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Lenten stuffed peppers in Hilandar way: An original dish that can complement your dining experience
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Lenten stuffed peppers in Hilandar way: An original dish that can complement your dining experience

For this dish you need: 6 dried red peppers 3 leeks or one medium onion 100gr large ground nuts 1 cup rice Spices to taste: are pepper Cayenne pepper vegeta Procedure: Fry the short leeks (or finely chopped onions) over a little oil, then add the ground nuts. Fry it all together for another 2-3 minutes and then add the washed and cleaned rice to it. Fry it all for another 1 minute, then add the spices to taste and simmer for another 2 minutes on low heat. During this time, let the dry peppers stand in warm water for easy filling. Be careful not to strain the peppers to the top when filling so that the filler does not leak. Line the stuffed peppers in a pan, add some water (then top up if necessary) and simmer over low heat until the rice is cooked through. After that, bake the peppers in an oven preheated to 200 degrees. At the end of the roasting, pour them with the oil you previously fried with the ale pepper. These peppers are equally delicious and warm and cold, so you can eat them any way you like.

Old food in a new way! Licking fingers: Peppers stuffed with bacon, cheese and eggs
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Old food in a new way! Licking fingers: Peppers stuffed with bacon, cheese and eggs

Ingredients: 200 g of fine cheese, 200 g of cheese, 200 g of bacon, 3 eggs, 7 fresh peppers, 2 tablespoons of butter, 20 ml of oil. Preparation: Fry the chopped bacon with very little oil. Whisk eggs, combine with cheese and cheese, then add the yogurt. Add the bacon to the mixture and mix everything nicely. Fill the peppers with a roll, arrange in a baking tray, drizzle with some oil and bake at 180 degrees for 20 minutes.

Organism Balm: The recipe for the perfect homemade chicken soup
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Organism Balm: The recipe for the perfect homemade chicken soup

Components: 500 grams of chicken meat connection green 1 onion are pepper dry spice homemade noodles Preparation: Peel the green and place in a pot of cold water, then add the chicken chopped to pieces. Peel the onion, cut in half, and sauté in a piece of aluminum foil on a hot pan. Add the onions to the water and bring to a high heat to simmer as soon as possible. Lower the temperature, cook half-covered on low heat, season with salt and beat. When the meat and greens soften, remove and chop. Boil the noodles in the soup, then when softened, return the vegetables and chicken, and add the dry seasoning. Serve hot, sprinkled with parsley leaves. You can also add some lemon juice to your plate if desired. Experiment with other additions - chop some chives, fresh hot peppers or add cooked potatoes or egg - you'll get a complete lunch.

Poison Killer and Organic Bomb: Add THIS potato plant to get the healthiest salad and real spring detox
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Poison Killer and Organic Bomb: Add THIS potato plant to get the healthiest salad and real spring detox

It is known as cremos, sremus, sremusha and sremuza, bear onions, wild onions ... Sremus is one of the first heralds of spring. It has lily-like spear leaves and an oblong bulb wrapped in a white transparent shell. It grows in humid humus-rich meadows, in shady moist fertile plains, under shrubs and in deciduous and mountain forests. It has a pungent scent of garlic, so you may feel it first before you see it. Sremus grows in moist places with plenty of shade in the spring. To determine the smell, you need to rub the leaves of a bear onion with your fingers. The sremusha leaf is similar to the lily of the valley in that the lily of the valley is leathery and leaves the ground curled but does not smell like garlic, and the frostbite grows exclusively in autumn and in the meadows, so people should not mix them. Harvesting by inexperienced pickers is not recommended, since the consumption of the aforementioned sremus-like plants, especially frostbite, can lead to poisoning and death. Young leaves should be harvested in April and May (before the plant blooms) and bulbs in late summer or fall. Sremus leaves lose their healing properties by drying, so they are consumed fresh as a spice or salad. The bulb can be used just like garlic. Young leaves are a great salad full of vitamins, while older ones are very, very annoyingly angry. People with sensitive stomach, ulcer or gastritis may consume bulbs that have previously been soaked for 2-3 hours in warm milk. Sremus cleanses the body of toxins at incredible speed. Contains essential oils, mineral salts, sugar, vitamin C, carotene, protein, fats and allicin main ingredient. In spring, this onion cleanses blood, stomach and liver. Extremely stimulates the process of memory and concentration, it also prevents atherosclerosis, cleanses the intestines, prevents fainting, choking, pressure in the head, destroys earthworms, helps fight chronic skin diseases… The therapeutic effect is similar to garlic, and for this high concentration of sulfur-allicin-containing essential oils. It is successfully used in the healing of open wounds and hematomas, helps to excrete mucus from the lungs, relieves coughing and facilitates breathing. It also has an antibacterial effect. It is used as a dry spice, in the form of essential oils and drops, but also fresh - as a salad supplement. Sremus is most delicious if finely chopped and mixed with lettuce, or when put into a potato salad. Wash each leaf of sremus well under a jet of water. Then chop about 70 g of sremus. Peel the potatoes, chop them and place in cold salted water to cook for about 20 minutes (should not boil). In a small bowl, make a salad dressing: Put salt, sugar in a bowl and pour over 100 ml of water. Add vinegar and oil and stir. Transfer the cooked potatoes to a serving bowl, add 70 g of chopped gravy, top with salad dressing and mix well. If you are a resident of the city, you will find sremus at the markets in the early spring. If, however, you do not have the time to prepare sremous drops, you can find them at every well-supplied herbal pharmacy or health food store. To have shrimp in the house all year long, you can prepare it in the form of an alcoholic essence: finely chop the sremush, loosely fill the bottle to the cervix and then fill it with cereal brandy or other domestic strength of 38-40%. The bottle is kept in the sun or warm for 14 days. You should drink 14 to 15 drops daily with a little water.

