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Potato pie and breadsticks in soup!

Welcome to another Cook with Mickey show. Today we have a slightly different one show, a different concept. My wife, she rarely gives to the media, interviews and pictures are also taken. She doesn't like it, but I managed to get her to persuade. And she has the right to tell you that she was glad to see so many of us you support. I'm the only one who cooks well and I know how to cook everything, but I have a problem with test. But my wife her hands, whatever the test is, she calls it. Cabbage rolls, various rolls, everything. Today he is going to do something that I have been wanting to do. I haven't eaten it since my mother and grandmother are dead. Actually my wife made it for me once. Today, we will make bags with cheese on soup. I will make it broth, and she will make those bags. And we will make a pie with one potato. That's it that stretchy dough we say. Of course, women from Bosnia are the biggest Masters are stretched for it, but we lucky people don't give up. It stretched the best in mine

Transcript — English (International)
  1. Welcome to another Cook with Mickey show. Today we have a slightly different one
  2. show, a different concept. My wife, she rarely gives to the media,
  3. interviews and pictures are also taken. She doesn't like it, but I managed to get her to
  4. persuade. And she has the right to tell you that she was glad to see so many of us
  5. you support. I'm the only one who cooks well and I know how to cook everything, but I have a problem with
  6. test. But my wife her hands, whatever the test is, she calls it.
  7. Cabbage rolls, various rolls, everything. Today he is going to do something that I have been wanting to do.
  8. I haven't eaten it since my mother and grandmother are dead. Actually my wife made it for me
  9. once. Today, we will make bags with cheese on soup. I will make it
  10. broth, and she will make those bags. And we will make a pie with one potato. That's it
  11. that stretchy dough we say. Of course, women from Bosnia are the biggest
  12. Masters are stretched for it, but we lucky people don't give up. It stretched the best in mine
  13. my childhood neighbor Baba Vera Jović. Grandma Vera Jovic. I welcome this one
  14. way to Branko Kerečki and Dragan and their family from Batajnica. It is confidential
  15. daughter. I saw that they were watching us, following us and leaving a comment on YouTube.
  16. Greetings to the Kerečka family from Batenica. And from that Mrs. Branka, her mother is
  17. she made the best stretched cakes. Now, on Sundays, my mom made sh
  18. I didn't like the strudel with poppy seeds, with walnuts, with this carob. we called it
  19. Christmas Eve. Then I, Grandpa Žikič, make those strudels with poppy seeds and walnuts. And I bring from
  20. babavera made every week. Watch out after lunch for cherry blossoms, budevara,
  21. jabučara, and at the end of that test, you will see women like this in the crowd
  22. pan. Grandpa Žika was loved very sweetly by her husband. So it's me and grandfather Zika
  23. changed. I bring him this strudel, and bring home a stretched ako
  24. mine don't stretch. It used to be a custom in Srem that every week when
  25. lunch to stretch. Now there are fewer and fewer women who enter the kitchen at all
  26. let alone know how to stretch. You also know that my Baba stretched well. Grandma
  27. Radmila Manđina stretched well. That's exactly what I remember after we ate it
  28. in our houses it used to be normal for people to hang out and to come alone
  29. at other guests, now there is no such thing, so wherever you go, it is stretched everywhere. That
  30. as far as I know, grandmother Vera Jović, my grandmother and grandmother Radmila had the best stretch marks
  31. Manjina. Now let's not make meat dishes all the time
  32. since Ramadan is in progress uh among Islamic uh believers and uh begins at uh
  33. of Orthodox believers, the Easter fast begins, so we will make that pie with
  34. potatoes that you can eat while fasting. And this one, I'm going to have to do it
  35. with cheese. Don't blame me. Yes. Dunja, you prepared a song before
  36. than you sing it. It is the favorite song of her grandmother, that is, my mother-in-law.
  37. Greetings to Nena. Uh, I'm a man who was a rocker. Me when I was
  38. I was very stupid when I was young. I'm not any smarter now, but I was the one who hadn't heard of it
  39. I didn't want to hang out with Deep Purple, Jimmy Hendrix and Led Zeppelin
  40. him. I thought ah that like rock and roll this that and that. And then in 2006
  41. I was already an old horse, I went to the spring of Bosnia and bought a disc, two or three discs, 100
  42. the best Sevda girls and I discover in the middle of the Balkans I discover
  43. blues, total blues and arrangement text and I fell in love with Sevdalinka and started to
  44. I also listen to Zaim Imamović and his grandson Damir Imamović who is
  45. phenomenal that Sevdah reworked into some jazz blue variants. Uh, no
  46. let's talk. My Mirko, by the way, he loves Safet Isović. He remembers from his uncle's favorite
  47. favorite song was Zarasle su stas moje. I like somewhere in the distance the most.
  48. And Mirkova, believe it or not, even though she was never a martyr in Bosnia, was his favorite
  49. the song Dva Morić. I don't think he even knows what's going on in the song, but you know
  50. well later, Mirko will say Dunja, you prepared a beautiful sevdalinka that is
  51. your grandmother's favorite song. Let's hear how you prepared it. Dream fell
  52. on the fruit tree
  53. it snowed
  54. on the fruit tree
  55. no, let anyone kiss whomever they want. Let him kiss
  56. who wants whom.
  57. If not, let's go.
  58. If they don't want to, don't impose yourself.
  59. If so
  60. don't impose yourself. Well done Dunja. Quince doesn't look like you
  61. this song, but you did a good job. It's your favorite song ever.
  62. Tell me son, do you know that mom is going to cook today in this episode?
  63. Yes. So what will the show call you now?
  64. Cook with Mickey or cook with Mom?
  65. With Angelina? So that my mother doesn't take my job so that she takes my place. A
  66. and can vo da. And you want to prepare something for one
  67. an episode of your dad teaching you to make something?
