STUFFED PEPPERS

Ingredients:
Yellow bell peppers
1 kg mixed ground meat (beef, pork, or a mix)
230 g rice
1 egg
1 onion
Garlic
Salt, pepper
Sweet red paprika powder
7 dl strained tomatoes
3 dl water
1 teaspoon flour

Preparation:
Clean the bell peppers by removing the seeds and wash them thoroughly. In a large bowl, mix the ground meat, finely chopped onion and garlic, rice, egg, salt, and pepper. Stuff the peppers with the meat mixture, leaving about 1 cm from the top. In a pot, bring the water and strained tomatoes to a boil, then add the stuffed peppers. Cook the peppers on low heat for at least 1.5 hours. Season the dish with sweet paprika, salt, and pepper, and finally add a flour-based roux (to thicken the sauce). Let it cook for a few more minutes until the sauce thickens. Serve the stuffed peppers with mashed potatoes on the side. Enjoy!

KOLINSKA SOUP
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Ingredients:
40 dag pork with bones
0.5 dl water
1 teaspoon salt
3 cloves garlic
1 small red onion
2 bay leaves
4 tablespoons buckwheat groats
4 tablespoons cornmeal
1 tablespoon lard
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Preparation:
Cook the meat together with the garlic, onion, and bay leaves, season, and cook until the meat is tender. Rinse the buckwheat in cold water, add it to the soup, and cook for 15 minutes.
Sauté the cornmeal in the lard, remove from heat, and add some red paprika if desired, then pour it all into the soup and briefly simmer.
You can season the soup with vinegar, hot paprika, and ground pepper. Enjoy your meal!

VALJUŠCI WITH POPPY SEEDS

Ingredients:

• 500 g potatoes
• 50 g butter
• 1 egg
• 250 g flour
• 1 tsp salt
• 100 g poppy seeds
• Sugar to taste

Preparation:
Peel and cook the potatoes, then mash them as for mashed potatoes. Add salt, flour, and the egg, and knead into a potato dough. Shape the dough into rolls, then cook them in lightly salted water. Once they float to the surface, cook for a few more minutes.

Drain the rolls and place them in a pan where you’ve previously melted the butter (be careful with the heat to avoid burning). Add the mixture of poppy seeds and sugar, and toss everything together.

CHICKEN SOUP WITH NOODLES

Ingredients
(for the soup):
Chicken
Grincajg (celery, carrot, parsley)
Onion
Water
Salt
Pepper
Noodles

Preparation:
Place the cleaned and washed chicken into cold water along with the cleaned vegetables from the grincajg (celery, carrot, parsley). Add the whole, cleaned onion and a few peppercorns.
Add salt and simmer gently until the meat is tender.
Remove the cooked chicken from the broth and strain the broth.
Add the noodles to the strained broth and cook for a few minutes (do not overcook).
Serve the soup with the boiled meat and horseradish.

For the Noodles:
4 dl all-purpose flour
2 whole eggs
2 egg yolks
1-2 tablespoons cold water
A pinch of salt

**Preparation:**
1. In a shallow, wide bowl, place the flour. Make a well in the center and add the eggs, egg yolks, salt, and water.
2. Gradually mix the ingredients from the center with the surrounding flour using a knife or fork in a circular motion, then continue with your hands.
3. Once the mixture comes together, transfer it to a surface or board and knead. Add more flour if needed until the dough becomes smooth and firm.
4. Divide the dough into 5 parts, roll each part out thinly, and let it dry slightly.
5. Roll up the dough and cut it into thin strips with a sharp knife.
6. Allow the cut noodles to dry thoroughly before storing them in a container.

Enjoy your homemade chicken soup with noodles!

SNOW EGGS
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Ingredients:

• 1 liter of milk
• 4 eggs
• 6 tablespoons of sugar
• 2 packets of vanilla sugar
• 2 tablespoons of flour

Preparation:

1. Separate the eggs:
   Separate the egg whites from the yolks. Heat the milk in a pot with a thick bottom over medium heat.

2. Prepare the egg whites:
   Beat the egg whites until stiff peaks form, starting at a low mixer speed and gradually increasing it. Reduce the heat under the milk and use a spoon to place “dumplings” of whipped egg whites into the milk.

3. Cook the meringue dumplings:
   Once the meringue dumplings puff up, flip them over to cook on the other side. Remove the cooked meringue from the milk and place them in a separate bowl.

4. Prepare the cream:
   Remove the pot with the milk from the heat. In a separate bowl, whisk the egg yolks, sugar, and vanilla sugar until the mixture becomes pale and fluffy. Gradually add the flour, first mixing it in by hand and then with a mixer.

5. Combine with milk:
   Add a little warm milk from the pot to the yolk mixture and stir. Return the pot of milk to low heat and slowly pour in the yolk mixture, stirring continuously. Cook on low heat, stirring, until the cream reaches the desired thickness.

6. Assemble and chill:
   Pour the cream over the meringue dumplings and place everything in the refrigerator to cool thoroughly before serving.

