Pelargonium Roseum / Geranium and Baked Pears

Pelargonium roseum is a species in the Pelargonium genus, which is indigenous to various parts of southern Africa, and in particular South Africa. It is often called geranium as it falls within the plant family Geraniaceae, although more correctly, it is referred to as Pelargonium. This specific species has great importance in the perfume industry. It is cultivated on a large scale and its foliage is distilled for its scent. P. graveolens cultivars have a wide variety of smells, including rose, citrus, mint, coconut and nutmeg, as well as various fruits. However, the most commercially important varieties are those that have rose scents P. roseum.

Geranium leaves expand blood vessels, promote digestion and act as an antiseptic. They scent compotes and jams from quinces, plums, pears, cornels pumpkin.

In folk medicine Geranium is used for healing diabetes, high blood pressure, heart disorders, and externally skin diseases and wounds.

Pelargonium distillates and absolutes, commonly known as "geranium oil," is sold for aromatherapy and massage therapy applications is sometimes used to supplement or adulterate more expensive rose oils. Other applications include:

• Natural insect repellent
• Cake ingredient (flowers and leaves)
• Jam and jellies ingredient (flowers and leaves)
• Ice creams and Sorbets ingredient (flowers and leaves)
• Salad ingredient (flowers)
• Sugar flavouring (leaves)
• Alcohol beveriges (leaves)

Baking pears whit geranium leaves scent entire house whit pleasant autumn aroma.

6 Bartlett pears

¾ cup sugar

2 geranium leaves

6 cloves

¾ cup water

1 oz Porto wine

2 oz walnuts

Bake in oven about 40 min / 400F, or until caramelized.

Serve whit your favourite sweet dumplings and ice cream.

Roasted stuffed peppers / vegetables

This is a traditional Bulgarian autumn dish called “roasted stuffed vegetables”. This particular meal is served mainly during the fall and there are lot of families preparing it especially for the holidays in September and October.

Each one of the vegetables contributes with its own full flavour for this amazingly delicious meal.

The best way to pick your veggies for this meal is to shop around the farms in your area. There is a lot you could enjoy from “The Horn of Plenty” - full colour, ripe, and tasteful Hungarian peppers, eggplants, zucchini, and tomatoes.

6 Hungarian peppers

1 eggplant

1 carrot, chopped

1 large tomato

1 small size onion, chopped

2 garlic cloves, minced

1 zucchini

1 lb ground pork or ground meat mix (60% pork and 40% beef)

1 cup rice

12 oz vegetable or chicken broth

2 oz sunflower oil

2 tbsp winter savoury or oregano

1tsp cumin

salt, grounded black pepper

For the toping see topings for Musaka below: http://margatyna.blogspot.com/2010/09/musaka.html

3 eggs

1 cup yogurt

1 tbsp flour

salt and black pepper to taste

·        Cut off the pepper and tomato tops, clean peppers from the seeds, cut the eggplants and zucchinis on half.

·        Dig out the pulp of tomatoes, zucchinis and eggplants using spoon carefully. Season cavities with salt lightly.

·        Mince the eggplant, zucchini and tomato pulp, mix with chopped carrot, onion, garlic, pepper and tomato tops.

 ·        In a big sauté pan pour 2 ounce of vegetable (preferably sunflower) oil, add the above prepared mixture, and simmer for about 5 minutes.

·        Simmer and stir occasionally until the vegetables become softer.

·        Add the pork meat, season with salt, ground pepper, oregano, winter savoury, paprika, and cumin.

·        Add one cup of rice and 12 ounce of water or broth cover with lid and turn the heat down to medium and simmer for 15 minutes. Stir occasionally.

·        Stuff the veggies lightly with the mix and place in the roasting pan. Do not overstuff because during roasting the rice will expand.

·        Pour water so the veggies are covered about three quarters. If there is a leftover from the meat mixture, lay it evenly around the veggies in the pan.

·        Bake in oven 230C / 450F for 45 min-1h or until its done.

·        Pour the toping  on and broil for 7-10 min

Gyuvetch / Giuvech / Гювеч

Gyuvetchis one of those comfort foods that stir up memories of home made bread, caseroles, and feelings of warmth.

 Gyuvetch  ia vegitarian dish, to which you can add meat- chicken, beef, pork or even fish, so you can have Gyuvetch whit chiken, beef, pork or fish. Usually it is done in a clay pot and requires long simmering.

