Winter Stores-Zimnica




Chutney with horseradish and green tomato

Ingredients:
    3 kg   red peppers
    3 kg   green tomato
300 g     horseradish
   ½ l      oil
Preparation:
Wash peppers and clean them of seeds. Grind peppers and green tomato on the meat machine and cook until all the water has evaporated. Add horseradish and add slowly hot oil. Fry until to absorb oil and then put in hot jar. Close and leave to cool wrapped in a blanket. Cold chutney leave until use.
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Ajvar sa renom i zelenim paradajzom
Sastojci:
    3 kg   crvenih paprika
    3 kg   zelenog paradajza
300 g     rena
   ½ l      ulja
Priprema:
Oprati paprika i ocistiti ih od semena. Samleti paprika i zeleni paradajz na masini za meso pa dinstati dok sva voda ne uvri. Dodati ren i polako dadavati vrelo ulje. Prziti dok se masa ne sjedini i upije svo ulje a zatim ajvar sipati u vruce tegle. Zatvoriti tegle i ostaviti da se ohladi umotano u cebe. Hladan ajvar ostaviti do upotrebe.

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Chutney with horseradish
 
Ingredients:
     5 kg     red peppers
400 g       oil
to taste   salt
to taste   vinegar
to taste   garlic
to taste   horseradish (about 500 g grated or ground the meat machine)
Preparation:
Wash peppers and clean them of seeds. Grind peppers on the meat machine and cook until all the water has evaporated. Add oil, fry a little, and then add salt, vinegar, garlic and horseradish to taste. Fry to density when you drag with wooden spoon at the bottom of saucepan there leave trace. Pour the chutney in hot jar, put in warm oven and leave to cool. Close the cold chutney and leave until use.
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Ajvar sa renom
Sastojci:
     5 kg     crvenih paprika
400 g       ulja
po ukusu  so
po ukusu  sirce
po ukusu  beli luk
po ukusu  ren (oko 500 g rendanog ili mlevenog na masini za meso)
Priprema:
Oprati paprike i ocistiti od semena. Samleti na masini za meso i dinstati dok ne uvri sva voda. Dodati ulje, prprziti malo pa dodati so, sirce, beli luk i ren po ukusu. Prziti do gustine kad se povuce varjacom po dnu da ostaje trag. Sipati u vruce tegle pa ostaviti u toploj rerni da se potpuno ohladi. Zatvoriti tegle i ostaviti do upotrebe.
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Tearing peppers

Ingredients:
 7 kg                  red peppers
 1 tablespoon     essence
½ l                     oil
to taste              salt
Preparation:
Roast the peppers, peel and clean of seeds. Tearing these peppers and put in large saucepan. Cook with constantly stirring to dense. Add salt to taste and 1 tablespoon of essence and then slowly add hot oil. Fry the peppers until to absorb oil and then put in hot jar. Close and leave to cool wrapped in a blanket. Cold tearing peppers leave until use.
Notice: You can make the chutney of red peppers (only red peppers) on the same method but not tearing the peppers than grinded peppers on the meat machine. This is the most beautiful chutney.
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Cepkane paprike
Sastojci:
 7 kg           crvenih paprika
 1 kasika     esencije
½ l              ulja
po ukusu     so
Priprema:
Ispeci paprike, oljustiti i ocistiti od semena. Iscepkati ociscene paprika i staviti u vecu serpu. Dinstati paprika dok se masa ne zgusne pa dodati so po ukusu i jednu kasiku esencije. Polako dodavati vrelo ulje I prziti paprika dok ne upiju ulje. Gotove paprika sipati u vruce tegle, zatvoriti ih I ostaviti da se ohlade zavijene u cebe. Ohladjene cepkane paprika ostaviti do upotrebe.
Napomena: Na isti nacin moze se spremati i ajvar samo od crvene paprika samo sto paprika ne treba cepkati vec mleti na masini za meso. Ajvar spremljen na ovaj nacin je najlepsi.
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Ljutik - cooked tomatoes with chili peppers
Ingredients:
  300g           wine vinegar
  200g           water
  200g           oil
  200g           sugar
   3-4             bay leaves
    10g            peppercorns
     1          whole garlic (cut into large pieces)
       3kg          tomato(grinded on meat machine)
                                                            1-1,5kg         chili peppers (whole peppers)
                                                              to taste         salt
Preparation:
Cook tomato grinded on meat machine, garlic cut into large pieces, peppercorns, bay leaf, sugar, oil, water and wine vinegar until there are halfand then add chili peppers
and cook just more 15 minutes. Salt it to taste and pour in hot jar. Close and leave to cool wrapped in a blanket. Cold ljutik leave until use.

