I was flipping through a cookbook after the long day and I found some really delicious and unique recipes. Naturally, I felt an urge to share with my readers. These recipes are of European old world peasant cooking; many of the worlds most delicious food stemmed from old world cooking. Every single dish here is something I personally adore, these dishes are vegetarian (only one has the option of meat) however they are marvellous none the less!
Serbian Salad:
Ingredients:
2 sweet peppers
2 to 3 large eggplants
6 to 8 garlic cloves
1 to 2 tablespoons wine vinegar (you can also use fresh lemon juice if you prefer)
1 cup olive oil
salt and pepper
Directions:
- Preheat oven to 325F
- You will need a bowl and a wooden spoon (or a food processor, it would do the work in half the time)
- Broil or bake the peppers and eggplants in the oven for about 20 to 30 minutes, until the skins blister and the vegetable softens. Alternatively you can char them on a grill.
- skin the peppers; then half and seed them and peel the eggplants
- Peel and chop the garlic finely
- Chop everything thoroughly together and beat thoroughly until you have a heavy puree; add the vinegar or lemon juice. If you are using a food processor, put all the ingredients except the oil, into the chopping bowl and blend thoroughly. Add the oil in a steady stream until the mixture will absorb no more (it will start pooling).
- Beat in the oil-as much as the mixture will absorb
- Add salt and pepper
- Bring to room temperature before serving. Serve with break and olives and quartered lemons, goes best as an appetizer before fish or kebabs.
Bulgarian Vegetable Hot Pot:
Ingredients:
1 pound onions
2 to 3 small got peppers (optional)
4 pounds vegetables (choose at least 4 varieties): potatoes, eggplants, green beans, okra, peppers, fava beans, peas, carrots, leeks, zucchini, spinach, Swiss chard
1/2 cup sunflower oil (or sesame, or any seed oil you wish)
1 pound cubed lamb (optional)
salad and pepper
1 pound fresh tomatoes
To Finish:
2 eggs
2 heaping tablespoons chopped Italian parsley
1 cup rich plain yogurt
Method:
- Preheat oven to 300F
- You will need your best large-lidded baking dish for this stew
- The ones made in Bulgaria for the purpose are of pale earthenware with a pearly-blue glaze. You may also need a frying pan.
- Peel and chop the onion. Seed, devein, and crush the red peppers if using. Prepare all the rest of the chosen vegetables, peeling only when necessary and cutting them into even sized cubes
- Heat oil in the casserole (if it is safe on direct heat. If not then you will need to start on a frying pan). Fry the onions, then the lamb if you are using it; then add the crushed red peppers.
- Add the rest of the vegetables and toss everything in hot oil-if you are using a frying pan, transfer the ingredients to the casserole as they are sauteed.
- Season with salt and pepper and then pour in enough water to cover
- Lay the tomatoes over the vegetables. Cover and bake very gently at 300F for an hour, or equally gently on top of the stove.
- Mix the eggs with the parsley and the yogurt, and pour the mixture over the stew after 50 minutes.
- Allow to cool a little and serve with plenty of good bread
Bavarian Curd Dumplings
Ingredients:
1/2 pound ricotta cheese
2 eggs
1 ounce sugar
1 ounce (1/4 cup) all-purpose flower
Method:
- You will need a mixing bowl, saucepan, and a draining spoon
- Beat the eggs, cheese, and sugar together
- Beat in the flower-you may need more or less to give a soft yet firm dough. The less you use, the lighter the dumplings.
- Bring a pan of salter water to a boil
- Form little dumplings with two wet spoons and drop them into the water
- Poach them for 5 to 8 minutes at a gentle simmer. They will bounce to the top of the water.
- When they are firm, fish them out with a draining spoon.
- Serve with stewed fruit
Bitter mood makes bitter food. So fucking smile! :D
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