His philosophy of cooking and macrobiotic menu designed by myself in a unique way. I'm different from others because I use new ingredients and make my own seasonings. Also dressings for salads and various dishes. The foundation for my dishes is marinade. I make the basic one from chopped garlic and parsley, which I keep in cold-pressed sunflower oil. Variations are with dill, sage, thyme, tarragon, etc. These marinades give the dish fullness of flavor and a unique note. It is important to note that many people, who avoid garlic because of its smell, when I add it to a dish, through the marinade and herbs, get used to its strong aroma. I prepare all dishes in cold-pressed oil: sunflower, sesame, flax, olive, pumpkin... with sea salt and natural spices.
Many people think that healthy food is unimaginative and tasteless. That's why I gave it a touch of spices, so that it looks and tastes like the traditional one. For example. When I make vegetarian burgers or meatballs, my spices are ground cumin, dried onion and crushed pepper. Or when I make lasagna and spaghetti, the indispensable ingredient is parmesan. That's why I came up with a vegetarian parmesan made from sesame, dried onion, salt and oregano that is identical in appearance and taste. Many people would like to eat healthier, but they cannot give up sausages, that's why I came up with buckwheat and walnut sudjuk or tea and Srem sausage made from soy. I make cakes and pies in a specific way. For cream cakes and tarts, I use pumpkin, melon, carrot, pineapple, mango, sweet potato instead of egg yolk. I sweeten the cakes with maltex, brown sugar, Fruškogora honey, or dried fruit.
My cooking style is also a reconstruction of favorite meat dishes in a healthy way. For example. I make Leskovac mućkalica from tofu cheese or tempeh (a type of soy steak). I make Sarajevo kebab from spelled (a type of gluten-free wheat). I make my favorite burgers from oats or chickpeas. My philosophy is to use food from nature as much as possible in my dishes. For example. nettle, sedge, wild greens, dandelion, lavender, sage, wild dill, wild mushrooms, wild berries, wild blackberries, thorns, hawthorn and everything that nature richly provides. The rest of the food is of organic origin from certified fields without pesticides, herbicides, and artificial fertilizers.
Dishes that I would single out are: Green maneštra (broth), green lentils, greens, nettles, Sophia Loren asks (millet, wild greens, smoked tofu), veggie leskovac mućkalica, oat patties, a side dish of prosotut, buckwheat futoska sarma, melon tiramisu, pumpkin crepes, straus pancakes (walnuts, almonds, linden honey), millet terrine, wild mushroom roll (lentils, oats), Russian buckwheat bread and prunes, macrobiotic cake of strawberries, oatmeal in blackberry sauce, burgundy pie of chestnuts and wild mushrooms, baked Beautiful girls salad, Hemingway meal salad, Stradivarius meal salad.
