Thursday, November 26, 2009

Mosaic bread

  • 150g. butter
  • 150g. canned sardines
  • 150g. lean ham
  • 100g. Swiss cheese
  • 10 olives
  • 1/2 pickled pepper
  • 1 small French baguette
  • 1/2 cup milk
Grind the sardines, 1/3 of the ham and an egg-sized piece of crustless bread, soaked in milk and squeezed dry. Mix everything with the butter until creamy and homogeneous. Cut the rest of the ham, Swiss cheese, olives and pickled pepper in small cubes and mix with the prepared paste. Refrigerate. During this time, cut the heels of the baguette and take the soft bread inside out, leaving about half an inch of bread below the crust. Then fill with the refrigerated paste. Refrigerate. Cut with a very sharp knife in thin slices about half an inch thick. It is better when prepared one day in advance.



Monday, November 9, 2009

Moussaka with rice

  • 200g. rice
  • 1-1.5dl. oil
  • 200g. fresh mushrooms
  • 200g. chicken livers
  • 1/2 bunch of parsley
  • 2 eggs
  • 2dl. sour cream
Pick over rice, wash and cook in slightly salted water. When tender, rince well and drain. Peel onion and chop finely. Heat oil, add onion, cook slowly to soften a little, then add trimmed mushrooms cut into thin slices, cook together about 10-15 minutes, then take out mushrooms with onion from oil.

Wash parsley, wipe and chop finely. Wash chicken livers, cut into strips, drain and fry a little in the same oil, add salt and pepper. Put a layer of rice into a greased fireproof dish, sprinkle with chopped parsley. Repeat until all is used. Cover with chicken livers and poir the rest of oil over. Heat oven to 200°C and bake about 20 minutes.

Towards the end pour eggs beaten with sour cream over the moussaka, put back into oven to brown. With moussaka serve lettuce, cabage salad, mixed salad...

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Tuesday, November 3, 2009

Macedonian pacha

  • 1-1.5kg. pork legs, ears and head
  • black peppercorns
  • parsnip, sliced
  • carrots, sliced
  • 1 onion
  • 1 bay leaf
  • 1/2 lemon
  • 1 garlic bulb
Put the meat in a large, deep pot with cold water and cook it. When there is no foam add the bay leaf, black peppercorns, parsnip, carrot, onion and lemon juice. Cook for 4-5 hours. Much of the water evaporates. Take it out from the heat and leave it to cook. Remove the fat from the surface, strain the soup with a strainer, remove the bones from the meat and arrange the meat in a separate dish.

Cut the carrots and parsnip in slices and put them in the same dish. You may place slices of hard boiled eggs in the dish. Add also the crushed garlic with salt. Finally pour the soup over the meat and the vegetables and leave in a cool place until it turns to a jelly.

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