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RECIPES FROM EXTREMADURA (SPAIN)
RECIPES FROM EXTREMADURA SPAIN
Recipes compiled by Tomás Marín Sánchez. Recipes translated by Toni Holguín Holguín and Joaquín Garfia Luna. Edited by Sofía Vaz Romero.
RECIPES AJOBLANCO EXTREMEÑO (garlic cold soup) RICE EXTREMEÑO STYLE AUBERGINE CÁCERES STYLE STUFFED ONIONS CÁCERES STYLE EXTREMADURAN STEW GAZPACHO EXTREMEÑO (tomato cold soup) PEAS EXTREMADURA STYLE BEANS CÁCERES STYLE EGGS WITH PAPRIKA, EXTREMADURA STYLE LENTILS WITH RICE EXTREMADURA STYLE MIGAS EXTREMEÑAS (Breadcrums) POTATOES EXTREMEÑO STYLE SPINACH STEW EXTREMEÑO STYLE EXTREMEÑA HOT SOUP EXTREMEÑA POTATOES OMELETTE COD CONVENT HAKE EXTREMEDURA STYLE SALAD/COCKTAIL EXTREMEÑO YOUNG GOAR/KID EXTREMADURA STYLE CACHUELA EXTREMEÑA (stew made from pig) CALDERETA EXTREMEÑA (young goat stew) FRICANDÓ A LA ANTIGÜA (beef stew) ROAST PEPPERS SALAD COQUILLOS (little coconut) MOÑITAS EXTREMEÑAS (cake) PERRUNILLAS (typical flat cakes cookies) ROSQUILLAS (sweet ring-shaped pastry) SUPLICACIONES PANCAKES FROM CÁCERES BISCUITS FROM REINA EXTREMENIAN FLOWERS
AJOBLANCO EXTREMEÑO (garlic cold soup) 4 people Difficulty: easy Time: 35 minutes INGREDIENTS: - 200 g of yesterday’s bread - 2 egg yolks - 2 garlic cloves - Vinegar - ½ bowl of breadcrumbs - Pepper - Olive oil - salt WAY OF COOKING: Leave the bread crumbs soak with water. After soaking, drain squeezing them well. In a mortar, crush the peeled garlic cloves with pepper and a little salt, until you get a fine mixture; add the egg yolks and the soaked breadcrumbs and add, little by little, about 8 tablespoons of oil. When the oil is well absorbed, add 1 litre of water and 3 tablespoons of vinegar, salt and continue mixing. Cut the bread into thin slices, arrange them in a tureen and pour over the previous broth.
RICE EXTREMEÑO STYLE 4 people Difficulty: high Time: 2 hours and 5 minutes INGREDIENTS: - 250 grams of rice - 200 grams of pig’s ear - 1 coat of pig’s trotters - 100 grams of streaky bacon - 5 tablespoons of butter - 100 grams of lean ham - 3 onions - 1 red pepper - 2 garlic cloves - 1 tablespoon of paprika - 1 bay leaf - Pepper, oil and salt WAY OF COOKING: Clean the pig’s ear and trotters carefully. Cook them in boiling water with salt, pepper and bay leaf. In a large casserole with hot butter and oil, fry peeled and chopped onions and the ham cut into small pieces. Sauté for a few minutes. Next, add the garlic cloves, peeled and crushed, and the paprika and immediately after that, the boneless pig’s ear and trotters, both sliced. Mix and sprinkle with 1 litre of excess cooking broth of the latter. Cook for 45 minutes. Add the rice and chopped pepper. Mix. Cover with sliced bacon and bake for about 20 minutes. Then place in the oven and leave for 5 minutes.
AUBERGINE Cﾃ，ERES STYLE 4 people Difficulty: medium Time: 45 minutes INGREDIENTS: - 6 small eggplants - 250 grams of fat ham - 2 eggs - 4 tablespoons of breadcrumbs - Flour - Oil - Salt WAY OF COOKING: Cut the aubergines in half lengthwise, and cook them in boiling water for 10 minutes; drain, hollow out and mash the pulp. Mix the chopped ham, eggplant pulp, breadcrumbs and a little salt, stuffed eggplant with this mixture. Roll the eggplant in flour and beaten egg and fry in a pan with boiling oil; remove them, arrange on a platter and serve.
STUFFED ONIONS Cﾃ，ERES STYLE 4 people Difficulty: medium Time: 2 hours INGREDIENTS: - 12 large onions - 12 slices of bacon - 200 grams of minced meat - 1 egg - 3 tablespoons of milk - Pepper - Oil - Salt WAY OF COOKING: In a pan with oil, sautﾃｩ the minced meat; remove and arrange in a baking mix with raw egg, salt and pepper. Peel onions and empty them. Form a well in the center; and fill them with the meat mixture. In the remaining oil to fry the meat, sautﾃｩ the slices of bacon; remove the bacon from the pan and brown the onions on all sides. Arrange the onions in a pan, one next to the other; add the juice of frying them, and cook over low heat with the pan covered. ﾂｧ After an hour, sprinkle with a few tablespoons of milk, leave the pot over high heat for a few minutes; serve accompanied by slices of bacon.
EXTREMADURAN STEW 4 people Difficulty: medium Time: 2 hours INGREDIENTS: - 250 grams of beef - 250 grams of chicken - 100 grams of chorizo - 100 grams of Extremadura blood sausage - 150 grams of bacon - 150 grams of large blood sausage - 100 grams of rice - 200 grams of soaked chickpeas - 250 g of potatoes - 1 onion - 6 tablespoons tomato puree - ½ cabbage - Collards - Peppermint - 1 clove - Pepper and salt WAY OF COOKING: In a pot with enough water, cook the beef, bacon, blood large sausage and chicken. Pour the tomato purÊe and, after bringing to the boil, add the chickpeas. Bring to the boil again, add the chickpeas, and lower the stove burner completely. Maintain for 15 minutes, approximately. Then sprinkle with salt and pepper and add the peeled and chopped onion with the cloves. Cook over a low heat. When lacking an hour to finish cooking, add the washed and chopped cabbage, cabbage, chorizo and blood sausage. At the last fifteen minutes of cooking, add the chopped legs. Strain the stew and arrange it on a serving platter. Boil the broth with rice and peppermint, until the rice is ready. Serve the soup as a first course. Serve then the meat, vegetables and chickpeas.
GAZPACHO EXTREMEﾃ前 (tomato cold soup) 4 people Difficulty: medium Time: 1 hour INGREDIENTS: - Bread crumbs - 1 large onion - 3 garlic cloves - Pepper - Vinegar - Oil - Salt WAY OF COOKING: In a bowl with cold water, Soak a handful of breadcrumbs. Peel the garlic, and peel and finely chop the onion. In a large mortar, crush the garlic and drizzle with 2 tablespoons of oil, stirring continuously. Sprinkle with a little salt and add the soaked breadcrumbs and well drained. Stir continuously with the pestle until you get a fine paste; sprinkle with pepper and add water to fill the mortar; rectify salt. Put the mixture in a deep bowl and add again breadcrumbs soaked in water and drained; stir constantly for a long time. Let stand for two hours in a cool place or in the fridge; sprinkle with a dash of vinegar, add the onion and then serve.
PEAS EXTREMADURA STYLE 4 people Difficulty: easy Time: 30 minutes INGREDIENTS: - 2 kg of fresh peas with pod - 6 small onions - 1 heart of lettuce - 1 sprig of parsley - 1 bay leaf - 1 sprig of mint - 1 teaspoon sugar - 1 tablespoon butter - Salt WAY OF COOKING: Shell peas. Wash and julienne cut the heart of lettuce; peel the onions. Finely chop the parsley and mint. Put a cup of water into a saucepan; add the peas, lettuce and onions; Season with parsley, mint, bay leaf, salt and sugar; cover and cook over low heat for about 15 minutes. Add the butter, and cover the pot simmer, moving from time to time by holding the handles, until peas are tender and the juice thick. Serve the peas with juice.
BEANS Cﾃ，ERES STYLE 4 people Difficulty: easy Time: 25 minutes INGREDIENTS: - 500 grams of broad beans - 1 onion - 1 garlic clove - 1 slice of bread - 3 eggs - 1 teaspoon of paprika - 1 sprig of parsley - 8 tablespoons of olive oil - Salt WAY OF COOKING: Remove the strings from the beans and cut off the tip; washing and chopping. Peel the garlic; peel and chop the onion finely; chop the parsley. Heat oil in a pan and fry the garlic and the slice of bread until they brown. Put the browned garlic and bread in a mortar and crush them with parsley to form a smooth paste. Fry the onion in the remaining and when it becomes transparent, add the paprika and crushed; sautﾃｩ a few minutes, add the beans and cook a few minutes more. Add a glass of water, cover and simmer until the beans are tender. Add the eggs, break them with a slotted spoon and stir until set. Serve hot plate.
EGGS WITH PAPRIKA, EXTREMADURA STYLE 4 people Difficulty: easy Time: 55 minutes INGREDIENTS: - 8 hard-boiled eggs - 2 large onions - 1 tablespoon of paprika - Pepper - 2 tsp flour - 1 cup of milk - 4 tablespoons of butter - Salt WAY OF COOKING: Peel and slice the onions and eggs. In a pan with hot butter, sautĂŠ the onions until transparent but not burned. While, dissolving the flour into milk; we add it to the pan and mix, then add the boiled eggs and sprinkle with paprika, salt and pepper. Leave the pan on low heat for about 15 minutes. Serve immediately.
