Recipe of Garlic Porridge

Recipe of Garlic Porridge

Veja isso em Português

very good!!!

Who would not like to reach 120 years old?
Well, Mrs Jesuína dos Santos managed!
How? I don't know, but she eats garlic porridge every dinner!
Who knows if it works .... :-)

This simple recipe has many variations. It can be done with cassava flour (not starch) or with flaked corn flour .. I used a mixture of both... another option is to add pouché eggs or not... I put everything... heheheh..
The quantity of flour varies according to your taste, more or less liquid consistency. Anyway it is wise to add it slowly and wait some time for cooking, because it ALWAYS gets harder, specially when it gets colder.

Ingredients

- 1 head of chopped garlic (it is the complete head, it's not only one tooth)
- 1 litre of chicken broth (the best is the natural one, but tablets can be used)
- 1 chopped onion
- 2~3 Tbsp of flaked corn flour and/or cassava flour (not the starch)
- 1 tsp of dry marjoram
- freshly crushed black peppers to taste
- salt to taste
- 1~2 Tbsp of olive oil
- 2 branches of freshly chopped parsley
- 2 eggs

Preparation

Put the olive oil + chopped onion in a saucer.
Golden the onion.
Add chopped garlic (reserve 2 chopped teeth to add later - it's important).
Mix, but don't let it golden very much, neither burn.
Put the chicken broth + pepper + salt + marjoram, mix and bring it to a boil.
When it boils, SLOWLY, add the flour; keep mixing the liquid constantly and at the same time pour the flour, bit by bit until it reaches approx. 1 Tbsp.
Keep mixing for a while until the liquid thickens.
If it is too liquid yet, continue with the same procedure and wait until it is ALMOST in the consistency of your preference (because later it thickens more).
Put it on low heat.

If you want it more liquid, add carefully both broken eggs, without mixing, so that they will form a bag shape.
Let it stand until the yolk gets the consistency that you prefer and turn off the heat (i let it stay for 2 minutes).

In case you want a more consistent porridge, like a polenta, then turn off the heat and reserve the porridge.
Cook the eggs separately: saucer with boiling water, mix it strongly to form a swirl, remove the spoon and break the egg in the center of the swirl. Don't mix anymore. Cook as much as you wish and later add the cooked egg carefully to the porridge.

As soon as you remove the porridge from the heat, add chopped parsley + the rest of chopped garlic and stir well.
It's this garlic that will enhance the flavor of the porridge.
Ready!

Recipe of Rosolje - Beet and Herring Salad

Recipe of Rosolje - Beet and Herring Salad

Veja isso em português

Source of the image: toidutare.ee

wow!!

This is a traditional Estonian salad, served generally in days of party and holidays :-)
If made with salted herring, it is necessary to soak it in cold water overnight beforehand.
If cooked, marinated or smoked, this is not necessary.

Ingredients

- 500 g boiled beets
- 500 g boiled potatoes
- 4 pickled cucumbers, chopped
- 2 apples, chopped
- 2-4 boiled eggs, chopped
- 300 g chopped cooked sausage or fried meat, (optional)
- 1-2 chopped onions
- 150 g herring fillets, chopped

Salad Dressing
- 400 g sour cream (20% fat)
- 1 tsp mustard
- 1 Tbsp sugar
- 1/2 tsp ground black pepper
- 2 Tbsp vinegar

Preparation

Mix together all ingredients.
Let cool before serving the salad.
If necessary, put additional flavorings.
Ready!

Recipe of Borsch - soup of beetroot with tomatoes

Recipe of Borsch

Veja isso em português

"soup of beetroot with tomatoes"

Ingredients

- 1 beetroot (grated)
- 1 carrot (grated)
- 1 onion (grated)
- 3 medium potatoes in cubes
- 2 full hands of cabbage (grated slim)
- 1 red or yellow bell pepper (in cubes)
- cooked white beans (1 can or 1 and 1/2 full hands)
- 500g chopped meat (ox, poultry, or pork) for the broth
- 1 Tbsp of vinegar
- 1 tsp of sugar
- 1 litre of tomato juice
- spices (salt, freshly ground black pepper, laurel leaves, oregano, garlic, parsley, dill)

Preparation

In a big casserole, put the meat + water and bring to boil.
Remove the impurities that float  on the water surface when it begins to boil.
Add all spices (except vinegar, parsley and dill). Boil 20 min.
Put the potatoes + cabbage + bell pepper + white beans and continue cooking until they get soft.
Meanwhile, in a deep skillet: Golden the onion + garlic. 
Add the carrot and mix until it gets lighter in color. 
Add the beetroot + sugar + vinegar and mix. 
Cover with water and cook under low heat, partly covered with a lid, until it gets soft. (don't overcook). 
Put the contents of the skillet into the casserole + tomato juice.
Mix well and let it boil.
Turn off the heat and add chopped parsley + chopped dill and extra chopped garlic. 
Let it sit for 30 min to enhance the flavor.
Heat again before serving.
Serve with a spoon of sour cream.
Ready!

(PS: it is a soup, not stewed, so, don't let it overloaded with components, neither let it be only broth).