DOCSLIB.ORG

Wine and Food

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Wine and Food Wine and food 2DMRDRÀ@QDÀF@SDRÀNEÀNTQÀRNTKR A Good Morning Food acedonia enjoys about 280 sunny days per year, just one indicator of a good climate that 0¬HQDEOHV VXFFHVVIXO JURZLQJ RI GLϯHUHQWYHJ HWDEOHYDULHWLHV 8QGRXEWHGO\WKHEHVWNQRZQYHJHWDEOHVIRUWKLVUHJLRQDUH WKH WRPDWR DQG WKH SHSSHU 7KH DWWUDFWLYH WRPDWRHV DUH ODUJHMXLF\DQGIUHVKZLWK0DFHGRQLD·VQDWLYHWRPDWREH LQJWKH´MDEROFKDUµ7KHUHDUHDOVRGLϯHUHQWNLQGVRISHS SHUV²JUHHQ\HOORZDQGUHGVZHHWRUKRW7KH\DUHHQMR\HG IUHVKXVHGLQVDODGVPDULQDWHGZLWKYLQHJDUDQGFRRNHG VWUDLJKWRQDEDUEHTXH7KHKRWSHSSHULVLUUHSODFHDEOHIRU SUHSDUDWLRQRIVSLF\GLVKHV 1HDUO\HYHU\VWUHHWFRUQHUKDVDPDUNHWZKHUH\RXFDQÀQG IUHVKYHJHWDEOHVDQGDJUHDWYDULHW\RIVDODGVWRHDWWKHP ZLWK,W·VKHDYHQIRUWKRVHZKRSUHIHUKHDOWK\IRRG 7KHWUDGLWLRQDO0DFHGRQLDQVDODGLVSUHSDUHGE\FRPELQ ing fresh tomatoes, cucumbers, onions, roast peppers and SDUVOH\7KHEHVWNQRZQVDODGVLQWKH0DFHGRQLDQNLWFKHQ are the shopska (tomato, cucumber, onion, green pepper DQGVKHHSFKHHVH WKH$HJHDQ ROLYHVWRPDWRFXFXPEHU onion, green pepper) and the taratur (cucumber, garlic, \RJKXUWROLYHRLO ,QRUGHUWREHFRPHSDUWRIWKHWUDGLWLRQDOZD\RIHDWLQJLQ 0DFHGRQLDRQHPXVWH[SHULHQFHWKHROGIDVKLRQHG´PH]Hµ 7KLVLVSUDFWLFHGE\UHDOJRXUPHWVZKREHIRUHHDWLQJWKH PDLQGLVKVLSDJODVVRIUDNLDZLWKWKHLUVDODG(YHQLIRQH GRHVQRWHQMR\DOFRKROLFEHYHUDJHVWKH\ZLOOFHUWDLQO\ZDQW WRVHHZKDWLVVRPDJLFDODERXWWKLVDQFLHQWWUDGLWLRQ find more at www.macedonia-timeless.com Salad Cult KHFROGDSSHWL]HUVLQ0DFHGRQLDDUHVRPHWLPHVFDOOHG SURORQJHGPH]H,Q0DFHGRQLDQPHDOVWKH\DUHDWUXH 7¬SUHOXGHWRWKHPDLQFRXUVH 2QHRIWKHPRVWFRPSOLFDWHGPHDOVIRUSUHSDUDWLRQLVWKHWUDGL WLRQDOVDOW\SLHZKLFKDSSHDULQGLϯHUHQWVKDSHVDQGÁDYRUV8VX DOO\WKH\DUHÀ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ÁRZHUFDUURWVDQGSLFNOHVLQYLQHJDU $MYDUDQRWKHUDSSHWL]HULVWKHSULGHRI0DFHGRQLDQFXLVLQHDQGLV FKDUDFWHULVWLFRIZLQWHUWLPH7KHUHFLSHZKLFKLQFOXGHVUHGSHS SHUVLVRQHRIWKHELJJHVWVHFUHWVRIWKH%DONDQNLWFKHQ,W·VWUDGL WLRQDOO\SUHSDUHGDWKRPHLQ\DUGVDQGJDUGHQV 7KHDMYDUKDVLWVRZQWDVW\FRPSDQLRQVVXFKDVOXWHQLFDPDOLG]DQR DQGGLϯHUHQWNLQGVRISLQGMXUZKLFKDFFRPSDQ\WKHWRSGHOLFDFLHV /XQFKFDQDOVREHFRPELQHGZLWKJDUOLFSRWDWRRUEHDQGLS7KH GLSVDUHHDV\WRSUHSDUHDQGMXVWOLNHWKHSLQGMXUFDQEHVHUYHGLQ DWUDGLWLRQDOFURFNDFFRPSDQLHGE\FKHHVH 7KHULWXDORISURORQJHGPH]HLQ0DFHGRQLDSUHVHQWVDPDJLFRI FRPELQHGWDVWHVWKDWRQHZLOOQHYHUZDQWWRHQG find more at www.macedonia-timeless.com ҂QNKNMFDCÀMeze DFHGRQLD KDV HQYLURQPHQWDOO\ FOHDQ PHDGRZV DQG SDVWXUHVWHHPLQJZLWKVSHFLÀFÁRUDWKDWJLYHVWKH 0¬white and yellow cheeses produced in this region WKHLUVSHFLDOWDVWHDQGDURPD 2YHUWKHFHQWXULHVFKHHVHKDVEHHQDQLPSRUWDQWSDUWRIWUDGL WLRQDOFXLVLQH7KHZKLWHFKHHVHLVVLPLODUWRIHWDDQGFDQEHPDGH out of goat, sheep or cow milk, or a mixture of sheep and cow PLON:KHQZHVSHDNRI\HOORZFKHHVHRQHPXVWNQRZWKDWWKH PRVWIDPRXVDUHPDGHLQ*DOLFKLQNDQG/D]DURSROH )RU WKHLU XQLTXHQHVV ZH FDQ KLJKOLJKW FKHHVHV IURP WKUHH UH JLRQV²0DULRYR%HURYRDQG*DOLFKLQN7KHVHUDUHFKHHVHVDUHD national Macedonian feature; their quality is due to the natural DPELDQFH DQG WKH KHDOWK\ HQYLURQPHQW LQ ZKLFK WKH\ DUH SUR GXFHG 7KH0DULRYRKDUGFKHHVHWKHGDLU\VSHFLDOWLHVIURP0DOHVKHYR and the sheep cheese from