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    Edible Excellence, Part 2: Cuisines Of The World: Edible Excellence, #9
    Edible Excellence, Part 2: Cuisines Of The World: Edible Excellence, #9
    Edible Excellence, Part 2: Cuisines Of The World: Edible Excellence, #9
    Ebook614 pages2 hours

    Edible Excellence, Part 2: Cuisines Of The World: Edible Excellence, #9

    By Sahara Sanders

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    About this ebook

    The series of eBooks "Edible Excellence" combines the author's exclusive advice guides on dieting, and also cookbooks in which she shares her personal favorite recipes, discovered in the many places of the world she lived or visited.

    This box set includes the following eBooks:


    1. BEST RECIPES FROM EASTERN EUROPE 

    2. TRADITIONAL ASIAN DISHES

    3. AFRICAN CUISINE


    Bonuses & Gifts:

    -    Italian Cuisine

    -    French Cookbook

    -    Chinese Cuisine

    -    Sushi Recipes (Japanese Cuisine)

    -    Apple Cookbook

    -    Orange Recipes

    -    Banana Cookbook

    -    Sushi Recipes

    -    Mouth-Watering Seafood Dishes

    -    Romantic Dinner Ideas

    -    Cooking Tips and Advice

    -    Healthy Cooking

    -    Fat-Burning Foods

    -    Healthy Eating Tips

    -    And More…

    LanguageEnglish
    PublisherSahara Sanders
    Release dateOct 2, 2016
    ISBN9781536584752
    Edible Excellence, Part 2: Cuisines Of The World: Edible Excellence, #9
    Author

    Sahara Sanders

    www.saharasanders.com Sahara Sanders is a modern writer of several genres.  She is originally from Europe, perceiving herself a citizen of the world. You will find insightful psychological analyses, informational advice, travel guides, novels, poems—reading material for adults and teens—among her numerous books. Sahara speaks five languages and writes books in three of them. English is not native to her, but it is one of her favorites—that’s why, even having only been self-educated in the language, she reached a high level of fluency and was able to work as an interpreter for many years. She has extensive experience in managing different kinds of businesses. Her interests include: writing, psychology, philosophy, quantum physics, traveling, cultures of the world, gardening, the art of bouquet-making, landscape and interior design, pets, photography, modeling, and other different hobbies that can be used as tools and methods to learn about, express and describe at least some of the wondrous beauty of life for those who were born on this planet. 

    Read more from Sahara Sanders

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      Book preview

      Edible Excellence, Part 2 - Sahara Sanders

      ___________________________

      ––––––––

      As a Thank you for having interest in our books

      we want to give you a few surprising gifts absolutely free!

      ––––––––

      ITALIAN CUISINE

      F:\!!! 000 BOOKS F\! 00000 PROMOTION F\! 000000000 PICTURES books F\! 000 royalty free images food\0 Pizza\pizza.png

      ––––––––

      FOLLOW THE INSTRUCTIONS AT THE END OF THIS BOX SET

      to receive loads of bonuses & gifts!

      ––––––––

      ___________________________

      ––––––––

      Сниiuyuмок68

      ___________________________

      ––––––––

      EDIBLE EXCELLENCE

      ––––––––

      A Series of Books

      PART 2

      CUISINES OF THE WORLD

      ––––––––

      By Sahara Sanders

      Copyright © All Rights Reserved

      ––––––––

      ___________________________

      CONTENTS:

      1) BEST RECIPES FROM EASTERN EUROPE

      ––––––––

      2) TRADITIONAL ASIAN DISHES

      ––––––––

      3) AFRICAN CUISINE

      ___________________________

      1) BEST RECIPES FROM EASTERN EUROPE:

      Dainty Dishes, Delicious Drinks

      ––––––––

      ___________________________

      ––––––––

      F:\!!! 000 BOOKS F\! 000 Jenn edit F\0 3 EDIBLE EXCELLENCE series\0 3 Best Recipes frm EU\european-cuisine.jpg

      ___________________________

      ––––––––

      As a Thank you for having interest in our books
      we want to give you a few surprising gifts absolutely free!

      ––––––––

      FRENCH CUISINE

      french-redipes

      ––––––––

      FOLLOW THE INSTRUCTIONS AT THE END OF THIS BOOK

      to receive loads of bonuses & GIFTS!

