January 28, 2011

Orange Pie

Orange Pie
  • 2 lb flour
  • 1 package dry yeast
  • 1/2 liter (1/2 quart) milk
  • 1/4 lb (1 stick) unsalted butter or margarine, melted
  • 4 tablespoons sugar
  • 1/2 teaspoon salt
  • 3-4 eggs
  • 1 lb store bought orange filling or orange jam / marmalade
  1. In a mixing bowl combine 2/3 of the flour and the dry yeast.
  2. In a big pan mix 3-4 eggs, salt, and sugar. Whisk and add the flour to the yeast gradually.
  3. Then, gradually add warm milk and the rest of the flour, at the same time mixing.
  4. When it is difficult to mix the dough, pour in warm melted butter or margarine, and use your hands to mix.
  5. Cover the pan with a towel and leave in a warm place.
  6. When the dough rises for the first time (can take a couple hours), push it down.
  7. When the dough rises the second time, roll it out, put the filling in the middle, wrap edges, brush with egg wash, and bake at 375-400F about 20 minutes or until a toothpick inserted in the center comes out clean.

January 22, 2011

"Bigus" or Stewed Cabbage with Sausages

Bigus or Stewed Cabbage with Sausages
  • 2/3 medium head of cabbage
  • 1/2 medium onion
  • 1 medium carrot
  • 1-2 bay leaves
  • 1/2 lb smoked cooked sausages
  • Vegetable oil
  • Sour Cream/Mayonnaise
  • Salt, pepper to taste
  1. Chop the onion and saute in vegetable oil in a large skillet until slightly golden-brown.
  2. Peel and grate the carrot and add to the onion.
  3. Chop the cabbage, add a pinch of salt, and squeeze it with your hands to release some juice.
  4. Add the cabbage to the skillet. Next add 1/2 cup of water, bay leaves, salt and pepper.
  5. Cook the vegetables, covered, on medium heat until almost ready (~25 minutes).
  6. Cut the sausages and saute in vegetable oil in another skillet, until a slightly darker color appears.
  7. Add the sausages to the vegetable skillet.
  8. Mix everything, cook about 5 minutes and serve with a dollop of sour cream or mayonnaise. Enjoy!