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F r o m t r a d i t i o n a l f o o d s i n f a m i l y B a r t o s

Our kitchen is composed also from specialities from grill and fireplaces, but here are only some receipts, which I thought are very excellent for me. One of my most favourite meals are any kind of cauliflower meal, if not most favourite.
Here are some tradititional foods from our kitchen:

A u s t r i a n d u m p l i g s, s w e e t c a b b a g e a n d m e a t

I never saw family who makes this meal such as we and never saw such restaurant and such kitchen yet, despite I believe many people does such Dumplings, cabbage and meat.

Austrian dumplings

5 rolls or buns to give 2-3 days cut stand.
Then give two eggs, salt, one cup of milk, 2-3 tea-spoons of bold meal /or I remember other receipt that scraped rolls/.
Then make great balls as from hands when children play in the sand and give to boil to salt water for 10-15 minutes.
To these dumplings is good to mix fresh green parlesly top. I recommend to make greater amount than from 5 rolls.

Cabbage:
In the pot give oil and many cut onion and after it is as glass, give there crystal sugar and make little of caramel, then put into it cut cabbage on little belts, cummin and water and little of salt, then you can give also sugar if it is not enough salt. Who has not experience with caramel good, give only sugar to it.

Meat

Baked meat with baked garlic on it.

C h r i s t m a s t r a d i t i o n a l f o o d s

Introduction

Christmas is the time I jump from joy as I have holiday getting gifts in the morning and then other after the dinner at circa 5 o’clock and remember also birth of Jesus as God is so worthy to be praised and celebrated any time and I remember close birthday of Prince Rupert as I read good book about 1620 which I cannot get from library anymore and there were two dates of his birth concerning some two calendars, one was 17.12. 1682. I aslo so much enjoyed in life for Christmas that I had written days in calendar till Christmas. It is time when I as painter can decorate and decorate and feast in it. Many cakes are on the table with fruit, but here are receipts for our traditional foods, which we have whole year, but never together, only on Christmas:

Sauer kraut soup

My mother cooks best sauer kraut soup I have ever eat.
On oil give cut onion and meat, then after some time give sauer kraut, then plums, dried mushrooms, one Apple, red sweet paprika and boil, ketchup, Bay leaf, black spice, then you can give into it cream or not.

Christmas meal

Other meal is mayonayse salad from potatoes, pea, carrot, onion with fried breaded fish, file.

Paris cream cake with bananas and chocolate

Other traditional receipt is the cake with bananas and Paris creme, the receipt I could not find so here is from memory and this cake is made here very often on many events and also on Christmas:
The round cake from 6 eggs, the white of an egg is whipped, yellow is mixted with sugar, then to it is given cacao, powder to baking, the most classic cacao cake is baked. This cut and fill, before filling pour with rum alcohol.
Paris cream:
Boiled two creams with two vanilla sugars and circa two great spoons of cacao stands from other day, then i tis whipped.
Cake is filled with cacao Paris cream, wheels of bananas, then out is also decorated and on it is poured chocolate.

I n t e r e s t i n g r e c e i p t s

Meat kare in sauce

The sauce where meat stands at least one day, but possible is only several minutes:
6 eggs to whip with 4 great spoons of oil
To this whipped give:
1 great spoon of salt
1 great spoon of mustard
3 great spoons of ketchup
1 little spoon of spice
1 little spoon of vegeta
1 little spoon of red paprika – sweet
1 little spoon of red paprika – hot
1 crushed cummin
½-1 little spoon of kari spice

All good mix and then give into it meat and give to refrigerator for 48 hours.

Then bake on the pan on oil from both sides, also sauce leave on it and also alone to cook on oil.
Best is to give with potatoes or also bread.

Filled cukina

Cut cukina on two parts and give on the plate and fill with sauce from spices, salt cheese, some meat and bake.
This is most new receipt my mother recently did.

