Lamb Loaf - Drob de Miel

One the traditional Romanian dishes for Easter is the Lamb loaf, or" Drob de Miel" in Romanian. It takes some time and effort to make this loaf, but serving it at Easter to your family and friends that know this dish is very traditional. Baking this is like bringing back familiar tastes, customs and traditions that we grew up with, good memories of the old days to reminisce about... I hope you'll give it a try and like this recipe.


Ingredients:
The organs from a lamb: liver, lungs, kidney, spleen, heart (about 2 1/2 lb.)
1 Fat net (prapure) - this is optional, I bake without it
1 large onion, chopped
5 tbsp. oil  or lard
1 tsp. allspice (ienibahar), 2 tbsp. tarragon  - optional
1 1/2 tsp. salt
1/2 tsp. black pepper
5 slices of whole wheat bread crumbles
3 tbsp. chopped fresh dill weed
5 green onions, chopped
5 tbsp. chopped fresh parsley
5 eggs + 3 hardboiled eggs chopped

Directions:

• Wash all organs very well in running cold water; cut them into halfs and wash again washing well into the channels of all the organs; drain off water. Set aside.
• In a large pot bring to boil 4 L of water and add salt, than add all the organs to boil for 30 min
• After boil, drain the water and set aside to cool. 
• Chop the boiled cold organs in a meat grinder or chop processor. 
• Wash the fat net and set aside to sit in cold water. 
• Place onions in a hot lard/oil in a large pot and sauté until onions become translucent. Add the chopped meat and cook stirring occasionally for about 10 minutes then add the allspice, tarragon, salt and pepper. Remove from heat and set aside to cool. 
• Add the fresh dill, chopped green onions, parsley and 3 eggs chopped. Stir together until mixed well. Adjust taste with more salt and pepper if needed and add the 5 eggs one by one into the mixture
• Drain of the fat net (prapure) and place it into a large loaf pan, covering the bottom and sides of pan (let net hang over the sides of the pan) Place about half of the mixture into the pan if you want to put whole eggs lengtwise for great look when cutting slices. Or place the whole mixture into the pan if you chopped the hardboiled eggs into the mixture.
•  Fold the hanging fat net over the meat in the pan until all is covered. 
• Without the fat net, just brush one egg on top of the mixture before placing the loaf pan into the oven

Bake in 350 F for about 45 minutes or until browned on top.

Quinoa salad

This is a great healthy lunch or side dish, Quinoa and black beans are tossed in a refreshing lime-cilantro vinaigrette.

Prep Time: 20 Minutes
Cook Time: 15 Minutes
Ready In: 30 Minutes
Servings: 6

INGREDIENTS:

1 cup quinoa
2 cups water
1/4 cup extra-virgin olive oil
1 1/2 limes, juiced
1/2 teaspoon ground cumin
1/2 teaspoon red pepper flakes, or more to taste
1 1/2 cups halved cherry tomatoes

1/4 cup of green cucumber chopped
1 (15 ounce) can black beans, drained and rinsed
5 green onions, finely chopped
1/4 cup chopped fresh cilantro
salt and ground black pepper to taste

DIRECTIONS:
1. Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes. Set aside to cool.
2. Whisk olive oil, lime juice, cumin, salt, black pepper and red pepper flakes together in a bowl.
3. Combine quinoa, tomatoes, black beans, and green onions together in a bowl. Pour dressing over quinoa mixture; toss to coat. Stir in cilantro; season with salt and black pepper. Serve immediately or chill in refrigerator, its even better the next day.

Greek pasta salad

Prep Time: 15 Minutes
Cook Time: 12 Minutes
Ready In: 2 Hours 25 Minutes
Servings: 4


This Greek pasta recipe has an earthy flavors of the Mediterranean in every bite . The tangy feta cheese, tomatoes, greem onions, bell peppers and olives are tossed with macaroni in an herb-infused vinaigrette.
INGREDIENTS:

1/2 cup olive oil
1/2 cup red wine vinegar
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
3/4 teaspoon ground black pepper
2 1/2 cups cooked penne macaroni
3 cups fresh sliced mushrooms champinion (optional)
15 cherry tomatoes, halved
1 cup sliced red bell peppers
3/4 cup crumbled feta cheese
1/2 cup chopped green onions
1 (4 ounce) can whole black olives

salt to taste


DIRECTIONS:
1. In a large bowl, whisk together olive oil, vinegar, garlic powder, basil, oregano, black pepper and salt. Add cooked pasta,  tomatoes, red peppers, feta cheese, green onions, olives, and pepperoni. Toss until evenly coated. Cover, and chill 2 hours or overnight.

Egg salad spread for sandwiches

This is a delicious egg salad spread for sandwiches, very quick to make.




