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.
Friday, September 17, 2010
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
Sunday, August 29, 2010
Borek (Cyprus)
World-Bites (70) / Borek
Cypriot cuisine is shaped by the island's Mediterranean climate, its geography and history. Reflecting the two dominant populations, Cypriot cuisine has evolved as a fusion of Greek and Turkish cuisine with local twists to well known dishes. Further influences are evident from neighboring countries, namely Arabic and Middle Eastern cuisine. Cypriot people celebrate meals and eat without rush all day long. Between the meals they usually eat nuts and almonds roasted or covered with different delicacies (Soushoúkou – almonds in the icing made of molasses and rosy water which can be found almost everywhere), fruit and pastries. Among the last ones the most popular are those filled with olives, dumplings with sesame filling or dumplings made of pumpkin with raisins. Stuffed baked goods in the South include eliopitta, olive-turnover; tashinopitta, a pastry with sesame paste; and kolokotes, a triangular pastry stuffed with pumpkin, cracked wheat and raisins. In the North, street vendors offer Borek, a rich, flaky layered pastry contain- ing bits of meat or cheese.
Ingredients (serves 4):
Main:
- 454 gr. (1 lb) Filo Pastry
- 50 ml extra virgin olive oil
- 2/3 cup milk
- 1/2 cup water
- 2 eggs
- 1 tsp salt
- 3L (13x9x2") Pyrex casserole dish
Spinach Filling
- 1 pkg. (300 gr. frozen chopped spinach
- 1/4 cup crumbled feta
- 1 onion, chopped
- 1 tbsp extra virgin olive oil
- Salt
Black pepper
Directions
Put the salt, pepper, olive oil and onion in a pan. Cook on medium heat for two minutes. Add the spinach and continue cooking until all liquid has evaporated. Put aside and add the feta cheese.
Now we can move on to the main ingredients. In a bowl, mix the eggs, olive oil, milk and water with a whisk. This liquid mix will go between every two layers of the pastry, and will complement filling. The spinach filling will go in the middle only.
Grease the casserole dish. Place two sheets of the pastry in the bottom and over the sides of the dish. Spread 2-3 tablespoons of the liquid mix on top. Take another two sheets of pastry, fold in half, and stack in the dish. Continue layering until halfway through the pastry. Then, spread all of your main filling onto the stack. Resume layering the pastry and the liquid mix until the pastry is finished. Then, fold the sides of the bottom layer over. Make sure you pour the remaining mix on top to prevent burning in the oven.
Leave the casserole dish in the fridge for 2-3 hours, this way it will be more crispy and tasty. Pre-heat the oven to 175 C (350 F). Bake until golden brown, for approximately 20 minutes.
This recipe goes well with cherries on the side or Ayran. You can have it as a main dish (4 servings) or with afternoon tea as a snack.
Cypriot cuisine is shaped by the island's Mediterranean climate, its geography and history. Reflecting the two dominant populations, Cypriot cuisine has evolved as a fusion of Greek and Turkish cuisine with local twists to well known dishes. Further influences are evident from neighboring countries, namely Arabic and Middle Eastern cuisine. Cypriot people celebrate meals and eat without rush all day long. Between the meals they usually eat nuts and almonds roasted or covered with different delicacies (Soushoúkou – almonds in the icing made of molasses and rosy water which can be found almost everywhere), fruit and pastries. Among the last ones the most popular are those filled with olives, dumplings with sesame filling or dumplings made of pumpkin with raisins. Stuffed baked goods in the South include eliopitta, olive-turnover; tashinopitta, a pastry with sesame paste; and kolokotes, a triangular pastry stuffed with pumpkin, cracked wheat and raisins. In the North, street vendors offer Borek, a rich, flaky layered pastry contain- ing bits of meat or cheese.
Ingredients (serves 4):
Main:
- 454 gr. (1 lb) Filo Pastry
- 50 ml extra virgin olive oil
- 2/3 cup milk
- 1/2 cup water
- 2 eggs
- 1 tsp salt
- 3L (13x9x2") Pyrex casserole dish
Spinach Filling
- 1 pkg. (300 gr. frozen chopped spinach
- 1/4 cup crumbled feta
- 1 onion, chopped
- 1 tbsp extra virgin olive oil
- Salt
Black pepper
Directions
Put the salt, pepper, olive oil and onion in a pan. Cook on medium heat for two minutes. Add the spinach and continue cooking until all liquid has evaporated. Put aside and add the feta cheese.
Now we can move on to the main ingredients. In a bowl, mix the eggs, olive oil, milk and water with a whisk. This liquid mix will go between every two layers of the pastry, and will complement filling. The spinach filling will go in the middle only.
Grease the casserole dish. Place two sheets of the pastry in the bottom and over the sides of the dish. Spread 2-3 tablespoons of the liquid mix on top. Take another two sheets of pastry, fold in half, and stack in the dish. Continue layering until halfway through the pastry. Then, spread all of your main filling onto the stack. Resume layering the pastry and the liquid mix until the pastry is finished. Then, fold the sides of the bottom layer over. Make sure you pour the remaining mix on top to prevent burning in the oven.
