This recipe is excellent for each occasion because you do not have to stay in the kitchen half of the day to prepare dinner for your guests. Besides, you can choose your favourite taste of this stew, but I will state this down as advice. I would call this Party Stew because of its quantity.

INGREDIENTS :

500 g of mixed minced meat ( you can use beef as well )

500 g of beef – for goulash

500 g of pork – for goulash ( you can use veal, too )

500 g of smoked pancetta

500 g of green bell pepper

500 g of yellow bell pepper

500 g of red bell pepper

500 g of onion

100 ml of oil ( for frying )

FOR THE SAUCE :

1 kg of peeled tomatoes ( tinned chopped tomatoes )

700 ml of cooking cream

500 g of Arrabbiata sauce ( from the jar)

400 g of Tikka Masala sauce (from the jar)

25 g of salt

15 g of sweet red pepper (spice)

1 g of pepper (ground)

3 g of Kayan pepper – not obligatory ( spice )

2 g of curry (spice)

PROCEDURE :

1 . cut the meat into cubes, as for goulash …

2 . cut the pancetta to cubes or strips …

3 . cut the onion to cubes and chop the bell-peppers to bigger cubes …

4 . put all the above-mentioned ingredients for the sauce into a bowl and mix whisk well ( leave the ready sauce aside for a while ) …

5 . heat the oil in a big pot or baking tray and add onion and fry it shortly ca. 3 – 4 minutes …

6 . add pancetta and minced meat and stew together for ca . 5 minutes …

7 . take the pot away from the oven and add other meat, bell-peppers and sauce …

8 . mix well to enable all the ingredients to get homogenous …

9 . cover the pot and put it into the oven preheated to 180 degrees for exactly 2 hours to cook lightly …

NOTES AND ADVICE :

1 . For this amount you need a really big pot or baking tray.

2 . Make sure that the pot is suitable for the oven, the pot must not have any parts made of rubber or plastic.

3 . There is no need to take your dinner out of the oven and stir it, while it is being cooked.

4 . If you want to prepare this dish for you and your family, use half of the ingredients.

5 . The stated amounts are large and they are suitable for ca. 12-15 people and for every occasion.

6 . With this stew you can serve only bread, which is quite sufficient if you ask me, but if you want to, you can serve gnocchi, spaetzle, potato dumplings or bread dumplings etc…

7 . Tikka Masala and Arrabbiata are not obligatory sauces and this is what I like in this recipe, which means that you always make the same stew and it always has a different taste or you always use your favourite sauce – it’s up to you.

8 . Instead of Tikka Masala and Arrabbiata sauce, you can use Schaschlik sauce, Zigeuner sauce, Chili sauce, Mexican sauce, Jäger sauce, etc. … simply choose your favourite sauce or two, as I do.

9 . If you choose only one sauce, make sure that the total amount of the sauce is 900 ml.

10 . Different sauce types are packed in jars and can be bought in the shops like Interspar, Kaufland, Lidl, etc

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More or less we all know how to make pancakes, but a precise ratio of ingredients will be useful for the beginners. We all know how it goes when making batter for pancakes, we add too much flour and the batter gets too thick, then we add milk and it gets too thin and it lasts forever till we get the right thickness, and then we have two litres of unnecessary batter we have to fry.

INGREDIENTS :

400 g of flour

400 ml of milk

400 ml of mineral water

2 eggs

4 spoons of oil

A pinch of salt

ADDITIONAL INGREDIENTS :

Oil for coating a pan (if needed)

PROCEDURE :

1 . Put all the ingredients into a bowl, mix them shortly with a whisker and then mix with a hand blender, so that all the lumps disappear …

2 . if needed coat the pan with a brush …

3 . fry the pancakes in the pre-heated pan from both sides till they get lightly gold …

4 . while frying you can cover the fried pancakes with a clean kitchen cloth, so that the edges do not dry …

NOTES AND ADVICE :

1 . If holes appear on the pancakes during frying, it means that the pan is too hot and that you should lower the heat.

2 . It is necessary to coat the pan with a little oil, the amount depends on your pan.

3 . This recipe is neutral and can be used for salty pancakes, for instance crumbed, filled with mushrooms, minced meat, vegetables etc. … or for sweet ones – for instance with Nutella, sour cherries, vanilla sauce, ice-cream etc. …

4 . If you are using a hand mixer, you can skip the procedure with a whisker.

5 . Do not think that there is a mistake in the recipe – there is 800 ml of fluid and 400 g of flour, everything is correct, so do not add any more flour .

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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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