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Food from Comenius


Espetada

Pieces of beef in the form of cubes Salt Garlic Laurel stick of Laurel The meat goes to roast in the embers, a stick of Laurel(is a tree aromatic that we have in our mountain), having been involved in the salt, garlic and leaves of Laurel. Eat with fried corn and green salad. To accompany a cool drink called sangria (red wine, the fruit in squares, sugar and orange).


Passion fruit pudding Time to prepare: 16-20 minutes Level of difficulty: Simple to: 6 people Ingredients: Passion fruit pulp, 8; 1 can of condensed milk; 3 packages of cream; 6 sheets of gelatin; 1 natural yogurt Instructions: Beat the cream until double the volume and make a solid consistency. Add condensed milk and mix well, add the pulp of passion fruit and mix well. Apart, dissolve the gelatin in half a glass of warm water and add to what it was prepared earlier when it is cold. Finally, add the previously beaten natural yogurt and mix everything very well, and put in the fridge until the next day. Eat fresh.


Cod with cream 1 1/2 lbs. salt cod, cut in 4 pieces 1 large yellow onion, peeled and sliced thin 5 tbsp. olive oil 1 1/2 lbs. white potatoes, peeled and cut diced 1/4 cups water 1 3/4 cups milk 3 tbsp unsalted butter 3 tbsp flour 1/2 tsp pepper 1 1/2 cups heavy cream Soak the cod in the refrig. 24-48 hours in several changes of cold water or milk. Drain the cod, rinse, and drain again. Remove bones and skin and pull the cod into small shreds, set aside. In a heavy skillet over low heat, saute the onion in olive oil until soft and golden. Stir-fry the potatoes in the oil in a second heavy skillet over low heat about 3 min. add the water, turn the heat to its lowest, cover, and cook 15 min. set off the heat and reserve, still covered. AS soon as the onions are softly golden, mix in the cod and 1/2 cup milk, cover and cook over lowest heat, stirring occasionally, 30 min. While the cod cooks, prepare a white sauce. Melt the butter in a saucepan over moderate heat and blend in the flour, add the remaining milk and heat , stirring constantly , until thickened. Blend in the pepper and reserve. When the cod has only 10 minutes more to cook, preheat the oven to 450. When the cod is done, mis in the potatoes, white sauce, and cream. Transfer to a baking casserole dish. Bake uncovered for 15 min. lower to 350. and bake uncovered for 25 minutes. Serve.


Sweet Rice Serves 4-6( change servings and units) INGREDIENTS 2 cups water 1 cup white rice 2 cups hot milk( whole works best) 1 cup sugar 1 fresh lemon rind ( use a vegetable peeler for big pieces for easier removal) TOPPINGS Cinnamon Directions bring water to a boil in medium saucepan; add rice and cover,simmering for 20 minutes add milk,sugar and lemon rind,stirring constantly until thickened to oatmeal consistency,about 15-20 minutes; it will also thicken some while cooling; pour into one large serving plate and remove lemon rind; spread flat and allow to cool on wire rack; you can be decorative with cinnamon by pinching a bit between your fingers and place while yourhand is no more than an inch away from the rice ( criss cross patterns are tradicional) or you can just dust the entire top with the cinnamon; serve at room temp but refrigerate uneaten portion.


Kesselknall/Uhles (potatoe cake)

Ingredients: 2-3 kg potatoes 1-2 onions 2-3 eggs 1 mug sour cream 3 tsp oatmeal salt, pepper, nutmeg smoked bacon or smoked sausages(slices) oil for the pot Preperation: Peel two kilos as well as two onions and rub very well. Add four eggs and four smoked sausage spreads cut in slices. Stir the mixture firmly. Add 3 tsp. of tender-melting oatmeal- it gives the right consistency to the dough. Stir in the spice after that:1 tsp salt and ½ tsp freshly grated nutmeg and a little pepper. Give the oil into a cast-iron kettle( hence, the name!) – the bottom should be covered ( thick as a finger). Put it into the oven at 200º( air circulation 180º) until its hot. After that take out the kettle and slowly pour in the dough. Spread out the oil on the dough’s surface. Now put the kettle pack in the oven and leave it in there for 1 ½ hours. For the last ten minutes you might want to switch the oven to top heat.


Quarkspeise mit Fruchten (dessert with curd cheese and fruit)

Ingredients: 200g of curd (low-fat curd cheese) 1 packet of vanilla sugar 4 tablespoons of milk 1 tablespoons of sugar 100g of cream 200g of fruit after season,( tins: e.g., tangerines, pineapple) Preperation: Give curd , vanilla sugar, milk, lemon juice ,sugar in a bowl and mix everything with a whisk. Put the cream in a high vessel stir it ( stiff) and lift it under the rest. Prepare the fruit ( let tins drain) and also lift them under. Fill the mixture it into small bowls and put them in the fridge.


KJĂ˜TTKAKER Meat cakes

Mince together twice 1lb lean beef . Add one level teaspoon corn flour, pepper and salt to taste, and add 2-3 tablespoons cold water. Add the water gradually, working it into the meat until it is all absorbed. With the help of two knives dipped in cold water, form the meat into small round flat cakes on a wet board. Hack lightly on both sides with a knife. Fry on both sides in hot fat until nicely brown. Fry onions and pile a spoonfull on each cake. A sauce can be made( usually a brown sauce) to serve with them. This dish is served with pototoes and vegetables.


TILSLĂ˜RTE BONDEPIKER Veiled peasant girls

Peel, core and quarter 2lbs. apples and cook to a puree over a low heat with sugar to taste but no water. Melt 1oz. butter in a frying pan, add 3oz. oven -dried breadcrumbs, sprinkle with sugar and fry lightly to a golden brown , taking care that the crumbs do not burn. Remove from heat and stir well. Cool. Fill a bowl with alternative layers of breadcrumbs and apple puree and decorate with whipped cream.


Irish Stew

1 kilogram lamb (or beef) 2 onions- sliced Chopped parsley and thyme 750 grams potatoes Salt and pepper 390 mls water METHOD Cut meat into cubes. Peel potatoes and cut into large chunks. Place meat in saucepan with the onions, potatoes, parsley, thyme, salt and pepper. Add the water, put on the lid and cook very slowly for 1½ - 2 hours until the meat is perfectly tender. Serve at once.


Trifle

1 packet jelly – strawberry/raspberry 500 ml custard Small sponge cakes Tin of fruit (mixed, peaches, pineapple etc.) Fresh whipped cream Nuts, cherries or chocolate chips METHOD Make up jelly according to instructions on packet Place sponges in the bottom of a suitable serving bowl Cover with fruit Place custard on top Decorate with fresh cream and nuts etc. Chill and serve



Food from Comenius