  68. Yes. Thank you son. You can go now
  69. let me know what we need. You need flour, oil, salt. We have cheese here. I will
  70. make this potato pie mix especially. Angelina will before
  71. Angelina passes, I'll transfer Angelina to you here. And we will invite Mirko to come
  72. let's have a little chat with him. You have oil, do you need oil now, Angelina? Yes. You will
  73. I'll explain that later when I'm filming. Mirko, would you like to come?
  74. quince you give a bug to dad. And Mirko, before Angelina starts to explain how
  75. Do you remember that stretch that grandma used to stretch?
  76. If you don't want it to be there, and you remember what's left, grandma puts it on the stove like that
  77. on the stove. But it was nice. That is the part that is not cut by hand
  78. stretched out. It comes as a stick full around. Thicker.
  79. Yes. I'm not going to talk to you about food today. I would like to
  80. tell us a little. You were in Tito's Guard in the army, right? Tell me
  81. little to us. Have you met Tito Jovanka? Have you ever seen them?
  82. How? I didn't see it. What? How did you see Tito?
  83. Well, he was passing me a few meters away. But you were not allowed to address him.
  84. No. Good. Now you stand still when he passes
  85. just calm down. I was even half naked.
  86. How the hell do you do that? So without a shirt.
  87. So what is Mirko doing now? Well, man. Well, I wasn't a scribe
  88. there. But what about
  89. what I dug the conductors. Well, you were there. Well, you thought
  90. was that guard standing? Well, I did. Well, I gave it a week
  91. guard. And I worked for a week in Užička.
  92. What have you been doing? How? Shovel, shovel.
  93. What? Some garden. Well yes. Well, there is always work to do. But you saw it
  94. Jovanka? Well, I spoke a few words with Jovan.
  95. What did you ask her? Well, I didn't, I didn't ask her.
  96. What? I was in Valjevo so I made one
  97. mistakenly called the army to a strike that was not valid for dinner.
  98. We were making our way to Bela Crkva and they wanted to send me to prison for a while, so I left
  99. I'm smart. Yes. And
  100. and when I got there and I'm here who started on Monday I went home and then went back to u
  101. Friday and came on Monday yes
  102. He says you can go to prison for a while, he says it can be fixed with work, he says he can, I'll take it
  103. one funeral home at a time 30 m yes
  104. to dig it up, so I won't go to jail, while I was digging it, two more people came to give me
  105. help, you know how crowded it is, and Jovanka comes out of that villa of hers.
  106. Good afternoon soldiers. Hello. What did she say? He answered. Is he tired? I said
  107. there is no fatigue for young men. He says how is your food? And I remembered that
  108. if you remembered that it was you, do you think she knew that you were a rebel? She is it
  109. the case. Well, that is Valjevo, and this is Belgrade.
  110. And I said excellent. We have three types of food. We choose which one we didn't choose
  111. He gets one first, one second and one third.
  112. Yes. Yes. And so two or three words. Tell me, Mirko, we started a little there
  113. someone. What were you listening to when you were a guy? What music are you? What
  114. did you like listening? Oh, Shafeta. How was he a legend then? So after
  115. him. And where did Sremci come from? I love stools.
  116. I found out late. How did you hear Sevdak in Srem? Well
  117. what a man, he had an irreplaceable voice. Saban.
  118. I know that I know that you loved that two morici song.
  119. Yes yes yes. Mirko, yes, I wanted to ask you this more.
  120. do you remember when we were, when I was little I remember that we were constantly because they were
  121. guests came to us or we went somewhere, we had a barbecue and socialized that day
  122. it's gone today, and when you see someone coming to your gate, you wonder what this guy wants
  123. what happened to people, families came to us. I remember the most
  124. the arrival of Paunović's godfathers from Belgrade, who are grandmother's and grandfather's friends
  125. and friend, they got you and your uncle married, isn't that right? And that was what they came here for
  126. they help grandma and grandpa and go to the field. We were
  127. they pick peppers. We had plenty of paprika, right?
  128. right? Yes. Everything was in good time.
  129. And what I'm interested in is that you were driving grandma to the market. Grandma was 25 years old
  130. the old mercator stall. What car did you drive it with?
  131. Well, there's no one I'm not with. What did you have on your phone? I remember the pickup van
  132. Warburg. And that you always had a Renault 4.
  133. Well, I had three Renault 4s. I had a Skoda. Serious cars. I remember the Škoda 1100
  134. Red. Yeah.
  135. Not that one, before that I had an even older one, right? Yes
  136. yes. So you used to drive a normal one?
  137. Well, only the Warburg was new to me. And a normal one? A better car is all that
  138. like no. I had two Fiat 1300s
  139. yes two girls and so on. Yes. Who sang one
  140. In 1961, three-speed factory. This is the first time I hear that there is a car with three
  141. speed. He was, I think, 61 years old
  142. production. The gearbox is located near the steering wheel, like the Renault.
  143. And not like that, but in the handle as in Fiat.
  144. And you mean like in the American ones? Yes yes yes yes.
  145. Nothing, Mirko. Angelina will make this today. Thank you for this conversation.
  146. You weren't very inspiring, but you'll get better.
  147. I'll fix it. That I didn't really hurt the Kers, but I was watching out for them.
  148. Yes. He had 12 white poodles.
  149. Who is Tito? Yes. And yellow for Vičarce, just like us
  150. we had And Vučiak from Richard Barton for giving him.
  151. Who gave it to him? Richard. Richard Barton. Yes.
  152. Is that right? There is a
  153. Tito has 12 poodles. Yes. And I'm waiting at the door. He can't do it three times
  154. they stand at the door to open it, right?
  155. And I'm waiting to see that biggest bitch that killed you. Then they go on
  156. those glasses keep barking until it reaches 56. And when it reaches 56, then it must be heavy
  157. then it opens. Yes. Yeah.
