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Showing 9 recipes of 72
Public
Spinach pancakes with ajvar, cheese and salami
1. Blend the spinach and put in the bowl.
2. Add 2 eggs and 1 ful tbsp of corn starch.
3. Mix everything with a mixer.
4. Put a pan with smal amount of olive oil on medium heat.
5. Pour the mixture in the pan and fry it for 4 min.
6. Put a lid on the pan and fry it for another minute. Repeat the process 3 more times.
7. On the spinach pancake spread 1 tbsp of ajvar, shredded cheese and few pieces of salami ( kulen).
8. Roll it up and enjoy.
Bon appetit
Ingredients
200
Gram
140
Gram
60
Gram
40
Gram
8
Gram
2
Gram
10
Gram
40
Gram
Spinach Salad with Bacon, Walnuts, and Honey-Mustard Vinaigrette
17 min
Spinach Salad with Bacon, Walnuts, and Honey-Mustard Vinaigrette
Ingredients:
Salad:
150 g bacon, cut into 1 cm cubes
50 handful walnuts
Salt, to taste
150 g baby spinach leaves
4–5 sun-dried tomatoes, thinly sliced
Parmesan cheese (tiny leaves or grated), for garnish 30 g
Vinaigrette:
1 tsp mustard
1 tsp honey
Juice of ½ lemon
2 tbsp cold-pressed sunflower oil
1 tsp soy sauce
½ tsp salt
---
Instructions:
1. Prepare the bacon:
Cut bacon into 1 cm cubes. Place in a skillet over medium heat and fry for 5–7 minutes, or until golden and crispy. Remove and drain on a paper towel. Let cool.
2. Toast the walnuts:
Place walnuts in a microwave-safe bowl and lightly moisten with a splash of water (about half a handful). Season with salt. Microwave on a combined microwave + grill setting (C-1) for 3.5 minutes. Let cool.
3. Make the vinaigrette:
In a small bowl, whisk together the mustard, honey, lemon juice, sunflower oil, soy sauce, and salt until emulsified.
4. Assemble the salad:
In a large bowl, combine the baby spinach, sun-dried tomatoes, cooled bacon, and walnuts. Drizzle with the vinaigrette and toss gently to coat.
5. Finish and serve:
Garnish with tiny parmesan leaves or a sprinkle of grated parmesan. Serve immediately.
Bon Appetit
Ingredients
40
Gram
150
Gram
150
Gram
50
Gram
30
Gram
20
Gram
3
Gram
Public
Spinach salad with dried tomatoes, parmesan, walnuts and prosciutto
Spinach Salad with Prosciutto and Salted Walnuts
A perfect balance of sweet, salty, and tangy flavors with a satisfying crunch.
Ingredients
The Base: Fresh baby spinach, prosciutto (cut into bite-sized pieces), sun-dried tomatoes in oil (chopped).
The Crunch: Whole walnuts and sea salt.
The Topping: Parmesan cheese (shaved into thin ribbons using a potato peeler).
The Dressing: Cold-pressed sunflower oil (or extra virgin olive oil), juice from ½ lemon, 1 tsp mustard, 1 tsp honey, and salt.
Preparation
1. Prep the Spinach
Wash the spinach thoroughly. Let it air-dry for 10–15 minutes. Drying the leaves properly ensures the dressing coats them evenly rather than sliding off.
2. Toast the Walnuts
Place the walnuts in a skillet over medium-low heat. Toast them for 7–8 minutes until fragrant. While toasting, sprinkle them generously with salt. Remove from heat and let them cool completely to reach maximum crunchiness.
3. Create the Emulsion (Dressing)
In a small bowl, whisk together the mustard and honey first until they form a smooth emulsion.
Gradually add the oil, lemon juice, and salt. Whisk vigorously until the dressing is well-combined and glossy.
4. Assemble the Salad
In a large salad bowl, combine the dried spinach, prosciutto pieces, chopped sun-dried tomatoes, and the toasted salted walnuts.
Add the Parmesan shavings on top.
5. Toss and Serve
Pour the dressing over the salad and toss gently to ensure every leaf is lightly coated.
Bon Appétit!
