World-Bites (76) / Pelmeni
In the Serbian cuisine, with the meat as the basic element, there are a lot of meals that can be considered as snacks. Bacon (slanina) is considered snack in the Serbian cuisine. It consists of certain cuts of meat taken from the sides or back of a pig, cured and sometimes smoked. Sandwiches are considered as great snacks, and are usually prepared with cheese and different types of hams and sausages, such as: Njeguški pršut, or Kulen. Pelmeni (Serbian Ravoli) is a popular snack that can also serve as a main meal.
Ingredients for the dough
200 gm all-purpose flour
1/2 teaspoon salt
2 eggs (lightly beaten)
80 ml water
Combine flour and salt and mound on a clean surface.
Make a well in the centre and add eggs and water.
Incorporate flour mixture with egg mixture by working around the walls of the well until the dough is mixed.
Knead on a floured surface until soft and pliable.
Form into 100 balls, cover with a moist towel and let rest at room temperature for one hour.
Ingredients for the filling
450 gm ground meat
1 onion (minced)
1 teaspoon dried dill
Salt and pepper
White of one small egg (beaten)
Water, chicken or meat broth
120 gm butter
Mix ground meat, onion, dill, salt and pepper to taste and enough water to make a soft mixture.
When the dough is ready flatten the dough balls into circles with a diameter of 7.5 cm. Place one tablespoon filling on each dough round. Brush the edges with water and fold the dough to form half moons. Pinch opposite ends to one another to seal. Repeat this with the rest of the dough balls. Brush the pelmeni with beaten egg white.
Bring a large pot full of salted water to boil, you also can use chicken or meat broth. Without crowding, drop the pelmeni into the boiling water (or broth), stirring to prevent sticking, until the pelmeni comes to surface (about 4 minutes). Remove the pelmeni and put them on a large plate.
Melt butter over medium heat and drizzle it over the pelmeni.
You can also serve pelmeni with sour cream or a white sauce. The children like them with ketchup.
Friday, September 17, 2010
Potato Fritters (Luxembourg)
World-Bites (75) / Potato Fritters
There can be no doubt that the Grand-Duchy of Luxembourg is truly a gastronomer's delight. Most traditional dishes are of peasant origin, but Luxembourg's affinities with both French and German culture have long ago been translated into the country's speciality foods. Potato Fritters (Gromperekichelcher) are some of the more succulent traditional snacks.
Ingredients:
* 1 kg potatoes
* 3 onions
* 2 shallots
* Parsley
* 4-6 eggs
* 2 tablespoons flour
* Salt
* Pepper
* Oil for frying
Wash, peel and coarsely grate the potatoes. Put them in a cloth and press them.
Chop the parsley, shallots, and onions, and mix them in. Add the beaten eggs. Salt and pepper to taste. Prepare with the flour.
Heat the oil in a pan until very hot. Form flat cakes out of the potato mixture and fry them in the oil until golden brown on both sides.
There can be no doubt that the Grand-Duchy of Luxembourg is truly a gastronomer's delight. Most traditional dishes are of peasant origin, but Luxembourg's affinities with both French and German culture have long ago been translated into the country's speciality foods. Potato Fritters (Gromperekichelcher) are some of the more succulent traditional snacks.
Ingredients:
* 1 kg potatoes
* 3 onions
* 2 shallots
* Parsley
* 4-6 eggs
* 2 tablespoons flour
* Salt
* Pepper
* Oil for frying
Wash, peel and coarsely grate the potatoes. Put them in a cloth and press them.
Chop the parsley, shallots, and onions, and mix them in. Add the beaten eggs. Salt and pepper to taste. Prepare with the flour.
Heat the oil in a pan until very hot. Form flat cakes out of the potato mixture and fry them in the oil until golden brown on both sides.
Sunday, September 12, 2010
Pan Roasted Salmon (Iceland)
World-Bites (74) / Pan Roasted Salmon
Iceland is a haven of fishing grounds. Seventy percent of its export earnings come from its marine products. Marine products are abundant in Iceland so it’s no wonder that fish places prominently in Icelandic diets. Second to fish consumption, meat, particularly Lamb, is part of Icelandic diet. Salmon is abundant from May to September. Thus, poached, fried, smoked, grilled and pickled salmon are regular fares in Icelandic tables during these months. Served on seared poblano and red peppers with manila mango, ginger, lime coulees, pan roasted salmon is a popular Icelandic snack.
Ingredients
* 7 oz wild troll king salmon fillets
* 1 manila mango
* 1/4 tsp fresh ginger, finely chopped
* 1oz fresh lime juice
* 1oz water
* 1 tspoon honey
* 1 Poblano chile
* 1/2 red bell pepper
* 1/4 tsp garlic
* 1/2 tsp soy sauce
* salt & pepper
* 1tbs canola oil
Directions
Remove skin and seeds from mango, extracting as much pulp and juice as possible. Place in blender, add lime juice, water, honey, and ginger. Process until smooth.
