To learn Course 4 – Module 5, the student needs approx. You need 2 hours of theory time (2 x 45 minutes) and endless hours of practice time.
With the help of the Module, the student gets to know some typical warm appetizers and learns how to prepare them.
Creating Original Hot Appetizers
Hands-on experience in preparing
Lecsó with toasted garlic baguette (SK)
Youtube link:
https://www.youtube.com/watch?v=uqDzv4FyfLs
https://www.youtube.com/watch?v=ZxZO9wdOHPU
Zeljanica (RS)
Ingredients:
1 kg filo pastry (thin)
700 g Serbian cottage cheese
300 g kajmak (a type of cream)
4-5 dl milk
3-5 dl soda water
6 eggs
1 dl oil
10 g salt (as needed)
500 g spinach
Note: The Serbian cottage cheese should be fresh, fatty, and salty. Mash it with a fork just before making the zeljanica.
Instructions:
- Separate the egg yolks and whites. Beat the whites until they form stiff peaks.
- Wash the spinach leaves thoroughly in running water, drain them, and chop them finely. Do not add salt to or precook the chopped leaves.
- Use a high-sided baking dish or other heat-resistant container for baking the zeljanica. Lightly grease the inside walls and bottom of the dish with oil.
- For the filling, mix the egg yolks, kajmak, spinach, milk, soda water, oil, salt, and mashed cottage cheese in a bowl with a spoon or whisk until you get a dense filling mixture. Finally, gently fold in the beaten egg whites. The filling should be of medium thickness, which you can achieve by adding soda water as needed.
- Place the first layer of filo pastry on the bottom of the baking dish. The pastry should cover the bottom and sides of the dish. Brush it with oil, then add the second layer of pastry.
- From this point on, alternate layers of the filling and pastry. For each layer of filling, use two rows of pastry brushed with oil. Finish with three layers of pastry brushed with oil on top.
- Bake the zeljanica in a preheated oven at medium temperature. Allow it to rest in a warm place until serving time, then slice and serve.
Youtube link:
https://www.youtube.com/watch?v=970MH9fq7yo
Pancakes with chicken from Hortobágy (HU)
Creating Original Hot Appetizers
Hands-on experience in preparing
Blood with onions, fresh bread, pickled cucumber (HU)
Stuffed Dried Peppers with Beans and Rice (RS)
Ingredients:
10 pieces dried peppers
200 g leek
200 g carrot
100 g celery and parsnip
80 g rice (80% cooked)
30 ml oil
300 g cooked beans (Tetovac type)
2 potatoes
3 cloves garlic
Ground paprika, ground black pepper, parsley, dill, bay leaf
5 tablespoons water
60 g tomato paste or puree
Instructions:
Soak the peppers in lukewarm water for 2 hours.
Chop the leek, carrot, celery, and parsnip into small cubes and sauté them in oil. Towards the end, add the mashed garlic, rice, and beans. Season and salt if necessary. Stuff the drained peppers and seal them with potato rings.
Place in a clay pot and half-fill with water, tomato puree, and a mixture of spices. Bake in the oven, covered, until the potato is cooked. Remove the lid and brown the top slightly.
Serve hot or cold.
Youtube link:
https://www.youtube.com/watch?v=8aEHo8Enw9g
Belmuž (RS)
Ingredients:
1 kg of cow’s cottage cheese
200 g of white cornmeal
100 g of lard
Salt
Water as needed
Instructions:
Mash the fresh, fatty cottage cheese and put it to boil with water and lard while stirring continuously. Gradually evaporate any excess water that appears. Towards the end of the cooking process, add the cornmeal and keep stirring until the fat from the cheese starts to appear.
Serve the prepared dish warm in flat dishes.
Youtube link:
https://www.youtube.com/watch?v=SZuqMg3mDM8
Learning outcomes/results (ECVET)
You will get to know the ingredients of some typical warm appetizers.
You will learn the specifics of preparing some typical Serbian warm appetizers.
You will learn the specifics of making some typical Slovak warm appetizers.
You will learn the peculiarities of preparing some typical Romanian warm appetizers.
You will learn the specifics of making some typical Hungarian warm appetizers.
