European Guide to Traditional Recipes

LIFELONG LEARNING PROGRAMME

COMENIUS MULTILATERAL PROJECT

"LET'S MEET WHERE OUR CULTURES

MEET"

2012 - 2014

PREFACE

This cookbook came about as naturally as it gets from all the recipes collected during the two-year Comenius project 9 European schools worked on. We were collecting traditional recipes for different seasons, making brochures, cooking the dishes, tasting them and exchanging those recipes. We loved all the dished we tried and it was a no brainer when an idea of a cookbook came about in one of our meetings. All the partners collected all the recipes they presented, printed them out and now you have a fully-fledged cookbook of traditional recipes in front of you. We couldn't be more proud!

It is a collection of our favourite traditional recipes from each season. We included one starter, one main dish and one dessert per season. It has to be pointed out that these are traditional recipes still prepared and enjoyed in our countries, the staples of our cuisines. Since tradition is one of the main topics of the project it felt logical to create this cookbook.

As the coordinator, I have to thank all the project teams who worked very hard in order to make this possible. I know it seemed we bit off more than we could chew, but I think it was all worth it when you see the finished product in front of you. I honestly hope we will use some of these recipes in our kitchens and spread the traditions of different countries to our friends and families and that they will, in turn, spred them ever further. That is the main goal of such projects.

A big thanks to all the partner schools and their team leaders:

- BULGARIA: Yuliya Georgieva (Osnovno Uchilishte "Sveti Kliment Ochridski“, Bourgas) - GREECE: Efstratios Alexoiu (11th Special Education Primary School of East Thessaloniki) - ITALY: Anna Manzella (Istituto Comprensivo “G. Lombardo Radice", Siracusa) - LITHUANIA: Janina Adomaitiene (Palemono Vidurinė Mokykla, Kaunas) - POLAND: Anna Sepiolo (Publiczna Szkoła Podstawowa w Starej Słupi, Nowa Słupia) - SPAIN: Natacha Diaz Hernandez (C.E.I.P. Tomas Romojaro, Fuensalida) - TURKEY: Salih Catal (Gulbirlik Ilkogretim Okulu, Isparta) - UNITED KINGDOM: Elaine Johnson (Mere Green Combined School, Birmingham) Another big thank you goes out to my project team in Split (Osnovna škola Spinut) who helped me a lot in navigating at times turbulent waters of project coordination. I hope we all enjoy the fruits of our hard work. Maja Jerčić, project coordinator Osnovna škola Spinut, Split Croatia


COMENIUS MULTILATERAL PROJECT 2012-2014


MEET"

BULGARIA Osnovno Uchilishte "Sveti Kliment Ochridski“,

Bourgas

LET'S MEET WHERE OUR CULTURES MEET

COUNTRY: BULGARIA MENU: SPRING

INGREDIENTS:

DIRECTIONS:

1-STARTER:

Spring vegetable

marrow balls

Ingredients:

6 vegetable marrows

4 eggs

Cheese 150gr

A bunch of dill

Black pepper, salt,

sodium bicarbonate-1/2 tea

spoon

Flour – 2 cups

Oil

Grate the vegetable marrows, add salt and wait to

drain. Mix them with all other products: eggs,

smashed cheese, cut dill, flour, sodium and spices.

Heat the oil in a pan. Put from the mixture with a

spoon in the heated oil and fry the balls on both

sides.



INGREDIENTS:

2-MAIN COURSE:

SPRING BANITSA

WITH SPINACH

Ingredients:

1 cup of yoghourt

500gr sheets of pastry

450gr spinach

150gr curds or cheese

50ml oil (olive or

sunflower)

1teaspoon sodium

bicarbonate

2 eggs

DIRECTIONS: Stew the spinach gently 2-3 min in little olive or

sunflower oil until softening.

Stir the sodium in the cup of yoghourt and add the

whipped eggs.

Grease a big round baking dish with little oil and

start to dispose a sheet of pastry, oil (greased on the

sheet), sprinkle the yoghourt-egg mixture, spread

smashed cheese or curds and stewed spinach and

repeat the same until the ingredients are finished.

Cover with a sheet and spread the last oil and milk

mixture on it. Cut in squares with a sharp knife.

Bake at medium heat for about 25min. Serve once

cool. Optionally serve with yoghourt.



INGREDIENTS: 3.- DESSERT

Drained yoghurt

with figs

Ingredients:

Drained yoghurt – 500gr

Castor sugar 4-5 spoons

Vanilla powder

Cream cheese – 125gr

Figs` jam and one more

kind of jam

Wall nuts – 60gr

Mint – leaves for

decoration

DIRECTIONS: Whip well the drained yoghurt, the cream cheese,

the castor sugar and the vanilla.

Put the mixture in the fridge to cool. Arrange in

dessert cups 3 spoons of the mixture, 1 spoon of jam,

wall nuts and decorate with mint leaves.


COUNTRY: BULGARIA MENU: SUMMER

INGREDIENTS: 1-STARTER:

Shepherd`s salad

Ingredients: 2 tomatoes

Cucumbers 150gr

1-2 baked and peeled

peppers

1/4 onion

Marinated mushrooms -

100gr

Cheese 120gr grated

Ham – 120gr cut in small

pieces

Yellow cheese -100gr

2 boiled eggs

Oil -4 spoons

5-6 olives

Parsley, vinegar, salt

DIRECTIONS: Cut the tomatoes, the cucumbers and the peppers.

Mix them in a bowl. Add the onion, the ham and the

yellow cheese (cut in small cubes). Stir gently and

sprinkle with oil, vinegar and salt. Grate the cheese

on the top. Decorate with fourths of eggs, olives and

parsley.



INGREDIENTS: 2-MAIN COURSE: STUFFED PEPPERS

WITH MINCED MEAT

AND RICE

Ingredients: 10 green or red peppers,

1 onion, 1 carrot, 500gr

minced meat, 1 cup of

rice, 1 egg, 1 cup of

yoghourt, oil.

Spices: 1 teaspoon red

pepper, savory, black

pepper, salt, a pinch of

basil, fresh parsley and

celery.

DIRECTIONS: Cut the onion and the carrot in small pieces and stew

them in little oil and water. Put washed rice and the

spices and pour 1 cup of water. Stew until the rice is

half cooked, stir to avoid sticking on the bottom of

the dish.

Remove the stems and the seeds from the peppers,

riddle them with a needle in several places and stuff

them with the mixture. Cover with flour the holes

and arrange the peppers in a deep tray. Pour salty

water to half of the peppers, sprinkle with oil and put

in a heated oven. Bake 30-40 min, take the tray away

and remove 1-2 ladles of sauce. Wait 10 min for the

sauce to cool. Whip the egg with the yoghourt and

little salt and add the sauce slowly. Pour the mixture

in the tray and shake gently till it is spread smoothly.




Summer caramel

custard with peaches

Ingredients:

250gr sugar + 150gr for

caramelizing

7-8 eggs

1l fresh milk

1 big peach

DIRECTIONS: Caramelize 120-150gr sugar in a dry pan and add 1

spoon of water. Warm the milk, add 250gr sugar and

stir until melt. Add the eggs (whipped in advance

with a mixer). Be careful not to heat the milk much

so not to curdle the eggs. Cut the peach in small

pieces and add to the mixture. Pour the mixture in

cups and bake in a moderate oven (120 degree C) in

a water bath.


COUNTRY: BULGARIA MENU: AUTUMN


Beef soup Ingredients:

500gr beef meat

1 onion

2 carrots

6-7 potatoes

1 tomato

1 pepper

Celery, parsley, salt,

black pepper, oil

DIRECTIONS: Cut the meat in small pieces. Put it in a sauce pan,

pour cold water and let it boil. Remove the scum.

Put salt and boil till the meat soften. Add the oil and

the vegetables cut in large pieces. Boil till the

vegetables soften. At the end add black pepper,

celery and parsley.



INGREDIENTS: 2-MAIN COURSE:

Meatless baked

hotch-potch

Ingredients: 800gr potatoes

1vegetable marrow

1-2 sticks of green onion

200gr French beans

2 fresh tomatoes

25-30gr gumbo

1 fistful of parsley and

dill

100ml tomato paste

1 tea spoon of red pepper

Salt, oil

DIRECTIONS: Peel the potatoes and the vegetable marrow and cut

them into large cubes. Cut and add the onion, the

French bean, the fresh tomatoes (peeled) and the

gumbo. Add the dill, the parsley, the salt, the oil

(olive or sunflower), the red pepper and the tomato

paste. Stir everything well, put in a tray and pour

over water, enough to cover the vegetables. Bake for

about an hour in a preheated up to180 degree C oven

until there is only fat left.



INGREDIENTS:

3.- DESSERT

Pumpkin pastry Ingredients:

500gr sheets of pastry

800gr pumpkin

200gr sugar

150gr wall nuts

100ml oil

30gr bread crumbs

1 spoon cinnamon

40gr castor sugar

DIRECTIONS: Grate the pumpkin coarsely and stew with little oil

until the water evaporates. Mix the pumpkin with the

grounded wall nuts, the cinnamon, the bread crumbs

and the sugar. Spread the mixture on each sheet and

sprinkle with oil. Roll the sheet up and after that roll

again as a snail. Go on forming the snail with the

other sheets. Bake in a moderate oven till golden.

Sprinkle with castor sugar.


COUNTRY: BULGARIA MENU: WINTER


Tomatoes nests

Ingredients:

2 tomatoes

2 eggs

Several

stalks of basil

Little

cheese

Little

yellow cheese

Pieces

of toast to serve

Salt and

black pepper

DIRECTIONS: Preparation – heat the oven to 200 degree C. Cut

small lids from the top of the tomatoes and hollow

them out. Break one egg in each tomato nest and

bake 15-20min in a tray in the oven. Take them

away from the oven and cover with cheese or yellow

cheese. Bake until they are done. Dust with salt and

black pepper and decorate with basil. Serve the

starter hot with toasts



INGREDIENTS: 2-MAIN COURSE:

Sarmi with

pickled cabbage

and minced meat

Ingredients:

1 pickled cabbage

1 onion

1 carrot

6-7 mushrooms

400gr minced meat

1/3 cup of rice

Savory, mint, cumin, red

pepper, black pepper,

salt, parsley, laurel

leaves, vegetable soup.

3-4 spoons of tomato

past

3-4 spoons of soy sauce

Oil

DIRECTIONS: Prepare 15-20 big leaves from the cabbage. Cut the

onion and the mushrooms. Grate the carrot. Water

down the minced meat with little water. Stew the

onion, the mushrooms and the carrot in a big pan.

Add the red pepper, the tomato paste and the soy

sauce. Stir and add the minced meat, the vegetable

soup and the spices. Stir for about 5 min and add the

rice. Take away from the hot plate after 1-2min.

Wrap the sarmi and arrange them in a pot or a sauce

pan. Press with a plate and pour pickle and water

1:1. Bake in a moderate oven for about 2 hours.




Home- made

baklava

Ingredients:

400gr pastry sheets

125gr butter

1 and a half cup of wall

nut

1 vanilla powder

3 cups of sugar

2 cups of water

DIRECTIONS: Divide the pastry sheets in two parts. Grease the first

part of the sheets with 1/3 of melted butter and

powder with ½ of coarsely ground wall nuts. Roll

the sheets up. Do the same with the other half of

sheets. Cut the rolls in 2-3cm parts and arrange them

vertically in a greased tray. Sprinkle with the rest of

melted butter.

Bake in a moderate oven (180degreeC) for a 20-

25min. After cooling pour warm sugar syrup,

prepared from the water, the sugar and the vanilla.

Allow to cool.




MEET"

CROATIA Osnovna škola "Spinut"- Split


COUNTRY:

CROATIA

MENU: WINTER

INGREDIENTS: DIRECTIONS:

STARTER:

SOPARNIK

1 kg silverbeet (can be substituted with other greens)

¼ head of cabbage

3 tsp olive oil

A dash of salt

A dash of sugar

4 dcl cold water

1 kg flour

4 tsp minced garlic

- Remove stems, including the tough stem that runs down the leaf, from the silverbeet

- Refrigerate it overnight to dry. It must be really dry for the pie

- The next day, mix silverbeet, cabbage, oil, salt, and add a bit of sugar

- To make the dough, add water, salt and olive oil in the flour and knead until well mixed. Let it set for a 45 minutes

- Split the dough in half - Lightly flour the rolling pin and dough - Roll the dough to a size of a baking tin - cover the dough with the Swiss chard - Roll the second half of the dough and cover the

silverbeet - Pinch the edges - Bake at 125 C for 20 min or until the crust is light

brown - Mix the oil and garlic. Brush the mixture on the

top - Cut the pie into diamond shapes and serve


COUNTRY:

CROATIA

MENU: WINTER


MAIN COURSE:

PASTA FAGIOLI

300 g beans

100 g bacon

1 large onion

2 cloves of garlic

2 carrots

Small celery root

Few leaves and root of parsley

1tsp ground red pepper

Pepper

1 tsp flour

150 g pasta (pennette,…)

Salt

Pepper

- Leave beans overnight in cold water. In case you forget to do it pour cold water into the cooking pan, add the beans and cook for about 10 min.

- Drain beans (and one from "last night"), and pour

cold water again (about 1.5 liters), add garlic, parsley, onion, chopped carrots, parsley root, celery and bay leaf.

- Cook for 1 hour, then add some water and put salt, pepper, flour and pepper in it.

- Towards the end, add pasta, pepper and salt (compulsory at the end, so the beans do not harden.)


COUNTRY:

CROATIA

MENU: WINTER


DESSERT

KROŠTULE

1 kg flour 4 eggs

2 tsp of rendered fat 2 packets of baking

powder

1 tsp sugar

4 vanilla packets

3 tsp rum

3 tsp brandy

1 lemon

1 orange

1 lemon zest

- In a bowl mix baking powder, 2 eggs, 2 egg yolks, 2 teaspoons of dissolved fat, vanilla sugar, rum, brandy, lemon peel and an orange adding some warm salted water with a teaspoon of sugar.

- Add 4 vanilla sugar packets, one orange and lemon zest.

- Then put in 1 kg of flour stirring it continuously, so that the mixture does not become too tough.

- After that, let the pastry rest for 2 hours.

- Then roll out the pastry (it should be cca ½ cm thick), cut it into stripes which you will roll up into fancy knots.

- Heat enough oil in a deep frying pan and fry kroštule until they become yellow.

- Put them on paper towels to dry up and when they cool completely, sugar them with sugar powder.


COUNTRY:

CROATIA

MENU: SPRING


STARTER:

CREAMY VEGETABLE SOUP

1 ½ cups mixed vegetables (french beans, carrots, green peas)

1 onion, chopped

1 ½ tablespoon plain flour

2 ¼ cups milk

2 tablespoon butter

salt

- Heat the butter and fry the onion for 1 minute.

- Add the vegetables and fry again for 2 to 3

minutes.

- Add 3 teacups of water and cook until the

vegetables are soft.

- Mix the flour and milk and add to the vegetables.

- Cook for at least 3 to 4 minutes.

