Daily archives "May 3, 2015"

Filled peppers baked in oven

10 medium sized green peppers
4 soup spoons of cooking oil
1 middle sized onion
1/2 kg of ground pork meat
1 soup spoon of Vegeta or “Spice C” (a condiment)
1 tea spoon of ground black pepper
400 gr of rice
1 egg
250-350 gr of sour cream
150  ml of water

  • Preparation :

1. 10 medium sized green peppers carefully excavate with the knife.

2. Turn on the stove plate, put a pan on the plate and pour in 2 soup

spoons of cooking oil to oil the pan’s bottom.

3. Peel the onion, chop it to small square pieces and pour into the pan.

4. Add 1/2 kg of ground pork meat, add 1 tea spoon of a ground black pepper, add 1 soup spoon of Vegeta or Spice C” (a condiment) and add 400 gr of rice.
5. All of that simmer about 15 minutes.
6. Turn off the stove plate, take off the pan from the plate, add 1 whole egg into the pan and whisk it all well. That’s the green peppers filling mass.
7. Each green pepper’s cave fill with this prepared filling (watching not to exceed its capacity, must not be overloaded – leave a little empty space inside the peppers cavity because the rice grow up while cooking).
8. Prepare a baking pan, oil its bottom with 1-2 soup spoons of cooking oil, smear the baking pan bottom with thin layer of sour cream.
9. Loaded green peppers with the filling mass arrange in the baking pan, add 150 ml of water and put 1 soup spoon of sour cream on top of each filled green pepper.
10.Put the baking pan into the warmed oven and bake it for about 1 hour on a temperature of 200 Celsius degrees.
11.On an half way (time) of baking process, shortly take out the pan from the oven, carefully turn over each green pepper with a spoon, take back the pan into the oven and keep baking to the end of about 1 hour total time.
12.When it’s done, take out the pan from the oven, leave it to cool down for a while, and a serving and eating in the worm condition can begin.

Peasant Potatoes


  • 1 kg of potatoes of equal size,
  • 250 g of dried bacon,
  • 200 g of whole milk sheep cheese,
  • 3 bell peppers,
  • 3 onions,
  • salt and pepper to taste.


  1. Wash potatoes and remove from each a slice of about one-eighth of potato. In this space put a slice of bacon, cheese, pepper, and a slice of onion. Season with salt and pepper.
  2. Pack each potato in aluminum foil and bake in the live coal made of the grapevine wood. In the absence of the fireplace you can bake in the oven.

Potato moussaka with bacon and spinach


  • 800 g potatoes,
  • 200 g spinach,
  • 1-4 tablespoons oil,
  • 50 g fleshy bacon,
  • 100 g feta cheese,
  • 3 tablespoons grated cheese,
  • 1 small clove garlic,
  • 8 dl milk,
  • little butter,
  • 1 tablespoon bread crumbs,
  • salt, pepper, dried vegetables seasoning.


  1. Peel potatoes and cut into thin slices. Drain the spinach and finely shred and feta cheese crumble with fork.
  2. Butter fireproof dish and align layer of potatoes, layer of spinach, bacon pieces, feta cheese, and so until all is used (the last layer need to be potato).
  3. Heat milk with garlic, salt, pepper and spice from dried vegetables, then at first spray moussaka with oil, sprinkle bread crumbs, and then pour the milk.
  4. Place in preheated oven at 200 degrees Celsius and bake for about 35-40 minutes.
  5. At the end of baking sprinkle grated cheese and return to oven until cheese melt and brown.

Plum Dumplings

1 kg of white potatoes
20 pieces of fresh plums
700-800 gr of flour
250 gr of bread crumbs
2 eggs
1 soup spoon of butter or margarine
2 tea spoons of salt
5 soup spoons of cooking oil
sugar according to taste


  • Preparation :

1. Peel 1 kg of potatoes, put them into a deeper saucepan with enough water to cover the potatoes, add 1 tea spoon of salt

. Cook the potatoes in a boiling water on the stove plate for about 30 minutes until the potatoes become soft. While the potatoes are cooking you can little lower the temperature to prevent boiling water come over the pan.
2. Drain water from the pan and mush potatoes well with the potatoes musher. Add 1 soup spoon of melted butter or margarine and stir it well too. Leave it for awhile to cool down a little, add 2 eggs and stir it well again to achieve the mixture get equalized. Then, while adding the flour constantly stir the mixture until you get the medium soft (not sticky) dough.

3. Spread thin layer of flour over the working table surface to escape dough sticking to the working surface. With the wooden rolling-pin expand the dough to a rectangular shape and up to 1 cm thick.
4. Cut the dough with the knife and make as many square dough pieces (about 7-8 cm size – depending on the plums size) as it comes out from the whole piece of dough (about 20 square pieces you can get from up mentioned quantity of ingredients-counting the rest-ends which you can compile, spread and cut the dough to a required size pieces again).
5. Put the plum (previously remove kernel) in the center of each square dough piece, fold the plum with the dough and form a small ball (dumpling) with your palms, watching that plum must be covered with the dough by all sides.
6. Turn on the stove plate, put some bigger cooking pan onto it, pour in about 1-1,5 l water, add 1 tea spoon of salt and wait until the water starts to boil. Drop each dumpling, one by one, with the soup spoon into a boiling water and cook them about 10 minutes until dumplings emerge to the surface. Divide the dumplings cooking into 2-3 takes (depending on the pan size), not all at once.
7. Take out from the water cooked plum dumplings with the ladle, and leave them for awhile to cool down.
8. In the meantime, pour 5 soup spoons of cooking oil into another pan, add 250 gr of bread crumbs and fry it for a few minutes until it gets golden-yellow-brown color, stir constantly to prevent bread crumbs get burned.
9. Take off fried bread crumbs from the stove plate, add the sugar according to taste and mix it well.
10. Cooked plum dumplings roll into the mixture of fried bread crumbs and sugar, arrange them on the tray and plum dumplings are ready for serving.
Plum dumplings could be served as an desert, after the main meal, rarely alone, as they are sweet and exceptionally delicious part of menu.

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  • 500 g boneless pork steaks,
  • 150 g kajmak (Balkan creamy dairy product) – you can use some cream cheese instead,
  • 2 eggs,
  • flour,
  • bread crumbs,
  • salt.


  1. Pound pork steaks untill they are thin and soft and on each steak put a little kajmak (or cream cheese).
  2. Wrap the meat into the rolls and secure each piece with a toothpick.
  3. Coat the steaks in the flour, then dip them into beaten eggs and finally roll in bread crumbs.
  4. Fry in hot oil untill golden yellow.


This steak is sometimes called jokingly “maidens’ dream” (devojački san), because of its shape.