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.#############################################################
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.
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.
---------------------------------------------------------------
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.
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:
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.#################################################################
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.
---------------------------------------------------------
-
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.
########################################################
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
-------------------------------------------------------------------
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.
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.
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. 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.
-------------------------------------------------------------------------------
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.
Pickled peppers
Ingredients:
10l water
300g salt
250g essence
20g potassium metabisulfite - food additive, also known as E224
10g sodium benzoate, also known as E211
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.
------------------------------------------------
Tursija
Sastojci:
10l vode
300g soli
250g esencije
20g vinobrana poznatog i kao E224
10g konzervans
- sodium benzoate poznat kao E211
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
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.
-------------------------------------------------------
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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