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Projecte comènius Institut Antoni Torroja- BROWN TEAM

Projecte comènius Institut Antoni Torroja- BROWN TEAM

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Brown-TEAM Brown-TEAM Presentation Transcript

  • MENU STARTERS: -Koreczki -Catalan salad -Pumpkin cream soup MAIN COURSE: -Pierogi -Snails - Sliced with Curry DESSERT - Mousse au chocolat - La mona -yeast-cake (Drożdżowiec)
  • Starter Kürbiscremesuppe (Pumpkin cream soup) 500 ml water 300 ml coconut milk 2 cm ginger root 10 cl Sherry, dry 1 kg pumpkin flesh 3 Msp chili powder 3 Msp pepper, white 3 Msp coriander powder 1 teaspoon salt 1 teaspoon curry powder 1 bunch of soup vegetables 1 sprig (s) lovage 4 ea Oranges, untreated
  • TIPICAL POLISH KORECZKI TOMOTAO CHEESE LETTUCE RED PEPER HAM
  • Catalan salad with bread and tomato Lettuce Tomato Onion Olives Red pepper Carrots Cheese Ham Sausage Oil Salt Vinegar bread
  • Geschnetzeltes mit Curry (Sliced with Curry) Main courses
  • Pierogi 1 egg 3 glass water 1 Tablespoon butter 2 glass flour strawberry
  • CARGOLS A LA LLAUNA (SNAILS) 1kg SNAILS 1 GLASS OF OIL SALT RED PEPPER GARLIC AND PARSLEY 1 GLASS OF BRANDY “ALLIOLI”
  • Dessert Mousse au Chocolat
  • yeast-cake 2 kg flour, 3 tablespoon yeast, 5 eggs, 0,5 butter, 1 glass sugar, 2 glass Milk, 1 kg apple
  • Mona
    • For the cake:
    • 4 eggs -150 g sugar
    • 150 g flour -20 g almond flour
    • 5 g yeast -2 Mounted clear
    • 125 g cream -30 g sugar
    • 50 g sugar For the garnish of truffle:
    • 250 g dark chocolate cover to cover
    • 125 g butter For filling:
    • 300 g peach jam
  • Typical food
  • Lippischer Pickert 500 g potatoes 500 g flour ¼ liter milk 5 egg (s) 1 teaspoon salt 40 g yeast Raisins
  • mishmash(bigos)
    • cabbage
    • fresh bacon sausages
    • 30 grams of dried mushrooms and fungi
    • f dried prunes (pitted)
    • Allspice, bay leaves, pepper, salt
    • onions
    • tomato concentrate
    • We eat this bigos on Christmas day.
  • Poopy cake
    • A margarine
    • eggs
    • sugar
    • flour
    • tablespoons milk
    • Powder safely
    • poppy
    • nuts
    • Bakalie
    • almond
    • butter
    • we eat poopy cake on easter day
  • ESCUDELLA
    • Soup
    • “ Carn d'olla”:
    • foot cut pork
    • pig's ear
    • 6 spine bones
    • 1 chicken
    • “ pilota” ball pork meat
    • Pasta
    • We eat Escudella on Christmas day.
  • PANELLETS
    • Sugar
    • Potato
    • Almonds
    • Coconut
    • Pine nuts
    • We eat Panellets on All Saints' Day.
  • Recipe book
  • Pierogi 1 egg,2 glass water,1 Tablespoon butter and 2 glass flour we throw into the bowl. All ingredients mix and model cake. Then put strawberries on the cake and warp. Then pierogi we throw into the pot to the boiling watter and we boil for 15 minutes. When pierogi is done we take out and we can eat.
  • Koreczki We need cheese, tomato, lettuce, red pepper and ham. On the stick we impose firt cheese, then lettuce, tomato, ham and red pepper. It´s done.
  • yeast-cake(Drożdżowiec) We mix yeast with a small amount of milk and leave it to grown. Then we throw into the bowl rest ingredients: milk, flour, sugar, eggs , butter and we mix it. Then we add yest, and all mix again. Then we put cake on the form. Finally, we would lie down on top of apples.Then we put in the oven, and cook for 50 minutes.
  • CATALAN SALAD At first, we clean the vegetables and later, we cut them. We put all the vegetables in a source and then, we add sausages. At the end, we have to dress with oil and vinegar. We need some bread mixt to tomato, oil and salt for complement the salad.
  • SNAILS First, put the snails in a grill with a lot of salt and red pepper. Then wet them with the brandy, burn them for a moment and let them copper for 3 minutes. For the “picada”, cut the garlic and the parsley. Then add oil and mix all. Finally, you can complement the snails and “picada” with allioli.
  • Preparation In a bowl put the eggs together with water, whisk it a bit and sneak it. In another bowl mix sugar and cornstarch. In a saucepan combine the two mixtures, the eggs with water and sugar with the cornstarch. Cook stirring all when shuffle and when the cream has the desired consistency pull the fire and spread it on a clean surface and cold. We were spread on the marble. Once cooled, the cream is collected and reserves covered with transparent film that touches the cream in the fridge.
  • Preparation of sliced with curry The yeast is allowed to some quarter of a liter of milk from the action (sprinkling a little sugar). The raw and peeled potatoes are grated and left to drain on a colander. Drain the potatoes and the liquid collected on the ground again, add potato flour to grated potatoes. All in a large bowl and mix with remaining ingredients into a dough. The dough should be creamy.
  • Preparation of cream of pumpkin soup Wash and clean pumpkin. Clean and wash vegetables and soup and roll both coarse. Liebstöckelzweig add. Cover and let simmer in the water about 25 minutes (the pumpkin and the vegetables should be soft to the cooking times will vary depending on pumpkin locations). You may give in a little water. After the cooking time remove the Liebstöckelzweig. rasping In the meantime, peel of 2 oranges (in fine strips) and squeeze all the oranges. The vegetables with the blender puree together. Add orange juice, coconut milk and sherry and season to taste with the spices.
  • Preparation of Mousse of Chocolate
    • Separate eggs, beat egg whites and cream separately until stiff.
    • Butter and chocolate melt gently in a water bath.
    • Egg yolk in a large bowl with 2 tablespoons creamy hot water until the sugar Stir until mixture is light and creamy.
    • Fold in the melted chocolate, egg whites and then immediately subjected cream (not with the electric mixer!).
    • At least two hours in the refrigerator to cool. But do not serve too cold.
    • Possibly. Garnish with grated chocolate yet.