europe times european daily trending world news tasty food recipe Bright and Tasty Red Beet Borscht2
Food

Bright and Tasty Red Beet Borscht

By 801 0

The Red Beet Borscht is an Eastern European recipe. With its bright red colour and delicious taste this dish goes into our heart!

Ingredients:

  • 3 medium beets (500 g) whole (without leaves and stems)
  • 10 cups water (2½ L)
  • 2 tablespoons olive oil or vegetable oil
  • 1 small onion, peeled, halved, and sliced
  • 1 medium tomato, peeled and chopped
  • 3 medium Yukon gold or white potatoes (12 ounces or 350 g), peeled and grated (about 2 cups)
  • 2 large carrots, peeled and grated (about 1½ cups)
  • ¼ medium-head green cabbage, finely shredded
  • 1 bay leaf
  • 1 teaspoon salt
  • Black pepper powder
  • 3 tablespoons finely chopped fresh dill
  • 3 tablespoons finely chopped fresh flat-leaf parsley
  • Sour cream or creme fraiche

Preparation:

Put whole beets and water into a large pot. Bring it to boil at a high flame. Lower the flame cook for about 30 minutes. Heat oil in a small skillet over medium heat. Add onions and stir well until it becomes soft. Stir in tomato and cook a few more minutes. Add onion and tomato mix, potatoes, carrots, cabbage, bay leaf, salt, and pepper to soup pot, cover, and cook over low heat 1 hour. Remove the cooked beets and rinse under cold water to cool. Peel it and grate. Stir grated beets, dill, and parsley into soup; continue cooking 10 minutes to blend flavors. Garnish with sour cream or creme fraiche and serve hot.

Image courtesy : asmallstove.com / images are subject to copyright

europe-times-news-world-daily-trending-tasty food Panzanella - An Italian Tuscan bread salad
Food Trending

Panzanella – An Italian Tuscan bread salad

By 693 0

Italian food are always characterized by its simplicity, which are mostly combined of fruits, vegetables, sauces and meats. Let’s make an easy, yet delicious Italian Salad.

Ingredients:

  • 1 medium cucumber
  • 1 Kg fresh juicy tomatoes, large
  • 100 gms small mild olives
  • 1 medium onion, sliced
  • 100 gms sun dried tomatoes and their oil
  • Oregano, chopped
  • Parsley, chopped
  • 2 garlic cloves, finely chopped
  • 2 tbsp good balsamic vinegar
  • Sugar for taste
  • Salt and pepper
  • 1 loaf Italian cibatta or French baguette

Preparation:

Chop the tomatoes and cucumber roughly into 1 cm cubes. Put it in a bowl. Mix and stir in all the remaining ingredients except the bread, and taste for seasoning. Add some lemon juice into the mix. Put the salad in the fridge and leave, covered, overnight until you are ready to eat. Before serving, tear the bread into small pieces and stir into the salad.

Image courtesy : delicious.com / images are subject to copyright

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Food

Ras Malai – A Tempting Traditional Indian Sweet

By 1326 0

The Ras Malai, or Rossomalai is a traditional Indian sweet. ‘Ros’ means juice and ‘Malai’ means cream.

Ingredients:

  • 1/2 litre milk
  • 6 tablespoon sugar
  • 1/2 teaspoon sliced almonds
  • 1/4 teaspoon powdered black cardamom
  • 1/2 cup water
  • 50 gm paneer
  • 1/2 pinch saffron
  • 1/2 teaspoon sliced pistachios
  • 1 teaspoon all purpose flour

Preparation:

The Rasmalai recipe is a simple and delectable Indian sweet recipe. To make this recipe take a bowl and add crumbled paneer in it. Mix it with all purpose flour and knead to a smooth dough. Make small balls from the dough and flatten them lightly using your palms. Take a pan and add 1/2 cup water in it. Heat it over high flame. Add 3 tbsp sugar and bring the mixture to a boil until the sugar has fully dissolved. Once it’s done, remove from the flame. While the mixture is still hot, add the paneer balls and cover it with a lid. Keep the pan aside for few hours.

