COMENIUS/LEONARDO DA VINCI/GRUNDTVIG PARTNERSHIPS

Comenius 2012-14 Art, Sport & Literature Against Violence in Schools

Comenius Cook Book

Kilmarnock Academy

Scotland

STARTERS

Shieftalies Lentil Soup Karniyarik

Dumplings with mushrooms and cabbage

Deviled Eggs Stuffed Peppers

MAIN COURSES

Shepherd’s Pie Moussaka Moldavian Stew Stewed Vegetables with Meat Spaghetti with Olives and Capers Beef Roulades

DESSERTS

Pourekkia

Shortbread Highlanders

Seperkare

Pastiera Napoletana

Papanisi

Rose Mazurek

Melomakarona

Strawberry Quark

Shieftalies

Ingredients:

1kg minced pork

2 tbsp oil

2 rusks

300g onion chopped

1 tbsp cinnamon powder

1 bunch parsley , finely chopped

1 cup brandy

1 egg

salt

pepper

1 lemon

1 caul fat or omentum (the membrane that surrounds the stomach)

Preparation:

Mix all ingredients in a bowl until combined. Shape the mixture into

small oblong meatballs like sausages .

Soak the caul fat in hot water for 1-2 hours to soften and rinse very

well, clean and cut into pieces. Wrap the meatballs and cook on a

charcoal grill. Drizzle with lemon juice and serve.

Lentil Soup

Ingredients:

1 tbsp oil

1 onion peeled and chopped

1 celery stick, chopped

1 carrot, sliced

1 garlic clove, crushed

1 potato, peeled and diced

125g red lentils

500ml vegetable stock

1 bay leaf

1.25g ground cumin

salt and ground black pepper

Preparation:

1. Heat oil in a large pan on medium heat. Add the sliced onion and sweat for 3 minutes until soft. Do not allow to brown.

2. Stir in the celery, carrot, garlic and potato. Cook for a further 3 minutes.

3. Add the lentils, vegetable stock and bay leaf and mix well.

4. Cover with the lid and simmer for 20 minutes until the vegetable and lentils are soft and tender.

5. Remove the bay leaves and throw them away.

6. Process the soup with a food processor or blender until smooth.

7. Tip the soup back into the cleaned cooking pot, stir in the cumin and season to taste with the salt and pepper.

8. Ladle into a warmed bowl and sprinkle with chopped parsley. Serve with yoghurt.

Karniyarik

(Split Aubergines with Meat filling)

Ingredients:

400g of meat

6 aubergines

2 tomatoes

1 onion

pinch of parsley

3 green peppers

2 tbsp of tomato paste

1 tsp of butter

oil

salt and black pepper

Preparation:

Chop the onion and remove seeds from the green peppers. Keep a

tomato and a pepper aside for garnish. Finely chop green peppers and

tomatoes . Put some oil and the butter into a large frying pan and heat.

Fry the onion until transparent, add the meat and brown. Add the

tomato paste and the chopped tomatoes to the pan. Continue to cook

for a few minutes then add some hot water and cook for a few more

minutes. Stir well and season with salt and black pepper. Cook for 3-4

minutes more and remove from the heat. Put the meat and tomatoes

into a colander and drain the sauce into a bowl.

Split the aubergines in half lengthways.

Heat the oil in a large saucepan and fry the aubergines till lightly browned.

Remove from the pan and lay in a large glass bowl or tray, sprinkle with salt and

spoon the cooked meat mixture evenly on to the split aubergines. Garnish with

sliced tomato and green pepper. Pour the drained sauce over the aubergines

and put them into a 180⁰C preheated oven. Cook for about 30 minutes. Then it is

ready to serve. Enyoy your meal...

Dumplings with mushrooms and cabbage

Ingredients:

1kg wheat flour

1 egg

2 glasses warm water

pinch of salt

200g dried mushrooms

1kg sauerkraut

salt

pepper

3 tbsp olive oil

2-3 onions

Preparation:

Soak the mushrooms in warm water overnight. The next day, simmer the mushrooms for an hour in the water they were soaked in. When cooked, drain and chop very finely by hand or in a blender or mincer.

