Ingredients
2 trout
1 tbsp honey
1 tbsp mustard
1 tbsp vegetable oil
1 lemon
pepper (freshly ground), salt
Directions
Gut trout. Wash both inside and outside under cold running water thoroughly. Pat dry.
Cut lemon into half and set one half aside. Blend together mustard, honey, oil, fresh lemon juice and zest.
Rub inside and outside of trout with salt and pepper. Spread marinade evenly inside each trout. Slice the remaining lemon half and stuff into trout.
Grill both sides on aluminum foil or tray. Baste with marinade while grilling.
Ingredients
400 g (= 2 fillets) cod fillets (or other fish)
150 g (=5 oz) zucchini
1 red bell pepper
200 g (=7 oz) cheese
1/2 lemon
pepper (freshly ground), salt
Directions
Wash fish under cold running water, pat dry, cut into large pieces and sprinkle with lemon juice.
Wash vegetables and cut into large pieces.
Place fish and veggies on aluminum tray or foil. Season to taste with salt and pepper.
Grill one side for about 5 minutes. Flip, sprinkle with cheese and grill the other side for another 5 minutes.
Ingredients
600 g (=1.3 lb) lamb
100 ml (=0.4 cup) dry white wine
120 g (=4 oz) butter
400 g (=0.8 lb) onions
2 bunches green (spring) onion
300 g (=0.6 lb) tomatoes
300 g (=0.6 lb) egg plant
300 g (=0.6 lb) bell pepper
1 lemon
1/2 bunch parsley and dill (each)
sugar, salt, pepper (freshly ground)
Directions
Finely chop green onions and 200 g (=0.4 lb) onions.
Cut lamb into small cubes (20-30 g (=1 oz)). Place in a clay pot and rub with sugar, salt and pepper. Combine with chopped onions and wine. Knead marinade into the meat. Cover and refrigerate for at least 2-3 hours.
Slice remaining onions. Cut tomatoes, egg plants and bell pepper into cubes and thread onto skewers in alternating order.
Thread lamb onto separate skewers.
Turn skewers frequently while grilling to cook meat evenly.
Slide lamb and veggies off skewers. Combine in a bowl carefully. Pour melted butter and some wine over. Sprinkle with lemon juice and chopped herbs.
Seite weiterempfehlen
Ingredients
3 kg (=6.6 lb) pork
100 ml (=0.4 cup) dry red wine
100 ml (=0.4 cup) pomegranate juice (fresh)
4 onions
1 lemon (juice only)
2-3 tbsp oil
pepper (red, black and white)
thyme, caraway and other herbs to taste
salt
Directions
Cut pork into cubes (5-6 cm (=2 inches)).
Slice remaining onions.
Place pork cubes and onions in a saucepan, pour in wine, pomegranate and lemon juice. Season to taste with herbs, salt and pepper. Knead marinade into the meat. Mix oil in (without kneading). Cover and refrigerate overnight or up to 24 hours.
Thread pork onto skewers. Turn skewers frequently while grilling to cook meat evenly.
Ingredients
500 g (=1.1 lb) lean pork
5 onions
1 l (=4.2 cups) kefir
salt, pepper, other spices to taste
Directions
Cut pork into cubes (5-6 cm (=2 inches)).
Finely chop three onions.
Place a layer of pork in a saucepan, follow with a layer of chopped onions. Repeat. Season each layer with salt, pepper and other spices. Pour in kefir and refrigerate for about 24 hours.
Slice remaining onions. Thread pork cubes onto skewers alternating with onions slices. Baste with marinade while grilling.
Ingredients
(serves 4)
For fish hamburger
500 g (=1.1 lb) fish fillets (ex. halibut)
2 onions
2 tbsp breadcrumbs
4 tbsp flour
150 g (=5 oz) butter for frying
salt, pepper
For cauliflower
1 big cauliflower
1/2 bunch green (spring) onions
2 tbsp vegetable oil for frying
salt, pepper
Directions
Fish Hamburger
Finely chop onions and sauté until translucent.