Ingredients
200
Gram
30
Gram
50
Gram
40
Gram
16
Milliliter
30
Gram
5
Gram
10
Gram
Squid Ink Risotto-Stuffed Bell Peppers with Cherry Tomatoes and Mozzarella
An elegant Mediterranean-inspired dish where the deep flavors of squid ink risotto meet the sweetness of roasted peppers and the creamy richness of mozzarella.
Instructions
1. Prepare the Bell Peppers:
Carefully cut around the stems of the bell peppers to create a lid. Remove the seeds and membranes. Dice the flesh surrounding the stem into small pieces and set aside.
2. Rinse the Rice:
Wash the rice under cold water until the water runs clear. Set aside to drain.
3. Sauté the Aromatics:
In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté gently for 2–3 minutes, until translucent. Add the diced bell pepper tops and continue to sauté for another 4–5 minutes.
4. Toast the Rice:
Stir in the rinsed rice and cook for 3–4 minutes, stirring constantly to coat each grain in oil and release its nutty aroma.
5. Deglaze and Flavor:
Pour in the white wine and stir until it has mostly evaporated. Stir in the squid ink until evenly distributed.
6. Cook the Risotto:
Begin adding warm vegetable broth, one ladle at a time, stirring continuously and allowing each addition to be absorbed before adding the next. Continue until the rice is al dente (approximately 18–20 minutes).
7. Prepare the Cherry Tomatoes:
While the risotto is cooking, heat a separate frying pan with a splash of olive oil. Add the cherry tomatoes and sauté over medium heat for 3–4 minutes, until slightly blistered. Add the garlic and sauté for another 2–3 minutes over low-medium heat until fragrant.
8. Finish the Filling:
Once the risotto is al dente, remove it from the heat. Gently fold in the sautéed cherry tomatoes, garlic, and diced mozzarella. Season to taste with salt and pepper.
9. Stuff the Peppers:
Fill each hollowed bell pepper with the risotto mixture. Sprinkle chopped parsley over the top for freshness.
10. Bake:
Place the stuffed peppers in a baking dish and bake uncovered in a preheated oven at 180°C (350°F) for 35 minutes, until the peppers are tender and slightly caramelized.
Serve warm with a drizzle of olive oil and a sprinkle of fresh herbs.
Bon appétit!
Ingredients
70
Gram
30
Gram
300
Gram
100
Gram
10
Gram
10
Gram
100
Gram
125
Gram
3
Gram
100
Gram
Public
Stuffed Eggplant with Ground Beef
1. Prepare the Eggplants:
Slice the eggplants in half lengthwise.
Scoop out most of the flesh, leaving a ~1 cm border to form "boats". Salt the inside, let them sit for 20 minutes, then pat dry.
After 20 min. drizzle the ”boats" with olive oil and put them in the oven on 180 C for 15 min.
Dice the scooped-out eggplant flesh and set aside.
2. Cook the Filling:
Heat olive oil in a skillet over medium heat.
Add chopped onion and diced bell pepper. Sauté for 5–7 minutes. Add 1 minced clove of garlic and saute for 1 min. more.
Add the diced eggplant flesh and cook for another 5 minutes.
Stir in ground beef and cook until browned. With the fork crush the meat .
Add soy sauce, diced tomato , ground sweet paprika, hot paprika flakes,salt, and pepper.
Let simmer for 10 minutes, stirring occasionally.
Remove from heat and mix in chopped parsley and crushed white cheese.
3. Assemble & Bake:
Preheat oven to 190°C (375°F).
Fill each eggplant boat with the beef mixture.
Place in a baking dish and top each with grated parmesan.
Bake for 25 - 30 minutes until eggplants are soft and tops are golden brown.
4. Serve warm with extra parsley if desired.
Ingredients
600
Gram
100
Gram
50
Gram
5
Gram
300
Gram
30
Gram
4
Gram
4
Gram
100
Gram
4
Gram
20
Gram
30
Gram
Public
Tabbouleh salad with white cheese - bulgur and fresh vegetables and white cheese
1. Prepare the bulgur
Put1/2 cup bulgur in a pot with 1 1/2 cups of chicken broth. Bring it to boil, lower the heat and cook it for 10 min. Leave it to cool and soak the broth.
