SEASONAL

MEALS

FEBRUARY 2012

Romanian team

SPRING

RECIPIES

POTATO DISH

Ingredients

7 potatoes

1 onion

1 tablespoon oil

2 carrots

1/2 parsley

2 tablespoons tomato paste

1 teaspoon vegetable seasoning

a teaspoon of thyme

2 bay leaves

salt and pepper to taste

Preparation

Peel carrots, onions and potatoes . Chop the onion and carrot finely and

cut the potatoes into thick slices . Put oil in a saucepan and after it's heated

up add the chopped onion and carrot and mix .

Add 2 bay leaves, seasonings, savory, salt and pepper. After 4-5 minutes

add water and the sliced potatoes .

After the potatoes are cooked add 2 tablespoons of tomato paste mixed

with a little water. Add chopped parsley leaves and boil for another

5 minutes.

FRUIT SALAD

Ingredients

2 apples

1 orange (grapefruit)

2 bananas

2 tablespoons granulated sugar

2 tablespoons ground peanuts (optional)

Preparation

Peel the fruits , cut them into pieces and place them in a bowl. Add

sugar , you could even add some ground peanuts or a tablespoon of rum.

Leave it in the frige for an houre .

ELDERFLOWER JUICE

Ingredients

Elderflower (as many as you can put in a mug)

3 lemons

250g raisins

1, 5 hg sugar

25g yeast

Preparation

Pick the flowers when they are in full bloom, without insects. The best

flowers are picked after the rain since the water wards off the insects. Do

not wash the flowers because they will louse they're color and flavor, which

comes from the pollen. Place the elderflower in a large bottle and scald

them with 2, 5 liters of water. Add the chopped raisins, lemon juice and

sugar. Once all this has cooled down (to room temperature) add the yeast,

cover the bottle and let everything ferment for about 4 days in a well light

place. After 4-5 days remove the solid ingredients from the juice settle. The

elderflower juice is kept in a shaded/dark and cool place for another 2

months after which it can be bottled.

SUMMAR

RECIPIES

VEGETABLE SOUP

Ingredients

1 onion

3 potatoes

1/2 red bell pepper

1/3 celery

1 small parsnip

2 medium carrots

1-2 zucchini

3 potatoes

2-3 tomatos

green lovage

2 eggs

A cup of borscht

Preparation

Wash and chop all the vegetables.

Put a few tablespoons of oil in a pot and add the onion , carrots ,

celery, parsnip, and bell pepper. Stir for a few minutes , then add 2.5 liters

of water. Add salt by taste and let it boil at medium heat.

When the vegetables are half cooked add the potatoes and tomatoes

which have been cut in larger cubes.

Let everything boil for a little longer then add the borscht, which has

been heated in advance. Add the borscht depending on how sour you want

the soup to be.

After you close the fire beat 2 eggs well in a bowl. Pour onto the eggs ,

while still beating them , a ladle full of the soup, a little at a time , then

gently pour this mixture into the pot while stirring. This trick helps us get a

delicious looking soup without seeing coagulated eggs.

When serving add green lovage so as to enhance the flavor of the soup .

EGGPLANTS WITH MAYONNAISE

Ingredients

A baked eggplant

2 eggs

2 medium onions

oil

a teaspoon of mustard,

salt, pepper,

Vegetable seasoning

Preparation

Finely chop the eggplants. Peel and finely chop the onions. Put some oil

in a pan and let it get hot, and then add 2/3 of the onions. Leave it until the

onion has glassy surface.

Prepare the mayonnaise out of 2 egg yolk , a teaspoon of mustard and

oil. The oil is added little by little while stirring in only one direction. The

mayonnaise is ready when it becomes consistent .

Place all the ingredients : the mayonnaise , the chopped eggplant,

remaining raw onion, onion with oil, salt, pepper in a bowl and mix.

Serve as is with bread as an appetizer.

APPLE CAKE

Ingredients

2 whole eggs

9 tablespoons of sugar

9 tablespoons of oil

12 tablespoons of flour

1 sachet of baking powder

6 apples

4 tablespoons of sugar

Preparation

Clean and grate the apples. Let them cook with sugar until the

remaining juices evaporate.

Mixed up two eggs with sugar and oil .We add the flour gradually.

Then add the milk and mix until we get a dough .

Put half of the mixture in a bowl and place it in the oven for 10 minutes.

Remove from oven and add apples. Add the rest of the dough and place

it in the oven for another 40 minutes. Decorate with powdered sugar and

eat.

LEMONADE WITH WATERMELON

Ingredients

400g watermelon

400g lemon juice

400 ml water

Mint leaves

Thin slices

Ice cubs

Preparation

Remove the seeds from the watermelon before you start to prepare the

lemonade. Put the watermelon which has been cut into cubes in the blender

and mix it until you get a thick juice.

Into a bowl add the lemon juice, the watermelon juice, the water and

sugar.

The watermelon lemonade is served cold, with ice cubes and decorated

with a slice of lemon and mint leaves.

