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Belmuž is a specialty from eastern Serbia. For centuries, it has been prepared by shepherds, made of very young, one-day-old cheese, sheep's or cow's cheese, and corn flour. It is traditionally prepared in a cauldron, and a male hand is needed for strong mixing! It is most delicious when prepared from several types of cheese, and of course, it is very high in calories and extremely tasty. Components: 1 kg of young full-fat cheese 200 g of corn flour if necessary salt Preparation: Melt the cheese in a saucepan over low heat. Add salt if necessary. Slowly pour corn flour into the melted cheese, stirring constantly with a food processor. Cook over low heat, stirring, for about twenty minutes, until a compact ball is formed, ie until the flour picks up all the fat from the cheese. When the fat starts to float on the surface, the belmuz is ready and ready to serve. Serve with sour milk and spring onions.

Samsa is a pie that is traditionally prepared in the Vranje region. It is made from hand-developed crusts, it is not filleted, but baked with sour milk to which garlic has been added. So "empty" topped pie, simple, and of extraordinary taste. Components: 1 kg of soft flour 500 ml of lukewarm water a little salt 400 ml of oil or melted lard 1 liter of sour milk 5 cloves of garlic Preparation: From the flour, salt and lukewarm water, knead a smooth dough. Then divide it into ten balls, and roll each ball into a circle. Coat with melted grease or oil, then combine two by two. Leave these five noodles to stand for about an hour. Then, one by one, roll them out on a tablecloth sprinkled with flour, pour over fat or oil, and wrap them in a roll. Arrange on a baking sheet, cut into pieces and grease. Bake at 200 degrees for about half an hour. During that time, finely beat the garlic and pour in sour milk, add salt to taste, then pour over the baked pie. Return to the oven for a few more minutes, let the pie soak up the topping, then serve while warm.

A delicious pie can be made from the remaining old bread. It takes a little cheese, eggs and milk, which we will fill with "crusts" of bread cubes. If desired, you can add a little ham, cheese, cream, roasted peppers, pickles… Components: 1 loaf of old bread 300 g of cheese 4 eggs 1/2 liter of milk 1 dl oil a little sesame Preparation: Cut the bread into cubes. Beat eggs, add cheese, oil and milk, add salt to taste. Pour half of the sliced bread into a greased pan, flatten it, then pour over half of the filling. Arrange the remaining bread cubes over, then pour over the filling. Leave to stand for half an hour, sprinkle with sesame seeds and bake for about half an hour at 200 degrees, until nicely browned.

Components: 6 eggs 6 tablespoons sour cream 4 tablespoons flour a little salt 2 onions 500g minced pork a cup of milk a cup of sour cream a little grated cheese mast Preparation: Separate from 6 egg yolks and egg whites. Whisk the egg whites until thick. It's important whisk 6 egg yolks well with 6 tablespoons of sour cream. Add egg whites to the beaten egg yolks, and then 4 tablespoons of flour and a little salt. Mix everything well. From the prepared mass, pie dough is prepared. Before that, you need to prepare the stuffing: fry 2 heads of finely chopped onion with fat, when the onion softens, add half a kg of minced pork and continue frying. Gradually add a little to one cup of milk. The minced meat must be almost done and then the stuffing is ready. Allow to cool. Pour 1 half of the prepared dough into a greased pan and sprinkled with flour and place in the oven to bake halfway. Then take the baking tray out of the oven and spread the prepared stuffing evenly over the entire surface, and over the stuffing the other, remaining half of the dough. Put in the oven to bake the pie. The finished pie is cut into cubes and placed in a serving tray. Heat a cup of sour cream and pour over the pie cubes. Put grated cheese on each cube. The pie is delicious, strong and looks very tempting. Instead of minced pork, you can also use ham, but then we also mix sour cream into the filling.