Galichnik are an integral part of 0DFHGRQLDQFXLVLQHDQGQRRQHKDVHYHUUHPDLQHGLQGLϯHUHQWWR ZDUGVWKHLUVSHFLÀFWDVWHDQGVSHFLDODURPD7KHFKHHVHLVXVXDOO\ PDGHE\PDVWHUVZKRIROORZDQFLHQWZD\VRISUHSDUDWLRQ :KHQ\RXWDVWH0DFHGRQLDQFKHHVH\RXWDVWHWKHPRXQWDLQVDQG the eternal greenery, as well as the traditions and secrets used by WKHPDVWHUFKHHVHPDNHUV find more at www.macedonia-timeless.com Cheese Sensation akia is an inseparable part of the Macedonian cuisine, which ZKHQ FRPELQHG ZLWK D QLFH VDODG JRRG FRQYHUVDWLRQ DQG 5¬company, warms the soul, whets the appetite and brings SHRSOHFORVHU ,W·VDQROGFXVWRPWRZHOFRPHDJXHVWDWKRPHZLWKDJODVVRIUDNLDDQG PH]H5DNLDLVWUDGLWLRQDOO\VHUYHGLQVSHFLDOJODVVÁDVNFDOOHG´FKRNDQ FKHµ:KHQFRQVXPHGPRGHUDWHO\LW·VEHOLHYHGWRLPSURYH\RXUKHDOWK LW·VQRFRLQFLGHQFHWKDWRXUDQFHVWRUVKDYHFDOOHGLWQDWXUDOUHPHG\ 0DFHGRQLDKDVDVHFXODUWUDGLWLRQRIFDUHIXOFXOWLYDWLRQRIJUDSHYLQHV DQG UDNLD SURGXFWLRQ 7KH PRVW FRPPRQ UDNLD LV ´OR]RYDµ 3URGXFHG ZLWK ZKLWH RU \HOORZ JUDSHV LW LV WR $%97KH PHWURSROLV RI JUDSHVDQGUDNLDLVWKHFLW\RI.DYDGDUFL ,QFHUWDLQSDUWVRI0DFHGRQLDWKH´VOLYRYLFDµ SOXPEUDQG\UDNLD FDQ EHYHU\SRSXODU2QHFDQIHHOWKHWDVWHDQGDURPDRIWKHSOXPDQGVRPH SHRSOHVD\WKDWLWKDVDUHMXYHQDWLQJSRZHU One of the best known Macedonian brands is the popular Strumica 0DVWLNDDUDNLDVHDVRQHGZLWKPDVWLF,WLVEHVWLQWKHUHJLRQRI6WUX PLFDZKHUHLWKDVEHHQSURGXFHGIRUPRUHWKDQWKUHHFHQWXULHV7KLV Mastika is the most famous of the Balkans, and the exquisite quality FRPHVIURPWKHIDFWWKDWLWLVPDGHH[FOXVLYHO\ZLWKQDWXUDOLQJUHGLHQWV 7KH0DFHGRQLDQVWUDGLWLRQDOO\SURGXFHUDNLDDWKRPH7KHSURFHVVLV QRWYHU\FRPSOLFDWHGEXWLWUHTXLUHVDJUHDWGHDORIH[SHULHQFHWLPHDQG FDUH,W·VZRQGHUIXOZKHQ\RXJHW\RXUKDQGVRQDQROGHUUDNLDWKDWZDV VWRUHGLQRDNRUPXOEHUU\EDUUHOV7KLVUDNLDKDVDVSHFLDOJROGFRORU DQGDULFKWDVWH 7KH0DFHGRQLDQEUDQGLHVKDYHORQJEHHQDZDUGHGDWLQWHUQDWLRQDOIDLUV DQGDUHZHOODFFHSWHGE\HYHU\RQHZKRKDVWULHGWKHP7KHUHDUHPDQ\ YDULHWLHV ² LW LV XS WR \RXU ZLOO DQG KXPRU WR VHH ZKLFK RQH \RX ZLOO FKRRVHDQGKRZLWZLOOEHFRPELQHG8QWLORQHWULHVD0DFHGRQLDQUDNLD find more at www.macedonia-timeless.com RQHZLOOQHYHUWUXO\EHDFTXDLQWHGZLWKRXUFRXQWU\ HRSOHZKRDELGHWRWKHWUDGLWLRQRIVODYDFHO ebrate certain days of the year when they open 3¬the door of their homes to their circle of close IULHQGV DQG IDPLO\ 0DQ\ RI WKHVH FHOHEUDWLRQV IDOO RQ IDVWLQJGD\VZKHQWKHPHDOVVKRXOGQRWLQFOXGHPHDW One of the most famous traditional fasting dishes in Macedonia is also one of Macedonia’s most remarkable JRXUPHWGLVKHVWDYþHJUDYþH,W·VPDGHRI0DFHGRQLDQ EHDQVDQGUHTXLUHVDJUHDWGHDORIFDUHDQGVNLOOWRSUH SDUH ,WV VWRQHZDUH VHUYLQJ GLVK JLYHV WKH EHDXWLIXOO\ VHDVRQHGWDVWHDQRWKHUVSHFLDOGLPHQVLRQ $QRWKHU LPSRUWDQW GLVK LV VDUPD VWXϯHG FDEEDJH OHDYHV ZKLFKUHSUHVHQWDIHDWXUHRIWKH0DFHGRQLDQ NLWFKHQ ,W·V XVXDOO\ PDGH RI SLFNOHG FDEEDJH ZKRVH OHDYHVDUHVHSDUDWHGDQGÀOOHGZLWKDPL[WXUHRIULFHDQG VSLFHV ,W·V UROOHG WR JHW WKH VSHFLÀF IRUP RI WKLV WDVW\ PHDOFRPPRQO\VHUYHGGXULQJWKHZLQWHU2QFHDSHUVRQ WDVWHVVDUPDWKH\ZLOOQHYHUZDQWWRVWRSHDWLQJ²WKH\ VLPSO\PHOWLQ\RXUPRXWK2IFRXUVHLIRQHLVQRWIDVW LQJWKH\FDQWU\VDUPDVWXϯHGZLWKPLQFHGPHDW 7KHIDVWLQJSHSSHUVXVXDOO\PDGHRIEHOOSHSSHUVDUHDQ RWKHU0DFHGRQLDQVSHFLDOW\ 7KH 0DFHGRQLDQ IDVWLQJ NLWFKHQ LV D FHOHEUDWLRQ IRU