- Serve hot.

http://www.tarladalal.com/glossary-mixed-vegetables-723i

http://www.tarladalal.com/glossary-mixed-vegetables-723i

http://www.tarladalal.com/glossary-french-beans-196i

http://www.tarladalal.com/glossary-french-beans-196i

http://www.tarladalal.com/glossary-carrot-253i

http://www.tarladalal.com/glossary-green-peas-180i

http://www.tarladalal.com/glossary-green-peas-180i

http://www.tarladalal.com/glossary-chopped-onions-722i

http://www.tarladalal.com/glossary-plain-flour-188i

http://www.tarladalal.com/glossary-plain-flour-188i

http://www.tarladalal.com/glossary-milk-514i

http://www.tarladalal.com/glossary-butter-233i

http://www.tarladalal.com/glossary-salt-418i


COUNTRY:

CROATIA

MENU: SPRING


MAIN COURSE:

PAŠTICADA

2 kg beef leg

2 kg red onion (same quantity as meat)

carrots, celery, parsley, garlic, dry plums

salt, peppercorns, 4-5 cloves

1 tablespoon of honey or marmalade

1 l of red wine

veal bones soup stock

- Cut the meat on all sides with a sharp knife and

lard it with finely chopped carrots, onion and bacon. Leave in a bowl overnight or pour vinegar over it and leave for 24h (turning the meat every now and then).

- Put oil, fat and meat in a big pot and fry until it

gets yellowish on all sides, then take the meat out. Put half the quantity of finely chopped red onion in the pot and stew on mild flame

- Put the meat back and cover it with the other half

of the onion (cut into slightly bigger pieces). Add half a kilo of chopped carrots, handful of dry black plums, bunch of celery, bunch of parsley, a whole garlic bulb, 4-5 cloves, peppercorns, a teaspoon of honey or marmalade and salt. Stew on mild fire, covered. Pour some soup stock over it

- After half an hour, add 2-3 spoons of tomato

puree, pour a litre of soup stock, half a litre of red wine, and leave it for two hours on mild flame.

- When the meat is ready (stab it with a fork to

check), take it out, cut into thin slices and put in a bowl. On top add strained remains from the pot. If the sauce is not dense enough, mix a spoonful of flour with some water, add it into the sauce and cook some more.

- Pašticada is served with home-made macaroni or

gnocchi.


COUNTRY:

CROATIA

MENU: SPRING


DESSERT

ROŽADA (CRÊME BRULÉE)

1 l milk 30 dkg sugar 2 small vanilla sugar

packets lemon zest 7 eggs 2 egg yolks 20 dkg decaramelized

sugar 1 dl milk for making

carmelized sugar

- Cook milk, sugar, vanilla sugar and lemon zest and leave it to cool down.

- Beat eggs and yolks with milk thoroughly. - In another saucepan prepare caramel using 20

dkg of sugar and a few teaspoons of milk, which should be warmed up slowly until it gets yellow.

- Grease a baking tin with butter, then put in the caramel and pour over crême brulée (rožata) mixture.

- Then put the tin in a larger saucepan filled with water, bake in the oven at 180° C for about 40 minutes.

- When rožata is cooled down, turn it quickly upside down on a plate and put it in a fridge to cool down completely.

- The plate should be deep enough for the rožata juice (if not overbaked, the caramel remains liquid).


COUNTRY:

CROATIA MENU: SUMMER


STARTER:

OCTOPUS SALAD

½ kg fresh, cleaned octopus

2 bay leaves 3 cloves of garlic whole peppercorns salt small bunch of parsley onlion, spring onion or

leek lemon juice extra virgin olive oil salt and pepper to taste

- Bring a large pan of water to a simmer. Add all the ingredients and cover. Let the octopus simmer for about an hour or until tender, but not over cooked.

- Remove the contents from the pan and rinse well

with cold water, discarding the bay leaf, peppercorns and garlic.

- Cut the octopus in half and try to remove the

slimy outer layer of the octopus with your hands, until left with a pinkish white meat.

- Cut the the entire octopus into cubes. The size is

not very important since the meat should be very tender by now, I recommend about 1 cm.

- Place the prepared octopus in a bowl.

- Add finely chopped parsley, onion (spring onion

or leek) as well as lemon juice of half a lemon or more, depending on your preferences.

- Season with salt and a little pepper right after

adding a good tablespoon of olive oil.

- Mix well, cover and leave to rest for at least an hour in the fridge. Serve chilled.


COUNTRY:

CROATIA

MENU: SUMMER


MAIN COURSE:

FISH BRODETTO

1 dl of olive oil 3 onions 4 slices of a whole

garlic bulb ½ kg of tomatoes 1 ½ of fish for brudet :

an eel,a grooper or a red fish

2 dl of white wine 1 dl of vinegar corn flour salt pepper

- Put 1 dl of olive oil and 3 chopped onions in a pot. Fry until they get yellowish.

- Add 4 slices of parsley - In the end put ½ kg of chopped tomatoes. - When the vegetables are made into a dense

sauce, put ½ kg of the strained fish for brudet. - Stew all, agitating the pot and, at the same time,

pouring 2 dl of white wine and 1 dl of vinegar until it becomes dense.

- Put some salt, pepper and serve it hot or cold with cooked corn flour or with pasta.


COUNTRY:

CROATIA

MENU: SUMMER


DESSERT :

„MARASKA“ PARADISO (PARADIŽOT)

½ litre of milk

4 tablespoons of flour

4 egg yolks

4 tablespoons of sugar

3 egg whites

5 tablespoons of sugar

Petit Buerre cookies

Cocoa beans or grated chocolate (to sprinkle it over)

Yellow cream:

- Boil half a litre of milk - While the milk is cooking make a mixture of 4

tablespoons of flour, 4 egg yolks and 4 tablespoons of sugar and some cold milk

- Put this mixture into the boiling milk - Cook it until it thickens (do not forget to stir it all

the time to avoid creating lumps)

White cream:

- Whisk 3 egg whites till stiff - Add 5 tablespoons of sugar - Mix it thoroughly

Finishing phase:

- Warm some milk - Place some cookies on the bottom of the bowl

and pour just enough milk over them so that they absorb it

- Then pour a layer of yellow cream over the cookies

- Put a new layer of cookies over it - Add a new layer of milk. Add a new layer of

yellow cream, a new layer of cookies and a new layer of milk

- Pour the white cream over the cookies - Decorate it with cocoa beans or grated chocolate - Put it in the refrigerator and serve cold


COUNTRY:

CROATIA

MENU: AUTUMN


STARTER:

SALTED ANCHIOVIES WITH OLIVES (OR CAPERS)

10-15 salted anchiovies

Olives

Capers

100 g semi-soft cheese

Olive oil or lemon

One of the favourite appetizers in the Dalmatia region.

- Take the anchiovies, olives, capers and cheese and arrange them on a plate.

- Sprinkle with olive oil or lemon.


COUNTRY:

CROATIA

MENU: AUTUMN


MAIN COURSE:

STUFFED CALAMARI

50 g of calamari

0,3 dl olive oil

2 cloves of garlic

2 cups of rice

Parsley

Salt

Pepper

COOKED SILVERBEET

2 medium-sized potatoes, peeled and sliced

3 garlic cloves, chopped

1 bunch silverbeet leaves, washed and cut up

100 ml extra virgin olive oil

Salt and pepper to taste

- Clean and wash the calamari. Finely chop the tentacles.

- Fry the chopped garlic, add the tentacles and stir for 2-3 minutes.

- Add rice, which was previously half-cooked, parsley, salt and pepper. Mix and fry. If needed add a few drops of hot water.

- When the rice is cooked al dente, remove from the heat.

- Stuff the calamari with the rice and the rest of the stuffing.

- Close the calamari with a toothpick and put in a bowl. Sprinkle with olive oil and bake in an oven for 30 min at 150 ° C.

- Cook the potatoes in one litre of seasoned water

until tender. - Add the silverbeet leaves, half of garlic and half

of olive oil, cook for 5-8 minutes. - Strain almost all the water, add the remaining

garlic and olive oil and season to taste. - Serve hot.


COUNTRY:

CROATIA MENU: AUTUMN


DESSERT

KROKANT

1 cup sugar

1 cup walnuts

1 tsp butter

laurel leaves

- Caramelize sugar, add walnuts and butter and mix for half a minute.

- Pour quickly, while still hot, on a wet hard surface and roll thinly with a wet pastry roller.

- Be quick when cutting with a sharp knife into your preferred forms and fold them up.

- Pile them up on laurel leaves. - Note: Be careful not to burn yourself.

Krokanat can be made into different shapes. In Dalmatia it is widely used in making wedding cakes. The newlyweds take a knife and tear the cake down. Then the guests eat the small pieces.




MEET"

GREECE 11th Special Education Primary School

of East Thessaloniki

LET'S MEET WHERE OUR CULTURES MEETS

COUNTRY: GREECE MENU: WINTER “Cheesy Chicken & Potato Casserole”


1 cup sour cream, 2 cup shredded Cheddar cheese or Colby Jack cheese ½ cup milk ½ tsp garlic powder¼ tsp ground black pepper 28 oz frozen diced potatoes (hash browns) with onions and peppers, thawed salt 3 cup shredded cooked chicken 4 slices bacon, cooked and crumbled 2 Tbsp chopped fresh chives or thinly sliced green onion

1. Heat the oven to 180C. 2. Stir the soup, sour cream, 1 cup cheese, milk, garlic

powder and black pepper in a medium bowl. 3. Spread the potatoes in the baking dish. Season the

potatoes with the salt and additional black pepper. Top with the chicken. Spread the soup mixture over the chicken. Cover the baking dish.

4. Bake for 40 minutes or until the potatoes are tender and the mixture is hot and bubbling. Uncover the baking dish. Sprinkle with the remaining cheese.

5. Bake, uncovered, for 5 minutes or until the cheese is melted. Sprinkle with the bacon and chives before serving.


COUNTRY: GREECE

MENU: WINTER “Roasted RataToulle“ (Mixed Baked Vegetables)


2 large tomatoes, cut in ½ inch slices 1 pound potatoes, peeled and cut in ½ inch cubes 2 eggplants, cut in 1 inch cubes 2 medium size green zucchini, cut in ½ inch slices 1 large red onion, sliced thinly 1 green pepper, cut in ¼ inch slices 2 cloves garlic, finely diced 5 Tbs. chopped parsley, roughly chopped ½ cup olive oil Sea salt and fresh ground pepper to taste

Pre-heat oven to 180C degrees.

Layer potatoes in deep baking pan which has been coated with olive oil.

Place one half of the tomato slices over the potatoes and sprinkle with salt and pepper.

Layer the next six ingredients (eggplant, zucchini, onion, green pepper, garlic, parsley) and end with the remaining tomatoes.

Add salt and pepper to taste. Pour olive oil evenly over the tomatoes and bake, uncovered, for 1 hour in a 180C degree oven.

This tasty dish is very popular in Greece and is a summer best seller, especially when served with thick slices of feta cheese.


COUNTRY: GREECE

MENU: WINTER “Tabouli-Stuffed Tomatoes„


6 medium size tomatoes 1 cup bulgur (cracked wheat) 4 cups warm water 2 green sweet chilies, finely chopped 1 cup feta, crumbled 4 spring onions, finely chopped 4 Tbs chopped Italian parsley 1 Tbs minced sun dry tomatoes 4 Tbs olive oil Juice of a lemon Salt and pepper

Prepare tomatoes by cutting off a disk from the top

and spooning-out the inside of the tomatoes.

Gather the inside of the tomato in a mixing bowl.

In the meantime soak the bulgur into the warm water

for 15 minutes.

Add the softened bulgur into the tomatoes, the

peppers, the parsley, the sundried tomato, the lemon,

the olive oil and salt and pepper. Mix well and put the

filling into the tomatoes.


COUNTRY: GREECE

MENU: [SPRING]

“Easter Soup with Lamb Offal” (Magiritsa )


1 lb/500 g lamb's liver ½ lb/250 g onions ½ bunch dill 1 ¼ cups/250 g rice 2 eggs Juice of 2 lemons 1 tbsp butter salt freshly ground black pepper

Instructions:

Finely chop the dill Cut the onion in brunoise

1. Wash the lamb offal thoroughly with cold water. Place a saucepan full of salted water on high heat. When it begins to boil add the offal. Let boil for a few minutes until half cooked and remove. 2. Strain well and cut up into small pieces.

3. Heat oil in a large stock pot. Add the finely chopped onions and cook until transparent.

4. Add the chopped offal and cook until lightly browned.

5. Add the water and the herbs. Bring to a boil.

6. Add the rice.

7. Continue to simmer until the rice and offal are cooked well, and then remove the pan from the heat.

8. Lightly beat the eggs in a small bowl with the lemon juice, until frothy.

9. Spoon a ladle of the liquid from the soup into the egg mixture and continue beating until the egg and lemon sauce is frothy.

10. Pour this quickly into the hot soup, making sure that it does not boil or else the eggs will curdle.

11. Season the soup with salt and pepper, and serve hot.

*There are regional variations to this soup that contain spinach or lettuce, or don't have rice.

*Each family swears by its own recipe, which is passed down from generation to generation.

http://8.http/www.gourmed.com/glossary/BRUNOISE-13369.htm

http://www.gourmed.com/tips-advice/CULINARY-WISDOM-HOW-TO-MAKE-AVGOLEMONO-%28EGG-AND-LEMON-SAUCE%29-11895.htm


COUNTRY: GREECE MENU: SPRING/ “Koukia me Aginares’’:

Broad (Fava) Beans & Artichoke Hearts”

In Greek: “κουκιά με αγκινάρες’’, pronounced “kook-YAH meh ahg-kee-NAH-ress”


Cook Time: 50 minutes Total Time: 50 minutes Yield: serves 4-6

Ingredients:

3 1/3 pounds of fresh broad (fava) beans

8-12 fresh artichoke hearts, cut in half (or 8-12 whole frozen artichoke hearts)

1 large spring onion (or 2 small), cleaned and chopped

3 stalks of fresh garlic, cleaned and chopped

3/4 cup of olive oil 1/2 cup of water + 1/2

cup of water 1 tablespoon of sea

salt juice of 1 lemon juice of 3 lemons (for

fresh artichoke hearts)

Trim the ends of the beans and trim along the seam to remove the tough fiber.

If using fresh artichoke hearts, put in a bowl, salt lightly, and sprinkle with the juice of 3 lemons to prevent them from turning black.

If using frozen artichoke hearts, do not defrost before cooking.

In a pot, add the oil, 1/2 cup of water, onion, garlic, salt, and beans. Cook over medium heat for 10 minutes, stirring frequently so they don't stick to the bottom.

Drain the artichoke hearts and add to the pot with 1/2 cup of water (if using frozen artichoke hearts, decrease the water to 1/3 cup). Stir well, cover, and cook over medium-low heat for 40 minutes or until artichokes are fork tender, stirring occasionally. Remove from heat, add juice of 1 lemon, cover and let sit for 10 minutes before serving.

Alternatively:

This dish can be prepared with shelled broad beans and tender pods only.

Instead of the onion and garlic, add 2-3 tablespoons of chopped fresh dill.


COUNTRY: GREECE

MENU: SPRING/ “Hortopitakia”: Savory Turnovers with

Spinach or Greens and Herbs

In Greek: χορτοπιτάκια, pronounced “hor-toh-pee-TAHK-yah”


Prep Time: 40 minutes

Cook Time: 8 minutes

Total Time: 48 minutes

Ingredients:

1 pound of spinach, fresh or frozen (washed, chopped)

1 pounds of fresh fennel (leaves and stems), coarsely chopped

1 spring onions, finely chopped

1/3 cup olive oil 1/2 cup of water sea salt to taste freshly ground pepper

to taste olive oil for frying 1/2 batch of fresh

phyllo dough (or 2 pounds of puff pastry, or 25 pieces of phyllo circles, or 1 lbs of phyllo sheets)

flour for work surface

Make the filling: Sauté the fennel and spring onions in the oil until limp. Add water, bring to a boil. Reduce heat and cook for 15-20 minutes. Add spinach, salt, and pepper. Cook uncovered over medium heat until the spinach wilts, about 3-5 minutes. Drain very well.

