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Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body
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Recipe Book Comenius Project 2012-14 Healthy Mind in a Healthy Body

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Libro de recetas elaborado por alumnos de colegios de 7 países participantes en el Proyecto Comenius "Healthy mind in a Healthy Body". Iniciativa promovida por la Unión Europea.

Libro de recetas elaborado por alumnos de colegios de 7 países participantes en el Proyecto Comenius "Healthy mind in a Healthy Body". Iniciativa promovida por la Unión Europea.

Published in: Education, Self Improvement
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  • 1. A Healthy Mind in a Healthy Body Recipe book
  • 2. TABLE OF CONTENTS Czech Republic ……………………………………………………………… 3 Holland………………………………………………………………………….. 23 Iceland…………………………………………………………………………… 31 Italy……………………………………………………………………………….. 43 Scotland…………………………………………………………………………. 61 Slovenia………………………………………………………………………….. 82 Spain………………………………………………………………………………. 88 This project is being realized with financial support of the European Union. The author is entirely responsible for the contents. Statements do not represent opinions of the European Commission and the European Commission is not responsible for the use of information included.
  • 3. 3 RECIPE BOOK – CZECH REPUBLIC BRAMBORÁK – HOT POTATOE CAKE (starter) PICTURE INGREDIENTS  Potatoes (0,5 kg)  Milk (5 dcl)  Flour (100 g)  Egg (1 pc)  Garlic  Salt  Pepper  Sweet marjoram  Oil STEP BY STEP Nº EXPLANATION PICTURE 1 We peel potatoes. 2 We wash peeled potatoes. 3
  • 4. 4 3 Washed potatoes are grated into small pieces. 4 We add milk. 5 We add flour. 4
  • 5. 5 6 We add one egg. 7 We put salt… 8 … pepper 5
  • 6. 6 9 …sweet marjoram 10 …and mashed garlic. 11 We put oil into a pan. 6
  • 7. 7 12 We put blend on hot oil. 13 We remove cakes and put them on a tissue. 14 Potatoe pancakes can be served with cabbage salad. 7
  • 8. 8 FINAL RESULT 8
  • 9. 9 RECIPE BOOK – CZECH REPUBLIC SVÍČKOVÁ – TENDERLOIN WITH CREAMY SAUCE (main course) PICTURE INGREDIENTS  Sirloin of beef (750 g)  Carrot, celery, parsley, onion  Bacon (150 g)  Butter (150 g)  Salt, pepper, thyme, bay leaf  Lemon sauce, sugar,vinegar  Mustard (100 g)  Cream (250 ml)  Flour (2 spoons)  Cranberry compote STEP BY STEP Nº EXPLANATION PICTURE 1 Cleaned vegetables are grated into small pieces. 9
  • 10. 10 2 A half of bacon is cut into small stripes. 3 We make holes into meat and put the pieces of bacon inside. 4 We put meat into a bowl and add a half amount of grated vegetables. 10
  • 11. 11 5 We add salt, pepper, onion, vinegar and water (1:3). 6 We put a saucepan with butter on a cook-stove. 7 We add the rest of the grated vegetables and the rest of cut bacon and roast. Later we add also slices of lemon and mustard. 11
  • 12. 12 8 We add meat into the saucepan. 9 We add also water and stew. 10 After short stewing we put the saucepan into an oven. 12
  • 13. 13 11 When meat is soft, we remove it. 12 The saucepan without meat we put back on the cook- stove. 13 We stew the sauce and add flour mixed with a bit of water. 13
  • 14. 14 14 We add cream. 15 We liquidize the sauce properly. 16 We cut the meat into thin slices. We serve the meat and sauce with dumplings and cranberry compote. 14
  • 15. 15 FINAL RESULT 15
  • 16. 16 RECIPE BOOK – CZECH REPUBLIC DUKÁTOVÉ BUCHTIČKY – SMALL DUCAT CAKES (sweet course) PICTURE INGREDIENTS  Flour (500 g)  Yeast (25 g)  Sugar (70 g)  Milk (3 dcl)  Eggs (4 pcs)  Oil (100 g)  Butter (150 g)  Salt, lemon peel  Vanilla  Jelly STEP BY STEP Nº EXPLANATION PICTURE 1 We put mashed yeast into a bowl and add sugar. 2 We mix the blend carefully. 16
  • 17. 17 3 We add milk and flour and again mix it properly. 4 We leave the blend on a warm place for a while and then add an egg. 5 We grate lemon peel and a bit of salt. 17
  • 18. 18 6 We add a half of melted butter. 7 We add the rest of the flour. 8 We work dough properly. 18
  • 19. 19 9 We leave the dough on a warm place. 10 Meanwhile we prepare cream. We warm milk in a saucepan. 11 We add two egg yolks and mix it properly. 19
  • 20. 20 12 We add jelly and vanilla into a bit of cold milk and mix it. 13 Mixture is added to warm milk. 14 We cook the cream till it is compact. 20
  • 21. 21 15 Dough is divided into four pieces. We create four rollers which are cut into small pieces. 16 From small pieces we make small balls, which are put into a saucepan and baked in an oven. 17 Baked cakes are separated out and on the plate poured with cream. The dessert should be served hot. 21
  • 22. 22 FINAL RESULT 22