  158. And they have it that he hunted trophies in particular.
  159. And that was a trophy. Just sat there and watched.
  160. Is that right? Trophy. Yes.
  161. Come on, Mirko, tell me this too. I know that you are my whole life. You were
  162. like this, but you were honest. You didn't steal, you weren't a thief. Nama is I know what
  163. I am grateful to you. That's your grandfather. The only thing you insisted not to do
  164. I am allowed to steal and I am not allowed to be a thief, so that it is said in the village that I am a thief. It wouldn't
  165. he could not even go to Tito's Guard. There the examinee. I'm not talking about you, I'm talking about me
  166. what is a no and for my grandfather and for me all means yes
  167. no one in the For family was there
  168. that's what you tortured and we were such bastards, but we were never thieves, we didn't steal, I want to
  169. yes, I know that it was a joke, I shouldn't have been told that by a little horn
  170. you must not steal, don't let the devil take you away. And I remember when the older ones led me
  171. in the watermelons, when the Chikavoyimors fell, I was a child and was led by the elders
  172. guys, even when you said admit it, you won't be
  173. I admitted that and I wasn't sure what to do
  174. I say, Mirko, thank you. Now we continue. I'll just take you a bug.
  175. Stop it. Well, you can sit there. I'm Mirko
  176. that you sit there while Angelina. This self can actually be a bug and you can stay
  177. while Angelina is a mess, if you have any objections, tell her, she loves it.
  178. This Angelina, we are now going to switch. Now don't be angry, you have to
  179. talk and I will record. Well, dear viewers, good evening and from
  180. me. Here I am appearing for the first time on television, that is, on ours
  181. to YouTube channel Cook with Mickey. is that Miroslav persuaded me to do so
  182. I will do it for him, since you heard in the announcement that he is not very good with
  183. test. However, I decided on my own. Can they persuade me as much as they want?
  184. If I hadn't decided on my own to show you how to knead the dough. Before
  185. I'll start kneading the dough for you, I'll tell you why I'm so sick right now
  186. inspiring for me to share with you. I find it very inspiring because I love to learn
  187. people and somehow that prejudice about how real housewives are only those who
  188. they know how to stretch and that something is stretched is some great science to break that down
  189. prejudice. Here I will tell you, it is no science. This is what I'm going to knead now
  190. I think that this is the second or third time in my life, Miroslav, to meat.
  191. We had, I have to tell the viewers that we had one test mix since Mickey
  192. asked me, woman, do you want to know how to stretch it properly? And then I am
  193. I showed him, he said, I guess you will succeed like that again. Here I will show you that
  194. which is very important. Before I put the ingredients I'll tell you what I always had
  195. interesting why they are why that dough is so problematic to make. There
  196. I watched many uh u on YouTube, I don't know some of them, which meat and all. However,
  197. I was helped by my friend Goja, whom I greet very much on this occasion. She
  198. works on a farm. The woman is from Bosnia, of course, who better to teach us than her
  199. some woman who is from Bosnia. She taught me how to make good dough.
  200. She told me that the main trick is that the dough must be kneaded well.
  201. So if you want the dough to work, you have to beat it very well and have it
  202. strength for it. Thank God, as you can see, I have the strength, so it's not for me
  203. problem. So for this preparation, since today we will make porridge on sa
  204. cheese on top of this one on the broth, and I will also make the same dough for
  205. they are eating you potatoes. This water is already lukewarm and we will put someone first
  206. flour and then water, I always go the other way around, that is, that's how I was taught to put it first
  207. water and only then flour. Is there any yeast going there?
  208. Nothing works. So literally a liter of water goes into this dough that I'm making now
  209. lukewarm. Don't let it be too hot, don't let it be cold lukewarm water either. I'm here
  210. already separated four teaspoons of salt. So if you make
  211. small teaspoons to small teaspoons of salt. So yes
  212. if you make it you won't need this much since we make it
  213. two dishes from this dough. Half a liter is enough for you. So everything is twice as much
  214. reduce. This time I make a double measure because we need it for two dishes. So
  215. we put a liter of lukewarm water, four teaspoons of salt and add flour. Since
  216. I already have some experience with mixing the dough, I add the flour slowly
  217. I can feel it under my hand. That's the worst thing they tell you. I feel it under my hand. I'm always alone
  218. asked how I should feel it under my hand. Well, since I already know in advance how much it will be
  219. need flour, we will need a kilo for a liter of water, we will need somewhere around 1 i
  220. kilo and 600 kg and 700 flour. Which means for double for twice the portion, that is, for
  221. the viewer will kill me once, this gimbal is running away from me
  222. I shoot handheld. Now, I'm going to adjust it slowly. Here it is. Excuse me
  223. viewers, I am filming for the first time. I'm in front of the camera. I see everything
  224. here, and he all here. So I know iki. But you don't hold it well.
  225. You hold it. You have to hold it there and then slowly slowly with your hand like this. I'm sorry
  226. I watched this and put it on for people to see for the first time
  227. that you are inexperienced, that they cannot say what this one is doing.
  228. Yes. So now you have that union. I'm merging here now. It's me
  229. now explained to our viewers how much flour is needed here. Now that you see
  230. as the dough has already slowly started to be made, I then take it and knead it well. So
  231. the dough must be well mixed so that it turns out well in the end.
  232. Viewers, I apologize, this gimbal beat me again.
  233. You can't do it by hand. Mickey. Come on please. Here it is. Here it is like this. Here it is
  234. Olive oil. Mirko Zeitin did not meet him. Nothing me
  235. here Mirko is throwing olive oil. He says Angelina is not going. He goes to get dressed afterwards.
  236. No no he doesn't go in the dough at all. I'm making this right to tell you this will
  237. This may be the first time I make dough with oil. Otherwise I make
  238. dough with fat. But since we're fasting, we'll eat oil
  239. we make. That's right. Here, see how it looks now. On a stick. For example that
  240. the mixture is a bit stronger than for pancakes, but it's important that I make it
  241. at the beginning it is well beaten when you beat the dough. But you literally pound it like this,
  242. put your hand in, go inside and just work like this with a spatula
  243. you beat Here it is. Like grandma, if you remember when you were little, you probably are
  244. had grandmothers, then they take them and put them between Miroslava's legs and then hit them.