Note: Fennel requires a longer prep time than some other herbs. If not using fennel, simply sauté the onion, add water and other chopped greens and herbs, and bring to a boil. Reduce heat and cook until wilted, then drain well.

Prepare the dough: Work on a floured surface. If using homemade phyllo dough, take a piece and roll it out to the thickness of 3-4 sheets of copier paper (setting 6 on a pasta machine). If using commercial puff pastry, roll it out to the same thickness.

Form the pies: Work on a lightly floured surface with dry hands.

1. Using a saucer or other circular guide around 4 1/2 - 5 inches in diameter, cut out a circle of dough.

2. Place a heaping forkful of the spinach and herb mixture on one side of the circle.

3. Fold the other half of the circle over to form a half-moon shape.

4. Using a fork or your fingers, pinch the edge all the way around to seal. (If the dough isn't sealing well, wet fingers with water and pinch closed.)

5. As each pie is made, set on clean cloth to keep dry. (This is the point at which these can be frozen for later use. See below.)

To use commercially prepared phyllo sheets:

1. Defrost in the refrigerator overnight and bring to room temperature before opening the package and using.

2. Cut phyllo sheets lengthwise into 2 1/2 to 3 inch strips (usually about 3-4 strips per sheet).

3. Cut several sheets (and more as needed) into squares.

4. Place a small square at one end of the phyllo strip and place 1 teaspoon of filling on the square, about

http://greekfood.about.com/od/greekbreadspitas/r/phyllo.htm


1 inch in from the edges (this helps keep the filling from leaking through).

5. Fold up into a triangle.

Continue until dough and filling are used (about 25 pieces for the circles, about 50 for the triangles).

In a medium to large frying pan, heat 1/3 to 1/2 inch of oil over medium-high heat. Fry to a light golden on both sides. (Add more oil between batches if needed, and wait until heated to start frying.)

Drain on baking racks placed over absorbent paper towels or in a colander, and serve.

Prepare ahead and freeze: After forming the pitakia (small pies), place on flat trays covered with a towel. Cover with a towel and foil and place in freezer. Once frozen, they can be placed in plastic bags and kept in the freezer for several months. To cook, defrost for 10 minutes and fry as above.

Yield: 25 half-moon pies, 50 triangles

http://greekfood.about.com/od/makephyllosweetsavory/ig/Folding-Triangles/index.htm


COUNTRY: GREECE

MENU: SUMMER/ “Briam” - Recipe for Roasted

Vegetable Casserole in a Savory Sauce



Cook Time: 1 hour

Total Time: 1 hour,

30 minutes

Yield: 6-8 Servings

Ingredients:

4 large potatoes 1/2 cup olive oil, plus

more for drizzling 1 medium onion,

diced 4 cloves garlic, finely

minced 1/2 cup dry white

wine 1/2 cup fresh dill,

chopped 1/2 cup fresh parsley,

chopped 2 cups tomato sauce A pinch of dried mint A pinch of dried basil 1 lb. zucchini, sliced

in thin rounds 4 large tomatoes,

sliced Salt and pepper to

taste

Peel and boil the potatoes in generously salted water until nicely tender. Slice the potatoes into 1/4 inch rounds and set aside.

Heat 1/2 cup olive oil in a sauce pan and saute the onions until translucent. Add the garlic and saute until fragrant, about a minute. Add the 1/2 cup wine and saute a few minutes more.

Add the herbs, tomato sauce, and about a 1/2 cup of water. Bring to a boil, cover and simmer for about 15 minutes.

Preheat the oven to 425 degrees.

While the sauce is simmering, drizzle some olive oil in the bottom of a rectangular baking pan. Layer half the potato slices on the bottom of the pan. Season them lightly with salt.

Top the potatoes with the tomato slices. Season lightly with salt and pepper. Next add the remaining potatoes. Season lightly with salt and top with half of the tomato sauce.

Next add the zucchini and top with the remaining sauce. Bake in a 150 degree oven for one hour or until the vegetables have cooked through and are very tender.


COUNTRY: GREECE

MENU: SUMMER/ “Horiatiki Salata”: Greek Salad

In Greek: “χωριάτικη σαλάτα”, pronounced “haw-ree-AH-tee-kee sah-LAH-tah”



Total Time: 15 minutes

Ingredients:

4-5 large, ripe, tomatoes

1 large red onion 1 cucumber 1 green bell pepper 1/4 pound (113.5g) of

Greek feta cheese, sliced or crumbled

dried Greek oregano (rigani)

sea salt top quality extra virgin

olive oil 1 dozen Greek olives

(Kalamata, green Cretan olives, etc.)

pickled pepperoncini hot peppers (garnish)

1 tablespoon of water (optional)

Wash and dry the tomatoes, cucumber, and green pepper. Clean off the outer skin from the onion, wash, and dry.

Cut the tomatoes into bite-sized irregularly shaped chunks, removing the core. Salt lightly. Slice the cucumber into 1/4-inch slices, cutting slices in half (whether or not you peel the cucumber is a personal choice). Salt lightly. Slice the pepper into rings, removing the stem and seeds. Salt lightly. Slice the onion into thin rings.

Combine the tomatoes, cucumbers, green pepper and onion in a large salad bowl. Sprinkle with oregano, pour olive oil over the salad, and toss. Just before serving, place the feta on top of the salad, either as a slice or crumbled (as in photo), and toss in some olives. Sprinkle the cheese with oregano (and pepper if desired), mix the oil and water and drizzle over the top, and serve, garnished with hot peppers.

Yield: Serves 4-6

Additional ingredients

Anchovies: if you like this salty fish, add a couple to the salad before tossing.

Capers: toss in a few if you like them.


COUNTRY:

GREECE

MENU: SUMMER “Moussaka” - Classic Greek Moussaka with Eggplant

INGREDIENTS: Prep Time:

2 hours

Cook Time: 45 minutes

Total Time: 2 hours,

45 minutes

DIRECTIONS: Prep the Vegetables:

Using a sharp peeler, partially peel the eggplants, leaving strips of peel about 1 inch wide around the eggplant. Slice the eggplant in to 1/2 inch slices. Place the eggplant slices in a colander and salt them liberally. Cover them with an inverted plate that is weighted down by a heavy can or jar. Place the colander in the sink so that excess moisture can be drawn out. They will need to sit for at least 15-20 minutes, preferably an hour. The salt also helps to remove some of the bitterness of the eggplant.

Ingredients:

3-4 eggplants, about 4 lbs. total

1 lb. potatoes 1 1/2 lbs. ground beef

(or lamb) 2 large onions, finely

diced 2 cloves garlic,

minced 1/2 cup red wine 1/4 cup chopped

fresh parsley 1 tsp. ground

cinnamon 1/4 tsp. ground

allspice 1 cup tomato puree

(or crushed tomatoes) 2 tbsp. tomato paste 1 tsp. sugar Salt and pepper to

taste 2 cups plain

breadcrumbs 8 egg whites, lightly

beaten (reserve yolks for bechamel)

1 cup grated Kefalotyri or Parmesan cheese

Peel the potatoes and boil them whole until they are just done. They should not get too soft, just cooked enough so that they no longer crunch. Drain, cool and slice them in 1/4 inch slices. Set aside.


Line two baking sheets with aluminum foil and lightly grease. Add a splash of water to the egg whites and beat them lightly with a fork. Add breadcrumbs to a flat plate.

Rinse the eggplant slices and dry with paper towels. Dip the eggplant slices in the beaten egg whites and then dredge them in the breadcrumbs, coating both sides. Place breaded eggplant slices on baking sheets and bake at 400 degrees for 1/2 an hour, turning them over once during cooking.

When eggplant is finished cooking, lower the oven temperature to 350 degrees.

Make the Meat Filling:

In a large sauté pan, brown the ground beef (or lamb) until the pink color disappears. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.

Add wine to pan and allow it to simmer and reduce a bit before adding cinnamon, allspice, parsley, tomato paste, crushed tomatoes, and sugar. Allow the sauce to simmer uncovered for approximately 15 minutes so that excess liquid can evaporate. It should be a drier, chunkier, tomato sauce. Season to taste with salt and pepper.


Bechamel Sauce:

1 cup salted butter (2 sticks)

1 cup flour 4 cups milk, warmed 8 egg yolks, lightly

beaten Pinch of ground

nutmeg

Make the Béchamel Sauce:

Melt butter over low heat. Using a whisk, add flour to melted butter whisking continuously to make a smooth paste. Allow the flour to cook for a minute but do not allow it to brown.

Add warmed milk to mixture in a steady stream, whisking continuously.

Simmer over low heat until it thickens a bit but does not boil.

Remove from heat, and stir in beaten egg yolks and pinch of nutmeg. Return to heat and stir until sauce thickens.

Assemble the Moussaka:

Lightly grease a large deep baking pan (lasagna pan). Sprinkle the bottom of pan with breadcrumbs. Leaving a 1/4 inch space around the edges of the pan, place a layer of potatoes on the bottom. Top with a layer of eggplant slices.

Add meat sauce on top of eggplant layer and sprinkle with 1/4 of the grated cheese. Top with another layer of eggplant slices and sprinkle once again with 1/4 of the grated cheese.

Pour the béchamel sauce over the eggplant and be sure to allow sauce to fill the sides and corners of the pan. Smooth the béchamel on top with a spatula and sprinkle with remaining grated cheese. Bake in a 170-degree oven for 45 minutes or until béchamel sauce is a nice golden brown color. Allow to cool for 15 – 20 minutes before slicing and serving.

You can make this dish ahead up until the béchamel sauce and refrigerate. Make the béchamel sauce right before you intend to bake it.


COUNTRY: GREECE

MENU: AUTUMN „LAMB FRICASSEE”

INGREDIENTS: 2 bunches spring

onions, finely chopped

2 lettuces, roughly torn

1 large onion, finely chopped

1 or 2 lemons

1 cup olive oil

3 eggs

1.5 kg leg lamb, boned

1/2 bunch celery leaves

1/2 bunch dill

salt and pepper

DIRECTIONS: -Cut the meat into pieces - Heat the oil in a saucepan

-Brown the meat on all sides - Brown the onions - Add 2 cups of water and bring to the boil.

Simmer until almost done. Place the vegetables, celery leaves, lettuce and dill in the saucepan. - As soon as they are done, remove the saucepan from the heat and prepare the avgolemono [egg + lemon] sauce - Separate the yolks from the whites of the eggs - Squeeze the lemons - Beat the egg yolks - Beat the egg whites until they form soft peaks

- Stir the yolks into the whites - Add the lemon juice - Gradually add the gravy from the saucepan, stirring constantly so that the egg does not curdle. - Return the mixture to the saucepan - Shake the saucepan so that the avgolemono sauce covers all of the meat evenly.

http://www.deliciousandhealth.gr/gr/details.php?id=1



COUNTRY: GREECE

MENU: AUTUMN „CHICKEN WITH HONEY”


1 chicken (1-1.5 kg)

2 pinches freshly ground black pepper

1 cup ground nuts (pine nuts, walnuts)

salt and pepper to taste

1 cup ground almonds, 1 beaten egg

1 cup olive oil,1 tbsp

chopped fresh basil

3 tbsp honey

3 tbsp melted butter

1. Mix the nuts and beaten egg and sprinkle the basil and one pinch of black pepper over the chicken. Season the cavity of the chicken with salt and pepper and stuff it with the almond mixture. Sew up or skewer the opening and tie the wings and legs close to the body. Prick the skin with a fork and brush it with the oil and honey mixture. Roast the chicken in a moderate oven (180°C), basting it frequently with the melted butter and its own juices, for approximately 1½ hours or until the juices run clear.

2. You are now ready to enjoy your chicken with honey.




COUNTRY: GREECE

MENU: AUTUMN

„Kakavia” (famous fish soup)


- 3/4 cup extra-virgin olive oil

- 4 medium onions, peeled and sliced thin - 4 plum tomatoes, peeled and chopped

- 1,5 kg (3 pounds) cheap mixed white fish, gutted and cleaned

- Half a kilo (1 pound) shrimp, cleaned

- 2 medium potatoes, peeled and diced - salt and black pepper - 1/4 cup finely chopped flat-leaf parsley

- 6 slices thick toasted bread Heat half of the olive oil in a large soup pot and add the onions.

Cook covered over medium heat until wilted, about 7 minutes. Add the tomatoes and 6 cups water. Bring to a boil then reduce the heat and simmer for 15 minutes. Strain, reserving the vegetables and pouring the stock back into the pot. Add the fish and shrimp to the stock and simmer for another 20 minutes.

Remove the fish with a slotted spoon, de-bone it, breaking the flesh apart into small pieces. Add it back to the soup pot together with the vegetables. Add the diced potatoes, season with salt and pepper and simmer the soup, partially covered for 2 hours until it becomes thick. Add more water if necessary. Sprinkle the parsley and remaining raw olive oil into the soup just before removing from the heat.

To serve, place six slices of thick toasted bread on the bottom of six bowls and ladle the soup into each of the bowls. (6 servings)




MEET"

ITALY Istituto Comprensivo “G. Lombardo

Radice", Siracusa


COUNTRY: ITALY MENU: SPRING

CHERRY TOMATO, RICOTTA, KALE AND PESTO SAUCE INGREDIENTS:

2 tbsp olive oil

3 garlic cloves, chopped

1 tsp crushed chilli flakes

2 x 400g cans cherry

tomatoes

500g penne

200g kale, chopped

4 tbsp ricotta

4 tbsp fresh pesto

parmesan or vegetarian

alternative, to serve

(optional)

DIRECTIONS:

1. Heat the oil in a large saucepan, add the garlic and cook

for 2 mins until golden. Add the chilli flakes and tomatoes,

season well, and simmer for 15 mins until the sauce is

thick and reduced.

2. While the sauce is cooking, cook the pasta following pack

instructions – add the kale for the final 2 mins of cooking.

Drain well and stir into the sauce, then divide between 4

bowls. Top each with a dollop of ricotta, a drizzle of pesto

and shavings of Parmesan, if you like.



ITALIAN PORK PATTIES WITH POTATO WEDGES INGREDIENTS:

4 baking potatoes, unpeeled,

each cut into 8-10 wedges

2 tbsp olive oil

zest and juice 1 lemon

50g fresh breadcrumbs

500g pack pork mince

50g grated parmesan

2 tbsp chopped parsley

1 large garlic clove,

crushed

DIRECTIONS: Heat oven to 200C/180C fan/gas 6. Toss potato wedges

in a large roasting tin with 1 tbsp oil and lemon juice.

Spread out in a single layer. Bake for 35-45 mins,

turning halfway, until golden brown and crisp.

Meanwhile, place the breadcrumbs in a mixing bowl

and moisten with 2 tbsp cold water. Add the mince,

Parmesan, parsley, garlic and lemon zest.

Season, mix well, then shape into 4 large, flat patties.

Heat remaining oil in a pan and cook the patties

for 7 mins on each side, or until they have a golden crust

and are cooked through (alternatively, cook on the barbecue).

Serve with the wedges and a tomato and rocket salad, if you like



CHOCOLATE, PISTACHIO AND NOUGAT SEMI-FREDDO INGREDIENTS: 75g golden caster sugar

4/5 medium eggs

250g dark chocolate,

finely chopped

450ml double cream

140g hard nougat or

torrone, chopped into

½ cm chunk

50g pistachios,

roughly chopped

Torrone

Torrone is a traditional Italian hard

nougat and is available in most

good delis. This recipe calls for a

hard nougat - rubbery pink and

white bars won't work here!

