Winter savory (Satureja Montana) is collected on mountains Rtanj, Suva planina and Stara planina in Serbia where is protected as a rare species by law. It contains essential oil (up to 2%) and tannin (up to 7%). It is used dried, as a tea, or as a spice. It is one of the best herbal teas for soar throat, but…
150 g brown rice4 sweet red peppers1 medium sized carrot1 medium sized parsley root1/4 of a medium sized celery root1 Tbsp fresh parsley leavessalt to taste Cook rice on low heat for 45 minutes and leave covered. When cooking rice the proportion of rice/water should be 1:3. Roast peppers, but not too much, dice. Dice parsnip, celery and carrot and…
For the starter: 40 g fresh yeast1 tsp salt1 Tbsp sugar1,5-2 Tbsp flour20 ml milk, slightly heated To prepare the starter mix all ingredients and leave covered until it rises. Dough: 450 g flour1/4 l milk4 egg yolks1 vanilla sugarzest of 1 lemon, grated60 ml oil Place flour on a working surface, make a hole in the middle, pour yeast,…
500 g chestnut puree150 g sugar150 ml water150 g ground toasted hazelnuts (or almonds)200 g + 40 g margarine (or butter)200 g dark chocolate Cook syrup with sugar and water and add it to the chestnut puree. Add hazelnuts, 100 g melted chocolate and 200 g beaten margarine. Mix everything well, and then place in the mold. Refrigerate overnight. Melt…