Recipes from the newest EU members:

Bulgarian and Romanian recipes

Romania and Bulgaria — two ex-communist nations from one of the poorest corners of Europe — joined the European Union, bringing the bloc's membership to 27 nations.

In the light of this, we thought to gather some Bulgarian and Romanian recipes for you to try something new and to tantalize your taste buds. Enjoy!

Bulgaria

Banitsa

Banitsa is a traditional Bulgarian dish consumed at any meal. It is made of filo pastry layered with crumbled feta cheese and beaten eggs. The best banitsa, "rolled banitsa", is made with thin rolls of pastry arranged in a spiral shape inside a pan. It is sold in bakeries and usually eaten with yoghurt.

What you need:

2 packets of filo dough (Bulgarian "fini kori" or phyllo from the frozen desserts section)

200 grams of yellow cheese (Bulgarian kashkaval or a mixture of cheddar and mozzarelle)

500 grams of white cheese (Bulgarian sirene or feta cheese)

7 eggs

100 grams of butter

1/2 cup of soda water

1 cup yogurt

How to make it:

Mix six of the eggs, the grated butter, the crumbled white cheese, the yellow cheese cut in small pieces, and the yogurt. In a buttered pan, lay a layer of the phyllo dough, spread a layer of the mixture, and continue alternating layers so that the phyllo and the mixture are finished about the same time. Finish with a layer of phyllo dough. Then cut the banitsa into serving pieces. Mix the last egg with the soda water and stir. Pour the mixture over the banitsa and make sure there are no pieces of the phyllo dough left dry.
Bake in a preheated over at 200 C for 40 minutes, or till golden.

Romania

Mititei



Mititei is a Romanian specialty. These are sausage-shaped hamburgers of minced beef with garlic and pepper, sometimes mixed with lamb or pork. They are fried in a pan and served with mustard. Legend has it that they were invented one night at an inn in Bucharest.

What you need:

12 oz ground lamb

12 oz ground pork

1 ea sm onion -- finely minced

2 cloves garlic -- finely minced

1 1/2 tsp salt

1 tbsp baking soda

1 tsp hot or sweet paprika

1/2 tsp dried marjoram

1/2 tsp caraway seeds

1/2 tsp ground black pepper

1/4 tsp allspice

1 pinch ground cloves

1 tbsp olive oil

How to make it:

In a large bowl, mix all ingredients together with your hands, squeezing and kneading to combine thoroughly.

Pinch off a small piece, fry it, and taste to adjust seasonings.

Form mixture into 8 sausage-shaped rolls about 1 inch in diameter and 3 1/2 to 4 inches long. Arrange on a lightly oiled platter or large plate, cover with plastic, and refrigerate for 2 to 4 hours.

Build a hot fire, oil the grate, and cook, turning with a spatula, until browned and cooked through -- 6 to 8 minutes. Serve immediately.

Spanish / Portuguese Recipes

Dates With Goat Cheese Wrapped In Prosciutto

These rich nibbles only taste decadent. Soft goat cheese is naturally lower in fat.


Servings: Makes 8 servings

Ingredients

1/3 cup soft herbed goat cheese
16 Medjool dates, pitted
16 large basil leaves
4 wide, thin slices prosciutto di Parma, each cut into 4 long strips
16 toothpicks, soaked in water 10 minutes

Preparation

Heat broiler to low. Spoon 1 teaspoon cheese into each date; wrap with a basil leaf, then a prosciutto strip. Secure with a toothpick. Broil until cheese bubbles, about 3 minutes. Serve warm.

Nutritional information

Nutritional analysis per serving: 187 calories per 2 dates, 3 g fat (1.9 g saturated), 36 g carbs, 3.3 g fiber, 6 g protein

Spanish / Portuguese Recipes

Manchego Quince Paste Napoleons

Here, a classic Spanish pairing gets reinvented as a bite-size cheese course. We're particularly enamored of the added textural contrast provided by the sliced almonds.

Active time: 30 min Start to finish: 30 min

Servings: Makes 30 to 40 hors d'oeuvres


Ingredients

1 (1/2-pound) wedge chilled aged Manchego cheese, rind cut off
1/4 pound chilled quince paste (membrillo), in a block (preferably rectangular)
1/4 cup sliced almonds, toasted and cooled

Equipment: an adjustable-blade slicer

Preparation

Square off curved side of cheese wedge with a knife so it fits slicer, then slice cheese into generous 1/8-inch-thick rectangles (about 8). Arrange in 1 layer on a sheet of parchment or wax paper.

Cut quince paste into 1/16-inch-thick rectangular slices with slicer or a knife and put on top of Manchego slices, piecing quince-paste slices together to cover cheese evenly. Make "napoleons" by stacking 2 cheese/paste layers together. Press almonds decoratively into quince paste on top.

Cut stacks into serving pieces (about 1 1/2- by 1/2-inch rectangles or 1-inch squares), trimming edges.