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Ljutik kuvani paradajz sa ljutim papricicama 

Sastojci:
  300g           vinskog sirceta
  200g           vode
  200g           ulja
  200g           secera
   3-4             lovorova lista
    10g            bibera u zrnu
      1 glavica  belog luka (secenog na krupnije komade)
      3kg          paradajza (mlevenog na masini za meso)
1-1,5kg          ljutih papricica (cele papricice)
po ukusu        so
Priprema:
Vinsko sirce, vodu, ulje, secer, lovorov list, biber u zrnu, glavicu krupnije secenog belog luka i paradajz mleven na masini za meso kuvati dok ne ostane polovina mase pa dodati ljute papricice i kuvati jos 15 minuta. Posoliti po ukusu i sipati toplo u tegle. Zatvoriti tegle i ostaviti da se ohladi uvijeno u cebe. Ohladjeno ostaviti do upotrebe.

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Uncooked chutney of green tomatoes


Ingredients:
    3 kg     green tomatoes
300 g       horseradish
300 g       mustard
   ½ l        oil
                salt to taste

Preparation:
Green tomatoes grind on meat machine and leave in colander to drain over the night. In well-drained tomatoes add mustard, oil salt and grated horseradish. Mix it with hand mixer until nicely homogenization. Pour the mass into jars making sure that all the air from mass are push out. If the air was kept in the mass the chutney can spoil. Cover the jar and leave until use.

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Nekuvani ajvar od zelenog paradajza


Sastojci:
    3 kg     zelenog paradajza
300 g       rena
300 g       senfa
   ½ l        ulja
                Soli po ukusu

Priprema:
Zeleni paradajz samleti na masini za meso i staviti u cediljku da se ocedi preko noci. U dobro ocedjen paradajz dodati senf, ulje i rendani ren. Izmixsati mixerom dok se masa lepo ne sjedini. Sipati masu u tegle vodeci racuna da se dobro istisne sav vazduh jer ako ostane moze se ajvar kvariti. Zatvorti tegle i ostaviti do upotrebe.


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Boiled peppers

Ingredients:

36 coffee cups   water

  1 coffee cups   oil

  1 coffee cups   essence

  1 coffee cups   sugar

  1 coffee cups   salt

about 5kg         peppers



Preparation:
Wash the peppers and clean of the seeds. In deep pot put the water, salt and sugar and stir to melt and then add oil and essence. In this solution boil the peppers a few minutes. Remove the peppers from the solution and still warm peppers arrange in the jar. Between the layers you can put the chopped or whole garlic, horseradish, celery and pepper if you like. When you fill the jar pour the solution over the peppers, cover with saucer and leave to cool. Leave one day and then pour more solution if it is necessary. Cover the jar and leave until use.

Notice: You can make on the same way the whole peppers without clean the seeds like tomato peppers

or somborka peppers (sort of hot peppers)
 
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Barene paprike

Sastojci:
36 soljice   vode
  1 soljica   ulja
  1 soljica   esencije
  1 soljica   secera
  1 soljica   soli
okot 5kg    paprika

Priprema:
Oprati paprike i ocistiti od semena. U dublji sud sipati vodu, so i secer i mesati da se rastopi pa dodati ulje i esenciju. U ovom rastvoru bariti paprike na kratko pa ih vaditi i jos vruce redjati u teglu. Izmedju redova moze se stavljati seckan ili ceo beli luk, celer, biber i ren. Kad se napuni tegla nalije se tecnost u kojoj se paprika barila, poklopi se tacnom i ostavi da se ohladi. Sutradan naliti jos tecnosti ako je potrebno i zatvoriti tegle. Ostaviti do upotrebe
Napomena:  na isti nacin mogu se spremiti i cele paprika bez vadjenje semena kao sto su paradajz paprika ili somborka.
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Chutney of boiled peppers with carrot


