BEANS WITH PASTRAMI

October 24, 2006

SERVING : 4

INGREDIENTS
500 gr. dried beans
200 gr. pastirma
3 tablespoons margarine
2 onions
1 tablespoon tomato paste
1 green pepper (suitable for stuffing)
2 medium tomatoes
1 teaspoon salt
5 glasses meat broth

PROCESSING METHOD
* Soak the beans overnight in cold water, then remove from water and put in a saucepan.
* Add enough water to cover about 1 inch above the surface. Boil for half an hour.
* Drain the beans and leave to cool.
* Slice the onions in crescent shapes, scoop out the seeds of the pepper and slice thinly.
* Melt the margarine over moderate heat, add pastirma and saute for half a minute. Add the onions, cook for 2 minutes while stirring, add the tomato paste, tomatoes, pepper, salt and meat broth. Boil until bubbles rise to lower than moderate until the beans are tender.
* Put on a serving plate and serve.


CHARD MOUSAKKA

October 24, 2006

SERVING : 4

INGREDIENTS
1 kg. chard leaves
250 gr. ground meat
2 onions
1 and 1/2 tablespoons margarine
1 glass meat broth
salt
black pepper

PROCESSING METHOD
* Wash the chard leaves, drain them and put into a pan filled with hot water, add some salt and boil gently.
* After the color of the leaves changes,drain and pour fresh cold water over the leaves. Drain once again and leave aside.
* Place the margarine and grated onions into a pan and saute until the color of the onions changes.
* Add the ground meat and continue to saute while stirring. Spread 2 spoons of the onions and margarine over the bottom of the pan, and place some of the chard leaves on top, spread only half of the remaining onions and margarine over the leaves, cover again with the rest of the leaves and spread the remaining half of the onions and margarine over the leaves.
* Sprinkle salt and black pepper, then pour the meat broth over and cook on stove at moderate heat.
* After the chards are cooked and there is almost no water left in the pan, put on a plate and serve.


COULIFLOWER MOUSAKKA

October 24, 2006

SERVING : 4

INGREDIENTS
1 medium couliflower
5 tablespoons margarine
3 large onions
200 gr. ground meat
4 glasses water or meat broth
2 teaspoons salt

FOR BLANCHING
For blanching
16 glasses water
1 lemon (juice)
3 tablespoons salt

PROCESSING METHOD
* Put the margarine and chopped onions into a pan, and saute until the color of the onions changes.
* Add the ground meat and continue to saute until the meat simmers, while occasionally stirring.
* Add water or meat broth and salt, cover and cook over low heat.
* Place water, lemon juice and salt into another pan and bring to the boil, then add the cauliflower after having removed its leaves abd stalk, boil for 5-6 minutes.
* After draining, divide into flowerets and add to the ground meat.
* Cook for about 40-50 minutes until the cauliflower becomes tender and serve.


OKRA WITH LAMB

October 24, 2006

SERVING : 6

INGREDIENTS
750 gr. okra
3 tablespoons margarine
2 large onions
200 gr. lamb
3 green peppers
1 lemon (juice)
3 glasses water
1 teaspoon salt
3 tomatoes

FOR THE OKRAS
1/2 glass vinegar
3 tablespoons salt

PROCESSING METHOD
* Cut the heads off the okra in the shape of a conical hat, put into a pan, add vinegar and salt, mix all together and allow to stand for about half an hour.
* Place the argarine and chopped onions in a pan and saute until the color of the onions changes. Add the meat and continue to saute for 5 more minutes while occasionally stirring.
* Add salt and 1 glass water, cook for 20 minutes.
* Remove from heat, and after the meat has cooled down spread it over the bottom of the pan. Cover it with a layer of thinly sliced tomatoes, and over that, a layer of okra. Repeat this until all of the okra is used.
* Add to that, the lemon juice, 1 teaspoon salt, 2 glasses of water and the onion and margarine mixture. Close the lid of the pan and cook first over high and then over moderate heat on the stove for about 40-60 minutes.
* Remove the pan from heat, turn upside down onto a plate so that the okra is now on the plate and ready to serve.


ZUCCHINI AND CARROT BREAD

October 24, 2006

SERVING : 6

INGREDIENTS
1 and 3/4 cups sugar
2/3 cup shortening
3 cups shredded zucchini (2 medium)
1 big carrot shredded
2/3 cup water
4 eggs
3 and 1/3 cups flour
1/3 cup oat meal
2 tablespoon baking powder
1 1/2 tablespoons salt
1 tablespoon cinnamon
1 tablespoon cloves
2 tablespoons vanilla or orange zest
1/2 tablespoon baking sode
1/3 cup chopped walnuts

PROCESSING METHOD
* Stir eggs and sugar. Add shortening, mix well. Add the rest of the ingredients and mix well.
* Pour in greased baking loaf pan, 2 normal size or 4 mini loafs.
* Bake at 350F preheated oven about 60 to 70 minutes until done.
* Check with clean knife inserted to the bread, if knife comes out clean, its done.


FRIED ZUCCHINI WITH YOGURT

October 24, 2006

SERVING : 6

INGREDIENTS
1 and 1/2 kgs zucchini
5 coffee cups flour
1 glass oil
500 grams yoghurt
1 coffee spoon salt
3 cloves garlic, crushed

PROCESSING METHOD
– Scrape the skins of the zucchini squash, then cut them into thin slices, lengthwise. Sprinkle with salt and let stand for 1 hour.
– Wash and drain.
– In a bowl, make hollow places in the flour. Add the water slowly in a fine stream and stirring with a fork, make a soft paste.
– Heat the oil on a high heat and one at a time, dip the zucchini slices into the paste, then into the oil and brown on both sides.
– When all the zucchini is fried, place them on a serving dish and cover with the well beaten yoghurt with crushed garlic.


FRESH TOMATO STUFFED WITH CHEESE SAUCE

October 24, 2006

SERVING : 6

INGREDIENTS
12 firm tomatoes

FILLING
90 gr curd cheese
1 tablespoon light cream
2 tablespoons Herb Vinaigrette
60 gr smoked spiced ham, finely chopped
2,5 cm piece cucumber, peeled and finely chopped
2 teaspoons fresh dill or chives, chopped
A few salad leaves, to serve
Cucumber slices, to garnish
A few salt
A few pepper

PROCESSING METHOD
– Cut tops off tomatoes with a serrated-edge knife. With the tip of the knife cut round insides and scoop out seeds with a small spoon.
– Turn tomato shells upside-down on absorbent kitchen paper to drain.
– Put cheese and cream into a bowl and beat until smooth. Stir in chopped ham, cucumber and chopped dill or chives.
– Spoon into tomatoes shells, then replace lids.
– In a bowl, toss salad leaves in dressing until well coated, then arrange on plates. Place tomatoes on each plate.
– Garnished with slices of cucumber.