DROB RECIPE FROM ROMANIA. HOW TO COOK DROB. RECIPE ON DROB

DROB- A RECIPE FROM ROMANIA

My special guest is Annabelle Andreea, a university student from Romania with a popular Romanian recipe- Drob. 

Andreea blogs on her fascination for social sciences, publishing very interesting articles that will definitely arouse our curiousities to read all. Do visit her at:  :   http://curioustendency.blogspot.com/

One of her latest post is entitled “Queen Elizabeth’s obsession with beauty”- Link    http://curioustendency.blogspot.com/2011/08/elizabeth-i-obsession-with-beauty.html;

LET'S HEAR IT FROM ANDREEA:

Hello,

My name is Andreea and I’m a 24 year old girl from Romania. I am very happy I have the opportunity to write about a traditional dish in my country.

There’s not much to tell about myself. I have two majors, one in Philosophy and another in Journalism; I am working to get my third major in Psychology and on my way to become a clinical psychologist. I also just finished my Master’s thesis in Contemporary Philosophy and I work as a Copywriter for different electronic magazines about diets and healthy eating, fashion, and financial advice. I live with my best friend and I love cooking (although I don’t have much time), making handmade jewelry, sculpting, drawing and reading. But probably my biggest hobbies are history, philosophy, psychology (of course), and writing.  I love food (who doesn’t?) and I’m constantly trying to experiment different dishes. I’m not always good at cooking and my main victim is my flat mate who has to eat and like the food I make

This is a recipe for a typical Romanian dish called Drob. Drob is also a common food during Easter in other balkanic countries. Drob can be described as a block of meat (because it actually looks like a block of meat depending on what type of pan you use to cook it) made from different animal organs or just liver and meat. Some choose to bake Drob in the same pans they use for baking bread making it easier to slice and use for sandwiches.

The dish can be compared with the Irish dish called haggis that contains sheep meat instead. However, Drob is traditionally made with lamb but you can use any type of meat you like: beef, chicken, turkey, etc. (according to your taste, religion and tradition). Our Drob also has a few religious meanings. Because it is made of lamb it symbolizes the sacrifice of Jesus Christ in Christian religion. Religious or not, you will probably find this dish extremely tasty and what’s great about it is the fact that it can be eaten cold and it’s also a great dish for picnic. You can eat it as an appetizer and even as a main dish with a side dish like: potatoes, salad, and even cheese. It is easy to make and it usually takes about 60-70 minutes.

There are thousands of ways to make Drob but here I will show you how it is made in my family.

8-10 servings

 Ingredients:

-          250 grams of ground meat

-          250 grams of heart

-          500 grams of liver

-          250 grams of any type of mushrooms(you can use canned mushrooms but it is preferable to use fresh mushrooms)

-          4 boiled eggs

-          4 raw eggs

-          250 grams of chopped green onions

-          100 grams of chopped green garlic

-          a slice of bread that has been kept in milk for a few minutes (this is optional but when added it helps the coagulate the composition and hold it together) or bread crumbs

Spices:

-          pepper

-          dill leaves (we use it a lot here in but you can probably find some dry leaves in your local supermarket)

-          parsley (preferably fresh)

How to prepare:

-          finely chop the meat or you use a meat grinder.

-          boil the hearts and liver for about 15 minutes

-          chop or use a meat grinder with the boiled hearts, liver, mushrooms, green onions and garlic

-          mix your chopped ingredients with the raw egg, bread crumbs or slice of bread and the spices.

-          put half of your mix in a pan (that is covered with baking parchment paper) then add the boiled eggs and then cover them with the other half of your mix; this will create a wonderful pattern when you cut the Drob into slices

-          put the pan in your preheated oven at 350 F and leave it for about 40-50 minutes and check it from time to time

I prefer Drob made with chicken liver and meat but as I mentioned earlier you can use whatever you want. I also love eating it with mustard  and it’s also a great dish for those of you who eat low carb.

  

For the love of art, Andreea posted a Food art painting and your curious tendencies may want to guess who the painter is  :)

My special thank you to Andree for her willingness to do this guest post and i wish her all the best in her studies.  http://curioustendency.blogspot.com/          url at sidebar

SALAD WITH CESARS DRESSING AND PRUNE POWDER. GIVEAWAYS ON AWARDS FROM JAY

VEGGIE SALAD WITH CESARS DRESSING AND PRUNE POWDER
GIVEAWAYS OF AWARDS FROM JAY

Vegetable varieties: for 4 persons

- Green salad, 1 green capsicum, 1 cup grated red cabbage, 2 cups broccoli and 2 pieces star fruit – soak them in salt water for a few minutes then wash  and let dry.