Unforgettable Shotguns: A treat that is easily and quickly saved
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Unforgettable Shotguns: A treat that is easily and quickly saved

In many homes across Serbia, rifles were a traditional treat. You must remember a grandmother, aunt, aunt or uncle who made the perfect shot. Lest we forget them, we remind you of this simple recipe. Enjoy! Components: 4 egg whites 280g of sugar juice of half a lemon Foam whites and sugar and add half a lemon juice. In a lightly greased pan, use a kitchen syringe or spoon to make a cup-shaped bowl. Roast the beans in an oven preheated to 100 degrees for one hour with the door open about 2cm wide.

3 nettle dishes work a miracle for the body: The healthiest and most delicious meals with minimal money
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3 nettle dishes work a miracle for the body: The healthiest and most delicious meals with minimal money

We all know nettles are healthy. If they could, our grandmothers would proclaim it a sacred plant. These are all the benefits of nettles. Strengthens teeth and bones, great for mineralization in growth, pregnant and lactating women. Provides daily intake of calcium in daily diet. It is rich in magnesium and prevents problems of cerebral, vascular, muscular-tetanic and visceral nature. Prevents the appearance of prostate adenoma and helps in the treatment of acute prostatitis. Nettles provide the required amounts of zinc, a deficiency of which leads to disruption. Contains manganese that soothes aging senility and eliminates forgetfulness. It has a sufficient amount of Vitamin K to prevent bleeding, and its importance to the body and its daily presence in food is the reason why it is popularly called the "longevity factor". Creating hemoglobin is aided by iron, copper, and vitamin C, and manganese helps activate iron from the depot, so its daily use is a true prevention of anemia. Old nettle recipes: Nettle Breakfast: 20 tops of young nettle (maybe more if you have one); 1 onion, 1 tablespoon of fat, 5 pieces of egg, some milk, some cream. Preparation: Boil the nettles in hot water (max 5 minutes to boil in water). In a frying pan, fry the onion finely chopped, then add the browned nettle. Whisk for 5 minutes at most, then pour in whipped eggs into which you have added some milk and some cream. Salt it all and serve it for breakfast. Young nettle caps Required: 1 tablespoon fat, 1 onion onion, 3 cloves garlic, 300g nettle, 200 grams of spinach, 500 grams of cubed beef, some salt, some flour, some pepper. Preparation: Roll the cubes of beef into the flour and fry them. When they catch the crust, pick them up on a plate. In the fat in which the beef is roasted, season the garlic and onions, then add the diced nettles and fresh spinach. Whisk everything until the greens have completely softened. Add some water (just to grill the vegetables) and cubes of beef. Salt everything and let it simmer for about an hour. Serve warm with a tablespoon of sour milk. A nettle proja Requires: 3 eggs, 100 g sour cream, 1 tablespoon of cream, 1 tablespoon of fat or butter, 500 grams of young nettle, 100 small cheese, a little yogurt, 100 grams of white flour, 1 baking powder, some salt and 400 g of flour. Preparation: Stir in the nettle and then add the eggs, cheese, sour cream, cream, butter, butter, yoghurt and whisk to the boiled and strained nettle. Add salt and flour, baking powder and sifted flour. Combine everything and bake in the oven at 220 degrees for about half an hour.