DIRECTIONS: Butter and line a 900g/2lb loaf tin with cling film. Bring a pan of

water to a gentle simmer. Put the sugar and eggs in a heatproof

bowl, then place over the simmering water and whisk until pale,

thick and doubled in volume. Remove from the heat, plunge the

bottom of the bowl into cold water and continue whisking until the

mixture is cool.


COUNTRY: ITALY MENU: SUMMER

SPAGHETTI WITH SEA URCHIN EGGS INGREDIENTS:

Serving 6 people:

600 grams of spaghetti

30 urchins

2 clove of garlic

Parsley to taste

Pepper to taste

Salt to taste

Extra virgin olive oil to

taste

DIRECTIONS: - Cut the urchins in half, carefully clean them and collect the eggs. - Fry in a pan on low heat in olive oil extra-virgin olive oil a clove of garlic crushed. - Cook the spaghetti in boiling water until al dente and drain. - Season with the `oil, after removal of the` garlic. - Finally add the urchin eggs without stirring. - Sprinkle all with chopped parsley and pepper. - For best results, it is good to serve spaghetti hot.



SARDINES BALLS INGREDIENTS:

Serving 6 people:

1 kg of sardines

200 g of grated stale

bread crumb

100 g of cheese (or

Parmesan) cheese

3 Eggs

1 clove of garlic,

chopped

1 tablespoon chopped

parsley

Some of the stalks of

wild fennel

1 liter of tomato puree

Oil, salt and pepper to

taste

DIRECTIONS: - After being washed and salted, skip the sardines lightly in a pan with oil. - Thus depriving them of the bone with a fork and grind into a paste that will be transferred in a bowl with the addition of breadcrumbs, grated cheese, chopped garlic, parsley and eggs, season with salt and pepper and knead as you do with meatballs meat. - Get from the balls roughly the size of an egg, flatten them and fry them in olive oil. - Finish cooking (about half an hour) in tomato sauce flavored with wild fennel. - With the sauce can flavor the dough, while the balls are a nice main dish.



LEMON SORBET INGREDIENTS:

Serving 6 people:

2 kg of ripe lemons

200 grams of green

lemons

100-150 grams of sugar

1 glass of white Martini

DIRECTIONS: - Squeeze the lemon and pour the juice into an electric ice cream maker. - Add the sugar and the Martini. - Operate the ice cream maker until you get a smooth and creamy product. - Serve the sorbet just did.


COUNTRY: ITALY MENU: AUTUMN

CHARCOAL MAKER'S SPAGHETTI INGREDIENTS:

1/4 pound (100 g)

guanciale , pancetta or

bacon

1/2 cup (25 g) grated

Pecorino Romano

4 egg yolks and 2 egg

whites

1/4 cup (60 ml) heavy

cream (optional; purists

shudder at it)

Olive oil, salt, and

pepper

A scant pound (400 g)

of spaghetti

DIRECTIONS:

Set pasta water to boil. Meanwhile, dice the meat, sauté it in a tablespoon of oil till it's well cooked, and drain the pieces on a paper towel. As soon as the water boils, salt it and add the pasta. While the pasta's cooking, lightly beat the yolks and one or two whites (just one white if you're using the cream). As soon as the yolks and whites are combined, beat in the cheese, pinches of salt and pepper, and the cream, if you're using it. When the pasta's done, drain it and transfer it immediately to a heated bowl. Add the pancetta and pour the egg mixture over the pasta, stirring briskly (the heat of the pasta will cook the eggs). Serve immediately.



FARSUMAGRU RECIPE INGREDIENTS:

A rectangular slice of veal weighing 1 3/4-2 pounds (7-800 g), with no holes!

1/2 pound (200 g) prosciutto or mortadella

1/2 pound fresh mild sausage, or the soft salami of Chiaramonte Gulfi

4 hard-boiled eggs

4 ounces (100 g) cured lard (a strip the length of the slice of meat)

3 ounces (75 g) ground beef

A fresh spring onion

A beaten egg

A clove of garlic

4 ounces (100 g) sharp caciocavallo or provolone, diced

2 1/2 ounces (60 g) grated pecorino col pepe (similar to Romano, but with peppercorns)

A small bunch parsley

1/4 pound (100 g) freshly shelled peas, blanched in salted water

Tomato sauce

A walnut sized chunk of rendered lard

A sprinkle of well aged red wine

Olive oil

Salt & pepper

DIRECTIONS: Begin by pounding the meat with the flat of a knife, being careful to keep the slab rectangular in shape, and not puncturing it. Next, lay the slices of prosciutto or mortadella over the meat. Trim the tips off the hardboiled eggs to reveal the yolks, and lay them lengthwise down the middle of the piece of meat. Trim the rind from the lard if need be, put it around the eggs, then sprinkle the diced cheese and parsley sprigs over everything, along with the garlic, minced, and the spring onion. To complete the filling combine the ground meat, grated cheese, peas, and, if you want, some fresh sausage. Spread the mixture over the other ingredients in the filling, and roll the meat up around it. Tie the roll with string lengthwise and widthwise and down, to produces a "salami." Put the farsumagru in a large pan and brown it either in the fat from cooking sausages, or a mix of lard and oil. At this point the farsumagru is ready to take its place in a festive ragù. Or, if it is to reign in glory by itself at the table, sprinkle it with red wine and continue cooking until the wine has evaporated. Then add some tomato sauce, diluted in water, and simmer the roll for about an hour, covered. When it comes time to serve it transfer it to a platter and remove the string, but wait till you get to the table to slice it into half-inch slices. The beauty of the thing, if it's done right, is the way the brilliant yellow of the yolk is surrounded by the whites, in which are in turn surrounded by the milky lard, with the green of the peas and parsley in the brilliant white of the cheese.



TIRAMISU INGREDIENTS:

4 very fresh, top quality eggs, separated

4 tablespoons sugar

1 1/4 pounds fresh mascarpone cheese

Brandy (dashes, optional - depending upon how she feels at the moment)

1 demitasse espresso coffee, diluted with water and lightly sweetened with sugar

3/4 pound savoiardi cookies (available in Italian delicatessens (if need be you canmake them, or use ladyfingers -- 1 savoiardo = 2 ladyfingers)

Powdered bitter chocolate

DIRECTIONS: Beat the yolks with the sugar, then whip in the mascarpone and, if

you're using it, the brandy. Whip 2 of the whites to firm peaks (use

the other 2 for something else) and fold them in.

Put the diluted, sweetened coffee in a bowl and add about a

tablespoon of brandy (to taste here, assuming you want it). Dip the

savoiardi in the coffee and line a mold large enough to hold the

mascarpone mixture. Fill with the mixture, chill for 2 hours, and

dust with the powdered chocolate before serving.

This should serve 6-8.

http://italianfood.about.com/od/biscottietc/r/blr0702.htm

http://italianfood.about.com/od/biscottietc/r/blr0702.htm


COUNTRY: ITALY MENU: WINTER

RED WINE RISOTTO WITH WALNUTS INGREDIENTS: 3⅓ cups homemade or lower-

sodium chicken broth

3 tablespoons extra-virgin olive

oil

4 shallots, thinly sliced

1 leek, sliced (white and pale

green parts only)

1½ cups carnaroli or vialone

nano rice 1¼ cups young red

wine

⅓ cup freshly grated

Parmigiano-Reggiano or Grana

Padano, plus more for serving

Salt ⅓ cup

roughly chopped walnut pieces

Freshly ground black pepper

DIRECTIONS: Heat broth in a medium saucepan to a very gentle simmer.

Meanwhile, in a large saucepan heat oil over medium heat. Add

shallot and leek; cook, stirring frequently with a long handled

wooden spoon, until softened, about 3 minutes. Add rice, increase

heat to medium-high, and cook, stirring frequently, until rice is

translucent, about 4 minutes. Add ½ cup wine and cook, stirring

frequently, until wine is mostly absorbed. Add about ½ cup broth.

Cook, stirring constantly, until broth is mostly absorbed. Continue

adding broth in ½ cupfuls, stirring constantly, and allowing each

addition to mostly absorb before adding the next, until rice is

tender, yet firm to the bite. Add remaining ¾ cup wine to risotto; stir

to combine and remove from heat. Stir in cheese and season to

taste with salt. Serve risotto immediately, sprinkled with walnuts,

pepper and extra cheese.



Milanese veal chops INGREDIENTS:

Freshly ground black pepper

2 large eggs, lightly beaten

4 (8-ounce) veal chops pounded to ½-inch thickness

1 cup plain fine breadcrumbs

7 tablespoons unsalted butter

Salt

DIRECTIONS: Add a pinch of pepper to eggs and lightly beat to combine. Dip veal

chops into beaten egg mixture, avoiding the bone and allowing

excess egg to drip off. Dredge each chop in breadcrumbs and

press between palms so that breadcrumbs adhere to meat. Melt

butter in a large skillet over medium heat. As soon as butter begins

to brown, add veal chops; season lightly with salt. Cook until

browned, 2 to 3 minutes per side for medium-rare. Remove from

the skillet and drain on paper towels. Serve immediately, or keep

warm until serving.



Chocolate & Amaretto Panna Cotta INGREDIENTS: Chocolate Layer:

1/4 Cup Water

1 1/2 Teaspoons Unflavored

Gelatin

1 Cup Heavy Cream

1 Cup Whole Milk

1/3 Cup Sugar

2 Cups Dark Chocolate Baking

Chips

2/3 Cup Sour Cream

Amaretto Layer:

1 Cup Whole Milk

2 Teaspoons Unflavored Gelatin

2 Cups Heavy Cream

1/4 Cup Sugar

1/4 Cup Amaretto Liqueur

Topping:

Lightly Sweetened Whipped

Cream

Chocolate Shavings

DIRECTIONS: In a small bowl, sprinkle the gelatin over the water and set aside.

For the chocolate layer, heat the cream, milk, and sugar over

medium heat until the mixture almost but does not quite come to a

boil, then remove from the heat.

Stir in the softened gelatin, then the chocolate chips, stirring until

smooth.

Whisk in the sour cream until blended, then pour the mixture into 8

small clear glasses and refrigerate for 90 minutes, reserving about

a half cup of the chocolate mixture to use later.

For the Amaretto layer, sprinkle the gelatin over the milk in a small

bowl and let soften for 5 minutes.

In a small pot, heat the heavy cream and sugar until almost boiling,

then remove from the heat.

Stir in the softened gelatin, the Amaretto liqueur, and the reserved

chocolate mixture and whisk until smooth.

Pour this mixture over the refrigerated chocolate panna cotta

creating a layer of an inch or two, then refrigerate again for at least

6 hours.

To serve, add a dollop of lightly sweetened whipped cream and

sprinkle with chocolate shavings, then serve immediately.




MEET"

LITHUANIA Palemono Vidurinė Mokykla, Kaunas


COUNTRY:

LITHUANIA

Traditional foods of Lithuania.

Nothing else can characterize the nation better as its

cuisine. In this respect Lithuanian culinary traditions are the

brightest in Eastern Europe. It’s not a secret that Lithuanians

like to eat good, tasty food and they like to eat a lot. It is

said about Lithuanian cooks that a good cook can create

delicious food just by using simple ingredients. Lithuanian

cuisine is pretty simple but has a variety of interesting

dishes. Potatoes, rye, beet root, various meat, mushrooms

and dairy products are often used when preparing

Lithuanian food. It’s amazing how much food can be found

in Lithuanian cook’s kitchen. When you are the guest in a

Lithuanian house, it is possible to eat too much because the

food is just too good to be left in the plate!

We haven’t got spring or summer meals, but we’ve

prepared some recepies of Lithuanian traditional food.

Juoda duona (Black rye bread)

This kind of bread is probably the oldest Lithuanian

traditional food. Lithuanian dark rye bread is fresh,

delicious, heavy fragrant and can be eaten during breakfast,

lunch, dinner or even as an appetizer. However, it isn’t as

popular nowadays as it was before.


COUNTRY:

LITHUANIA

MENU:

Radish and cucumber salad

Ridikelių ir agurkų salotos

INGREDIENTS:

2 cucumbers

4 radishes

1 bunch of spring onions

some dill

1 lemon juice

2 tbsp olive oil

salt and white pepper

DIRECTIONS: 1. Use a peeler to shave some cucumber stripes. Slice

the radishes, chop spring onions and dill.

2. Arrange the vegetables on a plate, sprinkle with dill

and spring onion.

3. In a small bowl add the lemon juice, add 2 tbsp of

olive oil, season with salt and white pepper. Mix it well

all together and drizzle over the salad. Enjoy!


COUNTRY:

Lithuania

MENU:

Balta Misraine

or

Lithuanian White Salad

INGREDIENTS:

250g potatoes

250g carrots

1/2 cup peas

1 egg, boiled and shelled

2 pickled gherkins

mayonnaise

DIRECTIONS: 1. Peel and boil the potatoes and dice into small cubes.

2. Cook and chop the carrots and combine with the

chopped gherkins and boiled egg.

3. Add the mayonnaise and carefully mix all the

ingredients in a bowl. Season with salt, black pepper

and a dash of orange juice.

This simple and delicious salad is usually served as a

side dish.

It makes a brilliant accompaniment to main dishes.


COUNTRY:

LITHUANIA

MENU:

Beetroot salad

Burokėlių salotos

INGREDIENTS:

4 medium beetroots

1 large red onion

1cup boiled chickpeas

4 tbsp pomegranate seeds

a handful of arugola

1 tsp sumac spices

1 lemon juice

3 tbsp pomegranate

molasses

salt and black pepper

olive oil

a small hanful of fresh dill

DIRECTIONS: Put beetroots on a sheet of parchement paper and sprinkle

with some salt and drizzle with some olive oil. Wrap

them in the paper and then wrap in aliuminium foil. Bake

in a 180C-oven for 1 hour until they are soft. Remove

from the oven and let them cool completely. Then peel

the beetroots and slice in wedges. Drizzle with some

pomegranate molasses and leave it to marinate.

Peel and slice the red onion. Put it into a bowl. Season

with salt and black pepper, add sumac and lemon juice.

Use your hand to mix the onion and crush them a bit to

make them softer. Leave the onion to marinate for at least

10 min.

In a serving platter arrange arugola leaves, then add

beetroot with all pomegranate molasses, scatter the

chickpeas, top with marinated onions, add pomegranate

seeds. Add some dill. Drizzle with some olive oil and

serve. Enjoy!


COUNTRY:

Lithuania

MENU:

Cold Beetroot Soup

Šaltibarščiai

It is a popular summer soup because it‘s cold. It‘s made

from boiled eggs, cooked shredded beets, cucumber, dill

and green onions. All the ingredients are put into a large

pot and cold soured milk or kefir is added. This soup is

served with boiled or fried potatoes on the side.

INGREDIENTS:

DIRECTIONS:

2 cooked red beets

Peeled and coarsely

grated

2 fresh cucumbers finely

cut

2 hard boiled eggs

100 g (6 tablespoons)

sour cream

1 l (4 cups) sour milk or

butter milk

1 cup boiled water

8 sprigs fresh dill, finely

chopped

1 cup scallion greens

Finely chopped

Salt to taste

Crush egg yolks with scallion greens and salt. Add

cucumber, finely chopped egg whites, sour cream, sour

milk or butter milk, beets and 1 cup of boiled but chilled

water. Mix well.

Serve in individual bowls sprinkled with dill, with

hot potatoes.


COUNTRY:

LITHUANIA

MENU:

Skilandis

Skilandis or Kindziuk is a Lithuanian sausage. It is

made of a pig's stomach stuffed with salted, garlic-flavored

minced meat and bacon. Then the sausage is smoked and

dried, but not cold-smoked. Siklandis an almost legendary

product, famous for its long keeping properties.

