Saturday, November 25, 2006

Chicken under white sauce

Ingredients:

1 chicken
½ cup vegetable oil
5 tbsp flour
Red pepper and salt on taste

Method:

Put chicken in a saucepan, pour cold water over it, bring to boil.
Add salt, and boil for 1 hour.
Take the chicken out of the saucepan, cut into serving portions.
Fry the flour in the oil, add 1 -1.5 cup broth, and continue to boil, stirring thoroughly, for about 10 minutes.
Put chicken cuts on serving dishes, put a garnish around them, and pour hot sauce over the chicken.
Then, sprinkle with red pepper.

Saturday, November 18, 2006

Pork "Bitki" with greens

Ingredients:

2 lb boneless pork
1 shallot onion
¼ lb white bread
1 carrot
1 medium potato
1 egg
¼ lb melted pork fat
2 tbsp all-purpose flour
Salt and pepper on taste
1 tbsp parsley and dill green cuts

Method:

Peel and wash carrot and potato.
Peel onions, and cut into small cubes, then fry it in 1 tsp melted fat until onions turn transparent. Grate pork together with onions, carrot, and potato.
Then, add 2 pieces of white bread soaked in water, mix, and grate this mix one more time.
Add egg, salt, pepper, and greens, and mix well with a wooden spoon.
Make medium-size "bitki" (about hand-sized), and roll them in flour.
Pre-heat a skillet with melted pork fat, and fry bitki for about 3 minutes per side.
After that, put them in a shallow saucepan, add 1 tbsp water, and simmer for about 10 minutes under a lid, with medium-low heating.
Serve with cabbage, potatoes, or other vegetable garnish.

Saturday, November 11, 2006

5-minutes brined mushrooms

Ingredients:

1 lb small mushrooms
2 tbsp olive oil
2 tbsp lemon juice
2 garlic cloves
0.5 cup dry white wine
3-5 stalks Italian parsley
1 tsp dried basil (or oregano)
Salt and pepper on taste

Method:

Mix all ingredients, except mushrooms and parsley, in a microwave-safe dish, cover with plastic wrap, and cook in a microwave oven for 3 minutes.
Put all mushrooms and half of the parsley in the dish, mix well, cover, and cook for 3 minutes, then let sit for 2 minutes. Sprinkle with parsley.
Serve with a fried potato and thinly sliced onions brined in lemon juice.
Or, serve as an appetizer.

Monday, November 06, 2006

Cabbage - Cheese Zapekanka

Ingredients:

5 lb green cabbage
0.5 lb cheese
3 shallot onions
3 tbsp butter
2 cup milk
3 tbsp breadcrumbs
2 bay leaves
Salt and ground black pepper on taste

Method:

Slice cabbage as thinly as angel hair.
Grate cheese on a large grater.
Peel onions, cut into small cubes, and fry in a large skillet with butter until they turn golden.
Put bay leaves, salt, and pepper in the skillet.
Put cabbage in a saucepan, pour boiling water over it, and boil for about 10 minutes.
Then, drain the cabbage, and put it in the saucepan with the mix from the skillet.
Pour milk in the saucepan; boil for about 15 minutes with medium heating.
Remove bay leaves from the saucepan, and add 0.25 lb grated cheese into the skillet. Mix well.
Pre-heat an oven to 380ºF (or 150 C).
Grease a baking sheet with butter, put the cabbage on it, sprinkle with breadcrumbs and 0.25 lb grated cheese.
Place the baking sheet in the oven, and bake for 15 minutes.