Local food calendar

PREPARATION:

Boil

water

come out easily.

a pan and heat it. Fry the

onions and the garlic in 2tbs of oil.

Add the rest of the Olive oil, the tomato paste and spices and let all fry for 1 minute. Let everything cool down.

Wash the rice, dry it and add it over the minced meat in a bowl. Mix it well together with the split corn and add the fried spices.

Take one leaf of cabbage at a time (cut it into half if too big) and put a spoon of the meat mixture on the leaf. Wrapp tight the leaf around the meat.

Prepare the sauce mixing all ingredients for it in a large bowl.

all cabbage rolls in a large pot and pour over the sauce and let to cook. After one and a half hours, the cabbage rolls are ready to be eaten.

MEAL!

Step1.

Step4.

Step5.

Step6.

Step7.

Bon Appetit

Tear up the

drain

tail of

of

minutes in the

put

Chop some garlic cloves smoothly. Put more if you like

It is so healthy.

Prepare a high pan (or a wok) and heat it slowly with the

not to burn

in

butter and add the chopped

butter for one minute, to leave the

Add the spinach leaves into the pan and mix them with

the garlic. Add salt and pepper as you wish.

2 cups of the hot water from the spinach (aproximatley

ml) and let them all boil for 5 minutes.

7. In a large bowl carefully mix the milk the flour and the

cream. Add this mixture in the pan stirring well.

to slowly cook for another 10 minutes, stirring from time to time. After the cooking time set the pan aside.

8. In another pan, put a tablespoon of olive oil and heat it.

the eggs carefully not to break the yolk.

9. Create a beautiful plate with fried eggs and spinach puree. Serve with fresh seeded bread while hot.

1.

clove, the carrott, the celery

add them in

boil

Tear the small tail from the green bean pods and tear the pods

4 cm long). Add them into the pot. The

are,

sooner they are boiled.

5. Season the soup with thyme and bay leaf and let everything

15-20 minutes.

6. In a heated pan, add the olive oil and easily fry the other

onion and the 2 garlic cloves till the onion bits get a little bit soft. Add the powdered pepper and fry for one more minute. After that add a cup of hot soup from the pot stirring

7. Mix everything together in the pot and let it boil for 5 more minutes. Taste for salt and season with salt and pepper, as you like.

8. In a large bowl, mix the sour cream with 4-5 tbs of cold water to make the sour cream more liquid and add one cup at a time of boiling soup to get the sour cream to hot temperature and pour the sour cream into the pot.

9. Taste again and season again. Set the pot aside and add fresh chopped parsley and optional in your plate some vinegar.

1.

Season the

cubes with salt (if you

set

aside in a colander to sweat

for about

the seasoned

or

minutes,

cubes on a sheet

add a generous drizzle of extra virgin

3 tablespoons or so) and toss to coat. Roast the eggplant in the heated oven for 25 to 30 minutes

until browned.

4. Heat 2 tablespoons of extra virgin olive oil in a large skillet. Add the onions, bell pepper, and celery. Season with a pinch of kosher salt and black pepper. Cook for about 5 to 7 minutes, tossing regularly until softened.

5. Add the tomatoes, capers, olives, raisins, honey, bay leaf and crushed pepper flakes. Pour in the vinegar and white wine. Stir to combine. Simmer on medium low heat for 10 minutes.

6. Stir in the roasted eggplant and cook for another 2 to 3 minutes in the sauce. Finish with fresh parsley and mint.

ITALIAN

also adding

aside.

Boil

for

wild fennel in water for a few minutes, drain it

let it cool down a little bit and

fennel in the pan and mix

very well.

Use the water

boiled the fennel in to boil the spaghetti,

to the instruction on the pack.

7. In this time fry the breadcrumbs with some oil in another

golden in colour.

8. When the spaghetti are done put them into a large bowl

altogether. Sprinkle fried breadcrumbs

PREPARATION:

1. Cut the pumpkin into strips. Then hollow out the middle,

and

also cut one onion, but it does not have to be particularly finely chopped. Then on a small amount of olive oil (you can also in butter) fry the pumpkin pieces and onions no longer than 5 minutes. Around the same time, you can already prepare yourself a pot in which

cream soup will boil. Peel two potatoes, cut them in half and put them in a pot of vegetable broth.

vegetable broth.

When you have a ready pot and fried pumpkin with onions, put everything in a pot with broth and potatoes.

cream soup should boil 20 30 min. If you use tomatoes this is the perfect time to add them, just remember that they need to be pressed from the pits and peeled. After this time, wait a while until it cools down and then blend the whole into a delicate, silky cream.

It is a dish

in the autumn

It is full, extremely

the addition of

addition,

is a

4. After blending, you need to evaluate the consistency of the soup. If it is too dense, supplement it with a small amount of boiled water or evaporate for a while when it is too rare.

5. The next step is to season the soup. Everyone will do it according to their own taste, but nutmeg and ginger definitely dominate. Thanks to them, the soup is more warming and spicy. However, to add a more velvety flavor, instead of cream, use cream cheese, cream add it whole and it's ready to eat.

POLISH

PREPARATION OF BEETROOT SOUP:

2.

the

3. Peel the other half of the beets and

them into

which

Put in a pot, with

soaked

tanned in a dry

in half with a clove of garlic.

into a pot

liters of water, plums,

pepper in grains and boil for 1.5 hours. Beetroot soup cast through a thick sieve and pour the soup again into the pot.

4. Beets cooked in shell peel and grate on a coarser grater. Crushed put in boiling borscht, bring to a boil and turn off the gas. Let stand for an hour so that the borscht acquires color.

5. Heat again, add the squeezed lemon juice and leave the beetroot soup for another 30 minutes so that the color is fixed.

6. Before serving, strain the beetroot soup and heat, but be careful not to boil

PREPARATION OF DUMPLINGS:

1. Rinse mushrooms. Transfer to a small pot and pour cold water. Leave on for at least a few hours.

2. Cook the mushrooms in water in which they soaked under cover until soft (approx. 30 minutes). Strain through a strainer. Pass the mushrooms through a meat grinder on a medium meshed sither or mix finely in mIkser,

3. Peel the onion and chop very finely. In a frying pan, melt the butter, add the onion and fry until it is vitrified. Add the ground mushrooms and fry for 2 min. Season with salt and pepper to taste and thicken with breadcrumbs. Allow to cool.

4. Prepare the dough. Pour flour into a bowl. Add the yolk and stir. Pour gradually hot water from a 150ml kettle and knead a uniform, elastic, soft dough. The dough should not be glued.

5. Divide the dough in half. On the floured countertop roll out very thinly first one, then the other half of the dough.

6. Cut circles from the rolled out dough. In the middle put a small amount of stuffing, fold the dough in half and glue like a dumpling.

7. Then glue together both ends of the dumpling. Ready ears put on a board or countertop sprinkled with flour and cover with a cloth so that they do not overcharke.

8. Put the ears on boiling water and cook, at a low power of the burner, in salted water about 1 2 minutes after departure.