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  • 1. International cookbook
  • 2. ● Greek recipes …....... 3 ● Italian recipes ….......10 ● Polish recipes …...... 18 ● Spanish recipes …... 29This recipes are collected by students from:MARULIO GENIKO ENIAIO LYKEIO KATSIKA (Greece)ISTITUTO DI ISTRUZIONE SUPERIORE NEWTON (Italia)GIMNAZJUM NR 24 IM. UNII EUROPEJSKIEJ W POZNANIU (Poland)SECCIÓ DINSTITUT MONTSANT (Spain)
  • 3. ΤΖΑΤΖΙΚΙINGREDIENTS:½ kg strained yoghurt1 big cucumber1-2 cloves of garlic3-4 tablespoons vinegar4-5 tablespoons olive oilSaltMETHOD:1. Peel and grate the cucumber pressing it in order to remove its liquids.2. Grate the garlic.3. Put them in a bowl and add the yoghurt, the vinegar, the olive oil and the quantity of saltwe wish.4. Stir well, taste it and add some more olive oil or vinegar or salt if necessary.5. Put in the fridge for at least an hour.6. Serve it after pouring some olive oil on top (optionally).
  • 4. MOUSSAKAINGREDIENTS:- 1 ½ kg aubergines, thickly sliced- 2 big potatoes, peeled and thicklyslicedFor the minced meat:- 5-6 tablespoons olive oil- 1 medium onion thinly sliced- 750 gr minced beef For the béchamel sauce:- 100 ml dry white wine - 8 tablespoons butter or margarine- 2 big fresh, thinly chopped tomatoes - 12 tablespoons flour- Some chopped parsley - 4 cups of milk- ½ teaspoonful dry mint - 2 eggs- ½ teaspoonful dry basil - Some nutmeg- Some chopped clove - Salt and pepper- Salt and pepper - 2-3 tablespoons grated kefalotiri (a type of Greek cheese)
  • 5. METHOD:1. Cut the aubergines in thick slices (1/2 cm) and sprinkle them with salt.2. Saute the onion in the oil, add the minced meat stirring together for 2-3 times. Pour in thewine. Add the chopped tomatoes, the parsley, the mint, the basil, the clove and the salt andpepper. Add a teacup of water. Cover and cook for half an hour stirring from time to time.3. Rinse and drain the aubergines. 4. Fry the potatoes and aubergines and drain them on absorbent paper on a flat platter. 5. Melt the butter, add the flour and stir to amalgamate. Gradually add the milk, stirring continuously. Simmer for 9-10 minutes, stirring, until it has thickened considerably. Withdraw the pan from the heat, let it stand briefly and then add the cheese and the egg yolks. Stir to amalgamate them. Do not let the sauce boil after this. It should by now be a thick bechamel , to enable it to sit on top of the meat mixture and form a kind of crust.
  • 6. 6. Cover the base of the roasting dish with the friedpotatoes and then put a layer of aubergines. Thenspread the meat mixture and over it put the remainingaubergines again. Cover the top with the bechamelsauce.7. Set the oven, after you have preheated it, on a 180-200 º C8. Place the moussaka inside and bake until itbecomes light brown9. Let it stand for about half an hour before serving.
  • 7. VEGETABLE PIE For the filling:INGREDIENTS: - 2 kg of various wild green vegetables and spinach - 4-5 green onionsFor the dough sheets: - dill- 1 kg flour - parsley- Some olive oil - mint- Some vinegar - 500 gr of Feta cheese.- salt - 1 small cup of meal- water - 1 small cup of rice - 1 cup of olive oil - Salt, some pepperMETHOD:1. Wash, strain and let the spinach and vegetables drain.2. Knead the dough with all the necessary ingredients until it becomes elastic. Divide it in fivepieces, put them in a floured baking tray, cover them and let them for half an hour before theyare used.3. Chop the wild green vegetables and the spinach along with the onions, the dill, the parsleyand the mint.4. Add the cheese crumbled with fingers, the rice, the meal, the salt and pepper and mix themwell.5. Pour some olive oil into a baking pan and spread it well.6. Use a rolling pin to flatten the three dough leaves and lay them into the baking pan and poursome oil over them.7. Lay the mixture with the vegetables uniformly over the dough leaves.8. Lay the remaining two dough leaves on top of the pie.9. Pour some olive oil and score the top leaves with a knife into squares. Sprinkle a little water.10. Bake it for one hour in a preheated oven at 200º C.
