How to make or cook easy recipes of skinned Romany Rabbit recipe

Most of the Romanian people are very interested in food. They live off the land and wherever they may be, and seldom have money to buy cheese, sugar, spices, jams, milk, and more settled people use regularly. They will eat a rabbit stew, some berries, or any fruit or vegetable they find and bake a rough sort of bread, perhaps, and drinks a brew of herb tea. Here's the cooking process on how they cook rabbit.

Ingredients:

- 1 rabbit (skinned)
- 1/2 kg oil
- 4 cups of water
- 5 onions
- Salt and pepper to taste
- 4 carrots
- 1 glove garlic
- 2 to 3 cloves
- 3 spring parsley
- Lemon peel
- 4 stick of celery
- 1 small turnip
- 2 tomatoes
- Mixed dried herbs
- Pinch sage
- 3 to 4 slice bacon
- 4 potatoes and 1/2 of can tomato soup


Cooking process:

- Cut the skinned rabbit in pieces and fry it with little oil until it became golden brown.
- Add 4 cups of water and 1/2 cup of raisins.
- Add some salt and pepper, 4 onions and 4 carrots cut in rounds.
-Add 1 clove of garlic, 3 springs parsley, 2 to 3 cloves, 2 to 3 pieces of lemon peel.
- Cut the small turnip peeled in chunk, 4 sticks of celery, 2 tomatoes, cut up.
- Add some sprinkle of mixed dried herbs, and a pinch of sage,  3to 4 slice of bacon and 4 potatoes cut in half.
- Cook it at least  in 2 hours.
- Add 1/2 can tomato if the liquid seems to be boiling away.
- After cooking adding some cheese or brown bread  would be good.

How to make or cook easy recipes of Veal Marengo recipe from France

Base from the old story from France which Napoloen and some of his men are stranded in one deserted farm house and they have nothing to cook except for chicken and they created this Veal Marengo. This kind of food is simple, but if add some special flavor on it it became more delicious.

Ingredients:

- 1/2 cup olive oil

- 3 to 4 veal rump

- 2 tablespoon butter

- salt and pepper to taste

- 3 tablespoon flour

- 4 large onions

- 1 cup of water

- 1/2 pound mushrooms

- 3 tablespoon tomato puree

Cooking process:

- In order to cook this dish take  the 3 to 4 pound of veal rump and cut it in 1-1/2 inch cube.

- Add 1/2 cup of olive oil and add also 2 tablespoon butter into you frying pan.

- Cook your veal fast to your frying pan. (10 min)

- Cut and peel the 4 big onions and add them to the frying pan till became pale golden brown.

- Sprinkle the flour to the meat and onion and add some salt and pepper to taste.

- Stir some cup water and 3 tablespoon tomato puree and pinch of dried mix herbs.
- Add some water and tomato puree if the meat is not quite covered.
- Put the lid on and leave this simmer very gently for almost 1.
- Wash and remove stems about 1 to 1/2 pound of mushrooms and simmer another 10 to 15 minutes.
- Serve while hot for six servings.

How to make or cook easy recipes of RoqueBrune Tartine from Provence

In southern part of the France, the RoqueBrune Tartine is most popular dishes because in Midi they like to have lunch this food sitting under an olive tree while watching the beautiful view around France or watching small boats across their harbor.

Ingredients:

- 10 pitted ripe olives and 1 red pimento.

- 1 loaf French loaf bread.

- 2 small tomatoes.

- Few cooked green string beans.

- 3 or 4 anchovies

- 2 tablespoon lemon juice oil and 1 teaspoon lemon juice or vinegar.

Cooking process:

- Cut the long French bread in half.

- Rub the garlic at the cut surface of the loaf bread.

- Spread the following: the 10 pitted ripe olives, 1 slice red pimento, few strips of green string beans, add the the slice tomatoes, and 3 to 4 anchovies. 

- Mix the all in step 3 with 2 tablespoon olive oil and 1 tablespoon vinegar.

- Put all the vegetable in 2 halves of your French loaf.

-  Serve your RoqueBrune Tartine with pleasure. (for four servings).

How to make or cook easy recipes of Salad made in France

In France a salad is always eaten  as a course by itself, salad sometimes have different taste, salad in France is usually made in lettuce or frizzy chicory and there are some salad in France has a tomato on it. In order to make a Salad from France here is the simple and really good tips to achieve a good French salad.

Ingredients:

- 3 tablespoon peanut oil or olive oil

- 1 tablespoon lemon juice or tarragon vinegar or light, or use white wine vinegar.

- 1 head lettuce or 8 heads of endive.

- 1/2 teaspoon salt.

- Pepper to taste.

- 1/4 teaspoon sugar.

- (optional) 1/2 teaspoon dry mustard, 2 tablespoon fresh dill, 2 tablespoon parsley and scallions.

Cooking process:

- First is you make sure that your salad is properly washed.

- Second thing you need to do is mix the salad in your large bowl.

- Rub you large bowl with a piece of garlic if you like the garlic flavor.

- ( For dressing ) if you have 1 head of lettuce, 3 tablespoon oil is enough, add 1 tablespoon lemon juice or use you white wine vinegar,

- Add 1/2 tablespoon salt, and pepper if you like the taste.

- Add 1/2 tablespoon sugar, and mix it will with salad in your large bowl.

- After mixing it with your dressing, you can add sprinkles chopped scallions.

- Serve your French style salad in 4 servings.

How to make or cook easy recipes of Brandade of codfish

This kind of dishes is not easy to prepare because it takes a long time to cook this, but it is a perfectly delicious and this dish become favorite all over in France. Most of the fisherman and their family from Brittany who eat lots of fish, codfish can be very dull, but they prepare it this way.

Ingredients:

- 4 to 5 cloves of garlic

- 1 and 1/2 pounds codfish, salt or dried

- 1 cup milk

- 1 cup salad oil

- Salt and pepper

Cooking process;

- Take 1 and 1/2 pound of codfish and let it soak all night in cold water to cover.
- Drain the fish, bring it to  a boil in fresh water.
- Wait 5 minutes until be cooked tender.
- Drain the water and cut it in small pieces and mash it with some garlic.
- Warm 1 cup of milk and heat 1 cup salad oil and add alternate spoonfuls, first one of milk and after one of oil.
- When all the milk and oil are gone, your brandade codfish should be ready.
- Add some pepper and salt if it seems to require it.
- Serve while hot or serve it in cold ( for serving ).

How to make or cook easy recipes of Pain Perdu recipe from france

I have chosen here some of the simplest dishes around the world but prepared with a lot of twist and care and also an attention. Pain Perdu is very popular in

France as a French toast. In France this dishes is eaten all over as a delicious desert particularly in Normandy.

Ingredients:

- 6 slices stale white bread

- 1/4 teaspoon vanilla extract

- 3 egg yolks

- 2 tablespoon butter

- 3/4 cup milk

- 1 tablespoon sugar

Cooking process:

- Take the 6 slice stale white bread about 1/2 inch thick.

- Remove crust.

- Bring to boil 3/4 cup milk with 1tablespoon sugar and 1/4 teaspoon vanilla extract.

- Pour the milk into the soup plate.

- Cool a little and dip the slice bread in it and dip them fast in and out.

- while you beat up the yolks of a 3 eggs, put these in another soft plate and dip your slice of bread in the eggs mixtures.

- Put them to drain on clean cloth.

- Melt some butter for about 2 tablespoon in a frying fan.

- Fry the slices very quickly wait until they become pale golden brown.

- Sprinkle them with sugar and serve them while its hot. ( Six Serving )