• Save
Autumn and winter menus
Upcoming SlideShare
Loading in...5
×
 

Like this? Share it with your network

Share

Autumn and winter menus

on

  • 239 views

 

Statistics

Views

Total Views
239
Views on SlideShare
239
Embed Views
0

Actions

Likes
0
Downloads
0
Comments
0

0 Embeds 0

No embeds

Accessibility

Upload Details

Uploaded via as Microsoft PowerPoint

Usage Rights

© All Rights Reserved

Report content

Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

Cancel
  • Full Name Full Name Comment goes here.
    Are you sure you want to
    Your message goes here
    Processing…
Post Comment
Edit your comment

Autumn and winter menus Presentation Transcript

  • 1. Autumn
  • 2. Our favourite E-Twinning Autumn menuStarter : Mushroom soupFirst course : Dumplings with SaukerkrautMain course : Beef stewSalad : Catalan SaladDessert : Karithopita
  • 3. Carrots, parsley, celery and onion cut into small pieces and cook in 1.5 liters of water. Tobrew. Cook over low heat for about 20 minutes. Mushrooms wash, cut into slices andonion Cut into cubes. Fry in butter, stirring occasionally to gently, add salt and pepper. Puteverything together. Cook about 25 minutes . Eat with cream
  • 4. Dumplings with sauercraut
  • 5. StuffingIngredients:- sauerkraut- mushrooms- onion- salt and pepper
  • 6. Preparing the stuffingCabbage lightly boil, drainand chop. Mushroomssoak for 30 minutes inwarm water and cook it for15 - 20 minutes in thesame water. Peel onionsand cut into cubes, then fryit in olive oil, over a lowheat until golden brown.Mix everything together.Add salt and pepper.
  • 7. CakeComponents :- flour- salt –a little- Water - ½ l
  • 8. Preparing the doughCombine the flour andsalt with water andmix for 20 minutes.Roll the cake and cutcircles with a glass.Put the stuffing in themiddle of the eachcircle. Stick the edgestogether.
  • 9. The final stepBoil the dumplings inhot water. Add a littlesalt and oil olive. Boilfor 5-10 minutes. Eatwith butter or friedonion.
  • 10. bon appetit
  • 11. BOEUF BOURGIGNON (beef stew)Serve: 4Cooking time: 3 hoursOven temperature: 180°C/356°F
  • 12. INGREDIENTS1 kg sauté of beef2 carrots1 onion30 g flour2 garlic cloves40 cl red wineSunflower oilSaltPepperSugar150 g mushrooms20 g butter
  • 13. Step 1Preheat the oven to 180°C.
  • 14. Step 2Put the beef in a stewpot and roastit for some minutes.
  • 15. Step 3Add the flour.
  • 16. Step 4Add the red wine, onions, garlicand carrots.
  • 17. Step 5Fry lardons (thinly sliced bacon)and mushrooms for some minutesin a frying pan with sunflower oiland add them to the beef and othervegetables.
  • 18. Step 6Cooking time : 3 HOURS
  • 19. Step 7Serve and its very delicious!!!!!!!!!!
  • 20. Catalan Sa l a d
  • 21. IndexIntroduction…………………………………………………………………………………………………….3Ingredients………………………………………………………………………………………………………4Utensils……………………………………………………………………………………………………………5Steps……………………………………………………………………………………………………………….6
  • 22. IntroductionThe Catalan Salad is a typical dish in the Catalan cuisine, which is made oflettuce, tomato, onion, olives, sometimes other kinds of vegetables andcovered of thin slices of cured meats of the country, like ham. It is also dressedby olive oil, a little vinegar or lemon juice, salt and, if you want, black pepper.It is possible to find a Catalan Salad with boiled eggs, endive or an ingredientwhich is not characteristic in that dish.
  • 23. IngredientsIngredients (generally for four persons):-One lettuce (or endive).-Two tomatoes.-150g of Catalan sausage.-Two boiled eggs.-One onion.-Oil, vinegar and salt.
  • 24. Utensils-A bowl.-A knife.-A board (to cut the vegetables).-A colander.
  • 25. Steps1.First, you have to wash the vegetables and make a lettuce base in the bowl.2.Then, put in the bowl cut tomatoes in chunks and the onion in thinly slices.3.Next, you have to put around the dish all the cured meats which you havechosen, but with a gap in the centre.4.After that, put in the gap (cut into quarters by the middle) the boiled eggs.5.Now, put the Catalan sausage and, if you want, some decoratedingredients, like olives.6. Finally, dress it with vinegar, oil and salt.
  • 26. En j oy t h e m e a l!