2. Prepare the vegetables
Cut one red onion on small dices. Cut one bigger or two smaller r tomatoes, paprika, small stroke of celery to dices,.
Cut one handful of parsley and one handful of rocket leaves.
3. Marinate the bulgur
Put all together with the cooled bulgur in a pot.
4. Make the dressing
In a small bowl add lemon juice from half a lemon, 2 tbsp extra virgin olive oil, 1 tsp mustard , 1 tsp honey, lemon zest from half a lemon and 1 tbsp of soy sauce. Mix well. Add 1 tsp salt, 1 tsp paprika flakes, 1/2 tsp black pepper and 1 tsp dry mint. Mix again .
5. Put it all together
Add the dressing to the bowl with bulgur and vegetables. Mix. Add diced white cheese and mix again.
Enjoy
Ingredients
75
Gram
350
Milliliter
200
Gram
50
Gram
80
Gram
20
Gram
20
Gram
15
Gram
3
Gram
25
Gram
5
Gram
5
Gram
5
Gram
4
Gram
Public
The "Post-Easter" Loaded Egg Salad
20 min
Portable
Batch
A clever and delicious way to use up those extra hard-boiled eggs and leftover deli platters.
Prep time: 15 minutes
Resting time: 1 hour (recommended)
Servings: 2–3 people
Ingredients
4 Hard-boiled eggs (Easter eggs work perfectly!)
3 Small pickled carrots, finely chopped
2 Pickled cucumbers (gherkins), finely chopped
White sheep cheese, cubed or crumbled
Kulen (spicy salami), diced
Cured ham, diced
3 tbsp Sour cream (optional, for a creamy finish)
Instructions
1. Prep the Base
Peel the hard-boiled eggs and chop them into bite-sized pieces. Place them in a medium mixing bowl.
2. Add the Texture
Finely chop the pickled carrots and cucumbers. Their acidity is key to balancing the richness of the eggs and cheese. Add them to the bowl.
3. The Savory Mix
Chop the sheep cheese, kulen, and cured ham into small cubes. Incorporate them into the mix.
4. Combine & Rest
Gently mix all the ingredients together.
The Secret Step: If you can resist, let the salad rest in the fridge for at least 1 hour. This allows the smoky flavors of the meat and the tang of the pickles to infuse into the eggs.
5. Optional Creamy Finish
Just before serving, you can whisk in 3 tablespoons of sour cream for a smoother, richer texture.
Ingredients
Public
The Soul-Healer’s Duo - The Smoky Lentil & Sausage Stew with a Zesty Cabbage-Orange Salad
The Smoky Lentil & Sausage Stew
With a Zest of Cabbage-Orange Salad
A hearty, grounding main paired with a bright, soul-cleansing side.
I. The Lentil Foundation
Prep the Lentils: Soak the lentils in cold water for at least 2 hours.
The Double Rinse: Drain and rinse the soaked lentils under cold running water. Place them in a pot, cover with fresh water, and bring to a boil. Drain again, but this time rinse with hot water.
The Slow Simmer: Return the lentils to the pot. Add enough water so the level sits about 3 fingers (approx. 5cm) above the lentils. Set to medium heat.
II. The Aromatic Base
Sauté: While the lentils begin to cook, prep your vegetables. Finely dice the onion and leek; shred the carrot. In a skillet with 1 tbsp olive oil, sauté the onion for 3 minutes. Add the leek and carrots and continue sautéing over low-medium heat for 6–7 minutes.
Spices: Stir in a pinch of pepper flakes and 2 pressed garlic cloves. Sauté for just 30–40 seconds until fragrant.
Combine: Transfer the sautéed vegetables into the lentil pot along with 2 deseeded dried red peppers. Cover, reduce heat to low, and simmer for 2 hours.
III. The Smoky Infusion
Sausage Prep: Use a high-quality, meaty smoked sausage. Remove the skin and slice into 5mm disks.
The Sear: In the same skillet used for the vegetables, add 1 tsp olive oil. Fry the sausage disks over medium-high heat for 1 minute per side. Use a fork to transfer the disks into the stew one by one, leaving the rendered fat/grease in the skillet for later.
The Secret Thickener: Peel a small sweet potato and add it whole to the stew. Cook for 30 minutes.