  • 8. CHICKEN PIEINGREDIENTSFor the filling METHOD- 1 chicken 1. Boil the chicken with the onions cut in slices.- 2 onions Remove the bones and cut it into small pieces.- 1 cup of feta or parmesan cheese 2. Put the chicken broth and the hot milk into a- 1 cup of butter saucepan. Add the 5 spoonfuls of butter, the- 4 cups of chicken broth. salt, nutmeg and pepper and start adding the flour- 1 ½ cup of milk mixing them continuously until the mixture- 12 spoonfuls of flour becomes thick.- 3-4 eggs 3. Remove it from the fire and add the cheese- salt, pepper, nutmeg and the scrambled eggs. Last, put the chicken into the mixture. Lay the 3 doughFor the dough sheets leaves into a baking pan, add the mixture and- 700-800 gr of flour cover it with the remaining 2 or 3 dough leaves.- 2 cups of water- 2 spoonfuls of olive oil and 1 of vinegar.Use a bowl to put the salt, olive oil andvinegar. Add the water until the doughbecomes elastic and then separateit into 5-6 round pieces. After anhour flatten each round dough usinga rolling pin.
  • 9. BAKLAVAINGREDIENTS:- 1pound frozen dough sheets- 1 cup melted butter- 2 cups finely chopped walnuts or blanched almonds- ½ cup sugar- ½ teaspoon ground cinnamon- ¾ cup honey- ¾ cup sugar For the syrup:1 cup water 4 cups of sugar1 tablespoon lemon juice 2 cups of water 1 lemon (just the juice)METHOD:Take dough pastry and separate sheets according to package directions.Keep pastry not used covered with clean damp dish towel to keep it from drying out.Place half of pastry sheets in a greased baking pan, one by one, brushing each sheet quicklyand all over with melted butter.Combine nuts, . cup sugar and cinnamon; sprinkle over buttered pastry.Place remaining sheets on top, brushing each with melted butter. Cut baklava pastry intodiamond shapes.Bake at 300 degrees until brown and crisp, about 30 to 35 minutes. Meanwhile, in asaucepan, combine . cup sugar, honey, 1 cup water and lemon juice; bring to a boil.Boil baklava syrup for about 20 minutes, stirring occasionally, until syrupy. Cool and pour overbaklava.
  • 10. BIGOLI Ingredients (4 servings): 250 gr white flour 60 gr butter 2 whole eggs 160 gr duck liver 1 ½ L broth 2 spoons olive oil salt and pepper Put the flour in a cake-tin, two whole eggs and 20 gr of melted butter in its centre. Add a little milk ifneeded. Once you have made the bigoli, wash and cut the duck liver and cook it in the pan with the remainingoil and butter. When its cooked, add salt and pepper. Put the broth in the deep pan and pour the bigoli when its boiling. At the end, strain the bigoli, season them with the hot ragù (sauce) and serve them at table.
