European Recipes and Cuisines

Finnish Cuisines

2008-10-07T02:19:00.000-07:00

Leek Carrot And Pork Pie (Purjosipulipala)

Meat And Potato Stew (Lihakeitto)

Onion Soup With A Crust (Kuoritettu Sipulikeitto)

Pork And Turnips (Sianliha Naurisvatkuli)

Potatoes And Celery Root (Sellerisose)

Potatoes, The Finnish Way

Purjosipulipata (Finland)

Sauerkraut Soup (Hapankaalikeitto)

Turnip And Pork Pie (Lanttu-Lihakukko)

Vegetable Pot (Kasvispata)

Leek Carrot And Pork Pie (Purjosipulipala)

2008-10-07T02:15:00.000-07:00

Ingredients:

1 Pound Pork -- Cubed
4 Medium Carrot -- Cubed
4 Medium Leek -- Chopped
2 Cups Beef Broth
1 Teaspoon Salt
1/2 Teaspoon Allspice
2 Medium Pie Crust

Procedures:

Brown pork until well browned. Add carrots and leeks. Saute for 5 minutes. Add broth, salt and allspice. Simmer for 30 minutes. Place one pie crust in a pie plate. Bake for 15 minutes at 400 degrees. Place pork mixture into the baked crust. Top with other crust and bake for 15 minute or until top crust browns. Serve.

Serves 1

Meat And Potato Stew (Lihakeitto)

2008-10-07T02:13:00.000-07:00

Ingredients:

1 Pound Beef -- Cubed
1/2 Pound Bacon -- Chopped
2 Teaspoons Salt
4 Cups Beef Stock
1/2 Teaspoon Allspice
2 Large Onion -- Chopped
5 Medium Carrot -- Chopped
5 Medium Potato -- Cubed

Procedures:

Saute beef and bacon until the beef is well browned. Add salt, broth, and allspice. Simmer for 1 hour. Add onions, carrots and potatoes. Simmer for 30 minutes. Add more broth as necessary. Serve.

Serves 4

Onion Soup With A Crust (Kuoritettu Sipulikeitto)

2008-10-07T02:12:00.000-07:00

Ingredients:

4 Large Onion -- Sliced
1/4 Cup Butter
6 Cups Beef Broth
1 Medium Bay Leaf
Salt And Pepper -- To Taste
6 Slices French Bread
4 Tablespoons Parmesan Cheese -- Optional

Procedures:

Brown onions in butter for 10 minutes. Add broth and bay leaf. Season with salt and pepper. Cover and simmer for 30 minutes. Remove bay leaf. Pour soup into ovenproof casserole dish. Cover with bread slices. Sprinkle with cheese and bake in 400 degree oven until the cheese has browned. Serve.

Serves 4

Pork And Turnips (Sianliha Naurisvatkuli)

2008-10-07T02:10:00.000-07:00

Ingredients:

1 Pound Pork -- Cubed
2 Medium Onion -- Chopped
1/2 Cup Flour
2 Teaspoons Salt
3 Large Turnip -- Cubed
1/2 Teaspoon White Pepper
2 Cups Beef Stock
Parsley -- Chopped

Procedures:

Brown pork and onions together until well browned. Sprinkle with flour and salt. Add turnips and pepper. Stir well. Add stock, cover and simmer for 2 hours. Sprinkle with parsley and serve.

Serves 1

Potatoes And Celery Root (Sellerisose)

2008-10-07T02:09:00.000-07:00

Ingredients:

1 Large Celeriac -- Chopped
5 Medium Potato -- Chopped
2 Tablespoons Butter
1 Teaspoon Salt
2 Teaspoons Sugar
1/2 Teaspoon Pepper

Procedures:

Boil celeriac and potatoes in water until tender about 15 minutes. Drain and mash with remaining ingredients. Serve.

Serves 4

Potatoes, The Finnish Way

2008-10-07T02:08:00.000-07:00

Ingredients:

2 Pounds Small New Potatoes -- Boiled
2 Tablespoons Butter
Bread Crumbs
1 Teaspoon Salt
1/2 Teaspoon Sugar

Procedures:

Saute breadcrumbs, salt and sugar in butter until well browned. Add potatoes, over pan, and shake well to cook potatoes. Serve when potatoes have come back to a serving temperature.

Serves 4

Purjosipulipata (Finland)

2008-10-07T02:07:00.000-07:00

Ingredients:

1 Lb Pork -- cubed
4 Large Carrots -- cubed
4 Large Leeks -- diced
Water
1/2 Teaspoon Salt
1/2 Teaspoon Allspice

Procedures:

Brown the pork until very brown on all sides. Drain off grease. Add remaining ingredients and add enough water to barely cover. Cover and simmer 30 minutes.

Serves 4

Sauerkraut Soup (Hapankaalikeitto)

2008-10-07T02:04:00.000-07:00

Ingredients:

12 Cups Beef Stock
1 Pound Pork -- Cubed
1/2 Pound Ham -- Cubed
4 Cups Sauerkraut -- Squeezed Dry
1/2 Teaspoon Allspice
Salt And Pepper -- To Taste

Procedures:

Combine stock, pork, ham, sauerkraut and allspice. Simmer for 2 hours. Season with salt and pepper and serve.

Serves 4

Turnip And Pork Pie (Lanttu-Lihakukko)

2008-10-07T02:02:00.000-07:00

Ingredients:

2 Medium Pie Crust
1 Medium Turnip -- Chopped
2 Tablespoons Butter
1 Teaspoon Salt
1/2 Teaspoon Sugar
1 Pound Pork -- Cubed

Procedures:

Brown the turnip and pork in butter until both are well browned. Add salt and sugar and saute for 2 more minutes. Line a pie plate with a pie crust. Place pork mixture into the pie crust and top with the other pie. Seal the edges and vent the top crust. Brush the upper crust with melted butter. Bake in a 350 degree oven for 1 hour or until the pie crust is browned. Cut and serve.

Serves 4

Vegetable Pot (Kasvispata)

2008-10-07T02:00:00.000-07:00

Ingredients:

3 Medium Leek -- Chopped
2 Medium Carrot -- Chopped
2 Cups Peas
1 Small Cauliflower -- Chopped
1 Pound Ring Bologna -- Sliced
2 Cups Beef Broth

Procedures:

Combine leeks, carrots, peas, cauliflower, and bologna in a 2 quart baking dish. Add beef broth. Cover and bake for 45 minutes in 350 degree oven. Serve.

Serves 4

Belgian Cuisines

2008-10-07T01:50:00.000-07:00

Flemish Cinnamon Buns

Shallot-Parsley Vinaigrette

Gratin Of Belgian Endives

Belgian Meatballs Braised In Beer

Belgian Meatloaf

Ham And Belgian Endive Tart

Chicken Braised In Beer

Chicken Supremes With Asparagus And Herbs

Chicken With Juniper Berries

Chicken With Tomatoes And Mushrooms

Flemish Cinnamon Buns

2008-10-07T01:46:00.000-07:00

Ingredients:

1 Package Active Dry Yeast
4 Tablespoons Sugar
3 1/2 Cups All-Purpose Flour
1 Cup Milk -- at 100 degrees
1 Large Egg Yolk
1 Tablespoon Cinnamon
1 Teaspoon Salt
6 Tablespoons Unsalted Butter
1 Medium Egg -- beaten

Procedures:

Whisk yeast, 1 tablespoon of sugar, 1 tablespoon flour and milk together. Let rest for 5 minutes. In large mixing bowl, sift flour and add yeast mixture, egg yolk, remaining sugar, cinnamon and salt. Add butter and work in. Transfer dough to lightly floured surface and knead until the dough is smooth and elastic about 5 minutes. Roll the dough into a ball and place into lightly oil bowl. cover with a kitchen towel and let rise 1 hour. Punch down the dough and remove to a lightly floured surface. Divide dough into 16 pieces. Shape them into balls, cover with a kitchen towel and let rise for 30 minutes. Lightly butter 2 baking sheets. To shape the buns, place your thumb in the center of the bun and press down through it to the work surface. Form into doughnut-like shape including the hole. Brush with egg and let rise, uncovered for 1 hour. Preheat oven to 450 degrees. Bake the buns until nicely browned on top about 10 minutes.

Shallot-Parsley Vinaigrette

2008-10-07T01:44:00.000-07:00

Ingredients:

1 Tablespoon Dijon Mustard
1/2 Cup Red Wine Vinegar
2 Large Egg Yolk -- optional
1 1/2 Cups Vegetable Oil
3 Tablespoons Shallot -- finely chopped
2 Tablespoons Parsley -- finely chopped
Salt And Pepper -- to taste

Procedures:

In blender or food processor, combine egg, mustard and vinegar. slowly add oil until incorporated. Add remaining ingredients and taste for seasoning.

Gratin Of Belgian Endives

2008-10-07T01:43:00.000-07:00

Ingredients:

6 Medium Belgian Endive -- cored
1 Lemon Lemon Juice
1/2 Teaspoon Salt
3 Tablespoons Unsalted Butter
4 Tablespoons All-Purpose Flour
3 Cups Milk
1 1/2 Cups Gruyere Cheese -- grated
Pepper -- to taste
1 Pinch Nutmeg
8 Slices Boiled Ham

Procedures:

Put endives in saucepan with just enough water to cover. Add lemon juice and salt. Cover, bring to a boil, reduce heat and simmer for 20 minutes. Drain but reserve 1 cup of cooking liquid. Preheat oven to 400 degrees. Melt butter in small saucepan over medium heat. Stir in flour and cook, stirring constantly with a wooden spoon for 1 minute. Add milk gradually stirring with a wire whisk, then add reserved cooking liquid. Cook, whisking to avoid getting any lumps. Let it simmer for 3 minutes. Remove from heat and stir in cheese except a 1/4 cup. Season with salt, pepper and nutmeg. Butter a glass baking dish Wrap each endive in a piece of ham. Pour sauce over endives and top with remaining cheese. Preheat the broiler. Bake 15 minutes and then finish the dish for 5 minutes under the to brown the cheese. Serve.

Belgian Meatballs Braised In Beer

2008-10-07T01:41:00.000-07:00

Ingredients:

2 Cups Bread Crumbs
1 1/2 Cups Milk
2 Pounds Ground Beef
1 Pound Ground Pork
2 Large Egg
2 Medium Shallot -- finely chopped
2 Tablespoons Fresh Parsley -- finely chopped
Salt And Pepper -- to taste
1 Dash Nutmeg
1/4 Cup All-Purpose Flour
1/4 Cup Unsalted Butter
2 Tablespoons Olive Oil
2 Medium Onion -- finely chopped
6 Medium Belgian Endive -- cored and chopped
2 Teaspoons Sugar
Salt And Pepper -- to taste
3 Tablespoons Flour
2 Cups Beer
1 Cup Chicken Stock
1/4 Cup Fresh Parsley -- finely chopped

Procedures:

Soak bread crumbs in milk and squeeze dry. In mixing bowl, combine bread, ground meats, egg, shallots, parsley, salt, pepper and nutmeg. Mix well. Form into 2 inch diameter meatballs. Dust with flour. In deep dutch oven heat the butter and oil, add meatballs and saute until well browned, about 5 minutes. Remove to a platter and set aside. Add onion and endives to pan, cook over low heat stirring constantly for 10 minutes. Sprinkle with sugar, salt, pepper and flour. Cook stirring for 1 minute. Add beer and broth, bring to a quick boil. Reduce heat to a simmer and return meatballs to the pan. Simmer partially covered, until the meat is cooked through and has absorbed the flavors of the sauce, 45 minutes. Sprinkle with parsley and serve.

