CelticViking
08-07-2012, 04:28 AM
Pickled Yellow Pumpkin
Ingredients:
1 kg prepared pumpkin/winter squash (see below)
1 L water
200 g sugar
1-2 cinnamon sticks
5 black peppercorns
1 whole cloves
5 allspice berries
fresh gingerroot, about 2-3 cm, peeled and sliced
2 Tbsp vinegar (30% strenght)
Cooking Instructions:
Cut the pumpkin into wedges, then peel, remove the soft bits and seeds. Cut the flesh into small chunks or sticks (even julienne, if you can be bothered). You need about 2 pounds or 1 kilogram of pumpkin chunks/sticks. Mix water, sugar, cinnamon stick, gingerroot, black peppercorns, allspice and whole cloves in a large saucepan. (You may add a teaspoon of salt to the marinade, but it's not necessary). Bring to the boil, then add the vinegar and then your pumpkin. Simmer on a moderate heat until pumpkin pieces have become translucent, but not too soft and mushy. Transfer the pumpkin with a slotted spoon into sterilised jars, then pour the hot marinate over. Close and keep in the fridge or very cold larder. Wait for about a week before eating, so the flavours could really mingle.
Estonian Soda Bread
Ingredients:
200 g ricotta or curd cheese
2oo ml milk
1 egg
200 ml (115 g) barley flour
100 ml (70 g) plain/all-purpose flour
1 tsp baking soda
1 tsp salt
1 Tbsp sugar
2 Tbsp rapeseed or olive oil
Cooking Instructions:
Combine ricotta/curd cheese, egg, salt and sugar in a bowl. Combine barley and wheat flour with baking soda, then fold into the ricotta and egg mixture. Pour in the oil and mix until combined. Butter a spring form with butter, or line with parchment paper (I use 23x23 cm skillet, lined with paper). Spoon the batter into the form and bake at 200 Celsius for about 25-30 minutes, until the bread is lovely golden br own. Add 2 Tbsp sour creme, if using ricotta cheese.
Wild Mushroom & Potato Gratin
Servings: 6
Ingredients:
1 kg boiled potatoes, thinly sliced
500-600 grams cleaned saffron milkcaps
2-3 Tbsp butter
1 leek, thinly sliced
150 grated cheese
300 ml single cream
Salt
Black pepper
Fresh herbs, finely chopped
Cooking Instructions:
Clean the mushrooms, cutting them into smaller pieces. Heat a heavy-bottomed frying pan on a low heat, add mushrooms and heat for a few minutes, until 'juices' evaporate. Then add butter, and fry, until mushrooms are glistening. Butter a large oven dish, layer half of the potatoes at the bottom. Cover with fried mushrooms, then top with the rest of the potatoes. Season with salt and pepper, then sprinkle with grated cheese and finally pour the cream over. Bake at 200 C for about 20 minutes, until the dish is hot and lovely golden brown on top. Garnish with chopped hers and serve with some salad leaves.
Rosolje or Beet Salad
Ingredients:
8 potatoes, boiled and cooled
4 beets, boiled and cooled
3 eggs, boiled and cooled
3 dill pickles, chopped
3 apples, peeled, cored and chopped
3 hard-boiled eggs
2 cups chopped ham
1-2 pickled herring, finely chopped
1/2 sweet onion, chopped
1 1/2 cups creme fraiche or sour cream
1 tbsp. Pommery or grainy mustard
2 1/2 tbsp. white wine or balsamic vinegar
1/2 tsp. brown sugar
2 tsp. salt
1 tsp black peppers
Cooking Instructions:
Chop salad ingredients into 1/2 inch cubes and toss together. In a separate vessel blend together cream, mustard, vinegar, spices, etc.
Stir in blended dressing to tossed salad. To make this vegetarian-friendly simply delete the ham and herring. This dish is convenient to bring to parties and social functions as it can be made the day before and refrigerated.
