Chicken marinated in fresh thyme - Competition For 2 persons – Preparation time : 10 min – cooking time : 10- 15 mn
Preparation: 10 min
Cooking time: 10-15 minutes
Ingredients (for 2 persons):
2 chicken breasts
12 sprigs fresh thyme
1 tablespoon olive oil
1/2 tablespoon olive oil
frac12; teaspoon salt (preferably sea salt)
Preparation:
Preheat oven to 210 ° (thermostat 7)
Take a dozen branches of thyme. Remove the leaves.
Cut the slices into cubes. Put in a bowl thyme, morceaus chicken, olive oil and coarse salt. Mix well. Marinate 30 minutes.
Place chicken pieces on a baking sheet covered with aluminum foil.
Bake in hot oven for 10-15 minutes.
"Verrine Crisp Chocolate" - Competition For 4 persons – Preparation time : 45 min
Ingredients:
200g chocolate
200ml cream
1 box of pears in syrup
12 including 6 mint leaves for decoration
in a saucepan, heat the cream.
Preparation:
In a saucepan, heat the cream.
Remove from heat, add the 12 mint leaves and let steep 3 minutes.
Break the chocolate into pieces in a bowl and pour over the hot cream infused with mint.
Cover and wait a few minutes before stirring. cool.
Cut pears into small dice drained regularly.
Fill small glasses: Pour a little cream to chocolate in the bottom of the glasses, place on top of diced pear and then finish with the chocolate cream.
Crush coarsely and gingerbread spread over the glass.
Cool 30 minutes, garnish with a mint leaf.
CRAB with CHIVES - Calendar For 6 persons – Preparation time : 45 min
Ingredients:
3 eggs
150g flour
1 yeast
10cl sunflower
12.5 whole cups
milk
100g grated cheese
200 g flaked crab
5 chives
2 pinches of salt
2 pinches of pepper
Preparation:
Heat the oven to 180 ° C (thermotat 6)
In a large bowl, work well with a whisk eggs, flour, baking powder, salt and pepper. Gradually stir the milk and heated oil. Add grated cheese. Mix it . Stir the crumbs in the preparation of crab and chopped chives before. Put into a pan and bake for 45 minutes.
Chicken parsleyed Potatoes - Calendar For 4 persons – Preparation time : 45 min
Ingredients chicken:
1 chicken
Half a bunch of parsley
2 cloves of garlicl
1 brick of cream
salt, pepper
Ingredients potato percale sandy:
1 kg potatoes
1 spoon of flour
2 branches of thyme
4 spoons of bread –crumb
Olive oil
Preparation:
Mix flour with cold water in a large saucepan, bring to a boil, being careful not to overwhelmed Meanwhile cut the potatoes into large cubes. Dip them in water and boil again for 3mn. drain and put one a layer in a baking dish. Crumble the thyme and put with the breadcrumbs with oil. Toss gently to coat everything. Bake at 180 degrees for 30 minutes.
Cut the chicken in pieces and cook in a saucepan with 2 spoons of oil. Carve the parsley very finely and cut cloves of garlic in any little pieces. Once the well gilded chicken, top up the parsley and the garlic. Add cream , salt add pepper. Let it stew and serve with potatoes.
Wash the meat and cut it into small pieces and boil it into half a kg of water. Remove the foam that forms, add some salt and the vegetables well-washed and cut into small pieces. The vegetables are bried in oil for two minutes then put into the bowl with meat. Leave the soup boil slowly in the bowl covered. When the meat is almost ready add the rice that has been washed, mix fast so that it wouldn’t cover the bottom of the bowl. Sour the soup with the borsch that has been boiled separately, let it boil together for a few minutes, add the tarragon chopped and cover the bowl and turn off the stove. Add the yolk of the egg and the yoghourt or the fresh sour cream.
Sweet cheese and dill pie - Calendar
For the parts of the pie:
300 gr of flour
200 gr margarine
100 gr sugar
2 yolks of eggs
1 spoon of sourcream
A baking powder
A lemon
In a bowl we put the flour, the melted margarine, the sugar, the yolks of eggs, the sour cream, the baking powder, the cut lemon outside and the juice from half a lemon. When all these ingredients are placed together, we mix them with the hands. The product obtained is greecier from the margarine. We split it into two equal parts and we leave them on the table for the stuffing.