  245. I guess it's easier for them to sit. Although I also did that last time, but
  246. now for recording I have to stand so that it would be recorded better.
  247. There is also our heiress who will learn to knead tomorrow when you get married
  248. you make the pie. It's a shul. Good.
  249. Here we go, dear viewers. Nicky took the yes by hand
  250. Yes. I took manual recording because I don't know how to use that gimbal. Me
  251. I don't do that. You still added flour now
  252. you further, now the dough has become firmer. How will viewers know how much you
  253. reba dough to be kneaded, pounded and how hard should it be?
  254. This is exactly what I wanted to explain to them now. Here you can see how it is with the dough.
  255. So it's still sticky and still sticks to
  256. the edges of this pan. Take a look. So it can't be. We have to add the test until
  257. let the dough be flour. I apologize for adding flour. Until it wakes up
  258. separated from this pan. That's right. Here we will add more
  259. flour. Well, I didn't tell the viewers the same thing
  260. it is very important that when kneading this dough you must use type 400 soft flour
  261. to make this dough work for you. Maybe someone is working with some other brush.
  262. It can be with a sharp one, but it can also be with a sharp one. My suggestion is this because
  263. i work with this. Good. Let's see. Did it start?
  264. take a look. So the dough should look like this.
  265. Yes. So it started to separate. We
  266. then we will add more flour. My advice, but I can't record.
  267. Sorry, never mind. You will kill him when you see when it was being filmed. Keep talking. Come on.
  268. But it is important that the woman is resentful. You cut this, this is missing. It was a little shaky here.
  269. I'm so glad. But I'm not wrong when I talk. It's your winter.
  270. Well yes. Well, I'm glad now that you tried it to see that it's not easy.
  271. Come on. Because when others do everything, it looks easy.
  272. Show it. Basically, here you see this dough. That
  273. is also pretty well battered. We will add a little more flour
  274. means that it separates even better. Yes. That's right. So since it is still sticking
  275. look, it means it absolutely has to be separated.
  276. It must not stick at all. You will see the m phase when the flour starts to rise
  277. It separates. That is, dough.
  278. Here it is. Now you see another story. She has already started to
  279. takes its shape. And what is very important, don't leave the dough like me
  280. here now on the side to have this on the side. So beat him as long as you can
  281. lest this bowl be clean. Like this. And now I'm at the beginning
  282. said that a dough like this still needs some strength. Not a little but a little more. Me too
  283. it's a little more difficult for someone like this, but you can see how it goes.
  284. Here it is. Angelina, tell me how long it takes now
  285. mixing and kneading the dough? Well, approximately one 10 to 15 minutes.
  286. 10 15 minutes of sea so that Au! So if you want to get that one
  287. the real effect of the rising dough so that your dough doesn't crack so it's good then like this
  288. you see, you will need a little more flour since it is still sticking. So flour little by little.
  289. You see how much I literally take this much
  290. we put so much flour so as not to choke it. Now you will see how it is
  291. It separates. Here you see.
  292. This is that phase. I apologize.
  293. I'm a little tired. It's not easy. Come on.
  294. This is the phase when it comes off. Look here. Here and now a little more
  295. while it comes off, mix it a little more and that's it. Now we will
  296. cut and now I will explain to you how big it goes.
  297. Come on, turn it off and let's cut.
  298. Come on. And here, dear viewers, is ours. Taken out
  299. is the dough. Look how beautifully it is carved. Now you will see. We are few
  300. sprinkle flour first, and then we'll just turn it lightly like this. It will
  301. and continue to stick like this. But it is important that the dough
  302. Knead it a little like this, and again take a little more flour. freely. So there is no m
  303. a certain amount as much as he can. Feel this like I am for you now
  304. showed. So I'll give a hand. Here it is. And now we're going to move it here a little bit again
  305. working part. We will put a little more flour underneath.
  306. Here is the flour. As long as this sticks. It's like this. Look.
  307. Did Mickey put the flour in a while ago? I told him, look, that's a lot, but I think so
  308. I made a mistake. I should have left. See how smooth this dough is getting.
  309. Now, when we mix it a little more, let's make it literally like in the form of bread
  310. someone like me doing it now. Here you see, he is moving like this now
  311. let's make it in the form of bread so that we can make obge out of it.
  312. What kinds of things? I guess the girls. Noodles? Yes.
  313. Where did you hear the word obge? I hear obge for the first time in my life.
  314. Well, that's how Miroslav taught me. General. Come to my house. This is the first time I hear it
  315. for general life. And we are one of the 30 km. Here, let our dear viewers say
  316. comment whether they heard. Here in our wine country Srem, they say obge evo kod
  317. you are the girls with us. Well good
  318. there are differences. Okay, come on. Well yes. You are smart from
  319. wine luck. We are not from him. Yes yes yes. E
  320. you see, dear viewers, as I told you, this is now a dough like in shape
  321. bread to make it easier for us to cut those soups. Come on.
  322. That's right. Now that we have made a double measure, it is cut into four parts. When you have
  323. the normal measure goes to two both. So we're going to do it like this now. So one me
  324. I always measure it objectively and it always turns out well. Here it is. So we will plant
  325. that. Look how beautiful this dough is. Take a look.
  326. Here it is. This is the second one. A little that sticks a little is nothing terrible. And here it is
  327. is the third. Now this is great. I'll just put some flour on my hands and
  328. here it is. Look, put some flour and literally just make it like this. Is it
  329. see this circle? Mickey please record. Here's this. When you happen to
  330. dough like bubbles come out of it, it means that the dough is excellent. It promises
  331. but that it will succeed. Now put it here for example. It's me
  332. I don't doubt you. And thank you, Miroslav. So here it is
  333. another noodle and so when you roll them in a circle you will make them like a ball
  334. then just put your hands like this and go slowly in a circle and see how they do
  335. they shape nicely. Here it is. And now we will do everything like that.