Ingredients:
5 kg       red peppers cleaned of seeds
1 kg      eggplant peeled
1 kg      carrot
1 l         oil for frying
For liquid to boil vegetables:
  2 l                   water
10 tablespoon   sugar
10 tablespoon   salt
½ coffee cup    essences

Preparation:
All ingredients for liquid to boil vegetable put on the stove and stir to melt salt and sugar. Boil the peppers, eggplant and carrot in boiling liquid. Boiled vegetable leave to chill and drain and then grind on meat machine. In large pot put 1 l oil and fry grinded mass about 1 hour. Warm chutney put in warm jar and all jars put in oven to brown. Take out the jars from oven and pour the layer of oil on the top. Close with cellophane and leave to cold wrapped in a blanket. Or simply warm chutney closed with coverlid, wrapped in blanket and leave to cold.

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Ajvar od barene paprika sa sargarepom
 

Sastojci:
5 kg       crvene paprike ociscene od semena
1 kg       plavi patlidzan oljusten
1 kg      sargarepa
1 l         ulja za przenje
Za tecnost u kojoj se bari povrce:
  2 l                       vode
10 kasike              secera
10 kasike              soli
½ kafene soljice   esencije

Priprema:
Sve sastojke za tecnost u kojoj se bari povrce staviti u veci sud i staviti na sporet mesajuci da se sastojci otope. Kad tecnost provri, bariti povrce. Obareno povrce ostaviti da se ocedi i oh;adi a zatim ga samleti na masini za meso. U vecu serpu sipati 1 l ulja i celokupnu masu mlevenog povrca pa prziti oko 1 sat. Vruc ajvar sipati u vruce tegle i staviti ih u rerun da se zapece pa sipati sloj vruceg ulja i zatvoriti celofanom, uviti u cebe i ostaviti da se ohladi. Ili jednostavno zatvoriti dobrim poklopcem, uviti u cebe i ostaviti da se ohladi.

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Chopped peppers

Ingredients:
  10 kg    peppers (or you can mix peppers, carrots, gherkins, cabbage)
200g       sugar
250g       salt (or to taste)
100g       essence
    1         potassium metabisulfite - food additive, also known as E224
Preparation:
Chop the peppers and if you like colored - mix salad chop carrots, gherkins, cabbage and peppers and mix with sugar, salt, essence and potassium metabisulfite - food additive, also known as E224. Stir it until the sugar, salt and potassium metabisulfite - food additive, also known as E224 melted and then leave for 24 hours stirring occasionally. After that put the salad in the jar and pour with liquid that the vegetables are laid off. Close the jar and leave on dark place till use. This salad can be eaten after about month.

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Rezana paprika
Sastojci:
  10 kg    paprika (ili meze se izmesati paprika, sargarepa, krastavcici, kupus)
200g       secer
250g       so (ili kolicina po ukusu)
100g       esencija
    1         vinobran, poznat i kao E224
Priprema:
Iseckajte paprike ili ako volite mesanu – sarenu salatu iseckajte paprike, sargarepu, krastavcice i kupus pa pomesajte sa secerom, solju, esencijom i vinobranom. Mesajte dok se secer, so i vinobran ne istope pa ostaviti 24 casa da otstoji uz povremeno mesanje. Nakon toga sipati salatu u tegle i naliti tecnoscu koju je povrce otpustilo. Zatvoriti tegle i ostaviti na tamno mesto do upotrrebe. Ovako pripremljena salata moze se jesti posle oko mesec dana.
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Pickled peppers

Ingredients:
10l      water
300g   salt
250g   essence
  20g   potassium metabisulfite - food additive, also known as E224
  10g   sodium benzoate