For the stuffing we use:
500 g of sweet cheese
6 spoons of sugar
Some dill
2 eggs
2 spoons of semolina
Some flavoured sugar
We start by breaking into a paste the sweet cheese with the fork than we mix it with the spoon. Then we prepare the baking material as we cut baking paper into the baking tray and straighten the material in it. After that we put the stuffing on the baking material and add some flour on the upper part of the tray. We do the same with the second part of the baking material. Afterwards we remove the baking paper and leave the tray into the oven at 175◦ for 30-35 minutes. It is ready when it looks golden and we should leave it to cool off for at least 20 minutes.
Stuffed Peppers - Competition For 6 persons – Preparation time: 20min Cooking time 60 min
Ingredients:
Middle-size peppers 12
Meat 750g
Onions 2
Rice 2 spoon
Oil
Chopped dill and parsley
Salt 1 pinch
Pepper 1 pinch
Tomatoes 2
The sauce is made from:
Tomatoes 500g
Onion 500g
Sugar 1 spoon
Flour 1/2 spoon
Salt
Chopped parsley
Oil
Sour cream.
Preparation:
The peppers are washed, cleaned from what they have inside. The meat is minced and placed into a bowl
together with 2 sliced onions fried or raw, 2 spoon fuls of oil, the cleaned rice, the chopped dill and
parsley, the pepper and the salt. All is well mixed together and this stuffing fills the peppers and each
pepper is covered by a slice of tomato.
The peppers are placed in a pot and another sauce is poured on top. It is made from chopped onion, flour
and oil. These are fried together for a few minutes and tomato juice is poured into the sauce. We then add
the salt and the sugar. The peppers must be covered by sauce or water if the sauce isn’t enough.
Chopped parsley is added on top and the pot set to boil for a few minutes and later on it is placed in the
oven. They are served with sour cream.
Diplomat Cake - Competition For 8 persons – Preparation time : 30 minutes Cooking time : 30 minutes
Ingredients :
Eggs 5
Sugar 5 tablespoons
Baking Powder 1
Flour 100g
Vanilla sachet 1
The cream is made from:
Eggs 4
Sugar 200 g
Milk 250 ml
Food gelatin 2 x 9 g
Whipped cream 500 ml
Mascarpone 250g
A tin of exotic fruit cocktail
Sugar 1 spoon
Flour 1/2 spoon
Salt
Chopped parsley
Oil
Sour cream.
Preparation:
For the dough
Beat the eggs, add sugar and the rest of the ingredients and bake this content in proper shaped griddle.
For the cream
Beat the eggs, add sugar, then milk. This composition is boiling on the fire until it thickens.When the cream is
removed from the stove gelatin is added. Allow to cool and add cream, mascarpone and fruit.
Place the dough in a ring or square shape. Add the cream and place over the fruit and pour on top some jelly.
Wash the net fat very well and then rinse with a mixture of vinegar and water.
Mix well the minced meat, onion, parsley, garlic, salt and pepper kneed all together until well combined.
Cut the net fat into square pieces and put a tablespoon of the meat mixture on each piece.
Close the two edges and roll, they will look like tiny cabbage rolls.
Cook sieftalia over glowing coals on a bbq or under grill and turn to brown on both sides.
We serve sieftalies with pita bread, salad and often tzatziki on the side or just plain balkan style yogurt.
"Chocolate Crisps"
Ingredients:
200g milk chocolate
90g chocolate rice crisps
Directions:
Cut the chocolate into pieces and place in a heatproof bowl. Place the bowl in a big pan of hot water. Melt the chocolate. Stir until the chocolate is melted and smooth. Add the crisps. Stir until they are well covered. With a spoon, place the mixture on a baking sheet and let it dry. Place in the fridge until they stand.
"Christmas Biscuits"
Ingredients:
Dough:
300g plain flour
2 teaspoon baking powder
100g sugar
150g butter
1 egg
1 teaspoon vanilla sugar
Icing:
2 egg whites
500g icing sugar
1 tablespoon fresh lemon juice
Czynności:
Size the flour with the baking powder.
Mix the butter and the sugar in a large bowl with a wooden spoon.
Add the egg and the vanilla and beat to combine.
Add the flour and mix unil well combined.