Propeć (prepeć) is a pie that is prepared in southern Serbia, Kosovo and Metohija. It is a local variant of Turkish ačak pie (so-called open pie). It is filled with cheese, and the crusts are overlapped in a special way, by "folding". Components: 400 g of flour 2 dl of water spoon of fat teaspoon of salt 250 g of cheese 2 eggs 1 dl of milk coating grease Preparation: Sift flour, salt. Add fat and warm water, then knead a soft dough. Leave to rest, then form a roller. Now cut the roller into twelve pieces. Roll out each part on a floured surface into a bun, then grease them. Thinly roll out nine buns, grease a little more, then place one over the other. Slightly spread everything together, so that it is about 10 cm larger than the baking tray. Spread the remaining three crusts to the size of a baking sheet. (This is a measure for a 30cm round tray). Grease the baking tray profusely, then place a large crust, with the ends hanging over the edge. Grease, pour part of the filling of cheese, eggs and milk, then cover with the first of three crusts. Fill with the filling, put the next crust, fill again, and finally add the third crust. Finally, transfer the dough to the middle of the pan and arrange in the form of folds. Pour the rest of the filling over everything, then bake for about half an hour at 200 degrees. Propeć is served while it is warm, and it should not be cut with a knife, but torn into pieces.

Components: 400 g of sharp flour 150 g of fat 2 eggs 20 g of fresh yeast 1dl of milk grated lemon peel 200 g of walnuts 200 g of crystal sugar 200 g of powdered sugar Preparation: Add a spoonful of sugar, a little flour and crushed yeast to the lukewarm milk and let it rise. During that time, sift the flour on a mixing board, make a hollow in the middle, then add the yeast, fat, 4 tablespoons of sugar, one whole egg and one egg yolk, grated lemon zest. From all the ingredients, knead a smooth dough and leave it to rest for half an hour. Then stretch it to a thickness of half a centimeter, cut it into squares and stuff it. Make the hope in the following way: whisk the egg whites into a firm sauce, add sugar, and finally ground walnuts. Arrange the formed rolls in a greased pan and bake at 180 degrees for 15 to 20 minutes. Baked rolls should remain white. Roll more warm rolls in powdered sugar.

Components: Dough 200 g flour 100 g butter 1 egg 50 g of powdered sugar juice of half a lemon Phil 1 white 50 g of sugar 50 g ground almonds a little powdered sugar to sprinkle Preparation: Knead all the ingredients for the dough well, then leave it in the cold to stand for half an hour. During that time, make a filling. Whisk the egg whites well with a fork, add sugar, and finally ground almonds. Roll out the aged dough on a floured surface to a thickness of 3 mm. Cut into 6x6cm squares. Put a little filling in the middle of each square, then form letters. Bake at 180 degrees for about fifteen minutes, until slightly browned. Still warm letters roll in powdered sugar.

Do you like to knead sweets and make cakes and various biscuits, or are you one of those who prefer to prepare savory dishes? Many ladies think that preparing sweets takes a lot of time, is a complicated process that will surely contaminate several dishes and takes a lot of time to master. That, for the most part, is not true. Today we present you a recipe for a delicious carrot cake, which takes 15 minutes to prepare and, believe it or not, only one dish will get dirty! The cake with carrots is ideal for the whole family because it is tkv. "Dry cake", which means that it can be easily combined with coffee or tea, carried in a bag as a snack or as a real dessert after the main meal. Carrot, its main ingredient, is a boon for the human body. It is full of vitamins and minerals, and it has a neutral taste, so it fits so beautifully into this cake. The most important thing is that in addition to the already simple recipe, we have prepared washed and grated carrots for our ladies, ready to use, which halves the preparation time because it excludes washing, peeling and grating them. Try a juicy carrot cake and you will see that you don't have to give up a lot of time, which we know is precious to you, to enjoy a delicious treat. Components (for a tray with a diameter of 26 cm) - 300 g grated carrots - 3 eggs - 250 ml of oil - 230 g of brown sugar - 180 g of flour - 1 1/2 teaspoon baking powder - 1 teaspoon baking soda - Pinch of salt - 2 teaspoons of cinnamon - 90 g of ground almonds (or hazelnuts) Glaze - 50 g of powdered sugar - 1/2 teaspoon vanilla aroma - 1 teaspoon of milk (a little more if needed) Preparation 1. In a large bowl, whisk the eggs with the sugar and add all the ingredients. 2. Stir so that the mixture is even. 3. Place in a baking tray in which you have previously placed the baking paper. 4. Bake for about 35 minutes at 180 degrees. 5. Remove from the oven on a wire rack to cool for a minimum of two hours. 5. For the icing, mix all the ingredients and spread over the cooled cake.

