Chicken Stew

Ingredients:

• 1 whole chicken (medium size) cut to pieces
• 5-6 potatoes (medium size)
• 1 onion (bigger size)
• 2-3 soup spoons of cooking oil
• 1 tea spoon of salt
• 1 tea spoon of Vegeta (a condiment)
• 1 soup spoon of a ground red pepper (not hot)
• 2,5-3 dl of water

Dumplings dough ingredients:

• 1 whole egg
• 1/2 tea spoon of salt
• 6-7 soup spoons of wheat flour
• 1 dl of water

Dumplings dough preparation:

 Pour 6-7 soup spoons of flour into a soup-plate, crack and drop one whole egg into it, add 1/2 tea spoon of salt, and slowly add 1 dl of water. Stir all ingredients well until you get a ductile dough (like a chewing gum). Prepare and leave it aside while the chicken stew is cooking (about 10-15 minutes before the cooking process is coming to the end). Than add the dumplings dough to the cooking stew according to described technique in a chicken stew cooking procedure.

Chicken stew preparation:

1. Turn on the electric stove and put a pan on the stove plate.
2. Pour 2-3 soup spoons of cooking oil into a pan just to cover its bottom, add the peeled and chopped onion.
3. In the meantime, while the plate is warming, wash and peel 5-6 potatoes, cut them to the pieces and add it over the onion.
4. Than, already prepared and cut the chicken meat pieces arrange around the pan over potatoes, add 1 tea spoon of salt and 1 tea spoon of Vegeta (a condiment), add 1 soup spoon of a red pepper and pour 2,5-3 dl of water.
5. Optionally, you can add small cut of a hot pepper according to taste.
6. Cook it on the usual temperature (like with any cooking process) about 1 hour until the meat and potatoes have been done.
7. After about 45 minutes of chicken stew cooking drop slowly, with the tea spoon, piece by piece, already prepared dumplings dough into the cooking stew, on the next manner: take with the tea spoon prepared dough, piece by piece, and drop into the cooking stew. Before each dough piece taking and dropping, sink the tea spoon into the stew’s liquid, take the piece of dough and slowly drop it into the stew until the end of a dough. Wait about 10-15 minutes, while the dumplings were cooked
8. Turn off the electric stove and leave the cooked chicken stew on a warm plate for awhile.It’s done.

 

 

Cold Cucumber Soup

Ingredients:

• 2 finely chopped, peeled fresh cucumbers,
• 7 dl of yogurt,
• 3 dl milk,
• 1 tablespoon of chopped young onions,
• salt,
• pepper,
• 3 tablespoons of chopped parsley.

Preparation:

1. Mix all ingredients and place in refrigerator to cool down.
2. Before serving, using a wire whisk, stir soup and into the cooled soup bowls.
3. In each bowl put on a round slice of unpeeled cucumber and several parsley leaves.
4. Serve cold.

 

Potato Moussaka with Bacon and Spinach

Ingredients:

• 800 g potatoes,
• 200 g spinach,
• 1-4 tablespoons oil,
• 50 g fleshy bacon,
• 100 g feta cheese,
• 3 tablespoons grated cheese,
• 1 small clove garlic,
• 8 dl milk,
• little butter,
• 1 tablespoon bread crumbs,
• salt, pepper, dried vegetables seasoning.

Preparation:

1. Peel potatoes and cut into thin slices. Drain the spinach and finely shred and feta cheese crumble with fork.
2. Butter fireproof dish and align layer of potatoes, layer of spinach, bacon pieces, feta cheese, and so until all is used (the last layer need to be potato).
3. Heat milk with garlic, salt, pepper and spice from dried vegetables, then at first spray moussaka with oil, sprinkle bread crumbs, and then pour the milk.
4. Place in preheated oven at 200 degrees Celsius and bake for about 35-40 minutes.
5. At the end of baking sprinkle grated cheese and return to oven until cheese melt and brown.

 

Rice with Parmesan Cheese

Ingredients:

• 400 g of rice,
• 3 egg yolks,
• 100 g of butter,
• 100 g of parmesan cheese,
• 2 soup cubes,
• juice of a half lemon,
• pinch of nutmeg,
• salt and pepper to taste.

Preparation:

1. Wash the rice and cook it in 2-liter of soup (soup cubes and water). Squeeze half a lemon, so the rice grains could stay whole.
2. Stir well butter, egg yolks and parmesan. Add nutmeg, salt and pepper. Over this mixture pour a hot rice while stirring constantly.
3. Serve immediately.

