The book of traditional recipes

Ingredients: Pork shoulder-blade – 500 g Veal shoulder-blade – 500 g Pancetta – 100 g Bay leaf – 4 Mineral water – 200 ml Onions – 1.5 kg Garlic – 5 cloves Sweet paprika powder – 1 tablespoon Ground hot paprika – 1 tablespoon Pepperoni – 1 (hot) Tomato puree – 750 ml Red wine – 300 ml Oil Salt, pepper&nbsp;

Instructions: 1 Cut 3 different pieces of meat into 3-4 cm cubes and put it in 3 bowls to be marinated separately. Add bay leaf, oil, salt, pepper, mineral water and mix it. Let the meat rest in a fridge for 2 hours.

2&nbsp;Cut the onions and simmer them in a pot. Add the pancetta, garlic, salt, stir the mixture and cook for 15 minutes. 3&nbsp;Add the meat in order of toughness. Add the beef first and cook it for about 15 minutes, then add the pork, cook it for another 10 minutes and then you can add the veal and cook it all together for another 15 minutes. 4 Add red wine, sweet and hot ground paprika and pepperoni. Mix it all together. 5 Add the tomato puree, add some water and leave it to cook for about an hour.

COQUES AL FORNO BAKED SAVOURY CAKES

INGREDIENTS (for the dough) 225g unbleached strong white bread flour,&nbsp; plus extra for dusting&nbsp; ¾ tsp fine sea salt&nbsp; ½ tsp dried yeast&nbsp; 150ml tepid water&nbsp; 1 tbsp olive oil

Mass of flour and various ingredients, generally oval and flat, cooked in the oven. There is a wide variety of&nbsp;these cakes in the oven, but it is worth mentioning the most typical in Pego: Coca with tomato and onion; the one of whites and tuna; the one of tomaca and red pepper; the one of peas and onion; the red sausage…&nbsp; It’s typical to eat this meal on a Thursday. Preparation: First, make the flatbread dough. Place the flour and salt in a large mixing bowl. Dissolve the yeast in the water and add the oil. Now make a well in the middle of the flour and pour in the yeast mixture a little at a time, mixing constantly. When all the yeast mixture has been incorporated, transfer the dough to a floured surface and knead well for at least 5 minutes. If the dough is still sticky, add a little more flour; if it is stiff, a little more water. Put the dough back in the bowl, cover with a cloth and leave to rise in a warm place until doubled in bulk - approximately 1-2 hours.

To make and bake the cocas, preheat the oven to its maximum setting. Divide the dough into 4 balls, and roll the first one out thinly to make a 20 x 30cm oblong. Place it on a large baking sheet and spread the fillings evenly over the surface, right up to the edges of the dough.&nbsp; Bake for 10-15 minutes, until browned and crispy underneath.

Formatia de tineret a Ansamblului Profesionist Banatul in spectacol Timisoara

Watercolor texture 1

Erasmus + Project&nbsp; “Healthy Life, Better Life, Longer Life”

THE BOOK OF TRADITIONAL RECIPES

Čobanac

Čobanac is a traditional meat stew from Slavonia, the eastern Croatian region. It is usually prepared in a pot on an open fire. Usually three types of meat are used in the stew with a lot of smoked paprika. Some people put dumplings in it, as well.&nbsp;

For the phyllo 450 g hard flour 10 g salt 220 g water, at room temperature 500 g butter, melted To serve icing sugar cinnamon

Method For the custard In a pot, add the milk and sugar, and transfer over medium heat until the milk comes to a boil. Add the semolina and stir with a hand whisk,until the cream thickens. Remove from the heat and add the vanilla extract, lemon zest, cold butter, and mix until the butter melts. Add the yolks, salt, and mix. Transfer the custard into a bowl, cover with plastic wrap, and place it into the refrigerator to cool well.

For the phyllo In a mixer’s bowl, add the flour, salt, water, and 50 g of the melted butter. Beat with the paddle attachment for 5-7 minutes at high speed, until there is an elastic dough. Remove from the bowl, cover with plastic wrap, and let it rest for 20 minutes. Remove the plastic wrap and cut into 4 pieces. Shape into balls and place them into a bowl. Cover with plastic wrap and let the dough rest for 20 more minutes. Take two of the dough balls and roll them out into small discs. Spread them onto a baking pan, cover with plastic wrap, and let them rest for 20 minutes.

To assemble Preheat the oven to 170ο C (338ο F) set to fan. Spread your working surface with melted butter and place the first dough. Roll it out softly with a rolling pin, not from the center but from its sides.

