Tuka ,purica sa senfom i vrhnjem

Turkey in a sauce of mustard and cream 

We are used to prepare roast turkey, but we zbati that turkey meat can be prepared in all known ways. My family loves turkey meat prepared in Saft of mustard and sour cream. Here's how to prepare my grandmother.
Ingredients:
about 750 grams of turkey 1 large red onion1 tablespoon mustard 5 tablespoons sour cream 2 tablespoons olive oil salt 1 tablespoon flour 5-6 peppercorns
Preparation:
Turkey meat salt and mustard spread. Leave to rest for 2 hours. Take a bowl of thick steel bottom, pour in olive oil. Meet have to be golden!Now add the onion piece, pour a glass of water and cover pot. Leave to cook on low heat,after half hour add salt,peppercorns,parsley and garlic/cut/.Cook it for more half hour than add sour cream mixed with flour.
if need add some more water.


serve it with rice!/and glass of red wine!!/

 

 

And you may prepare kind of tortillas as i show it at pic!!!

Voli Vas Silvana!
Silvana, with Love!

Tuka ,purica sa senfom i vrhnjem

Turkey in a sauce of mustard and cream 

We are used to prepare roast turkey, but we zbati that turkey meat can be prepared in all known ways. My family loves turkey meat prepared in Saft of mustard and sour cream. Here's how to prepare my grandmother.
Ingredients:
about 750 grams of turkey 1 large red onion1 tablespoon mustard 5 tablespoons sour cream 2 tablespoons olive oil salt 1 tablespoon flour 5-6 peppercorns
Preparation:
Turkey meat salt and mustard spread. Leave to rest for 2 hours. Take a bowl of thick steel bottom, pour in olive oil. Meet have to be golden!Now add the onion piece, pour a glass of water and cover pot. Leave to cook on low heat,after half hour add salt,peppercorns,parsley and garlic/cut/.Cook it for more half hour than add sour cream mixed with flour.
if need add some more water.


serve it with rice!/and glass of red wine!!/

 

 

And you may prepare kind of tortillas as i show it at pic!!!

Voli Vas Silvana!
Silvana, with Love!

Sarme-stuffed sauerkraut leaves

This dish is traditionally a winter dish Croatian regions.A perfect blend of sauerkraut svijezeg dried meat and minced meat.I have already described in earlier posts the way of preparation.Sarma is a very healthy food, they have lots of vitamin C and charm are full of calories that our body needs in winter to create body heat!
Ingredients:
1 large head sauerkraut1 / 2 pounds cut sauerkraut1 cup barley porridge1 kilo of minced meat / beef and pork /parsleyoniongarlicsalttomato juice1 pair dried sausage1 piece of dried meat / pork ribs or the head /a lot of good will and patience to prepare!
Preparation:
Pickled cabbage / chopped and leaves / first rinsehash  prepared with red onions, sliced parsley, sliced garlicsaltAdd barley porridgestir it well!


add it all in big pot,add cold water to cover all stuffed leaves and cover it all with cut sauerkraut  .
On the top add smoked meat !
Cook it about 1 hour than add salt and tomato juice,cook more.
After 2 hours cooking/be careful dont mix it while they are cooking/remove it from heat and add it in preheated oven on 200 Celsius for about half hour!

Voli Vas Silvana!
Silvana, with Love!

Sarme-stuffed sauerkraut leaves

This dish is traditionally a winter dish Croatian regions.A perfect blend of sauerkraut svijezeg dried meat and minced meat.I have already described in earlier posts the way of preparation.Sarma is a very healthy food, they have lots of vitamin C and charm are full of calories that our body needs in winter to create body heat!
Ingredients:
1 large head sauerkraut1 / 2 pounds cut sauerkraut1 cup barley porridge1 kilo of minced meat / beef and pork /parsleyoniongarlicsalttomato juice1 pair dried sausage1 piece of dried meat / pork ribs or the head /a lot of good will and patience to prepare!
Preparation:
Pickled cabbage / chopped and leaves / first rinsehash  prepared with red onions, sliced parsley, sliced garlicsaltAdd barley porridgestir it well!


add it all in big pot,add cold water to cover all stuffed leaves and cover it all with cut sauerkraut  .
On the top add smoked meat !
Cook it about 1 hour than add salt and tomato juice,cook more.
After 2 hours cooking/be careful dont mix it while they are cooking/remove it from heat and add it in preheated oven on 200 Celsius for about half hour!

Voli Vas Silvana!
Silvana, with Love!

Silvana punjene paprike/al crvene /

 Sad slobodni ste pomislit da ovdje nesto i nije bas uredu!
Ta tko je cuo da se pune crvene rog paprike!
Moram priznati nisam ni ja nikad od nikog svih godina mog zivota cula takvo sto!
Al kao sto kazu za sve postoji prvi put!
Sad kako sam samo dosla na tu ideju!
Za ovaj recept je zasluzna moja zaboravljivost,naime lijepo sam kupila mljeveno meso,punu mrezicu crvenih rog paprika al ni jednu zelenu baburu,
Meso je vec 2 dana u frizideru,treba ga iskoristiti,a polpete i bolonjez li mesna struca mi se ne radi!
Bas sam zapela na punjene paprike,a kisa lije i meni se ne izlazi!

I takosa ugledala mrezicu rog paprika i odlucila napraviti moje punjene paprike!
Na slici se vidi kako lijepo kuhaju!
Cijela prica je ista,dakle recept kao za babure al cu ga ipak napisati.
Mozda neka mlada domacica bas i nezna a i svaka kuca ima svoj recept za punjene paprike!