Pour water over sauerkraut and cook until soft. When cooked, drain and chop.

Dice onions and fry in olive oil. Add the chopped cabbage and mushrooms. Season with salt and pepper. Fry for about 10 minutes.

Mix flour with an egg and add warm water. Season with a pinch of salt. Knead and roll out the dough. Use a glass to cut round shapes, put the filling in the centre of one round of dough and cover with a second piece of dough. Use warm water to seal the edges. Bring a pan of water to the boil. Add a tablespoon of salt and oil. Throw dumplings into the boiling water and cook over a low heat for about 10 minutes. Serve with fried onions.

Devilled Eggs. Ingredients:

6 eggs

250g cooked bacon

50g cheese

3tbsp mayonnaise

salt

pepper

Preparation:

Peel six hard boiled eggs, cut them horizontally in half and remove the yolk. Cut bacon in small pieces. Finely grate the cheese. Mix the bacon, the cheese and the mayonnaise with the yolk. Season with salt and pepper. Put the prepared mix in the egg whites and serve with a green salad.

Stuffed Peppers Ingredients:

1kg of peppers

250g of rice

½ bunch of parsley

½ bunch of mint

2 ripe tomatoes

pinch of salt

pinch of paprika pepper

pinch or black pepper

1 onion

olive oil

water

Preparation:

Remove the tops and seeds of the peppers. Chop and sauté the onion

and the tomatoes in olive oil then mix them with the rice, the spices,

the parsley, the mint and water. Fill the peppers with the mixture and

place in a deep baking dish with some olive oil and water. Bake for

approximately one hour at 180° C.

Shepherd’s Pie Ingredients:

4 large potatoes

25g margarine

200g beef mince

2 small onions

2 small carrots

salt and pepper

Preparation:

1. Peel and chop onion and carrot finely 2. Using a stewpan, brown the mince 3. Add the carrot and onion. Season to taste 4. Add enough water just to cover the mince 5. Simmer for 20 minutes 6. Peel and cut the potatoes into small even sized pieces 7. Cook the potatoes in boiling salted water for 15 minutes 8. When the potatoes are soft, drain then return to heat to dry the

moisture off 9. Mash and cream the potatoes with margarine and a little milk if

necessary. Season to taste 10. Place the cooked mince into a serving dish 11. Cover evenly with potato and fork the top OR if you have time,

pipe the potato on top of the mince

12. Brown under the grill. Serve hot - garnish with tomato or parsley

Moussaka

Ingredients:

70ml olive oil

2 onions

5 garlic cloves, crushed

500g minced lamb

3 tomatoes

1 carrot

paprika

2 kg potatoes

½ bunch of parsley

salt

freshly ground black pepper For the topping:

1 egg

½ cup yogurt

2 tbsp flour

½ bunch parsley

Preparation:

Chop the onion and fry in 3-4 tbsp oil. Add the mince and brown.

Season with spices , add chopped tomatoes and simmer for 5-6

minutes.

Peel the potatoes, wash and cut into cubes. Place in a greased baking

pan , spoon the mince on top, mix well and pour over hot water to

cover the potatoes and mince. Bake in a preheated oven at 200° C for

30 minutes .

For the topping beat the eggs with the flour, add the yogurt, a pinch of

baking soda and the chopped parsley. Pour over the moussaka and

return to the oven for 10-15 minutes until the topping is a light golden

brown. Serve with yoghurt.

Moldavian Stew Ingredients:

500g pork meat

1 smoked sausage

200g feta cheese (if you can't find "telemea")

sunflower oil

thyme

4 garlic cloves

1 egg

Preparation:

1. Chop the meat into cubes of about 1 inch and cut the sausages into 2 inch long segments. Put a little oil in a deep,thick walled pot and begin cooking the meat .