DQ\YHJHWDULDQEXWHYHQLI\RXDUHQRWDYHJHWDULDQDQG \RX·UHLQYLWHGWRDIDVWLQJVODYD IDPLO\IHDVWKRQRULQJ WKHSDWURQVDLQW GRQ·WZRUU\EHFDXVHZLWKVXFKDYDUL HW\RIIRRGVRQHFDQQHYHUEHOHIWKXQJU\ find more at www.macedonia-timeless.com Fasting Food acedonia has many authentic sorts of grapes which DUHJURZQLQWKHUHJLRQKRZHYHURQO\RQHRIWKHP 0¬FDQEHIRXQGH[FOXVLYHO\RQ0DFHGRQLDQODQG:HDUH VSHDNLQJRI6WDQXVKLQDDQROGYDULHW\RIJUDSHWKDWFDQEHIRXQG LQWKH7LNYHVKUHJLRQ 7KHPDLQIHDWXUHRIWKLVYDULHW\LVLWVGXUDELOLW\7KHUHZDVDSHULRG in the past when it was about to become extinct because no one paid LWDQ\DWWHQWLRQEXWLWVXUYLYHG 7KLVYDULHW\RIJUDSHLVXVHGIRUSURGXFWLRQRIKLJKTXDOLW\ZLQH 7KHYLQHVRIWKH6WDQXVKLQDULSHQTXLWHODWH\HWWKHFROGGRHVQRW DϯHFWWKHJRRG\LHOG:KHQWDNHQWRWKHFHOODUWKHJUDSHUHTXLUHV VSHFLDODWWHQWLRQDQGVHULRXVFRPPLWPHQW2QDJRRG\HDULWFDQ SURGXFHDZLQHZLWKPHDQVWUHQJWKVRIWRSHUFHQWDOFRKRO 7KHZLQHKDVDQLQWHQVHDURPDRIVWUDZEHUU\UDVSEHUU\DQGWKH fruity notes are best enjoyed when the wine is consumed young at WR&,W·VDQH[FHOOHQWFKRLFHWRFRPELQHLWZLWKOLJKWDQG FUHDP\ SXGGLQJV 7KH PDLQ IHDWXUHV RI WKH ZLQH DUH PRVWO\ H[ SUHVVHG ZKHQ VHUYHG ZLWK OHWWXFH VDUPD VWXϯHG EHOO SHSSHUV RU VRPHOLJKWGLVKHV 7KHFRORURIWKHZLQHPDGHRI6WDQXVKLQDLVFKDUDFWHULVWLFDOO\SDOH EXWLWKDVDULFKH[WUDFWDQGKLJKDFLGLW\OHYHOZKLFKJLYHWKHEHY HUDJHDQH[TXLVLWHIUHVKQHVV3HRSOHZLWKUHÀQHGWDVWHDGRUHWKLV ZLQHDQGQHYHUPLVVWKHRSSRUWXQLW\WRJUDEDERWWOHRIZLQHIRU WKHPVHOYHVZKHQYLVLWLQJ0DFHGRQLD 7DVWHWKLVYDOXDEOHZLQHIURPWKHRQO\HQGHPLF0DFHGRQLDQJUDSH $IWHURQHVLS\RX·OOUHDOL]HWKDW\RXWDVWHSDUWRIWKH0DFHGRQLDQ KLVWRU\HPEHGGHGLQWKHJUDSH find more at www.macedonia-timeless.com XUSHRSOHVD\WKDWWKHÀVKVZLPWKUHHWLPHV²LQWKH 2¬ZDWHULQWKHSRWDQGLQWKHZLQH ,Q0DFHGRQLDWKHUHDUHODNHVDQGULYHUVZKLFKDUHFKDUDFWHU L]HGE\LQFUHGLEOHFOHDQOLQHVVWKXVWKHUHLVWUDGLWLRQRIÀVK VSHFLDOWLHVDQGÁDZOHVVZLQHXVHGWRSUHSDUHVRPHRIWKHP 2QHRIWKHVHVSHFLÀFWUDGLWLRQDOUHFLSHVLV´'UXQNHQFDUSµ 7KLVÀVKFDQEHIRXQGLQ3UHVSDWKHWRZQLQZKLFKWKHUHFLSH LVEHVWSUHSDUHG$ZHOOFOHDQHGFDUSLVFXWDQGVHDVRQHGZLWK JDUOLFSDUVOH\OHPRQFUHVWDQGFDUURWDQGGXULQJWKHSUHSD ration, it’s constantly sprinkled with tomato sauce and large TXDQWLWLHVRIZKLWHZLQH,WFDQEHVHUYHGLQFRPELQDWLRQZLWK SRWDWRVDODGRUULFH 7KH2KULG/DNHLVZHOONQRZQIRUWKHHQGHPLFW\SHRI2KULG WURXW7KHFRORURILWVPHDWLVZKLWHRUSLQN7KHWUDGLWLRQDO UHFLSHLQ2KULGLVWKHVRFDOOHG´WUHVHQDSDVWUPNDµDERQOHVV EDNHGWURXW$QRWKHUVSHFLDOW\LVWKHWURXWVWHZ 7KHEHVWNQRZQ'RMUDQVSHFLDOWLHVDUHEDVHGRQÀVKHVSHFLDO O\SHUFKDQGUXG7KHPRVWIDPRXVUHFLSHLVWKHÀVKRQUHHGV 7KLVPHDOLVSUHSDUHGE\IROGLQJWKHÀVK²XVXDOO\UXG²LQD UHHGDQGSODFHGGLUHFWO\RQHPEHUVWRFRRN )RUWKHJUHDWHVWSOHDVXUHZKHQFRQVXPLQJWKHVHÀVKVSHFLDO WLHVLW·VDGYLVHGWRRSHQDERWWOHRIZKLWHZLQHVXFKDV6PH GHUHYNDRU=KLODYND find more at www.macedonia-timeless.com Relief glass of wine - bowl with calotte body from III-I century BC, decorated with a motif of “Macedonian shield”, found in Vardar Hill site in Gevgelija. KHOHDGLQJJUDSHYDULHW\IRUSURGXFWLRQRIZKLWHZLQHVLQ0DFHGRQLDLV6PHGHUHY
Load more

Recommended publications
  • Serbian Food Festival 2017 • 1 ENJOY a TASTE of SERBIA ! Welcome ! Dobro Došli ! Добро Дошли !
