P R O J E C T M E N U Soup / First Course Candidates Are
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P R O J E C T M E N U Soup / first course candidates are: 1.BULGARIA Shopska Salad (Шопска салата) About Shopska Salad Shopska salad is a traditional Bulgarian cold salad made from tomatoes, cucumbers, onion, raw or roasted peppers and sirene (Bulgarian cheese, feta cheese, white brine cheese). Shopska salad is a very distinctive Bulgarian dish. It is named after a group of very frugal people called shopi who live in the capital of Bulgaria, Sofia. Ingredients 4 ripe tomatoes 2 long cucumbers 1 onion 1 red or green pepper 1/3 bunch of parsley 2 tablespoons (olive) oil 3 tablespoons of red wine vinegar 1 cup (1/2 lb) Bulgarian cheese (or feta cheese) Preparation Chop all tomatoes (we recommend leaving the pieces bigger), cucumbers and the pepper and put in a bowl. Add the finely chopped onions and parsley. Sprinkle with the oil and vinegar and mix it all together. Grate the feta on top. 2. ESTONIA Pea soup Ingredients: · 250 g of dried peas (halved) · 150 g of barley groats · 3 l of water · 1 kg of smoked ribs · 1 big onion · 2 large or 4 smaller potatoes · 2-3 large carrots · Salt for seasoning · 2-3 teaspoons of mustard · Chopped greens (parsley, celery, dill, thyme etc) Preparation: · Let the peas and barley soak for a full night – cover them the previous night with cold water · Add the ribs and water into a big pot and heat slowly until boiling · Add the soaked and rinsed groats and peas, heat until boiling, lower the heat and cover with a lid. Boil over a low heat for about an hour · Finely chop the onion, carrots and potatoes. (If preferred, fry them in oil.) Add the vegetables to the pot, boil for another 30 minutes until the vegetables and meat are soft. · Remove the meat from the pot, remove the bones, cut it into smaller pieces and add to the soup. Season with mustard and salt, herbs 3. I TA L Y Vincisgrassi A delicious pasta pie, cousin of the Emilian and Napolitan “lasagna”. The vincisgrassi recipe is similar, with minor variations, throughout the Marche region. Ingredients For the ragout: •Minced meat •Skinned sausage •Chopped chicken giblets •Onion •Chopped smocked ham •Finely chopped celery and carrot and fresh or dried “porcino” mushrooms softened in fresh water •Tomato sauce •Half a glass of white wine. For the pasta : •Flour •Egg •Butter •Salt Roll out the pastry until 1 mm thick and cut 10x30cm squares, half- boil (4/5 minutes) and set them out, interspersed with paper to avoid sticking. Preparation: Brown the spices, and then the meat and mushrooms, in butter, add wine, evaporate and pour the tomato sauce over: cook on a low flame for about an hour and a half. Prepare some bechamel, with a pinch of nutmeg added. Butter a pan and cover the base with a mixture of ragout and a few knobs of butter. Lay the pasta squares out in it and add a table-spoon of bechamel, a handful of grated Parmisan and two ladles of ragout. Repeat the operation several times ending with the ragout. Heat in the oven at 200°C for about half an hour and remove when a golden crust has formed on the surface. 4. S L O V E N I A Slovenian Potato Soup Recipe Makes Enough for 4 Soup Lovers How to make the soup? Very simple: Saute the onion and garlic, add carrot, water, broth, pepper and marjoram. Cooked until it's done. Ingredients You Will Need: · 1 tablespoon oil · 1 small onion, chopped · 3 large cloves Garlic, chopped · 1 carrot, chopped · 2-3 medium Potatoes, peeled, cut into small cubes, · 1 liter of water · Vegetable broth (cube) · Black pepper · A lot of marjoram for garnish and aroma Main course candidates are: 1.BULGARIA Gyuveche (гювече) Preparation: Chop or dice all ingredients that you have gathered. Make alternating layers of cheese, meat, and vegetables, but make sure you have cheese on top. Bake in the oven at 200C foGyuveche is a popular catch-all dish you can make with just about anything you have in the fridge. It gets its name from the pottery (earth ware) dish that it is prepared and served in (pictured) Ingredients: 1/2 lbs cheese - anything is ok but please find and use feta 1 egg 1 tbsp parsley, dill, mint, finely chopped (or any herbs will also do) any kind of cooked chicken, pork, or beef - optional any kind of sausages or hot dogs - optional vegetables: tomatoes, peppers, small hot pepper, mushrooms, cooked potatoes - optional fresh greens: parsley, dill, celery leaves - optional r 20 minutes or until the cheese melts. Break the egg on top and put back in the oven for another 5-10 minutes. 