Best Recipes From Eastern Europe: Dainty Dishes, Delicious Drinks: Edible Excellence, #5

By Sahara Sanders

Find amazing ideas for your meals in this cookbook!

 

"Best Recipes from Eastern Europe" is not only a guide about how to cook, but also about how to decorate dishes in beautiful and unique ways.

In this book, along with a collection of the best and simplest recipes of tasty food and drinks, we also pay attention to methods of presentation. 

It's easy to impress your guests and family members. 

Let's make our breakfasts or dinners look classy, lovely, unusual or funny; it will add bright feelings of joy and amazement to our being. 
 

Big happiness consists of small and pleasant things—like these!

• Language: English
• Publisher: Sahara Sanders
• Release date: Aug 4, 2015
• ISBN: 9781516315710

Sahara Sanders

www.saharasanders.com Sahara Sanders is a modern writer of several genres.  She is originally from Europe, perceiving herself a citizen of the world. You will find insightful psychological analyses, informational advice, travel guides, novels, poems—reading material for adults and teens—among her numerous books. Sahara speaks five languages and writes books in three of them. English is not native to her, but it is one of her favorites—that’s why, even having only been self-educated in the language, she reached a high level of fluency and was able to work as an interpreter for many years. She has extensive experience in managing different kinds of businesses. Her interests include: writing, psychology, philosophy, quantum physics, traveling, cultures of the world, gardening, the art of bouquet-making, landscape and interior design, pets, photography, modeling, and other different hobbies that can be used as tools and methods to learn about, express and describe at least some of the wondrous beauty of life for those who were born on this planet. 

Book preview

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As a Thank you for having interest in our books

we want to give you a few surprising gifts absolutely free!

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FRENCH CUISINE

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APPLE RECIPES

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FOLLOW THE INSTRUCTIONS AT THE END OF THIS BOOK

to receive loads of bonuses & GIFTS!

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WHAT TO COOK TODAY

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https://www.youtube.com/watch?v=P7iRoDJWDxk

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THIS BOOK IS A PART OF THE SERIES

EDIBLE EXCELLENCE, PART 2

CUISINES OF THE WORLD

International-Cuisine-Recipes

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Best Recipes from Eastern Europe:

Dainty Dishes, Delicious Drinks

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EDIBLE EXCELLENCE:

Book 5

By Sahara Sanders

Copyright © All Rights Reserved

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CONTENTS:

PREFACE

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1)  APPETIZERS

1.1  SNACKS

1.2   SALADS

1.3   PICKLES

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2)  FIRST COURSES

2.1  HOT SOUPS

2.2  COLD SOUPS

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3)  MAIN COURSES

3.1  MEAT

3.2  FISH

3.3  EGGS

3.4   VEGETABLES

3.5  Grains

3.6  OTHER

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4) DRINKS

4.1  SOFT DRINKS

4.2  STRONG DRINKS

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5) DESSERTS

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6)  TASTY MUFFINS, COOKIES AND PIES

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7) PRESERVING

7.1  SWEET PRESERVES

7.2  SALTY PRESERVES

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8) RITUAL FOOD

8.1  FOR ORTHODOX CHRISTMAS

8.2  FOR EASTER

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9) USEFUL TIPS

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COPYRIGHT NOTICE

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PREFACE

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The culture and cuisine of any geographical area of the world are determined not only by the traditions and preferences of the people who live there, but also by the climates of those lands.

Eastern Europe is no exception to this rule. This part of the world is made of many countries, each with people of various nationalities; at the same time, Eastern European food has common traits, conditioned by a colder climate—most meals must be substantial enough to provide the energy needed for a comfortable existence.

Dairy products, meat, fish, natural seasonings, grains, vegetables and fruit are widely used.

Ingredients should be natural, without any chemical preservatives or flavoring.

Therefore, choosing these types of foods is a basic way to take care of one’s health.

Some dishes, such as Kutya (see Section 8 of this book) have ritual meaning, and are usually consumed during certain religious holidays.

One main difference between Eastern European cuisine and, for example, Asian cooking, is significantly less use of very hot spices. In Europe, most dishes preserve the taste of each original ingredient.

In the old days, meals were mostly baked or boiled. Nowadays, fried food has become very popular in Eastern European countries too.

In this book, along with a collection of the best and simplest recipes of tasty food and drinks, we also pay attention to methods of presentation.

It’s easy to impress your guests and family members.