  • 23. 23 RECIPE BOOK - HOLLAND Roll of “Twentse Nagelhout” and marinated asparagus with a fresh herb salad PICTURE INGREDIENTS Ingredients for the salad and asparagus:  8 pieces of asparagus  1 tbsp mace powder  200 grams thin sliced ‘Twents Nagelhout’  250 grams mix of soft types of lettuce and green flavours  A pinch of salt Ingredients for the marinade:  10 ml white wine vinegar  30 ml olive oil  1 tsp yellow mustard  1 tbsp chopped parsley  20 gr caster sugar (white)  A pinch of salt STEP BY STEP Nº EXPLANATION 1 Peel the asparagus twice with a peeler. Start at the top of the asparagus and work your way down. Chop two centimetres of the end of the asparagus. 2 Boil the asparagus in about 3 minutes in boiled water with a pinch of salt and the mace powder. 23
  • 24. 24 3 Put the fire out and let them cool down. Drain the asparagus in a tea towel. 4 In the meantime you can prepare the marinade. Put everything (except for the olive oil) in a bowl. Beat the mixture with a whisk and slowly add the olive oil. It will become thicker and if the olive oil is absorbed, your marinade is finished. 5 When the asparagus have cooled down you put them in the marinade. The flavour will be the best when leaving them to marinate overnight. But a few hours will do as well. Do not throw away the marinade! 6 Put 4 to 6 pieces of nagelhout imbricated in a square. The square has to be as long as the asparagus (without the top). The tops should stick out the from the square. Gently roll the asparagus in the nagelhout so it becomes a tight roll. Repeat it for the second roll. 24
  • 25. 25 7 Cut the rolls in the middle. Put them on a square plate with the ends towards each other. You have to put the herb salad in the middle. You can use the marinade to flavour the herb salad. You could add bread croutons or cherry tomatoes to decorate the herb salad. 8 Bon appetit! Enjoy your meal! 25
  • 26. 26 RECIPE BOOK - HOLLAND Slowly cooked blade or feather stakes with meloes onions and oven-baked wedges PICTURE INGREDIENTS Ingrediënten voor de feather stakes  800 grams of feather stakes  80 grams butter  1,5 l bouillon  1 Leek, cut into rings  1 onion cut into pieces  1 winter carrot cut into pieces  1 tbsp yellow mustard Ingredients for the Wedges:  800 gr potatoes  Olive Oil  Rosemary  Salt and Pepper Ingredients for the Ootmarsumse onions:  500 grams meloes onions  2o ml boullion of chicken  Thyme  Salt and pepper  STEP BY STEP Nº EXPLANATION 1 Heat the oven to 120 ºC. Bake the meat in a pan and flavour it with salt and pepper. Put the meat in a casserole. Pour the bouillon over the meat. 26
  • 27. 27 2 Put the vegetables aside and slowly bake it in the oven for three hours. Check if the meat is cooked. 3 Roll the meat firmly in cling film and let it cool down. Do not throw away the bouillon! 4 Seethe 500 ml bouillon and let it boil down till you have 250 ml. Add the yellow mustard and a few chips of butter. Flavour the bouillon with salt and pepper. Cut the meat in slices and bake it in a pan on both sides. 5 Clean the potatoes with water. Chop the potatoes into wedges and put them in a baking dish. Sprinkle some olive oil over the wedges. Flavour the wedges with pepper, salt and rosemary. Stir the wedges and put the baking dish in a preheated oven (180 ºC). Bake the potatoes for 40 minutes. 27
  • 28. 28 6 Boil the meloes onions for 8 minutes. Put the onions in cold water after 8 minutes. Peel off the skin. Bake the onions in pan till they are golden brown. Add the chicken bouillon and the herbs. Wait until the mixture is boiled down. 7 Put the feather stakes in the middle of the plate and pour the yellow mustard sauce over it. Put the meloes onions and the wedges around it. For the finishing touch you can put rosemary or thyme on top of the stakes. 8 Bon appetit! Enjoy your meal! 28
  • 29. 29 RECIPE BOOK - HOLLAND Pie of French toast from ‘Twentse krentewegge’, Goat cheese with butter milk-ice PICTURE INGREDIENTS Ingredients for the French toast: - 4 slices Twentse krentewegge - 1 vanilla-pod or vanilla aroma - 2 eggs - 50 ml milk - 50 grams sugar - honey Ingredients for the Wedges:  800 gr potatoes  Olive Oil  Rosemary  Salt and Pepper Ingredients for the Ootmarsumse onions:  500 grams meloes onions  2o ml boullion of chicken  Thyme  Salt and pepper STEP BY STEP Nº EXPLANATION 1 Beat milk, eggs, sugar and vanilla. Cut the slices of krentewegge in 3 pieces. 29
  • 30. 30 2 Turn on the fire. Grab a piece of krentewegge and put it through the batter and bake it golden brown on both sides. Repeat this until every slice is baked. 3 Put one slice baked krentewegge on a plate. Put a thin sliced goat cheese on top of the krentewegge. Put one slice of baked krentewegge on top of the goat cheese. Put a thin sliced goat cheese on top of the krentewegge. Now you have a pie 4 Put the pie in a preheated oven for five minutes (180 ºC) so the cheese will melt. 5 Put the pie on the right side of your plate next to a scoop of butter milk-ice. Pour some honey criss-crossed over the plate. Put a bit of mint on top of your pie and you’re done. 6 Bon appetit! Enjoy your meal! 30
