Recipe competition

Join OC summer vegetarian recipe competition!

finalcallWe already had a Winter competition followed by a Spring competition, it is now time to open our Summer vegetarian recipe competition.

Summer is a good time for cooking, with a large variety of fresh fruits and vegetables available. Share with us one of your favourite traditional summer vegetarian recipe!It will be published in our blog and the most popular recipe will be rewarded. We are preparing an Office cuisine apron for your cooking and YEE goodies!

All you need to do is to send us your recipe and a photo until 17th of July 2016 at amelys@yeenet.eu.

Wishing you to be inspired and looking forward for your entries!

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Spring recipes

Sicilian Salad

Maria Giulia Spinoso_Sicilian Salad_ItalyAuthor: Maria Giulia Spinoso, Italy

Ingredients (for 4 people):
-3 oranges
-2 fennels
-1 shallot
-black olives as required
-2 kiwi
-extra virgin olive oil, salt, pepper as required

Instructions:
Wash the fennel and cut them into slices, peel the oranges and cut them into wedges, peel the two kiwi and cut them into small pieces, finally, cut also the shallot into small pieces.

Mix all fruits and vegetables in a bowl, adding the black olives too.
Dress the salad with extra virgin olive oil, salt and pepper as desired. Mix well and serve.

Spring recipes

Albanian “Ferges”

Ines Cilka_Ferges (Albania)Author: Ines Cilka, Albania

‘Ferges’ with tomatoes and peppers, which originally means something fried, in fact it is a thick sauce which can be eaten with bread.

Ingredients:
For 4 persons you need:
-5 fresh tomatoes
-5 peppers ( yellow, green , red depends on your choice)
-3 cloves of garlic
-5 spoons of curd (cottage cheese)
-3 eggs
-chili powder
-parsley
-salt, pepper
-olive oil

Instructions:
We start by cleaning with water the peppers, clean up from the seeds the inside part and cutting in small pieces. The small pieces with the garlic will be fried for approximately 10 minutes in a pan with olive oil in a medium temperature range of oven.

In the mean time we put the tomatoes in a mixer till we will have a pure mass of fresh tomatoes.

We add the mass of tomatoes into the pan and low the temperature and let it till the oil will come all in the surface. Subsequently we add the curd, eggs, chili powder, pepper, parsley as we prefer to give the flavor and the taste. We mix with the spun and let it for other additional 3-4 minutes.
The dish can be eaten also cold.

Enjoy the meal!

Recipe competition

Competition Rules 2-Check out the recipes participating in the competition.
-Find your favourite and click on ‘”Like” it on Facebook’ at the bottom of each post.
-Press the “Like” button on Facebook for your favourite recipe.
-The competition and voting will be open until 21st February 2016.
– The winning recipe will be decided based on the number of “Likes” in the ‘Office cuisine – Winter recipe competition’ Facebook album.

Winter competition

Muesli bars

Malgorzata Zubowics_Musli bars 6Author: Malgorzata Zubowicz-Thull, Poland

Ingredients:
3 bananas
3 spoons of honey
1 glass of oat flakes
70 g sunflower seeds
70 g pumpkin seeds
70 g cranberries
70 g nuts
any other seeds, nuts, dry fruits you like

Time of preparation: 20-30 minutes

Instructions:

These healthy muesli bars are perfect as a snack or dessert. Cut and smash bananas into puree. Then add all other ingredients and mix it together. You can fry a bit seeds and nuts before adding them. Put a baking paper on the baking pan and spoon mixture into pan. Use a large metal spoon to press down firmly. Bake 20 minutes in temperature 180 degrees. Then let it to cool and cut into squares.

This recipe is not only vegan but also sugar free. If bananas are sweet enough, you don’t even have to add honey.
Malgorzata Zubowicz_Musli bars small 1

Malgorzata Zubowicz_Musli bars small 2

 

 

 

 

 

 

 

 

 

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Winter competition

Chickpea Vegetable Soup

Vladimir Jordanov_Chickpea Vegetable SoupAuthor: Vladimir Jordanov, Macedonia

It is not an unfamiliar fact that Balkan cuisine, including the Macedonian, mostly consists of meat. Still, many people don’t know that we also have many recipes that are made entirely of vegetables. The following recipe is one of the many Macedonian stews that are tasty, healthy and environmentally-friendly at the same time. This stew is not only healthy [rich with protein and fiber], but also simple to make, and it is perfect for warming you up in winter.

