Happy easter everyone !
There will be new recepies in the next days :)

 Potato&Egg salad

Products

potatoes - 120 g
lettuce - 80 g
Eggs - 1 pc.
milk - 20 ml.
Radish - 40 g
oil - 15 g
vinegar - 5 g
parsley
salt


Preparation:

Peel cooked potatoes and cut into cubes. In the salad bould arange the lettuce. On them are arranged spirally potato cubes, pre-salted and flooded with warm milk. Top is sprinkled with chopped parsley, oil and vinegar.On top Put slices of boiled egg thinly sliced ​​radishes or onions

Vine Sarma

3 parsley
3 tomatoes
1 cup rice
salt
dill
olive oil
black pepper
paprika
sterilized grape leaves
yogurt

 
Preparation:
In vegetable oil (olive oil) some water and a little stew finely chopped onion, then add grated tomatoes and rice. Salt mixture, pour one cup of hot water and boil until the swelling of rice. Remove from heat and stir in pepper and chopped parsley and dill. Of the mixture and vine leaves are oblong shaped stuffed cabbage. Arrange in a pan on the bottom of which are covered several grape leaves, pour in 2 cups hot water, pressed with a plate and simmer. Serve with yogurt and garlic

Chicken with rice

Products:
6-8 pieces of chicken
1 cup rice
100 g mushrooms
1 onion
2 red peppers
1 tomato
1 carrot
1 / 2 bunch parsley
 salt and pepper

Preparation:
Cut the chicken into portions.Put in saucepan with salted water and boil until ready.In a large pot in preheated oil fry the onions.Add rice and fry until the crystal.Add peppers, carrots and mushrooms.
Fry until liquid is absorbed renegade in frying mushrooms, counterfeiting and add salt.Pour in 2.5 hours hot water and transfer to baking dish or other fireproof container in which we pre-arranged portions of meat.Sprinkle with parsley and put in preheated oven at 200C*.Shortly before the end, add the tomatoes cut into very small cubes.Cooked dishes to absorb the liquid.Remove from the oven and the lid with a large tray or lid and leave as 20 minutes.
Serve the dish warm sprinkled with fresh parsley :)

Potato balls

Serves: 4

Products:
1 kg. potatoes
200 g cheese
1 onion
black pepper
savory
2 eggs
fried flour

Preparation:Boil up the potatoes. Once cool to smash and knead with chopped onion and grated cheese and 1 egg. Add pepper and savory. Formed into meatballs. Then roll them in beaten egg and flour. Fry in preheated oil.

Apple pie


Products:

 4 eggs
2 cup sugar
500 gr.yabalki - grated
2 and 1 / 2 cup flour
1 / 2 cup vegetable oil
Baking powder 1
2 vanilla small packs
1 / 2 ts cinnamon or cocoa
200 gr.wallnuts
few crumbs
powdered sugar for sprinkling


Eggs are beaten with sugar to whiten, add flour with baking powder and finally the oil gradually until smooth. The resulting thick paste. Take a baking dish with a diameter of 30 cm, coated lightly with oil and sprinkle with bread crumbs / flour instead. 2 / 3 of dough drops a spoon / because it is too thick / evenly over bottom of pan and spread it on apples mixed with cinnamon and vanilla. On them shall be allocated the remaining batter, sprinkle nuts on top to-ground.Bake 30 minutes until 180gr.okolo redness. Still warm sprinkle with plenty of powdered sugar. Consumed as a stand

Home Cacke

3 eggs
1ch.ch. sugar
200 g yoghurt or 200 g sour cream
1/3ch.ch. cooking oil
1 2/3ch.ch. flour
Baking powder 1
1 packet of vanilla sugar
raisins - half a packet in 1 cup
1ts cocoa

Preparation
Mix all and bake at 200 till it goes dry.Becomes very fluffy and fragrant!

Cherry cacke
Products:
1 ready crust cake
600 g cream
400 gr.chereshi
1 cup sugar
1 package colored gelatin cherry/92 g /
200 g Mascarpone cheese.

