The seasonal festivities are now fading to black and white. The remnants of all manner of poultry should by now have been confined to the digestive system of the cat and everyone is wondering how rid themselves of the excessive fat that is obligatory in early January.
If that’s you, then have a look at lean living where you will get some tips and tricks to get back into shape before re-embarking upon a gourmet lifestyle once more.
For everyone else who doesn’t need to get into shape ie, those of you who are blessed with an unusually fast metabolic rate, I thought it would be a nice change to the new year to take a look at some of the more unusual and less known food which is coming our way as the EU continues to expand its borders.
If the BBC is anything to go by, we may soon be experiencing some new and tasty treats, now that Romania and Bulgaria have joined the EU.
I have to admit that the cuisine of south eastern Europe is one beyond my scope of experience, but after taking a look at some of the native recipes, I think I would like to try a few dishes.
Tastes seem to range somewhere between Mediterranean cuisine and, dare I say, Asian (Indian Asian that is).
I am including a couple of recipes here which I intend to try out and will let you know what I think of the results.
Starter:
Stuffed tomato salad
Ingredients:
1kg tomatoes,
1 medium-sized celery,
250g Feta cheese,
parsley,
pepper,
vinegar,
sunflower oil,
salt
1 cucumber
Method:
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.
Entrée:
Shoppe style cheese
Ingredients:
500g Feta cheese,
40g butter
1-2 tomatoes
1-2 peppers
black pepper
paprika,
5 eggs.
Cut the cheese into five 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.
Kebapcheta (Oblong rissoles)
Ingredients:
1kg minced meat (60% pork and 40% veal),
2onions
1/2 tsp cumin and pepper,
salt.
Method:
Salt the meat and let stand for 1-2 hours in the cold. Then mix with cumin, 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!
Recipes source: http://www.faqs.org/faqs/bulgaria-faq/part9/
To find out more on Romanian and Bulgarian cuisine click this link :bulgarian food
If that’s you, then have a look at lean living where you will get some tips and tricks to get back into shape before re-embarking upon a gourmet lifestyle once more.
For everyone else who doesn’t need to get into shape ie, those of you who are blessed with an unusually fast metabolic rate, I thought it would be a nice change to the new year to take a look at some of the more unusual and less known food which is coming our way as the EU continues to expand its borders.
If the BBC is anything to go by, we may soon be experiencing some new and tasty treats, now that Romania and Bulgaria have joined the EU.
I have to admit that the cuisine of south eastern Europe is one beyond my scope of experience, but after taking a look at some of the native recipes, I think I would like to try a few dishes.
Tastes seem to range somewhere between Mediterranean cuisine and, dare I say, Asian (Indian Asian that is).
I am including a couple of recipes here which I intend to try out and will let you know what I think of the results.
Starter:
Stuffed tomato salad
Ingredients:
1kg tomatoes,
1 medium-sized celery,
250g Feta cheese,
parsley,
pepper,
vinegar,
sunflower oil,
salt
1 cucumber
Method:
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.
Entrée:
Shoppe style cheese
Ingredients:
500g Feta cheese,
40g butter
1-2 tomatoes
1-2 peppers
black pepper
paprika,
5 eggs.
Cut the cheese into five 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.
Kebapcheta (Oblong rissoles)
Ingredients:
1kg minced meat (60% pork and 40% veal),
2onions
1/2 tsp cumin and pepper,
salt.
Method:
Salt the meat and let stand for 1-2 hours in the cold. Then mix with cumin, 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!
Recipes source: http://www.faqs.org/faqs/bulgaria-faq/part9/
To find out more on Romanian and Bulgarian cuisine click this link :bulgarian food
