Tag Archive for: Europe

Bulgarian Shepherd’s Salad

 

Bulgarian Shepherd's Salad

Iliyan and Kirilka Itsov - National pastor and wife in Bulgaria
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Course Salad
Cuisine Bulgarian
Servings 2

Ingredients
  

  • 2 tomatoes
  • 2 red peppers roasted and peeled
  • 1/3 lb cucumber
  • 1 red onion thinly sliced in half circles
  • 1/3 lb ham diced
  • 1/4 lb mushrooms
  • 1/4 lb yellow cheese cubed
  • 4 tbsp cooking oil
  • vinegar
  • salt
  • 2 hardboiled eggs cut in wedges
  • 1/3 lb feta cheese crumbled
  • parsley
  • 10 olives

Instructions
 

  • Chop the tomatoes, peppers and cucumber.
  • Add the onion, ham, mushrooms, and yellow cheese.
  • Add the cooking oil.
  • Mix well and flavor with vinegar and salt.
  • Serve the salad decorated with hard boiled eggs, crumbled cheese, parsley and olives.

 

German Raspberry Dessert

 

German Raspberry Dessert

Jutta Weiss - National pastor's wife in Germany
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Course Dessert
Cuisine German

Ingredients
  

  • 1 lb. frozen raspberries
  • sugar
  • 1 3/4 cups whipping cream
  • 1 1/2 - 3 tsp whipped cream stabilizer
  • 2 cups mascarpone
  • 2 cups yogurt
  • meringues

Instructions
 

  • Put the raspberries in a bowl and sprinkle with some sugar.
  • In a separate bowl mix the mascarpone and yogurt. Add sugar if desired.
  • Whip the cream (adding sugar again), and fold into the mascarpone mixture.
  • Put the cream on top of the raspberries and decorate with meringues.

 

Albanian Yogurt Casserole with Lamb

 

Albanian Yogurt Casserole with Lamb

Pavlina Bishka - National pastor's wife in Albania
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Course Main Course
Cuisine Albanian

Ingredients
  

  • 2 1/4 pounds lamb
  • 4 1/2 cups plain yogurt
  • 5 eggs
  • 1/2 cup rice
  • 3 tbsp flour
  • 2/3 cup butter
  • salt and pepper

Instructions
 

  • Boil the lamb meat with 4 cups of water for about 30 minutes.
  • Remove the meat from the broth.
  • In a bowl mix together the eggs, yogurt, salt, pepper and flour with some of the broth.
  • Stir in the rice.
  • Pour the rice mixture into a greased baking dish.
  • Place the meat on the top.
  • Cut the butter into small pieces and add to the top of the casserole.
  • Bake for 20 minutes at 400° F, or until rice is done.

 

Traditional Albanian Cake

 

Traditional Albanian Cake

Pavlina Bishka - National pastor's wife in Albania
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Course Dessert
Cuisine Albanian
Servings 12

Ingredients
  

  • 5 Eggs
  • 1 1/4 cups sugar
  • 1 1/3 cups thick plain yogurt
  • 2/3 cup sunflower oil
  • 2 cups flour
  • + 2 Tbsp. flour
  • 1 tsp baking soda
  • ½ cup chopped nuts
  • 1/3 cup raisins
  • Vanilla extract
  • 1 Tbsp. finely diced orange peel
  • Powdered sugar

Instructions
 

  • Beat together the eggs and sugar. Mix in the sunflower oil, yogurt and flour. Slowly add the baking soda.
  • Fold in nuts, raisins, vanilla, and orange peel.
  • Bake for 40 minutes at 350° F. Sprinkle cake with powdered sugar if desired.
Keyword cake

 

Finnish Luxurious Bites Cake

 

Finnish Luxurious Bites Cake

Marika Akerlund - National pastor's wife in Finland
This is a recipe for a delicious cake. It takes quite an effort before the cake is finished, but I promise it’s worth it. Your baking pans are probably a different size; choose a similar size and adjust the baking time for the bottom layer.
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Course Dessert
Cuisine Finnish
Servings 36

Ingredients
  

Bottom Layer Ingredients

  • 2 cups sugar
  • 1 1/2 cups flour
  • 1 1/2 tbsp flour
  • 3 tsp baking powder
  • 1 1/2 tsp vanilla sugar
  • 4 1/2 tbsp cocoa powder
  • 1 cup melted butter
  • 3/4 cup boiling water
  • 1 tbsp boiling water
  • 3 eggs

Layer 2: Buttercream

  • 14 tbsp butter
  • 1 egg yolk
  • 2 cups powdered sugar
  • 10 drops peppermint extract

Layer 3: Chocolate

  • 1 cup chocolate
  • 4 tbsp oil

Instructions
 

Bottom Layer Instructions

  • Pre-heat oven to 350° F.
  • Mix the dry ingredients.
  • Whip the eggs lightly.
  • Mix the melted butter, boiling water and lightly whipped eggs with the dry ingredients.
  • Pour into a greased 12 x 15 inch baking pan and bake for about 17-20 minutes.
  • Let the cake cool before you move forward to the next step.

Layer 2: Buttercream

  • Mix and spread over the cake.
  • Put in the freezer for about 15 minutes until the butter cream has set.

