Ingredients
12 large cabbage leaves
3 dl cooked rice
1 onion, diced and fried
1 egg
2 teaspoons salt
1 box (500 g) crushed tomatoes
1 teaspoon sugarground black pepper
Preparation
Blanch the cabbage head in lightly salted water. Remove the leaves as they soften. Let them drain and cut away the rough leaf nerve.
Mix the rice with egg, onion, pepper and half the salt. Add a splash of rice on each cabbage leaf and roll into small packages.
Put the cabbage rolls into a Saute pan with the joint facing down. Pour the crushed tomatoes, and sprinkle with sugar and remaining salt.
Let it cook, covered, for approx. 20 min.
Serve cabbage rolls with tomato sauce, rice, shredded lettuce and bread.
Thursday, October 21, 2010
Sunday, October 17, 2010
Breakfast pancakes
Sunday morning. What is a better way to start a day than a warm cup of tea and some pancakes on a plate? Well, the better way is having that tea and the pancakes in you mouth...
I woke up this morning craving for something sweet. So, I prepared some thick pancakes that are fluffy and air-filled due to baking powder.
Ingredients
250 g flour100 g sugar2 1 / 2 dl sour milk2 eggs1 teaspoon baking soda2 tablespoons melted margarinePreparation
Mix all the dry ingredients well. Add all the other ingredients and whisk thoroughly until smooth, thick mass.Let (preferably) the batter swell for 15 minutes.Fry the pancakes in a little butter or oil in hot skillet. Turn them when air bubbles rise to the surface and cook for 2 more minutes.Green mashed potato
Many of us know what it feels like to approach the kitchen with a totally desperate question "What shall we have for a dinner today?" Though I am quite interested in food, such days happen to me as well. Sometimes the answer is "Just dare to try something new. Dare to experiment in the kitchen." It works each time, believe me.
Today I have surprised myself by preparing green mashed potato. Yummy. It is a healthy main course that is also liked by children. Hope you will enjoy it too.
Ingredients
400 g potato
400 g broccoli
1.5 dl milk
1 tablespoon butter
salt and pepper to taste
400 g broccoli
1.5 dl milk
1 tablespoon butter
salt and pepper to taste
Preparation
Peel the potatoes and cut them into smaller pieces. Divide broccoli into smaller bouquets. Pour in water until the vegetables are covered. Boil the potatoes and broccoli pieces tender.Strain the liquid.Heat the milk and mash with potato and broccoli pieces. Add the butter and season with salt and pepper.
Notes
Other colorful variants of mashed potatoes can be made by substituting broccoli with carrots, cauliflower, rutabaga, etc.
Wednesday, October 13, 2010
Eclairs (cream puffs)
Lunches at work can be boring. Everyone eats his own sandwich, thinks about the documents that are lying on the desk waiting for your attention... But sometimes, only sometimes a coworker easily turns a usual daily routine into a little celebration. Those are the times someone brings a cake, muffins, chocolates, etc. into the lunch room.
This time it was my time to change a seemingly gray lunch into a time fool of laughs. All it took me was to bring a basket of homemade eclairs. There was no limit to my coworkers' joy! Only one of them noticed, "%?№;)**?:№, you are feeding us with air here!" That is so true. The cakes are very light and taste heavenly. Try for yourselves.
2.5 dl water
0.25 teaspoon salt
Measure and weigh up all the ingredients accurately.
Cover a baking tray with baking paper.
Boil water, add salt and butter and melt in the boiling water.
Pour all the flour in the water at once, under constant stirring on medium heat. Stir until you get a smooth lump.
Put the dough into a cold bowl, stir in eggs one at a time. Do not add the next egg before the first is blended completely.
Form eclairs on a baking tray using two spoons. Do not place the cakes too close on a baking tray.Bake in hot oven at 200 º C, on the lowest rack for 25-30 minutes for large and 10-15 minutes for small eclairs.
Eclairs should be firm and light when they are ready. The oven door should not open during cooking. When eclairs are ready let them sit a bit in the oven with the door open before they are taken out. Cool cakes on a rack.
Divide the cakes in half with a knife. Fill in the cakes with whipped cream when they are completely cool or preferably right before they are served.