 

Soldierly Beans

Ingredients :

• White middle sized beans ( 120g per portion – 1-1,2kg of beans for 10 persons).
• Dry bacon cut to military standards size 5,5×6,5×1,0 cm thickness (it must not be hard bacon like pancetta or hambourg bacon) – 60g per portion – 600g for 10 portions.
• Beef as for stew (Must not be dry beef and it has to be melted in your mouth when it was cooked. Preferably use the soft piece of beef) – 60g per portion – 600g for 10-12 portions.
• Sausages (optionaly dry deomestic chilli sausages) 600g for 10-12 portions.
• Onions middle sized bulb – ½ of the bulb per portion – 5 bulbs of onions for 10-12 portions.
• Garlic – ¼ of clove per portion – 2-3 cloves of garlic for 10-12 portions.
• Carrots – 1 average sized piece of carrot per portion – 10 pieces for 10-12 portions.
• Parsley – 1 soup spoon of finely chopped fresh parsley for 5-6 portions. 2 spoons for 10-12 portions.
• Ground red peppers (not hot) – 1 soup spoon for 10-12 portions.
• Ground red hot chili peppers according to taste.
• Ground black popper according to taste.
• Dry spice (Vegeta or Spice „C“ in Srbia).
• Tomato puree – 3 full soup spoons per 10-12 portions
• White wheat flour – 1 full soup spoon per 10-12 portions.
• Cooking oil (optionaly 1-3 soup spoons).

Preparation :

Step 1 :
Into the cooking pan put the exquisite white beans (cleaned of dirt and washed), pour the cold water over it and leave it to stay submerged for a few hours to swell.
Step 2 :
Put another deeper cooking pan on the stove plate to get warmed and add bacon first, to dissolve grease and then add the meat and sausages (optionaly), onions cut to narrow bar pieces, garlic finely chopped and carrots cut to narrow rings. Whisk that all and cook on the moderate temperature (not too strong). In case that the bacon is so dry, add a little (one soup spoon ) of cooking oil and the popper according to taste. When the meat becomes already cooked and soft enough add drained white beans, a dry spice (vegeta or spice „C“) according to taste, 2 soup spoons of tomato puree (one soup spoon of tomato puree leave for the next step of making browned flour), pour cold water into it and cook it on a moderate strong temperature. The cooking duration depends on how old are white beans. Older beans need more cooking time. You should know if the beans are cooked when beans begin to decompose and the liquid becomes dense.
Step 3 :
Making of browned flour :
Into separate cooking pan pour a little cooking oil and one soup spoon of flour and cook it on the stove plate until it becomes dark brown. Then add one soup spoon of ground red peppers (not hot), and the ground red hot chilli peppers according to taste, whysk it constantly antil it gets dark red colour. Then add one soup spoon of tomato puree, whisk and cook it all about 5-10 minutes. After that, pour this into the pan with cooking beans, whisk it well, add a little finely chopped garlic, 2 soup spoons of parsley, cook it for a while on a low heat. Cooking on a low heat is significant for an union of all ingredients. When the cooking was finshed, take off the cooking pan from the stove plate, put the pan pot on and leave it for a while to cool off.
Serve it warm with fresh bread and with various types of salads like : grated fresh or pickled cabbage salad, roasted peppers with garlic and vinegar, pickled cucumbers, all kinds of tomato salads, turshia etc. As drinking contribution to this great recipe, the beer, juices and even wines would be fine.

Karadjordje’s Steak

Ingredients:

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

Preparation:

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

 

White Rice Soup

Ingredients:

• 1 l of clear beef or chicken broth,
• 150 g rice,
• 2 eggs,
• 200 g sour cream,
• 1 lemon,
• pepper,
• parsley.

Preparation:

1. Well washed rice add into 1/5 l of boiling salted water and simmer. Squeeze the juice from the lemon half into simmering water with rice to hold rice grains shape.
2. After about 20 minutes, when the rice is been well cooked, drain it.
3. Whisk sour cream, one whole egg and one egg yolk together. Then, add cooked rice to it and pepper it well.
4. Pour hot clear broth over thus prepared rice, stirring constantly.
5. Then you can acidify to taste with lemon juice.
6. Before serving the soup, sprinkle it with finely chopped parsley leaf. Serve warm.