Mosaic Bread

Ingredients:

• 150g. butter
• 150g. canned sardines
• 150g. lean ham
• 100g. Swiss cheese
• 10 olives
• 1/2 pickled pepper
• 1 small French baguette
• 1/2 cup milk

Grind the sardines, 1/3 of the ham and an egg-sized piece of crustless bread, soaked in milk and squeezed dry. Mix everything with the butter until creamy and homogeneous. Cut the rest of the ham, Swiss cheese, olives and pickled pepper in small cubes and mix with the prepared paste. Refrigerate. During this time, cut the heels of the baguette and take the soft bread inside out, leaving about half an inch of bread below the crust. Then fill with the refrigerated paste. Refrigerate. Cut with a very sharp knife in thin slices about half an inch thick. It is better when prepared one day in advance.

Source: Pitt.edu

Mosaic Bread

Moussaka with rice

Ingredients:

• 200g. rice
• 1-1.5dl. oil
• 200g. fresh mushrooms
• 200g. chicken livers
• 1/2 bunch of parsley
• 2 eggs
• 2dl. sour cream

Pick over rice, wash and cook in slightly salted water. When tender, rince well and drain. Peel onion and chop finely. Heat oil, add onion, cook slowly to soften a little, then add trimmed mushrooms cut into thin slices, cook together about 10-15 minutes, then take out mushrooms with onion from oil.

Wash parsley, wipe and chop finely. Wash chicken livers, cut into strips, drain and fry a little in the same oil, add salt and pepper. Put a layer of rice into a greased fireproof dish, sprinkle with chopped parsley. Repeat until all is used. Cover with chicken livers and poir the rest of oil over. Heat oven to 200°C and bake about 20 minutes.

Towards the end pour eggs beaten with sour cream over the moussaka, put back into oven to brown. With moussaka serve lettuce, cabage salad, mixed salad...

Related recipes:

• Romanian mussaka
• Mussaka with ham from Bachka

Moussaka with rice

Macedonian pacha

Ingredients:

• 1-1.5kg. pork legs, ears and head
• black peppercorns
• parsnip, sliced
• carrots, sliced
• 1 onion
• 1 bay leaf
• 1/2 lemon
• 1 garlic bulb

Put the meat in a large, deep pot with cold water and cook it. When there is no foam add the bay leaf, black peppercorns, parsnip, carrot, onion and lemon juice. Cook for 4-5 hours. Much of the water evaporates. Take it out from the heat and leave it to cook. Remove the fat from the surface, strain the soup with a strainer, remove the bones from the meat and arrange the meat in a separate dish.

Cut the carrots and parsnip in slices and put them in the same dish. You may place slices of hard boiled eggs in the dish. Add also the crushed garlic with salt. Finally pour the soup over the meat and the vegetables and leave in a cool place until it turns to a jelly.

Macedonian pacha

Spinach puree with feta cheese

Ingredients:

• 1kg. spinach
• 5 tbsp. plain flour
• 100g. butter
• 200g. feta cheese
• 2 eggs
• salt
• 1-2 medium onions, finely chopped

Wash the spinach, cut into fine strips, cook for about 15 minutes in salty water, drain, leave to cool, then puree.

In a pan melt the butter, add the flour, then the onions and fry for about 5 minutes. Add 150 ml water (or milk) and the pureed spinach, bring to the boil, stirring frequently. Cook for about 5 minutes, then add the eggs (beaten) and the crumbled cheese. Cook for further 5 minutes and take off the hob.

Source: Passionateaboutfood.net

Spinach puree with feta cheese

Thick soup with squash

Ingredients:

• 700g. pared squash
• 60g. butter or margarine
• 15g. flour
• 1-1.5l. milk
• 50g. young kaymak or 1/2dl. sour cream
• 1/2 teaspoon red paprika pepper
• salt

Cut pared squash into small cubes, cook in mildly salted water. Heat about 40g. butter or margarine, add flour, fry it a little, slowly pouring in warm milk, cook, add kaymak or sour cream, simmer about 10 minutes, add cooked squash, then cook together for a short while (5 minutes).

Before serving, pour over the soupp heated butter (about 20g.) with some red paprika pepper added to it.

Thick soup with squash