Tag Archive for: Europe

Bulgarian Kavarma

 

Bulgarian Kavarma

Iliyan and Kirilka Itsov - National pastor and wife in Bulgaria
Print Recipe
Course Main Course
Cuisine Bulgarian
Servings 5

Ingredients
  

  • 1 1/2 lbs chicken or pork meat
  • 3/4 lb mushrooms
  • 2 lbs onion
  • 5-6 green and red sweet peppers
  • 2 lbs tomatoes
  • salt
  • cooking oil
  • 1 cup wine

Instructions
 

  • Roast and peel the peppers, then chop them in small pieces.
  • Boil the mushrooms in boiling water with 1 Tbsp vinegar. Drain.
  • Slice the onion into thin half-circles.
  • Slice the meat and boil it.
  • Add the chopped peppers and tomatoes to the meat and continue to boil.
  • When the tomatoes begin to melt, add the boiled mushrooms and sliced onions.
  • After the onions are soft, add salt and cooking oil. Boil for another 3 – 5 min.
  • Pour the meal into a baking dish and add the wine.
  • Cover it with cooking foil and bake in a preheated oven for 15 min.
  • Serve the kavarma decorated with parsley leaves.

 

Bulgarian Shepherd’s Salad

 

Bulgarian Shepherd's Salad

Iliyan and Kirilka Itsov - National pastor and wife in Bulgaria
Print Recipe
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
Print Recipe
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
Print Recipe
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
Print Recipe
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.
Print Recipe
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
Print Recipe
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
Print Recipe
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.
Print Recipe Pin Recipe
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
Print Recipe Pin Recipe
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