2 apples
300 sour cream
250 gr.butter or margarine
4 eggs
2 cups of sugar
1 cup sliced walnuts
1 tea spoon soda
1 table spoon vinegar
3 cups flour
vanilla
Whip yolk of the eggs with 1 cup of sugar well and add butter, sour cream, soda, vinegar. We must whip all these components very well. Add flour, vanilla. Put the dough on the baking sheet and flatten it. Then take off the rind from apples, cut them in thin pieces and put on the dough. Now we can bake it. When the dough will swelling, take the egg whites and whip with a cup of sugar (or less). Pour on the dough and bake it. Powdere the cake with 1 cup of sliced walnuts.
11/21/09
Badridzhani Bostneulis Satenit (Stuffed Eggplant)
Serves 8 to 10
4 eggplants or about 2 pounds in total
1 large red pepper, cored and seeded
1 small onion, peeled
2 tablespoons of each minced cilantro, parsley and basil
1/4 cup of chopped celery leaves
4 garlic cloves, peeled and minced
Diced hot red or green pepper (use Mexican Chili Serrano)
5 medium tomatoes
1 teaspoon of salt
1/4 teaspoon of freshly ground black pepper
1/4 cup of corn oil
Cut eggplant in half lengthwise and with a spoon scrape out most of the seeds, creating a hollow in each half.
Dice the red pepper and the onion. Place them in a bowl with the minced herbs, celery leaves, garlic and hot pepper to taste. Peel, seed and chop the tomatoes; add to the other vegetables. Stir in the salt, pepper and 2 tablespoons of corn oil. Mix well.
Stuff the eggplants with this mixture and place in a large skillet. Add about 1/4 cup of water to the bottom of the pan. Drizzle the eggplant halves with the remaining to tablespoons of olive oil. Cover the skillet and simmer for 45 minutes, or until the eggplant is tender.
To serve, slice each stuffed half eggplant in half lengthwise.
4 eggplants or about 2 pounds in total
1 large red pepper, cored and seeded
1 small onion, peeled
2 tablespoons of each minced cilantro, parsley and basil
1/4 cup of chopped celery leaves
4 garlic cloves, peeled and minced
Diced hot red or green pepper (use Mexican Chili Serrano)
5 medium tomatoes
1 teaspoon of salt
1/4 teaspoon of freshly ground black pepper
1/4 cup of corn oil
Cut eggplant in half lengthwise and with a spoon scrape out most of the seeds, creating a hollow in each half.
Dice the red pepper and the onion. Place them in a bowl with the minced herbs, celery leaves, garlic and hot pepper to taste. Peel, seed and chop the tomatoes; add to the other vegetables. Stir in the salt, pepper and 2 tablespoons of corn oil. Mix well.
Stuff the eggplants with this mixture and place in a large skillet. Add about 1/4 cup of water to the bottom of the pan. Drizzle the eggplant halves with the remaining to tablespoons of olive oil. Cover the skillet and simmer for 45 minutes, or until the eggplant is tender.
To serve, slice each stuffed half eggplant in half lengthwise.
7/19/09
Adzhapsandali (Vegetable Medley)
Serves 4 to 6
3-4 eggplant
1 large potato
1 medium onion, peeled and chopped
2 tablespoons of corn oil1
2-3 tomatoes
1 medium green pepper, cored, seeded and chopped
4 garlic cloves, peeled and minced
2 tablespoons of minced dill
2 tablespoons of minced cilantro
2 tablespoons of minced parsley
2 tablespoons of minced basil
3/4 teaspoon of salt
1/4 teaspoon of paprika
1/4 teaspoon of cayenne (more or less to taste)
1/4 teaspoon o freshly ground black pepper
Pierce the eggplant and bake it in a preheated oven 180°C for 35 to 40 minutes, until tender. Allow to cool.
Meanwhile, boil the potato in salted water until just tender. Cool, then peel and cube.
Saute the onion in the oil until soft.
Drop the tomatoes into boiling water and cook them until soft. Make a puree. Add tomato puree to the onion along with the green pepper and the minced garlic. Simmer uncovered for 10 minutes, until slightly thickened.
Peel eggplant and cut into cubes. Add the cubes to the tomato mixture along with the cubed potato. Stir in the remaining ingredients and heat gently for 5 minutes more. Cool to room temperature before serving.
