Sunday, April 19, 2009
Monday, April 13, 2009
Potica
This is a recipe for Slovene traditional dessert. We prepare it for Christmas and Easter.
Ingredients:
- 1 kg of flour
- ½ l of milk
- 10 dag of sugar
- 12 dag of butter
- 1 small spoon of salt
- 2 spoons of rum
- 1 spoon of fat
- 2 egg yolks
- 3 dag of yest
Put the yeast into the warm water. Mix the warm milk, the sugar the butter, salt and the flour together. Add the yeast and the yolks. Add a spoon of fat, then mix and knead into smooth dough. Cover it with a clean cloth and leave in warm place for a while. Roll out the dough. Put the filling on the dough and roll together. Put in the baking tin and leave it rise for a while, then apply the mixture of cream and eggs on the top and bake in an oven.
Prepare the filling from:
- 3-5 dl of milk
- 2 spoons of honey
- 15-30 dag of sugar
- 50 dag of ground walnuts
- 2 spoons of breadcrumbs
- 10 dag of butter
- lemon peel
- a pinch of cinnamon
Mix the ground walnuts, the sugar and honey together. Pour hot milk over the mixture and add butter, lemon peel and cinnamon. When it cools down, add the egg yolks and the rum and some breadcrumbs.
Wednesday, April 8, 2009
Happy Easter from Greece
After the recipe for our good, hearty Easter soup here is what we drew for you...
HAPPY EASTER (ΚΑΛΟ ΠΑΣΧΑ)
Mageiritsa. Easter Soup.
(a recipe for six persons)
Ingredients
· liver, lungs, heart and intestines of young lamb, and lamb’s feet
· 1 cup spring onions
· 1 cup chopped dill
· ½ cup extra virgin olive oil
· 2 eggs and juice of 2-3 lemons
· 1 teaspoon oregano and ½ teaspoon fresh thyme
· 1 cup dry white wine
The making
Prepare the organs:
· blanch in boiling water for about 3 minutes
· remove from boiling water, let the meet cool and cut into small pieces in a large pot, and the extra virgin oil.
· saute lamb’s feet for 3 minutes
· add the small organ pieces and continue to sauté for another 3-4 minutes
· add 7 cups of water cover pot and cook at low temperature for 1 hour
· add the onions and dill to the pot
· cover and simmer for another 30 min until the liquid is reduced
· turn off the heat and rest for 15 min.
Prepare the Avqolemono sauce:
· beat the eggs
· add the lemon juice a little at a time beating continuously
· while beating, pour in some of the warm both from the pot blend the soup
· add slowly the egg-lemon mixture into the soup and stir lightly
· adjust to medium-heat and bring soup to a simmer without letting it boil
· add salt and pepper to taste
· remove from heat and serve.
(a recipe for six persons)
Ingredients
· liver, lungs, heart and intestines of young lamb, and lamb’s feet
· 1 cup spring onions
· 1 cup chopped dill
· ½ cup extra virgin olive oil
· 2 eggs and juice of 2-3 lemons
· 1 teaspoon oregano and ½ teaspoon fresh thyme
· 1 cup dry white wine
The making
Prepare the organs:
· blanch in boiling water for about 3 minutes
· remove from boiling water, let the meet cool and cut into small pieces in a large pot, and the extra virgin oil.
· saute lamb’s feet for 3 minutes
· add the small organ pieces and continue to sauté for another 3-4 minutes
· add 7 cups of water cover pot and cook at low temperature for 1 hour
· add the onions and dill to the pot
· cover and simmer for another 30 min until the liquid is reduced
· turn off the heat and rest for 15 min.
Prepare the Avqolemono sauce:
· beat the eggs
· add the lemon juice a little at a time beating continuously
· while beating, pour in some of the warm both from the pot blend the soup
· add slowly the egg-lemon mixture into the soup and stir lightly
· adjust to medium-heat and bring soup to a simmer without letting it boil
· add salt and pepper to taste
· remove from heat and serve.
Tuesday, April 7, 2009
Kengyel, Hungary
Dear Partners,
In the following video you can see how a traditional sprinkling usually takes place in Hungary.
Friday, April 3, 2009
Kengyel, Hungary
If you like the art of folding paper figures, you can try to give birth to these bunnies.
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