Layer 3: Chocolate

  • Melt the chocolate carefully and add the oil.
  • Quickly spread the chocolate over the cake and let it set.
  • Cut the cake in smaller bites once it’s set.
  • Eat and enjoy!

 

Anders’ Swedish Pineapple Pie

 

Anders' Swedish Pineapple Pie

Anna Karlsson - National pastor's wife in Sweden
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Cuisine swedish
Servings 8

Ingredients
  

Pie crust:

  • ¾ cup melted butter slightly cooled
  • ½ cup sugar
  • 1 ¼ cups flour
  • 2 tsp baking powder

Filling:

  • 1 cup sour cream
  • 1 tsp vanilla
  • ½ cup sugar
  • 2 eggs
  • 20 oz can crushed pineapple
  • Whipped cream for serving

Instructions
 

  • Mix together crust ingredients and pat into a pie pan.
  • Drain the pineapple well.
  • Mix filling ingredients together and pour into pie crust.
  • Bake at 350° F for 30 minutes.
  • Serve with whipped cream.
Keyword Anna Karlsson, pie, pineapple, sweden

 

Swedish Oven-baked Salmon with Caviar Sauce

 

Swedish Oven-baked Salmon with Caviar Sauce

Anna Karlsson - National pastor's wife in Sweden
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Course Main Course
Cuisine swedish
Servings 4

Ingredients
  

For the Salmon:

  • 2 pounds salmon filet
  • 2 Tbsp. olive oil
  • 1 1/2 tsp salt
  • 2 pinches black pepper
  • 1 lemon juiced
  • 1 lemon sliced

For the Caviar Sauce:

  • 1 1/4 cups cups sour cream
  • 1/4 cup mayonnaise
  • 1 small jar red caviar
  • 1 small red onion finely chopped (optional)
  • 1 Tbsp. lemon juice
  • Salt & Pepper
  • Chopped dill

Instructions
 

  • Pre-heat the oven to 350° F.
  • Grease a baking dish or line it with parchment paper. Place the salmon in the baking dish.
  • Mix together olive oil, lemon juice, salt and pepper. Rub this mixture on the salmon.
  • Place lemon slices on the fish. Bake the salmon for about 20 minutes or until done.
  • Mix together the caviar sauce ingredients.
  • Serve the salmon with the caviar sauce, boiled potatoes and a good fresh salad.
Keyword Anna Karlsson, caviar, oven-baked, salmon, sweden

 

Bulgarian Tomato Salad (Shopska Salata)

 

Bulgarian Tomato Salad (Shopska Salata)

Liliana and Chrissy Roebke
Shopska Salata is a salad that originated in the Shopluk region of Bulgaria. It is said to have been invented in the 1960s as part of a tourist promotion by the socialist party to highlight local ingredients.
Today, it is common among the Balkan countries of Serbia, Macedonia, and others and has been proclaimed as a national dish of Bulgaria.
There are slight variations from family to family, but the basic ingredients for this refreshing salad, served year-round, are the same―tomatoes, cucumbers, bell peppers, onion, red wine vinaigrette, and feta cheese which is known as sirene cheese in Bulgaria.
Since olive trees are not as plentiful ​in Bulgaria as they are elsewhere, sunflower oil is used in most cooking and salad dressings.
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Prep Time 20 minutes
Total Time 20 minutes
Course Salad, Side Dish
Servings 6
Calories 253 kcal

Ingredients
  

  • 4 tomatoes chopped
  • 1 large cucumber unpeeled and chopped
  • 1 large yellow onion chopped
  • 2 tbsp fresh parsley chopped
  • 1/2 cup sunflower oil
  • 1/4 cup red wine vinegar
  • 1/2 cup bulgarian sirene cheese or feta crumbled
  • salt to taste
  • freshly ground pepper to taste

Instructions
 

  • In a large bowl, place tomatoes, cucumber, peppers, onion and parsley, and toss.
  • Place oil, vinegar, salt, and pepper to taste in a screw-top jar. Cover and shake until well blended.
  • Toss dressing with vegetables, turn into a serving bowl, and refrigerate until ready to serve.
  • Top with crumbled cheese and portion on chilled plates. Serve with hearty bread and a glass of rakia.

Video

Keyword bulgarian, cucumbers, salad

 

Russian Hunter’s Salad

 

Russian Hunter's Salad

Jennifer Wolfgramm
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Course Salad, Side Dish
Cuisine Russian

Ingredients
  

  • 3/4 lb. beef
  • 3/4 lb. fresh mushrooms
  • 3/4 lb. cucumbers
  • oil for frying
  • salt
  • pepper
  • 4 tbsp olive oil
  • pine nuts toasted

Instructions
 

  • Wash and coarsely grate the cucumbers. Salt the cucumbers and let them sit for 15 minutes to release juices. 
  • Cut the beef into thin, bite-sized pieces and pound. Sauté the beef in oil. Season with salt and pepper. Set aside to cool. 
  • Sauté the mushrooms in oil and set aside. 
  • Squeeze the cucumbers dry. 
  • Combine the cucumbers, beef and mushrooms in a bowl. Add 3-4 Tbsp. olive oil as a dressing. Stir. Add salt and pepper to taste. 
  • Place the salad into a pretty serving bowl. Sprinkle with toasted pine nuts just before serving

Video