  336. Here it is. That's the third one. And what happens to them now? They like that
  337. stay or do you cover them with a cloth? No. Uh. Housewives usually cover with a cloth.
  338. And to confirm that it will work as well as possible, I put this nylon bag in Miki
  339. or nylon when I have that nylon for the freezer.
  340. That's right. For freezer bags. I put it. I twist them slowly like that over that then
  341. cloth and now you will see how the process goes. Come on.
  342. My temperature is quite high. At 24°A room temperature. This now
  343. it stands for half an hour and after half an hour we will move it once more so yes
  344. let's leave it again for about 10-15 minutes to rest. Well, when that rests, then you will move on
  345. see what happens. He will now prepare a stew for you
  346. in which tašci will be cooked. That's right. They will be in that broth
  347. cook in the pan and it will be a soup with onions and you will see how it looks
  348. Soup. And I'll make some for the pie.
  349. Yes. And for potatoes. I will boil potatoes and
  350. yes. He will do the preparation for me this time. We reversed the roles a bit.
  351. Come on, Mickey.
  352. And here I am back, dear followers and our viewers.
  353. Uh, while Angela's dough rests, I'm going to make the onions.
  354. One part of the onion will go for the krompirusha, and one part of the onion for this stew of mine
  355. tasci will be cooked. I cut the potatoes, and I'm going to put the onions to fry.
  356. This is where we will put the onion to fry.
  357. And during that time we put this water to boil. We will add to that water.
  358. It's actually a broth. since the mother-in-law has let the cheese go a little, I add two spoons of it
  359. of cheese. It's actually a cheese soup with pasta.
  360. We will of course add pepper, I need it. We'll pepper right here. Potato is looking for
  361. pepper and you can freely put a lot of pepper in the potato masher
  362. because potatoes, pepper and onions go very well together in that pie. Alley pepper goes here.
  363. Where is what I bought today in Turia? And today I bought a fantastic one in Turia
  364. paprika. We put it in the broth. It doesn't go in the potato masher. Here's a cutie.
  365. Smoked, sweet, pounded. We will put i
  366. her.
  367. So we're preparing a broth where you're going to cook. So I put smoked tucana
  368. paprika from Bački Petrovac. I bought that today.
  369. We will also add a little sweet. Let me just take Angelina here a spoon.
  370. Here is a sweet homemade one. So the broth will be red. There
  371. I put two spoons. We will add salt.
  372. Now they will scold me again for putting it on. I'll put a little bit of that spice if this one isn't there
  373. I put this one a little bit, now I have to put it a little bit too. Did he give one? Here you see
  374. here, while the onion is frying, when the onion is fried, we add the grated potatoes and we will do that later
  375. to arrange in the pie. So they simply added salt. We added uh we will add and
  376. pepper, of course, although there will be a little bit of pepper here as well.
  377. I will add more cheese to the broth later. So the broth, this water that
  378. it boils, it will be full of things that will be a fantasy.
  379. Here we are still frying the onion. When the onion is fried, then we add the potatoes. We can Angelina
  380. pause until the onion is fried.
  381. And since we have already fried the onion, we add part of the onion for the stew. It means onion.
  382. We added part of the onion here in the broth to enrich the taste. And in this remaining one
  383. add potatoes to onions. I don't like it when u
  384. Cut the potatoes into cubes so that they are sometimes a bit floury or floury
  385. this one will not be nice to me. I always stretch it a bit first. Of course someone put it
  386. raw potatoes on a grater to bake. I always stretch it a little along with the onion and because
  387. it doesn't take long to drink. And Angelina, I'm going to reduce mine a bit because I still have bags
  388. they are not finished. Let the broth simmer. You can put it in this broth, that is, the soup
  389. will be cooked, two cloves of garlic can also be added to the pan. I won't this time. Me
  390. I'll just try it. Let me just take a small spoonful. Don't worry, I won't return it.
  391. I think these are the strongest for me.
  392. Need more salt. It seems that the one who told me that sweet pepper is a bit too
  393. angry. We, uh, do this show really with
  394. willingly and with pleasure and it is not difficult for us. Sometimes it's hard for me when I'm working
  395. on television. I have to force myself to laugh, force myself to be in a good mood. This that.
  396. It's not like that every time. Of course there is when I'm in the mood. But this show really
  397. we do because we see a really fantastic reaction from people where we are really people
  398. support. Some even told me why you don't do three shows a week. We can
  399. and that, but we are afraid of boring and burdening people with three shows.
  400. If you write in the comments, if you think three shows a week is possible, we will
  401. shoot another one. It is not difficult for us. But I say to Angelina, don't let people
  402. let's load. Just tonight, a gentleman from Zrenjanin wrote to me on Instagram
  403. he says Mickey we are watching you. The whole family is free to say you can have one more
  404. show. So I said let's ask the viewers and we'll see. Here you see me
  405. now I'm sauteing those potatoes with the onion a little more so that they can be cooked here more easily.
  406. So it's half finely grated, and I grated it half the way it is on the chip
  407. chips. It doesn't take long what I know of some when you add it and mix it with onions
  408. about five or six minutes and he will be ready afterwards for filling the pie and
  409. it will be baked additionally in the oven. That's it.
  410. And Angelina, before you continue, I must say that I apologize to the viewers
  411. now that we've listened to this and watched as I see it, I'm breathing like a bear
  412. I'm really sorry. Here I will try not to breathe. Angelina what happens next? Here
  413. now there was half an hour of dough left. That's right. So we left the dough as is
  414. which we said for half an hour. Here it is. That's our dough. Now we will
  415. take and we will take these off. And since I forgot one thing. Forgot
  416. I forgot that when I was removing the dough from the nylon
  417. I put a little flour on top of it, but it won't spoil the dough, considering that
  418. we will move it again. Angelina what are you doing now?
