Egg, Potato and Cottage cheese Baked Edible spoons..

Egg, Potato and Cottage cheese  Baked Edible spoons..
For the filling
1 large Potato boiled and mashed
1 Onion chopped
1/2 cup grated Cottage cheese
2 Eggs boiled and chopped
1 tsp Butter
Salt to taste
1/2 tsp Pepper powder

Method
Take a pan, add the butter. Add the onion and fry it till brown. Add the mashed potato, cottage cheese and eggs. Mix it well and cook it for 2 minutes. Add salt and pepper. Mix it again and keep it aside.

For the Edible spoons
Ingredients
1 cup All purpose flour
2 tbsp Butter cubes
Salt to taste
Cold water

Method
Take a mixing bowl, add flour and salt. Mix it. Add the butter and rub it well in the flour. Add water little at a time and knead for 5 minutes in to a semi soft dough. Cover and keep for 15 minutes. Take steel soup spoons. Apply oil on the spoons. Take some dough and start to spread the dough on the spoon and giving it a shape. Cut off the extra dough. Bake the spoons at 180 degrees for 20 minutes or till brown in a pre heated oven. Take the spoons out from the oven and cool it. Take the edible spoons off the steel spoons.

Assembling
Ingredients
Filling
Edible spoons
1/2 cup Mozeralla grated

Method
Add the filling on the spoons and top it up with Mozeralla cheese. Bake it at 180 degrees for 10 minutes or till the cheese melts in a preheated oven... Bite the spoon along with the filling....

Polish Tomato Soup

Polish Tomato Soup
Ingredients
4 Large Tomatoes roughly chopped
2 Carrots diced
1 large  Onion, sliced
1 Celery Stalk chopped
1 tbsp of Butter
4 cups vegetable stock
2 tbsp Flour
Salt to taste
1 tsp Pepper powder
1 tsp Sugar
1/2 cup Fresh Cream
1 cup Croutons

Method
Add the tomatoes, carrots, onions, celery stalk, butter and 1 cup water in a sauce pan and cook until the vegetables are cooked. Blend the vegetables in the blender and strain it. Take a pot. Add the soup and 4 cups of vegetable stock. Combine flour and 1/4 cup cold water and add to the soup.Add salt, pepper and sugar and bring to a boil. Remove from heat, add fresh cream. Serve with croutons.

CHICKEN TABAKA

CHICKEN TABAKA

Chicken Tabaka is a popular dish in western Georgia. Crispy on the outside and soft inside.
Chicken tabaka served with Garlic sauce and vegetables (optional)

For Chicken Tabaka
Ingredients
1 whole medium size Chicken
2 tbsp Melted  Butter / Oil
Salt to taste
1/2 tsp Pepper

Method
Cut the chicken from the middle of the breastbone, but do not completely separate the chicken into two halves. Rub oil or butter and salt on to both sides of the chicken. Flatten the chicken out and add to a pan of hot oil and press it down. Sprinkle the chicken with red pepper and salt. Use a pestle or any suitable heavy object to keep the chicken flat so that it cooks evenly. Partly cover and fry both sides of the chicken on a medium heat till brown in colour.
When the chicken is cooked, turn off the heat and remove the chicken from the pan.

For the Garlic sauce with Vegetables
Ingredients
2 cups vegetables cut into thick strips and semi boiled ( carrot, potato, peas, beans, cauliflower)
1 Onion cubed
10 Garlic cloves
1/2 tsp of  Coriander seeds
Salt to taste
1/2 tsp crushed Pepper
Remaining fat in the Chicken pan

Method
Use the same pan where the chicken was fried.
Crush the garlic cloves with half tsp of dried coriander together. Add pepper. Mix with the crushed garlic and coriander. Add the ingredients in the pan. Sauté it for 1 minutes. Add the onions and salt. Sauté it for 2 minutes. Add the vegetables. Add 1/2 cup water. Simmer the vegetables till tender and some sauce remaining in the pan.

For serving
Take a plate add the vegetables at the base. Place the chicken on the vegetables and add the remaining sauce and serve it hot.

PS - Add oil and butter together while cooking the chicken to get brown colour.. Otherwise if only butter  is used then the chicken skin tends to get burnt...

Potato and Cheese Perogies (Polish Dumplings)

Potato and Cheese Perogies  (Polish Dumplings)

Potato and Cheese Filling
Ingredients
1 large Potato boiled and mashed
1 tsp Butter
1/2 cup Cottage cheese
Salt to taste
1/2 tsp Pepper

Method
Take all the ingredients in a mixing bowl and mix it well and keep it aside.

Dough
Ingredients
2 cups All purpose flour
1 Egg
Salt to taste
1 tbsp oil
1/2 cup or more Water

Method
Mix the flour and salt in a mixing bowl. Add the egg, oil and water to make a medium soft dough.Knead the dough for 5 minutes. Cover and let stand for at least 10 minutes. Roll the dough quite thin. Cut out circles with a large biscuit cutter.

Perogies
Ingredients
Filling
Dough
1 tbsp Butter
1 small chopped onion
Few chopped Chives

Method
Take a dough circle. Hold the circle in the palm. Add a spoonful of filling in it, fold over to form a half circle and press the edges together with the fingers.Seal the edges well. While making the rest of the perogies cover the other perogies with a towel to prevent from drying. Take a big pot. Fill up the half the pot with water, add salt and boil the water. Add few perogies few at a time. Stir gently with a wooden spoon to separate them and to prevent them from sticking to the bottom of the pot. Continue boiling for 3-4 minutes. Remove them and drain the water out. Take a pan. Add butter and fry the onions till brown in colour. Add the perogies and fry in the butter. Serve it hot... Garnish with chives..

Baked Tortilla Chicken Roll With Tomato Salsa

Baked Tortilla Chicken Roll With Tomato Salsa
Ingredients
1 cup Roasted chicken shredded
6 Whole wheat Tortillas
1 Onion Sliced
2 Tomatoes chopped
1 small Red Capsicum  thinly sliced
1/2 Tomato salsa
1/2 cup Tomato sauce
Salt to taste
3/4 cup Grated Cheddar Cheese
1/4 cup Chilli cheese dip

Method
Preheat oven to 200 degrees Celsius.  Mix the chicken, salt, capsicum, onion, tomato sauce and  cheddar cheese a large bowl. Place 1 tortilla on a plate. Add 2 tbsp of the chicken mixture. Roll up to enclose filling. Place it in a baking dish. Repeat the same process with the remaining tortillas. Spread the tomato salsa on top of the tortillas. Bake for 15 minutes. Add chilli cheese dip for garnishing.