Take another heavy pan and add milk in it. Boil it until reduced to half. Then add the remaining sugar and stir well until fully dissolved. Remove the mixture from the flame. Add cardamom powder, saffron strands and mix well. Remove the paneer balls from the sugar syrup and squeeze them gently. Add them to the hot milk and garnish with almonds and pistachios. Keep the Rasmalai in the fridge for 2 to 3 hours as it is best enjoyed when chilled.

Image courtesy : Google / images are subject to copyright

europe european world trending food recipes Elegant and Tasty Danish Almond Puff
Food

Elegant and Tasty Danish Almond Puff

By 736 0

Ingredients:

  • All-purpose flour – 1 cup
  • Softened butter – 1/2 cup
  • Water – 1 cup
  • Almond extract – 1 teaspoon
  • Beaten eggs – 3
  • All-purpose flour – 1 cup
  • Confectioners’ sugar – 1 cup
  • Almond extract – 1 teaspoon
  • Milk – 1 tablespoon
  • Candy sprinkles

Preparation:

Take 1 cup flour in a medium sized bowl. Mix butter into it. Sprinkle 2 tablespoons of water into it and with a fork until dough comes together. Separate the dough into two balls. Pat dough into two long strips on an un-greased baking sheet, about 14 inches long and 3 inches wide. Set aside.

Preheat the oven to 350 degrees F (175 degrees C).

Combine 1/2 cup of butter and 1 cup of water in a saucepan. Bring to a rolling boil. Add 1 teaspoon of almond extract and remove from the heat. Immediately stir in 1 cup of flour until the mixture pulls away from the sides of the pan. Gradually stir in the eggs until well blended. Divide evenly, and spread over the two crusts on the baking sheet.

Bake in the preheated oven until golden, about 1 hour. Allow to cool almost to room temperature before frosting. To make the frosting, mix together the confectioners’ sugar, 1 teaspoon of almond extract and a splash of milk in a small bowl until smooth. Add more milk if necessary to make a pourable glaze. Drizzle over the Danish, and decorate with candy sprinkles if desired.

Image courtesy : blog.kingarthurflour.com / images are subject to copyright

europe times news world daily trending food german potato dumplings2
Food Trending

German Potato Dumplings – A Savoury Dish To your Table

By 1203 0

The ‘Kartoffel Kloesse’ or Potato Dumplings are a delightful addition to any German feast.

Ingredients:

  • Butter : 6 tablespoons
  • Dry white breadcrumbs : 1 cup
  • Fresh white bread : 2 slices (cut into 1/2 inch squares)
  • Potatoes : 3 1/2 cups (cold, cooked, riced, about 4 to 5 medium potatoes; russets or other baking potatoes)
  • All-purpose flour : 1/2 cup
  • Regular farina : 1/2 cup
  • salt : 3 teaspoons
  • Ground nutmeg : 1/8 teaspoon (grated)
  • Ground white pepper : 1/8 teaspoon
  • Lightly beaten : 2

Preparation:

In a skillet, melt 4 tablespoons of butter and brown the breadcrumbs. Remove from the pan, melt the other 2 tablespoons of butter and brown the bread cubes. Drain both on paper towels or tissues. Place the riced potatoes in a large bowl. mix the flour, farina, 1 1/2 teaspoons salt, nutmeg, and pepper in a bowl. Add the mix in three or more portions to the potatoes, beating after each addition.

Add the eggs and mix well. If the mixture is too thin to hold together in a ball, add flour a little at a time until the right consistency is reached. Bring 4 quarts of water and the remaining salt to a boil in a 6- to 8-quart pot. shape each dumpling into a 2-inch ball with wet hands.

Make a hole in the center of the ball, place 2 to 3 bread cubes into it and reform the ball around the bread. Drop all of the dumplings into the boiling water and stir gently, so they don’t stick to each other.

Reduce heat and simmer for 12 to 15 minutes, or until the dumplings rise to the surface. Cook it for 1 more minute. Remove with a slotted spoon and place on a preheated platter. Sprinkle with toasted breadcrumbs and the dish is now ready to serve.

Image courtesy: Google/ images are subject to copyright

EUROPE TIMES RECIPE
Food Trending

Tasty and Healthy Greek Spinach Pie – Spanakopita

By 854 0

Spanakopita is a Greek savory pastry. The filling comprises of chopped spinach, feta cheese, onions or spring onions, egg, and seasoning.

