Recipes

[Lea]

Roasted Vulo with Stuffing



Ingredients:

3 Whole Vulos 2 garlic crushed
1 large onion diced 6 Mushrooms chopped
1 small pepper chopped fine ½ tefa Black Bread or if desired Sa-Tarna bread diced
1 small ladle Mead or Ale if desired {but Mead is better for flavor} 1 Vulo egg

Mix bread, onion, garlic, mushrooms and pepper {taking care not to touch your face while handling the pepper}
Toss.
Add the egg , then a little of the mead till the mixture is moist and a little sticky.
Stuff the Vulos packing it in tightly, but leaving enough room to sew the butt closed.
Place over the fire using a rail or strong stick. turning and basting with mead till golden and tender.
(double, triple or quadruple this recipe)

[Lea]

Vulo with Mushroom-Wine Sauce


Ingredients you will need for Main dish:

2 whole vulos 2 tbsp. sa`tarna flour
1/8 tsp. pepper 2 tbsp. bosk butter
2 cups thinly sliced mushrooms ¼ cup chopped onion
¼ cup chopped parsley 2 cups ta`grape wine



Ingredients needed for Rice:

2 cups rice 4 cups water
2 tbsp. bosk butter 1 tsp. salt

How to prepare the Rice:
Place 2 cups rice; 4 cups water; 2 tbsp of bosk butter and salt in a pan. Bring to boil; reduce heat; cover and let simmer 20 minutes until rice is tender and fluffy.

How to prepare the Vulo:
First cut the vulo in half then rinse and pat dry.
Coat with a mixture of flour and pepper.
Reserve remaining flour mixture.
Brown the vulo in the butter in a skillet until both sides are a golden brown.
Remove vulo from skillet and place on a warm platter.
Add mushrooms and onions to skillet; saute until tender.
Stir in reserved flour mixture and wine. Bring to a boil, stirring frequently.
Add the vulo and parsley; reduce heat.
Simmer, covered, for 25 minutes.
Serve hot over cooked rice.

[Lea]

Scones




Ingredients:
2 cups flour 2 tsp. baking powder
¼ cup sugar 2 vulo eggs
1/3 cup butter 1 tsp. water
½ cup heavy cream 1 ½ tsp. vanilla
¼ tsp. salt Raisins



Mix all dry ingredients together and cut in butter.
Beat together 1 egg at a time, vanilla, and cream, then add to flour mixture.
Mix and add raisins.
Turn out onto floured board and cut into rounds with cutter or grass.
Bake at 425 degrees for 13 to 15 minutes on baking sheet, lightly coated with bosk butter.

[Lea]

Ramberry Cake


Ingredients

¾ cup white sugar 2 cups sa-tarna flour
¼ cup bosk butter 2 tsp. baking powder
1 vulo egg ½ tsp. salt
½ cup bosk milk 2 cups ramberries



Topping:

½ cup light brown sugar ¼ cup bosk butter
1/3 cup sa-tarna flour ½ tsp lemon juice
1 tsp. cinnamon

Mix 1 cup flour with the ramberries.
Beat sugar, butter, egg and milk.
Add 1 cup flour, baking powder, and salt which has been mixed together.
Add floured ramberries. Turn into greased and floured pan.

Mix topping ingredients together.
Crumble on top of cake.

Bake 30 to 35 minutes at 350 degree.
Serve warm

[Lea]

Vanilla Ice Cream

Ingredients

6 vulo eggs 3 tbsp. vanilla
1½ cups sugar 16 ounces half & half
1 cup white syrup 2 cups bosk milk

Beats eggs until light and fluffy.
Gradually add sugar, syrup, and vanilla until creamy smooth.
Add cream and milk; mix slightly. Pour into freezer can. Freeze. Makes ½ talu.

[Lea]

Rose Petal Jam


Ingredients:
125 gms. Rose petals (dark red roses )
2 cups sugar
1 cup lemon juice
1-1/2 cups water
1/2 tsp. commercial pectin

Method:
Pull out petals of roses.
Trim out any spoiled or dried ones.
Wash and rinse, drain out excess water.
Put lemon juice,water, sugar and petals in a large pan.
Use a pan with a wide bottom.
Stirring continuously, heat till sugar dissolves.
Once boiling starts,simmer covered, for 30 minutes.
Dissolve pectin in 2 tbsp, of liquid from pan.
Add to mixture.Take off fire.
Stir till well dissolved.
Return to heat, bring to a boil, simmer one minute.
Pour into hot sterilised jar, cool, seal.
Refrigerate after opening seal.
Making time: 1 hour
Makes: 500gms.jam
Shelflife: 3 months approx.

Note: Though dark red large variety are appropriate, you can use them even in the bud form. To make gulkand you can use the `gulkand roses', which are small, light pink, fragrant bunched variety, are ideal.