- 4 slices of smoked salmon – cut into smaller pieces- my favorite

- 4 tbsp grated parmesan cheese-  my favorite

- 3 tbsp prune powder (unsalted)

- Cesars dressing

To do Cesars dressing:
Blend the following-

5 tbsp mayonnaise               1 tbsp anchovies

1 tbsp mustard                     1 tbsp garlic (minced)        

A touch of tabasco

Mix cesars  dressing with cheese, prune powder and salmon in a salad bowl.  When  ready to eat, add in vegetables.

What is a serving?  Mario Lalancette, nutritionist iga.net

• 1 cup fruit or 100% fruit juice
• 1/2 cup dried fruit
• 1 cup raw or cooked vegetables or vegetable juice
• 2 cups raw leafy greens

Health benefits of broccoli:

 A member of the cabbage family and a close relative of cauliflower, broccoli packs more nutrients than any other vegetables.
Broccoli contains  beta carotene, an  important antioxidant. Also an  excellent amount of vitamin C which helps heal cuts and wounds and keep teeth and gums healthy
Researchers have concluded that broccoli and other cruciferous vegetables should be included in the diet several times a week. Cruciferous vegetable (cauliflower, Brussels Sprouts, and all forms of cabbage)Consuming foods high in antioxidants can reduce the risk of some forms of cancer and heart disease- Vietnamese Food Fruits


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GIVEAWAYS ON AWARDS FROM JAY
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THE  ONE LOVELY BLOG AWARD AND 
THE PINK LADY AWARD FROM JAY OF TASTY APPETITE   
http://tastyappetite.blogspot.com/

A very special Thank you to Jay for your kind thoughts  in giving me the 2 awards, which is really a wonderful surprise for me. Here, please accept the thank you card (flowers) from me, you may post it in your blog if you wish Jay.

THANK YOU CARD FOR JAY

 Jay is from India and her blog is dedicated to tasty food recipes. You’ll find delicious healthy recipes, nutrition information and step by step instructions with really nice photographs, which can be followed and tried easily. She likes to have inputs as well, do visit her and tell her what you think..!

Her icon is the yellow frangipani flower, in Malaysian language we call this seroja, such a beautiful name.

Cooking varieties would like to share this award with other fellow blogger friends listed below:

1. Andreea  (Romania)           http://curioustendency.blogspot.com/

2. Ann (USA)                          http://www.cookinghealthyforme.com/

3. Mugdha (India)                  

              http://mugdha-cookingfundas.blogspot.com

4. Rita (Canada)                     http://sagecuisine.blogspot.com/

5. Angie’s recipes (Germany) http://angiesrecipes.blogspot.com/

6. Santosh Bangar (India)       http://santoshbangar.blogspot.com/

7. Sandra (USA)                     http://www.sandraseasycooking.com/

8. IBG.(Turkey)                      

              http://antalya-magnificent-city.blogspot.com

Note for Sie: Sorry , i wanted to give you an award, but i saw that you already have them, may be next time Sie, thank you very much for the special personal award from you. Its fantastic :)

BEY’S SOUP ( Begova Čorba)- TRADITIONAL BOSNIAN RECIPE

BEY’S SOUP( Begova Čorba)

Soup from the Ottoman's Empire time. The first three rulers of the Ottoman realm were titled Bey.’

This is a special guest post by blogger chef, Jasna Varcakovic, from Jasna’s kitchen creations, also an Interior decorator in Sydney, New South Wales, Australia.

Born in Bosnia, lived in a few European countries - loved them all and finally settled in  Australia  and a mother of 2 teenage boys.

Check out Jasna’s blog for more exotic recipes from around the world at:  http://jasnaskitchencreations.blogspot.com/   

Jasna said: Thank you for choosing to blog about Bosnian food,...I feel honoured! 

  

The photos below  were  taken in Bosnia - April 2011 (Spring)

Jasna Varcakovic - 
About me:

I was born in Bosnia in 1966, when my country was stil part of Yugoslavia.
 I had a very  happy childhood, living in Montenegro and Bosnia.

I finished medical (nursing) high school, and started studying Agriculture in Croatia when Civil war in Yugoslavia started.

I had to flee to Austria, where I met my husband. I had my first son in Austria. Our future there was uncertain, so we applied for a refugee visa for Australia.

We got it and arrived in Australia in 1994. It took some time for us to adapt to new country. I’ve fallen  in love with nature, weather and the people of Australia.   

 3 years later I had my other son and we managed to bring our parents here. In a couple of years we bought our first home in which we still live.

8 years ago I completed my Diploma in Interior decoration, and started my own business.

I love reading, painting and cooking, but my biggest 'hobby love' is blogging.