Leave the casserole dish in the fridge for 2-3 hours, this way it will be more crispy and tasty. Pre-heat the oven to 175 C (350 F). Bake until golden brown, for approximately 20 minutes.
This recipe goes well with cherries on the side or Ayran. You can have it as a main dish (4 servings) or with afternoon tea as a snack.
Potato Lefse (Norway)
World-Bites (69) / Potato Lefse
Norway's food customs have more to offer than the salted preserved fish of the olden days. Norwegian meals are generous, laden with a variety of delights and complemented by social coffee (kaffe) sessions in the afternoon that have become increasingly popular. Breakfast (frokost) in Norway may be served as an enormous buffet, called a koldtbord, or as a smaller selection of dairy, eggs, fish and breads. Lunch (lunsj) is often simpler and lighter than breakfast. Lunch may be a smaller smorgasbord or open-faced sandwiches of pate, cold meats or cheese served with fruit and coffee. Dinner (middag) comes early, around 4 p.m., and is usually more plain than other meals---a hearty stew or a combination of meatballs and gravy called kjøttkaker with beer or wine. Snacks may be served between lunch and dinner and just before bed (a small version koldtbord); brown cheese (geitost) on bread is one of the most typical Norwegian snacks. Potet Lafse or Potato Lafse is one popular snack that can also be served as breakfast, lunch or dinner.
POTATO LEFSE I (POTET LEFSE I)
Ingredients
3 large baking potatoes
2 T butter
1/4 cup (1/2 dl) heavy cream
1/2 tsp. sugar
1 tsp. salt
1 cup (2 1/2 dl) flour, or more
Directions
Boil the potatoes without peeling, peel and mash while still warm and put through ricer. To get the lumps out, you might have to put them through ricer more than once. Add the remaining ingredients, mix well, cover and chill for 8 hours or overnight. Mix in 1/2 cup flour. Divide into 15-16 balls if you want dinner-plate size. Using a grooved rolling pin with sock, (sock optional), and pastry canvas, roll each ball out as thin as possible. use flour as needed (but not too much), and keep balance of dough in the refrigerator. Bake each lefse on medium to hot griddle, turning until both sides are flecks with brown. Do not over bake.
POTATO LEFSE II (POTET LEFSE II)
Ingredients
* 4 cups (9 1/2 dl) potatoes, cooked
* 1 tsp. salt
* 1/2 cup (1 1/4 dl) whipping cream
* 1/2 cup (1 1/4 dl) Crisco oil
* 2 T Sugar
* 1 1/2 cups (3 1/2 dl) flour
Directions
* Boil potatoes, add salt, cream and oil to warm potatoes.
* Cool the potatoes before adding flour.
* Cut down a little on the cream and oil.
* Mix Sugar with flour and add, kneading as you roll them out with a grooved rolling pin.
Bake on takke, round griddle.
Norway's food customs have more to offer than the salted preserved fish of the olden days. Norwegian meals are generous, laden with a variety of delights and complemented by social coffee (kaffe) sessions in the afternoon that have become increasingly popular. Breakfast (frokost) in Norway may be served as an enormous buffet, called a koldtbord, or as a smaller selection of dairy, eggs, fish and breads. Lunch (lunsj) is often simpler and lighter than breakfast. Lunch may be a smaller smorgasbord or open-faced sandwiches of pate, cold meats or cheese served with fruit and coffee. Dinner (middag) comes early, around 4 p.m., and is usually more plain than other meals---a hearty stew or a combination of meatballs and gravy called kjøttkaker with beer or wine. Snacks may be served between lunch and dinner and just before bed (a small version koldtbord); brown cheese (geitost) on bread is one of the most typical Norwegian snacks. Potet Lafse or Potato Lafse is one popular snack that can also be served as breakfast, lunch or dinner.
POTATO LEFSE I (POTET LEFSE I)
Ingredients
3 large baking potatoes
2 T butter
1/4 cup (1/2 dl) heavy cream
1/2 tsp. sugar
1 tsp. salt
1 cup (2 1/2 dl) flour, or more
Directions
Boil the potatoes without peeling, peel and mash while still warm and put through ricer. To get the lumps out, you might have to put them through ricer more than once. Add the remaining ingredients, mix well, cover and chill for 8 hours or overnight. Mix in 1/2 cup flour. Divide into 15-16 balls if you want dinner-plate size. Using a grooved rolling pin with sock, (sock optional), and pastry canvas, roll each ball out as thin as possible. use flour as needed (but not too much), and keep balance of dough in the refrigerator. Bake each lefse on medium to hot griddle, turning until both sides are flecks with brown. Do not over bake.
POTATO LEFSE II (POTET LEFSE II)
Ingredients
* 4 cups (9 1/2 dl) potatoes, cooked
* 1 tsp. salt
* 1/2 cup (1 1/4 dl) whipping cream
* 1/2 cup (1 1/4 dl) Crisco oil
* 2 T Sugar
* 1 1/2 cups (3 1/2 dl) flour
Directions
* Boil potatoes, add salt, cream and oil to warm potatoes.
* Cool the potatoes before adding flour.
* Cut down a little on the cream and oil.
* Mix Sugar with flour and add, kneading as you roll them out with a grooved rolling pin.
Bake on takke, round griddle.
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