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| Thread: Traditional Foods | |
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VokialBG
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Legendary Hero
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posted February 03, 2007 08:47 PM |
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Edited by VokialBG at 21:06, 03 Feb 2007.
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Traditional Foods
This thread is for "Traditional Foods", with this I mean something traditional for your country...
Post here name, what exactly it is, or just a recipe... and yeah only traditional foods for your region 
I'll start this with the most simple bulgarian entree, called "tarator", or cold soup, tarator is popular and traditional in Bulgaria, different, variety of tarator you can find in Spain, Iran and Greece but original tarator is only bulgarian.
It is made from yoghurt, cucumbers, garlic, nuts, dill, vegetable oil, and water. It can be served with ice too. Tarator is best for eating in hot days (well it is cold soup).
To prepare tarator you need 1 cucumber, about 1/2 kilogram of yoghurt, water, several cloves of garlic, several nuts (not obligatory), some dill, salt, vegetable oil.
Grate or chop the cucumber into little pieces. Dilute the yoghurt with water (two parts of water mix with three parts of yogurt). Grate or chop the garlic, nuts and dill and mix all the ingredients together. Season with salt:
Deeeeelicious 
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relentless
Known Hero
Shadow Elemental
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posted February 03, 2007 09:06 PM |
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Ah, wonderfull.
Shopska salad (I don't know what should it be called in english)
Ingredients: 3-4 tomatoes, one cucumber, 4-5 peppers, one onion, 150g brined sheep's cheese, parsley, vinegar, sunflower oil and salt.
Bake, peel and seed the peppers*. Cut into small strips and strips and add the diced tomatoes, cucumbers and onion. Add salt, oil and vinegar, and mix. Serve in the shape of a pyramid, top with finely chopped parsley and rated cheese. parsley and grated cheese.
* - I actually like it more without the peppers.
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Ted
Promising
Supreme Hero
Peanut Exterminator
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posted February 03, 2007 09:22 PM |
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 i can do this for wonderful England
lets start off with
Toad in the Hole
this is simply a british way of saying sausage and mash, a true classic, can be severed with gravy
sausage, made from the finist pig, into a squareish object, then get potato, and mash it , put mash on first, then sausage, then smoother with gravy
Fish and Chips
again yet another classic, fish and chips, can come with mushed peas
basically fish, smothered in batter, cooked, chips made from potatos, cute into square strips, and then cooked, for peas, cook them from frozen, mush them, place on side
Welsh Rarbit
cheese and toast, can't get more simple
get bread put on cheese, put in oven, let i cook, then when done, let it cool for a sec, then eat
Cornish Pasty
How to cook a cornish pasty: from site
Pastry:
8 oz (225 g) plain bread flour (T80)
¨ö teaspoon salt
4 oz (125 g) margarine
cold water
Filling
1 medium swede
4 medium potatoes
2 medium onions
salt and pepper
¨ö teaspoon dry mint
1 egg beaten (to glaze, optional)
Method:
1.Sift the flour into a mixing bowl and add the salt. Rub in the margarine, until the mixture resembles breadcrumbs.
2. Stir in enough cold water to form a soft, supple dough. Knead once or twice, cover the bowl, and refrigerate until needed.
3. Peel and wash the potatoes and swede. Grate coarsely into a large bowl, or chop up very finely. Peel the onions, and chop finely. Add to bowl, and mix in seasoning and mint. Stir well to combine.
4. Divide the pastry into eight pieces. Make one of them into a ball and then, using a rolling pin, roll out to form a 7¢© (18 cm) circle. Place about two heaped tablespoons of the mixture on one half of the pastry, then fold the other half over, and press the edges together*. Flute the edge with the fingers, and brush with the beaten egg.
5. Repeat with the remaining pastry, and then place the pasties on two trays and bake in the oven at 220¢ªC (425¢ªF) Gas Mark 7 for about forty minutes, or until golden brown. Serve immediately.
