Borsch is a cultural heritage of Ukraine and a culinary symbol. There are many borscht recipes and almost every housewife has her own. Also, each region of Ukraine has its own recipe of this dish, depending on which products are more popular there. For instance, sometimes they replace meat with fish in borsch. Or add something more unusual - berries or even pear. Here we offer a classic recipe.
First, cook the broth. Pour 1.5-2 liters of water into the pan. Add meat and put on medium heat. Before boiling, remove the foam. As soon as the broth boils, cover with a lid and cook over low heat for an hour to an hour and a half.
In the meantime, we are preparing the roast. We clean beets, carrots and onions. Grate the beets on a coarse grater, and grate the carrots on a medium grater. Cut the onion into cubes.
Heat oil in a frying pan over medium heat, add onions and carrots and fry for 5 minutes. Then we add the beet. Fry the vegetables for another 5 minutes, add tomato paste, mix and fry for another 5-7 minutes.
And now we cook the borsch itself. Remove the meat from the broth and, while it is cooling, throw the shredded cabbage into the broth. After 5-10 minutes, add potatoes cut into strips. Separate the meat from the bone and cut into cubes. We return the meat to the borscht, salt it and add roasting. Stir the borscht, add the bay leaf and finely chopped greens, cover with a lid and cook for another 5-7 minutes.
Serve borsch with sour cream and greens.
water - 1.5-2 liters
pork or beef on the bone - 400
potatoes - 4 pieces (medium beets - 2 pieces (small
carrot - 1 piec
onion - 3 pieces (medium
fresh white cabbage - 300
tomato paste - 2 soup spoon
sunflower oil - 4-5 soup spoon
salt, bay leaf, herbs - to taste
One of the most popular and beloved by many generations of Ukrainian national dishes are varenyky (dumplings), the recipe of hich is as simple as the finished product is delicious. Varenyky ith meat, potatoes, mushrooms and cabbage serve as an excellent option for a tasty dish, and no less popular dumplings ith s eet cheese and fresh berries successfully replace desserts in Ukrainian cuisine. Here is a recipe of varenyky ith potatoes
Fun facts
There are more than 500 different variants of dumplings in the orld
The very first varenyky monument in Ukraine as opened in Cherkasy in 2006. And in honor of its opening, local residents cooked a dumpling eighing 70 kg. and 174 cm long.
Sift flour, mix ith salt. Roll up a slide to make an indentation, pour oil there
Boil the ater. Pour the boiling ater into the flour, mixing ell ith a spoon. Knead until tightly becomes homogeneous
Cover the finished dough and let it "rest" for 40 minutes
Preparing the filling
At this time, e prepare the filling, for hich e boil peeled potatoes in slightly salted ater. Clean and chop the onion, hich should be lightly sautéed in vegetable oil until golden. Mash the hot potatoes ell and combine ith fried onions, pepper to taste
Knead the dough
Knead the dough once more and prepare portioned "cakes" in a ay that is convenient for you, into hich e place the slightly cooled filling. Carefully fasten the edges of the dough, and boil the dumplings ith potatoes for 5-7 minutes. (until they float) in slightly salted ater. The finished dish ith sour cream tastes especially good.
Smachnogo!��
Flour - 2 cups
Water - 1 glass
Sunflo er oil - 1 tablespoon
Salt - a pinch, to taste
Potatoes 4-5 pieces
Onion 1 piece.
Kama or kama flour is cooked, dried and ground coarse flour. The kama flour is a mixture of coarse and browned legumes and cereals. Kama, has fiber content, which contributes to digestion, heart and body cleansing of residues, is particularly good. In addition, vegetable protein, carbohydrates, minerals and vitamins, as well as good amino acids, can be obtained from the kama. Kama foam is simply suitable for eating a home dessert or even offering guests because it is a really delicious and easy to make dessert.
Whip the cream with the sugar, mix the yogurt and kama flour.
Place the foam into dessert bowls or cups. Serve with toppings of choice, like sour jam, berries, etc.
500 g of unflavoured yogur
4 dl of whipped crea
4 tablespoons of suga
4 tablespoons of Kama flour
Mulgi Porridge, or (Mulgi Puder) is an Estonian national food from South Estonia. It often incorporates bacon and sautéed onions and is usually served as the main course, accompanied by sour cream and rye bread, or as a side dish complementing various roasted meat dishes.
