Rosa Cooking

Bugojno sarenik

I tried this for the first time this summer in Bugojno, and I really liked it. I prepared millet here instead of ordinary flour, but in both ways it is super fine, try it and see for yourself :-)

Bugojno sarenik

Preparation steps

  • Cook millet with 4 dl of water and half a tablespoon of salt on low heat for about 15 minutes. When it thickens, remove from the heat and allow to cool slightly.
  • In another bowl, add the spinach, polenta, sour cream, eggs and all the spices. Add lukewarm millet, 2.5 dl of milk, 3-4 tablespoons of olive oil and baking powder. Mix everything well.
  • Pour into an oiled pan, mine was 30 × 24cm and bake for about 45 minutes. at 200 degrees. To check if it is well baked, stick it in the middle with a toothpick. If the toothpick remains clean, the sarenik is ready.
  • Remove from the oven and pour in another 2dl of milk and return a little more to the warm oven.
  • Note: If you want to make a millet without millet, then add 200 g of polenta and 100 g of flour, all other ingredients and quantities remain the same as in the above recipe. The difference in taste and appearance is small, with flour it is a slightly more compact mixture.

Serving

It is great with fresh salad, cheese or sour yogurt. Good apetite!

Tags

appetizers millet polenta pone spanish zeljanik zljevanka

You might also like...

Bruschettas with vegetables

Bruschettas with vegetables

How to prepare bruschetta? There are many variations on this theme, and in one they all match - without coating warm bread with garlic they would lose their authentic aroma. Appetizer, light main course or grill introduction, check.

Canape sandwich with tea sausage

Canape sandwich with tea sausage

You invited the company and now they need to be offered something, because it is known that the party "slides" better with a good bite and a sip of something cold. Try the canapes with Tea Sausage and make a few more pieces, it might come in handy.

Dumplings in a napkin

Dumplings in a napkin

With the addition of universal Vegeta, bun dumplings get a new note. All of you who have heard about how excellent Czech cuisine is have an extra motive for tasting. For a complete experience, make a toast with some fine Czech beer.

Gruel

Gruel

Apart from its distinctive name, cicvara captivates with its simplicity and beauty. Very simple preparations, available to any depth of pocket, eaten hot most often with the addition of sour milk and cream.

Ježurko Ježić

Ježurko Ježić

"Before him is a day of walking, fear is spreading, glory is following in his footsteps" - the verses of the Hedgehog's house are famous, and you just need a little imagination to have a delicious appetizer that no child will surely resist. Draw a hedgehog smile and serve it on arugula leaves with toasted slices of bread.

Renaissance pea soup

Renaissance pea soup

A lot has changed since the Renaissance days, but pea soup tastes just as good today as it did then. You can also adapt the original recipe to the season by using frozen peas, and cut the cooked meat and serve it in soup.

Shrimp on buzara

Shrimp on buzara

Buzara is a top Adriatic specialty, and at the same time very simple because it is one of the favorite fishing dishes.

Sunny fantasy

Sunny fantasy

Tart with zucchini and eggplant of easy preparation and perfect taste will smell on your table with the Mediterranean scent of herbs and the sea.