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 Winter food

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Netsniperthefirst
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PostSubject: Winter food   Mon Sep 20, 2010 9:04 pm

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Bulgaria's Famous Baked Cabbage

This is a typical Bulgarian winter dish. Since most people pickle large quantities of cabbage at home, it is easy to make. The pungent smell of baking cabbage gives some coziness in cold winter days.

What you need:

* 1 head cabbage
* 3 spoonfuls paprika
* 1 spoonful pepper
* 1/3 cup vegetable oil
* 1/3 cup vinegar
* salt to taste
* 3 chopped tomatoes
* 1-2 chopped peppers

How to make it:

Cut the cabbage, peppers and tomatoes and mix well with the rest. Add 1/2 to 1 cup water and transfer to a baking dish. Bake at least 1 hour, probably even 2, until the cabbage is soft. Stir often to make sure that the cabbage on top does not burn to black.

This dish is more often prepared using pickled cabbage. Then no vinegar or salt is added.

If you are not a vegetarian, you may bake a chicken or ribs together with the cabbage, in the same pan.

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PostSubject: Re: Winter food   Mon Nov 08, 2010 12:04 pm

Cumbrian favourite, (after cumberland sausage, black pudding and bashed potatoes) is lentil soup.

Ham shank boiled until cooked in a big pan, removed and eaten warm, all trimmings thrown back into stock.
Add a packet of lentils depending on how much stock, common sense needed.
onion
carrot
turnip
swede
parsnip
celeriac
potato
All chopped fine, any combination.
Doesn't need salt, the ham shank usually provides enough, but pepper if you like it.
Just boil the lot until you can't distinguish individual items.
Serve with fresh bread.

A big pan lasts for ages, I never finish it, just freeze in plastic bags, fills all the spaces up in the freezer.
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PostSubject: Re: Winter food   Mon Nov 08, 2010 12:08 pm

Thank you cumbrian this is one I will be trying and at this time of year I'm sure it will go down well T
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PostSubject: Re: Winter food   Fri Nov 12, 2010 11:43 am

Marrows stuffed with cheese

Ingredients: 5-6 vegetable marrows, 150g brined sheep's cheese, 3 eggs, 1 onion, 2 spoonful flour, half a cupful milk, 60g butter, salt. Slice the peeled marrows lengthwise, hollow and salt. Brown the finely chopped onions and flour in half of the butter and some water. Add half of the milk, grated cheese and 1 egg. Stuff the zucchini with the mixture, arrange in a baking dish and pour over the remaining 2 eggs beaten with milk. Add the remaining butter a few minutes before the dish is ready.

Vegetable hotch-potch

Ingredients: 3-4 onions, 4-5 tomatoes, 5-6 peppers, 1-2 aubergines, 4-5 potatoes, 100g okra, 100g French beans (green beans) 1 tsp paprika, parsley, 2/3 cupful sunflower oil, salt. Brown the chopped onions in oil and some water, place in baking dish. Add the finely cut peppers, tomatoes, French beans, aubergines, paprika, salt and some water. When tender, add the potatoes cut into circles and some more warm water. Bake in moderate oven. Sprinkle with finely chopped parsley before serving.
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bigsavak
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PostSubject: Re: Winter food   Fri Nov 12, 2010 5:42 pm

I will be trying the Marrow one this week end I always have problems with this but looking at this recipe it does look simple so it will do for me T
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PostSubject: Re: Winter food   Sat Nov 13, 2010 10:03 am

I might give the Marrow recipe ago today if I can find a Marrow T s
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PostSubject: Re: Winter food   Sat Nov 13, 2010 4:56 pm



Go girl don't forget to tell us how it went. g

Oddy s

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PostSubject: Re: Winter food   Fri Nov 26, 2010 11:29 am

Agneshka Drop Sarma



Original Bulgarian recipe

Ingredients

2 lbs lamb liver, hearts, and kidneys, cut into cubes
2 eggs,
1/2 cup rice,
2 bunches of scallions, finely chopped
1 cup yoghurt,
mint,
pepper,
1/2 cup butter,
salt.


Method
Boil the meat in salt water for about 30 minutes.
Cook the onions in the butter and some water for about 5 minutes,
add the rice, meat, pepper and mint and cook for 5 more.
Add 2 cups of the lamb stock and boil 20 minutes.
Add the rice mixture and the meat in a cooking pan,
put in the oven and bake 30 minutes at 375F.
Beat the eggs with the yoghurt, pour over the lamb and rice and bake for another 10 min.

