- 1 cup white flour
- 1 cup whole grain flour
- 125 g butter
- 2 tbsp. water
- 400 g minced meat
- 1 large onion, finely chopped
- 1 clove garlic, minced
- 2 tbsp. tomato purée
- 1/2 cup red wine
- 1 tsp. oregano
- salt and freshly ground black pepper
- 3 eggs
- 1/2 cup cream
- 1 cup whole milk
- 1 cup parmesan or other hard, grating cheese
Preheat oven to 220°C. Mix the flour and room-temperature butter with your fingers, the whole grain flour adds nutrient value. Add cold water 1 tbsp. at a time until mixture just begins to clump together then roll out with a rolling pin on a lightly floured surface. Place onto a pie plate and prick the bottom of the crust with a fork. Prepare the filling while the pastry dough chills for 15-30 minutes.
In a large frying pan, brown the mince and onion and keep breaking up as it cooks. Now add wine and stir in the tomato purée, oregano then season with salt and freshly ground black pepper. Turn down the heat and simmer until the mixture is thick and the liquid is absorbed.
Pre-bake the crust for 10 minutes after the edge has been covered with an aluminium foil liner. Remove the aluminium foil and put the filling in the bottom. Mix eggs and cream and milk in a bowl and beat until frothy. Add grated cheese and pour over the filling. Reduce the oven temperature to 200°C and bake for 30-40 minutes. Remove from oven and place on wire rack to cool 15-20 minutes.
- 4 table spoons of bread crumbs
- 1 cup of milk
- salt & pepper
- ½ kg of mince
- 1 egg
- 8 slices of bacon
- 1 dl grated cheese
- 1 dl cream
- 3 tea spoons of mustard
Mix bread crumbs and milk, let it swell for about 10 minutes and stir in the egg. Add pepper and salt with the mince. Then mix in leek and some of the mustard…
Form the mixture into balls with your hands (this is easier to do with wet hands) and wrap bacon around (attach the ends with a tooth pick). Seal the ends in a hot frying pan and put the meatballs in an oiled oven tray. Cook for 20 minutes in 200°C and then add the cream and mustard, before you cover them with grated cheese…
Garnish with potato wedges and vegetables
During my next visit to “The Stone Bridge” (Skalnia Most) I will complete route number 1 “Step by Step” with the official grade 5a.
Deep Water Soloing is a social activity with center of attention on several summer festivals. Tombstoning (…or jumping off cliffs) is also common and the jump itself can be broken down into three parts, the launch, mid air and water entry. You start from smaller jumps to learn how you and your body react and can then progress!
Tyulenovo is a small village on the seaside that has developed to a Hot-Spot for DWS (deep water soloing) in Bulgaria. The area is a part of Kamen Briag (Stony Coast) which can be described as wild, beautiful cliffs and utterly unspoiled. The routes are not too extreme, graded mostly between 6c and 7a with the highest point about 16 meters.
I organize ‘Climbing Tours’ all summer and in the beginning of August there will be a ‘DWS Festival’ held on the North coast of the Black Sea. Join the fun!
This is a slideshow from my trip to ‘The Peak District” in 2009:
Deep Water Soloing is also known as ‘Psicobloc’, is a form of rock climbing practiced on coastal cliffs with an area of deep water to protect against injury. It is also known as Water Bouldering in some countries. This is a rapidly growing sport that really has very little to do with physical strength. The use of the right climbing technique involves the combination of body posture, movement, or hold used in climbing. You must be a really good swimmer so you can be strong enough to counteract the waves and swim to a safer place.
Below is the grading system, or the “S” grades for Deep Water Soloing:
- S0 – Safe Solo. This has an area of deep water.
- S1 – Pretty safe. Watch out for boulders and water depths.
- S2 – Not quite safe. Recommended during high tide. Pick a landing spot carefully.
- S3 – Dangerous. You will fall on shallow water which will make your fall painful.