Belgian Meatloaf

2008-10-07T01:39:00.000-07:00

Ingredients:

1 Cup Bread Crumbs
3/4 Cup Milk
3 Tablespoons Unsalted Butter
1 Large Onion -- finely chopped
5 Ounces White Mushrooms -- sliced
1 Clove Garlic -- finely chopped
2 Pounds Ground Beef
1 Large Egg
3 Tablespoons Parsley -- finely chopped
1 Teaspoon Fresh Sage -- finely chopped
1 Teaspoon Fresh Oregano -- finely chopped
1 Teaspoon Fresh Thyme -- finely chopped
1 Teaspoon Salt
1 Teaspoon Pepper
1 Pinch Nutmeg
1 Tablespoon Port
1 Tablespoon Cognac
1 Teaspoon Unsalted Butter -- melted
1 Sprig Rosemary -- for garnish

Procedures:

Preheat oven to 450 degrees. Soak the bread in the milk. Melt butter in medium skillet. Add onion and saute for 2 minutes. add mushrooms and saute for 5 minutes. Add garlic and saute for 1 minute. In a mixing bowl, add ground beef and egg. Squeeze the bread dry and add to bowl. add onion mixture, parsley, sage, oregano, thyme, salt, pepper, nutmeg, port and cognac. mix well. brush a meatloaf pan with melted butter. Place meat in pan. Decorate top with the rosemary. Bake for 30 minutes. Reduce heat to 400 degrees and bake for 15 minutes more. Remove from oven and let rest for 10 minutes.

Ham And Belgian Endive Tart

2008-10-07T01:37:00.000-07:00

Ingredients:

9 Inch Pie Crust
2 Tablespoons Unsalted Butter
3 Medium Belgian Endive -- cored and slice
Salt And Pepper -- to taste
1/2 Teaspoon Confectioner's Sugar
1/2 Teaspoon Fresh Lemon Juice
2 Large Eggs
1 Cup Half And Half
Nutmeg -- to taste
5 Ounces Baked Ham -- 1/2 Cubes
2 Ounces Belgian Gouda -- or gruyere
1 Tablespoon Parsley -- chopped

Procedures:

Bake the pie crust according to directions. Preheat oven to 350 degrees. melt butter in large skillet. add endives, salt, pepper and sugar. Sprinkle with lemon juice. Cook, covered, over medium heat until the endives are soft and lightly carmelized about 20 minutes. Stir from time to time. In a mixing bowl, lightly beat the eggs together with half and half. Season to taste with salt, pepper and generous amount of nutmeg. Spread the endives and the ham over the bottom of the pie crust. Pour the egg mixture over and sprinkle with the cheese and then the parsley. Bake until the custard is set 20 to 25 minutes. Let the quiche set for 10 to 15 minutes before serving. Cut into wedges and serve while warm.

Chicken Braised In Beer

2008-10-07T01:35:00.000-07:00

Ingredients:

4 Pounds Chicken Breast -- chopped
Salt And Pepper -- to taste
1 Tablespoon Olive Oil
2 Tablespoons Unsalted Butter
7 Medium Shallots -- chopped
12 Large Mushrooms -- quartered
1 Teaspoon Sugar
1 Clove Garlic -- chopped
3 Medium Carrots -- chopped
1 Tablespoon All-Purpose Flour
1 Bottle Belgian Beer
1/2 Cup Beef Broth
1 Teaspoon Dried Thyme
1 Large Bay Leaf
1/2 Cup Half And Half
1 Tablespoon Parsley -- chopped

Procedures:

Season chicken with salt and pepper. Heat the oil and butter in dutch oven over medium heat. Add chicken and saute until golden brown. Remove and set aside. Add onions and mushrooms. Cook, stirring frequently, for 5 minutes. Sprinkle with sugar, add the garlic and cook for 1 minute. Add carrots. Sprinkle the flour over the vegetables and stir well. Add the beer and broth and stir. Add chicken, thyme and bay leaf. Cover the pan and simmer over the low heat until the chicken is tender 40 to 50 minutes. Discard the bay leaf. Reduce sauce by 1/3 about 5 minutes. Add half and half. Simmer until sauce has thickened. Sprinkle with parsley and serve.

Chicken Supremes With Asparagus And Herbs

2008-10-07T01:34:00.000-07:00

Ingredients:

1 Pound Asparagus -- trimmed
Salt -- to taste
3 Tablespoons Olive Oil
1 Small Shallot -- finely chopped
4 Each Chicken Breasts -- halved
1/2 Teaspoon Tarragon
Pepper -- to taste
1/2 Cup White Wine
1/2 Cup Half And Half
1/2 Pound Spinach -- finely chopped
1/4 Cup Parsley -- finely chopped
1/4 Cup Chervil -- finely chopped

Procedures:

Cook asparagus in steamer. Heat oil in a dutch oven over medium heat. Add the shallots and cook for 2 minutes. Place the chicken on top of the shallots, add the tarragon and season with salt and pepper. Saute chicken until well browned. Pour the wine over the chicken and cover the pan. Simmer for 15 minutes over low heat. Remove the chicken and keep warm. Add the spinach and cook for 3 minutes. Add the parsley and chervil, cook for 2 minutes. Add half and half,simmer for 2 minutes and remove from heat. Place chicken on the plate, put asparagus on chicken, spoon sauce over chicken and serve.

Chicken With Juniper Berries

2008-10-07T01:32:00.000-07:00

Ingredients:

4 Pounds Chicken Breast -- 8 pieces
Salt And Pepper -- to taste
1 Tablespoon Olive Oil
1 Tablespoon Unsalted Butter
1 Medium Onion -- finely chopped
1 Clove Garlic -- finely chopped
20 Medium Juniper Berries
1/2 Cup Belgian Gin
4 Tablespoons Water -- if needed

Procedures:

Season chicken with salt and pepper. Heat oil and butter over high heat until the butter melts. Add chicken pieces and saute until golden brown, 4 minutes per side. Remove chicken and set aside. Add onion to pan and saute until soft about 2 minutes. add garlic and return the chicken to the pan. Reduce heat to low, cover and cook until the meat is done about 20 minutes. Halfway through the cooking time, turn the chicken over. While chicken is cooking, crush the berries with a rolling pin. When chicken is done, flambe it with the gin. Add juniper berries to the chicken and increase heat to high. Turn the chicken constantly so they are covered in berries. Add a few tablespoons water if the broth is to dry.

Chicken With Tomatoes And Mushrooms

2008-10-07T01:29:00.000-07:00

Ingredients:

3 Tablespoons Olive Oil
4 Pounds Chicken Breast -- chopped
Salt And Pepper -- to taste
1 Teaspoon Paprika
2 Medium Onions -- chopped
1/2 Pound Mushrooms -- sliced
2 Cloves Garlic -- finely chopped
1 Tablespoon All-Purpose Flour
1 Cup White Wine
2 Large Tomatoes -- chopped
2 Tablespoons Tomato Paste
1/2 Teaspoon Thyme
1 Large Bay Leaf
1 Tablespoon Parsley -- finely chopped

Procedures:

Heat the oil in a large pan, saute chicken until golden brown. Remove chicken from pan and season with salt, pepper and paprika. Set aside. Add onions and mushrooms. Cook stirring gently over high heat until softened but not browned, 3 minutes. add garlic and flour and continue to cook for about 30 seconds. add wine and stir. Return chicken and add tomatoes, tomato paste, thyme, and bay leaf. Season with salt and pepper. Cover the dutch oven, and simmer for 30 minutes. Then cook, partially covered until the chicken is very tender, 20 to 30 minutes. The sauce will ave reduced somewhat and thickened. Taste and adjust seasoning. Remove the bay leaf, sprinkle with the parsley and serve.

Greek Cuisine

2008-10-05T17:48:00.000-07:00

Salata me Spanakofeta (Beet & Spinach Salad)

Greek Red Cabbage Salad

Greek Easter Cookies from Smyrna

Greek Eggplant Mykonos

Greek Delight

GHALAKTOBOUREKO (MILK PIE)

Artichoke moussaka

Ancient cooked tuna

Almond rolls

Greek Chicken Pie (Kotopita)

Salata me Spanakofeta (Beet & Spinach Salad)

2008-10-05T17:36:00.000-07:00

Ingredients:

2 eggs yolk hard-cooked
1 egg yolk raw
1/3 cup olive oil
2 tablespoons lemon juice fresh
1/4 teaspoon oregano dried, crushed
Salt and freshly ground pepper to taste
2 cups celery chopped, chilled
1/2 cup walnut coarsely chopped
4 ounces feta cheese
1/2 pound spinach fresh leaves, washed and trimmed
2 cups beet cooked sliced, chilled
Walnut halves

Procedure:

Put hard-cooked yolks through a sieve; add to raw yolk with olive oil and lemon juice. Beat with a wire whisk or purie in blender until creamy. Season with oregano, salt, and pepper. Place celery and walnuts in bowl. Cut 2 ounces feta cheese in cubes and add to bowl. Pour dressing over mixture and toss lightly. Line serving bowl with spinach leaves. Cut remainder of spinach into strips and place in center of dish. Mound celery mixture over spinach and ring with slices beets. Cut remainder of feta cheese into julienne strips and use with walnut halves to garnish salad.

Greek Red Cabbage Salad

2008-10-05T17:35:00.000-07:00

Ingredients:

1 medium head red cabbage
1/2 medium size red onion
1/2 cup greek olives (kalamata or other type)
3/4 to 1 cup crumbled feta cheese
juice of one lemon or to taste
1/3 cup olive oil or to taste (greeks really pour it on...;)
1 t greek oregano
salt, pepper to taste

Procedure:

Cut red cabbage to medium size pieces (not chunks but not like slaw either) Chop red onion finely and add to cabbage. Add lemon juice, oil, pepper, salt, and oregano, and mix well. The cheese, and olives can either be arranged over the top or mixed in; I prefer to arrange them and mix them as it is served, otherwise the cheese turns pink from the cabbage.

Greek Easter Cookies from Smyrna

2008-10-05T17:33:00.000-07:00

Ingredients:

2 cups butter
1 1/2 cups white sugar
4 egg yolks
1/2 cup milk or orange juice
8 cups sifted all-purpose flour
2 teaspoons baking powder
1 tablespoon grated orange rind
1 egg

Procedure:

Sift together flour and baking powder and set aside. In large bowl, cream together butter and sugar. Add 4 egg yolks one at a time, beating well after each one. Add milk and flour. Work with the hands until dough is smooth. Add grated orange rind. Dough should be stiff so add additional flour if needed. Break off small portions of dough and roll out into pencil-size strips about 11 inches long. Fold each strip into thirds, sideways, and press lightly together at ends. Place cookies on ungreased baking sheet. Brush tops with beaten egg. Bake at 350 degrees F (175 degrees C) for 18 to 20 minutes.

Greek Eggplant Mykonos

2008-10-05T17:31:00.000-07:00

Ingredients:

2 med. Onions - chopped (2 cups)
2 garlic cloves, minced
2 Tbs. olive oil
1 Med-lg eggplant cubed
1 lg. green pepper cut into squares
3 cups undrained canned tomatoes (2 cans)
1/2 cup water
1/2 tsp. salt
1 tsp. ground fennel
2 Tbs. chopped fresh dill (2 tsp. dried)
2 Tbs. fresh lemon juice
3 cups chopped rinsed fresh spinach
salt and pepper to taste

Procedure:

Saute onions and garlic until translucent. Add eggplant, peppers, tomatoes, water, salt and fennel. If using dried dill, add now. Cover and simmer, stirring frequently, until eggplant is tender, about 15-20 minutes. Stir in fresh dill, if used, and add the lemon juice and spinach. Simmer for another minute or two until the spinach wilts but is still bright green. Add salt and pepper to taste. Serves 3-4 Serve over rice or with thick bread.

Greek Delight

2008-10-05T17:26:00.000-07:00

Ingredients:

2 kg sugar
1,5 cup corn flour
Pinch of mastic powder
Pinch of vanilla
6 cups of water
Icing sugar
Rosewater
1 sacket gelatine

Procedure:

Mix all ingredients in a saucepan and bring to the simmer. Simmer until mixture becomes thick and smooth. Pour mixture into a baking pan and when cool place it in the fridge for 7 hours. Remove from fridge, cut in square pieces of medium size, having in mind that each piece is a serving, and roll each piece in icing sugar.

