Serbian food

1
Serbian food

• Welcome

2
Choose type of food
Celebration and other food
Aperitifs
MAIN MEALS
DESSERT
SALADS
Introduction
3
Introduction

• Serbian cuisine is a mixture of Hungarian,
  Turkish and traditional Serbian food. In this
  presentation you can find food from all parts of
  Serbia. Some of the meals are from my hometown,
  like Komplet lepinja. You have a recipe for each
  meal and I hope that you will prepare some of
  them and tell us if you have enjoyed it.
• Enjoy yourselves!

4
Aperitive

• Sour cherry sauce

5
Main meals

• Podvarak
• Monarch cabbage (kaludjerski kupus)
• Karadjordjes steak (Karadordeva šnicla)
• Prebranac - Serbian Baked beans
• Serbian Stuffed Peppers - Punjene paprike
• Serbian casserole (duvec)
• Sour cabbage rolls (Sarma)
• Leskovacka muckalica

6
Salads

• Ajvar
• Serbian tomato salad
• Tomato soup

7
Dessert

• Salcici
• Vasas cake
• Vanilice
• Dried Fruit Compote
• Lazy apple pie
• Plazma cake

8
Celebration and other food

• Proja
• Proja with cheese
• Serbian Christmas Bread (Cesnica)
• Great cake for Serbian Orthodox traditional
  celebration Slava
• Komplet lepinja
• SERBIAN CHEESE PITA
• Old bread sauce

9
Proja

• Ingredients

• How to make

1. 1 kg corn flour
2. Cup of water
3. Salt

• A kilo of corn flour salt and mix with cold
  water that is not much gusto. Bake in hot oven
  for forty minutes

10
Proja with cheese

• Ingredients

• How to make

1. 1/2 kg corn flour
2. 200 g cheese
3. 2-3 eggs
4. Cup of sour milk
5. baking powder

• Mix well. Add one teaspoon of baking powder, and
  bake in the preheated oven.

11
Podvarak

• Ingredients

• Preparation Instructions

• 6 large onions
• 1 kg pickled cabbage
• 1 cup water
• Turkey, duck, goose or fresh pork
• Shortening or lard

• Dice 6 large onions and fry shortening or lard.
  Use slow fire and fry about 30 to 40 minutes.
  Take the cabbage and place it in a saucepan.
  Drain it and soak in cold water for about 15
  minutes, then drain it and add to the onions. Mix
  and fry it for 30 minutes. Remove from fire, add
  a cup of water and place upon it a turkey, duck,
  goose or a piece of fresh pork and put it into
  the oven to bake for 3 to 4 hours. The meat
  should be slightly greased on top with shortening
  or lard and salted and peppered to suit.

12
Ajvar

• Preparation

• Ingredients

• Heat oven to 475 degrees. Place washed eggplants
  and peppers on a baking sheet with a lip to catch
  any juices, and roast until their skins blister
  and turn black, about 30 minutes.
• Place roasted vegetables in a heatproof bowl.
  Cover with plastic wrap and let them steam for 10
  minutes.
• Peel off and discard blackened skins, stems and
  seeds. In a large bowl, mash or chop vegetables,
  depending on how smooth or chunky you like your
  ajvar. Season to taste with salt and pepper. Add
  garlic and lemon juice, and drizzle in oil,
  stirring constantly.
• Transfer to a glass dish and sprinkle with
  chopped parsley for garnish, if desired. Store
  covered and refrigerated for up to 1 week.

• 2 large eggplants, about 3 pounds
• 6 large red bell peppers
• Salt and black pepper
• 1 garlic clove, finely chopped
• Juice of 1 lemon
• 1/2 cup good-quality olive oil
• 1 tablespoon finely chopped parsley (optional)

13
Monarch cabbage (kaludjerski kupus)

• Ingredients

• Preparation

• Cut the cabbage in larger pieces.
• Cut meat into smaller pieces and salt it. Do not
  mix meat.
• Wash spareribs in lukewarm water.
• In the larger pot (or crock) of 5 liters put at
  the bottom few sheets of dry bacon then add
  layers by following order cabbage, pork,
  cabbage, sausage, cabbage, beef, cabbage,
  spareribs, cabbage, lamb meat, cabbage, bacon,
  cabbage, cracklings, cabbage. At top put the
  bacon cut on sheets again, and a few solid leaves
  of cabbage.
• In the gallon of water mix salt, pepper and
  cayenne pepper, and pour cabbage.
• Add water to cover ingredients.
• Place the cabbage on a moderate heat to cook
  slowly. Do it four days, two hours every day.
• Serve warm with hot pone.

