Take a 2kg carp, season it with salt and place it in a baking tray; put 1 tablespoon of fat in a saucepan, together with half of thinly sliced onion, and fry. Add finely chopped parsley, half tbs of flower and keep frying. Add sweet ground paprika, as well as some water and thick tomato sauce (1 cup at the most).
Add 2-3 sugar cubes. In a separate pan, boil some rice, season with salt and stuff the fish. Place the fish in a casserole dish and surround it with 1/2 kg of washed prunes. Pour the tomato sauce over the fish and bake in the oven. Turn the carp during the baking.
Put 700g boneless beef, garlic and prunes on skewers and fry on hot oil. Remove the meet and fry vegetables (celery, onion, carrot, parsley) in the same oil.
When vegetables go yellow, add tomato, sweet vine, and stock, dip the meat and simmer until the meat is nice and tender. Serve with gnocchi.
Soak prunes in rum in a shallow bowl for one to two hours; wrap the prunes in bacon and secure them with toothpicks; Grill the rolled prunes until bacon is golden-brown on each side.
Place pealed almonds in pitted prunes (soak them in warm water for a little while, so that the skin peels off easily); season with salt and pepper; wrap each prune into the bacon and secure with toothpicks; bake in oven or on a grill for 20 minutes.
Ingredients (for 60 pieces):
Mix the marzipan, icing sugar and Slivovitz brandy into a smooth blend.
Split prunes into halves, and fill them with marzipan compound.
Cover with the other half of the prune.
Dissolve the sugar into the 1/8 l of water, and cook until it turns into thick syrup. Dip each prune into the syrup, dry them on a rack and decorate with one peeled almond. Place them in paper baskets.
0.5kg phyllo dough, 100 g butter, 0.5kg prunes, 100gr walnuts, 1dcl kirsch, 0.5kg sugar.
Dressing: pour some water over the sugar, bring to the boil and let it cool;
Cook the prunes, and pit them; cut the walnuts lengthwise, and mix the prunes, walnuts and kirsch into a smooth blend.
Smear melted butter over each phyllo sheet, and place the filling at the beginning of every phyllo sheet; roll into thin phyllo; and cut into 8cm pieces, squeeze the ends a bit and place Sprinkle with water and the remaining butter and bake for 5 more minutes; Let it cool for a little and cover with the cold sugar syrup; cover with foil and let it sit for 24 hours and soak well.
Cut the 1kg carp on the side and season with salt; Slice 10 onions like you would cut it for the casserole, preheat the oil in a frying pan and fry the onions; add sweet ground red paprika, pepper, chopped fresh parsley, some celery; mix 1/4 kg pitted prunes and the onions; move the onion and prunes mixture into a casserole dish, and place the carp on top. Pour in just enough water to cover the fish, add some more oil and bake in the oven;
When nearly done, dissolve 1 tea spoon of flower with sweet ground red paprika, oil and vinegar and spoon the prepared dressing over the fish; put it back in the oven and bake a little more.
Split a Carniolan (Kransky) sausage into half (lengthwise) and spread some mustard over it.
Cut prunes in half, stuff them with almonds, and line them into the sausage.
Wrap the sausage in bacon and grill them, or fry them in a frying pan.
300 g puff pastry, 25 g caster sugar, 50 g butter, 70 g flower & prune filling: - 700 g frozen plums, 1/2 vanilla pudding bag, 2 tbs sugar, cinnamon; Yogurt filling: 8 gelatine sheets, 250 ml whipped cream, 500 g yogurt, 150 g cottage cheese, 3 tbs vanilla sugar, 2 tbs plum jam, 3 tbs chopped walnuts, 200 ml whipped cream, 6 plums
Defrost the puff pastry and roll it out in two 26 cm diameter circles. Preheat the oven to 180 degrees Celsius. Put the pastry in a springform pan covered with parchment paper and bake for 25-30 minutes. Remove from the oven and leave to cool. For the pastry, mix in the sugar, butter
and flower, and leave it in a cool place. Defrost the plums, keep the juice and add water until you get 250 ml of liquid total. Dissolve the pudding in a little water. Cook the juice and sugar, add dissolved pudding powder and stir until bubbly. Add plums and season with cinnamon.
Place the sides of the pan around puff pastry keeping the 1 cm distance between the two.
Spread plum mixture over the pastry. For the yogurt cream, dissolve the gelatine and beat in the cream. Whisk yogurt, cottage cheese and vanilla sugar. Dissolve the gelatine with 5 tbs of cream and mix in the remaining mixture. Put the other pastry, spread cream over it, and leave
for 4 hours to cool. Roll out the regular dough and place it in the 26 cm diameter pan, bake for 8 minutes and leave to cool. Smear plum jam over it and cut into 12 pieces. Decorate the cake with walnuts on the side and with whipped cream on top. Also, add some fresh plums and
125 g butter, 275 g sugar, salt, 5 egg yolks, 1 bag vanilla sugar, 150 g flower, 2 ts baking powder, 5 tbs milk, 3 egg whites, 3 tbs lemon juice, 130 g icing sugar, 50 g almonds, 500 g plums (prunes), 500 ml grape juice, 1 bag cake glaze, 4 bags gelatine powder, 1 bag vanilla pudding, 300 ml red vine, lemon zest, 300 ml cream.
Preheat the oven to 175 degrees Celsius. Whisk the butter with 150 g sugar, salt, vanilla sugar, and gradually add eggs, milk and flower mixed with the baking powder. Split the dough in two, and pour it in two 26 cm diameter springform pans covered with parchment paper. Put one pan into the oven and bake for 20 minutes. Beat egg whites with icing sugar and one tablespoon of lemon juice, and spread over the other dough. Sprinkle almonds on top and bake for 30 minutes. Cool. Wash the pitted prunes and split them into halves. Cook the fruits in
300 ml grape juice and 50 g sugar. Strain, and keep the juice. Line the plums over the base of the pan and put the sides around. Prepare the glaze with the remaining grape juice, and pour over fruit. Dissolve the gelatine. Dissolve the pudding in 6 tbs water. Cook the vine and
remaining juice, 75 g sugar, 2 tbs lemon juice and zest. Whisk in the dissolved pudding powder and boil, remove from the cooker and stir in the gelatine. Put in cold water and stir until cooled. As soon as it begins thickening, whisk in the whipped cream. Smear the mixture over plums. Put
the meringue dough over the cream, and cool for two hours. Remove the sides of the pan.
Ingredients (for 6 persons):
1dl milk, 25 g butter, 25 g corn flower, 4-5 eggs, 150 g plum jam, 30 pitted prunes, 3 cloves, zest of half of lemon, bit of cinnamon, 150 g sugar, 4 cl Slivovitz brandy.
Serving: heat until boiling point in a copper pan. Flame with the remaining Slivovitz. Place two pancakes on each warm plate, decorate with whipped cream and sprinkle a bit of sugar and cinnamon on top.
Boil the sugar in a little amount of water, mix it with all the other ingredients and cook until the mixture starts to separate from the pot. Shape the mixture in a sausage. Roll it in a larger amount of icing sugar.