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Stuffed Kohlrabi

8 Kohlrabi
2 large green peppers
tomato sauce ( 1 can of 2 lb or 1 Kg.)
2 pounds of ground beef
1 cup of uncooked rice
2 large onions, finely chopped (optional) I don’t use it
3 teaspoons of salt
1 level teaspoon of pepper
6-7 stalks of fresh parsely, chopped (using 2-3 inches of the stems as well)

How to Prepare:

Gather the vegetables you planned for this dish and do a "test run" before cooking so you are sure that they will fit in the pan.

In a baking pan approximately 16 x 14 (size used here), place vegetables comfortably close. Kohlrabys and smaller peppers should be placed standing on end; ( you can use zucchini, or only green peppers)
Choose vegetables based on your preference.
Wash the vegetables carefully and then peal, the kohlrabys that is (not the peppers).

With a paring knife, cut the caps off the tops of vegetables and set aside, take a spoon, and scoop out the pulp (see photo).

Place chopped kohlrabi pulp in a large bowl . Take the ground beef, onions, rice, 1 teaspoon of salt, pepper, and chopped parsley, mix by hand until well blended.

Tip: The filling should be the texture of thick sauce - not liquid.
(See how to scoop and stuff with photo.)

Preheat stove to 175°C (325°F )

With a spoon, carefully fill each of the vegetables very loosely with the meat and rice mixture. Cover with caps or leave it open. Place in the pan, add the tomato sauce and kohlrabi pulp. Cover the pan.
Cook at 175°C for one hour .
Ready to serve !!

BORSCHT

INGREDIENTS

3 red beats on the steal with leaves
4 potatoes
one bunch of parsley
one bunch of dill
crème fraiche

METHOD

Cut the read beats of the stems and wash well.
Boil the beats for 35 minutes with skin on in 1500 ml of water. Save the stems and leaves.
Stick them with a fork after about 15 minutes of boiling to let the wonderful juice out.
Peal and cut the potatoes in cubes of 2/2 and boil or steam separately for 20 minutes.
Take the red beats out of the water Keep the water.
Peal the beats and make a smoothie in the mixer.
Chop the washed stems and leaves fine and add to the water to simmer for 2 minutes.
Add the beat smoothie and mix well.
Add the boiled potatoes cubes.
Add the chopped parsley and dill.
Taste for salt and pepper and serve with an island of crème fraiche floating on top.

Bete Avon!

BLACKBERRY PIE

INGREDIENTS

• 400 grams of blackberries cleaned
  
• one cup of sugar
• one cup of flower
• 5 spoons of water
• 5 spoons of sunflower oil
• 4 eggs
• one backing soda
• lemon juice of a half a lemon

METHOD Boil the sugar and the water to a smooth syrup Beat the egg whites (with the mixer) stiff while pouring the hot syrup mix the egg yolks with the backing powder and the lemon juice, watch it rise and bubble Add this mix to the egg white, add the flower and the oil, and fold in carefully. Pour the composition into a backing tin laid out with paper and bake for 40 minutes at 200 C.

BOM APPETITE

GRÜNE BOHNEN MIT KARTOFFELN

Please bear with me today as I have this recipe in German. If you will read my blog or our blog, as I am doing this with a power Lady named Adrenalina, you will see many recipes in German, English or Romanian or Duch. If you like any of them please feel free to ask us to send you the recipe in the language you understand.

1:500 g dünne Buschbohnen

2: Zwiebeln

3:10 Kartoffeln od. 1 Kg
4: 1 Bund Sellerie Blätter

5: 3 Tl Oliven öl

6: 300g Brühe, Salz und Pfeffer

Zubereitung:

3 Tl Oliven öl, Zwiebeln und frische Sellerie Blätter zuerst in öl abgedeckt leicht dunsten 5 Min. Tomaten zugeben, noch 5 Min. kochen.
Bohnen und Kartoffeln schellen und zugeben, zudecken dann die 300g Brühe zugeben und 30 min kochen. Fertig.

This is one of Mrs. She's post.