Best Recipes from Eastern Europe is not only a guide about how to cook, but also about how to decorate dishes in beautiful and unique ways. Let’s make our breakfasts or dinners look classy, lovely, unusual or funny; it will add bright feelings of joy and amazement to our being.

Big happiness consists of small pleasant things—like these!

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1)  APPETIZERS

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1.1  SNACKS

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POTATO BOATS

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What you will need:

10-15 medium fresh potatoes

200 g (7 oz.) of salted salo (pig fat) or fatty bacon

Toothpicks

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Cut whole potatoes into halves.

Using toothpicks, stick a thin slice of salted pig fat or fatty bacon on the top of each potato half, in imitation of little boat sails.

Put your boats on a pan, and bake potatoes at 200°C (390°F) for about thirty minutes, until they are soft.

During baking, the fat will melt, making your potatoes even more delicious.

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BAKED POTATOES WITH CAVIAR

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What you will need:

10-15 medium fresh potatoes

150 g (5.25 oz.) of salted red caviar

50 g (1.75 oz.) of butter

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Bake whole potatoes in the oven. Cut them into halves, mash the middle parts of each half with a little butter, and put a spoon of any type of salted caviar on top.

STUFFED EGGS

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What you will need:

10 hard-boiled eggs

1 fresh onion

300 g (10.5 oz.) of fresh button mushrooms

50 g (1.75 oz.) of mayonnaise

Oil

Salt

Milled black pepper

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Peel hard-boiled eggs. Cut each of them in half and remove yolks.

Shred onions and mushrooms, and fry them in oil until they are cooked.

Using a fork, mash the yolks and mix them with fried vegetables, mayonnaise, salt and pepper.

Put a spoonful of this stuffing inside of each sliced egg, and decorate the dish in a creative way.

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TASTY VEGETABLES

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What you will need:

500 g (1 lb.) of round bread

250 g (8.75 oz.) of tomatoes (canned or fresh)

250 g (8.75 oz.) of mushrooms 

2 cloves of garlic

½ cup or chopped celery leaves

3-4 tbsp of olive oil

Milled black pepper

Salt

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Preheat oven to 180°C/350°F.

Slice the mushrooms and fry them with two to three tablespoons of olive oil for five minutes. Then add the shredded garlic, chopped celery leaves, and salt and pepper; fry for another minute.

Cut the tomatoes into small pieces.

Cut the bread as if you were slicing it, but instead of slicing it completely cut only to ¾ of the height of the bread. Make sure you do not cut to the bottom of the bread.

Sprinkle the bread with olive oil, and then add the cooked mushrooms and pieces of tomatoes.

Bake in the oven for five minutes.

It will be an awesome meal or snack.

STUFFED TOMATOES

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What you will need:

12 fresh tomatoes

150 g (5.25 oz.) of cheese

3 cloves of garlic

3 tablespoons of mayonnaise

Milled black pepper

Dill, or other kinds of your favorite herbs

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Cut off the tops of the tomatoes, and remove the insides (but don’t throw them away).

Grate the cheese, crush the garlic cloves, and mix them together. To complete the stuffing, combine the cheese and garlic with the mashed tomato insides, the mayonnaise and pepper.

Fill the prepared tomatoes with stuffing, and garnish with fresh herbs.

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PYRAMIDS  (also goes well with aperitif)

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What you will need:

Rye bread (fresh or toasted)

Boiled eggs

Salted herring

Crunchy pickled cucumber

Fresh onions

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Cut some rye bread or toast into square-shaped pieces, then put a slice of boiled egg on the top of each piece. Add a slice of salted herring (with bones removed), a slice of pickle, and a sliced ring of fresh onion. Stick the bits together with a toothpick.

RYE BREAD AND SALO (PIG FAT)  (also traditionally goes with aperitif)

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What you will need:

Bread (preferably rye bread) or toast

Salted or smoked salo (preferably with some meat slices inside)

Onions, garlic, herbs—up to you

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Cut bread into squares and place some thinly sliced pig fat on them; serve with onions or garlic, and garnish.

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NOTE:

If you don’t have any salted salo, you can very easily make it yourself.

See the Preserving section to read how to do it.

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1.2   SALADS

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OLIVIER

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Olivier is a salad with a French-sounding name, but it is also a traditional and very popular dish in Slavic countries.

Some Eastern European nations consider it a must-have for New Year’s and Christmas meals!

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