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 Part of my recipe collection

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Netsniperthefirst
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Netsniperthefirst

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Join date : 2009-09-05

Part of my recipe collection Empty
PostSubject: Part of my recipe collection   Part of my recipe collection Icon_minitimeTue Sep 13, 2011 10:39 am

Here is a selection of Bulgarian recipes I have collected over the last few years.

1. Shopska salad

Ingredients: 3-4 tomatoes, 1 cucumber, 4-5 peppers, 1 onion, 150g brined
sheep's cheese, parsley, vinegar, sunflower oil and salt. Bake, peel and
seed the peppers. Cut into small strips and add the diced tomatoes,
cucumbers and onion. Add salt, oil and vinegar, and mix. Serve in the
shape of a pyramid, top with chopped parsley and grated cheese.


2. Stuffed tomato salad

Ingredients: 1kg tomatoes, 1 medium-sized celery, 250g brined sheep's cheese,
parsley, pepper, vinegar, sunflower oil, salt(1 cucumber). Peel and dice
the celery, boil in salt water, strain and mix with the grated cheese, oil
and finely chopped parsley. Slice off the tomato tops, core and fill with
the mixture (for an even more appealing appearance place the tomatoes on top
of cucumber slices). Trim with small pieces of tomatoes and parsley.


3. Mixed salad

Ingredients: 1-2 aubergines, 7-8 peppers(non-Bulgarian size peppers: 15),
3-4 tomatoes, 1 cucumber, 1/3 cup walnuts, 203 cloves garlic, vinegar,
sunflower oil, salt. Bake the aubergines and peppers on a hot plate, peel
and cut into small pieces. Add the diced cucumber, crushed walnut kernels and
garlic, the vinegar, oil and salt, stir and arrange on a plate. Top with
tomato slices and finely chopped parsley. Sprinkle with some more oil.


4. White salad

Ingredients: 2-3 cucumbers, 2 cup cottage cheese, 1 cup cream, 1/2 cup
walnuts, 2-3 cloves garlic, dill, sunflower oil, salt (3 eggs). Peel and
dice the cucumbers, add the cottage cheese, cream, crushed walnuts and
garlic, the oil, finely chopped dill and salt. Beat the mixture, pour into
a plate and garnish with hard boiled eggs cut in half.


5. Aubergine puree (Kyopolu)

Ingredients: 2-3 aubergines, 4-5 peppers, 2-3 tomatoes, 3-4 cloves garlic,
parsley, vinegar, sunflower oil, salt. Bake the aubergines and peppers on a
hot plate, peel and cut into small pieces. Add the finely hopped diced or
grated tomatoes, then the crushed garlic. Mix with a wooden spoon, add
oil and vinegar, salt to taste, beat. Pour into a plate and top with
finely chopped parsley.

(2) Soups

1. Tarator

Ingredients: 2-3 cucumbers, 500g yoghurt, 1/2 walnuts, 3-4 cloves garlic,
dill, sunflower oil and salt. Beat the yoghurt, add the crushed garlic, ground
walnuts, finely dies cucumbers (sliced into small pieces), oil and salt.
Stir and dilute with cold water. Serve sprinkled with finely chopped dill.


2. Monastery style bean soup

Ingredients: 200g white beans, 2-3 carrots, 1/2 a celery, 1 onion, 1-2
tomatoes, 1-2 peppers, 1-2 chillies (peppers, by choice), parsley, mint,
sunflower oil, salt. Soak the beans in cold water for 3-4 hours, drain and
pour fresh water. Boil (in an earthware) pot together with oil, finely chopped
carrots, onion and celery. The sliced peppers are added later;
the grated
tomatoes and mint, when the beans have turned tender. Salt and boil for
another 15-20 min. Serve sprinkled with finely chopped parsley.