GHALAKTOBOUREKO (MILK PIE)

2008-10-05T17:22:00.000-07:00

Ingredients:

6 eggs
3/4 cup honey
1 1/2 cups cream of wheat (rice flour or fine semolina may also be used)
7 cups milk
1 Tbs lemon juice
3 Tbs butter
1 1/2 lbs pastry sheets (phyllo)
Vegetable or butter spray
1 1/2 cups honey
1 cup water
1 Tbs lemon juice

Procedure:

Beat the eggs with the sugar until thick. Add milk, cream of wheat, and flavoring. Cook over low heat until mixture thickens stirring continuously. Remove from heat; add 3 Tbs butter. Coat 9x12x2 baking pan with cooking/butter spray and lay 2/3 of pastry sheets, spraying each with butter spray. The edges of the pastry sheets should come up above the top of the pan. Spread milk mixture over pastry sheets and turn in the edges of the phyllo over the mixture. Cover with the remaining pastry sheets, spraying between each sheet. Spray top. Cut through the first 3 pastry sheets in 3 inch squares and sprinkle with water. Bake in a moderate oven for 45 minutes. Allow to cool. Boil the sugar, water and lemon juice for 5 minutes. Pour lukewarm syrup over ghalatoboureko. Can be served warm or cool.

Artichoke moussaka

2008-10-05T17:18:00.000-07:00

Ingredients:

15 artichokes
1 bunch spring onions, finely chopped
1 bunch dill, finely chopped
1/2 kg minced meat (pork or beef)
2 spoons butter
1 tomato, not to ripe
3 lemons
Some oil

For the cream:

1 lt warm milk
8 spoons flour
2 eggs
4-5 spoons butter
Piquant kefalotyri chese, grated
Some grated hard tack

Procedure:

Clean the artichokes. Slice the stem of the artichokes and remove the outer leaves, which are hard in texture. Rub each artichoke with the lemon and put all of them in a saucepan full of salted water. Boil them and when they are ready remove from heat and drain. Prepare the minced meat. Heat the oil in a saucepan, roast the onions, add the butter and the minced meat. Stir well. Add some water and the tomato and simmer until all water is absorbed. When ready remove from heat and add half of the dill. Cut the artichokes in pieces and spread them in a baking pan along with the minced meat. Then, prepare the cream as the following instructions indicate: Heat the butter in a saucepan and add the flour. Add gradually the warm milk and stir until the cream thickens. This is the procedure for making the bechamel sauce, which is used as topping in moussaka and pasticio. Do not let the cream boil. Remove from heat. Beat the eggs well and add them with half of the cheese and the rest of the dill Spread the cream on top of the artichokes and the minced meat. Pour over the rest of the cheese and the hard tack and add also some pieces of fresh butter. Bake the moussaka in 200 C until it takes a brown color.

Ancient cooked tuna

2008-10-05T17:15:00.000-07:00

Ingredients:

8 tablespoons olive oil
8 leek cut in rounds
8 celery sticks finely chopped
1 full teaspoon rosemary
1 full teaspoon thyme
salt and pepper
half of a medium sized cucumber cut in rounds
2 1/2 cups water
2 1/2 cups dry white wine
6 pieces of tuna

Procedure:

Heat the oil in a large saucepan and saute the leeks and the celery until soft. Add the herbs, the cucumber, the water, and the wine. Mix well and put the tuna slices on top of the vegetables. Cover the pan and boil on a low heat for 30 - 45 minutes, according to the thickness of the tuna. Serve with rice and a green tossed salad.

Almond rolls

2008-10-05T17:11:00.000-07:00

Ingredients:

Filling:

1 kg almond kernel, thickly grated
4-5 spoons sugar
5 spoons hard tack (finely grated rusk)
1 nutmeg, grated

Syrup:
1 kg sugar
3 glasses water
lemon peel of one lemon
Juice of one lemon
A pinch of vanilla powder

Dough:
2 glasses water
2 cups oil
Flour, as much as it takes to make an elastic dough
A pinch of salt

Procedure:

Prepare the dough by mixing all the appropriate ingredients. Mould until an elastic dough is prepared. Then roll out the dough and make a thin filo sheet. Mix all the ingredients for the filling. Then dredge the filling over the filo sheet and roll the filo sheet to make a cylinder, which will have the filling on its center. Cut the cylinder in even pieces and pour over each piece a spoon of heated oil. Bake in moderate temperature until golden. In the meantime prepare a cold syrup by mixing all its ingredients. When the sweet is baked remove from the oven and pour the syrup over it , cold as it is.

Greek Chicken Pie (Kotopita)

2008-10-05T17:04:00.000-07:00

Ingredients:

1 x two and a quarter pounds (1 kilo) chicken, cleaned and washed
1 lb. (450g) shortcrust pastry
1 medium onion
salt and pepper
2 eggs, beaten
1 cup of butter
parsley, finely chopped
1 cup of kefalograviera cheese, or a hard strong cheese

Procedures:

1. Boil the chicken in salted water with the onion until tender, making sure that a cupful of the chicken broth remains at the end of boiling # Remove the chicken and when cooled, remove skin and bones and cut the meat into small pieces # Mix the chicken meat with the eggs, parsley, pepper and the cheese, then add the juice from the boiled chicken # Lightly fry the softened onion and add to the mixture # Butter a medium-sized baking tin then line it with most of the pastry, leaving enough to cover the pie # Make sure the pastry in the tin is well greased then spread the mixture evenly on it # Place knobs of butter at various points on top of the mixture

2. Cover the mixture with the remaining pastry, buttering the outside of it # Bake the pie in a moderate oven for 50-60 minutes or until the pie is golden in colour.

Swedish Cuisine

2008-10-03T03:13:00.000-07:00

Glögg - Spicy Hot Red Wine

Hasselbackspotatis - Hasselback Potatoes

Sillsallad - Swedish Herring Salad

SWEDISH SPICE CAKE (KRYDDKAKA)

Cured Salmon

Swedish Semlor

Mustard-Crusted Roast New Potatoes With Shallots and Garlic

Swedish Meatballs

Swedish Klimp

Swedish Angel Crisps

Glögg - Spicy Hot Red Wine

2008-10-03T03:09:00.000-07:00

Ingredients:

* one bottle of Night Train
* half a cup vodka
* 10 g whole cinnamon
* 1.5 grams cloves (about 20 pieces)
* a small piece of ginger
* 2 g crushed cardamom seeds
* the (dried) peels of half a bitter orange
* 300 g (slightly more than a cup) sugar
* one tablespoon vanilla sugar

Procedures:

1. Crush the cardamom and cinnamon, put all spices in a covered glass jar, add the vodka. Let stand for 24 hours.

2. Sieve the vodka, discard the spices.

3. Mix the Night Train and the spicy vodka in a pan, add vanilla and sugar.

4. Heat covered for a few minutes, but do not under any circumstances let the mixture boil.

5. Serve sizzling hot. But you'll still eventually pass out. That Night Train is a mean wine.

Hasselbackspotatis - Hasselback Potatoes

2008-10-03T03:08:00.000-07:00

Ingredients:

* 12 medium-sized potatoes
* 3 tbsp butter or margarine
* 3 tbsp grated cheese
* 1-2 tbsp dry bread crumbs
* salt
* 1 bottle of Night Train

Procedures:

1. Preheat the oven to 425 degrees.

2. Place the peeled potatoes in a wooden spoon and make vertical slices, 2-3 mm apart, about 3/4 of the way through the potatoes. The wooden spoon will protect the final 1/4 of the potatoes.

3. With the cut-side up, place the potatoes in a buttered baking dish.

4. Open bottle of Night Train and pour most of it over the potatoes, then sprinkle with salt.

5. Bake for 30 minutes, now and then basting the potatoes with the rest of the Night Train.

6. After 30 minutes, sprinkle with bread crumbs and, if desired, grated cheese.

7. Continue to bake for another 15 minutes.

Damn, these potatoes are tasty. But you won't be able to eat too many before passing out. That Night Train is a mean wine.

Sillsallad - Swedish Herring Salad

2008-10-03T03:01:00.000-07:00

Ingredients:

* 1 can (400-500 grams) pickled sliced beets
* 250 grams boiled, refrigerated, peeled potatoes
* 150 grams marinated herring filets
* 1 apple
* 1 small onion
* 1/3 cup dill pickle
* 1 bottle of Night Train

Procedures:

1. Drain the liquid from the pickled sliced beets, reserving the liquid.

2. Drain the liquid from 3/4 cup (or one jar, 6-8 oz. size) marinated, snack tidbits or wine-flavored herring filet pieces.

3. Cut (into 1/4-inch cubes) the beets, herring, one medium sized tart apple (peeled), and potatoes (boiled and peeled, hot or cold) and mix them all together, while pouring in the Night Train.

4. Blend in 1/3 cup finely chopped dill pickle, one small (finely chopped) onion and the reserved beet liquid.

5. Put into a serving bowl or pack into a 4-cup mold. Cover and chill, at least over night or for as long as two days.

This is good stuff. But you won't be able to eat much before you pass out. That Night Train is a mean wine.

SWEDISH SPICE CAKE (KRYDDKAKA)

2008-10-03T02:55:00.000-07:00

Ingredients:

2 eggs
1 cup sugar
1 1/4 cups all purpose flour
2 tsp. cinnamon
1 tsp. ground cardamom
1/2 tsp. cloves
1 1/2 tsp. baking powder
1/3 cup water
1/4 cup butter
1 tablespoon bread crumbs

Procedures:

1. Preheat oven to 350°F. Beat eggs until very light and fluffy. Add sugar gradually while beating.

2. Sift together flour, spices and baking powder. Fold this into the egg mixture gently, so as not to deflate eggs.

3. In a small saucepan, heat butter and water over low heat until butter has melted. Once butter melts, bring to a boil and add while still boiling hot to the batter (first mixture). Combine thoroughly.

4. Butter a 7 3/4 inch tube pan and sprinkle evenly with the bread crumbs. Pour cake batter into pan.

5. Bake in preheated 350°F oven 45-50 minutes or until cake tests done.

6. Serve unfrosted or with confectioners icing.

Serving Suggestion:

Slice and serve with fruit and fruit syrup topped with whipped cream.

Cured Salmon

2008-10-03T02:32:00.000-07:00

Ingredients:

2 fillets of salmon with the skin on and equally in size.
Deep frozen salmon should be at least half thawn.
You may take 200g/portion.
1 tsp = 5 ml; 1 tbsp = 15 ml

To every kilogram salmon:

2 tsp coarsly grounded white or black peppar
4 tbsp salt
2 tbsp sugar
50 g fresh dill

Procedure:

Bruise dill or chop it. Mix all the ingredients together and rub against the flesh of salmon. Close together the two fillets with the spices in between. Put in a plastic bag, wrap it round into a packet. Place it on a plate and put another plate over to press the salmon halves together while curing. Leave in the refrigerater (6-100C) turning upside down now and then. Aftr 2 days it is ready to use. Slice paper thin with a fillet knife and garnish with fresh dill. Serve sauce in a sauce can.

Swedish Semlor

2008-10-03T02:18:00.000-07:00

16 -20 semlor

Ingredients:

75 g butter
1 cup milk
25 g yeast
1 pinch salt
10 teaspoons sugar
3 cups wheat flour
1 teaspoon cardamom, ground (optional)
1/2 cup egg, beaten

Filling:

300 g almond paste
1/2 cup milk
1 1/2 cups double cream
confectioners' sugar

Procedures:

1. Melt the butter in a saucepan, pour in the milk och warm until lukewarm (99 F).

2. Crumble the yeast in a bowl and stir in a little of the warm butter/milk until the yeast is completely dissolved.

3. Add the rest of the butter/milk, salt, sugar, cardamom and most of the flour (save some for the rest of the baking). Work the dough smooth and shiny. It should let go from the edges of the bowl. Allow the dough to rise under a baking cloth for 40 minutes.

4. Sprinkle flour over a baking board and place the dough there. Make 1 bun per person by rolling the dough against the baking board in your cupped hand.

5. Put the buns on a baking tray with oven paper and allow them to rise for an additional 30 minutes. Preheat the oven to 440°F.

6. Brush the buns with the beaten egg and bake them for about 10 minutes in the middle of the oven. Let them cool on an oven rack under a baking cloth.

7. Cut of a cover on each bun. Take out a part of the crumb and put it in a bowl. Crumble in almond paste, mix and dilute with the milk to a rather soft mixture.