2. ESTONIA Oven-baked pork with roasted potatoes, carrots and onions Ingredients: · Ca 1,5 kg of pork (whatever cut you like) · 700 g of potatoes · 3 large carrots · 2 onions · Olive oil · Salt, pepper · Dill Preparation: · (Preparation of the pork depends on what kind of meat is used) · Wash the potatoes (or peel) and carrots, cut into smaller pieces · Peel and cut the onions into rings, add them to the bowl with potatoes and carrots · Add some olive oil, salt and pepper and dill (fresh or dried) to the ingredients, mix through · Spread the potatoes, carrots and onions evenly on the griddle. If necessary, add some more olive oil so that everything is covered · Bake until the carrots and potatoes are soft on the inside and crispy on the outside 3. I T A L Y Pizza Margherita In honour of the queen, having the same name, who the pizza was first prepared for Ingredients: • flour 500 gr. • warm water 250/300ml • 1 die Yeast of beer • oil.: ½ glass • salt: 1 spoon • sugar: 1 spoon • tomato • mozzarella • basil Procedure: melt the yeast with some water, sugar and a tablespoon of flour for 10/15 minutes. Apart , mix the flour , the water with the Yeast of beer, the oil and the salt until you get a soft and homogeneous mixture. Stretch it in the oven plates and leave it to rise 2 or 3 hours. Season pizza according to your taste and bake it in the oven at 200/220°C for 15-20 minutes. 4. S L O V E N I A The Carniolan sausage (Slovene: kranjska klobasa) can be served with potato salad, cabbage or bread roll and some mustard. It is cooked in a hot water for ten minutes. It could be considered as an indigenous Slovenian “fast food”. In January 2015, Slovenia successfully entered it into the register of protected geographical indications (PGIs), despite objections by Austria, Croatia and Germany. Dessert candidates are: 1.BULGARIA Tikvenik (Тиквеник) Bulgarian pumpkin banitza (or banitsa) is also known as tikvenik. Other sweet fillings include apple and walnut. This is a popular dessert served with strong Turkish coffee. Ingredients 1 (2-pound) pie pumpkin, peeled and seeded, or 1 (1-pound) can pumpkin puree 4 ounces (1 stick) butter plus 1 cup (2 sticks) melted butter 1 cup sugar 1 cup chopped walnuts 1/2 teaspoon cinnamon 16 sheets filo dough, thawed Preparation Grate pumpkin. Melt 4 ounces butter in large saucepan and add pumpkin and sugar, cooking until pumpkin is tender. Let cool and add walnuts and cinnamon. If using canned pumpkin, transfer to a bowl and add sugar, walnuts and cinnamon, mixing well. Heat oven to 190 degrees. Fold one sheet filo dough in half so it measures 12 inches by 8 inches. Brush lightly with melted butter. Portion out a 1/2-inch strip of filling along either the 12-inch edge if you want an "S"- shaped scroll, or along the 8-inch edge for a cigar-shaped roll and 1/4 inch away from the edges. Fold up bottom edge first, then sides and then roll away from yourself until you have a tight cylinder. Brush lightly with more melted butter. Repeat with remaining 15 sheets of filo dough. Shape long cylinders into "S" shapes or leave short cylinders as is and place them on a parchment-lined pan. Bake for 20 minutes or until golden brown and crispy. Serve warm or at room temperature. 2. ESTONIA Kama-mousse (Kama is a finely milled flour mixture of roasted barley, rye, oat and pea flour.) Ingredients: · 500 g of plain, unsweetened yoghurt · 4 dl of whipped cream · 4 tablespoons of sugar · 6 tablespoons of kama-flour · Lingonberry jam/cranberry jam, blueberries etc. Preparation: Beat up the whipped cream and sugar, mix in the yoghurt and kama-flour. Put the mixture in serving bowls or glasses. Serve with jam or berries. 3. I T A L Y Tiramisù In Italian the word “Tiramisù” literally means, “pick me up” Ingredients (8-10 portions): 500 gr mascarpone cheese 5 eggs 5 tablespoons sugar 400 gr sponge fingers (savoiardi in Italian) 1 big cup of Italian “ espresso” coffee diluted with water and some liqueur cocoa powder Liqueur ( marsala or brandy) Preparation: Bring all ingredients to room temperature. Make the espresso and pour it into a shallow flat-bottomed bowl. Add the water and the liqueur; allow to cool to room temperature. Separate egg yolks and whites.Put the sugar and the egg yolks in a large bowl. Beat well until the mixture is light and creamy. Add mascarpone and the liqueur and blend well. Whip the egg whites until stiff and add them in the mascarpone cream. Mix gently. Quickly dip each savoiardo in the espresso but pull it out before it becomes too soft.