The Blend: Remove the whole sweet potato and the dried peppers. Peel the skin off the peppers with a fork. Place the pepper "meat," the sweet potato, and a few spoonfuls of the lentil liquid into a blender. Process until smooth and stir this velvet mixture back into the pot.
Season: Add 1/2 tsp salt, 1/2 tsp black pepper, 1/3 tsp hot red pepper flakes, and 2 tsp soy sauce. Simmer for 20 minutes.
IV. The "Zapraška" (Finishing Oil)
The Red Oil: Reheat the sausage grease left in the skillet. Remove from heat, stir in 2 tbsp sweet ground paprika, and immediately pour this vibrant oil into the stew. Lower the heat to the minimum setting.
V. The Soul-Cleansing Salad
The Base: Thinly shred half a young white cabbage (a mandolin works best). Roughly chop a handful of rocket (arugula) and parsley. Combine in a large bowl.
The Fruit: Peel an orange and dice the pulp into 1.5cm cubes. Add to the greens.
The Dressing: In a small bowl, whisk together the juice of half a lemon, 2 tbsp olive oil, 2 tsp soy sauce, and 2 tsp orange balsamic cream.
Final Touch: Massage 1/2 tsp salt into the cabbage by hand to soften it slightly, then pour over the dressing and toss well.
Chef’s Note
By adding the "meat" of the dried peppers and the blended sweet potato, you’ve created a rich, smoky body that perfectly balances the saltiness of the smoked sausage and soy sauce.
Ingredients
200
Gram
300
Gram
20
Gram
80
Gram
50
Gram
60
Gram
30
Gram
25
Gram
3
Gram
12
Gram
300
Gram
15
Gram
15
Gram
15
Gram
5
Gram
6
Gram
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Public
Traditional Creamy Bean Soup (Main Dish)
Traditional Creamy Bean Soup (Main Dish)
A hearty, slow-cooked classic. This recipe uses a natural thickening technique for a rich, velvety texture.
Soak time: 3–12 hours
Prep time: 20 mins
Cook time: 2.5–3 hours
Servings: 4–6
Ingredients
500g White beans (Tetovo beans or similar)
1 Large onion, whole
1 Fresh bell pepper (red or green)
1–2 Dry red peppers
1 Leek, finely chopped
15g Vegetable oil (for sautéing)
10g Ground sweet red paprika
2 tsp Dried mint (Nanе)
½ tsp Garlic powder (or minced garlic)
⅓ tsp Hot paprika flakes (optional)
To taste: Salt
Instructions
1. Prepare the Beans
Place the beans in a pot with cold water and soak for 3 to 12 hours.
Drain and rinse the beans using a strainer.
Return the beans to the pot and cover with fresh cold water (about 1 cm above the beans). Bring to a boil.
Once boiling, lower the heat slightly and skim off the white foam for 2–3 minutes.
Drain the water again and discard it.
2. The Slow Cook
Refill the pot with hot water (2 to 2.5 cm above the beans).
Add the whole onion, the dry red peppers, and the fresh bell pepper.
Do not add salt or spices yet, as salt can make the bean skins tough.
Simmer over low heat for 2–3 hours until the beans are tender and easily crushed.
3. The Natural Thickener
While the beans cook, sauté the chopped leek in a skillet with oil until soft. Set aside.
Once the beans are cooked, remove the onion, the dry and fresh peppers, and two tablespoons of the cooked beans from the pot.
Place these in a blender with the sautéed leeks and half a cup of the cooking liquid. Blend until completely smooth.
Pour this creamy mixture back into the main pot and simmer for a few minutes.
4. The "Zaprska" (Finishing Oil)
In the same skillet used for the leeks, heat the remaining oil.
Add the ground sweet paprika and fry for exactly 20 seconds. Remove from heat immediately so the paprika doesn't burn.
Pour the red oil over the bean soup.
5. Seasoning
Finally, add the salt, dried mint, garlic powder, and hot paprika flakes.
Simmer for another 5 minutes to let the flavors meld.
Ingredients
500
Gram
120
Gram
10
Gram
15
Gram
10
Gram
5
Gram
50
Gram
10
Gram