8. Distribute the filling in the buns. Whip the cream and put a large dollop in every bun.

9. Put the cover on and sift some confectioners’ sugar over ‘semlorna’.

Mustard-Crusted Roast New Potatoes With Shallots and Garlic

2008-10-02T18:15:00.000-07:00

4 servings

Ingredients:

500 g new potatoes, halved with skin left on
3 pink shallots, peeled and quartered
4 garlic cloves, peeled and crushed
3 tablespoons coarse grain mustard
3 tablespoons olive oil
salt
fresh ground black pepper

Procedures:

1 Pre-heat the oven to 200C/400F/Gas 6.

2 Par-boil the potatoes for 5 minutes and then drain well.

3 Place the potatoes into a large bowl with the mustard, salt, pepper, shallots and garlic and mix well.

4 Toss the potatoes well so they are all evenly coated with the seasonings, oil and mustard.

5 Transfer them to a roasting tray and roast them in the pre-heated oven for 35 to 45 minutes or until the mustard forms a golden crust and the potatoes are crisp and cooked.

6 Gently toss them in the tin before serving hot with chicken, sausages, roasts, stews or with burgers and pies.

Swedish Meatballs

2008-10-02T18:06:00.000-07:00

4 servings , 40 meatballs

Ingredients:

1/2 cup breadcrumbs
3/4 cup milk
1 lb ground beef
1 egg, slightly beaten
3 tablespoons onions, chopped
1 1/2 teaspoons salt
1/4 teaspoon white pepper
1/4 teaspoon ground allspice
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 beef bouillon cube
3/4 cup boiling water
1/2 cup half-and-half

Procedures:

1 Put bread crumbs and 1/4 cup milk in a small bowl and set aside until milk is absorbed.

2 In a large bowl, mix ground beef, egg, onion, salt, pepper, allspice and the bread crumbs. Mix well.

3 Form the meat mixture into meatballs about 1 inch in diameter.

4 Melt butter in a large frying pan.

5 Brown meatballs about 10 to 15 at a time, removing them to a large bowl as they are done.

6 When all meatballs are browned, remove pan from heat.

7 Add flour all at once to the drippings stirring with a wooden spoon until smooth.

8 Add 3/4 cup of boiling water and a bouillion cube stirring constantly.

9 Return frying pan to medium heat. Stir until bouillon cube is dissolved.

10 Add cream and 1/2 cup of milk.

11 Bring to a simmer, stirring constantly and cook three minutes longer until sauce is thick and smooth.

12 Return meatballs to the skillet and warm through, tossing to coat.

Swedish Klimp

2008-10-02T17:54:00.000-07:00

4 servings

INGREDIENTS:

1 egg, lightly beaten
1 1/2 cups milk
1 1/2 teaspoons salt
1/2 teaspoon sugar
1 3/4 cups all-purpose flour

PROCEDURES:

1. In a medium bowl, whisk together egg, milk, salt and sugar. Gradually add flour, mixing until smooth.

2. Drop flour mixture by tablespoonfuls into boiling soup or stew. When they float to the surface, they are done.

Swedish Angel Crisps

2008-10-02T17:24:00.000-07:00

48 servings

INGREDIENTS:

1/2 cup white sugar
1/2 cup packed brown sugar
1/2 cup shortening
1/2 cup butter
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 cup chopped walnuts
1/3 cup granulated sugar for decoration

PROCEDURES:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Cream together the shortening, sugars, and butter until smooth. Stir in the egg and vanilla extract. Sift together the flour, baking soda, and cream of tartar. Stir into the sugar mixture.

3. Roll dough into walnut sized balls. Roll the balls in chopped nuts then in sugar. Place on an ungreased cookie sheet and bake for 12 to 15 minutes or until cookies are light brown.

Hungarian Cuisine

2008-10-02T17:14:00.000-07:00

Stuffed Marrow with Dill Sauce (Töltött tök kapormártással)

Somló Sponge Cake (Somlói galuska)

Filled Fish Fillets (Hideg töltött halfilé)

Ormánság Stuffed Pork Spare Rib (Ormánsági töltött dagadó)

Transylvanian Layered Cabbage (Erdélyi rakott káposzta)

Magyaróvár Veal Cutlets (Borjúkotlett magyaróvári módra)

Fried Goose Liver (Rántott libamájszeletek)

Larded Pheasant (Tûzdelt fácán)

Stuffed Chicken (Töltött csirke)

Budapest Tenderloin Steaks (Bélszínszeletek Budapest módra)

Stuffed Marrow with Dill Sauce (Töltött tök kapormártással)

2008-10-02T17:07:00.000-07:00

Ingredients:

2 marrows
400 g/14 oz lean pork (minced)
1 small onion
2 tablespoon rice
1 egg
2 bunches fresh dill
200 ml/1 third pint sour cream
50 g/2 oz butter
1 tablespoon flour
juice and grated peel of half a lemon
1 tablespoon vinegar
salt

Procedures:

Peel the marrows, cut off the ends and scoop out the seeds. Blanch for 5 minutes in salted water with a little vinegar then drain. Parboil the rice and leave to cool. Brown the minced pork and chopped onion in half the butter, dtirring now and then. Mix together the meat, rice and an egg. Stuff the marrows with this mixture. Lay in a greased fireproof dish.

Fry the chopped dill in the rest of the butter, then add 100 ml/2 and half fl oz water, salt and lemon peel and bring to the boil. Bubble for 10 minutes then thicken with flour and cream mixed together. Add the lemon juice and bring back to the boil. Pour the sauce over the marrows and bake in a moderate oven (180 C/350 F) for about 20 minutes or until tender.

Recommended wines:

Badacsonyi olaszrizling, Egri leányka

Somló Sponge Cake (Somlói galuska)

2008-10-02T17:00:00.000-07:00

Ingredients:

Cakes:

6 eggs
6 tbsp of sugar
6 level tbsp of flour
vanilla flavouring
2 heaped tbsp cocoa powder

Walnut cream:

100 g/4 oz butter
100 g/4 oz ground walnuts
200 ml milk
1 heaped tbsp sugar
1 tbsp rum
1 heaped tsp flour

Chocolate cream:

200 ml milk,
1 egg,
1 heaped tbsp sugar
100 g/4 oz butter
1 heaped tsp flour
2 heped tbsp cocoa

Topping:

300 ml/half pint whipping cream,
100 ml/2 and half fl oz milk,
1 tbsp rum,
100 g/4 oz sugar,
2 tbsp cocoa powder,
1 handful raisins sokaed in rum

Procedures:

1. Butter and flour two square or rectangular cake tins. Heat the oven to 180 C/350 F.

2. Make a vanilla cake and a chocolate cake as follows: sperate the eggs and beat the yolks with sugar until thik and frothy. Fold in the flour. Beat the egg whites until stiff, fold them into the batter.

3. Divide the cake batter in two parts. Flavour one part with 2 heaped tbsp cocoa and the other with vanilla. Put each miture into the cake tins. Bake for about 15 min, until the cakes come away from edges of the tin. Turn out onto a cake rack and leave to cool.

4. Prepare a nut cream by mixing the walnuts with the butter, milk, flour, sugar and rum. Bring to boil, stirring well, then remove from the heat. Leave to cool, then spread over one of the cakes, sprinkle with raisins and put the other cake on top.

5. To make the chocolate cream, mix the milk with the beaten egg, butter, flour, sugar and cocoa. Heat slowly, stirring, until thick. Don't let the miture boil. Leave to cool a bit, then spread on the top of the cake and leave to rest.

6. When the cream is stiff, cut the cake into little squares and pile them up on a dish. Mix the milk with 50 g/2 oz sugar and the rum, pour over the cake. Decorate with whipped cream.

7. Before serving, mix the remaining cocoa with sugar and a little water to make a thick sauce and pour over the the whipped cream.

Recommended drinks:

Somlói furmint, Debrôi hárslevelû, Capuccino

Filled Fish Fillets (Hideg töltött halfilé)

2008-10-02T16:43:00.000-07:00

Ingredients:

800 g/one and three quarter lb fish fillets
100 g/4 oz mushrooms (fried and chopped)
100 g/4 oz preserved red peppers
100 g/4 oz cooked green peas
2 pkts gelatine powder
100 ml/ 2 and half fl oz oil
juice of half lemon
1 tablespoon salt
mayonnaise

Procedures:

1. Wash and dry the fillets. Halve them lengthways and beat slightly to about 1 cm/ half inch thick. Cut the foil into pieces large enough to wrap 2 stuffed fillets placed one over the other. Coat with oil and lay one fillet on each piece. Salt the fillets and sprinkle a teaspoon of gelatine and a little lemon juice over each one.

2. Mix together the mushrooms, peppers ans peas and share over each fillet. Sprinkle again with a teaspoon of gelatine powder and cover with the remaining fillets. Wrap the fillets tightly and fold in the edge of the foil. Seal well. Put the rools into boiling salted water, boil for 20-30 minutes. Lift the fish out of the water and leave to cool. Chill for 2 to 3 hours so that the gelatine can set well. Remove the foil and slice the fish. Arrange on a serving dish and decorate with mayonnaise.

Recommended wines:

Olaszrizling, Egri leányka

Ormánság Stuffed Pork Spare Rib (Ormánsági töltött dagadó)

2008-10-02T16:39:00.000-07:00

Ingredients:

1 kg/2 lb pork spare rib
150 g/6 oz smoked bacon
150 g/6 oz pig's liver
2 bread rolls, milk
2 eggs
2 tablespon lard
1 onion (chopped)
1 clove of garlic
ground white pepper
marjoram
paprika
salt

Procedures:

1. Have the meat boned by the butcher. Make a slit down the middle with a sharp knife, and enlarge cut by hand to form a kind of tube.

2. Soak the rools in mil, squezze out the excess. Fry the onion a tablespoon lard until brown. Mix together the bread, fried onion, chopped bacon, roughly chopped liver liver and eggs. Season with crushed garlic, pepper, salt paprika and marjoram. Slightly salt the inside and outside of the meat, spread the stuffing inside. Sew up buth ends to prevent the stuffing leaking during cooking.

3. Heat the rest of the lard in a roasting tin and brown the meat on both sides. Place ina fairly hot oven (200 C/400 F). Baste from time to time. Take out of the oven half anhoutr before serving, so that the stuffing set a little. Remove the string and cut into slices.

Recommended wines:

Pusztamérgesi rizling, Tokaji pecsenyebor

Transylvanian Layered Cabbage (Erdélyi rakott káposzta)

2008-10-02T16:35:00.000-07:00

Ingredients:

400 g/14 oz lean pork
200 g/8 oz smoked sausage
100 g/4 oz smoked bacon
1 kg/4 oz sauerkraut
100 g/4 oz rice
3 hardboiled eggs
2 chopped onions
200 ml/2 third pint sour cream
1 teaspoon paprika
1 tablespoon lard
salt

Procedures:

1. Boil the rice in a slightly salted water and leave aside. Fry the onions until transparent, remove from the heat and season with paprika. Add the diced meat, stir well then braise for about 20 minutes.

2. Spread about a third of sauerkraut in the vbottom of a large fireproof dish, cover with half the rice, half the meat, then with slices of sausage and hardboiled egg. Build up in layers until all the ingredients are used up, the last layer being sauerkraut. Cover with sour cream and then with thin slices of smoked bacon. Cover the dish and bake in a moderate oven (180 C/350 F). After 20 minutes remove the lid, bake a further 35-40 minutes until the rice has absorbed the gravy and the bacon is crisp.

Recommended wines:

Csongrádi kadarka, Villányi kadarka

Magyaróvár Veal Cutlets (Borjúkotlett magyaróvári módra)

2008-10-02T16:32:00.000-07:00

Ingredients:

8 veal cutlets
150 g/6 oz butter or margarine
100 g/4 oz tomato purée
50 g/ 2 oz flour
250 g/10 oz mushrooms (fried in butter and chopped)
8 slices of ham
8 slices of fat cheese
seasoning
salt

Procedures:

1. Salt and flour the cutlets, fry on both sides in hot butter. Spread the mushrooms over the cutlets and cover each one with slice of ham and slice of cheese.

