TO ALL YOU FOOD-LOVERS!

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TO ALL YOU FOOD-LOVERS!

Post by Body Cleaner on Wed May 28, 2008 1:43 pm

Well mates, because we are pretty much of an international clan, I'd like to make a thread where you just post some food-recipes from YOUR country. For example, what is your favourite food that comes from your country. Or you can just write a national food that you have in your country. Something spicy, something sweet. Anything! It's up to you!

Let the cook inside you wake up! Let's all share the knowledge of our passion - Food.

But remember! To make the recipe easier to all of us, it would be nice if you could post a picture (if you just can find one) of that food. Let the international food-race begin.
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Re: TO ALL YOU FOOD-LOVERS!

Post by Xavior on Wed May 28, 2008 1:51 pm

Smalahove is a Norwegian dish, but no one eats it. And I must say I will never put my teeth in that.

I'm posting pictures before the recipe so you can judge your self if you want it or not.

OPEN AT OWN RISK
Raschu: Note* This spoiler contains the picture of a cooked sheap head, if you have a weak stomach, or you are a vegetarian/animal lover, DO NOT WATCH

Spoiler:



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Re: TO ALL YOU FOOD-LOVERS!

Post by Body Cleaner on Wed May 28, 2008 1:54 pm

Hmmmm.... Thank you Vegard. I'm quite positivly sure that you don't need to give recipe for that one. But is that a pigs head?

And btw, could you edit that picture to a BIT smaller. It's seriously ruining our food-loving.
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Re: TO ALL YOU FOOD-LOVERS!

Post by Xavior on Wed May 28, 2008 1:55 pm

It's sheep head No

Well it says open at own risk Rolling Eyes


Last edited by Xavior on Wed May 28, 2008 1:57 pm; edited 1 time in total
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Re: TO ALL YOU FOOD-LOVERS!

Post by E-Nig on Wed May 28, 2008 1:56 pm

I am not posting haggis.
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Re: TO ALL YOU FOOD-LOVERS!

Post by Xavior on Wed May 28, 2008 1:58 pm

I think haggis sound lovely compared to whole sheep head >.<'

I'm not saying I'd like it, but you get my point.
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Re: TO ALL YOU FOOD-LOVERS!

Post by Saint on Wed May 28, 2008 1:58 pm

Ali Nazik, (origin: Antep, Turkey)
(aubergine purée with yogurt and minced meat)
Serves 4

4 long, thin medium-sized aubergines
1 tablespoon oil
2-1/2 cups yoghurt
3 cloves garlic, minced
1 teaspoon salt
1 pound minced lamb (or beef)
1 tablespoon butter
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon red pepper
1 large green bell pepper, chopped
bit of tomato paste

Roast the aubergines over a flame to char the skin. Cool. Peel skin and mince the flesh. sauté in oil for 3 minutes, stirring continuously. Add yogurt, garlic and salt and mix thoroughly. Set aside, keeping warm. Brown the meat in butter and tomato paste. Drain. Add salt and spices. Evenly spread the aubergine mixture in a shallow serving dish. Arrange the minced meat mixture in the center. Top with green pepper and serve warm.


Last edited by Saint on Wed May 28, 2008 2:01 pm; edited 1 time in total

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Re: TO ALL YOU FOOD-LOVERS!

Post by Xavior on Wed May 28, 2008 1:59 pm

Picture eren!!
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Re: TO ALL YOU FOOD-LOVERS!

Post by E-Nig on Wed May 28, 2008 2:02 pm



Ingredients.

1 sheep’s pluck. i.e. the animals heart, liver, and lights (lungs).
Cold water.
1 sheep’s stomach (empty).
1lb lightly toasted pinhead oatmeal (medium or coarse oatmeal).
1-2 tablespoons salt.
1 level tablespoon freshly ground black pepper.
1 tablespoon freshly ground allspice.
1 level tablespoon of mixed herbs.
8oz finely chopped suet.
4 large onions, finely chopped.
(lemon juice (or a good vinegar) is sometimes added as well as other flavourings such as cayenne pepper)

Directions

Wash the stomach in cold water until it is thoroughly clean and then soak it in cold salted water for about 8-10 hours.

