European Guide to Traditional Recipes
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European Guide to Traditional Recipes Document Transcript

  • 1. LIFELONG LEARNING PROGRAMME COMENIUS MULTILATERAL PROJECT "LET'S MEET WHERE OUR CULTURES MEET" 2012 - 2014
  • 2. 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
  • 3. LIFELONG LEARNING PROGRAMME COMENIUS MULTILATERAL PROJECT 2012-2014 "LET'S MEET WHERE OUR CULTURES MEET" BULGARIA Osnovno Uchilishte "Sveti Kliment Ochridski“, Bourgas
  • 4. 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.
  • 5. LET'S MEET WHERE OUR CULTURES MEET COUNTRY: BULGARIA MENU: SPRING 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.
  • 6. LET'S MEET WHERE OUR CULTURES MEET COUNTRY: BULGARIA MENU: SPRING 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.
  • 7. LET'S MEET WHERE OUR CULTURES MEET 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.
  • 8. LET'S MEET WHERE OUR CULTURES MEET COUNTRY: BULGARIA MENU: SUMMER 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.
  • 9. LET'S MEET WHERE OUR CULTURES MEET COUNTRY: BULGARIA MENU: SUMMER INGREDIENTS: 3.- DESSERT 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.
  • 10. LET'S MEET WHERE OUR CULTURES MEET COUNTRY: BULGARIA MENU: AUTUMN INGREDIENTS: 1-STARTER: 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.
  • 11. LET'S MEET WHERE OUR CULTURES MEET COUNTRY: BULGARIA MENU: AUTUMN 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.
  • 12. LET'S MEET WHERE OUR CULTURES MEET COUNTRY: BULGARIA MENU: AUTUMN 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.
  • 13. LET'S MEET WHERE OUR CULTURES MEET COUNTRY: BULGARIA MENU: WINTER INGREDIENTS: 1-STARTER: 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
  • 14. LET'S MEET WHERE OUR CULTURES MEET COUNTRY: BULGARIA MENU: WINTER 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.
  • 15. LET'S MEET WHERE OUR CULTURES MEET COUNTRY: BULGARIA MENU: WINTER INGREDIENTS: 3.- DESSERT 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.
  • 16. LIFELONG LEARNING PROGRAMME COMENIUS MULTILATERAL PROJECT 2012-2014 "LET'S MEET WHERE OUR CULTURES MEET" CROATIA Osnovna škola "Spinut"- Split
  • 17. LET'S MEET WHERE OUR CULTURES MEET 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
  • 18. LET'S MEET WHERE OUR CULTURES MEET COUNTRY: CROATIA MENU: WINTER INGREDIENTS: DIRECTIONS: 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.)
  • 19. LET'S MEET WHERE OUR CULTURES MEET COUNTRY: CROATIA MENU: WINTER INGREDIENTS: DIRECTIONS: 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.
  • 20. LET'S MEET WHERE OUR CULTURES MEET COUNTRY: CROATIA MENU: SPRING INGREDIENTS: DIRECTIONS: 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.
  • 21. LET'S MEET WHERE OUR CULTURES MEET COUNTRY: CROATIA MENU: SPRING INGREDIENTS: DIRECTIONS: 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.
  • 22. LET'S MEET WHERE OUR CULTURES MEET COUNTRY: CROATIA MENU: SPRING INGREDIENTS: DIRECTIONS: 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).
  • 23. LET'S MEET WHERE OUR CULTURES MEET COUNTRY: CROATIA MENU: SUMMER INGREDIENTS: DIRECTIONS: 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.
  • 24. LET'S MEET WHERE OUR CULTURES MEET COUNTRY: CROATIA MENU: SUMMER INGREDIENTS: DIRECTIONS: 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.
  • 25. LET'S MEET WHERE OUR CULTURES MEET COUNTRY: CROATIA MENU: SUMMER INGREDIENTS: DIRECTIONS: 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
  • 26. LET'S MEET WHERE OUR CULTURES MEET COUNTRY: CROATIA MENU: AUTUMN INGREDIENTS: DIRECTIONS: 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.
  • 27. LET'S MEET WHERE OUR CULTURES MEET COUNTRY: CROATIA MENU: AUTUMN INGREDIENTS: DIRECTIONS: 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.
  • 28. LET'S MEET WHERE OUR CULTURES MEET COUNTRY: CROATIA MENU: AUTUMN INGREDIENTS: DIRECTIONS: 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.
  • 29. LIFELONG LEARNING PROGRAMME COMENIUS MULTILATERAL PROJECT 2012-2014 "LET'S MEET WHERE OUR CULTURES MEET" GREECE 11th Special Education Primary School of East Thessaloniki
  • 30. LET'S MEET WHERE OUR CULTURES MEETS COUNTRY: GREECE MENU: WINTER “Cheesy Chicken & Potato Casserole” INGREDIENTS: DIRECTIONS: 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.
