Boil the sugar with a small amount of water, combine with the above mentioned contents and cook until the mass begins to separate from the bowl. From the mass form a sausage. Roll it for a long time with a large amount of powdered sugar.


Add salt to 2kg carp and place in a baking tray; Put 1 tablespoon of fat, 1/2 kg of thinly sliced ​​onion in the pot, and fry. Add finely chopped parsley, 1/2 tablespoon of flour and fry the flour. Add cayenne pepper, pour water and thickly strained tomatoes (maximum 1 big cup).


Prick 700g of boneless beef with garlic and prunes, then fry in hot oil. Remove the meat and fry the vegetables (celery, onion, carrot, parsley) in the same oil. When it turns yellow, add tomatoes, wine (sweet), soup cube, roll the meat and simmer until the meat softens. Serve with gnocchi.


Put peeled almonds in pitted prunes (soak them briefly in warm water to remove the skin); add salt and pepper; wrap each prune in a piece of bacon, fasten with a toothpick: roast in the oven or on the grill for about 20 minutes.


Marcipan, šećer u prahu i šljivovicu umešajte u glatku smesu.
Prepolovite šljive, pa ih uz pomoć šprica napunite smesom od marcipana.
Poklopite drugom polovinom šljive.


Topping: pour water on the sugar to soak, cook until boiling, cool the topping; Boil prunes, remove the pit; cut walnuts lengthwise, mix prunes, walnuts and kirsch; make a compact mass.
Spread melted butter on each crust; pour topping at the beginning of each crust; wrap a thin pie; bake in pieces - 8cm, squeeze the ends a little and arrange in a pan; bake for 15 minutes at 220 degrees;


1kg carp; cut it on the side and add salt; cut 10 onions as for paprikash; Put onion in well-heated oil and fry it; add cayenne pepper, pepper and chopped parsley leaf, a little celery; Mix 1/4 kg of prunes with onions; Pour the onion with the prunes into the stew, and put the carp over the prunes. Add water to soak, pour a little more oil and put the fish in the oven;


Cut the Carniolan sausage in half (lengthwise) and coat with mustard.
Cut prunes in half and put almonds in each, arrange them in the sausage


Pour the prunes with rum in a shallow bowl and leave for one to two hours; Wrap the prunes with slices of bacon and fasten with toothpicks; Roast the wrapped prunes on the grill until the bacon is browned on all sides.


Melt the puff pastry and roll it out into two circles with a diameter of 26 cm. Preheat the oven to 180 degrees. Put the dough in a baking tray covered with baking paper and bake for 25-30 minutes. Remove from the oven and allow to cool. 


Preheat the oven to 175 degrees. Whisk the butter with 150 grams of sugar, a little salt, vanilla sugar, then gradually mix one egg at a time, milk and finally flour mixed with baking powder. Divide the dough into two parts and place in two greased molds with a diameter of 26 cm. Put one mold in the oven and bake for about 20 minutes. Beat the egg whites firmly with powdered sugar and a spoonful of lemon juice, then spread it over the second dough.


1dl of milk, 25 grams of butter, 25 grams of corn flour, 4-5 eggs,
150 grams of plum jam, 30 prunes, 3 cloves, peel of half a lemon
a small piece of cinnamon powder, 150 grams of sugar, 4 cl of plum brandy.


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Coming soon - new packaging

Chocolate coated plum soon in a new package. Modern and likable!

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Fantastic five from Brussels! World chefs reward Serbian products

Fantastic five from Brussels! World chefs reward Serbian products

World chefs reward Serbian products Brussels, June 26, 2019 - Five Serbian companies received the prestigious award for the first-class taste of their products "Superior Taste Award" and had the opportunity to learn more about the promotional and business opportunities that this award brings: Agranela for prunes, Real Red Raspberry for raspberry spread, Ecovital for cold-pressed pumpkin seed oil, Happy Honey for raw honey with lyophilized plums and Arrow for chopped ajvar. Hundreds of food and beverage producers from around the world, chefs, sommelier, representatives of retail chains and the media, attended the awards ceremony in Brussels. Participation in this competition was supported by the USAID Competitive Economy Project. "This is a great success for Serbian producers. The award for the first-class taste highlights these products that have been tasted and awarded by 100 leading world and Michelin chefs. In that way, the consumer buys these products with confidence and knows that he gets top quality for the money spent," said Alan Coxon, a member of the jury and the host of this year's ceremony of the International Taste Institute. On the same day, on the occasion of awarding Serbian premium products, a reception was held at the Embassy of the Republic of Serbia in Brussels, in cooperation with the Mission of The Republic of Serbia to the European Union. The event was attended by representatives of the diplomatic corps, Belgian company and importers of food products. Marina Jovicevic, the Ambassador of the Republic of Serbia to the Kingdom of Belgium, opened the gathering and addressed the audience: "We do not often have the opportunity to gather at such a beautiful event for which the main reason was the taste." She pointed out that this award will open the door for our producers for future business cooperation between Serbia and Belgium, but also other EU countries. "I hope that this trend will continue in the coming years, along with our progress on the European path and our efforts to adapt to European standards and certifications." Jasmina Debeljak Maljkovic, Deputy Director of the USAID's Competitive Economy Project, pointed out the importance of promoting Serbian high-quality food products in foreign markets, primarily in the EU market: "This event is exactly the way we can promote the Serbian high-quality food industry. Today, we joined the best products from the world and showed that in addition to a quality raw material base of fruits and vegetables, Serbian companies have the potential and capacity to make high value products."

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