FOOD FROM EUROPE

ULCINJ - MONTENEGRO

Moussaka

Ingredients

• 3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices
• salt
• 1/4 cup olive oil
• 1 tablespoon butter
• 1 pound lean ground beef
• salt to taste
• ground black pepper to taste
• 2 onions, chopped
• 1 clove garlic, minced
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon fines herbs
• 2 tablespoons dried parsley
• 1 (8 ounce) can tomato sauce
• 1/2 cup red wine
• 1 egg, beaten
• 4 cups milk
• 1/2 cup butter
• 6 tablespoons all-purpose flour
• salt to taste
• ground white pepper, to taste
• 1 1/2 cups freshly grated Parmesan cheese
• 1/4 teaspoon ground nutmeg

Directions

1. Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. Then in a skillet over high heat, heat the olive oil. Quickly fry the eggplant until browned. Set aside on paper towels to drain.
2. In a large skillet over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic. After the beef is browned, sprinkle in the cinnamon, nutmeg, fines herbs and parsley. Pour in the tomato sauce and wine, and mix well. Simmer for 20 minutes. Allow to cool, and then stir in beaten egg.
3. To make the bechamel sauce, begin by scalding the milk in a saucepan. Melt the butter in a large skillet over medium heat. Whisk in flour until smooth. Lower heat; gradually pour in the hot milk, whisking constantly until it thickens. Season with salt, and white pepper.
4. Arrange a layer of eggplant in a greased 9x13 inch baking dish. Cover eggplant with all of the meat mixture, and then sprinkle 1/2 cup of Parmesan cheese over the meat. Cover with remaining eggplant, and sprinkle another 1/2 cup of cheese on top. Pour the bechamel sauce over the top, and sprinkle with the nutmeg. Sprinkle with the remaining cheese.
5.  

Bake for 1 hour at 350 degrees F (175 degrees C).

FOOD FROM EUROPE

BELGRADE - SERBIA

Serbian Vegetable Caviar (Srpski Ajvar)

What You Need: ·  1 large eggplant (about 1½ pounds) ·  3 large green peppers (about 1 pound) ·  1 teaspoon salt ·  Freshly ground black pepper ·  ½ teaspoon finely chopped garlic ·  2 tablespoons lemon juice ·  6 tablespoons vegetable oil ·  2 tablespoons finely chopped parsley

How To Cook:

1. Preheat the oven to 500°F. Place the eggplant and green peppers on a rack set in a baking pan. Bake the green peppers for 25 minutes, then remove them.

2. Bake the eggplant 15 to 20 minutes longer, or until it is tender. Wrap the eggplant in a damp towel and let it stand for about 10 minutes to loosen its skin.

3. Peel the green peppers, remove and discard the seeds and ribs, then chop the peppers very finely and transfer them to a glass mixture bowl Peel the eggplant, chop it very finely and squeeze it dry in a paper towel.

4. Add the eggplant, the salt and a few grindings of black pepper to the chopped green peppers in the mixing bowl. Then, with a wooden spoon, stir in the garlic, lemon juice and vegetable oil, mixing all the ingredients together thoroughly. Taste for seasoning.

5. Chill and garnish with the parsley. Srpski ajvar can be served as a relish with boiled meat, dip with pita bread, over potatoes and vegetable dishes.

GIFT FOR THE HOLIDAYS

 

During the Holiday season there is a tradition to send gifts to Customers.

Flowers, candy or fruit baskets, gift cards are among the most common way to say

"Thank you "

Is proposing a different approach with

BREAKFAST, LUNCH OR early DINNER

served at your Customer place !

with so many options in our menu you can customize

your order or you can follow our suggestions

and take advantage of the special price !

BREAKFAST

        Fluffy scrambled eggs           

                                      Country style potatoes   or   Sausage breakfast casserole

Biscuits 

  $8.00  per  person

LUNCH or early DINNER

Garden salad

Spaghetti with garlic,olive oil and red pepper flakes

Chicken Piccata

Dinner Rolls

$10.00  per  person

We deliver at the location of your choice, set up and tear down the buffet tables, bring our own linen for our tables, chafing dishes and all the disposable plates, bowls, utensils and napkins,

We serve the food for one hour at no extra charge. Drinks are not included

Simply choose your menu !

( Minimum of 10 people )

The prices do not include sale taxes

THIS OFFER IS VALID FROM NOVEMBER 1, 2011 TO JANUARY 7, 2012

 

For more information email us at

louoforlando@gmail.com

Visit us on

https://sites.google.com/site/louoforlandoinc/

http://www.louoforlando.com

Follow us on

www.facebook.com/louoforlandoinc.
http://httpssitesgooglecomsitelouofo.blogspot.com

FOOD FROM EUROPE

ZAGREB - CROATIA

Sarma (Stuffed Cabbage)

Original Recipe Yield 6 servings

Ingredients

• 1 pound lean ground beef
• 1/2 pound ground pork
• 1/2 pound ground ham
• 1 cup uncooked long-grain white rice
• 1 onion, finely chopped
• 1 egg
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon coarse ground black pepper
• 1 pound sauerkraut
• 1 cup tomato juice or tomato sauce
• water to cover

Directions

1. Place cabbage in the freezer for a few days. The night before making the rolls, take it out to thaw.
2. In a large bowl, combine the beef, pork, ham, rice, onion, egg, garlic powder, salt and pepper. Mix well. Form meat mixture into oblong balls, using 1/2 cup of the mixture at a time. Then, wrap a cabbage leaf around each ball.
3. Spread the sauerkraut in the bottom of a large pot, then layer cabbage rolls on top, placing them seam-side down. Pour tomato juice or sauce over rolls, then add enough water to cover. Bring to a boil, then reduce heat to low and simmer for about 3 hours, adding more water as necessary.

FOOD FROM EUROPE

SOFIA - BULGARIA

Monastery gyuyetch

Ingredients:

2 pd beef cut into cubes or small pieces

4 medium tomatoes

1 can mushrooms

1 cup rice

1 onion diced small

1 can black olives, pitted

Bunch of parsley

2 tbsp. vegetable oil

2 tbsp. butter or margarine

1 tbsp. sugar

2 ½ cups beef bouillion

Black pepper, paprika and salt

Fry beef with a little oil for 5 minutes: add the chopped onion, beef bouillon and paprika;

Cook 5 minutes then add mushrooms, rice and simmer about 15 minutes.

Add the chopped tomatoes, salt, butter and olives and cook 5 more minutes.

With oven at 350 transfer the content of the pan into a baking dish and cook for about 30 minutes,

Sprinkle with parsley and pepper before serving.