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Halva din gris (irmik helvasi)

Halva din gris (irmik helvasi)

It is very easy to make and it is a delicious dessert, in my opinion!

  • 1 l milk
  • 250 g sugar
  • 150 g butter
  • 250-300 g gray
  • 100g chopped almonds sticks
  • pine nuts for garnish
  • cinnamon
  • powdered sugar

Servings: 4

Preparation time: less than 90 minutes

RECIPE PREPARATION Halva from semolina (irmik helvasi):

Boil the milk and sugar in a bowl. In another bowl, heat the butter and add the semolina, frying until golden brown. Add the almonds and mix for another 5 minutes on low heat. Remove from the heat and put in this mixture, the milk with the sugar boiled before. Mix it carefully, not to make lumps. Heat everything once more and let it boil for about 5 minutes, during which time it is mixed continuously. rinse with cold water and fill with the composition, smooth and refrigerate for at least 2 hours. Fry the pine nuts in a frying pan without fat. vice versa, so that the model of the shape is on top. It is also decorated with cinnamon and powdered sugar.


International gastronomy

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The foundations of Turkish cuisine have been laid since the nomadic period. Wheat has been cultivated since this period and since then the practice of cooking meat on skewers (kebabs) and the intensive use of dairy products dates back. Due to the access to the sea and the different climate on the surface of the country, Turkey has always had an abundance of fresh products, fish and seafood, which has led to a very varied diet. The staple foods are rice and wheat, and the staples are lamb and chicken, the pork being very little consumed.

Turkey has temperate zones and extreme areas of heat and cold, which facilitates the cultivation of a wide range of food products, from tea in the cold north to chili peppers in the south. These climatic differences also influence regional cuisines. In the southeast, where there is a desert climate, the food tends to be more spicy and rich in meat such as kebab. In temperate fertile areas, in the west, olive oil and fish are mainly consumed. In the east, where there are long and cold winters, dairy products, honey, cereals and meat are popular.
The basic dishes are relatively unchanged from the Ottoman period: rice, wheat products, common dishes with Greece such as meze (appetizers) and baklava, pilafuri, sis and doner kebab, salads with yogurt, fish in olive oil, stuffed vegetables and stuffed beef leaves (dolma).

The most flavorful white cheeses and yogurt are made from sheep's milk. Although rice, called pilav (pilaf) is a pillar of Turkish cuisine, bulgur (burgh) prepared from wheat can be used for the same purpose.

The bread is made from wheat, barley and corn. Some types of Turkish bread are pide, a hard flat bread, round and wide, tand r ekmeði (bread baked on the inner walls of a round clay oven called tandir), simit or gevrek, a ring-shaped bread covered with sesame seeds, eaten either plain or with cheese or jam.

An important feature of Turkish meals is that the food is served in small quantities and a lot of bread is eaten. Even other basic dishes such as rice and bulgur are eaten with bread.

For breakfast, eat cheese, olives, bread, eggs and jam, and in some regions add sausages, tomatoes and cucumbers. Lunch is not usually the main meal of the day, and that is why Turks usually eat soups or salads with dessert, and meat dishes, which take a long time to prepare, are left for dinner. Dinner usually consists of soup, main course, salad and dessert.

The most used ingredients are eggplant, green pepper, onion, lentil, bean, tomatoes, garlic and cucumber. Fruits and nuts: grapes, apricots, cherries, melons and figs, lemons, pistachios, walnuts, almonds and hazelnuts. Favorite spices and greens are parsley, cumin, pepper, paprika, mint and thyme.

Pilaful (pilavul) is the bastion of Turkish cuisine. It is usually made from rice, but can also be made from bulgur (crushed wheat), and sometimes from sehriye (vermicelli - thin and transparent rice noodles).

Traditionally, pilaf was served as a main course, usually accompanied by meat, chicken or fish. Nowadays, pilaf is served as a garnish for meat or chicken dishes. The pilaf can be prepared more easily, less satisfactorily, replacing the meat with peas, beans, eggplant or chickpeas.
The meat, especially the kebab, is prepared marinated and fried over an open fire. Turks, mostly Muslims, eat only halaal meat (the animals they come from are slaughtered in a traditional way). The favorite type of meat is dairy lamb.
Meat has always been a luxury food for Turks, mainly because lambs are not a very abundant source.

The meat was usually eaten only at weddings and during the Eid ul-Adha (Feast of Sacrifice), in the form of etli pilav (meat pilaf), not kebab. With the advent of fast food chains and the introduction of industrial meat production, this food became an integral part of the daily diet of most Turks in the form, especially, of döner kebab. But even today the main way to prepare meat is to add minced meat in small quantities to vegetable dishes, which bear names such as minced meat beans.
The best known Turkish dessert is baklavaua (puff pastry with honey and chopped walnuts). Other desserts are rice and starch puddings (muhallebi, sutlac), halvaua (halvah), cataiful (kataifi), and revani (made from starch and semolina).

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Drink kaymak (curdled cream) to counteract the sweetness of Turkish desserts. Turkish tea and coffee, with or without sugar, are usually served after dinner or less often with desserts.
A Turkish proverb describes coffee as: "Coffee must be black as hell, hard as death and sweet as love."

Turkish coffee is actually a specific way of making coffee, not a separate variety. Use specific equipment, a kettle (ibrik), a teaspoon and a heater. The ingredients are: very finely ground coffee, cold water and sugar to taste (sugar is added to the water before preparation). You can add nutmeg for flavor.

Turkish coffee must be ground into powder. It is the finest grinding option. A variant of black coffee with fresh roasted beans is preferable. For each cup, use one or two teaspoons with the tip.

Add the coffee and sugar to the water and mix well until the sugar dissolves and the coffee has dipped. The coffee is not mixed after it is put on the fire, so that the foam does not dissolve. The foam of the Turkish coffee must be thick and homogeneous, without observable particles. When it starts to boil, remove the kettle from the heat and pour it into cups. Serve in small cups.

All the coffee from the kettle is poured into cups, but not all is drunk, the fat is left thick. Then, the cup is placed on the overturned plate to cool, and the zat models are used for guessing.

Drink coffee slowly with a glass of water or mint liqueur after dinner. Never add whipped cream or milk.

• 1 green onion
• 1 bell pepper
• 3-4 cloves of garlic
• 300 g over fillets (according to preference)
• 1 tomato
•salt
•hot Chilli
• 1 teaspoon of sugar
• a little pepper
• 1 or
• 1 bunch of parsley
• 200 ml of corn oil.
You prepare like this:

1. Put the corn oil in a saucepan and cook the onion.
2. Add the pepper and garlic, finely chopped.
3. Add the fillet fish, cut into cubes.
4. Add the tomatoes (scalded and peeled), cut into cubes.
5. Season with salt, hot paprika, pepper and sugar.
6. Beat the egg well and add it over the composition.
7. Keep on the fire until the egg is done.
8. Serve sprinkled with plenty of chopped green parsley.
Servings: 2 servings
Preparation: 50 minutes
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•4 eggs
• 250 g yogurt
• 250 ml oil
• 500 g flour
• 250 g gray
• 250 g sugar
• peel of a grated lemon
• 1 baking powder
For sherbet you need:

• 5 water cups
• 1 kg of sugar
• juice from 1/2 lemon
•Almond flakes
•coconut
You prepare like this:

1. Put in a pot 5 cups of water, 1 kg of sugar and the juice of 1/2 lemon and mix everything until a syrup comes out, letting it boil.
2. Beat the eggs together with the sugar.
3. Add the yogurt, oil, semolina, flour, and at the end, the lemon peel and baking powder.
4. Pour the obtained composition in a tray greased with oil and lined with flour.
5. Put the tray in the oven, on the right heat and let it bake until it browns.
6. Then remove the tray from the oven and let it cool.
7. Cut the cake into the desired shape and, on top, pour the warm sherbet.
8. You can sprinkle almond flakes and coconut over the cake.
9. Good appetite! [You must be registered and logged in to view this image]

The art of Turkish cuisine is very well known in Europe. She was greatly influenced by the variety and multicultural entourage of the Ottoman Empire. However, the greatest impact on Turkish gastronomy was made by Greek and Middle Eastern cuisine, but it also received a mixture of the traditions of the ancient Turkish cuisine of Central Asia.

Turkey is a real gourmet paradise, offering an unforgettable experience through the excellent combination of tastes.

The most commonly used vegetables are: eggplant, onions, green capsicum, beans, tomatoes, garlic, cucumbers and lentils. Vegetable salads are the tastiest, if seasoned with olive oil, lemon and yogurt with garlic.

Fruits include: grapes, melons, cherries, lemons, figs, peaches, as well as various seeds such as hazelnuts, pistachios, walnuts, almonds and fir seeds.

The most used spices are parsley leaf, mint, cumin, borscht, paprika, etc.

The best cheeses and yogurts are made from sheep's milk.

Rice (pilav) and bulgur (a mixture of ground, boiled and then dried wheat) are often served with food. Without rice you can't conceive of Turkish cuisine.

Olive oil is widely used, especially in the western territories of Turkey, where most plantations are found. Olive berries (green, black and pink) are served on cold plates.

Bread is baked from wheat, barley and corn flour. The traditional Turkish bread is pida (pita) and tandir ekmegi.

Meat - the Turks are consumers of meat, and the lamb is the most used animal for culinary purposes, but also beef or chicken are at a high price if it is not prepared in the form of skewers or kebabs, the meat will be, in most many cases, chopped and spiced with the help of diversified spices, very fragrant and sometimes exotic

Famous dishes
source: dietetik.ro
Döner kebap - perhaps the most famous specialty, ubiquitous now in Romania, consists of layered meat placed on a vertical skewer and made over a direct fire and then served in a pide (pita)

Shisha kebap - represents spicy lamb or chicken meat and made in the form of a skewer, grilled

Karniyarik - very popular in traditional Turkish families, is eggplant mixed with onions, garlic, tomatoes and minced meat, the whole mixture, extremely delicious, then made over low heat in the oven

Meals - is the essence of Turkish cuisine from the perspective of a stranger and consists of a large combination of various snacks, served at the beginning of the main meal will be found cheese, yogurt, eggplant, sarmale with rice, meatballs or other salads

Menemen - is the most common way for breakfast is consistent, the base being made of eggs, which then mix onions, tomatoes, peppers, olives and spices, the mixture being cooked in hot butter or olive oil

Baklava - the most famous Turkish dessert, extremely sweet but represents a layered puff pastry, strongly soaked in sugar syrup and honey, covered with crushed walnuts

Kadayif - is a small puff pastry, used as a support for sweet cheese syrup, which eventually forms kunefe, another specialty

Traditional dishes that you can find in the menu of a Turkish restaurant:

Breakfast
Sade omelet (simple omelet)
Kasarli omelette (cheese omelette)
Peynirli omet (cheese omelette)
Sucuklu omelet (omelet with ghiudem)
Pastirmali omelet (omelet with pastrami)
Karisik omelet (assorted omelet)
Menemen (omelette with tomatoes, peppers, onions)

appetizers
Tursu (masonry)
Beyaz Peynir (Turkish cheese)
Yogurt (yogurt)
Haydari (yogurt with mint)
Wire (sarmale in beef sheets with rice)
Humus (naut)
Ezme (zacusca iute)
Ciger (beef liver)
Imam Bayildi (eggplant, peppers, tomatoes, garlic)
Kozde Patlican (eggplant salad)
Yesil fasul ye (green beans)
Bamya (bame)
Tulum Peyniri (bellows cheese)
Geagic (a delicious salad of yogurt, cucumber, garlic and dill)
Guzva (a delicious salad made of eggplant, kapia, garlic, tomatoes, spices)
Cacik (a cucumber salad)
Eggplant salad with pumpkin
Turkish meatballs

Soups and soups
Corbasi Potatoes (Potato Soup)
Badem Corbasi (Almond Soup)
Domatesli Pirinç Çorbası (Tomato soup with rice)
Cremali Fistik Corbasi (Supa crema fistic)
Spanish Bulgur Corbasi (Lentil-bulgur-spinach soup)
Tavuklu Sehriye Corbasi * Chicken noodle soup)
Sultan Corbasi (Sultan's Soup)
Kremali Ispanak Corbasi (Spinach Soup with Cream)
Iskembe Corbasi (Belly Soup)
Mahluta Corbasi (Red lentil soup)
Karnabahar Corbasi (Cauliflower Soup)
Mantar Corbasi (Mushroom Soup)
Sehriyeli Sebze Corbasi (Noodle Vegetable Soup)
Kremali Domates Corbasi (Tomato Soup with Cream)
Kuzu Corbasi (Honey soup)
Bezelye Corbasi (Sweet Pea Soup)
Ezo Gelin Corbasi (Red lentil soup with mint)
Yayla Corbasi (Yogurt Soup)
Terbiyeli Pirincli Tavuk Corbasi (Chicken soup with rice)

Meat
Turkish lamb (or mutton) food with baked vegetables
Chicken breast with walnut sauce
Lamb with lemon and mint
Etli Patlican (Lamb with eggplant)
Biberli Kuzu Kavurma (Sauteed lamb with pepper)
Nohutlu Etli Patlican Dolmasi (Eggplant stuffed with beef)
Turlu (Assorted beef vegetables)
Potatoes Musakka
Tavuk cherries (Chicken with cherry sauce)
Kasarli Tavuk (Chicken with mozzarella)
Ispanakli Tavuk Dolmasi (Chicken breast stuffed with spinach)
Kapuska (Chicken with Cabbage)
Tavuk Dolmasi (Chicken stuffed)
Sarma Beyti (Minced puff pastry)
Adana Kebabi (Minced minced meat)
Kofteli Iskender Kebabi (Kebab Iskender with meatballs)
Bahcivan Kebabi (Kebab gardening)
Çöp Şiş (Skewer chop)
Tavuk Sis Kebap (Chicken Skewers)
Kebabi bag (Beef with tomatoes, onions, peppers)
Karisik Kebabi (Chicken, minced meat, beef, mutton)
Kebabi Yogurt (Beef, special toast, yogurt)
Kanat (Chicken Wings)
Kuzu Sis (Sheep Skewers)
Dana Sis (Beef Skewers)

Over
Calamar (Calamari)
Cupra (Dorada)
Levrek (Sea wolf)
Shrimp
Calcan

Desserts
baklava
Cataif (a delicious cake)
Watermelon, raspberry and mint cocktail)
Kestane Şekeri (Chestnuts in syrup)
Kestane Cicegi (Chestnut flowers)
Kayisi Tatlisi (Apricot Desert)
Irmik Helvasi (Gray dessert)
Guvecte Tahin Helvasi (Halva with tahini in the oven)
Kunefe (Cheese Cataif)
Muhallebili Incir Tatlisi (Dried figs in milk pudding)
Tel Kadayif.
Zerde (Saffron Pudding)
Sekerpare.
Revani.
Cevizli Kuru Erik Tatlisi (Dessert with plums and nuts)
Incir Tatlisi (Dried figs with nuts)
Tahin Pekmez (Grape and tahini molasses)
A Helvasi (Halva)
Kabak Tatlisi (Butternut fruit juice)
Kaymakli Ayva Tatlisi (Quince with Turkish Cream)
Ayva Tatlisi (Quince in its own juice)
Cilek Sos (Strawberry Topping)
Asure (Noah's Pudding)
Dondurma (Ice Cream)
Kemalpasa (Gogsele with syrup)
Sutlac (Rice with milk)
Turkish coffee

Aries with lemon and garlic


Balkan food par excellence, with strong and controversial Turkish and / or Greek origins, mutton with lemon and garlic, cooked in the oven or cauldron and flavored with spices specific to each area (mint, rosemary, oregano, etc.), is a daily recipe with a day that turns the meal into a celebration.

Preparation time: 3 hours
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1 ram leg with bone, cut into pieces
4 cloves of garlic
4 lemons
4 bay leaves
2 tablespoons dried oregano
1 teaspoon dried mint
2 kilograms of potatoes
80 ml oil
salt
pepper
Preparation:

Cut the mutton pulp into small pieces (including the bone).
Peel a squash, grate it and chop finely.
Extract the lemon juice.
Heat the oil in the cauldron.
Add and brown the meat on all sides.
Add the garlic and quench everything with water. The water should protrude 3-4 times over the meat.
Add mint, bay leaves and a pinch of salt.
Boil covered for two hours over medium heat until the meat is penetrated.
Meanwhile, peel the potatoes and cut them into large, long pieces.
Add the potatoes, lemon juice and oregano.
Boil covered for another 30 minutes, without stirring, until the potatoes are penetrated.
Season with salt and pepper.
Aries food with garlic and lemon is served hot, with bread and hot pickled peppers.

Turkish lamb dish with vegetables

Behind the Blue Mosque in Istanbul, away from the eyes and flashes of tourists, the authentic streets of the old city are unknown. Here, where there are no palaces and museums, bazaars and hookahs, jewelry and lokum (shit), the daily life of those who work in textile and footwear workshops flows. Every day, at noon, a thrill runs through life: the smell of pots creeping perfidiously into the workshops, driving the workers crazy. For the Turks have no greater confidence in anything than the Prophet, Father Ataturk, and their food.