Prep time: 10 minutes; Cooking time: 25 minutes; Total time: 35 minutes; Serves: 8

Ingredients:
1 tablespoon butter
2 tablespoons extra virgin olive oil
1 yellow onion, diced
3 carrots, sliced into thin rounds
4 celery stalks, thinly sliced
4 garlic cloves, minced
1 bay leaf
salt and fresh ground pepper, to taste
500 grams chickpeas, drained and rinsed well
500 grams diced tomatoes, undrained
½ teaspoon ground turmeric
3 cups vegetable soup
1 cup water

Instructions:
1. Heat butter and oil in a soup pot over medium heat.
2. Add onions, carrots, celery, garlic, bay leaf, salt and pepper; stirring occasionally, cook for 6 to 8
minutes, or until vegetables are tender.
3. Stir in chickpeas and tomatoes; season with turmeric.
4. Add vegetable broth and water; mix until well combined, turn up the heat to high and bring mixture to a boil.
5. Lower the heat to a simmer and continue to cook for 10 more minutes.
6. Remove from the heat.
7. Taste for seasonings and adjust accordingly.
8. Serve.

Enjoy!

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Winter competition

Bejgli (walnut and poppy seeds rolls)


Judit Suveges_beigli 2Author: Judit Suveges, Hungary

Beigli is an authentic Hungarian pastry roll that is often served for Christmas. It is sweet and has many varieties of fillings, the most common of which are poppy seeds and walnuts. Most pastry shops and grocery stores also sell Beiglis in other delicious assortments, ranging from chestnut to plum filled versions. Beigli originates from Germany and in Hungary it became a custom to bake Beigli for Christmas in the 19th century during the Austro-Hungarian Monarchy. Most families in Hungary have their own Beigli recipe and if you wish to make your very own traditional Beigli at home, here is a great recipe to follow. To be honest, it is not a “piece of cake”, but the result is well worth the effort!

Ingredients:

For the poppy seed filling:
300 g of ground poppy-seed
200 g sugar
1 vanilla-sugar
50 g of raisins
2 tablespoons of lemon juice
1 dl milk

For the walnut filling:
300 g minced walnut
200 g sugar
1 vanilla-sugar
50 g of raisins
zest of one lemon
2 tablespoons of sugar
1 dl milk

For the dough:
500 g flour
250 g butter
50 g sugar
2 eggs
20 g fresh yeast
1 dl milk
pinch of salt

Instructions:

Prepare the poppy seed filling

Bring the water with the sugar in it to the boil.
Remove the mixture from the heat and pour onto the ground poppy seed.
Mix in the drained raisins, the vanilla sugar.
Add grated rind of a lemon and 1 tablespoon of its juice.

Prepare the walnut filling

Bring the milk with the sugar in it to the boil.
Remove the mixture from the heat and pour onto the ground walnuts.
Mix in the drained raisins, the vanilla sugar and grated rind of a lemon.

Prepare the dough

Warm the milk a bit. It should be lukewarm.
Add the egg to the milk and mix it.
Crumble yeast in the mixture.
Add diced butter to the flour, sprinkle it with 50 g caster sugar and a pinch of salt.
Mix in milk with the yeast in it and knead a dough.
Make 4 loaves, wrap them up in cling film and let them rest in the fridge for at least 2 hours (even better, if you leave it there for a whole night).
Knead the loaves a bit.
Roll them out into a 1/2 cm thick rectangle on a floured board.
Spread filling onto the dough, leave out a 2-3 cm strip at the longer side.
Fold back a 2-3 cm strip at the shorter sides (prevents the stuffing from coming out).
Roll the dough up and place them in buttered oven dish.
Brush the top of the rolls with slightly beaten egg yolk and let them rest for 30 minutes.
Spread the rolls with egg white, it gives a nice glaze.
Let rolls rest for another half an hour.
Prick the top and the sides of the rolls with a fork, it prevents cracking.
Bake the beigli in preheated oven at 180 °C for about 40 minutes until the top gets a nice brown colour. In the first 20 minutes do not open the oven.
Let pastry cool in the oven dish. Cut the rolls into slices if you want to serve them immediately.

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