    Eighth Traditional Serbian Food Festival 2017 • 1 ENJOY A TASTE OF SERBIA ! Welcome ! Dobro došli ! Добро дошли ! SERBIAN FOOD FESTIVAL July 29 & 30 11am – 10pm 700 Fischer-Hallman Rd., Kitchener Browse the festival booklet and visit our website: SerbianFoodFestival.com Thank you for visiting ! Your hosts, Holy Trinity Serbian Orthodox Church 2 • Eighth Traditional Serbian Food Festival 2017. Trinity Banquet Hall From intimate occasions, receptions and showers to grand weddings, discover an elegant, local venue! Make your occasion a memorable one at Trinity Banquet Hall 700 Fischer-Hallman Rd, Kitchener, ON N2E 1L7 Holy Trinity Serbian Orthodox Church [email protected] 519.570.1230 Eighth Traditional Serbian Food Festival 2017 • 3 Welcome! n behalf of the organizing committee, Dobro Došli (welcome) to our an- nual K-W Serbian Food Festival. It is our pleasure to be able to share with Oyou our culture and cuisine. You will be entertained by a live Serbian band performing contemporary and traditional songs. There is a wide array of authentic Serbian food to try. You can experience ćevape (chevape) and goulash. If you haven’t been to a pig or lamb roast, then you can try our delicious roasted pig and lamb hot off the spit. Another item that is of- ten on our menu is a bull roast sandwich (roast beef sandwich) hot off of the spit. A meat lover’s must-try. Come to the bar and enjoy a glass of rakija (Serbian plum brandy), a centuries-old drink, with your hosts. Živeli! (Cheers!) For those who have a sweet tooth, we will be serving our traditional desserts, which pair perfectly with a cup of traditional Canadian Tim Hortons coffee :) Our biggest thank you goes to our volunteers.
    [Show full text]
  • Preuzmite Knjigu Recepata
    1 http://www.tasteofstaraplanina.com Gastronomija Stare planine Tradicionalni recepti iz Bugarske i Srbije http://www.tasteofstaraplanina.com 2 | Gastronomija Stare planine Tradicionalni recepti iz Bugarske i Srbije Taste of Stara Planina Ova publikacija je napravljena uz pomoć sredstava Evropske unije kroz Interreg-IPA Program prekogranične saradnje Bugarska-Srbija pod brojem CCI No 2014TC16I5CB007. Jedinstveno odgovorno lice za sadržaj ove publikacije je Udruženje REGIONALNIH PARTNERSTAVA ZA ODRŽIVI RAZVOJ – VIDIN i ni na koji način ne može biti tumačena kao stav Evropske unije ili Upravljačkog tela programa. 3 Sadržaj Uvod 5 Bugarska Srbija 26. Bobnik/Boranija u testu 31 01. Baba 6 27. Palenta 32 02. Belmuž 7 28. Pita sa spanaćem (banica) 33 03. Ceđeno kiselo mleko 9 29. Vegetarijanske punjene paprike 34 04. Čorba sa zeljem 9 30. Kombus na lipenski način 35 05. Gulaš 10 31. Sarma 36 06. Jagnjeća čorba 11 32. Paprike punjene kiselim kupusom 37 07. Kačamak 13 33. Praziluk sa orasima 38 08. Lenjivka 13 34. Paprike punjene pasuljem 39 09. Ljutenica 14 35. Kombus (prolećno jelo) 40 10. Ocat 15 36. Mesnik 41 11. Ovčetina na pari 16 37. Đurđevsko jagnje po receptu iz Čiprovaca 42 12. Paprike sa sirom 17 38. Torlačka banica 43 13. Peglana kobasica 18 39. Mlečna pita 44 14. Pihtije od boba 19 40. Tikvenik 45 15. Pita sa zeljem 20 41. Hleb sa sodom 46 16. Podvarak 21 42. Klatita 47 17. Prepržolj 23 43. Banica sa pirinčem 48 18. Presna pogača 23 44. Pokraklo 49 19. Proja sa čvarcima 24 45. Pržitura 50 20. Prženo 25 46.
