Glossary V
Verenets refer to Russian fermented baked milk. It is a milk delicacy based on baked milk made with almost the same technology, as Ryazhenka. However, Bulgarian or Acidophillian sour-milk bacillus is usually added to the ferment of clear cultures of sour-milk streptococcus. The Acidophilus bacteria which participates in fermentation of wholesome milk possess antibiotic qualities, particularly to suppress tuberculosis bacillus. But unlike the strong medicines, their actions do not cause dangerous side effects.
This is what many call "sour-milk natural healing". The Bulgarian bacillus, inserted in the complex ferment of Varenets, normalizes the activity of the digestive system; stimulates the work of the liver and the blood system; protects the organism from food allergy; prevents the development of bacterium and sepsis; and works as a prophylactic means of intestinal disbacteriosis.
Aside from its delicious and original taste, Verenets is popular among the people because of its health benefits.
verriegeln is a German term which means "to close" a pressure cooker
Deutsch: Vielseitigkeit / Español: Versatilidad / Português: Versatilidade / Français: Polyvalence / Italiano: Versatilità
Versatility in the food context refers to the adaptability and wide range of uses that a particular ingredient, dish, or cooking method offers. A versatile food can be prepared in many ways, paired with a variety of other ingredients, or used across different cuisines and recipes. It allows for flexibility in cooking, offering both home cooks and chefs creative freedom in the kitchen.
Verscholen Eieren is the Dutch term which literally means "Hidden Eggs", actually refers to a dish made of eggs covered with a dough/batter, dipped into scrambled egg and bread crumbs and deep-fried. The dish is called "Hidden" eggs since the whole hard -boiled eggs must be covered generously by the mixture or batter made of bread soaked in milk, minced veal, egg yolk and then rolled again in breadcrumbs to hide the eggs.
I love this recipe, can be good for any meal time and can also be served as savory snacks or with vegetables salads as a side dish. I would love to cook this recipe one day, when my grandson visit us, I am sure he will love this.
4 hardboiled eggs
1 slice white bread
100 grams ground veal
salt, pepper, nutmeg
fine breadcrumbs
1/10 liter milk
1 egg
fat to deep-fry
Remove the crust and soak the bread in the milk, then squeeze to remove the surplus. Separate the one raw egg, and in a bowl add the yolk to the veal and bread. Season with salt, pepper and nutmeg. Thoroughly mix all ingredients. Divide the mix into four parts and roll each into a flat piece big enough to wrap around an egg. Make sure that the egg is completely covered and the ground veal shows no seams.
Add a tablespoon of water to the egg white and beat it lightly. Roll the egg balls through the egg white and the fine breadcrumbs (or pulverized rusks).
Deep-fry the hidden eggs till the meat is browned and drain them on absorbent paper. Cut the eggs in half and serve them with salad.
Vert-Pré is the French culinary term referring to a watercress garnish, sometimes including potatoes.