• 4 kg of pickled cabbage,
• 300 g pork,
• 300 g beef,
• 300 g lamb meat,
• 300 g sausage,
• 500 g of spareribs,
• 200 g cracklings,
• 400 g lean bacon,
• salt and pepper to taste,
• 2 tablespoons cayenne pepper.

14
Karadjordjes steak (Karadordeva šnicla)

• Preparation

• Ingredients

• Pound pork steaks until they are thin and soft
  and on each steak put a little kajmak (or cream
  cheese).
• Wrap the meat into the rolls and secure each
  piece with a toothpick.
• Coat the steaks in the flour, then dip them into
  beaten eggs and finally roll in bread crumbs.
• Fry in hot oil until golden yellow.

1. 500 g boneless pork steaks,
2. 150 g kajmak (Serbian creamy dairy product) you
   can use some cream cheese instead,
3. 2 eggs,
4. flour,
5. bread crumbs,
6. salt.

15
Komplet lepinja

• Ingredients

• How to make

• For one person you need
• 1 lepinja (a sort of flat bun)
• 1 egg
• 1 soup spoon of old Zlatibor milk cream
• 5 soup spoons of "pretop" (fat and sauce of lamb
  or pork roast -you can find it in each meat
  bakery)   

• Cut off the upper third of lepinja. Grease the
  lower part with milk cream. Stir the egg and pour
  it over milk cream. Press it a little into
  lepinja put it into a hot oven and bake it about
  1O minutes. When you take it out, pour warmed
  pretop over it.

16
pretop
kajmak
17
Prebranac - Serbian Baked beans

• Preparation

• Ingredients

• Wash beans and place to cook. Add head chopped
  onion, red pepper and bay leaves. In another
  bowl, on a lot of oil fry 1kg finely cut onion,
  and when it is done, add chopped parsley leaf,
  salt, pepper and cayenne pepper. When the beans
  soften, drain them, and in the aligned baking
  dish put, alternately, beans, onion and finish
  with bacon. Bake in oven 1h.

1. 500 g beans
2. 300 g bacon
3. 2 bay leaves
4. 1 Serbian red pepper
5. 1 kg onion
6. Oil
7. cayenne pepper
8. parsley leaf

18
Serbian Stuffed Peppers - Punjene paprike

• Ingredients

• How to prepare

• Peppers(sweet, fresh, 9 medium)
• Rice,100 gr
• Ground Pork, 500 gr
• Onions
• Salt 1 tbsp
• Mixed spices 3 tsp
• Brown Sugar, 3 tsp
• Packed Tomato Sauce, 2 cup
• 1 egg

• Brown onions in oil. Take from oven and cool
  before adding the egg. Mix in meat and rice. Add
  salt. Mix well.Clean peppers and remove seeds.
  Stuff peppers with meat mixture.Place in a dish
  with lid suitable for ovens.Poor water on top..
  Add the spices and sugar. Cook for about an
  hour.Add tomato sauce and cook for another half
  hour.

19
SERBIAN CHEESE PIE

• Ingradients

• Preparation

• Large cottage cheese
• 1-2 sticks butter
• 1 lg. Philadelphia cream cheese
• 1/2 lb. Feta cheese, crumbled
• 5-6 eggs
• 1 pkg. pastry layers (in grocery stores) or 1 1/2
  pkgs. thick dough leaves

• Oil 16"x8" (or so) baking pan. Put two layers of
  thick or 4 layers of thin dough leaves. Sprinkle
  oil in between leaves. Mix all of the above
  ingredients and place a layer over the leaves.
  Repeat layers (2 thick or 3 thin) until pan is
  full. Finish with leaves. Mix 1 egg and 1/2 cup
  of milk and pour over the pita. Prick with fork.
  Bake at 350 degrees for 1 hour.