*Alternatively, place the mixture in the centre of the circle, and bring the two sides up to meet in the middle
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kookastar
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Legendary Hero
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posted February 04, 2007 09:54 AM |
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Pavlova
A very contentious issue between Aussies and Kiwis. There are many theories and debates throughout our lands - who owns it? Regardless it is usually found at family gatherings - Xmas or whatever...
The Recipe
Ingredients
4-6 egg whites
pinch salt
8oz castor sugar/sugar (equal parts)
1 teaspoon white vinegar
1/2 teaspoon vanilla essence
2 level teaspoons cornflour
method
Preheat oven to 400F(200C).
Lightly grease oven tray, line with baking paper or use non-stick cooking spray.
Beat the whites of eggs with a pinch of salt until stiff (until peaks form).
Continue beating, gradually adding sugar, vinegar and vanilla, until of thick consistency.
Lightly fold in cornflour.
Pile mixture into circular shape, making hollow in centre for filling.
(Mixture will swell during cooking)
Electric oven: turn oven to 250F (130C) and bake undisturbed for 1 1/2 hours.
Gas oven: bake at 400F (200C) for ten minutes, then turn oven to 250F (130C) and bake a further hour.
(Fan forced oven: temperature and time needs to be adjusted accordingly.)
Turn oven off, leave pavlova in oven until cool.
Top with whipped cream and decorate with fruit as desired.
 or you can pipe individual nests
Another sweet food. {and another Australia/NZ blend}
Anzac Biscuits
Made for the troops in WWI by their loved ones, the biscuits are named after the "Australia New Zealand Army Corps"
Ingredients
1 cup rolled oats
3/4 cup desiccated coconut
1 cup plain flour
1 cup sugar
125g (4oz) butter
2 tablespoons golden syrup
1/2 teaspoon bicarbonate of soda
1 tablespoon water
Method
Preheat oven to 300F (150C)
Mix oats, flour, sugar and coconut together.
Melt syrup and butter together.
Mix soda with boiling water and add to melted butter and syrup.
Add to dry ingredients.
Place 1 tablespoonfuls of mixture on greased tray (allow room for spreading).
Bake for 20 minutes.
Loosen while warm, cool on trays.
(makes about 35)
recipes from: here
Also from there... a list of Aussie terms for different foods.
bangers - sausages
snag - sausage
bangers and mash - sausages and mashed potato
booze - alcohol
grog - alcohol
Thass the traditional food for a cheap Aussie BBQ
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uhuh
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Binabik
Responsible
Legendary Hero
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posted February 04, 2007 10:25 AM |
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Edited by Binabik at 10:25, 04 Feb 2007.
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Mmmmmmmm, they all look so good. Almost like real food.
Alas, I'm stuck with:
Traditional bachelor food.
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TnT_Addict
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Supreme Hero
Beautiful Liar
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posted February 05, 2007 07:22 PM |
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As much as peanut butter and jam sounds... eerrrr tasty, a festive dinner is not a dinner without the beet salad! 
Russian beet salad (Vinegret)
AMOUNT: 6 Servings
1. Pressure cook beets at 15 lbs. pressure for 25-30 minutes or boil gently, covered with water, until tender for about 1 hour as needed; steam carrots and potatoes until tender, about 10-15 minutes:
1 lb. beets (about 3-4 medium)
3 medium potatoes, peeled, coarsely diced
3 carrots, coarsely dice
2. Cool beets until easy to handle, peel and coarsely dice about same size as carrots and potatoes.
3. Place cooked vegetables in salad bowl and combine with:
1 onion, finely chopped
2 dill pickles, diced
2 cups cooked green peas
(fresh cooked or 15-16 oz. can, drained)
3 green onions, finely chopped salt, to taste
4. For dressing, blend together with wire whisk or by shaking in a tightly closed jar:
1/3 cup olive oil
2 tablespoons red wine vinegar
1/2 teaspoon crystalline fructose or 1 teaspoon sugar
1 teaspoon dry mustard
5. Pour dressing over salad and combine evenly; chill. Adjust taste with salt and pepper. Garnish with sprigs of dill or parsley, or on bed of lettuce with thin orange wedge
Should look something like this once finished 
And once the beets colour everything in a couple of hours it should look something like...
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