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Kitnikez - the oldest quince candy in Vojvodina
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Kitnikez - the oldest quince candy in Vojvodina

Kitnikez is the oldest quince sweet from Vojvodina, which is very rarely prepared today. The basic ingredients are quince and sugar, and walnuts can be added to it. It is also known as quince cheese, and originates from Austria-Hungary. This time, in addition to the story of kitnikez, we also give you a recipe for the preparation of this delicious and fragrant sweet! Kitnikez recipe: Ingredients for sequins: 1 kilogram of quince 800 grams of sugar juice of one lemon (and maybe a little less) Preparation of seals: You can peel the quinces (and you don't have to), and then cut them into cubes; Boil them in water with lemon juice; Then pass them (experienced housewives will tell you that you can use a stick mixer if you have one, so we will pass it on to you); Cook the mashed quinces with sugar until the mass thickens, and it should be firmer than jam, marmalade and similar sweet spreads (again, more experienced housewives would tell you that it is about two hours on high heat with stirring, and it's over when you see that the welder leaves an empty trail behind); Then you can mix the resulting mass with chopped hazelnuts or walnuts; Then follows the transfer of the obtained mass into a tin, mold, molds ... which have been previously wetted or oiled; When it cools down well, shake the sequins out of the tin, mold, mold, cut, if you want, sprinkle the powder with sugar and find some dry and cool place in the house to stand there for a couple of days.

Health first: Start the day with honey
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Health first: Start the day with honey

If you take care of your health, then you should definitely include honey in your daily diet. However, as nutritionists recommend, for a healthy life you need to start with honey every day. Here are some suggestions for a better start to the day: Milk or tea Whether you start the morning with a cup of tea or a glass of milk, your drink will definitely be much tastier if you add a teaspoon of honey. The taste will be more pleasant, but also healthier. Cereals If you add one tablespoon of honey over cereals, you will make your breakfast more nutritious. Fresh fruit For a refreshing start to the day, you need to mash a few bananas, strawberries or some other fruit. Then mix with probiotic rye and add a spoonful of honey. Bread crust or pastry Spread honey on warm, baked bread or pastries and you get a sweet, tasty and very healthy glaze. Apples and honey Apple and honey puree Peel a large apple, grate it finely, add a teaspoon of honey and mix it well. You can also add one mashed banana to this porridge. Apple, honey and oatmeal porridge For a healthy start to the day, a mixture of boiled apples, oatmeal, honey and yogurt is often recommended. All these ingredients need to be mixed well until they get the appearance of whipped cream. It can also be spread on bread. It is especially recommended for the younger, but also for the older. Cream of apple, cheese and honey Components: 200 grams of soft cow cheese 2 teaspoons honey Sour apple Whipped cream Preparation: First you need to mash the cheese, add honey and mix well. Peel an apple, grate it and add cheese and honey. Pour into a glass and decorate with whipped cream

Old folk remedy: How to prepare mulled wine
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Old folk remedy: How to prepare mulled wine

While it's cold outside or it's snowing, there's nothing nicer than hanging out with friends over mulled wine. Apart from warming and relaxing, it is also a folk remedy. We will reveal in the following lines what types of wine can be brewed and what are the most common recipes for enjoying this divine drink. Mulled wine, in addition to being traditionally drunk in winter, and especially for the holidays, is also a symbol of Christmas fairs throughout Europe. In addition to warming, mulled wine lifts the mood, and many claim that it is healing. However, if the mulled wine is not prepared properly, you will surely have a severe headache. Red wine is usually used for cooking, but white and pink can also be cooked. According to wine experts, the most important thing is to use fruit wine, which does not have strong tannins and which you would drink without cooking. Another important thing is to use fresh spices. In the past, mulled wine was drunk from special glasses - cups, which had lids so that the smells and aromas would not blow. Although it is not drunk like that today, it still stuns us with its intoxicating smell, and in addition to being delicious, mulled wine is also healing. In addition to being rich in vitamin C, due to the presence of various spices, it has an antiviral effect and strengthens the immune system against colds. Mulled wine is drunk while it is warm and can make you sweat a little. How is mulled wine made? The wine does not need to be boiled, but needs to be heated to a certain temperature. It is about 75 degrees because at that temperature the alcohol starts to evaporate. You can first heat only a little wine with spices because alcohol will "extract" aromas from the spices much more than when the dish is cooked, and then add the rest of the wine. Another way of cooking is to boil water and spices, so that the wine is poured into it just before serving. The spices that are most often added to wine are cinnamon, cloves, lemon, bay leaf, dried figs, anise, orange, ginger, pepper, honey and sugar. If you want to add sugar, keep in mind that the sugar is first added to the sherpa and a little water to make it spin (but not yellow), then the wine, and finally the spices. If you want to sweeten with honey, honey is added at the end, when you remove the sherpa from the hob, and you can also add it directly to the glasses. Other alcoholic beverages such as brandy, rum or homemade brandy can be added to the wine ... There are countless recipes for mulled wine, but it is recommended that you first start with a simpler one, which you will use as a base, and then continue to experiment with flavors. One of the recipes reads: half a liter of red wine, 1/4 liter of water, three tablespoons of sugar, ½ teaspoons of cloves, a little cinnamon, a couple of slices of orange and a little lemon peel. Another recipe: a bottle of red wine, 1 slice of clementine, 1 cinnamon stick, 1 star anise, 3 dried figs, 4 cloves, 3 balls of red pepper, 50ml of brandy. The wine is heated, spices are poured, and finally brandy is poured.