LENTILS WITH RICE EXTREMADURA STYLE 4 people Difficulty: easy Time: 1 hour 20 minutes (plus soaking time INGREDIENTS: - 400 grams of lentils - 80 grams of rice - 200 grams of oyster mushrooms - ½ onion - 2 large tomatoes - 2 leeks - 1 clove garlic - 1 teaspoon of paprika - 4 tablespoons of olive oil - Salt WAY OF COOKING: The evening before, wash lentils and soak them in water. Drain and place them in a pot covering them with water and cook for 30 minutes. Chop the garlic; peel and chop thin the onion; chop the leeks; peel the tomatoes, remove the seeds and cut them into small cubes; wash, drain and cut into strips the oyster mushrooms. Heat the oil and fry the garlic, onion and leek for about 5 minutes; add the paprika and tomato and sautÊ for 2 minutes. Add the oyster mushrooms and salt cook over medium heat for about 15 minutes. When the lentils are almost done, add the sauce and rice and cook for another 15 minutes over low heat, adding hot water if too dry. Correct the seasoning and serve.
MIGAS EXTREMEĂ‘AS (Breadcrums) 4 people Difficulty: easy Time: 50 minutes INGREDIENTS: - One day old bread - 200 grams of bacon - 2 dried peppers - 2 garlic cloves - Oil - Salt WAY OF COOKING: Break the bread in two halves, cut into horizontal slices first and then cut them into small pieces the size of a hazelnut. Put the breadcrumbs in a good clean napkin with water and mix well; wrap them in the same napkin and leave them at rest. Cut the bacon and pepper into squares. Peel the cloves of garlic. In a large pan of boiling oil, brown the garlic; remove and add the crumbs, stirring without stopping; add salt. Then add the bacon and pepper, stir until crumbs cooked absorb them and, finally, serve hot in the same dish.
POTATOES EXTREMEﾃ前 STYLE 4 people Difficulty: easy Time: 1 hour 10 minutes INGREDIENTS: - 2 kg of floury potatoes - 100 grams of spicy pork sausage Extremadura - 1 red pepper - 1 green pepper - 2 cloves of garlic - ﾂｽ teaspoon of paprika - 1 bay leaf - Oil - Salt WAY OF COOKING: Peel the potatoes and cut into irregular pieces; cut the peppers into squares, slice the sausage and mash the peeled cloves of garlic. In a mud casserole, with hot oil, peppers, potatoes, bay leaf, salt and pepper, and sprinkle with water to cover the potatoes. Put the pan on the fire and, when in the first boil, add the mashed garlic; keep on normal fire for thirty minutes. Place the slices of sausage on the potatoes, cover the pot and let on high fire for ten minutes. Serve in the same casserole.
SPINACH STEW EXTREMEﾃ前 STYLE 4 people Difficulty: medium Time: 1 hour INGREDIENTS: - 250 grams of spinach - 400 grams of cooked chickpeas - 150 grams of ham into thin slices - 1 egg yolk - 2 tablespoons of flour - Oil - Salt WAY OF COOKING: Carefully clean the spinach under running cold water; cook them in a saucepan with a quart of boiling salted water for about twenty minutes; drain and left to cool. Heat about 6 tablespoons of oil in another pan and dilute the flour in it; before they begin to get brown, sprinkle with spinach juice to form a clear mixture; sprinkle with salt, leave on low heat for five minutes and remove from heat. Pass the spinach through the food mill and add to the previous sauce; stir the mixture continuously, add the egg yolk and the chickpeas. Continue mixing for a while and add the remaining soup from the spinach. In a frying pan with a little oil sautﾃｩ the slices of ham. Finally, serve them with the soup preparation.
EXTREMEÑA HOT SOUP 4 people Difficulty: easy Time: 50 minutes INGREDIENTS: - 3 ½ kg of red tomatoes - 150 grams of bread from the day before - 1 onion - 1 green pepper - 3 cloves of garlic - 1 teaspoon of cumin - 4 tablespoons of olive oil - Salt WAY OF COOKING: Peel and chop the onion, cut the tomatoes into cubes; chop the pepper. Cut the bread into slices. Peel and crush the garlic in a mortar along with the cumin. Heat oil in a pan and sauté the onion until it begins to get brown. Add the pepper and cook for about ten minutes. Add the tomatoes and cook for ten minutes. Add the crushed garlics and after ten minutes, add three cups of water; salt and cook for five minutes. Arrange the bread slices on plates. Then, cover with the soup and serve.
EXTREMEÑA POTATOES OMELETTE 4 people Difficulty: easy Time: 25 minutes INGREDIENTS: - 8 eggs - 250 grams of spicy pork sausage - One chilli - ½ teaspoon of paprika - Oil - Salt WAY OF COOKING: Cut the sausage into slices and take the skin off; chop the pepper, and beat the eggs in a bowl. In a frying pan with a little hot oil, sauté the slices of sausage with the chili; sprinkle with a little salt and pepper. hen, add quickly the beaten eggs. Form a round omelet, juicy inside but golden outside. Place it on a serving platter and let rest for about five minutes.
COD CONVENT 4 people Difficulty: medium Time: 1 hour and 35 minutes INGREDIENTS: - 600 grams of cod - 1 kg potatoes - 500 grams of cooked spinach - 2 cloves of garlic - Flour - Oil - Salt WAY OF COOKING: In a frying pan with hot oil, sautĂŠ the well drained spinach, , with a little of salt. In the same pan, once we have cleaned it and put hot oil in it, fry the potato sliced; add salt and arrange in a casserole. In the remaining oil, fry the pieces of desalted cod without bones and coat in batter. Remove from the pan and put them on the potatoes. Cover with the spinach, its oil and garlic cloves, peeled and crushed previously in a mortar. Cover the pan and leave it on low fire until everything is stewed fine.
HAKE EXTREMADURA STYLE 4 people Difficulty: easy Time: 55 minutes INGREDIENTS: - 600 grams of hake - 1 onion - 1 clove of garlic - Parsley - Pepper - Clove - Saffron - Oil - Salt WAY OF COOKING: Clean and empty the hake, peel and finely chop the onion and parsley and crush the garlic together with the peeled clove of garlic. In a frying pan with hot oil, fry the hake and arrange it in a casserole. In the remaining oil, brown the onion, garlic, parsley, a bit of clove and saffron. Add three ½ cups of hot water and then season with salt and pepper. Pour the sauce on the hake and leave the pot over low heat until the juice become reduced.
SALAD/COCKTAIL EXTREMEﾃ前 4 people Difficulty: medium Time: 45 minutes (plus desalting time) INGREDIENTS: - 800 grams of cod - 500 grams of onions - 500 grams of red peppers - 100 grams of black olives - 1 lemon - 1 sprig of parsley - 5 cloves of garlic - 3 vinegar tablespoons - 1 deciliter of olive oil - Salt and pepper - Cumin WAY OF COOKING: Desalt the cod the evening before, changing the water several times. Drain the cod, add salt and pepper and cook it in little water. Then drain it and remove the bones, flake it and save for later. Heat the oven to 180 ﾂｰ C; squeeze the lemon and chop the parsley. Wrap the onions in tin foil and roast them in the oven for about forty-five minutes, oil the peppers and roast them in the oven for 30 minutes together with three cloves of garlic for ten minutes. Peel onions and cut into strips; peel, remove the seeds and cut peppers into strips. Peel the roasted garlic and the raw; ones put both in a mortar with a few grains of cumin and crush everything. Add the vinegar, lemon juice and five tablespoons of oil, mix and strain the sauce through a strainer. Put in a saucepan the onions, peppers, olives and cod. Mix, correct the seasoning and give a boil before serving with the spicing sauce.
YOUNG GOAR/KID EXTREMADURA STYLE 4 people Difficulty: easy Time: 1 hour and 20 minutes INGREDIENTS: - 1 kg little goat without bones - One kid liver - 1 red pepper - 8 cloves of garlic - 1 paprika tablespoon - Oil - Salt WAY OF COOKING: In a frying pan with hot oil, brown the meat cut into small pieces and place it in a casserole. In the remaining oil, add the paprika, stir and immediately remove from heat and pour over the meat in the pan. Sprinkle with salt, cover with water and have the pot on the fire. After the first boil, simmer. Meanwhile, in a frying pan with oil, fry the liver and garlic; crush all in a mortar with red pepper. Add the crushed to the pan and leave, always simmering, until the sauce is reduced. Serve hot.
CACHUELA EXTREMEÑA (Stew made from pig) 4 people Difficulty: high Time: 1 hour INGREDIENTS: - 1 pork stomach - 500 g of pork liver - 300 grams of spicy sausage “chorizo” - 1 onion - 2 ripe tomatoes - 6 cloves of garlic - 2 eggs - Breadcrumbs - Cinnamon - Cumin - Pepper - Paprika - Parsley - 1 clove - Saffron - Vinegar - Pork fat - Salt WAY OF COOKING: In a clay pot with about eight tablespoons of butter, sauté four cloves of garlic, the onion, tomato and parsley, all peeled and crushed; add salt. Add a pinch of cinnamon and the sausage cut in dice; sprinkle with a tablespoon of paprika, mix all ingredients and add first the stomach and then the liver both very clean and finally chopped. Leave the pan on medium fire for about ten minutes and sprinkle with ten tablespoons of hot water. Reduce to very low heat for ten minutes. Meanwhile, in a mortar crush five grams of cumin, the other two cloves of garlic, pepper, bread crumbs, cloves and saffron. Add all the ingredients to the pan. Mix for a few minutes and finally add two beaten eggs with three tablespoons of vinegar. Add salt, stir and serve.
CALDERETA EXTREMAĂ‘A (young goast stew) 4 people Difficulty: high Time: 2 hours and 5 minutes INGREDIENTS: - 500 grams of young goat - One young goat liver - 1 red pepper - 4 cloves of garlic - 1 bay leaf - Ground black pepper - 1 paprika tablespoon - 1 glass of wine - Oil - Salt WAY OF COOKING: In a pan with boiling oil, lightly brown two cloves of peeled garlics. Stir them and set aside. In the remaining oil, sautĂŠ the sliced meat with bayleaf, salt and pepper. Stir and sprinkle with wine. Leave the pan on medium fire. When the wine is absorbed, pour some water. Simmer until meat is tender. Meanwhile, roast the other two cloves of garlic and put them in a mortar along with those who were already fried. Roast also the liver and add to the mortar. Crush everything. Sprinkle with a little black pepper and add a few drops of oil. Add the crushed red pepper and continue crushing. Add the mixture to the pan of meat. Keep on the fire until the sauce thickens. Serve.