Preparation:
At the bottom of the cake form put the finished crust / if you wish to you could make the  crust for the cake by yourself.Pour chilled cream with sugar to thicken and add to mixture cheese.Pour  on marshes and leave in refrigerator to stegne.In this time we prepare the gelatin according to directions on the bag and pour on the cream of cherries blat.Chast boning, and the rest leave purposes and handles with ornamental ... decorate according to their fantasy.

Kashkaval Pane

Products:
 400 g cheese
2 eggs
2 tablespoons flour
3-4 tablespoons bread crumbs
vegetable oil for frying.

Preparation:

Cut cheese in slices with a thickness of about 1 cm Dip each piece first in cold water, then roll in flour, then in beaten eggs and finally in breadcrumbs. You can repeat dipping in egg and breadcrumbs again. So breading becomes thicker. Fry these prepared kashkavalcheta in preheated oil on both sides. Serve with salad and fries.

Kashkaval deriving from the Italian Caciocavallo (Bulgarian and Macedonian: кашкавал, pronounced [kaʃkaˈval]; Romanian: caşcaval, Turkish: kaşkaval, Serbian: качкаваљ or kačkavalj) is a specific type of yellow sheep milk cheese. However, in Bulgaria, Republic of Macedonia, Serbia and Romania, the term is often used to refer to all yellow cheeses (or even any cheese other than sirene). In English-language menus in Bulgaria, "кашкавал" is always translated as "yellow cheese" (whereas sirene is usually translated as "white cheese" or simply "cheese".) The taste of the kashkaval is sometimes compared to that of the popular in the United Kingdom cheddar cheese, although variations exist.
In Syria and Lebanon, this type of cheese is also called kashkawan (Arabic: قشقوان‎). It is very popular and is generally imported from countries such as Bulgaria, and is sometimes used as a topping for manakish.

Pljeskavica is a Serbian patty dish popular in the Balkan region of Southeastern Europe.
Pljeskavica is eaten in Serbia, Slovenia, Bosnia and Herzegovina, Montenegro, Macedonia and Croatia, and can be found in Romania, and Bulgaria. Traditional pljeskavica is made from mixture of ground meats. Typically two or more out of lamb, pork, beef or veal grilled with onions and served hot on plate with side dishes (in Belgrade), as a hamburger or on fresh kajmak with a thick pita bread.

Products:

1 kg minced beef meat
300 g smoked breast or ham
300 g cheese
2 chili
3 cloves garlic
1 tablespoon vegeta
1 tablespoon paprika





Preparation of Serbian pleskavitsa:
 Minced meat to be confused with well cut into very finely garlic and chili. The remaining products are cut very finely and mix with spices. Shape of large minced meat balls, add 1 tablespoon of filling and cover with another smaller meatball and edges turn and sealed. Bake at high grill.

Boza (Turkish: boza) is a fermented drink with a dense texture, characteristic of Balkan countries and Turkey.


Products

water - 5 l
flour - 2 cups
sugar - 2 cups
yeast (Boza) - 1 cup For yeast: flour - 1-2 tablespoons
water (lukewarm) - 1 cup
sugar - 1 tablespoon


Preparaition:

Overdo the flour until light pink, taking care not burning (stir during baking). Dissolve in a little lukewarm water. The mixture is poured into a container with the remaining water and place on fire. Add the sugar and stir until boil on slow fire. After boiling continued to stir for 5-6 minutes. Retired from the fire, cool and then dosipva or 1 cup Boza, or 1 cup of pre-prepared yeast. The Court held 2-3 days to ferment in a warm, then pour into bottles and refrigerate. Additional homogenization can be achieved with a stirring blender.
Note: adding to the basic glass mixture Boza or yeast can be substituted with 6-7 slightly moistened and crumbled slices of bread or biscuit or 6-7 tablespoons of bread dough (yeast). There is reason to suppose that could be used as little added yeast, diluted with water and a teaspoon of sugar and left to ferment

Drinks native to the Balkans Rakia

Rakia (rakiјa Serbian, Romanian cuika, Arabic arak) is a traditional strong alcoholic drink, preparation of the Balkans. Originally brandy is colorless, it may become yellowish to brownish color during aging in barrels or after the use of different additives. The taste is similar to Italian grappa, Japanese sake, Russian samogon, Mexican tequila or American brandy. Prepared by distillation of fermented fruits. The most common types are grape and plum brandy. Industry brandy (also called store) is usually 40%, but home-cooked can reach 60%. The technology of preparation is not complicated, and materials - (fruit, sugar and water) are readily available and relatively cheap. In winter, brandy drink heated (heated brandy). It is considered the national drink of Bulgaria, Macedonia, Serbia, Bosnia and Herzegovina, Montenegro and Croatia.