The pot (güveç) is not, as we would think, just a colorful mixture of vegetables, but the food itself, baked, traditionally, in clay pots. Kuzu Güveç, the lamb dish with vegetables, sprinkled with lemon and scented with cumin, is one of the authentic joys of the locals, eaten peacefully at lunchtime. A joy that, according to the commercials, the tourists' money can't buy.
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Preparation time: 90 minutes

■ 1 kilogram of boneless lamb leg (or ram)
■ 5-6 new potatoes
■ 2 zucchini
■ 2 green bell peppers
■ 2 red bell peppers
■ 2 hot peppers (from the Turkish ones, more curved than hot)
■ 3 cloves of garlic
■ 2 onions
■ 4 tomatoes
■ 3 tablespoons tomato paste
■ 1 teaspoon grated hot pepper flakes or hot paprika
■ 2 bay leaves
■ 2 teaspoons cumin (not cumin)
■ 1 tablespoon of dried thyme
■ 1 lemon
■ 3 tablespoons of sunflower oil
■ salt and pepper
Preparation:

1. Cut the meat of lamb or ram into cubes. the potatoes are washed and cut into small pieces. Wash the zucchini and cut into cubes. The black part is removed from the tomatoes, the one that tied them to the stem, and they are cut in four if they are small, in eight if they are bigger. Cut the bell peppers in half, remove the spine, and cut into large cubes. Chop the peppers into thick slices. Peel the onion and cut it into small pieces. Crush the garlic with the side of the knife, then chop large. Squeeze the lemon juice.
Preheat the oven to 160 degrees (average temperature).
2. Heat the oil in a saucepan with a lid, only good to put in the oven. One of them would be like their mother. Roast the lamb over high heat until the juice it has left decreases and until it starts to brown.
3.Add onions, garlic and peppers. After soaking for a while, dust everything with flakes or paprika and cumin.
4.After the spices have left the smell, add the tomato paste, potatoes, zucchini, thyme, bay leaves, a tablespoon of salt and a teaspoon of ground pepper.
5. Pour two cups of water over the food (about 500 milliliters in total) and the lemon juice. Put the lid on and bake for 50-60 minutes. After removing the food from the oven, check if more salt is needed.
This tasty and unpretentious food is eaten hot or at room temperature, with white bread and hot peppers (peppers only for those who have the courage).

1 packet of pie sheets, 200 ml oil, 500 g ground nuts, 400 g sugar, 400 ml water, rum essence

Everything is prepared directly in the stove tray, previously greased with oil. Divide the sheets in half and place one by one in the tray, greasing each with oil. Use a brush or a feather. Add the ground walnuts and then the other half of the amount of leaves, proceeding as before. Once the baklava is arranged in the tray, cut the squares or rhombuses, according to your preference and put them in the well-heated oven.

Baking time is about 40-45 minutes.

Separately make a syrup from water, sugar and rum, which will be poured over the baclava in the pan when it is completely baked. Cover with a sheet of parchment and a towel and allow to cool in the pan. Serve cold.

400 g very thin noodles, 400 g sugar, 500 ml water, 50 g butter, 400 g whipped cream, vanilla essence.

The traditional way of presenting the cataif is in the form of rolls.

This recipe is also prepared in the oven tray, greased with oil or melted butter. The noodle is placed on it on the entire surface of the tray. Sprinkle a few splinters of butter from place to place.

Be careful, the layer does not have to be very thick! Put it in the preheated oven, letting it brown for about 15-20 minutes on a suitable heat.

Meanwhile, make the syrup from the water and sugar, which will boil until it thickens. Then add the vanilla essence and pour over the noodles in the pan, taking care to be evenly distributed. Put it back in the oven until the liquid is absorbed by the noodles (about 15 min.). Then let it cool well, then cover with whipped cream and refrigerate for a few hours. It can be decorated with ground pistachios or hazelnuts.

The foundations of Turkish cuisine have been laid since the nomadic period. Wheat has been cultivated since this period and since then the practice of cooking meat on skewers (kebabs) and the intensive use of dairy products dates back.

The foundations of Turkish cuisine have been laid since the nomadic period. Wheat has been cultivated since this period and since then the practice of cooking meat on skewers (kebabs) and the intensive use of dairy products dates back. Due to the access to the sea and the different climate on the surface of the country, Turkey has always had an abundance of fresh products, fish and seafood, which has led to a very varied diet. The staple foods are rice and wheat, and the staples are lamb and chicken, the pork being very little consumed.

Turkey has temperate zones and extreme areas of heat and cold, which facilitates the cultivation of a wide range of food products, from tea in the cold north to chili peppers in the south. These climatic differences also influence regional cuisines. In the southeast, where there is a desert climate, the food tends to be more spicy and rich in meat such as kebab. In temperate fertile areas, in the west, olive oil and fish are mainly consumed. In the east, where there are long and cold winters, dairy products, honey, cereals and meat are popular.

Due to the geographical location of Turkey, the territory was crossed by commercial and migrants who influenced the cuisine. For example, the Turkish custom of using sweet spices, fruits and nuts in meat dishes is similar to North African cuisine.

The history of Turkish cuisine

Turkish cuisine developed a lot during the Ottoman period. In the 17th century, the sultan's palace had a kitchen with about 1300 servants and hundreds of chefs. These chefs were the ones who refined and perfected the Turkish cuisine, in order to satisfy the pretensions of the royal palace. Literally hundreds of dishes were created during this period.

Turkish cuisine was strongly influenced by the Ottoman period, when local traditions were combined with influences from Greece and the Middle East, as well as Central Asia.

Turkish cuisine and the eating habits of the Turkish people underwent dramatic changes in the 20th century, due to Western influence.

The basics of Turkish cuisine

The basic dishes are relatively unchanged from the Ottoman period: rice, wheat products, common dishes with Greece such as meze (appetizers) and baklava, pilafuri, sis and doner kebab, salads with yogurt, fish in olive oil, stuffed vegetables and stuffed beef leaves (dolma).

The most flavorful white cheeses and yogurt are made from sheep's milk. Although rice, called pilav (pilaf) is a pillar of Turkish cuisine, bulgur (burgh) prepared from wheat can be used for the same purpose.

The bread is made from wheat, barley and corn. Some types of Turkish bread are pide, a hard flat bread, round and wide, tand r ekmeði (bread baked on the inner walls of a round clay oven called tandir), simit or gevrek, a ring-shaped bread covered with sesame seeds, eaten either plain or with cheese or jam.

An important feature of Turkish meals is that the food is served in small quantities and a lot of bread is eaten. Even other basic dishes such as rice and bulgur are eaten with bread.

For breakfast, eat cheese, olives, bread, eggs and jam, and in some regions add sausages, tomatoes and cucumbers. Lunch is not usually the main meal of the day, and that is why Turks usually eat soups or salads with dessert, and meat dishes, which take a long time to prepare, are left for dinner. Dinner usually consists of soup, main course, salad and dessert.

The most used ingredients are eggplant, green pepper, onion, lentil, bean, tomatoes, garlic and cucumber. Fruits and nuts: grapes, apricots, cherries, melons and figs, lemons, pistachios, walnuts, almonds and hazelnuts. Favorite spices and greens are parsley, cumin, pepper, paprika, mint and thyme.

The main dish

Pilaful (pilavul) is the bastion of Turkish cuisine. It is usually made from rice, but can also be made from bulgur (crushed wheat), and sometimes from sehriye (vermicelli - thin and transparent rice noodles).

Traditionally, pilaf was served as a main course, usually accompanied by meat, chicken or fish. Nowadays, pilaf is served as a garnish for meat or chicken dishes. The pilaf can be prepared more easily, less satisfactorily, replacing the meat with peas, beans, eggplant or chickpeas.

Pilaf variations are countless, but they have one thing in common: rice does not have to be sticky. Unlike Italian rice, it must be able to separate into individual grains.

The meat, especially the kebab, is prepared marinated and fried over an open fire. Turks, mostly Muslims, eat only halaal meat (the animals they come from are slaughtered in a traditional way). The favorite type of meat is dairy lamb.

Döner kebab consists of lamb or sliced ​​chicken slowly fried on a vertical rotating skewer. Sis kebab is a wooden or metal skewer with small cubes of meat of any type, poultry or fish, with or without vegetables, grilled. The vegetables commonly used are eggplant, tomatoes, onions, mushrooms and donuts.

Döner kebab is served as a pita sandwich or regular bread with salad, tomatoes, sour cream sauce and oil, possibly french fries.

A specific delicacy is pastirma beef pastrami. The traditional sausages served for breakfast are called sucuk.

Meat has always been a luxury food for Turks, mainly because lambs are not a very abundant source.

The meat was usually eaten only at weddings and during the Eid ul-Adha (Feast of Sacrifice), in the form of etli pilav (meat pilaf), not kebab. With the advent of fast food chains and the introduction of industrial meat production, this food became an integral part of the daily diet of most Turks in the form, especially, of döner kebab. But even today the main way to prepare meat is to add minced meat in small quantities to vegetable dishes, which bear names such as minced meat beans.

Meze is a selection of dishes served as an aperitif with or without drinks, sometimes as a main course. These dishes can be: olives, kashar or white cheese, pickles, tzatziki, köfte (meatballs), bean pilaki, garlic and olive oil, dolma (vine leaves, green peppers or eggplant stuffed with rice or meat), börek (very thin dough sheets stuffed with cheese, meat or vegetables), hummus (sesame, chickpeas, garlic, olive oil and lemon juice), fish and seafood.

The best known Turkish dessert is baklavaua (puff pastry with honey and chopped walnuts). Other desserts are rice and starch puddings (muhallebi, sutlac), halvaua (halvah), cataiful (kataifi), and revani (made from starch and semolina).

Drink kaymak (curdled cream) to counteract the sweetness of Turkish desserts. Turkish tea and coffee, with or without sugar, are usually served after dinner or less often with desserts.

A Turkish proverb describes coffee as: "Coffee must be black as hell, hard as death and sweet as love."

Turkish coffee is actually a specific way of making coffee, not a separate variety. Use specific equipment, a kettle (ibrik), a teaspoon and a heater. The ingredients are: very finely ground coffee, cold water and sugar to taste (sugar is added to the water before preparation). You can add nutmeg for flavor.

Turkish coffee must be ground into powder. It is the finest grinding option. A variant of black coffee with fresh roasted beans is preferable. For each cup, use one or two teaspoons with the tip.

Add the coffee and sugar to the water and mix well until the sugar dissolves and the coffee has dipped. The coffee is not mixed after it is put on the fire, so that the foam does not dissolve. The foam of the Turkish coffee must be thick and homogeneous, without observable particles. When it starts to boil, remove the kettle from the heat and pour it into cups. Serve in small cups.

All the coffee from the kettle is poured into cups, but not all is drunk, the fat is left thick. Then, the cup is placed on the overturned plate to cool, and the zat models are used for guessing.

Drink coffee slowly with a glass of water or mint liqueur after dinner. Never add whipped cream or milk.

In Turkey, being a predominantly Islamic nation, it has not consumed alcohol in ancient times. Nowadays alcohol is found and consumed much more frequently. There are several local varieties of beer and wines. At rake you can serve rake, an alcoholic drink flavored with anise.

Ayran is a very popular drink, made from a mixture of yogurt and water. The yogurt used is fatty, made from sheep's milk, with a satiating taste. Salt is usually added for flavor, and sometimes black pepper. Serve cold, with döner kebab, banitsa or various puff pastry.

Turkish food in a Roman vessel


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A kind of pot, in fact a combination of two Turkish dishes. I ate at the Turkish restaurant a few days ago and my mind stayed there. I simply "invented" them, as I felt :))

Ingredient 400 g veal pulp
400 g minced veal, all pulp
2 eggplant maricele
2 red cans in broth (cubes)
a few sprigs of green onions
an egg
salt
pepper
Paprika
thyme
granulated garlic
a little tarragon
a little chopped green onion
grated cheese
a few green parsley leaves
Servings: 4 Preparation time: less than 120 minutes Oana

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comment PreparationThe Romanian dish is soaked in cold water for at least half an hour. Then put the tomatoes in the box, together with the veal pulp, cut into cubes. Add salt and pepper and season to taste with paprika, garlic, thyme.

The minced meat is mixed with an egg, 2-3 strands of finely chopped green onions, salt, pepper and dried herbs, to taste.

Eggplants are washed and cut into 4, round, pieces of about 3 fingers :)

Divide the minced meat into 6 equal parts and form some flattened "meatballs", which are inserted between the eggplant slices. The eggplants filled in this way are placed in the Romanian bowl, over the tomato sauce. Sprinkle the eggplant with a little olive oil, add another cup of water over the sauce, put the lid on and put the dish in the oven.

Careful! The Romanian dish is placed in the cold oven, the fire is lit on the spot, not before! Leave it in the oven for half an hour, check it from time to time. The sauce should be reduced and the meat should be very tender.

When serving, sprinkle grated cheese over the tomato sauce. Put plenty, it melts and it's very buuuun! Garnish with parsley leaves.

You can serve this salad-spice of Turkish origin next to many Turkish dishes - Turkish pizza, kebab, kofte - but as good as it is, I see that you will match it with other dishes.

By soaking the onions in cold water, it is taken from their hot and strong taste, accentuating the sweet taste. You can use this technique with other salads in which you add raw onions. And if you soak the onion cut in half in cold water, you will not shed tears when you chop it. It works!

2 onions (white, red or mix)
5 parsley threads
1 teaspoon grated sumac
salt

1. Cut the onions in half and then thinner slices. Put them in a bowl with cold water and salt. Let them sit for 10 minutes. This step has the role of taking the sharpness and strong taste of the onions and accentuating their sweetness.
2. Chop the parsley.
3. Drain the onion well and then place it on the kitchen towels to absorb it as well as possible. Taste it to see if it is salty enough.
4. Put the onion in the salad bowl, breaking it into thin rings. Sprinkle a little salt if you noticed in step 3 that it is not salty enough. Add the parsley and sumac. Stir gently.


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Ingredient500 ml milk
100 g of sugar
75 g flour
25 g butter
vanilla essence
100 g coconut
100 g ground walnuts
200 ml liquid cream
Preparation time: over 120 minutes

Preparation We boil half of the milk. We mix the sugar with the flour, then we "dissolve" everything with the rest of the cold milk. When the boiled milk boils, pour the composition with flour, in a thin thread and mix continuously, so that no lumps form.

Boil over low heat, stirring constantly, until you get a consistent pudding. Incorporate the butter and vanilla essence, let it cool.

in the tray (25/35 cm) in which we will build the cake we put the coconut in a uniform layer. On top we put the pudding, with the spoon from place to place, then we level it carefully, so as not to spoil the coconut layer.

After the pudding has cooled completely, add the whipped cream and level. Sprinkle with ground walnuts and refrigerate for at least 2 hours, when the pudding layer will harden considerably.

It can be made from two types of meat, poultry breast or pork tenderloin. No matter what kind of meat you want to make this dish of, first slice the meat, beat it with a hammer on one side, salt and pepper it. For this recipe you also need cheese and pressed ham cut into thin slices, 2-3 eggs, flour, breadcrumbs. Place a slice of cheese and a slice of ham on top of the beaten meat, roll the meat and if the roll does not fit well, it will be caught in the toothpick pieces. Make a thicker pancake composition (Bechamel) in which you put a little salt and pepper. Roll the wheat flour, Bechamel, breadcrumbs, and Bechamel and breadcrumbs, then fry in hot oil. Let it fry for a few minutes on all sides, then take it out on paper towels to absorb the excess oil. Serve with natural potatoes, rice with vegetables, with Serbian rice au gratin (boil the rice carefully to keep the whole grain and when the water has dropped, add butter and au gratin) etc.

Ingredient:
10 eggs, 0.5 l oil, 100 gr. mustard, 3 cucumbers in vinegar, 100 gr. sour cream, salt, pepper
Method of preparation
9 hard boiled eggs and cut lengthwise in half. The boats obtained are placed with the inside of the egg up on a wide and shallow plateau. Mayonnaise is made from a boiled yolk, a raw one and oil. Cut the cucumbers into small cubes and pour over the mayonnaise together with the mustard and sour cream. It goes well with salt and pepper. You can also add grated cheese, but it is not mandatory. Sprinkle a little salt and a little pepper on the eggs and then pour the sauce obtained from the above ingredients. It can be decorated with greens, according to taste.

How to serve
Serve cold as appetizers and replace stuffed eggs

Ingredient:
3 potatoes, 4 eggs, tomatoes, cucumbers, olive oil, lemon, dried or fresh mint leaves, salt

Method of preparation
Potatoes and eggs (previously boiled) are cut into pieces. Then add the tomatoes and cucumbers, cut into squares. Mix with eggs and potatoes. Add olive oil, salt, lemon and a few finely chopped mint leaves (if the mint is dry, rub it in your hand until it turns into a powder).