FRICANDĂ“ A LA ANTIGUA (beef stew) 4 people Difficulty: medium Time: 1 hour and 50 minutes INGREDIENTS: - 600 grams of beef - 100 grams of bacon - 100 grams of pork rind - 2 carrots - 1 large onion - 150 grams peas - 2 cloves of garlic - 1 bunch of mixed herbs - Pepper - 1 flour tablespoon - Soup or water - Oil - Salt WAY OF COOKING: In a pan with hot oil sautĂŠ the onion and clove of garlic, previously peeled and crushed . Meanwhile, in a frying pan, brown the meat with the chopped rinds and bacon. Add the meat to the fried onion and garlic and sprinkle with salt and pepper. Also add the peeled and sliced carrots. Mix everything and in the first boil add the peas, sprinkle with flour, and add bunch of mixed herbs. Leave the pan on low heat for over an hour until everything is very tender. Serve hot in the same dish
ROAST PEPPERS SALAD 4 people Difficulty: easy Time: 50 minutes INGREDIENTS: - Red peppers - Tinned tuna - Chopped fresh onion - A pinch of salt - Extra virgin olive oil - White wine vinegar - Boiled eggs - A pinch of cumin WAY OF COOKING: Roast the peppers in the oven. Once cold, peel, cut into strips and put them on a salad bowl. Add the salt, a pinch of ground cumin and the chopped onion. Dress with extra virgin olive oil and a splash of vinegar. Mix all the previous ingredients. Decorate with the tinned tuna and the boiled eggs.
COQUILLOS (little coconut) 4 people Difficulty: medium Time: 50 minutes INGREDIENTS: - 100 grams of grated coconut - Pastry cream - 500 g flour - 2 tablespoons of baking powder - 5 tablespoons of sugar - 4 eggs - Grated rind of 1 lemon - 2 ½ cups milk - 1 little glass of brandy - 5 tablespoons of butter - Salt WAY OF COOKING: Put the flour in a bowl, making a well in the center to place the baking powder, milk, egg, the grated lemon, half a glass of water, a little salt, sugar and Brandy. Mix all the ingredients knead slightly. Cover with a cloth and let it stand until it grows twice its size. Flatten the dough with a rolling pin and cut into small pieces; stretch them put custard and coconut on very little piece. Then, roll them. Arrange the pieces of dough in an oiled tray, let them settle for ten minutes. Then, paint each piece with beaten egg yolk. Place the tray in hot oven until they get brown.
MOĂ‘ITAS EXTREMEĂ‘AS (cake) 6 people Difficulty: easy Time: 55 minutes INGREDIENTS: - Flour - Baking powder - 1 cup of sugar - 2 eggs - 2 glasses of anise - Milk - Oil - Honey WAY OF COOKING: In a deep bowl, put the two eggs, anisette, sugar, a cup of milk and oil and stir continuously. Add flour and baking powder to achieve a fluid. Flatten the dough with a rolling pin and then cut into strips of about eight centimeters long and two meters wide. In a pan with hot oil, fry the resulting pieces, drain and coat generously with honey. Serve cold.
PERRUNILLAS (typical flat cakes cookies) 6 people Difficulty: medium Time: 50 minutes INGREDIENTS: - Flour - 6 eggs - 600 grams of sugar - 1 glass of brandy - 400 grams of butter - 1 tablespoon of ground cinnamon WAY OF COOKING: Strongly beat the butter in a bowl; add the egg yolks, brandy, sugar, cinnamon and finally the flour in rain; keep mixing and whisking all the ingredients until smooth and soft dough. Form small flat cakes with floured hands. Then arrange them on a greased pastry tray. Beat egg whites until stiff and put a spoonful on each cake. Place them in the oven, and remove it when we see that the cakes are golden. Serve cold.
ROSQUILLAS (sweet ring-shaped pastry) 6 people Difficulty: medium Time: 45 minutes INGREDIENTS: - 400 g flour - 150 grams of sugar - 12 egg yolks - 1 glass of brandy - Oil - Salt WAY OF COOKING: In a deep dish arrange the flour to form a well in the center. Provide the hollow egg yolks diluted with brandy and a pinch of salt. Work the dough until it is consistent. Take small portions, roll them in laces and join the ends. Place the rings on a tray spread with oil, paint lightly with oil and cook in a hot oven. Remove the rings when they get brown. Serve cold.
SUPLICACIONES 4 people Difficulty: easy Time: 1 hour INGREDIENTS: - 250 g flour - 4 eggs - 1 cup of milk - 1 lemon - 2 deciliters of oil - 3 butter tablespoons - 1 sugar tablespoons - Powdered sugar - Salt WAY OF COOKING: Peel the lemon rind and pour it in the milk; add sugar and a pinch of salt; put in the fire and when it begins to boil remove the lemon rind; continue cooking over medium heat. Gradually add flour, stirring with a wooden spoon for twenty minutes. Remove from heat, until it gets cool add one by one the eggs, stirring until the mixture is well blended. Heat the oil and pour small portions spoon in the pan and remove them when golden. Put them in a bowl, sprinkle with powdered sugar and serve.
PANCAKES FROM Cﾃ，ERES 6 people Difficulty: medium Time: 1 hour and 10 minutes INGREDIENTS: - Flour - Fresh yeast - 250 grams of crackling - 2 eggs - 500 grams of crackling - Water - 5 tablespoons of lard - Ground cinnamon WAY OF COOKING: Prepare five hundred grams of bread dough and mix with sugar, lard cut into small pieces, a little cinnamon powder and five hundred grams of fresh ground cracking. Stir for a while and add the two whole eggs. Put the dough in a clay pot and knead a little more; divide the dough into two parts, making two balls and flatten with a rolling pin to form two cakes. Add a little flour if necessary. Place the cakes on wafers, sprinkle with sugar and cinnamon and place them in a hot oven. Remove them when they are cooked and toast.
BISCUITS FROM REINA 6 people Difficulty: easy Time: 40 minutes INGREDIENTS: - Flour - 2 eggs - Sugar - Slivered almonds - Jam - Pork fat WAY OF COOKING: Separate the yolks from the egg whites in a bowl and beat the two egg yolks with two tablespoons of sugar and, in another bowl, whip the two whites until stiff; mix, add two tablespoons of flour and stir again. Place the mixture in a pastry bag with a plain nozzle and forming portions on a plate greased and sprinkled with flour. Preheat the oven and put the plate. When the cupcakes are half done, sprinkle with sliced almonds and a little sugar. Place them in the oven again. When they are at their best, remove the cupcakes, put fill them with some jam and put them together as a snack.
EXTREMENIAN FLOWES 6 people Difficulty: medium Time: 1 hour INGREDIENTS: - 250 g flour - 6 eggs - 2 sugar tablespoons - Oil WAY OF COOKING: In a bowl, beat eggs; add two tablespoons of oil and eight of water, stir and add the flour, whisking constantly. When well blended and smooth, let the dough rest for a while. Heat enough oil in a pan and when it begins to boil, put the special mold that is used for the preparation of flowers. When the pan is hot, remove from heat, put the mold in the dough and put it back into the boiling oil; repeating this several times, when flowers are golden brown, remove them from the oil, drain well and arrange on a platter, dusting with sugar.
RECIPES FROM ANKARA (TURKEY)
RECIPES Aşure Çiğ Köfte Gözleme Güveç İmambayıldı Kısır Kuru Fasulye-Pilav Mantı Yaprak Sarma Iskender Kebap Sütlaç Menemen Hamsi Tava Ali Nazik Kebap Tire Köftesi
ASURE
INGREDIENTS:
- 1 cup wheat - 1 cup white beans - 1 cup garbanzo beans - 1 cup raisins - 1 cup almonds - 3/4 cup peanuts - 12 dried apricots - 5 1/2 cups sugar - water (enough to cover) topping: walnuts, cinnamon WAY OF COOKING:
Soak wheat, white beans, garbanzo beans and almonds in water overnight.Boil the above ingredients, remove the outer shell or skin.Soak the raisins in boiling water until they soften.Put all the ingredients above (steps 1-3) in a large pot and boil. Add peanuts and almonds (peeled and cut in half) at this point.Chop the apricot into small pieces, add to mixture along with sugar.Boil for 10-15 minutes. Enjoy your ashure! *These are the ingredients we chose. Feel free to experiment with other grain, fruits and nuts. Pomegranate, sesame seeds and orange peel are recommended.
ÇİG KÖFTE
INGREDIENTS:
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¼ cup lemon juice 1 lb lean ground beef 2 tomatoes 5-6 cloves garlic ¼ cup canola oil 2 lb fine bulgur (cracked wheat) 2-3 Tbsp salt 5-6 Tbsp isot (crushed hot pepper) 3-4 big onions 1-2 Tbsp cumin 750 gr red hot pepper paste/ tomato and pepper paste mix
WAY OF COOKING: Process the onions in food processor. Then, take it along with bulgur in a large mixing bowl. Rub the mixture in between your palms, to give bulgur a full onion flavor (about 10 minutes). Add pepper paste/ pepper and tomato mix paste, salt, isot and cumin. Keep rubbing all the ingredients in between your palms pressing hard. Then, add the ground beef and push the mixture through the bottom of the bowl strongly. Dip your hands in cold/ ice water occasionally to ease the process. Keep kneading for about 30 minutes and make sure the bulgur is softens enough. Meanwhile, crush tomato and garlic in the food processor, and then add into the bulgur mixture. Add lemon juice and canola oil as well. Knead for a couple of minutes and grab walnut size pieces or bigger if desired. Place them right inside your palm and squeeze gently to give the right shape as seen in the picture. Serve with lemon wedges and lettuce leaves.