  • 31. LET'S MEET WHERE OUR CULTURES MEETS COUNTRY: GREECE MENU: WINTER “Roasted RataToulle“ (Mixed Baked Vegetables) INGREDIENTS: DIRECTIONS: 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.
  • 32. LET'S MEET WHERE OUR CULTURES MEETS COUNTRY: GREECE MENU: WINTER “Tabouli-Stuffed Tomatoes„ INGREDIENTS: DIRECTIONS: 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.
  • 33. LET'S MEET WHERE OUR CULTURES MEETS COUNTRY: GREECE MENU: [SPRING] “Easter Soup with Lamb Offal” (Magiritsa ) INGREDIENTS: DIRECTIONS: 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.
  • 34. LET'S MEET WHERE OUR CULTURES MEETS 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” INGREDIENTS: DIRECTIONS: 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.
  • 35. LET'S MEET WHERE OUR CULTURES MEETS COUNTRY: GREECE MENU: SPRING/ “Hortopitakia”: Savory Turnovers with Spinach or Greens and Herbs In Greek: χορτοπιτάκια, pronounced “hor-toh-pee-TAHK- yah” INGREDIENTS: DIRECTIONS: 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
  • 36. LET'S MEET WHERE OUR CULTURES MEETS 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
  • 37. LET'S MEET WHERE OUR CULTURES MEETS COUNTRY: GREECE MENU: SUMMER/ “Briam” - Recipe for Roasted Vegetable Casserole in a Savory Sauce INGREDIENTS: DIRECTIONS: Prep Time: 30 minutes 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.
  • 38. LET'S MEET WHERE OUR CULTURES MEETS COUNTRY: GREECE MENU: SUMMER/ “Horiatiki Salata”: Greek Salad In Greek: “χωριάτικη σαλάτα”, pronounced “haw-ree-AH-tee- kee sah-LAH-tah” INGREDIENTS: DIRECTIONS: Prep Time: 15 minutes 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.
  • 39. LET'S MEET WHERE OUR CULTURES MEETS 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. Preheat the oven to 150 degrees. 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.
  • 40. LET'S MEET WHERE OUR CULTURES MEETS 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.
  • 41. LET'S MEET WHERE OUR CULTURES MEETS 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.
  • 42. LET'S MEET WHERE OUR CULTURES MEETS COUNTRY: GREECE MENU: AUTUMN „CHICKEN WITH HONEY” INGREDIENTS: DIRECTIONS: 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.
  • 43. LET'S MEET WHERE OUR CULTURES MEETS COUNTRY: GREECE MENU: AUTUMN „Kakavia” (famous fish soup) INGREDIENTS: DIRECTIONS: - 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)
  • 44. LIFELONG LEARNING PROGRAMME COMENIUS MULTILATERAL PROJECT 2012-2014 "LET'S MEET WHERE OUR CULTURES MEET" ITALY Istituto Comprensivo “G. Lombardo Radice", Siracusa
  • 45. LET'S MEET WHERE OUR CULTURES MEET 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.
  • 46. LET'S MEET WHERE OUR CULTURES MEET COUNTRY: ITALY MENU: SPRING 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
  • 47. LET'S MEET WHERE OUR CULTURES MEET COUNTRY: ITALY MENU: SPRING 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.
  • 48. LET'S MEET WHERE OUR CULTURES MEET 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.
  • 49. LET'S MEET WHERE OUR CULTURES MEET COUNTRY: ITALY MENU: SUMMER 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.
  • 50. LET'S MEET WHERE OUR CULTURES MEET COUNTRY: ITALY MENU: SUMMER 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.
  • 51. LET'S MEET WHERE OUR CULTURES MEET 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.
  • 52. LET'S MEET WHERE OUR CULTURES MEET COUNTRY: ITALY MENU: AUTUMN 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.
  • 53. LET'S MEET WHERE OUR CULTURES MEET COUNTRY: ITALY MENU: AUTUMN 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.
  • 54. LET'S MEET WHERE OUR CULTURES MEET 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.
  • 55. LET'S MEET WHERE OUR CULTURES MEET COUNTRY: ITALY MENU: WINTER 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.
  • 56. LET'S MEET WHERE OUR CULTURES MEET COUNTRY: ITALY MENU: WINTER 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.
  • 57. LIFELONG LEARNING PROGRAMME COMENIUS MULTILATERAL PROJECT 2012-2014 "LET'S MEET WHERE OUR CULTURES MEET" LITHUANIA Palemono Vidurinė Mokykla, Kaunas
  • 58. LET'S MEET WHERE OUR CULTURES MEET 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.