SASTOJCI:

1. 1,5 kg mljvenog junjeceg mesa/strakul ili lopatica/
2. 12 kom lijepih ovecih rog paprika
3. 2 zlice pesta/mjesavina slanine,luka i persina/
4. 1 salica jecmene kase/ja ne stavljam rizu/
5. zlicica soli morske
6. 2 glavice usitnjene kapule
7. zlica vegete pikant
8. 250 nasjeckane pancete
   

Smijesu dobro izmijesati/rukama/ i puniti paprike!

PRIPREMA:

evo i mene-tako je bilo vruce u kuhinji da sam i aj ko crvena paprika!!!!!

• punjene paprike slazemo u veliku posudu
• i to redom paprike pa malo nasjeckane pancete
• sve zaliti da bude do prekriveno vodom
• ostaviti da uskuha i nek na lagano kuha pola sata
• zatim dodati zlicu konserve,popapriti i posoliti po zelji
• nek na lagano kuha daljnji sat i pol
• po potrebi dolivati vodu
• pri kraju dodati zaprsku od 3 zlice brasna /u zazuceno brasno dodati malo nasjeckanog luka i persina!
• Prokuhati oko 15 min.
• Ostaviti da odstoji za sutrasnji rucak!
• Uslast!
  

Voli Vas Silvana!
Silvana, with Love!

Silvana punjene paprike/al crvene /

 Sad slobodni ste pomislit da ovdje nesto i nije bas uredu!
Ta tko je cuo da se pune crvene rog paprike!
Moram priznati nisam ni ja nikad od nikog svih godina mog zivota cula takvo sto!
Al kao sto kazu za sve postoji prvi put!
Sad kako sam samo dosla na tu ideju!
Za ovaj recept je zasluzna moja zaboravljivost,naime lijepo sam kupila mljeveno meso,punu mrezicu crvenih rog paprika al ni jednu zelenu baburu,
Meso je vec 2 dana u frizideru,treba ga iskoristiti,a polpete i bolonjez li mesna struca mi se ne radi!
Bas sam zapela na punjene paprike,a kisa lije i meni se ne izlazi!

I takosa ugledala mrezicu rog paprika i odlucila napraviti moje punjene paprike!
Na slici se vidi kako lijepo kuhaju!
Cijela prica je ista,dakle recept kao za babure al cu ga ipak napisati.
Mozda neka mlada domacica bas i nezna a i svaka kuca ima svoj recept za punjene paprike!

SASTOJCI:

1. 1,5 kg mljvenog junjeceg mesa/strakul ili lopatica/
2. 12 kom lijepih ovecih rog paprika
3. 2 zlice pesta/mjesavina slanine,luka i persina/
4. 1 salica jecmene kase/ja ne stavljam rizu/
5. zlicica soli morske
6. 2 glavice usitnjene kapule
7. zlica vegete pikant
8. 250 nasjeckane pancete
   

Smijesu dobro izmijesati/rukama/ i puniti paprike!

PRIPREMA:

evo i mene-tako je bilo vruce u kuhinji da sam i aj ko crvena paprika!!!!!

• punjene paprike slazemo u veliku posudu
• i to redom paprike pa malo nasjeckane pancete
• sve zaliti da bude do prekriveno vodom
• ostaviti da uskuha i nek na lagano kuha pola sata
• zatim dodati zlicu konserve,popapriti i posoliti po zelji
• nek na lagano kuha daljnji sat i pol
• po potrebi dolivati vodu
• pri kraju dodati zaprsku od 3 zlice brasna /u zazuceno brasno dodati malo nasjeckanog luka i persina!
• Prokuhati oko 15 min.
• Ostaviti da odstoji za sutrasnji rucak!
• Uslast!
  

Voli Vas Silvana!
Silvana, with Love!

ALSATIAN GRATIN Of ROOTS

Another one recipe from my friend!!!!!
ALSATIAN GRATIN Of ROOTS
Ingredients:
2 large Onions finely chopped
2 large Carrots chopped
2 cup Broth chicken, beef, or vegetable
4 large Potatoes
2 medium rutabagas
1/3 cup Minced fresh parsley
      pinch Nutmeg to taste
1/2 cup Jarlsberg cheese

Directions:

In a sauté pan cook onions and carrots in 1/2 cup of broth until softened. Add to this the parsley.

Peel and thinly slice the potatoes and rutabagas. Arrange half of the potato/rutabaga combo in the bottom of a 9X13 baking dish  (I sprayed with Pam first). Top with half the onion/carrot mixture. Repeat with the other half of the ingredients. Over the top, pour the rest of the broth.

Cover and bake for 1 1/2 hours in a 425 degree oven. Top with cheese and sprinkle with nutmeg. Broil until cheese is browned
Voli Vas Silvana!
Silvana, with Love!

ALSATIAN GRATIN Of ROOTS

Another one recipe from my friend!!!!!
ALSATIAN GRATIN Of ROOTS
Ingredients:
2 large Onions finely chopped
2 large Carrots chopped
2 cup Broth chicken, beef, or vegetable
4 large Potatoes
2 medium rutabagas
1/3 cup Minced fresh parsley
      pinch Nutmeg to taste
1/2 cup Jarlsberg cheese

Directions:

In a sauté pan cook onions and carrots in 1/2 cup of broth until softened. Add to this the parsley.

Peel and thinly slice the potatoes and rutabagas. Arrange half of the potato/rutabaga combo in the bottom of a 9X13 baking dish  (I sprayed with Pam first). Top with half the onion/carrot mixture. Repeat with the other half of the ingredients. Over the top, pour the rest of the broth.

Cover and bake for 1 1/2 hours in a 425 degree oven. Top with cheese and sprinkle with nutmeg. Broil until cheese is browned
Voli Vas Silvana!
Silvana, with Love!