20
Lazy apple pie

• Ingredients

• Preparation

• 200 g margarine,
• 100 g lard,
• 400 g sugar,
• 4 eggs,
• 2 cups of milk,
• 600 g flour,
• 1 sachet of baking powder,
• vanilla sugar,
• 1 kg sour apples.

• Stir together 200 g of margarine and 100 g of
  lard, add 10 tablespoons of sugar and 4 egg yolks
  and continue stirring well.
• Add 2 cups of milk, 600 g of flour mixed with a
  baking powder and vanilla sugar. Knead the dough.
• Put more than half of dough in greased baking
  pan, then well beat 4 egg whites with 6
  tablespoons of sugar and pour over the dough in
  the pan. Add 1 kg of sour grated apples to all of
  that.
• Spread the rest of the dough to form the crust
  that fit pan shape and place it over filling.
• Place the pie into the medium heated oven and
  bake until the crust is golden brown.
• Sprinkle powder sugar over warm pie.

21
Sour cherry sauce

• Ingredients

• Preparation

1. 400 g pitted sour cherries,
2. a little cinnamon,
3. lemon peel of lemon half,
4. 4 grain saccharin,
5. salt,
6. 3 tablespoons flour,
7. 1 dl sour cream.

• All pitted sour cherries season with a little
  cinnamon.
• Put cinnamon seasoned pitted sour cherries, a
  lemon peel of lemon half, 4 grain saccharin and
  salt in a pot, pour over water to cover all
  ingredients, and cook.
• 3 tablespoons of flour stir with 1 dl of sour
  cream.
• When water with sour cherries boils pour flour
  sour cream mix and cook until it boils again.

22
Serbian tomato salad

• Ingredients

• Preparation

• 500 g tomatoes,
• 150 g onions (young or mature),
• 200 g cucumbers,
• 1 hot pepper,
• a bunch of parsley,
• 80 g oil,
• salt to taste.

• Clean and cut onions. If it is a mature onion,
  slice into strips, if the onion is young cut
  into rings. Sliced onion, mature one, wash to
  remove the bitterness. At the same time crumple
  it a little.
• Fresh cucumbers wash, peel and cut into rings or
  half rings. Wash tomatoes (choose only healthy,
  hard ones) and cut into pieces that are suitable
  for a fork prick. Cut peppers  into thin strips.
• All combine with onions, add salt to taste and
  pour oil. Stir carefully to keep the whole tomato
  pieces.
• Pour into a salad bowl and sprinkle finely
  chopped parsley.

23
Serbian casserole (duvec)

• Ingredients

• Preparation

• 600 g meat (half beef and half pork, or pork
  only),
• 100 g dried bacon,
• 150 g dried sausages,
• 2 onions,
• a handful of rice,
• 4 medium sized potatoes,
• a bunch of parsley,
• 1 tbsp of dried vegetable seasonings,
• oil,
• salt,
• pepper,
• 1 kg of frozen vegetables (eggplant, carrots,
  green beans, peppers, tomatoes).

• Cut the meat into cubes, bacon into strips,
  sausage into slices. Chop onions. Peel and cut
  potatoes into small cubes.
• Heat the oil and fry onions, bacon and sausage.
  Add meat, pour 1.5 dl of water and add seasoning
  of dried vegetables. Simmer all together for a
  little while. Add potatoes and rice. Continue
  simmering. Add vegetables, finely cut parsley,
  salt and pepper. Pour water to cover the
  ingredients.
• Put casserole in the preheated oven with lid on
  and bake for 30 minutes. Remove the lid and bake
  for another 20 minutes. Total time of 50 minutes.
  Serve warm.

24
Plazma cake

• Ingredients

• Directions

• Plazma biscuit 400 grams
• Margarine 125 grams
• Walnuts, 1 cup, (chopped)
• Dried fruits and jelly candies 100 grams
• Orange and apricot juice drink 1 cup (8 fl oz)
• Heavy Whipping Cream, 500 ml
• Chocolate 100 g

• All ingredients (including crushed cookies) are
  mixed (melt margarine to ease the process) and
  formed into any cake shape you like (this is
  great for children's birthdays). Top with
  whipping cream.