GÖZLEME
INGREDIENTS:
- 5 cups or 600 gram of all purpose flour - 65 grams of butter - 2 teaspoons dry yeast - 1 teaspoon of sugar - 300 grams of water - 500 grams white cheese - 2 bunches or 120 grams of parsley - ½ cup or 100 grams of oil
WAY OF COOKING:
Sift flour in a large bowl, reserving one cup of flour. Sprinkle with salt and mix. Make a hole in the center. Combine yeast and sugar in a smart bowl. Add ¼ of a cup of warm water, stir. Pour into hole in the centre of the flour.Cover yeast with some flour. Lets stand for 10 minutes to rise. Stir in remaining water, blending thoroughly. Knead for 5 minutes to form a medium soft doug. Cover and let rice in a warm place for one hour or until double in bulk. Crush white cheese with a fork. Add finely chopped parsley, mixed well. Divide into ten portions set aside. Place dough on lightly floured board. Divide into lo portions with floured hands. Shapes into balls; roll each ball out with rolling pin into a circle 5 mm thick. Brush with oil. Fold opposide edges over, bringing edges together in centre. Spread cheese filling over half pastry. Turn cheese spread sides slightly over filling. Then fold other half over filling shaping into an ablong. Seal edges well, pressing slightly. Heat gridde or a cast iron skilled. Grease with butter and place gözleme on griddle. Brown on both sides. Serve hot.
GĂœVEÇ
INGREDIENTS:
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Meat Cubed meat Aluminium Folio Black pepper Red pepper Salt 7 Garlics 2 Onions 4 Potatoes 3 Aubergines Oil Water
WAY OF COOKING: Put the oil into the jug. Wait until the jug warms up. Add the meat into the jug. Roast for about 10 minutes. Chop the onions and then add them into it. Meanwhile, chop the potatoes, aubergines, tomatoes and garlics, put everything in a big bowl. After that sprinkle onto a pinch of black pepper, a pinch of red pepper, a pinch of salt. Finally add a tablespoon of tomato sauce, stir all of them together, and then put them into the rosted meat after 10 minutes. Add a half cup of water. Cover the jug with aluminium. Cook for 1 hour in low heat.
IMAMBAYILDI
INGREDIENTS:
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4 pieces of eggplant Olive oil 2 onions 8 cloves garlic 3 peppers 3 tomatoes 3 pinch of salt 3 pinch of black pepper 1 teaspoon sugar 1/2 bunch parsley
WAY OF COOKING: Peel the eggplants. Fry in olive oil. Chop the onions, tomatoes and peppers. Then roast them with garlic and after a few minutes add the salt, black pepper, sugar and parsley. Put the eggplants on the pot . Cut in half the eggplant and expant it with spoon.Put the ingredients. Cook for 20-25 minutes. Finally, serve it.ts. Cook for 20-25 minutes. Finally, serve it.
KISIR
INGREDIENTS:
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1 cup bulgur wheat, large grain 60 ml olive oil 1 onion, diced 1-2 tbsp tomato paste 1 lemon juice 1/2 tsp salt 1 tbsp cumin
WAY OF COOKING:
First put the bulgur in a large bowl and pour two cups of hot water on it (it should stay like this for 5 minutes). Meanwhile in a medium sized pot, place the onion and olive oil. Cook until the onions turn light brown. Add the salt, tomato paste, lemon juice and cumin. Then wash and drain the bulgur, and mix it into the pot with a wooden spoon. Cook for about 10 minutes on medium-low heat. Afterwards, cover the lid and set aside for it to cool down. When it's cold, add in the following: 3-4 tomatoes, diced - 4-5 fresh green onions, diced - 1 cup chopped parsley -
KURU FASULYE-PİLAV (WHİTE BEANS WİTH PİLAF) I
INGREDIENTS (FOR WHITE BEANS):
-
2 cups white/butter beans 250 grams beef/lamb meat, chopped 2 onions, chopped 2 tablespoon oil 1 tablespoon tomato paste 1 dried red pepper/green pepper, chopped 0,25 teaspoon baking soda (optional) 0,25 teaspoon chili red pepper flakes (optional) 1 tablespoon salt to taste 1 cup hot water
WAY OF COOKING: Wash white beans, place them in a pot and cover with water (approximately 1 inch above the beans). Leave them in water overnight or for at least 12 hours. The next day, cook them with the same water till beans get soft over low heat. You could add baking soda to have softer beans quicker. When they are soft, add ½ tablespoon of salt. In another pot, sauté chopped meat with oil till they are brown. Then add onions and sauté for 2-3 minutes over medium heat. Stir in peppers and tomato paste. Add one cup of hot water and the remaining salt, and then simmer till the meat is soft. Transfer the cooked white beans into the pot. Simmer for 10 minutes over low heat.
KURU FASULYE-PİLAV (WHİTE BEANS WİTH PİLAF) II
INGREDIENTS (FOR PILAF):
-
1 cup long grain rice 1 tablespoon butter 1 tablespoon oil 2 tablespoon vermicelli/ orzo 1,5 or 2 cups of hot water/chicken broth Also you can add 1 cube of chicken bouillon to hot water 1 teaspoon salt
WAY OF COOKING: Wash the rice several times with warm water and drain. Cover the rice with warm water and leave it for 15-20 minutes and drain. If you do not have time for this, just wash the rice and then drain. Place the butter and oil in a saucepan or pot and add the vermicelli or orzo. Over low-heat, fry until their color starts changing to golden brown. Do not over fry, take the pot from the stove as soon as you see the golden brown color and add the rice. Then, again place the pot on the stove and stir for 3-4 minutes over medium heat. Finally, add the hot chicken stock / water (If you leave the rice in water before cooking, use 1,5 cup hot water otherwise use 2 cups). Add the salt and close the lid and cook over low heat, until the rice absorbs all the water. Meanwhile you can stir once or twice. Let the pilaf stand for about 5-10 minutes before serving. You can serve White beans with meat with pilaf or over pilaf.
MANTI
INGREDIENTS FOR PILAF:
-
Meat 550 g (20 oz.) or 5 glassfuls of flour 3 tsp. Salt 2 eggs 10 2/3 glassfuls of water 2 small onions 20 g (2/3 oz.) or 1/3 bunch parsley 250 g (9 oz.) ground meat 1 large tomato 6 tbsp. butter or margarine 1/2 tsp. Paprika 1/2 tsp. Pepper 6 cloves of garlic 660 g (22 oz.) yoghurt
WAY OF COOKING: Sift the flour into a large bowl, setting aside 1/3 cup. To the rest, add 1 tsp. salt. Mix well and make a well in the center. Place the eggs in the well. Make a firm dough, gradually adding 2/3 cup water. Continue kneading for 7-8 minutes, then divide the dough in half and let rest for 10 minutes covered with a damp cloth. Meanwhile, combine the finely chopped onion, meat, parsley, 1/2 tsp. salt and pepper in a bowl. Sprinkle your work surface with flour. Roll out the first piece of dough to a 1 mm thickness. Place 1 spoonful of filling at regular intervals on the dough. Brush the dough between the filling with water. Roll out the second sheet of dough slightly larger than the first and lay over the first. Using your fingers, seal the ravioli by pressing around each mound of filling. Using a knife, cut the ravioli into individual squares. Bring some salted water to a boil in a large pot; add the ravioli and cook for 15-20 minutes, until they rise to the surface. Meanwhile, wash and chop the tomato; sautĂŠ for a few minutes in the butter; add the paprika; Peel the garlic and crush in a mortar; add the yogurt and mix well to make a smooth sauce. Just before serving, place the ravioli in a serving platter. Pour on the garlic-yogurt sauce and garnish with the tomato sauce
YAPRAK SARMA
INGREDIENTS FOR PILAF:
-
Vine leaves - 150 grams Water 2 2/3 cups Salt 3 teaspoons 18 grams Onion 6 big 600 grams Olive oil ¾ cup Pine nuts 2 tablespoon 20 grams Rice 1 1/3 cup Sugar 2 teaspoons 8 grams Currants 2 tablespoons 20 grams Parsley 1 small size bunch 40 grams Dill 1 small size bunch 30 grams Fresh mint 10-15 leaves 10 grams Cinnamon ¾ teaspoon 1.5 grams Black pepper ¾ teaspoon 1.5 grams All spice ½ teaspoon 2 grams Lemon juice 2 tablespoons 20 grams Lemon 1 medium size 100 grams
WAY OF COOKING: Wash the vine leaves and remove the coarse stems. Put the water and a teaspoon of salt in a pot. Bring to boil and add half of the leaves.Simmer them for 4-5 minutes, turning over once. Simmer the other half in similar fashion.Measure the cooking liquid and complete it to 2 3/4 cups and set aside. Peel the onions, wash and chop finely, place in pot together with oil and nuts, cover and sauté for 20 minutes over low heat, stirring occasionally. Stir a few time with the lid removed so that the nuts are browned. Wash and drain the rice and add to the pot and stir a couple of times. Add the remaining salt, sugar and the 1 ¾ cups of the hot cooking liquid, stir and sprinkle with currants. Simmer it on first medium and then low heat for 10-15 minutes, until all the liquid is reduced. Wash the parsley and the dill and remove the stems and chop finely. Add them to the cooked rice together with mint, spices and the lemon juice and leave covered for 10 minutes. Place the vine leaves so that the side with veins face inside
when wrapped. Place the prepared filling to one side, fold the side edges over he filling and then wrap it. Cover the bottom of a shallow saucepan with vine leaves and the removed parsley and dill stems and place the wrapped vine leaves over them. Place a heat-proof flat plate over the leave wraps (dolmas). Heat the remaining boiling liquid and add to the pan slowly, pouring from the edge of the dolmas. Cover and simmer over low heat for 50 minutes. Transfer to a serving dish when cool, and garnish with lemon slices.
