European Food

60 to 80gm spaghetti freshly cooked al dente
1 tablespoon Extra virgin olive oil
30gm pancetta or guanciale
1 or 2 eggs
25 gm freshly grated Pecorino Romano and/or aged Italian Grana Cheese. (Grana Padano or Parmigiano Reggiano)
freshly ground black pepper

• Mix the beaten egg with grated cheese and ground black pepper
• Slice the pancetta 7 to 10 mm thick and cut in 2 cm rectangular bites
• Slowly fry the pancetta in the extra virgin olive oil in a non stick pan until crispy. If the pancetta has enough fat you will not need to add oil
• Add the spaghetti with some of the cooking water, do not fry the spaghetti but rather just let it absorb the flavour of the pancetta
• Simmer gently until the water is almost gone
• Remove the pan from the stove
• Add the egg, cheese and pepper mixture to the pasta and stir quickly making sure the egg does not overcook but remains creamy. It shouldn’t pass the 70-72 C? (158-162 F?) temperature, which is the point at which its coagulation starts
• Place in a hot pasta bowl
• Season with ground black pepper
• Serve immediately
• Offer more black pepper and more grated cheese at the table

Remarks

1. You cannot make a Carbonara with pre-cooked pasta
2. Cream is not an option but a gimmick, avoid it
3. If you like, you can mix the two cheeses
4. Timing is important when you serve this dish
5. Make sure the plate or bowl is hot
6. Do not overcook the egg, otherwise you will make spaghetti with scrambled egg.

Ingredients : 1 c milk ,1/2 yeast stick, 200 g sugar, 200 g butter, 3 ea eggs, vanilin, cardamom , nutmeg , salt, white raisins , 4 c flour (more if needed)
Method:
Dissolve yeast and 1 teaspoon sugar in a small quantity of milk. As soon as the yeast mixture rises, pour in the rest of milk, beat in eggs and whip carefully. Add sugar, combined with cardamom and nutmeg, and melted butter to the mixture. Then pour in flour slowly, stirring carefully, so that there aren't lumps. It the end, stir in raisins. Then divide dough in loaf cakes, depending on the quantity and size of molds, and put in molds. Cover with a clean towel and leave to rise in the mold. It the dough is good, it usually takes 2-3 hours. After that put in a preheated oven and bake on average heat until light brown. Don't open the oven often; otherwise Kulich won't be light and fluffy. Check the readiness with a wooden stick - put it in the Kulich. If the stick is clean, the cake is ready and can be taken out.

sumber : http://www.waytorussia.net/WhatIsRussia/RussianFood/Desserts.html

Ingredients for 4 persons:

• 750 gr (1.65 pound) of meat from pork's neck, cut into pieces of about 3 cm (1.2 inches) in size
• 1 tablespoon of margarine
• 3 onions, cut in stripes
• 1 garlic, hacked
• 1 teaspoon of cumin
• 1 teaspoon of salt
• 1 savoy (medium size), cut in large pieces
• 4 to 6 potatoes, peeled, cut in pieces of about 0.5 cm (0.2 inches)
• 2 to 3 carrots, peeled, cut in pieces of about 0.5 cm (0.2 inches)
• spices
• ½ glass of white wine
• ½ cup of water

Preparation:

1. Put margarine in a pot and heat, roast meat gently.
2. Steam onions and garlic until glassy. Add cumin, salt and pepper.
3. Put half of the savoy onto the meat, add some spices.
4. Add potatoes and carrots, then put the rest of the savoy on top of it.
5. Again add some spices.
6. Add white wine, cover and steam for about 5 minutes.
7. Add water and stew for about 25 minutes under pressure.

How to make it

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• Put 1 tlbs olive oil in large pan, heat on medium and add onions and garlic. Cook slowly until onion is translucent - don't brown!
• While the onions and garlic are cooking, cut the potatoes in half lengthwise and slice fairly thin. Toss potatoes with 3 tbls. olive oil.
• When onions are translucent, add potatoes and salt/pepper and cook - slowly - until potatoes and onions are very soft. Again, cook slowly - don't brown them.
• Break eggs into bowl used for potatoes and mix briefly - just break them up, don't overmix.
• When potato/onion mixture is cooked, add it to the eggs a glop at at time, mixing each time - you don't want the eggs to cook yet. Let sit for 5-10 minutes.
• Heat remaining olive oil in a rounded bottom frying pan over medium heat. Pour in egg/potato/onion mixture and spread evenly. Now, leave it alone to brown - don't play with it, you want a nice brown crust to form on the bottom. As soon as you think you might be able to flip it, do so. To flip: slide tortilla out onto a plate, invert pan over plate and turn the tortilla back into the pan - uncooked side down. Brown the other side.
• After both sides are browned, turn out onto a plate and let sit for at least 10 minutes. I find the flavor to be the best after it's been sitting for about 1/2 hour.
• May be served hot, warm or cold and makes a great brunch or light supper.

• 2 cumberland sausages
• 2 rashers of smoked bacon
• 2 eggs
• mushrooms
• 1 tomatoe
• tin of baked beans
• 2 rounds of bread
• black pudding
• 2 hash browns
• cooking oil
• salt - to taste
• brown sauce (look for HP brown sauce) - to taste