3. Vegetable soup

Ingredients: 2-3 potatoes, 1-2 carrots, 1/2 celery. 1-2 peppers, 1/4 of a
medium-sized cabbage, 1 onion, 2-3 tomatoes, 1 beetroot, 1 spoonful flour,
1 tsp paprika, 100g yoghurt, 1 egg, 100g kashkaval(yellow cheese), sunflower
oil, salt, parsley. Put the diced celery and carrots into salt boiling water
together with the finely cut cabbage and peppers. When soft, add the diced
potatoes. Boil the diced beetroot. Stew the finely chopped onion until soft,
then add the flower, paprika and grated tomatoes. Add the mixture to the
boiling vegetables and boil for another half hour. Add the beetroot at the end.
Thicken with an egg beaten in yoghurt. Serve with finely chopped parsley and
grated kashkval.


4. Spinach soup

Ingredients: 1/2 spinach, 60g butter, 2 spoon flour, 0.5l milk, pepper, salt.
Boil the finely chopped spinach in salt water. Brown the butter and flour,
then add the spinach puree. Dilute with milk and half the spinach water. Boil
for another 5-10 minutes and season with pepper. Serve with bread cubes
fried in butter. The same recipe may may be used for nettles.


5. Vegetable soup with white cheese

Ingredients: 250g green beans, 1 onion, 1/2 a medium-sized cabbage, 1 small
cauliflower, 150g white brined cheese, parsley, sunflower oil, salt. Boil
the beans in salt water and strain. Cook the finely chopped onion, cabbage,
and cauliflower in oil and some water, pour over hot water and the bean water.
When cooked, add the bean mash and crushed cheese. Boil for another 10
minutes and serve with finely chopped parsley.


6. Lamb soup

Ingredients: 400g lamb, 2 carrots, 1/2 celery, 2-3 potatoes, 2 tomatoes, 1
onion,, 3-4 cloves garlic, 1 spoonful flour, 1 tsp tomato paste, 50g butter,
cummin, parsley, pepper, salt. Cut the meat into pieces and boil in salt
water together with the finely cut carrots and celery. Cook the finely
chopped onion, flour and tomato paste in butter and some water. Add the meat,
after some 10 min also add the diced tomatoes. When boiled add the tomato
pieces and garlic. Boil for another 10-15 min. Serve sprinkled with finely
chopped parsley, pepper and cummin.


7. Milk soup

Ingredients: 300g milk, 60g butter, 2 eggs, 100g white brined cheese (or
kashkaval), 1/2 cup rice, savory or pepper, salt. Boil the milk and dilute
with 3 cupfuls of warm water. Add the rice, salt and boil until cooked. Take
off the fire, season, mix in the butter and thicken with beaten eggs. Serve
with crushed brined cheese or grated kashkaval.


8. Veal soup

Ingredients: 700g veal knuckle or breast, 2 carrots, 1 onion, 1/2 a celery,
2 potatoes, 2 tomatoes, 50g butter, parsley with roots, pepper, horse-radish,
vinegar, salt. Cut the meat into pieces, place in cold water and bring to the
boil. Salt and simmer together with the chopped carrots, onion, celery and
parsley roots. When tender, add the potatoes, and after 20min also the finely
sliced tomatoes. Add the butter when nearly ready. When serving, first place
a piece of meat on the plate, then pour on the stock. Sprinkle with finely
chopped parsley and pepper. Serve the grated horse-radish seasoned with
vinegar and salt separately, add to the soup according to taste.


9. Chicken soup with vegetables

Ingredients: 1 chicken, 3-4 carrots, 1 celery, 1 onion, 1 spoonful flour, 1
cupful milk, 40g butter, 1 egg, pepper, parsley, salt, vermicelli if desired.
Boil the whole chicken and peppercorns in salt water, bone the meat. Fry the
finely chopped carrots, celery and onion in butter and some water until soft,
stir in the flour, blend in the chicken pieces after about 5min and boil for
another 10min. Thicken with beaten egg and milk under constant stirring.
Sprinkle with finely chopped parsley before serving.