AUBERGINE SALAD

AUBERGINE SALAD




Ingredients

• 2 -3 very ripe black aubergines
• 1/2 red onion
• lemon to taste
• salt to taste
• 50 ml of sunflower oil
• one sheet of tin foil

Method

Pre heat your oven grill to 220 Celsius
Use a fork to make wholes in the aubergine
Put them on the tin foil and place 10 centimeters under the hot grill
Turn them a couple of times to roast evenly all around
Take out after 20-25 minutes
Place them on a wooden plate and slice them open sidelong
Tilt the wooden plate a bit so that the bitter juice can run out
Leave them for 10 minutes to rest
Squeeze them a bit so that they loose as much juice as possible
I use a wooden knife to chop the aubergine very finely If you don't have that, just use your food processor to mix for a few seconds.
Add salt, pepper and the grinded onion and mix.
Add the oil slowly as into a mayonnaise until the composition gets silky and smooth.
Taste and add more salt or lemon juice if you like.
Eat on bread with tomato salad or as a dip.

EET SMAKELIJK!

GRILLED PEPPER SALAD

GRILLED PEPPER SALAD

Everybody loves this salad, it adds a delicious touch to your meal. All the women of my family make it all over the world.

INGREDIENTS

• 10 sweet bell peppers
• 2 tablespoons of salt
• 100 grams of red vinegar
• 2 tablespoons of sun flower oil
• 1 sheet of tin foil

METHOD

preheat your grill oven to 220 C

put the peppers on the tin foil in the oven 10 cm under the grill

let the skin burn on all sides

turn the peppers every minute, don't leave them unatended

take them out when they are grilled on every side and put them into a bowl

sprinkle the salt and leave it covered with a cloth to rest for 5 minutes

Peal the skin off the pepper, it is loose and you can easily peal it off with your fingers

Make a vinaigrette from the wet ingredients and put the peppers carefully inside.

You might need to add a little more salt to taste. You can serve it luke warm or cold. Don't put it into the fridge because it will loose it's taste.

We eat it as a side dish with meat or fried vegetables.

Guten Appetit

BAKED CHARLOTTES

This onions are really delicious and easy to make. The only difficult thing is pealing them. I first heard this recipe 15 years ago, when my daughter was still going to elementary school. While waiting for the children on the school plain, we, mothers, often ended up talking about food and exchanging recipes. The way this mother was praising the onions, made me give them a try immediately and I must say, her laudatory poem on the charlottes was no exaggeration. I like to serve them hot as a side dish with fried chicken or eat them cold as a salad (then I add some balsamico vinegar and some freshly chopped basilicum) or even use them to make a heavenly sandwich the next day.

INGREDIENTS

• 1 kg of French charlottes onions
• sea salt to taste
• freshly ground pepper to see
• 3 cloves of crushed garlic
• 2-3 tablespoons of olive oil
• 1oo ml white wine for soothing / lemon juice
• sweet red paprika powder to see

You can also add some whole cloves of garlic, they are really delicious!
After about 10 minutes, when the onions look thirsty in the oven, you can add 100 ml of white wine, that will give them a nice sprinkly edge. You can use lemon juice instead as well.

METHOD OF PREPARATION

• Put your oven on 220 C
• Peal the onions
• Make a vinaigrette from all the other ingredients except for the red paprika
• Add the onions and stir well to cover
• Put the onions in a tray, pour the rest of vinaigrette in the hot oven
• Leave for about 20 minutes, until nice and brown like in the picture
• Sprinkle with red sweet paprika and if you want too, some freshly chopped parsley

Pofta buna!

TOMATO SALAD

TOMATO SALAD

I grew up with this tomato salad and it grew up with me. It was our favorite dish in the summer and we ate it at least one time a day. Of course there are many different versions of it, I will give you the recipe of the basic one, the first one, the one we used to eat at home every evening of the summer with a freshly cut piece of dark bread and butter. It's as good as it is easy to make.

INGREDIENTS

• 500 grams of tasty tom tomatoes
• 2 spring onions
• salt to taste
• freshly grinded black pepper
• 2-3 tablespoons of good olive oil

You will see tiny chopped red and yellow paprika on the picture, that is a small hint of what else you could add to the basic list of ingredients.

METHOD

• Cut the tomatoes in quarter slices.
• Chop the spring onion, use also the green parts.
• Put the tomato and the onion in a bowl, sprinkel some salt and grind some black pepper over it.
• Season with the olive oil and mix.
• Eat with a nice piece of bread and butter.

Bete avon!