  • 11. RISI E BISI Ingredients: 1 kg fresh peas 200 gr Violone rice (an Italian quality of rice) 60 gr butter 50 gr bacon 40 gr parsley olive oil ½ L broth grated Parmigiano (Parmesan cheese) 1 scallion salt and pepper Shell the peas and wash them well. Clean, wash and chop the parsley. Warm the broth. Preparethe sauce: place on a pan the chopped bacon, half of butter, two tablespoons of olive oil, choppedpasley and the sliced scallion.Saute for a few minutes, then add the peas and let it simmer by spraying a few tablespoons ofbroth. Pour the hot broth into the bowl and, when it boils, add rice and cook, stirring often. Fiveminutes before removing the rice from the fire, taste and add salt and pepper, add the remainingbutter and three tablespoons of grated parmesan cheese, mixing well.
  • 12. TRIPPA Ingredients (4 servings): 750 gr veal tripe 50 gr bacon 1 onion 3 spoons butter rosemary (a little piece) 50 cl beef-tea salt and black pepper 4 slices bread 80 gr grated Parmigiano (Parmesan cheese) Heat the veal tripe in a big pot with salted boiling water, and cut it in stripes.Cut bacon and onion in bouillon cubes. Fuse the butter in a casserole and frythe bacon slowly, add onion and make it brown. Put the tripe in a pot withrosemary and mix them. Add the beef-tea and put the lid in the pot. Then cookfor 1 ½ hour. Finally, add salt and pepper and put the tripe in 4 plates, strewwith grated parmigiano and serve it with toasted slices of bread.
  • 13. SARDINE IN SAOR Ingredients (8 servings): 5000 gr sardines olive oil white flour salt 8 onions 2 glasses vinegar This is a typical recipe from Venice. This is a very savoury dish, very good if eaten with bread. Take the sardines without head and entrails (but with the fish-bone), clean, dry, flour and frythem in a lot of olive oil until they are crisp. Then put a lot of salt. Now take the onions, cut them into pieces and fry them slightly with salad oil and salt. Use acovered pot without water. When the onions are done add 2 glasses of vinegar and put out the fireafter 30 seconds. Then take a plastic container and put a layer of onions and one of sardines. Add layers until thecontainer is full and wait some days. Enjoy!
  • 14. GALANI Ingredients: 250 gr flour 100 gr butter 50 gr sugar 2 eggs icing sugar oil for fryingMix flour with sugar, make a hole in its centre and put eggs and butter. Mix all theingredients until they are well amalgamated, then make a very thin sheet of pastry. With asharp knife or with a cutter, prepare some 10 x 5 cm rectangles. In the centre of everyrectangle make three cuts, without cutting the margins, and fry in the oil. They mustremain very light-colored. Then, put them on a plate with paper towels, sprinkle withicing sugar and serve.
  • 15. VENETIAN PANCAKES Ingredients 250 gr flour 20 gr brewer’s yeast 2 spoons sugar 1 egg 1 glass milk 30 gr raisins 30 gr pine nuts grated lemon peel 1 small glass rhum icing sugar In a big mixing bowl melt crumbled yeast in tepid milk and add 50 gr of flour, cover and let it restuntil it doubles its volume. Meanwhile, soak raisins in tepid water for half an hour. Take the leaven mixture again and add theegg, the sugar, the raisins which have been well shrinked and dried, the pine nut, the peeled gratedlemon, the rhum and a pinch of salt. Amalgamate the ingredients well and leaven them again for an hour. Stir the mixture and plungeit in spoonfuls in hot oil, few each time. Pour icing sugar and serve.
  • 16. BONUS Le società occidentali stanno diventandosempre più multiculturali, e lItalia non fa eccezione. In Veneto, in particolare, cè unimportante comunità romena.Ecco quindi, come bonus, una ricetta dalla Romania! Western societies are becoming more and more multicultural, and Italy is no exception.In Veneto region, in particular, theres an important Romanian community. So, as a bonus, heres a recipe from Romania!