E v a R u p e r t a’s p i z z a s

Introduction

I am collector of receipts of many kinds from childhood, but for reason to tidy up I put many off to waste basket, today, I am the collector of cook books, especially Jewish cook books, from which I have many and I admire this kitchen. Other kitchen I admire is of course each and libraries have full departments full of books, but to use for me is good Italian kitchen which I watched in many Italian restaurants, from many kinds of pasta with sauces till many kinds of pizza, but I never saw best pizzas than mine. My mother buys the powder for baking and buys also whole pizzas, but I made also easy dough.. We had here development in kinds of dough and I tought to bake it aunt and she made leaven dough.

Dough

1 egg, more than half of kg of most tender /half or part can be middle bold flour, but never only middle bold or bold flour as the dough will be not possible to eat as the sand/ flour, oil, water, salt

Such easy components make dough which can be thin, but this is hard to bake such that pizza does not breaks, so best dough is to make such that you have to put oil on hand and oil on the plate /in the past I used butter and flour, but now from mother I found that better is oil that pizza will be crunching. The dough is best such that you have to use hand to put it on the plate, not thin to pour. Then on dough is oil and your hand is pure from dough.

On pizza is very important to give both mustard and ketchup, I recommend this as my invention to mix it when I come tenderly on it by instrument, many mustard, many ketchup.

Then cut onion on any kind of type you wish.

Then put on pizza anything you wish.
Here are good combinations which you can:
Pea, green been pieces
Potatoe, paprika, cheese of any kind
Olive, cut rounds of olives
Cream
Vegetable
Meat
Fish
Been
Egg
Cauliflower
Cukina or any vegetable
And so on.

Then I recommend to give on it scraped cheese, marjoram I prefer, /you can use also sometimes oregano of couse/, garlic, salt

I recommend to this pizzas to drink milk, put on it again ketchup, use any kind of mixes from ketchup and spice or vegetarian kitchen components to it.

Then to bake circa 45 minutes on less than or 200 grades.

Good taste and good Jesus’party, Jesus’jour!

Eva Ruperta's kitchen

Salads

My exboss, very good woman, tought us to make several meals and many salads.
I do not remember exactly, but know the types o fit.
So here are some salads:

Cabbage salad

Thin belts of cabbage, scrapped apples, cheese cubes and can be horse radish.

Vegetable-Mayonese salads

Vegetable made in microwave or boiled from frozen packs or from conserves, mixted with mayonaise and if someone wishes also cheese and meat of any kind. Mayonese can be made such that you use one mayonese and one acid cream. To it you can mix also any other components as when you do tartar sauce.

Cheese salads

Mayonese from one mayonese and one acid dream, many kinds of cheese.

Meat, salama salads with mayonese.

Pasta salad

Cooked pasta with mayonese, chicken pieces which does not have to be in it, vegetable and acid cream, some spice and salt, many times for example cooked vegetable.

Egg salad

Boiled eggs cut to pieces, mayonayse and somethings into it what you wish.

To salads is given fried breaded chicken, grill spice on cauliflower, potatoes made with potatoe spice, fried breaded mushrooms, grilled chicken with spices etc.

Salad made by my mother

Thin belts of some kind of salad, scrapped carrot, parlesly top, cucumbers, any other vegetable and then water, vinegar, sugar and mixted together.

Filled chicken by nut filling

This receipt I got from one American when we celebrated Silvester with many many people 1993. I do not remember it whole, but filling of baked chicken was containing many nuts and probably rolls and spice.

Other filling for chicken

Cheese and onion, then provensal spice which I do not recommend to salads or grilling spice on it. Other combination is to use acid cream mixted with mustard on the chicken or mushrooms.

Decorations of table

Most characteristic for me is decorations of table and many such romantic and noble things as I am painter, so I used in life many decorations, any which is possible and I studied this from books many times. Important is when those who eat are possitive to appreciate it, because some people love no design, were not castigated by too less design probably.

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