  • 31. 31 31 RECIPE BOOK Marinated Salmon with mustard sauce – 4 pers. PICTURE INGREDIENTS Salmon 400 gr. Salmon fillet boneless ½ dl. sugar ¼ dl sea salt ¼ teaspoon pink pepper 1 tablespoon chives 1 tablespoon dill 1 tablespoon parsley Mustard sauce 2 tablespoon sour cream 4 tablespoon mayonnaise 4 tablespoon brown sugar 1 tablespoon dill 3 tablespoon Dijon mustard
  • 32. 32 STEP BY STEP ° PICTURE EXPLANATION 1 Mix sugar and salt cover the salmon fillet 2 Chop chives, dill and parsley fine. Sprinkle seasoning draft on top. 3 Finally, chop the pink pepper and sprinkle all over. Put the Salmon in fridge during two days Slice
  • 33. 33 33 4 Chop the dill, put all the ingredients in a bowl and stir well. FINAL RESULT In Iceland this popular course is called “ Grafinn lax m/graflax-sósu”. Serve with toast
  • 34. 34 RECIPE BOOK - ICELAND Icelandic Lamb bouillon soup – 4 pers. PICTURE INGREDIENTS  500 g lamb meat chopped in big dices  50 gr. Rice  10 gr. Oat meal  1,7 ltr. Cold water  ½ spoon sea salt  ½ onion  1 Leek  1 med. size turnip  2 med. size carrots  6 pealed potatoes  beef or lamb bouillon  black pepper 34
  • 35. 35 STEP BY STEP ° PICTURE EXPLANATION 1 Bring water to boil, add the meat and extract the upper foam. 2 Chop the turnip into cubes; carrots in thick slices; onion and leek into slices and add into the pot. Add sea salt, bouillon, rice, potatoes and oat meal. 3 Simmer for approx. 45 minutes – Season to taste. 35
  • 36. 36 FINAL RESULT Bon appêtit ! The soup tastes even better the next day! 36
  • 37. 37 RECIPE BOOK - ICELAND Skyr dessert – 3 pers. Skyr is made from skimmed milk. It’s an Icelandic speciality. It is full of protein and very healthy. PICTURE INGREDIENTS Recipe for the making of 200 gr. Skyr: Use approx. 500 gr. of natural yogurt, verse in a bowl with a paper towel at the bottom. Keep in fridge for 2 days (bowl under) 37
  • 38. 38  50 gr. butter  50 gr. Daim caramel bar  1 tablespoon powdered sugar  200 gr. Skyr  100 gr. oat biscuits  0,75 teaspoon vanilla sugar  1 dl. cream STEP BY STEP ° PICTURE EXPLANATION 1  Crush oat biscuits in a plastic bag. 38
  • 39. 39 2 Finely chop daim and mix with oat biscuits 3 Mix melted butter, oat biscuits and daim 4 Put the cracker mixture in the bottom of a jar Press the mixture at the bottom 39
  • 40. 40 5 Mix Skyr and powdered sugar 6 Whip the cream 7 Slowly stir cream and Skyr mixture 40
  • 41. 41 Put Skyr mixture on top of cracker mixture Keep in fridge for 2 hours until solidified Add berries on the top when served When dessert is made 1-2 days in advance , close the jar and keep in the fridge 41
  • 42. 42 FINAL RESULT Verði ykkur að góðu! Bon appêtit 42
  • 43. 43 RECIPE BOOK - ITALY Antipasto or Appetizers with Bruschetta The word "antipasto" means "tidbit before the meal," (ante, before - pasto, meal) and Italian antipasti vary considerably from Region to Region but the ingredients are basically similar we usually have slices of prosciutto di Parma,salame di Felino, black and green olives accompanied ed by bruschetta al pomodoro SERVES 4 PREPARATION TIME 15 MINUTES COOKING TIME 5 MINUTES LOW DIFFICULTY PICTURE INGREDIENTS FOR THE BRUSCHETTA  4/6 Slices of Italian Bread  Extra Virgin olive oil  2 tomatoes chopped  salt  pepper (optional)  garlic 43
  • 44. 44 STEP BY STEP Nº EXPLANATION PICTURE 1 Put the chopped tomatoes in a bowl and season with salt pepper and olive oil let rest for 10 minutes 2 Cut relatively thin slices of Italian bread 3 Rub a piece of garlic on the bread, this step is optional (only for those who like garlic ) . 4 toast the bread in oven or on the grill for 4 to 5 min . 44
  • 45. 45 5 Put the tomato mixture on the toasted slices just before serving FINAL RESULT 45
  • 46. 46 RECIPE BOOK - ITALY BUCATINI ALL’AMATRICIANA Typical dish of the Region Lazio,the name comes from a town called Amatrice near Rome , any type of pasta can be used, but the bucatini is the best it is a long pasta (a sort of large spaghetti with a hole that is quite difficult to eat,without making a mess but delicious FIRST COURSE REGION LAZIO SERVES 4 PREPERATION TIME 20 MINUTES COOKING TIME 20 MINUTES MEDIUM DIFFICULTY PICTURE INGREDIENTS  400g bucatini  150 g of bacon or pork bacon  1 pound (400 g) ripe tomatoes or (4-5 plum tomatoes), blanched, peeled, seeded and chopped can substitute with canned chopped tomatoes  1 red chilli or dried cilly peppers  50 g of grated Pecorino Romano  salt and pepper  4 white onions medium size  2 tablespoons extra virgin olive oil  ¼ cup of white wine STEP BY STEP Nº EXPLANATION PICTURE 1 Set the pasta water to heat in a large pot ( make sure that there are at least 2 litres of water) , salt it when it boils, 46
  • 47. 47 2 Cut the guanciale or bacon into small pieces 3 In a large fry pan, cook the guanciale over medium heat for several minutes until crisp but not brown. 4 Remove the pancetta with a slotted spoon and reserve, but leave the fat in the pan. Add the olive oil, onions and chili pepper and cook for several minutes until the onions are just not browning. Add the white wine and let evaporate for a few minutes 5 Add tomatoes and their liquid to the gravy on the pan. Season to taste with salt and pepper, Cook over agentle heat for about 10 minutes, until sauce is slightly thickened 47