  • 27. Karithopita( WaLNUt CaKE)!
  • 28. Ingr edients:1) 6 eggs2) 1 cup of sugar3) 1 cup of breadcr umbs4) 1 ½ baking powder5) 2 teaspoons cinnamon powder6) ¼ teaspoon ground cloves7) 1 ½ mugs chopped walnuts For the syrup1) 1½ water glass of sugar2) 1 glass of water3) one orange peel4) one cinnamon stick
  • 29. We put thesugar inthe mixer.
  • 30. Then, we addthe eggs.
  • 31. We whiskthe e ggswith thesugar untilthey tur nwhite.
  • 32. In a bowl, we mixbreadcr umbs, baking powder,cinnamon andg round cloves.
  • 33. After that, wegradually add themixture of spicesand breadcrumbs tothe eggs. In theend, we add thewalnuts.
  • 34. We pour the mixture in a buttered baking tin and…
  • 35. thekarithopita isready forbaking!
  • 36. We bake thekarithopita at160-170C for30-35minutes!
  • 37. While it is in the oven, we prepare the syrup by bringing all the ingredients tothe boil and simmering for 4-5 minutes!
  • 38. When thekarithopita isready and stillwarm, wepour the coldsyrup over it.
  • 39. !!! it E Et pp NaBo
  • 40. WINTER
  • 41. Our favourite E-Twinning Winter menuStarter : Hortopita First Course : Brocoli and stilton SoupMain Course : Chicken Kormaa Salad : Crab and Avocado Salad Dessert : Crêpes with Crema Catalana
  • 42. HORTOPITA (GREENS’ PIE)
  • 43. Hortopita or lahanopita is a crispy traditional Greek pie with aunique taste that includes all the greens aromas in a single bite! 
  • 44.  Ingredients ( for the stuffing) 1kg variety of greens (field poppy, spinach, parsley, some nettles, dock, celery, mint, Meditarranean hartwort, chervils etc)
  • 45. GreensSpinach Poppy Spring onions S Chervil Mediterranean White beet hartwort
  • 46. GreensDock Leek Dill Celery
  • 47.  450gr feta cheese 2 leeks 1 bunch of spring onions Half a bunch of dill 1 cup of olive oil Salt , pepper 2 tbsp of breadcrumbs
  • 48. Ingredients for the dough sheet(phyllo) 500gr flour ½ teacup of olive oil 3 tbsps of vinegar 1 teaspoon of salt 1 ½ glass of water
  • 49. Preparation  Use various greens: field poppy , spinach , parsley , some nettles , dock , celery , mint, chervils, dill, Mediterranean hartwort, spring onions, leeks etc. Clean, wash thoroughly and chop them finely.
  • 50.  Put the greens in a colander, sprinkle with salt and let them for about an hour. Press until barely moist and place them in a saucepan. Add a little salt, pepper, breadcrumbs and olive oil…..
  • 51.  ….last but not least, add the crushed feta cheese. Mix very well.
  • 52. Preparation of the pastry sheets Place the flour, tepid water, salt and oil in a bowl. Mix all the ingredients and knead them into a soft manageable dough. Let the dough’rest’ for about an hour. Divide it into four pieces as we need four sheets . Roll out one sheet at a time with the rolling pin.
  • 53. Working with the dough…
  • 54.  Oil a tin with olive oil and place the first of the pastry sheets at the bottom, oiling it. Allow the end of the first sheet to extend over the edges of the pan.
  • 55.  Then, place the second sheet ,add the mixture of the greens and the cheese and cover with the rest two sheets…
  • 56.  ..oiling each. Fold the edges of the first sheet to form a rim. Cut the pie and sprinkle it with water.
  • 57.  Bake the pie at 180°C for 1 hour.
  • 58. GOOD APPETITE !
  • 59. BROCCOLI AND STILTON SOUP
  • 60. Ingredients:1 onion, diced 1 tablespoon of olive oli 2 broccoli, chopped 2 potatoes, peeled and cubed 100g of stilton cheese
  • 61. Method In a large saucepan over medium heat, cook onions in olive oil until translucent. Stir in broccoli and potatoes and cook until vegetables begin to release their moisture. Bring to the boil, then reduce heat and simmer until vegetables are tender, about 20 minutes. Remove from heat and let cool slightly. Stir in cheese until melted. 2. Puree soup in a blender or food processor or with an immersion blender.
  • 62. CHICKEN KORMA