Method Place a deep pan over high heat. Add the sunflower oil and let it get hot. Peel the potatoes and slice them into thin rounds. Slice the eggplants and zucchini into thin rounds and fry in a separate pan for 5-10 minutes. Remove with a slotted spoon and transfer to a baking panlined with paper towels. Allow to drain from excess oil.

Add the tomato paste and sauté so that it loses its bitterness. Add the chopped tomatoes, lower heat and simmer for 5-10 minutes until the sauce thickens. Remove from heat and add the parsley and coarsely chopped basil. Season with salt and pepper.

For the ground meat Place a potover high heat and add the olive oil. Coarsely chop the onion and add to pan. Finely chop the garlic and add to pan along with thyme and sugar. Sauté for 2-3 minutes until they caramelize nicely. Add the ground meat and break it up with a wooden spoon. Sauté until golden brown.

For the béchamel sauce Place a pot over medium heat. Add the butter and let it melt. Add the flour and whisk until it soaks up all of the butter.

Add the milk in small batches while continuously whisking so that no lumps form. As soon as the béchamel sauce thickens and bubbles start to form on the surface, remove from heat. Add the nutmeg,salt, pepper, 100 g parmesan and 3 egg yolks. Whisk thoroughly. To assemble

PREPARATION Preheat the oven to 250ºC. Heat the olive oil over a medium-high heat in a large (around 30 centimetres in diameter), deep casserole dish. Add the spareribs, sausage slices (if using), pork and chicken and cook, turning as necessary, for around 10 minutes or until the meat is lightly golden brown all over. Add the salt and the tomatoes to the pan and mix well. In a saucepan, bring the beef stock to the boil and then turn down the heat but maintain the stock at a simmer. Add the pimentón or paprika to the casserole dish containing the meat and tomato mixture and mix briskly to mix the flavour in. Then add the stock to the mixture and turn up the heat to high, bringing it all to the boil. Add the rice and stir the mixture with a wooden spoon to mix it with the rest of the ingredients and make sure that it is evenly distributed throughout the mixture. Turn the heat down to medium-low and cook for 2 minutes without stirring.

Next place the casserole dish in the oven and bake it for 10 minutes or until the rice has become soft and absorbed most of the stock. Pour the beaten eggs evenly over the surface of the rice and bake for a further 5 minutes or until the eggs form a crust on the top of the dish. Remove from the oven and serve immediately.

One of the secrets of tripe soup is the preparation of the tripe, the main ingredient. It is recommended to leave the tripe for 2-3 hours in a bowl of water with a tablespoon of baking soda. Following this, the meat must be very well cleaned, washed several times, seasoned with salt and then boiled for 3 hours.&nbsp;

Ciorbă de burtă (Beef Tripe Soup)

Ingredients 3 onions 3&nbsp;carrots 1&nbsp;clove of garlic 2 kg&nbsp;pre-cooked tripe 1&nbsp;celery 1 kg&nbsp;beef bones 4Eggs 2&nbsp;parsley roots Salt and pepper 500 g&nbsp;cream bay leaves

How to make it 1.&nbsp;&nbsp;&nbsp;&nbsp;Into a large pot, put 4.5 liters of water and bring to the boil. 2.&nbsp;&nbsp;&nbsp;&nbsp;When the water reaches boiling point, add the beef bones. Leave to boil for about an hour on a low heat, removing the froth whenever necessary. 3.&nbsp;&nbsp;&nbsp;&nbsp;Meanwhile, wash and clean the vegetables, cut into quarters and add to the soup to boil along with the bones. 4.&nbsp;&nbsp;&nbsp;&nbsp;When the soup beings to boil again, add the finely chopped, pre-cooked tripe.&nbsp; 5.&nbsp;&nbsp;&nbsp;&nbsp;Now add a few bay leaves and peppercorns and let everything simmer on a low heat for another hour or so until the meat is very well cooked. 6.&nbsp;&nbsp;&nbsp;&nbsp;Turn off the heat, remove the bones, and use a strainer to remove the belly and boiled vegetables. Pass the remaining soup through a sieve several times to keep it perfectly clear. 7.&nbsp;&nbsp;&nbsp;&nbsp;Choose a few pieces of the boiled vegetables to return to the soup along with the finely chopped belly.