Place a piece of baking paper on top of oven pans.
Roll the dough on a floured surface
With a biscuit cutter, cut into shapes.
Cut out the shapes and place them on the oven pan.
Bake in preheated over for 15-20 minutes - until lightly golden.
For the icing:
Place the egg whites in a bowl and lightly beat.
Add the icing sugar and mix until foamy and smooth.
Place the mixture into a small plastic bag and push towared the end edge.
Cut the edge to make a very small opening.
Keftedes
Ingredients:
500 gr minced meat (either beff, pork or half beef/halr pork)
2 medium potatoes
1 egg
1 large onion
A handful of chopped fresh Parsley, Mint and Basil
Salat, pepper and cinnamon
Corn oil for frying
Preparation:
Peel and grate the potatoes and onion. Mix together the potato, onion, minced meat and then add the egg and seasonings. When it is well heated oil until golden brown. The meat balls can be served with fried potatoes and salad with fresh basil leaves.
Dactila - Calendar
Ingredients:
Flour
salt
water
a little cooking oil
chopped almonds
sugar
ground cinnamon
orange flower water
juice and grated ring of a lemon
Procedure:
Make a dough from flour, a pinch of salt a little oil and water.
Roll out on a floured surface and cut into srectangles.
Mix the chop nuts together with sugar, cinnamon and orange flour water for the filling.
In the centre of each piece of pastry spread a tablespoon of filling in a line down the length.
Fold over the two sides and press the ends of the finger with a fork to seal them.
Heat the oil in a saucepan and fry a few at a time until golden brown.
Make the syrup from sugar, water, lemon juice and lemon peel boiled together and reduced quickly until it thicken.
Drop the fingers in and remove immediately with a draining spoon.
Koupepia (Stuffed vine-leaves) - Calendar
Ingredients:
650 g mincemeat pork or lamb
1 glass long grain rice
4 onions
4 tomatoes
1/2 bunch parsley
1 glass cooking oil
1 glass lemon juice
salt, black-pepper, dried mint
vine leaves
Procedure:
Wash the fresh vine leaves and put them in boiling water for 2 minutes.
Peel and finely chop the onions, the tomatoes and the washed parsley.
Put the mincemeat in a bowl and add the chopped onions, tomatoes, parsley and the rice.
Season well with salt, black pepper and dried mintand pour in a quarter of the lemon juice.
Mix well by hand until the mixture is uniform.
Stuff the vine leaves.
Trim the caps but leave the stems on the eggplants. Peel 1/2-inch-wide strips off of the skins lengthwise, leaving alternate 1/2-inch strips of peel. Soak the eggplants in water mixed with 1 tbsp of salt for 30 minutes, then drain and dry them. Fry them very briefly in hot shallow oil, 2 or 3 in the skillet at a time, turning to brown them lightly all over. Drain them on paper towels.
For the filling, fry the onion in another pan in 2 or 3 tbsp of oil until it is soft. Add the meat and cook for about 5 minutes, crushing it with a fork and turning it over until it changes color. Add the tomato paste and one of the tomatoes, peeled and chopped, and add all spices, salt, pepper, and chopped parsley. Stir well and simmer for about 10 minutes, until the liquid is reduced. Place the eggplants side by side in a single layer in a baking dish. With a sharp pointed knife, make a slit in each one, length wise, along one of the bare strips on the top until about 1 inch from each end. Carefully open the slits and, with a table spoon, press against the flesh on the insides to make a hallow pocket. Fill each of the eggplants with some of the filling, and place a slice of the remaining tomato on top. Put the tomato juice into the dish, cover with oil, and bake in an oven preheated to 350F for about 40 minutes, or until eggplants are soft.
"Pilav"(for 8 people) - Calender
Ingredients:
3,5 water glasses of rice
6 water glasses of water
2 tablespoons of butter
2 dessert spoons of salt
Preparation:
Put the rice into salty and mild water and keep it for 10 minutes there. Melt the butter. Roast the rice and add salt.Then add hot water. When the water is boiled, decrease the heat. When all water is absorbed, turn off the heat and wait for a while before serving.