      ––––––––

      ___________________________

      ––––––––

      WHAT TO COOK TODAY

      0 linguine-pasta-with-mushrooms-white-cheese-spinach-garlic-healthy-eating-vegetarian-food-diet_97840-2457

      https://www.youtube.com/watch?v=P7iRoDJWDxk

      ––––––––

      THIS BOOK IS A PART OF THE SERIES

      EDIBLE EXCELLENCE, PART 2

      CUISINES OF THE WORLD

      International-Cuisine-Recipes

      ––––––––

      ___________________________

      ––––––––

      Best Recipes from Eastern Europe:

      Dainty Dishes, Delicious Drinks

      ––––––––

      EDIBLE EXCELLENCE:

      Book 5

      By Sahara Sanders

      Copyright © All Rights Reserved

      ––––––––

      ___________________________

      CONTENTS:

      ––––––––

      PREFACE

      ––––––––

      1)  APPETIZERS

      1.1  SNACKS

      1.2   SALADS

      1.3   PICKLES

      ––––––––

      2)  FIRST COURSES

      2.1  HOT SOUPS

      2.2  COLD SOUPS

      ––––––––

      3)  MAIN COURSES

      3.1  MEAT

      3.2  FISH

      3.3  EGGS

      3.4   VEGETABLES

      3.5  Grains

      3.6  OTHER

      ––––––––

      4) DRINKS

      4.1  SOFT DRINKS

      4.2  STRONG DRINKS

      ––––––––

      5) DESSERTS

      ––––––––

      6)  TASTY MUFFINS, COOKIES AND PIES

      ––––––––

      7) PRESERVING

      7.1  SWEET PRESERVES

      7.2  SALTY PRESERVES

      ––––––––

      8) RITUAL FOOD

      8.1  FOR ORTHODOX CHRISTMAS

      8.2  FOR EASTER

      ––––––––

      9) USEFUL TIPS

      ––––––––

      .............................................................................

      COPYRIGHT NOTICE

      ___________________________

      PREFACE

      ––––––––

      The culture and cuisine of any geographical area of the world are determined not only by the traditions and preferences of the people who live there, but also by the climates of those lands.

      Eastern Europe is no exception to this rule. This part of the world is made of many countries, each with people of various nationalities; at the same time, Eastern European food has common traits, conditioned by a colder climate—most meals must be substantial enough to provide the energy needed for a comfortable existence.

      Dairy products, meat, fish, natural seasonings, grains, vegetables and fruit are widely used.

      Ingredients should be natural, without any chemical preservatives or flavoring.

      Therefore, choosing these types of foods is a basic way to take care of one’s health.

      Some dishes, such as Kutya (see Section 8 of this book) have ritual meaning, and are usually consumed during certain religious holidays.

      One main difference between Eastern European cuisine and, for example, Asian cooking, is significantly less use of very hot spices. In Europe, most dishes preserve the taste of each original ingredient.

      In the old days, meals were mostly baked or boiled. Nowadays, fried food has become very popular in Eastern European countries too.

      In this book, along with a collection of the best and simplest recipes of tasty food and drinks, we also pay attention to methods of presentation.

      It’s easy to impress your guests and family members.

      Best Recipes from Eastern Europe is not only a guide about how to cook, but also about how to decorate dishes in beautiful and unique ways. Let’s make our breakfasts or dinners look classy, lovely, unusual or funny; it will add bright feelings of joy and amazement to our being.

      Big happiness consists of small pleasant things—like these!

      ___________________________

      1)  APPETIZERS

      ––––––––

      0 flat-lay-food-ingredients-with-mushrooms-veggies_23-2148834701

      *******************************************

      1.1  SNACKS

      ––––––––

      kolbasaantipasto-catering-platter-with-bacon-jerky-salami-cheese-grapes-wooden-table_2829-19732

      ––––––––

      POTATO BOATS

      ––––––––

      What you will need:

      10-15 medium fresh potatoes

      200 g (7 oz.) of salted salo (pig fat) or fatty bacon

      Toothpicks

      ––––––––

      Cut whole potatoes into halves.

      Using toothpicks, stick a thin slice of salted pig fat or fatty bacon on the top of each potato half, in imitation of little boat sails.

      Put your boats on a pan, and bake potatoes at 200°C (390°F) for about thirty minutes, until they are soft.

      During baking, the fat will melt, making your potatoes even more delicious.

      ––––––––

      korabliki

      BAKED POTATOES WITH CAVIAR

      ––––––––

      What you will need:

      10-15 medium fresh potatoes

      150 g (5.25 oz.) of salted red caviar

      50 g (1.75 oz.) of butter

      ––––––––

      31

      ––––––––

      Bake whole potatoes in the oven. Cut them into halves, mash the middle parts of each half with a little butter, and put a spoon of any type of salted caviar on top.