The term "skilandis" has protected status under European

Union law.

INGREDIENTS:

10 k pork,

400 g salt,

10 g sugar,

10 g black pepper,

garlic.

DIRECTIONS:

Cut meat to pieces (30-35 g), mix with some chopped lard

(if meat is too lean). Add salt, chopped seasonings and mix

all well. Stuff well-cleaned pork's stomach tightly with

mixture to squeeze well and avoid air bubbles. Sew up the

stuffed stomach, set narrow plates to it and tie using a

string. Compress and set for 3-5 days, then smoke-dry.

When a casing fogs up with smoke, skilandis has to be

retied to reset plates. A smaller size skilandis is done in a

week, a bigger one takes longer.

Skilandis is eaten raw or cooked. While boiling in water it

is advisable to put the cut piece of skilandis into linen cloth

for then it would not break up.

http://en.m.wikipedia.org/wiki/Lithuania

http://en.m.wikipedia.org/wiki/Sausage

http://en.m.wikipedia.org/wiki/Pig

http://en.m.wikipedia.org/wiki/Garlic

http://en.m.wikipedia.org/wiki/Meat

http://en.m.wikipedia.org/wiki/Bacon

http://en.m.wikipedia.org/wiki/Smoking_%28cooking%29


COUNTRY:

LITHUANIA

MENU:

Cold-nosed potato buns

Šaltanosiai

INGREDIENTS:

1 k grated potatoes,

2 cups buckwheat or rye flour,

1 cup grinded poppy or hemp

seed,

salt,

0,5 teaspoon sugar.

DIRECTIONS: Drain some potato juice from grated potatoes, mix

with flour and salt. Make palm size rounds of

dough, place some stuffing made of onion and

hemp seed grinded with salt (or poppy seed

grinded with sugar) and form buns. Place into

baking dish and bake in a medium hot oven for 45

min.


COUNTRY:

LITHUANIA

MENU

Mushroom buns

Pyragėliai su grybais

INGREDIENTS:

1,5 cup wheat flour,

1 cup milk,

1 tablespoon sugar,

10 g dry yeast,

1 egg, 50g butter.

For filling: 1,5 cup cooked dried

mushrooms, 1 onion, 1 carrot, oil, black

pepper, salt.

DIRECTIONS: Blend yeast with some sugar and dissolve in

warm milk. Sift a third of flour to milk and blend

well. Sprinkle dough with flour and let rise in a

warm spot. Add egg, salt, sugar, remaining flour

and beat dough. In the end add melted butter.

Knead dough until it is no longer sticky and set

for another rising. Roll out dough to rolls, cut and

roll out rounds. Stuff rounds with filling and seal

edges. To make filling fry chopped mushrooms,

onions and carrot, add black pepper and salt and

mix well. Place buns into a greased baking dish

and set in a warm spot to rise. Bake in an oven

until golden brown.


COUNTRY:

Lithuania

MENU:

Baked potato pudding

Kugelis

INGREDIENTS:

2 kg potatoes,

.5 kg bacon flitch,

cup of milk,

2 onions,

2 eggs,

ground black pepper,

2 bay leaves,

2 teaspoons of herbs of

Majorana hortensis (optional),

salt.

DIRECTIONS: Grate peeled potatoes. Flitch cut to small pieces

and roast, then add to grated potatoes. Also add

hot milk and mix up. Put eggs and chopped

onions; add pepper, broken bay leaf, majoran, salt.

Mix up once again. Add the mixture to a greased

baking dish that layer's thickness would be about

5-6 cm. Bake in oven for 1-2 hours. When finished

cut to quadrangular pieces and eat with sour

cream.


COUNTRY:

Lithuania

MENU:

Cepelinai

Zeppelins

Zeppelins are probably the most popular dish in

Lithuania. Zeppelins are big, round shaped dumplings made

from potatoes and stuffed meat inside of them. They are

usually served with mushroom sour cream or “spirgai” ( a

cream with little pork beats in it). Let’s not forget

vegetarians. There is special type of cepelinai for them.

Instead of meat they put curd filling inside.

INGREDIENTS:

1 kg uncooked potatoes,

3 or 4 boiled potatoes,

ground beef,

milk,

curd or mushrooms.

DIRECTIONS:

Peel and grate the raw potatoes, then squeeze out the

excess liquid from them through a cheesecloth. Let the

starch settle to the bottom of the liquid, then pour the liquid

off and add the starch back to the potatoes. Peel and mash

the boiled potatoes, then add them to the grated ones. Add a

dash of salt and knead the mass well. Then take

approximately egg-sized pieces of this mixture and form

into patties. Place spoonfuls of the previously prepared

filling into the center of the patties. Most often such a filling

is made from ground beef, milk curd or mushrooms with salt

and spices. Close the patties around the filling and form

them into ovoid shapes. Then place the cepelinai in salted

boiling water and cook for approximately 30 minutes.

Cepelinai are eaten with bacon or melted sour cream and

butter sauce. This dish is very filling, and was traditionally

only served for guests or during heavy labor seasons.


COUNTRY:

Lithuania

MENU:

ŠAKOTIS –

Lithuanian traditional cake

Šakotis is a popular Lithuanian traditional cake, similar to

German Baumkuchen. It has been known in Lithuania

since the era of the Polish-Lithuanian Commonwealth. In

Poland it is called sękacz.

Its name means "branched", and that describes its

distinctive shape. It is baked by painting layers of batter

onto a rotating spit in a special oven. It is also drier than a

Baumkuchen. It is not the same as German Baumkuchen,

although often confused with it.

It can be decorated with chocolate and flower ornaments,

but it is often served plain. Šakotis is one of the most

important desserts in Lithuanian celebrations, especially at

wedding or birthday parties. It is often eaten at Christmas.

It was the sweet chosen to represent Lithuania in the Café

Europe initiative of the Austrian presidency of the

European Union, on Europe Day 2006.

Here is a recipe how to bake šakotis(you will need a

special oven as šakotis is baked on a spit, hence the hole in

the middle).

INGREDIENTS: 50 eggs;

1250 g butter;

1250 g flour;

800 g sugar;

10 g lemon essence;

6 glasses cream (20 % fat);

100 g cognac.

DIRECTIONS:

Beat the butter and sugar into a smooth paste. While

stirring, add 1-2 eggs at a time until all eggs are used. Add

the flour and lemon essence, then the cream and cognac.

Beat the paste to a very smooth consistency

Bake šakotis in a special oven dripping the pastry

slowly onto the rotating spit.


COUNTRY:

Lithuania

MENU:

The ant house cake

Skruzdelynas

The reason we call it “the ant house” are the poppy seeds

that are always sprinkled at the end to give a little color

contrast and a lovely finished look.

Recipe type: dessert

Prep time: 2 hours

Cook time: 30 mins

Total time: 2 hours 30 mins

Serves: 8

INGREDIENTS:

PASTRY

2 eggs

2 ½ tablespoons sour

cream

pinch of salt

250-300 grams flour

200 ml sunflower oil

SYRUP

4 tablespoons natural

honey

1 teaspoon vanilla

extract

2 tablespoons water

1 ½ tablespoon sugar

DECORATION

poppy seeds

DIRECTIONS:

1. Whizz all the ingredients except oil in a food

processor till you have a thick dough. Start with

250 grams of flour and add more as needed. Then

wrap the dough in a cling film and let it rest at least

2 hours in the fridge.

2. When the dough has rested, taking a handful at a

time roll the dough paper thin and slice up. Roll out

all the dough before frying.

3. To fry, heat the oil in a deep pan, and fry the dough

in batches just until golden brown. Once fried place

on the paper towel to dry.

4. To make the syrup, bring all the ingredients to boil

and simmer fro 3-7 minutes. Your syrup is now

ready, drizzling a little bit of syrup start assembling

the ant house cake then sprinkle some poppy seeds

to finish it off.


COUNTRY:

LITHUANIA

MENU:

Simple apple cheese

A traditional Lithuanian way to cook apple cheese

INGREDIENTS:

7 kg apples

15 kg sugar

pinch(es) cinnamon powder

DIRECTIONS:

Peel and core the apples. Cut them into medium slices. Place

apple slices in a bowl and mix with sugar. Leave it for two

days. After two days, the slices are adequately covered by

apple juice. Strain the juice into a large pot. Boil, till about a

half of amount is left. Put apple slices into the boiling juice

and cook them in a low temperature for more than one hour.

Stir frequently. Season to taste with cinnamon. When cooked,

pour the mass into a wide, flat cooking tin-plate. Leave it in a

warm place for at least three weeks to jelly. After three or

more weeks cut the cheese into blocks and pack them in

butter paper and store in a cool, dark place.


COUNTRY:

LITHUANIA

MENU:

Twigs

Žagarėliai

INGREDIENTS:

½ k (1 lb) flour with a

pinch of salt

½ cup butter

6 egg yolks

2 whole eggs

30 g (2 Tbsp) sugar

1 cup sour cream

30 g (1 oz) rum

1 tsp vanilla extract

Powdered sugar

Oil for deep frying

DIRECTIONS: Blend 6 yolks and 2 whole eggs with sugar until thick

and lemon colored.

Sift flour into eggs, add sour cream, vanilla and rum.

Mix well.

Beat dough with rolling pin, folding dough inward,

until dough shows blisters. The more air that is

incorporated into the dough, the lighter the twigs.

Let dough rest in refrigerator for a couple hours.

Roll out dough very thin, cut into strips 10 cm/3 inches

long and 2 cm/1 ½ inches wide. Cut a slit in the center,

pull one end through slit.

Heat oil in deep pot or fryer, to keep oil from foaming,

add 2 pieces raw potato.

When the twig is placed into hot oil and rises to surface

fast, this means that oil is at right temperature.

Fry until golden brown on both sides,.

Drains twigs on paper towels (or brown paper) and

dust with powdered sugar while still hot


COUNTRY:

LITHUANIA

MENU:

Lithuanian Poppy Seed Roll Recipe

Pyragas su Aguonomis

This Lithuanian poppyseed roll recipe bears witness to

Eastern Europeans' love affair with poppyseeds. They

appear in everything from noodles to pastries. Here, they

are combined with nuts and candied orange peel and rolled

into a sweet yeast dough. It's great with coffee or tea for

dessert, breakfast or anytime a not-too-sweet dessert is

desired.

INGREDIENTS:

Dough:

2 pounds all-purpose

flour

1 1/2 cups warm milk

2 packages active dry

yeast

6 tablespoons sugar

4 large egg yolks + 1

large whole egg

1 teaspoon salt

Filling:

1 (12.5-ounce) can

poppy seed filling

1 large egg, beaten

4 tablespoons finely

chopped walnuts

1 teaspoon vanilla

extract

4 tablespoons candied

orange peel, finely

chopped

DIRECTIONS:

1. In a large bowl, combine 1/3 of the flour, milk,

yeast and sugar until well mixed. Cover with a

towel or plastic wrap and let rise until doubled.

2. Beat egg yolks, whole egg and salt and add to

dough in bowl with remaining flour. Knead until

smooth and elastic. Cover and let rise until

doubled.

3. For the Filling: Mix poppy seed filling with beaten

egg, chopped nuts, vanilla and orange peel.

4. Divide dough into two pieces. Roll out each on a

lightly floured surface. Spread half the filling on

each piece and roll up as for a jellyroll. Tuck in the

ends. If you like, the roll can be left straight or

formed into a ring. Place each on a parchment-lined

baking sheet and let rise until almost doubled. Heat

oven to 375 degrees.

5. Paint with egg wash (1 large whole beaten egg

mixed with 1 teaspoon water). Bake for about 45

minutes or until golden brown. Let cool covered

with a linen cloth so the cake doesn't dry out. When

completely cool, dust with confectioners' sugar or

glaze with a flat icing, if desired.




MEET"

POLAND Publiczna Szkoła Podstawowa,

Stara Słupia


COUNTRY: POLAND MENU: SPRING

Stuffed eggs with ham and parsley


6 eggs

10 slices of ham

3 spoonful of

mayonnaise

a handful of chopped

parsley

salt

pepper

Chop the ham into little cubes.

Prepare hard boiled eggs.

Peel the eggs and cut each one in

half.

Remove the hard boiled yolks and

add them to the remaining

ingredients.

Mash yolk well with a fork and mix

all the ingredients with

mayonnaise.

Season the stuffing with some salt

and pepper.

Fill all the halves with the stuffing

and decorate the starter with some ham and fresh

vegetables like cucumber or tomato.



Żurek Świętokrzyski

INGREDIENTS:

Homemade sourdough

Aromatic sourdough soup or

borsch is the foundation

of a successful white soup.

Preparing it takes five

minutes, and after four days,

it is ready to use.

Ingredients for 1 liter of

yeast:

1 cup rye flour

1 liter of water

3 cloves of garlic

2 grains allspice

2 bay leaves

a few grains of pepper

Żurek Świętkorzyski-

the regional soup of the

Świętokrzyski Region

700 grams of sausage

300 grams of smoked

bacon, 1 liter of yeast

4 cloves of garlic

salt, pepper

3-4 bay leaves

allspice, marjoram

250 grams sour cream

12 or 18 percent

1 tablespoon grated

horseradish

6 eggs

DIRECTIONS:

Take some pieces of whole

meal bread.

Crush garlic cloves lightly and

then cut a bit.

In a dish pour the flour, add the

garlic and spices of bread crust.

All mix, than cover saucer with

a cloth.

Let stand for 3-4 days, for example on a windowsill.

After this time, the sourdough soup is ready, it can be

immediately used to prepare the soup, but also tightly

sealed in a jar and stored for several days.

Cook sausage in 2 liters of water.

Add the chopped bacon, chopped

garlic, marjoram and other spices.

In the meantime, cook hard-boiled

eggs and cool them down.

Pour the sourdough into the water

with spices, remove the sausage from

the pot and cut it into pieces.

Add the chopped sausage to the sour

soup. Then add sour cream and a

spoonful of horseradish cream.

Eggs slice in quarters and put directly

on the plate before serving.



„Babka“ cake with walnuts

INGREDIENTS:

6 dkg of potato flour

6 dkg of wheat flour

6 eggs

20 dkg of butter

2 teaspoons of baking

powder

¾ of castor sugar

lemon juice

frosting

some walnuts

DIRECTIONS:

Wash the eggs, then separate the

yolks from the whites.

Mix the castor sugar with yolks so

they become white, fluffy and

smooth.

Add lemon juice to the mixture.

Beat the egg whites until thick, then

add it to the mass mixing lightly.

While mixing, add flour with the

baking powder.

Pour the mass into the baking pan

or special “babka” pan.

Heat the oven to 190 C and bake it

for 50 minutes. When the cake is

golden, remove it from the oven

then the baking pan.

Pour some frosting onto the cake and decorate it with

walnuts. To make frosting you need one cup of sugar

and the juice of half lemon. Mix well the ingredients

and it's ready to use.


COUNTRY: POLAND MENU: SUMMER

Stuffed eggs a’la toadstools

INGREDIENTS:

6 eggs

3 tomatoes

Horseradish cream:

3 spoonful of grated

horseradish (ready

made is also

acceptable)

White cottage cheese

200 g

Yolk

Salt

Pepper

Lemon juice

DIRECTIONS:

Boil eggs in salted water for 10 min, (remember!!!

they have to be hard boiled). Let it cool off. Remove

the shells carefully so as not to

damage the eggs, it’s better to do it

under the stream of water.

Cut off the top and bottom part of the

eggs.

