Parasol mushroom simple recipe
Parasol mushrooms (caps only),
Sour cream,
Garlic,
Egg,
Bread crumbs,
bit of olive oil,
Salt and pepper
Clean the mushrooms (do not wash them with water).
Beat the egg with the fork and add salt and pepper per taste and bit of olive oil.
Peal and chop the garlic.
In separate bowl mix the sour cream and chopped garlic with the spoon.
In a baking dish add sour cream and garlic to the bottom but not all.
Put the bread crumbs on gilled part of the mushroom and lightly press it in to egg mixture and place it in a dish on the sour cream and garlic. Now put some breadcrumbs on to the cap of the mushroom, cover with the rest of sour cream and garlic and with the rest of egg mixture. (Try to cover the caps evenly with the sour cream and egg mixture).
Heat the oven at 180 Celsius and bake the mushrooms for about 10-15 min.
His Majesty:
AJVAR
(pronounced “eye-var”) is a roasted pepper and eggplant condiment that is popular all over the Balkans and Eastern Europe.
My homemade version keeps a little of the olive flavor by substituting plane oil with the olive oil, making this a very low-calorie, unprocessed sauce that you can use any number of ways–dip crackers in it, spread it on sandwiches, mix a little into hummus, or slather it onto slices of baked tofu., or simply put it on a slice of bread. You can make it as mild or as spicy as you like by adding or taking away chilli or red pepper flakes. The possibilities are endlessly delicious.
You will need:
6 kg red paprika
2-2.5 kg eggplant
1 big bulb of garlic (or more per taste)
1 dl of vinegar (per taste)
1 dl olive oil
chilli peppers or red pepper flakes (per taste)
salt and black pepper (per taste)
The best way is to roast the paprika day before. Roast the paprika in the oven for 25-30 min. turning it once or twice on the temperature 200°C, the blacker you get the paprika, the better the flavor (the less messy method is to roast it on the outdoor grill). When done take paprika out of the oven and put it in a plastic bag, close it tight and leave it over night (they will release a lot of juice and it will be easier to peel them - DO NOT throw away the juice, you can use it in other recipes e.g. for pickling vegies or add it in stews or even add it as a dressing to the salads). You may roast the eggplant day before as well, although it is not necessary.
Peal the paprika and remove the stems and seeds (it wont hurt if you leave some of the skin or seeds, I personally like to leave some).
Peal the eggplant.
Now grind paprika and eggplant - the best way is to use a machine for meat grinding.
Heat the oil in a wide pot and add mixture of paprika and eggplant, stir well. Be careful and stir every now and then in the beginning so it does not burn.
In the meantime peal and chop the garlic.
Now lower the temperature and let it simmer till the juices evaporate (the consistency should be very thick, when you drag the spoon you should be able to see the bottom of the pot).
Some 10-15 min. before the end add vinegar, garlic, chilli peppers or red pepper flakes, salt and black pepper (per taste).
When tasting, take a bit of Ajvar with the spoon and let it cool.
Put the glass jars in the cold oven and turn it on 90°C, when heated, take out one at the time and fill it with the Ajvar and return bach to the oven, repeat the process till you finish. Leave the jars with Ajvar in the oven for another 20-25 minutes, take out and seal it wit the lid.
Gather jars in one place and cover them with a blanket and let them cool. Next day you may store them in a pantry.
Enjoy ;)