(3) Vegetarian Dishes

1. Baked egg with spring onions

Ingredients: 5 eggs, 300g brined sheep's cheese, 3 bunches of spring onion,
50g butter, 1 bunch of parsley, salt. Mix the finely chopped onions, parsley
and crumbled cheese, and divide into 5 (earthware) bowls. Add equal parts of
butter, salt and 1 spoonful water to each, and bake. When almost ready, break
an egg on top of each and add some water if necessary. Cover with lids
and bake until a crust is formed.


2. Stuffed peppers with egg and cheese

Ingredients: 1kg red peppers, 6 eggs, 250g brined sheep's cheese, parsley,
sunflower oil, salt. Bake, peel and seed the peppers. Mix the crumbled cheese
with 4 beaten eggs. Stuff the pepper swith the mixture, roll in breadcrumbs and
beaten eggs and fry in hot oil. Serve sprinkled with finely chopped parsley.


3. Vegetarian dish, Bansko region

Ingredients: 500g brined sheep's cheese, 2-3 tomatoes, 2-3 peppers, 5 eggs,
100g butter, half a tsp paprika. Place the crumbled cheese into a butter-lined
saucepan. Top with the finely cut peppers, grated or sliced tomatoes and
butter. Cover with a lid and stew for some 15min. Beat the eggs in a cupful
of water, pour over the dish, cover and cook until a yellow crust is formed.
Serve with paprika.


4. Monastery stew

Ingredients: 3-4 potatoes, 2-3 tomatoes, 1-2 carrots, 1-2 onions, 1/2 a celery,
200g small onions, half a cupful olives, 2 cupfuls fresh mushrooms, 1/4
cupful rice, half a cupful white wine, parsley, pepper, half a cupful
sunflower oil, salt. Cook the finely chopped onions, carrots and celery in
the oil and some water. Add the small onions, olives, mushrooms and pepper.
Pour over the wine and 1 cupful of water, salt and simmer until tender. Add
the diced potatoes and rice, followed by tomato pieces after 15 minutes. Pour
the dish into a baking dish or earthware pot, sprinkle with parsley and bake.


5. Stuffed Aubergines (Imam Bayaldy)

Ingredients: 4-5 eq. sized aubergines, 5-6 tomatoes, 5 onions, 2 carrots, 1
celery, 4-5 cloves garlic, half a lemon, 1 bay leaf, 3 spoonful breadcrumbs,
parsley, peppers, half a cupful sunflower oil, salt. Separate the stalks from
the aubergines and carefully hollow them. Cook in oil and some water and stuff
with a mixture prepared as follows: brown the finely chopped onions in same
oil. Add the grated carrots and celery and when tender, also the grated
tomatoes, finely chopped garlic and parsley, the bay leaf, pepper and salt.
Stuff the aubergines, top with a slice of tomato and sprinkle with breadcrumbs.
Bake in a moderate oven. Serve cold garnished with slices of lemon.


6. Spinach with brined cheese

Ingredients: !kg spinach, 4-5 spoonful flour, 100g butter, 200g brined
sheep's cheese, 2 eggs, salt, onions. Wash the spinach, cut into fine strips
and boil some 10 min. in salt water, then wash. Fry the finely chopped onions
and flour in oil and some water. Add the spinach and boil, stirring constantly.
Finally add the beaten eggs and crumbled cheese. Cook for 5 min. The same
recipe may be used for nettles with cheese.


7. 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.


8. 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.

(4) Meat Dishes

1. Lamb drob syrma

Ingredients: 1kg lamb caul, 2 eggs, 1/2 cupful rice, 2 bunches of spring
onions, 1 cupful yoghurt, mint, pepper, 100g butter, salt. Boil the lamb
pluck in salt water and cut into pieces. Fry the finely chopped onions in
butter and some water. Add the rice, pluck, pepper and mint. Add 2 cupfuls
of the lamb stock and boil some 20min. Soak the caul in cold water, cut into
pieces and fill with the mixture. Arrange in a tray and bake in a moderate
oven. When nearly ready, pour over the eggs beaten in yoghurt and bake
for another 10-15 min. The dish can also be prepared without caul wrapping.