Get ready horseradish cream: white

cheese mix with yolk, add some

lemon juice, salt and pepper. Finally

add grated horseradish and mix all

the ingredients well together.

Put the eggs on the plate, on each one

put some cream and a slice of a

tomato. Next, on each tomato “hat”

make some dots with a horseradish

cream so it would look like a toadstool.



Stuffed Cabbage Rolls – Polish „Gołąbki“

INGREDIENTS:

1 head of cabbage

200 g rice

2 onions, chopped

3 tablespoons butter

250 g of minced meat

(beef or pork or

mixed both kinds)

1 tablespoon fresh

parsley, chopped

1 clove garlic,

chopped

salt and pepper to

taste

tomato souce

(50g butter,

2 spoonful of tomatoe

paste, 1 teaspoon of

sugar, water from the

boiling cabbage rolls,

2 spoonful of flour,

salt, pepper)

DIRECTIONS:

Boil the cabbage in the pot to soften

the leaves.

Gently separate the leaves.

Cut the thick part of the leaf as in the

picture.

Cook rice in salted water.

On the pan melt the butter and fry

the onion.

In a bowl, mix the rice with meat,

onion, parsley and garlic, season

with salt and pepper.

Fill the cabbage leaves with the

stuffing and wrap it.

Put in a pot.

Pour some water to the pot, cover

and simmer slowly for about 1.5

hour. If necessary, add the water

while cooking.

Melt 50g butter on the frying pan and

add two spoonful of flour mixing

everything throughtfully. Add two

spoonful of tomatoe paste and one

teaspoon of sugar, and half of the

water from the pot where the cabbage rolls were

boilng, mix and fry. Season with some salt and

pepper.

Serve Polish Gołąbki with boiled potatoes and

tomatoe souce.



„Pierogi“ Dumplings with blueberries or strawberries or white cheese

INGREDIENTS: Dough:

3 cups of flour

0.75 cups of boiling

water

0.25 cups of cold

water Cheese stuffing:

1 kg of white cheese

3 egg yolks

1 tablespoon

cornstarch

1 double vanilla sugar

sugar as much as

needed

In addition:

thick cream 12%

sugar

cinnamon

For fruit duplings:

0,5 kg of strawberries

or blueberries (cut in

halves and sprinkled

with sugar)

sugar

DIRECTIONS:

Pour boiling water onto the flour and let stand for 10

minutes to cool.

Pour cold water, stir and let stand for fifteen minutes.

Then, knead the dough well.

Roll out thinly and cut out with a

glass the dumplings (circles).

Grind the cheese, add sugar, vanilla sugar, egg, potato

flour and mix well the stuffing.

Make the dumplings, place a

teaspoon of cheese stuffing onto the

circle of a dough anf fold it in half,

throughtfully press the edges of the

dumpling.

Boil the water with 1 tbsp oil and

place the dumlings in the water and

mix carefully with a wooden spoon

so as not to damge them.

Dumplings are ready when they appear on the water

surface.

Remove to a plate, mix the cream with 1 teaspoon of

sugar, pour over the dumplings and sprinkle with

cinnamon.


COUNTRY: POLAND MENU: Autumn

Vegetable Salad

INGREDIENTS:

3 carrots

2 parsleys

½ celeriac

2 -3 potatoes

2 -3 apples

5 pickled cucumbers

6 eggs

1 can of pickled peas

1 mayonnaise

1 -2 spoon (spoonful)

of mustard

pepper

DIRECTIONS:

Wash, boil and peel vegetables.

Prepare hard – boiled eggs, remove

shells and cut them with a sharp

knife, mix them and put into the

bowl.

Peel vegetables, cut them into

cubes. Squeeze out cucumbers and

peas. Add them to the vegetables

and eggs.

Peel the apples, cut into thin pieces and add them to

cucumbers, peals and eggs.

Add mayonnaise, pepper and and

mix everything well.

Add a pinch of salt and corn if you

wish.

Before serving, we can decorate the salad with the

parsley and chives or leak.



Dumplings with plums/“Knedle“ with plums

INGREDIENTS:

0.5 kg of potatoes

potato flour

wheat flour

salt

1 egg

5 plums (or more if

needed)

sugar

cinnamon

oil

butter

bread crumbs

DIRECTIONS:

Cook 0.5 kg of potatoes, then mash them

as they cool off.

Form a ball of the mashed potatoes and

gently remove a quarter of it.

In this place add greater part of potato

flour and wheat flour as well a pinch of

salt and one egg.

Lightly knead the dough. It should be elastic, if it

sticks to your hands add a bit of potato flour.

Then, take some of the dough to make some small

balls later on to be flattened.

Mix the plum halves with cinnamon sugar (1/3 cup

sugar, mix with half a teaspoon of

cinnamon).

On the flattened dough put half of the

plum and make a a small ball out of it

with a plum inside.

Prepare in a pot salted boiling water

containing a bit of oil (any kind). Put the

dough balls in the pot and cook for about

5 minutes.

Best served topped with butter and

breadcrumbs (on a dry frying pan fry

the breadcrumbs, then add to it as much

butter as needed to form a soft fluid

mass) and sprinkle with cinnamon sugar.



Roast pork

INGREDIENTS:

1,5 kg of pork

2-3 teaspoonful of

cumin

salt

pepper

3 cloves of garlic

DIRECTIONS:

Mix cumin, squeezed garlic,

salt (2 teaspoonful) and pepper

(2 teaspoonful) with such

prepared mixture, rub the meat

and wrap it with aluminum

foil.

Heat the oven to 190 C, don’t

remove the foil and roast the

meat for 1 hour. Next, lower

the temperature to 140-150 and

roast it again for 2-2-5 hour. Don’t remove the foil.

Serve the roast pork hot or cold. Thanks to longer time

of roasting in lower temperature, meat will be more

delicate and brittle. It's delicious with any kind of salad and baked

potatoes.


COUNTRY: Poland MENU: Winter

Pickled Herrings in Sour Cream

INGREDIENTS:

250 g salted herring

fillets

1 large onion, peeled

and chopped

3 large pickled

cucumbers

1 large sour apple

200 ml of 18 % sour

cream

vinegar

sugar

3 spoons of

mayonnaise

white pepper

2 tablespoons of

parsley

DIRECTIONS:

First, soak herrings in cold water for

24 hours. Change the water several

times while the herrings are

soaking.

The next day, drain the herrings, cut

into small cubes, drizzle them with

some vinegar and sprinkle with

some white pepper and leave it for a

while.

Then chop an apple, onion and

pickles into little cubes. Combine

mayonnaise, sour cream and parsley

and mix it with chopped

ingredients. Add some sugar for

better taste. Pour the souse onto the

herrings and mix everything well.

Serve with rye bread.


COUNTRY: POLAND MENU: WINTER

Juicy roast Pork loin with prunes(dried plums)

INGREDIENTS:

1 kg boneless pork

loin

15 grams of dried

plums

1/2 teaspoon of cumin

salt

the juice of half

lemon

tablespoon of butter

a clove of garlic

half a teaspoon

marjoram and

oregano

DIRECTIONS:

Wash the loin, then in the middle, with a

long and narrow knife make a hole.

Put the prunes inside the loin until appear

on the opposite side.

Sprinkle pork with lemon juice and put

aside for 15 minutes.

Sprinkle pork loin with salt, marjoram,

cumin and oregano.

Heat the butter in a frying pan and fry the

pork on all sides.

Place the pork in the baking pan with the

remaining butter and1/2 cup water and

bake for about an hour in 190 C.

Pork loin is also excellent cold. Cut into

thin slices.

Best served with boiled potatoes and

salad.


COUNTRY: Poland MENU: Winter

Szarlotka „Apple Pie“

INGREDIENTS: The dough:

3 cups flour

1 teaspoon baking

powder

1 cup caster sugar

1 vanilla sugar

250 g cold butter

plant (can be butter or

margarine)

4 eggs

Apples:

2 kg of apples (russet)

about 12 teaspoons of

sugar

1 vanilla sugar

1 teaspoon cinnamon

DIRECTIONS:

Peel the apples, cut into small

pieces and sprinkle with

cinnamon, the sugar and vanillin

sugar, lightly fry.

Mix the flour together with the

baking powder and pur directly

onto the pastry board, add 3/4 cup

sugar, vanilla sugar and butter.

Add 3 egg yolks and 1 whole egg.

Knead the dough quickly and

divide into 2 parts. Wrap in foil

and put in the fridge for an hour.

Roll out one portion of dough into

a rectangular or a circle mold.


In meantime, beat the whites with

2 spoons of castor sugar into the

fluffy, thick mass.

Put the apples onto the dough.

Cover with the whipped egg whites. On top put rolled-

out dough or grate it.

Put into the preheated oven and bake for 1 hour. After baking, sprinkle with powdered sugar.




MEET"

SPAIN C.E.I.P. Tomas Romojaro, Fuensalida


COUNTRY: SPAIN MENU: WINTER


1-STARTER:

NOODLES SOUP

INGREDIENTS:

-150 grams of noodles,

-1 onion,

-1 small piece of celery,

-1 turnip,

-1 carrot,

-1 small piece of parsley,

-1 small piece of thyme,

-Water and salt.

1st.-Peel the onion, the turnip and the carrot.

2nd. - Cut the onion in two parts and the rest of vegetables into

small pieces.

3rd. - Put inside the pot all the vegetables, the thyme and the

parsley.

4th – Add water and salt to the pot.

5th- Cook it for 30 minutes with a lid.

6th- Drain it and put it again to cook.

7th- When it boils, add the noodles and cook it for 10 minutes.

8th It is ready to eat!.

Delicious!

PRESENTATION:

Put the noodles in a plate and leave the small piece of parsley

on the noodles.




2-MAIN COURSE:

STEW

INGREDIENTS:

-Chick peas

-Meat

-Chorizo

-Fat pork

-Beef bone

-Potatoes

-Green beans

-Garlic

-Salt

1st- Put the chick peas and some salt in water in a bowl the

night before.

2nd- The next day, put the chickpeas, the meat, the chorizo,

the fat pork and the beef bone into a pot. Cook it over a low

heat.

3rd- One hour before stopping cooking it, add the potatoes,

the green beans and the garlic. You need to taste if it is salty

or not.

4th- One hour later it is ready to eat.

DELICIOUS!




3.- DESSERT

SOFTBREAD

INGREDIENTS:

-400 grams of flour

-225 grams of lard.

-150 grams of icing sugar

-2 spoons of anise

-1/2 spoon of cinnamon

-Lemon zest

1st- Cook the flour in the oven for 6 minutes and 150 ºC

2nd - Sift flour and put it in a bowl.

3rd- Add the cinnamon, the sugar, the lemon zest, the lard and

the anise to the bowl and mix it together.

4th - Sprinkle flour.

5th- Putt he mass on the table. Use the rolling pin to obtain a

mass of 1, 5 cm high.

6th Cut the mass cut a plastic shape.

7th Put the pieces in the oven for 15 minutes and 170º C

8th Once they are cold, add icing sugar.

¡Bon appetite!


COUNTRY: SPAIN MENU: SPRING


1-STARTER:

DEVILED EGGS

INGREDIENTS:

-12 EGGS

-3 TINS OF TUNA

-TOMATO SAUCE

-MAYONNAISE

1st -Boiled the eggs.

2nd -Peel the eggs.

3rd -Divide the eggs in two parts.

4th -Take off the yolks and mix the yolks with tomato and

tuna.

5th -Put the mixture in the eggs.

6th -Cover the eggs with mayonnaise.


COUNTRY: SPAIN MENU: SPRING INGREDIENTS: DIRECTIONS:

2-MAIN COURSE:

TUNA WITH SPRING

VEGETABLES

INGREDIENTS:

-TUNA STEAKS

-150 GR OLIVES

-1 ONION

-POTATOES

-1 GREEN PEPPER

-3 ASPARAGUS

-OLIVE OIL AND SALT

1st -Sauté onion, pepper and olives. And mass them.

2nd -Fry tuna steaks sprinkled with salt.

3rd -Bake potatoes slices and asparagus.

4th -Place baked potatoes, add tunas steaks and mashed

vegetables with the asparagus.


COUNTRY: SPAIN MENU: SPRING


3-DESSERT

FRUITS CAKE

INGREDIENTS:

-STRAWBERRIES

-KIWIS

-PEACHES

-GRAPES

-MANDARINES

-REDCURRANTS

-RASPBERRIES

1st -Cut the fruit into small pieces.

2nd -Put the fruits in the mould.

3rd -Bake the fruits in the oven (120º) for 20 minutes.

4th -Cover with syrup.


COUNTRY: SPAIN MENU: SUMMER


1-STARTER:

Salmorejo

INGREDIENTS:

-TOMATOES

-SALT and GARLIC

-OIL

-BREAD

-EGGS

-HAM

1st Clean the tomatoes and cut into quarters. Put them in a

large bowl and mash.

2nd Cut the bread into small pieces and adds it to the cream.

Let stand 10 minutes.

3rd Peel garlic and add it.

4th Put oil and salt. Pass it through the blender.

5th Put it on the fridge. Wait for two hours.

DECORATION:

Cut the ham into small pieces AND Sprinkle shavings of ham

and boiled egg. And then IT IS READY TO EAT!




MAIN COURSE:

Fried fish

INGREDIENTS:

-1 KG OF ANCHOVIES

-SALT

-FLOUR

-OIL

-LEMON

1st Wash the anchovies.

2nd Season with salt.

3rd Batter with flour.

4th Fry in hot oil.

This is the result! Fantastic!




3-DESSERT :

Peach mousse

INGREDIENTS:

-4 yoghourts

-2 peaches in syrup

-125 grams of sweetened

condensed milk

-Chocolate chips

1st Put sliced peaches in a bowl.

2nd Mix the peaches with the yoghourts.

3rd Beat until thoroughly mixed.

4th Add the sweetened condensed milk.

5th Beat the mixture again to obtain a homogeneous

mixture.

6th pour it in cups and cool it in the fridge.DECORATE

it with chocolate chips. Delicious!


COUNTRY: SPAIN MENU: AUTUMN


1-STARTER:

SPANISH BREAD

CRUMBS

INGREDIENTS:

-1-2 days stale bread.

-Bacon,

-Hard pork sausage,

-Green peppers,

-Paprika,

-Grapes,

-Eggs,

-Cloves of garlic.

-Water,

-Salt

-Virgin olive oil.

1st -Cut the bread in small cubes.

2nd Fry the bacon and the hard pork sausage in virgin olive oil

and set aside for later.

3rd Fry the green peppers and set aside for later.

4th Fry the cloves of garlic and when these are browned add a

half of Spanish paprika spoon, remove for a few seconds and

add water. Set the stock aside for later.

5th Add the bacon, the hard pork sausage and the peppers.

6th Put the bread into the oil and begin to stirring with a large

wooden spoon and finally add the stock stirring it constantly.

DECORATION:

This dish is served accompanied by a fried egg and a bunch

of grapes.




2-MAIN COURSE:

BEEF STEW

INGREDIENTS:

1 kg of beef,

600 grams of potatoes

1 onion,

1 clove of garlic,

Oil, salt

Thyme, pepper, white wine.

1st Peel and cut the onion and the garlics.

2nd Put them inside a casserole dish.

3rd Cut the beef into small pieces and add them.

4th Add the white wine, water and ½ deciliter of oil and some pepper.

5th Cook it for one hour and a half.

6th Peel and cut the potatoes into small pieces.

7th Fry the potatoes with a lot of oil.

8th Add the potatoes to the casserole. And it is ready to EAT!




3-DESSERT

QUINCE JELLY

INGREDIENTS:

-1Kg of quinces.

-1Kg of sugar.

-Water.

