Most Christian cultures prepare special dishes to end Lent and to celebrate Easter Sunday. â€˜Zopfâ€™ is the traditional Swiss-German bread eaten on Easter Sunday morning.
â€¢ 1 kg or 8 Â½ cups white flour
â€¢ 1 tablespoon salt
â€¢ 2 tablespoons dried yeast (30 g or 2 cakes of fresh yeast)
â€¢ 1 tablespoon sugar
â€¢ 500 ml or 1 pint milk
â€¢ 2 eggs, beaten
â€¢ 80-100 g or Â¼ lb butter
Place butter and milk in a pan and heat slowly until lukewarm. Put yeast and sugar in a bowl, cover with a fourth of the lukewarm milk and let it sit until it becomes a frothy mixture.
Put flour and salt into another bowl and make a well in the centre. Pour the frothy yeast mixture into the well. Add the rest of the milk and about three-quarters of the beaten egg. Keep a bit of the egg for painting the bread just before baking.
Mix to a soft dough and knead very well until the bread is elastic and has no bubbles. Cover with a damp cloth and let the dough rise in a warm (but not hot) place until it nearly doubles in size.
Knead it again and shape it into the form you prefer. There is enough dough to make two braids if you wish. The traditional zopf is braided with three or four strands.
Paint the top of the braid with the remaining egg and bake the loaf on a tray in a preheated oven for about 8 minutes at 200Â° C or 375Â° F then lower the temperature to 175Â°C or 350Â°F for 25-45 minutes depending on the thickness of the braid. The bread is ready when it has turned a golden-brown colour and when tapped sounds like a knock at the door.
A typical Indian dish, pan-fried Pakoras are usually served as snacks or appetizers.
Various raw or cooked foods that have been cut into small pieces can be used: chicken, onion, aubergines, lentils potato spinach, mushrooms, cauliflower, tomato, courgette, carrots, leeks and peppers, for example.
â€¢ 300 g or 1 Â½ cups of chickpea or gram flour
â€¢ 1 Â½ teaspoons of salt
â€¢ Â½ teaspoon of cayenne
â€¢ 1 Â½ teaspoons of turmeric
â€¢ Â½ teaspoon of ground cumin
â€¢ 350 ml or 1 Â½ cups of water
Mix the dry ingredients in a large bowl. Pour in half of the water and mix slowly to avoid creating lumps. Add the rest of the water slowly and stir until the batter is smooth. Coat the vegetable pieces with the batter and pan-fry them until they are a golden-brown.
More flour may be needed to make a stiffer batter if the vegetable and meat are cut into very small pieces. This stiffer mixture can be rolled into small balls before frying.
Serve hot on a bed of lettuce with chutney and a spicy sauces on the side.
Baba Ganoush or Baba Ghanouj is the Arabic name for a popular dish served in the Middle East as well as in the Balkans, Russia, Armenia Bangladesh and India. It is made primarily of aubergine (aubergines) that is grilled, mashed and mixed with various seasonings.
- 3 large aubergines
- 2-4 cloves garlic
- juice of 3 lemons, or more to taste
- 180 ml or Â¼ pint tahini paste (sesame seed paste), depending on the size of the aubergines
- dash of sea salt
- Â½ teaspoon ground cumin seed (optional)
- garnish: olive oil, black olives, thinly sliced tomato, 2 tablespoons finely chopped fresh parsley
Slice the aubergines in half, place skin-side up on baking sheet and roast in the oven at 200Â° C or 400Â° F for approximately 45 minutes or until soft and skin blackens and blisters. After they have cooled slightly peel the skin off and discard it. Wash the aubergines and squeeze out as much of the bitter juice as possible.
Crush the garlic into the salt. Mash the aubergines and combine it with the garlic and salt. A food processor may be used to make the purÃ©e. Add tahini paste and lemon juice alternately, beating well with each addition until thick and smooth. Taste and add more ingredients as necessary. Add a little cumin (optional). Spoon the now creamy mixture onto a bowl or a plate. Trickle some olive oil over the top and decorate with black olives, tomato and fresh parsley. Serve with raw vegetables and pita or flat bread.
In Jewish homes Shabbat and other Jewish holidays, except Passover, are announced by the smell of challah baking in the oven. The blessing known as hamotzi, is said over all bread: “Blessed are you, Lord our God, King of the universe, who brings forth bread from the earth”.