  • 48. 48 6 toss the bucatini in abundant boiling water Stir just after to avoid sticking let cook with moderately high flame until "al dente” that is when tasted they must be a bit hard about 7 /8 minutes not longer! do not overcook 7 drain the pasta well 8 add to the sauce toss gently add pecorino 9 let simmer at high flame a few minutes and serve immediately 48
  • 49. 49 FINAL RESULT 49
  • 50. 50 RECIPE BOOK - ITALY Abbacchio al Forno Atypical dish of our region it uses the young lamb meat available in the lazio region SECOND COURSE REGION LAZIO SERVES 4 PREPERATION 15 min + 1to 2 hours for the marinade COOKING TIME 1 HOUR MEDIUM DIFFICULTY PICTURE INGREDIENTS or ribs) of extra virgin olive oil 50
  • 51. 51 STEP BY STEP Nº EXPLANATION PICTURE 1 Make some deep cuts in the meat , introduce in each a clove of garlic and a sprig of rosmarino. 2 Let the meat marinate for at least two hours in a marinade prepared with plenty of oil , a bit ' of good quality white wine , a pinch of salt and a sprinkling of pepper , turning a few times. 3 remove the meat from the marinade , let it drain well, pat dry and place in a baking dish with the remaining oil . 51
  • 52. 52 4 preheated oven ( 180 ° C ) for about an hour , until browned evenly. FINAL RESULT 52
  • 53. 53 RECIPE BOOK - ITALY CARCIOFI ALLA ROMANA - ARTICHOKES ROMAN STYLE Side dish REGION LAZIO SERVES 6 PREPERATION TIME 1 hr. 15min COOKING TIME 45min. MEDIUM DIFFICULTY PICTURE INGREDIENTS  1 tablespoon chopped fresh parsley  3 tablespoons chopped fresh mint  2 cloves garlic, finely chopped  Salt, to taste  1 tablespoon plus 1 cup extra-virgin olive oil  6 artichokes  Juice of 1 lemon STEP BY STEP Nº EXPLANATION PICTURE 1 Fill a large bowl with cold water and add juice of 1 freshly squeezed lemon take off the outer dark green leaves of the choke 53
  • 54. 54 2 trim the tip so that you could see the center. Pull out the purple leaves and scrape out the choke with a spoon. 3 Cut stem and remove the dark green filaments 4 While trimming the artichoke, dip it in the acidulated water to keep the artichoke from discoloration. When done trimming place in the acidulated water. 5 In a small bowl, combine the parsley, mint, garlic, salt and 1 tablespoon olive oil 54
  • 55. 55 6 In the cavity of the artichoke from which the choke was removed, place 1 teaspoon of the herb mixture. Repeat this procedure with the remaining chokes 7 Arrange all chokes in a deep pan that keeps them close together, let simmer with some oil for a few minutes 8 add enough water to cover them half way ,cook at moderate heat beeing carful in turning them after about 15/ 20 min. 9 When the artichokes are finally cooked – add just a little more olive let simmer and serve 55
  • 56. 56 FINAL RESULT 56
  • 57. 57 RECIPE BOOK - ITALY Ricotta cake typical cake of Lazio uses ingredients of the pastural community Ricotta obained from cows milk or sheeps milk PICTURE INGREDIENTS For the crust  1 1/2 cups cake flour 400gr  2 eggs  2 ½ teaspoons baking powder  1/4 teaspoon salt  6 tablespoons of sugar  the graded rind of 1 lemon  3/4 cup (1 1/2 sticks) 150 gr. butter, at room temperature, plus more to grease the baking pan For the filling  1 1/2 cups ricotta cheese 300 gr  1 cup granulated sugar  2 large eggs  Dark chocolate 100 gr. drops or chopped chocolate  3 teaspoons of ground cinnamon STEP BY STEP Nº EXPLANATION PICTURE 1 Preheat the oven to 350 degrees F. Grease a 9 by 5 by 3-inch to loaf pan with butter In a medium bowl combine the flour ,baking powder the softened butter, the eggs, the sugar the grated lemon rind , salt and 2 eggs until you obtain a medium mixture Whisk combine 57
  • 58. 58 2 Put the dough in the fridge wrapped in plastic film or in a bowl for 30 min 3 Ricotta filling Using an electric mixer, cream together the butter, ricotta cheese, and sugar until light and fluffy, about 3 minutes. With the machine running, add the eggs one at a time. Add the cinnamon and lemon zest and mix until combined 4 Add the chocolate drops 5 Blend until you have a soft mixture 58
  • 59. 59 6 Take the dough out of the fridge and roll out pastry to line the pastry pie pan and to decorate the top layer 7 Pour the mixture into the prepared loaf pan and level off 8 fold in the edges of the pastry 9 cut strips of pastry dough and decorate top of the filling bake until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan, about 45 to 50 minutes 59
  • 60. 60 FINAL RESULT 60
  • 61. 61 RECIPE BOOK - SCOTLAND Cullen Skink Soup PICTURE INGREDIENTS  Half onion  300g smoked haddock  250ml water  190ml milk  1 small potato (about 60g mash)  40ml double cream STEP BY STEP Nº EXPLANATION PICTURE 1 Chop the onion and fry in butter or oil. 2 Cut the haddock into large pieces if it contains bones or small pieces if it doesn’t. (This is so it’s easier to take the bones out later on.) 61
