In summer, due to rising temperatures and brighter evenings, friends and families meet outside for a barbecue or a nice dinner. We have looked at some countries where our CEE network banks are doing business, to see which culinary highlights are ideal for a wonderful summer evening. Be inspired by the beloved Siberian dish Pelmeni or a cool summer variation of Borscht, which refreshes soothingly on hot summer days. One dish that is a must at every important family event – Christmas, Easter, weddings, you name it – is Sarmale, arguably considered Romania‘s national dish. Also works in summer for picknicks.
Or try the Belarusian cuisine and cook the recipe of Sergey Kostyuchenko, CEO of Priorbank, “Macanka with lamb“. For dessert, the Croatian specialty Čupavci is the perfect choice. These are small cakes made of sponge cake dough which, together with coconut flakes, are guaranteed to satisfy your appetite for summer. Or, you can also enjoy another sweet specialty, the Wallachian frgál.
We wish you a healthy and happy summer – enjoy the sun and the warm days with good food and good company.
The small Russian dumplings look like tortellini but are filled with a spicy minced meat mass. Together with some sour cream and chives the pelmeni taste just awesome! Try it out, it’s worth it! That’s the way to do it:
Cooking time: 80 Minutes
Ingredients for 4 persons
For the dough:
- 400 g flour
- 2 egg(s)
- 150 ml water
- ½ tsp salt
For the filling:
- 400 g minced meat, mixed
- 50 g butter
- 3 tablespoons of cream
- 2 onion(s)
- salt and pepper, black
- 2 Garlic cloves
For the sauce:
- 1 or 2 Garlic clove(s) or onions as desired
- 2 tablespoons of butter
- 3 tablespoons vinegar
- salt and pepper to taste
- Sour cream
- a little stock from stock cubes
- Place the flour in a mixing bowl, form a well and add the water, egg and salt. Knead the whole thing into a firm dough (pasta dough), cover with a cloth and let it rest for 20 – 30 minutes.
- Mix the meat with finely chopped onions, butter, pepper and spices.
- Roll the dough into a string (1.5 – 2 cm) and cut off pieces (1 – 1.5 cm). Roll cookies from these pieces. You can also roll out the dough to a thickness of about 2 mm and then cut out round pieces with a glass.
- Place the meat mixture on them with a spoon, enclose the meat in the dough and press the edges together. Place the pelmeni in boiling salted water or broth. When the water boils up again and the pelmeni float to the surface, let them simmer for another 2-3 minutes.
- Pour off the water. Put the pelmeni in a bowl and cover with butter flakes. The pelmeni can be served with butter, sour cream, vinegar or with the mixture of chopped garlic or onions, vegetable oil, vinegar, salt and pepper.
- 4 eggs
- 3 yolks
- 125 ml milk
- 125 ml sunflower oil
- 250 g flour
- some margarine to grease the mould
- 200 g sugar
- 1 sachet baking powder
- 60 g butter
- 400 g baking chocolate
- 400 g coconut flakes
- Whisk the eggs with the sugar for at least 5 minutes until foamy. Add the sifted flour and baking powder and mix well. Then briefly stir in the milk and oil.
- Pour the dough into a greased and floured cake tin, size 40 by 25 cm. Preheat the oven to 180 °C top/bottom heat. Bake the cake for about 30 minutes, carry out a toothpick test. Let the cake cool down. Cut off the edges thinly and dice the cake.
- Melt the chocolate and sugar in the pot on the stove, stirring constantly. When the mixture has liquefied, add the milk and bring it to a boil while stirring. Reduce the heat and stir in the butter, simmer for about 3 minutes.
- Mince the flaked coconut even more in the mixer. Dip the cake cubes into the slightly cooled but still very warm icing. All sides must be covered with the icing. Then turn the cubes in the grated coconut until all sides are covered with the grated coconut.
- After drying, the coconut cubes can easily be stacked on top of each other in a container.
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