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AUSTRIA

Plum Dumplings

Dough: 250 g curd 1 egg 30 g flour 30 g semolina 50 g breadcrumbs

Mix all ingredients together quickly. Form the dough into a roll. Cut off slices Put the plums on the slices and form dumplings. Boil the dumplings in salted water for about 10 minutes. Put them out carefully. Fry bread crumbs in butter and roll the dumplings in the fried crumbs. Sprinkle the dumplings with cinnamon and sugar.


GREECE DAKOS A traditional meze or light meal on the island of Crete, also called ‚koukouvayia‘ = owl Ingredients: Barley rusks Ripe tomatoes (cut in small cubes) Feta cheese, crumbled or grated Extra virgin olive oil Freshly ground pepper Olives Drizzle a little water on the rusks to soften, then pore plenty of olive oil over them. Grate fresh garden tomatoes directly onto the rusks and add Greek oregano (rigani). Break reek feta on top. Sprinkle with black or green Greek olives.


GREECE HALVAS – A Greek dessert with semolina This is a traditional Greek dessert that is extremely tasty. Ingredients (for 12 people) ¾ of a cup of olive oil of the best quality 2 cups semolina 2 ½ cups of sugar 4 cups of water ½ cup of almonds (white) Orange (or lemon) peel Powdered cinnamon Cinnamon stick Procedure  Dissolve the sugar in the water, add the orange peel and the cinnamon stick and bring to boil for about 5 minutes.  At the same time brown the semolina in the olive oil on medium high heat, stirring continuously for about 5 -6 minutes. Add the almonds for the last 2 or 3 minutes to toast them slightly.  When the semolina has taken a golden brown colour, remove the pan from the heat and with a scoop add very carefully the syrup into it (taking care not to get burned, as it bubbles and steams up extremely). Turn down the heat to a lower level and keep stirring until you get a kind of thick porridge.  Pour into any kind of mold you can think of (a cake-mold is perfect for the job), and let it cool.  Unmold into a platter and sprinkle with powdered cinnamon. Slice it using a wet knive and serve!


ITALY

BEAN SOUP Ingredients: Dried beans (cannellini type) Celery Garlic, Rosemary Skinned tomatoes, Finocchietto di montagna Olive oil Bread Boil the beans then season them with celery, garlic, rosemary, skinned tomatoes, wild finocchietto and olive oil. Pit thin slices of stale bread into a bowl and pour the seasoning on it. Let it rest for an hour before eating. Serve the soup with fresh onions and olives.

BROCCOLETTI Ingredients: Broccoletti Olive oil Chili pepper Salt

Broccoletti is atypical setina vegetable recipe. First of all they are ‘capati’ that means to select the most tender parts of the steam, inflorescence and little leaves too. Brown in a pan with garlic, chili pepper. Let them cook in their own water until ready.


SPAIN GAZPACHO 1 cucumber 1 green peper (the long thin ones) 1 clove of garlic Some bread (French loave or any kind but not wholemeal, please! We normally use stale bread!) Olive oil (250 ml) 2 kg of tomatoes (ripe red) Vinegar Cumin

It's just peeling the cucumber, garlic, chopping a little .... and mixing.


PORTUGUESE RECIPES FOR MEAL IN AUSTRIA

Bread stuffed with Serra da Estrela cheese (made from sheep's milk, in the area of Serra da Estrela) Ingredients: 1 big bread 4 cloves garlic 1 bunch of coriander

Preparation: Open the bread removing the top which subsequently serves as a "cover". Cut up the crumbs (core), leaving only the crust. Fill up the now hollow bread with sheep's cheese, a portion coriander and the 4 chopped cloves of garlic Bake long enough to melt the cheese and mix with the garlic and coriander. Remove from the oven and place the lid over the bread to keep it warm until not served. It is then ready to be spread on toasts or small pieces of bread. It typically serves as appetizer before a meal or at the end of the meal after dessert. It is also very nice for brunch or a meal of cheese and wine.


Traditional Soup from Alentejo

Ingredients: 1 big bread 6 cloves garlic 1 bunch of coriander 10 eggs 2 DL olive oil 3 L of water Salt 1 Cup of vinegar

Preparation: Cut the bread in slices, or use just the crumbs. (In this recipe we have used the core taken from the “garlic cheese bread�.) Crush the garlic, coriander and salt. Place the mix in a tureen and spread it at its bottom. Place the bread on the mix and pour the olive oil. Poach the eggs in water and vinegar. Add the boiling water to the mix and then the eggs and more coriander. Serve hot.


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