Ingredients
10 hard boiled eggs
1/2 cup mayonnaise
1 teaspoon prepared yellow mustard (optional)
1/4 cup chopped green onion
salt and pepper to taste
1/4 teaspoon paprika (optional)



Directions
Place egg in a saucepan and cover with cold water. Boil the eggs for 5 minutes, remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop, let them cool.
Place the chopped eggs in a bowl, and stir in the mayonnaise and green onion. Season with salt and pepper. Stir and serve on your favorite bread or crackers.

Home made Mayonnaise recipe

This is a great recipe to give any dish with mayonnaise a better taste, in some food recipes this home made mayonnaise cannot be replaced by the one from jar, it makes such a difference, taste of the food is so much better especially for the eggplant spread.







Ingredients
2 boiled egg yolks
1 fresh egg yolk
1 1/2 cup vegetable or olive oil
salt to taste
mustard (optional)
lemon (optional)


Directions
Combine the egg yolks and mixed them well with salt, in the container of a blender or food processor. Add oil pouring gradually in a fine stream and blend on low speed until smooth, as the mixture emulsifies and thickens.
Depending on the recipe you want to add this mayonnaize it is optional to use mustard and/lemon these two are good additions to the potato salads or tuna, but not great for eggplant spread.

Romanian eggplant salad (spread) recipe

This is a very popular recipe in Romania, especially in the summer and fall. It is served as an appetizer, spread on slices of bread. Goes very well with fresh tomatoes.


INGREDIENTS
3 large eggplants
1 1/2 cup of home made mayonnaise ( see recipe on my site)
1 small onion fine chopped
1 clove garlic fine crushed
salt and pepper to taste

PREPARATION
Pierce the eggplants with a fork (to avoid explosion), then roast them on a barbecue fire for about 15-30 minutes (until they become soft and liquid is coming out when checking the crust).
Let the eggplants cool down until they can be handled, then peel off the burned skin.Place the eggplants on a wooden platter and let them drain their juice for 10 -15 minutes, tet cool completely.


Smash the eggplants with a wooden knife until they become a paste (don't use a blender or food processor, because they will break the eggplant seeds and make the salad bitter).


Place the paste into a bowl and mix with the home made mayonnaise ( mayonnaise from jar can be used but its giving a sour taste to the mixture) , add the chopped onion, crushed garlic, salt and pepper to taste. The eggplant spread should be put in the refrigerator for 30 min and serve on slices of bread.


It can be stored in the refrigerator for a few days.

Romanian Meatballs (Chiftele)

Romanian meatballs (Chiftele)

Prep time: 20 mins 
Cook time: 30 mins 
Total time: 50 mins 
Serves: 4


Ingredients
1 1/2 lb ground pork ( optional you can mix pork 3/4 and beef 1/4 qty)
2 onions finely chopped
2 cloves garlic finely minced
1 potato fine grated (optional)
2 eggs
1 cup bread crumbs
salt and pepper to taste
1 tablespoon parsley finely chopped
spices and condiments for meat balls (optional)
oil for sautee onions and frying the meatballs if you don't choose to bake them


Instructions
In a pan with a little bit of oil sautee the onions and garlic until tender and add the grated potato for a few minutes until it becomes tender. Let this cool.
Add the onion mixutre to the pork, add the egg and breadcrumbs, salt and pepper, and other spices you may wish, add the chopped parsley and mix well.
You can form these into balls, or traditionally they are formed into small patties.  You can either fry them or bake them, though they are juicier and tastier if fried.

Heat 1/4 inch  of oil in a frying pan and cook the meatballs on medium heat for 10-12 minutes, turning them one time to get them brown all around.


Serve as an appetizer or as main dish with mash potato and tomato sauce or with pasta.


bon apetite

Potato Pancakes (Burgonyas kremzli)

This is one great Hungarian recipe for Potato Pancakes or Kremzli how we call it, it 's simple with grated potatoes, onion, egg, and enough flour to hold this masterpiece together. Shape into patties and fry to a crusty, brown crispness, just delicious.


Servings: 6
INGREDIENTS:

4 large potatoes

1 yellow onion

1 egg, beaten

1 teaspoon salt

1/2 teaspoon paprika (optional)

1 garlic clove (optional)

2 tablespoons all-purpose flour

ground black pepper to taste

2 cups vegetable oil for frying

DIRECTIONS:
1. Finely grate potatoes with onion into a large bowl.

2. Mix in egg, salt, and black pepper. Add enough flour to make mixture thick, about 2 to 4 tablespoons all together as per desire thickness.

3. Heat a non-stick pan and coat with a thin film of vegetable oil over medium high heat. Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes. Fry, turning once, until golden brown. Transfer to paper towel lined plates to drain, and keep warm in low oven until serving time. Repeat until all potato mixture is used. Serve immediately.

Hungarian Pork Jelly (Kocsonya )

This Pork Jelly is cooked in winter time and it is a special dish for New Year Eve, in Hungary it is considered a main dish, and  we usually eat it with bread and some prefer it with little vinegar.