Grind fish fillets in a food processor. Add onions and breadcrumbs and grind everything once again. Add eggs, season to taste with salt and pepper and mix well.
Melt butter in a pan. Form fish hamburger and cook both sides until golden brown.
Cauliflower
Chop cauliflower into small florets and cook in boiling water for 10-15 minutes until crisp-tender. Drain.
Clean green onions and chop finely.
Preheat a pan, add vegetable oil and sauté green onions shortly. Add cauliflower and sear for about 5 minutes. Season to taste with salt and pepper.
Ingredients
1 kg (=2.2 lb) lamb, pork or veal
3 tbsp oil
5 tbsp vine vinegar or lemon juice
5 onions
2 zucchinis (tomatoes or other vegetables)
1 bunch chives
salt, pepper (freshly ground)
Directions
Cut meat into cubes (5-6 cm (=2 inches)). Finely chop an onion and chives. Put everything in a saucepan, pour in vinegar and season to taste with salt and pepper. Knead marinade into the meat. Cover and refrigerate for at least 4 hours.
Slice remaining onions. Cut vegetables into cubes. Thread meat onto skewers, alternating with vegetables and onion slices. Grill on a charcoal grill for about 10-15 minutes. It is also possible to use other barbeque grills or a pan.
Ingredients (serves 6)
500 g (=1.1 lb) smoked meat
250 g (=1.2 cups) peas
200 g (=0.4 lb) roots (carrots, celery, potatoes, etc.)
½ bunch green (spring) onion
100 g (=3.5 oz) bacon pieces
salt, pepper
Directions
Soak peas in cold water for 10-12 hours. Drain.
Bring 1.5 litre water to boil, add smoked meat, bring to boil again and reduce heat.
Add peas and simmer for about one and a half hours on low heat until peas are ready.
Clean and chop green onions.
Preheat a pan, fry bacon pieces until crisp. Add chopped green onions and sauté shortly.
Add bacon pieces and green onions to the soup and mix well. Season to taste with salt and pepper. Serve hot.
Ingredients
for the dough
750 g (= 6 cups) flour
350 ml (=1.5 cups) water
30 g yeast (room temperature)
170 ml (=5.5 oz) sunflower oil
3 tsp salt
1 1/2 tsp sugar
1 egg
1 tbsp butter
Directions
Combine yeast, sugar, 2 tsp of flour and 50 ml (= 3 tbsp) of water in a bowl and stir until well blended. Cover the bowl with a dishtowel and let it rest for about 15 minutes.
Gradually add oil, water, salt and flour mixing well until soft and smooth dough is formed. The dough shouldn’t get too dry as this makes pierogi also dry. Cover dough with a dishtowel and let it rest in a warm place for about 2 hours.
Knead the dough, cut it in small pieces. Place dough pieces on slightly floured surface and roll each piece into a thin circle.
Put 1 tbsp of the filling in the middle of each circle. Form the circles to pockets, pressing the edges to seal tightly.
Arrange pierogi on a greased backing sheet leaving enough space between the pierogi so they can rise. Cover with a dishtowel and let pierogi rest for about 20 minutes. Mix an egg yolk with butter and brush pierogi with this mixture.
Preheat the oven to 200-220°C (390-430 F). As soon as pierogi turn light brown, reduce the heat to 150°C (300 F). Bake for about 20 minutes.
Ingredients
(serves 4)
200 g (= 1 cup) rice
1 can tuna in its own juice
100 g (= 3.5 oz) sweet corn
1 big onion
1 tbsp oil
4 tbsp mayonnaise
salt, pepper
Directions
Put rice in a pot, add 2 cups of water, bring to boil, cover and simmer on low heat for about 20 minutes (until ready).
Chop onions finely. Heat oil in a pan and sauté onions until translucent.
Mix tuna and sweet corn well in a salad bowl. Add rice and onions. Season to taste with salt and pepper. Add mayonnaise and mix well.
Let the salad stand two-three hours before serving.
