Domaćinski doručak. Priprema na starinski način , projara i kiselo mleko. Miris i ukus koji se širi kućom podseća me na kuhinju moje bake. Slika koja je večno urezana u mom pamćenju a ta slika nikada ne bledi. U uglu kuhinje stari šporet smederevac na kraju stoji zemljano grne gde se kiseli mleko a u rerni projara koja se peče. Pamtim još uvek je pozna jesen i dolazak zime . Dok čekamo prvi sneg, uz miris dunja na starom kredencu, baka je prva ustala da pripremi domaćinski doručak. Napravite i vi projaru po ovom receptu i uz kiselo mleko bar na trenutak se vratite u bezbrižno detinjstvo.
Topla preporuka vaše Aurore...💖💖
POTREBNE NAMIRNICE:
Za projaru je potrebno:
• 4 jaja
• 200 g kukuruznog belog ili žutog brašna
• 150 g belog pšeničnog brašna
• 1 kesica (14g) praška za pecivo
• 1 kašičica soli
• 150g sira po želji
• 150 ml ulja
• 200 ml mineralne vode
• 200 ml jogurta
Peći na 200°C (390°F) 40 minuta

Homemade breakfast. It is prepared in the old fashioned way,corn bread (projara) with sour milk. The smell and taste that spreads through the house reminds me of my grandmother's kitchen. An image that is forever engraved in my memory and that image never fades. In the corner of the kitchen, there is an old wood burning stove at the end of an earthen pot where milk is soured, and in the oven there is a corn bread (projara) that is being baked. I still remember the late fall and the coming of winter. While we are waiting for the first snow, with the smell of quince on the old sideboard, grandma is the first to get up to prepare the household breakfast. Make corn bread (pieprojara) according to this recipe and return to your carefree childhood with sour milk at least for a moment.
A warm recommendation from your Aurora...💖💖
INGREDIENTS:
For corn bread (projara) you need:
• 4 eggs
• 200 g of white or yellow corn flour
• 150 g of white wheat flour
• 1 bag (14g) of baking powder
• 1 teaspoon of salt
• 150g of cheese as desired
• 150 ml of oil
• 200 ml of mineral water
• 200 ml of yogurt
Bake at 200°C (390°F) for 40 minutes

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