There is one word that many of us think of if they are sitting very hungry in a restaurant. Aluminum. These are the fastest meals to get from the kitchen to our table in minutes. In addition, they are generally very easy to prepare because they use few products.
The tradition of the Aluminum in the restaurant menus in Bulgaria dates back to the time of socialism. First, they used to call fast food, most often grilled or fried, in the conversations between the staff of the catering staff. Gradually, the term became necessary and began to be used officially, and also entered textbooks on food technology.
No matter what they call fast-food dishes in different countries, they are present at the table of all European nations. For example, everywhere we can find in the culinary tradition different types of sausages and roasted or fried meats.
From what and how to prepare the aluminates?
Alaminuts include various dishes of eggs, cheese or yellow cheese, alaminuts of meat, minced meat or fish and seafood, vegetables and more. According to the method of preparation, they can be baked in the oven, grilled or on a plate, fried, stewed.
Egg alaminuts do not require special skills and anyone can cook them at home. These are the popular eye eggs, scrambled eggs with cheese, various scrambled eggs and more.
Something tasty like cheese or cheese can also be cooked at home quickly. For example, baked cheese in parchment or on a plate, breaded cheese or cheese, or cheese in the oven. They can be served as an appetizer, and in larger weights and supplemented with fresh vegetables for garnish can serve as a main course.
The group of meat alaminuts includes carriages made from outer veal or pork fillet. The famous onion steak is also prepared from the outer fillet. For the steak, the meat from the inner fillet (bonfile) is used, which is cut into round pieces 2-3 cm thick. On top of the prepared steaks, one veiled egg can be placed on serving.
Bonifilet alaminuts also include medallions, nails and fillets. The inner fillet is cut transversely to the muscle fibers. Natural alaminuts are lightly tossed to form, fried in flour and fried in low fat. Serve one, two or three pieces per serving.
Particularly popular with this group are the Bulgarians’ favorites steaks and skewers. Among the meat alamini we can also distinguish chicken fillets, legs, wings and skewers.
Aluminum from minced meat is most often cooked on a grill or barbecue. Minced meat can be a combination of different meats – they are often used in beef and pork in different proportions. They are also made from veal or lamb mince, less often than chicken or fish. This group includes meatballs, kebabs, fresh sausage, carnations. Among the popular alaminuts are the minced steaks.
By-products are also suitable for the preparation of alaminites – for example, pork or veal on pan or grill, chicken livers, millet or turkey hearts, lamb chops, etc.
Fast Foods such as Aluminum can also be prepared from vegetables, which can be steamed, roasted, fried and steamed, as well as fried. Potatoes, broccoli, zucchini, eggplants, peppers, tomatoes, etc. can be used.
The Swiss are great traditionalists in terms of their culinary preferences, with each of its cantons having its own specific cuisine. It depends on foreign influences in the respective area – French, German and Italian. In the Swiss menu , just like in other European countries, there are alaminuts, which are prepared quickly and with a limited number of products. These include different types of sausages similar to the German ones, traditional schnitzel, variants of egg dishes. And, of course, one of the crowning Swiss traditional dishes – potato yolks.
Not only Vienna is proud of its schnitzels. The Swiss are no inferior to their Austrian competitors. In order to prepare Swiss schnitzel we need 500 g of pork leg, two eggs, one potato, 1 onion, 2 dried slices of white bread, salt, ground black pepper, red pepper, 2 tsp mustard and a hundred grams of cheese. Grind the meat with the potatoes, adding the pre-soaked and then squeezed bread. It’s getting saltier.
You can use ready-made pork mince or a mixture, then add grated potatoes to it. To the mixture are added the two eggs, red and black pepper and optionally parsley.
Mix well and divide the mixture into four. You form four large oval schnitzels, which you spread with mustard on top. Put them in a heavily greased pan that you put in a 200 degree oven and bake for about 15 minutes.
Remove the schnitzels and sprinkle them with grated cheese. You catch them in about five minutes. Delicious Swiss schnitzels are now ready and what better suited to garnish with them than just as Swiss Rye.
This is a simple potato dish traditionally for the German part of Switzerland. However, oysters have already taken over the other regions of the alpine country. Different flavors may be added to the dish depending on the region: bacon, vegetables, eggs, cheese and more.
Groats with bacon
To prepare the fast Swiss specialty you need 1 kg of potatoes, 2/3 cup of fresh milk and just as much cream, 120 grams of bacon, 2 eggs, 2 tablespoons butter and salt. In addition to bacon, you can also add some bacon. You can use nutmeg to spice it up.
The preparation begins with the boiling of the potatoes. Once cool, grate them wholesale. The bacon is cut into retail. It is fried, then mixed with the potatoes and everything is flavored. The mixture is fried in a pan, in which the butter is first melted, just on one side, like a pancake.
You can put a lid on it and soak it, and the other option is to transfer it for stuffing in the oven. Meanwhile, mix the milk, cream and both eggs, salt and add the grated nutmeg. After breaking the mixture, fill it with the ready blend and cook briefly, until the filling is ready.
Slices of eggs and sausage in Swiss
For this alaminut you can use 5-6 slices of bread and the appropriate number of eggs. You will need another 200 grams of yellow cheese, a hundred grams of optional sausage, cow butter or oil, one or two pinches of black and red pepper.
Grease the baking pan with oil. Arrange slices and lightly spray with melted butter. Top with grated yellow cheese and chopped sausage.
In the middle of the branches, he presses his finger inward to become a hole. One egg is tossed on each slice. Salt and sprinkle with black and red pepper. Slices are baked in a moderately heated oven until the eggs are ready.
Sausages are one of the fastest prepared alaminut. And in Switzerland, like neighboring Germany, they are plentiful. Every region and bigger city has its favorite sausage, which is a kind of local pride.
For Geneva, this is Longeole – raw pork sausage with a pronounced dill flavor. Longeole is a thick sausage that weighs between 250 and 650 grams and is filled with pork, bacon and bacon.
To make it clear where the sausages are from, they are tied with a red-yellow thread, such as the colors of the canton of Geneva. Sausages are left at room temperature for 12 hours and ready for consumption. Well, before you put them on the table, they have to boil to make them taste better and more flavorful.
In Canton Vaud, they boast their smoked sausage Saucisse aux choux, which even has a Protected Designation of Origin. It is different with the addition of blanched cabbage to the ground pork in it. The liver, tongue and parts of the pig’s head are also used for its production. Season with garlic, nutmeg, coriander, anise and cloves.
The mixture is filled in natural intestines and cold-burned with sawdust. Saucisse aux choux is usually horseshoe shaped and weighs 300-400 grams. The sausage is most often consumed by steaming in warm water. Also used for cooking leeks and potatoes.
Another Swiss pride is St. Gallen Bratwurst OLMA. Represents white boiled sausage from Canton of St. Gallen. Its popularity has gone beyond the borders of Switzerland. Many Swiss think exactly St. Gallen Bratwurst for the country’s national sausage. Sausage is made from pork, veal, fat, milk and… ice. The typical spices are black pepper, ginger, leek, celery, parsnip. St. Gallen Bratwurst OLMA is very tasty fried or grilled. And, of course, it goes with beer.