  • 59. LET'S MEET WHERE OUR CULTURES MEET 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!
  • 60. LET'S MEET WHERE OUR CULTURES MEET 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.
  • 61. LET'S MEET WHERE OUR CULTURES MEET 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!
  • 62. LET'S MEET WHERE OUR CULTURES MEET 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.
  • 63. LET'S MEET WHERE OUR CULTURES MEET 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.
  • 64. LET'S MEET WHERE OUR CULTURES MEET 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.
  • 65. LET'S MEET WHERE OUR CULTURES MEET 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.
  • 66. LET'S MEET WHERE OUR CULTURES MEET 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.
  • 67. LET'S MEET WHERE OUR CULTURES MEET 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.
  • 68. LET'S MEET WHERE OUR CULTURES MEET 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.
  • 69. LET'S MEET WHERE OUR CULTURES MEET 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.
  • 70. LET'S MEET WHERE OUR CULTURES MEET 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.
  • 71. LET'S MEET WHERE OUR CULTURES MEET 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
  • 72. LET'S MEET WHERE OUR CULTURES MEET 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.
  • 73. LIFELONG LEARNING PROGRAMME COMENIUS MULTILATERAL PROJECT 2012-2014 "LET'S MEET WHERE OUR CULTURES MEET" POLAND Publiczna Szkoła Podstawowa, Stara Słupia
  • 74. LET'S MEET WHERE OUR CULTURES MEET COUNTRY: POLAND MENU: SPRING Stuffed eggs with ham and parsley INGREDIENTS: DIRECTIONS:  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.
  • 75. LET'S MEET WHERE OUR CULTURES MEET COUNTRY: POLAND MENU: SPRING 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.
  • 76. LET'S MEET WHERE OUR CULTURES MEET COUNTRY: POLAND MENU: SPRING „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.
  • 77. LET'S MEET WHERE OUR CULTURES MEET 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.
  • 78. LET'S MEET WHERE OUR CULTURES MEET COUNTRY: POLAND MENU: SUMMER 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.
  • 79. LET'S MEET WHERE OUR CULTURES MEET COUNTRY: POLAND MENU: SUMMER „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.
  • 80. LET'S MEET WHERE OUR CULTURES MEET 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.
  • 81. LET'S MEET WHERE OUR CULTURES MEET COUNTRY: POLAND MENU: Autumn 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.
  • 82. LET'S MEET WHERE OUR CULTURES MEET COUNTRY: POLAND MENU: Autumn 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.
  • 83. LET'S MEET WHERE OUR CULTURES MEET 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.
  • 84. LET'S MEET WHERE OUR CULTURES MEET 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.
  • 85. LET'S MEET WHERE OUR CULTURES MEET 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.  Preheat the oven to 175 degrees.  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.
  • 86. LIFELONG LEARNING PROGRAMME COMENIUS MULTILATERAL PROJECT 2012-2014 "LET'S MEET WHERE OUR CULTURES MEET" SPAIN C.E.I.P. Tomas Romojaro, Fuensalida
  • 87. LET'S MEET WHERE OUR CULTURES MEET COUNTRY: SPAIN MENU: WINTER INGREDIENTS: DIRECTIONS: 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.
  • 88. LET'S MEET WHERE OUR CULTURES MEET COUNTRY: SPAIN MENU: WINTER INGREDIENTS: DIRECTIONS: 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!
  • 89. LET'S MEET WHERE OUR CULTURES MEET COUNTRY: SPAIN MENU: WINTER INGREDIENTS: DIRECTIONS: 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!
  • 90. LET'S MEET WHERE OUR CULTURES MEET COUNTRY: SPAIN MENU: SPRING INGREDIENTS: DIRECTIONS: 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.
  • 91. LET'S MEET WHERE OUR CULTURES MEET 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.
  • 92. LET'S MEET WHERE OUR CULTURES MEET COUNTRY: SPAIN MENU: SPRING INGREDIENTS: DIRECTIONS: 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.
  • 93. LET'S MEET WHERE OUR CULTURES MEET COUNTRY: SPAIN MENU: SUMMER INGREDIENTS: DIRECTIONS: 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!
  • 94. LET'S MEET WHERE OUR CULTURES MEET COUNTRY: SPAIN MENU: SUMMER INGREDIENTS: DIRECTIONS: 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!
  • 95. LET'S MEET WHERE OUR CULTURES MEET COUNTRY: SPAIN MENU: SUMMER INGREDIENTS: DIRECTIONS: 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!