AUTUM

RECIPES

REFRESHMENTS

ZACUSCA

Ingredient 8 kg of eggplants

3 kg of capsicums

2 kg of onions

3 kg of tomatoes

1 l of oil

salt, pepper and bay leaves

Preparation

Bake the eggplants, peel and leave them to drain. Bake the capsicum,

peel and chop into little cubes . Peal the onion chop and fry it in oil.

Bake the tomatoes, peel , chop and leave them to drain.

In a larger saucepan put oil and add the onions, tomatoes and

capsicum . Stir for about 5-6 minutes then add the eggplant and

seasonings.

Let it cook at low heat for about 15 minutes.

BEAN DISHE

Ingredients

500 grams of beans

3 onions small plant

2 carrots

1 parsnip root

300 ml of tomato broth (or 60 grams of tomato paste diluted with water)

3 cloves of garlic

1 tsp chili paste (sweet or hot, if you prefer)

2 bay leaves

3-4 tablespoons of oil

Salt and pepper

chopped parsley sprinkled

Preparation

Wash the beans well and let them soak in cold water over night.

Allow the beans to boil 2-3 minutes, drain water and rinse well with cold

water.

In a large stew pan, place beans, carrots, whole onion and parsnip.

Add a teaspoon of salt and bay leaves and cover completely with cold

water then let to boil .

Normally, beans soaked for 10-12 hours should boil in 40-45 minutes.

After this time, the beans must be thoroughly tender, but not broken, the

beans must have their shape. Place the stew pan aside.

Remove the boiled ingredients from the stock (keep the stock!)

Peel and chop two onions and remaining garlic and fry them in oil.

When the onion is glassy add the beans and vegetables and about 600-

700 ml. of the stock. Add carrots and parsnips cut into medium pieces and

tomato paste

Let everything boil for 3-4 minutes. Add salt and pepper. Place it in the

oven . Food should not be dry, but quite juicy.

BAKED APPLES

Ingredients

apples (preferably Jonathan)

sugar

butter

cinnamon

Preparation

Wash and pick apples to remove the spine, be carefully not to break

the apple .Arrange the apples in a pan. Placed in the hollow of each apple a

½ slice of butter, 1 pinch ground cinnamon and sugar.

Bake. Baked apples are ready in about 30 min

.

CARRTS JUICE

Ingredients

Mint

Carrots

Lemons

Preparation

Wash and pill the carrots. Put them in the squeezer with two mint

leaves. At the end you add the lemon juice and you mix everything well.

WINTER

RECIPE

ORIENTAL SALAD

Ingredients

1 kg potatoes

4-5 eggs

1 medium onion

pickles

6 tablespoons oil

juice of 1/2 lemon

Salt and pepper

Preparation

Boil potatoes in salted water until the fork can easily enter them, if you

boil them in pressure cooker will be faster. Drain, allow to cool until you

can least handle by hand and then peel. Boil the eggs until they are firm (5

minutes after the water begins to boil). Put salt in water, so the albumen

will not spread if the eggs break during boiling. Slice the onion into slices

green onions or julienne if you use dried onions. In a large bowl add: the

potatoes , which have been cut in larger cubes, chopped eggs, chopped

pickles and onions . Put a little salt and pepper and mix gently using two

spoons, so as to not crumble the potatoes and eggs. Always add the spices

before putting the oil. Mix oil with lemon juice and pour over salad. And

mix thoroughly.

CABBAGE ROLL

(stuffed cabbage)

Ingredients

2.5 kg cabbage

100 g onions

200 g tomatoes

200 g rice

pepper

capsicum

200 g oil

200 g tomato paste

2 g pepper, salt.

Preparation

If prepared with sauerkraut, rinse first to take the bitterness, the sheets

are selected and finely chop the rest.

Separately chop onion and half of the total amount they fry in well

heated oil.

When the onion becomes yellow, add rice, which was chosen before,

washed and drained of water. Allow to fry less. Add tomato paste (half the

amount provided), add hot water, the amount should be two times the rice.

Mix, add pepper and salt to taste and form cabbage rolls with the cabbage

leaves chosen before.

Arrange on bottom of pan a row of chopped cabbage, then place the

cabbage rolls. Top with a row of chopped cabbage.

Cover with a little tomato paste and fill with water. Cook on the stove for

about an hour then place the pan in oven until the cabbage is ready.

PIE PUMPKIN

Ingredients

-500 g flour

-150 g powdered sugar

-1 Package of margarine

-200 g granulated sugar

-3 eggs

-1 Teaspoon baking soda

Pumpkin -1 (white pumpkin) of 2 kg.

Preparation

Mix the flour , prouder sugar , eggs and margarine until you get a

dough .

Peel the pumpkin and remove the seeds. Grate the pumpkin then mix

with 200 g of sugar.The dough is divided into two: the first half is spread a

thick sheet on a greased baking pan. Place the pumpkin, then stretch the

second sheet of dough and roll the sheets with the pumpkin .

Keep in the oven for 30 minutes- 1 hour at medium heat.

When cool cut into squares.

BANANA SMOOTHIE

Ingredients

A ripe banana

200ml milk

5 gr sugar

3 gr vanilla

Preparation

Put the banana in a blender, add milk, sugar and vanilla and mix them

well. Pour the mixture into a tall glass. It can be served cold or worm.

POFTĂ BUNĂ!

BON APPETIT!