Cooks' notes:
• If the quince paste is difficult to slice thinly, it can be finely chopped, then mashed and spread on cheese layers.
• "Napoleons" can be made 1 day ahead and chilled, arranged close together and layered between sheets of plastic wrap, in an airtight container. Bring to room temperature before serving.

It sounds delicious will you try some of the recipes, saradoc?

This post was last modified: 01-21-2008 07:07 PM by admin.

I will wait for a recipe to be posted which i already know

Arni psito me patates (roast lamb with potato)

Yield: 8 Servings

Ingredients:
1 Lamb leg of; young spring
3 Garlic cloves Salt; to taste Pepper black; to taste
4 tb Butter; melted
1 Lemon; juiced
20 sm Potatoes; peeled Salt
2 tb Tomato paste
2 c Water; hot

Instructions:

Wash leg of lamb. Slit with sharp knife in various places on both sides of lamb. Slice garlic thinly and insert the slices in slits made in lamb. Season with salt and pepper and brush with melted butter. Squeeze lemon juice over lamb and place in roasting pan fat side up. Roast at 450 F for 1/2 hour. While lamb is browning sprinkle potatoes with salt rub with tomato paste and let stand for a few minutes. Add potatoes to the baking pan with the water and lower oven temperature to 350 F. Turn and baste the potatoes occasionally during the roasting period. When lamb is done remove to hot serving platter and keep warm. Increase oven temperature to 425 F and brown potatoes for 20 minutes longer.



Spanokopita (greek spinach pie)

Yield: 1 Servings

Ingredients:
2 pk Frozen spinach (10 oz) Salt preferably sea salt
1 Onion chopped
1 lb Fresh mushrooms sliced Olive oil Butter
1 Clove garlic minced Ground pepper to taste
6 Eggs
1 c Feta cheese
1 c Parmesan cheese grated
1/4 c Chopped fresh parsley
1 ts Oregano
1/4 ts Dried rosemary (optional)
1/4 lb Butter
1 lb Filo dough

Instructions:

If you are using fresh spinach wash the spinach and remove the tough stems. Place in a large bowl and sprinkle heavily with salt. Rub the salt into the leaves by taking them up a bunch at a time and rubbing them between your hands; the volume of the spinach will decrease before your eyes. Tear the spinach up as you do this. Rinse the salt off thoroughly and dry the spinach squeezing it in bunches in a towel. (If you are using frozen spinach just let it thaw and squeeze out excess moisture). Saute the onion and mushrooms in a little olive oil and butter with the garlic and salt and pepper to taste. When both the onions and mushrooms are tender remove from the heat. Beat the eggs in a large bowl and crumble in the feta cheese; add the Parmesan then the spinach onions and mushrooms. Stir in the parsley oregano rosemary some freshly ground pepper and a little salt (remember that the feta is very salty). Preheat the oven to 375 degrees. Melt the butter and brush a 2-quart or 3-quart oblong baking pan with it. Spread your filo dough out flat next to the pan. Take a sheet and lay it in the pan letting the edges come out over the pan. Take another sheet and lay it on top of the first not directly but in such a way that its edges extend over different parts of the pan. Brush with butter. Continue to layer the sheets of filo brushing every other one with butter and turning each one slightly so that the edges fan out over the sides of the pan until you have about eight sheets left. Now spread the spinach mixture evenly over the filo dough in the pan pushing it into the corners. Take the edges of the filo and fold them in over the spinach mixture. Take the remaining sheets of filo and layer them one by one over the spinach mixture again brushing every other sheet with butter but this time pushing the edges down into the sides of the pan. It is difficult to do this neatly; just rumple the edges down into the sides of the pan (they will form a nice crisp edge after baking). Brush the top of the spanokopita with butter and make +-inch-deep diagonal slashes across it with a sharp knife. Bake for 50 minutes until the crust is puffed up and golden; it will shrink from the sides of the pan. Cut into squares or diamond shapes and serve immediately.


Tourta athineiki (orange-walnut cake)

Yield: 10 Servings

Ingredients:
1/2 lb Butter; sweet
2 c Granulated sugar
4 Eggs
1 Orange (juice & grated rind)
3 c All-purpose flour
1 ts Baking powder
1/4 ts Salt
1 c Walnuts; coarsely chopped

Instructions:

Confectioners' sugar (opt.) Cream the butter until light and fluffy then gradually add the sugar. Continuing to beat add the eggs one at a time beating well on medium speed after each addition. Gradually add the orange juice and rind. Meanwhile sift the flour with the baking powder and salt and gradually add to the batter. Add the walnuts last blend another minute on medium high speed and pour into a greased and lightly floured 8-inch tube pan. Bake in a moderate oven (350 F) for 25 to 30 minutes until the color is a light chestnut and the cake springs back to the touch. (Watch carefully because this cake bakes quickly.) Turn onto a wire rack round side up. Dust with confectioners' sugar and cool thoroughly before slicing.

This post was last modified: 01-24-2008 04:21 PM by saradoc.