"Cacik" (for 8 people)
Ingredients:
5 cucumbers
1 dessert spoon of mint,
1 dessert spoon of thyme
1 dessert spoon of red pepper
15 tablespoon of yoghurt
2 cloves of garlic
1 water glass of water
Just a little oil
Salt
Preparation:
Peel the cucumbers and chop them.In a mixing bowl, put cucumbers ,yoghurt and garlic and add 1 glass of water and salt to taste.
Mix them with wooden spoon. Put this to serving bowl. Garnish with mint and drizzle olive oil on top. Serve immediately or cover and refrigerate.
PUMPKIN WITH SYRUP AND WALNUTS (KABAK TATLISI)
Ingredients:
1 kg pumpkin flesh
4 waterglasses of granulated sugar
3-4 pieces of clove
1 waterglass chopped walnuts
clotted cream
Preparation:
First wash the pumpkin then cut the pumpkin into large size. Pumpkins are placed to the bottom of sauceupan..Some of sugar is sprinkled on the pumpkins.and leave it for 4-5 hours.Pumpkins are watered and then cook it until softened. Leave it to cool at room temperature. Then serve it in a small dish with some clotted cream and sprinkle some chopped hazelnuts/walnuts.
İÇ PİLAV
Ingredients:
3 waterglasses of rice
2 large size onions
1,5 tablespoons of currants
1 tablespoon of allspice
1 tablespoon of gren penaut
1 dessert spoon of salt
1 dessert spoon of black pepper
4 waterglasses of meat broth /chicken broth
Preparation:
Put butter into a saucepan and melt. Add chopped onions and washed rice then roast it. the. Add the currant and green penaut and saoute for 1-2 minutes. The add meat broth,/ chicken broth and rice. When it boils,turn the heat down, cook until the rice absorbs all the water. Add salt, black pepper ,allspice in it and stir it… Let the pilav stand.
SHISH KEBAB - Competition
Ingredients:
1 kg meat(cut into morsel sized pieces)
1 onion
3-4 cloves of garlic
2 tablespoons of yoghurt
2 tomatoes
4 green peppers
black pepper
tomato paste
1 cup of olive oil
a bunch of parsley
salt
thyme
1 lemon
Preparation:
Mix olive oil, lemon juice, salt, black pepper and thyme in a bowl
Put the meat into this mixture and marinade 3-4 hours
Cut the tomatoes vertically
Set the meat pieces, sliced tomatoes into the skiwers(a piece of meat,a piece of tomato, and a piece of meat again)
Grill them at barbecue
AMASRA SALAD - Competition
Ingredients:
2 cucembers
4 tomatoes
2 carrots
1 onion
half bunch of green onions
1 lettuce
half of red cabbage
5 green peppers
half bunch of parsley
a bunch of rucola
2 radish
half bunch of pursley
a bunch of dill
fresh mint
mixed pickles
lemon juice
salt
olive oil
vinegar
boiled corn
Preparation:
Cut all the ingredients into pieces.
Grate carrots and red cabbage.
Pour oil,salt,lemon juice, vinegar on it and mix.
Put it into service plate and decorate it.
DRIED WHITE BEAN - Calendar
Ingredients:
250 gr dried white beans
2 onions
500 gr lamb meat
Half tea glass of oil
1 teaspoon of red pepper
1 teaspoon of black pepper
1 tablespoon of fresh red pepper sauce
1 tablespoon of tomato sauce
Salt and water
Preparation:
Wash the beans and soak them overnight in water. Sauted the chopped onions with oil in a saucepan Add the red pepper and tomato sauce then lamb meat and stirr all. Then add the beans which were soaked a night before Put salt,red pepper and black pepper in it. Pour water until it is covered on it and cook it for 1 hour.
"Smoked fillet of trout coated with garden herbs" - Calender
Ingredients:
1 sweet potato
1 truffle potato
1 smoked fillet of trout
butter
olive oil
flour
pepper
salt
chives
dill
lemon balm
breadcrumbs
egg white
mix of lettuce
tarragon
flat parsley
cream
white wine
fish broth
Preparation:
Chop the herbs and mix with breadcrumbs.
Coat the fillet with flour, egg white and mixture of breadcrumbs.
Sprinkle with pepper and salt.
Bake the coated fillet in half butter and half olive oil.
Sauce
Boil fish broth and white wine and reduce to a half.
Add cream and reduce again to a half.
Take saucepan away from the fire, add butter and season with pepper and salt.