25
Old bread sauce

• Ingredients

• Preparation

1. milk,
2. old bread,
3. finely chopped onion,
4. finely chopped garlic,
5. little water,
6. pepper,
7. dried vegetable seasoning,
8. cayenne pepper.

• Soak bread in milk and then grind all together in
  a blender.
• Briefly fry finely chopped onions and garlic in a
  saucepan.
• Pour a little water, add pepper, dried vegetable
  seasoning, cayenne pepper and simmer for a while.
• Then add grinded bread and all simmer over low
  heat for another 10 minutes.

26
Tomato soup

• Preparation

• Ingredients

• Fry one tablespoon of flour in oil and add cooked
  tomato juice to it. If you do not have a cooked
  tomato juice, you can add tomato paste tube with
  one liter of warm water.
• When tomato is cooked, add the salt, sugar,
  pepper, basil, and cook for 15 minutes.
• You can add pasta or rice to soup.
• When you serve soup, butter can be put into each
  plate.

1. 1 liter of cooked tomato juice,
2. 1 tablespoon of flour,
3. 1 teaspoon of sugar,
4. 2 basil leaves,
5. salt,
6. pepper,
7. 50 g butter.

27
Dried Fruit Compote

• Ingredients

• Preparation

• 1 1/2 pounds dried fruits (prunes, apricots,
  figs, apples, peaches, pears, berries)
• 8 cups water
• 8 whole cloves
• 2 cinnamon sticks
• Lemon zest, optional
• 1 cup sugar, or to taste

• In a large saucepan, place fruit, water, cloves,
  cinnamon, zest, if using, and sugar. Bring to a
  boil, stirring frequently, and simmer, covered,
  for about 20 minutes or until fruit is tender and
  syrup has thickened slightly. Add more water if
  you like a liquidy consistency or reduce by
  further simmering for a thicker compote.
• Cool in an ice water bath and transfer to
  impeccably clean containers. Refrigerate for up
  to 1 week.

28
Vanilice

• Preparation

• Ingredients

• Mix lard at room temperature with sugar. Add
  eggs, and in the end, walnuts. Switch to dough
  kneaders on your mixer and start adding flour
  gradually. The recipe states that so much flour
  should be added "as the dough will soak up",
  which means a compact mass that doesn't stick to
  your fingers but is soft nevertheless. Depending
  on the size of the eggs, this is about 500 g of
  flour, but be prepared to add some more until the
  dough looks like mine, pictured above (finish
  kneading by hand).
• Mix icing sugar with vanilla sugar or cut and
  deseed the vanilla pod and add it to the icing
  sugar. We used vanilla sugar when I was little
  because vanilla pods were unavailable and
  expensive, but go for the real thing if you can
  get hold of it.
• Pre-heat the oven to 200 degrees. Line a shallow
  baking tray with greaseproof paper. Roll out your
  dough on a surface dusted with flour so it
  doesn't stick. The dough should be about 3 mm
  thick. Take a smallish round form and cut out
  circles which you should arrange on the tray (no
  need to space them, they will hardly change
  during baking) and bake for about 5 minutes, just
  until they start changing colour.
• Glue two discs with apricot jam and roll them in
  vanilla icing sugar. Keep in a cookie jar for
  everyone to enjoy, they will hold for weeks.

1. 250 g ground walnuts
2. 250 g lard
3. 250 g sugar
4. 4 eggs
5. flour (c. 500 g, but prepare more)
6. apricot jam
7. 200 g icing sugar
8. vanilla sugar or vanilla pod

29
Sour cabbage rolls (Sarma)

• Ingredients

• Preparation

Taste sourness of sour cabbage, separate leaves
and if it is necessary pour water over it to
reduce acidity and saltness. While cabbage is in
the water, fry finely chopped onions in the half
of oil, add meat, and fry it too, add salt, add
pepper, sprinkle with ground red pepper, dried
vegetables seasoning and add rice. All mix and
remove from stove. Clean cabbage leaves from
thickenings by laminating them, but carefully not
tearing the cabbage leaves. On each leaf put of
the filling of fried meat and onions, roll
cabbage rolls (sarme), first from yourself, then
from sides, then again from yourself and place
them in suitable cooking pot. It is best to
cabbage rolls fit in one layer, but not too tight
with one another. Between cabbage rolls put on
few places, smoked bacon cut peaces and smoked
pork ribs. Crumb laurel leaf and dried red
peppers and sprinkle over cabbage rolls. Pour
water over all, so the cabbage rolls sinks. At
the beginning cook on a high temperature (until
water boils), and then at medium temperature for
20 minutes.

