One of the few activities I did during the summer is my (almost) regular run routine (also known as hatch-a-pokemon-egg-run) to a beautiful lake called Weisersee, about 1km from our place. This is my first summer in this new house and so it was my first time to really enjoy the lake and the parks that surrounds it. So before everything freezes over, I'd like to share some of the awesome Weisersee sceneries that makes me look forward to the next summer.

Talking about versatility, you can prepare/eat it in plentiful ways:

• Fried with rice
• Fried with potatoes and beans
• Skewered, kebab style
• Patty for sandwiches

But since I have never had a real cevapcici, I don't really know what to expect taste-wise. And although it is definitely one of the most frequently bought veggie meat in this household, I'm not too crazy about how it taste. Don't get me wrong, it doesn't taste bad at all - it's just my taste preference. I actually do think it is a positive thing, because since I have zero expectations, I get to open up to many ways I can take advantage of this veggie meat.

My most favourite way to prepare and cook cevapcici is  when it is roughly chopped and crunchy. It gives my salads a whole new perspective. The cevapcici gods are probably outraged by it, but it is really good!



Make Ćevapčići Salad Topping

What you'll need:

• Ćevapčići
• Vegetable oil
• Salt

1. Roughly chop cevapcici.
2. Add a generous amount of vegetable oil in a pan. We want the oil enough to coat the cevapcici, but not to deep fry it.
3. When the pan is hot enough, add the chopped cevapcici. Stir frequently and make sure it doesn't burn. Sprinkle some salt.
4. When done and reached the crunchiness you desired, strain and set aside. You can put it on a paper 5. towel to remove more oil if you wish.

Simple Broccoli-Dressed Pasta Salad

Ingredients:

• 1.5 cup of spirelli pasta (or any pasta of your choice)
• 400g broccoli - parboiled
• 1 pc apple - chopped (add a tablespoon of lemon juice to keep it from browning)
• A handful of Arugula - washed and dried
• A dollop of Veganaise
• Salt and Pepper to taste
• Ćevapčići topping

1. Place the broccoli in a food processor. You would want it crumbly, but not finely chopped. Set aside.
2. Cook pasta according to the packaging. When cooked, strain and run cold water on it to shock it.
3. Put pasta in a mixing bowl.
4. Add the broccoli, chopped apple and veganaise, half of the cevapcici, salt and pepper. Toss and coat the pasta well.
5. Add the arugula and toss it again.
6. Add the remaining cevapcici and serve.