I found a video on you tube that can be supportive if you’d like to make this dish.

http://www.youtube.com/watch?v=pauR9ULGa7I&feature=related

For this dish you may use different types of vegetables: onions, carrots, peppers, eggplant, okra, zucchini, green beans, garlic, tomatoes, celery, mushrooms, and potatoes. Rice is optional. 

Usually the meat is pre-cooked boiled, fried or steamed, and bouillon is used as well.

4-6 portions

6-8 chicken drumsticks and thighs or large chicken cut into portions (you may substitute whit pork ribs or salmon, lingcod, carp stakes- it’s up to your choice). Of course this dish may stay absolutely vegetarian.

1 eggplant

½ lb okra

2 large potatoes

1 carrot

2 sticks celery

1 medium size onion

5-7 mushrooms

2 cloves of garlic

2 bell red peppers

½ lb green beans

2 oz oil

2 tbsp paprika

4 medium size tomatoes

½ cup rice

½ cup chopped parsley

½ cup chopped Lovage (Levisticum officinale)

salt and pepper

Boil the meat in large pot whit salt and pepper for 30 min. I’m glade then I have pressure pot and it cuts cooking time in half. Also the broth became more intense and flavourful.

Cut the vegetables into large pieces. I’ve got red peppers, celery, mushrooms, potatoes, eggplant, onion, garlic, carrots, okra, and green beans. Okra and eggplant are major ingredients in this dish. They add specific taste and texture.

The vegetables have to be sauté.

Add paprika and rice.

Add tomatoes and tomato paste.

Add chicken 3 cups of broth, parsley, lovage. Salt and black pepper.

Let it simmer for a while.

Poor into large casserole dish, add cooked meat and bake in moderate oven about 20-30 min.

Serve warm.

 Pairs whit Chardonnay, Merlot, Cabernet Sauvignons.

Peruvian chicken soup / Перуанска пилешка супа

Peruvian chicken soup

4-6 Drumsticks/ Thighs

2 oz corn oil

1 small onion, chopped

1 carrot, sliced

2 cloves garlic, minced

1 tsp chilli

1 whole bunch of finely chopped cilantro

1 cup of frozen green peas*

10 cups chicken broth

4 medium potatoes cut in quarters

1 cup white rice

1 tsp cumin

salt and pepper to taste

lime juice to taste

Season the chicken whit salt and pepper.

Heat the oil in a large heavy pot over medium high heat.

Stir in the onion, garlic and chilli pepper until the onion becomes soft.

Add chicken and continue to cook about 5 minutes.

Pour in the chicken broth, potatoes, rice, green peas, and cilantro.

Bring to boil, than reduce the heat to simmer until the potatoes are tender, about 30 minutes.

*If you are using canned green peas, you may add them in a last 10 minutes.

Tuna Tartare / Тартар от риба тон

250 gr sashimi-grade ahi tuna /250 гр риба тон-суши качество
juice of lime/ лимонв сок
2 tbsp orange juice/ 2 с.л. портокалов сок
1 large tomato, seeded, finely chopped /1 голям домат, ситно нарязан
1 small celery stalk, finely chopped/ 1 стрък целина
1 tsp Sambal-Ulek / 1 ч.л. Самбал-Улек-чили паста с чеснов аромат
2 tbsp extra virgin olive oil/ 2 с.л. зехтин

Mushrooms, grilled chicken, 4 sheeses and roasted garlic pizza

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For sauce: “Pesto di Genoa” (Classico)

¼ cup Asiago cheese, flakes

3 slices of Smoked Gammon bacon, diced

½ spiced chicken breast Grilled, diced

Portobello mushroom, sliced

3-4 Button Mushrooms or 1 Portobello mushroom, sliced

2 tbsp Parmesan cheese

¾ cup Mozzarella cheese

1tbsp thyme

1tbsp oregano

4 cloves roasted garlic, minced

few chunks of smoked goat cheese (optional)

Pizza dough

 (for 2 large size pizzas) If you like thin crust pizza split the tough in 3 equal parts.

1 tbsp active dry yeast

1 tbsp salt

1 tbsp sugar

1 egg

3 tbsp olive oil

3 ½ cups flour

 In a small bowl put sugar, salt, egg (room temperature) and 10 oz warm water. Sprinkle the yest, and stir to dissolve it. Set aside until the yeast starts forming bubbles in about 5 minutes.