• In the other half of oil fry the flour, add a
  little ground pepper, whisk and all pour over
  cabbage rolls which are cooking.  Shake the pan
  so browned flour can fine to smear everywhere,
  and with spoon just a little separate cabbage
  rolls so the water and browned flour can coalesce
  with each other into a complete sauce.
• Place dish in pre-heated oven and bake on medium
  temperature for about 2 hours. Temperature should
  not exceed 200 C. If cabbage rolls starts to
  becoming brown on the surface, cover them with
  foil, but do not seal them, so it could be able
  to evaporate. If during the time of cooking all
  water evaporates, add a little hot water. Cabbage
  needs to be well and long cooked.
• Finished cabbage rolls remove from the oven and
  serve with pieces of smoked bacon and pork ribs.

1. 2 medium sized heads of pickled cabbage (about 20
   good leaves),
2. 750 g mixed minced meat (more beef, less pork),
3. a smaller peace of smoked bacon,
4. some smoked pork ribs,
5. 6 onions,
6. 1 cup rice,
7. 3 dried red peppers,
8. 1 tablespoon of flour,
9. 1 cup of oil,
10. salt,
11. pepper,
12. dried vegetables seasoning,
13. Laurel Leaf,
14. ground red pepper.

30
Great cake for Serbian Orthodox traditional
celebration Slava

• Preparation

• Ingredients

If the instant yeast then it is directly used
(interfere), and each 1 / 2 kg of flour, one bag
goes dry (instant) yeast. If the yeast, then the
following procedureFirst, knead the yeast so
that the lower court in a jam about 30 g brewers
yeast, poured the tepid milk, break the lumps and
add salt and flour, the dough can be made
rarely.The court put the yeast in the not too
hot place to bread. While yeast rain, put a kilo
and a half of flour to the court for mixing the
flour a good warm up next to the stove. In
another court in paragraph 4 of yolk, 4 tbsp
sugar, a piece of butter, yeast, which had
previously stood in a little lukewarm water or
milk, and all mixed together well. Add the grated
rind of lemon, add a little flour slowly and
knead the dough by pouring lukewarm milk until
the dough like a pie for each of similar
composition. When dough begins to separate from
the court and it bubbles begin to pop up means
that it is enough done. To make it even more
dough may be added during mixing in a little
melted butter so that the melted butter about 100
g is added during mixing in a bit to dough, oil
drench hands and continues stirring. If you knead
the dough like this, then the cake will be much
wetter and tastier.
Then cover the dough with a clean cloth and leave
in a warm place near stove until the dough rise.
When the dough has almost filled the court, or
when it becomes about twice than when it was
mixed. Place dough on a flat board for mixing
dough and makes the Slava cake.The appearance of
the cake depends on the skills housewives. Cake
is made in the form of bread or a round in which
the mold is oven. What is important is that the
cake be crossed, or has a pattern in the shape of
the cross in the middle, and may be mounted
wreath of knitted braids of dough that is made by
cutting with a small knife.Decoration of the
cakes can be made from sour dough, and knead to
be especially lean dough without yeast, eggs and
milk, and these tests make the cake decorations.
Since the test is done everything we want in a
house the birds, which are health and happiness,
to cluster the vineyard well-born, that keg in
the house everything was in abundance, and the
most important decoration is Poskurica with an
I, S, H, R, N, I, K, A,. This sign is placed in
the middle of the cake.The whole cake is yolk
coating and decoration is left white.

