Aztec Stew /Farmers’ Stew
500 g/1 lb lean beef, chopped
100 g/3½ oz streaky bacon, cut into small pieces
3 tablespoons vegetable oil
2 large onions, chopped
1 garlic clove, crushed
¼ liter/60ml red wine
1 teaspoon vegetable bouillon powder
2 green bell peppers, seeded and coarsely chopped
2 red bell peppers, seeded and coarsely chopped
1 small tin of white haricot beans
1 ½ medium-sized tins sweet corn, approximately 400 g/14 oz
salt and black pepper, to taste
sugar, a pinch
juice of ½ lemon
1 tablespoon sour cream
1 bunch parsley, chopped
-Chop the beef and the bacon in small pieces.
-In a large pot, heat the oil and sauté the bacon and beef until they are crisp.
-Chop the onions in small pieces, crush the garlic clove and add to the meat mixture.
-Reduce the heat, pour the red wine on the meat mixture and add the vegetable bouillon powder.
-Let it braise gently for 60 minutes with the lid firmly closed.
-Add the green bell peppers and after 15 minutes add the red bell peppers.
-Now, add the white haricot beans and sweet corn and heat them through for 5 more minutes.
-Season to taste with salt, pepper, sugar and lemon juice and add sour cream.
-Sprinkle the dish with chopped parsley.
-Serve this stew with farmer’s bread.
CHEESE AND EGGS IN A POT
Ingredients for 1 portion
1) A small po
2)A cup of canned tomatoes
3) 2 eggs
4) 100 gr cheese
5) 2 spoons of olive oil
First: Put 2 spoons of oil in a spot.
Second:Put canned tomatoes
Third: Slices of cheese.
Fourth: Eggs without mixing
Put the pot in the oven. It takes 20 minutes.
1 kg beetroot
0,5 kg onion
0.5 kg carrots
0,5 kg parsley root
0,5 kg tomatoes
0,3 kg green pepper
1 l beef stock
1 l borsch (a homemade liquid - warm
water kept 2-3 days on a mixture of flour residue, wheat)
0,5 kg soured cream
Cut the onion and boil it with little water and vegetable oil.
Cut the carrots, parsley roots, green peppers and put them into a large pan to be boiled in 1 l of water. Grate the beetroots and put them into the pan. Add tomatoes, spring onion, spring parsley and let them to be boiled too.
Add 1 l of borsch, salt, the beef stock and let them boil for 5 minutes. Taste the dish and if you wish, you can add salt, borsch or water to get exactly the right flavour you prefer.
In the end, after the dish is boiled, you add some more grated beetroot in order to get a nice colour (it has to be red).
Add soured cream according your wish.
Enjoy the Romanian borsch!
(quantities can vary according to numbers, but this amount roughly serves 3 people)
8oz Red Split lentils
1 inch piece of fresh Root Ginger
1tsp ground Tumeric
1/2 tsp salt
3 tsps whole Cumin
1 tsp ground Coriander
4 cloves of garlic, peeled & sliced
2 whole fresh chilli peppers, finely sliced
A pinch of Asafetida
3 Tbsp vegetable oil
Enough water (say 1 litre) of water to cook the lentils.
Rinse the lentils in several changes of water to clean. Place in a large pan (which has a lid. You’ll need this later), add the water & bring to the boil. When the lentils boil, they release a ‘foam’, which needs to be skimmed off with a slotted spoon & thrown away. This helps with ‘wind’ issues in the future!!
Then thinly slice the fresh root ginger (this adds flavour, as well as also helping with ‘wind’ issues!) & add, along with the ground Tumeric. Turn flame to ‘low’, place the lid son pan slightly ajar & simmer for 1 hour & 15 minutes approx, or until the lentils are tender & cooked. You will need to stir the lentils regularly towards the end to avoid their sticking to the pan.
Towards the end of the above process, you need to fry the spices. Add the vegetable oil to a small frying pan & heat. When the oils is hot, add the pinch of Asafetida & fry for a moment only, then add whole Cumin seed & sizzle for a few seconds, then add the garlic and the ground Coriander. Then tip this into the cooked Lentils, stir in & then add the salt. Turn off heat.
You can add more or less of everything. Just enjoy yourself!
