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!

Lamb a la Split-Foscarini family recipe

  Lamb as it was my grandmother cooked!

Here is an old yet new recipe for preparing lamb!

And who is in fact not an admirer of lamb prepared in this way will the love.


Ingredients: / 6-8 persons /

    1st  1 leg of lamb about 2 kg.
    2nd  10 dag smoked ham
    3rd  onion

   4th   pepper
    5th   salt
    6th   1 dl oil
    7th    20 dag red port
    8th    1 tablespoon tomato puree
    9th    1 dl red wine
   10th    0.5  PROSEKA

  11th     2 tablespoons vinegar
   12th    celery and parsley
   13th    bay leaf
   14th    rosemary
   15th    2 tablespoons flour
   16th    200 grams of dried plums

PREPARATION:


     * But wash, remove the bone and obtained a large piece of flesh, salt, pepper, rub with garlic
     * Next, spread a piece of meat, arrange ham, make roll, and the resulting roll if possible tie at the end of cooking and baking.
     * The resulting roll by turning on the bake pan in hot oil.
     * In the meantime
     * Put in a pot, kill more onion to easily add water when the onion is almost entirely softer add plums pitted,
     * A little cook to soft plums
     * Now add the gridded carrots
     * Add water until tender, not carrots, with a piston lawful  mixer and add all other ingredients listed / except flour /
     * Put the fried meat, or meat add water and cook in the vessel.
     * When the meat is tender, remove it Take, cut into slices and return to sauce.Now add an flour, try it, add spices if needed and cook just a little bit without interference.

This wonderful dish serve with classic gnocchi or wide noodles with the spinach!

Uslast!

Voli Vas Silvana!
Silvana, with Love!

Lamb a la Split-Foscarini family recipe

  Lamb as it was my grandmother cooked!

Here is an old yet new recipe for preparing lamb!

And who is in fact not an admirer of lamb prepared in this way will the love.


Ingredients: / 6-8 persons /

    1st  1 leg of lamb about 2 kg.
    2nd  10 dag smoked ham
    3rd  onion

   4th   pepper
    5th   salt
    6th   1 dl oil
    7th    20 dag red port
    8th    1 tablespoon tomato puree
    9th    1 dl red wine
   10th    0.5  PROSEKA

  11th     2 tablespoons vinegar
   12th    celery and parsley
   13th    bay leaf
   14th    rosemary
   15th    2 tablespoons flour
   16th    200 grams of dried plums

PREPARATION:


     * But wash, remove the bone and obtained a large piece of flesh, salt, pepper, rub with garlic
     * Next, spread a piece of meat, arrange ham, make roll, and the resulting roll if possible tie at the end of cooking and baking.
     * The resulting roll by turning on the bake pan in hot oil.
     * In the meantime
     * Put in a pot, kill more onion to easily add water when the onion is almost entirely softer add plums pitted,
     * A little cook to soft plums
     * Now add the gridded carrots
     * Add water until tender, not carrots, with a piston lawful  mixer and add all other ingredients listed / except flour /
     * Put the fried meat, or meat add water and cook in the vessel.
     * When the meat is tender, remove it Take, cut into slices and return to sauce.Now add an flour, try it, add spices if needed and cook just a little bit without interference.

This wonderful dish serve with classic gnocchi or wide noodles with the spinach!

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!