2. When it starts to brown add the bacon and sausages. 3. Continue cooking till the meat gets a nice brown colour and add

the chopped garlic, thyme, pepper and oregano. 4. Cook for 2-3 minutes then add the cup of wine and continue

cooking till the wine is completely evaporated and there is not much liquid in the pot.

5. In another pot make a polenta(,,Mămăliguță"). This is normally

made with yellow corn flour poured into boiling salted water. Add a pinch of salt and a little oil to the mixture.

6. While everything is still hot, assemble the dish. Put some polenta

on a plate and make an indentation in the middle. Put the meat and sausages on the polenta. Grate the cheese liberally on top, and as an extra finishing touch, fry an egg and place it on top of the meat.

Stewed Vegetables with Meat Ingredients:

200g any type of meat

mixed peppers

salt

bay leaf

20g onions

70g tomato sauce

150g cabbage

100g carrots

100g potatoes

5g wheatflour

Preparation:

Cut the meat into pieces and brown it in a pot. Add hot water, salt,

peppers, bay leaf, minced onions and tomato sauce. Simmer gentaly

till all the vegetables are almost done, then add shredded cabbage,

chopped carrots and chopped potatoes. Simmer until all ingredients

are cooked. Thicken the extra liquid with wheat flour.

Serve with sour cream and green vegetables.

Spaghetti with Olives and

Capers (Alla Puttanesca)

Ingredients:

500g spaghetti

500g tomatoes (peeled and chopped) or canned whole tomatoes

¼ cup olive oil

2-3 garlic cloves, peeled and chopped

7-8 anchovy fillets, rinsed and mashed with a fork

200g capers, drained

10-15 black olives, pitted and sliced or roughly chopped

1 small red chilli, chopped

chopped parsley

salt and freshly ground black pepper

Preparation:

Fill a large soup pot with cold water and add a handful of salt. Stir and

taste, it should taste like seawater. Cover the pot and heat the water

until it boils. Drain and coarsely chop the tomatoes. Heat about half

the olive oil in a heavy – bottomed sauté pan over a moderate heat.

When the oil is hot add the garlic, some parsley and the chilli and cook

for another minute, being careful not to let them burn.

Preparation:

Add the tomatoes, capers, and olives and bring the sauce to the boil.

Add the anchovy fillets and continue to cook for several seconds.

Cooking the anchovies for too long can give the sauce a fishy flavour.

Sprinkle in parsley along with the remaining olive oil. Season to taste

with salt and freshly ground black pepper. Cover and keep warm while

the pasta cooks. Drop the spaghetti in to the boiling salted water and

cook according to the instructions on the package, about 6-9 minutes

or until al dente, or tender but still firm to the bite. Drain well, toss

with the sauce, and serve right away.

Beef Roulades Ingredients:

2 large pickled gherkins

2 onions

4 thin slices of beef (approx 150g each)

salt and freshly ground black pepper

4 tbsp medium (or hot) mustard

16 slices of smoked bacon

1 tbsp flour

2 tbsp clarified butter or oil

1 tsp tomato puree

250ml meat stock

2 tbsp sour cream Side dishes:

500 g red cabbage

600 g boiled potatoes

Preparation:

Slice the gherkins lengthwise in strips. Peel and slice the onions. Season the meat with salt and pepper, spread with mustard and cover with the bacon.

Preparation:

Cover the bacon with gherkins and onions. Roll up the meat slices and tie with kitchen thread. Turn the roulades in flour (optional) and fry at a moderate to high heat until they are brown on all sides. Add the tomato puree and one third of the stock and stir to form a gravy. Pour in the rest of the stock and let it slowly thicken. Cook the roulades gently, with the lid on, for about 2 hours. Remove the roulades and keep them warm. Stir the sour cream into the gravy and taste again. Serve with cooked red cabbage and boiled potatoes.

