Valandovo & Mama Stina

                                     Baked Pudding of Green Beans

Ingredients for 4 portions:

1 kg greenbeans, 500g chopped pork, 1 bar of leek, 2 carrots, 2 onions, 2 tomatoes, some savory, 2 tablespoons of parsley, 2 teaspoons of salt, 1 teaspoon of pepper,

1 teaspoon of chili powder, 1 tablespoon of Vegeta veggie instant powder, available at Turkish delis, 6 tablespoons of oil

Preparation Time ~ 2 hours

(shorter if frozen beans are used)Cut the chopped pork pieces into halves.Wash and cut the beans.Peel and chop the onions, tomatoes, carrots and leek.Heat 3 tablespoons of oil in a large pot. Add pork pieces and fry them until they have a light brown crust. Add veggies and steam for a short time. Then add parsley and savory, finally the beans. Season with salt, pepper and chili powder.Add as much water as necessary to cover the whole content. Then add Vegeta and cook for ~ 20 minutes at medium heat.Put everything into a big casserole, add 250 ml cold water, pour 3 tablespoons of oil, then bake at 200C for 35-40 minutes. The casserole is fine when there is a brownish crust on top.
Best served with French bread.

White Beans Stew

Ingredients for 4 portions:

250 g white beans, 2 onions, 1/3 of smal chillies, teaspoon of salt, a pinch of salt, 1 teaspoon of Vegeta, 3 tablespoons of oil, 2 tablespoons of flour, 1 teaspoon of chili powder, water for soaking and cooking the beans

Preparation time ~ 1 hour:

Please note: Beans need to be soaked overnight!Cover beans and have them soaked in water overnight. Then boil them and go on cooking them for about 45 minutes.Peel and chop onions. Use extra pot. Heat oil and steam onions in it. Then add flour and chillies and fry shortly. Add part of the "bean water", stir, then add the rest of the water as well as the beans slowly. If the stew is too thick, add some more water. Add salt, pepper, vegeta, chili powder and cook the stew for another 15 minutes
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Baked Pudding of Trout and Veggies

Ingredient for 4 portions:

4 small trouts, 3 yellow peppers, 2 onions, 2 carrots, 3 tablespoons of oil, 1 teaspoon of salt, 1 teaspoon of black pepper, 1 teaspoon of chili powder, 1 teaspoon of pars-ley, 1 teaspoon of Vegeta

Preparation time ~ 1.5 hours:

Wash the trouts and turn them in flour.Wash and chop the peppers, carrots and onions. Put them in a pot and steam them.Put the steamed veggies in a greased casserole / oven-proofed dish and put the trouts on top.Pour 200 ml water, then add the spices and finally 3 tablespoons of oilBake at 200C for about 45 minutes.

Variant: Use leek instead of pepper.

Meatballs with Fried Vegetables, Deep Fried Potatoes and Tomato Sauce

Ingredients for 4 portions:

Meatballs:

500g minced meat, 3 stale rolls, 1 potato, 1 carrot, 1 onion, 2 eggs, teaspoon of salt, teaspoon of pepper, 1 teaspoon of Vegeta (vegetarian instant powder) ,

3 tablespoons of parsley, 3 tablespoons of oil, 50 ml sparkling mineral water

Fried Veggies:

2 aubergines/eggplants, 4 yellow peppers, 6 small potatoes, lots of oil

Sauce:

3 tablespoons of oil, 2 tablespoons of flour, 2 tomatoes, 1 clove of garlic, 300 ml water

Preparation Time ~ 3 hoursSoak rolls for about 10 minutes in water, squeeze out water properly. Wash and peel the potatoes, carrot and onion; use grater and rasp coarsly. Take a bowl and mix minced meat, rolls, veggies, eggs, oil and spices as well as the mineral water. After 2 hours, form the meatballs and fry them in a frying pan.Wash peppers and aubergines. Cut aubergines in 0.5 cm thick slices and fry them in plenty of oil in a pan. Fry peppers as long as the skin starts getting brown.Wash and peel potatoes, cut them in 0.3 thick slices and deep fry them.

Wash and cut the tomatoes in halves, squash them in a bowl. Heat the oil in a pot and add the flour while stirring fast. Then add the tomatoes and some water. Peal garlic, cut thin slices and put them into the sauce. Cook it at low temperature for about 5 minutes.

Pastries Rolls with Cream Cheese Filling

Ingredients for 4-6 portions:

1 kg flour, l milk, 1 teaspoon of salt, 7 teaspoons of sugar, 3 eggs, 12 tablespoons of oil, 2 bags of dry yeast, 400 g cream cheese, margerine for spreading on the pastries, sesame for topping

Preparation time ~ 3 hours:Heat milk until it is lukewarm. Then stir with yeast and oil in a big bowl. Separate the eggs and add egg-white. Then add flour, salt and water and proceed the ingredients to a yeast dough which you leave for ~ 30 minutes.Form 24 balls. Then take 4 balls each time and proceed roll out one ball spread on a thin layer of margerine; roll out the second one and spread margerine on it; then put it on the first rolled out ball. Do the same with the third ball. Roll out fourth ball, DO NOT spread margerine on and put it on the three ones. Roll out the four layers to get a 0.2 cm thick rectangle.Cut this rectangle into small 8x10 cm rectangles. Take up the larger side (~0.3 cm), spread cream cheese on the inner side, then roll up, starting with the short side.Spread egg yolk on the pastries, then sesame and bake them at 22 0C for 10-15 minutes.

Puff Pastry-Spinach-Ring

Ingredients for 4 portions:

500 g puff pastry (= 2 rolls from fridge cabinet at the supermarket), 4 eggs, 250 g feta, 200g frozen spinach, 1 teaspoon of salt

Preparation time ~ 45 minutes:Defrost spinach in a pot, cook it for about 10 minutes at medium heat. Then put spinach in a sieve and press out the liquid with a spoon.Line a round baking tin (diameter 35 cm) with puff pastry.Mix feta with 3 eggs and salt. Then spread the mixture along the outer rim as a 7 cm wide ring.Cut the rest of the puff pastry in ~7cm stripes and cover the feta-egg-mixture with it.Put the spinach in the middle of the baking tin.Use egg yolk of the fourth egg and spread it on the puff pastry ring.Bake it at 200C on the middle rail for about 10 minutes, then another 5 minutes on the low rail to get a crusty pastry. You can also use a baking tray with a high rim instead of the round baking tin.

 

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