Ingredient:
4 eggs, 2 bundles of green onions, 2 cloves of green garlic or 2 cloves of dried garlic, 200 g poultry breast, 3 tablespoons mayonnaise, 2 tablespoons sour cream, salt.
Method of preparation
Boil hard boiled eggs then peel and grate. Boil the chicken breast and cut into thin slices. Wash onions well, drain and cut into pieces. Finely chop the garlic. Mix everything in a bowl. Add salt, pepper, mayonnaise and sour cream. Mix lightly and arrange on a plate

Salad with eggs, ham and vegetables

200 gr. ham or parizer, 4 pcs. large potatoes, 200 gr. peas, 1 pc. carrot, 1 pc. parsley root, 2 pcs. pickles, 2 eggs, 6 tablespoons oil, 2 tablespoons lemon juice, mustard, green parsley, pepper and salt to taste
Method of preparation
Wash the potatoes well and boil them with the peel in the salted water that has boiled. When they are ready, they are peeled hot, cut into cubes and sprinkled with oil. The peas are cleaned, washed and boiled in salted water that has boiled. The pot in which the peas are boiled is left uncovered to keep the green, beautiful color. When ready, pour into a strainer and allow to cool and drain. Wash the carrots and parsley well, clean them easily and boil them in boiling salted water. When they are ready, take them out, let them cool and cut them into small cubes. Pickled cucumbers cut into small pieces. From a raw, salted yolk beforehand, and a hard boiled yolk that rubs well, always in the same direction, a mayonnaise is prepared. After the rubbed yolks have become like a paste, drip the oil continuing to rub in the same direction until the oil runs out. Mix with the mustard and then with the lemon juice, put a little at a time. Separately, in a bowl, mix the carrot, parsley, potatoes, pickles, peas and egg whites left over from the mayonnaise, which were boiled and then chopped. The composition is salted and peppered to taste, then mixed well with mayonnaise. A quarter of the amount of mayonnaise is kept for the garnish. Arrange a layer of salad on a plate or on a flat plate, smooth, grease with mayonnaise and set aside. A few tablespoons of the composition are kept to fill the ham or parizer rolls. Take thinly sliced ​​slices of ham or parizer, place a little vegetable salad on top, roll, glue the edge with a little mayonnaise and place the roll lightly, with the side glued down so that it is not visible, over the layer of lettuce. on the plateau. Do this until the entire surface of the salad has been covered and, of course, until the entire amount of ham or parizer is exhausted. After everything is ready, fill the ends of the rolls with mayonnaise, garnish with mayonnaise on top, preferably with a cone or spirit. Fill the garnish with green parsley leaves and put everything in the cold.

How to serve
Serve immediately or at the latest the next day, because mayonnaise, ham and Parisian cheese deteriorate very quickly

Mushroom salad with eggs

Ingredient:
200 gr. mushrooms, 4 eggs, 100 gr. parmesan, 1 pc. water onion, 1 pc. carrot, 1 pc. celery, 2-3 tablespoons oil, 2 tablespoons vinegar, salt
Method of preparation
The mushrooms are cleaned, washed well and boiled in boiling water with salt and vinegar. After about 15 minutes, remove and cut into pieces. Boil eggs hard and finely chop (a boiled egg is kept for garnish) Parmesan, onion, carrot and celery are grated. Mix the mushrooms well with eggs, some parmesan, onion, carrot and celery, sprinkle with oil and a little juice in which they boiled the mushrooms, taste the salt, then mix everything again very well. Put the whole composition in a mound-shaped salad bowl, sprinkle with Parmesan cheese and garnish with the preserved boiled egg, which is cut into round slices.

Egg salad with mustard sauce

Ingredient:
4 eggs, a bunch of green onions, a bunch of radishes, mustard sauce
Method of preparation
Scrambled eggs are cut into quarters and placed in a salad bowl over lettuce salad leaves. Add green onions cut into pieces about 1 cm and moon radish. Pour a sauce prepared from mustard, oil, vinegar, salt and pepper over them.

Ingredient:
6 eggs, 1 onion, 3 tablespoons sour cream, 2 tablespoons oil, a little mustard, salt, pepper, finely chopped green parsley
Method of preparation
Mix sour cream with oil, mustard, salt and pepper. Then add finely chopped onion and hard boiled eggs, cut into slices. Mix everything lightly and sprinkle with parsley.

Ingredient:
4 eggs, 4 pcs. large potatoes, 250 gr. liver, 4 tablespoons oil, 2 tablespoons lemon juice, a bunch of moon radish, a onion of water, salt, pepper and green parsley to taste
Method of preparation
Boil the eggs to be hard, put them in cold water and when they have cooled, peel them. The potatoes are washed with a brush, they are boiled with their skins in a covered bowl, in salted water that has boiled. When they are ready, remove them, immediately peel them and let them cool. Wash the liver quickly with water, cut not too wide fissures that are fried in oil. Water the onion, clean it, wash it and finely chop it. Moon radishes are cleaned of leaves and tails, washed well and drained on a clean napkin. The green parsley is cleaned, washed and finely chopped. After the eggs and potatoes have cooled, they are passed through a mincer, they are salted, peppered, the oil in which the liver was fried is poured into the composition, as well as the lemon juice and everything is rubbed well. Then mix the chopped onion and taste to see if you need more salt or pepper. Put the salad on a flat plate, giving it the desired shape. All around, arrange the pieces of fried liver and the moon radishes cut into thin slices. Serve immediately.

Egg salad with garlic sauce

Ingredient:
4 eggs, 4-5 cloves garlic, 2 canned sardines, 3 tablespoons oil, vinegar, salt, pepper
Method of preparation
Boil a few cloves of garlic for about 10 minutes. Then drain and grind. To the crushed garlic add 2 finely chopped sardines, 2-3 tablespoons of oil, vinegar, salt and pepper to taste. Put sliced ​​scrambled eggs in this sauce. Sprinkle chopped greens over them.

Egg salad with spicy sauce

Ingredient:
6 eggs, 2 lettuce salads, 4 green onion threads, a bunch of moon radish, 4 tablespoons oil, 2 tablespoons lemon juice or vinegar, 2 tablespoons mustard, salt and pepper to taste
Method of preparation
Boil the eggs hard, put them in cold water, make them easier to peel, clean them, let them cool, then cut them into quarters. Lettuce salad is spread sheet by sheet and washed in as much water as possible to remove any traces of dirt. Onions are cleaned, washed and cut into 1-2 cm pieces. The moon radishes are cleaned of leaves and tails, washed well and drained on a clean napkin. Separately, prepare a spicy sauce in a plate: mix the mustard with the oil, salt and pepper, thinning everything with lemon juice or vinegar. Then take a salad bowl, arrange lettuce lettuce leaves around it and put the quarters of eggs, onions and radishes on top. Pour the spicy mustard sauce on top.

How to serve
Serve immediately at the table so as not to wither the salad and radishes

Egg salad with sour cream

Ingredient:
8 eggs, 6 tablespoons oil, 3 tablespoons lemon juice, 2 teaspoons mustard, 2 tablespoons thick sour cream, a lettuce salad, a bunch of radishes, 1 pc. pickled cucumber, salt
Method of preparation
Boil 6 hard-boiled eggs, put them in cold water so that they can be peeled more easily, clean them and when they have cooled, cut them into quarters. Two salted yolks in time to get a beautiful color are rubbed without interruption, always in the same part, with the oil poured drop by drop. Prepare a mayonnaise to which, after finishing the oil, add the sour cream, then the mustard and the lemon juice, one by one, little by little. Lettuce salad is spread sheet by sheet and washed in as much water as possible. Moon radishes are cleaned of stalks and leaves, washed, drained on a clean napkin, then cut into thin slices, which should not be salted because they soften and lose their taste. Pickled cucumbers are cut into thin slices or half slices if larger. Take a salad bowl, place the salad leaves, taking care that the most beautiful leaves are at the edge and put a layer of mayonnaise on top in which the boiled egg quarters are inserted. Garnish with slices of moon radish and thin slices of pickled cucumber.

How to serve
Serve immediately, because lettuce and radish salad fade quickly, and mayonnaise spoils easily

Ingredient:
3 hard boiled eggs, egg mayonnaise, 200 g cheese, 200 g pressed ham, a tube of melted cheese
Method of preparation
Cut the cheese and ham into cubes. On a plate, alternately place layers of cheese, ham, boiled hard-boiled egg, periodically helping to bind them with mayonnaise. It starts with a larger base and shrinks towards the top, thus suggesting the pyramidal shape. For this purpose, use a knife with a wide blade or a palette, with the help of which the ingredients are well compacted. Finally, when the pyramid is ready, add a hard boiled egg to the fine grater. Also, melt the melted cheese from the tube after the tube has been pricked with a needle.

Ingredient:
4 hard boiled eggs, 250 gr. green beans, 2 pcs. tomatoes, 1/2 pc. cucumber, green dill, 1 clove garlic, 2 tablespoons vinegar, 1 tablespoon lemon juice, 3 tablespoons olive oil, a box of anchovy fillets, capers, 12 pcs. black olives, salt, pepper
Method of preparation
Boil the beans in boiling salted water. Cut all the vegetables into pieces and finely chop the garlic. The sauce is prepared by mixing oil, vinegar, lemon juice, salt, pepper and chopped garlic. Pour the sauce over the vegetables, add the capers and mix well. Cut eggs into quarters and place on top of the salad, alternating with anchovy fillets and olives.

Lettuce with sour cream and eggs

Ingredient:
2-3 salads, 2 eggs, 3 tablespoons sour cream, 75 g butter, 1 tablespoon flour, salt, 1 onion
Method of preparation
Peel a squash, grate it and cook for 20 minutes. Separately, make a flour sauce and a tablespoon of butter, to which are added two cups of water in which he boiled the salad, salt, chopped onion and put the salad to boil a few more. Then take it out on the plate and cover it with the sauce tied with the yolks and sour cream.

Who tasted
Turkish cuisine will never forget its taste. The country has a
wide range of natural products, thus offering a multitude of kinds of
food, both meat and fish, along with vegetables, fruits or garnishes.

Specialities
REGIONAL

Depending on the area
In which you are, you may encounter different variations of the recipes, which are
always influenced by neighboring countries. Eastern Turkey is thus influenced by
Mediterranean cuisine, in the north of the country you can see the influences of Russia and
Georgia, and in the south those of the Arab East.

Favorite dishes

The Turks have a habit
to cook, simmer or fry food in quality oil. That's why we can
consider this kitchen to be relatively healthy. The food takes on a unique taste
due to the mixture of many spices, which also helps digestion. Through
the most popular spices are: mint, dill, coriander, parsley,
paprika, cumin, onion and garlic.


The local cuisine
will also satisfy vegetarians through the multitude of salads and mixtures of
vegetables and fruits, which are often served in atypical combinations,
for us.


The most common
is lamb, which is recommended even to those who do not prefer it in
normally because the Turks really know how to prepare it. It is rarely at
beef or chicken, instead of which it is used mainly
fish, which is found here in abundance. It is usually prepared at
grill, such as kebab, which is also a Turkish specialty. It's about
strips of meat, cut from a large skewer, which can be eaten in
combination with Arabic bread and can be mixed with many other ingredients,
also often atypical for us, for example with plums.


Essential components
of Turkish cuisine are, of course, tea and coffee, as well as drink
specifies ayran, a mixture of yogurt and water, to which garlic or pepper is added.
On the streets you can meet merchants with pretzels or hot rice, which you
we recommend you try it.

Desserts and
sweets

For the most part
greedy, there are also a number of sensational sweets, which are often much
too sweet due to the excess of honey and sugar. Typical of Turkey is,
for example halvaua or lokum - Turkish honey.


Turkish cuisine
it is, rightly, considered one of the most refined in the world.

Curiosities about the delicious baclava

Baclavaua is a very sweet and popular dessert in places that were,
once under Ottoman rule in Asia and the surrounding areas
close. So, you can easily find baclava in Turkey, in the Balkans, in
much of the Arab world, Iran, the Caucasus, Afghanistan and Central Asia.


The history of baclavala
it is not very well documented and the recipe has been attributed to many peoples.
The most credible is that the baclava is of Turkish origin, being prepared
for the first time at the imperial kitchen of Topkapi Palace.

Other theories say that the baclava would come
from Assyria, dating back to ancient Mesopotamia and that it was mentioned
in a Mesopotamian cookbook. Also an old recipe for
baclava is found in a cookbook written in 1330 under the dynasty
Yuan.

Local variant


In Turkey, the city
Gaziantep is famous for its baclava, although it seems that this recipe has
arrived here from Damascus only in 1871. In 2008, the Turks patented
the name of "Antep Baklava".

Into the
Bosnia and Herzegovina, the recipe has a lot of nuts and honey. Bosnians
consume baclava only for special occasions and the dessert is often consumed in flax
during the holy months of Ramadan.

In Iran there is a drier version of baclava, which is cut into smaller diamonds and flavored with rose water.

In Afghanistan, baclava is cut into small triangles and covered with crushed pistachios.

Here is a baklava recipe:

Preparation time:


60 minutes (low complexity)

Ingredient:

400 g ground walnuts + 100 grams of sugar

peel and juice from a lemon

Method of preparation:


Grease a pan with butter or margarine, put a sheet of foie gras, se
put the walnuts mixed with 1oo g of sugar and put the other sheet of foie gras.
Cut into small pieces and place in the preheated oven at 180
grade. When the baclava is browned, put water, sugar, honey on the fire.
peel and lemon juice. When it boils, pour it over the baclava and
leave for another 5 minutes in the oven.
Serve after it has cooled very well.

Mexican cuisine

Mexican food, hot, extremely spicy and delicious at the same time. In Mexican cuisine you will find wonderful recipes that are rarely recommended for those with a few extra pounds.

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Mexico
Chilli with meat
Ingredient:
3 hot peppers, 2 onions, 4 cloves of garlic, 500 g minced beef, a tablespoon of oregano, a knife tip cumin powder, 3 scalded tomatoes, without skin and cut into pieces, 2 tablespoons broth 200 g boiled beans 100 ml vegetable soup salt, pepper, oil
Method of preparation
Saute chopped onion in oil for a few minutes. Add the minced meat and the crushed garlic and leave on the fire for 15 minutes. Season the meat with salt, pepper, oregano, cumin, add chopped hot pepper, vegetable broth, broth, tomato pieces and boiled beans and let it boil for 20 minutes until reduced. It must have the consistency of a thick sauce.

Mexican salad
Ingredient:
300 gr. boiled peas, 200 gr. boiled corn, 200 gr. boiled red beans, tuna in oil - 3 cans of 100 gr., mayonnaise, a lemon, salt, pepper, potato chips with salt, 2 boiled eggs, 12 pcs. green olives with anchovies
Method of preparation
Drain the boiled vegetables and tuna very well and mix in a deep bowl. Add mayonnaise, lemon juice, salt and pepper to taste. Cover with mayonnaise and garnish with chips all around, eggs cut in 4 and olives in the middle.

How to serve
Serve with very cold white wine

Corn soup
Ingredients: a can of corn, 2 tomatoes, an onion, 500 ml vegetable soup, pepper, salt, oil, croutons
Preparation: Half of the corn is mashed. Tomatoes are scalded and cut into pieces. Chop the onion and cook for a few minutes together with the roasted tomatoes. Add the other half of the corn kernels, vegetable broth and corn puree. Bring to the boil, season with salt and pepper.

How to serve
Serve with croutons hardened in butter

Mexican rice
Ingredients: 200 gr long grain rice, 2 roasted tomatoes and cut into pieces, 4 cloves of garlic, a carrot, a bell pepper, 200 ml vegetable soup, oil, salt, pepper, coriander
Preparation: Boil the rice and let it drain. Roasted and skinless tomatoes together with chopped onion and garlic are mashed. Cut the carrot into thin slices and the bell pepper into thin slices. In a frying pan, heat the oil and put the sliced ​​rice and carrot. Leave to harden for a few minutes. Add the tomato puree, onion and garlic, bell pepper and 200 ml of vegetable soup and let it boil until it drops, about 20-25 minutes on the right heat.
How to serve: Serve with chopped coriander (or parsley) and croutons hardened in butter
Put in sauce
Ingredient:
4.5 boneless and fat chicken breasts, 1 cup soy sauce, 1 cup ketchup
Method of preparation
Mix the soy sauce with the ketchup in a pot over low heat, then add the chicken breast. Let it boil for about 30 minutes (or until the chicken breast is boiled).

stress
Ingredient:
2 well-ripened tomatoes, 1 large donut, 1 capsicum, 2-3 very hot peppers, 1 tablespoon oil (olives or sunflower), 200 g skimmed yogurt salt, pepper
Method of preparation
Tomatoes are cut steeply, the donut and the adreii are cut into cubes. Mix with oil, salt and pepper. When serving, add the yogurt.

How to serve
It is served as an aperitif or dinner. It contains only 25 calories.

Tropical salad
Ingredient:
pineapple, coconut, bananas, mango (canned, if possible natural), kiwi, strawberries, red oranges and oranges, grapes, whiskey cream, vanilla
Method of preparation
Cut all the fruit into cubes and place in a bowl. Stir, then add 3 tablespoons of whiskey cream. Powder with vanilla.

How to serve
It can be served with a tropical drink

Rice salad for fasting
Ingredient:
A cup of rice boiled in salted water, a diced tomato, a diced cucumber, two bell peppers of different colors cut like matches, black and green olives, pieces of canned asparagus, vinegar (or lemon), olive oil olives, chopped parsley
Method of preparation
Put the boiled rice to cool in the refrigerator. Meanwhile, cut all the vegetables, prepare the salad dressing and mix them all and season to taste with pepper. When it has cooled and the taste of the ingredients has penetrated into the rice, it is kept in the refrigerator and eaten cold. As a summer salad, add the sardines with canned oil, anchovies or smoked fish.

How to serve
It is served as dinner on summer days or as a first course at lunch

Italian cuisine


Italian cuisine is characterized by flexibility, a wide range of ingredients and a rich regional variety of recipes. The dishes represent an important element of the Italian lifestyle and mainly reflect the culture and history of this people.
From a culinary point of view, Italy is a country of incredible diversity. Dishes, ingredients, cooking time and spices change radically from one region to another. [You must be registered and logged in to view this image]

Pesto spaghetti sauce
Ingredient:
fresh basil leaves, extra virgin olive oil, garlic, grated Parmesan cheese, pine buds, salt, pepper
Method of preparation
The basil with the oil, the garlic, the grated Parmesan cheese and the pine buds are mixed in a bowl for 5 minutes, until the pasta becomes homogeneous.