2. Stir the tomato purée into the fat used for frying the meat. Mix with the rest of the flour, add a teaspoon seasoning and 100 ml/2 and hlaf fl oz water. Bring to boil for 3 minutes. Spread this sauce in a bottom of a fireproof dish and arrange the cutlets on top. Brown under a hot grill for 5-8 minutes, until these cheese melts.

Recommended wines:

Badacsonyi kéknyelû, Csopaki rizling

Fried Goose Liver (Rántott libamájszeletek)

2008-10-02T16:28:00.000-07:00

Ingredients:

600 g/1 lb 6 oz goose liver
150 g/ 6 oz goose fat
2 eggs
50 g/2 oz flour
150 g/6 oz breadcrumbs
salt

Procedures:

1. Cut the liver into 8 equal slices with a very sharp knife. Beat each slice to flatten it. Salt slightly. Roll the slices in flour, beaten egg and breadcrumbs, shaking off the surplus.

2. Heat the fat, fry each slice until golden brown on both sides (use fish slice or spatula to turn them over). Don't overcook the liver, it should stay pink in the centre. Serve with rice or fried potatoes.

Recommended wines:

Hajósi cabernet, Villányi vörös

Larded Pheasant (Tûzdelt fácán)

2008-10-02T16:22:00.000-07:00

Ingredients:

2 young pheasants
150 g/6 oz smoked bacon
1 tablespoon lard
100 ml/2 and half fl oz red wine (eg. Egri Bikavér)
1 heaped teaspon flour
half teaspoon marjoram
salt

Procedures:

1. Draw and pluck the pheasents when ythey have hung for 24 hours. Wash and dry them and sprinkle with salt. Cut the bacon into strips and lard the birds at 2 cm/1 in intervals. If you don't have a larding needle, make deep cuts and push the bacon in with your finger.

2. Sprinkle the inside of the birds with marjoram. Heat the fat in a roasting tin and fry the birds on all sides at a high flame to seal in the juices. Pour over the red wine, coer and roast in moderate oven (180 C/350 F) for about 45 minutes. Pour some of the gravy into a cup and stir in the flour until smooth. Thicken the sauce with this mixture and let it boil for a few minutes. Halve the pheasants lengthways and serve in this sauce.

Recommended wines:

Egri bikavér, Soproni kékfrankos

Stuffed Chicken (Töltött csirke)

2008-10-02T16:18:00.000-07:00

Ingredients:

1 chicken (about 1 and half kg/3 lb)
200 g/8 oz field mushrooms
100 g/4 oz lard or chicken fat
fat rendered from 50 g/2 oz smoked bacon
1 egg
2 dry bread rools
100 ml/2 and half fl oz milk
half teaspoon ground white pepper
half an onion (chopped)
a bunch of parsley (chopped)
salt

Procedures:

1. Carefully separate the skin from chicken, starting at the neck. Salt the inside of the chicken and the meat under the skin.

2. Chop mushrooms and fry them in the bacon fat. Soak the rools in mail an water, crumble them and mix with an egg, salt, pepper, chopped onion, parsley and mushrooms. Use forcing to spread part of this stuffing under the chicken skin and put the rest inside the chicken.

3. Heat the chicken fat in a roasting tin and brown the chicken on each side. Cover the tin with foil or a lid, place in a moderate oven (180 C/350 F) for about 1 hour, basting occasionally. Let the chicken rest for 25-30 minutes before carving, to give the stuffing time to set.

Recommended wines:

Csopaki olaszrizling, Balatonfüredi rizling

Budapest Tenderloin Steaks (Bélszínszeletek Budapest módra)

2008-10-02T16:10:00.000-07:00

Ingredients:

800 g/one and three tenderloin
fat rendered from 100 g/4 oz smoked bacon
200 g/8 oz goose liver
200 g/8 oz field mushrooms
2 sweet peppers
2 small onions (chopped)
1 teaspoon tomato purée
2 teaspoon paprika
2 tablespoon oil
ground white pepper
salt

Procedure:

1. Fry the onion in the bacon fat until transparent. Add the tomato purée and stir a few minutes until brown. Season with paprika. Remove from the heat, add the diced pepers and sliced mushrooms. Season with salt, cover the pan and braise for 10 minutes.

2. Cut goose liver into cubes, add to the vegetables and braise for 10 minutes at low heat. Leave aside in a warm place.

3. Cut the tenderloin into 100 g/4 oz steaks, season with pepper ands salt, fry them in hot oil until brown on both sides. Arrange on a serving dish, cover with sauce and serve hot.

4. Plain boiled rice is the best accompaniment to these rich, tasty fillet steaks; We, in Hungary, sometime serve fried potatoes as well.

Recommended wines:

Szekszárdi kadarka, Egri bikavér

Romanian Cuisine

2008-09-30T18:24:00.000-07:00

Sarmale cu varza dulce - Regular cabbage rolls
Vinete umplute cu carne - Eggplants stuffed with meat
Musaca de vinete - Eggplant moussaka
Canoli with cream or whipped cream (Cornet cu frisca sau crema)
Assorted compote for winter(Compot asortat pentru iarna)
Drob de miel
Dovlecei umpluti cu carne - Zuchini filled with meat
Sour soup with meatballs (Ciorba de perisoare)
Chiftele marinate - Meat balls, pickled
Ardei umpluti (stuffed bell pepper)

Sarmale cu varza dulce - Regular cabbage rolls

2008-09-30T18:14:00.000-07:00

Ingredients :

1 large cabbage
1 3/4 lb/750 g ground meat (mixture of pork and beef is recommended)
4 large onions
2 tablespoons rice
1 bread slice
3 tablespoons lard
5-6 tomatoes or 1 tablespoon tomato sauce
salt
pepper
chopped dill
1 qt/1 l borsh
sour cream

Procedure :

Grind the meat with the crustless bread slice (previously soaked and squeezed dry) and a raw onion. Place in a bowl and mix with rice, dill, pepper, salt and finely chopped onion slightly fried in two tablespoons of lard. Mix everything well. Core the cabbage with a sharp thin knife and then blanch it with borsh. Then carefully remove the cabbage leaves, one by one, so that they do not tear. Cut larger leaves in 2 or 3 and then place a little meat in each cabbage piece and roll in. The smaller the rolls are, the tastier they are. Place a layer of rolls in the pan (take a deep one), then cover with a layer of chopped (julienned) cabbage, then a layer of thinly sliced tomatoes. Do this layering until all the rolls are made. The last layer must be tomato slices or add tomato sauce. Add a heaping tablespoon of lard, pour the borsh and let simmer on top of the range for 30 minutes. Then place in the oven so that the liquid is reduced. Serve with sour cream.

Vinete umplute cu carne - Eggplants stuffed with meat

2008-09-30T18:11:00.002-07:00

Ingredients :

6 small eggplants
14 oz/400 g ground sirloin
2 onions
3 tablespoons lard
1 lb/500 g tomatoes
1 teaspoon flour
1/2 teaspoon sugar
1 tablespoon mixed chopped parsley and dill
salt
pepper

Procedure :

Remove the stems of the eggplants. Then set to boil for 5-6 minutes in salt water. Remove and keep in cold water until cooled off. Drain well and remove the insides. Do not throw away the insides, but keep in the colander. To the ground meat add finely chopped raw or fried onion, 2 tablespoons of lard, salt, pepper, chopped parsley and dill and the eggplants'insides. Mix well and fill the eggplant shells with this mixture. Fry some finely chopped onion with a tablespoon of lard, add flour, let it turn yellow, then pour the boiled and strained tomatoes over it. Add salt and sugar. Place the eggplants in this sauce, spread some chopped parsley and dill and let simmer, covered, until the liquid is reduced somewhat.

Musaca de vinete - Eggplant moussaka

2008-09-30T18:07:00.000-07:00

Ingredients :

5 medium eggplants
1 3/4 lb/750 g ground sirloin
3 big onions
3-4 tablespoons lard
3-4 tomatoes
1 egg
1 cup sour cream
1 tablespoon flour
2-3 tablespoons broth or water
pepper
salt
chopped parsley
bread crumbs

Procedure :

Cut the eggplants into finger thick slices, salt and let sit for at least 30 minutes to drain their excess liquid. Finely chop an onion, fry slightly with a tablespoon of lard, add the ground meat, pepper and salt and let fry lightly. Do not overfry. Squeeze each eggplant slice, dry with a cloth and then fry in lard on both sides. On the bottom of a pan greased with lard and covered with bread crumbs, arrange a layer of thinly sliced tomatoes, then a layer of eggplant, then a layer of ground meat mixture. Do this until all eggplants and all meat are used up. The last layer must be eggplants. Top with thin slices of tomatoes. Bake for half an hour. Then pour sour cream mixed with flour, a tablespoon of meat broth and a beaten egg over the moussaka. Spread some chopped parsley over this and bake a little longer until it starts to brown. Serve immediately, cut into pieces.

Canoli with cream or whipped cream (Cornet cu frisca sau crema)

2008-09-30T18:00:00.000-07:00

Ingredients :

4 oz/100 g butter
4 oz/100 g confectioner's sugar
1 egg, 1/2 cup wine
2 tablespoons oil
2 tablespoons rum
flour as needed

Filling:

0.5 qt/0.5 L milk
2 tablespoons flour
3 eggs
4 oz/100 g butter
8 oz/250 g sugar
1 teaspoon vanilla
egg for washing

Procedure :

Cream the butter with the sugar and egg, then add wine, rum, oil and the flour at the end. Knead a medium soft dough and let it rest for 10-15 minutes. Then roll into a 1/4 inch thick sheet, cut into strips and wind these strips around the special canoli molds. Wash with egg and bake. When the canoli are done, remove and let cool. When cold, fill with whipped cream or other fillings. For filling, set the milk to boil, then gradually add the eggs previously beaten with sugar and flour. Stir continuously until the filling thickens. When cooled, add vanilla and creamed butter.

Assorted compote for winter(Compot asortat pentru iarna)

2008-09-30T17:49:00.000-07:00

Ingredients :

4 lbs/2 kg sugar
8 cups water
2 lbs/1 kg cherries
2 lbs/1 kg sour cherries
2 lbs/1 kg apricots
4 lbs/2 kg peaches
2 lbs/1 kg plums
2 lbs/1 kg pears
4 lbs/2 kg fragrant grapes
3 cups rum or vodka

Procedure :

Set the water to boil with the sugar. Remove foam. After 4-5 boils, add the cherries. Let come to another boil and remove from heat. Remove the cherries with a slotted spoon and place on the bottom of a 10 qt glass jar. Add a cup of rum or vodka to the cherry liquid, mix and pour over the cherries in the jar. Tie the jar mouth with a clean cloth and then cellophace. Let sit in a cool and dry place, keeping it until the sour cherries come on the market. Choose ripe sour cherries and wash them. Untie the jar, drain the liquid in a pan and set to boil. When it starts to boil, add the sour cherries and let come to a single boil. Remove from heat, take out the sour cherries with the slotted spoon and place them in the jar, on top of the cherries. Pour the hot liquid in the jar over the fruits. Tie the jar mouth as before and keep until apricot time. Do this with all fruits. The apricots, plums and peaches are used whole. The pears are peeled, seeded, quartered and each quarter cut in half. The pears must be firm. The grapes are the last to be added. Remove each grape from the cluster and wash well. Untie the jar, remove all liquid and set it to boil. After the first boil, add the grapes and let come to another boil. Remove from heat, take out the grapes with the slotted spoon and place in the jar on top of the other fruits. To the hot liquid, add two cups of rum or vodka and pour in the jar. Tie the jar and keep cool until you use it. During the winter, the compote is taken out by ladle and served as needed. Retie the jar each time. It keeps quite well all winter.

