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    PPT cookbook   europe a la carte PPT cookbook europe a la carte Presentation Transcript

    • SCHOOL PARTNERS Gabriele Schürmann Isabelle Lévêque Lessing-Gymnasium und Lessing-Berufskolleg, lycée professionnel Edouard herriot, SAINTE Düsseldorf, Germany SAVINE, France Ursula Linck Rochus-Realschule plus, Bingen, Germany Pedro neves (FOUNDER) Anna Chiara Marcialis, Agrupamento de Escolas de Sardoal, Sardoal, liceo scientifico " Pitagora", Isili, Italy Portugal Marcella Busia LICEO GRAMSCI OLBIA, OLBIA, Italy Danuta Banasik Berna Selcan Zespół Szkół Miejskich nr 1 Publiczne Sportowe ORDU İL MİLLİ EĞİTİM MÜDÜRLÜĞÜ, Ordu, Turkey Gimnazjum nr 5, Kędzierzyn-Koźle, Poland Emine Çağ Kamila Strzemińska Burdur Anadolu Lisesi, Burdur, Turkey Zespół Szkół w Męcince, Męcinka, Poland Magdalena Jermacz Zespół Szkół Zawodowych w Piszu, Pisz, Poland Małgorzata Kielan Angelė Makauskienė Akademia Małych Geniuszy- Przedszkole Niepubliczne oraz Punkt Przedszkolny, Poznań, Židikų Marijos Pečkauskaitės vidurinė mokykla, Poland Židikai, Lithuania2
    • Menu Soups and starters 4-13 Meat and Fish dishes 14-19 Salads and Pastas 20-24 Fruit and dessert 25-383
    • Chicken soup (Poland) Ingredients: •40 dag beef •Chicken •3 Carrots, •1 parsley, •celery, •Onion •Choped parsley •Pepper and salt •noodles Preparation: Wash beef and chicken and put them into a pot,add some water and boil them. Peel and wash the vegetables Scorch the onion Put all the vegetables to the pot. Boil them 45 minutes on the small fire. Add some salt and pepper Boil noodles on the other pot. In the end put everything into plate and pour some parsley4 Soups and Starters
    • Fish soup (Portugal) Ingredients: •Fish of your choice , 500 grs cockle •1 onion , 3 spoons of olive oil •1 tablespoon chopped fresh parsley leaves, 1 bay leaf •2 garlic cloves , 1 glass white wine •2 tomatoes •50 grs de vermicelli , slices of bread, dried in the oven •Salt and pepper , paprika (if you like it), grated cheese (if you like it) Preparation: Boil the fish in water seasoned with salt and pepper. Save the boiled fish water. In a pot, heat the oil, add the cockle and then take it from the shell. Save the water from the cockle. Heat the oil, chop the onion and let it cook. Add the parsley, the bay leaf and the crushed garlic cloves. Let it stew and add the boiled fish water. Add the wine and the water from the cockle and let it boil. Put the tomato, peeled and sliced. Let everything boil. Before serving, add the vermicelli, cut in slices, the fish, the cockle and the paprika. Taste it and season if needed. Serve the soup with small slices of bread, dried .5 inthe oven and with grated cheese, if you like it Soups and Starters
    • Sour barley soup (Poland) Ingredients: 3 white sausages one celery,carrot and parsley 1.5 cups of bag of white borscht 2 cloves of garlic bay leaf salt, pepper half a cup of cream One onion Preparation: To 1.5 l of boiling water put the sausages, garlic clove, bay leaf, peeled greens and onions. Boil them,spice salt and pepper and continue cooking this soup until the sausages and the vegetables are soft. Take out sausages, strain brewing and boil it again. Pour the soup, boil and mix. Add cream, crushed clove of garlic, spice salt and pepper You can serve this soup in bread and decorate it halves of the eggs.6 Soups and Starters
