Lunch Time!

Hello lovely people! Here I am with another recipe for you. 🙂

                                                       Stuffed peppers!

We love them here in Serbia. And also in this household. They are pretty easy to make, they can sit in the fridge for three or four days, they can go into the freezer, and they taste soooo good!

People use all kinds of peppers for this dish, in most cases it’s bell peppers, but I like the ones you see here. So, use peppers that you like. 🙂

Here is how I made them: I fried two chopped onions, medium size, in a little bit of oil, just till it became translucent, then I added one big shredded carrot and three thumb size pieces of chopped celeriac, fried that for a minute or two more, than added 500 grams of minced ( pork and wild boar) meat (again, your choice – pork, lamb, beef…) , one table spoon of paprika, and fried that for a couple more minutes.

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I took that off the heat, then added one cup of uncooked rice, salt and pepper, and combined well. Tip for you: add a bit more salt than you normally would because the rice and peppers need it also, not just the meat. 🙂

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I washed peppers and took the stalks out ( by pressing the stalks into paprika ). Then, with a tea spoon I stuffed them with meat and rice, but not too much and not too dense, just lightly so that the rice could be cooked with enough space to expand. Tip for you: put the stuffing without pushing it with the spoon, just shake the paprika to set it.

I closed the openings with slices of tomato and put everything in a slightly greased baking dish or a pan.

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I added two cups of water into the pan and covered it tightly with tin foil. It went into the oven for about 45 minutes on 180 – 200 degrees Celsius, and after that my peppers looked like this:

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I then took the tin foil off and put the peppers back into the oven to bake until they looked like this (about twenty more minutes) :

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And that is the recipe for stuffed peppers, my way. You can also use the courgettes instead of peppers, as well as eggplant, although the taste will differ. But these are also yummy. So have fun, make a whole bunch of these beauties, and you won’t have to cook for another three days! 🙂

Have a great day! 🙂

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Lunch Time!

I thought I could share with you two nice recipes. Easy to make, although not very fast, but then again not like a “whole day cooking” kinda recipes. 🙂

First there is the “Hunter’s stake” or “Hunter’s schnitzel” – well, as close as I could translate that. You will need beef or pork, cut and beat to make thin pieces. Then dip them in flour.

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Fry in oil on moderate to high heat until they are golden brown ( that should be quite fast).

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When all the steaks are fried, put them in a pot, adding salt and pepper and lots of chopped garlic and parsley between the layers of meat.

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Add about half (or as much as you like) of glass of white wine, put the lid on and let that simmer for ten to fifteen minutes.

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Then add water to almost cover the meat, put the lid on and let it simmer on medium to low heat for as much as it takes for the meat to be tender and wonderful. But I guess it should take anywhere from half to one hour. Also, you will see in the next photo how the flour makes a gorgeous sauce.

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Unfortunately, I don’t have any more photos because this meal was eaten so fast, I forgot to photograph our plates. But believe me, if you like meat, you will love this. Serve it with mashed potatoes and enjoy. 🙂

While the meat was on the stove, I made some dog biscuits, because I want my dog to eat healthy food, not the store bought “filled with chemicals” stuff. 🙂 Here is something like the recipe, I don’t have the exact measurements:

Two eggs and a big spoon of lard (you could use butter too). Mix that a bit,

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Add about two table spoons of ground flax seeds and about a cup of oat flakes.

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You could add yogurt ( half of cup) or sour cream, or white cheese, or any cheese, or all that actually, and then add flour until the dough is firm, but not too firm, just until it’s not sticking to your hands. You should have something like this:

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You could even add chopped bacon or minced meat, but in that case store the biscuits in the fridge after they are baked or in the freezer if you have a lot of them.

Make any shape you like. I like them like this:

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Bake at 200 degrees (Celsius) for about 20 minutes, or until they are light brown in color.

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A happy customer:

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And because my husband loved Meda’s biscuits, I then had to make a batch for him too. I did the same thing as already described, just added pumpkin seeds and sunflower seeds (as my hubby requested), and voila! Another happy face! 🙂

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The only difference between Meda’s and our biscuits is salt. I don’t put it in Meda’s food, and I even forgot to put it in our biscuits this time, but because I added sour cream and cheese to the mix, the salt wasn’t needed at all. 🙂

Have a great day!