CROSTA Crusty rice

2020/8/23(日)◆Noche Flamenca💃

INGREDIENTS ½ cup Olive oil ½ lb spare ribs, roughly chopped 2 butifarras, cut into 2cm thick slices (optional) ½ lb pork loin, cut into large cubes 6 chicken legs 1½ tsps salt 2 tomatoes, peeled and chopped roughly 4 cups beef stock 1 tsp sweet pimentón or paprika spice 2 cups Spanish rice 6 eggs, beaten

1.&nbsp;&nbsp;&nbsp;&nbsp;Take the meat from the boiled bones, cut it into cubes and add to the soup. 2.&nbsp;&nbsp;&nbsp;&nbsp;Puree the rest of the cooked vegetables in a blender and add to the soup. 3.&nbsp;&nbsp;&nbsp;&nbsp;The final step in making the perfect tripe soup recipe is as follows: 4.&nbsp;&nbsp;&nbsp;&nbsp;Break the four eggs into a bowl and mix with the cream. 5.&nbsp;&nbsp;&nbsp;&nbsp;Add a bit of hot soup to them, stirring all the while so lumps do not form. 6.&nbsp;&nbsp;&nbsp;&nbsp;When the mixture has obtained the desired consistency, pour everything into the soup and mix quickly.

This is a traditional Romanian recipe. Very simple to make but delicious. It is served with “dulceață” a very sweet preserve and sour cream. The most traditional is served with sour cherry preserve or blueberry preserve. Ingredients

INGREDIENTS 500 g fresh cottage cheese or ricotta 2 eggs 100 g semolina 150 g flour 2 tablespoons sugar 1/2 teaspoon baking powder 1 teaspoon vanilla extract

Preheat oven to 180* C (350* F) Fan. In a 25x25 cm baking pan,spread a layer of potatoes, cover with a layer of eggplants and top with a layer of zucchini. Season in between layers. Add 2-3 tablespoons of béchamel sauce to the ground meat mixture and mix. Spread the ground meat over the vegetables. Cover with the béchamel sauce, spreading it evenly and sprinkle with 50 g of grated parmesan. Bake for 35-40 minutes. When ready, remove from oven and allow to cool. Serve with fresh herbs and olive oil.

Greek custard pie with phyllo – Bougatsa

Ingredients For the custard 750 g milk 180 g granulated sugar 70 g semolina, fine 1 tablespoon(s) vanilla extract, lemon zest, of 1 lemon 40 g butter, cold 3 egg yolks, of medium eggs 1 pinch salt

Ingredients 3 potatoes 5-6 tablespoon(s) olive oil 1 onion 2 zucchinis, medium 2 eggplants thyme salt pepper For the ground meat 1 onion 2 tablespoon(s) olive oil, for sautéing 1 clove(s) of garlic 3 pinches granulated sugar 1/2 teaspoon(s) nutmeg 1 level teaspoon(s) cinnamon 1 tablespoon(s) tomato paste 500 g ground beef 400 g canned tomatoes salt pepper

For the béchamel sauce 100 g butter 100 g all-purpose flour 750 ml milk, 3,5% pepper, ground 1 pinch nutmeg, ground 100 g parmesan cheese, grated 3 egg yolks

Then, carefully spread the sides of the dough all around with your hands, by pulling the corners of the dough. Follow the same process, until you have a very thin phyllo. Spread ¼ of the butter and cut strips around the phyllo in order to form a parallelogram. Place the strips in the center of the phyllo. Add half of the filling in the center and close it like a folder. Set aside. Roll out the second dough in the same way, and spread ¼ of the melted butter. Place the bougatsa in the center of the phyllo, with the folded side facing down. Roll softly with the rolling pin, and fold the outer phyllo like a folder. Transfer the bougatsa, with the folded side facing down, into a baking pan lined with parchment paper and bake for 40-50 minutes. Follow the above process for the other two doughs as well. You can bake the second bougatsa too, or you can put it in the freezer.

To serve Cutthe bougatsa into small pieces, dust with icing sugar, cinnamon, and serve.

SARDINHAS ASSADAS (Grilled Sardines)

INGREDIENTS: Fresh or frozen sardines 1 large red bell pepper 1 large green bell pepper 1 large onion (sliced) 2 large garlic cloves (chopped) &nbsp; Olive oil Sea salt Potatoes

Dansuri populare portugheze

Bob chorba (Beams Soup) Ingredients: 400 g. beans;&nbsp; 1 chilly;&nbsp; 2 carrots;&nbsp;&nbsp; 3-4 twigs mint;&nbsp; 400ml. oil;&nbsp; 60g. onion, chopped; salt. Preparation: Wash the beans and soak it in the water overnight (around 10 hours). Next morning drain off the water, wash it again, put it in the earthenware pot, pour cold water and bring to boil. Add the olive, salt, finely chopped onion, the carrots and the chilly. Cover it with the lid. Leave the soup to simmer on a low heat for about 20 minutes and in the end add the finely chopped mint leaves.&nbsp;

How to make it Mix the cottage cheese with the sugar and the baking powder. After that add the eggs and the vanilla extract and at the end the flour and semolina. You can mix it with a mixer for better homogeneity.&nbsp;&nbsp;Let the mixture rest in the refrigerator for about 20 minutes.&nbsp;(If the dough is moist, you might need a bit more flour to the composition; the&nbsp;dough&nbsp;has to be easy to handle, not too sticky). In a deep pan heat oil enough to cover the balls of dough. Make small balls of dough, a size that would fit in your hands. Make a whole through the center of it with your finger and take it through flour. Enlarge carefully the whole and flatten the ball of dough a little. Roll small balls to put on the top.