ISKENDER KEBAP
INGREDIENTS FOR PILAF:
-
2 pieces of beef tenderloin, each 200 gr 200 gr regular ground beef 4 pieces of Asian Nan Pita bread or plain pita bread (pide) Salt Pepper Yogurt 1 cup tomato paste, heated up with a few tbs of water (or use canned crushed tomatoes) 2 tbsp butter
WAY OF COOKING:
Add the salt and pepper to the ground beef. Knead and give it a round shape, then place in the middle of the two pieces of tenderloin.Cover in plastic wrap and leave in the freezer overnight. The next day remove from the fridge 45 minutes before cutting. Use a knife, electric knife or meat cutter to shred it. Then fry in a large pan (be careful not to over-fry).Cut the pitas in bite size diagonal shapes and place on the plates. Spread the beef over the pita bread pieces. Pour the tomato sauce on top and place a few spoons of yogurt on the side. Lastly, melt the butter in a small pan. When it starts bubbling, pour over the tomato sauce. Serve Iskender Kebab while still hot. This recipe makes 4 servings.
SÜTLAÇ
INGREDIENTS FOR PILAF:
-
4 water glass milk 3.5 cup sugar 4 cup sübye 1 cup rice Half teaspon salt
WAY OF COOKING:
Cook the rice in abundant water and then filter it. Boil the milk in another pot and add the rice and the sugar to milk. Add the sübye and take it from the oven after it boils. Pour the blend into small bowls. Pour some water into the oven tray and put the bowls into the tray. Cook it in 250 grad oven for 35-40 minutes. After its cooked take it from the oven and put it into the refrigerator.
MENEMEN
INGREDIENTS FOR PILAF:
-
2 cups green pepper, chopped 1 cup diced tomato 1 small onion, finely chopped 2 eggs, beaten 3 tbsp oil ½ tsp salt 1 pinch of black pepper (optional)
WAY OF COOKING: Place the oil and onions in a pan and sauté the onions for 2-3 minutes over low-medium heat. Then, add peppers and salt. Close the lid and cook until the peppers become soft by stirring occasionally. Add the tomatoes, stir and cook for 5-6 minutes with the lid closed. Finally, add the beaten eggs and stir. It’s done when the eggs are cooked. You can sprinkle some black pepper on top if you like. Menemen is a very good and famous dish for breakfasts. Serve it with bread while still warm .
HAMSİ TAVA
INGREDIENTS FOR PILAF:
Anchovies, gutted & washed with cold water - Salt - Yellow corn meal - ¼ cup liquid oil for frying -
WAY OF COOKING:
Season the fish with salt. Dip the anchovies in the yellow corn meal. Heat up the oil in a large Teflon pan. Fry the each side of the fish for 2 or 3 minutes. Serve with green salad, radish, pickled flat green beans, cornbread, etc.
ALİ NAZİK KEBAP
INGREDIENTS FOR PILAF:
-
2medium eggplants or roasted eggplant in jar
-
1 large cubanelle pepper or regular green pepper
-
150 gr medium or regular ground lam bor beef, cooked with salt and pepper
-
½ cup plain Turkısh yoğurt with salt and mashed with garlic, at room temperate
-
1 tbsp butter
-
1 tbsp red pepper, powdered
-
½ tsp Cayenne pepper, powdered
WAY OF COOKING: Set the oven to broil ( grill ) and heat it up. Make holes in the eggplants with a fork so that it will roast better. Place the eggplants and green pepper on an oven tray and place in the oven. Roast the green pepper for about 15 minutes and the eggplant for about 25 minutes. Turn them over occasionaly during roasting. Peel off the skins from both the eggplant and green pepper ( discar seeds ),and cut in small pieces. Put them in a Pyrex dish ( I used 10 inch / 25 cm round Pyrex ).Put back in the warm oven . Note that at this point the oven’s turned off, and you just want to keep the food warm. Also if you used roasted eggplant in a jar, you should just roasted the green pepper. When the rest of the ingredients are prepared, take the Pyrex out of the oven and pour the yoğurt on top. Then put the cooked ground beef on top of the yoğurt. Lastly, melt the butter in a small pan and add the peppers. When it starts bubbling, pour over the ground beef. Serve Ali Nazik immeditaly while still warm.
TİRE KÖFTESİ
INGREDIENTS FOR PILAF:
-
600 gr minced meat
-
1 kg tomato
-
200 gr butter
-
Green pepper
-
Yoghurt
-
Thin skewers
WAY OF COOKING:
Tire Köftesi which are peculiar to the Tire district of İzmir, are grilled with a thickness of a pen on thin skewers. No spices other than salt are used in its minced meat; and the meatballs are served with a buttery tomato sauce. The essential taste of Tire meatballs is actually revealed by the village butter used in its sauce. These meatballs, also known as Delikli (drilled) meatballs and Tire Kebab in the public are served by putting fresh parsley on them. Optionally, Tire meatballs may also be served with yoghurt.
RECIPES FROM TÁMASI (HUNGARY)
RECIPES MENU 1 Filled aubergines Goulash soup Classic Apple Pie MENU 2 Fish Soup Rabbit in mustard Sponge Cake a’la Somló MENU 3 Garlic cream soup Cabbage pottage with tomato Cottage-cheese soufflé with sour cherry MENU 4 Green pepper filled with cottage cheese Wild boar with mushroom Hungarian floating islands MENU 5 Smoked fleshy scone Hungarian Lecsó Orange-pumpkin-vanilla cream
FİLLED AUBERGİNES (Menu 1)
INGREDIENTS:
-
600 gr minced meat
-
2 aubergines
-
2 dl sour cream
-
10 dkg mushroom
-
1 dl boiled rice
-
1 egg
-
2 tablespoon grated cheese
-
2 tablespoon oil
-
1 red onion
-
parsley, salt and pepper
WAY OF COOKING:
Slice the aubergines along, then put them into the oven. While baking, make the filling. Make a stew from the mushroom and mix it with the rice, the cheese and the parsley. When it cools down a bit you can add the egg. Remove the inside of the aubergines, slice them into small pieces and add them to the cream. When the cream is done we can fill the aubergines. Then you can put the sour cream and the cheese on the top. Bake them until they are red.
GOULASH SOUP (Menu 1)
INGREDIENTS:
-
600 g beef shank or chuck 30 mm cubed
-
1-2 carrot diced
-
2-3 onion minced
-
1 Hungarian green pepper chopped
-
1 spoonful oil
-
2 tomatoes chopped
-
1 spoonful pepper powder
-
celery leaf
-
1 clove of garlic
-
parsley chopped
-
1 teaspoon of caraway seed and black pepper
-
1 parsnip diced
-
Salt
-
2 potatoes cubed
-
1-3 bay leaf
WAY OF COOKING:
Cut the onion into small pieces and brown it in hot oil. Add the chopped meat and stir until well browned, powder it with paprika powder and stir well. Add a little water and keep stirring. Add salt, the clove of garlic, the caraway seeds, black pepper, bay leaf and tomatoes, a little water and let it simmer for about 30 minutes. Add enough water to cover the meat. Add carrot, parsnip, green pepper, celery leaf, parsley and bring it to a boil. Turn to low heat and simmer it for 10 minutes. Add potatoes and more water to soup consistency. Salt to taste. Simmer until potatoes and meat are well cooked. I like it with hot chili pepper in soup (dried or sauce).
CLASSİC APPLE PİE (Menu 1)
INGREDIENTS:
-
600 gr minced meat
-
45 dkg flour
-
1 tablespoon baking-powder
-
1 pinch of salt
-
For de filling: -
5-2 kg of apple
-
juice of a lemon
-
3-4 tablespoons of breadcrumbs
20-25 dkg sugar
-
Sugar
-
15 dkg butter
-
cinnamon
-
0,5 litre of milk
-
2 eggs
-
grated zest of a lemon
WAY OF COOKING: First make the filling. Grate the apples and add some cinnamon and sugar to it. Then mix the flour with the baking-powder and the salt, then mix them with the eggs, the butter, the sugar, the milk and the lemon zest. Then take half of the dough, roll it out and put it into a cake pan (about 40 x 26 cm). After that squeeze the filling (the grated apple and cinnamon) and put it on the noodle, pour lemon juice on it and sprinkle it with breadcrumbs. Roll out the other half of the dough too, and cover the filling with it and then bake it until it gets light brown.
FİSH SOUP (Menu 2)
INGREDIENTS:
-
a big carp (1,5 kilos)
-
some different types of small fish (500 gram freshwater fish)
-
2 litres of water
-
1 big peeled tomato
-
2 large chopped onions
-
2 tbs Hungarian paprika powder
-
salt to taste
-
1 green pepper
-
1 dl red wine
WAY OF COOKING: Clean the fish and remove its teeth, tail, fins and scales with a sharp knife. Cut out the eyes from the head. Wash the cleaned fish with cold water. Open up the carp at its belly and remove the chitterlings. Slice it up for 2 cm thick slices and salt the fish fillets. Make a fish stock. Cook the head of carp and the small fish in water until tender, strain and pour it through a sieve. Cook the chopped onion in water until it is soft, sieve and put it into the fish stock. Place the salted carp slices into the fish stock. Add slices of green pepper and the peeled sliced tomato, some salt if necessary and bring it to the boil. If you find it necessary, add some water. Add the Hungarian red paprika powder and the wine and cook until the carp is tender. Serve by carefully removing the fish fillets with a skimmer and placing them in the plates, then use a ladle to scoop some soup until it is covered.
RABBİT İN MUSTARD (Menu 2)
INGREDIENTS:
-
1 rabbit
-
salt
-
mustard
-
parsley
-
flour
-
1 tub of sour cream
WAY OF COOKING: Cut the meat into bigger pieces. Put the salt and spread the mustard on the meat and leave it in the fridge for one day. After that sauté it in hot oil, then steam it with chopped parsley until it is soft. Then put the soft meat into a casserole. Mix the meat juice with the flour and the smooth sour cream then pour it on the meat in the casserole. Then put the meat into the oven and fry it until the top is nicely fried. Serve it with potato croquettes.