Finishing
Lay the fillet on a hot plate and finish with "spirelli" of sweet and truffle potato.
Serve with some white cream sauce and mix of lettuce.
"Rolled omelette with garden herbs"
Ingredients:
egg
parsley
chervil
chives
tarragon
butter
pepper
salt
Preparation:
Chop parsley, chervil, chives and tarragon leaves.
Beat the eggs and season with pepper and salt.
Add the chopped herbs to the egg. A small portion is kept aside to garnish.
Melt butter in an omelette pan.
Add the eggs and heat the fire.
Shuffle the pan constantly back and forward.
As soon as the omelette loosens, fold the omelette to oneside of the pan (away from the Panhandle).
Let the omelette fry a bit more without colouring.
Serve on a warm plate.
Sprinkle with chopped green herbs.
Finishing
Finish with warm toast
"Main course - Competition"
Ingredients:
1 kg eels
skinned and cleaned
3 tablespoons butter
6 shallots, finely chopped
1/2 teaspoon dried sage
1/4 teaspoon dried thyme
1/4 teaspoon tarragon
2 tablespoons finely chopped parsley
1/2 teaspoon salt
freshly ground pepper
3/4 cup dry white wine
1/2 cup water
3 egg yolks
lightly beaten
Juice of 1/2 lemon
Preparation:
Cut eels into 5 cm lengths. Heat butter in frying pan and sauté them over moderately high heat until lightly browned. Add shallots, sage, thyme, tarragon, parsley, salt and pepper, white wine and just enough water to barely cover eels. Bring to a simmer, cover the pan and cook slowly for 6-8 minutes or until eels are just tender. Remove the eels to a glass serving dish. Stir a little of the hot liquid into the egg yolks. Pour the egg yolk mixture and lemon juice into the liquid in the pan and stir with wire whisk over low heat until slightly thickened. DO NOT allow the mixture to boil. Pour the sauce over eels and place in refrigerator. Serve cold.
"Dessert - Competition"
Ingredients:
cuckoo fillet
ground cuckoo
breadcrumbs
chives
parsley
butter
pepper
salt
Preparation:
fry the Fillet of cuckoo in butter. Season with salt and pepper. Bake fillet further in the oven. Fill the fillet with a mixture of:
ground cuckoo, breadcrumbs, chives, parsley, pepper, salt
Then bake the fillet in puff pastry (rolls) in the oven.
Beef Roulade – the main course - Calendar
(for 5 persons):
Ingredients:
750 g beef
50 g brined cucumbers
20 g mustard
15 g dried mushrooms
100 g bacon
100 g sausage
100 g carrots
40g wheat flour
50g fat
100g onion
sweet pepper
salt, pepper ,marjoram, laurel, allspice, grained black pepper
Preparation:
First, wash and cut the meat into equal oval sections and pound flat. Next, wet the dried mushrooms, then cook them and cut into slices. Cut the bacon, sausage, carrots and cucumber into slices and the onion into small pieces. Spirinkle the meat with salt and spread mustard smoothly on one side of each pounded piece. Then, put cucumbers, bacon, mushrooms, sausages and carrots on mustard side of each piece of the meat. Roll up firmly and secure each roulade next shut with wooden toothpicks. Put these roulades into a saute pan with hot oil. Remove the beef from the pan to a saucepan. Chop one onion and in the same pan fry it until it is golden and then add it to the meat. Add the, vegetables and spieces. Then, simmer until it is soft enough. Add the flour to 1 cup of water in a large cup and blend briskly with a fork. Pour all flour mixture at once into the saucepan and make gravy mixture boil.
1. Products and Spice
2. Spices
3. Products
4. Dividing the meat into slices
5. Pestling the meat
6. Grating the carrots
7. Cutting the sausage
8. Cutting the bacon
9. Spreading mustard onto the slices of meat
10. Putting in the bacon and sausage
11. Adding vegetables and spices
12. Rolling up the chops
13. Ready – made chops before cooking
14. Frying the meat
15. Stewing the meat
16. The final dish – the rolled up chops
17. Delicious gravy to go with the chops
First, you have to peel the potatoes. Next, boil and then mash them. Add potato flour and eggs. Knead the dough. Then form dumplings and make small hole in the center. Put the dumplings into a large pot with boiling salty water. Cook them until they float to the top.