FIŠ PAPRIKAŠ

Ingredients:
2.5 kg carp
2 to 3 onions
1 tablespoon ground hot paprika
2 tablespoons ground sweet paprika
Salt
100 ml white wine
Tomato paste
Water
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Preparation:
Clean the fish and cut it into steaks. Finely chop the onions.
Place the fish and onions into a pot (or a kettle if available) and pour in 2.5 liters of water.
During cooking, do not stir with a spoon; instead, shake the pot.
Once the stew begins to boil, add the hot and sweet ground paprika.
Near the end of cooking, add the wine and tomato paste.
Serve with wide noodles as a side dish.

WALNUT ROLL
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Ingredients:
600 g all-purpose flour
40 g fresh yeast
80 g butter
80 g sugar
3 tablespoons oil
2-3 dl milk
1 dl sour cream
A pinch of salt
Lemon zest

Filling:
400 g walnuts
A little milk
2 tablespoons sour cream
Sugar to taste

Preparation:
For the filling, mix the walnuts with sugar, pour over hot milk, and once the mixture has cooled, add the sour cream.
Dissolve the yeast with a little sugar, flour, and lukewarm water, then cover it and let it rise in a warm place.
In the flour, crumble the softened butter, add oil, salt, sugar, and lemon zest, mix well, then add the risen yeast. Knead the dough thoroughly, adding warm milk as needed to make a medium-soft dough. Once the dough has risen, knead it lightly, divide it into three parts, and roll it out on a floured cloth. Spread the filling over the dough, roll it up, and let it rise for 15 minutes. Bake the walnut rolls on a baking sheet for about 40 minutes at 190°C (375°F).

SAVORY PASTRIES WITH CRACKLINGS
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Ingredients:
300 g cracklings (pork cracklings)
30 g butter
2 eggs
500 g all-purpose flour
250 ml milk
30 g fresh yeast
Salt
Pepper

Instructions:
Prepare the Cracklings: First, grind the cracklings into a fine mixture.
Activate the Yeast: In a small bowl, combine a bit of milk and flour with the fresh yeast and let it rise.
Make the Dough: In a large bowl, sift the remaining flour. Add the eggs, the risen yeast mixture, salt, and pepper, and knead into a smooth dough using the remaining milk. Let the dough rest for 30 minutes.
Prepare the Filling: Melt the butter and mix it with the ground cracklings.
Roll Out the Dough: Roll the dough out to a thickness of about 1 cm. Spread the prepared crackling mixture evenly over the surface. Fold the Dough: Fold the dough over like a book, and repeat this process two more times to create layers. Cut and Bake: Cut the layered dough into small pastries and bake them in the oven at 180°C (350°F) for about 15 minutes, or until golden brown.

Enjoy your savory pastries!

BEEF GOULASH WITH BREAD DUMPLINGS
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Ingredients:
For the Goulash:
600 g beef
2 red onions
1 garlic clove
200 ml tomato passata
1 beef stock cube
100 ml red wine
Salt
Ground black pepper
Carrot
Flour, as needed
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For the Dumplings:
500 g stale bread
A little oil
150 g smoked ham
Red onion
250 ml milk
2 eggs
100 g flour
Parsley
Salt
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Preparation:
For the Goulash:
Cut the beef into cubes and season with salt and pepper. Chop the onion and sauté it in oil over low heat in a pot until softened. Add the carrot, sliced into rounds. Pour in the red wine and cook for a few more minutes.

Add the beef, stir well, and increase the heat. When the meat releases its juices, add 600 ml of beef stock, reduce the heat, and let it simmer for about 45 minutes. Add the tomato passata and continue to cook the goulash for another 45 minutes. Check if the meat is tender and add more stock or water if needed. Cook for an additional 40 minutes. Season to taste with salt and pepper, and if you prefer a thicker goulash, add a bit of flour.
For the Dumplings:
Cut the bread and ham into cubes and fry them together in a pan. Finely chop the red onion and sauté it separately in oil. In a large bowl, mix the flour, eggs, and milk, then add salt, bread, ham, and onion. Mix everything well by hand and let the mixture rest for half an hour.
Shape the mixture into round dumplings about the size of an apple using wet hands. Cook the dumplings in salted boiling water for about 10 minutes. Remove and drain them. Serve the dumplings with the goulash.

FRIED TROUT WITH POTATOES

Ingredients:
Trout
Salt
Lemon juice
Flour
Oil
Potatoes
Leafy greens

Preparation:
Clean the trout, wash it, and pat it dry. Season it with salt and lightly drizzle it with lemon juice, both inside and out. Gently wipe off any excess lemon juice. Coat the trout in flour, shaking off any excess. Fry it in a pan with well-heated oil until golden brown. Remove it from the pan and place it on a paper towel to drain excess oil.

For a side dish, you can serve potato salad or boiled potatoes with Swiss chard. If Swiss chard is unavailable, boiled potatoes can be paired with kale, nettle, or other leafy greens.