Interesting fact: before the Soviet times, the Mulgi porridge was not known in the seaside regions of Estonia.
Peel and chop the potatoes and put them in boiling water.
Add salt and cook until semi-soft.
Put the groats or grits washed in hot water on top of the potatoes (do not mix!) and cook on low heat or in the oven under the lid until the food is soft.
Then mix and beat with a wooden spoon into a smooth paste.
Sauce: cut the pork into cubes, brown it with onions and mix it into the porridge already while stewing or add it to the porridge when serving.
8- 0 potatoe liter of wate
- .5 dl barley groats or barley grit
sal
-2 sweet onions
300-500g of pork meat
Boeuf Bourguignon is a classic French beef stew that originated in the Burgundy region of France. As the name suggests, it all began in Burgundy, a well-known region for its fine wines but also for its Charolais cattle, renowned for their tender and tasty meat. It is no wonder then that in this lucky land originated the dish that combines two of its most famous ingredients. Boeuf bourguignon has its origins in the Middle Ages (400-1400 A.D.) when it offered a way to tenderise tough meat and provide sustenance for many. But the recipe didn’t reach French restaurants until 1903 when the king of chefs, Auguste Escoffier, published its ingredients and method. Boeuf Bourguignon remains a beloved dish both in its country of origin and globally, appreciated for its comforting flavors and rich history in French cuisine.
Of course, the ingredients used in the Middle Ages were of higher quality, but as is often the case, it was the country families who put together the food available. At the time, slow cooking was quite common in rural areas because it allowed large quantities to be cooked together to feed more people, as well as being one of the safest ways to cook the less valuable and thicker cuts of meat, which otherwise would have been wasted. Boeuf Bourguignon remains a beloved dish both in its country of origin and globally, appreciated for its comforting flavors and rich history in French cuisine.
Gratin Dauphinois is a classic French dish that has a rich and storied history. The dish is a type of potato casserole that originated in the Dauphiné region of southeastern France. The dish is believed to have its roots in the Dauphiné region, which was a historical province in southeastern France. Dauphiné is now part of the larger Auvergne-Rhône-Alpes region. Gratin Dauphinois originally started as a simple, hearty, and frugal peasant dish. It was made with readily available ingredients, mainly potatoes, milk, and sometimes cheese.
Contrary to many modern recipes, traditional Gratin Dauphinois did not include cheese. The creaminess and flavor came from the combination of thinly sliced potatoes and milk, which were baked until tender and golden. Over time, the dish evolved, and variations started to emerge. Some versions added cheese, particularly Gruyère or Comté, to enhance the flavor. The dish also gained popularity beyond the Dauphiné region and became a cherished part of French culinary heritage. Today, Gratin Dauphinois is enjoyed worldwide and is a common side dish served in French restaurants and households alike. It is often served as an accompaniment to meat dishes, particularly beef and lamb.
The basic recipe for Gratin Dauphinois remains simple, with thinly sliced potatoes, milk or cream, garlic, and seasoning. The layers are baked until the potatoes are tender and the top forms a golden crust. Variations may include the addition of cheese, herbs, or other ingredients to suit personal preferences and regional influences. Regardless of the recipe, Gratin Dauphinois continues to be a comforting and delicious dish loved by many.
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the chopped bacon and cook until it becomes crispy. Remove the bacon from the pot and set it aside.
In the same pot, add the beef cubes in batches, browning them on all sides. This step is essential for building flavor. Once each batch is browned, remove the beef and set it aside with the bacon.
In the same pot, add the chopped onion, carrots, and celery. Cook for a few minutes until they begin to soften. Then add the minced garlic and cook for an additional minute, being careful not to burn it.
Return the beef and bacon to the pot. Pour in the red wine and beef broth, and stir in the tomato paste and bouquet garni. Season with salt and pepper to taste. Bring the mixture to a simmer.
Reduce the heat to low, cover the pot, and let the stew simmer gently for about 2 to 3 hours or until the beef is tender and easily falls apart.