Nothing is more beautiful than when you decide to prepare your favorite treat in your warm home during a cold, autumn afternoon and fill your home with wonderful scents. Whether it is pastries, cake, cinnamon, chestnuts, pumpkins, this autumn aroma will not only be the appetite but also the mood of all the family. However, it is not always easy to prepare even something simpler, such as pies, rolls, biscuits, sweet bread, let alone a little more demanding cookies or cakes. And although there is the thinking "the easier, the better", does "the easier, the tastier" really apply? That is why Iceberg Salad Center strives to enable its products to easily and quickly prepare healthy and tasty meals. Among other things, it gave us the opportunity to enjoy a clean, freshly peeled pumpkin every fall! Housewives, you will agree, there is no easier way to prepare specialties with this food, right? Mmm… so now imagine a hot and juicy pumpkin cake that requires a little skill, but the taste, smell and softness are worth every effort! Follow our recipe and see for yourself! Components For the cake - 1 pack of pumpkin - 300 g of flour - 4 eggs - 1/2 bag of baking powder - 2 bags of vanilla sugar - 130 g of brown sugar - 1 bag of cinnamon - 1/4 teaspoon baking soda - 130 ml of oil - pinch of salt For the topping - 200g cream cheese - 4 tablespoons vanilla sugar - 1 tablespoon vanilla flavoring - 1/4 teaspoon cinnamon - milk as needed Topping - 3 tablespoons crushed pistachios - 3 tablespoons crushed walnuts Instructions for preparation 1. In a small bowl, grate the pumpkin. 2. In a large bowl, mix all the other ingredients. 3. Pour the pumpkin into a larger bowl and spoon the mixture together. 4. Oil the pan, hand out the mixture and bake in a preheated oven at 180 degrees for about 25 minutes (when the toothpick you stick in the cake comes out clean, the cake is ready). 5. Remove the cake from the oven and wait for it to cool completely. 6. For the topping, mix all the ingredients in a bowl so that you get a creamy mixture. 7. If the mixture is too thick to pour over the cake, dilute it with milk. 8. Pour the topping over the cake. 9. Finally, sprinkle it with pistachios and walnuts.

Many people have thrown out sweets from their daily consumption, in order to get the line in order and prepare for the summer. However, as the weather forecast worsens day by day and predicts that this week will be rainy again, a little dessert is not out of the question. Surprise your family with a beautiful, juicy sweet potato cake with white potato filling. No, we didn't make a mistake, this potato cake is made of potatoes, dough over filling and… it's incredibly tasty! Imagine a blend of magical aromas like cinnamon, nutmeg and ginger spreading through your tucked home as it rains outside. It may not be the June idyll you are used to, but it is a great way to improve everyone's mood. Take a look at our recipe for a sweet potato cake and be among the first to try this unusual delicacy! Components Dough - 300g sweet potatoes (sweet potatoes) - 150g grated carrots - 3 tablespoons of honey - 2 eggs - 3 tablespoons of coconut oil - 1 tablespoon vanilla extract - 1 teaspoon of cinnamon - 1/2 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon nutmeg - 1/2 teaspoon ground ginger - Pinch of salt - 120g flour - Raisins (optional) Phil - 1 white potato - 4 tablespoons of honey - 3 tablespoons of melted coconut oil or butter - 1 tablespoon vanilla extract - pinch of salt - 1 tablespoon lemon juice + grated rind Topping - 70g walnuts Instructions for preparation 1. To prepare the dough, chop the potatoes in a multipractice, add the other ingredients (except the carrots) and blend until the mixture is combined. 2. Stir in the carrots and transfer the mixture to a 25x15cm baking tray lined with baking paper. 3. Bake the mixture in a preheated oven for 45 minutes at 180 degrees until it gets a golden color. 4. To make the filling, boil the white potatoes, strain them from the water and mash them. 5. In a large bowl, mix all the ingredients for the filling, add the white boiled potatoes and stir with a mixer until the mixture is completely uniform. 6. Cool the filling and spread it over the cake. 7. Place the cake in the refrigerator to stand for at least 2-3 hours before serving. 8. Sprinkle the potato cake with chopped walnuts and cut.