    [Show full text]
  • Jelovnik Vidikovac IZMENA NAKON STAMPE Sa Cenama
    doručak•breakfast Jaja sa šunkom (3 jaja, šunka, sir, ajvar) Ham and eggs (3 eggs, ham, cheese, ajvar) 290,00 Jaja sa slaninom (3 jaja, slanina, sir, ajvar) Bacon and eggs (3 eggs, bacon, cheese, ajvar) 290,00 Omlet sa šunkom (3 jaja, šunka, ajvar, sir) Omelette ham (3 eggs, ham, ajvar, cheese) 290,00 Omlet sa slaninom (3 jaja, slanina, ajvar, sir) Omellete bacon (3 eggs, bacon, ajvar, cheese) 290,00 Omlet sa šampinjonima (3 jaja, šampinjoni, ajvar, sir) Omelette mushrooms (3 eggs, mushrooms, ajvar, cheese) 290,00 Doručak „Vidikovac“ (2 jaja, rošilj kobasica, pečurke, slanina, ajvar, mladi sir) Breakfast „Vidikovac“ (2 eggs, grilled sausage, mushrooms, ajvar, homemade cheese) 385,00 Sendvič sa pršutom i rukolom Sandwich with ham and arugula 285,00 HLADNO PREDJELO•COLD STARTERS Zakuska (domaća šunka, suvi vrat, kulen, mladi sir, kajmak, masline, šeri paradajz) Mix (domestic ham, smoked pork neck, sausage, homemade cheese, smetana creamtoast, olives, cherry tomato) 650,00 Rolnica od pršute, rukole i feta sira Rolls of ham, aragula and feta cheese 540,00 Tatar biftek (tost, puter) za 2 osobe Tatar beefsteak (toast, butter) 2 persons 1790,00 Beli mrs (kajmak, jaje, domaći sir, paprika u pavlaci, proja, ajvar, rukola, masline) Beli mrs (smetana cream, egg, homemade cheese, pepper in cream, corn bread, ajvar, arugula, olives) 485,00 Plata sireva Cheese plate 620,00 TOPLA PREDJELO•HOT STARTERS Pohovani sir Fried cheese 470,00 Punjena pohovana paprika Stuffed fried peppers 395,00 Njoke u sosu 4 vrste sira Gnocchi with 4 types of cheese 590,00
    [Show full text]
  • Koziji Sir, Spanać, Senf & Med
    Doručak Breakfast Za početak Starter (Služimo ceo dan All day long) Sir iz peći, slačica, med, orah, grilovan hleb, džem od smokve 730 Jaja u hrskavom testu Oven Baked Cheese, Honey, Walnut, Griled Bread, Fig jam (kajgana, omlet, na oko, poširana – 3kom Eggs any style, Crispy dough) Grilovan miročki sir, senf i med preliv, mladi izdanci salata, 590 Koziji sir, spanać, senf & med 520 pesto od dragoljuba, konfitiran čeri paradajz Goat Cheese, Spinach, Honey & Mustard Griled Miroč Cheese, Honey & Mustard, Confit Cherry tomato, Paradajz, pančeta, pirotski kačkavalj 520 Rocket, Monks cress pesto Tomato, Pancetta, Pirot Cheese Mladi sir, tartuf, rukola, senf & med 550 Hrskave bamije, lepljiva glazura, južnjački sos, mladi izdanci salata, 620 Young Cow Cheese, Truffle, Rocket, Honey & Mustard preliv od kisele pavlake i začinskog bilja, tostiran susam Balkan style Benedict 520 Crispy Okra, Honey glaze, Spicy sauce, Baby lettuce, Sour cream dip, Sesame Uštipci Fried dough Paté od pileće džigerice sa vinjakom, dimljeni maslac, 590 Slatki (slatko od višanja, krem od jogurta i meda, evrokrem) 420 šumske jagode, domaći hleb, marinirano povrće Sweet (Cherry chatny, Yogourt Honey, Evrokrem) Chicken liver pate, Vinjak, Smoked butter, Slani (kajmak, krem od čvaraka, domaći ajvar, tanki listići rozbifa) 530 Wild strawberries chutney, Vegetable Pickels, Bread Salty (Kajmak cheese, Ajvar, Thin slices of roastbeef, Čvarci) Paté od teleće džigerice, domaći hleb, slatko od dunja, 690 marinirano povrće Veal Liver Pate, Bread, Quince Chutney, Vegetable pickels Hrskave
    [Show full text]