Place the pluck in a large pot and cover with cold water. The windpipe ought to be hung over the side of the pot with a container beneath it in order to collect any drips. Gently simmer the pluck for approximately 2 hours or until it is tender and then leave the pluck to cool.

Finely chop or mince the pluck meat and then mix it with the oatmeal. Add about half a pint of the liquor in which the pluck was cooked (or use a good stock). Add the seasonings, suet and onions, ensuring everything is well mixed.

Fill the stomach with the mixture, leaving enough room for the oatmeal to expand into. Press out the air and then sew up the haggis. Prick the haggis a few times with a fine needle. Place the haggis it in boiling water and simmer for approximately 3 hours.
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Re: TO ALL YOU FOOD-LOVERS!

Post by Saint on Wed May 28, 2008 2:05 pm


Heres one picture of Ali Nazik that I cooked for two friends came over for dinner. (lawl at aussie boots)

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Re: TO ALL YOU FOOD-LOVERS!

Post by Xavior on Wed May 28, 2008 2:06 pm

Remind me to order that next time I'm in turkey!!!!
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Re: TO ALL YOU FOOD-LOVERS!

Post by Body Cleaner on Wed May 28, 2008 2:07 pm

Ok, let's make a new rule, put the picture into a spoiler, please. Thank you.

And Eren, I MUST try that one! Pure niceness.
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Re: TO ALL YOU FOOD-LOVERS!

Post by Matthew on Wed May 28, 2008 2:12 pm

Lancashire Hotpot from England:

Cooking time 1 to 2 hours



Ingredients
900g/2lb best end and middle neck British lamb, sliced into chops
1 tbsp groundnut oil
butter
4 lamb's kidneys, skinned, cored and cut into bite-sized pieces
3 onions, sliced into 1cm/½in wedges
1 tbsp plain flour
570ml/20fl oz freshly boiled water
½ tsp Worcestershire sauce
1 fresh bay leaf
2 thyme sprigs
900g/2lb potatoes, cut into 2cm slices
sea salt
freshly ground black pepper

Method
1. Pre-heat the oven to 170C/325F/Gas 3.
2. Trim the lamb of any excess fat and pat dry with paper towel.
3. Heat the oil and a small knob of butter in a large heavy-based frying pan until very hot. Add the lamb, two or three pieces at a time, and fry until brown, turning once. Once browned, put them in a wide 3.5-litre casserole. Brown the pieces of kidney.
4. Once the meat and kidney are in the casserole, add the onions to the pan. Fry over medium heat, adding a little more butter to the pan if necessary, for about ten minutes until browned at the edges.
5. Stir in the flour then gradually add the hot water and Worcestershire sauce, stirring until the flour and liquid are smoothly blended. Season with salt and pepper and bring to simmering point. Pour over the meat in the casserole.
6. Add the bay leaf and thyme, then arrange the potato slices on top in an overlapping pattern. Season the potatoes and dot the surface with a few dabs of butter.
7. Cover with a tight-fitting lid and put in the oven. Cook for 1 hour 30 minutes. Towards the end of cooking time, remove the lid and brush the potatoes with a little more butter. Then place under the grill to crisp up. Alternatively, remove the lid and increase the heat to 200C/400F/Gas 6 for the last 15 minutes of cooking.
8. Remove the bay leaf and thyme before serving.







Chicken and Leek Pie (Personal fave) from Wales:

Serves 4
Takes 11/2 hours to make, plus chilling

Ingredients
* 2 tbsp vegetable oil
* 1 onion, finely chopped
* 2 medium leeks, washed, trimmed and thickly sliced
* 4 skinless chicken breasts, cut into bite-size pieces
* 1 garlic clove, crushed
* 150ml white wine
* 150ml chicken stock, hot
* 142ml carton double cream
* Sprigs fresh tarragon, leaves picked and roughly chopped
* 375g pack ready-rolled
* puff pastry
* 1 medium egg

Method
1. Heat the oil in a large frying pan over a medium heat. Add the onion and leeks and cook for 4-5 minutes until softened.