1. Products
2. Preparing potatoes
3. Mincing the boiled potatoes
4. Kneading the dough
5. Forming the dumplings
6. The Silesian dumplings before cooking
7. Putting the dumplings into boiling water
8. Taking the dumplings out of the water
Do the first processing of products, next cut the cabbage into small pieces and, cook it in salty water.Cook for softness and strain, next add some vinegar. Chop the bacon and fry it and add to cabbage then add chopped onion and thick grated apple to cabbage ,too. Blend components, season for flavour and decorate.
1. Products and spice
2. Shredding the cabbage
3. Cutting onion
4. Boiling the red cabbage
5. Frying the bacon
6. Mixing all the ingredients
7. Flavouring
Cut fried skin from orange to ankle, raisins rinse, nuts chop up , almonds, figs (zeros) and cut to strips (thongs) dried plums. Diced nuts and raisins soak in rum several hours .Divide the eggs into yolks and whites (proteins). Mix the butter with sugar and pinch of salt, on fluffy mass and still mixing add another yolk. Sift the flour and mix with baking powder add to the mass by one "movement" Precisely grate the mass until the mass will be fluffy and uniform. Add nuts and raisins covered by flour, rum, nuts (chopped into small piece), almonds and vanilla sugar. Mix it very precisely. From protein whisk solid “foam” with pinch of salt and carefully join with cake. Put the cake to the special form (which you have to butter) to the oven and bake from 45 to 55 min, in temperature of 180 to 200C.Take out the cake from the form. Decorate it using icing - stick protein, sift sugar add gradually sugar to protein and mix until you get one spongy mass at the end of mixing add the juice of lemon . Decorate it heated up jam, nuts and raisin.
1. Products
2. Adding eggs
3. Making the dough
4. Chopping the nuts
5. Adding the ingredients
6. Whipping the egg whites
7. Mixing the ingredients
8. Putting the dough into a mould
9. The tea-cake during baking
10. Taking out of the oven
11. Just after baking
12. Now decorating
13. The cake inside
Wash the egg and smash it.Soak the roll in milk or water and grind it.Peel the onion and cut it.Wash the fennel and parsley and chop it.Add the minced roll, onion, parsley, dill, garlic to the minced meat.Knead.Form 4 cutlets which should be 1,5 cm thick.Coat them with bread crumbs.Fry them.Decorate.Serve them with potatoes and salad.
In 0.5 glass of hot water we are dissolving orange jelly, very precisely we are mixing up and we are taking to chill. We are whipping the cooled cream with mixer to very heavy fluffy mass at the end adding icing sugar. Next we are combining the whipped cream all the time stirring with cool liquid jelly, we are putting mass into cups. We are putting into the refrigerator. The same we are making with multifruit jelly and one by one with the strawberry taste, we are putting orange jelly into the cup on blue jelly and at the end strawberry on which we are adding the dried flower of the marigold. Gently we are mixing up. We are decorating. We are chilling. We are serving with wafer tubes.
Wash the king prawns, shell them and cut them in half lengthways, remove their guts and put the king prawns in a baking dish; wash, clean and slice two artichokes.
Brown butter and half a chopped onion, add the artichokes and stew them, add the flour and blend well, add the milk previously brought to the boil, keep stirring until thick bechamel is formed, put away from the flame and with a piping bag and nozzles stuff the king prawns, sprinkle with chopped parsley, grated cheese and melted butter.
Bake in a moderate oven at 180° for about ten minutes, take out of the oven and put the vegetables on a serving plate.
These must have been previously washed, cut into rhombs, seared, left to cool and seasoned with extra virgin olive oil, salt and aromatic vinegar.
Arrange the king prawns on the serving plate and garnish with a leaf of basil and one of sage, both fried and coated in batter.
Serve very hot.
"Ewe’s ricotta* with almonds, mint, fruit and paulecalle* - flavoured egg-nog"
*Ricotta is a typical Italian dairy product.
*Paule calle is a “passito” (dessert wine) from Salento.