Pour the flour into a large bowl. Make a well shaped hollow in the center.

Add the oil to the eyast mixture and stir. Pour into dough.

Then mix by hands to form a dough.Knead the dough with your hands pushing and folding. Knead just long enough to make a soft, but not sticky dough.

Cover the bowl with a kitchen cloth, and set the bowl aside for approximately 1½ – 2 hours until the dough doubles in volume. The time required for rising will depend on the strength of the yeast and the temperature of the room.

Split in two parts (or 3 parts, if you like thin crust pizza). Whit your hands, shape one piece of dough into a thin round layer. Make a pizza about 12 inches in diameter.Place in pizza pan and live it to rize about ½ hour.

After ½ hour pizza douth is redy for its topings.
Preheat oven up to 450 F and bake 10 min.

Porto-Style Tripe / Dobrada/ Добрада- шкембе по португалски

1 lb beef tripe /480 гр телешко шкембе

½ chicken /1/2 пиле

1oz. olive oil / 30 мл олио

1 large onion, chopped / 1 глава лук

2 minced garlic cloves / 2 скилидки счукан чесън

2 tbsp tomato paste / 2 с.л. доматено пюре

2 tbsp paprika/ 2 с.л. червен пипер

½ tsp ground cumin 1/2 с.л. кимион

Ground black pepper/ млян черен пипер

Pinch cayenne pepper/ кайен пипер

Shot of Porto wine/ 30 мл Порто (вино)

2 chorizo sausages, sliced / 2 бр. чоризо

2 bay leafs / 2 дафинови листа

1 cup white navy beans, cooked 1 купа бял боб, сготвен или от консерва
1/2 cup ham, diced / 1/2ч.ч. шунка, нарязана на кубчета
2 carrots, sliced/ 2 моркова

Salt/ сол

Boil in a pressure pot tripe, salt, bay leaf and garlic clove for about 40 minutes. If you do not use a pressure pot but conventional one instead, the tripe should be boiled for approximately 1½ hours. Remove the tripe from the bouillon when ready and cut in big pieces.

Boil the chicken in the same broth for about 20 minutes.

Clean the chicken meat from the bones and strain the broth.

In a big deep fraying pan sauté the onion, garlic clove, carrot, ham, and chorizo sausages for 6-7 minutes.

Add paprika, wine, tomato paste, bay leafs, cumin, salt to taste, and ground black pepper. Add the cooked been and about 3 cups of broth.

Let the mixture to simmer until the sauce became thicker (about 10 minutes).

Add already cooked tripe and chicken meat and cook for additional 10 minutes.

Serve the Porto-Style Tripe with rice.

***

Tripe is eaten in many parts of the world. Tripe dishes include:

Andouille — French poached, boiled and smoked cold tripe sausage

Andouillette — French grilling sausage including beef tripe and pork

Babat — Indonesian spicy beef tripe dish

TQallia — Moroccan spiced, seasoned in a sauce with vegetables and served on cous-cous

Breakfast Sausages — Most commercially produced sausages in the United States contain pork and beef tripe as filler

Bumbar — A Bosnian prepared dish where the tripe is stuffed with other cow parts.

Butifarra — Catalonian sausage

Callos — Spanish/Filipino tripe dish cooked with chickpeas, chorizo and paprika.

Chakna — Indian spicy stew of goat tripe and other animal parts

Ciorbă de burtă — Romanian special soup with cream and garlic

Dobrada — Portuguese tripe dish usually served with white butterbeans and chouriço

Dršťkovka — Czech goulash-like tripe soup

"fa9ulia bil karsha" in Libya,kidney bean soup with tripe.it is a typical libyan dish.

Držková — Slovak tripe soup (Držková polievka)

Fileki or špek-fileki — Croatian tripe soup.

Flaki — Polish soup, with marjoram

Fuqi feipian — spicy Chinese cold-cut dish made from various types of beef offal, nowadays mainly different types of tripe and tongue

Guatitas - Ecuadorian and Chilean tripe stew, often served with peanut sauce

Guru (food) — Zimbabwean name for tripe. Normally eaten as relish with Sadza.

Haggis — Scottish traditional dish made of a sheep's stomach stuffed with oatmeal and the minced heart, liver and lungs of a sheep. The stomach is used only as a vessel for the stuffing and is not eaten.

