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MEZZE

Grilled chicken and vegetable salad

GRIL FRYPAN

Cheese pie with home-made filo pastry

MAGIJA BAKING PAN

Spinach omelette

MAGMA FRYPAN

Vegetable frittata

SIRIUS FRYPAN

Grilled chicken and vegetable salad

Instructions:

Cut vegetables into medium-size chunks. Combine in a bowl olive oil with grated garlic, salt, pepper and dried parsley. Coat the meat and vegetables with this mixture, save the rest of the mixture for salad dressing. On a griddle pan grill chicken fillets first. When filets are done place them on a plate to rest 5-10 minutes covered with foil. In the meantime grill the vegetables.

Slice the grilled filets into strips. On a serving plate first place lettuce cut into strips then grilled vegetables and grilled chicken strips, add some pomegranate seeds, olive oil mixture and pomegranate syrup. Salt to taste and serve.

Ingredients: 2-3 servings

  • 2 chicken breast fillets,
  • 1 small aubergine,
  • 2 small courgette,
  • 1 each yellow, red and green bell pepper,
  • 2 red onions,
  • 1 lettuce,
  • 2-3 cloves garlic,
  • 70-80 ml extra virgin olive oil,
  • Dried parsley, salt, pepper,
  • pomegranate syrup, pomegranate seeds

Cheese pie with home-made filo pastry

Instructions:

Sift the flour and season with salt. In a bowl where you are going to start the dough, pour warm water and whisk adding flour gradually. When all flour is in, start working the dough with hands and turn it onto work surface. Adding small amount of flour at the beginning so it doesn’t get sticky, continue working the dough for 15 minutes to become smooth and silky. Return the dough into the bowl that you covered with a thin layer of oil, cover with plastic foil and leave to rest for 30 minutes.

Oil a round platter, put the dough on it and thin with fingers, oil the dough and cover with plastic foil, leave to rest for 30 minutes. Cover with a cotton cloth the surface where you are going to thin the dough into filo sheet, sprinkle with flour and place the dough in the centre, start pulling out ends of the dough with both hands below the dough. Thin the dough until its edges start falling over the edges of the work surface.

Cut ends of the sheet with scissors and sprinkle the filo with water and oil, For the filling crumble the cheese with a fork crack in the eggs and combine together.

Distribute the filling over the filo and lifting the cloth roll the filo all the way. Place the roll in the round baking pan creating a spiral. Sprinkle with some oil and put in a hot oven to bake at 200°C for 30 minutes till you see brownish crust on the surface. Take the pie from the oven and wait for few minutes. Serve with yogurt.

For 28 cm round baking pan:

  • For the dough:
  • 350 g fine white flour,
  • 210 ml warm water,
  • half teaspoon salt.
  • For the filling:
  • 300 g white cheese,
  • 2 eggs,
  • salt, 50 ml oil

Spinach omelette

Instructions:

Fry thin slices of garlic with olive oil, add spinach leaves well washed and dried, season with salt and nutmeg, stir fry till spinach wilts and liquid evaporates. In another pan fry beaten and salted eggs with little olive oil and butter. When the eggs are half set take one half and add to the spinach, cover with grated cheese and put other half of the eggs on top, keep the omelette on the stove for few instants and serve while hot with slices of white rustic bread.

Ingredients: 1 serving

  • 2-3 eggs,
  • 200-300 g fresh spinach leaves,
  • 1 clove garlic,
  • 50 g grated Trappist cheese,
  • Parmesan,
  • sea salt,
  • nutmeg,
  • olive oil,
  • dice of butter.

Vegetable frittata

Instructions:

Dice the peppers and red onion. First fry onion with small amount of olive oil and salt, when the onion becomes vitreous add peppers, salt and stir fry to tender. Add beaten and salted eggs and place round slices of tomato on top.

Put the pan in the oven at 200°C for 20 minutes. When frittata surface is golden brown place slices of mozzarella on it and put back into oven till cheese starts to melt.

Sprinkle the frittata with a pinch of dry oregano, place on top shallot rings and finely chopped parsley then leave to rest for 10 minutes. Cut portions and serve sprinkled with Parmesan.

For 28 cm pan - skillet:

  • 1 each red, yellow and green pepper,
  • 1 red onion,
  • 7 eggs,
  • 2 tomatoes,
  • 1 mozzarella ball (125 g),
  • 2-3 shallots or spring onions,
  • bunch of fresh parsley,
  • bunch of fresh parsley,
  • dry oregano,
  • olive oil, sea salt

Contact us

Kneza Aleksandra 212, Gornji Milanovac, Serbia

Domestic sale: +381 32 770 318, +381 32 770 324, +381 32 770 386
Export department: +381 32 770 301, +381 32 770 319, +381 32 770 389
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