While the stew is simmering, prepare the pearl onions and mushrooms. In a separate pan, melt the butter over medium heat and sauté the pearl onions until they are lightly browned. Remove the onions from the pan and set them aside. In the same pan, add the quartered mushrooms and sauté until they are tender. Set them aside as well.
When the beef is tender, remove the bouquet garni from the stew. In a small bowl, mix the flour with a little water to form a smooth paste (beurre manié). Stir the paste into the stew to thicken the sauce slightly.
Add the pearl onions and mushrooms to the stew, stirring gently to combine. Let the stew simmer for an additional 5-10 minutes to allow the flavors to meld. Taste the stew and adjust the seasoning with salt and pepper if needed.
Serve the Beef Bourguignon hot, garnished with chopped fresh parsley. It is traditionally served with crusty French bread, mashed potatoes, or buttered noodles.
2 pounds (900g) beef chuck or stewing beef, cut into 2-inch cube
4 chopped bacon slice
2 tablespoons olive oi
2 cups red win
2 cups beef brot
2 tablespoons tomato past
3 cloves garlic, mince
1 large onion, choppe
2 carrots, slice
2 celery stalks, slice
1 bouquet garni (a bundle of herbs, typically thyme, bay leaf, and parsley, tied together with kitchen twine
Salt and pepper to tast
1 pound (450g) small pearl onions (or frozen pearl onions, thawed
1 pound (450g) mushrooms, quartere
2 tablespoons butte
2 tablespoons all-purpose flou Chopped fresh parsley for garnish
Preheat your oven to 375°F (190°C).
Prepare the potatoes by peeling them and slicing them thinly. You can use a sharp knife or a mandoline slicer to get even and thin slices.
In a saucepan, combine heavy cream, whole milk, minced garlic, salt, black pepper, a pinch of nutmeg if desired. Heat the mixture over medium heat until it’s just about to simmer. Stir occasionally to prevent milk from scorching.
While the cream mixture is heating, take a baking dish (a shallow, oven-safe dish like a gratin dish) and grease it with butter to prevent sticking.
Arrange a layer of thinly sliced potatoes in the greased baking dish, slightly overlapping the slices. Once the cream mixture is heated, pour a portion of it over the layer of potatoes, covering them evenly.
Repeat the layering process with the remaining potatoes and cream mixture until you've used up all the potatoes and poured all the cream mixture. Make sure the top layer is well covered with the liquid.
If you're adding cheese to your Gratin Dauphinois, sprinkle the grated Gruyère or Emmental cheese evenly over the top layer.
Cover the baking dish with aluminum foil or a lid to prevent excessive browning during the initial part of baking. Place the covered baking dish in the preheated oven and bake for about 45 minutes.
After 45 minutes, remove the foil or lid, and continue baking for another 20-25 minutes or until the top is golden brown, and the potatoes are tender when pierced with a knife.
Once Gratin Dauphinois is done, remove it from the oven and let it rest for a few minutes before serving. This will allow the dish to set slightly. Serve the Gratin Dauphinois as a delicious and creamy side dish to complement your main course. Enjoy the rich and comforting flavours of this classic French dish!
2 pounds (about 1 kg) of potatoes (russet or Yukon Gold are good choices), peeled and thinly sliced (about 1/8 inch or 3mm thick
2 cups (475 ml) heavy crea
1 cup (235 ml) whole mil
2-3 garlic cloves, mince
1 teaspoon salt (adjust to taste
1/2 teaspoon black pepper (adjust to taste
A pinch of ground nutmeg (optional
1 tablespoon butter (for greasing the baking dish
1 cup (about 100g) grated Gruyère or Emmental cheese (optional, for added richness)
“Beauty is only fleeting, but goodness is forever.” This old Emilian proverb is the perfect introduction to this recipe for the centuries-old favorite: tortellini! Shaping these little gems of fresh pasta, made with great love and care, is poetry in motion itself – and that’s before we even mention their exquisite flavor. That said, there is a degree of careful calculation involved, too, from the size of the pasta square, which usually varies from 1-2 inches (2.5 to 4 cm), to the weight of the filling, consisting of carefully measured parts of pork loin, mortadella, and prosciutto, and plenty of Parmigiano Reggiano cheese. Tradition also had it that a certain number of tortellini in broth should fit on the spoon, providing proof of the perfect sizing! The recipe for tortellini, registered with the Bologna Chamber of Commerce and codified by the Brotherhood of the Tortellino, varies to a greater or lesser extent not only between Bologna and Modena, but also from one neighborhood to another and one family to the next.