SPONGE CAKE A’LA SOMLÓ (Menu 2)
INGREDIENTS: -
3 1/2 ounce raisins soaked in rum
Sponge Cake:
-
3 1/2 ounce ground walnuts
-
-
whipped cream made from 1 cup heavy cream
-
Vanilla Cream: -
1 1/2 cups milk
-
1 whole vanilla stick
-
2 egg yolks
-
2 ounce powdered sugar
-
1 teaspoon corn, starch
6 eggs
Rum Sauce: -
1 1/2 cups milk
6 tablespoon powdered - 5 ounce sugar sugar - 1 teaspoon ground lemon peel - 3 1/2 ounce walnut - 1 teaspoon ground orange peel - 1 heaping tablespoon co- 2 tablespoon rum coa Chocolate Syrup: -
7 ounce bitter dark chocolate
-
2 tablespoon rum
WAY OF COOKING: To prepare the sponge cake, beat the egg yolks and sugar until stiff, add the flour, then the stiffly beaten egg whites. Combine. Divide the mixture in two. Mix the ground walnuts into one half and the cocoa into the other. Pour the mixes separately into a high baking sheet lined with baking paper and bake in a medium hot oven until ready. (The sponge cake should be done in about 12 minutes. To prevent the cake from collapsing, do not open the oven door.) Boil the milk and the vanilla stick for 5 minutes, remove, add egg yolks, sugar, and the corn starch. To prepare the rum syrup, cook the sugar in 1 cup milk, the lemon and orange peel for 15 minutes, then add rum. Break the sponge cake into smaller pieces and combine. Place one layer of sponge cake in the bottom of a large glass or on a plate, sprinkle with the rum syrup, the ground walnuts, raisins, smooth some of the vanilla cream on top, then repeat the layers again. Make sure the top layer is sponge cake. Sprinkle the top with cocoa, add whipped cream made from 1 cup heavy cream, and pour the chocolate syrup on top.
GARLİC CREAM SOUP (Menu 3)
INGREDIENTS:
-
1 onion
-
2 tablespoon of butter
-
2 tablespoon flour
-
12 cloves of garlic
-
7.5 dl of stock, 2.5 dl of double cream
-
a pinch of salt
-
a pinch of pepper
-
a pinch of nutmeg
-
a teaspoonful of sage
-
a tablespoon of lemon juice
-
100 g of grated smoked cheese
-
some chive
WAY OF COOKING:
Chop the onion and put it in the melted butter and fry it until it is glassy. Cut the garlic cloves into four, and add them to the onion and steam them together. After that add the flour, braise them for a short while, then add the stock and the double cream, and boil them for about 20 minutes. When it is done, mix the soup and season it with the spices. Serve it with toast with the grated cheese sprinkled on the top.
CABBAGE POTTAGE WİTH TOMATO (Menu 3)
INGREDIENTS: -
1 kg white cabbage
-
1 onion
-
2 tbsp. Oil
-
2 dkg whole meal flour
-
5 dl homemade tomato sauce
-
1 tsp brown sugar
WAY OF COOKING:
Warm the oil in a large pot over medium-high heat. Chop the onion and the cabbage to medium stripes. Stew the onion and the cabbage in the oil, until they will be translucent, 5 to 7 minutes. Add the tomato sauce some salt, pepper and the sugar then mix it. Bring the mixture to a boil, cook at a boil until the cabbage are tender. Thick the pottage with the flour with stable mixing. Boil it again and it is done. Enjoy your meal! You can serve the pottage with various types of roast meat.
COTTAGE-CHEESE SOUFFLÉ WİTH SOUR CHERRY (Menu 3) INGREDIENTS: -
0,5 kg sour cherry
-
3 eggs
-
0,5 kg cottage-cheese
-
sugar
-
a pinch of salt
-
juice of half lemon
-
lemon zest
-
a little butter
-
1 kg white cabbage
WAY OF COOKING:
Cut the sour cherry into little pieces and add some breadcrumbs to it. Whip the egg yolk with the sugar until it becomes white and finally add the juice and the zest of the lemon, then the cottage-cheese and the sour cherry. Whip the egg white with the salt and gently mix it with the other ingredients. Put the mixture into a greased and floured pan, and bake it.
GREEN PEPPER FİLLED WİTH COTTAGE CHEESE (Menu 4) INGREDIENTS: -
3 pieces of green pepper
-
50 dkg cottage cheese
-
2 tablespoon sour cream
-
10 dkg butter
-
1 little onion (red)
-
1 teaspoon salt
-
1 teaspoon ground sweet paprika
-
1 teaspoon ground cumin
WAY OF COOKING:
Wash the green peppers and slice them in the middle. We don’t need the pits. Then put the peppers in a bowl. Put the butter, the sour cream, and the cottage cheese into another bowl and mix them until they are soft and creamy. Slice the onions to small pieces. Add the onion, the salt, the sweet paprika and the cumin to the cream and mix them. Then fill the sliced peppers with the cream. We can decorate them with celery leaves or tomatoes.
WİLD BOAR WİTH MUSHROOM (Menu 4)
INGREDIENTS: -
60 dkg wild boar back
-
2 red onions
-
3 carrots
-
salt
-
3 bay leaves
-
savory
-
20 dkg mushrooms
-
7 tablespoons of oil
-
2 dl dry red wine
-
5 dkg smoked bacon
-
2 dkg flour
-
1 celery
-
5 dkg tomato juice
-
2 cloves of garlic
WAY OF COOKING: Dice the wild boar meat, the bacon and the mushrooms into small cubes. Chop the onions, the garlic and the celery. Fry the bacon cubes a bit. When the bacon is ready add the diced wild boar chops, the chopped onions, the garlic and the celery. Continue frying it and then add the tomato juice. Sprinkle the spices and pour the red wine over it. Stew it until it is ready. After frying the mushroom cubes, add them to the meat. As a side dish we recommend boiled potatoes or potato croquettes with almonds. You can decorate it with boiled carrot balls as well.
HUNGARİAN FLOATİNG İSLANDS (Menu 4)
INGREDIENTS: -
5 egg whites
-
1 tablespoon sugar
-
5 egg yolks
-
1/4 cup sugar
-
1 tablespoon flour
-
2 cups whole milk
-
1/2 vanilla bean
-
cut lengthwise Instead of the vanilla bean you can use 2 tablespoon of real vanilla sugar or 2 tablespoon of pure vanilla extract
WAY OF COOKING:
In a large saucepan, bring water to boil. Turn the heat down to slow simmer. Beat the egg whites until stiff peaks form. Beat in 1 tablespoon of sugar. With a wooden spoon drop 2-3 spoonful of beaten egg whites into the simmering water. In a few seconds the meringues will puff up, gently turn them over with the wooden spoon. Cook the meringues for a few seconds longer and then transfer them with a slotted spoon to a serving bowl. Beat the egg yolks and sugar for 3-4 minutes until very thick and creamy. Add 1 tablespoon of flour and whisk to combine. This step is optional. Add the milk and whisk to combine. Transfer yolk-milk mixture to a saucepan. Split the vanilla bean and add to the saucepan. Slowly heat the mixture and keep stirring with a wooden spoon. You must not let the milk boil or the yolks will curdle. Let it come no higher than 175F or 80C. Dip the wooden spoon into the custard and run your finger along the back of the spoon. If the streak remains without the cream running down through the streak, it is ready. If you use vanilla extract or vanilla sugar, now is the time to add to the hot custard. Strain the hot custard through a fine sieve into a bowl. If you used vanilla bean scrape the seeds into the hot custard and stir. Pour the custard over the meringues. Serve hot or chilled.
SMOKED FLESHY SCONE (Menu 5)
INGREDIENTS: -
50 dkg of flour
-
25 dkg of margarine
-
1 spoonful of salt
-
2 dl of warm milk
-
1 teaspoonful of sugar
-
2,5 dkg of yeast
-
1 egg
-
15 dkg of grated cheese
-
15 dkg smoked meat
WAY OF COOKING:
Make the yeast increase in the sugary milk. Knead the flour, the margarine, the salt, the egg, and the increased yeast. Put the dough into a mixing bowl. Cover it. Put it in a cold place for some hours. After some hours knead the dough thoroughly. Roll the pasta 2-finger thick and tip the scones. Put them on a baking plate, grease them with egg. Put the graded cheese and sliced meat on top. Bake the scones for 20-25 minutes.
HUNGARÄ°AN LECSĂ“ (Menu 5)
INGREDIENTS: -
potato 1,5 kg
-
tomato 1 kg
-
red pepper 1 kg
-
green pepper 0,5 kg
-
onion 1,5 kg
-
red paprika ground
-
Sweet
-
salt
WAY OF COOKING:
Peel the potatoes, tomatoes, onions, then cut them into pieces. Simmer the onion until it gets light brown. Then add all the other ingredients, 1 teaspoonful of salt and 1 teaspoonful of red paprika. Cover it and simmer the mixture until the potatoes are soft. Make sure to add some water if necessary for simmering. For the last ten minutes or so of cooking time, remove the lid and let it reduce a little bit. Serve with crusty white bread.
ORANGE-PUMPKİN-VANİLLA CREAM (Menu 5)
INGREDIENTS: -
1 pumpkin
-
2 apples
-
1 orange
-
a packet of vanilla custard powder
-
400 ml of milk
WAY OF COOKING: For the pumpkin mash: first slice the apples. Peel the pumpkin, then dice it and cook it. When the pumpkin is cooked add the two sliced apples and cook them together for a couple of minutes until they are soft. After that mix them with a blender. For the vanilla cream: cook a packet of vanilla custard powder in 400 ml of milk (milk can be replaced with coconut milk or sugar-free almond milk). Add the juice of the squeezed orange to the vanilla custard. After that blend the apple-pumpkin mash and the orange-vanilla cream together. You can add some ginger, vanilla and cinnamon as well. Put the cream in glasses. You can decorate them with sliced almond, pumpkin seeds, walnut or oat flakes. Serve them cold. This cream is delicious in itself, but you can use it in cakes as well.
