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RibaKoristi se posna riba: oslic, pastrmka, fileti i dr. Riba se poredja u pleh a izmedju se stavi list lorbera,zelen, celer, persunov
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list iseckan, limun isecen na kriske. Moze se dodati i malo kecapa u vodi i sa tipreliti. Zapeci u rerni. Uz ribu se sluzi preliv od persunovog
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lista, belog luka i sirceta ili limunovog soka.FiletiOd fileta se moze napraviti brodet. Poredjaju se u pleh par fileta a odozgo se stavi signo seckano
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povrce:crni luk ili praziluk, paprika (crvena i zelena), paradajz, doda se dosta persunovog ili celerovog lista i malobibera. Nalije se vodom
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u kojoj je razmucen paradajz pire da ogrezne. Zapece se u rerni.Corba od povrcaPriprema se tako sto se uzme 1/2kg raznog povrca
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po izboru: crni luk, koren persuna, celer, karfiol,sladak kupus, sargarepa, paprika, paradajz (nesto moze biti sveze, a nesto
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suseno) i naliti sa hladnomvodom. Dozvoljeni zacini su: biber, kecap, lorberov list i to u manjim kolicinama. U corbu se mogu dodatiseckane
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pecurke (sampinjoni) ili susene. Takodje mogu se "legirati" masom od umucenih belanaca imalo kiselog mleka. Sluzi se sa dosta celera ili
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persunovog lista.HLADNE SALATE
Juneca salataPotrebno je oko 100gr barenog juneceg mesa, koje se isecka na tanke snite po duzini.
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U to se dodaseckani crni luk na rebarca, a od zacina biber, persun, sok od limuna. Kao dodatak uz salatu takodje semoze sluziti sveze ili bareno
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povrce.Pasulj salataPotopiti pasulj, prokuvati i skuvati da se ne raspadne. Ocediti i u vreli pasulj dodati crni luk isecen narebarca, izmesati, naliti
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sa sircetom (jabukovim). Zaciniti ga sa biberom i persunom. Moze se praviti danranije. Sluzi se hladna ili sa svezim povrcem (kupus,
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cvekla, krastavac, paradajz) ili barenim povrcem.Salata od barenog povrcaUzmu se jednake kolicine svezeg povrca (boranija, karfiol,
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sargarepa). Sve se stavi u sud da se dinsta bezvode na umerenoj temperaturi. Kad bude gotovo u to se doda seckan crni luk, biber i jabukovo
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sirce.Sluzi se sa sniclom, piletinom, kuvanom junetinom ili drugim posnim mesom.Salata od oslicaOslic se bari u vodi sa sircetom, lorber
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om i biberom. Takodje obariti malo krompira, sargarepe, korenacelera i korena persuna. Sve se isecka kao za rusku salatu. Uzeti malo
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krastavaca, proprati ih i iseckati.
Sve se izmesa, zakiseli jabukovim sircetom, doda malo bibera, senfa, kiselog
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mleka, lista celera i persuna.Salata od lignjiOcistiti, obariti, iseckati 100gr lignji. Dodati izrendane kisele krastavce, rendan celer i sve
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zamesati sakiselim mlekom. Zaciniti sa biberom i persunom. Sluzi se uz oslic sa rostilja ili uz drugu posnu ribu.TOPLA JELA
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Punjene tikvice (sarma, paprike)U mleveno meso se isecka crni luk, doda aleva paprika, biber, zeleni zacini i stavi se na umerenu
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temp.da se dinsta. Tikvice srednje velicine se ociste i puno ovom smesom. Odozgo se zatvore kolutomparadajza, stave se u rernu da se
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ukrckaju. Sluze se uz neku svezu salatu. Na isti nacin se priprema isarba i punjena paprika.Musaka od prazilukaU mleveno meso
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se nasecka crveni paradajz i prodinsta se zajedno sa malo aleve paprike, bibera, zeleni(moze se dodati i seckanog belog luka). Posebno
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se u drugu posudu stavi malo iseckanog crnog luka ipaprika na kockice, praziluka na kolutove. To se dinsta u sopstvenoj pari
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u poklopljenoj posudi. Kad jesve gotovo redja se red praziluka, red mesa dok se sve ne utrosi. Staviti da se pece i kad je pola gotovopreliti
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masom od umucenih belanaca i kiselog mleka. Vratiti da se dopece. Sluziti sa prelivom od jogurta.Na isti nacin se prave
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musake od karfiola, tikvica, plavog patlidzana, slatkog kupusa, svezih i pecenihpaprika i dr.DjuvecUzeti luk, papriku, sargarepu,
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boraniju, malo graska i dinstati u pari dok ne omeksa, a potom dodatiiseckane tikvice, plavi patlidzan, crveni paradajz (oljusten).
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Zaciniti po ukusu biberom, mlevenompaprikom, iseckanim persunovim listom. Staviti sve u pleh sa malo vode da se zapece u rerni. Sluzi se
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uzmeso i barene salate.Cuspajz od sargarepeIseci sargarepu na kolutove, u to dodati iseckani crni luk, papriku i paradajs oljusten, kao
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i biber i zelenezacine. Sve se dinsta u pari, moze se sluziti uz sve vrste mesa.KapamaPotreno je junece meso, iseckano na
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komade, crni luk (sitno iseckan), spanac (blitva ili zelje), paradajz(iseckan na kriske). Od zacina staviti malo bibera, persuna, belog luka,
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aleve paprike ili kecapa. Sve sedinsta u poklopljenoj posudi bez dodatka vode. Sluzi se prelivena jogurtom.
DEZERTI
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Pena od malina, jagodaPotrebno je oko 200gr malina ili jagoda za jednu porciju i belance. Sve zajedno se stavi u jednu dubljuposudu i izmiksira se da
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postane penasto.FrapePravi se od kajsija, breskvi ili banana sa slatkim ili kiselim mlekom. Voce se isece na kriske, nalijemlekom,
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pa se dobro izmiksira. Odozgo ukrasiti svezim vocem po zelji.Pita od jabukaPotrebno je: dve kore, jabuke rendane, malo cimeta,
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limunova kora, visnje. Prvu koru poprskati kiselomvodom, odozgo staviti drugu koru i po njoj pripremljenu masu od rendanih
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jabuka, limunove kore ivisanja. Ponovo poprskati sa malo kisele vode, napraviti rolnu i staviti da se pece. Sluziti sa slatkimmlekom.Cigota
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kolacPotrebno je: 2 kasicice kakaoa, 2 kasike dzema ili meda, 2 kuvane kafe ocedjene od taloga skuvane bezsecera, 200ml vode, 200ml ulja,
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200gr brasna, 150gr smedjeg secera, 3-4 rendane jabuke sa korom (ilidrugo sezonsko voce), jedna soda bikarbona. Sve se zamesa i
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ispece. Odozgo moze da se stavi kao prelivvoce naseckano u zelatinu. Ovo je mera za 40 komada.Activity (2)