How to serve
Serve with spaghetti

Spaghetti with garlic, oil and pepper
Ingredient:

5 cloves garlic, double refined olive oil, a hot pepper or paprika, spaghetti (80 g / person), water, coarse salt
Method of preparation
Heat the olive oil in a non-stick pan and add the crushed or chopped garlic as small as possible. When it is golden, add the finely chopped pepper or paprika and after another minute turn off the heat. Great care must be taken not to burn the garlic, because everything would become bitter. Put the spaghetti in salted water and already boiling and boil as indicated on the package (usually 8-9 minutes). Once drained, mix with the spice shown above and put back on medium heat for a minute, stirring gently.

How to serve
Serve as soon as they are removed from the heat

500 gr. baked potatoes, 500 gr. cretesti apples, 400 gr. celery for mayonnaise: 1 egg, 120 gr. oil, 1/2 lemon, salt, pepper
Method of preparation
The well-washed and dried potatoes are baked in the oven. Clean warm, leave to cool and cut. Celery, cleaned and washed, is cut very thin, like noodles. Peel an apple and slice it. Mix all in a salad bowl. Prepare mayonnaise and mix with the others. The salad can be eaten the next day.

6 eggs, 250 gr. sugar, 1 cup rom
Method of preparation
Separate the egg whites from the yolks. Put the yolks with the sugar and rum in a saucepan over a suitable heat. Stir continuously with a wooden spoon until the cream thickens. Then remove from the heat and add the 6 beaten egg whites. Stir quickly.
Spaghetti bolognese
Ingredient: 500 gr. spaghetti, 300 gr. minced meat, an onion, 2 cloves garlic, 1 bell pepper, a carrot, 400 gr. broth, vegeta, bay leaf, chopped basil leaves, salt, pepper, olive oil
Preparation: Boil the spaghetti. Chop the onion and garlic, cut the pepper and carrot into cubes and fry in oil for about 5 minutes with the minced meat. Add the broth, a little vegetable, bay leaf, chopped basil, a little water and let it boil for 20 minutes. slowly, under the lid. Season the sauce and serve with boiled spaghetti.

Spicy spaghetti sauce

Ingredients: 2 tablespoons olive oil, 3-4 cloves garlic, a box of mushrooms, 7-10 green olives, 750 gr. very finely chopped meat (preferably beef) spices: bay leaf, basil or oregano, rosemary, salt, pepper a teaspoon sugar, 3 tablespoons broth, 350-500 gr. tomato juice, 75 gr. butter, 1 raw egg, 1 packet of spaghetti
Preparation: Put the olive oil in a saucepan and heat. When it is hot, put the garlic cloves, grind them beforehand in the hot oil and let the oil "brown" a little. In this way, the oil will get a strong smell of garlic and will lose the strong smell of olives. After about 3-5 minutes, add the minced beef together with the oil and garlic. Add salt, pepper and other spices: a bay leaf, freshly chopped or dried basil, oregano, and very little rosemary, because it has a very strong aroma. Stir continuously with a wooden spoon, so that the meat browns well for about 15 minutes. Put the finely chopped mushrooms and sliced ​​olives. Stir for 10 minutes, then add the broth and tomato juice. Add the sugar, stir continuously until the tomato juice and sugar are incorporated, simmer, then cover the pan with the lid and let it simmer for 30 minutes. Separately, boil the spaghetti with butter. After they have boiled, strain them and then put them in a bowl. Break a raw egg and mix well
How to serve: Place the spaghetti in a circle on a large plate, put the sauce, sprinkle with freshly grated Parmesan cheese, finely chopped green parsley and decorate with a mint leaf.

Ingredient: 250 gr. pasta, 400 gr. mushrooms, 2 carrots, 4 cloves garlic, 50 ml white wine, olive oil, parsley, salt, pepper, parmesan or grated cheese
Preparation: Finely chop the garlic, grate the 2 carrots and fry in a pan in which the olive oil has previously been heated. Add the mushrooms (mushrooms) cut into cubes and put a lid, waiting for the mushrooms to water. Add the wine, salt and pepper to taste and cover again with the lid, leaving approx. Ten minutes. Stir occasionally. After 10 minutes, take the lid off and leave it on the fire for a while to lose its liquid appearance and gain the consistency of a sauce. When it is almost ready, add the finely chopped parsley. Meanwhile, a pot of water was boiled in which a little salt was added. When it boils, put the pasta and let it boil for 9-10 minutes (depending on the cooking time written on the package), stirring from time to time. When it is ready (al dente) strain it and put it over the sauce already prepared, mixing well.
How to serve: Serve after sprinkling grated cheese on top

Ingredient:
250-400 gr. bacon ham (or Romanian kaizer, but not too greasy), a teaspoon of crushed garlic, freshly ground black pepper, salt, basil powder, 4 large eggs, beaten well with a cup of freshly grated Parmesan cheese (Parmigiana-Reggiano ), a teaspoon of green parsley, finely chopped, a box of spaghetti of 500 gr., cooked "al dente"
Method of preparation
Preparation of the sauce: in a large, hot pan, put the pieces of bacon, after they have been cut before (not very small, about 1 cm wide and 4 mm thick). Fry well until crispy (about 6-8 minutes). Remove the bacon pieces and place on a paper towel to absorb the adjacent fat. Drain the fat from the pan, keeping about 3 teaspoons of fat. Add the crushed garlic and pepper to taste and sauté the garlic for about 45 seconds, until "golden". Remove the pan from the heat, add the fried bacon, and the cooked pasta "al dente" and add a little pepper, salt and keep on the fire for another 1 minute. Eggs, beaten well in a bowl, along with a pinch of salt, add over this hot mixture, but first remove the pan from the heat. When eggs are added, stir continuously until the eggs stick to the pasta and harden. Add the freshly grated cheese (parmesan) and mix well. Boiling spaghetti "al dente": boil water with salt and a cube of butter (per 100 gr. Of spaghetti, at least 1 liter of water). When the water boils (bring to the boil) add the spaghetti, taking care that as it softens, the whole canteen of spaghetti enters the water. Do not boil for more than 10 minutes. He tasted spaghetti. when it is boiled so that it does not crumble, but it does not have a core of uncooked pasta in the middle, it is called that they are cooked "al dente".

Tiramisu with Mascarpone cream

Ingredient:
6 teaspoons of coffee, a bottle of rum essence, 400 gr. Savoyardi biscuits, 4 eggs, 7 tablespoons sugar 500 gr. (2 boxes) Mascarpone super cream or 500 gr. sour cream 24% fat, 2 sachets of cocoa cream powder for garnishes
Method of preparation
Make a coffee from 3 cups of water and the 6 teaspoons of coffee and let it cool, rub the yolks with the sugar, until the sugar almost melts (about 10-15 minutes with the mixer). Add Mascarpone super cream or sour cream and mix with the mixer until it becomes creamy. Put in the fridge. Beat the egg whites, then add the whipped cream powder (without dissolving in milk) and beat with the mixer until the whipped cream powder is incorporated into the foam. Mix the two compositions (the one with the egg whites and the one with the yolks) and put the mixture in the freezer. Add the rum essence to the cooled coffee. Quickly soak the biscuits in coffee, one by one. Hold the biscuit in the coffee for a second, otherwise it will soften too much. Use a tray 4-5 cm high, which can hold about half the amount of biscuits placed next to each other (the steak tray is perfect). Place a layer of biscuits in the tray. Spread half of the prepared cream, then place another layer of biscuits and spread the rest of the cream on top. Sprinkle cocoa on top with a tea strainer.

How to serve
Keep it in the fridge for a day, let the biscuits penetrate and serve

Ingredient:
225 gr. flour, salt, 1 packet of yeast, 2 tablespoons oil, tomato sauce
Method of preparation
Mix the ingredients and add enough hot water to form a soft, but not sticky dough. Knead on a floured surface until fluffy and smooth. Spread a 25 cm countertop. and place on a tray greased with oil and lined with flour. Add the tomato sauce and filling (mushrooms, ham, olives, etc.). Attention! do not load the dough with a layer too thick, it will keep the steam in the top, preventing baking. Bake for 15 minutes, until the edges turn golden. Remove the pizza, add the cheese and place in the oven until it begins to melt.

Spaghetti with mussels and mushrooms

Ingredient:
500 gr. packet of spaghetti, a box of mushrooms, 1/2 packet of margarine, 200 gr. muscle, 50 gr. olives, 100 gr. tomato paste, 100 gr. very finely grated cheese pipe, spices to taste.
Method of preparation
Boil the spaghetti in salted water for about 10-15 minutes, then pass through a stream of cold water. In a cauldron put margarine, mussels, finely chopped mushrooms, spices, pepper to taste, tomato puree, a little water. A thick sauce is obtained. Pour the spaghetti into it, mix until it is very well covered with sauce, and then put the cheese. Mix everything, and at the end you can put 2-3 tablespoons of sour cream.

Ingredient:
2 green salads, a few sprigs of green onion, a few moon radishes, oil, vinegar (lemon juice), 2 hard-boiled eggs, 100 gr. olives, salt
Method of preparation
Break the core of the salad into pieces and spread on a long plate. Sprinkle sliced ​​green onions, sliced ​​moon radishes. Pour the vinaigrette sauce prepared from oil, vinegar or lemon juice and salt. Garnish with slices of hard-boiled eggs and olives. Serve immediately.

Ingredients: 100 ml red garone, sugar, 25 ml cinzano, pepsi, a slice of lemon, 4 ice cubes
Preparation: Garonne with cinzano and pepsi is stirred and mixed with 2 ice cubes in a mixer.
How to serve: Serve in a glass glazed with sugar and garnished with a slice of lemon, adding the remaining two ice cubes

Ingredient: 200 ml. martini, 50 ml. gin, orange and lemon slices, blueberries and raisins, ice
Preparation: Ice with blueberries and raisins shake in a mixer and add martinis and gin
How to serve: Serve with 1-2 ice cubes, garnished with consecutive slices of lemon and orange

Ingredients: 100 ml vodka, 50 ml gin, 100 ml metaxa, 25 ml lemon juice, 25 ml red juice, 50 ml egg liqueur, 50 gr. cappuccino powder, 4 ice cubes
Preparation: Mix the drinks together with 2 ice cubes and cappuccino powder in a mixer
How to serve: Serve with ice and a glass glazed with sugar

Tiramisu with mascarpone cheese

Ingredient:
500 gr. mascarpone cheese, 5 eggs, 5 tablespoons powdered sugar, a box of champagne biscuits, 30 cl of very strong coffee, a tablespoon of cocoa powder
Method of preparation
Rub the yolks and sugar until the mixture starts to turn white. Add mascarpone and mix well. Beat the egg whites in the form of a hard foam and incorporate them into the above mixture. Sprinkle the biscuits with the coffee and line the bottom of a bowl with them or portion them into cups. Cover with a layer of mascarpone. Put another layer of coffee-sprinkled biscuits, a second layer of cream, etc. Then put the cake in the fridge and leave it to cool for at least 3 hours.

How to serve
Serve cold, powdered with cocoa

Fried with mushrooms and pumpkin

Ingredient:
550 gr. diced pumpkin (without seeds or peel), 15 gr. butter, 4 tablespoons oil, 150 gr. mushrooms, 2 pieces of garlic (to taste) crushed, 8 pieces of spring onions (green) cut, 7 medium-sized eggs - beaten like an omelette, spices (pepper, salt, etc.)
Method of preparation
Cook the pumpkin in a large pan with water (boiled), slightly salted for 5-6 minutes, until the pumpkin is soft. The water is leaking. Heat butter and 2 tablespoons oil in a pan.Add the mushrooms and fry for 6-8 minutes, turning them constantly until they are browned. Add the remaining oil and fry the pumpkin for 2-3 minutes until golden brown. Add the garlic and spices and cook for 1 minute, then add the green onions and leave for another minute. Put beaten eggs over the whole composition and fry for 4-5 minutes until golden brown. Put the pan in the oven or on the grill for 1-2 minutes to bake on top.

How to serve
Serve cut into pieces like pizza with sauces to taste

Lasagna
Ingredient:
1 packet of lasagna (500 grams), a bay leaf, a chopped onion, 1/4 cup oil, 2 cloves garlic, cut 2 teaspoons oregano, 4 teaspoons dried basil, 1 can of tomato juice, 1 can of tomatoes in own juice, chopped , 1 teaspoon cinnamon, 500 grams of very soft cheese or greasy sour cream, 2 eggs, beaten, 1/2 glass of Parmesan cheese, 500 grams of fresh mushrooms, chopped, 500 grams of spinach, chopped, 2 zucchini, chopped, 500 grams of mozzarella cheese
Method of preparation
Preheat the oven to 175 degrees Celsius. Cook the onion with the bay leaf in oil until the onion turns golden. Add the garlic, oregano and two teaspoons of basil. Stir for two minutes. Add the tomatoes. Leave the hour. At the end, add cinnamon. Set the vessel aside. Put a large bowl of water in which a pinch of salt was put on the fire, put the package of lasagna and boil al dente (to be hard). Strain well. Mix the cheese with beaten eggs, part of the Parmesan cheese and the two remaining teaspoons of basil. Fry the mushrooms in a little oil. Add spinach and zucchini. Boil until the vegetables are well penetrated. In a large bowl pour half a cup of tomato sauce, add in layers: lasagna, egg cheese, lasagna, tomato sauce, sauteed vegetables, lasagna, egg cheese and Parmesan on top. Bake in the preheated oven for 45 minutes to an hour.

How to serve
After removing from the oven, leave for 10 minutes before serving.


Lasagna with chicken
Ingredient:
1 packet of lasagna (500 grams), two cups of codena (very concentrated) mushroom soup, three cups of very fatty sour cream, 200 grams of Parmesan cheese, 150 gr. butter, 4 teaspoons olive oil, half a large chopped onion, 4 cloves garlic, chopped, 5 large chopped mushrooms, 1.5 kg fried chicken, chopped, salt and pepper, to taste, 250 gr. very soft cheese or greasy sour cream, a handful of washed and chopped green spinach, 500 grams of mozzarella cheese
Method of preparation
Preheat the oven to 175 degrees Celsius. Put a large bowl of water in which a pinch of salt was put on the fire, put the package of lasagna and boil al dente for 8-10 minutes. Strain well. Mix the mushroom soup with sour cream, Parmesan cheese and butter. Stir until the butter is completely melted and the mixture becomes homogeneous. Heat the olive oil in a medium-sized saucepan. Cook the onion with bay leaf in oil until the onion turns golden. Add the mushrooms and garlic. Lightly fry the vegetables and drain the oil. Add the chicken. Season with salt and pepper. In a large bowl, pour the cheese sauce, lasagna paste, half of the ricotta cheese, cover with spinach, add half of the chicken composition and pour the mozzarella cheese. Add the lasagna, chicken mixture, the rest of the ricotta cheese, the sauce with the Parmesan cheese and butter, the spinach, the rest of the chicken and, at the end, the mozzarella cheese, the last layer of lasagna and Parmesan sauce. Keep in the hot oven for an hour until the lasagna turns golden brown and bubbles. At the end, add a layer of mozzarella cheese and keep it in the oven for a while, until it gets a golden color.


Pasticcio
Ingredient:
2 cups fossils, 1 tablespoon oil, 4 tablespoons sour cream, salt, rosemary. Sauce: 2 tablespoons oil, 1 finely chopped onion, 1 finely chopped red pepper, 2 cloves chopped garlic, half a kg. minced beef, 420 gr. of chopped canned tomatoes, a cup of white wine, 2 tablespoons finely chopped parsley, salt and pepper. Topping: a cup of fatty yogurt, 3 eggs, grated cheese (a good hand)
Method of preparation
Sauce: cook the onion with the pepper for three minutes. Add the garlic and cook for another minute. Add the meat and brown. When the meat is browned, add the tomatoes and wine and simmer until the sauce thickens well (at least 20 minutes). Put the parsley at the end and salt and pepper to taste. The pasta is boiled in water with salt and oil. Drain and put in a bowl where it mixes with sour cream. For the topping, beat the eggs with the yogurt and add a pinch of salt and pepper. In a bowl that goes in the oven and greased with oil put half the amount of pasta over which put half the amount of sauce. Repeat the layers. Cover with topping and sprinkle with cheese. Bake for half an hour on the right heat until it is golden on top.

How to serve
Garnish with rosemary and serve with a salad.

Easter dove
Ingredient:
700 g of flour, 100 ml of milk, 200 gr. butter, 150 gr. sugar. 6 yolks, 150 gr. glazed fruits or 100 gr. dark chocolate, 25 gr. brewer's yeast, 80 gr. peeled almonds, grated peel of a lemon, a little salt, caster sugar
Method of preparation
Prepare a dough with flour, yeast crushed in a little water, yolks and 100 gr. of soft butter, sugar, grated lemon zest, salt and warm milk. Leave to rise for about half an hour, then knead the dough by adding the remaining butter, chocolate or glazed fruit. Put it in the shape of a pigeon and leave it to rise for half an hour. Grease with a yolk and sprinkle with caster sugar and almonds. Place in the hot oven (190 ° C) for 20 minutes, then cover with baking paper and finally bake for another 20-25 minutes.


