the Portobello mushrooms with oil and place the portobello’s with the hats up about 5 minutes in the preheated oven. Bake in hot butter 1 chopped onion until the onion is soft and translucent. Add 1 tablespoon flour and fry briefly. Gradually add 1 bottle dark beer and stirring well. Remove the pan from the heat and stir in 1/2 tablespoon mustard, 100 grams grated mature cheese and 2 beaten eggs. Stir well and scoop it over the portobello mushrooms. Place the portobello’s about 15 minutes in the preheated oven. Meanwhile prepare a thyme-onion gravy. Bake in hot butter 1 finely chopped onion with some thyme until the onion is soft and translucent. Add 1 tablespoon flour and fry briefly. Add a splash of white wine and let the alcohol evaporate. Add 300 ml vegetable stock and let the sauce simmer gently for about 10 minutes. Serve portobello mushrooms filled with cheese-beer sauce with the thyme, onion gravy and mashed potatoes. Enjoy! Ingredients: 4 portobello mushrooms, 150 grams spinach, 1 onion, 100 grams diced ham, 2 eggs, 250 grams ricotta, 2 tablespoons parsley, salt, pepper, Preheat the oven at 180 degrees. Bake 1 chopped onion until the onion is golden brown. Let cool. Remove the stems from 4 portobello mushrooms and grease the portobello’s with oil. Place the portobello in a ovenproof dish. Mix 150 grams thawed spinach with the baked onion, 100 grams diced ham, 2 eggs, 250 grams ricotta and 2 tablespoons chopped parsley. Season with salt and pepper. Fill the portobello’s with the spinach mixture. Put the portobello in the preheated oven at 200 degrees for about 25 minutes. Enjoy! Ingredients: 4 portobello, 300 grams of lean minced beef, 1 leek, 1 shallot, 1 garlic clove, salt, pepper, herb butter, Preheat the oven at 170 degrees (hot air). Mix 300 grams of minced beef with 1 sliced leek, 1 finely chopped shallot and 1 finely chopped garlic clove. Bring to taste with salt and pepper. Remove from 4 portobello’s the stalk. Place the portobello in a baking dish. Divide the minced over the 4 portobello. Put on each portobello 1 tablespoon herb butter. Turn the baking dish approximately 30 minutes in the preheated oven. Serve with baked potatoes. Enjoy! Ingredients: 6 portobello’s, 200 grams minced beef, 1 onion, 1 garlic clove, salt, pepper, 1 egg, 1 tablespoon sage, 3 tablespoons breadcrumbs, Preheat the oven at 200 degrees (fan). Remove the stalks from 6 portobello’s, place the portobello’s in a baking dish. Bake in a hot frying pan 200 grams minced beef 1 finely chopped onion and 1 finely chopped garlic clove to brown. Bring to taste with salt and pepper. Beat 1 egg with 1 tablespoon chopped sage, salt and pepper. Getting the minced beef from the heat and stir in the egg and 3 tablespoons breadcrumbs. Fill the portobello with the minced beef. Put some cheese over it and place the baking dish in the oven for about 20 minutes. Serve with portobello’s with potatoes and a salad. Enjoy!