  • 17. ROMANIAN DROB Ingredients: 500 gr fowl liver 500 g fowl gizzard 500 g fowl heart 500 g fowl chest 6 eggs 2 onions 4 cloves garlic 3 dill leaves 3 bundles parsley salt and pepper thyme Boil liver, gizzard, heart and chest all together in salted water. Then mince everything, includingonions, garlic and dill. Add 4 eggs, salt, pepper and parsley and mix until it becomes homogeneous.Put all in a tray and, using a brush, add the last 2 eggs above it. Finally, put it in the oven and let itcook for about 45 minutes.This has to be eaten cold.
  • 18. Potato omelette with Catalan-style bread and tomatoINGREDIENTS3 large potatoes1 onion1 clove of garlic6 eggsextra virgen olive oilsaltpeppertraditional breadjuicy tomatoesTO PREPARE THE BREAD AND TOMATOSlice the bread (it is important not to use commercial, soft sliced pan).You can toast the bread a little if you want.Cut the tomatoes in half horizontally, with the green stalk on top.Rub a half-tomato across each slice of bread so that it becomes covered in tomato juice.Dribble oil onto the bread and add salt to taste. The bread and tomato is very good with cheese, ham, sausages, etc.
  • 19. TO MAKE THE OMELETTEWith a sharp knife, cut the potatoes into irregular pieces approximately 2 cm 3. It is important tobreak the potato as you cut it, to avoid a clean cut.Finely chop the onion.Fry the potato and onion in oil until soft.Remove from the oil and drain off surplus oil.Beat the eggs in a large bowl.Add the salt, pepper and finely chopped garlic.Mix in the potato and onion.Heat a thin layer of oil in the frying pan and then pour the egg and potato mixture into the pan.When the bottom is cooked (if you detatch the mixture from the sides of the pan with aspatula, the whole omelette will move freely on the pan), put a plate on top of the pan and turnthe omelette out onto the plate.Quickly slide the omelette back onto the pan, raw side down.When totally cooked, turn out onto a plate as before. You can prepare the omelette with asparagus, spinach, potato and red pepper, apple, etc.
  • 20. EspardenyaINGREDIENTS If you dont like anchovies,Red peppers you can use tuna or cheese,Aubergines its very tasty too!OnionsTomatoesTraditional bread (large slices)AnchoviesExtra virgen olive oilSalt and pepperHOW TO MAKE THE ESPARDENYARoast the vegetables in the oven and when cold cut them into slices.Toast the slices of bread.Cover the bread with slices of vegetables and top with anxovies.Dribble oil over the top.
  • 21. CalçotsCalçots or shallots are a type of onion. They are harvested in the first trimestre of the year andcooked outside over the fire.To cookRoast the calçots over the fire.Remove them from the firer and wrap them in newspaper.To eatCalçots are easy to cook but not to eat.Hold the green top in one hand.Grip the outside top of the white part in the other hand.Pull down to reveal clean calçot.Dip in romesco sauce.Look at the sky and open your mouth.Lower the Calçot into your mouth until near the green part.Bite, chew and swallow.
  • 22. Cargols a la llauna INGREDIENTS80-100 snailsExtra virgen olive oilSalt and pepperred pepperbrandygarlicparsley They are very good with allioli (aHOW TO PREPARE THE SNAILS kind of mayonnaise with garlic)Boil the snails in a little water.Put them in the baking tin with a little brandy, salt and red pepper and set fire to them. Letthem burn for 3 minutes.Previously, finely chop the parsley and garlic and mix them with the oil.Sprinkle the parsley, oil and garlic over the snails.
  • 23. Menjar blanc Its a dessert tipical from ReusINGREDIENTS1 l of water500 g of raw ground almonds30-40 g of corn starch175 g of sugar1/2 lemon rind1/2 orange peelcinnamon (powder)HOW TO MAKE THE MENJAR BLANCMix the almonds and the water in a blender and leave it in the fridge for the night. The nextday, mix it again and sieve it – keep the liquid!Put the liquid in a saucepan with the orange and lemon peels and the sugar and heat it a bit.Mix it with the starch and bring it to the boil. Cook it until it becomes thick.Serve cold.