Serves 4
Ingredients
2 beef tomatoes, sliced in two on the equator
1 tbsp sunflower oil
150g feta, crumbled
1 large garlic clove, finely grated
½ small bunch of dill, finely chopped
A few purple (or regular) basil leaves, picked or gently sliced
Directions
Heat the oil in a pan and gently fry the tomatoes until they are just starting to colour but are still firm. Mix the crumbled feta with the garlic and herbs and sprinkle over the tomatoes when ready to serve.
Source: The Guardian, by Olia Hercules, https://www.theguardian.com/lifeandstyle/2015/jun/11/moldovan-recipes-plachyndy-flatbread-olia-hercules
Makes 6 servings
Ingredients
3-1/2 cup water
Salt, to taste
1 cup stone-ground yellow cornmeal
5 tbsp. unsalted butter, cut into bits
8 tbsp. (1 stick each) unsalted butter, melted, for serving
Combine the water and salt in a heavy saucepan and bring to a boil. Add 2 tablespoons of the cornmeal in a steady stream and whisk until the water returns to boiling. Gradually add the rest of the cornmeal, stirring constantly. Reduce the heat to low and cook the mixture, covered, until thickened and cooked through, 10 minutes.
Add in the butter, a piece at a time, stirring constantly. Continue stirring until the mixture leaves the sides of the pan, about 5 minutes more.
Transfer the mamaliga to a medium size oval bowl and flatten the surface with a wet spoon. Let stand for 5 minutes.
Invert the mamaliga onto a plate and sprinkle with the melted butter.
Source: Food Geeks.com, by Olga, http://www.foodgeeks.com/recipes/moldavian-cornmeal-mush-mamaliga-19937
Placinta Recipe (Moldovan Cheese Filled Cakes)
Makes 8
Divide the dough into 8 balls, using a ½ cup measuring scoop for even shapes.
On a lightly floured surface, roll out each piece of dough to a 9" circle. Place 1 cup of the cheese blend in the center and fold in the edges, pinching them to the top. Gently roll out again to an 8" circle.
If you don't plan to fry them right away, store them with parchment or wax between pressed between the cakes.
Fry over med-low heat until golden (about 2 min on each side.)
Source: Alyona's Cooking
Cherry pie / Placinte su visine
Makes 8
Ingredients
1 cup buttermilk
1 cup milk
1 egg
3 tbsp oil
½ tsp salt
1 tsp baking powder
1½ tsp baking soda
4 cups all-purpose flour, plus more for dusting
4 cups feta cheese & 5 cups finely shredded mozzarella cheese, combined
½ cup oil for frying
1 cup buttermilk
1 cup milk
1 egg
3 tbsp oil
½ tsp salt
1 tsp baking powder
1½ tsp baking soda
4 cups all-purpose flour, plus more for dusting
4 cups feta cheese & 5 cups finely shredded mozzarella cheese, combined
½ cup oil for frying
Directions
In a large bowl, whisk together 3½ cups of flour, baking soda, baking powder and salt. Stir in the egg, buttermilk, milk and 3 tbsp of oil until dough comes together (dough should be tacky.) Knead in remaining ½ cup of flour until a soft dough forms.
Divide the dough into 8 balls, using a ½ cup measuring scoop for even shapes.
On a lightly floured surface, roll out each piece of dough to a 9" circle. Place 1 cup of the cheese blend in the center and fold in the edges, pinching them to the top. Gently roll out again to an 8" circle.
If you don't plan to fry them right away, store them with parchment or wax between pressed between the cakes.
Fry over med-low heat until golden (about 2 min on each side.)
Source: Alyona's Cooking
Cherry pie / Placinte su visine
Makes 8
1. Wash the berries, remove the twigs and pit them. Place in a pan with the sugar and lemon zest. Boil on medium heat for 20 minutes, until thickened and the berries have partly collapsed. Mix the corn starch with the water and add gradually while stirring. Allow to cool.
2. Preheat oven to 175C/350F/Gas
3. Remove pie crusts and unroll. Cut the pie dough into about 3-4 inch circles (I used a small bowl). Repeat until you have 16 circles. You may have to bunch up the leftover pieces and roll them out again.
4. Place about 3 spoons with cherry filling in the middle. Place the other pastry on top while you carefully tear off the parchment paper. Crimp the edges to seal. Use a fluted pastry wheel (or knife or fingers) to cut off excess pastry and make a nice circle. Repeat with the last pair of pastry.
Note: If you have a lot of leftover pastry, make mini galettes (free-form tarts). Just roll out the pastry, place the filling in the centre and fold the border over the filling – the centre should be open, not closed by pastry.
5. Glaze with the egg and bake in the oven for about 30 minutes until golden. Serve with icing sugar, and if you like, a doll-up of sour cream.
IngedientsOne package store-bought Pie crust (the kind that's rolled up)
Cherry filling:
350 g sour cherries (I finally bought a kitchen scale!)
80 g sugar
zest of 1organic lemon
1 tsp corn starch + 1 tbsp water
Directions
Cherry filling:
350 g sour cherries (I finally bought a kitchen scale!)
80 g sugar
zest of 1organic lemon
1 tsp corn starch + 1 tbsp water
Directions
1. Wash the berries, remove the twigs and pit them. Place in a pan with the sugar and lemon zest. Boil on medium heat for 20 minutes, until thickened and the berries have partly collapsed. Mix the corn starch with the water and add gradually while stirring. Allow to cool.
2. Preheat oven to 175C/350F/Gas
3. Remove pie crusts and unroll. Cut the pie dough into about 3-4 inch circles (I used a small bowl). Repeat until you have 16 circles. You may have to bunch up the leftover pieces and roll them out again.
4. Place about 3 spoons with cherry filling in the middle. Place the other pastry on top while you carefully tear off the parchment paper. Crimp the edges to seal. Use a fluted pastry wheel (or knife or fingers) to cut off excess pastry and make a nice circle. Repeat with the last pair of pastry.
Note: If you have a lot of leftover pastry, make mini galettes (free-form tarts). Just roll out the pastry, place the filling in the centre and fold the border over the filling – the centre should be open, not closed by pastry.
5. Glaze with the egg and bake in the oven for about 30 minutes until golden. Serve with icing sugar, and if you like, a doll-up of sour cream.
Source: I have no idea.
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