      STUFFED EGGS

      ––––––––

      What you will need:

      10 hard-boiled eggs

      1 fresh onion

      300 g (10.5 oz.) of fresh button mushrooms

      50 g (1.75 oz.) of mayonnaise

      Oil

      Salt

      Milled black pepper

      ––––––––

      0_5b05d_973f84e5_XL be w5c1

      ––––––––

      Peel hard-boiled eggs. Cut each of them in half and remove yolks.

      Shred onions and mushrooms, and fry them in oil until they are cooked.

      Using a fork, mash the yolks and mix them with fried vegetables, mayonnaise, salt and pepper.

      Put a spoonful of this stuffing inside of each sliced egg, and decorate the dish in a creative way.

      ––––––––

      farshirovannye b

      TASTY VEGETABLES

      ––––––––

      C:\Users\PC\Downloads\0 Jenn edit\0 3 EDIBLE EXCELLENCE series\0 2 FIVE minutes cooking\1037339 сe w4.jpg

      ––––––––

      What you will need:

      500 g (1 lb.) of round bread

      250 g (8.75 oz.) of tomatoes (canned or fresh)

      250 g (8.75 oz.) of mushrooms 

      2 cloves of garlic

      ½ cup or chopped celery leaves

      3-4 tbsp of olive oil

      Milled black pepper

      Salt

      ––––––––

      Preheat oven to 180°C/350°F.

      Slice the mushrooms and fry them with two to three tablespoons of olive oil for five minutes. Then add the shredded garlic, chopped celery leaves, and salt and pepper; fry for another minute.

      Cut the tomatoes into small pieces.

      Cut the bread as if you were slicing it, but instead of slicing it completely cut only to ¾ of the height of the bread. Make sure you do not cut to the bottom of the bread.

      Sprinkle the bread with olive oil, and then add the cooked mushrooms and pieces of tomatoes.

      Bake in the oven for five minutes.

      It will be an awesome meal or snack.

      STUFFED TOMATOES

      ––––––––

      What you will need:

      12 fresh tomatoes

      150 g (5.25 oz.) of cheese

      3 cloves of garlic

      3 tablespoons of mayonnaise

      Milled black pepper

      Dill, or other kinds of your favorite herbs

      ––––––––

      61eab9ef

      ––––––––

      Cut off the tops of the tomatoes, and remove the insides (but don’t throw them away).

      Grate the cheese, crush the garlic cloves, and mix them together. To complete the stuffing, combine the cheese and garlic with the mashed tomato insides, the mayonnaise and pepper.

      Fill the prepared tomatoes with stuffing, and garnish with fresh herbs.

      ––––––––

      93efa c w4zakuska_iz_pomidorov_s_syrom1yyy w3

      PYRAMIDS  (also goes well with aperitif)

      ––––––––

      What you will need:

      Rye bread (fresh or toasted)

      Boiled eggs

      Salted herring

      Crunchy pickled cucumber

      Fresh onions

      ––––––––

      Cut some rye bread or toast into square-shaped pieces, then put a slice of boiled egg on the top of each piece. Add a slice of salted herring (with bones removed), a slice of pickle, and a sliced ring of fresh onion. Stick the bits together with a toothpick.

      RYE BREAD AND SALO (PIG FAT)  (also traditionally goes with aperitif)

      ––––––––

      What you will need:

      Bread (preferably rye bread) or toast

      Salted or smoked salo (preferably with some meat slices inside)

      Onions, garlic, herbs—up to you

      ––––––––

      Cut bread into squares and place some thinly sliced pig fat on them; serve with onions or garlic, and garnish.

      ––––––––

      salo w51 (2)

      ––––––––

      NOTE:

      If you don’t have any salted salo, you can very easily make it yourself.

      See the Preserving section to read how to do it.

      *******************************************

      1.2   SALADS

      ––––––––

      sal-el-shishka-00 w3

      ––––––––

      OLIVIER

      ––––––––

      Olivier is a salad with a French-sounding name, but it is also a traditional and very popular dish in Slavic countries.

      Some Eastern European nations consider it a must-have for New Year’s and Christmas meals!