Salčići, an old Serbian cake of superior taste
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Salčići, an old Serbian cake of superior taste

Although it takes a lot of knowledge, skills, work and love to mix salčić, a traditional and one of the oldest Serbian delicacies, Serbian housewives, especially the elderly in the countryside, still like to make them, especially in winter. In a large number of rural Serbian houses, salčići are still an unavoidable sweet on the Christmas table. They are especially popular in the Kraljevo area because, as noted, King Milan Obrenović especially adored this cake and was honored with it in 1882 during his visit to Kraljevo. Chroniclers note that since then it has become a favorite with Kraljevo housewives. Although the recipe for sausages is well known, every housewife has some sweet secret to knead an old Serbian cake, which became famous in the world, so that it would be as tasty, flourishing and juicy as possible. Ljiljana Danilović from Kraljevo, an experienced housewife, a lady of "golden hands", as many say, in the preparation of cakes, from cakes to those small cookies, gladly revealed for our portal a recipe in the preparation of salčić, a traditional Serbian delicacy, which she inherited from her mother Ksenija Rakić. What is needed for sausages? "Salci requires mature fat from larger fattened pigs weighing 150 to 200 kilograms, with the proviso that fattened pigs should be neither too young nor too old. You should also know that the quality of flour plays an important role. For one mixing you need 300 to 350 grams of lard, half a kilogram of flour (maybe more or less, depending on the need), three to four egg yolks, 200 milliliters of cold water, two tablespoons of vinegar, juice of two lemons, three tablespoons of sugar, powder sugar to taste, two bags of vanilla and apricot or other fruit jam. Fine sausages are prepared without yeast. Some people mix sausages, instead of with lumun, with white wine, which is also a matter of taste ", says Ljiljana. How do you mix sausages? "From flour, one tablespoon of lard, egg yolks, sugar, water, knead a smooth dough, which must not be too hard or too soft. Flour or liquid is added as needed. The well-mixed dough should be rolled out with a rolling pin and coated with a third of the fat. Some housewives coat the lard with a hot knife to make the sausages bloom better. Then you should fold the dough in the shape of a book and leave it to rest in a cool place for 15 to 20 minutes. All this needs to be repeated two more times. After the dough rests, it should be rolled out with a rolling pin and cut into rectangles or cubes. Put a teaspoon of jam on each part, then fold it, press the ends a little and arrange it on a greased baking sheet. Sauces prepared in this way should be baked at 200 degrees for 25 minutes. Roll the baked sausages in vanilla-scented powdered sugar. Salčići are served while they are warm, although they are also very tasty when cold ", concludes Ljiljana from Kraljevo about her recipe.