  • 96. LET'S MEET WHERE OUR CULTURES MEET COUNTRY: SPAIN MENU: AUTUMN INGREDIENTS: DIRECTIONS: 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.
  • 97. LET'S MEET WHERE OUR CULTURES MEET COUNTRY: SPAIN MENU: AUTUMN INGREDIENTS: DIRECTIONS: 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!
  • 98. LET'S MEET WHERE OUR CULTURES MEET COUNTRY: SPAIN MENU: AUTUMN INGREDIENTS: DIRECTIONS: 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.
  • 99. LIFELONG LEARNING PROGRAMME COMENIUS MULTILATERAL PROJECT 2012-2014 "LET'S MEET WHERE OUR CULTURES MEET" TURKEY Gulbirlik Ilkogretim Okulu, Isparta
  • 100. LET'S MEET WHERE OUR CULTURES MEET COUNTRY: TURKEY MENU: WINTER/ Creamy Chicken Soup (Tavuk Corbasi) INGREDIENTS: DIRECTIONS: 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 INGREDIENTS: DIRECTIONS: 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
  • 101. LET'S MEET WHERE OUR CULTURES MEET COUNTRY: TURKEY MENU: SUMMER / Islim Kebab (Islim Kebabi) INGREDIENTS: DIRECTIONS: 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
  • 102. LET'S MEET WHERE OUR CULTURES MEET COUNTRY: TURKEY MENU: [SPRING] The Imam Fainted-Turkish Ratatouille (Imam Bayildi) INGREDIENTS: DIRECTIONS: 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
  • 103. LET'S MEET WHERE OUR CULTURES MEET COUNTRY: TURKEY MENU: SPRING/ Meatballs in Tomato Sauce (Domatesli Sulu Kofte) INGREDIENTS: DIRECTIONS: 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) INGREDIENTS: DIRECTIONS: 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
  • 104. LET'S MEET WHERE OUR CULTURES MEET COUNTRY: TURKEY MENU: ALL SEASON - Chicken Pilaf (Tavuklu Pilav) INGREDIENTS: DIRECTIONS: 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) INGREDIENTS: DIRECTIONS: 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
  • 105. 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) INGREDIENTS: DIRECTIONS: 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
  • 106. LIFELONG LEARNING PROGRAMME COMENIUS MULTILATERAL PROJECT 2012-2014 "LET'S MEET WHERE OUR CULTURES MEET" UNITED KINGDOM Mere Green Combined School, Birmingham
  • 107. LET''S MEET WHERE OUR CULTURES MEET COUNTRY: United Kingdom MENU: WINTER INGREDIENTS: DIRECTIONS: . 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.
  • 108. LET''S MEET WHERE OUR CULTURES MEET COUNTRY:United Kingdom MENU: WINTER INGREDIENTS: DIRECTIONS: 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.
  • 109. LET''S MEET WHERE OUR CULTURES MEET COUNTRY: United Kingdom MENU: WINTER INGREDIENTS: DIRECTIONS: 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.
  • 110. LET''S MEET WHERE OUR CULTURES MEET COUNTRY: United Kingdom MENU: SPRING INGREDIENTS: DIRECTIONS: 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.
  • 111. LET''S MEET WHERE OUR CULTURES MEET COUNTRY: United Kingdom MENU: SPRING INGREDIENTS: DIRECTIONS: 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
  • 112. LET''S MEET WHERE OUR CULTURES MEET COUNTRY: United Kingdom MENU: SPRING INGREDIENTS: DIRECTIONS:  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
  • 113. LET''S MEET WHERE OUR CULTURES MEET COUNTRY: United Kingdom MENU: SUMMER INGREDIENTS: DIRECTIONS: 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.
  • 114. LET''S MEET WHERE OUR CULTURES MEET COUNTRY: United Kingdom MENU: SUMMER INGREDIENTS: DIRECTIONS:  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
  • 115. LET''S MEET WHERE OUR CULTURES MEET COUNTRY: United Kingdom MENU: SUMMER INGREDIENTS: DIRECTIONS: 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.
  • 116. LET''S MEET WHERE OUR CULTURES MEET COUNTRY: United Kingdom MENU: AUTUMN INGREDIENTS: DIRECTIONS: .  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.
  • 117. LET''S MEET WHERE OUR CULTURES MEET COUNTRY: United Kingdom MENU: AUTUMN INGREDIENTS: DIRECTIONS: 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
  • 118. Culinary presentation in Bourges April 2013
  • 119. Culinary presentation in Kounas October 2013
  • 120. LIFELONG LEARNING PROGRAMME COMENIUS MULTILATERAL PROJECT 2012-2014 "LET'S MEET WHERE OUR CULTURES 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.