Chicken and lemon cream soup with spaghetti
Ingredient:
4 tablespoons butter, 8 sliced ​​chives cut into thin slices, 2 carrots cut into thin slices, 2 celery stalks cut into thin slices, 250 gr. boneless chicken breast cut into thin slices, 3 lemons, 1,125 l chicken soup from concentrate, 250 gr. thin spaghetti broken into relatively small pieces, 150 gr. sweet sour cream, salt and pepper (white), green parsley, chopped larger
Method of preparation
Chives, carrots, celery and chicken are fried in butter in a saucepan for about 8 minutes on low heat. The lemons peel thinly from the skin (without the white part, only what is yellow on the surface). The shell thus obtained is scalded for 3 minutes in boiling water. Peel a squash, grate it and slice it into long slices (like noodles). The lemons are squeezed. Add the lemon peel and juice to the pan along with the chicken broth and meat. Boil on low heat for 40 minutes. Add the spaghetti and cook for another 15 minutes. Salt and pepper to taste. At the end, add the sour cream and do not boil the soup, not to cut the sour cream.

How to serve
Serve garnished with green parsley and a slice of lemon for decoration


Spaghetti with meat
Ingredient:
For 6 people: 300 gr spaghetti, 2 tablespoons oil, 1 finely chopped onion, 1 medium chopped carrot, 1 sliced ​​bell pepper, 1/2 sliced ​​hot pepper, 1 baked capsicum pepper, cut into strips, 400 gr fresh mushrooms , 150 gr smoked sausage 300 gr minced meat, 400 gr chopped tomatoes (or 4 large tomatoes, peeled and finely chopped), salt, 1/2 teaspoon garlic powder (or 1 clove crushed garlic), 1/4 teaspoon pepper, 1/4 teaspoon hot paprika, 1/2 teaspoon dried basil, 1/2 teaspoon dried oregano, 30 gr butter, 250 gr grated cheese
Method of preparation
Spaghetti is boiled in plenty of salted water. Heat the oil in a larger pan and cook the onion with the bell pepper and hot pepper. Add the peeled and chopped smoked sausage and the minced meat. Add the tomatoes with the juice, the mushrooms, the carrots and the baked peppers. Sprinkle with spices (garlic, pepper, hot paprika, basil, oregano, salt). Bring to a simmer over medium-low heat. Boiled spaghetti "al dente" (slightly hard) drain the water and mix with butter. In the casserole that goes in the oven, place the spaghetti, on top of the contents of the pan and cover everything with the grated cheese. Leave in the oven for 20 minutes on high heat (200 gr) until the cheese is completely melted and slightly browned).

Tiramisu cake with cream cheese
Ingredient:
1 cocoa cake top, 3 tablespoons instant coffee, 2 eggs, 100 g sugar, 2 cans of 200 gr cream cheese, 200 gr sour cream or whipped cream, 50 gr cocoa, 200 ml hot water,
Method of preparation
Dissolve the coffee in hot water and leave to cool. In a bowl, beat the eggs with the sugar for 10 minutes with the mixer. Add the cream cheese and sour cream and mix for another 10 minutes with the mixer. Undo the top in two. Syrup the bottom with half of the coffee (outer face) and the other half with the rest of the liquid (inner part). Cover the bottom of the countertop with half the cream, overlap the other side of the countertop and cover with the rest of the cream. Sift cocoa on top, using a small sieve.

How to serve
Refrigerate for at least 4-5 hours before serving.


Scorpio salad
Ingredient:
200 gr. tone, 1/2 kg potatoes, 100-200 gr. onion, 3 eggs, 1oo gr. olives, 3 red tomatoes, tarragon, salt, vinegar, oil
Method of preparation
Boil the peeled potatoes and eggs, make an assorted salad of boiled potatoes, sliced ​​onions and eggs, add to the composition boiled and marinated tuna, olives and tarragon and sprinkle with salt, oil and vinegar to taste.

How to serve
Serve garnished with sliced ​​tomatoes or slices

Savoiardi (Piedmontese biscuits for Tiramisu)
Ingredient:
270 gr. sugar, 120 gr. flour, 4 eggs, honey
Method of preparation
Beat the egg yolks with 120 gr. of sugar and 1 + 1/2 tablespoon of honey. In another bowl, beat the egg whites with the remaining sugar. Gently mix the egg yolk cream with the egg whites, add the flour, then place the composition in a confectioner's cone. Place a special sheet of baking paper on the tray and shape sticks with a length of about 8 cm, well spaced from each other so that they do not stick together. Place in the oven at 180 ° for 15 minutes.

How to serve
Serve sprinkled with powdered sugar


tuna pasta
Ingredient:
500 gr. pasta, 5-6 cloves garlic, a can of chopped tuna, ketchup, delicate, oil
Method of preparation
Boil the pasta for about 7-8 minutes (follow the instructions on the package) with a little oil and delicately. Fry the finely chopped garlic cloves in oil until they acquire a yellow-brown color. Pour the oil over the cooked and drained pasta. If desired, you can add garlic. Mix the pasta with the tuna.

How to serve
Serve seasoned with basil, thyme and oregano or ketchup


Pizza '4 Seasons'
Ingredient:
1 tender dough (French), 4 tablespoons tomato paste, 1 tablespoon oregano, 6 tablespoons parmesan (grated cheese), 8 roasted tomatoes, 100 gr. shrimp, 100 gr. poultry or shellfish, 100 gr. boiled sliced ​​ham, 100 gr. salami, 1 small can of mushrooms, cooked half a red and green pepper cut into slices, salt, freshly ground pepper, 200 gr. Mozzarella
Method of preparation
Prepare the dough, spread it and spread it evenly with tomato paste, then sprinkle with oregano and parmesan. Preheat the oven to 220 * C, scald the tomatoes, peel them and place them on the sliced ​​dough. Shrimp, shells or poultry, (in fissures), ham, salami, mushrooms and peppers are spread over tomatoes, seasoned with salt and pepper. Cover with mozzarella and put in the oven for 15-20 minutes

How to serve
Serve with dry, red wine


Spaghetti sauce
Ingredient:
cold pressed sunflower oil, onion, garlic, tomato pulp, bell pepper, zucchini, fresh basil and rosemary leaves, salt, pepper
Method of preparation
All vegetables are cut into large pieces. Fry the onion, then add the garlic cloves. When everything is golden, add the bell peppers and zucchini. After the last two components soften, add the tomato pulp and simmer until the mixture decreases. Before turning off the heat, add the leaves, salt and pepper (to taste). Allow to cool slightly, then mix lightly, without completely chopping the vegetables. The sauce can also be stored in the freezer.

How to serve
It can be served with other dishes


Tuna calf
Ingredient:
a piece of tender veal, a box of tuna, a few capers, mayonnaise
Method of preparation
Boil the meat, then let it cool and cut into thin slices. Place the slices on a plate and spread the cream made with the other ingredients (mayonnaise, tuna, capers) well on top. Capers are used again for decoration.

Risotto with pumpkin
Ingredient:
300 gr. rice, 2 large diced pumpkin slices, 1.5 l of meat or vegetable juice, a small onion, 2 tablespoons olive oil, butter as much as a walnut, half a glass of dry white wine, 4 tablespoons parmiggiano shaved, salt, pepper
Method of preparation
Put the olive oil and a fried onion in a saucepan, add the rice and let it fry for a few minutes. Add half a glass of dry white wine and let it evaporate for a few minutes. Add the pumpkin and let it boil, occasionally adding a pinch of hot juice, stirring constantly. When it is cooked, both the rice and the pumpkin, turn off the heat, add a nut of butter and let it rest for 2-3 minutes after which it is served.

How to serve
It can be served with grated parmiggiano


Sos Puttanesca
Ingredient:
4 cloves of garlic, 1 small onion, 4 anchovy fillets in oil, 2 tablespoons of capers, 1 pinch of hot paprika, 15 green olives without symbols, 15 black olives without symbols, 1 tablespoon of tomato paste, 4 tomatoes , 3 tablespoons olive oil, 1 tablespoon chopped basil leaves, 30 g grated Parmesan
Method of preparation
Put the oil in a pan over low heat, add the anchovy fillets, chopped onion and garlic. Leave until the onion becomes clear. Add the tomato paste, and the peeled and crushed tomatoes, capers, olives and paprika. Boil on low heat for 10-15 minutes. Set aside, add the basil and Parmesan. You can pass the mixer for 15 seconds. Pour over the pasta.


Omelet yarn
Ingredient:
5 eggs, 2 tablespoons sour cream, salt, white pepper, chopped thyme, a tablespoon of powdered milk
Method of preparation
Beat the eggs with the other ingredients. The composition is put in a plastic bag. Make a very small hole in one corner of the bag. Heat oil in a pan. In the hot oil, make omelette strings, one on top of the other, tightening the bag.

How to serve
Remove the omelette splints on a plate. Garnish on the edge with tomato slices and dill leaves

Penne with smoked salmon
Ingredient:
1/2 smoked salmon, a medium onion, paprika to taste, 6 tablespoons tomato juice, with pulp, 200 ml sour cream, freshly chopped parsley, double refined olive oil, butter (as much as a walnut), 1 kg of penne - short pasta, cut straight and drilled inside (for 4 pers.), water, salt
Method of preparation
Sauce: In a Teflon pan, melt the butter without burning and mix with 5 tablespoons of olive oil, then add the finely chopped onion or chopped to the machine when golden, add the chopped salmon noodles and paprika. When the salmon becomes whitish, put the tomato juice with the pulp, let it simmer to evaporate some of the liquid, then add the sour cream. Leave for another 3 min. over low heat, then turn off the stove. Then add the parsley and the sauce is ready.
Pasta: put on the fire a pot of water with coarse salt (2 liters of water - 5 teaspoons of salt), enough to cover the feathers at the right time. After the water boils, pour the pasta and boil for as many minutes as recommended on the package (usually 10-12 minutes). Drain the pasta and mix with the smoked salmon sauce over medium heat for 1 minute.

How to serve
Serve hot, as a first course


Bruschetta
Ingredient:
sliced ​​bread, a clove of garlic, extra virgin olive oil, tomatoes
Method of preparation
Put the slice of bread on the electric grill, keep it for a few minutes until it is fried. Rub lightly on top with a clove of garlic. Put a little oil on top, salt and sliced ​​tomatoes or pieces and you can garnish with fresh basil.


Tongue in the red bath
Ingredient:
sliced ​​boiled tongue, 2 bunches of parsley, 5 cloves garlic, a little hot pepper, a few anchovies, a glass of tomato sauce, a glass of soup half a glass of vinegar 2 handfuls of white flour
Method of preparation
The sauce is prepared as follows: chop with a crescent-shaped knife called "mezzaluna" 2 bunches of parsley with 5 cloves of garlic, a little hot pepper and a few anchovies (anchovies) in oil. Put everything in a saucepan with a little olive oil and simmer for a quarter of an hour, chewing from time to time. Add a glass of tomato juice and a glass of soup and let it boil for another 10 minutes. Add half a glass of vinegar and 2 handfuls of white flour, season with salt and pepper and mix well to obtain a homogeneous and creamy mixture. Leave it on the fire for another 5 minutes and you're done.

How to serve
Then place the slices of tongue on the plate and pour the sauce / cream on top, you can put hot and cold

Tiramisu from biscuits "Savoiardi Balocco"
Ingredient:
"Savoiardi Balocco" biscuits 225 g mascarpone (Italian or Romanian especially for tiramisu), 225 g Hulala whipped cream, 5 egg yolks, 1 beaten egg white, 150 g sugar, 1 glass of liqueur or rum to taste, 1 sachet of vanilla sugar, 1 essence rom, cacao ptr. powdering, ness for soaking biscuits, eg a cup of cold water - a lick of ness
Method of preparation
In a bowl, rub the egg yolks with the sugar until a frothy composition is obtained, carefully mixing the mascarpone cream, whipped cream, the egg white also foam and finally the liqueur, rum essence and vanilla sugar. Stir until smooth. In a tray, place a layer of cream above, a layer of syrupy biscuits on both sides, another layer of cream, another layer of biscuits and end with a layer of cream arranged evenly with a spatula. Top with a layer of cocoa given through a sieve.
How to serve: Keep in the refrigerator at least 3 hours before serving. Tiramisu is even tastier if it is prepared the day before serving.

Fisilli with pumpkin
Ingredient:
4-5 pumpkins about 20 cm long, 2 cloves of garlic, hot peppers or paprika, fine salt to taste, double refined olive oil, 1 kg of fusilli (short and spiral pasta, for 4 people), salt water a full pot for baking pasta).
Method of preparation
Wash the zucchini, cut them into small cubes and fry them in olive oil, with the garlic cut in half (at the end, remove the garlic from the pan). The fire must be small.At the end, salt and add the hot pepper or paprika. Meanwhile, put water on the fire and when it boils add the pasta that boils for the time written on the package (usually 12-13 min.) When everything is ready, mix the pasta with the zucchini and they are ready to serve.

Lasagna with minced meat
Ingredient:
1 pack of commercial lasagna sheets. For the filling: 1 onion, 3-4 cloves of garlic, a bunch of parsley, 250 g minced meat, 7 tablespoons flour, 2 cups vegetable soup, 200 g grated cheese, 1 egg, 50 g breadcrumbs, 250 g sour cream , tomato sauce, 5 tablespoons butter, 1.5 l milk
Method of preparation
Put the chopped onion, garlic and parsley to fry in a little oil, then add the minced meat, 2 tablespoons of flour and vegetable soup, salt, pepper and cook for 15 minutes, stirring constantly. When it cools, add an egg, a little grated cheese and breadcrumbs. Make a bechamel sauce from butter, flour and milk in a pot. Grease a pan with butter and then with a little bechamel, put a row of lasagna sheets, grease with beshamel, then with the filling, sprinkle with a little sour cream and tomato sauce and grated cheese, then another row of sheets and so on . At the end, put a thicker layer of beschamel. Cover with aluminum foil and bake for 30 minutes at 200 degrees. Take the foil on top and leave it until it browns.


Carbonara pens
Ingredient:
double refined olive oil (5-6 tablespoons), butter as much as a walnut, 2 cloves garlic cut in half lengthwise, 100 g. diced smoked bacon, a whole egg, penne (short ribbed pasta), coarse salt and water for Easter
Method of preparation
Put on medium heat in a pan possibly Teflon, oil and butter, mix until melted, add garlic and bacon after browning, remove the garlic once browned bacon, turn off the heat, wait until it becomes warm and the egg that mixes completely breaks.
Place the penne in a pot with plenty of water and coarse salt (2-3 tablespoons), boil for about 12 minutes (or al dente), drain the water and mix hot with the sauce so that the egg "boils" with heat. pasta. Add ground pepper to taste.


Meat roll with eggs
Ingredient:
1 kg minced meat mixture, 200 gr. pressed ham cut into small cubes, 4 slices of bread, 1 cup of milk, 2 eggs, rosemary or other greens, salt, pepper, 150 ml white wine, 6 hard boiled eggs
Method of preparation
Soak the bread slices in milk for 15 minutes, squeeze and grind. Mix the minced meat with the chopped bacon, the chopped bread, 2 eggs and the chopped greens. Season.
Mix well, spread the composition in a rectangular shape on the work table and place boiled and peeled eggs in the middle.
Roll the meat around the eggs, in the shape of a roll. Roll to the edge of the table and then into a greased pan. Place in the oven heated to 375 degrees F, 30 min. After 30 minutes, sprinkle with white wine and leave for about 1 hour.

How to serve
The roll is cut into slices and they will have an egg section in the middle. On top, put the sauce from the tray in which it was fried, to which a little white wine is added. You can put the desired gasket all around. It can be served with spinach or boiled vegetables.


Marinated pepper
Ingredient:
3 colored bell peppers (orange, yellow, red), a little olive oil, 2 cloves garlic, tomato broth, salt and pepper
Method of preparation
The peppers are cut in half, cleaned of seeds and stalks and put in the oven on a tray at 350 degrees F, 20 minutes.
Sauce: Heat a little olive oil in a pan, add crushed garlic and finely chopped tomato broth. Salt and pepper to taste.

How to serve
Fill the peppers with this sauce and garnish with basil or parsley leaves.


Linguinne a la peperonata
Ingredient:
3 colored bell peppers, a medium onion, a little oil for frying, 5 medium tomatoes, 250 gr. pasta linguine
Preparation: Put the peppers in the oven for 20-30 minutes, take them out and put them in a paper bag to soften them. Leave for 10 minutes, then cut and empty the water, peel and cut into strips. Sauce: heat a little oil, add onion cut into scales and cook for 2 minutes, until translucent. Add the tomatoes, to which the middle was removed with the seeds and cut into cubes, and the pepper slices.
Separately, boil the pasta (linguine or other kind of spaghetti) while writing on the package.

How to serve: Put the pasta in a bowl and pour the sauce on top. Season to taste and garnish with basil leaves and / or Parmesan cheese.


Polenta with egg
Ingredient:
malai, apa, salt, eggs, parmesan
Method of preparation
Make a polenta suitable for consistency, put in a tray, smooth with a spatula and leave for a few hours. The layer should be about 1.5 cm thick. Cut the 15/15 cm pieces (like a toast), grease with olive oil and put on the grill for a few minutes on each side.
Fry the egg in an oil-free Teflon pan.

How to serve
Place the egg on the polenta slice and grate the Parmesan cheese on top. It is served for breakfast or as an aperitif.


Gniochi (potato croquettes)
Ingredient:
500 gr. of cartridges, 2 egg yolks, flour
For the sauce: a little olive oil, tomato broth, spices, parmesan
Method of preparation
Peel a squash, grate it and boil it whole. Drain and allow to dry for 20 minutes, then grind well. Add 2 yolks and enough flour to become a paste. Take a small part and make a thin roll. Cut the pieces, put them in flour and make different shapes by twisting them on a grater or a fork. This is how different shapes are printed. Put in boiling water and boil.

How to serve
Serve with tomato sauce prepared as follows: heat the oil, add finely chopped tomato broth and season to taste. Sprinkle grated Parmesan cheese on top.