    • LENTIL SOUP (Turkey) Ingredients: • 2 cups red lentils • 5 cups water • 2 onions • 1 tea cup vegetable oil • 1 tablespoon tomato paste • 1 spoon sweet paprika • 1 spoon dried mint Preparation: Firstly cut the onions.Roast with oil.Wash the lentils. Put the lentils, tomato paste and roasted onions into the saucepan.Then add the boiling water for about 10 minutes. Use the blender and then boil it again. If you want, add mint, salt, and red pepper.7 Soups and Starters
    • Tomato soup "pomidorowa" (Poland) Ingredients: • 8 tomatoes, coarsely chopped • 1 large onion, sliced • 2 tablespoons butter • 1 cup water • 5 cups beef broth or 5 cups chicken broth • 2 tablespoons instant flour • 1/4 cup cold water • salt • 1/2 teaspoon sugar • 1/2 cup sour cream • 1 tablespoon fresh dill, chopped Preparation: • 1 Place the tomatoes, onions, butter and 1 cup water in a sauce pan and cook until the vegetables are soft. • 2 Rub mixture through a sieve or food mill. • 3 Place in a soup pot, add broth and heat.8 Soups and Starters
    • Barszcz (beetroot soup) (Poland) Melt 1/3 cup butter in a separate skillet over medium heat. Saute onions in butter until tender, approximately 5 minutes. Stir in tomatoes, reduce Ingredients: heat to medium low, and simmer for 15 minutes. Remove 1/2 cup of sauce from skillet, and set 6 cups water aside. Stir half of the cabbage into the skillet with • 3/4 tablespoon salt remaining sauce, and continue simmering 5 minutes more, or until tender. • 1/2 cup finely chopped carrots • 1/4 cup chopped green bell pepper, divided • 1/2 stalk celery, chopped • 1 medium beet • 1/2 cup canned peeled and diced tomatoes • 3 potatoes, quartered • 1/3 cup butter • 1/2 cup chopped onion • 1 1/2 cups canned tomatoes • 3 cups finely shredded cabbage, divided • 1/4 cup heavy cream • 3/4 cup diced potatoes • 1 tablespoon dried dill weed • 1/4 teaspoon ground black pepper to taste • salt and freshly ground black pepper to taste Preparation: Place water, salt, carrots, 1/2 of the bell pepper, celery, beet, tomatoes, and quartered potatoes in a large stock pot over high heat. Bring to a boil.9 Soups and Starters
    • YOGHURT SOUP (Turkey) Ingredients: •Rice......... 1/3 cup •Water...... .4 cups •Salt.......... 2 teaspoons •Flour......... 3 tablespoons •Yogurt.......1 2/3 cups •Egg........... 1 ea. •Butter........4 tablespoons •Mint...........1 ½ tablespoons Preparation: Wash the rice and place in a saucepan together with water and salt and cook for about 30 minutes, until tender. Blend the flour into yogurt in a separate dish, break in the egg, mix and warm the mixture by adding a couple of spoonfulls of the hot soup. Gradually add the yogurt mix to the saucepan, stirring continously and keep stirring until it comes to boil and then cook for 10 minutes. Melt butter or margarine in a pan, add mint, stir a couple of times and remove from heat and slowly sprinkle over the soup.10 Soups and Starters
    • Soup of “Caldo Verde" (Portugal) Ingredients: •1/2 kg of potato •1 sauce of spouts •1 sausage •2 L of water •5 spoons (soup) of olive oil •Salt •Pepper Preparation: Pour in water in a large sauce. Stir in the potatoes and cook them. When they are mushy, mash them with a blender. Over medium heat, add the salt , pepper and the julienned kale . Let it boil for 15 minutes and add the previously sliced sausage. Stir in the olive oil and serve at once.11 Soups and Starters