  • 62. 62 3 Add the haddock and water to pan, bring to boil and simmer for 20 to 25 minutes. 4 While the fish is bubbling away boil the potatoes and then mash. Once fish is cooked, remove the bones and flake the haddock into small pieces. Put the haddock flakes back into the pan along with the mashed potato and milk. Stir to combine. 5 Allow the soup to cook for a few minutes. Take it off the heat once the soup is warm through. Season with salt and pepper and just before serving stir the cream through and garnish with chives. It’s a lovely creamy soup which I love with lots of black pepper to spice it up. Enjoy with some crusty bread! FINAL RESULT 62
  • 63. 63 Favourite Scottish Recipes Mince and Tatties PICTURE INGREDIENTS  Decent sized potatoes, peeled and quartered  2 tablespoons sunflower oil  1 carrot, chopped  1 onion, chopped  Half garlic clove  500g beef mince  1 pint beef stock/ stock cube  Salt and pepper to add taste (optional) STEP BY STEP Nº EXPLANATION PICTURE 1 Put potatoes in a large pan and cover with cold water and put on heat to boil. 2 Meanwhile add the oil to a heavy based pan (cast iron is great for this wholesome eat), add carrot, onion and garlic. 63
  • 64. 64 3 Cook for 2 minutes, stirring frequently so it doesn't take colour 4 Add the mince and cook off till completely browned, when browned continue frying for a further 5 mins. At this point add some salt and pepper. Crumble one beef stock cube over the meat and add 1 pint of water (or alternatively use pre-made beef stock). 5 Leave the pan slightly covered and simmer for 35 -45 mins. after which time you may season to your taste. 6 Drain the potatoes and roughly mash with a little butter to taste. 64
  • 65. 65 7 Serve the mince with hot buttered potatoes, and bread to soak up the delicious gravy. FINAL RESULT RECIPE BOOK - SCOTLAND Shortbread PICTURE INGREDIENTS  2-1/2 cups flour  1/2 cup sugar, plus  1 cup butter, cold and cut into cubes  Variations of the recipe can include adding chocolate chips or lemon zest or vanilla/any flavouring. STEP BY STEP 65
  • 66. 66 Nº EXPLANATION PICTURE 1 Shortbread can be made with as few as three ingredients: butter, flour and sugar. Cut up the butter and place it back in the refrigerator until needed. 2 With a wire whisk, mix together the flour and the sugar. 3 Add the cold cut pieces of butter. 4 The butter mixed into the flour/sugar mixture should like this, like peas. 66
  • 67. 67 5 For shortbread recipes that have additional ingredients like chocolate chips, nuts and so on, stir them in at this step. 6 Dump the mixed shortbread pastry ingredients into a lightly greased pan. To lightly grease a pan, I use cooking spray and then wipe it out. 7 As I wanted to make two types of shortbread at a time, I divided the pastry into 2 parts. I then added the chocolate chips to one half. Use your hands to press the pastry into the pan. Bake for 350 degrees F. for 25 to 30 minutes. 67
  • 68. 68 8 The shortbread should be slightly brown on top when removed from the oven. While still warm, cut the shortbread into squares and cut diagonally to form triangles. Sprinkle top with sugar. FINAL RESULT 68
  • 69. 69 Favourite Scottish Recipes Scotch Broth Soup PICTURE INGREDIENTS  250g/8oz carrots, peeled, diced  250g/8oz turnips, diced  2 onions, peeled, diced  1 celery stalk, diced  1 leek, white part only, sliced  75-125g/3-4oz pearl barley  125g/4oz dried peas, soaked in water for 4- 5 hours, drained  salt and freshly ground black pepper  2.3litres/4 pints lamb or mutton stock  85g/3oz kale, chopped (optional)  salt and freshly ground black pepper STEP BY STEP Nº EXPLANATION PICTURE 1 Heat all of the ingredients, except the kale, in a large saucepan until boiling. 2 Reduce the heat and simmer gently for a 2-3 hours, or until the peas and pearl barley are soft. 69
  • 70. 70 3 Stir in the kale and cook for a further 10-12 minutes, or until the kale is tender. Season, to taste, with salt and freshly ground black pepper. FINAL RESULT Favourite Scottish Recipes Steak Pie PICTURE INGREDIENTS  900g/2lb stewing steak, cut into cubes  plain flour, seasoned with salt and freshly ground black pepper, for dusting  1 tbsp olive oil  2 onions, sliced  1 tbsp chopped fresh parsley  1 tbsp chopped fresh thyme  salt and freshly ground black pepper  570ml/1 pint hot beef stock  225g/8oz ready-rolled shortcrust pastry  1 free-range egg, beaten 70
  • 71. 71 STEP BY STEP Nº EXPLANATION PICTURE 1 Dust the cubed steak with the seasoned flour 2 1. Heat the oil in a large heavy- bottomed pan and fry the meat, stirring frequently, until browned on all sides. 3 Add the sliced onions, herbs, salt and freshly ground black pepper and the stock and bring to the boil 4 2. Reduce the heat and simmer gently for an hour and a half. 3. Preheat the oven to 190C/375F/Gas 5. 71