1st Boil the quinces.

2nd Unit the quinces and grind them with a straining.

3rd Add sugar and stretch with a wooden spoon until to get it

is compact.

4th Pour the mixture in a baking mould and put it in the fridge

for 24 hours.

We hope you enjoy the meals tasting our selection of Special

Autumn recipes.




MEET"

TURKEY Gulbirlik Ilkogretim Okulu, Isparta


COUNTRY: TURKEY MENU: WINTER/ Creamy

Chicken Soup (Tavuk Corbasi)


1 chicken breast/thigh 1 onion 1 cup celery stalk, chopped 2 Tbsp flour 2-3 Tbsp butter ½ cup orzo/vermicelli 3 Tbsp yogurt 1 egg yolk 1-2 gloves garlic, minced 4-5 cups water 2-3 Tbsp lemon juice 1 Tbsp salt to taste 1 tsp black pepper

Boil the chicken breast/thigh, whole onion and the celery until the chicken meat is tender. Then, discard the onion and celery. Chop the chicken in small pieces and let the chicken broth cool. In a pot, sauté butter and flour over medium heat until the flour gets yellow. Then, add cooled chicken broth and salt. Bring to a boil. Add orzo/vermicelli, chicken meat and garlic. Cook for about 6-8 minutes until the orzo/vermicelli is tender. Meanwhile, whisk egg yolk, yogurt and lemon juice very well. Laddle some soup into the sauce and mix slowly to warm the sauce. Then, stir in the sauce into the soup. Sprinkle with fresh ground black pepper and serve hot. ENJOY

COUNTRY: TURKEY MENU: SUMMER/ Eggplant Mousaka with Mushrooms


2 eggplants, peeled and cut into chunks 1 big onion, chopped ½ lb (200 gr) ground beef ½ lb mushrooms, cut in quarters 2 tomatoes, diced 1 cup oil for frying the eggplant 1 green pepper, chopped 1 tsp salt ½ tsp black pepper 2 cloves of garlic, sliced thin (optional) ½ cup hot or warm water

Peel the whole eggplant and chop in chunks. Then, place them in a bowl and cover the eggplants with water. Let them stand for 30 minutes in water. Then, drain and wipe the eggplants with a paper towel. In a large skillet place the oil and lightly fry the eggplants until they change in color. Do not over fry. Place the fried eggplant pieces in a Pyrex dish and sprinkle salt on them. Place the ground beef and 1 tbsp oil and cook until the meat changes in color. You can use the same skillet or a smaller one. Then, add chopped onions and sauté for 2 minutes. Add chopped peppers, garlic (optional) and mushrooms. Cook for 2-3 minutes. Stir in tomatoes and salt to taste. Sauté for 5 minutes. Finally add black pepper and give a stir. Spread this mixture evenly on the fried eggplants and add the hot water. Preheat the oven to 375 F (190 C) and cook for about 20-25 minutes. You can serve this dish with pilaf and yogurt. ENJOY

http://www.turkishfoodandrecipes.com/2014/02/creamy-chicken-soup-tavuk-corbasi.html



http://www.turkishfoodandrecipes.com/2011/09/eggplant-mousaka-with-mushrooms.html

http://www.turkishfoodandrecipes.com/2011/09/eggplant-mousaka-with-mushrooms.html


COUNTRY: TURKEY MENU: SUMMER / Islim Kebab (Islim Kebabi)


2 lb eggplant, washed (preferably thin ones) 2-3 banana peppers/1 green bell pepper, cut in bite sizes 3-4 medium tomatoes, sliced round 2/3 cup canola oil for frying Tooth picks For the Meatloaf: 1 lb ground beef 1 egg 1 onion, chopped finely 2-3 cloves of garlic, minced/grated 1 tsp salt to taste ½ tsp black pepper For the sauce: 1 cup crushed/grated tomatoes 1 tbsp oil A pinch of salt and sugar to taste 1/3 cup hot water

Wash and peel the eggplants in strip shapes or totally. Slice them lengthwise 1/3 inch thick. Then soak them in water or salt and leave them with salt for about 15 minutes. In a frying pan, fry both sides of eggplant slices lightly. Leave aside. In a bowl, combine all of the meatloaf ingredients and knead with your hands till the mixture gets thick. Then, grab plum size pieces and round them in your palms.

Preheat the oven to 400 F (200 C). Place the meatloaves in a Pyrex Dish and bake for 15-18 minutes till they are cooked. Take out and let them cool.

In a small bowl, place two eggplant slices perpendicular to each other like a cross. Then, place the meatloaf in the middle and wrap it with the eggplant slices. Grab it and place upside down over a tray or Pyrex. First put tomato and then pepper on top and insert a toothpick. Bake for 15-20 minutes in the 400 F (200 C) oven.

Meanwhile, place oil and crushed tomatoes in a small pan and sauté for 3-4 minutes over medium heat. Stir in salt, sugar and water. Cook over low heat till the sauce thickens (about 5 minutes). Spoon the sauce over a serving plate and place Islim Kebab over. Serve warm.

ENJOY

http://www.turkishfoodandrecipes.com/2009/05/islim-kebab-islim-kebabi.html

http://www.turkishfoodandrecipes.com/2009/05/islim-kebab-islim-kebabi.html


COUNTRY: TURKEY MENU: [SPRING] The Imam Fainted-Turkish Ratatouille (Imam Bayildi)


2 lb eggplant 1 big onion, sliced round/chopped 2-3 tomatoes, diced/grated or 1 ½ cup crushed tomato 2-3 green peppers/bell peppers 4-5 cloves of garlic, sliced 1/3 bunch of parsley, chopped 1-2 cup canola oil for frying 2 tbsp olive oil 1tsp+1 tsp salt to taste 1/2 tsp sugar ½ tsp black pepper 1/3 cup hot water 1 lemon’s juice

Wash eggplants and peel them striped. Take the green parts without damaging the tops. If eggplants are small and thin; fry them over high heat (Frying whole eggplants over high heat, prevents them to absorb much oil). Place them over a paper towel and then arrange over an oven tray. With a spoon cut them lengthwise and open. Sprinkle 1 tsp of salt all over. If eggplants are large (like the ones in USA); cut them in 2 or 3 pieces lengthwise. Then fry both sides over high heat. And then place over a paper towel. Arrange them over an oven tray and sprinkle 1 tsp salt all over. Chop half of the peppers. In a skillet, sauté onions with olive oil. Then stir in garlic and chopped pepper. Saute for 2-3 minutes and add tomatoes, sugar and salt. Cook over low-medium heat till the mixture gets thick. Stir in parsley and black pepper and turn the heat off. Fill eggplants with the mixture evenly. Slice the remaining peppers in strips and arrange over the eggplants. Preheat the oven 400 F (200 C) and pour 1/3 cup hot water in tray. Drizzle lemon juice over eggplants and cook for 10-15 minutes. Serve Turkish Ratatouille warm or cold as you like. ENJOY

http://www.turkishfoodandrecipes.com/2009/04/imam-fainted-turkish-ratatouille-imam.html





COUNTRY: TURKEY

MENU: SPRING/ Meatballs in Tomato Sauce (Domatesli Sulu Kofte)


½ onion, chopped finely 3-4 Tbsp canola oil 3 Tbsp flour 2 Tbsp tomato paste ½ cup crushed tomato 5-6 cups water 1 tsp salt to taste For the meatballs: ~1 lb ground beef ½ onion, chopped finely ¼ cup rice, washed ½ tsp salt to taste ¼ tsp black pepper ¼ tsp cumin A pinch of crushed red pepper

Mix all the meatball ingredients with your hands and grab cherry size or bigger pieces and make meatballs using your palms. Keep them in refrigerator. Take onion and canola oil over a pan and sauté over medium heat. Add flour and keep sautéing for about 2 minutes until it changes color. Then, add tomato paste stirring continuously. Once the tomato paste is dissolved, add water and crushed tomato. Bring to a boil and add the meatballs. Simmer over low heat until the meatballs are cooked (about 15-20 minutes). ENJOY

COUNTRY: TURKEY

MENU: SPRING/ Stuffed Bell Peppers with Ground Beef (Kiymali Biber Dolmasi)


2 lb (~1kg) bell/large peppers 1 cup rice, washed and drained ½ lb ground beef 1 onion, finely chopped 1 tomato, petite diced 1 tsp tomato paste ½ cup olive oil 1-2 cups hot water 1 Tbsp salt ½ tsp black pepper 1- ½ tomato, sliced in pieces for tops (optional)

Wash the bell/large peppers, cut the tops off, and remove seeds. In a bowl, place all the stuffing ingredients, but water. Mix them all and with a spoon fill the peppers up to 2/3 with the mixture. If desired, place one slice of tomato as a cap on top of each pepper. In a large saucepan or pot, place the stuffed bell peppers and add hot water, enough to almost cover half height of the peppers.

Close the lid and cook on low-medium heat, until the peppers get soft and rice is cooked, for about 20-30 minutes. Serve hot or warm.

ENJOY

http://www.turkishfoodandrecipes.com/2013/03/meatballs-in-tomato-sauce-domatesli.html




http://www.turkishfoodandrecipes.com/2010/10/stuffed-bell-peppers-with-ground-beef.html






COUNTRY: TURKEY MENU: ALL SEASON - Chicken Pilaf (Tavuklu Pilav)


2 chicken thighs/1 breast 2 cup whole grain rice, washed and drained 4 cups chicken stock 1 tbsp salt to taste 2-3 tbsp butter Black pepper

In a pot, boil chicken with the half of the salt. Leave aside 4 cups of the boiling water for using later. Let the chicken cool for a while. And then, remove the skin and bones. Cut the chicken into small pieces and set aside. In another pot, melt the butter and stir in rice. Cook rice stirring occasionally for 2-3 minutes. Then add 4 cups of boiling water of the chicken. Add the remaining salt and bring to a boil. Close the lid and cook over low heat till the rice absorbs all the water. Then leave for a rest for 10 minutes. Add the chicken and mix them all. Another serving suggestion is: put some chicken into a bowl and fill the rest with pilaf. Gently press the surface and turn upside down to a serving plate. Sprinkle black pepper on top and serve Chicken Pilaf warm withayran. ENJOY

COUNTRY: TURKEY

MENU: WINTER/ Tarhana Soup (Tarhana Corbasi)


3 tbsp tarhana 2 tbsp crushed/grated tomatoes 2 tbsp butter 3-4 cups chicken broth/water+bouillon 1 tsp salt to taste Croutons/feta cheese for garnish

Place the tarhana and 1/2 cup of water in a bowl. Leave it alone for 1-2 hours for tarhana to dissolve a bit stirring occasionally. In a pot, take butter and tomatoes. Saute over medium heat. Then, add in the rest of the ingredients. Cook over low-medium heat stirring constantly. Adjust consistency of the soup as you like by adding more water if you prefer.You can serve Tarhana Soup with crumbled feta cheese or croutons on top. ENJOY

http://www.turkishfoodandrecipes.com/2009/04/chicken-pilaf-tavuklu-pilav.html

http://www.turkishfoodandrecipes.com/2009/04/chicken-pilaf-tavuklu-pilav.html

http://www.turkishfoodandrecipes.com/2008/12/ayran.html

http://www.turkishfoodandrecipes.com/2009/11/tarhana-soup-tarhana-corbasi.html

http://www.turkishfoodandrecipes.com/2009/11/tarhana-soup-tarhana-corbasi.html

LET'S MEET WHERE OUR CULTURES MEET COUNTRY: TURKEY MENU: AUTUMN/

BREAKFAST - Eggs with Sujuk (Sucuklu Yumurta)

2-3 eggs 8-10 slices of sujuk/summer beef sausage, skin removed A pinch of salt to taste A pinch of paprika

In a skillet or frying pan cook sujuk/summer beef sausage slices over low heat, till they release the fat and turn a little golden brown. Turn each side with a fork, do not overcook (2-3 minutes is sufficient). Make some room for the eggs and then crack the eggs. Sprinkle some salt and paprika. Cook till the whites are cooked. Serve warm. Eggs with Sujuk is good to go at breakfast and brunch. ENJOY

COUNTRY: TURKEY MENU: AUTUMN/ Wedding Stew (Dugun Yahnisi)


1 lb lamb/beef, cut into bite sizes 2 onions, chopped 1 tomato, skinned and diced 1 tbsp tomato paste 4-5 tbsp canola oil 4-5 cups boiling +1 cup cool water ½ tsp black pepper ½ tsp paprika ½ tsp summer savory/thyme 1 ½ -2 tbsp flour 1 tbsp salt to taste

Cook meat in a pot adding the oil, over medium heat till it absorbs its own juice. Stir occasionally. Add 4-5 cups of boiling water and simmer for about 30-40 minutes over low heat. Stir in onion, tomato, salt and tomato paste (dilute tomato paste in a 1/3 cup water). Cook for about 10 minutes. Meanwhile, cook flour in a pan stirring continuously till it turns to a light yellow color. Add 1 cup of cold water and stir well to obtain a thick and smooth mixture. Add this mixture into the pot stirring continuously. Then, stir in paprika, black pepper and summer savory/thyme. Cook the Wedding Stew over low heat, till the meat gets soft. ENJOY

http://www.turkishfoodandrecipes.com/2009/03/eggs-with-sujuk-sucuklu-yumurta.html

http://www.turkishfoodandrecipes.com/2009/03/eggs-with-sujuk-sucuklu-yumurta.html

http://www.turkishfoodandrecipes.com/2009/08/wedding-stew-dugun-yahnisi.html

http://www.turkishfoodandrecipes.com/2009/08/wedding-stew-dugun-yahnisi.html




MEET"

UNITED KINGDOM Mere Green Combined School,

Birmingham

LET''S MEET WHERE OUR CULTURES MEET

COUNTRY: United Kingdom

MENU: WINTER


.

Cottage Pie

Ingredients

Serves 6

approx 800g minced beef

1 tablespoon olive oil

1 large onion, finely chopped

2 tomatoes, chopped

2 large carrots, peeled and

cubed

2/3 cup of frozen peas

(optional)

approx• 250ml beef stock

1/2 teaspoon thyme

1 teaspoon sage

Salt and black pepper to

season

Potato Cheese Topping:

6 large potatoes, boiled and

mashed with a little milk and

butter

1 handful of grated mature

Cheddar cheese (or mature

Gouda)

3 tbsp grated Parmesan

cheese

Pinch of nutmeg

Method

1. Preheat oven to 190C.

2. Heat the oil in a large frying pan and fry the minced meat

till browned.

3. Remove from the pan and set aside. Add the onions to the

pan and fry till lightly browned.

4.Add the tomatoes and cook for a couple of minutes before

adding the beef, carrots, peas and herbs.

5. Add the beef stock and season with salt and pepper.

6. Cook over a low heat for about 20mins, adding a bit more

stock if it seems too dry (see note)

7. Transfer the meat into a large baking dish or ovenproof

casserole.

8. Top with the mashed potatoes (which has been mixed with

the cheeses and nutmeg) and score the top with a fork. You

can either dot a little butter over the potatoes or spray a little

olive oil over the top as I did.

9. Bake at 190C for approx. 30mins, till golden.


COUNTRY:United Kingdom

MENU: WINTER


Sausage and Mash

12 sausages

For the gravy sauce

55 g unsalted butter

1 tsp. olive oil

4 onions, sliced

2 cloves garlic, chopped

1 tsp. sugar

1 tsp. fresh thyme

200 ml red wine

600 ml beef stock

For the mash

1 kg Maris Piper potatoes,

peeled and cut into chunks

100 ml double cream

100 ml milk

25 g butter

To make the gravy sauce; warm the butter and the

oil in a pan over a medium heat and add the

onions and garlic. Cook for 4 minutes stirring

occasionally.