    • STUFFED WINE LEAVES IN Preparation (cont.): After all the leaves are stuffed, cover the entire surface with a layer of leaves and pour water, the remaining olive oil and lemonOLIVE OIL (Turkish: yaprak juice over and cook on moderate heat. When the leaves become tender remove from heat, and put on a serving plate. Decorate sarma) the plate with lemon slices, and serve . Ingredients: •1/2 Kg. Wine Leaves Picked In Brine •1/2 Kg. Rice •7 Medium Onions •1 1/2 Glasses Olive Oil •4 Glasses Water •2 Tablespoons Currants •2 Tablespoons Pine Nuts •1 Bunch Dill •1 Bunch Parsley •Salt, Black Pepper And Spices Preparation: Place the wine leaves in boiling water to remove the salt. Put 1/2 glass olive oil and chopped onions into a pan and saute over moderate heat while stirring with a wooden spoon, add washed rice and continue to stir. Add water, spice, salt, chopped parsley and dill, black pepper, currants and pine nuts. Pour in 1/2 glass olive oil and cook gently while still stirring. Put aside to cool. Cut off the stalks of the leaves and place stalks at the buttom of the pan, over these, put one layer of wine leaves. Place 1/2 tablespoon of the filling on each leaf, roll and line up in the pan.12 Soups and Starters
    • Eggs casserole (France) 1. Ingredients: (for 2 people) • 2 eggs • Butter:20g(for ramekin) • Salt • Pepper 2. Buttering the ramekins • Melt butter in a bain-marie sauce • Take a brush • Brush the edges and bottom of the ramekin 3.Preparation eggs • break the eggs into the ramekins • check that there is no shell 4.Mark the eggs cooking • quarter fill a pan with water • Bring water to a boil • once the water bring to a boil put the ramekins in the “sautoir” • when the white coagulates put the “sautoir” in the oven at 200°C for 5-10 minutes 5.finish • add a small spoonful of cream13 Soups and Starters
    • Bigos ( Poland) Dice all the meat and fry it with diced onion on the pan with some oil ( you can fry sausage and pork separately). Add the fried meat into the pot with cooked cabbage and stew it on Ingredients: a low flame, stirring from time to time. Bigos ( Hunter’s Stew). You can add tomato puree, prunes and wine. 1 kg sauerkraut The dish is even better when reheated on the next day. 1medium white cabbage ½ kg Polish sausage 30 dag smoked becon or ham ½ kg pork meat (or 25 dag pork and 25 dag beef) 2 large onions Additions: Salt Pepper Bay leaves Allspice Garlic A cup of dried wild mushrooms (pre- soaked for a couple of hours) Tomato puree: 1/2/ cup red dry wine or stock cubes A handful of prunes Preparation: Chop white cabbage finely and boil for 15 minutes. Pour out the water. Cut the sauerkraut into small pieces and boil in a little bit of water. Mix white cabbage and sauerkraut together and cook MEAT AND FISH for about 2 hours at low heat.14 Add salt, pepper, bay leaves, all spice and other additions. DISHES
    • Portuguese stew (Portugal) Ingredients: •Beef to cook; •Half chicken; •A pigs foot, ribs, spark; •Ham, chorizo, sausage, pepperoni; •Bacon salt, bacon; •Ear flaps fresh and smoked; •Portuguese cabbage (bunch) or heart; •Carrots, potatoes, turnips; •Salt and olive oil Preparation: In a large saucepan cook all meats in water. Those which are salted must be soaked for a few hours, only then can be put to bake. Pour the boiling water with a little olive oil and season to taste. After the meat is cooked, add the vegetables. To serve cut the meat, arrange on a dish with the vegetables. Accompanies cooked lima beans and rice. MEAT AND FISH15 DISHES
    • Stuffed Fish Fillets (Lithuanian) Ingredients: • 4-5 fillets • 5 tbsp. oil • 3/4 cup mushrooms (canned, fresh or dried) • 1 large onion • 1/2 cup dry white wine • 1/2 tbsp. white pepper • 1 tbsp. chopped parsley • Salt to taste • 1/2 cup fish broth • 3/4 cup bread crumbs (dry) Preparation: To make fish broth: boil fish bones (head may also be used) with seasonings: onion, parsley, celery, pepper. Strain. Saute mushrooms and onion in oil until soft, add salt, seasonings and about 1/2 cup of bread crumbs. Add 3-4 tbsps. fish broth, mix well. Place fillets on cutting board or wax paper, spread 1 tbsp. of mixture on each fillet, roll, tie and dredge in remaining bread crumbs. Oil pan, add fish and bake at 325 for 20-25 min. Before finishing cooking, add wine with remaining fish broth. Cook 10 more min, at 350. Cool slightly, carefully remove string and serve) while still warm. MEAT AND FISH16 DISHES