İşkembe çorbası — Turkish tripe soup with garlic, lemon and spices

Kare-kare — Filipino oxtail-peanut stew which may include tripe

Kista — Assyrian Cooked traditionlly in a stew and stuffed with soft rice. This dish is part of a major dish known as 'Pacha' in Assyrian. 'Pacha' is also the Persian word for the feet of hooved animals but not the hoof itself. 'Pa' is Persian for 'leg' or 'foot'. The suffix 'cha' or 'cheh' refers to something small.

Lampredotto — Florentine abomasum-tripe dish, often eaten in sandwiches with green sauce and hot sauce.

Mala Mogodu — South African Cuisine - popular tripe dish, often eaten at dinner time as a stew with hot pap.

Matumbo — Kenyan Cuisine - tripe dish, often eaten as a stew with various accompaniments.

Menudo — Mexican tripe and hominy stew

Mondongo — Latin American and Caribbean tripe, vegetable and herb soup

Motsu — Japanese tripe served either simmered or in Nabemono

Pacal or Pacalpörkölt — Hungarian spicy meal made of tripe, similar to pörkölt

pacha — Iraqi, tripe stuffed with spiced rice

Pancitas — Mexican stew similar to Menudo but made with sheep stomach

Patsás (Greek πατσάς) — Greek, similar to Turkish İşkembe

Philadelphia Pepper Pot Soup — American (Pennsylvania) tripe soup with peppercorns

Phở — Vietnamese noodle soup with many regional variations, some of which include tripe

Pickled tripe — Pickled white honeycomb tripe once common in the Northeastern United States.

Saki or Shaki — word for tripe in the Yoruba language of Nigeria. Shaki is often often included in various stews, along with other meats.

Saure Kutteln — from south Germany, made with beef tripe and vinegar or wine

Shkembe (Shkembe Chorba) (Шкембе чорба) — is a kind of tripe soup, prepared in Iran, Bulgaria, Romania, Republic of Macedonia, Serbia and Turkey. Shekam is the Persian word for stomach. Sirabi is the Iranian version of Shkembe'.

Tripes à la mode de Caen — in Normandy. This is a traditional stew made with Tripe in the Normandy region of France. "Tripes à la mode de Caen" obey a very codified recept, preserved by the brotherhood of "La tripière d'or"[4] that organises a competition every year to elect the world's best "Tripes à la mode de Caen" maker.

Tripe and Beans — in Jamaica. This is a thick, spicy stew made with Tripe and Broad Beans

Tripe and Drisheen — in Cork, Ireland

Tripe and Onions — in Northern England

Tripoux — French sheep tripe dish

Trippa alla fiorentina — in Italy (fried with tomatoes and other vegetables)

Trippa alla Romana — in Italy (done with white wine and tomatoes)

Tsitsarong bulaklak — Filipino crunchy fried tripe (lit. "flower" crackling)

Tuslama (Romanian) / Tuzlama(Turkish) - tripe stew specific to south-eastern Romania, a blend of Romanian and Turkish

Yakiniku and Horumonyaki — Japanese chargrilled, bite-sized

Vette darmen Traditional, though now on the verge of being obsolete West-Flemish dish. The tripe is seasoned and fried in a buttered pan.

Ojree — Pakistani curry made out of finely chopped and tenderized goat tripe

Obe ata pelu Shaaki — Nigerian Stew made with large chunk of cow and goat tripe

Pepper soup with tripe — Nigerian Hot peppered liquid soup with bite-sized tripe

牛肚 / 金錢肚 (Mandarin: Niudu/Jinqiandu; Cantonese, Ngautou/Gumtsintou) -- Chinese cuisine Tripe with inner lining resembling ancient Chinese coin with square hole give its name: "coin stomach". The dish is usually served steamed with spring onion and garlic sauce, or just boiled in water served with sweet soya sauce with chilli and spring onions as a dipping sauce.

Tripe soup Shorbet Kawari3; in Jordan. This is a stew made with Tripe and tomato sauce

Tripas

In Spanish- and Portuguese-speaking countries, the literally-translated tripas tends to denote small intestines rather than stomach lining. Dishes of this sort include:

Tacos de tripa — Mexican tacos filled with crunchy fried small intestines

Tripas à moda do Porto — small intestines with white beans, in Portugise cuisine, a dish typical of the city of Porto..

"Callos"; 'Tripe' with chickpeas, black pudding and spicy sausage. Mainly eaten in Andalucia.

 П.П.Това ястие много ми напомня на френското касуле.