Ingredients:

For the filling

  • 1 tbsp. extra-virgin olive oil
  • 2 (10-oz.) packages frozen chopped spinach, thawed
  • 1/2 finely chopped onion
  • 2 thinly sliced green onions
  • 2 minced cloves garlic
  • 1/2 tsp dried oregano
  • 1/2 tsp. crushed red pepper flakes
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 c. chopped dill
  • 1 tsp. lemon zest
  • 1 c. crumbled feta
  • Pinch nutmeg

For Wrapper

  • 3/4 c. (1 1/2 sticks) melted butter
  • 10 (17″-x-12″) phyllo sheets, thawed if frozen

Preparation

Preheat the oven to 375° and line two medium baking sheets with parchment paper. With a clean towel, squeeze all excess moisture out of spinach. Transfer to a large bowl. In a skillet over medium heat, heat oil. Add onion and green onions and cook until softened, 5 minutes. Add garlic, oregano, red pepper flakes if using, and season with salt and pepper. Transfer the mixture to bowl with spinach.

Add dill, lemon zest, feta, and nutmeg to the bowl with spinach and stir until all ingredients are mixed properly and season again with salt and pepper, if needed. Remove phyllo from refrigerator and cover with a kitchen towel. Take 1 phyllo sheet and place on a clean surface. Brush all over with melted butter, then top with another sheet of phyllo. Brush second sheet of phyllo all over with butter. Slice into 6 long, evenly sized strips (They should be about 12′ by 3′ each).

Place a tablespoon of spinach mixture on the corner nearest you of one strip of phyllo. Fold corner over mixture to make a triangle, then continue folding (like a flag) until phyllo strip is completely folded over spinach mixture. Repeat until all filling and all phyllo is used. Place all folded triangles seam side down on prepared baking sheets and brush with butter. Bake until golden and crisp, 20 to 23 minutes. Let cool slightly and then serve.

Image courtesy: Google/ images are subject to copyright

europe european world trending daily news food recipes coartian food recipe Fritule
Food

Lets Bring Home Some Croatian Taste !

By 1249 0

Make way for some Croatian desserts! Fritule, the festive Croatian pastry are made particularly for Christmas. They resemble little doughnuts, the Italian zeppole, Venetian frìtole, and the Dutch Christmas snack “oliebollen”. Check out this delicious recipe!

Ingredients:

  • 500 grams of flour
  • 20 grams fresh yeast
  • 2 egg yolk
  • 80 grams raisins
  • Zest of 1 lemon
  • 50 grams white sugar
  • 20 grams melted butter
  • 150-200 ml warm milk
  • 50 ml brandy
  • 5 grams salt
  • 500 ml oil
  • Powdered sugar for dusting

Preparation:

Sift flour into a bowl. Combine egg yolk raisins, salt, sugar, butter, grated lemon zest and 25 ml of brandy in a large bowl. In a large glass, dissolve yeast with 100 ml milk and 2 tablespoon sugar, cover and let rise to fill the glass.

Add yeast to the flour and add enough milk so it forms a soft dough. Allow it to rest covered for approximately 30 minutes. Heat the oil in a deep frying pan. Take the dough as pieces with a spoon and drop it into the frying oil. Fry each balls until all sides turn golden brown.

Take out each ball and let it rest on a towel to drain out the excess oil. Once all the Fritule balls are ready, pour the rest of brandy over it. Transfer it into a serving bowl and dust with powdered sugar.

Photo Courtesy: Google/ images are subject to copyright

europe european world trending daily news food Keep Calm And Enjoy Some Swiss Chocolates
Food

Keep Calm And Enjoy Some Swiss Chocolates !

By 1057 0

The ever favorite Swiss Chocolate..! What else would get into your mind when you hear the word ‘Swiss’? Switzerland is a magical world of Chocolates. And chocolates are loved by all. Switzerland’s chocolates have earned an international reputation for high quality with many famous international chocolate brands. Lets make some Swiss Chocolate Bars!

