1kg.                               beef

2 gloves.                       onion

2                                    carrots

1                                    fresh pepper

2 tsp.                             food supplement with vegetables

300ml.                           water

1 cup.                            white wine

                                      salt and black pepper

1 teaspoon.                    flour

                                       all purpose oil

1kg.                                potatoes    

1 tsp.                              red pepper

        Take the meat and cut it on bigger slices. Peel the onion and the carrots and cut it on bigger slices. Cut the fresh pepper.

       Half of the meat put on the bottom of one pot. On top put half of the onion, carrots, pepper and half of tsp. food supplement with vegetables. Then, put the another half of the meat. On a top of the meat put the second half of the onion, carrots, pepper and half tsp. food supplement with vegetables. Also, add salt and black pepper. Pour the water in. Put the pot on the oven and slow cook for about an hour. After one hour add the wine.

      In minwhile peel the potatoes and cut it on cubes. Put them on baking pan. Add one tsp. food supplement with vegetables, red pepper, pinch of black pepper and salt. Add in water so it will fill the bottom of the pan. Also, pour all purpose oil. Bake the potatoes on 220°C for about one hour.

     After two hours take one frying pan and pour some oil. Then heated. After that, add the meat and fry it a little bit on both sides.  Next, put the meat on a plat and cover it with aluminum foil.

     Take one fork and press the onion, carrots and pepper from the broth. After that, take one frying pan pour some oil and heated. Add on teaspoon flour and fry it. Then, add the broth and leave it to thicken.

    Finally, take on serving plate put one slice of the meat, pour in the sauce and add the potatoes. On top decorate as you wish.

     Nice and tasty dish for beef lover to enjoy with guests. Have a nice meal!!

2 large                        zucchinis

500 g.                         minced meat

400 ml.                       tomato sauce

40 ml.                         oil

1                                 onion

1                                  fresh green pepper

1                                  carrot

1 tsp.                           food supplement with

                                    vegetables

                                    salt

                                    black pepper

Bechamel sauce

50 g.               flour

50 g.               batter

600 ml.           milk

    Take the onion, peel it and chop it in small pieces. In one frying pan add oil. Then, add the onion. Put the pan on the oven. Fry the onion till becomes shiny. In meanwhile, chop the pepper and the carrot and add it in the pan. Fry a little bit, then add the meat. Fry for about half an hour. After that, add the tomato sauce, the food supplement with vegetables, the salt and black pepper. Let it fry on a low hit. It’s done when you can see the bottom while stirring. Then, take the sauce a side.

        Now, make the bechamel sauce. In one pan add the batter. Then, put the pan on the oven. When the batter melts add the flour. Fry the flour a few minutes. Then, add the milk and the black pepper. Bring it to boil and boil it a few minutes.   After that, take the sauce off the oven.

        Take two or three zucchinis. Cut the edges. Then, cut the zucchinis on circles. In one baking pan add some water only to cover the bottom. Then, cover the bottom with zucchinis. On zucchinis add the meat sauce. Then, another zucchinis layer and meat sauce. After that, once again. On top add the bechamel sauce. Then, with tablespoon spread it all over the pan. Preheat the oven on 220°C. Put the pan in the oven and bake 30-40 minutes.

 20-25               big chard leaves

500 g.               minced meat

  1                     onion

  3                     handfuls rise

  3 tsp.               tomato sauce or ketchup

  1 tsp.               food supplement with vegetables

  1 tsp.               flour

  1 tsp.               grind red pepper

                          oil

                          black pepper

                          salt

          Peel the onion and chop it. In one frying pan add oil and the chopped onion. Put the pan on the oven. Fry the onion till shines. Then, add the meat. Fry till meat becomes red- brown.

         In meanwhile wash the chard and take off the holders. Put the chard aside to drained.

         When the meat starts to fry add the tomato sauce, the food supplement with vegetables, salt and black pepper. After that, add the rise. Fry a few minutes and add the red pepper. Then, fry additional 5 minutes and take the pan off the oven.