Drob de miel

2008-09-30T17:42:00.000-07:00

Ingredients :

Innards (heart, kidneys, liver, tongue, spleen) from a lamb
2 big onions
2 eggs
1 tablespoon mixed chopped parsley and dill
1 tablespoon chopped green onions (green parts)
salt
pepper
1 tablespoon lard
1 bread slice

Procedure :

Grind the innards with the finely chopped raw or slightly fried onion, lard and crustless slice of bread (previously soaked and squeezed dry). Add salt, pepper, chopped parsley and dill, chopped green onions, beaten eggs and mix everything well. In a well greased pan, set the washed lamb stomach so as to cover the bottom and sides of the pan with room to spare. Arrange the ground meat mixture, cover with the sides of the stomach and bake. When ready, turn onto a plate and serve with green lettuce

Dovlecei umpluti cu carne - Zuchini filled with meat

2008-09-30T17:32:00.000-07:00

Ingredients :

6 medium sized zuchini
14 oz/400 oz ground meat
2-3 onions
2 tablespoons rice
chopped parsley and dill
salt
pepper
2 tablespoons lard

Sauce:

1 lb/500 g tomatoes
1/2 onion
1 teaspoon flour
salt
chopped parsley
1 tablespoon lard
sour cream

Procedure :

Remove the zuchini peel, halve lenghwise and hollow out. Prepare the ground meat mixture as for peppers filled with meat. Fill the zuchini, dredge with flour and fry in lard. Place in a pan and cover with a sauce prepared as for the peppers filled with meat. Simmer on top of the range, or better yet, in the oven. Serve with sour cream.

Sour soup with meatballs (Ciorba de perisoare)

2008-09-30T17:28:00.000-07:00

Mix well by hand:

2.5 lb ground pork (or ground pork and ground beef mix)
1 onion finely chopped
½ cup cooked rice
1 egg
finely chopped fresh dill and parsley to your taste
salt and pepper.

Make meatballs ca. 1 inch in diameter, roll them in flour, and set them aside. Fill about half of a 4 quart stock pot with cold water. Add to the water the following vegetables:

2 carrots shredded
1 parsley root
¼ celery root
1 onion or a few green onions
a handful of leustean (lovage) herb, bruised (reserve for later)

When the vegetables are softened, add 1 cup of rice. After the rice is cooked, add the meatballs one by one. Let the meatballs cook through then add 1 chopped tomato, 1 chopped green pepper, parsley, and celery leaves.

Sour with fresh lemon juice to taste - start with the juice of one lemon (or brine from sauerkraut or a mixture of both). Add lovage herb. Simmer for 5 minutes.

These soups are meant to be reheated and taste better with age.

The sour soups are traditionally soured with bors, a liquid made out of wheat bran mixed with water and left to ferment. They are sometimes soured with sauerkraut juice. The soups may be traditionally thickened with a mixture of sour cream and/or egg yolks.

Chiftele marinate - Meat balls, pickled

2008-09-30T17:23:00.000-07:00

Ingredients :

Same ground meat mixture as for Moldavian croquettes
4-5 tomatoes or 1 tablespoon tomato sauce
1 small onion
2-3 juniper berries
1 bay leaf
1/2 teaspoon sugar
1-2 tablespoons vinegar
salt
chopped parsley and dill
lard for frying
flour (1-2 tablespoons)

Procedure :

Make meat balls out of the ground meat mixture, dredge with flour and fry lightly in a pan with hot lard. Fry quickly at hot temperature, on all sides. Arrange the fried meat balls in a pan and cover with the following sauce. Put a finely chopped onion in the pan where the meat balls were fried and fry it with 1/2 teaspoon flour and then add the boiled and strained tomatoes. Add salt, sugar, juniper berries, bay leaf, vinegar and chopped parsley and dill. Simmer, shaking the pan from time to time.

Ardei umpluti (stuffed bell pepper)

2008-09-30T17:12:00.000-07:00

Ingredients :

12 medium peppers
1 3/4 lb/750 g ground meat
2 onions
2 tablespoons rice
1 tablespoon lard
chopped parsley and dill
salt
pepper
2 tomatoes

Sauce:

1 lb/500 g tomatoes
1/2 onion
1 teaspoon sugar
1/2 teaspoon flour
salt, chopped parsley
1 tablespoon lard
sour cream

Procedure :

Wash the peppers, dry, core and remove the seeds. Mix the meat with two finely chopped raw or fried onions, a tablespoon of lard, rice, chopped parsley and dill, pepper and salt. Mix everything well and use this mixture to fill the peppers. Put one tomato slice as a lid on each pepper. Arrange in a pan and pour the following sauce on top. Fry the finely chopped onion and flour in lard until golden; add tomato sauce (from boiled and strained tomatoes). Add sugar and salt. If the sauce does not cover the peppers add some water. Spread some chopped parsley, set to boil for a little while then place in the oven to bake until done. Serve with sour cream.

Norwegian Cuisine

2008-09-29T19:02:00.000-07:00

KRANSEKAKE (ALMOND WREATH CAKE)

TROUT PATÉ WITH CHIVE SAUCE

NØKKELOST QUICHE(NØKKEL QUICHE)

KRANSEKAKE (ALMOND WREATH CAKE)

2008-09-29T18:57:00.000-07:00

6 servings

Ingredients:

Cake:

250 g (9 ounces, 6 dl, 2 1/2 cups) finely ground blanched almonds)
250 g (9 ounces, 6 dl, 2 1/2 cups finely gound unblanched almonds)
500 g (18 ounces, 10 dl, 4 1/3 cups) sifted confectioner's sugar (sift first, then measure)
3 egg white

Icing:

2 dl (scant 1 cup) sifted confectioner's sugar
1 egg

Procedure:

Combine almonds and confectioner's sugar in a large saucepan. Add the unbeaten egg white and mix to a firm dough. Place the pan over low heat and knead until the dough is so hot that it is almost impossible to handle. Grease the ring pans for a 16-18 ring cake. Spoon the dough into a cookie press or pastry tube with a wide round tip. Press the dough into the rings, pressing the ends together to look as seamless as possible. Bake 12-15 minutes, until dry and firm outside, but still slightly soft inside. Cool slightly, then remove from the pans and cool completely. For the icing, sift the confectioner's sugar and combine with egg white to make a thick icing. Make a small cone of paper and cut off the tip. Pipe on garlands of icing and stack. Decorate with flags, bonbons or candy.

TROUT PATÉ WITH CHIVE SAUCE

2008-09-29T18:52:00.000-07:00

4 servings

Ingredients:

150 g (5 ounces) smoked boneless, skinless trout fillet
100 g (4 ounces) fresh boneless, skinless trout fillet
1 t. cold butter
1/4 t. salt
1/2 t. ground white pepper
1/2 dl (3 1/2 T) whipping cream
4 lettuce leaves
4 dill sprigs
4 lemon slices

Chive sauce:

4 ss (1/4 cup) 20% fat sour cream
1 T chopped chives

Procedure:

Cut 4 thin slices of the smoked trout and reserve. Grind remaining smoked trout with the fresh and press through a sieve. Beat with butter, salt, and pepper.

Gradually add the cream. Spoon into a pastry tube and pipe onto 4 individual plates. Arrange the sliced smoked trout around the mound of paté. Combine sour cream and chives. Place a lettuce leaf on each plate. Garnish with dill and lemon and a spoonful of sauce. Serve with melba toast.

SMOKED SALMON QUICHE

2008-09-29T18:49:00.000-07:00

8 servings

Ingredients:

Pastry:

250 g (4 1/4 dl, 1 3/4 cups) flour
250 g (8 ounces, 1 cup) butter or margarine
1 dl (up to 1/3 cup) water

Quiche:

1 1/4 dl (1/2 cup) finely chopped onion
2 1/2 T. butter
400 g (14 ounces) chopped smoked salmon 2 tsp. chopped fresh chives
1/2 clove garlic, chopped
2 tsp. chopped fresh basil
5 eggs
2 1/2 dl (1 cup) milk
2 1/2 dl (1 cup) whipping cream
pepper

Procedure:

Combine all pastry ingredients in a food processor. Gather into a ball, cover with plastic wrap and chill 1 hour. Preheat the oven to 200 degrees C (400 degrees F). Roll out the dough to fit a 24 cm (10") tart pan. Prick with a fork. Cover edges with foil and bake 10 minutes. Reduce temperature to 160 degrees C (325 degrees F). Saute onion until shiny in the butter. Stir in salmon, chives, garlic, and basil. Cool. Arrange the salmon mixture in the pre-baked tart shell. Whisk eggs with milk and cream, season with pepper and pour in the tart shell. Bake about 30 minutes, until puffed and golden.

SMOKED PORK LOIN

2008-09-29T18:45:00.000-07:00

6 servings

Ingredients:

Boiling water
1 kg (2 1/4 pounds) lightly-salted and smoked pork loin
1 1/4 dl (1/2 cup) sugar
3 T margarine
3/4 dl (1/3 cup) flour

Procedures:

1. Pour boiling water over the pork loin until covered. Insert a meat thermometer into the thickest part. Simmer until the internal temperature reaches 65 degrees C (160 degrees F), about 1 hour.

2. Preheat the over to 250 degrees C (450 degrees F).

3. Transfer the meat to an oven tray. Sprinkle with sugar and roast until the sugar turns to caramel, about 5 minutes. Remove from the oven, wrap in aluminum foil, and let rest 10 minutes.

4. Melt the margarine and stir in the flour. Gradually add cooking liquid and simmer 5 minutes. Season with salt and pepper.

5. Bone and slice the meat. Serve with boiled potatoes, sauerkraut, and poached prunes.

PORK PATTIES

2008-09-29T18:28:00.001-07:00

6-8 servings

Ingredients:

1 2/3 pounds ground pork
8 ounces ground beef
1 T. potato starch
2 tsp. salt
1 tsp. pepper
1 tsp. ground ginger
3/4 cup whole milk
butter

Procedure:

Mix the ground pork and beef with the dry ingredients. Mix well. Gradually add the milk. Form into oval cakes and fry on all sides in butter, about 6 minutes total. Serve with pan drippings, boiled potatoes, and sauerkraut.

NORWEGIAN BURGERS

2008-09-29T18:13:00.001-07:00

3-4 servings

Ingredients:

500 g (1 pound) lean beef stew meat
2 T. potato starch
1/2 onion, minced
salt
1/2 tsps. pepper
about 3 1/2 dl (1 1/2 cups) milk
butter

Procedure:

Grind the meat twice, then mix with the dry ingredients. Gradually add the milk.
Form flat round cakes, about 90 g (3 ounces) each, and fry on both sides in butter. Serve with fried onions, boiled potatoes, and vegetables.

MARINATED TROUT

2008-09-29T18:07:00.000-07:00

6 servings

Ingredients:

800 g (1 3/4 pounds) boneless sea trout fillet
fish heads and bones

Marinade:
1 large leek
3 large tomatoes
1 large cucumber
3 T. chopped dill
juice of 1 lemon
1 1/2 T. cognac

Sauce:
2 T. butter
4 T. (1/4 cup) flour
5 dl (2 cups) concentrated fish stock
fish marinade with vegetables
chopped dill
1/2 dl (3 1/2 T) 35 percent fat sour cream

Procedure:

The whole fish should weigh 1 1/2 to 2 kg (3-4 1/2 pounds) for the fillets to be the desired thickness. Use a tweezers to remove the small bones down the center of the fillets. Shred the vegetables for the marinade. Place half the vegetables in a dish large enough to hold the fish in one layer. Sprinkle the fillet with chopped dill, lemon juice, and cognac on both sides. Place on the bed of vegetables. Top with remaining vegetables. Cover with plastic wrap and refrigerate 24 hours. Remove eyes and gills from the fish head. Place in a pan with the bones, cover with water and simmer 20 minutes. Strain and measure. If more than 5 dl (2 cups), reduce to that amount over high heat. Melt the butter and stir in the flour. Gradually add the stock, marinade with vegetables and dill. Just before serving, stir in the sour cream. Cut the fish fillet into 6 serving pieces. Poach in salted water according to the recipe about 10 minutes. Transfer the fish to a serving platter. Nap with the sauce. Garnish with lemon wedges and dill sprigs. Serve with boiled potatoes.

CHICKEN FRICASSEE

2008-09-29T18:01:00.000-07:00

4 servings

Ingredients:

1 stewing hen, about 1 1/2 kg (3 pounds)
lightly salted water
3 T butter
3 T flour
salt
1 tsp. ground white pepper
2 tsp. curry powder
grated rind of 1 orange
2 dl (3/4 cup) whipping cream
1 small bunch parsley, chopped

Procedure:

Poach the hen in lightly salted water about 90 minutes. Cool. Remove skin and bone and cut the meat into bite-sized pieces. Melt the butter and stir in the flour. Gradually add the cooking liquid. Season with salt, pepper, curry powder, and orange rind. Simmer 5 minutes. Add the cream and simmer until slightly thickened, 5 minutes more. Stir in parsley. Serve the chicken in the sauce with boiled potatoes, peas, carrot cubes, and cauliflower.