  • Ekopark Beograd Novi Jelovnik Print
    TATAR EkoPark/250g 1550 rsd. LAMB CHOP WITH SAUTÉED VEGETABLES/450g 1590 rsd. Spicy, finely shredded beef and venison, with aromatized butter and homemade roasted bread MORAVKA PIG CHOPS WITH PEA PUREE/400g 1690 rsd. KULEN(sausage) ICE CREAM WITH TOMATO/250g 550 rsd. AGED BEEF/1kg 3750 rsd. Seasonal kulen sausage ice cream with tomatoes (31 day wet-aging) with three sorts of mustard, ask your waiter MORAVKA PIG ROAST WITH HORSERADISH CREAM/180g 750 rsd. VEAL STEAK/300g 1650 rsd. Optional side dish PREMIUM STEAK WITH GOOSE LIVER/300G 2490 rsd. MENU PORK RIBS IN HONEY AND BEER 880 rsd. FISH RIVER FISH BAKED WITH SPINACH/250g 1100 rsd. WARM STARTERS GRILLED SALMON STEAK WITH SAUTÉED VEGETABLES/250g 1390 rsd. GRILLED SEABASS WITH CHARD AND POTATOES/400g 1210 EkoPark GOAT CHEESE/250g 620 rsd. rsd. Grilled EkoPark goat cheese with walnut bits, organic strawberries and a refreshing salad FRESH SEA FISH/1kg 5500 rsd. (on weekends) Ask your waiter LOCAL HOMEMADE BREAKFAST (SERVED TILL 12:00) PORK RIBS PASTA/450g 650 rsd. Homemade pasta with pork ribs EkoPark BREAKFAST 490 rsd. in organic EkoPark tomato sauce Selection of products from our farm: organic eggs, sausage, bacon, homemade fritters, kajmak BONE MARROW WITH TRUFFLES/600g 620 rsd. Roasted fresh bone marrow with grated truffles POLENTA 320 rsd. and organic strawberry jam White corn flour with kajmak and pancetta FRITTERS 360 rsd. RISOTTO/450g 990 rsd. Salty or sweet With porcini mushrooms and truffles GRILLED MEAT, MEAT ROAST, MEAT UNDER THE BELL HOMEMADE PIES/GIBANICA (CHEESE PIE) 300 rsd. PIKE-PERCH ORLY STYLE/300g 620 rsd.
    [Show full text]
  • Jelovnik Za Maj 2014 Godine
    JELOVNIK ZA MAJ 2014 GODINE PONEDJELJAK -ČAJ 100% - SUPA 100% -PILETINA POMFRIT 25% -OMLET SALAMA 20% -ĆEVAPI POM.LUK 15% - RIBLJI FILETI SL.KROM 15% -KOBASICA SIR 40% -PASULJ SA KOB(SLAN) 20% LIGNJ E 10% - JUN.K. PAPR 5 % S. PALAČIN. 25% -MED MARGARIN 40% -MEDALJONI JUNEĆI 20% - LAZANJE 10% PROJA KAJM. 10% -LOVAČKA ŠNICLA GARNIR 25% -SVINJSKA MUĆKALICA 15% - MEDALJONI SVINJ.10% SALATA 100% -KOMPOT 50% B. KAFA 50% UTORAK -BIJELA KAFA 50% - ČORBA 100% -JAJA SIR-POMFRIT 50% -ČAJ 50% -KREMENADLA POMFRIT 30% -MUSAKA 10% D. PECIVO 20%+ -PAŠTETA 20% - PASULJ JUNET. 15% -DIN KUPUS SV. PEČENJE 5% -EURO KREM 30% - PAŠTA S PILE 5% PARIŠKA Š. 30% -ŠPAGETE BOLONEZ 5% -MARMELADA MARG 40% -PLJESK. GAR.5% GULAŠ MAK. 15% -JUNEĆI MEDALJONI 10% -POPARA 10% - SALATA 100% PRILOG 100% - KOMPOT 20% PUDING 80% SRIJEDA -ČAJ 100% - SUPA 100% -PILETINA 25% MAKAR.SIR 5% -KAJMAK 30% -POPECI POMFRIT 50% DIN.JUN G.10% -KROFNE SIR10% VIRŠ.POM.SIR10% -VIRŠLA 50% - ĆEVAPI.GARN 10% -POH.PILET.POMFRIT 20% -MARMEL.MARGARIN 20% -.PASULJ SA SV.PEČENJEM 5% -PROJA SA KAJMAKOM 10% -MEDALJONI JUNEĆI 10% -GULAŠ RIZI BIZI 10% DIN.JUN.GAR.10% - PASTRMKA POMF20% SALATA 100% -JOGURT 90% KOMPOT 10% ČETVRTAK -ČAJ 100% -ČORBA 100% -JAJA SALAMA POMF. 30% -KREMIĆ 30% -KARAĐORĐEVA GARNIR 40% -PEČ.PILETINA POMFRIT 20% -SALAMA SIR 40% -PREBRANAC KREMENADLA 20% - SALAMA SIR POMFRIT 20% -MED MARGAR 30% -PILETINA 20% -GIBANICA 10% RIBA KR.SAL. 15% -JUN. GUL. RIŽA10% MEDALJ.JUN 10% - PLJESKAVICA 5% - SALATA 100% PRILOG 100% - SUKLIJAŠ 100% PETAK -BIJELA KAFA 50%ČAJ 50% - SUPA 100% -PILETINA POMFRIT 30% -VIRŠLA SA SENF.
