[spectre] please stop sending this mail

[Károly Tóth]

it's like cooking is IN (again)

hmmmmmmmmm

it has senZ...



-k





> -----Original Message-----
> From: spectre-bounces at mikrolisten.de
> [mailto:spectre-bounces at mikrolisten.de]On Behalf Of darko fritz
> Sent: zondag 13 april 2003 3:10
> To: spectre
> Subject: Re: [spectre] please stop sending this mail
>
>
> dear all
>
> > in contrat mediterranian/s are all about sharing (culture, arts,
> > sea, coast, vine, kitchen/recipes, songs afterwards, and
> whatsoever what
> > *we* use to do and/or how we behave) in the broadest common sense.
>
> here is the *straight* one from the east. popular meal in
> different versions
> and upgrades all over the balkan incl. northen adriatic cost
> - a ***deep***
> zone of overlaping baklan + mediterran at least.
>
>    Stuffed peppers
>
> Ingredients: 8 green peppers . boiling water
> For the stuffing: 2 tablespoons oil . 1 medium sized onion,
> finely chopped .
> 300 g minced meat, preferably pork (beef is a good substitute
> or half and
> half) . 1 tablespoon fresh parsley, chopped . 100 g rice,
> partially cooked .
> 1 egg . salt, pepper to taste
> For the sauce: 1 kg fresh or tinned tomatoes . 2 1/2
> tablespoons of oil . 40
> g flour . sugar to taste
> For the garnish: 125 g sour cream
>
>    Wash the green peppers. Carefully remove the stem and
> scoop out the seeds
> from the top.
> Pour boiling water over the peppers to soften them a little.
> Drain off the
> water.
> Prepare the stuffing as follows. Heat 2 tablespoons of oil in
> a frying pan
> and gently saute the finely chopped onion and parsley for 2-3
> minutes over
> medium heat. Now add the minced meat and fry for a further 10 minutes,
> stirring the mixture from time to time. Remove the frying pan
> from the heat
> and transfer the mixture to a bowl. Add the partially cooked
> rice and break
> an egg into it. Season well with salt and pepper. Divide it
> into 8 parts and
> fill the peppers with it.
>    Next, make the sauce. Wash the tomatoes (no need if using tinned
> tomatoes). Roughly chop them up and put into a saucepan. Cook
> till they have
> softened. Pass them through a sieve or blender. Keep aside. In a clean
> saucepan, heat 2 1/2 tablespoons of oil. Add the flour and
> gently brown it
> in the oil. Pour in the pureed tomatoes and give it a good
> stir. Cook till
> the sauce thickens a bit. Add salt and a little sugar.
>    Arrange the peppers in a large heavy-bottomed saucepan and
> pour the sauce
> over them. Make sure that the peppers are well covered by the
> sauce. If not,
> add a little water. Let the peppers simmer gently on low heat
> for 40 minutes
> till they are just cooked. Serve hot with dollops of sour
> cream spooned over
> the top as garnish and accompanied with a bowl of mashed potatoes.
>
>    Potato Purée (to accompany the stuffed peppers)
> Ingredients: 1 kg potatoes . 75 g sour cream . 30 g butter .
> 50 g single
> cream . salt to taste
>    Scrub and wash the potatos. Do not peel them. Place in a
> pan, cover with
> cold water and cook over high heat for 30 minutes. When
> ready, peal them in
> a bowl. Do not cool the potatoes as they absorb the flavours
> of the other
> ingredients better when they are hot. Purée them using a hand
> mixer; it is
> quicker and gives a smoother result. Slowly add all the other
> ingredients.
> Serve hot with the stuffed peppers.
>
> > From: "astrëe galbiatta .vnatrc.net." <astreegalbiatta at vnatrc.net>
> > Date: Wed, 09 Apr 2003 05:37:22 +0200 (CEST)
> > To: darko fritz <fritz.d at chello.nl>
> > Cc: spectre <spectre at mikrolisten.de>
>
> > 3rd : breathe with the nose !
>
> while eating, indeed!
>
> Bon appetit! enjoy ++
>
> d
>
>
>
> |||||||||||darko.fritz.propaganda
> ________________________________ http://members.ams.chello.nl/fritzd
>
>
>
> ______________________________________________
> SPECTRE list for media culture in Deep Europe
> Info, archive and help:
> http://coredump.buug.de/cgi-bin/mailman/listinfo/spectre
>
>
>
>