BONELESS BIRDS

2008-09-29T17:54:00.000-07:00

6 servings

Ingredients:

1 kg (2 1/4 pounds) lean beef, ground twice
2 tsps. salt
2 T. potato starch
4 tsps. flour
2 T. bread crumbs
1 tsp. freshly ground black pepper
1 tsp. ground ginger
1/2 tsp. ground nutmeg
1 onion, minced
5 dl (2 cups) milk
150 g (5 ounces) beef marrow cubes
1 tsp. ground cloves
1 tsp. ground ginger
butter
1 liter (quart) brown gravy

Procedure:

Combine the meat with the dry ingredients in a mixer bowl and beat in the milk. Form oval cakes, about 80 g (3 ounces) each. Press a cube of marrow sprinkled with cloves and ginger into each cake. Fry in butter on all sides, then simmer in brown gravy until thoroughly cooked, about 5 minutes. Serve with boiled potatoes and creamed vegetables.

NØKKELOST QUICHE(NØKKEL QUICHE)

2008-09-29T17:42:00.000-07:00

6-8 servings

Ingredients:
5/8 cup (150 g) butter
7/8 cup (200 g) flour
2 T water

Filling:
6 slices bacon
9 oz. (250 g) nøkkelost, grated
4 eggs, slightly beaten
1 cup (2 1/2 dl) half and half
2 T chives
1/2 tsp. salt
1/2 tsp. white pepper

Procedure:

Cut butter into flour with pastry blender until the size of small peas. Add water and mix to a soft dough. Work the dough as little as possible to prevent unnecessary shrinkage. Press into a 9 1/2-inch (24 cm) quiche pan. Fry bacon until crisp. Drain on paper towel and break into pieces. Grate cheese and sprinkle on the bottom of the pie crust. Whisk eggs, half and half, chives, and pepper together. Carefully pour the egg mixture over the cheese. Sprinkle with bacon on top. Bake until firm, on the lowest rack in the oven at 350 degrees F (175 degrees C).

Note:

It is easier to make a pie dough with a mixture of shortening and butter, but an all-butter dough is superior. A quiche should always be served hot or luke warm.

Austrian Cuisine

2008-09-25T17:53:00.000-07:00

Salzburger Nockerln
Kaiserschmarren

Tafelspitz

Wiener Schnitzel

Apple Strudel (Apfelstrudel)

FORELLE SCHLOSS TIROL (Castle Tyrol Trout)

FISCH NACH BURGENLAENDISCHER ART (Fish A LA Burgenland)

LEBERKNOEDELSUPPE (Liver Dumpling Soup)

BOEHMISCHE OMELETTEN (Bohemian Omelets)

BEIRIED NACH PRINZESSINNENART (Steak for a Princess)

English Cuisine

2008-09-25T17:42:00.000-07:00

Sausage, sage and onion pie
Roast goose with currant stuffing
Smoked paprika & bell pepper
Chunky sausage soup
Sausages with leek and mustard
Haunch of venison-style leg of lamb
Duck breast with tea sauce
Roast leg of lamb
Rack of lamb with spinach and mushroom gratin
Roast saddle of hare
Trio of scrambled eggs

French Cuisine

2008-09-25T17:33:00.000-07:00

French Dip
French Meatloaf
French Madeleines
Subru uncle's French Beans-Aloo Ki Bhaji(French beans & pota)
French Toddy (For Kate and French Tart)
Oat Cuisine! Savoury Cheese, Nut and Oat Flapjacks
Vegetable Manchurian - Oriental Fusion Cuisine
Spa Cuisine - Rice Pudding
Lean Cuisine Pockets
Spa Cuisine - Granola

German Cuisine

2008-09-25T17:22:00.000-07:00

Bratwurst Brandenburg Art (Bratwurst Brandenburg Style)

Bayerische Schweinekoteletts (Pork Chops Bavarian Style)

Farmhouse Holidays Double Chocolate Praline-Fudge Cake

Tre & Angel's German Hamburgers

Chef-Boy-I-Be-Illinois' Zucchinisuppe (German Zucchini Soup)

Bratwurst Cooked in Beer, With Apple Sauerkraut

Lager-Steamed Mussels With Mustard, Kielbasa and Dill

Oven Crespella With Nutella Sauce

Spinach Salad with Red Potatoes

Authentic German Potato Salad

Irish Cuisine

2008-09-25T17:13:00.000-07:00

Cider Glazed Chicken and Cabbage

Beef & Guinness Stew

The Real Deal Irish Breakfast

Scallop Potatoes Au Gratan

Irish Cream of Asparagus Soup

Irish Whiskey Soda Bread With Irish Whiskey Butter

Irish Cream Bread Pudding With Caramel Irish Cream Sauce

Irish Rosie's Irish Soda Bread

Strawberry-Rhubarb Irish Crumble With Irish Whiskey Butter

Irish Sticky Date Pudding With Irish Whiskey Toffee Sauce

Spanish Cuisine

2008-09-25T17:00:00.000-07:00

Rice with Chicken (Arroz Con Pollo)

Rice with Shellfish (Paella con Molluscs)

Gazpacho Andalusian

Potato Omelet (Tortilla Espanola)

Italian Cuisine

2008-09-25T16:39:00.000-07:00

Grilled Pork And Mushroom Skewers

Porcini Dusted Sea Scallops With Tomato Relish

Italian Style Meatloaf

Beef Rolls In Red Wine Tomato Sauce

Clams With Spicy Sausage

Roasted Sausages With Tomatoes, Peppers And Onions

Fig, Prosciutto And Goat Cheese Salad

Crispy Chicken Cutlets With Fresh Tomatoes

Tuscan Grape Harvest Bread

Braised Lamb Shanks On Soft Polenta

Bratwurst Brandenburg Art (Bratwurst Brandenburg Style)

2008-09-24T05:36:00.000-07:00

4 servings

Ingredients:

12 bratwursts
2 tablespoons butter
1 1/4 cups beer
salt and pepper, to taste
1 tablespoon flour
2 medium onions, peeled and sliced
2 bay leaves
3 tablespoons parsley, chopped

Procedures:

1. Place bratwurst in a saucepan and cover with boiling water. Cook 3 mins; drain.

2. Melt butter in a skillet; add bratwurst to brown. Remove to a warm plate.

3. Pour off all except 2 Tbsp fat. Add onions; saute until tender. Return sausages to skillet. Add bay leaves, beer, salt and pepper.

4. Cook slowly for 15 minutes Add more beer during cooking, if needed.

5. Remove bratwurst to a warm platter. Mix flour with a little cold water; stir into hot liquid.

6. Cook, stirring, until liquid is a thick sauce; remove bay leaves. Add parsley; pour over sausage. Serve with mashed potatoes and red cabbage.

Bayerische Schweinekoteletts (Pork Chops Bavarian Style)

2008-09-24T05:31:00.000-07:00

4 servings

Ingredients:

16 ounces sauerkraut, drained
1 teaspoon vinegar
1 teaspoon sugar
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon salt (optional)
1/8 teaspoon black pepper
1/4 teaspoon caraway seed
1 medium apple, diced
4 lean pork chops, 1/2-inch thick
2 teaspoons worcestershire sauce

Procedures:

1. In an 8" x 8" baking dish, combine sauerkraut, vinegar, sugar, cinnamon, nutmeg, salt, pepper, caraway and apple.

2. Top with pork chops. Brush each chop with Worcestershire sauce. Cover with waxed paper.

3. Microwave at High 5 minutes. Rearrange chops; reduce power to 50% (Medium).

4. Microwave 5 to 15 minutes, or until meat near bone is no longer pink.

Farmhouse Holidays Double Chocolate Praline-Fudge Cake

2008-09-24T05:23:00.000-07:00

12-16 servings, 1 holiday cake

Ingredients:

Cake:

1 cup butter
1/4 cup baking cocoa
1 cup water
1/2 cup milk (or buttermilk)
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla
2 cups sugar
2 cups flour
1/2 teaspoon salt

Chocolate Ganache:

2 cups semi-sweet chocolate chips
1/3 cup whipping cream
1/4 cup butter, cut into pieces

Praline Frosting:

1/4 cup butter
1 cup brown sugar, packed
1/3 cup whipping cream
1 cup powdered sugar
1 teaspoon vanilla
1 cup chopped pecans, toasted

Procedures:

1. Preheat oven to 350; grease three 8- or 9-inch ROUND cake pans; line with wax paper; set aside.

2. CAKE --

3. Cook butter, cocoa, water in a saucepan over low heat; stirring constantly, until butter melts and it's all smooth; remove from heat; cool.

4. In a mixing bowl, combine milk, eggs, baking soda and vanilla at medium speed until smooth.

5. Add butter mixture to milk mixture, blending to smooth.

6. In another bowl, combine sugar, flour and salt; gradually add to milk-butter mixture, blending until smooth--batter will be THIN (good, 'cause when we eat this -- we won't!) heeheh!

7. Pour batter into prepared pans; bake for 22-24 minutes (set).

8. Cool cakes on wire racks for 10 minutes; remove from pans, cool layers completely.

9. GANACHE --

10. Microwave chips and cream in a glass bowl 2-3 minutes until melted.

11. Whisk until smooth; gradually add butter, continuing to whisk away the lumps.

12. Cool--whisking every 15-20 minutes--until of spreading consistency.

13. Makes about 2 cups.

14. FROSTING --

15. Bring butter, brown sugar and whipping cream to a boil over medium heat, stirring often, boil ONE MINUTE; remove from heat.

16. Whisk in powdered sugar and vanilla until smooth; add toasted pecans, stirring gently for 2-5 minutes until frosting begins to cool (no snitchin' in the kitchen!), and thickens slightly.

17. Immediately---pour over cake.

18. Makes nearly 2 cups.

19. FINISH THE CAKE --

20. Spread about 1/2-cup ganach between cake layers; spread remainder on sides of cake ONLY (NOT THE TOP!).

21. Chill cake for 1/2 hour.

22. Pour Praline Frosting SLOWING over the top, spreading to the edges, allowing some to dribble over the sides.

23. Freeze if desired--thaw at room temp 4-6 hours.

Tre & Angel's German Hamburgers

2008-09-24T05:19:00.000-07:00

12 servings, 12 pies

Ingredients:

1/2 lb ground beef
1/2 lb jimmy dean maple sausage
1/2 teaspoon Badia complete seasoning
1/4 teaspoon creole seasoning, Konriko
1/4 teaspoon sweet dry basil
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/2 teaspoon salt
4 cups cabbage, shredded
2 cups onions, chopped
16 ounces hot roll mix

Procedures:

1. Brown ground beef, pork sausage, and onion in skillet.

2. DO NOT DRAIN!

3. Add shredded cabbage, seasonings, salt and pepper to meat and onions and cover. Stirring occasionally.

4. While cabbage, meat mixture is cooking, follow the recipe steps 1 - 4 on the Hot Roll mix. Don't form into shapes.

5. When dough is ready, pull off small balls of dough and roll out.

6. Place meat mixture into middle of the dough.

7. Fold the dough around the meat mixture using a pie form.

8. Place on baking sheet and cook at 375 for 15 - 20 minutes, until golden brown.

9. Then serve with ketchup or mustard.

Chef-Boy-I-Be-Illinois' Zucchinisuppe (German Zucchini Soup)

2008-09-24T05:13:00.000-07:00

6 servings

Ingredients:

1 lb sweet Italian sausage link, sliced 1/2 inch thick
1 medium onion, chopped
1 cup celery, sliced
1 cup sweet bell pepper, chopped (seeds and membrane removed)
1 cup sweet banana pepper, sliced (seeds and membrane removed)
3 cups zucchini, chopped
2 (28 ounce) cans crushed tomatoes
1 teaspoon italian seasoning (or use fresh basil and oregano)
salt and pepper

Procedures:

1. Saute sausage slices and onion until fat renders and slices are nicely browned. You could also use a pound of ground sausage in place of links, just drain the extra grease.

