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A GREAT INTERNATIONAL
INSPIRED BY TURGUT ZAIM’S MASTERPIECES
PREPARED BY SCHOOLS INVOLVED IN
eTwinning Project „ART. CONNECTS US”
Slovak traditional meals
Primary school of Vilam Zaborsky
Dumplings with Liptower
food is typical only for Slovakia.
It isn´t cooked in any other
country.Tradition of dumplings is
connected with untraditional life of
Slovak people and tradition of sheep
breeding and products made of sheep
milk particularly liptower cheese.
A glass of milk or boiled sheep
whey( žinčica ) is good with
dumplings with Liptower cheese.
400g of flour , salt, 1 egg, water
250-300g of liptower cheese
60-80g of bacon
chives or dill
Add flour and water.
Mix thick mixture
Put into the bowl and wait for 20 minutes.
Throw small dumplings into boiled salted water
They have to boil twice
Pick them up and wash with cold water.
Cover with fat from fried bacon and liptower cheese
Cover with small pieces of fried bacon.
Stuffed cakes ( Buchty)
600 g of boiled mashed potatoes, A bit of salt
30 g of butter, 200 g of whole flour
1 egg , 80 g of butter for pouring
120 g of fine breadcrumbs, 40 g of butter for frying of bread crumbs
120 g of powdered sugar
500 g of plums
Mash boiled potatoes,
add flour, salt, butter and egg, mix very good,
Spread dough on the board , cut small squares,
put a plam in each square, make a small ball,
pour water into a pan, salt it and boil it ,
put balls into the water, boil for 5 minutes,
take out and put into a bowl, pour with drawn butter,
fry the breadcrumbs,
cover the balls with fried breadcrumbs and powdered sugar.
Round cake with sheep cheese Pagáče
g of flour
180 g of fat
180 g of sheep cheese , Salt
1 yolk, White of egg
Conditioner dough, Salt and cumin for sprinkle
Put flour into a bowl , add fat, sheep cheese, salt, yolk
and a bit of conditioner dough,
mix it very good, spread on the board – it can be 1cm
cut round cakes , cover with egg white, salt, cumin
bake until they are pink .
We can add a grated cheese instead of sheep cheese.
Doughnut - Šišky
750 g of flour, A bit of salt
25 g of yeast, 4 – 4,5 g of milk
5 yolks, Vanilla sugar
40 g of drawn butter, 2 spoons of rum
30 g of powdered sugar, Oil for frying
Make semiliquid yeast – put a bit of milk, half of sugar and so much flour to
keep in warm place to rise, warm the flour,
put it into a bowl, add leavened yeast, yolks mixed with a half of milk, vanilla
sugar, salt, rum, the rest of sugar and drawn butter,
mix it with wooden spoon and add slowly so much warm milk to make good
dough, cover with table-napkin and keep in a warm place for 25-30 minutes,
spread the dough on the board – it can be 1,5 cm thick, cut the rounds,
keep in warm place to rise, fry in the hot oil on both sides, put on the plate,
sprinkle with vanilla sugar.
You can serve it with jam.
a lot of oil in the fryingpan to cook the
potatoes and the onion. Move from time
to time so it won´t stick. When it is
cooked take the potatoes out of the oil
and put them in a bowl.
the four eggs and add them to the
cooked potatoes and onion. Stir everything
together in the bowl. Add salt as you wish.
out all the oil of the fryingpan leaving
only a little bit. Pour all into the fryingpan
and put it on top of medium fire for about
5 or 6 minutes. Turn the omelette with a
lid or a flat dish…. (be careful!)
the omelette for other 5 minutes
more or less. Now the omelette is ready
to be eaten. Bon appetit!
Some people like
it not very well
done, just leave it
You can also serve it in