Melomakarona Ingredients:

Pourekkia

Ingredients:

For the filling:

500g anari (dry cheese)

cinnamon

½ glass of sugar

rosewater

For the pastry:

2 glasses of water

½ glass of olive oil

500g of flour

Preparation:

For the filling:

Crush the dry cheese with a fork and add the sugar. Mix the cinnamon

into the cheese and sugar and make sure all ingredients are well

combined.

For the pastry:

Pour the oil into the flour and knead together by hand. Add

approximately two glasses of water and knead the resultant dough until

it is no longer sticky. Put the pastry in a bowl, cover and leave to rest

for at least 30 minutes. After resting roll the dough out with a rolling

pin or a pasta machine until it is quite thin. Cut the dough in half

lengthways and put half a spoon of filling for each pourekki on the

rolled out dough and cover the filling with the other half of the dough.

Cut into rounds with a pastry cutter or you can also use a glass.

Put the purekkia in the fry pan and cook until they are golden brown.

Finally, put them in the syrup, strain them a little bit or not (if you

prefer) and dredge them with some caster sugar. Pourekkia will keep in

the fridge for about one week.

Shortbread Highlanders Ingredients:

50g margarine

25g caster sugar

50g plain flour

25g ground rice

demerara sugar

Preparation:

1. Heat oven to 190C, Gas 5 2. Cream the margarine and sugar until light and fluffy 3. Add the flour and ground rice a little at a time and mix well. Using

hands, knead well to bring the mixture together 4. Shape into a thick sausage and roll in Demerara sugar 5. Cut into 8 slices and place on a baking tray 6. Bake for 15 mins. or until golden brown

Seperkare

(Small Cakes with Syrup)

Ingredients:

250g butter (at room temperature)

2 eggs

½ cup semolina

½ cup sugar

1 tsp baking powder

1 tsp vanilla extract/powder

3 ½ -4 cups flour

walnut quarters or almond/hazelnut for top Syrup:

3 cups sugar

4 cups water

1 tbsp lemon juice

Preparation:

Prepare the syrup by boiling the sugar and water together for 3 – 5 minutes. Stir in the lemon juice and leave aside to cool. Meanwhile, mix together the softened butter, sugar, eggs and semolina. Add flour slowly and knead together. Add baking powder and vanilla. The dough should be soft and non sticky like cookie dough. Take walnut size pieces and make round ball shapes using your palms.

Arrange the balls of dough on greased baking tray and gently press a piece of walnut, almond or hazelnut into the dough. Bake them in a preheated 350F (180C) oven for about 30-40 minutes until they turn light brown. Pour the cooled syrup evenly over hot Sekerpares immediately after taking them out of the oven. Leave the Sekerpares to soak in the syrup for at least 4-5 hours before serving. Cover them with another tray to decrease the soaking time. Enjoy …

Pastiera Napoletana Ingredients:

For the shortcrust pastry:

300g flour

120g sugar

150g butter

3 egg yolks

grated rind of one lemon

1 pinch of salt

For the filling:

500g of fresh ricotta

420g pre-cooked durum wheat

150g of sugar

150g of pumpkin

candied orange peels

zest of ½ lemon

½ tsp cinnamon

50mls orange blossom water

6 egg yolks

4 beaten egg whites

sugar for dusting

Preparation:

To make the short pastry, rub the butter into the flour, add the other ingredients

and knead lightly till smooth. Once the pasty is ready wrap in cling film and leave

to rest in the refrigerator for at least 30 minutes.

Put the ricotta in to a sieve and leave to drain. Finely chop the candied peel and

then add to the drained ricotta with the sugar, the lemon rind, the cinnamon and

the orange bossom water. Incorporate the egg yolks, one at a time, mixing well

after each yolk. Then add the wheat and finally fold in the stiffly beaten egg

whites.

Line a 26 cm pan with two thirds of the pasty and carefully add the filling. Roll out

the rest of the pastry and cut it into strips to decorate the cake as shown in the

picture below. Bake at 150°C for around one and a half hours. The cake should

be a beautiful golden brown colour.

