Tuesday, September 29, 2009

Chicken liver dumplings

  • 1 small spoon butter or lard
  • 1 bigger chicken liver
  • 2 eggs
  • 1 tbsp breadcrumbs
  • parsley leaves
  • salt and pepper
Mix butter or lard well, add finely chopped or scrapped liver 1 egg, breadcrumbs, salt, pepper, chopped parsley and 1 whipped egg white. Mix all well and leave to stand for a while. Bring soup to thr boil, turn the heat down, take up bit by bit of the prepared mixture with teaspoon and dip into the simmering soup. When the dumplings emerge to the surface, let them simmer, for a further 5-7 minutes. Chopped parsley can also be added to the soup.


Wednesday, September 23, 2009

Risotto with mushrooms

  • 1-2 onions
  • 1dl. oil
  • 1dl. white wine
  • 150-200g. mushrooms
  • 300g. rice
  • 0,75-1l. bone stock
  • 100-150g. cheese
  • 1/2 bunch of parsley
  • salt and pepper
Peel onion and chop finely. Heat oil a little, add onion, cook until nearly tender, pour in wine, then cook together until it boils. Trim mushrooms, wash and slice finely, add to the onion and cook together for a short while.

Pick over rice, wash and drain well, add to the mushrooms, fry together for a while then pour in soup (or lukewarm water), add salt and pepper and stir slowly. Simmer until rice is tender.

When the risotto is cooked, stirr in grated cheese and chopped parsley. With fresh vegetables (tomatoes, paprikas, cucumbers) this dish can also be served as light supper.


Sunday, September 13, 2009

Romanian Mussaka

  • 1,5kg. potatoes, sliced
  • 3 tbsp. olive oil
  • 3 medium onions, sliced
  • 800g. tinned tomatoes, chopped
  • 450g. minced pork
  • 250ml. beef stock
  • salt and freshly-ground black pepper, to taste
Romanian MussakaRomanian Mussaka is a traditional Romanian recipe for a classic dish of layered potatoes, meat and tomatoes covered in beef stock and oven baked:

Heat the oil in a large pan or wok and use to fry the potatoes for about 10 minutes or until just softened. Add the onions and fry for a further 10 minutes.

Transfer the mixture to an oven-proof casserole dish then top with the meat and tomatoes. Season with salt and black pepper then stir to combine. Pour the beef stock over the top then transfer to an oven pre-heated to 170°C and bake for about 60 minutes. Serve hot.

Source: Celtnet.org.uk

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Sunday, September 6, 2009

Bosnian Somun

  • 1kg. flour
  • 2 tablespoons dry yeast (2 envelopes or 14g.)
  • tablespoon salt
  • teaspoon sugar
  • 600 – 700 ml. warm water
  • black cumin to strew
The word "somun" itself alludes to the smell spreading across the streets of Sarajevo. The vendors offer hot somuns on the streets, taking the deliciously smelling flatbreads – good only while hot – from the boxes under steam-covered paper. These flatbreads made of gently kneaded dough are baked at very high temperatures, which results in their characteristic puffed-up shape and a hollow body. The more hollow the middle, the better the somun. It works best with kajmak or topa (salt clotted cream, and molten butter with cream, respectively). In any case, it is indispensible alongside cevapcici and sliced onion.

In a small bowl, mix two teaspoons of yeast and 200 ml of lukewarm water; add one tablespoon of flour and a teaspoon of sugar. Then, let the yeast activate.
In a large bowl, combine the flour and salt. Add the leavening to the flour and knead the dough with 500 ml. warm, but not hot, water. The dough should be very soft.

Let the dough rise until double in bulk. Then, knead and let rise again.
When the dough has risen for the second time, cover your hands in flour and split it into 8 balls of same size. Cover the balls with a clean kitchen towel and let them rise some more.
Roll each ball in flour and form into a flatbread; avoid flattening too much, as the somuns may otherwise be too thin. Transfer the somuns on a baking tray covered with waxed paper.

Brush the somuns with water and strew some black cumin on them. Use a knife or a wooden spit to make a rhomboid pattern on the top side.
At first, bake the somuns at 230 degrees; when their colours starts turning golden, reduce temperature to 150 °C and bake for another 10 to 15 minutes.

Source: Gorenje.com

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Wednesday, September 2, 2009

Lamb roast

  • 1 back leg lamb
  • 200g. smoked lard (bacon)
  • 200g. garlic
  • salt
  • pepper
  • 1 tbs. basil
  • 1 tbs. marjoram
  • 2 glasses red wine
Cut the smoked lard in little pieces about 1-2 cm long and 1/3 qcm in section. Do the same with the garlic.

Dry the meal with a towel and place it on a wooden platter. Start to cut little pockets in the meal, not very large but as deep as you can and fill each of them with one piece of smoked lard and one piece of garlic. The more pockets you fill the more tasty your roast will be. Push the pieces deeply in pockets because the lamb decreases a lot by cooking.

Sprinkle half of glass of wine over. Spread over the salt, pepper, basil and marjoram.

Place it on the grill of your hot oven. Under the grill place a tray deep enough to keep 1-2 liters of water. Pour in the water another half glass of wine and let it bake for 70-90 minutes (depending on how large is your lamb). At every half an hour complete the water under the lamb and add a half glass of wine.

Serve it with spinach puree and garlic sauce.

Source: Exploringromania.com

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