2. Add the chicken pieces and cook, stirring, for another 4-5 minutes. Stir in the garlic, add the wine and bubble away until reduced by two-thirds. Pour in the stock and simmer until reduced by half. Add the cream and tarragon, bring to the boil, then simmer for 5-6 minutes until thickened. Season, then spoon into a 2.5-litre pie dish (or 4 x 300ml ovenproof dishes). Set aside to cool.

3. Brush a little water along the edge of the pie dish or dishes. Unroll the pastry and cut out a piece large enough to cover the dish or dishes. Press down the edges and trim off the excess. Snip a small hole in the centre of the pastry to let the steam escape. Put on a baking tray and chill for 15 minutes.

4. Meanwhile, preheat the oven to 220C/fan200C/gas 7.

Beat the egg with a little salt, then brush over the pastry. Bake for 40-45 minutes (20-25 minutes if you are making individual pies) until the pastry is golden.

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Re: TO ALL YOU FOOD-LOVERS!

Post by Xavior on Wed May 28, 2008 2:15 pm

Laughs at Jascha's addition to my post xD
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Re: TO ALL YOU FOOD-LOVERS!

Post by Raschu on Wed May 28, 2008 2:16 pm

hmm that looks yummy, matt. I like english food, I once took a almost-full English breakfast...

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Re: TO ALL YOU FOOD-LOVERS!

Post by Raschu on Wed May 28, 2008 2:22 pm

Dutch Hutspot



Needed:
1 kilogramme gramme potatoes (peeled weigh, take for large eaters what more)
500 grammes winterpeen
500 grammes onions
1/4 litres flesh soup (or water and a flesh soup cube)
1 - 2 eetlepels of butter or margarine
(perhaps) approximately 1/2 cups milk
1/2 tea spoons and salt pepper to taste

possibly:
approximately 200 grammes done white broad beans (a tea cup full)

applesauce

Preperations:
Peel, removes the potatoes turns in, cuts them in celebrates and was the potatoes.



Cut the nibs of the winterpenen and schrap them or peel them with dunschiller.



Cut scribbling in the length in thin bands (approximately 1/2 x 1/2 centimetres) and the bands afterwards in bits (approximately 2 - 3 centimetres).



Do the potatoes and root with the soup in a large pan, bring them to cook and lets them with a lid on the pan cook.



A timer on 20 minutes puts (or look on the bell).



Meanwhile:

Pel the onions, shred them grof and do them at the peen and potatoes in the pan.



Put the heat source higher to everything well cooks and late further cook hut derision to the potatoes done is. Check that if the alarm clock descends: To puncture with a peeler in the potatoes feel if they are of within gentle, cook zonodig still what longer.


Pour - if the potatoes are done - redundant kookvocht finished and relief a smattering if no milk is soon used. Please note: Well differently becomes it lets hut derision leak out without delay soup instead of stamppot!



Does the white broad beans (if they are there) in the pan and stamp the hut derision with by each other.



The pan on a low heat source puts.



Rudder firstly the butter or margarine by hut derision and rudder there afterwards - if it is necessary - still what milk or kookvocht by until the stamppot is nicely smooth.



Warm hut derision good and bring m. on taste with pepper and salts.

ok translated with babelfish caus I'm tired now, could be crappy =P

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Re: TO ALL YOU FOOD-LOVERS!

Post by Saint on Wed May 28, 2008 2:33 pm

RascHu wrote:hmm that looks yummy, matt. I like english food, I once took a almost-full English breakfast...
Eren says: Did u say "I like english food" ????
CobRa would say: You've got to be fucking kidding me!

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Re: TO ALL YOU FOOD-LOVERS!

Post by Storm on Wed May 28, 2008 3:24 pm

Recipe - Swedish Meatballs

Ingredients:

* 1 1/2 cups soft bread crumbs, about 3 slices bread
* 1 tablespoon dried minced onion or 1/4 cup finely chopped onion
* 1 1/2 teaspoons salt
* 1/4 teaspoon pepper
* 1/4 teaspoon nutmeg
* 3/4 cup milk
* 2 pounds ground beef
* 2 tablespoons butter or margarine
* 2 tablespoons vegetable oil
* 2 tablespoons flour
* 1 can (10 1/2 ounces) condensed beef broth
* 1 cup half-and-half or light cream

Preparation:

