{"id":543,"date":"2018-11-27T09:17:42","date_gmt":"2018-11-27T09:17:42","guid":{"rendered":"https:\/\/vodeinmi.si\/index.php\/projects\/"},"modified":"2024-07-02T11:34:23","modified_gmt":"2024-07-02T11:34:23","slug":"recepti","status":"publish","type":"page","link":"https:\/\/vodeinmi.si\/index.php\/recepti\/","title":{"rendered":"RECEPTI"},"content":{"rendered":"\t\t
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doma\u010di Recepti<\/h1>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Sulec pod sa\u010dem<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Sestavine:<\/strong> 1 sulec te\u017eak okoli 3kg, 1kg koruzne moke, 1 \u017elica soli, 0,5l olja, 1 koren\u010dek, peter\u0161ilj, sol<\/p>

Priprava: <\/strong>Sulca nasolimo in povaljamo v kuruzni moki. 0,5l vode zavremo in prime\u0161amo ostanek kuruzne moke (naredimo trdo polento), ki jo solimo in ji dodamo tretjino sesekljanega peter\u0161ilja. Tej masi dodamo \u0161e koren\u010dek in z njo napolnimo notranjost sulca. V dobro segret sa\u010d nalijemo olje, polo\u017eimo sulca in pokrijemo s pokrovom. Pe\u010demo 40 minut. \u017derjavice zme\u0161amo s pepelom in sa\u010d zasujemo. Nadev postre\u017eemo kot prilogo, zraven pa ponudimo rde\u010de vino. Zraven lahko postre\u017eemo tudi znamenit \u010celov preliv za pe\u010deno ribo. V elektri\u010dnem me\u0161alniku zme\u0161amo 1 kislo smetano, 2 \u017eli\u010dki sladke smetane, 1 \u017eli\u010dka majoneze, 10 strokov \u010desna, pol dcl mleka, 2 \u017elici sesekljanega peter\u0161ilja, pol kavne \u017eli\u010dke soli, pol dcl olja, pol limone.<\/p>

MUNIB CRNALI\u010c – \u010cELO<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Fi\u0161 ali baranjski ribji paprika\u0161<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Baranja je hrva\u0161ka pokrajina med Dravo in Donavo, ki meji na Mad\u017earsko in Srbijo. Kotli\u010dek je del baranjske narodne no\u0161e. Vsak Baranjec ima za fi\u0161 svoj recept. Za dober fi\u0161 potrebujemo le pet stvari: krapa, rde\u010do mleto papriko, \u010debulo, sol in vodo. Na\u010deloma se vsi dr\u017eijo osnovnega recepta z minimalnimi odstopanji. Klju\u010d do uspeha je dobra paprika, ostali dodatki jed oddaljujejo od originalnega okusa. Mimogrede, to je tudi jed, ki jo pri nas doma najraje kuhamo.<\/p>

Potrebujemo: 1,5kg krapa, 200g soma (glava), 200g \u0161\u010duke (rep), 500g \u010debule, 1 \u017elico svinjske masti, 1dl paradi\u017enikove mezge, 1dl vina, 1-2 sve\u017ei peko\u010di papriki, sol, 2 zvrhane \u017elice sladke mlete rde\u010de paprike in vodo.<\/span><\/p>

\u010cebulo olupimo, grobo nare\u017eemo in gladko zmeljemo v elektri\u010dnem me\u0161alniku. Ribe o\u010distimo, operemo pod teko\u010do hladno vodo, posu\u0161imo ter nare\u017eemo na kose, \u0161iroke 2 cm. Glave razpolovimo. V kotli\u010dku na masti prepra\u017eimo \u010debulo, dodamo pol mlete rde\u010de paprike in zalijemo z vodo. Dodamo ribe, ki smo jih prej polili z vinom. Dodamo paradi\u017enikovo mezgo, ostanek vina in sol ter kuhamo na mo\u010dnem ognju. Ikre fi\u0161 obogatijo. Ko voda zavre, dodamo mleto rde\u010do papriko in sve\u017eo peko\u010do papriko. Pri visoki temperaturi kuhamo 30 minut. Fi\u0161 postre\u017eemo z doma\u010dimi \u0161irokimi rezanci in kozarcem suhega belega vina.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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\u0160iroki rezanci z dimljenim krapom in bu\u010dnim oljem<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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P<\/strong>otrebujemo:<\/b> 500g \u0161irokih rezancev, 5 jajc, 1kg dimljenega krapa, 1,5dl bu\u010dnega olja, sol in 1 \u010debulo.<\/strong><\/p>

Rezance skuhamo, dimljenega krapa pa o\u010distimo od kosti in ko\u017ee ter ga razceframo na manj\u0161e ko\u0161\u010dke. Na odcejene vro\u010de rezance ubijemo jajca, dodamo ribo, bu\u010dno olje in preme\u0161amo. Po potrebi \u0161e solimo, po vrhu pa potresemo tanke kolobarje narezano \u010debulo. Postre\u017eemo lahko toplo ali hladno, zraven pa se prile\u017ee motovilec v solati.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Drinska ribja \u010dorba<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Nekaj let zapored sem ocenjeval ribje \u010dorbe na tekmovanjih ob Drini. V veliki zadregi sem bil, ko sem moral ocenjevati drinsko in donavsko ribjo \u010dorbo, saj gre za popolnoma razli\u010dne jedi in okuse. V skrivnosti podrinske ribi\u0161ke kulture me je vpeljal veliki poznavalec in odli\u010den prijatelj Miodrag \u0106iri\u0106 \u010ciro iz Malega Zvornika. To je tudi njegov recept za pripravo ribje \u010dorbe.<\/p>