    • Jägerschnitzel (Hunter-cutlet) (Germany) Ingredients : (for 2 people) 2 veal or pork cutlet 2 onions 200 gr mushrooms 50 gr smoked bacon 1x beef broth 1x parsley black pepper 2 tablespoons cream Preparation: Cut the bacon into small cubes, dice the onion and fry it in clarified butter with the bacon, until they change colour slightly brown. With pour vegetable stock, until the fried is almost covered with pepper. In a second pan, cut into thin slices of mushrooms in a little butter saute. Half of the fungi set aside to give the rest of the onion soup liquid. Again, boil briefly, then mix with the magic wand and pass through a sieve. Add mushrooms made the previously set aside. Just keep warm even at low speed. Taste the sauce is too little to the fungus, you can gently with a few drops of truffle oil (you get Principal sponsors of the Italian deli). Add the 2 tablespoons cream, make sure that hunters sauce afterwards is not cook! Fry the steak on both sides. Serve the steak on plate MEAT AND FISH with the sauce over it and sprinkle with freshly17 chopped parsley. You can eat chips or pasta with your Schnitzel. DISHES
    • Malloreddus with boar sauce. (Italy) For the malloreddus Ingredients : 400 g flour , A pinch of saffron, Water , Salt Preparation: Knead the flour and add a cup of water ( with saffron and salt). Make little cylinders ( length: 4 cm, width 1-2 cm ). Pass the malloreddus on a grater for the final effect. Let the malloreddus dry off in a place not very hot. For the boar sauce: Ingredients : 450 g minced boar meat , 450 g tomato sauce 1 onion , Laurel, Grated “pecorino sardo” Olive oil , Salt , Pepper Preparation: Brown in abundant oil the minced onion in a pan, add the minced boar meat and season with salt and pepper. Let them brown for some minutes and then add the tomato sauce and some leaves of laurel. Cook slowly for 1-2 hours. MEAT AND FISH At the same time boil the malloreddus in the salty18 water, drain them and season with the sauce and the “grated pecorino sardo”. DISHES
    • POLISH PORK CHOP (Polishname: kotlet schabowy) (Poland) Ingredients : • 4 medium-sized pork chops • salt and pepper • 5g plain flour • egg, beaten • 25g breadcrumbs • Oil/butter for frying Preparation: Beat out the pork chops until fairly thin. Season with salt and pepper. Set aside. On separate plates, pour flour, egg and breadcrumbs. Dip each chop into the flour, coating on both sides, and then dip into the beaten egg. Finally press the chops on to the breadcrumbs, ensuring even coating. Heat sufficient oil/butter in a large frying pan. When very hot, add the pork and cook over high heat for 5 minutes on MEAT AND FISH each side. Lower heat and cook for another few19 minutes until golden. Serves 4. DISHES
    • Polish vegetable potato salad (Poland) Ingredients : 4 cups cooked diced potatoes • 2 (16 ounce) packages frozen mixed vegetables, cooked and drained • 1 (16 ounce) package frozen peas, cooked and drained • 3 large dill pickles, diced • 1/2 cup chopped green onion • 2 tablespoons chopped fresh dill • salt and pepper • 3/4 cup mayonnaise • 3/4 cup sour cream • 2 tablespoons prepared mustard • 2 hard-boiled eggs, chop Preparation: • 1 Mix the potatoes with the vegetables, pickles, onions and dill, season with salt and pepper. • 2 Mix mayonnaise, sour cream and mustard and add to the salad. SALADS AND20 PASTAS