Papanisi

(Small Cottage Cheese Doughnuts) Ingredients:

400g sweet cottage cheese

200-300g flour

2 tbsp sugar

1 or 2 eggs

1 tbsp vanilla sugar (optional depending on taste)

Cooking oil

Cream and jam for serving

Preparation:

1. Mix together the cottage cheese, 2 tablespoons of flour, the sugar and the

eggs. Dust a work surface with a thin layer of flour to roll the raw

“papanasi”

2. Make small balls out of the mix and roll them in the flour to prevent them

from being sticky. Make a hole in the center of each ball and shape them

into rings. Also make some smaller balls – these are to be placed on top of

the ring-shaped donuts to finish off the dish. These balls should be a bit

bigger than the hole in the donuts

3. Heat the oil, then fry the papanasi dough mix balls and the rings you have

made. There should be enough oil in the pas to cover the rings and the

small balls. When the rings and the balls are cooked they will rise to the

top of the oil. Turn them over half-way through cooking to brown them on

both sides.

4. After cooking all the balls and rings, put them on plates – each ring with a

ball on top.

5. Pour some cream on top and add jam on each “papanasi”. You can choose

any sour jam, e.g. wild cherry, blackcurrant, etc.

Rose Mazurek

Useful tip:

Jam with rose petals has a very mysterious and original flavour. It’s very delicate and mouth-wateringly delicious. We also recommend a cup of tea with a few rose petals and pancakes with the same filling. If you can’t buy it, you can use rose jam.

Ingredients for dough:

250g wheat flour

180g butter

80g sugar

4 egg yolks (hard boiled)

2 tbsps water

Ingredients for rose cream:

330g jar of jam (rose petals optional)

½ cup icing sugar

4 tbsps lemon juice

icing to decorate (a tube of shop-bought icing is fine)

Preparation:

Mix the butter and sugar together. Add 4 hard-boiled egg yolks, flour and 2 tablespoons of cold water. Knead quickly, form into a ball, wrap in clingfilm and put into the fridge for about 2 hours.

Roll out the pastry till it is about 5mm thick. Line a mould (37cm x 22cm) which has been previously buttered and sprinkled with breadcrumbs or flour with the pastry. Roll the remaining dough into thin strings and lay on the pastry in a chequer board pattern as shown in the picture below. Prick the cake with a fork in several places and bake until golden brown in a preheated over at 180 °C for about 20 minutes. Chill. Put a spoonful of jam with rose petals in each square of the chessboard. Heat the rest of the jam (about a half of the jar) with the icing sugar and lemon juice. Mix together well. Chill and use to spread over the bottom of ‘mazurek’. Decorate with piped icing stars.

Melomakarona Ingredients:

For the dough:

2 cups of olive oil

1 cup of sugar

1 cup of orange juice

orange zest

1 tbsp of honey

1 tsp of baking soda

1 tsp of cinnamon

1 tsp of ground cloves

8 cups of flour

450g of walnuts

Preparation:

Mix the olive oil with the sugar in a bowl, along with the honey, baking soda, water, cinnamon, ground cloves and the flour, until the dough becomes soft. Shape the dough into ovals and bake the melomakarona at 180° C for at least 45 minutes. Boil the water, sugar and honey to make a syrup. Soak the melomakarona in the syrup , after they have been allowed to cool. To serve, sprinkle with chopped walnuts.

For the syrup:

2½ cups of water

2½ cups of sugar

4 tbsp of honey

Strawberry Quark Ingredients:

500g quark

100ml cream

1 tbsp white sugar

300g strawberries

Preparation:

Strawberry quark is incredibly easy to make: Put four strawberries aside for decoration. Chop the remaining strawberries and mix together with the quark, the sugar and the cream until pink and creamy. Pour into four small bowls or glasses and place one strawberry on top of each one for decoration.

COMENIUS/LEONARDO DA VINCI/GRUNDTVIG PARTNERSHIPS

Comenius 2012-14 Art, Sport & Literature Against Violence in Schools

Kilmarnock Academy

Scotland

November 2013