History and legend: Tortellini. This timeless recipe and treasure of Italian cuisine not only has a delightful name, and delicious reputation, but also a curious and mythical framework on how it came to be.
This thoughtfully crafted pasta is said to have been born in the town of Castelfranco Emilia, in the province of Modena, near Bologna. Although the story varies from town to town, it is commonly said that Venus, the goddess of love, spent a night in a local inn. While there, the innkeeper stole a peek at her through the keyhole of her door, and within seconds of seeing the enchanting goddess, he was struck by that divine degree of inspiration. He then went to his kitchen and masterminded the tortellini pasta, said to be sculpted in the shape of Venus’s navel.
First make filling, which needs to rest in the fridge for 12 hours. Take prosciutto and mortadella, remove the toughest parts, and remove the rind from prosciutto. Roughly chop everything, including the loin, into chunks of around the same size. Pass the mixture through the meat grinder on a medium setting and collect the ground meat in a bowl. Don't put the meat grinder away just yet.
Add the grated Parmigiano Reggiano, a pinch of salt (not too much, as the filling is already very flavourful, and you can always add more later on), and a pinch of pepper to the ground meat. Start mixing with your hands and add the egg, along with the grated nutmeg. Feel free to add plenty of nutmeg, as Bolognese tradition dictates.
Mix with your hands until smooth. Pass the mixture back through the meat grinder, this time on a finer setting. Knead again by hand, cover with plastic wrap and leave to rest in the fridge for 12 hours. After, start preparing your egg pasta. Pour the flour onto a pastry board and create the classic well shape.
Pour in the lightly beaten eggs and start mixing the ingredients with a fork, gradually incorporating the flour from around the edges. Then, knead your dough by hand, working from the outside in.
Continue kneading, rotating the dough, until the mixture is consistent. Cover with plastic wrap and leave to rest for 30 min at room temperature. After, remove the plastic wrap and place the dough on the pastry board. Flatten it with your hands and give it a round shape, roll it out using a long rolling pin until it’s a very thin sheet, so thin that when you lift it up you can see what’s behind it.
Using a pasta cutter, slice the pasta first into vertical strips and then horizontally to make small squares. The sides of your squares should measure 1 to 1¼ inches (2.5-3 cm) at most.
Place a dollop of filling in the center of each square. Take one, fold it over to form a triangle, and press the edges together lightly. Now lower the two side edges, bring together with a sort of pinch, and turn the tortellino around your finger. Seal by pinching the two edges of the dough. Do the same with all tortellini, arranging them on a tray with a dish towel as they’re ready. Your homemade tortellini are ready to be cooked in broth or with your favourite sauce!
Ingredients for the hand-rolled pasta sheet:
Flour 0 2 ⅓ cups (300 g) - (per sheet
ggs 3 (195 g) - mediu
For the filling:
Pork loin 3 ½ oz (100 g) - (single piece
Prosciutto crudo 3 ½ oz (100 g)(single piece
Mortadella 3 ½ oz (100 g) - (single piece
Parmigiano Reggiano DOP cheese 1 ⅓ cup (150 g ggs
Fine salt to tast
Nutmeg to taste
Baci di dama are appreciated and renowned biscuits, with a long history. They look like two small biscuit shells joined together by a chocolate layer. These biscuits are also known as 'baci di Tortona' because they were created in Tortona (near Alessandria) in the early 1800s. At the beginning, these biscuits were prepared exclusively with hazelnuts, which were less expensive than almonds and of which Piedmont was particularly rich. Later, in 1810, Cavalier Stefano Vercesi introduced the use of almonds in the preparation process. And as often happens, there is always a little legend running alongside the official story. According to the most famous and romantic version, the invention of Piedmontese biscuits is due to the creativity of the House of Savoy’s chef who created them in 1852 upon request of Vittorio Emanuele II. They were supposed to be a gift for the most beautiful woman in the city. Hence the inspiration: the two half nuggets of this sweet represent two lips in the act of giving a kiss.