    • For sauceTURKISH RAVIOLI (Turkey) Put the butter , Crushed red pepper, Tomato paste , Mint (if you want) in to the pan Ingredients : Put the ravioli on a plate. FOR THE DOUGH: Pour yogurt with garlic and sauce on the ravioli 3-4 cups flour 4 eggs 1 cup water Salt MORTAR FOR: 2 onions 400 g ground meat (taken twice) Salt, Preparation: Take one pot Mix 2 cups of flour,eggs, salt in the pot Knead with your fingertips and wait 15-20 minutes In the meantime , prepare the mortar. Grate the onion very thin in the pot Knead with minced meat, salt, black pepper Take the dough and open with the help of 2 millimeter thick Divide into tiny squares Put the mortar on the dough Then Close the thin dough Take a large saucepan Boil the water. Put the ravioli in to the pan. Cook and get them on a plate Take a large saucepan Boil the water. SALADS AND Put the ravioli in to the pan.21 Cook and get them on a plate PASTAS
    • Trofie al Pesto (Italy) Ingredients : Serves 2 greedy eaters. 200g dry trofie pasta; 4 potatoes (about 80g); 80g fine green beans; Pesto; Grated Parmesan to serve. Preparation: Cook the pasta in salted, boiling water according to package directions. Slice the potatoes into thin rounds. Half-way through cooking add the potato slices to the pan, boil and keep cooking. Three minutes from the end, add the fine beans. When time is up, put aside a couple of tablespoons of cooking water and drain the pasta well. Return to the pan and stir in the pesto, and if needed, the extra cooking water. Divide between two warmed bowls, sprinkle with Parmesan, and enjoy! SALADS AND22 PASTAS
    • For the meat sauce: Lasagne for 4 people (Italy) Cut the onion and the carrots, then brown in oil. Add the minced pork meat, the tomato sauce, some salt and cook for 30 minutes. Finally: Ingredients : Butter the pan and line the bottom with pasta, add the béchamel, the meat sauce, the 8 sheets of fresh pasta parmesan cheese and the mozzarella. 2 diced mozzarella Continue this way for another 3 layers. 100g grated parmesan cheese Cook the lasagne in the oven at 180° for about 20 minutes. For the bechamel: 5 dl of milk 50g of flour 50g of butter Some salt Nutmeg For the meat sauce: 300g of minced pork meat 1 onion 2 carrots 700g tomato sauce Oil, salt and peppe Preparation: For the bechamel: Pour the milk into a saucepan and boil. Add the butter and the flour and mix quickly with a whisk. Reduce heat and cook for about 3 minutes, keep stirring. Turn off the flame and add some nutmeg. SALADS AND23 PASTAS
    • Turkish Green Olive Salad (Turkey) Ingredients : 1/2 cup green olives-filled with red pepper, in jar, drained, sliced 1/2 head of Romain Salad, washed, drained 1 small carrot, finely grated 1/4 cup walnuts, small pieces Preparation: 4-5 tbsp extra virgin olive oil 1 tbsp pomegranate paste or Grenadine syrup 1 pinch cayenne pepper, crushed 1 garlic clove, mashed with salt Break the leaves of green salad with your hands. Place it in a salad bowl. Arrange the green olive slices, carrot and walnuts on it. Whisk all the dressing ingredients pour all over, lightly toss them all. Garnish with parsley. SALADS AND PASTAS24
    • Tigeladas (Portugal) Ingredients : Zest of 1 lemon 1 cinnamon stick 6 eggs 250gr sugar 500ml milk cinnamon Preparation: Start by taking the milk to boil with the cinnamon stick and lemon peel. Mix the eggs with a little sugar and cinnamon. Then add the hot milk into yarn and incorporate the egg mixture. Place the mixture into a bowl of glazed clay and take the hot oven (200 º C) about 45 minutes, or until cooked. Serve cold after. These are original from "Ribatejo" and "Beira Baixa" region. FRUIT ANS DESSERT25