RECIPES FROM REUNION ISLAND (FRANCE)
RECIPES EGG FRIED RICE WITH PRAWNS CHEESE SAMOSAS THE BONBON PIMENT CODFISH WITH EGGPLANTS PORK CARRY WITH PEAS POTATO CAKE CHICKEN CARRY KING PRAWNS CARRY CORNED BEEF PASTA BANANA FRITTERS PÂTÉ CRÉOLE NATURE
EGG FRIED RICE WITH PRAWNS
INGREDIENTS: -
1kg basmati rice
-
350g prawns
-
200g ham
-
8 eggs (beaten)
-
½ teaspoon salt
-
¼ teaspoon ground black pepper
-
oil
-
1 bunch spring onions 1 pumpkin
WAY OF COOKING: Cook the rice with some water and a bit of oil. (Either in a rice cooker or in a pan) Heat some oil in a wok, stir fry the peeled and deveined prawns, with salt and pepper. In a pan, make an omelet with the beaten eggs. When it’s cooked, cut it into small pieces. Cut the ham into little pieces. Chop the green onions finely. In a wok stir the rice, the eggs, the ham and the prawns together. Finally add the spring onions and mix everything once again. It's ready! You can enjoy your meal!
CHEESE SAMOSAS
INGREDIENTS: -
10/12 filo pastry sheets (thin dough sheets)
-
200g grated cheese
-
1 egg (just the egg yolk + a bit of water)
-
Oil
WAY OF COOKING: In this text you are going to learn how to prepare samosas, a traditional starter or side dish in Reunion Island. So, there is a lot of different samosas, but in this tutorial, we are going to see how to prepare cheese samosas. To do it, you need (for about 40 samosas). Place unwrapped filo pastry sheets on a damp kitchen towel just to give the filo sheets some moisture. Cut the pastry into 5 cm strips and put a bit of cheese on it. Fold Brush the samosa with the egg yolk mixed in a little bit of water Put the samosas in a deep fryer, and wait until they have a golden color. And then, you just have to taste it! Be careful it's hot!
THE BONBON PIMENT
INGREDIENTS: - 1kg dried or canned white beans - 1 teaspoon salt - 1 teaspoon turmeric - 1 bunch green onions - ½ bunch parsley - 2 green chili peppers - 50g ginger WAY OF COOKING:
It's another traditional starter or pre-dinner food of Reunion Island, and we are going to see how to prepare it. The day before, dip the bean into some water. Blend the beans to get thin dough. Add all the other ingredients. Put a bit of oil on your hand palm, take some dough and flatten it in your hand. Put it in a deep fryer, and wait Leave to cool on some absorbing paper. Enjoy your meal!
COLDFISH WITH EGGPLANTS
INGREDIENTS: - 3 onions - 5-6 garlic cloves - 400g salted cod - 2 big eggplants - 1 tomato - 1 piece of ginger - 4 green chili peppers - 1 teaspoon turmeric - 1kg dried or canned white beans WAY OF COOKING:
Chop the onions finely. Blend the garlic, the ginger and the chili peppers in a mixer. Dice the tomato. Remove the salt from the codfish (place the cod into a pot of boiling water during 15 minutes, rinse it and do it once again. Strain the codfish and place it into the pot again with 5 teaspoons of oil and let it fry. Once the cod obtains a nice brown colour, add the onions, the garlic, the chili peppers, the ginger and some oil if necessary to prevent sticking. Then add 1 teaspoon of turmeric, and the tomato cubes Cook on low heat for 10 minutes. Dice the eggplants and add in the pot, cover with water. It will cook between 30 to 40 minutes. To eat with rice !
PORK CARRY WITH PEAS
INGREDIENTS: - 1 kg meat - 6 tomatoes - 5 small onions - 6 garlic cloves - A piece of ginger - 1/2 teaspoon turmeric - 500 g peas - Salt - Pepper - 1 sprig fresh thyme - Oil WAY OF COOKING:
Cut the meat in average pieces and slice the tomatoes and the onions finely. Crush salt, ginger, pepper and garlic together. Heat a bit of oil in a pot and brown the pieces of meat (the oil must be really hot). Add the onions and the crushed garlic and stir. Add the tomatoes and keep on stirring. Add the turmeric and the thyme. Mix all of the ingredients together. Cover with water and let cook on medium heat for 45 mn. Add peas, mix, and cook on low heat for 15 mn.
POTATO CAKE
INGREDIENTS: - 1 kg sweet potatoes - 100 g sugar - 100 g butter - 4 eggs - 2 tablespoons flour - 1 vanilla bean WAY OF COOKING:
Peel the sweet potatoes and boil them up for 45 minutes. Melt the butter and mash the potatoes with a fork. Put the potatoes in a salad bowl, add the sugar, the melted butter, the 4 eggs and the vanilla bean. Mix all the ingredients with energy. Butter the baking tin and pour the mixture. You can create nice drawings with your fork on the top of the cake as shown on the picture, then, put it in the oven for 45 minutes. (180degrees)
CHICKEN CARRY
INGREDIENTS: - 1 chicken - 3 onions - 2 large tomatoes - 5 garlic cloves - 1/2 teaspoon turmeric - Thyme - Parsley - Salt - Pepper - Oil WAY OF COOKING: Cut the chicken into pieces. Cut the onions finely. Crush garlic with salt and pepper. In a large cooking pot, first brown the chicken pieces then add onions, crushed garlic and thyme. Add the turmeric, stir everything well until the turmeric is melted. Add the tomatoes, stir, let them cook until the juiceevaporates. Add boiling water when the tomatoes begin to brown, but just to cover the meat. Add water during cooking if necessary. Add a handful of parsley before serving.
KING PRAWNS CARRY
INGREDIENTS: - 1kg headless prawns (king prawns) - 3 tomatoes - 1 big onion - 6 garlic cloves - 1 small piece of ginger - 4 small chili peppers - 1 sprig of thyme - 1/2 teaspon turmeric - Salt - Oil
WAY OF COOKING: Clean prawns with water. Split them from head to back to remove the black filament. Finely chop onions and tomatoes. In a mortar (or mixer) mash together the garlic, chili peppers, ginger and salt. In a pot, brown the onions in two tablespoons of oil, then add the crushed mixture and thyme. Then add the tomatoes and turmeric. Finally, add the prawns. Mix well. Pour a glass of water and simmer for five minutes. Carry is ready when the sauce is slightly thickened. To serve, sprinkle with finely chopped parsley. Serve with rice.
CORNED BEEF PASTA
INGREDIENTS: - Pasta (about 400 g) - «Boîte bœuf» or corned beef (4 people = about 405g) - Tomato sauce (4 people = about 420g) - Grated cheese - Salt - Water WAY OF COOKING:
First, boil some water in a pot (up to three quarters full). Then add a big pinch of salt and the pasta. Often stir with a big spoon so that it doesn't stick. The pasta will take around 10 minutes to cook, but don’t forget to check the cooking instructions on the packaging. Then, strain the pasta and rinse with cold water. For the sauce, take the « boîte bœuf » and, with a fork, crush roughly to make some big pieces. Next, put the meat in a pot with the tomato sauce on medium heat. Fill the empty can of corned beef with water, add a bit of water to make the sauce less dry. Stir during about 10 minutes until the sauce becomes fluid (warning : not too liquid!). Finally, add the pasta to the sauce and mix. To finish, depending on everyone's tastes, add grated cheese and heat on low heat if necessary! Last step : prepare a plate and enjoy this traditional recipe!
BANANA FRITTERS
INGREDIENTS:
- 3 ripe bananas - 1 egg - 60 g sugar - 10 cl milk - 150g flour - 1 vanilla bean (or vanilla extract) - (optional) a table spoon of rum WAY OF COOKING:
In a bowl, mash the bananas with a fork. Add an egg, the sugar and the grains from the vanilla bean (by cutting the bean in two with a sharp knife and scraping the grains). Add the flour. Mix. Pour the milk little by little and mix again. You will get a smooth dough. When it's well mixed, put oil in a frying pan on moderate heat. When it’s hot place little oval or round fritters with a big spoon. Fry on both sides. Let them brown well and put them on a plate covered with absorbing papers. Now, sprinkle the fritters with icing sugar or regular sugar if you want.
PÂTÉ CRÉOLE NATURE
INGREDIENTS:
- Flour : 500g - 4 egg yolks - Sugar : 50g - 1/2 packet of backing powder - 1 packet of vanilla sugar - 1 teaspoon saffron (curcuma) - Butter : 200g - (you'll need another egg yolk at the end) WAY OF COOKING:
First, mix the flour and the saffron (curcuma). Cut the butter into small pieces. Then add the 4 egg yolks, the sugar, the backing powder, the vanilla sugar, and the butter) and mix them with the flour/saffron (curcuma). Knead the dough for 10 minutes. Put it in a cake pan, and brush it with the egg yolk, thanks to a paintbrush (a paintbrush for cooking). Bake in preheated oven 150° for 40 minutes.
RECIPES FROM BARI (ITALY)
RECIPES CARTELLATE AL VINCOTTO TIELLA: RICE, POTATOES AND MUSSELS BROAD BEANS AND WILD CHICORY PANZEROTTO RICETTA ORECHIETTE ALLEGRINI SCARCELLE EASTER
CARTELLATE AL VINCOTTO
INGREDIENTS: Cartellate are a typical Christmas sweet of Bari , their preparation is done by making a ribbon of pastry rolled up to form the shape of a rose A thin sheet of dough , made with flour , oil and white wine , united and wound on itself to form a kind of " Rose " with choreography cavity and openings , which is then fried in plenty of oil . There are many variations , but the original recipe of Bari is one dipped into with cooked wine must or honey .