3-4 eggplant
1 large potato
1 medium onion, peeled and chopped
2 tablespoons of corn oil1
2-3 tomatoes
1 medium green pepper, cored, seeded and chopped
4 garlic cloves, peeled and minced
2 tablespoons of minced dill
2 tablespoons of minced cilantro
2 tablespoons of minced parsley
2 tablespoons of minced basil
3/4 teaspoon of salt
1/4 teaspoon of paprika
1/4 teaspoon of cayenne (more or less to taste)
1/4 teaspoon o freshly ground black pepper
Pierce the eggplant and bake it in a preheated oven 180°C for 35 to 40 minutes, until tender. Allow to cool.
Meanwhile, boil the potato in salted water until just tender. Cool, then peel and cube.
Saute the onion in the oil until soft.
Drop the tomatoes into boiling water and cook them until soft. Make a puree. Add tomato puree to the onion along with the green pepper and the minced garlic. Simmer uncovered for 10 minutes, until slightly thickened.
Peel eggplant and cut into cubes. Add the cubes to the tomato mixture along with the cubed potato. Stir in the remaining ingredients and heat gently for 5 minutes more. Cool to room temperature before serving.
7/18/09
Gomi (Cornmeal)
Serves 4
1cup of grits or cornmeal
2 cups of water
Salt
In a heavy saucepan cook the meal in salted water over low heat, covered, until it is thick and steaming.
All kind of gomi can be eaten with a variety of sauces poured on top of it. It is used as a compliment to a dish. I like Satsivi with gomi abundantly drowned with walnut sauce.
1cup of grits or cornmeal
2 cups of water
Salt
In a heavy saucepan cook the meal in salted water over low heat, covered, until it is thick and steaming.
All kind of gomi can be eaten with a variety of sauces poured on top of it. It is used as a compliment to a dish. I like Satsivi with gomi abundantly drowned with walnut sauce.
7/11/09
Satsivi (Turkey or Chicken with Walnut Sauce)
We enjoy this absolutely delicious dish only for special occasions. Walnuts and some spices add marvelous flavor to Turkey. The sauce is heavy and usually goes with some Gomi (cornmeal), but if you don’t like cornmeal you can try it with boiled rice. Very often this meal is served as an appetizer. Satsivi could be a good dinner for your big family.
One young turkey or one chicken
1.5 cupwalnuts
3-4 onions finely minced
4 garlic cloves
1 teaspoon "utskho suneli"
3 tablespoons of fresh cilantro
1 teaspoon of coriander seeds
1 teaspoon ground marigold
1 teaspoon ground cloves
1/4 cup wine vinegar
salt and paprica to taste
Clean and wash turkey or chicken well. Place it in a pot and boil. Preheat the oven to 350'F. Place the boiled turkey or chicken on a pan and roast it. To keep the turkey moist occasionally pour the pan juice all over it. Mince onions, add turkey fat from the stock to pan and saute until transparent. Grind walnuts and garlic finely. Mix marigold, cloves, utskho suneli, tablespoons of fresh cilantro, teaspoon of coriander seeds walnuts and garlic with onions, add turkey stock and bring to boil. Simmer this mixture for 10-15 minutes. Cut roasted turkey on small pieces and place them in a deep pot. Use salt and paprika to your taste, add vinegar, stir well and pour this sauce over the turkey. Let it stand a couple hours, until cool. Satsivi is best at room temperature.
One young turkey or one chicken
1.5 cupwalnuts
3-4 onions finely minced
4 garlic cloves
1 teaspoon "utskho suneli"
3 tablespoons of fresh cilantro
1 teaspoon of coriander seeds
1 teaspoon ground marigold
1 teaspoon ground cloves
1/4 cup wine vinegar
salt and paprica to taste
Clean and wash turkey or chicken well. Place it in a pot and boil. Preheat the oven to 350'F. Place the boiled turkey or chicken on a pan and roast it. To keep the turkey moist occasionally pour the pan juice all over it. Mince onions, add turkey fat from the stock to pan and saute until transparent. Grind walnuts and garlic finely. Mix marigold, cloves, utskho suneli, tablespoons of fresh cilantro, teaspoon of coriander seeds walnuts and garlic with onions, add turkey stock and bring to boil. Simmer this mixture for 10-15 minutes. Cut roasted turkey on small pieces and place them in a deep pot. Use salt and paprika to your taste, add vinegar, stir well and pour this sauce over the turkey. Let it stand a couple hours, until cool. Satsivi is best at room temperature.
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