1.1 2.1 3.1 4.1 5.1 6.1 6.2 6.3 6.4 6.5 6.6 7.1 8.1 9.1 10.1 11.1 11.2 11.3 11.4 11.5 12.1 13.1 14.1 15.1 16.1 16.2 16.3 16.4 16.5 17.1 17.2 18.1 19.1 20.1 21.1 22.1 22.2 22.3 22.4 22.5 23.1 24.1 25.1 26.1 27.1 27.2 27.3 27.4 27.5 27.6 27.7 28.1 29.1 30.1 31.1 32.1 33.1 33.2 33.3 33.4 33.5 33.6 33.7 34.1 35.1 36.1 37.1 38.1 38.2 38.3 39.1 39.2 39.3 40.1 40.2 41.1 41.2 42.1 43.1 44.1 45.1 45.2 45.3 45.4 46.1 47.1 48.1 49.1 50.1 50.2 50.3 50.4 51.1 52.1
Recepti, Torte, Kolači, Zdrava Hrana Rebarca u paradajz sosu POTREBNO JE 600 g svinjskih rebara, glavica crnog luka, 4 čena belog luka, 50 g maslina, kašika paradajz pirea, 400 ml pelata, kašičica origana, kašika maslaca, maslinovo ulje, biber, so PRIPREMA Rebarca odvojte na željenu veličinu i ispržite ih s obe strane na zagrejanom maslacu. Kada dobiju finu koricu, posolite ih, izvadite i ostavite na toplom. U istu posudu u kojoj ste pržili rebarca sipajte malo maslinovog ulja. Kada se ulje zagreje, izdinstajte sitno iseckan crni i beli luk, pa dodajte seckane masline, pelat i paradajz pire. Začinite solju i biberom, smanjite vatru i ostavite da se krčka dok ne uvri višak tečnosti. Kada se sos zgusne, dodajte origano, prespite sos u činijicu i poslužite s rebarcima. Rolat od mlevenog mesa Potrebno je: 500 g mlevene teletine, 6 jaja, 2 kašike prezli, 150 g šunke, 3 kašike pavlake, 2 kašike mleka, 15 g maslaca, so, biber Priprema: Teletinu posolite i pobiberite, dodajte dva jajeta i prezle, sve dobro izmesite i na foliji razvucite kao koru. Ulupajte četiri jajeta, dodajte mleko i na zagrejanom maslacu ispržite kao omlet, ali samo s jedne strane. Nepečenu stranu omleta rasporedite preko mesa, a omlet pospite sitno seckanom šunkom pomešanom s pavlakom. Zavijte meso u rolnu i pecite u zagrejanoj rerni. Pečeni rolat isecite na tanke režnjeve i poslužite. Teletina u crvenom sosu Potrebno je: 600 g telećih šnicli, ulje, so, biber, kašika brašna, 100 ml pavlake, kašika senfa, kašika kečapa, crni luk, 150 g šampinjona Priprema: Meso dobro izlupajte. U tiganju zagrejte ulje, pa ispecite meso s obe strane. Nakon toga ga pospite brašnom i još malo propržite. Dodajte iseckane šampinjone, senf, kečap, sitno iseckan crni luk i sve promešajte. Prelijte toplom vodom, poklopite i ostavite 15 minuta da se dinsta. Na kraju dodajte pavlaku, promešajte i sklonite s vatre. Kao prilog možete da servirate kuvani pirinač. Svinjetina sa ruzmarinom Potrebno je: 600 g krmenadli, 4 čena belog luka, 100 g margarina, kim, majoran, majčina dušica, ruzmarin, ulje, so Priprema: Meso posolite, natrljajte propasiranim belim lukom, kimom, majoranom, ruzmarinom i majčinom dušicom. Stavite ga u pleh premazan mašću i kratko pecite. S vremena na vreme ga polivajte vodom. Nakon toga na meso stavite kockice margarina i vratite u rernu na 200 stepeni 50 minuta. Servirajte s kuvanim krompirom i svežim povrćem. Divlja patka u sosu od višanja Potrebno je: 800 g grudi divlje patke, 100 g putera, 500 g višanja bez koštica, malo brašna, malo gustina, pola šoljice šećera, 100 ml crnog vina, so, biber, 1 jabuka Priprema: Grudi patke isecite na šnicle. Svaku šniclu posolite, pa uvaljajte u brašno i ispržite na pola zagrejanog putera. Na preostalom puteru pržite šećer dok se ne istopi, pa dolijte crno vino i dodajte