• 1.5kg of flour,
• 30kg yeast,
• 4 yolk,
• 4 tablespoons sugar,
• piece oils,
• lemon peel,
• milk,
• 1 egg yolk,
• salt.
• The cake is placed in the oven and carefully
  roasted. Baked cake is removed from the molds and
  leave to cool.

• If the instant yeast then it is directly used
  (interfere), and each 1 / 2 kg of flour, one bag
  goes dry (instant) yeast. If the yeast, then the
  following procedureFirst, knead the yeast so
  that the lower court in a jam about 30 g brewers
  yeast, poured the tepid milk, break the lumps and
  add salt and flour, the dough can be made
  rarely.The court put the yeast in the not too
  hot place to bread. While yeast rain, put a kilo
  and a half of flour to the court for mixing the
  flour a good warm up next to the stove.
• In another court in paragraph 4 of yolk, 4 tbsp
  sugar, a piece of butter, yeast, which had
  previously stood in a little lukewarm water or
  milk, and all mixed together well. Add the grated
  rind of lemon, add a little flour slowly and
  knead the dough by pouring lukewarm milk until
  the dough like a pie for each of similar
  composition. When dough begins to separate from
  the court and it bubbles begin to pop up means
  that it is enough done. To make it even more
  dough may be added during mixing in a little
  melted butter so that the melted butter about 100
  g is added during mixing in a bit to dough, oil
  drench hands and continues stirring. If you knead
  the dough like this, then the cake will be much
  wetter and tastier.

31
Salcici (Pork fat puff pastry)

• Preparation

• Ingredients

• After you've processed the fat, mix it with the
  three tablespoonfuls of flour and the salt. Leave
  in fridge for at least 30 minutes. In the
  meantime, prepare your dough. Mix the yeast with
  sugar and warm milk. Add to flour, together with
  the lard, the salt and the eggs. Save the extra
  egg-white, you will need it later.
• Knead into a smooth dough and roll out with a
  rolling pin to shape a big rectangular. Visually
  divide your rectangular in thirds - spread half
  of the fat mixture on it, leaving one third (for
  instance, on the left hand side) uncovered. Then
  fold this third over the greased middle third,
  and fold the right hand side third on top of it.
  Roll out and leave to rest for 20 minutes. Repeat
  this using the other half of the fat and leave to
  rest for another 20 minutes.
• At this point, I'd advise you to split the dough
  sheet in half, because you'll need more space to
  roll it out thin (c. 5 mm). Cut out 12 x 12 cm
  large squares and brush the edges with the
  remaining egg white. Put a dollop of your filling
  (be it nut, jam or minced meat if you prefer your
  salcici in savoury disguise) in the middle and
  fold to make a triangle. Bake on a sheet of
  greaseproof paper for about 20 minutes at 200 C.
  While still warm, roll in icing sugar.

• 1/2 kg leaf fat
• 3 Tbsp flour
• 1 Ts salt
• Dough
• 1 kg flour
• a cube of fresh baker's yeast (35 g)
• 3 egg yolks
• 4 egg whites
• 5 Ts sugar
• 1 Tbsp lard
• salt (to taste)
• 500 ml milk
• icing sugar

32
Serbian Christmas Bread (Cesnica)

• Ingredients

• Preparation

• 1/2 l milk,
• 1 packet of yeast,
• 2 eggs,
• pinch of salt,
• flour as needed (about 1 kg),
• silver or gold coin.

• Dissolve yeast in little lukewarm milk. Beat one
  egg and add to yeast. Add salt and stir,
  gradually adding the flour and pouring the
  remaining lukewarm milk until you get a smooth
  dough.
• When the dough is stiff enough, start kneading
  it. Cover well kneaded dough with a clean cotton
  canvas cloth and leave it to rise.
• As soon as you notice that dough started to rise,
  place it onto kneading board and gently knead
  again. Dough for cesnica should not rise
  completely, only partially as a Serbian flat
  bread (pogaca) dough.
• Cesnica is also shaping same as Serbian flat
  bread pogaca. While shaping, place a coin
  inside the dough. If you do not have a silver
  one, you can put a coin made of some other
  stainless metal.
• Place cesnica into a greased baking pan.
• Using edges of a small twig, make some
  patterns along the top surface of cesnica. Twig
  of badnjak (similar to Yule log) it usually used.
  Use a soft brush to spread beaten egg all over
  patterns and surface area.
• Bake in a preheated oven until cesnica gets to be
  golden brown. The initial oven baking temperature
  may be higher, but later reduce it.
• Baked cesnica wrap in a clean white napkins,
  leave to stand for a while, and bring to the
  table while it is still warm.