Ingredients:
50 g butter
50 g sugar
250 g ewe’s ricotta
250 g almonds
250 g wild berries
a bunch of white grapes
4 dried figs
5 leaves of fresh mint
Ingredients for the egg-nog:
3 egg yolks
50 g sugar
3,5 dl (about 3/2 cup) paule calle passito
2,5 dl (> 1 cup) fresh cream
Method:
Whisk the butter softened with the sugar, the ricotta, the chopped mint and half of the toasted
almonds; make four small cakes, put on greaseproof paper or on baking paper, leave to set in the fridge.
To make the egg-nog:
Whip in bain-marie the egg yolks with the sugar, pour the muscatel in very slowly until the volume is doubled and a swollen and foamy paste is formed. Whip the fresh cream, fold it into the batter very gently and keep the cream that has been obtained in the fridge.
To finish:
For the garnish whisk a part of the wild berries and sieve the mash thus obtained, arrange the ricotta small cakes on the plates, cover with raspberries and wild strawberries, sprinkle with the muscatel flavoured egg-nog and decorate with the grapes, the figs and the red mash of wild berries.
Creamed Rice With Aromatic Herbs, Olives, Scallops And Capers Powder - Calendar
Ingredients:
200 g “Carnaroli” rice
10 g Shallot
2 L fish chowder
30 cl white wine
4 scallops (20 gr each)
50 g green olives
1 L chicken stock
10 g capers
40 gr butter
A few drops apple vinegar
Extra vergine olive oil to taste
13 g parsley
7 gr chopped drill
4 gr chopped chives
Method:
Chop the olives into a paste which can be rolled out by a brush
Dry the capers in the oven at 60° C, then pulverize them in a blender.
Chop the shalot and let it sear.
Add the rice and toast it for about 2 min., then sprinkle it with white wine.
Continue to cook adding the fish stock a little at a time.
Stop cooking after 13 min. and let the rice rest for about 2 min. covered with a dish towel.
Cream it with the butter adding the herbs.
Using a brush, draw a line of olive paste on the dish.
Put the rice in the middle.
Sprinkle with the capers powder.
Put a seared scallop on the rice and serve.
Basil Liqueur - Calendar
Ingredients:
1ltalcohol
1lt water
700g sugar
80 basil leaves
Method:
Put the basil leaves in infusion in a litre of water.
Leave to cool.
After 24 hours filter, add the sugar and the alcohol, gently mix and filter again.
Recipe ( for 8 people) "Sarmale" a traditional Romanian dish for Christmas - Calender
Ingredients:
1 kilo mincemeat (pork and beef)
150 gr rice
6 laurel leaves
2 teaspoonful thyme
2 medium onions,chopped into small pieces
4 spoonful tomato paste
1 teaspoonful black pepper
1 teaspoonful salt
* sourkraut - 2 heads * you can get sourkraut by keeping the cabbage in salted water (1 spoonful salt for 1 litre water) for at least 3 weeks. At this you add dill seeds, a quince and a few grains of maize for flavour
The sourkraut is separated into leaves.If the leaf is too large,it is cut in two halves taking out the hard side from the middle of the leaf. All these leaves are let to dry on a large plate untill you prepare the mixture.
Mixture:
In a large bowl, mix well the meat with the rice, the chopped onion, the tomato paste,the salt, the pepper and the thyme.
Put a spoonful of this mixture on a cabbage leaf and roll it trying to wrap the meat well so it wouldn’t get out when it boils. Do the same with the entire quantity of meat untill you get approximately 30 pieces.
On the bottom of a large saucepan,put some chopped cabbage(usually the parts you took out when you cut the leaves). Then, place all the pieces(called "sarmale) in circles inside the saucepan.When you finish, put the laurel leaves on top and some cabbage leaves to cover everything(they will be like a lid).Add water to cover everything. Boil it gently for approximately 3 hours.
When it is ready, the mixture of meat and rice and the cabbage should be soft.
You can eat the " sarmale" (while they are a bit hot) with some sour cream(a spoonful spread on 3 or 4 sarmale put on a dinner plate.
Dessert: Sweet maize flour with cherries and cinnamon - Calender
Ingredients:
1 tea cup maize flour
1 tea cup wheat flour
1 tea cup yoghurt
3 eggs
200 g sugar
100 g sunflower oil
1 spoonful vanilla
1 teaspoonful bicarbonate
1 lemon (the skin and the juice)
1 teaspoonful cinnamon
Whisk the eggs and the sugar until the sugar melts. Add the oil, the vanilla, the wheat flour, the lemon juice and skin, the maize flour, the cinnamon, the bicarbonate and the yoghurt until it becomes a soft dough.