  • 72. 72 5 4. Transfer the filling mixture to an ovenproof dish. Line the rim of the dish with a thin strip of pastry. Dampen the pastry rim by brushing with beaten egg. Cut a piece of pastry to fit across the top of the dish and place on top of the dish, pressing the edges together to seal. Decorate with pastry trimmings, make a steam hole in the centre of the pie by slashing with a sharp knife, then brush with more beaten egg FINAL RESULT Favourite Scottish Recipes Cranachan PICTURE INGREDIENTS  300 ml whipping/double cream  3 tablespoons clear honey  5 tablespoons natural yoghurt  30g oats  170g raspberries 72
  • 73. 73 STEP BY STEP Nº EXPLANATION PICTURE 1 Toast the oats in a hot dry pan over medium heat until browned and fragrant. Leave to cool on a plate. 2 Whip the cream until it forms soft peaks. 3 Fold the yogurt and honey into the cream. 73
  • 74. 74 4 Layer the cream, and raspberries in a glass. Chill in the fridge until you are ready to serve it. 5 Before you serve, sprinkle the oats on top and decorate with a raspberry. FINAL RESULT Cranachan is a very traditional Scottish dessert usually made with whisky but this recipe doesn’t include it. You can experiment with the presentation or even try adding blackberries. Enjoy! Cream Raspberries Cream 74
  • 75. 75 Favourite Scottish Recipes Potato soup PICTURE INGREDIENTS  1 tbsp vegetable oil  1 onion, sliced  225g/8oz potatoes, cubed  2 medium leeks, sliced  1.2 litres/2 pints vegetable stock  150ml/5fl oz double cream  salt and freshly ground black pepper STEP BY STEP Nº EXPLANATION PICTURE 1 Heat the oil in a large pan and add the onions, potatoes and leeks. Cook for 3-4 minutes until starting to soften. 2 Add the vegetable stock and bring to the boil. Season well and simmer until the vegetables are tender. 75
  • 76. 76 4 Whizz with a hand blender or in a blender until smooth. Reheat in a clean pan, stir in the cream or crème fraîche. 5 Heat through and serve FINAL RESULT 76
  • 77. 77 Favourite Scottish Recipes Stovies PICTURE INGREDIENTS  6 large potatoes .  300ml milk  2 onions  50g of butter  1 tin of corned beef. STEP BY STEP Nº EXPLANATION PICTURE 1 Peel potatoes and cut into small cubes. Place in a medium-sized pot and cover with milk. Heat until boiling then bring to a simmer. 2 2.While potatoes are simmering...chop onion roughly and fry in butter until brown and crispy. 77
  • 78. 78 3 3.Slice corned beef into medium chunks. 4 4.Set aside until milk and potatoes cook down into a kind of starchy soup, but with soft lumps of potato in. 5&6 5.Mix in onion and corned beef, allowing all flavours to mix. 6.Season with salt and pepper and serve with oatcakes. FINAL RESULT 78
  • 79. 79 Favourite Scottish Recipes Butteries 7PICTURE INGREDIENTS  500g strong plain flour, little extra for dusting .  1 x 7g sachet easy-blend dried yeast.  1 tbsp soft light brown sugar.  1 tbsp sea salt flakes.  350 ml of warm water .  Vegetable oil, for greasing.  270g of butter.  100g of lard. STEP BY STEP Nº EXPLANATION PICTURE 1,2,3&4 1.In a large bowl, mix together the flour, yeast, sugar and salt until well combined. 2.Make a well in the centre of the mixture, then gradually add the water in a thin stream, stirring well with a wooden spoon, until the mixture comes together as a dough. 3.Turn the dough out onto a lightly floured work surface and knead lightly for 8-10 minutes, or until smooth and elastic. 4.Transfer the kneaded dough to a clean, greased bowl and cover with a greased sheet of cling film. Set aside in a warm place to rise (prove) for at least one hour, or until the dough has doubled in size. 79
  • 80. 80 5,6,7&8 5.Meanwhile, in a separate bowl, cream together the butter and lard until well combined. Divide the mixture into four equal portions. 6.When the dough has proved, turn it out onto a lightly floured surface and knead for a further 1-2 minutes. 7.Roll out the dough into a 40cm x 20cm/16in x 8in rectangle, about 1cm/½in thick. 8.Turn the dough around so that the shortest edge is facing you. Spread one portion of the butter and lard mixture over the bottom two- thirds of the dough rectangle. 9,10&11 9.Fold the remaining 1/3 of the dough rectangle over the butter and lard mixture to cover the centre section of the dough rectangle.Fold the other end of the dough rectangle over the folded dough,so that the dough ends up three times its original thickness. 10.Roll the dough out again to a 40cm x 20cm/16in x 8in rectangle, about 1cm/½in thick. Repeat the process of spreading and folding with another portion of the butter and lard mixture. 11.Repeat the process twice more, until all of the butter and lard mixture has been used up and the dough has been rolled out a total of four times. 80
  • 81. 81 12,13&14 12.Preheat the oven to 200C/400F/Gas 6. 13.Roll the dough out again to a 40cm x 20cm/16in x 8in rectangle, about 1cm/½in thick. Cut the dough into 16 pieces and roll each into a round, flat bun shape. 14.Transfer the buns to a lightly oiled baking tray and set aside for 40-45 minutes, or until they have doubled in size again (leave enough space between them for expansion). 15&16 15.When the buns have risen, bake them in the oven for 15- 18 minutes, or until they have risen further and are golden- brown and cooked through. Set aside to cool on a wire rack. 16.Serve each buttery warm, spread with butter and jam. FINAL RESULT 81