Mushrooms Sautéed In Wine

Ingredients:

1 Pound mushrooms, chopped

3 Tablespoon peanut oil

½ Teaspoon salt

Dash of white pepper

1/3 Cup dry red wine

Procedure:

Brown mushrooms in peanut oil in a saucepan with salt and pepper. Add wine, cover and cook over low heat about 5 minutes.



Pistou (vegetables with basil)

6 Cups cubed eggplant

½ Cup diced green pepper

½ Cup sliced onion

1 Medium clove garlic, minced

1 Tablespoon chopped parsley

1 Teaspoon Basil leaves, crushed

¼ Cup salad oil

1 Can condensed tomato bisque soup

1 Teaspoon vinegar

Procedure:

Brown eggplant in a skillet, cook green pepper and onion with garlic, parsley and basil in oil until tender. Add remaining ingredients, cover and cook over low heat 10 minutes, or until done, stirring occasionally.




Pepper and onion Sauté

Ingredients:

4 Green Peppers, washed and sliced

3 Tbs. Olive oil

1 Tbs. Basil

Some chopped parsley

1 Large onion, peeled and sliced

1 Clove of garlic, chopped

4 oz. Wine ore beer

Salt and pepper

Procedure:

In a large frypan, heat the oil and sauté the onion,peppers and garlic for a few minutes or until crisp. Reduce the heat to a medium temperature. Add the wine, basil, salt and pepper and chopped parsley cook for 3 minutes longer. Serve as a side dish.




Peach Flambé

Ingredients:

8 Peach halves, peach or canned

2 Tbs. Sweet butter

2 oz. Brandy

2 oz. White wine

4 Tbs. Sugar

Juice of one orange

Juice of ½ a lemon

Peel of one orange shredded

Preparation:

Cook the sugar until it turns light brown in color. Add the butter, orange peel, lemon and orange juice, and simmer until the mixture has a honey like consistency. Add the peaches, brandy, wine and flambe. Stir for a short while. Serve hot as a sauce over ice cream.

Berlin Cakes

Ingredients:

½ Cup sugar

2 Hard boiled egg yolks

2 Egg yolks, beaten

1Cup unsalted butter

3½ Cups sifted flour

1 Egg white, beaten

Sugar

Procedure:

In a large mixing bowl, combine the sugar and hard-boiled egg yolks. Using the back of a fork, work the sugar and the eggs into a paste. Gradually blend the beaten egg yolks into the paste. Add the butter and flour alternately, and knead into a smooth dough in the mixing bowl. Pull of pieces of the dough and form into little rings on the baking sheets. Brush the rings with beaten egg whites, sprinkle with sugar and bake 10 minutes.




German Potato Salad

Ingredients:

1 Can condensed chicken broth

½ Cup minced onion

¼ Cup wine vinegar

3 Tablespoon olive oil

1 Tablespoon lemon juice

1 Teaspoon Dijon - mustard

¼ Teaspoon salt

1/8 Teaspoon pepper

5 Cups cubed potatoes

1 Cup dairy sour cream

2 Tablespoons chopped parsley

Procedure:

Combine all ingredients except potatoes, sour cream and parsley in a skillet. Add potatoes, bring to a boil. Reduce heat and simmer 25 minutes, or until done, let stand 30 minutes. Blend sour cream and parsley in a bowl, toss with potatoes mixture.

Christmas Seed Cookies

Ingredients:

2 ½ Cups sifted cake flour

½ Tsp. Baking powder

1/8 Tsp. Salt

1 Cup sugar

2 Egg yolks

1 Tsp. Vanilla

Seed such as caraway, sesame, anise

Procedure:

Sift dry ingredients, cut in butter. Add egg yolks and vanilla, blend. Chill several hours. Roll to a 1/8 inch thickness on floured board, and cut fancy shapes. Put on cookie sheets, and sprinkle with seed. Bake in hot oven, 400 about 8 minutes. Make about 8 dozen small cookies.





Oxtail Soup, Hungarian Style

Ingredients:

3 - 4 Pounds oxtails

8 Cups water

4 Teaspoon salt

½ Teaspoon pepper

1 Medium onion, sliced

¼ Teaspoon marjoram

1 Bay leaf

3 Medium potatoes, peeled and diced

3 Large carrots, scraped and sliced

1 Medium rutabaga, peeled and diced.

1 Can (16 ounces) tomatoes

Procedure:

Brown meat slowly on all sides in Dutch oven. Add water, salt, pepper, onion, morjoram and bay leaf, cover and simmer over low heat 2 hours, or until meat is tender. Add all vegetables to soup, simmer until tender, about 30 minutes.

Soda Scones

Ingredients:

3 Cups flour

1 Teaspoon cream of tartar

1 Cup buttermilk

1 Teaspoon salt

1 Teaspoon baking powder

Procedure:

Stir together the dry ingredients and mix lightly with the hands. Make a hollow in the center and add enough buttermilk to make a soft dough. Turn onto a floured board and knead quickly and lightly until the dough is free from cracks. Roll out the required thickness and cut in scones. Place on a greased and floured tin and bake in a hot oven 400 until thoroughly baked about 15 minutes.