2. Stewed leg of mutton

Ingredients: about 2kg leg mutton, 100g bacon, 3 carrots, 3 tomatoes, 3-4
peppers, 1/2 a celery, 7-8 potatoes, 1 tsp tomato paste, 6-8 cloves garlic,
pimento, 1 bay leaf, pepper, 1 cupful white wine, 1 lemon, 1 tsp flour,
parsley, 1/2 cupful sunflower oil, salt. Lard the meat with bacon rolled in
paprika, garlic and pepper. Salt and stew in the oil together with the
vegetable sliced into large pieces. Later add the flour and tomato paste
diluted with some cold water. Pour over the wine and some hot water, add
spices and peeled lemon slices and simmer on a low fire. When cooked, take out
the meat and cut into slices. Push the sauce through a sieve. Serve
sprinkled with finely chopped parsley.


3. Wine kebap

Ingredients: 1kg veal, 4-5 onions, 1 carrots, 1/2 a celery, 1 spoonful tomato
paste, 1 spoonful flour, 1 tsp paprika, 1 cupful white wine, 1 bay leaf,
pepper, parsley, half a cupful sunflower oil, salt. Cut the deboned meat into
small pieces and fry in oil and some water together with the finely chopped
onions, celery and carrots. When tender add the tomato paste diluted with some
water, the flour and paprika. Pout over the wine and some water, add the bay
leaf and pepper and simmer on a low fire. Sprinkle with finely chopped parsley
before serving.


4. Rustic chicken stew

Ingredients: 1 chicken, 3-4 onions, 1-2 peppers, 3-4 tomatoes, 3 spoonful
flour, 1 spoonful paprika, 1/33 cupful sunflower oil, parsley, salt. Cut the
deboned meat into pieces and stew in oil and some water together with the
onion rings. Add the flour and paprika, as well as some water. Bring to the
boil and add the peppers and tomatoes cut into large pieces, salt. Simmer on a
low fire. Sprinkle with finely chopped parsley when ready.


5. Kavarma meuniere

Ingredients: 800g pork, 500g veal liver, 5 peppers, 4-5 onions, 1-2 tomatoes,
1 cupful mushrooms, 1/3 cupful white wine, savory, paprika, pepper, parsley,
half a cupful lard or sunflower oil, salt. Cut the meat into small pieces and
fry in oil and some water. Add the onions and when tender - the cooked and
diced liver, sliced mushrooms, peppers, tomatoes, pepper, savory, wine,
salt and some warm water. Stir, pour in (earthware) dish or bowls and bake in
a hot oven. Serve with finely chopped parsley.


6. Srednogorie hotch-potch

Ingredients: 1kg veal, 2 cupfuls mushrooms, 100g okra, 2-3 onions, 2-3
tomatoes, 3-4 peppers, 1/2 cupful rice, 1-2 potatoes, half a cupful white wine,
1 tsp paprika, pepper, parsley, 3/4 cupful sunflower oil, salt. Fry the
meat into large pieces in oil and some water, take out. Brown the finely
chopped onions, tomatoes and paprika in the same oil. Replace the meat, add
the wine and some hot water, bring to the boil and salt. Add the mushrooms and
after some 10min the peppers sliced into strips and the cleaned okra. When
tender, add the remaining oil, bake. Sprinkle with finely chopped parsley and
pepper before serving.


7. Pork sprindle fillet

Ingredients: 1kg pork fillet, 200g cheese, 2 cupful mushrooms, several cloves
of garlic, 1 lemon, tomato paste, parsley, 500g butter, salt. Pound the thin
fillets, salt and baste with tomato paste and pepper. Stew the mushrooms, diced
cheese, finely chopped parsley and garlic in butter and some water. Place some
of the stuffing on each fillet, roll up, tie with a string and grill. Serve
with French fries and lettuce.