Make your own: Fresh strawberry jam in 5 minutes
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Make your own: Fresh strawberry jam in 5 minutes

The sweetest part of summer is definitely enjoying fresh fruit. To enjoy it in a slightly different way, we suggest you a very simple recipe for jam. You can make this jam in your blender during the summer, without cooking, in just 5 minutes. You can spread summer jam on toasted bread or pancakes. You can also add it to yogurt or vanilla ice cream. You also need chia seeds for this recipe. Chia seeds are tiny black plant seeds with omega 3 fatty acids. They are extremely healthy because they strengthen the immunity and reduce cholesterol. When mixed with liquid ingredients, these seeds develop a gelatinous structure, which in this case can thicken the jam without adding any additives and without cooking. You can make jam from any fresh fruit, and you can even combine peach and raspberry. We still decided on summer strawberry jam. Recipe for strawberry jam without cooking: 680 grams of finely chopped fresh strawberries 30 grams of chia seeds 15-30 grams of honey 75 milliliters of lemon juice Mix all this in a blender, then transfer to a jar with a lid and leave in the fridge for at least an hour.

What are the necessary ingredients for cherry liqueur?
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What are the necessary ingredients for cherry liqueur?

All you need to prepare this simple liqueur is: 7 pounds of homemade cherries 500 - 680 grams of sugar to taste 6 liters of vodka 240 milliliters of some homemade brandy, preferably plum brandy How to prepare cherry liqueur? Mix vodka, brandy and sugar in a large glass bowl and stir until the sugar melts and combines with the alcohol. Cut the cherries and remove the stones. Some nutritionists claim that the stones of these fruits are full of cyanide, which causes increased secretion of stomach acid, which leads to various gastrointestinal problems. Put the cherries in 2 larger sterilized jars with a wider opening or in a larger glass jar with a lid and pour alcohol and sugar over them. Mix well, then close the jar or container. During the first two weeks, you need to shake the jars several times. Then leave the jars in a dark and cool place for at least another 3 months before straining them. Then strain the liqueur. It is recommended to strain it at least 2 times through strainers with a larger and smaller sieve. Pour into bottles as desired.

Grandma’s kitchen Potato muffins from the oven
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Grandma’s kitchen Potato muffins from the oven

It's necessary: 1 kg of potatoes rosemary primrose leaf thyme garlic powder oil crushed hot peppers pepper ml. cheese .. sesame Peel a squash, grate it and cut it into thin slices. Chop rosemary, thyme, primrose leaf, add 1 tablespoon garlic, 50 ml oil, a little ground pepper pepper. and mix everything well. Grease the muffin tin well with oil and heat it well in the oven. Stack the slides and fill the muffins. Top with grated cheese and sprinkle with sesame seeds. bake at 200 - 250 degrees C to brown nicely. Serve as a side dish or main course.

Grandma's Kitchen - The best fasting moussaka for vegetarians
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Grandma's Kitchen - The best fasting moussaka for vegetarians

It's necessary: 600 g of potatoes 1 larger tomato 1 onion 2 green peppers 1 large carrot a little cauliflower 1 small zucchini 200 g of mushrooms a handful of peas oil, primrose .. aleva paprika..piber 2-3 cloves of garlic 2 tablespoons instant soup with mushrooms Preparation: Fry sliced onion in oil, add chopped paprika to carrot circles, diced zucchini. Add champignons, allspice, pepper, garlic to the primrose leaf. Grease a 30 × 20 pan with oil. Cut half of the potatoes on the bottom of the pan and shake the deep-roasted vegetables in the middle. Cover with the remaining potatoes on the leaves. In 100 ml. water dissolve 2 tablespoons of instant mushrooms, mix and pour. Pour in a little oil. Bake at 200 degrees for about an hour Top quality moussaka, if you are fasting, you should definitely try it ... Pleasant…

Chicken, juicy, spicy, weekend lunch for the whole family
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Chicken, juicy, spicy, weekend lunch for the whole family

Spicy chicken is an ideal meal that you can serve to your family ... We are sure that they will be delighted, just like you! Components: - 1kg of chicken fillet (drumsticks or drumsticks, boneless) - 2 tablespoons oil - half a teaspoon of garlic powder - half a teaspoon of cumin - half a teaspoon of coriander - half a teaspoon of paprika - a quarter of a teaspoon of turmeric - salt and pepper - fresh primrose (for decoration) - salad of your choice Way of preparation: Dry the chicken meat first, then roll it in mixed dry spices (garlic, coriander, turmeric, salt, pepper, cumin) and let the meat stand for a few minutes. In the meantime, prepare pan and heat the oil. When the oil is heated, add the meat and fry for 7 minutes on one side and the same amount on the other side. When the meat is almost done, add a clove of garlic additional aroma. Serve the meat warm with the side dish you want. Risotto would fit best. Maybe salad, french fries, the choice is yours ...