Preparation:
Melt in water salt, then potassium metabisulfite - food additive, also known as E224, and then sodium benzoate. To the end add essence and stir it.
In jar or in vat container you can also put carrot, green tomato, cauliflower, small cucumber or gherkins, some people like to put onion and cabbage (I prefer to put only cabbage in separate cask and then I put only salt, cabbage and water), you can put even quince and it is very delicious. Or you can put only peppers, it's your decision. Then pour the liquid and let it to pickled.
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Tursija

Sastojci:
10l      vode
300g   soli
250g   esencije
  20g   vinobrana poznatog i kao E224
  10g   konzervans - sodium benzoate

Priprema:
Istopiti so u vodi pa dodati vinobran i konzervans i sve lepo otopiti pa tek onda dodati esenciju i promesati.
U teglu ili plasticnu kantu

 ili najbolje kacu od drveta


 moze se staviti i sargarepa, zeleni paradajz, karfiol, kornison ili manjikrastavac, neko voli da stavi i crni luk i kupus (ja vise volim da kupus ostavim posebno samo kupus, voda i so), moze se staviti cak i dunja i vrlo je ukusna. Ili, moze se staviti samo paprika, po zelji. Naliti povrce rastvorom i ostaviti da se ukiseli.

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Pickles

Ingredients:

For syrup:

4l                    water

8 tablespoon   salt

4 tablespoon   sugar

1l                    vinegar or 120g essence

1 – 10g           Potassium metabisulfite - food additive, also known as E224

mustard plant and dill



Preparation:

Gherkins wash and arrange in jar. Be sure that gherkins is washed well because can be blur for several days. Pour the lukewarm liquid over gherkins and add about ½ teaspoon mustard plant and twig of dill. Cover jars and leave till tomorrow. Add more liquid if necessary and close the jar. Leave on dark place till use. Pickles prepared on this way can use about after one month but can stay delicious and next year.

Syrup:

Add water to warm, add salt and sugar and stir until it melts. Add potassium metabisulfate and melt it before add the vinegar. All that must be lukewarm before pour the gherkins.

If you want pasteurization the pickles you do not have to put the potassium metabisulfite.

Pasteurization:
When you pour the liquid in jar close it and put in pot with worm water. In a large pot add kitchen napkin and jars stacked on it but do not touch. Then fill the container with water height of 2-3 cm below the top of the jars. All together cover another towel and put on the stove. Heat over low heat until the water begins to hum and then just leave 5-10 minutes.
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Kiseli krastavcici

Sastojci:
Za sirup:
4l                    vode
8 kasika          soli
4 kasika          secera
1l                    sirceta, alkoholnog ili 120g  esencije
1 – 10g           vinobrana – poznatog i kao antioksidans  E224
Slacice i mirodjije

Priprema:
Krastavcice oprati i poredjati u tegle. Krastavcice treba dobro oprati da se ne bi zamutili za nekoliko dana. Naliti spremljenu mlaku tecnost i dodati oko  ½ kasicice slacice i neku grancicu mirodjije. Pokriti tegle i ostaviti. Sutradan dodati jos tecnosti ako je potrebno i zatvoriti tegle. Ostaviti na tamno mesto do upotrebe. Ovako pripremljeni krastavcici mogu se jesti vec nakon dvadesetak dana da vinobran otstoji. Ukusni su i sledece godine ako se slucajno zadrze.
Sirup:
Staviti vodu da se zagreje pa dodati so i secer. Mesati dok se so i secer ne rastope. Dodati vinobran. Kad se svi ovi sastojci rastope dodati sirce. Sve to mora biti mlako kad se prelivaju krastavcici.
Ako zelite da pasterizujete krastavcice ne morate dodavati vinobran u tecnost.
Pasterizacija:
Kad sipate tecnost u tegle zatvorite ih i stavite u posudu sa vrucom vodom. U veci sud stavite kuhinjsku krpu na dno pa poredjajte tegle tako da se ne dodiruju. Naliti vodu do visine 2-3 cm ispod visine tegli. Sve pokriti jos jednom krpom pa staviti na sporet. Zagrejati da posne da struji i ostaviti 5-10 minuta.

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