  419. And now I took one bandage that was left for half an hour.
  420. You mean noodle? Okay, I took the noodle from
  421. mother, really don't be angry with me. I'm not provoking, I've never heard of obuga.
  422. Good. Well done mother, born to me.
  423. Here it is. Even that word somehow irritates me.
  424. Hmm. What is being said now is rude, isn't it? Here we are going to move this now
  425. a little lightly by hand. See it like this. You only insert it from the side a little towards the inside
  426. that will be it. You don't need much about it, it's important that the dough is at the beginning
  427. enough was mixed. Now it's just a little bit here. And make it circular
  428. movements into the ball. So with one hand you go here Mickey shoot down here.
  429. With one hand you go inward and with the other you fail, as we say, unlucky.
  430. And here it is. She is ready now. And what is happening with her now? Is it now?
  431. does it coat the oil? Not yet. Uh.
  432. So this first one is ready. The first one is ready. We won't record everything
  433. four because there is no need. One is enough. We'll do this off camera.
  434. The other three. So the first one is ready. Now that she is ready we will
  435. Just wait, that gimbal is running away from me. What are you doing now?
  436. Nothing. Now we will develop it slightly and now you will see how far it has grown
  437. develops. So it literally develops like this so that she could later
  438. stretches. Here means not something excessive approximately.
  439. This is how big it should be. Okay.
  440. That's right. We have stretched it now. When we stretch it, put it here. We'll be a little bit
  441. of flour so that it does not stick. Put some flour. Let's put it on
  442. flour. I deliberately put it a little to the left
  443. that these three resto would stop. Now that we are making
  444. this time we will coat the potatoes with oil. We have oil here.
  445. Here it is. Oil. Oil. I'll go with a spoon
  446. Wait wait wait. I lost my gimbal.
  447. Good. Like this. I will do it with a spoon. Although it is the best
  448. j two or three spoons. Three spoons.
  449. Three spoons. I'll add another tablespoon. Is the oil only on one side?
  450. puts or with both? Oil is applied only from this front
  451. sides. Miroslav, you can't do it on both sides, then it would stick down to the working one
  452. the surface. We create only from that side. It is important that
  453. when you put the oil to spread it all around. Here you see. So she is everywhere
  454. around so that this part of the test wouldn't get squished around and it would be better
  455. stretcher. Look here. That's it. And now tell me what is also strong
  456. important. When you spread with oil, how much dough should be left?
  457. When we spread the oil, we will leave the dough to stand for another 15 minutes and
  458. it is ready to be stretched. Valid.
  459. Record this and we will give just one example. And then we will do all four.
  460. So you stretched it, smeared it with oil and let it rest for 15 minutes.
  461. That's right. That's right. You put about four on one noodle.
  462. Yes. Yes. And after that, stretching begins. That's right.
  463. Nothing woman. We wait for it to stand and then stretch it.
  464. Valid. Now we have placed all four of these noodles, that is, we have developed them. We caress
  465. all four with oil. Here it is. Approximately. I told you roughly
  466. god it's complicated to do this. It's no wonder that young people won't do it
  467. women with it. Three four spoons.
  468. Yes. You don't do this easily either. There are a lot of processes. Like this.
  469. So there is a process. In fact, this is not difficult for me because I like it because I like to eat
  470. dough. You can see it in me too. So it's not a problem for me to make it at all. Me
  471. is the hardest part of the process of making this stretchy dough is the pounding
  472. test. Miroslava, that's a bit of a physical job. Now that we've done that
  473. now we take it again and cover it with nylon.
  474. Here it is so that they don't dry out a little on the sides, and we take them and lightly cover them for about 10 more minutes
  475. up to 15 minutes. Is that you, I'm sorry, you're playing this presenter and we'll cover them lightly
  476. up to 10 15 minutes and like this. Is that you trying to be like a pro?
  477. You don't want me to tell you to relax woman. and let's cook for about 10-15 minutes. Yes.
  478. You want me to tell you honestly, I'm not trying to be professional, but I'm trying
  479. maybe somewhere I can be like your wife. I am one.
  480. That's true. And I have to tell this to the viewers now. Come on, I'll decide
  481. will I go to the show or not please.
  482. Well, since I work at school, it is already known that I work at school, I work
  483. as a law professor in two high schools, and now for my students, I really try
  484. as well as I tried to make this for you tonight and you that
  485. you also understand that when you take it at home, it will work for you. So me and them
  486. I try to learn. And now I have a subject that I teach in sociology
  487. citizens' rights. We learn social position. Among other things in that lesson
  488. goes the social position, that is, the position. Yes, that story is great.
  489. Okay, come on. I knew it would suit you right from the start.
  490. The social position of an individual in society and, among other things, there is a master's position
  491. which distinguishes that individual in society from that society, i.e. what is he like
  492. recognizable. he is usually recognizable by his profession. Me too now
  493. I would like to bring it closer to them so that there would not be so many professional expressions, I say here
  494. for example, you are students of so and so and so and so class and now everyone classifies you in
  495. a group of high school students. You are now you and so it is your master position
  496. right now. Tomorrow it will be, I don't know, some engineer and so on. Here is an example
  497. people recognize me in society as a law professor because I am a law professor.
  498. And one student says to me, professor, can we tell you something so that you don't get angry?
  499. I said it's fine, don't be angry, but no one recognizes you as such
  500. professor. Everyone recognizes you as Mikija Đuričić's wife.
  501. And hey. It's a little bit, I say, so good
  502. I said there is that too. So there you go dear ladies if you marry celebrities more
  503. everything you've been until now and what you've finished, no one will want you for that
  504. recognized by those you work with. So there's Mickey, I hope he's talking to you
  505. it fits. She suits my dad like my wife.
  506. We joke so little. They won't mind us. People, my wife, you are mine
  507. everything. Thank you.