Meatballs Chirpan

Products:
400 g minced meat
1 tsp savory
pepper
cumin
salt
For the sauce: 2 onions
5-6 potatoes
4-5 cloves garlic
1 carrot
2 large tomatoes
2 tablespoons Chutney
2 tablespoons  flour
l tablespoon paprika
parsley.

Preparation:
Meatballs are spun and then with wet hands with vinegar or flour form of pellets.Put to boil water and add salt .Put meatballs into boiling water to brew 10-something minutes.Fry onions and garlic.
Add chopped carrots and potatoes.Stir and add flour, paprika and grated tomatoes.Mixing and pouring into the pan with meatballs.Boil until ready products.Add more seasonings to taste.Waiver from heat and sprinkle with parsley.Serve the dish sprinkled with chopped hot pepper retail.

Fried Meatballs :)


Products:
500 g minced meat
3 cloves garlic
1 potato
1 tsp with yogurt
1 egg
1 / 4 bunch parsley
1 teaspoons ground black pepper
2 k h breadcrumbs
1 onion
3 milk
A thin slice of dry white bread
savory
salt

Preparation:
Minced meat is kneaded the bread, previously soaked in milk or in water, drained and broken. Add chopped onion and parsley, cleaned and shredded retail grater potato, yoghurt, crushed garlic, egg and spices. The mixture is kneaded well and it is round or oval balls, which are oval in bread crumbs, shake off lightly and fry in preheated oil. Serve garnish with fried potatoes and seasonal salad.

Nervous meatballs

Products:

200 g pork
200 g beef
100 g smoked breast (or other smoked sausage),
1 head onion,
1 hot pepper
cumin
pepper
salt



Preparation:The  meat and the smoked breasts cut into cubes and grind in a meat grinder. Spun up with the salt dissolved in 2 tablespoons water. Minced meat is left to rest overnight in a refrigerator. Then kneaded with the grated onion, finely chopped hot pepper, cumin and pepper.Leave for another 2 hours and it take shape 12 meatballs, which bake in preheated moderate grill until light brown.

Bulgarian meatballs

In Bulgaria, meatballs are a very popular food. Consumed mainly as a main dish with lettuce, ketchup, French fries, trushiya or other furniture, and also may be served cooked with sauce as a stew or fricassee, in miniature ball version called "Constantinople meatballs", or in soup with rice , noodle or potato soup called balls.Acording to Bulgarian tradition the minced meat  for meatballs is straight (grind to a mill) from lean pork and veal in a proportion of 60 to 40. There are options with buffalo, sheep, donkey, horse and game meat. Furthermore, lean pork can be used pork fat. Bulgarian taste for meatballs without pork fat are dry. Muslims grind beef or lamb.
To the minced meat most often added wetted environment of bread, salt, ripe or green onion and egg, then the minced meat is kneaded well to not fall apart when cooking meatball. Depending on the region and add different spices like parsley, pepper, herbs and / or cumin. Depending on the recipe, the mince can add rice, potatoes or grated cheese. When frying meatballs in advance oval

in  dough.When the meatballs are  seasoned with lots of chilli, chopped red pepper, which is sold under the name "Chile" are called "Nervous meatballs".
"Tatar" balls are larger and contain melted cheese and hot pepper and sometimes mushrooms, pickles, pimento, and beer.

Pizza Verdi

 Products:

500 g flour
20 g yeast - 1 / 2 cube
1 cup milk
2 eggs
8 tablespoons cooking oiltomato sauce
150 grams cheese




Preparation:

The dough is  kneaded , dissolve yeast in lukewarm milk + a very small pinch of sugar, the eggs are broken and everything is kneaded until a soft dough. Seize a fist sized ball of dough , hands are coated with oil, to stretch away the dough, place in greased baking dish and and pull  the edges up. The Pizza smeared with tomato sauce, then cheese and then everything else. Bake at 250-high heat for 10 minutes 300'S