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PostSubject: Re: Winter food   Fri Nov 26, 2010 11:32 am

Bob Chorba po Manastirski (Monastery Style)


Ingredients

1 lb white beans
2 carrots, finely chopped
1/2 celery stalk
1 onion
2 tomatoes, grated
2 peppers, sliced
1 chili pepper (optional)
a pinch of parsley,
a pinch of mint or oregano
2 tbsp oil
salt to taste

Method

Soak the beans in cold water for 3-4 hours, drain and pour fresh water.
Boil in a pot together with oil, carrots, onion and celery.
Boil until beans are soft, then add the peppers, tomatoes and mint.
Add salt to taste and boil for another 15-20 min.
Serve sprinkled with finely chopped parsley.

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PostSubject: Re: Winter food   Fri Nov 26, 2010 11:35 am

Kavarma (Pork kavarma kebap, roast stew)


Ingredients

2 lbs pork meat, cut into cubes
1/2 cup oil
2 big leaks
1 tablespoon tomato sauce or puree
1 tablespoon paprika
a pinch of crushed black pepper
1 cup red or white wine
1 onion, chopped
2 carrots
2 bay leaves
a pinch of parsley
1 hot pepper

Method

Combine wine, tomato sauce, paprika and black pepper to make the marinade.
Add the cut in discs carrots to the pork and cook in very hot oil until meat starts to brown.
Take out and soak in the marinade for about 30 minutes.
Use the same hot oil to cook the cut in discs leaks, add 1/2 cup water to it and cook while soft (about 5 minutes).
Add meat and remaining marinade to the leaks, reduce the heat and simmer until most of the water is gone.
Add the bay leaves, shopped onion, and the hot pepper and cook for about 5 more minutes. Sprinkle with parsley and serve. Goes well with French fries or white rice.

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PostSubject: Re: Winter food   Sun Dec 25, 2011 4:53 pm

Followed your recipe today and it came out perfect so thank you s


[You must be registered and logged in to see this link.] wrote:
[You must be registered and logged in to see this link.] wrote:
But l grew hair on my chest instead to keep me warm

Why don't you add your recipe here g

Here's something for a bit later g

Bulgarian Christmas bread or koledna pitka

This recipe for Bulgarian Christmas bread or koledna pitka requires only one rise. It is typically eaten on Christmas Eve and throughout the holidays. Often, a silver coin is tucked inside and the one to find it should expect good luck in the coming year. There are many ways to shape this bread, but I think this sunflower look is most festive.



Ingredients:

1 cup warm water
1 package active dry yeast
2 tablespoons sugar
2.2 pounds all-purpose flour
4 tablespoons oil or softened butter
4 large eggs (reserving 1 egg yolk to brush on bread)
1 tablespoon salt

(1) In small bowl, dissolve yeast in water. Stir in sugar and 2 tablespoons flour until well combined. Transfer to a stand mixer bowl, and add remaining flour, oil or butter, 3 whole eggs and 1 egg white (reserving remaining egg yolk to brush on the bread before baking), and salt. Knead until smooth and pliable. If dough is too dry, add 1 tablespoon warm water at a time until desired consistency is met. Likewise, if dough is too wet, add 1 tablespoon flour at a time until deisred consistency is met.

(2) Divide dough into 7 equal-size balls. Place 1 ball in the center of a greased 12-inch baking tray like a pizza pan without a lip. Cover with greased plastic wrap while you roll each of the other balls into 10-inch circles and, using a pizza cutter, cut into 8 triangular pieces.

(3) Lightly brush the top of each triangular piece with oil or melted butter. Stack three pieces on top of each other. Twist to form a cone. Repeat with remaining dough. You will have 16 "
cones."
Arrange these around the center ball of dough with the wide side of the cone facing out. Cover and let rise until almost doubled. Heat oven to 375 degrees.

(4) Slash an "
X"
in middle ball of risen dough. Brush bread all over with remaining beaten egg yolk mixed with 1 tablespoon water. Bake about 15 minutes and cover top loosely with foil to prevent overbrowning. Bake an additional 15 minutes or until instant-read thermometer registers 190 degrees when inserted in the thickest part of the dough. Remove to a wire rack to cool completely. Pull off "
cones"
for individual servings.
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PostSubject: Re: Winter food   Mon Dec 26, 2011 12:07 pm

Definitely one to try at any time so here I go.
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PostSubject: Re: Winter food   Thu Jan 12, 2012 9:25 am

Hi nets I tried this over the Christmas period and even served it to our Bulgarian neighbours who were very impressed with it and even thought I had asked one of my other neighbours to make it so thank you.
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