 Cheers from Sydney 

Jasna V.

In Bosnia April 2011

BEY’S SOUP( Begova Čorba)

Ingredients: 

5-6 chicken pieces with bones ( 500g)

2-3 carrots

½ bunch of parsley leaves

2stalks celery

¼ lemon

2 tbs ghee ( clarified butter)

1 ½ tbs flour

300g okra, fresh or canned (small preferably, or cut if big ones)

2 eggs

Salt, pepper and lemon juice to taste

150 ml sour cream

Extra parsley leaves for garnish

Method:

Cook chicken pieces with carrots, celery and parsley leaves in 3 liter water. Add ¼ lemon and some salt and pepper.

When cooked, strain liquid (keep): dice chicken and vegetables.

In a large saucepan, heat ghee and flour. Cook for a few minutes, should stay pale.

Pour the strained liquid, add diced ingredients. Bring to boil, then add okra (ladies finger/ bendhi) and cook until soft.

Add beaten eggs and sour cream. Season to taste and garnish.

http://jasnaskitchencreations.blogspot.com/ 

URL  Banner at side bar 

THE 7 LINKS TAG GAME. THE "READERS APPRECIATION AWARD" GIVEAWAYS

1- THE 7 LINKS TAG GAME  and

2- THE "READERS APPRECIATION AWARD" GIVEAWAYS

I HAVE BEEN TAGGED IN THE 7 LINKS TAG GAME

Tagged by: Purabi Naha of New Territory, Hong Kong

Blog name: COSMOPOLITAN CURRY MANIA

Blog URL: http://cosmopolitancurrymania.blogspot.com/

 Purabi Naha is a very deligent and ambitious lady who can soar far in culinary blogging in a shorter time than perhaps most bloggers. Do visit her site, which is full of Indian traditional recipes and also their improvised versions through her own creative skills in handling spices and ingredients. Recipes from the east and west are also in her menu.

Excerpts from Purabi Naha, winner of the Food Frenzy June 2011 challenge:

 Wan Maznah of cooking varieties voted and commented at Food Frenzy on my submitted  recipe, Citrus-Zest Fried Rice, says-  “One more great exotic fried rice to it’s collection. This submission from Purabi Naha called Citrus-Zest fried Rice, is simply the best in culinary that I have ever encountered.  My  vote for this recipe.”

Cooking varieties says: Congratulations Purabi for a well deserving award from Food Frenzy June 2011

And i  feel honoured and delighted  to be nominated and tagged by cosmopolitan curry mania.

HERE  ARE THE RULES:-

FIRST, Hi Foodie blogger friends, I have to provide links plus a brief write up on the following 7 categories of my blog posts published so far. Allowed only one link  for each category

1. The most beautiful post:

2. The most popular post:

3. The most controversial post:
4. The most helpful post :

5. The post that was surprisingly successful:

6. The post that did not get the attention it deserved:

7. The post I am most proud of:

NEXT, I have to nominate 5 names who will continue the challenging and interesting game of 7 links.. Who knows, may be you are one whom  I tag.. :) see list below

HERE ARE MY ANSWERS:

1. The most beautiful post:
THE PICNIC BURGER RECIPE- KIWI FRUIT CHEESE BURGER WITH PISTACHIOS AND GREENS. 

http://cooking-varieties.blogspot.com/2011/07/cheese-pistachio-and-veggie-burger.html  

I spent time to convert my burger images into artsy photographs- as Food art is one of  cooking varieties way of culinary blogging

 2. The most popular post:

BANANA DESSERT IN MAPLE.SYRUP.  THE HEALTH BENEFITS OF BANANAS

http://cooking-varieties.blogspot.com/2011/08/banana-dessert-in-maple-syrup-health.html

The banana is such a versatile fruit, with so many varieties, some can be eaten raw, curry dishes, cook as desserts, crispy snacks or fried and  can be mixed with other complementary ingredients, even spices. The health benefits are numerous too,  especially to reduce depression/ stress, eyesight protection and improve nerve function, healthy kidneys and stronger bones.

Besides these, I consider this post as my most popular, because of the very interesting comments I received and  i really enjoyed reading the enthusiasm of  my visitors reactions.

 3. The most controversial post:
SQUASH BREAD RECIPE: 
Cooking-varieties published this recipe from “Squash Food Resource, Oregon State University” in honor of their efforts and dedication

http://cooking-varieties.blogspot.com/2011/04/winter-squash-bread-recipe-nutty-squash.html

It is not really controversial, more of odd , I must say, but all my other posts are of normal standards and very sober. Ha ha here are 2 comments on this post:

sheril- I have seen bread before but never seen a  dish like this, the kind of dish you post is extremely different.