2. Add the sugar and cook for 2 minutes.

3. Add the thyme and red wine and cook gently

until reduced by two-thirds.

4. Add the beef stock and reduce further by four-

fifths.

5. To make the mashed potato; cook the potatoes

for 20 minutes in a pan of boiling water.

6. When cooked, season with salt and pepper and

add the butter, milk and double cream.

http://uktv.co.uk/food/ingredient/aID/503763









http://www.google.co.uk/imgres?hl=en&biw=1280&bih=603&tbm=isch&tbnid=ehKcmAMD0Vk10M:&imgrefurl=http://murderiseverywhere.blogspot.com/2010/10/british-food.html&docid=Knd4dOJ_hhM3bM&imgurl=http://4.bp.blogspot.com/_Qt19NwlJjlg/Sqy080bu_WI/AAAAAAAAFoo/jsezhToVyzk/s400/20090903_8873-Dolphin-Hotel_Lamb-and-Rosemary-sausages-with-mash-and-gravy-$18.jpg&w=400&h=300&ei=awlkUcDuL4T70gW7rYDgAw&zoom=1&iact=hc&vpx=408&vpy=144&dur=1344&hovh=194&hovw=259&tx=154&ty=110&page=2&tbnh=138&tbnw=194&start=19&ndsp=27&ved=1t:429,r:28,s:0,i:172



MENU: WINTER


Custard Tart

1. 250g / 9oz short crust

pastry - sweet if liked

2. 2 whole eggs and 2 egg

yolks

3. 500ml / 1pt half milk / half

double cream

4. 50g / 2oz unrefined caster

sugar

1 vanilla pod

Baking a custard tart is blissfully straightforward and

requires nothing more than ingredients most people have

in their larder. For 250g short crust pastry you'll need a

23cm / 9in flan dish.

Set your oven to 190°C (gas 5 / 375°F)

Roll out your pastry, line the greased dish and chill the

whole for half an hour in the refrigerator. Longer won't

hurt.

Remove the pastry case from the refrigerator, line with

parchment and fill with rice or baking beans. Bake the base

blind until golden. This should take approx. 15 minutes.

Take the parchment and beans out of the dish after 10

minutes and return to the pastry to the oven to crisp the

base.

When done, set the pastry case to cool and reduce the oven

temperature to 160°C (gas 3 / 325°F)

Mix the milk and double cream in a saucepan. Slit the

vanilla pod lengthways and add to the milk and cream.

Bring the mixture to a very gentle simmer and infuse for

10 minutes.

Whisk eggs, yolks and sugar together in a bowl, then

remove the vanilla pod from the milk and pour the milk

through a sieve into the egg mixture. Whisk thoroughly.

The mixture will thicken a little.

Pour the custard mix into the pastry case and sprinkle the

top with grated nutmeg or cinnamon. Place in the oven and

cook until the custard is set. This will take 30-45 minutes,

depending on how wobbly you like your custard tart.



MENU: SPRING


Fish, chips & mushy

peas

sunflower oil, for

deep-frying

½ teaspoon sea salt

1 teaspoon freshly

ground black pepper

225 g white fish

fillets, pin boned,

225 g flour, plus

extra for dusting

285 ml beer, cold

3 heaped teaspoons

baking powder

900 g potatoes,

peeled and sliced

into chips

For the mushy peas

1 knob butter

4 handfuls podded

peas

1 squeeze lemon

juice

To make your mushy peas, put the

butter in a pan with the peas and the chopped mint. Put a

lid on top and simmer for about 10 minutes. Add a

squeeze of lemon juice and season with You can either

mush the peas up in a food processor, or you can mash

them by hand until they are stodgy and thick.

Put sunflower oil into your deep fat fryer or a large

frying pan and heat it to 190ºC/375ºF. Mix the salt and

pepper together and season the fish fillets on both sides.

This will help to remove any excess water. Whisk the

flour, beer and baking powder together until nice and

shiny. The texture should be like semi-whipped double

cream. Dust each fish fillet in a little of the extra flour,

then dip into the batter and allow any excess to drip off.

Holding one end, lower the fish into the oil one by one,

carefully so you don't get splashed – it will depend on

the size of your fryer how many fish you can do at once.

Cook for 4 minutes or so, until the batter is golden and

crisp.

Meanwhile, parboil your chips in salted boiling water for

about 4 or 5 minutes until softened but still retaining

their shape, then drain them in a colander and leave to

steam completely dry. When all the moisture has

disappeared, fry them in the oil that the fish were cooked

in at 180ºC/350ºF until golden and crisp. While the chips

are frying, you can place the fish on a baking tray and

put them in the oven for a few minutes at

180ºC/350ºF/gas 4 to finish cooking. This way they will

stay crisp while you finish off the chips. When they are

done, drain them on kitchen paper, season with salt, and

serve with the fish and mushy peas.

http://www.google.co.uk/imgres?start=357&hl=en&biw=1280&bih=603&tbm=isch&tbnid=tw7Y1vsH-zZu6M:&imgrefurl=http://www.thetimes.co.uk/tto/news/uk/article3243432.ece&docid=gw8zR50J94TbxM&imgurl=http://www.thetimes.co.uk/tto/multimedia/archive/00118/82547106_chips_118500c.jpg&w=620&h=413&ei=ygpkUdGKLKrO0QX4tYCwBg&zoom=1&iact=hc&vpx=152&vpy=140&dur=344&hovh=183&hovw=275&tx=139&ty=92&page=16&tbnh=129&tbnw=195&ndsp=24&ved=1t:429,r:76,s:300,i:232



MENU: SPRING


Scones

225g/8oz self-raising

flour

pinch of salt

55g/2oz butter

25g/1oz caster sugar

150ml/5fl oz. milk

1 egg, beaten, to glaze

(alternatively use a little milk)

Preparation method

1. Heat the oven to 220C/425F/Gas 7. Lightly grease a

baking sheet.

2. Mix together the flour and salt and rub in the butter.

3. Stir in the sugar and then the milk to get soft dough.

4. Turn on to a floured work surface and knead very

lightly. Pat out to a round 2cm/¾in thick. Use a

5cm/2in cutter to stamp out rounds and place on a

baking sheet. Lightly knead together the rest of the

dough and stamp out more scones to use it all up.

5. Brush the tops of the scones with the beaten egg.

Bake for 12-15 minutes until well risen and golden.

6. Cool on a wire rack and serve with butter and good

jam and maybe some clotted cream

http://www.bbc.co.uk/food/flour

http://www.bbc.co.uk/food/salt

http://www.bbc.co.uk/food/butter

http://www.bbc.co.uk/food/caster_sugar

http://www.bbc.co.uk/food/milk

http://www.bbc.co.uk/food/egg



MENU: SPRING


2 tbsp olive oil

1 onion, finely

chopped

2 garlic cloves,

crushed

1 carrot, finely

chopped

1 stick of celery,

finely chopped

1 courgette, finely

chopped

800 ml hot vegetable

stock

400 g canned chopped

tomatoes

400 g can of

chickpeas, rinsed and drained

1 tsp dried oregano

Minestrone Soup

1. Put a large saucepan over a medium-high heat, pour in the

oil and then stir in the onion and garlic. Cover and allow to

cook for 2 minutes. Stir in the carrot, celery and courgette.

Cover and leave to cook for a further 5 minutes.

2. Pour in the stock, tomatoes and chickpeas. Bring to the

boil, reduce the heat and simmer. Stir in the oregano, season

with salt and pepper and continue to simmer for about 10

minutes before serving










COUNTRY: United

Kingdom

MENU: SUMMER


Eton Mess

300 ml / 10 ½ fl oz

whipping cream

· 1 tbsp fine sugar·

· 100g / 3 ½ oz

ready-made

meringue

· 450g / 1 lb fresh

strawberries

· 1 tbsp icing sugar

Place the whipping cream in a large mixing bowl, add the sugar and

whip with an electric mixture until the cream is light and fluffy.

Break the meringue into large bite-size chucks and gently stir into the

cream.

Place half of the strawberries into another large mixing bowl and press

gently with the back of a fork to break up the strawberries slightly and

release some of the juice. Stir gently into the cream.

Halve, then quarter the remaining strawberries.

Place the cream mixture into a 18 cm /7" trifle or glass serving dish,

top with the strawberry pieces, chill for 30 minutes in the refrigerator

and sprinkle with the icing sugar before serving.


COUNTRY:

United Kingdom MENU: SUMMER


Chunk of

good English

Cheddar

Jar of

Chutney

Baked

Virginia

Ham, thickly

sliced

Crisp

apples, cut

up

Celery stalks

with leaves,

cut in half

lengthwise

Bunch

radish,

sliced in half

Baby carrots

Loaf of

crusty bread,

thickly sliced

Unsalted

butter,

softened

Soft Hard-

Boiled Eggs,

recipe

follows

Ploughman’s Lunch

Decoratively arrange the fig or lemon leaves on a serving platter or cutting

board. Carefully place the remaining ingredients on top of the leaves and

serve

Soft Hard-Boiled Eggs:

6 extra-large eggs

salt and freshly ground black pepper

Place the eggs a large saucepan and cover them with cool tap water. Bring the water to a boil, lower the heat and simmer for 3 minutes.

Remove the eggs from the saucepan and immediately place them in a bowl of cold water until they are completely cool.

Remove the shells, slice each egg in half lengthwise, sprinkle with salt and pepper and serve

http://www.foodterms.com/encyclopedia/cheddar/index.html

http://www.foodterms.com/encyclopedia/chutney/index.html

http://www.foodterms.com/encyclopedia/crisp/index.html

http://www.foodterms.com/encyclopedia/celery/index.html

http://www.foodterms.com/encyclopedia/radish/index.html

http://www.foodterms.com/encyclopedia/carrot/index.html

http://www.foodterms.com/encyclopedia/butter/index.html

http://www.foodterms.com/encyclopedia/butter/index.html

http://www.foodterms.com/encyclopedia/saucepan/index.html

http://www.foodterms.com/encyclopedia/simmer/index.html



MENU: SUMMER


300 - 350g g penne

1 tbsp oil, from sunblush or

sundried tomatoes

100 g sun-blushed tomatoes,

or sumn-dried tomatoes,

thickly sliced

75 g red pesto

200 g yogurt, such as Onken

Natural Set yogurt

125 g goats' cheese, cut into

wedges

50 g rocket

GOATS' CHEESE, SUN BLUSH

TOMATO AND ROCKET PASTA SALAD

1. Cook the pasta in plenty of boiling, lightly salted

water with according to the packet instructions.

Drain and rinse under cold water.

2. Put the cooled pasta into a bowl and add tomato

oil, sun blush tomatoes, pesto sauce, yogurt and the

wedges of goats cheese.

3. Stir in the rocket leaves just before serving along

with some seasoning.






MENU: AUTUMN


.

50g / 2 oz soft butter

10 slices soft white

bread, cut diagonally

across or any of the

other breads

mentioned above

50g / 2 oz golden

raisins/sultanas

¼ tsp freshly grated

nutmeg

¼ tsp cinnamon

350 ml / 12 fl oz milk

50 ml / 2 fl oz double

/ heavy cream

2 large free range

eggs

25g / 1 oz white sugar

1 tsp vanilla extract or

paste (see note below)

Serves 4 Heat the oven 355°F/180°C/Gas 4.

Grease a 2 pint/1 litre pie dish with a little of the

butter. Spread each of the bread triangles with butter.

Cover the base of the pie dish with overlapping

triangles of bread, butter side up. Sprinkle half the

golden raisins/sultanas evenly over the bread, then

lightly sprinkle with a little nutmeg and cinnamon.

Repeat this layer one more time or until the dish is

filled, finishing with the raisins on top.

In a saucepan gently heat the milk and cream - DO

NOT BOIL.

In a large baking bowl beat the eggs with 3/4 sugar

and the vanilla extract until light and airy and pale in

color. Pour the warm milk over the eggs and continue

beating until all the milk is added.

Pour the egg mixture slowly and evenly over the

bread until all the liquid is added. Gently press the

surface with your hand to push the bread into the

liquid. Sprinkle the remaining sugar over the surface

then leave to one side for 30 mins.

Bake the pudding in the hot oven for 40 - 45 mins,

until the surface is golden brown and the pudding well

risen and the egg is set. Serve hot.

http://britishfood.about.com/od/glossary/g/driedfruit.htm

http://britishfood.about.com/od/glossary/g/driedfruit.htm



MENU: AUTUMN


1½kg/3lb 5oz stewing beef,

cut into cubes

175g/6oz streaky bacon

3 tbsp. olive oil

12 baby onions, peeled

18 button mushrooms, left

whole

3 carrots, cut into quarters or

12 baby carrots, scrubbed and

left whole

salt and freshly ground black

pepper

1 tbsp. chopped thyme

2 tbsp. chopped parsley

10 cloves of garlic, crushed

and grated

425ml/15fl oz. red wine

425ml/15fl oz. chicken or

beef stock

For the roux50g/2oz butter

50g/1¾oz flour

BEEF STEW

1. Brown the beef and bacon in the olive oil in a hot casserole or

heavy saucepan.

2. Remove the meat and toss in the onions, mushrooms and

carrots, one ingredient at a time, seasoning each time.

3. Place these back in the casserole, along with the herbs and

garlic.

4. Cover with red wine and stock and simmer for one hour or

until the meat and vegetables are cooked.

5. To make the roux, in a separate pan melt the butter, add the

flour and cook for two minutes.

6. When the stew is cooked, remove the meat and vegetables.

7. Bring the remaining liquid to the boil and add one tbsp. of

roux.

8. Whisk the mixture until the roux is broken up and the juices

have thickened, allowing to boil.

9. Replace the meat and vegetables, and taste for seasoning.

Sprinkle with chopped parsley and serve with mashed potato

http://www.bbc.co.uk/food/onion

http://www.bbc.co.uk/food/mushroom

http://www.bbc.co.uk/food/carrot

http://www.bbc.co.uk/food/thyme

http://www.bbc.co.uk/food/parsley

http://www.bbc.co.uk/food/garlic

http://www.bbc.co.uk/food/red_wine

http://www.bbc.co.uk/food/butter

http://www.bbc.co.uk/food/flour

Culinary presentation in Bourges

April 2013

Culinary presentation in Kounas

October 2013




MEET"

Partner schools and their team leaders:

BULGARIA: Yuliya Georgieva (Osnovno Uchilishte "Sveti Kliment Ochridski“,

Bourgas)

CROATIA: Maja Jercic (Osnovna škola "Spinut"- Split)

GREECE: Efstratios Alexoiu (11th Special Education Primary School of East

Thessaloniki)

ITALY: Anna Manzella (Istituto Comprensivo “G. Lombardo Radice", Siracusa)

LITHUANIA: Janina Adomaitiene (Palemono Vidurinė Mokykla, Kaunas)

POLAND: Anna Sepiolo (Publiczna Szkoła Podstawowa w Starej Słupi, Nowa Słupia)

SPAIN: Natacha Diaz Hernandez (C.E.I.P. Tomas Romojaro, Fuensalida)

TURKEY: Salih Catal (Gulbirlik Ilkogretim Okulu, Isparta)

UNITED KINGDOM: Elaine Johnson (Mere Green Combined School, Birmingham)

Visit the project's website:

http://lets-meet-where-cultures-meet.webs.com/

The content of this publication is the sole responsibility of its publisher and does not

represent the views of the European Commission.

European Guide to Traditional Recipes

Education

Transcript of European Guide to Traditional Recipes