Pour peeled and toasted almonds and hazelnuts into a blender with a grinder blade for making flour. Then, pour butter and sugar into a mixer and mix everything together.
Once the mixture is smooth, add the two types of flour (almond and hazelnut) without ever stopping mixing and then add the flour 00.
Now that the dough is ready, transfer it to a work surface, which you have sprinkled with a light layer of flour beforehand, and knead it all by hand until you obtain a compact dough. At this point, wrap it with the produce film and place it in the refrigerator for at least 2 hours.
After 2 hours, take small portions of the dough, all about the same size, and form small balls, slightly flattened at the base, with your hands.
Place the 'nuggets' on a baking tray, covered with baking paper, and put them to cool down in the fridge. The biscuit balls are now ready to be baked at 150-160 degrees in fan mode for 25 minutes. After baking them, take the biscuits out of the oven and let them cool down. It’s now time to create the so-called baci di dama: melt the dark chocolate in the microwave and use it to join one slightly flattened nugget with another one and let the biscuits cool down on a sheet of baking paper.
100 g flour 0
½ teaspoon fine sal
100 g suga
100 g soft butte
100 g dark chocolat
120 g hazelnuts or hazelnut flou
120 g almonds or almond flour (in the version for golden kisses)
Potica is a Slovenian national dish that carries centuries-old traditions. It is beloved and cherished throughout Slovenia, and with every bite, it evokes a sense of homeliness and warmth. Carefully prepared, beautiful walnut roll with soft and airy dough, enriched with selected ingredients, immediately entices with its aroma and rich flavour. It takes you back in time, when grandmothers and mothers lovingly kneaded the dough and filled the potica with traditional, locally sourced fillings like cottage cheese, poppy seeds, raisins and walnuts.
Potica is often baked during holidays, family gatherings, and special occasions. The scent of freshly baked potica fills the home, creating a pleasant atmosphere as the family gathers around the table to cherish precious moments together. Potica is more than just a culinary specialty, it symbolizes a connection to nature, care for the family, love for the homeland, and pride in Slovenian cultural identity. This unique dish reflects the Slovenian heritage and soul, representing respect for the past.
Every family has their own recipe, passed down from generation to generation, and every region has its own variation of potica adding diversity and richness to this simple yet special Slovenian delicacy
Important a v e:
The ingredients for potica should never be used directly from the fridge
If you want to make it shiny, brush the dough with the mixture of one egg and two tablespoons of milk before baking
Practice makes it perfect
It doesn't have to look perfect.
Yeast / Place sugar and crumbled yeast in a mug, pour a little warm milk over it, and stir. Set it aside and wait for the yeast to activate and bubble.
Dough / Melt the butter and put it aside.
In a large bowl, place sugar, salt, lemon zest, vanilla sugar, melted butter, egg yolks, and mix everything together to achieve a pale yellow consistency.
Add the risen yeast to the mixture above and stir with a wooden spoon.
Add milk and mix, then gradually add flour. Adjust the amount of flour until the dough reaches the right consistency. If the dough is runny, add some flour (about 1 tablespoon at a time), if it seems too dry add some warm milk (1 tablespoon at a time). The consistency of the dough should be a little sticky.
Place the dough on a cloth, oil your hands, and knead for 10 minutes or until you get a soft, smooth dough.
Once kneaded well, place the dough into a bowl, cover it with a clean kitchen towel and let it rise for 30-45 minutes. When the size is doubled, the dough is ready.
Filling / You can make the filling when the dough is resting.
Put butter in a bowl and melt it on low temperature, then add sugar, heavy cream, and milk. Mix well and then add the walnuts.
Warm the mixture slightly, mix until well combined and set aside to cool down.
Add the egg whites slowly to the cooled walnut mixture to get a fluffy consistency.
The filling should be quite thick and not too wet, but still nicely spreadable and not dry. If it is too wet, we add more walnuts, if it is too dry, we add more cream or butter.
Finish / Prepare a tablecloth, put it on the table or other suitable surface and sprinkle it with flour. Place the risen dough on the floured cloth. Shape the dough into a large square or rectangle and roll it evenly with a rolling pin.
