Summer recipes from southeastern Europe

When travelling through southeastern Europe in summer you need to freshen up every now and then. These recipes helped us survive the hot and sunny days so far.

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1 AN ALL TIME BALKAN CLASSIC: PALACINKE

200g Flour
2 eggs
30ml milk
200ml sparkling water
pinch of salt
sunflower oil

Mix flour and eggs in a bowl. Continuously stirring, add the salt, water and milk. Oil a pan and add a soup ladle of the mixture and fry on both sides. Set aside and repeat for each pancake.

Here are just a few recommendations how to enjoy your pancake: Nutella, Apfelmus or lemon and sugar.

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2 HUNGARIAN SOUR CHERRY SOUP 

1 jar sour cherries (or 350g ripe sour cherries)
1 lemon (zest and juice)
pinch of salt
1-2 cinnamon sticks
100g sugar
100ml red wine
200ml sour cream
1tbsp flour

Place cherries with the juice and 2 cups of water in a pot. Add a pinch of salt, cinnamon, sugar, lemon zest and juice to taste. Simmer over low heat for approx. 10-15 minutes (probably longer for fresh cherries). Mix flour and sour cream in a small bowl while cherries are cooking. Add the red wine to the soup. Remove soup from the fire, mix some of the liquid into the flour sour cream mix. Carefully pour it back to the soup, stirring constantly. Return to heat and cook for another 5 minutes stirring occasionally.

To maximise the refreshment: leave the soup to cool in the fridge before serving.

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3 LENTIL AND AUBS SALAD WITH GREEK FETA

1,5 cups brown or green lentils
2 small aubergines
0,5 cup olive oil
1 feta
salt and pepper
basil (fresh if possible)

Preheat the oven to 180 degrees. Boil lentils in salted water until almost done. Put them into a strainer and rinse with cold water to prevent from further boiling. Cut aubergines in cubes and mix in a bowl with some olive oil. Place the cubes on a tray and bake until soft. Leave to cool.

Cut feta in cubes and put them in a bowl together with the lentils and aubergines. Add olive oil and season to taste with salt and pepper. Spread basil before serving.

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