    [Show full text]
  • MIND the TIME: 24-Hour Rhythms in Drug Exposure and Effect MIND the TIME: 24-Hour Rhythms in Drug Exposure and Effect
    MIND THE TIME: MIND THE TIME: 24-hour rhythms in drug exposure and effect 24-hour rhythms in drug exposure and effect Laura Kervezee Laura Kervezee Laura Mind the time: 24-hour rhythms in drug exposure and effect Laura Kervezee Mind the time: 24-hour rhythms in drug exposure and effect 2016, Laura Kervezee, Amsterdam ISBN: 978-94-6169-976-3 Cover photo: Laura Kervezee - Klokkenmuur in OOST Slaapcomfort, Amsterdam Layout: Laura Kervezee Printed by: Optima Grafische Communicatie The research described in this thesis was performed at the Leiden University Medical Center, the Leiden Academic Center for Drug Research and the Centre for Human Drug Research and was supported by the Dutch Technology Foundation STW (STW OnTime - project number 12190). All rights are reserved. No part of this publication may be reproduced, stored, or transmitted in any form or by any means, without the permission of the author and the publisher holding the copyright of the published articles. Mind the time: 24-hour rhythms in drug exposure and effect Proefschrift ter verkrijging van de graad van Doctor aan de Universiteit Leiden, op gezag van Rector Magnificus prof.mr. C.J.J.M. Stolker, volgens besluit van het College voor Promoties te verdedigen op dinsdag 10 januari 2017 klokke 16:15 uur door Laura Kervezee geboren te ‘s Gravenhage in 1989 Promotores: Prof. J.H. Meijer Prof. J. Burggraaf, Centre for Human Drug Research Co-promotor: Dr. E.C.M. de Lange Promotiecommissie: Prof. dr. H.J. Guchelaar Prof. dr. M. Merrow, Ludwig-Maximilians Universität München Prof. dr. P.H. van der Graaf Each time I study an organism under controlled, timeless conditions and watch it wake with a rising sun that it cannot see or feel, I am enthralled and filled with the wonder of nature.
    [Show full text]
  • SERBIA Country Profile
    Info4Migrants SERBIA Country profile Project number: UK/13/LLP-LdV/TOI-615 77,474 km2 Excluding Kosovo POPULATION 7,209 mln GDP per capita Excluding Kosovo $5,924 CURRENCY Serbian dinar (RSD) Language SERBIAN COUNTRY BACKGROUND HUNGARY ROMANIA CROATIA Belgrade BOSNIA AND HERZE- GOVINA SERBIA MONTENEGRO BULGARIA ALBANIA MACEDONIA Official name: the Republic of Serbia Location: the central part of the Balkan Peninsula in Central Southeastern Europe. Capital and largest city: Belgrade, 1.135 million National Flag Climate: In the north, continental climate (cold winter and hot, humid summers; central portion, continental and Mediterra- nean climate; to the south, hot, dry summers and autumns and relatively cold winters with heavy snowfall inland. Languages: Serbian (official) 88.1%, Hungarian 3.4%, Bosnian 1.9%, Romani 1.4%, other 3.4%, undeclared or unknown 1.8%. Note: Serbian, Hungarian, Slovak, Romanian, Croatian, and Rusyn all official in Vojvodina. Ethnicity: Serb 83.3%, Hungarian 3.5%, Romany 2.1%, Bosniak 2%, other 5.7%, undeclared or unknown 3.4% Coat of arms Religions: Serbian Orthodox 84.6%, Catholic 5%, Muslim 3.1%, Protestant 1%, atheist 1.1%, other 0.8%, undeclared or un- known 4.5% 3 Learnmera Oy www.thelanguagemenu.com Country profile SERBIA SERBIA FACTS Yugoslavia The name Yugoslavia previously designated six republics: Serbia, Montenegro, Macedonia, Bosnia-Herzegovina, Croatia and Slovenia. The word means “land of the south- ern Slavs.” Within Serbia, there are several national cul- tures. In addition to the dominant Serb tradition, there is a large Hungarian population in the northern province of Vojvodina, where Hungarian is the common language and the culture is highly influenced by Hungary (which borders the province to the north).
    [Show full text]
  • Naši Omiljeni Recepti
    Skupili, probali i odabrali Dragana i Aleksandar Dekanski Naši omiljeni recepti kućni kuvar peto – i još, još malo dopunjeno i ispravljeno izdanje Beograd, januar 2016. CIP – Каталогизација у публикацији Народне Библиотеке Србије, Београд нема ! Izdavač: porodica DEKANSKI Kneginje Zorke 86a, Beograd Za izdavača: Saša Urednik: Dragana Tehnički urednik: opet Saša Lektura i korektura: Dragana, naravno Glavni degustator: E, sada i Anja i Jana Najveća izjelica: zna se tiraž: nepoznat štampao: svako za sebe WEB site: http://www.dekanski.com/Kuvar/ Kontakti: [email protected] i [email protected] Naslovna strana:Priprema turšije i Apulijske paprike S A D R Ž A J NAŠI OMILJENI RECEPTI __________________________________________ 1 Zašto ? ______________________________________________________________ 1 Literatura ! __________________________________________________________ 1 Par pametnih o jelu i piću! ______________________________________________ 1 TESTA _________________________________________________________ 3 TESTO ZA PICU - bez kvasca _____________________________________________ 3 VALJUŠCI, NJOKI - osnovni recept ________________________________________ 3 KIFLE SA SIROM ______________________________________________________ 4 KIFLE - od Ljilje _______________________________________________________ 4 SLANE ŠTANGLICE _____________________________________________________ 4 PROJA ______________________________________________________________ 4 ZLATIBORSKA POGAČA_________________________________________________ 4 POGAČA SA SUSAMOM
