blog

Colorful Salad for Winter Preserves

Ajvar prepared without Oil

Hunting Salad

Hot Peppers for Winter Days

Winter Paprika with garlic Serbian style

Macedonian way of preparing Peppers for winter preserves

Oven-grilled Vegetables like Salad with Dressing

Chicken with Quinoa and grilled Vegetables with Yogurt dressing

Beef Stew Caldereta

Chicken Salad with Rice

Summer Chicken Italian Paprikash with Vegetables and Dumplings

Stuffed Omelette

Patties with Vegetables Baked in the Oven

Oven-baked Hot ribs with Potatoes my way

Risotto with Asparagus, Peppers and Bacon

Chicken meat in rich Vegetables in Tomato sauce with baked Potatoes

Baked Vegetables with Pork Ribs and Couscous

Scrambled eggs with paprika and bacon

Simple Chicken Skewers

Oven-baked Chicken stew

Saffron Risotto with Paprika and Sausages This delightful Italian dish, saffron risotto with sausage and paprika, is a quick and easy meal to prepare. Enhanced with broth and herbal seasoning

Stuffed Peppers in Tomato sauce with Purée Wonderful fragrant peppers in the Serbian way. Now is the season of peppers, and I decided to make them in a simple way with fewer ingredients. Instead of mixed ground meat, I used only ground beef, some rice, and tomato juice. If you like spices, you can add red ground sweet or hot pepper, basil or celery leaf, which gives a phenomenal smell. In this dish, if you want, you can add chopped potatoes between the rows of peppers, or s

Stuffed bell Peppers with Bacon and Ribs Currently, it is the season for peppers, prompting me to prepare them today, as I have been eagerly anticipating this dish. This is a staple of traditional Serbian cuisine, beloved by many. To create this dish, you will need minced meat, peppers, and rice, along with common groceries and spices you likely already have at home. For enhanced flavor and aroma, consider adding ribs and bacon, although their inclusion is optional.

Midzin Ajvar Old recipe Interestingly, this ajvar is much faster to prepare than modern methods that involve hours of cooking and sterilization. While the preparation of modern ajvar often takes up to 6–8 hours, the ajvar according to Midžina's recipe is ready in about 1-1.5 hours, which makes it practical for quick preparation and immediate consumption.