At the translation workshop, the U3A students chose to translate a recipe for the course bread with yoghurt or sour milk, dry bread stuffing and dandelion salads. The following article describes how to make dry bread stuffing. The other recipes can be read on the homepage.

Ingredients:

Dry bread/old bread

1 egg

1 onion

parsley

2 cloves of garlic

dry bacon or chicken liver

milk, salt, pepper; red pepper if wanted, or other spices

(if we do not have dry bacon or liver, the stuffing can be prepared without it)

The quantity of ingredients depends on the rest of the bread.

 

Preparation:

Pour cold milk over dry bread cubes and let it rest for about 2-5 minutes. Add the egg, chopped onion, garlic, dry bacon or chicken liver, parsley and other spices. Stir it well to get a consistent mixture. It should not be too soft. We use this dry bread stuffing to fill a chicken or a duck, or to bake it individually as a meat loaf. We can serve it with roast meat, boiled meat, sauce or as a separate dish with a cream soup, dandelion salad or other salad.

 

 

 

 

Sastojci:

Stari kruh

1 jaje

1 glavica luka

2 ili više režnja češnjaka

list peršina

suha slanina ili pileća jetrica

mlijeko

sol, papar, može i crvena paprika ili neki drugi začin po želji

(ako nemamo suhe slanine ili jetrica može se napraviti smjesa i bez toga)

Količina namirnica ovisi o količini ostatka kruha.

 

Priprema:

 

Kruh narezan na kockice i posušen prelijemo hladnim mlijekom i pustimo da malo odstoji. Ne smije se previše razmekšati. Zatim dodamo jaje, sitno nasjeckani luk, češnjak, suhu slaninu ili pileća jetrica, peršin i ostale začine. Sve zajedno promiješamo da dobijemo kompaktnu smjesu. Smjesa ne smije biti premekana. Tom smjesom punimo pile, patku ili ju pečemo samostalno “ kao mesnu štrucu“.

Poslužimo uz pečenje, kuhano meso, umak ili kao zasebno jelo uz neku gustu juhu i salatu od maslačka ili neku drugu salatu.

 

 

Recept je od gospođe Zdenke Brlek, polaznice engleskog jezika na Sveučilištu za treću dob Zagreb (POUZ)