Combine bread crumbs, onion, salt, pepper, nutmeg and 3/4 cup milk in a large mixing bowl. Let milk soak into crumbs for a few minutes. Gently stir in ground beef until well blended; form into balls about 1 to 1 1/2 inches in diameter. Brown meatballs in butter and oil in a large skillet; remove with a slotted spoon to a 2 1/2-quart baking dish. Drain off all but 2 tablespoons of drippings; stir flour into drippings. Cook, stirring constantly, until bubbly. Stir in beef broth and cream. Continue cooking, stirring constantly, until sauce thickens and boils for a minute. Pour over Swedish meatballs in baking dish. Bake Swedish meatballs at 325° for 35 to 45 minutes. Swedish meatball recipe serves 6.


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Re: TO ALL YOU FOOD-LOVERS!

Post by *Hule* on Thu May 29, 2008 1:07 am

This is a traditional food from where I live. My grandmother makes it very often.
Now she has to be taught how to make it gluten-free, lol.

Finnish fish pasty

Stuffing:

-600 g cleaned perch
400 g fatty pig loin
1 tablespoon salt

Crust:

3/4 litres of water
1kg rye flour
1 dl wheat flour
1/2 tablespoon salt

In Addition:
1 frying bag size 25 cm x38 cm


1. Make the dough by mixing the water and the flours and add salt carefully by your own taste. Dough can be quite stiff, so a strong male should be mixing it. (Rofl that's how it read in the real recipe. xD)

2. Use a rolling pin and roll the dough so it's a nice slab, with thickness of about 1cm.

3. Put perches on the bottom so they fill an area about the size of your hand palm. Sprinkle some salt. Then put pig loins on the perches. On the loins you put perches again and so on. On each layer you sprinkle some salt.

4. Lastly the pasty is closed from above (on top) by connecting the edges eg. by sticking them together with water. Usually there'll be some extra dough on the sides of the pasty. This can be cut off and used to close the pasty instead of water.

5. The pasty is put in a frying bag and a tin. The bag protects it from drying. Put it in the owen and keep it the first one hour in 200 degrees, then the next four hours in 125 degrees.

6. When it is ready, enjoy it while it's warm. Cut off the cover of the pasty. Take some cruch on your plate with the stuffing.

Source: http://www.reseptit.com/article/articleview/57/1/3/


-Enjoy.



Last edited by *Hule* on Thu May 29, 2008 5:55 am; edited 1 time in total

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Re: TO ALL YOU FOOD-LOVERS!

Post by Crow on Thu May 29, 2008 2:46 am

Hmm hutspot ^^ I love that xD
And I had swedish meatballs also. I like meat allot xD
and btw Eren... KEBAB OWNS!

Here is my receipt.

Buy this in a local dutch shop (found in the freezers):


Throw it in the frypan for like 5 minutes

Take them out with care, you don't want them to explode!

place them on a piece of bread if you like, with sauce for exaple, mayo or ketchup.

And there you have a typical dutch Frikandel!
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Re: TO ALL YOU FOOD-LOVERS!

Post by Body Cleaner on Thu May 29, 2008 3:03 am

Lawl Tey... And Juhis, nice one! That's TRUE KUOPIO! And Emilio, top nice. That's so basic for us Scandinavians, but I don't know if it's a bit more exotic for the others. =)

And Jascha, nice one. I think I'm going to try that one.
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Re: TO ALL YOU FOOD-LOVERS!

Post by .Mr.InfuZion, on Thu May 29, 2008 3:32 am

lol, Storm

That looks like somthing the Queen of England would eat Razz

7 Meatballs
1 spoon of Red shit
1 spoon of yellow shit Razz

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Re: TO ALL YOU FOOD-LOVERS!

Post by Matthew on Thu May 29, 2008 3:34 am

lel
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Re: TO ALL YOU FOOD-LOVERS!

Post by Xavior on Thu May 29, 2008 3:37 am

That would be mashed potatoes and cranberry jam.
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Re: TO ALL YOU FOOD-LOVERS!

Post by ~Bunu~ on Thu May 29, 2008 12:02 pm

Lol @ Crow

A speciality from Abeas Razz

Lorraine Quiche


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