      ––––––––

      x_1824783268 w5

      ––––––––

      What you will need:

      4 large potatoes

      1 large carrot

      6 hard-boiled chicken eggs

      3 large crunchy pickled cucumbers

      1 large fresh onion

      300 g (10.5 oz.) of boiled sausage (or boiled chicken meat)

      200 g (7 oz.) of canned soft green peas

      5 g (0.25 oz.) of prepared yellow mustard

      Mayonnaise

      Salt

      ––––––––

      salad-olivie_3 e w3

      ––––––––

      Boil the whole potatoes and the carrot until they are cooked (add some salt to the water while boiling). Allow the potatoes to cool, then peel off skins.

      Chop up the potatoes, carrot, boiled eggs, pickled cucumbers, onion and sausage (or chicken).

      Put all of these ingredients into a large bowl. Drain the green peas, and add to the bowl along with the mayonnaise and mustard, and mix it all together. Decorate the dish the way you like, and refrigerate

      ––––––––

      olivie3ny-olive-kolokol-00 w3getImretyujme (1) cb w4Снимрпам ок csalat-zmejka_0basket c ak w4ftbl c w5

      HERRING UNDER A FUR COAT

      ––––––––

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      ––––––––

      Ingredients you will need:

      3 hard-boiled eggs

      2 large beets

      3 carrots

      3 large potatoes

      1 large onion

      350 g (12.25 oz.) of salted herring (peeled, boneless)

      Mayonnaise

      ––––––––

      seld pod shuboy salad

      DSCN1222 DSCN1184

      ––––––––

      Hard-boil the eggs, and then shred or grate them. Boil beets, carrots and potatoes, with skins on for better taste. When they become soft, remove from water and allow them to cool. Peel off the skins and cut into small pieces (or grate using a grater with large holes).

      Cut the fresh onion into small pieces.

      Cut herring into larger pieces. Layer all the fish on the bottom of a dish, and cover completely with a tablespoon of mayonnaise.

      The next layers (one over another to the top) will be: onions, mayonnaise, potatoes, mayonnaise, carrots, mayonnaise, shredded or grated boiled eggs, mayonnaise, beets, and mayonnaise. Decorate the dish the way you like.

      NOTE: Use only a very coarse grater.

      ––––––––

      u-seld-pod-shuboy-01deb9135cd600 c w394992013_large_ddddruletseldpodshuboy w45 c ak w4селедка под шубой вариант 4 с w4sloenye-salati31505835209b w4Салат-Сельдь-под-шубой ec w4a9b3ed28fbe53c2779bde5d4ac31fb2dsalat ak w3neAI3W4Tyg4V4salat__ded_moroz e w4

      BIRDS’ NEST

      ––––––––

      Ingredients you will need:

      500 g (1 lb.) of boiled chicken breast

      200 g (7 oz.) of bacon

      3 hard-boiled chicken eggs

      100 g (3.5 oz.) of any hard cheese

      400 g (14 oz.) of pickled mushrooms

      A handful of shredded herbs

      Mayonnaise

      Salt

      Pepper

      ––––––––

      For decoration of the nest:

      Fried potato sticks (or, alternatively, stick-shaped cheese)

      5-10 hard-boiled quail eggs (or you could use hard-boiled chicken eggs yolks, or a mixture of garlic, cheese and mayonnaise)

      ––––––––

      nest c w5

      ––––––––

      Slice boiled chicken meat and bacon into medium-sized pieces. Grate hard-boiled chicken eggs and cheese, using a coarse grater. Chop pickled mushrooms into small pieces.

      Mix these ingredients together, add some shredded herbs, mayonnaise, salt, and milled black pepper.

      Form this mass into a nest shape, and cover it with potato fries.

      Place several peeled, hard-boiled quail eggs inside the nest.

      Instead of quail eggs, you can use the yolks of hard-boiled chicken eggs—or use a combination of those, as shown in the picture below.

      ––––––––

      salat-gnezdo-gluharya-3

      ––––––––

      As an alternative, you can form your bird’s eggs from a garlic-cheese-mayonnaise or garlic-cheese-boiled eggs-mayonnaise mixture. Read the next item about how to make such a mix, which can also be made as a separate salad—a very tasty one!

      ––––––––

      1336312897_salat-glukharinoe-gnezdo c

      ––––––––

      If you don’t have (or don’t like) potato fries, feel free to use stick-shaped cheese to decorate the salad and make it look like a nest.

      ––––––––

      salat-perepelinoe-gnezdo w45

      GARLIC CHEESE 

      ––––––––

      ukraschenie c w3
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