    [Show full text]
  • 1455189355674.Pdf
    THE STORYTeller’S THESAURUS FANTASY, HISTORY, AND HORROR JAMES M. WARD AND ANNE K. BROWN Cover by: Peter Bradley LEGAL PAGE: Every effort has been made not to make use of proprietary or copyrighted materi- al. Any mention of actual commercial products in this book does not constitute an endorsement. www.trolllord.com www.chenaultandgraypublishing.com Email:[email protected] Printed in U.S.A © 2013 Chenault & Gray Publishing, LLC. All Rights Reserved. Storyteller’s Thesaurus Trademark of Cheanult & Gray Publishing. All Rights Reserved. Chenault & Gray Publishing, Troll Lord Games logos are Trademark of Chenault & Gray Publishing. All Rights Reserved. TABLE OF CONTENTS THE STORYTeller’S THESAURUS 1 FANTASY, HISTORY, AND HORROR 1 JAMES M. WARD AND ANNE K. BROWN 1 INTRODUCTION 8 WHAT MAKES THIS BOOK DIFFERENT 8 THE STORYTeller’s RESPONSIBILITY: RESEARCH 9 WHAT THIS BOOK DOES NOT CONTAIN 9 A WHISPER OF ENCOURAGEMENT 10 CHAPTER 1: CHARACTER BUILDING 11 GENDER 11 AGE 11 PHYSICAL AttRIBUTES 11 SIZE AND BODY TYPE 11 FACIAL FEATURES 12 HAIR 13 SPECIES 13 PERSONALITY 14 PHOBIAS 15 OCCUPATIONS 17 ADVENTURERS 17 CIVILIANS 18 ORGANIZATIONS 21 CHAPTER 2: CLOTHING 22 STYLES OF DRESS 22 CLOTHING PIECES 22 CLOTHING CONSTRUCTION 24 CHAPTER 3: ARCHITECTURE AND PROPERTY 25 ARCHITECTURAL STYLES AND ELEMENTS 25 BUILDING MATERIALS 26 PROPERTY TYPES 26 SPECIALTY ANATOMY 29 CHAPTER 4: FURNISHINGS 30 CHAPTER 5: EQUIPMENT AND TOOLS 31 ADVENTurer’S GEAR 31 GENERAL EQUIPMENT AND TOOLS 31 2 THE STORYTeller’s Thesaurus KITCHEN EQUIPMENT 35 LINENS 36 MUSICAL INSTRUMENTS
    [Show full text]
  • Gastronomy for Tourism Development This Page Intentionally Left Blank Gastronomy for Tourism Development: Potential of the Western Balkans
    Gastronomy for Tourism Development This page intentionally left blank Gastronomy for Tourism Development: Potential of the Western Balkans EDITED BY ALMIR PESTEKˇ University of Sarajevo, Bosnia & Herzegovina MARKO KUKANJA University of Primorska, Slovenia SANDA RENKO University of Zagreb, Croatia United Kingdom – North America – Japan – India – Malaysia – China Emerald Publishing Limited Howard House, Wagon Lane, Bingley BD16 1WA, UK First edition 2020 Copyright © 2020 Emerald Publishing Limited Reprints and permissions service Contact: [email protected] No part of this book may be reproduced, stored in a retrieval system, transmitted in any form or by any means electronic, mechanical, photocopying, recording or otherwise without either the prior written permission of the publisher or a licence permitting restricted copying issued in the UK by The Copyright Licensing Agency and in the USA by The Copyright Clearance Center. Any opinions expressed in the chapters are those of the authors. Whilst Emerald makes every effort to ensure the quality and accuracy of its content, Emerald makes no representation implied or otherwise, as to the chapters’ suitability and application and disclaims any warranties, express or implied, to their use. British Library Cataloguing in Publication Data A catalogue record for this book is available from the British Library ISBN: 978-1-78973-756-1 (Print) ISBN: 978-1-78973-755-4 (Online) ISBN: 978-1-78973-757-8 (Epub) Table of Contents List of Figures vii List of Tables ix About the Contributors xiii
    [Show full text]
  • ALCE – Recipe Book
    Index Introduction . 3 1. Groups description . 5 1.1. CESIE - Centro Studi ed Iniziative Europeo, ITALY . 6-7 1.2. VM - Verein Multikulturell, AUSTRIA . 8-9 1.3. SIC - Seniors Initiatives Centre, LITHUANIA . 10-11 1.4. MEH – Merseyside Expanding Horizons, UNITED KINGDOM . 12-13 1.5. Elan Interculturel, FRANCE . 14-15 2. Natural curative remedies recipes . 17 2.1. Grappa bandage / disinfection with grappa . 18-19 2.2. Cacik . 20-21 2.3. Jujube . 22-23 2.4. Coconut water . 24-25 2.5. Hobblebush berries with honey . 26-27 3. Traditional recipes . 29 3.1. Artichokes “alla villanella” with potatoes – “Cacocciuli a viddanedda” . 30-31 3.2. Aurora’s Scabes (Chickpeas salad) . 32-33 3.3. Arepa with mince . 34-35 3.4. Manti – Samosa filled with Beef and Yoghurt . 36-37 3.5. Baklawa . 38-39 1 3.6. Welsh Cakes . 40-41 3.7. Baby chicken and butter bean curry with peanut butter rice . 42-43 3.8. Cold beetroot soup . 44-45 4. Fusion recipes . 47 4.1. Chickpeas mixed soup . 48-49 4.2. Austrian-Turkish Friendship-fritters . 50-51 4.3. Mole of Passion . 52-53 4.4. Carp baked with carrots . 54-55 4.5. Saltenitas International . 56-57 4.6. Sancocho Asiatique . 58-59 4.7. Couscous Paisa . 60-61 Recipes on the website . 62-63 Conclusion and Acknowledgements . 64-65 2 Introduction This book has been produced as part of a successful EU LLP Grundtvig Project – Appetite for Learning Comes with Eating. The project took place across five EU countries, Italy, UK, France, Austria and Lithuania.
    [Show full text]