Remove seed and pith from peppers. Slice on the bias into 1/2 inch strips. Sear in 1/2 tbs of hot oil until slightly charred and tender. Add garlic and soy sauce, continue cooking until dry.
In a hot pan add remaining oil. Season with salt and pepper. Add , salmon fillets, cut side down, and sear until light brown. Turn and place in 450° oven until done (approx. six minutes).
Serve on peppers and mango coulees.
Iceland is a haven of fishing grounds. Seventy percent of its export earnings come from its marine products. Marine products are abundant in Iceland so it’s no wonder that fish places prominently in Icelandic diets. Second to fish consumption, meat, particularly Lamb, is part of Icelandic diet. Salmon is abundant from May to September. Thus, poached, fried, smoked, grilled and pickled salmon are regular fares in Icelandic tables during these months. Served on seared poblano and red peppers with manila mango, ginger, lime coulees, pan roasted salmon is a popular Icelandic snack.
Ingredients
* 7 oz wild troll king salmon fillets
* 1 manila mango
* 1/4 tsp fresh ginger, finely chopped
* 1oz fresh lime juice
* 1oz water
* 1 tspoon honey
* 1 Poblano chile
* 1/2 red bell pepper
* 1/4 tsp garlic
* 1/2 tsp soy sauce
* salt & pepper
* 1tbs canola oil
Directions
Remove skin and seeds from mango, extracting as much pulp and juice as possible. Place in blender, add lime juice, water, honey, and ginger. Process until smooth.
Remove seed and pith from peppers. Slice on the bias into 1/2 inch strips. Sear in 1/2 tbs of hot oil until slightly charred and tender. Add garlic and soy sauce, continue cooking until dry.
In a hot pan add remaining oil. Season with salt and pepper. Add , salmon fillets, cut side down, and sear until light brown. Turn and place in 450° oven until done (approx. six minutes).
Serve on peppers and mango coulees.
Saturday, September 11, 2010
Banitsa with Spinach (Bulgaria)
World-Bites (73) / Banitsa with Spinach
Bulgaria is full of vegetable plots and orchards, and fresh fruit and vegetables are half the secret of Bulgarian food. The most common Bulgarian snack food is banitsa (often referred to by its diminutive form, banichka, or known in some areas as byurek), a flaky pastry filled with cheese or spinach, on occasion, meat. At its best, the banitsa is a delicious light bite. Banitsa can be served as either appetizer or snack, depending on the filling. Other important Bulgarian snack ingredients and recipes are pita, which is similar to the bread and is used for sandwiches, Mekitsas, round bread loaves with cheese and ears. Ears do not include any animal meat, although they bear this name. The name was given because of the shape. The ingredients that are used to prepare ears are: yeast, flour, butter, sheep cheese and salt. Despite the fact that a low number of ingredients are used to prepare recipes such as this one, the snacks are very appreciated, all over the country.
Ingredients
* 1 kg flour,
* 1 kg spinach,
* white Cheese,
* 3/2 cupful of yogurt,
* 200g butter,
* 1 spoonful sunflower oil,
* 1 spoonful vinegar,
* salt
Directions
1. Cook the cleaned and finely cut spinach in some of the butter.
2. After having cooled, stir in crumbled Cheese and yoghurt.
3. Knead a hard dough from the flour, oil, vinegar, salt and water.
4. Roll into five sheets (1 kg of ready rolled pastry sheets may also be used).
5. Line a baking dish with butter, place 1 sheet on the bottom and top with the spinach filling.
6. Add a second sheet, filling and so on.
7. Bake in a moderate oven.
Bulgaria is full of vegetable plots and orchards, and fresh fruit and vegetables are half the secret of Bulgarian food. The most common Bulgarian snack food is banitsa (often referred to by its diminutive form, banichka, or known in some areas as byurek), a flaky pastry filled with cheese or spinach, on occasion, meat. At its best, the banitsa is a delicious light bite. Banitsa can be served as either appetizer or snack, depending on the filling. Other important Bulgarian snack ingredients and recipes are pita, which is similar to the bread and is used for sandwiches, Mekitsas, round bread loaves with cheese and ears. Ears do not include any animal meat, although they bear this name. The name was given because of the shape. The ingredients that are used to prepare ears are: yeast, flour, butter, sheep cheese and salt. Despite the fact that a low number of ingredients are used to prepare recipes such as this one, the snacks are very appreciated, all over the country.