Dandelion jam: Liver and blood balm! It cleanses the body better than any drug
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Dandelion jam: Liver and blood balm! It cleanses the body better than any drug

Dandelion blooms in April. We often walk around and pay no attention to this plant. However, the dandelion is a real doctor! From dandelion you can make a delicious jam to regenerate liver cells and cleanse the blood. Dandelion jam (honey). Recipe: Peel off 300 yellow dandelion flowers, pour in cold water and leave to stand for 24 hours. Drain well the next day and pour half a liter of warm boiled water. Cook for 15-20 minutes, add 1 kg of sugar and 2 finely chopped medium lemons (can with peel), 1 teaspoon of lemongrass and cook for another 5 minutes. When the jam has got the honey color, remove it from the fire. Wait for it to cool and process through the gauze or strainer. Boil this mixture for another 2 minutes. Your dandelion jam is over! Tip: Collect dandelion jam away from roads. Dandelion jam is best taken in the morning on an empty stomach, dissolving it in a cup of green tea. In this way, this potion will act on the body's anti-inflammatory, tonic, which cleans the liver of toxins and toxic substances, and even removes radionuclides from the entire body, and has a diuretic effect! Dandelion jam is useful for the prevention of asthma and bronchitis. It is necessary to eat 2 tablespoons at a time, in the morning. This gives a very positive effect. On such a delicious jam your liver will thank you, as it will always be clean and healthy!

Spectacular breakfast: Palenta and skewers of mushrooms and bacon
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Spectacular breakfast: Palenta and skewers of mushrooms and bacon

Never skip breakfast, and this combination of flavors will surely delight you. Components: 1/4 cup polenta a full cup of water are a handful of parmesan mushrooms marinated in sunflower oil, white wine and spices bacon Preparation: Boil water, then reduce heat and add polenta. Stir all the time, and when it starts to thicken add the parmesan. Stir everything well, remove from heat, pour into a baking tray or shallow pan (use baking paper) and cool well. Cut into triangles and fry briefly in oil on both sides. Put mushrooms and sliced bacon on a skewer.

Homemade poppy strudel
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Homemade poppy strudel

Poppy strudel reminds many of us of our childhood when we ate it with a glass of milk for breakfast or dinner. It’s time to remind yourself of that ritual and make this a delicious treat. Components: For dough: 3 eggs ½ l of milk 1 tablespoon of fat (or margarine) 20 g yeast 1 kg of flour For fil: 200 g of ground poppy ½ l of milk 5 tablespoons of sugar Preparation: Whisk the egg whites with sugar, then add the yolks that have previously been whisked with fat or margarine. Mix the yeast in warm milk and combine with the eggs. Gradually add the flour to give a smooth, soft dough that should not be sticky. Coat the dough with a little oil and let it rise. During this time, cook the poppy seeds in milk (if desired, sweeten). When the dough grows, make 4 balls and spread one by one at the thickness of your finger. Fill with a cold poppy filler and roll in the eyelids. Leave it in the baking pan for another half hour, then bake at moderate temperature for about 40 minutes. When done, sprinkle with powdered sugar.

Fry the young potatoes according to Grandma's recipe
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Fry the young potatoes according to Grandma's recipe

You can serve potatoes with some meat and salad. Components: 1 kg of young potatoes oil are pepper Thyme basil parsley leaf Preparation: Heat the oil, then insert the potatoes you have cleaned and washed and cover. Fry on low heat. Turn the potatoes over occasionally. After about twenty minutes, remove the potatoes with a spoon (when browned). In a bowl, mix all the spices and put the potatoes in there. Stir well.

Simple and tasty side dish: Mushrooms in milk
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Simple and tasty side dish: Mushrooms in milk

Delicious and quick with simple ingredients, goes with everything, with meat, rice, mashed potatoes .. Ingredients and preparation: - 300 g mushrooms (or other type of mushrooms) - 3 garlic cloves - 300 ml of milk - 30 ml of oil - 1 tablespoon of starch or flour - some hot or sweet peppers (fresh or dry) - parsley leaves - are - pepper Chop mushrooms and garlic, pepper. Fry briefly in oil, add milk and starch. Stir and add the other spices. Crunch for about ten minutes with stirring. If you like you can serve with sour cream and lemon.