8. Syrmi (Tuffed vine or cabbage leaves)

Ingredients: 500g minced veal, 300g minced pork, 1 bunch of spring onions,
half a cupful rice, one cupful yoghurt, parsley, mint, paprika, pepper, 30-40
vine or cabbage leaves, 100g butter or half a cupful of sunflower oil, salt.
Fry the finely chopped onions in some of the oil and some water, stir the
paprika and take off the stove. Add the meat, rice, pepper, mint and finely
chopped parsley. Pour over warm salted water and simmer until the water has
been absorbed by the rice. Scaled the vine or cabbage leaves with salted
hot water and put 1 tsp of the mixture on each leave. Roll together and
arrange in a saucepan, pour over 3/2 cupful of warm water and 1 tsp fat, close
with a lid and simmer on a low fire. When ready, pour over the beaten yoghurt
and melted butter with stirred in paprika. Serve with vegetables. The same
recipe may be used for stuffed peppers, eggplants and zucchini.


9. Kebapcheta (Oblong rissoles)

Ingredients: 1kg minced meat(60% pork and 40% veal), 2onions, 1/2 tsp cummin
and pepper, salt. Salt the meat and let stand for 1-2 hours in the cold. Then
mix with cummin, pepper, finely chopped onions (and some water). Let stand
for another 2 hours. Form into oblong rissoles and grill. Serve with vegetables
and ... A LOT OF BEER!


10. Meat on a spit

Ingredients: 1kg pork, 1 onion, 1 tomato, 1 pepper, salt. Cut the meat into
pieces, salt and mix with the largely chopped onion and pepper. Let stand for
~2 hours and string on a spit with pieces of onion, pepper and sliced tomatoes
inbetween. Grill. Serve hot with vegetables of your own choice. Baste with
lemon juice if desired.

(5) Cheese

1. Cheese baked in foil

Ingredients: 400g brined sheep's cheese, 60g butter, 1 spoonful paprika. Cut
the cheese into medium-thick slices and place on sheets of butter-lined foil.
Place cubes of butter a top each cheese piece, sprinkle with paprika and wrap.
Place in a tray and bake in a moderate oven. Serve wrapped in the foil.


2. Shoppe style cheese

Ingredients: 500g brined sheep's cheese, 40g butter, 1-2 tomatoes, 1-2 peppers,
black pepper, paprika, 5 eggs. Cut the cheese into five eq. slices and place
into butter-lined (earthware) bowls. Top with tomato slices, pepper rings
and some butter, Bake in a hot oven some 5-6 min. Break an egg a top of
each bowl and add the remaining butter with pepper and paprika. Bake until
a crust is formed. Serve hot, garnished with slices of tomato, parsley and
a chilli, as desired.

(6) Pastries

1. Fried bread slices

Ingredients: hard bread, 3 eggs, 1 cupful milk, 1.2 cupful sunflower oil. Slice
the bread into thin slices. Dip first in milk, then in the beaten eggs. Fry
in hot oil. Serve Serve hot, sprinkled with sugar, honey, jam, cheese or
whatever topping you prefer.


2. Mekitsas (Batter fried in oil)

Ingredients: 1kg flour, 3eggs, 1/2kg yoghurt, 10g yeast or 1 tsp of baking
soda,
1 cupful water, 1/2 tsp salt, 1 cupful sunflower oil. Beat eggs and yoghurt
together with the water and yeast or baking soda diluted in some cold water.
Prepare a soft dough and let stand for 1 hour. Then roll into a sheet and
cut out circles with a teacup. Fry in plenty of oil until a reddish hue is
obtained. Serve with icing sugar, jam or cheese.