Lamb with green beans
Ingredient: 500 gr. lamb, olive oil or butter for frying, 1 large carrot, 2 celery stalks, a medium onion, a sprig of parsley or rosemary, 1 cup soup juice, 2 eggs, lemon juice, 100 ml white wine
For the garnish: green beans, frying oil, spices, 100 gr. hazelnuts (optional).
Preparation: Cut the lamb into small pieces and fry in a Teflon pan with a little olive oil or butter. Add the chopped carrots and celery, onion scales and whole greens. Add the soup juice (preferably beef), cover and cook for 1 hour and a half. Separately, beat 2 eggs, a little lemon juice and white wine and put over the meat and simmer for another 2-3 minutes. Be careful, don't forget to remove the green branch.
Garnish: fry the green beans in oil, add salt and pepper. Separately, chop the hazelnuts, place in a pan and fry in the oven for 5 minutes.
How to serve: Place the meat on a large round or oval plate in the middle. Place the beans next to the lamb, all around and sprinkle the roasted hazelnuts on top.


Italian style chicken breast
Ingredient:
4 pieces chicken breast fillets, a mozzarella, 3 tomatoes, oregano, olive oil, lemon, salt, pepper, butter for frying
Method of preparation
Heat the butter in a pan with a lid, place the slices of chicken breast previously seasoned with salt, pepper and lemon juice. They turn on both sides until they are almost ready. Cut the tomatoes into slices, sprinkle with olive oil and season with oregano. Place two or three slices of tomatoes on each grilled chicken and cover with a slice of mozzarella. After the mozzarella softens, the chicken is ready.

How to serve
Serve with mashed potatoes


Lasagna with meat sauce
Ingredient:
lasagna sheets, bechamel sauce and meat sauce, cheese
Bechamel sauce: 250 g margarine, 3 l milk and flour cm 1 kg
Meat sauce: 500 g beef and 500 g pork, 1 kg tomatoes, a glass of wine or water, salt and pepper, onion
Lasagna sheets: 1 kg of flour, water and salt and 6 eggs
Method of preparation
Bechamel sauce: put margarine in a bowl on the fire and when it melts add the flour, then the milk gradually and remove from the heat. While it is hot, add the cheese and a little sour cream and salt.
Meat sauce: cook the onion a little and then add the meat in small pieces or put through the meat grinder and let it simmer for a few minutes, stirring constantly. Then add water or wine, as desired, and leave to evaporate. After all this, put the chopped and peeled tomatoes and let it simmer for 3 hours. If necessary, add a little water and salt and pepper.
Lassagna sheets: mix eggs with flour, salt and water in small amounts until it becomes like a paste that can be stretched and left for 10 minutes, then form about 8-9 cocoons that represent lassagna sheets. Spread with a very thin foil about 1 mm and then boil for about 3-4 minutes in salted water and a little oil. Put directly in cold water for 2 minutes and let it drain until all is done. If they can't be made too big, the size of the tray, they can be made in 2-3 pieces.
Assembly: put 3 tablespoons of tomato sauce on the bottom of the tray and start with a lasagna sheet, tomato sauce mixed with bechamel sauce, cheese and so on until you finish with a lasagna sheet. Put only bechamel sauce and plenty of grated cheese on top. Bake for about 15-20 minutes in a preheated oven. It is ready when it turns red and golden.

How to serve
Serve hot.

Sos Pesto Rosso
Ingredient:
a handful of bay leaves, 1/2 kg of tomatoes, 2-3 cloves of crushed garlic, a handful of finely chopped hazelnuts, 200 g of Parmesan cheese, a quarter cup of lemon juice
Method of preparation
Put the bay leaf, garlic, hazelnuts and cheese in a blender. Add the lemon sauce and mix until a paste is formed.

How to serve
It is served with Carbonara spaghetti

Rünz
Ingredient:
burgers, half cabbage, one onion, bread dough, salt, pepper, cheese
Method of preparation
Fry the burgers and onions. Drain the oil, add the cabbage and leave it on the fire. Cut the dough into slices and roll filled with hamburger and cabbage. Put a piece of cheese on top. Put in the oven.


Saltimboca Alla Romana
Ingredient:
veal pulp, prosciutto cheese, fresh mint leaves, flour, butter, dry white wine, salt, pepper
Method of preparation
Cut the pulp into very thin slices, salt and pepper. Add two mint leaves (dried only in the last case, because they no longer have flavor) and a slice of cheese on each slice. Fold the slices in half and catch them with toothpicks and then pass them through the flour. Melt the butter in a large bowl over a fairly high heat, add the meat, leave for two minutes on each side and reduce the heat. Leave it on the fire until it breaks. Remove the slices of meat, remove the toothpicks and keep warm. Meanwhile, in the bowl in which the slices of meat were fried, drain the oil and pour the wine, scraping the walls with a wooden tool, resulting in a meat sauce.

Brociolone
Ingredients: sauce: a carrot, an onion, a celery root, a celery, bay leaves, oregano, 300 grams of tomatoes, has, pepper, oil filling: 100 grams of bread crumbs, a teaspoon of chopped parsley, a clove of chopped garlic, half teaspoon oregano, a teaspoon grated cheese, a teaspoon parmesan, 2 eggs, hard boiled, oil, salt, pepper to serve: beef, oil
Preparation: Sauce: Saute in carrot oil, onion, celery and garlic, for eight minutes, over medium heat. Add the rest of the ingredients and leave on the fire for an hour.
Filling: Mix the ingredients by hand in a bowl
Meat: Take a piece of finely chopped meat and sprinkle with the filling. Roll and grasp with a toothpick. Put the meat on the fire, in a bowl with oil. Add the sauce and leave it on the fire for an hour.

Genoese top
Ingredients: olive oil, a julienned onion, a carrot, a zucchini, a bell pepper, 2 spinach leaves, a handful of green or boiled peas, salt, pepper, 8 eggs, 100 g parmesan, 100 g ham
Preparation: Cut the fried vegetables and cook in oil over high heat, with salt and pepper until soft (5 minutes). In a bowl, beat eggs with salt and pepper, then add the cheese and beat well. Add eggs over the vegetables and leave until they harden, just like the omelette.
How to serve: Serve with well-cooked ham

Ragout Bologna
Ingredients: 350 gr beef, 120 gr pork, 120 gr veal, a sliced ​​onion, a sliced ​​carrot, a celery root cut into small pieces, a clove of garlic, a cup and a quarter of water, a teaspoon of broth, a quarter teaspoon of salt, a pinch of pepper, 120 g mushrooms, cut, half a cup of thick sour cream, 2 pieces of chicken liver cut into pieces
Preparation: Put the meat with onion, carrot, celery and garlic in a bowl and cook, stirring. Add water and leave the pot on the fire until it has evaporated. Add salt and pepper, add the broth and enough water to cover the meat. Cover the pot with a lid and let it cook for an hour. Add the mushrooms and chicken liver and leave for another 15 minutes.
How to serve: Add sour cream before serving.


Cavalfiore soup
Ingredients: a cauliflower, 2 teaspoons wine vinegar, a cup of olive oil, 4-6 cloves of garlic, a quarter teaspoon of finely chopped hot pepper, 3 cups of concentrated meat soup, salt, a handful of chopped green parsley, 100 gr sheep's cheese
Preparation: Break the cauliflower bouquets, cut the stem into small pieces, and wash in the water in which the two teaspoons of vinegar were placed. Dry and place in a bowl of salted water on the fire. Let it boil for 4 minutes. Heat the oil in which the garlic and hot pepper are cooked, until the garlic turns yellow. Add the cauliflower and leave for five minutes, stirring not to burn. Add meat broth, salt, parsley and leave on the fire until the cauliflower softens.
How to serve: Serve with cheese sprinkled on top


Pesto Genovese
Ingredients: 2-3 cups of basil leaves, 3 teaspoons pine nuts, 2 cloves garlic, a quarter teaspoon salt, olive oil, parmesan, tomatoes for garnish
Preparation: Put all the ingredients in the robot, except the olive oil and mix until it becomes a paste. As it mixes, gradually add the oil until it is completely absorbed. Serve hot, garnished with tomatoes.


Pesto Genovese II
Ingredients: 3 cloves garlic, a pinch of salt, 3-4 teaspoons pine buds, two handfuls of basil leaves, 1 -2 small bundles of parsley, 90 - 125 extra virgin olive oil, 8 teaspoons parmesan, 1-2 teaspoons water hot from cooked pasta
Preparation: Grind the garlic using a little salt to soften it. Mix in a mixer or robot with pine buds, basil leaves and parsley. Gradually add olive oil and continue mixing until the mixture becomes a green paste. If it is too thick, add more oil. It is not a problem if it is too thin, because Parmesan will be added. Add the cheese and mix, along with two teaspoons of water in which they boiled the pasta.


Rizzotto with chicken
Ingredients: rice, carrot, parsley root, onion, pepper, delicate, oil and water, for. sauce: a teaspoon and 1/2 broth, a cup of water, salt or delicate to taste
Preparation: Prepare the rice as for pilaf: put 2 cups of water in a cup of rice. Put the rice with water in a pot, over which put a whole onion, a carrot and a parsley, the pepper cut into 4 pieces, oil and delicate to taste. Put it in the oven, and when it is almost ready, pour it over the sauce (mix the water with the broth and the salt / delicacy). Homogenize by twisting and bake for another 10 minutes. Separately make the chicken steak (thighs). (To make it tastier, you can boil the thighs first, and in the juice you can prepare the rice, and then the thighs can be fried).
How to serve: Place on a rizzotto plate, next to the chicken steak and grate cheese on top


Tone pens
Ingredients: penne pasta, 2 canned tuna in oil, 1 hot pepper, 3-4 tomatoes, 2 onions, 1 tablespoon broth, salt, vinegar, sugar, 100 g olives, oregano
Preparation: Put the feathers to boil in salted water and drain the canned tuna in a sieve. In a saucepan, heat the chopped onions, add the tuna, the sliced ​​hot pepper, add enough water to cover and let it boil for 10 minutes. Then add the peeled and sliced ​​tomatoes, the broth, a teaspoon of vinegar, a teaspoon of sugar, spices and let it boil for another 5 minutes. Drain the feathers, rinse with cold water and mix with the tuna sauce.


Spaghetti with tomatoes and cheese
Ingredient: 400 gr. spaghetti, 300 gr. tomatoes, a bunch of parsley, 4 slices of bacon, 40 gr. parmesan, salt and pepper
Preparation: Boil the spaghetti in plenty of salted water, following exactly the instructions on the package. Meanwhile, wash the tomatoes, peel, then cut in half. Wash the parsley, break the leaves, then chop finely. Cut the bacon into slices with a sharp knife. Melt the butter in a pan and fry the bacon slices. Gather from the pan and keep warm. Simmer the halves of the tomatoes for 2-3 minutes in the remaining fat, then season with salt and pepper. Sprinkle with chopped parsley, add the bacon, then mix the ingredients well. Drain the spaghetti from the water, put it in a large strainer and sprinkle with a jet of cold water. Mix with the composition of tomatoes and bacon.

How to serve: Divide the spaghetti into 4 equal portions on plates, then sprinkle with grated Parmesan cheese. Serve hot.


Spaghetti with mushrooms
Ingredients: 500 g spaghetti (or broad noodles), 100 g butter (margarine), 200 g grated Parmesan, 300 g mushrooms (out of the box)
Preparation: Spaghetti is usually prepared (a dente) After draining, put on low heat and add butter. After melting, add the grated Parmesan cheese and chopped mushrooms. Stir all the time. The food is ready a few minutes after adding the mushrooms.


Light pasta
Ingredients: spaghetti or any other type of pasta, feta cheese (or telemea), 3-4 tomatoes, 150 g olives, 1 green cucumber (optional), basil, pepper, salt if needed, olive oil
Preparation: Boil the pasta in salted water and a little oil so that it does not stick together. Meanwhile, cut the cheese into cubes, the tomatoes, and the green cucumbers into thin slices. When the pasta is cooked, drain, rinse, mix with a tablespoon of olive oil, then all the ingredients.Garnish with olives
How to serve: Place on a large platter and sprinkle with basil powder

Pumpkin risotto
Ingredients: 250 gr rice, an onion, 200 gr pumpkin, 2 tablespoons oil, 1 liter knorr soup juice, salt, pepper
Preparation: Fry the onion and rice in hot oil, then add the pumpkin cut into small cubes. From time to time, pour a pinch of hot soup over the rice and chew continuously. After about 20 minutes, the rice swells, a sign that it is ready. Fits salt and pepper to taste. For decoration, chopped parsley. Mushrooms or seafood can be used instead of watermelon.

Coltunasi with sheep's house
Ingredients: 1 leavened dough, 2 tablespoons olive oil, 2 onions, one red and one green pepper, salt, pepper, freshly ground, 250 g sheep's cheese, 8 tablespoons finely chopped parsley, 1 tablespoon paprika
Preparation: Prepare the dough, leaven it, spread it and make it into 4 equal squares. Heat the oil, cut the onion into small pieces and cook in it. Cut the peppers into cubes, add them to the onion and fry together. Preheat the oven to 220 degrees.
Put the vegetables in a bowl, season, add the diced cheese, sprinkle with parsley and paprika and mix well. Allow to cool slightly. Put the filling on the 4 sheets of dough, wet the edges with water and stick. Bake for 15-20 minutes.
Serving: Serve with cabbage salad

Tiramisu II
Ingredients: Ingredients: 6 teaspoons of coffee, a bottle of rum essence, 400 gr. Savoyardi biscuits, 4 eggs, 7 tablespoons sugar 500 gr. (2 boxes) Mascarpone super cream or 500 gr. sour cream 24% fat, 2 sachets of cocoa cream powder for garnishes
Preparation: Make a coffee from 3 cups of water and the 6 teaspoons of coffee and let it cool, rub the yolks with the sugar, until the sugar almost melts (about 10-15 minutes with the mixer). Add Mascarpone super cream or sour cream and mix with the mixer until it becomes creamy. Put in the fridge. Beat the egg whites, then add the whipped cream powder (without dissolving in milk) and beat with the mixer until the whipped cream powder is incorporated into the foam. Mix the two compositions (the one with the egg whites and the one with the yolks) and put the mixture in the freezer. Add the rum essence to the cooled coffee. Quickly soak the biscuits in coffee, one by one. Hold the biscuit in the coffee for a second, otherwise it will soften too much. Use a tray 4-5 cm high, which can hold about half the amount of biscuits placed next to each other (the steak tray is perfect). Place a layer of biscuits in the tray. Spread half of the prepared cream, then place another layer of biscuits and spread the rest of the cream on top. Sprinkle cocoa on top with a tea strainer. Keep it in the fridge for a day, let the biscuits penetrate and serve.

Confectionery almond
Ingredients: Top with burnt sugar: 7 eggs, 190 gr. sugar, 300 gr. flour, 1-2 baking powders
Cocoa cream: 250 gr sugar, 350 gr margarine, 50 g cocoa, rum and vanilla essence
Chocolate for glaze: 3/4 pieces (one hundred grams).
Syrup: 250 ml water, 100 gr sugar, grated lemon, rum essence
Preparation: Separate the egg whites from the yolks, beat the egg whites with the sugar until the sugar dissolves, then add the yolks and flour. Pour the composition into the mold and bake for 35 minutes. at 175 degrees. Allow the countertop to cool and then cut 3 sheets of equal size. Sprinkle each sheet with the prepared syrup. Grease the first sheet with cream, put the second sheet on top, grease it again with cream and cover with the third sheet, on the layers of cream you can sprinkle a little walnut or ground almonds, but not too small.
Let it cool for 1 hour to harden then cut it into a square and glaze it in chocolate.

Pineapple salad
Ingredient: 200 gr. poultry meat, 150 gr. pineapple (preserved), 200 gr. cheese for salad, mayonnaise (as you think), 6-7 olives
Preparation: Boil a chicken breast, the canned pineapple (not compote) drain well then cut into small cubes, the cheese is also cut into cubes, the olives are finely chopped. The well-cooked breast is broken manually into thin threads like threads (chicken breast has this possibility to be processed). All the ingredients cut, respectively processed by hand, are put in a glass bowl and mixed with prepared or bought mayonnaise, enough mayonnaise must be put to include and partially homogenize the salad without rubbing it.
How to serve: Serve as an appetizer or garnish for a spicy steak. The salad is mixed with mayonnaise 10 minutes before serving. Garnish with green German cabbage leaves

Tart with mascarpone and cherries

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Ingredient:
300 g digestive biscuits
125 g butter
60 g sugar
1 tablespoon vanilla
½ lemon juice
250 ml liquid cream
300 g mascarpone
Cherry or strawberry jam

Preparation:
Blend the biscuits with 125 g butter, then spread the dough on the bottom of a cake tin. Place in the preheated oven for 15 minutes, then allow to cool. Meanwhile, prepare the cream, mixing in a bowl the mascarpone cheese, with the sugar, vanilla and lemon juice, whip the cream separately, then incorporate it into the cream with the mascarpone. Place the cream on the cold counter, then refrigerate for at least 3 hours. Serve with cherry jam that spreads on top, just before serving, on each slice

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Ingredient:
50% pork leg with fat
30% beef (antricot)
20% pork (neck)
A little baking soda
Salt, pepper, grated powder
Tomatoes for skewers - halves
5-6 green onion threads
4-5 bunch parsley
3-4 lemons

Chop the meat 3-4 times, then combine and mix, season with salt, pepper, rags, add a pinch of baking soda and then put the jar, tightly closed, cold for 24 hours. The meat is shaped on long spikes, after which it is flattened a little with the fingers and sealed at the ends, by light pressing. Once the meat is placed on the skewers, it is left to rest at room temperature for 15 minutes, after which it is put on the grill. Cut the tomatoes in half and prick them next to the meat. Arrange 3-4 sticks on a table, over which the meat from the thorns and tomatoes are placed, then cover with 3-4 sticks to heat them.
Serve by placing on the plate the heated glue over which meat, tomatoes and a bed of salad are placed, the glue does not roll.