Yeas
Milk (warm) 0,5 d
Sugar 1 teaspoo
Fresh yeast 20
Doug
All purpose flour 500 – 550
Butter (melted) 100
Yolks
Milk 2 d
Rum 3 tablespoons (optional
Sugar 3 tablespoon
Salt 1 teaspoo
Lemon zest of 1 lemon
Fillin
Ground walnuts 400
Heavy cream 2 d
Sugar 100
Rum 4 tablespoons (optional
Butter 100
Cinnamon (optional
Egg white 2
Spread the filling evenly over the rolled dough and then roll it up (first fold with your hands, then with the cloth). Press slightly as you roll, to get the air out.
Butter the pan that you are using. Potica is traditionally baked in a cake pan called POTICNIK. It is similar to a bundt cake, so you can use that or a loaf pan.
Before you place your potica in the pan, roll up a kitchen tea towel and measure the inside of the bundt pan to see how long the Potica or walnut roll needs to be.
Place potica in the pan and poke it slightly with a fork or wooden skewer to release any air bubbles.
Let it rise for approximately another 30 minutes, covered with a kitchen towel.
Bake potica in a convection oven at 160 degrees Celsius for 1 hour. It has to be bronze coloured.
Let it rest for a few minutes and then place it upside down on a cooling rack. Leave the pan over it while it is cooling down.
At the end you can sprinkle it with some powdered sugar to make it even more beautiful.
This traditional national dish coming from the Primorska region of Slovenia is closely tied to history, culture, and the characteristics of the Slovenian countryside. With each bite, you feel a deep bond with Slovenian heritage and the land, as its main ingredients are locally sourced. Its preparation is simple, yet it requires time, love, and carefully selected ingredients. Cabbage, potatoes, and beans form the foundation of this dish, which, during slow cooking, merge into a rich and flavorful meal. It's especially perfect in winter and late autumn, as it brings a lot of comfort to the body and soul.
There are a few different ways of preparation, but typically jota is made using some kind of meat like a slab of smoked bacon, pork ribs or sausages. Pan-fried pancetta will add an additional slightly salty and meaty component with a lot of flavors. Jota celebrates the best of what Slovenia has to offer and it is really delicious.
The recipe is divided into four components: cooking the beans, cooking the sauerkraut, cooking the potatoes, and cooking the whole meal. You need a 4-pot stove and four pots (or saucepans) with lids.
Wash the beans under running water, put them in a bowl and cover them with 1 liter of cold water. Soak them for at least 8 hours, preferably overnight. Beans that do not sink should be removed.
Put the beans in a bowl with 1 liter of hot water, add a bay leaf and cook on low heat for 45-60 minutes. Beans must not be overcooked, because we are going to add them in jota. *Don't throw away the bean broth, when the beans are cooked.
While the beans are cooking, add the sauerkraut, 1 bay leaf, smoked slab of bacon, and black pepper in another bowl. Add 500 ml of water and cook for about 20-25 minutes.
Peel the potatoes, wash them and cut them in small pieces. Cook them for 15 minutes, separately from other ingredients. Never overcook potatoes, because we will continue to cook them in Jota for a couple of minutes. Check if they are cooked by putting a knife through one. It should go straight through.
Sauerkraut 500
Potatoes
Dry pinto beans 150 g/ cooked beans
600
Bay leaves
Sal
Black pepper 1 ts
Tomato paste 1 ts
Olive oil 3 tablespoon
All-purpose flour 2 tbs
Onion
Garlic 1 clov
Sweet paprika powder ½ ts
Smoked slab of bacon 500
Panceta or dried bacon 100 g
Continue with the last step – in a pan put olive oil, panceta or dried bacon, onion and all purpose flour. Mix and cook for five minutes, then add sweet paprika powder, garlic and tomato paste. Mix again, then add 750 ml of bean broth, sauerkraut, cooked beans, cooked potatoes and some salt. Cook for another 15 minutes.
Cut the bacon into small cubes and add them in the dish.
Serve jota with a piece of fresh bread.
Stuffed Peppers and tomatoes is considered to be a traditional Greek food from Asia Minor. It is a classic Mediterranean Greek food.