More here
http://www.healthy-life.narod.ru/wor_ek66.htm
Ingredients:
1 kg prepared pumpkin/winter squash (see below)
1 L water
200 g sugar
1-2 cinnamon sticks
5 black peppercorns
1 whole cloves
5 allspice berries
fresh gingerroot, about 2-3 cm, peeled and sliced
2 Tbsp vinegar (30% strenght)
Cooking Instructions:
Cut the pumpkin into wedges, then peel, remove the soft bits and seeds. Cut the flesh into small chunks or sticks (even julienne, if you can be bothered). You need about 2 pounds or 1 kilogram of pumpkin chunks/sticks. Mix water, sugar, cinnamon stick, gingerroot, black peppercorns, allspice and whole cloves in a large saucepan. (You may add a teaspoon of salt to the marinade, but it's not necessary). Bring to the boil, then add the vinegar and then your pumpkin. Simmer on a moderate heat until pumpkin pieces have become translucent, but not too soft and mushy. Transfer the pumpkin with a slotted spoon into sterilised jars, then pour the hot marinate over. Close and keep in the fridge or very cold larder. Wait for about a week before eating, so the flavours could really mingle.
Estonian Soda Bread
Ingredients:
200 g ricotta or curd cheese
2oo ml milk
1 egg
200 ml (115 g) barley flour
100 ml (70 g) plain/all-purpose flour
1 tsp baking soda
1 tsp salt
1 Tbsp sugar
2 Tbsp rapeseed or olive oil
Cooking Instructions:
Combine ricotta/curd cheese, egg, salt and sugar in a bowl. Combine barley and wheat flour with baking soda, then fold into the ricotta and egg mixture. Pour in the oil and mix until combined. Butter a spring form with butter, or line with parchment paper (I use 23x23 cm skillet, lined with paper). Spoon the batter into the form and bake at 200 Celsius for about 25-30 minutes, until the bread is lovely golden br own. Add 2 Tbsp sour creme, if using ricotta cheese.
Wild Mushroom & Potato Gratin
Servings: 6
Ingredients:
1 kg boiled potatoes, thinly sliced
500-600 grams cleaned saffron milkcaps
2-3 Tbsp butter
1 leek, thinly sliced
150 grated cheese
300 ml single cream
Salt
Black pepper
Fresh herbs, finely chopped
Cooking Instructions:
Clean the mushrooms, cutting them into smaller pieces. Heat a heavy-bottomed frying pan on a low heat, add mushrooms and heat for a few minutes, until 'juices' evaporate. Then add butter, and fry, until mushrooms are glistening. Butter a large oven dish, layer half of the potatoes at the bottom. Cover with fried mushrooms, then top with the rest of the potatoes. Season with salt and pepper, then sprinkle with grated cheese and finally pour the cream over. Bake at 200 C for about 20 minutes, until the dish is hot and lovely golden brown on top. Garnish with chopped hers and serve with some salad leaves.
Rosolje or Beet Salad
Ingredients:
8 potatoes, boiled and cooled
4 beets, boiled and cooled
3 eggs, boiled and cooled
3 dill pickles, chopped
3 apples, peeled, cored and chopped
3 hard-boiled eggs
2 cups chopped ham
1-2 pickled herring, finely chopped
1/2 sweet onion, chopped
1 1/2 cups creme fraiche or sour cream
1 tbsp. Pommery or grainy mustard
2 1/2 tbsp. white wine or balsamic vinegar
1/2 tsp. brown sugar
2 tsp. salt
1 tsp black peppers
Cooking Instructions:
Chop salad ingredients into 1/2 inch cubes and toss together. In a separate vessel blend together cream, mustard, vinegar, spices, etc.
Stir in blended dressing to tossed salad. To make this vegetarian-friendly simply delete the ham and herring. This dish is convenient to bring to parties and social functions as it can be made the day before and refrigerated.
More here
http://www.healthy-life.narod.ru/wor_ek66.htm