Let the dough in the bowl for half an hour. After that, put the dough in a baking tin and then put the cherries above. Bake it in the oven at 180 C for about 30 minutes.
Main Course: Chicken Fricassee with Watercress Serves 4 - Preparation: 45 min
Ingredients:
4 chicken breasts without skin
2 bunches watercress, thick stems removed
250 g mushrooms, sliced
15 g butter
4 cloves garlic, finely chopped
2 carrots, cut into sticks
3 tablespoons shallots
2 tablespoons whipping cream
2 tablespoons cornstarch mixed with water 4 tbsp at table
2 teaspoons fresh thyme
Tea 1 tsp fresh rosemary
15 cl dry white wine
15 cl of chicken broth
15 cl plain yogurt
Salt
Preparation:
Combine yogurt, cream, mix cornstarch, thyme and rosemary. Return the mixture in the refrigerator
Melt the butter in a frying pan. Add carrots and cook for 2 minutes. Add chicken, mushrooms, shallots, wine, chicken broth, garlic, salt and yogurt mixture. Mix all ingredients together. Cover and cook on low heat for 5 minutes.
Scatter watercress on top, not moving. Cover and cook for 10 minutes _______________________________________________
GRANDMA’S TIP
Serve with pasta and tomato sauce
Dessert: Chamomile fresh fruit salad - Calender Serves 4 - Preparation: 45 min
Chamomile fresh fruit salad
Ingredients:
For fruit salad:
6 plums
4 peaches
3 apples
3 fresh figs
1 tablespoon fresh petals of chamomile
For fruit salad: For the chamomile tea:
1 slice lemon
1 tsp chamomile flowers tea
1 teaspoon honey
Preparation:
Wash fruit. Peel and remove stone, if necessary. Then cut each fruit into pieces and put them in a large bowl
Prepare chamomile tea. Tea Put 1 tbsp fresh or dried chamomile flowers in a cup of boiling water. Cover and let steep for 20 minutes. Filter and add honey and lemon slices. Chill completely.
Once completely cooled, to the tea of chamomile on the salad. Mix gently. Scatter petals of chamomile on top and serve immediately
_______________________________________________
GRANDMA’S TIP
If you choose your own flowers, make sure they are completely dry or they will spoil too quickly.
Chopped Chicken And Herbs Decoction - Competition Serves 4 - Preparation: 30 min, cooking 20 min
Ingredients:
chicken breasts 4
Chicken broth 20 cl
Mushrooms 240 g
Butter 30 g
Flour 20 g
Thick whipping cream 20 cl
Cilantro Half a bunch
Chive 2 bunches
Rosemary 1 teaspoon
Preparation:
Dice the chicken into 2 cm cubes. Wash the mushrooms , Cut the mushrooms into slices and leave aside. Chop chive and leave aside in a bowl. Chop Cilantro and leave aside in a bowl. Gently melt the butter in a frying pan. It mustn’t turn brown. Put flour in a plate and coat chicken with flour
Once the butter is melted, cook chicken until golden brown. Cook on medium heat for 5 to 10 minutes. Add the mushrooms and mix. Cook for 5 to 10 minutes. Mushrooms need to be well cooked. Meanwhile combine chicken broth and water in a bowl. When mushrooms are cooked, add chicken broth. Reduce the flame and add chopped herbs. Cook for a few minutes
Add the cream and cook on low. It must boil only once. As soon as it boils, remove from heat. Serve
Comenius Far - Competition Serves 4 - Preparation: 45 min, cooking 25 min
Ingredients:
Milk 75 cl
Flour 200 g
Sugar 170 g
Eggs 4
Salt 1 pinch
Butter 20 g
Hibiscus 80 g
Or Marigold 40 g
Preparation:
Preheat the oven to 200° C. Heat the milk in a saucepan. When the milk boils, reduce the flame and add the flowers. Cook on low 15 minutes. Do not let the milk boil over. In a big salad bowl, combine sugar, flour and salt. Add the eggs. Mix all the ingredients. Put the hot milk and mix immediately until the preparation is liquid. Butter a cake pan and put the preparation into it. Bake it for 45 minutes