  508. Angelina, what's going on now? Now the dough has rested for 15 days
  509. minutes and now we're going to stretch it. Is it 10 or 15?
  510. Well, I left it for 15. Isn't the dough allowed to rest?
  511. Can't stand up too much? Now, what about viewers who don't know that?
  512. know how much it takes? Well, I told Miroslav as much as I needed.
  513. The first round takes half an hour before it is mixed. And this five more.
  514. Let's see how it goes now. Here it is. Look at that dough now
  515. looks like. It is overflowing. Come on, put it here at 100 and we'll do it
  516. we see So the tablecloth must be put on.
  517. That's right. Place the tablecloth. Here you can see, the tablecloth spreads out nicely.
  518. Wait until I put it on. Here it is. Here it is.
  519. So you stretch it to a certain point on your hands. You can put it on immediately
  520. surface and gently stretch. The point of stretching, I'll tell you now, that you
  521. the dough does not crack, since it is already well mixed. The point is how to
  522. you also stretch with your fingers. You don't go like this from below, mostly from above and slowly.
  523. It means gently as if you are caressing it and at the same time stretching it. See how
  524. is this beautiful dough. Do you see Miroslav how?
  525. I see. Excellent. Everyone. I don't blame you for being a woman.
  526. So slowly on each side and slowly loosen it a little and it will loosen
  527. stretch out nicely. And wife, you stretched it. So when
  528. the dough is already beginning to crack here
  529. it means that the dough is stretched enough as soon as it and it's good when the dough cracks
  530. ends because we will definitely give these ends
  531. yes, it is used to make jams, so they have to be removed in order to do that
  532. I tested a woman and you stretched it, but you believe
  533. how you will get rid of these parts, look here where it has already cracked slightly
  534. with one finger you take the crucible, and with the other hand just a little
  535. you hold, and this one you roll. Here it is. Yes. See how.
  536. And since I love those busy women, I'll do it this week.
  537. Yes. Now that we have this dough, when it is stretched with oil, we get more
  538. crease because it stretches better with fat. Mickey,
  539. is that right? And he should stretch better. You can have it
  540. you stretch literally so that you don't even need to take off your pants. ends
  541. but since we are dealing with oil, there will be a lot of trouble for you.
  542. Now, do you see what that means? With this hand you hold it, and with this other hand
  543. you roll. Wait a minute, let me correct that. Here it is. And so you go round and round. Here
  544. See. Here it is.
  545. And Cybelin, what is happening now? And now we have stretched this dough. They saw it
  546. it's not complicated at all. At least it's nothing special to me.
  547. We have a cheese, which is the Srem cheese
  548. it is a Swabian cheese from Srem, as you would say Swabian.
  549. Yes, small or plain Swabian cheese and oil. Before we start stretching it out,
  550. that is, before we roll it, we'll just spray it with oil. Here it is. So
  551. about a sprinkling oil will do you the same as a topping about three
  552. spoons, four as you like. Is it fatter or what? And this part is strong
  553. important as well as how this bends. Take the cheese and add it slowly
  554. roughly. Not quite in the middle, not quite at the beginning, but somewhere between the middle and
  555. Start. Don't have too much cheese.
  556. I don't want a lot of cheese. Here it is between the middle and the beginning.
  557. Here it is. Here you see. Nothing is complicated. My Miroslav.
  558. There. Now how is it going? And now we take m with the tablecloth
  559. we fold it until we put the cheese. That's right. Now you will see the procedure. Here it is.
  560. Let's see. Well done. And now it's all in a circle. And now literally only
  561. Come on, wait until I walk away. Come on, come on. Is it possible?
  562. It can. And now just with the tablecloth lightly
  563. withdraw. Look how easy it is. God bless you.
  564. Here it is. Here it is. May you have faith.
  565. And when you get to the end, you can do it by hand. And this is over.
  566. Well done. Well, since it's hot for me, we can put it on right away.
  567. It can. Here is this part where there is no cheese. Here you can cut it like this.
  568. Here it is. And then with your hands so that it doesn't get raw.
  569. That's right. Now we're going to close it a bit here on these two sides so that it doesn't leak
  570. dropped out. We will put that as well
  571. Good. We will put that as well. So that the cheese does not fall out
  572. that we will cut the dough by hand.
  573. Let's see how to cut the dough by hand.
  574. The dough is cut by hand by positioning your hand to the length you want. Me roughly
  575. I put the length as far as I can spread these two fingers. Here it is. That's it.
  576. And now it's big. There won't be a big Mike. That's how much they are roughly estimated.
  577. So that's all and then here and just do it, you do it. Did she close now?
  578. cheese not coming out? That's right. That's right. And do this slowly
  579. presses. That's right. Like a knife. And you see how
  580. made. Take a look. It is now closed and the cheese cannot fall out.
  581. Same on this side. Here it is. So literally the same process. Now after
  582. if this table is a little shorter for me, I have to use this hand. Here it is.
  583. And only when you're done, we'll just switch roles. I will put and say what
  584. I put them in the broth and one by one it's ready, and then you can roll it out for the potatoes.
  585. That they look fantastic.
  586. Now I take over and we continue. We create. We take means these bags or
  587. what would they say in Croatia, šufnoodle. And we put them in this stew that I am
  588. prepared. You can come and record Angelina. Here the water is slowly boiling. That
  589. is otherwise. So water is poured, allspice, a little parsley and onion are added
  590. fried and I also added two spoons of cheese. So it's literally cheese soup. I
  591. now that dough will be cooked there and they are in a bag on the broth or what they would say in
  592. Croatia. It is made similarly. Now I don't know, people will tell us in the comments.
  593. Similarly, štrukles are made. Here you are. Well, now we rolled out the dough again.
  594. So this is the second one. That's right. That's another dough.
  595. And you developed your faith. And that's another dough.
  596. Maybe. I also need oil there, even though I'm here, there is where I am. It doesn't matter, it always works for you
  597. a little oil per dough. So Mickey, how do you make a wrinkle, right?