Toast - Pofezne - recipe
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Toast - Pofezne - recipe

Fried bread has always been present on the tables of many peoples, known under various names and stored in various variants, salty and sweet. Toasts are also called moče, kvašenice, pofezne, breaded bread, landice, bread in eggs… Components: old (stale) bread eggs some milk so frying oil Preparation: In our area, we use old, dried bread cut into slices, dipped in eggs beaten with a little salt, with the addition of milk or water, and then fried in fat, oil or butter. Before frying, pieces of bread can only be lightly dipped in scrambled eggs, or soaked well, and then pressed by hand to drain the excess liquid… Fry over a moderate heat, on both sides, until golden brown. Salty toasts are usually served with cheese, cream, sour cream, yogurt… Some people prepare sweet toasts, with the addition of sugar, cinnamon, honey, jam, fruit…

Homemade donuts - recipe
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Homemade donuts - recipe

Components: 500g of flour 300ml of milk 1 whole egg and 1 egg yolk half a cube of yeast 2 tablespoons sugar 2 tablespoons oil butter cube grated lemon zest powdered sugar for sprinkling Preparation: Sift half a kilo of flour and a pinch of salt into a bowl, then make a depression in the middle. In a small bowl, chop half a cube of yeast, add a teaspoon of sugar, a little flour and warm milk, stir and let it rise. Pour the remaining yeast into the cavity in the flour, add one whole egg and one yolk, two tablespoons of sugar, two tablespoons of oil, a piece of butter, 300 ml of lukewarm milk and grated lemon zest. Make the dough well, cover with a clean cloth and leave in a warm place to rise, about an hour, to double. Then knead the dough, then roll it out on a floured sheet, about one centimeter thick. Remove the donuts with a glass, then leave them covered to rise for fifteen minutes on each side. Roll the glass in flour every time, so that the donuts do not stick. Heat the oil in a deep pan, not too much, because the donuts will burn. Dip donuts in hot oil, then cover. Then turn them over and fry on the other side without the lid. Remove the fried donuts with a slotted spoon on a napkin, to absorb the excess oil, and then sprinkle with powdered sugar.

Mecca - recipe
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Mecca - recipe

We all remember the taste of mecca from childhood. This cheap, simple and fast service was common in the kitchens of our mothers and grandmothers. Frying in deep fat is not "in" in the current dominance of "healthy", cooked and fresh food… However, it can not hurt if we allow ourselves something greasy and delicious from time to time “ The mekis are made in the same way as donuts (priganice), with the difference that the donuts are taken out with a spoon and lowered into heated oil, and the mekis are shaped by hand into an oblong shape, and then fried. They can be filled with various salty and sweet fillings, and some housewives recommend adding a glass of brandy to the dough, so that the meccas absorb less oil. They are also made in a lean version, without eggs and milk, simply, knead a softer bread dough, beat it well with a food processor to get air "hats", it grows a little and is ready for frying. Components: 1kg soft flour type 500 packaging of fresh yeast 1 egg 1 teaspoon salt 800ml lukewarm water (or half milk, half water) Preparation: Sift flour into a bowl, add salt, then add crumbled yeast, egg and gradually add warm water. Knead a soft dough, less often than for bread. The dough should be beaten well with a food processor, until it starts to separate from the edge of the dough, and until "bubbles" are formed, air bubbles in the dough. Now cover the dough with a cloth and leave it to rise in the heat. When it grows, you need to mix it and beat it again with a food processor, then let it grow even more. Mekike is fried at a moderate temperature, in an open deep pan. It takes a lot of oil or fat to swim, so it is better to take a smaller pot and bake one or two at a time. When the dough has risen, we grab some dough with wet hands, roll it out into a soft dough and lower it into the hot (not hot!) Fat. If the oil (or fat) is too hot, the soft ones will burn on the outside and will be undercooked on the inside. It is necessary to pour a spoonful over the meki while they are frying, so that they grow better and are hollow. Fry them for a few minutes on both sides, then take them out on a napkin to drain off the excess fat.

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