[Lea]

Tomato Pickle

Ingredients
1 kg tomato chopped
1/2 bottle white vinegar
1/2kg sesame (til) oil
125 gm garlic peeled
125 gm green chillies
60 gm ginger
1/2 tbsp jeera (cumin seeds)
125 gm mustard seeds
60 gm red chilli powder
1 tsp fenugreek (methi) seeds
1/2 tsp turmeric powder
salt to taste

Method
Hand grind if possible, under a stone, the ingredients for best results. If not available use mixie. Put the garlic, ginger, green chilli first. Add the vinegar and remaining spices, a little at a time while grinding, grind till coarse paste is made. Heat oil, add masala, a little at a time. Fry till brownish in colour.

Add tomatoes and salt. poring to boil. Cool and preserve in clean glass jar.

[Lea]

Lime Pickle (Spicy)

Ingredients
20 limes cut into quarters
1/2 cup rock salt
1 tsp turmeric
100 gm chilli powder
25 gms ginger slices
20 green chillies, top removed and incision made
1 tsp fenugreek (methi) seeds
1 tsp aniseed (sauf)
1/2 tsp onion (kalonji)seeds
2 tbsp oil
1 tbsp sugar
1/2 tsp asafoetida

Method

Put chopped lime pieces in a large pickle or glass jar. Add salt and turmeric. Shake jar to coat all pieces.

Add ginger and green chilli to lime. Shake again to mix. Keep aside for 4-5 days till lime becomes tender.

Heat oil, add asafoetida. Allow to cool. Crush aniseed, fenugreek in mixie, coarsely. Add all ingredients to the lime pieces. Mix well with a clean dry spoon. Allow 2 days before eating. Preserve in clean dry airtight jars.

Variation:- If sweet lime-pickle is required add enough sugar to your taste. Reduce the amount of hot and pungent ,spices.

[Lea]

Pickled Onions


Ingredients
250 gms. onions from spring onion greens
2 cups wet brine (see below)
2 tbsp. white vinegar

METHOD
Peel outer skins of onions with a steel knife.
Soak them in wet brine for 35-40 hours.
Drain, wash thoroughly under running water.
Dab with kitchen towel.
Sprinkle white vinegar over them.
Cover, shake and keep aside for 4-5 hours before using.
Drain out vinegar while servings or dab dry if desired.


Wet/Dry Brine
Ingredients
60 gms. salt
600 ml. water


Make a solution of water and salt, stirring till salt is fully dissolved.
This mixture is used to soak veggies for making them tender before pickling them.
Most vegetables have to be soaked in this solution for at least 24 hours, before pickling.
Use ordinary household salt (powdered or crystal) but not iodised freeflowing salt. This will discolour the vegetables and make them look faded.
Dry Brine:
It is just plain salt used for sprinkling between layers of veggies, for soaking. This also required 24 hours soaking time. Use same salt as above.

[Lea]

BERRY COBBLER


INGREDIENTS (Serves 6)
1/2 cup sugar (for sprinkling)
4 cups berries (fresh)
1 cup sugar (for the batter)
1 cup all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup milk
1/4 cup butter (softened)
nutmeg

PROCEDURE
(1) Preheat oven to 375 deg. F.

(2) Sprinkle 1/2 cup of sugar on the berries, and
place them in the bottom of a 2-quart baking dish.

(3) Combine the remaining dry ingredients (flour,
sugar, baking powder and salt).

(4) Add the milk and softened butter, and beat well.

(5) Spoon the batter over the berries. Sprinkle some
nutmeg on top.

(6) Bake for about 45 minutes.

[Lea]

VEGETABLE-PIE

INGREDIENTS (serves 3-4)
3 cups grated raw suls (about 3 large suls)
1 tsp salt
4 eggs(doubled for vulo eggs
1 1/4 cups
onion, grated (or more to taste)
2 Tbsp oil
1 garlic clove, crushed (or more to taste)
3 Tbsp butter
1 bunch broccoli, broken into small florets
1/2 tsp dried basil
thyme
2 cups cheese, grated
1 cup milk
paprika

PROCEDURE
(1) Drain the suls and squeeze dry. Add 1/2 tsp
salt, 1 egg, and 1/4 cup (or more to taste) grated
onion.

(2) Pat sul mixture into well-oiled 10-inch pie pan
and bake at 400 deg. F for 30 minutes. Brush
potato crust with oil, reduce oven temperature to
375 deg. F and bake for another 5-10 minutes,
until crust is brown.

(3) While crust is baking, sauté 1 cup chopped onion
and garlic in butter. If you like a lot of onion
and garlic, use more. Add broccoli, 1/2 tsp salt,
basil, a dash of thyme, and cook covered, stirring
occasionally, for a few minutes.

(4) Spread half of cheese over baked crust. Top with
sautéed vegetables and remaining cheese.

(5) Beat together remaining 3 eggs and milk, and pour
over vegetable/cheese mixture. Sprinkle paprika
on top.

(6) Bake at 375 deg. F for 35 to 40 minutes until cus-
tard is set.