2. Add remaining ingredients and simmer for 30 minutes

3. May add cooked pasta if desired.

Bratwurst Cooked in Beer, With Apple Sauerkraut

2008-09-24T05:08:00.000-07:00

4-6 servings

Ingredients:

4-6 links bratwurst sausage
1 cup julienned red onion
1 (12 ounce) bottle dark beer
3 ounces bacon, chopped
2 cups julienned yellow onions
1 tablespoon minced garlic
2 large red apples, cored and cubed
2 tablespoons deli mustard (to taste)
1 tablespoon caraway seed
2 teaspoons red wine vinegar
2 lbs sauerkraut, rinsed well under cold running water and drained
2 tablespoons brown sugar
1 teaspoon salt
fresh ground black pepper

ACCOMPANIMENTS:

buns or rolls or rye bread
deli mustard
cold beer (lots)

Procedures:

1. With a sharp knife or kitchen fork, prick each sausage several times.

2. In a saucepan, combine the red onions and beer and bring to a simmer over medium heat.

3. Add the sausages and poach until almost cooked through, about 5 minutes.

4. Remove the sausages from the liquid and set aside, reserving the liquid.

5. In a large pot, cook the bacon over medium heat until crisp, about 5 minutes.

6. Remove with a slotted spoon and drain on paper towels.

7. Add the yellow onions to the fat in the pan and cook, stirring, until very soft, 5 to 6 minutes.

8. Add garlic and cook, stirring, for 30 seconds.

9. Add the apples and cook, stirring, until starting to soften, about 2 minutes.
Add the caraway seeds, mustard, vinegar and cook, stirring, for 30 seconds.

10. Add the sauerkraut and reserved beer cooking liquid (without the onions), sugar, salt and pepper, and bring to a boil.

11. Reduce the heat and simmer uncovered until tender and aromatic, stirring occasionally, about 1 hour.

12. Preheat the grill.

13. Grill the sausages until cooked through, about 5 minutes, turning to cook evenly on all sides.

14. Remove and place on a platter.

15. Remove the sauerkraut from the heat and stir in the cooked bacon and adjust the seasoning, to taste.

16. Arrange the sauerkraut on the platter with the sausages and serve, if desired, with rolls and mustard or Rye Bread. Serve with cold beer.

Lager-Steamed Mussels With Mustard, Kielbasa and Dill

2008-09-24T05:05:00.000-07:00

4 servings

Ingredients:

1/4 cup extra-virgin olive oil
1 thinly sliced garlic clove
1/2 lb kielbasa, quartered and thinly sliced
1 medium shallot, minced
salt & freshly ground black pepper
4 lbs mussels, scrubbed
1 1/2 cups lager beer
4 tablespoons unsalted butter, at room temperature
2 tablespoons whole grain mustard
1/4 cup coarsely chopped fresh dill

Procedures:

1. In a large, deep pot, heat the olive oil. Add the kielbasa, shallot and sliced garlic, season lightly with salt and pepper and cook over high heat, stirring, until the garlic is softened and lightly browned, about 3 minutes.

2. Add the mussels and cook, stirring, for 1 minute.

3. Add the lager, cover and steam the mussels until they open, about 5 minutes.

4. Remove from the heat. Using a slotted spoon, transfer the mussels to 4 deep bowls, discarding any mussels that do not open.

5. Add the butter, mustard and dill to the broth, swirling and shaking the pot until the butter melts.

6. Slowly pour the broth over the mussels, stopping before you reach the grit at the bottom of the pot.

Oven Crespella With Nutella Sauce

2008-09-24T04:52:00.000-07:00

4-6 servings

Ingredients:

3/4 cup all-purpose flour
2 large eggs
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1 1/2 cups whole milk, plus
3 tablespoons whole milk, divided
2 tablespoons unsalted butter
1/2 cup chocolate hazelnut spread, such as Nutella

Garnish:
confectioners' sugar

Accompaniment:
chopped strawberries

Procedures:

1Put a 12-inch ovenproof heavy skillet in middle of oven and preheat oven to 450°F.

2Whisk together flour, eggs, sugar, vanilla, salt, and 1 1/2 cups milk in a bowl.

3Add butter to skillet and heat in oven until golden, about 1 minute.

4Pour batter into skillet and bake until puffed, set, and golden, 20 to 25 minutes.

5Meanwhile, whisk together Nutella and remaining 3 tablespoons milk until smooth.

6Thin sauce with additional milk if necessary.

7Cool pancake in skillet on a rack 5 minutes (it will sink).

8Dust with confectioners sugar and drizzle with sauce.

9Serve with berries.

Spinach Salad with Red Potatoes

2008-09-24T04:49:00.000-07:00

8 servings

Ingredients:

1 (10 ounce) package fresh spinach, torn
3 small red potatoes, cooked and diced
2 hard-cooked eggs, chopped
1/2 cup sliced fresh mushrooms
2 bacon strips, diced
1/4 cup chopped red onion
1/2 teaspoon cornstarch
1/4 cup apple juice
2 tablespoons cider vinegar
2 teaspoons granular no-calorie sucralose sweetener, e.g., Splenda ®
1/8 teaspoon pepper

Procedure:

In a salad bowl, combine spinach, potatoes, eggs and mushrooms. In a skillet, cook bacon until crisp. Remove bacon with a slotted spoon; drain on paper towels. In the drippings, saute onion until tender. Combine cornstarch, apple juice, vinegar, sweetener and pepper until smooth; stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened and bubbly. Pour over spinach mixture. Add bacon and toss. Serve immediately.

Authentic German Potato Salad

2008-09-24T04:42:00.000-07:00

4 servings

INGREDIENTS:

3 cups diced peeled potatoes
4 slices bacon
1 small onion, diced
1/4 cup white vinegar
2 tablespoons water
3 tablespoons white sugar
1 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon chopped fresh parsley

Procedures:

1. Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.

2. Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.

3. Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.

Salzburger Nockerln

2008-09-24T02:02:00.000-07:00

Ingredients:

4 tsp. unsalted butter
4 tsp. currant or grape jelly
whites of 9 large eggs, at -room temperature
1/2 c vanilla sugar
zest of 1/2 lemon
4 grated egg yolks
1/4 c granulated sugar
1/2 c sifted all purpose flour

Procedures:

1. Preheat the oven to 450 degrees F.

2. Place four 9-inch oval au gratin dishes (or one large oval glass lasagna pan) on a baking sheet. In each small dish place 1 teaspoon of butter and 1 teaspoon of jelly. (If you are using a lasagna pan, smear the bottom with the butter and then with the jelly.

3. Combine the egg whites, vanilla sugar, and lemon zest in a large metal bowl.

4. Beat with an electric mixer at high speed until stiff peaks form.

5. Beat the egg yolks with the granulated sugar. Gently fold the egg yolks and flour into the meringue. Use a spatula to place three large mounds of the mixture into each au gratin dish. Smooth the surface of each and bake for 8 minutes, until puffed and golden.

6. Serve immediately. This is especially good with Vanilla Sauce, warm Chocolate Sauce, or cold Strawberry Sauce (recipes separately).

Kaiserschmarren

2008-09-24T02:00:00.000-07:00

4 servings

Ingredients:

6 eggs
200 grams cake or pastry flour
50 grams sugar
250 milliliters milk
pinch of salt
20 grams or raisins
butter
powdered sugar
plum or apple puree

Procedures:

1. Separate the egg whites from yolks.

2. Thoroughly mix the yolks, sugar, milk and flour.

3. Add a pinch of salt to the egg whites and beat until stiff.

4. Add stiff egg whites into the dough and fold carefully.

5. Melt butter in a large pan, pour in the dough and sprinkle in raisins. Let cook on one side for a few minutes, turn over and tear into pieces with a fork.

6. Be careful not to overcook the pancakes, otherwise they will dry out. Sprinkle powdered sugar and serve with plum or apple puree.

Tafelspitz

2008-09-24T01:55:00.000-07:00

4 servings

Ingredients:

water
2 large carrots, cut into thin sticks
1 teaspoon salt
4 celery stalks, cut into thin strips
3 pound beef brisket
2 leeks, white part only
2 gherkins
1 onion - cut into rings
parsley

Procedures:

1. Heat 2 qt. water with salt. Add beef; bring to a boil. Skim foam from surface until clear. Partially cover pot; simmer 1-1/2 hours.

2. Cut leeks in 2 inch pieces, then cut in half lengthwise. Add leeks, onion, carrots and celery to beef. Cook until beef and vegetables are tender.

3. Cut beef into 1/2 inch slices.
Cut gherkins lengthwise in thin slices, leaving 1 end uncut. Spread out slices like a fan - garnish beef with gherkins.

4. Serve vegetables in a separate dish with 4 tablespoons cooking liquid spooned over the top. Garnish with parsley. Serve with Swedish mayonnaise.

Wiener Schnitzel

2008-09-24T01:48:00.000-07:00

Ingredients:

4 escalopes of around 120 grams each

To apply the Breadcrumbs:

flour
2 eggs
breadcrumbs
salt / pepper
oil or lard for frying

Procedures:

1. The escalopes will need to be pounded until the meat is around a 1/4 of an inch thick. Make sure to trim the edges of the meat carefully.

2. Lightly season the escalopes with salt and pepper. You will need three shallow bowls - 1 for the eggs, 1 for flour and 1 for breadcrubs. Dip the escalopes in the flour first, then in the whisked egg and then in the breadcrumbs. Be careful to ensure that the the entire escalope is completely covered with the breadcrumbs.

3. Place the escalopes in a hot frying pan, the oil in the pan should be deep enough that the schnitzel's float whilst cooking. Cooking time should not be more than 4 minutes for each side.

4. Remember to serve hot with fresh lemon and potato salad Viennese style!

Apple Strudel (Apfelstrudel)

2008-09-24T01:45:00.000-07:00

10 servings

Ingredients:

for the dough:

10-1/2 oz. bread flour
l/6 oz. salt
1-l/2 oz. vegetable oil
5-1/3 oz. water, lukewarm

for the filling:

4-1/2 lb. apples (Golden Delicious), sliced
5-l/3 oz. granulated sugar
1-1/2 oz. dark rum (Myers)
5-1/3 oz. raisins
1/8 tsp. ground cinnamon
2 lemons (juice and peel)

for the buttered breadcrumbs:

10-1/2 oz. butter (unsalted)
10-1/2 oz. bread crumbs

Procedures:

1. Knead flour, salt, oil and water into a medium-firm dough. Divide into 3 small round loaves, brush each loaf with melted butter and let sit for 1 hour.

2. Peel, core and slice apples. Mix in granulated sugar, raisins, grated lemon peel, lemon Juice, rum, cinnamon and blend together well.

3. Roll the dough loaves with a rolling pin, then stretch rolled dough on a strudel sheet with the backs of your hands. Coat 2/3 of dough sheet with buttered breadcrumbs, spread apple filling over remaining 1/3 of dough. Tear off edges, shape strudel into roll by lifting strudel sheet. Place strudel on a buttered baking sheet and brush with melted butter. Bake strudel for 60 to 90 minutes in a 400 degrees F to 425 degrees F oven.

FORELLE SCHLOSS TIROL (Castle Tyrol Trout)

2008-09-24T01:39:00.000-07:00

Ingredients:

4 cleaned trout
Milk
Flour
Salt
Vegetable oil
Lemon peel for garnish
For the sauce:
2 egg yolks
Approx. 250 ml oil
Mustard
Lemon juice
Salt
Pepper
Sugar
Worcestershire sauce
Tomato paste
Ground horseradish

Procedures:

The cleaned trout should be well salted on both sides. Dip trout in milk and flour on both sides. Heat a sufficient amount of oil to completely immerse the trout and fry until golden brown on both sides. Remove trout from oil and pat dry with a paper towel. Garnish with lemon peel and serve with the already prepared mayonnaise sauce.

For the sauce:

First combine the egg yolks with a small amount of mustard, a shot of lemon juice, salt, pepper and stir until smooth. Slowly add the oil drop by drop while stirring constantly until the mayonnaise binds, Flavor with a pinch of sugar, a bit of Worcestershire sauce, tomato paste and freshly grated horseradish.