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Cheese empadanada (Brazilian recipe)

500 g of flour
20 g of yeast
220 ml of water
70 ml of warm water
2 tablespoons oil
2 teaspoons sugar
1 tablespoon salt

200 g parmesan race
200 g of finely chopped ham
250 ml milk
2 eggs
1 tablespoon butter
salt and pepper to taste

Prepare the dough as follows: mix the sugar with 70 ml of heated water, add the yeast and 2 tablespoons of flour. The obtained mayonnaise is combined with the rest of the flour, the water and the oil are incorporated, then it is salted a little, according to the taste. Knead the dough well and let it rise.
During this time, in a bowl mix the parmesan with the ham, pour the milk, add the eggs and butter, mix the composition and season with salt and pepper.
Put the dough in a tray, pour the Parmesan mixture with the ham, then put it in the oven and take it out after about 30 minutes.

Traditional recipe from France

Ingredient:
50 grams of cake flour, baking powder, salt, 5 eggs, separated, 200 grams of sugar, vanilla, 100 grams of powdered sugar, 200 grams of finely chopped chocolate, 50 g of whipped cream, 10 ml of rum, cocoa icing, grated white chocolate for decor, 20 grams of cocoa powder.

Method of preparation:
Grease a pan with oil and line with flour and baking paper. In a bowl, mix the flour with the baking powder and salt. Mix well until well combined. In another bowl, mix the egg yolks and 3 quarters of the sugar. Mix the ingredients with a mixer, until you get a golden and consistent cream. Add the vanilla and mix well. In another bowl, mix the egg whites with a mixer. Gradually add the rest of the sugar. Mix the ingredients well until you get a thick cream. Add the flour composite over the one with the yolks. Mix well. Then add this composition over the one with egg whites. Mix all ingredients until well incorporated. Then pour the composition into the tray. Put the tray in the oven for 15-20 minutes.

Meanwhile, sprinkle powdered sugar on a clean kitchen towel. When the cake is ready, place it over the powdered sugar and roll. Then let the roll cool completely. For the chocolate filling, mix the chocolate with the whipped cream in a pan on the fire. Leave it on the fire until all the chocolate has completely melted. Stir occasionally. Then pour the composition into a bowl and add the rum. Allow to cool. Cover the bowl and refrigerate for 2 hours.

Then unroll the roll and grease it with the chocolate filling. Then roll the cake again. Pour the cocoa icing on top and garnish with white chocolate and cocoa powder.

Before serving, let the roll cool.

Asian vegetable salad with macaroni

Ingredient:
6 green onions, 500 g short pasta, 4 tomatoes, 1 medium carrot, 1/2 can of green beans, 1 can of corn kernels, 50 g of roasted hazelnuts.

For the sauce:
6 tablespoons fine oil (olives or sunflower), 5 tablespoons white vinegar or apple cider vinegar, 1 teaspoon sugar (optional), salt, ground pepper, 1 teaspoon finely chopped hot pepper (without ribs and seeds), chopped greens (parsley or dill).

Method of preparation:
Boil the macaroni, strain it and mix it with a little oil. Peel and wash the green onions, cut diagonally into 3-4 pieces. - Tomatoes are scalded, cleaned of skin and tail and cut into thin slices. The carrot is cleaned, washed, cut into four lengths, then into pins as thin as possible. Remove the beans from the can, drain well, as well as the corn kernels. The (shredded) hazelnuts are fried in a pan without oil, then crushed (not too small) in the nut. Put all the vegetables and hazelnuts in a salad bowl, pour the sauce well beaten with a fork on top. Serve the salad with hot or hot macaroni.

Turkish eggplant food

Enjoy a Turkish eggplant dish. Here we show you how you can quickly prepare this exceptional food.

4 eggplants, 5 onions, 1 clove of garlic, 300 g tomatoes, salt, pepper, 4 tablespoons oil, celery leaves.

Onions, cut into small pieces, brown in oil, to which are added the tomatoes broken into small pieces, crushed garlic, salt and pepper. Leave the pan on low heat until it drops enough of the sauce left by the tomatoes. The whole eggplants are scalded for 7-8 minutes in boiling salted water, then they are broken, but not completely, in length, in three places and the tomato filling is inserted. Eggplants tied with celery leaves - previously boiled in boiling water - are placed in a pan with a little oil. Pour the rest of the filling on top and leave the pan in the oven on low heat for almost an hour. The food can be served cold or hot.

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Turkish eggplant food 2

Ingredient:
1 kg eggplant, 10 peppers, 5 tomatoes, 2 cloves garlic, 2 tablespoons tomato paste, 150 g yogurt, 1 tablespoon vinegar, salt, pepper, olive oil,
Method of preparation:
Eggplants are cut lengthwise, about 1 cm thick, then kept for 2 hours in salted water (1-2 tablespoons of salt), at room temperature. During this time, the peppers are cut in half, cleaned of seeds. Tomatoes are kept for 30 seconds in boiling water, to easily remove the skin, cut into small pieces. The eggplant slices are removed from the water, dried with a napkin and fried well on both sides, in olive oil, oil is added from time to time, because the eggplant absorbs the oil very quickly. Place the fried eggplant slices on paper towels before placing them in the serving dish. In the bowl in which I fried the eggplant, fry the pepper, place it over the eggplant, but after I put it on absorbent paper. In the same bowl with a little oil, add the tomatoes, garlic, tomato paste and a tablespoon of vinegar, leave until a sauce is formed. Add salt and pepper and then add over eggplant and peppers.
How to serve:
It is then refrigerated before being served. At the time of serving, pour over the yogurt, without stirring.

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Negerek (Pumpkin and cheese tart)

We need:
500 g of zucchini
1/4 cup rice
2-3 cloves of garlic
150 - 200 gr crushed Telemea cheese
2 eggs
a handful of green onions (I put dried onions because I didn't have green)
marar, green parsley
approx. 2 cups milk (read the recipe and you will see how much is needed exactly)
salt pepper
1 teaspoon white sesame seeds
1 teaspoon white sesame seeds
(I put flax seeds)
a tomato (for above)
green peppers to decorate on top

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Grate the peeled pumpkins and crush the brazier (or grate it).

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Mix the zucchini, cheese, eggs, rice, onion, garlic, greens, salt and pepper.
A mixture comes out like this:

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We put the mixture in a greased pan (I made it in a yena bowl).
Cut the tomatoes into slices and the green pepper
(I didn't have bell peppers and I put some hot green peppers) and decorate on top.

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Pour the milk over it to cover the pumpkin mixture
- therefore the amount of milk can be variable.
Sprinkle black and white sesame seeds on top (I put flax seeds instead of black).

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Bake for 40 to 50 minutes until slightly browned on the edges
(My oven doesn't brown much above.)

This is how it looks taken out of the oven:

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Good and not too "colorful".

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Friday, January 14, 2011

HISTORICAL DATA ABOUT SWEDEN

Prehistory

The prehistory of Sweden begins in the warm Allerød era, around 12,000 BC, when the camps of reindeer hunters, belonging to the Late Paleolithic Bromme culture, were found on the edge of the ice in what is now the southernmost province of the country. This period was characterized by small groups of hunters-gatherers-fishermen, who used cream technology.

Agriculture and animal husbandry, along with funeral ceremonies, axes made of flint and decorated pottery, have arrived in today's Sweden from the Continent, brought by culture. Funnel-beaker from approx. 4000 BC The southern third of Sweden was included in the agrarian and transhumance area of ​​the Nordic culture of the Bronze Age, much of it being on the periphery of the Danish cultural center. The period began around 1,700 BC, with the beginning of bronze imports from Europe. Copper mines were not used during this period, and Scandinavia had no tin deposits, so all metals had to be imported. Once brought in, the metal was processed according to local tradition.

The Northern Bronze Age was entirely pre-urban, with people living in hamlets and farms with long, single-story wooden houses.

Never occupied by the Romans, the Iron Age in Sweden lasted until around 1100, when stone buildings and monastic orders were introduced. Most written sources from this period have low credibility.This is because the written fragments date from a much later period than the period I am describing, or they were written in a completely different region, or they are much too short.

The climatic situation worsened, forcing farmers to keep their cattle in a covered place during the winter, which had the positive effect of the annual accumulation of fertilizer that could be used to improve the soil.

An attempt by the Romans to move the imperial frontier from the Rhine to the Elbe was interrupted in 9 AD, when the Germans, militarily educated by the Romans, defeated Varus' legions at the Battle of Teutoborg Forest. At this time, there was a major change in the material culture of Scandinavia, a reflection of the increased contact with the Romans.

Beginning in the 2nd century AD, much of the agricultural area of ​​southern Sweden was divided, using stone walls. The land was divided, on one side of the wall, into encircled fields and pastures for drilling in the winter, and on the other into lands where cattle grazed. This principle of landscape organization lasted until the nineteenth century. During the Romans, the first massive expansion of agricultural activity took place along the Baltic coast, belonging to the two northern thirds of the country.

Sweden enters proto-history with the work of Tacitus Germany, from 98 AD. Into the Germany 44, 45, he mentions the Swedes (suiones), as a strong tribe (recognized not only for its fighters and weapons, but also for its powerful ships), which had ships that had a bow at both ends. No kings are known (kuningaz) who ruled the suiones, but in Norse mythology there is a long dynasty of legendary and semi-legendary kings, dating back to the last centuries before our era. As for their writing system, the runic alphabet was invented by the elites of southern Scandinavia in the second century. However, all that has survived from Roman times are artifact inscriptions, especially male names, which show that the people of southern Scandinavia spoke a proto-Nordic language at the time, a forerunner of Swedish and other North Germanic languages.

In the sixth century Jordanes referred to two tribes, which he named suehans and suetidi, who according to him, lived in Scandza. They are considered to be two names for the same tribe. The Suehans, he says, had very good horses, as did the tribe Thyringi. Snorri Sturluson wrote that King Adils (Eadgils) in his time, he had the best horses he had ever known. The Suehans were the ones who supplied the Roman market with black fox skin. Suetidi is considered to be its Latin form svitjod. He writes that suetids are the tallest of men, along with gift, with which they were related. He later mentions that other Scandinavian tribes were the same height.

The Viking Age and the Middle Ages

The Viking Age of Sweden lasted approximately between the 8th and 11th centuries. It is believed that during this period the Swedes spread out from eastern Sweden, incorporating geatas (not to be confused with the Getae), who lived further south. It is likely that the Swedish Vikings and Gotlanders traveled mainly east and south, reaching Finland, the Baltic countries, Russia, Belarus, Ukraine, the Black Sea and even Baghdad. Their routes crossed the Dnieper River, descending to Constantinople (Byzantine Empire), which was often subjected to their raids. The Byzantine emperor Theophilos recorded their warlike abilities, and invited them to join his personal guard, known as the Varangian Guard. The so-called Swedish Vikings Russians (or Russian varies), are also considered the founders of Kievan Russia. The Arab traveler Ibn Fadlan described the Vikings as follows:

I saw the Russians come on their business trips, encamping on Itil. I have not seen individuals with a better physical build, tall as palm trees, blondes and blondes did not wear tunics or caftans, but men wore a coat that covers part of their body, leaving them with one arm free. Every man has an ax, a sword and a knife, which I always keep ready. Swords are broad and grooved, like those of the Franks.”

The adventures of these Swedish Vikings are commemorated on many runes in Sweden, such as the Greek and Varangian runes. They also took part in expeditions to the West which are commemorated, for example, on the English runes. The last major expedition of the Swedish Vikings seems to have been the sad expedition of Ingvar the Long Traveler to Serkland, the region southeast of the Caspian Sea. The members of that expedition are commemorated on the Ingvar runes, which do not mention any survivors. It is not known exactly what happened to the crew, but it is believed that they died of an illness.

It is not known when and how the Kingdom of Sweden was founded, but the list of Swedish monarchs is made up of the first kings to rule. Svealand (Sweden) and Götaland (Gothia), with Erik the Victorious. Sweden and Gothia were two different countries long before that. It is not known how long the countries lasted, but Beowulf described semi-legendary wars between Swedes and Goths in the 6th century AD.

In the early stages of the Viking Age in Scandinavia, there were two thriving centers of trade, Ystad in Scania and Paviken in Gotland, in what is now Sweden. Ruins of what is believed to have been a large fair have been found in Ystad, and date from 600-700 AD. In Paviken, an important trading center in the Baltic region, in the 11th-10th centuries, the remains of a large Viking-era port were found, where ships were built and crafts were carried out. Between 800 and 1000 AD, trade brought a large amount of silver to Gotland, and, according to some scholars, the population of Gotland collected more silver than the rest of the Scandinavian populations combined.

St. Ansgar (Oscar) brought Christianity in 829, but the new religion did not completely replace pagan beliefs until the twelfth century. In the 11th century, Christianity became the predominant religion, and from 1050 Sweden was considered a Christian country. The period between 1100 and 1400 was characterized by internal power struggles, and competition between the northern kingdoms. The Swedish kings also began to control Finnish territories, coming into conflict with the Russian Varangians, who had no connection with Sweden at the time.

In the 14th century, Sweden was affected by the bubonic plague. However, there was a time when Swedish cities began to receive more rights, and were deeply influenced by German merchants in the Hanseatic League, which was especially active in Visby. In 1319, Sweden and Norway were united by King Magnus Eriksson, and in 1397, Queen Margaret I of Denmark succeeded in the personal union of Sweden, Norway and Denmark in what was called the Kalmar Union. However, Margaret's successors, who had their royal headquarters in Denmark, proved incapable of controlling the Swedish nobility. Power was often in the hands of regents (especially the Sture family), regents elected by the Swedish parliament. King Christian II of Denmark, who claimed his rights over Sweden following victories on the battlefield, ordered the Stockholm massacre against the Swedish nobles in 1520. The massacre came to be known as "the Stockholm bloodbath”, And determined the rest of the Swedish nobles to organize a new resistance, and on June 6 (which is now the national day of Sweden), 1523, they named Gustav Vasa king. The proclamation of Gustav Vasa as king is considered the founding act of modern Sweden. Shortly afterwards, the king rejected Catholicism, and encouraged Protestant reform in Sweden. In fact, Gustav Vasa is considered the "father of the nation" in this country.

The Swedish Empire

In the 17th century, Sweden became a major European power. Before the formation of the Swedish empire, Sweden was a very poor Nordic country, very little known, without a special power or reputation. Sweden rose to power on the continent during the reign of King Gustav Adolf, thanks to territories conquered to the detriment of Russia and Poland-Lithuania, and thanks to the Thirty Years' War. These military victories made Sweden the leader of the Protestant countries on the European continent, until the collapse of the Swedish Empire in 1721.

Gustav Adolf's war against the Holy Roman Empire was costly during the Thirty Years' War, a third of the population of the Roman Empire died, and the empire lost its status as the strongest country in Europe. Sweden managed to conquer about half of the empire's territory. Gustav Adolphus had plans to become the new Roman emperor, ruling over a united Scandinavia and the states that made up the Holy Roman Empire, however, following his death in 1632 at the Battle of Lützen, the plan collapsed. After the Battle of Nördlingen, Sweden's only military disaster, pro-Swedish sentiment among German states diminished considerably. These German provinces separated from Swedish power one by one, leaving Sweden with only a few provinces in northern Germany: Swedish Pomerania, Bremen-Verden and Wismar.

In the middle of the 17th century, Sweden was the third country in Europe in terms of land area, surpassed only by Russia and Spain. Sweden reached its greatest territorial extent during the reign of Charles X (1622-1660), following the Treaty of Roskilde in 1658 [6] [7]. The Swedish success of that period is due to the major changes made by Gustav I in the Swedish economy, as well as the encouragement of Protestantism [8]. In the 17th century, Sweden was involved in many wars, for example with Poland-Lithuania, fighting for territories that today belong to the Baltic states, the disastrous Battle of Kircholm being an important moment of that war.

During this period also took place what the Poles called "the Swedish flood” (potop szwedzki), the invasion of Poland-Lithuania by Sweden. After more than half a century of prolonged war, the Swedish economy had deteriorated. It then became the mission of the life of Charles XI (1655-1697) to recover the economy and modernize the army. The legacy left to his son Charles XII included one of the best military arsenals in the world, a large ground army, and a formidable fleet. Sweden's greatest enemy at the time, Russia, had more soldiers, but was inferior in training and equipment.

After the Battle of Narva in 1700, one of the first in the Great Northern War, the Russian army was decimated, and Sweden had a chance to invade Russia. However, Carol decided not to pursue the Russian army, preferring to attack Poland-Lithuania and defeating Polish King Augustus II (and his Saxon allies) at the Battle of Kliszow in 1702. This offensive gave him time for the Tsar of Russia to reorganize and modernize his army. After the success of the Polish campaign, Carol decided to invade Russia, but was decisively defeated at the Battle of Poltava in 1709. After a long march in which they were exposed to Cossack attacks as well as Peter the Great's tactics of "burning the wheat fields ”and the very cold climate in Russia, the Swedes were considerably weakened and demoralized, being in numerical inferiority to the Russian army at Poltava. That defeat of the Swedes marked the beginning of the decline for their empire.