Ingredients

---

• 4 pork feet                                                 
• 2 pork ears                                                 
• 1 small pork trotters                                                 
• 200 g pork rind                                                 
• 1 lb lean pork meat
• 2 whole garlic
• 1 tablespoon black pepper
• 1 tablespoon red paprika
• salt to taste
  
• Preparation:
  
  Carefully clean and wash meat products . Place lean pork feet, meat, trotters, rind, and ears in a pot of salted cold water (just enough to cover all ingredients), and let it cook over a slow fire for four-five hours, until all the meat is broken down and falling apart. Make sure to add water as it evaproates: the meat needs to remain covered by water throughout cooking.
  
  About 10 minutes before is done add the crushed garlic to the pot and let it boil than remove from the stove .  At the end remove the fat swimming on top. Separate meat from the broth. Remove all bones from the meat. Allow broth to cool, break the meat and skin into chunks, and divide into individual bowls. Strain the chilled broth, and fill the bowls to cover the meat. Then allow the whole mixture to cool. ( do not freeze! When broth nears being fully jellified, decorate the bowls with red paprika and black pepper, or optional parsley.
  When the pork jelly is cold and settle it can be cut in squares and served with bread and vinegar.

          Enjoy!

Stuff eggs with liver paste

This is an apetizer prepared usually for holliday but not only, its served cold and with bread.

Ingredients
■6 eggs hard boiled
■1/2 teaspoon mustard (optional)
■250 g pork liver pate
■1 tablespoon mayo
■1 green onion diced
■ salt and pepper to taste (optional)

Sauce;
■2 tablespoon mayo
■2 tablespoon sour cream

Decoration ingredients
choice of olives, boiled eggs sliced, carrot sliced, red pepper, pickles, parsley leaf

Directions

Hard boil the eggs and let cool. Shell and cut them in two lengthwise. Remove the yolks and place in a bowl. Crush the eggs and add the pate, green onion than mix with the mayo, add the mustard and salt/pepper if necessary to taste
Mix the sauce ingredienti and put a thin layer on a plate. Fill the whites with the mixure and arrange on a plate on top of the sauce and on each egg half decorate with any of the above choice. Put the plate in the fridge or a cool place, serve the eggs cold.
enjoy!

Meat Loaf stuffed with eggs or sausage

INGREDIENTS:

1 cup white bread cubes
1/2 cup water or beef broth
1 cup chopped, sauteed onions
1 1/2 pounds ground pork
1/2 pound ground beef
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground fennel or romanian meatballs spice
2-3 tablespoons minced fresh parsley
1-2 clove garlic, minced
2 eggs, beaten

stuffing (optional)
3 hard-cooked eggs,
2 smoke csabai sausage

RECIPE:

Soak the bread cubes in the water or milk for 5 minutes, then mash smooth. Mix together the bread, sauteed onions, beef, pork, salt, pepper, fennel, parsley, and garlic. Mix in the broth and beaten eggs. Form into a loaf.

Arrange aluminium foil on the bottom of a loaf baking dish. Bake in a 350 degrees F. oven for 1 1/2 hours, basting occasionally with the pan drippings. Serve hot or cold. Serves 8-10.

Boeuf salat (chicken)

Boeuf salat (chicken)

Ingredients
2 chicken breasts, cooked (boiled), diced
2 large baking potatoes, (boiled),diced
2 carrots,boiled,diced
4 diced pickles
1 1/2 cups summer sweet peas from cans
1 TBS mustard
salt to taste
1-2 cups mayonnaise Hellmans

extra ingredients for boiling chicken: Place chicken breasts in a pot with water (6-8 cups), you can make a soup in the same time. Place all below vegetable in the soup after starting to boil, add some salt and black peppercorn. Bring to boil and then simmer till carrots are tender and chicken is cooked. Remove chicken and carrots to use for the potato salad. You can reserve the stock for a soup, etc.
1 onion
2 celery stalks
2-3 carrots
1 parsley root or celery root (optional)
1 garlic clove
After soup is ready remove the carrots and put them aside for salat, potato should be boiled in skin separately, after all vegetables are boiled cut them dice.

To decorate:
use parsley, olives, reserved boiled vegetables, egg etc.

Directions:
Important: If you would like to decorate your salad, remember to reserve some vegetables,egg,etc.
Boil potatoes in their skins in salted water till fork tender. You can pierce the potatoes before cooking....

Assemble Salad:
Dice chicken, potatoes, carrots, than dice the pickles and squeeze them a bit to remove some of their juice(this helps so that your salad doesn't become too watery). Place can peas in a colander under running water to rinse them . Drain completely and add to the rest of the diced ingredients. Add sal and pepper (optional) and 1 cup mayo. Mix till combined and taste for seasoning.
Add more mayo to the mixture until it is tuna salad-like(for a lack of a better term) . You might need the full 2 cups. This depends on preference...use less if you don't want it too creamy or use more if you like it creamier. Place in a nice serving dish and spread a thin layer of mayo on top...Decorate with reserved vegetables(carrots, , pickles, parsley, olives, chopped eggs...).

Bon appetite