Tomato, fresh Coriander & Red Onion Salad
Bunch of fresh Coriander
1 medium sized Red Onion
4 Large, ripe tomatoes
I fresh Chilli
Juice of 1/2 a Lemon
1 tsp ground, roasted Cumin
1/2 tsp ground Black Pepper
1/2 tsp salt
Roughly chop all the vegetables & put them in a bowl. Then add & stir in the spices & Lemon juice. Adjust amounts to taste.
Gujurati Carrot Salad
3 large carrots, grated.
Juice of 1/2 a Lemon
1/2 tsp Salt
2 tsp whole Black Mustard seeds
2 Tbs vegetable oil
Put the oil in a small frying pan, when the oil is hot, add the whole Black Mustard seeds. Fry until they ‘pop’. (be careful, as they will ping all over the kitchen if you don’t remove from the heat quickly) Place the grated Carrot in a bowl, then add/stir in the rest of the ingredients.
The filling for one package of filo pastry consists of four beaten eggs mixed with 300 gr. of crumbled caw cheese, one teacup strained yoghurt,and about 170 grams melted butter. To add the filling, pinches of butter are dotted all over the surface of each sheet of fillo pastry, then the cheese mixture is scattered around evenly as well. Each sheet of filo pastry is then loosely rolled in from each side, enclosing all the filling, then the rolled-up sheet is coiled into a snail shape in the center of a circular baking dish.Each sheet of filo pastry is covered similarly with the butter and the filling, rolled up, and then the coiling shape is continued in the pan, tightly filling it.Bake the Banitsa in a 250o C oven for about 20 minutes or until it is evenly browned.
Ingredients are for 4 persons :
a lemon (juice and zest)
plain yoghurt (250g)
a cup of sugar (may be 80 g : just taste with your finger)
Crack the eggs and separate the yolk and the white.
First add the sugar to the yolk, mix it well then add the yoghurt and the lemon (juice and zest).
Beat eggs white and mix them to your yellow sauce carefully and with love. Then put your lemon sauce in the fridge and serve chilled to your guests.
1. rice 250 gr
2. chicken meat 250 gd
3. onions 2
4. garlic free cloves
5. carrots 200 gr
6. apricots (dried) 70 gr
7. rasins 50 gr
8. salt and other spices to taste (tumeric powder, pepper etc)
9. olive oil
10. few walnuts
Peel vegetables and cut them into small pieces, chop chicken and fry everything in the oil. Boil rices, mix everything together in the pan, add chopped dry rasins, apricots and walnuts, spice to taste.
Ingredients: serves 2
150 grams white Bulgarian brined cheese /Feta/ (sheep or goat or cow cheese).
400 grams tomatoes
200 grams cucumbers
100 grams green peppers /fresh or roasted/
3 spring onions
1 table spoon sunflower oil and vinegar
- Chop all the vegetables - tomatoes, cucumbers, peppers and spring onions.
- Add sunflower oil and vinegar to taste and mix well.
- Grate the brined cheese on top.
- Add a few olives /optional/.
6 skinny baby eggplants (for 4 people), 400 gr minced meat, 1 onion, 4 tomatoes, 5 skinny green pepper, 1/2 sunflower oil, black pepper and salt
-Peel eggplants leaving lengthwise stripes and then put them in salty water for 10 minutes so that the salty water can take the eggplants’ bitterness. Dry them well and fry them as a whole in a deep pot with canola or corn or sunflower or vegetable oil, whichever you’re comfortable with. (Make sure oil is really hot before you place eggplants, otherwise eggplants will soak tons of oil which won’t be good while eating.)
-Once they’re fried, first soak the excessive oil by resting them on a paper towel, and then place eggplants on an oven dish.
-In a deep frying pan, heat olive oil. Add onions and stir for 3-4 minutes.
-Add ground meat. Cook until ground meat soaks all the juice it lets out.
-Add diced tomato. Stir until cooked. Turn it off.
-Add chopped parsley (if you want), salt, and pepper. Mix well.
-With the help of two spoons, slit eggplants into two. But leave the tops and bottoms attached.
-Stuff eggplants with ground meat mixture.
-Place a slice of half moon shaped tomato and a green pepper on top of each split belly eggplant.
-Pour 1 cup of hot water or shredded tomatoe on top and bake them in preheated oven at 400F until green peppers and tomato pieces are nicely baked.