(copy) A new book

Ingredients:
5L cow's or goat's milk
30 drops rennet
1 kg. sea salt
6 L water

In pot we have to put 5 L cow's or goat's milk, then we put thirty drops rennet. After that the pot with milk have to be keep in warm temperature for 1h and 20 min. The next step, we need to check the water over the milk. When it is done, we cut the cheese on square shapes with a knife. In a piece of a cloth we put the cheese squares and we kept there until the water ran out. It is necessary to put over the cheese something heavy and we keep it for 3 h. After that we take it out and we put salt over. Then cheese have to be kept for 2 days in the fridge in order to became hard. After 20 days it's ready for consumption.

Mish Mash

Ingredients:
10 pieces of fresh green and red peppers
1 small head of yellow onion
1 teaspoon grated cheese
3 eggs
1/2 teaspoon canned tomatoes
oil
salt

Instruction:
The pepper is washed and cut into small pieces. Then pour into a hot pan and fry in oil, stirring occasionally. When the pepper softens, add the finely chopped onion, followed by the canned tomatoes. After the onion softens and the liquid evaporates, add the lightly beaten eggs. When the eggs are firm, finally add the shredded cheese. Stir everything for a minute and remove from the heat. If you desire, you can sprinkle with finely chopped parsley and salt to taste.

Products:
-peppers
-minced meat
-rice
-oil
-onion
-salt, Red and Black pepper for taste

Making:
1. Wash the peppers and clean them from the seeds. chop the onion finely. The minced meat is your choice (pork, beef or mix). In a deep frying pan or saucepan pour the oil and after a while add the rice and fry for 3-4 minutes. Add the spices.
2. When the mixture is ready, start stuffing the peppers. Arrange them in a tray. Add glass of water and put them in a preheated 200 degrees oven. Bake for about an hour until the peppers turn brownish tan.
Enjoy your meal!

Preparation:
Put the shank in a large enough pot, add oil and salt. Boil the shank and then save the broth.

Put the shank into a pan and sprinkle generously with paprika, black pepper and salt to taste. Arrange the potatoes, carrots, onions around it and hide the garlic under the meat so that they do not burn. Sprinkle on top with salt and fat. Pour 2-3 ladle of broth on the bottom of the pan until they cover the potatoes in half. Bake for about two hours in a preheated oven at 180º until the shank gets a nice tan and no fat remains. During roasting, you can water the meat with some of the vegetable liquid.

You can use the rest of the broth for another dish by freezing it for future use in the freezer.
Serve the shank warm with roasted vegetables, mashed potatoes or fresh vegetables on a salad.
Bon Appetit!

Products:

1 pork shank
2 onions, cut into quarters
4 cloves garlic
4 carrots, cut into long quarters
4-5 potatoes, peeled and cut into not very thick slices
paprika
pepper
salt to taste
oil