Bennix- wow I like the colorful squash in your post above, is that natural?

Extracts from this post:
- For Pies, ancient Pilgrims first hollowed out a Pumpkin, filled it with apples, sugar, spices and milk, then put the stem back on and baked.

- First  American cookbook
One of the first published recipes for pumpkin pie ( was spelt as POMPKIN PUDDING) was in ....... 

Amelia  Simmons’ 1796 cookbook, American cookery.

This was the first cookbook to be written by an American and published in the United States.   
Simmons Amelia American Cookery 1796, Grand Rapids-

Her Recipe on “Pompkin” a dough fpu, crof and chequer it and baked in difhes three quarters of an hour” is on page 4. ( means baked for { in the first } 45 minutes)

 4. The most helpful post :

CHICKEN NOODLE SOUP WITH VEGGIES-ONE DISH MEAL

 http://cooking-varieties.blogspot.com/2011/07/chicken-noodle-soup-with-veggies-one.html

One dish meal- for those who have not much time to cook and for those who are beginners in cooking and for the health conscious and a recipe with versatile ingredients. The choice of main ingredients especially the vegetables are entirely up to the reader.

 5. The post that was surprisingly successful:

HOW TO COOK TURBAN SQUASH FRUIT

http://cooking-varieties.blogspot.com/2011/04/how-to-cook-turban-squash-fruit-turban.html

When I call upon bloggers to do guest posts on turban squash ( a type of winter squash), the great part is, only two have heard of turban squash before. Surprisingly successful, because many bloggers accepted and were still willing to do guest post on winter squash.

That’s how I started having guest posts in my blog and began the opening chapter of “more international varieties” in my recipes. Since then, the guest posts has never stopped and has already become a part of cooking varieties culture. To me this post is the most successful because it has continuity… I am hopeful my blog will also be a guest  blogger hub, well known and sought after as an exclusive station for gourmet food…

6. The post that did not get the attention it deserved:

CHAMOMILE, CINNAMON AND GREEN TEA RECIPE.  ALSO HOW TO MAKE TEA FROM GARDEN HERBS


http://cooking-varieties.blogspot.com/2011/04/chamomile-cinnamon-and-green-tea-recipe.html

There is plenty of great and useful knowledge on tea such as the green tea, oolong and black tea processes.  One can learn the differences between tea and herbal tea. This post could have benefitted more readers, but my blog visitors were not many then.. else it could have been shared by more readers

7. The post I am most proud of:

FOOD AND FIESTING IN ANCIENT ROME- ROMAN COOKING

http://cooking-varieties.blogspot.com/2011/08/food-and-fiesting-in-ancient-rome.html

Ancient Roman cuisine. The Romans excel in gourmet dishes preparation, as in the  Cena banquet.  Their recipes were so briefly written, very progressive and advanced amongst nations at that time. It gives us chefs/ cooks of modern day, a challenge to be creative with those ancient   “2 -3 lines only” recipes information provided.

The Romans gourmet (refers to exotic food, also refers to a person highly skilled in culinary) definition of : The highest form of achievement  in culinary art is- “If a gourmet could not tell what the ingredients of a dish were- either by sight, smell or by taste”. Personally I feel this is a classy and unique post on ancient culinary.

CONGRATULATIONS TO THE 5 FOODIE BLOGS, NOMINATED BY COOKING VARIETIES TO CARRY ON THIS  7 LINKS TAG GAME ARE:

1.  Ambreen         http://simplysweetnsavory.blogspot.com/

2.  Jasna              http://jasnaskitchencreations.blogspot.com/

3.  Mehjabeen Arif   http://comeletseat.blogspot.com/

4.  Spoon and chopsticks

                                 http://spoon-and-chopsticks.blogspot.com/

5.  Sobha Shyam   http://sobha-goodfood.blogspot.com/

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READERS APPRECIATION AWARD  GIVEAWAYS

 My url to be put at the award  http://www.cooking-varieties.blogspot.com

Respectfully, you are my 4 very special friends in the virtual world and hope we remain as great cyber friends from now.

You will have to extend the tradition by giving away (exactly as per tradition) 6 of this award to other bloggers:

Congratulations to:

1. create with mom  http://createwithmom.blogspot.com/

2. anciro c romana      http://www.thebackpackman.com/

3. Jehanne               http://www.thecookingdoctor.co.uk/
4. Jasna                http://jasnaskitchencreations.blogspot.com

 I AM JUST SHOWING OFF MY NEW BANNER, IT'S NOT MEANT TO BE  PUT AT YOUR SIDEBAR.
YOU ONLY NEED TO TAKE THE AWARD. THANK YOU.