  • 82. 82 RECIPE BOOK -SLOVENIA FRUIT BALLS (SLOVENIA) PICTURE INGREDIENTS Number of servings: 4  25 g dried apples  25 g dried plums  25 g dried apricots  freshly squeezed orange juice (from 2 oranges)  50 g ground walnuts  ground cinnamon STEP BY STEP Nº EXPLANATION PICTURE 1 Squeeze two oranges and soak dried fruit in the juice overnight. 2 Add ground cinnamon and mix everything in a blender. 82
  • 83. 83 3 You get a smooth mixture. 4 Form small balls and roll them in ground walnuts. FINAL RESULT 83
  • 84. 84 RECIPE BOOK -SLOVENIA PLUM COMPOTE (SLOVENIA) PICTURE INGREDIENTS Number of servings: 4  100 g dried plums  4 slices of an unsprinkled lemon  ground cinnamon  3 cloves  4 tablespoon of sugar  8 dl of water STEP BY STEP Nº EXPLANATION PICTURE 1 Wash the plums and the lemon, then cut four slices off the lemon. Pour the water in a pot, add sugar, plums, lemon slices, cinnamon and cloves. Let it boil slowly until the plums soften. Then cool the compote down. FINAL RESULT 84
  • 85. 85 RECIPE BOOK -SLOVENIA “POSMODULJA” (SLOVENIA) PICTURE INGREDIENTS Number of servings: 4 DOUGH:  300 g flour  2, 1 g yeast  ½ teaspoon of salt  a bit of oil  2 dl of tepid water TOPPING:  2 dl sour cream  1 dl cooking cream  1 egg  chive (fresh or dried)  ½ tablespoon of salt STEP BY STEP Nº EXPLANATION PICTURE 1 Mix all the ingredients for the topping together. 2 Put the yeast into 2 dl of tepid water and mix. Add salt and a bit of oil. Then pour the mixture into the flour. While kneading, add more water if necessary. 85
  • 86. 86 3 Knead soft dough. 4 Roll out the dough. 5 Lift up the edges of the dough. 6 Pour the prepared topping over the dough. 86
  • 87. 87 7 Bake for 20 minutes in a preheated oven at 200°C. 8 When the surface is slightly brownish, ‘posmodulja’ is done. FINAL RESULT “DOBER TEK” 87
  • 88. 88 RECIPE BOOK -SPAIN TUMACA BREAD PICTURE INGREDIENTS  White bread  Tomato  Olive Oil  Salt  Jam STEP BY STEP Nº EXPLANATION PICTURE 1 You have to cut a big slice of bread. 2 You can toast it a little if you like, but it is not compulsory, try toasting it, and without toasting, and compare what you like more 88
  • 89. 89 3 Now season the bread with tomato. 4 Now put olive oil and salt on the toast. 5 You add the jam on the toast FINAL RESULT 89
  • 90. 90 RECIPE BOOK -SPAIN Hake in cider PICTURE INGREDIENTS  750 grams of hake fillet  400 grams of potatoes, peeled and diced  Salt and pepper  1 small onion, finely chopped  2 cloves of garlic, finely chopped  2 apples, peeled and diced  250 grams of clams, cleaned  500 mils of sidra (cider)  1 tablespoon of chopped parsley  Flour for coating  100 mils of olive oil STEP BY STEP Nº EXPLANATION PICTURE 1 Wash the hake and pat it dry before seasoning with salt and pepper 90
  • 91. 91 2 Coat with flour, shaking off any excess 3 Heat the olive oil in a flameproof dish and fry the fish on both sides 4 Remove the fish and keep it warm (In the picture this is not the real fish, it is an example) 5 Fry the diced potato in the oil until golden brown 91
  • 92. 92 6 Add the onion, garlic, diced apple and clams 7 Cover the fish for a few minutes, shaking the dish several times. 8 Remove the lid, return the fish to the dish, and pour over the sidra. 9 Bake uncovered in a preheated oven at 175 celsius for about 10 minutes. Place the fish on a warm serving plate, pour over the remaining ingredients, and sprinkle with the parsley. 92
  • 93. 93 FINAL RESULT Bake uncovered in a preheated oven at 175 celsius for about 10 minutes. Place the fish on a warm serving plate, pour over the remaining ingredients, and sprinkle with the parsley. 93
  • 94. 94 RECIPE BOOK -SPAIN SPANISH OMELETTE PICTURE INGREDIENTS  4 eggs  5 potatoes  Olive oil Salt STEP BY STEP Nº EXPLANATION PICTURE 1 For this first step we need a knife to peel the potatoes. We have to remove the waste as well as any black spot of the land. Once we’ve done this, we place our five potatoes in a bowl. 2 In the following step we have to cut the potatoes in small pieces and put them back to the bowl. 94
  • 95. 95 3 Now we have to prepare a frying pan to the fire with virgin olive oil. This frying pan is where we have to put the cut potatoes. 4 Once we have thrown the potatoes, we have to let them fry well, but they don't have to be overcooked 5 We beat in a bowl our eggs and when the potatoes are done we have to add them to the eggs. Then we put them salt. 6 In a smaller frying pan we put a trickle of olive oil warming to put the mixture until it becomes to curdle 95
  • 96. 96 7 In the following step we have to give several turned to the mixture in order that it is gilded and is not burned. 8 Now we have to look for a lid to give him turned to the tortilla, as soon as already this gilded for below. 9 In the last step we have to turn the frying pan on the lid and to give return to the torilla. When we end we have to place the tortilla back to the frying pan to cook the other part. FINAL RESULT 96
