World Cuisine No. 04 - Comeback (Brazil)

Day 2,596, 05:38 • Published in Brazil Croatia • by Borgovich



Dear eEarthians,

It was a long time since I had pleasure to write YOUR recipes in my articles. As you may know, I had great deal of things to do in real life, but everything is coming at it's place.



Since it was long time ago, let's start with something light from...



LEBANON

Taboulé



Ingredients:

- a bunch of parsley
- a bunch of nana-mint
- two tomatoes
- one table spoon of bulgur (you can also use couscous, but then it's more maghrebinian. You have to prepare the table spoon of blugur/couscous before though)
- the juice of one lemon
- one table spoon of olive oil

Preparation:
Cut the herbs as small as you can and want. Then throw the cutted tomatoes and the bulgur/couscous inside. At the end, season the taboulé with lemon juice and olive oil.

This great recipe was sent by Farbous and he says, on holidays, he also puts half a pomegranate in it. I am sure I will try it soon. We hope, you will try it too. 🙂 Thank you, Farbous!



After light salad, here is something I always wanted to try. This recipe comes from...



SCOTLAND

Shepherd's Pie



Ingredients:

* Minced lamb - 450g (1 lb)
* Potatoes - 700g (1½ lb)
* Large onion
* Mushrooms - 50g (2 oz)
* Bay leaf
* 2 Carrots
* Plain flour - 25g (1 oz)
* Tomato puree - 1 tbsp
* Butter - 25g (1 oz)
* Milk - 4 tbsp
* Lamb or beef stock - 300ml (½ pint)
* Cheese - 50g (2 oz)

Preparation:

Dry fry the lamb with the chopped onion, bay leaf, sliced mushrooms and diced carrots for 8-10 minutes. Add the flour and stir for a minute. Slowly blend in the stock and tomato puree. Cook, stirring, until the mixture thickens and boils. Cover and simmer gently for 25 minutes. Remove the bayleaf and place in a 1.7 litre (3 pint) ovenproof serving dish.

At the same time, cook the potatoes in boiling water for 20 minutes until tender. Drain well, mash with the butter and milk and mix well. Spread on top of the mince mixture and sprinkle over with the grated cheese.

Bake for 15-20 minutes in a pre-heated oven at 200C/400F (Gas Mark 6). Serve hot with green vegetables.

This great one was sent by Red Beard the Scotsman and I wish to thank him!



As you can notice. Both recipes were sent by people who already sent me recipes before. I can't say how much I appreciate their will to share their traditional food!

Please, enjoy food recipes and send ME yours and you can (PLEASE) Vote, Shout, Share or whatever you wish with my articles to help spread language of food!

Until next time!

Borgovich

Member of Cromega Ireland


Article Archive:

1. World Cuisine No. 1
2. World Cuisine No. 2
3. World Cuisine No. 3