3. Round bread loaves with cheese

Ingredients: 1kg flour, 500g brined cheese, 5/2 cupfuls yoghurt, 3 eggs, 1 tsp
baking soda, 100g butter. Mix the flour, yoghurt baking soda, eggs and crumbled
cheese. Prepare a dough and divide into 15 pieces. Shape each into a round
loaf, making a hole in the middle, placing a piece of butter inside. Bake in
a moderate oven in a dish lined with butter.


4. Banitsa with spinach

Ingredients: 1kg flour, 1kg spinach, 300g. white brined cheese, 3/2 cupful of
yoghurt, 200g butter, 1 spoonful sunflower oil, 1 spoonful vinegar, salt. Cook
the cleaned and finely cut spinach in some of the butter. After having cooled,
stir in crumbled cheese and yoghurt. Knead a hard dough from the flour, oil,
vinegar, salt and water. Roll into five sheets (1kg of ready rolled pastry
sheets may also be used). Line a baking dish with butter, place 1 sheet on the
bottom and top with the spinach filling. Add a second sheet, filling and so on.
Baste in a moderate oven. The same recipe may be used for making banitsa with
leeks.


5. Ears

Ingredients: 500g flour, 1tsp yeast, 150g white sheep7s cheese, 120g butter,,
2 tsp salt. Make a hole in the flour and place 1/2 tsp salt, the diluted yeast
and 1/2 a cupful of water in it. Knead a medium soft dough (add some more
water if necessary) and let stand for about on hour. Roll into sheets, ~3-4mm
thick cut into squares and add crumbled cheese to each. Fold in two, seal the
edges and drop into salt boiling water. Boil for ~5min. Arrange the ears is a
dish and pour over melted butter. Serve hot.


6.Banitsa (Cheese pastry)

Ingredients: 1kg flour, 400g white brined cheese, 4 eggs, 500g yoghurt, 1/2
a tsp baking soda, 100g butter, salt. Use the flour, salt and 3/2 cupfuls of
water to make a hard dough which is divided into first-large balls. Let stand
for ~1hour, then roll into about 1mm thick sheets. Line with melted butter
and top with a mixture of beaten eggs, baking soda, yoghurt and crumbled
cheese. Roll together and place in a lined dish, either Lengthwise or in
circles. Bake in a moderate oven and some water when ready. Cover with a cloth
to make it soft.

(7) Desserts

1. Banitsa saralia

Ingredients: 1kg flour, 1/2 cupful walnut kernels, 4 cupfuls sugar, 4
cupfuls water, vanilla, 150g butter. Prepare a medium-hard dough from the
flour, some salt and cold water, adn roll into sheets (1 kg of ready-rolled
sheets may also be used). Baste each sheet with some butter and top with
crushed walnut kernels. Roll together and arrange either lengthwise or in a
circle in a butterlined dish. Bake in a moderate oven. After it has cooled
pour over hot syrup made from sugar, water and vanilla.


2. Sweet balls with syrup

Ingredients: 150g cottage cheese, 3 eggs, 1 cupful flour, 3/2 cupful sugar,
vanilla, 1 tsp baking soda, 3 cupful water, 1 cupful sunflower oil. Mix the
cottage cheese and eggs well, before gradually adding the flour, followed by
the baking soda. Shape into balls with a spoon and fry in hot oil. When cooled,
pour over syrup made from water, sugar and vanilla.


3. Milk Banitsa

Ingredients: 400g flour, 9 eggs, 3/2 milk, 3/2 cupful sugar, 1/2 cupful
semolina, 1 spoonful sunflower oil, 1 spoonful vinegar, 1 cupful water,
180g butter. Prepare a medium-hard dough from the flour, 1 egg. oil, vinegar
and water and roll into sheets (500g of ready pastry sheets may also be
used). Place the sheets in a tray, basting each with melted butter. Bring the
milk to the boil, add the sugar, remaining butter adn semolina under constant
stirring, followed by the beaten eggs when cooled. Mix well and pour over the
pastry sheets. Bake in a moderate oven. Serve into pieces and sprinkle with
icing sugar.

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