         Start making chard wraps. Take one chard leave and put one tablespoon meat on one end of the chard. Then, wrap tightly. Order the wraps in baking pan. When finish making wraps add 250 ml. water. Put the pan on the oven to boil the water.  In meanwhile, turn the oven on 240°C. When, the water starts boiling leave it boils for 5 minutes. After that, put the pan in the oven. After 30 minutes, in one small pan put some oil and the flour. Put the pan on the oven and fry the flour till golden. Then, take the pan with chard wraps off the oven and add the flour. Put the pan back to the oven and bake additional 20 minutes. Finally, take the pan off the oven and the meal is ready.

1 kg.                           pork ribs

1 kg.                           potatoes

250 ml.                       white wine

50 ml.                          oil

1 tsp.                           food supplement with

                                    vegetables

                                    salt

                                    dried basil

                                    black pepper

                                    bukovec (spaced dried red pepper)

            Take the potatoes wash it, peel it and cut it on cubes. Then, put it in baking pan. Spice it with food supplement with vegetables, salt and bukovec. After that, add a cup of wine.

            Wash the ribs and spice them with salt, basil ad black pepper. Put the ribs on the potatoes and add the oil. Bake two hours on 220°C. After one hour of baking take the pan off the oven and turn over the ribs. Add some salt, black pepper and oil on top of the ribs. Return the pan in the oven and bake additional one hour.

500 g.                    rise

4-5                        onions

40-50                    pickled cabbage leaves

1 tsp.                     food supplement with

                              vegetables

2 tsp.                     dried red pepper

                              oregano

                               basil

                               salt

                               black pepper

          Peel and chop the onions. Then, add it to a frying pan with a little bit oil. Fry it until it glazed. In meanwhile, clean the rise and wash it in water. Pour the water out. When the onion is glazed add the rise. Stir well. Then add the food supplement with vegetables, oregano, basil, salt and black pepper. After 4-5 minutes of frying add dried red pepper. Stir well and take the pan off the oven.

         Next, prepare the cabbage leaves. Take one leave and cut it on 2 or 3 parts (it depends on how big the rolls will be). Make 40-50 pieces.

          Take one big pot. Then chop some cabbage on the bottom of the pot. After that, start making the cabbage rolls. Take one-piece cabbage and add one tea spoon of rise filling. First cover the sides then roll it. Repeat this procedure till finish all filing. Cover the rolls with hole cabbage leaves. Pour the liquid from the pickled cabbage or water. Make sure to cover the rolls. Put the pot on the oven. Cook it for half an hour.

          In one small pot add some oil and dried red pepper. Fry the pepper a few seconds and then pour it into the rolls. Preheat the oven on 220°C. Put the pot in the oven. Bake for half hour. Then take the pot off the oven. 

500g.             minced meat

200g.             yellow cheese

100g.             smoked bacon

  1                   onion

  1                   slashing bread

                        little milk

150ml.           white wine

1tsp.              food supplement

                       with vegetables

                       salt and black 

                       pepper

        Put the meat in one bowl. Chop 100g. of yellow cheese, the bacon and the onion. Add it to the bowl.  Also chop the bread into small pieces and pour the milk. Squeeze the bread to take off the surplus milk. Add the bread to the bowl. Then add the food supplement,  the salt and the black pepper. Knead the meat. After that, put the meat into a baking pan and form the meat loaf. Add the wine and a little bit of oil. Cover the pan with aluminum foil. 

       Put the pan into the oven. Bake half a hour on 200°C. After that, remove the foil and bake additional 20 minutes till the meat loaf gets red- brown color. Then take the pan off the oven and add the rest of the yellow cheese on top of meat loaf. Take the pan back to the oven and bake till the yellow cheese melts down. After that take the pan off the oven.

400g.              pork

3                      capia red peppers

1                      eggplant

2                      onions

1                       leek

1jar                  champignons

7-8tsp.             tomato sauce

1cup                 white wine

50ml.                oil

                          dry parsley

                          salt and pepper

      Put the meat in on bowl and cover it with water. Add one palm of hand salt. Leave it to marinade for about 2-3 hours.

