Originally uploaded by indianabecajones

Macedonian cuisine (Macedonian: Македонска кујна, Makedonska kujna) is the traditional cuisine of the Republic of Macedonia—a representative of the cuisine of the Balkans—reflecting Mediterranean (Greek and Turkish) and Middle Eastern influences, and to a lesser extent Italian, German and Eastern European (especially Hungarian) ones. The relatively warm climate in the Republic of Macedonian provides excellent growth conditions for a variety of vegetables, herbs and fruits. Macedonian cuisine is also noted for the diversity and quality of its dairy products, wines, and local alcoholic beverages, such as rakija.


Tavče-gravče and mastika are considered the national dish and drink of the Republic of Macedonia.

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Momiji Dolls
funny pictures

Originally uploaded by FanFan 凡凡

Bibimbap is a popular Korean dish. The word literally means "mixed meal." Bibimbap is served as a bowl of warm white rice topped with namul (sautéed and seasoned vegetables) and gochujang (chili pepper paste). A raw or fried egg and sliced meat (usually beef) are common additions. The ingredients are stirred together thoroughly just before eating. It can be served either cold or hot.

Vegetables commonly used in bibimbap include julienned cucumber, zucchini, mu (daikon), mushrooms, doraji (bellflower root), and gim, as well as spinach, soybean sprouts, and gosari (bracken fern stems). Dubu (tofu), either plain or sautéed, or a leaf of lettuce may be added, or chicken or seafood may be substituted for beef. For visual appeal, the vegetables are often placed so that adjacent colors complement each other.



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Originally uploaded by molamoni
The Lentil soup is served for New Year in Europe and in Hungary, this dish symbolizes wealth. The shape of the lentils has the resemblance of coins. There are many different ways to eat it, usually with Smoked Sausage and an important addition is Parsley upon serving. Enjoy!

1 8oz package lentils
I large yellow onion
4-8 cloves garlic
2 sliced carrots (optional)
2 cups potatos, cubed into half-inch cubes optional)
1 bay leaf
1 cup soy yoghurt
salt and ground black pepper to taste
1 tablespoon cider vinegar (optional)

Directions:

For stew, chop onion into large pieces, for soup, leave onion whole.

Wash lentils, changing water 3 times.

Place all ingredient except potatos and yoghurt into a 6 quart pot. For soup, add 2 quartes of water and during the cooking, add additional water as needed to keep soup from thickening too much. For stew, use the same, but only add enough additional water during cooking to create a thick product.

Bring to a boil and then reduce to a simmer, adding the potatoes (if used) about 10 minutes after reducing heat, cook until lentils are soft and have burst. (Time varies based on type of lentils used - if you use grey lentis, this may take over an hour - add the potatoes 20 minutes before the hour is up! Red and Orange and Yellow lentils are usually done in half an hour.) If making soup, remove and discard onion.

Before serving, stir in yoghurt, and add a tablespoon of cider vinegar (optional).

Made without the carrots and potatoes, the stew version is terrific with fried potatoes and sauted squash!

Serves: 4-6

Preparation time: 1-1/2 hours



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Originally uploaded by Terracidus



Olie Bollen (literally translates as 'oil balls') are small round Dutch doughnuts. It is a traditional food usually serve on New Year's Eve in Holland. The Dutch regularly stud their Olie Bollen dough with raisins, currants or even finely diced apples.

Ingredients:
1 envelope dry yeast
3 tablespoons sugar
1 cup warm water, divided
2 eggs, at room temperature
1/2 teaspoon vanilla
1 teaspoon salt
4 cups all purpose flour
3 cups fruit (diced fresh apples, raisins or dried currants)
oil for frying
confectioner's sugar for dusting


Makes 48

Pour 1/2 cup warm water, about 50°C., into the bowl of a large food processor.
Sprinkle the yeast and sugar over the water and mix at low speed.
Let stand for five minutes.

Slowly mix in remaining water, eggs, vanilla and salt.
Slowly add flour a cup at a time.
Mix on high for about a minute or two.
The dough should turn into a ball and roll around the processor.
If the dough does not ball up because it's to dry, add water one tablespoon at a time until it does.
If your mixture is more like a batter, add flour one tablespoon at a time. Mix in fruit.
Remove fromfood processor. Place in an oiled bowl, cover with a clean kitchen towel and let rise until doubled, about 1 1/2 hours.

Heat about 2 inches of oil in a large skillet.
Punch down dough.
Roll the dough into small balls, about 1/2 - 2 inches in diameter.
Drop dough balls into hot oil, fryinguntil goldenbrown, turning as needed.

Drain on paper towels and dust withconfectioner's sugar. Serve hot.

Originally uploaded by brizzle born and bred
Ingredients for a 4.5kg turkey:

1 large onion, chopped
2 cloves garlic, crushed
450g good quality sausage meat
1 tbsp chopped parsley
2 tbsp chopped sage
25g fresh white breadcrumbs
salt and freshly ground black pepper
1 egg

How to prepare:

Mix all the ingredients together. Either use for stuffing a turkey, roll into balls or cook in a greased oven-proof dish until golden brown.