  • 63. Ingredients 4 fairly small boneless, skinless chicken 1 tbsp ground corianderbreasts (about 600g/1lb 5oz) ½ heaped tsp ground turmeric freshly ground black pepper ¼ tsp hot chilli powder 25g/1oz low-fat natural yoghurt 1 bay leaf 1 tbsp sunflower oil 4 whole cloves 2 large onions, chopped (400g/14ozprepared weight) 1 tbsp plain flour 4 garlic cloves, peeled and sliced small pinch saffron 20g/¾oz piece fresh root ginger, peeled 2 tsp caster sugarand finely grated ½ tsp fine sea salt, plus extra to season 12 cardamom pods, seeds crushed 3 tbsp double cream 1 tbsp ground cumin fresh coriander, roughly torn, to garnish (optional)
  • 64. Preparation method Cut each chicken breast into eight or nine bite-sized pieces, season with black pepper and put them in anon-metallic bowl. Stir in the yoghurt, cover with cling film and chill for a minimum of 30 minutes but ideally2–6 hours. Heat the oil in a large, non-stick saucepan and add the onions, garlic and ginger. Cover and cook over alow heat for 15 minutes until very soft and lightly coloured. Stir the onions occasionally so they don’t start tostick. Once the onions are softened, stir in the crushed cardamom seeds, cumin, coriander, turmeric, chillipowder and bay leaf. Pinch off the ends of the cloves into the pan and throw away the stalks. Cook thespices with the onions for five minutes, stirring constantly. Stir in the flour, saffron, sugar and ½ teaspoon of salt, then slowly pour 300ml/½ pint cold water into thepan, stirring constantly. Bring to a gentle simmer, then cover and cook for 10 minutes, stirring occasionally.
  • 65. Preparation method (1)Remove the pan from the heat, take out the bay leaf and blend the onion mixture with a stick blender until it is as smooth as possible. You can do this in a food processor if you prefer, but let the mixture cool slightly first.The sauce can now be used right away or cooled, covered and chilled until 10 minutes before serving.Drain the chicken in a colander over the sink, shaking it a few times – you want the meat to have just a light coating of yoghurt.Place a non-stick frying pan on the heat, add the sauce and bring it to a simmer.Add the chicken pieces and cream and cook for about 10 minutes or until the chicken is tender and cooked through, stirring regularly. Exactly how long the chicken takes will depend on the size of your pieces, so check a piece after eight minutes – there should be no pink remaining.Adjust the seasoning to taste, spoon into a warmed serving dish and serve garnished with freshcoriander if you like.
  • 66. Avocado and crab verrine
  • 67. Ingredients: 2 avocados 1 tbsp of lemon juice salt pepper 1 garlic clove 10 imitation crabs 3-5 tbsp of « crème fraiche » (cream).
  • 68. Mash the flesh of avocados andadd the lemon juice and the garlic. Season with salt and pepper.
  • 69. Put it in little glasses and leave aside in the fridge.
  • 70. Mix the following ingredients :imitation crabs and cream. Put in the « verrines » on top and cool about 30 min.
  • 71. Enjoy your meal!
  • 72. Recipe of French crêpes (pancakes)
  • 73. French people eat pancakes on February, 2nd on Chandeleur day.We have a saying which says : Eating crêpes on Chandeleur day will bringa year of happiness.Chandeleur comes from the word chandelle which means candle. Peopleused to light candles to assure good crops for the year to come and tochase the evil.Crêpes also symbolised wealth, good crops and health for the year to come.Their shape and colour evoke the Sun.Pancakes must be tossed with a coin in the hand so as to ensure prosperitythroughout the year. The goal is to toss it without dropping it on the ground !
  • 74. • # 250g flour # 4 eggs # Half a litre of milk # 1 pinch of salt # 50 g butter # vanilla sugar # 1 tablespoon of rum
  • 75. Step 1:In a salad bowl, put theflour and the eggs.
  • 76. Step 2 : Progressivelyadd the milk.Add vanilla sugar, saltand rum.You obtain a doughwithout lump.
  • 77. Step 3 :Leave the dough for 1hour.
  • 78. Step 4 : Pour half a ladle ofthe dough in a pan (ahot pan with butter onit) and cook 1 minuteeach side.
  • 79. The pancakes are ready. Enjoy ! Bon appétit!
  • 80. OUR CREATIVE TIPServe the French ‘crêpes’ withthe Spanish Catalan Cream as afilling.
  • 81. WHO PARTICIPATE IN THIS PROJECT ? 6 European countries participate in COOKING THE FOUR SEASONS project. Lets locate them !ENGLAND POLANDWarwickFRANCE Michalowie Tinqueux SPAIN Vilanova i la Geltrù ITALY Giarre GREECE Corinth