  598. do you put oil or no oil? And it's better to wake up. Here it is. Here it is.
  599. That's enough oil. And now let's apply the same principle as for t
  600. so the same. Only this is now with potatoes. Now we will start a little higher
  601. here from the beginning to have as long a pie as possible so we don't have to
  602. we cut a lot. Here it is. This is normally done by Miki's hands. Housewives who know this
  603. they are preparing this pie to do this with their hands. But here someone can also use live potatoes
  604. to order. And I like I don't like to come across as edgy or something. Me
  605. I like to stretch it a bit with onions. It tastes better to me. Now it's up to you
  606. to the desire, how Now here, the same with this filling, what is important is that we will do it now
  607. these potatoes, when I put them, let's spread them, Miroslava.
  608. evenly so you don't eat potato pie. Well then somewhere there is and somewhere
  609. it is missing so it will be empty. But here we are, since we have enough material for one more
  610. I'll give you roughly that.
  611. Now put this away so you can sleep. Yes. We'll put that away. I
  612. rolling is the same as in the first procedure. So we'll withdraw some dough.
  613. Here it is. Here it is. Now I should have folded it a little better, but if you like
  614. this happens to me, it's nothing terrible. Just keep going.
  615. Let's roll it.
  616. Well done. Well done, well done. Let's go a little longer. You see, go to the table a little.
  617. Well, because it's short, it's my stomach. There is none
  618. it doesn't matter. My stomach is short,
  619. but it doesn't matter. Which is Never mind. I like it when it's thick
  620. so that
  621. especially at the ends. Here it is.
  622. Unlike this one, it is not cut. You greased the pan, didn't you?
  623. It is. She bends in a circle now. That's right.
  624. Come on. She bends in a circle. Here is the casserole.
  625. Do you know since when? Well, I always turn it on to the maximum.
  626. That's right. So when I put it to bake, then I reduce it.
  627. When do you put it on? 180 or 200. So I put Miroslav at 200°.
  628. I bake at 200. Here it is.
  629. Now you bend. That's right. You do it slowly. Here it is. So
  630. we bend and since we have this tray. Here's a look at what she looks like.
  631. Yes. And let's go. Now you're going to have another one. Now another one will come over this one
  632. will fill it. That's right. Jelinas. Is this second one ready for Dovova?
  633. It is. Yes, the second one is finished. And it's you
  634. that's why she said to record it so that people can see it. And we put the second one there.
  635. Now we are putting the second one. We are just building on this transition. Here it is.
  636. Yeah. Is the oil applied from above? By something
  637. and put it to bake. Ev. Look at the pie. Fantasy
  638. wife alapo. And now let's just take a pie and
  639. So you've covered it.
  640. I coated it with oil and put it in the oven. Here I will
  641. the pie is ready. I put on the oven. That's right.
  642. at 200°. I always warm must be warm no
  643. the question would rise. So we put the pie in the oven and now we are waiting.
  644. Vanities are finished. Here you see the plaid. I have to tell you
  645. today I was filming this wedding in Tura. He told me to contact him and I bought one
  646. poav with paprika. I immediately say that paprika is of the highest quality. The only thing I bought
  647. angry sweet I put sweet here. The one on that sweet angry disaster. Yes no
  648. I know what to tell you. So mate I don't think you tricked me. You probably are
  649. wrote a mistake, sweet, that you know clearly, that you should correct it, that you should try the paprika. Someone is
  650. glued to the glut of sweet. Yes. So I really pissed off the bags, but I don't mind.
  651. I have already tried the fantastic son.
  652. Pants
  653. you see how they are destroyed, how beautiful they are. A
  654. the purse is beautiful, but I see you can't eat this every day, of course
  655. dye this flour and that, but you can do it once a week.
  656. We made a pie and cheese with a kilo of flour. Sevski cheese is 250 RSdar
  657. it costs in the store. It's that Shvara cheese. Uh, he's not even of any quality.
  658. It's that cheese, one of ours, that we use for gibanic and for everything.
  659. Beautiful. Too cheap. So literally for 300 rsd for 350 rsd we made it
  660. lunch. The pie is ready. Angelina, you don't like it
  661. zoom in. We apologize for taking so long. We also stayed without bugs. Me
  662. I ate my bags. Now I'm going to go for the pie. I see she is beautiful.
  663. Birko, what are the in-laws like? They don't even want to.
  664. So great. Unfortunately, I fell for you. Unfortunately, the children fell asleep this time, they didn't
  665. she waited, but she will wait for them in the morning, so there is also some dough left. I will try
  666. pie. Although she is straight up hot right now.
  667. Excellent mandarin real. All the best. Take her down please. See how she is.
  668. Maybe we're a little bit short, and maybe we needed this one earlier, but it's not great. Look
  669. how beautiful she is. Alas, you have faith, woman. All the best. Pita succeeded.
  670. Nothing look at us. This was a slightly different episode. Angelina
  671. she joined us, showed her skill with the test.
  672. I'm visiting you. Did you eat this? You did. Here it is. Badja
  673. I know. Because I feel cold. Here it is.
  674. Watch the show. Cook with Mickey. Mickey. I'll take this part. Here's to you
  675. Mirko from here. Follow us. Watch the show Cook with
  676. Mickey. Like I said, a bit of a different episode because I'm feeling weak
  677. I can handle the test. I see. I will no longer announce what we are cooking. Well then
  678. I change my mind or we don't go. A new bar for cooking and for better is coming soon
  679. recording. We can't wait for spring to go to Kupinovo. Follow us, watch us and
  680. Your support means a lot to us and we are really surprised by how many people there are
  681. he also sees how much he likes what we do. Here I have been working for 20 years
  682. on television, both in reality shows and as a presenter. This is the first time I'm doing something on my own
  683. and I'm doing something that I really love and want and enjoy. So let's see
  684. is.