Charles XII of Sweden tried to invade Norway in 1716, however, he was shot dead in the fortress of Fredriksten in 1718. The Swedes were not defeated militarily at Fredriksten, but the entire structure and organization of the Norwegian campaign fell apart after the king's death, so the army withdrew. Forced to cede vast territories following the Treaty of Nystad in 1721, Sweden lost its status as an empire as well as a dominant state in the Baltic area. With the loss of Sweden's status, it was possible for Russia to become an empire, and one of the European powers.

In the 18th century, Sweden did not have enough resources to keep its conquered territories outside of Scandinavia, most of which were lost, culminating in the loss of Eastern Sweden to Russia (1809), which became the Duchy of Finland. Of the Russian Empire, with a semi-autonomous status.

In the interest of restoring Swedish rule in the Baltic, Sweden allied against France, which was traditionally its protector and ally during the Napoleonic Wars. Sweden's role in the Battle of Leipzig gave it the authority to force Denmark-Norway, allied with France, to cede Norway to the King of Sweden on January 14, 1814 (by the Treaty of Kiel), in exchange for northern German provinces. Norwegian attempts to maintain its sovereign status were rejected by Charles XIII of Sweden. He launched a military campaign against Norway on July 27, 1814, which ended with the Moss Convention, which forced Norway to enter into a personal union with Sweden under the Swedish crown, a situation that lasted until 1905. since 1815 was the last war in which Sweden officially participated. Swedish troops were still engaged in combat after that.

Modern history

During the 18th and 19th centuries, the population of Sweden grew considerably, with the writer Esaias Tegnér stating in 1833 that it was due to "peace, smallpox vaccine, and potatoes”. Between 1750 and 1850, Sweden's population doubled. According to some scholars, mass emigration to America then became the only way to avoid famine and riots. More than 1% of the population emigrated annually between 1880 and 1890 [11]. However, Sweden remained a poor country, with an almost exclusively agrarian economy, even at a time when Denmark and Western European countries were beginning to industrialize. Many Swedes since then thought they could find a better life in America. It is estimated that between 1850 and 1910, more than one million Swedes emigrated to the United States. At the beginning of the 20th century, more Swedes lived in Chicago than in Gothenburg, Sweden's second largest city. Most Swedish immigrants arrived in the US Midwest, with a considerable number settling in Minnesota. Some Swedes arrived in Delaware. Some of them arrived in Canada, and, in smaller numbers, in Argentina.

Despite the slow process of industrialization in the nineteenth century, many important changes took place in the agricultural economy, thanks to technological innovations and population growth. These innovations included government-funded encirclement programs, aggressive exploitation of agricultural land, and the introduction of new crops, such as potatoes. Due to the fact that the Swedish peasants were never Serbs, the Swedish agricultural culture acquired an important role in the political evolution of Sweden, in modern times there is an Agrarian Party (now called the Center Party). Between 1870 and 1914, Sweden began to develop its industrialized economy that exists today.

Several popular movements manifested themselves in Sweden during the second half of the 19th century - trade unions, temperance groups, independent religious groups - thus creating a basis for the establishment of democratic principles. In 1899 the Swedish Social Democratic Party was founded. These movements accelerated Sweden's transition to a modern parliamentary democracy, which had already been reached during the First World War. As the industrial revolution progressed in the twentieth century, the population gradually moved to cities to work in factories, and socialist unions emerged.A socialist revolution was averted in 1917, following the reintroduction of the parliamentary system, and the country became democratized.

Sweden remained a neutral country during the two world wars. She continued to be misaligned during the Cold War and is not a member of any military alliance today (although she participated in NATO training). Accession to the European Union was supported by political parties, and the accession referendum was successful, with a 52% majority, on 13 November 1994. Sweden joined on 1 January 1995.

During the Cold War, non-aligned countries, with the exception of Ireland, considered it unwise to join the European Union because the Union's predecessor, the European Community, had been associated with NATO member countries. After the end of the Cold War, Sweden, Austria and Finland joined the EU, but Sweden did not adopt the single European currency. Sweden remained unaligned militarily, although it participated in some NATO exercises, in addition to collaborating with other European countries in areas such as military technology and the defense industry. Among other things, Swedish companies export weapons, which are used by the US military in Iraq. Sweden also has a long tradition of participating in international military operations, the most recent being in Afghanistan, where Swedish troops are under NATO command, but also military operations. peacekeeping under UN protectorate, such as in Kosovo, Bosnia and Herzegovina, or Cyprus.


Holiday Shop

Turkey, the country that stretches over two continents is based on an ancient and rich history, and at the same time is a member of the modern world. This wonderful country is a cultural mix, a synthesis between east and west, while geographically it is the bridge between Europe and Asia.

Turkey combines natural beauty with its 10,000-year-old heritage, giving visitors a unique opportunity to discover the past and enjoy modern life and culture in this wonderful place, also known as Asia Minor.

Turkey and especially Turkish Riviera it is very popular from a tourist point of view. The tourist resorts located on the sandy coast of almost 8000 kilometers of the Aegean Sea and the Mediterranean Sea, are visited annually by millions of foreign tourists. It is considered a paradise with sun, beach, sea, lakes, mountains, which offers a unique vacation, a major change from everyday life. But one thing is for sure: a visit is not enough in this wonderful country. Once here, visitors want to come back again and again to discover another corner of this holiday paradise.

Turkey it is the land with a thousand girls, where tradition is present in everyday life. It is famous for its sandy beaches and turquoise sea water, for its unique ancient treasures, for its natural riches, for the hospitality that its inhabitants show towards tourists, but also for its cuisine, which has one of the leading places in the world. .

Thanks to the favorable weather conditions, the summer season here starts around the end of April and in some places it lasts almost until the end of October. Due to its specific position, between Europe and Asia and between three seas, the climate in Turkey is very varied. It is generally dominated by subtropical climate, with hot summers and moderate winters. The exception to this is the eastern part of the country, where the temperature is lower throughout the year.

The most visited city and also a tourist resort on the Turkish Riviera is Antalya, followed by Belek, Alanya, Kemer, Marmaris, the beautiful Fethiye, Bodrum and Cesme. Most tourists are from Russia, Germany and Eastern Europe, but the number of Arab visitors is also growing. What makes Antalya even more interesting is that in winter you can ski in the Taurus Mountains that surround the city, and then you can take a swim in the sea.

Apart from the cities on the Riviera, another very popular destination in Turkey is Istanbul, the cultural capital of the country, famous not only for its cultural richness and many ancient, medieval and new tourist attractions, but also for the multitude of restaurants, pubs. and places of entertainment that offer a hectic nightlife.

Other tourist attractions visited and known in Turkey are: The ancient cities of Izmir, Troy, Ephesus - which offers tourists the ruins of the ancient Greek cities of Pamukkale - known for the largest thermal limestone pools in the world and Kappadokia - famous for underground house arrangements from the cave.

But we can't pass without mentioning it regions of Turkey, with the well-known localities:

The Marmara Sea (Balikesir, Bilecik, Bursa, Canakkale, Istanbul, Kocaeli-Izmit, Kirklareli, Sakarya, Tekirdag, Yalova)
Aegean Sea (Afyon, Aydin, Denizli, Kutahya, Manisa, Mugla, Usak, Izmir)
Black Sea (Amasya, Artvin, Bartin, Bayburt, Bolu, Cankiri, Duzce, Giresun, Gumushane, Karabuk, Kastamonu, Ordu, Rize, Samsun, Sinop, Tokat, Trabzon, Zonguldak)
Central Anatolia (Aksaray, Ankara, Corum, Eskisehir, Karaman, Kayseri, Konya, Kirikkale, Kirsehir, Nevsehir, Nigde, Sivas, Yozgat)
Mediteraneean Sea (Adana, Antalya, Burdur, Hatay, Isparta, Kahramanmaras, Osmaniye, Icel)
Southeastern Anatolia (Adiyaman, Batman, Diyarbakir, Gaziantep, Kilis, Mardin, Sanliurfa, Siirt, Sirnak)
Eastern Anatolia (Agri, Ardahan, Bingol, Bitlis, Elazig, Erzincan, Erzurum, Hakkari, Igdir, Kars, Malatya, Mus, Tunceli, Van)

Tourist spots:

• The Art Monument of the Battle of Gallipoli, Canakkale

• The numerous tourist attractions in Istanbul

• The eternal place of Ataturk and Anitkabir

• Ancient ruins in the ancient cities of Turkey: Izmir, Troy and Ephesus

• Kocademre (Myra), the hometown of St. Nicholas, known as Santa Claus

• Manavgat Waterfall in Antalya

• The crystalline bays of Fethiye

• Goreme National Park, Kappadokia

• the natural beauty and special culture of the cities that stretch on the shores of the Black Sea

Turkish cuisine:

The art Turkish cuisine is very well known in Europe. She was greatly influenced by the variety and multicultural entourage of the Ottoman Empire. However, the greatest impact on Turkish gastronomy was made by Greek and Middle Eastern cuisine, but it also received a mixture of the traditions of the ancient Turkish cuisine of Central Asia.

Turkey is a real gourmet paradise, offering an unforgettable experience through the excellent combination of tastes.

The most commonly used vegetables are: eggplant, onions, green capsicum, beans, tomatoes, garlic, cucumbers and lentils. Vegetable salads are the tastiest, if seasoned with olive oil, lemon and yogurt with garlic.

Fruits include: grapes, melons, cherries, lemons, figs, peaches, as well as various seeds such as hazelnuts, pistachios, walnuts, almonds and fir seeds.

The most used spices are parsley leaf, mint, cumin, borscht, paprika, etc.

The best cheeses and yogurts are made from sheep's milk.

Rice (pilav) and bulgur (a mixture of ground, boiled and then dried wheat) are often served with food. Without rice you can't conceive of Turkish cuisine.

Olive oil is widely used, especially in the western territories of Turkey, where most plantations are found. Olive berries (green, black and pink) are served on cold plates.

Bread is baked from wheat, barley and corn flour. The traditional Turkish bread is pida (pita) and tandir ekmegi.

Meat - the Turks are consumers of meat, and the lamb is the most used animal for culinary purposes, but also beef or chicken are at a high price if it is not prepared in the form of skewers or kebabs, the meat will be, in most many cases, chopped and spiced with the help of diversified spices, very fragrant and sometimes exotic

Famous dishes
source: dietetik.ro
Döner kebap - perhaps the most famous specialty, ubiquitous now in Romania, consists of layered meat placed on a vertical spit and made over a direct fire and then served in a pide (pita)

Shish kebap - represents spicy lamb or chicken meat and made in the form of a skewer, grilled

Karniyarik - very popular in traditional Turkish families, it represents eggplants mixed with onions, garlic, tomatoes and minced meat, the whole mixture, extremely delicious, being then made over low heat, in the oven

Meze - is the essence of Turkish cuisine from the perspective of a stranger and consists of a large number of various snacks, served at the beginning of the main meal will be found cheese, yogurt, eggplant, sarmale with rice, meatballs or other salads

Menemen - is the most common way for breakfast is consistent, the base being made of eggs, which then mix onions, tomatoes, peppers, olives and spices, the mixture being cooked in hot butter or olive oil

Baklava - the most famous Turkish dessert, extremely sweet but represents a layered puff pastry, strongly soaked in sugar syrup and honey, covered with crushed walnuts

Kadayif - represents small puff pastry beans, used as a support for syrupy sweet cheese, which finally forms kunefe, another specialty

Traditional dishes that you can find in the menu of a Turkish restaurant:

Breakfast
Sade omelet (simple omelet)
Kasarli omelette (cheese omelette)
Peynirli omet (cheese omelette)
Sucuklu omelet (omelet with ghiudem)
Pastirmali omelet (omelet with pastrami)
Karisik omelet (assorted omelet)
Menemen (omelette with tomatoes, peppers, onions)

appetizers
Tursu (masonry)
Beyaz Peynir (Turkish cheese)
Yogurt (yogurt)
Haydari (yogurt with mint)
Wire (sarmale in beef sheets with rice)
Humus (naut)
Ezme (zacusca iute)
Ciger (beef liver)
Imam Bayildi (eggplant, peppers, tomatoes, garlic)
Kozde Patlican (eggplant salad)
Yesil fasul ye (green beans)
Bamya (bame)
Tulum Peyniri (bellows cheese)
Geagic (a delicious salad of yogurt, cucumber, garlic and dill)
Guzva (a delicious salad made of eggplant, kapia, garlic, tomatoes, spices)
Cacik (a cucumber salad)
Eggplant salad with pumpkin
Turkish meatballs

Soups and soups
Corbasi Potatoes (Potato Soup)
Badem Corbasi (Almond Soup)
Domatesli Pirinç Çorbası (Tomato soup with rice)
Cremali Fistik Corbasi (Supa crema fistic)
Spanish Bulgur Corbasi (Lentil-bulgur-spinach soup)
Tavuklu Sehriye Corbasi * Chicken noodle soup)
Sultan Corbasi (Sultan's Soup)
Kremali Ispanak Corbasi (Spinach Soup with Cream)
Iskembe Corbasi (Belly Soup)
Mahluta Corbasi (Red lentil soup)
Karnabahar Corbasi (Cauliflower Soup)
Mantar Corbasi (Mushroom Soup)
Sehriyeli Sebze Corbasi (Noodle Vegetable Soup)
Kremali Domates Corbasi (Tomato Soup with Cream)
Kuzu Corbasi (Honey soup)
Bezelye Corbasi (Sweet Pea Soup)
Ezo Gelin Corbasi (Red lentil soup with mint)
Yayla Corbasi (Yogurt Soup)
Terbiyeli Pirincli Tavuk Corbasi (Chicken soup with rice)

Meat
Turkish lamb (or mutton) food with baked vegetables
Chicken breast with walnut sauce
Lamb with lemon and mint
Etli Patlican (Lamb with eggplant)
Biberli Kuzu Kavurma (Sauteed lamb with pepper)
Nohutlu Etli Patlican Dolmasi (Eggplant stuffed with beef)
Turlu (Assorted beef vegetables)
Potatoes Musakka
Tavuk cherries (Chicken with cherry sauce)
Kasarli Tavuk (Chicken with mozzarella)
Ispanakli Tavuk Dolmasi (Chicken breast stuffed with spinach)
Kapuska (Chicken with Cabbage)
Tavuk Dolmasi (Chicken stuffed)
Sarma Beyti (Minced puff pastry)
Adana Kebabi (Minced minced meat)
Kofteli Iskender Kebabi (Kebab Iskender with meatballs)
Bahcivan Kebabi (Kebab gardening)
Çöp Şiş (Skewer chop)
Tavuk Sis Kebap (Chicken Skewers)
Kebabi bag (Beef with tomatoes, onions, peppers)
Karisik Kebabi (Chicken, minced meat, beef, mutton)
Kebabi Yogurt (Beef, special toast, yogurt)
Kanat (Chicken Wings)
Kuzu Sis (Sheep Skewers)
Dana Sis (Beef Skewers)

Over
Calamar (Calamari)
Cupra (Dorada)
Levrek (Sea wolf)
Shrimp
Calcan

Desserts
baklava
Cataif (a delicious cake)
Watermelon, raspberry and mint cocktail)
Kestane Şekeri (Chestnuts in syrup)
Kestane Cicegi (Chestnut flowers)
Kayisi Tatlisi (Apricot Desert)
Irmik Helvasi (Gray dessert)
Guvecte Tahin Helvasi (Halva with tahini in the oven)
Kunefe (Cheese Cataif)
Muhallebili Incir Tatlisi (Dried figs in milk pudding)
Tel Kadayif.
Zerde (Saffron Pudding)
Sekerpare.
Revani.
Cevizli Kuru Erik Tatlisi (Dessert with plums and nuts)
Incir Tatlisi (Dried figs with nuts)
Tahin Pekmez (Grape and tahini molasses)
A Helvasi (Halva)
Kabak Tatlisi (Butternut fruit juice)
Kaymakli Ayva Tatlisi (Quince with Turkish Cream)
Ayva Tatlisi (Quince in its own juice)
Cilek Sos (Strawberry Topping)
Asure (Noah's Pudding)
Dondurma (Ice Cream)
Kemalpasa (Gogsele with syrup)
Sutlac (Rice with milk)
Turkish coffee

Useful information:

Name: Republic of Turkey (Türkiye Cumhuriyeti)

Founded by: Mustafa Kemal ATATÜRK (1881-1938)

Form of government: republic
Surface: 780 580 km²
The population: 69,660,559 inhabitants
Official language: Turkish
Religion: Islamism 99%, Christianity, Judaism
Capital: Ankara
Bigger cities: Istanbul (population: 10.0 million), Ankara (population: 4.0 million), Izmir (population: 3.3 million), Konya (population: 2.2 million),, Bursa (population: .1 million), Adana (population: 8 million)
Currency: Turkish lira
Independence Day: October 29, 1923
National anthem: Istiklal Marsi
Time zone: GMT +2
Internet domain: .tr
Telephone prefix: 00 90
placed: Between two continents: Europe and Asia. The European part (3%) of the country: Thrace and the Asian part (97%): Anatolia, or Asia Minor, surrounded by 3 seas: the Black Sea in the north, the Mediterranean Sea in the south and the Aegean Sea in the west. In the northwestern part of the country there is an inland sea, the Marmara Sea, between the Dardanelles and the Bosphorus or Bosporus, also known as the Istanbul Strait.


Video: İRMİK HELVASI, HALVA DE CASA, HELVA DİN GRİS (January 2022).