Fun fact:
Traditional greek gemista are part of the ‘ladera’ (pronounced ‘lather-ah’) group of dishes. This word comes from the Greek word for oil – extra virgin olive oil, of course!
Ladera are usually vegetarian and cooked with lots of good quality olive oil and often tomatoes and garlic as well. Which makes them vegan! Unless of course you add meat and feta cheese, like I do… whoops.
We start with tomatoes. Cut a little off the top and empty it from the inside and keep what is taken out of the tomato.
Put the pulp in a bowl and leave it aside.
Then take an onion and grind it and then fry it. Add mint, parsley, and salt together with oil.
After frying, take the tomato pulp and grind in a food processor. We put it in the same pan.
Immediately after that, add the rice and a little water, stir well.
Mix everything together. As soon as it gets the right color and taste, take it away from stove.
Cut the top of the peppers and empty them from the inside removing the seeds.
Stuff peppers and tomatoes with the mixture we have made and then put them in the pan. Create some tomato juice and pour it over the pan.
Then pour water and put them in the oven to cook.
Tomatoe
Pepper
Onion Ric Sal Olive oil
Min
Parsley
This is considered to be a traditional Greek food from Asia Minor. It is a classic Mediterranean Greek food.
Why eggplant is good for you:
A good source of dietary fibre, which contributes to normal bowel function. A good source of vitamin B6 that plays a role in hundreds of biochemical reactions in the body, including contributing to energy metabolism. The purple skin is a rich source of antioxidants
Cut the eggplants on top, score a line on them and fry them.
When they start to soften we leave them aside.
Then we make the sauce. We add tomatoes, oregano, parsley, garlic, salt and olive oil in a pan and stir together over hot stove. We sprinkle our cheese , the more the merrier.
Then we take the eggplants and lay them down on a tray and pour the sauce over them adding a little gouda cheese on top.
We put them all the oven at 200C for approximately 15 min until cheese melts and they are ready!
Eggplant
Oregan arsle
Garli
Tomat
Sal Olive oi
Gouda chees
Feta cheese or any other cheese
This cookbook with international recipes, has been created as part of the project “H2O: Health and Heritage – Opportunities for a life change”, a Volunteering Teams in High Priority Areas action, in the frame of the European Solidarity Corps. The project was implemented in Thessaloniki and small communities of the Aristotelis Municipality in Halkidiki, in Northern Greece, with volunteering groups operating in the period MaySeptember 2023. The activities aimed at promoting solidarity among youth of different countries and regions, at the same time promoting diversity and intercultural dialogue. The main focus of the project has been to boost the values of cultural heritage and health with diverse actions.
As part of this effort, the third volunteering group of “H2O” worked in the municipality of Aristotelis in the northeast part of the Halkidiki region, immersed in the Greek countryside and in contact with the local community and the surrounding nature, during July-August 2023. The main aim of its activities was to promote healthy lifestyles through the celebration of the Greek-Mediterranean diet and way of living.
The group familiarized themselves better with the Mediterranean traditions, regarding the unique local way of living, food, local products and folklore, getting in touch with the Greek cultural heritage which is a fundamental part of the Mediterranean. As part of its work, the volunteering team prepared a special international cookbook containing traditional recipes from the countries of each volunteer, while also digging deeper in the secret behind a special local Greek recipe, with the help also of local cooks in the village of Stratoni.
Thus, healthy lifestyle and the unity between youngsters of different backgrounds and from different countries, is brought to life through the pages of this book, in the most essential way, food! The title word sidayes (συνταγές) means recipes in Greek and when broken down to 3 syllables, it can perhaps be classified as one of the most positively internationally mixed words, as it is comprised by si, da and yes.
Special thanks to the coordinator of the teams in Halkidiki, Foteini Karamouzi, whose contribution and support in the creation of the book and in making a safe and friendly space for the implementation of the activities has been crucial!
Recipes by: Hanna Otsman | Aida Cehic | Simona Poje | Rebeca Rotberg | Giorgia Cossu |
Valentyna Rovinskaya | Anna Kurylo | Malvina Skrlec | Sara Petrone | Valentina Guerrero Blanco | Michail Prodromos Kenanidis | Theofilos Evangelou | Dimitris Lagios
Coordinator: Foteini Karamouzi
Design by: Iryna Stryha