Fry them in hot oil on both sides until they get color. (approx 5 minutes). You will see when the dumplings are fried they will rise to the top, turn these around to get equal colour on both sides. Mix the cottage cheese with the sugar and the baking powder. After that add the eggs and the vanilla extract and at the end the flour and semolina. You can mix it with a mixer for better homogeneity.&nbsp;&nbsp;Let the mixture rest in the refrigerator for about 20 minutes.&nbsp;(If the dough is moist, you might need a bit more flour to the composition; the&nbsp;dough&nbsp;has to be easy to handle, not too sticky). In a deep pan heat oil enough to cover the balls of dough.

Croatian folk music and dance concert in Zagreb, Croatia

Any kind of meat, seafood and veggies under a bell-like lid, covered in embers is called Peka. It is a unique cooking method found in Croatia and its neighboring countries (like Bosnia, Montenegro, Serbia, etc.). You can put any kind of meat and veggies in a tray, salt it, add spices, oil, and cover it with a bell-like lid. Placed in a fireplace, the lid is then covered with embers. It cooks for two hours, but after about an hour, the lid is lifted, meat is turned, and some other spices are added.

ARROZ DOCE (Sweet Rice Pudding)

INGREDIENTS:&nbsp; 3 cups of milk (scalding) 1 cup of rice (preferably Carolina short grain) 2 cups of water 1/2 tsp salt 1 slice of lemon peel 1 cup of sugar 1/2 cinnamon stick Powdered cinnamon

PREPARATION: Step 1: In a large heavy saucepan, bring the water, the cinnamon stick and the lemon peel to boil. Add the rice and cook on medium heat until all the water has evaporated. Step 2: Add the hot milk and cook for at least 25 minutes on low heat stirring once in a while. Add the sugar, stir and cook for 5 minutes longer. Turn off the heat. Step 3: Take out the lemon peel and the cinnamon stick and pour into a large serving platter or individual servings.&nbsp; Step 4: Let it cool and garnish with powdered cinnamon on top to make a design.

PREPARATION: Step 1: Put some salt over the sardines and let them sit for about 30 minutes to absorb the salt. Step 2: Boil the potatoes with skin.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Step 3: Heat the grill on high. Step 4: Rub the peppers with salt and a little olive oil. Then, cook them on the grill until the skin has charred and they are fully cooked all around. Place peppers in a brown paper lunch bag and set aside. Step 5: Meanwhile place the sardines on the grill rack on medium high heat. Let the sardines cook until they turn golden brown and slightly crispy, turning them gently not to break the skin. Step 6: Remove the peppers from the paper bag and peel off the skin. The skin will come out easily. Slice the peppers into strips and mix them with the sliced onion.

&nbsp;Add chopped garlic, olive oil and salt if necessary.&nbsp; When served as a main dish, sardines are accompanied by boiled potatoes, grilled peppers, bread, olives and a simple lettuce and tomato salad with olive oil vinaigrette.

"LET YOUR FOOD BE MEDICINE AND MEDICINE BE- FOOD!" &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;HIPPOCRATES

...and food is most delicious with friends. Cheers!&nbsp;☺

Ansamblul Kymata, dans traditional grecesc

Banitsa Bulgarian cheese pastry Ingredients: 1 pack of filo dough; 3 eggs; 1 cup of yoghurt; 3-4 teaspoons butter; 200g. Bulgarian cheese (or feta cheese); 1 teaspoon baking soda. Preparation Mix the crumbled cheese, milk and eggs together. Don't over mix - cheese should be lumpy. Melt the butter in a cup. Butter the bottom of a casserole pan. Lay 5-6 sheets of filo&nbsp;dough, one after another (not together) as you spread some butter in between - use a brush for this. Spread some of the cheese mixture on top, lay another 3-4 sheets, spreading butter in between. Repeat until all mixture is used.

Lay the last 3-4 sheets on the top with no butter in between. Spread the rest of the butter on top. Cut in portion sized squares and bake in the oven until golden (about 

Make small balls of dough, a size that would fit in your hands. Make a whole through the center of it with your finger and take it through flour. Enlarge carefully the whole and flatten the ball of dough a little. Roll small balls to put on the top.

Dans Bulgaresc

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