- 32.74 once made with flour - 3.52 once semolina - 200ml white wine - 200ml of extra virgin olive oil - 1,5lt vincotto figs (or grape) - salt q.s. - oil for frying - cinnamon powder
WAY OF COOKING: Mix on a work table the flour and semolina with white wine previously warmed. also warmed the oil with a pinch of salt and add to the mixture. Knead until it becomes elastic similar to the pizza (if necessary add a little warm water if necessary). Once ready, place it in a bowl by covering it with a mat to prevent it from drying. Taken little by little part of the mixture and continue to work it by passing it several times in the pasta machine (model Imperia) gradually reducing the thickness to obtain very thin strips. With a pastry cutter wheel, formed of strips of 3 or 4 cm wide and 20-30 cm in length. Fold the strips in two along the length by matching the two longer sides. Mash the pulp with the fingertip to 2 or 2.5 centimeters and roll spiral each strip, so as to obtain the species of roses. Let the remaining part of the dough covered in the bowl as it dries very quickly in contact with air. Let dry for 48 hours cartellate inverting on a tablecloth after 24 hours. In a large skillet, fry the cartellate in hot oil until golden brown. Drain and put to drain on paper towels. In a pan, simmer the cooked wine, adjourn a little at a time cartellate and flip them gently with 2 forks so as not to break them by having to soak well from both sides. Store them in a cup, preferably ceramic, and when they cool decorate with colored sugar sprinkles, a slight sprinkling of cinnamon and cover. NOTES: E 'preferable to eat cartellate after at least 24 hours so that you season them for good.
TIELLA: RICE, POTATOES AND MUSSELS
INGREDIENTS:
Tiella is the nikname for a baked dish with
- mussels
rice, potatoes and mussels. It is a typical re-
- one coffee cup of rice for each person
cipe of Bari(Apulia), but now it is well known
- oil
in many parts of south Italy. The nikname
- pecorino cheese
tiella derives from the saucepan in which Apulia women bake a lot of their recipes. It's
- cherry tomatoes
a great chinaware pie dish, suitable for ba-
- garlic
king.
- onion - parsley - basil
WAY OF COOKING: Scrub mussels under cold running water with a kitchen brush. Pull off the ocean dirt and sand from shells with a small, sharp knife. For opening them, follow our instructions: hold the hinged end in your hand and insert a sturdy, blunt knife between the shell halves, working it round to cut the hinge muscle; at the end twist the knife to prise opening the shell. Eliminate the half of shell without mussel. Pay attention not to lose mussel juices; it's important to preserve them for the recipe taste. Peel and cut potatoes into thick slices crossways and put them in a bowl with cold water. Peel garlic cloves and cut into little pieces. Clean, wash and chop onions, celery, parsley and basil. Wash and cut into pieces cherry tomatoes. Preheat oven to 180째C (350째F). Put some olive oil and butter flakes in a deep metal pie dish; then make a first layer with garlic, onions, parsley, celery, basil and tomatoes. Cover with a layer of potatoes, season to taste with salt and sprinkle with ewe's cheese (pecorino). Arrange mussels and their juices and sprinkle with pepper. Cover with rice. Make another layer of garlic, onions, celery, parsley, basil, tomatoes and oil; season to taste with salt and sprinkle with ewe's cheese.
Cover with potato slices and coat them with garlic, onions, celery, parsley, basil, tomatoes, olive oil and some butter flakes. Season to taste with salt and sprinkle with grated cheese. Cover with water all the ingredients and bake until all cooking juice is well reduced, at least 30 minutes. If necessary, add other hot water (some tablespoons), during cooking. Let your dish rest for some minutes and then serve. You can let this dish cool completely; it's very tasty too!
BROAD BEANS AND WILD CHICORY
Often it is said that the simplest dishes are the good .....This recipe is an example: to realize this delicious dish you need only two simple ingredients:dried beans and peeled wild chicory. Then add wild herbs with a bitter taste and together they give life to a rustic and tasty dish, typical of the Apulian cuisine. Broad beans and wild chicory really require a few moves in the kitchen: the beans must be soaked in cold water for at least 12 hours and then cooked for a long time, covered by water until, turning with a wooden spoon, not flake up to become a puree. Meanwhile wild chicory, well cleaned, blanched in water and then are served along with beans, seasoned with just a little olive oil extra virgin olive oil, preferably an Apulian coratina intense flavor.
INGREDIENTS: - beans dried peeled 400 gr. - olive oil extra virgin olive q.b. - salt to taste - water q.s. - chicory wild 400gr. - 2-3 laurel leaves
WAY OF COOKING: The first thing you will need to take the beans from the shell putting them to soak in a bowl with cold water , for about 12 hours , the next day drain the beans , rinse under running water, and cook them in a large pot, covering them with running water and adding 2 or 3 laurel leaves. Close the pan with a lid and cook over low heat, the beans for at least two hours, and if necessary, warm water if from drying. Meanwhile well washed chicory under running water and let them drain, then clean them by removing it with a knife the hardest part, the white one at the bottom that holds together the leaves . Take away even the most damaged leaves, keeping only the most beautiful. Blanch the chicory rapidly boiling salted water for a few minutes, stirring with a wooden spoon .As soon as they keep well, drain and set aside. The beans have finished cooking: when it will be ready, stirring constantly with a wooden spoon, easily flake, until you have a puree from coarse. Salted broad beans and, once ready, compose the traditional dish of beans and chicory divided in half: on one side of the plate place your beans and other chicory . Season with a drizzle of extra virgin olive oil.
PANZEROTTO
Panzerotti are a variant of a domestic street food whose origins are lost in the mists of time. The base of panzerotto is identical to that of the pizza, in fact in a “Pizzeria” if you ask for one, you will see that the pizza chef takes the amount of dough from the same drawer in which holds the dough ready for the pizzas. Panzerotto is a piece of dough, stuffed with different filling, and then simply fried in very hot oil.
INGREDIENTS: - a kilo of white flour suitable foro pizzas or plain flour - water at room temperature - brewer’s yeast (just a stick) or risin fast yeast - a pinch of sugar that help the leavening - a bit of salt for a better taste
WAY OF COOKING: Aside you will have to prepare the filling make with peeled tomatoes, drained well and further shredded, mozzarella cheese, grated pecorino Romano cheese, salt and a pinch of pepper. In Bari we use to put inside also a kind of cottage cheese with a very strong flavor, a little bit spicy but that gives to panzerotto a very particular taste, called “ricotta squanta”. In alternative, the classic panzerotto recipe is with mozzarella and tomato only. Prepare the dough, dissolve the yeast in water and add sugar. Pour the flour and make a hole in the middle where you pour the dissolved yeast and salt. Start to knead from the inside edges and slowly combine the flour until it forms a nice ball (size of a tennis ball). Now leave the dough to rest in a floured bowl, for at least a couple of hours in a hot environment or under a blanket. The easy way to use the filling is mix well all the ingredients in a bowl, place a small amount at the center of a ball of dough, spread with a rolling pin in the shape of a circle of a few millimeters thick and closed as a half moon, making sure to close the edges. Cooking panzerotti in a hot oil, 3 or 4 at the time. The best oil is olive oil, but in many shop you will find them cooked in peanut or vegetable oil. Turn the panzerotti on both sides until begin golden brown. When cooked , let stand them on kitchen towels to absorb excess oil and taste them hot. Enjoy your meal! J
“ORECHİETE” WİTH TURNİP TOPS
The “Orechiette” is the Apulian most tipycal dish. The “Orechiette” came from the centre of Bari in particular “Old Bari” where they are realized for many years. The name of “Orechiette” derives from the fact that when they are made with the tip of knife , instead of creating a circle.
INGREDIENTS: - 200 gr of orecchiette - 250 gr of broccoli rabe (already cleaned) - crushed chilli peppers - 1 garlic clove - extra virgin olive oil
WAY OF COOKING: Wash and cut the turnips, eliminating the leaves and use only the final part of turnips. Succesive boil water and as soon as this arrives is boiling, put the turpins in the boilitor. In a second boilitor put the “Orechiette” and cook all. While the “Orechiette” cooks prepare a fried with oil , 2 or 3 garlic cloves , anchovies in oil. Succesive take the bread crumbs , scratch and pass well in the oven with grill function. Drain the pasta togheter with the broccoli rape, place them in the serving dishes and drizzle on top the olive oil infused with garlic. Mix and serve.
SCARCELLA
INGREDIENTS: - 1 lb all-purpose flour
GARNISH
- 5 oz sugar
- 7 oz confecionarers sugar
- 1 egg
- 1 egg white
- 3 ½ oz extra virgin olive oil
- 2 eggs
3 ½ oz milk
- few drops of lemon juice
- lemon zest, grated
- 1 handful colored sprinkles
- ½ package baking powder WAY OF COOKING: The “scarcella” is the traditional Apulian Easter dessert, much loved by children and adults alike. It's on the half way between a cake and a cookie It's a mix of flour, eggs and sugar wrapped up in a soft dough that you can mold into the shape you desire. Popular forms include the egg or the dove, typical symbols of Easter, It could be also the shape of a heart, a dog, a person, or even an Easter bunny! First step – CAKE 1.Place the flour in a volcano shape on a pastry board and make a small depression in the center. 2. Break the 5 eggs into the hole. 3. Add the oil, sugar, baking powder and vanilla. 4. Mix together with your hands for a few minutes. Add warm milk as necessary to create a soft dough. 5. Roll out the dough with a rolling pin, then cut out the cakes in the shapes that you prefer. 6. Lay them on a baking tray covered with waxed paper. 7. Bake for about 10 minutes at 180° C (375° F). Second step- DECORATION 1. Beat egg white until stiff peaks form and set aside. 2. Put the sugar in a small pan and cover it with water, cook over medium heat and stir constantly until the sugar melts. 3. Remove the sugar from the stovetop and put it in a bowl. 4. Add the beaten egg white to the sugar and continue stirring. 5. If the glaze seems too thick, add a few drops of lemon juice.