Believe us when we tell you that you will certainly not resist today's treat. Juicy, creamy cake with raspberries and vanilla cream, covered with sweet crumbs that crunch with every bite… sounds so good that you have already started reading the ingredients? Stop! Now imagine a ball of milk ice cream melting over a cake creating an icy dessert, an explosion of flavors that will cool and sweeten you! Race to the kitchen, take advantage of the raspberry season that will not last long and brighten the day for yourself and others. Components "Bark" - 400g pretzels - 150g brown sugar - 2 bags of vanilla sugar - 100ml of oil - 1 tablespoon cinnamon Phil - 1l of milk - 150g brown sugar - 1 baking powder - 2 bags of vanilla sugar - 1 egg - 180g semolina - 90g butter Appendix - about 600g of raspberries Instructions for preparation 1. Prepare the “crust” by combining all the ingredients. Set it aside. 2. For the filling, separate 300ml of milk and mix with all the listed ingredients except butter. 3. Bring 700ml of milk to a boil, then add the previous mixture and cook until it thickens. Finally add the butter and combine. 4. Pour half of the breadcrumb mixture into the pan, then arrange the raspberries, then arrange the filling and finally the breadcrumbs again. 5. Bake in a preheated oven at 180 degrees (without fan) for 1 hour. 6. Wait for the cake with raspberries and crumbs to cool, cut and serve with a scoop of ice cream and fresh raspberries.

If you miss summer specialties with berries, we have prepared a recipe for you to brighten up this gloomy autumn day. A cake with raspberries and cherries, a fruity fantasy filled with a creamy vanilla filling, will take you back for a moment to the long, warm summer that is behind us. Red berries can be frozen or fresh, it doesn't matter because they are thermally processed and sweetened with healthy sweeteners, so their taste is proven to be extraordinary! A quick, impressive treat will surprise both family and guests! We suggest you hide one piece for you, because if the whole cake with raspberries and cherries is served at once, it will be grabbed so quickly that you can easily run out of a single piece! Components Dough - 1 cup flour - 1/2 baking powder - 10 tablespoons of coconut sugar - 100g of softened butter - 1 egg - 1 teaspoon of vanilla aroma Phil - 0.5 liters of milk - 2 vanilla puddings - 1/2 cup agave - 150g mascarpone cheese Fruit layer - 1 pack of ICEBERG SALAD CENATRA raspberries - 1 cup of cherries - 2 bags of gelatin - 5 tablespoons of coconut sugar Instructions for preparation 1. Knead the dough from all the ingredients and leave it in the fridge for 20 minutes. 2. Put the fruit in a sherpa with 5 tablespoons of coconut sugar and 2 bags of gelatin. 3. Heat the fruit over a low heat to release the juice, then remove from the heat. 4. Boil 2 puddings in half a liter of milk, sweeten them with agave syrup and mix in the mascarpone. 5. Roll out the dough into a mold, spread the filling over it first and then the fruit layer. 6. The cake with raspberries and cherries is baked for exactly one hour in an oven preheated to 170 degrees. 7. Before serving, cool the cake well.