33
Leskovacka muckalica

• Ingredients

• Preparation

• Heat 2 tablespoons of butter and 2 tablespoons of
  oil together in a large pot. When the oil is very
  hot, add the pork in batches and brown on all
  sides, about 5 minutes. Remove pork. Add the
  remaining butter and oil to the drippings in the
  pan. When hot, add the onions and cook them over
  medium heat, stirring constantly, until they are
  soft and golden colored. Sprinkle the flour and
  paprika powder over the onions and cook for 2
  minutes longer, stirring constantly. Reduce the
  heat and add the pork and the sliced peppers,
  beef stock, tomato paste, minced garlic, salt,
  and bay leaf. Stir to mix well. (There will seem
  to be not enough liquid in the mixture, but don't
  panic and add more stock. As the paprika cooks,
  it will release plenty of moisture.) Increase the
  heat to bring the mixture to a boil. Then reduce
  heat to low, cover the pot, and let the muckalica
  simmer for 1 to 1 1/2 hours. Stir the mixture
  occasionally. Serve muchkalica with white rice,
  a green salad, and hot cornbread. Yield 6
  servings.

1. 4 tablespoons butter or margarine
2. 4 tablespoons vegetable oil
3. 2 pounds boneless pork, thinly sliced and cut
   into long strips about
4. 1/2 inch wide
5. 3 medium onion, cut crosswise thinly and
   separated into rings
6. 2 tablespoons flour
7. 3 tablespoons hot paprika powder(cayenne powder)
8. 1 green bell pepper, seeds removed, cut
   lengthwise into strips
9. 1 red bell pepper, seeds removed, cut lengthwise
   into strips
10. 1 yellow bell pepper, seeds removed, cut
    lengthwise into strips
11. 2-3 Serranos fresh or canned, cut crosswise into
    small rings
12. 1 cup beef stock
13. 3 tablespoons tomato pasta
14. 2-3 large garlic cloves, minced
15. 1 teaspoon salt
16. 1 bay leaf

34
Vasas cake

• Preparation

• Ingredients

• Serves 10-12
• Preheat the oven to 180 C/350 F/Gas 4.
• Grease and base line 23 cm/9in round cake tin
  with greased greaseproof paper.
• In a bowl whisk together the egg yolks and caster
  sugar until pale and fluffy.
• Add walnuts and flour and combine all. In another
  clean bowl whisk egg whites to the stiff peak
  stage and carefully fold them into the egg yolk
  mixture, bit by bit, using a metal spoon.
• Now pour the mixture into the prepared cake tin
  and bake it for about 30 minutes.
• When it is baked, leave it to cool and than
  transfer to serving plate. Pour orange juice over
  cake and prepare the filling. For the filling
  melt chocolate and cool a little.
• In a saucepan put milk and 1 tablespoon sugar and
  heat it to boil and then pour over ground walnuts
  and mix well.
• Add melted chocolate, grated zest and juice of
  orange and combine all.
• In separate bowl whisk egg yolk and sugar until
  pale and add to chocolate mixture and finally add
  butter and mix well.
• Spread the filling over the cake, it will be
  thick like one layer of cake.
• Chill in the fridge for about 2 hours.
• Then whip the cream and spread over and around
  the cake.
• Can be decorated with grated chocolate.

• 5 eggs
• 5 tbsp caster sugar
• 6 tbsp ground walnuts or almond
• 1tbsp flour
• juice 1 orange
• FOR THE FILLING AND TOPPING
• 250 gr. ground walnuts
• 4 egg yolks
• 5 tbsp caster sugar
• 150 gr. butter, soft
• 50 gr. dark chocolate
• 1/8 lit. milk
• 1 orange
• 300 ml. double cream

35
Lepinja
36
Plazma