Ingredients

  • 2 cups sugar
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1/2 cup sour cream
  • 1 cup water
  • 1/2 cup butter, cubed
  • 1-1/2 ounces unsweetened chocolate

For Frosting:

  • 4 cups confectioners’ sugar
  • 1/2 cup butter, cubed
  • 1/3 cup milk
  • 1-1/2 ounces unsweetened chocolate
  • 1 teaspoon vanilla extract
  • Pecan halves

Preparation:

In a large bowl, combine the flour, sugar, baking soda and salt. In a small bowl, combine eggs and sour cream. In a small saucepan, cook and stir water, butter and chocolate just until melted. Stir into dry ingredients. Stir in sour cream mixture until well blended. Pour into a greased 15x10x1-in. baking pan. Bake at 375° for 25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 30 minutes.

Meanwhile, for frosting, place confectioner’s sugar in a large bowl; set aside. In a small saucepan combine the butter, milk and chocolate. Bring to a boil, stirring constantly. Beat into confectioner’s sugar until smooth. Stir in vanilla. Let stand for 5 minutes. Spread over warm bars. Top with pecan halves. Cool completely before cutting into bars.

Photo Courtesy: Google/ images are subject to copyright

Europe-times-European-news-Euro-food-recipe-Taste some French Onion Soup Gratinee
Food Trending

Taste some French Onion Soup Gratinee

By 1066 0

French onion soup is a type of soup usually based on meat stock and onions, and often served gratineed with croutons and cheese on top or a large piece of bread. Lets make some tasty French Onion Soup Gratinee.

Ingredients

  • 4 tablespoons butter
  • 1 teaspoon salt
  • 2 large red onions, thinly sliced
  • 2 large sweet onions, thinly sliced
  • 1 (48 fluid ounce) can chicken broth
  • 1 (14 ounce) can beef broth
  • 1/2 cup red wine
  • 1 tablespoon Worcestershire sauce
  • 2 sprigs fresh parsley
  • 1 sprig fresh thyme leaves
  • 1 bay leaf
  • 1 tablespoon balsamic vinegar
  • Salt and freshly ground black pepper to taste
  • 4 thick slices French or Italian bread
  • 8 slices Gruyere or Swiss cheese slices, room temperature
  • 1/2 cup shredded Asiago or mozzarella cheese, room temperature
  • 4 pinches paprika

Preparation

Melt butter in a large pot over medium-high heat. Stir in salt, red onions and sweet onions. Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.

Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot. Bundle the parsley, thyme, and bay leaf with twine and place in pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard the herbs. Reduce the heat to low, mix in vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread.

Preheat oven broiler. Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off broiler. Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, 2 slice Gruyere cheese and 1/4 of the Asiago or mozzarella cheese. Sprinkle a little bit of paprika over the top of each one.

Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serve hot !

Photo courtesy: Google / images are subject to copyright

Food Trending

Be refreshed with the grasshopper cheesecake bars !

By 855 0

Enjoy some refreshing and sweet grasshopper cheesecake bars with minty chocolate chip cookie crust, smooth cheesecake and chocolate drizzles. Have it on a hot summer day..

Ingredients:

  • 1 package refrigerated Pillsbury Ready To Bake!® Big Deluxe Chocolate Chip Cookies with Hershey’s® mini Kisses®
  • 2 packages (8 oz each) Philadelphia cream cheese, softened
  • 1/2 cup sugar
  • 3 eggs
  • 1 tablespoon all purpose flour
  • 1/3 cup mint coffee creamer
  • few drops of mint extract (optional)
  • few drops of green food color
  • 3 oz (mint) chocolate chips (for decorating)

Preparation:

Heat the oven to 350F. Line an 9X9″ baking pan with parchment paper. Remove the refrigerated cookie dough from the package and with your fingers press it evenly on the bottom of the prepared pan.

Bake in preheated oven for 15 minutes. The dough will be puffed but not fully baked. Remove from the oven and let cool for 5 minutes. Make the cheesecake filling in the meantime. In large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth and creamy.

Add eggs, one at a time, beating until smooth after each addition. Stir in the flour. Add the coffee creamer and mint extract, if using, and stir to combine. Add the green food color and stir to combine. With the back of the spoon press the half-baked puffed cookie dough to release the air in the crust.

Pour the cheesecake filling over it. Bake in preheated oven for 30 minutes or until the center is just set. Let the cheesecake cool at room temperature for at least 1 hour and refrigerate for few hours before cutting into bars. Before serving, melt the chocolate chips and drizzle the melted chocolate over the cheesecake bars.

Photo courtesy: Google / images are subject to copyright