Ingredients
* 1 kg flour,
* 1 kg spinach,
* white Cheese,
* 3/2 cupful of yogurt,
* 200g butter,
* 1 spoonful sunflower oil,
* 1 spoonful vinegar,
* salt
Directions
1. Cook the cleaned and finely cut spinach in some of the butter.
2. After having cooled, stir in crumbled Cheese and yoghurt.
3. Knead a hard dough from the flour, oil, vinegar, salt and water.
4. Roll into five sheets (1 kg of ready rolled pastry sheets may also be used).
5. Line a baking dish with butter, place 1 sheet on the bottom and top with the spinach filling.
6. Add a second sheet, filling and so on.
7. Bake in a moderate oven.
Tuesday, September 7, 2010
Crotian Bow Knots (Croatia)
World-Bites (72) / Croatian Bow Knots
The traditional dishes that are prepared by the Croatians have very old origins. The Croatian dishes are mostly based on meat. The Turkish influence is felt in the great amounts of spices that are used, meat that is enhanced with onions and loaded with garlic. Austrians affected the Croatian cuisine and the influence can be seen in dishes that contain cabbage and in breaded dishes or desserts that is served at the breakfast. It is made of cheese, fish and bread. The dairy products also are important for the Croatians. such as: strudel, donuts, cream puffs and cakes that contain walnut cream. Croatian Bow Knots (Hrostule) are always a favorite treat. They are easy to make and often whipped up when unexpected guests arrive. Children in particular love these.
Ingredients
* 2 eggs
* 2 tbsps Sugar
* 1 tsp melted butter
* 2 cups flour
* 1/2 cup milk
* 1/2 tsp salt
Directions
Mix eggs and Sugar together and add melted butter and salt. Add flour and milk; mix well. Roll out thin as for noodles and then cut into very thin 1" x 6" strips and fold them into a knot before frying. Deep fry in hot vegetable oil and when lightly brown (they should start rising to the top at this point) remove them to a platter and sprinkle generously with powdered sugar.
The traditional dishes that are prepared by the Croatians have very old origins. The Croatian dishes are mostly based on meat. The Turkish influence is felt in the great amounts of spices that are used, meat that is enhanced with onions and loaded with garlic. Austrians affected the Croatian cuisine and the influence can be seen in dishes that contain cabbage and in breaded dishes or desserts that is served at the breakfast. It is made of cheese, fish and bread. The dairy products also are important for the Croatians. such as: strudel, donuts, cream puffs and cakes that contain walnut cream. Croatian Bow Knots (Hrostule) are always a favorite treat. They are easy to make and often whipped up when unexpected guests arrive. Children in particular love these.
Ingredients
* 2 eggs
* 2 tbsps Sugar
* 1 tsp melted butter
* 2 cups flour
* 1/2 cup milk
* 1/2 tsp salt
Directions
Mix eggs and Sugar together and add melted butter and salt. Add flour and milk; mix well. Roll out thin as for noodles and then cut into very thin 1" x 6" strips and fold them into a knot before frying. Deep fry in hot vegetable oil and when lightly brown (they should start rising to the top at this point) remove them to a platter and sprinkle generously with powdered sugar.
Saturday, September 4, 2010
Potato Dumplings (Czech Republic)
World-Bites (71) / Potato Dumplings
In-between meals, Czech people are used to eating snacks, some as quick as a sandwich, and others prepared hot as side dishes for other meals. Sandwiches usually have cheese and ham in their composition, mayonnaise, and sometimes ketchup and mustard. Fresh tomatoes or cucumbers will only be used during summertime for the making of a sandwich. Smažený sýr, basically fried cheese in bread crumbs is great as a snack, as well as Potato Dumplings (Bramborove Knedliky), that can be served as side dishes as well.
Ingredients
* 2 lbs potatoes
* 8 tablespoons farina (cream of wheat)
* 10 tablespoons flour
* 1 tablespoon salt
* 1 egg
Directions
1. Boil potatoes, then peel and mash.
2. Add farina, flour, salt and egg.
3. Work dough well.
4. Divide into dumplings.
5.Place into boiling water, cook for 20 minutes.
Serve warm with cilantro chutney or a dip of your choice
In-between meals, Czech people are used to eating snacks, some as quick as a sandwich, and others prepared hot as side dishes for other meals. Sandwiches usually have cheese and ham in their composition, mayonnaise, and sometimes ketchup and mustard. Fresh tomatoes or cucumbers will only be used during summertime for the making of a sandwich. Smažený sýr, basically fried cheese in bread crumbs is great as a snack, as well as Potato Dumplings (Bramborove Knedliky), that can be served as side dishes as well.
Ingredients
* 2 lbs potatoes
* 8 tablespoons farina (cream of wheat)
* 10 tablespoons flour
* 1 tablespoon salt
* 1 egg
Directions
1. Boil potatoes, then peel and mash.
2. Add farina, flour, salt and egg.
3. Work dough well.
4. Divide into dumplings.
5.Place into boiling water, cook for 20 minutes.
Serve warm with cilantro chutney or a dip of your choice
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