â€¢ 1 Â¼ kg or 9 Â¼ cups flour
â€¢ 1 tablespoon salt
â€¢ 2 tablespoons dry yeast (30 g or 2 cakes of fresh yeast)
â€¢ 500 ml or 2Â¼ cups lukewarm water
â€¢ 100 g or Â½ cup sugar
â€¢ 4 eggs, beaten, plus 1 egg for glazing the top of the loaves
â€¢ 125 ml or Â½ cup vegetable oil
Dissolve the yeast in the warm but not hot water along with a teaspoonful sugar. Beat well and let sit for 10 minutes or until it becomes frothy. In a large bowl, lightly beat the eggs and then add the salt, the rest of the sugar and the oil. Stir the mixture with a large wooden spoon until it is smooth. Add the yeast mixture and beat again. Gradually stir the flour into the mixture until it becomes a soft dough that holds together.
Now work the dough by hand, kneading it vigorously for about 15 minutes, until it is very smooth and elastic. Add more flour if the dough is too sticky. Pour a little oil on top of the dough and turn it until it is greased all over. Cover the bowl with a damp towel and put it in a warm place to rise for 2â€‘3 hours or until it has doubled in bulk.
Punch the dough down and knead again. The dough can now be divided into four equal pieces to make four loaves.
Place the loaves on oiled baking sheets and let them rise again for about an hour or until they double in bulk.
Brush the top gently with beaten egg. Bake the loaves in a preheated oven at 180Â°C or 350Â°F for 30â€‘40 minutes or until they turn golden-brown. They should sound hollow when tapped with the knuckles.
The traditional challah loaves are often elegantly braided with 3-6 strands. At Rosh Hashanah, the New Year celebration, they may be rolled into circular shape (like a snail) symbolizing the yearly cycle.
After brushing the loaves with the beaten egg sprinkle the top with poppy, nigella or sesame seeds.
For a sweet challah add 125 ml or Â½ cup honey or molasses to the beaten eggs or add 100 g or Â¾ cup raisins when punching down the dough after it has risen the first time.
Back to Basics Quinoa
Nature has all the flavor we need. This all fresh and all natural recipe will tantalize your taste buds!
- 1 Tbsp olive oil
- 2 Tbsp lemon juice
- 1 Tbsp minced garlic
- 10 whole natural almonds (not salted)
- 2 white mushrooms
- Fresh dill, chives and tarragon to taste (see photo for the amount i use)
- 2 c cooked quinoa
Heat olive oil and lemon juice over medium heat. Add garlic and cook for 4 minutes.
While garlic is cooking, chop nuts and mince the mushrooms.
Add mushrooms and almonds, stir well and cook for 2 minutes.
Add fresh chopped herbs and cook for an additional 3-5 minutes or until garlic is a nutty brown.
Add quinoa and mix well. Heat up the mixture if quinoa is cold when added.
Recipes from a Humanist Mom, added by Melissa Baldan http://www.justapinch.com/recipes
Guinea pig meat has a high nutritional value that makes a good contribution to poor peopleâ€™s food security. It is much appreciated in the mountain areas and is prepared on special occasions and festivities as well as for religious occasions.
1 large guinea-pig (approx. 1 kg.)
2 kg yellow potatoes
1 cup potato flour
1 tsp soy sauce
4 tsp garlic
salt, pepper, cumin
1 cup vegetable oil
2 tsp vinegar
3 tsp ground chili pepper
Serves 4-6 people.
Cooking time: In abundant hot water, skin the guinea-pig. Remove all internal organs, let it drain, and cut into pieces. Mix the garlic, cumin, pep-per, soy sauce, ground chilli pepper and salt in a bowl. Place the pieces of meat in this mixture and leave to macerate for 4 hours.
Beat the eggs in a bowl, adding salt to taste. Coat the pieces of meat with this mixture, and then dip them into the potato flour.
Heat oil in a frying pay and fry the guinea-pig meat. Then fry the potatoes (potato chips). Serve the guinea-pig with the garnishes and potato chips.
Recipe from Food For Life published by the Lutheran World Federationâ€™s Department of World Service
Nota Bene: Guinea pig meat is not considered fit for human consumption and is thus unavailable in many countries, although it is now being exported to Asia from Peru. Although it was therefore not possible to test this recipe, we decided to include it in this cook-book because of the popularity of guinea pig meat in Peru, where it is a precious source of protein for people who can otherwise scarcely afford to eat meat.