I like this delicious salad very much, it is fantastic when combined with grilled meat. When we gather in a large number I usually make this salad or rice salad (you can find rice salad on my blog, too). Actually there is one more salad I like a lot and I will make a recipe for it, too.

INGREDIENTS:

125 g of couscous

190 ml of vegetable stock

1 cucumber for salad

2 red peppers

200 g sweet corn ( canned )

2 pieces of spring onions

250 g of cherry tomatoes

2 spoons of fresh parsley ( finely chopped )

Squeeze of 1 – 1 ½ lemon ( according to your taste )

Salt ( according to your taste )

80 ml of oil

250 g of Feta cheese ( cut in cubes )

PROCEDURE :

1 . pour the cooked vegetable stock over couscous and leave it covered for 4 – 5 minutes …

2 . cut the cucumber into cubes, halve the cherry tomatoes, slice the spring onion, deseed the peppers and cut them into smaller strips, drain the liquid from the canned corn …

3 . put the couscous and vegetables into a bowl, add oil and season with lemon and salt …

4 . mix the salad well …

5 . serve the salad on plates and put the cubes of Feta cheese on it …

NOTES AND ADVICE :

1 . Instead of vegetable stock you can use boiled water to pour over couscous, but in this case you should use Vegeta and salt to season the salad.

2 . Add as much lemon squeeze as wished, to make the salad sour to your taste.

3 . If there is some salad left, put it into the fridge, as it will be delicious the following day, as well.

4 . Be careful when adding the salt, since vegetable stock is already salty.

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This recipe is ideal for children. All children love muffins and if they can prepare them on their own, it is a great joy for them. I would call this an ideal recipe for hanging out with your children and it is also very useful because they can learn something.

INGREDIENTS FOR 12 MUFFINS :

500 g of flour

10 g of salt

1 package of baking powder

1 g cayenne pepper ( you can use mild red pepper – spice )

1 teaspoon of sugar

300 g of cheese ( Gauda, Ementaler etc. … )

200 g ham for pizza ( or Bologna sausage, Sujuk etc … )

200 ml of milk

100 ml of oil

2 eggs

PROCEDURE :

1 . heat the oven to 190 degrees …

2 . grate cheese and ham …

3 . stir all dry ingredients …

4 . add all wet ingredients and whisk them well to avoid the apprearance of lumps ….

5 . then add the ham and cheese and stir …

6 . put the paper cups in the muffin pan …

7 . fill the pans almost to the top …

8 . put into the pre-heated oven for ca. 25 – 30 minutes …

9 . take the muffins out and put them on a grid to cool down …

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Cod fritters are very well known to everybody, we eat them with a good treat or for breakfast.

It is very important that uštipci are not so thin as American pancakes and that they are not tough.

These uštipci are soft and light. Uštipci should have a white lining like doughnuts.

INGREDIENTS :

3 eggs

600 g of flour

1 package of baking powder

8 g of salt (a teaspoonful of salt)

450 g of stiff yoghurt

Oil ( for frying )

PREPARATION :

1 . Put all the ingredients except oil into a bowl and mix everything well so that lumps disappear…

2 . put the dough with a spoon or a mini spoon for ice-cream into the hot oil ( SEE THE VIDEO ) …

3 . fry the uštipci on medium heat from both sides …

4 . place the fried uštipci on the paper towel to collect the oil …

NOTES AND ADVICE :

1 . The oil is heated on the medium temperature on which the uštipci will be fried.

2 . If the oil is not heated enough, the uštipci will not grow and they will be tough.

3 . When putting the uštipci in the oil with a spoon, do not even them, just put them on a heap with a spoon.

4 . It is best to eat them hot or warm.

5 . If there are any uštipci left, put them in a suitable dish so that they do not have air.

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Pure classics, but stuffed courgettes are always gladly seen on the table. What I like most about stuffed courgettes is that you can have a different stuffing each time, so it is never-ending creativity.

INGREDIENTS : ( for 4-5 bigger courgettes)

4 – 5 bigger courgettes

250 g of minced meat ( at your choice )

150 g of mushrooms ( canned)

200 g of corn ( canned )

50 ml of tomato sauce

1 onion

½ red bell-pepper

½ yellow bell-pepper

200 g of grated cheese ( for instance Gouda)

1 g of pepper

3 g of red pepper (spice)

7 g of Vegeta

3 g of salt

Oil ( for frying )

PREPARATION :

1 . wash the courgettes, cut the edge on the side where there is the stem, halve them and hollow the inside …

2 . chop the hollowed inside of the courgette …

3 . clean the onion and pepper-bells, wash them and chop into tiny cubes…

4 . fry the onions on the preheated oil, add meat and all the spices and continue stewing till the meat changes its colour …

5 . add tomato sauce, mushrooms and continue to stew for ca. 5 minutes…

6 . add the chopped courgette, add the pepper-bells and go on stewing for ca. 5 minutes …

7 . Add the corn and stir everything well at the end…

8 . Oil big tray and line courgettes into the tray…

9 . Fill the courgettes with filling and strew them with grated cheese…

10 . put the courgettes into the oven pre-heated to 180 degrees for ca. 45-50 minutes…

NOTE AND ADVICE :

Baking time may vary due to courgette thickness.

Be careful that your courgettes do not crumble while baking…

If the courgettes fall in the baking tray, just even their bottom with a knife a bit, before you stuff them.

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