Karađorđeva šnicla sa tartar sosom, prženim krompirićima i sotiranim povrćem Karađorđe schnitzel with tartar sauce, fried new potatoes and sautéed vegetables
POTREBNO JE: ŠNICLA: 100 g pilećeg be- log mesa, 50 g kajmaka, 20 g brašna, 1 jaje, 50 g prezli, 2 dl ulja, so, biber ZA TARTAR SOS: 60 g majoneza, 20 g kiselih kra- stavaca, peršun, so KROMPIRI- ĆI: 200 g mladih krompirića, 2 dl ulja za prženje, so POVRĆE: 30 g šargarepe, 30 g graška, 5 g putera, pola limuna PRIPREMA: Pileće belo meso izlupati i posoliti. Napuniti ga kajmakom i urolati. Mesnu roladu ispanirati, prvo u brašnu, zatim u jajima, pa uvaljati u prezle. Formiranu Ka- rađorđevu šniclu pržiti u ulju da dobije zlatnožutu boju. Krompi- riće pržiti u istom ulju i posoliti. Skuvani grašak i šargarepu soti- rati na puteru. U majonez doda- ti sitno seckane kisele krastavce i peršun, posoliti i umutiti u sos, pa preliti preko šnicle.
REQUIREMENTS: CHICKEN = 100g of chicken breast, 50g of milk curd, 20g of flo- ur, 1 egg, 50g of breadcrumbs, 20cl of oil, salt, pepper; TARTAR SOS = 60g of mayonnaise, 20g of gher- kins, parsley, salt; POTATOES = 200g of new potatoes, 20cl of coo- king oil, salt; VEGETABLES = 30g of carrots, 30g of peas, 5g of butter, half a lemon. PREPARATION: Tenderise and salt the chicken breast. Cover with the curd and ro- ll. Dip the rolled meat, first in flour and then in egg, then roll and co- ver in breadcrumbs. Fry the formed Karađorđe schnitzel in oil until it turns golden. Fry the potatoes in the same oil and salt. Boil the peas and carrot, then sauté with butter. Add the finely chopped gherkins and parsley to the mayonnaise, salt and mix into a sauce, then pour over the schnitzel.
Raspberry cake Malina torta
I n a desire to fulfil and exceed the expectations of guests, and to provide them with the most pleasant experience possible during their flight, as of this November the Serbian national airline is wel- coming guests with an improved and diversified gastronomic offer on all Euro-Mediterranean flights in both economy and business class. Economy class guests, regardless of their chosen tariff, will now re- ceive – in addition to refreshment in the form of a bottle of water – a gift snack; a bag of savoury nibbles to improve their mood during the flight. Thanks to significantly improved service, business class guests can enjoy a luxuriously prepared and served meal. They will be able to enjoy an unlimited selection of drinks and an à la carte menu with cold and warm meals, depending on destination, flight duration and time of day. For guests on transatlantic flights, the service remains at a premium level, with all guests receiving their complementary meal, regardless of their class of travel. In order to satisfy the needs of even more demanding passengers, Air Serbia has expanded its in-flight sales service. Guests will be able to refresh themsleves during their flight with as many as 11 new prod- ucts, including chocolates and jelly sweets, instant meals or soups, instant coffee, carbonated and energy drinks, sweet and savoury snacks, and even champagne. Those wanting a meal prepared from fresh ingredients will be able to choose between sandwiches with ham and cheese, caesar sandwiches, smoked beef sandwiches and cheese sandwiches. The Serbian national airline has introduced new services during 2018 and adapted its offer to each individual traveller, giving them the op- portunity to tailor their journey and their flight to their personal prefer- ences through four different tariffs and a range of additional services. The expansion of its gastronomic selection is an additional step towards maintaining a high level of service during flights and ensuring the sat- isfaction of guests, which has always been an imperative for Air Serbia.
REQUIREMENTS: pastry = 12 egg whites, 400g of sugar, 50g of cocoa, 20g of bread- crumbs; filling 1 = 500ml of milk, 200g of sugar, 12 egg yolks, 40g of chocolate pudding, 200g of cooking chocolate, 180g of coffee, 40g of co- coa; filling 2 = 400g of frozen rasp- berries, 300ml of water, 160g of su- gar, 40g of raspberry pudding, 10g of gelatine. PREPARATIO N: Whisk the egg whites and su- gar into a firm mixture. Add the cocoa and breadcrumbs. Bake at 170 degrees for around 40 minu- tes. Bring the milk to the boil and add a mixture of egg yolks, sugar, cocoa and pudding. Add the choco- late and leave to cool. Blend the co- oled mixture with softened butter. Place the raspberries in a pan wi- th half the quantity of sugar and half the quantity of water and bring to the boil, add the pudding mi- xed with the remaining water and sugar and cook. Add the gelatine and leave to cool. Layer the fillin- gs in the following way: pastry-fru- it-filling-pastry-fruit-filling-pastry.
POTREBNO JE: Kora: 12 belanaca, 400 g šećera, 50 g kakaoa, 20 g pre- zli Fil 1: 500 ml mleka, 200 g šećera, 12 žumanaca, 40 g pu- dinga od čokolade, 200 g čo- kolade za kuvanje, 180 g pu- tera, 40 g kakaoa Fil 2: 400 g zamrznutih malina, 300 ml vode, 160 g šećera, 40 g pu- dinga od maline, 10 g želatina. PRIPREMA: Belanca i šećer umutiti u čvrst šam. Dodati kakao i prezle. Sušiti na 170 stepeni oko 40 minuta. Mleko stavi- ti da prokuva, u mleku zaku- vati izmešanu mešavinu od žumanaca, šećera, kakaoa i pudinga. Dodati čokoladu i ostaviti da se ohladi. Ohlađen fil izmutiti sa omekšalim pu- terom. Maline staviti sa po- la količine šećera i pola ko- ličine vode da prokuvaju, pa zakuvati u njih puding izme- šan sa ostatkom vode i šeće- ra. Dodati želatin i ohladiti. Filovati na sledeći način: ko- ra-voće-fil-kora-voće-fil-kora.
The region’s leading airline Vodeća avio-kompanija u regionu
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