P<\/strong>otrebujemo: 2,5kg o\u010di\u0161\u010denih drinskih rib (krap, som, pogosteje pa so to podusti, mrene, kleni ali kak\u0161ne druge ribe), 300g \u010desna, 2 \u010debuli, 2 \u017elici olja, vezico ju\u0161ne zelenjave, \u0161op peter\u0161iljevega listja, 1 \u017elica moke, 2 \u017elici mlete rde\u010de paprike, sol, poper in \u0161e kak\u0161no za\u010dimbo po va\u0161i \u017eelji.<\/b><\/p>

Na ve\u010dje kose narezane ribe brez glave damo v kotli\u010dek in jih zalijemo z vodo in kuhamo pribli\u017eno 45 minut. Ko meso zlahka lo\u010dimo od kosti, je riba kuhana. Med kuhanjem ne me\u0161amo, da nam ribe ne bi razpadle. Kuhane ribe damo hladiti, juho pa precedimo. V kotli\u010dku nato na olju zlato rumeno prepra\u017eimo drobno sesekljano \u010debulo, dodamo ju\u0161no zelenjavo in du\u0161imo \u0161e pol ure. Ves \u010das me\u0161amo in po potrebi zalivamo z ribjo juho. Ko se zelenjava zmeh\u010da, dolijemo preostalo ribjo juho, dodamo sesekljan \u010desen in od kosti o\u010di\u0161\u010dene kose ribe, ki smo jih prej solili in poprali. Dodamo \u0161e za\u010dimbe po \u017eelji in kuhamo \u0161e pol ure. Med tem v ponvi pripravimo \u0161e rahlo pre\u017eganje na olju z moko in rde\u010do papriko. Gladko pre\u017eganje ume\u0161amo v ribjo \u010dorbo, pustimo, da zavre, nato kotli\u010dek umaknemo z ognja. \u010corbo posujemo s sesekljanimi listi peter\u0161ilja in povabimo goste za mizo.<\/p>

\u00a0<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Nomadski \u010dobanac<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Recept za \u010cOBANAC:<\/span>
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Sestavine:\u00a0 4-5 ve\u010djih \u010debul, 1kg govejih ali tele\u010djih reber, 1.5kg svinskega mesa, 1 kg svinskih nogic, 1 \u017elica sladke paprike v prahu, pol lice peko\u010de paprike v prahu,\u00a0 sol, poper, lover, 1-2 dl paradi\u017enikove mezge ali rde\u010dega vina.<\/span>
Postopek priprave: Sesekljano \u010debulo z vodo damo kuhati, da se \u010debula razkuha. Nato dodamo goveja rebra ter svinjske nogice. Kuhamo od pol do cele ure. Ko mine ura dodamo se preostalo svinjsko meso, ki smo ga narezali na kockice. Dodamo za\u010dimbe ter pustimo, da se kuha \u0161e uro in pol. Za\u010dinimo po osebnem okusu. Petnajst minut pred koncem kuhanja dodamo \u0161e paradi\u017enikovo mezgo ali vino. Pustimo, da se se skuha ter postre\u017eemo s doma\u010dimi rezanci. Pa dober tek!<\/span><\/span><\/p>

Recept za DOMA\u010cE REZANCE:<\/span>
<\/span>Sestavine: 100 g moke na 1 jajce, \u0161\u010depec soli, voda po potrebi.<\/span>
<\/span>Priprava: V posodo damo moko, ter dodamo toliko jajc kolikor imamo moke 100g proti 1 jajcu, ter dodamo \u0161\u010depec soli. Vse skupaj zamesimo v gladko gmoto. Dodamo vodo po potrebi. Dobro razvaljamo testo ter nare\u017eemo na debelino in dol\u017eino, ki si jo \u017eelimo. Te rezanci gredo najbolje s \u010dobancem ali fi\u0161 paprika\u0161em.<\/span><\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Panonska \u0161\u010duka na talandari<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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<\/div>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

doma\u010di Recepti Sulec pod sa\u010dem Sestavine: 1 sulec te\u017eak okoli 3kg, 1kg koruzne moke, 1 \u017elica soli, 0,5l olja, 1 koren\u010dek, peter\u0161ilj, sol Priprava: Sulca nasolimo in povaljamo v kuruzni moki. 0,5l vode zavremo in prime\u0161amo ostanek kuruzne moke (naredimo trdo polento), ki jo solimo in ji dodamo tretjino sesekljanega peter\u0161ilja. Tej masi dodamo \u0161e […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"site-sidebar-layout":"no-sidebar","site-content-layout":"page-builder","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","theme-transparent-header-meta":"enabled","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"class_list":["post-543","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/vodeinmi.si\/index.php\/wp-json\/wp\/v2\/pages\/543","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vodeinmi.si\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/vodeinmi.si\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/vodeinmi.si\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/vodeinmi.si\/index.php\/wp-json\/wp\/v2\/comments?post=543"}],"version-history":[{"count":57,"href":"https:\/\/vodeinmi.si\/index.php\/wp-json\/wp\/v2\/pages\/543\/revisions"}],"predecessor-version":[{"id":1356,"href":"https:\/\/vodeinmi.si\/index.php\/wp-json\/wp\/v2\/pages\/543\/revisions\/1356"}],"wp:attachment":[{"href":"https:\/\/vodeinmi.si\/index.php\/wp-json\/wp\/v2\/media?parent=543"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}