višnje. Začinite solju i biberom i, ako je potrebno, zgusnite sos sa malo gustina razmućenog u vodi. U gotov sos stavite isprženo meso i kuvajte zajedno još pet minuta. Šerpu samo povremeno protresite jer višnje treba da ostanu cele. Poslužite sa češkim knedlama i kolutovima jabuke. Punjene vrećice POTREBNO JE ZA PALAČINKE 2 jajeta, 150 g brašna, 300 ml mleka, malo soli ZA FIL 200 g belog pilećeg mesa, patlidžan srednje veličine, 2 kašike pelat paradajza, glavica crnog luka, 2 čena belog luka, veza peršuna, đumbir u prahu, ulje, so, biber, pera mladog luka ili vlašca PRIPREMA Od navedenih sastojaka zamesite testo i ispecite palačinke. Patlidžan isecite na kocke, posolite ga i ostavite pola sata da odstoji. Za fil propržite seckani crni i beli luk. U tiganj dodajte belo meso isečeno na kockice, pržite još desetak minuta, pa dodajte oceđeni patlidžan. Kad omekšaju meso i patlidžan, umešajte pelat paradajz i seckani peršun. Začinite solju, biberom i đumbirom. Na sredinu svake palačinke stavite po kašiku prohlađenog fila, oblikujte vrećice i vežite ih perom mladog luka ili vlašcem. Kroasani Sastojci: Testo: 1/2 l mleka, 20 g svežeg kvasca, 1 kašika šećera, 700 g brašna, 1 jaje, 2 kašike sirćeta, 1 kašika ulja, 1 kašičica soli, Premaz testa: 100 g maslaca, Punjenje: po želji, Premazivanje: 1 jaje Priprema: U mlako mleko dodati kvasac i šećer, pa ostaviti da uskisne. Zatim, u brašno i so, dodati kvasac, jaje, sirće, ulje i lepo umesiti testo. Umešeno testo podeliti na 24 male loptice i ostaviti da odmara oko 60 minuta. Za to vreme, maslac malo razgrejati, samo da može fino da se razmaže po testu (ne topiti ga). Odstojalo testo razvaljati u kružni oblik (jufku po jufku) i premazivati sa omekšalim malsacem. Napraviti 3 gomilice sa po 8 krugova. Završni sloj ne mazati maslacem. Ostaviti testo da odmori 20-30 minuta, pa svaki krug razvući što tanje (ili po Vašem ukusu), razrezati kako je kolažom prikazano, puniti filom po želji i urolati. Urolane kroasane staviti u pleh, obložen pek-papirom, premazati jajetom i peći 20 minuta, u prethodno ugrejanoj rerni, na 220 stepeni C. Prijatno! Sa "emilijana" sosom Za 4 osobe: 8 kuvanih jaja, 8 ringlica iz konzerve, 5 kašika belog vinskog sirćeta, 170 g tunjevine iz konzerve, veza peršuna, kriška tost hleba, limun, šest-sedam kašika maslinovog ulja i biber. Ringlice i tunjevinu dobro ocedite, izgnječite i izmiksajte zajedno sa peršunom. Hlebu odstranite koricu, potopite je u sirće, snažno izgnječite rukama da se dobro ocedi, pomešajte sa masom od ringlica i tunjevine i sve još jednom izmiksajte. Smanjite jačinu miksera i ne prestajući da mutite dodajte limunov sok i malo-pomalo ulja da dobijete kremasti sos. Kuvana jaja oljuštite, isecite na kriške, položite ih na poslužavnik prekriven listovima zelene salate i servirajte prelivene pripremljenim sosom. Ražnjići s junetinom i jabukama Potrebno je: pet kiselih jabuka, 250 g junećeg mesa, 250 g svinjskog mesa, marinat od mešavine soli, bibera, ulja i vinjaka Priprema: Meso isecite na kocke i ostavite dva-tri sata u marinatu. Jabuke oljuštite i isecite na okrugle deblje kriške. Ređajte na žicu naizmenično juneće i svinjsko meso. Kolutove jabuke stavljajte između svakog komada mesa, pa pecite sa svih strana dok ne omekša. Još članaka... Ko je Online