      Here nearly every family keep in their freezers capia peppers roasted and peeled for winter. Also we do it with eggplants. We baked it in oven. Then peel it, cope it and freeze it. This kind of ingredients we will use in this recipe. If you are using fresh then first roast them. 

      Take the meat off the water. Cut it on pieces. The put it in one pot and add wine. Cook the meat on low heat. When the wine evaporates add oil and fry the meat. After that take it off the oven.

      Peel the onions and chop them. The put the pieces in on pot. Add oil. Put the pot low heat. Fry onion till becomes glassy. Then add the peppers, eggplant and leek cut on pieces. Fry for about 10 minutes and stir from time to time. Then add the champignons and a little bit of champignon marinade continue to stir. Then add the meat and the tomato sauce. Fry it for about 10 minutes. Next add the salt, the black pepper and the parsley. Fry for another 10 minutes. After that take the pot off the oven. 

500g.          minced meat

6-7              capia red or green peppers

1                 onion

1                  tomato

2                  potatoes

½                 cup of tea-white rice

1tsp.            food supplement with vegetables

                      salt

                      oil

1 tsp.            flour

1tsp.              red pepper

                       black pepper

 Some fresh champignons

        Take the onion, peel and chop it. Then, take one frying pan. Put some oil in it and add the onion. Put the pan on oven. Fry the onion till shines. Then add the meat and fry it till become red brown. Next add the rice, one chopped tomato, the food supplement and the salt. Continue to fry it for about five minutes. Then add the red pepper and black pepper. Fry for one minute and take the pan off the oven.

          Take the peppers wash them and take the seeds off. Then fill the peppers with the meat filling. Next, take one potato, peel it and sliced it on thin circles. Close the peppers with these slices( for closing you can use tomato slices). Take one baking pan and put the peppers in. Between the peppers add small cubes potatoes, fresh champignons and 500ml. warm water. Put the baking pan on the oven’s ring to start boiling. Turn the oven on 240°C. When the water starts boiling put the pan in the oven. Bake it for about 15 minutes.

           In meanwhile, take small frying pan add the oil and one tablespoon flour. Fry the flour till light brown. After that, take the baking pan off the oven. Carefully turn the pepper on the other side and pour the flour on peppers. Return the baking pan in the oven and bake for another 15 to 20 minutes. After that take take the pan off the oven.

5 pork chops

150ml. white wine

180gr. sour cream

250gr. champignons

 handful salt

½ tsp. flour

 oil

Put the chops into a deeper dish and add water to cover it up. Add one handful of salt. Then leave the chops for about 2-3 hours.

After that, take the chops off the water and put them on frying pan. Pour the wine in. Put the pan on oven. Bing it to boiling. Boil it till the wine evaporates. Next, add some oil and fry the chops till become finely red. Take the chops off the pan. Put it a side. Then, in the pan add the flour and fry it till become red. Next add the champignons and 200ml. champignons marinade or 200ml. water. Bring it to boil and boil it for 5 minutes till thicken. After that, add the sour cream and briefly stir. Then add the chops and let them a few seconds. Next, take the pan off the oven. Serve it.

Ingredients

3kg. lamb

1kg. potatoes

2 carrots

300gr. champignons

1 glass of white wine

30-40gr. sunflower oil

Salt

Marinade:

One lemon juice

One tablespoon of honey

Four tablespoons of mustard

Coriander seeds

Rosemary

First of all, make the marinade. In one small deep pot mix the lemon juice, honey and the mustard. Then, add the coriander seeds and the rosemary. After that, make holes in the lamb with fork. Salt the lamb on all sides. Next, marinade the lamb and leave it for about  to 4 hours. After that, put the lamb into big baking pan. Pour the wine and some oil. Cover with aluminium foil and bake for about half a hour on 220°C.

In meanwhile, peel the potatoes and cut in to cubes. Peel the carrots and cut in circles. The champignons can be whole or chopped. Mix the veggies and add oil and salt. When will past half a hour of lamb baking, take the lamb off the oven. Take the foil off, put the veggies and take the foil back. Bake for about hour and a half. After that take the foil off. Put some oil and bake for about 20 minutes to half a hour.