Chutney with horseradish and green tomato - Ajvar sa renom i zelenim paradajzom

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 - Ajvar sa renom

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 - Cepkane paprike

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.