  • 97. 97 RECIPE BOOK -SPAIN “CACHOPOS” PICTURE INGREDIENTS  2 big steaks cut like a book so we can put things inside it  Serrano ham  Ham  Sliced cheese  Salt  Black pepper  Breadcrumbs  Egg  We will also need chopsticks STEP BY STEP Nº EXPLANATION PICTURE 1 Once opened the steaks, put on them a slice of Serrano ham, another of ham and some fine pieces of soft cheese. Put salt and pepper on it and close the two parts of the steak like a book. 2 After that, we hit the “cachopo” and put some chopsticks to keep all the ingredients inside. Again, we put salt and pepper over it. 97
  • 98. 98 3 We beat an egg in a plate and put the breadcrumbs in another one. Then we have to fill the “cachopo” with the beaten egg and then with the breadcrumbs (this is called breaded). 4 After the breaded, we put the “cachopo” on a pan with good and hot olive oil, over medium heat. We cook both side, two minutes each. 5 Finnaly, we take off the chopsticks, put some parsley over it to give it a nice and fresh scent and present it well with chips and piquillo peppers. FINAL RESULT 98
  • 99. 99 RECIPE BOOK -SPAIN MARAÑUELAS PICTURE INGREDIENTS 4 Eggs  450g of wheat flour  150g of butter  300g of sugar  60ml of lemmon juice  A Little bit of salt STEP BY STEP Nº EXPLANATION PICTURE 1 Put the butter in a bowl and heat it up in the microwave. 2 Mix the butter and the sugar until a thin dough. 99
  • 100. 100 3 Add the eggs and the lemmon juice. 4 Mix with flour and knead until it stops sticking. 5 Preheat the oven to 200º. 6 Meanwhile, shape the dough to your liking. 100
  • 101. 101 7 Place it on a baking tray covered by aluminium foil with a little bit of butter to avoid sticking. 8 Bake the “Marañuelas” until browned, more or less half an hour. (200º) 9 Eat them. FINAL RESULT 101
  • 102. 102 RECIPE BOOK -SPAIN FRIED CASADIELLES PICTURE INGREDIENTS A cup of White wine. Half cup of butter. One yolk. Flour. Half small spoon of yeast. Oil. Sugar. Salt. A cup of nut ground. Half cup of sugar or honey. A little of anise. A little of milk (if you do it with sugar) STEP BY STEP Nº EXPLANATION PICTURE 1 In a bawl it is mixed the molten butter, the White wine, a spoon of salt and the yeast. Then shake with a fork. 102
  • 103. 103 2 Take the yolk and shake it. Put slowly the flour ,till the mass doesn’t stick to our hands. 3 Makea a ball with the mass and put it on the table with flouron it. Extend it with the roll. 4 In other bawl, shake the nut, the anise and the honey or the sugar and the milk. 5 Cut the mass in small chunks and extend it with the roll. 103
  • 104. 104 6 The previus mixted is placed on the chunk of the mass 7 Cut with a knife and with a fork stick the borders. 8 Fried one by one with a lot of oil. 9 Slip well. Put it on a tray. Finally throw dusted sugar. 104
  • 105. 105 FINAL RESULT 105
  • 106. 106 RECIPE BOOK -SPAIN ARROZ CON LECHE (RICE WITH MILK) PICTURE INGREDIENTS 1 L. of milk 250 g. of rice 6 tablespoons of sugar A peel of lemon 1 cinnamon stick 1 tablespoon of butter A pinch of salt STEP BY STEP Nº EXPLANATION PICTURE 1 First we put the rice in a small saucepan and we add some cold water until we cover it. We approach it next to the fire (which has to be moderate) and we let it boil until it dries. 106
  • 107. 107 2 Then we move the rice into a strainer and we refresh it with some cold water. 3 After that we put it in a pan, we add half of the milk we have already boiled, the salt, the peel of lemon and a piece of cinnamon. 4 We put it next to the fire and we let it cook removing it non-stopping, for it no to stick. 107
  • 108. 108 5 As it dries we add the rest of the milk and when it is cooked we add the rest of the ingredients (sugar and butter). 6 It will be ready when the milk has been consumed and it stays creamy. 7 Once we have the rice ready we put it in a bowl, separating the cinnamon and the lemon. We sprinkle the sugar and re-burn it. Now it is ready to be eaten 108
  • 109. 109 FINAL RESULT 109
  • 110. 110 RECIPE BOOK -SPAIN Cheese cake PICTURE INGREDIENTS  Three Eggs  María´s biscuits  80 grammes of butter  Cream Cheese  Condensed milk  Strawberry jam STEP BY STEP Nº EXPLANATION PICTURE 1 Crumble the biscuits 2 Mix the biscuits with the butter. 110
  • 111. 111 3 Put three eggs, the cream cheese and the condensed milk in the thermo mix. 4 The cooking machine mixs this ingredients. The blend puts in a bowl. 5 The crumbled biscuits with butter put over the mould. 6 The mix (eggs, cream cheese and condensed milk) pours over the crumbled biscuits with butter. 111
  • 112. 112 7 Put the cake in the oven for 20 minutes at 200 degrees. 8 Put the cake outside for 30 minutes. 9 And finally, pour strawberry jam over the cake. FINAL RESULT 112
  • 113. 113 Prentgripur

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