Cream puffs can be filled with cream and canned or fresh fruit, whipped cream flavored with fresh berries or jam, vanilla cream or egg cream. The cake can be sprinkled with powdered sugar or covered with chocolate glaze.
This time it was my time to change a seemingly gray lunch into a time fool of laughs. All it took me was to bring a basket of homemade eclairs. There was no limit to my coworkers' joy! Only one of them noticed, "%?№;)**?:№, you are feeding us with air here!" That is so true. The cakes are very light and taste heavenly. Try for yourselves.
Ingredients
0.25 teaspoon salt
100 g butter
150 g flour
4 eggs
Preparation
Measure and weigh up all the ingredients accurately.
Cover a baking tray with baking paper.
Boil water, add salt and butter and melt in the boiling water.
Pour all the flour in the water at once, under constant stirring on medium heat. Stir until you get a smooth lump.
Put the dough into a cold bowl, stir in eggs one at a time. Do not add the next egg before the first is blended completely.
Form eclairs on a baking tray using two spoons. Do not place the cakes too close on a baking tray.
Eclairs should be firm and light when they are ready. The oven door should not open during cooking. When eclairs are ready let them sit a bit in the oven with the door open before they are taken out. Cool cakes on a rack.
Divide the cakes in half with a knife. Fill in the cakes with whipped cream when they are completely cool or preferably right before they are served.
Cream puffs can be filled with cream and canned or fresh fruit, whipped cream flavored with fresh berries or jam, vanilla cream or egg cream. The cake can be sprinkled with powdered sugar or covered with chocolate glaze.
Sunday, October 10, 2010
Order your meal
Cooking Duel is meant to be created by us and for us. The readers are an integral part of the project so all the comments, suggestions and remarks are warmly welcomed.
This post can be used to "order" your recipes. Only tested recipes with successful ingredients are published here.
Our motto is "Only tested and tasted recipes". Enjoy.
This post can be used to "order" your recipes. Only tested recipes with successful ingredients are published here.
Our motto is "Only tested and tasted recipes". Enjoy.
Bread 1
Ingredients:
3 1 / 2 dl water
2 tablespoons butter
25g yeast (or half a bag of dry yeast)
1 tablespoons sugar
1/2 teaspoon salt
1/2 kg flour
Preparation:
Preheat the oven to 200 degrees Celcium.
Mix all dry ingredients. Melt the butter and mix it with some of the water to cool it down a little. Mix all in a blender and let it raise about an hour in a room temperature. Knead dough well, divide it in 2 loaves and put them into bread forms. Let the bread raise for another 45 minutes.
Brush the loaves with water and bake at 200 degrees for about 1 hour.
Filled horns
32 horns
Ingredients:
7 dl milk
4 tablespoons butter
50 g yeast (or a bag of dry yeast)
2 tablespoons sugar
1 teaspoon salt
1 kg flour
grated cheese and shrimps to fill
egg to brush
Preparation:
Preheat the oven. Mix all dry ingredients. Melt the butter and mix it with some of the milk to cool it down a little. Mix all in blender, but note - the dough should be worked little in order not get quenched. Raise about an hour.Divide dough in 4 and roll each piece into a large, round spoon. Divide each into 8 parts, the way you cut a pizza. Add the cheese and shrimps, and roll into small horns. Let the horns raise for another 15 minutes and then brush them with egg. Bake on middle shelf at 225 degrees until nicely golden.
More photos:
Ingredients:
7 dl milk
4 tablespoons butter
50 g yeast (or a bag of dry yeast)
2 tablespoons sugar
1 teaspoon salt
1 kg flour
grated cheese and shrimps to fill
egg to brush
Preparation:
Preheat the oven. Mix all dry ingredients. Melt the butter and mix it with some of the milk to cool it down a little. Mix all in blender, but note - the dough should be worked little in order not get quenched. Raise about an hour.Divide dough in 4 and roll each piece into a large, round spoon. Divide each into 8 parts, the way you cut a pizza. Add the cheese and shrimps, and roll into small horns. Let the horns raise for another 15 minutes and then brush them with egg. Bake on middle shelf at 225 degrees until nicely golden.
More photos:
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