    • CHEESECAKE (Poland) Ingredients : •1,25 kg of minced cheese • 25 grams of sugar • 3-4 eggs • 3 cups of milk • 4 tablespoons of oil • 2 sugar- free vanilla puddings • Juice of half lemon • raisins Preparation: Whip egg with sugar, add vanilla sugar, oil and lemon juice. Whip by adding a tablespoon of the cheese. Mix puddings with milk and add raisins. Knead a thin layer of dough and put the cheese on the dough. Bake about 1 hour at 200 degrees C. Add egg whites whipped with 2-3 tablespoons of sugar on the top of the cheesecake, about 10 minutes before end. Bake about 10-15 minutes. FRUIT ANS DESSERT26
    • GATTEAU (Italy) Ingredients : 5´00g. Sweet almond 450g. sugar 1. lemon Oil Preparation: Soak the almonds in boiling water, drain and peel them little by little. Cut the sliced almonds and toast Put a pan with the sugar on a low flame, stirring until everything is melted and golden (caramelized ) Now, pour the almonds and mix well and pour onto a work surface oiled. Roll the mixture using the lemon up it reaches a thickness of about one centimeter. FRUIT ANS DESSERT27
    • Milka Torte (Milka tart/cake) (Germany) Ingredients : 5 eggs 125 grams sugar 200 grams hazelnuts 3 spoons flour Create a cake batter (4 minutes) and bake in the ring at 175 degrees approximately 20 to 25 minutes. Keep in tart ring and let cool. 5 bananas 2 Milka chocolate 3 cups cream 3 packets cream stiff 1 packets vanilla sugar 1 packet Milka chocolate hearts Preparation: Peel the bananas and cut halves, put them on the cake floor. Then melt the chocolate with a half cup of cream carefully in a pot. Distribute this mass on top of the bananas and put 3-4 hours in cold refrigerator. Whip cream stiff with the remaining cream and add vanilla sugar until stiff, spread on the banana- chocolate mass and garnish with the Milka chocolate FRUIT ANS hearts. DESSERT28
    • Drożdżówka (Polish yeast stops sticking to your fingers and becomes smooth and even. Knead for at least 15 minutes, working to incorporate as much air as possible into the dough as you knead. plum cake) (Poland) •Press the dough evenly into the prepared baking sheet, and arrange the plums over the top of the dough. In a bowl, cut together 1 1/2 cup Ingredients : flour, the butter, and 1/2 cup of sugar with a pastry cutter until the •1/2 cup whole milk , 1 tablespoon all-purpose flour mixture resembles fine crumbs; sprinkle the streusel mixture over the plums. Dust streusel with cinnamon. •1 tablespoon white sugar , 2 (2 ounce) packages cake yeast •Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 1 hour to 1 hour and 10 minutes. •1 1/3 cups margarine , 1/2 cup dry bread crumbs •4 eggs , 1 1/8 cups white sugar •8 cups all-purpose flour , 4 teaspoons vanilla sugar •1 cup whole milk, or as needed , 6 cups fresh plums, pitted and quartered •1 1/2 cups all-purpose flour , 1/2 cup butter •1/2 cup white sugar , 1/2 teaspoon ground cinnamon (optional) Preparation: •In a saucepan over very low heat, warm up 1/2 cup of milk to no more than 100 degrees F (38 degrees C); stir in 1 tablespoon of flour and 1 tablespoon of sugar. Remove from heat. Crumble the cake yeast into the milk mixture, and gently stir until the mixture becomes creamy. Cover the pan with a cloth, and set aside in a warm place until the yeast forms a spongy texture, 20 to 30 minutes. While yeast is rising, melt margarine in a saucepan over low heat; remove from heat and allow to cool to lukewarm. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish, and sprinkle with bread crumbs. Place eggs and 1 1/8 cup sugar into a blender, and process until the mixture is yellow and fluffy. In a large FRUIT ANS mixing bowl, whisk together 8 cups of flour with vanilla sugar. Scoop in the egg mixture, activated yeast mixture, and lukewarm margarine; start kneading 1 cup milk, or as needed, into the dough, a little at a time, until the dough … DESSERT29
    • Polish Donuts (Poland) 9 Heat oil mixed with 1 tbls water to 375°F. 10 Fry, turning once, to a medium golden brown. 11 Drain on paper towels and sprinkle with sugar. Ingredients : 1 1/2 cups milk 2 (1/4 ounce) packages dry active yeast 1/2 cup sugar 1/2 cup soft butter 3 egg yolks 1 whole egg 1 teaspoon salt 1 teaspoon vanilla 1/2 teaspoon mace or 1/2 teaspoon nutmeg 4 1/2 cups flour plums or your choice jam oil (for frying) confectioners sugar or cinnamon sugar Preparation: 1 Scald milk and allow to cool to lukewarm, add yeast and stir. 2 Beat sugar and butter until fluffy, add eggs, salt, vanilla and mace. 3 Add flour and yeast-milk gradually, beating well. 4 Cover and let rise in a warm place until doubled in bulk. 5 Punch down and let rise again. FRUIT ANS 6 Roll out dough, on a floured surface, 3/4 inch thick. 7 Cut out 1 1/2 inch circles. 8 Top half of the circles with 1 tsp jam, cover with the DESSERT30 remaining circles and seal edges.
    • The Dartois Apple (France) 8 - Beat egg yolk with 1 cuill. tablespoon of water and brush the above. Draw streaks with a fork. 9 - Bake hot and let the dartois Cook for 5 to 6 min. Then bring the thermostat at 200 ° C and continue cooking for 25 min. Ingredients : 10 - Exit dartois oven and let cool it, and drag it onto a serving plate. The Dartois Apple is a cake which contains sweet 11- Use the dartois preferably warm or warmed Apple lukewarm garnish with apples oven. 500 grams of flour 580 grams of butter 15 grams of salt 25 ounces of water Preparation: 1 - Lower the dough up to 4 mm thick (or let thaw out the frozen dough). Cut the 2 rectangles of about 40 cm x 10 cm. 2 - Peel apples, itemize them and cook half with butter, 70 g of sugar and the vanillaput them in a saucepan with the sugar and butter. Cook them for 10 min. let them cool. Pass them shredded. Cut the rest of apples in any small dice and citronnez the. 3 - Install one of the rectangles of dough on lightly wet plate from the oven. 4 - Mix apples compote and raspberry jelly. Spread the preparation on the rectangle of dough, leaving a space of about 3 cm all around. Moisten the band. 5 - Have light cubes of apples on the compote. Sprinkle with remaining sugar. 6 - Pre-heat oven to 240 ° C. 7 - Cover dough topped with the second rectangle and FRUIT ANS press the edges of the top and the bottom of welded them. DESSERT31
    • Custard tart (Portugal) Ingredients : Ingredients for + / - 15-20 units •400 g puff pastry •300 g sugar •6 yolks + 2 whole eggs •5 dl milk • 2 tablespoons of flour • 1 dl water • Flour for dusting • Butter for greasing Preparation: Preheat the oven to maximum temperature (250 ° C). Grease pans with butter. Roll out the pastry on floured bench with the aid of a roll until thin. Shake flour and brush one side of dough with water. Cut pastry rounds of size adapted to the shapes. Line the tins with the pastry rounds, with the wet side out, pressing with your fingertips. Pour water and sugar in a saucepan. Bring to boil, stirring, until the point of thread. In a bowl, mix the egg yolks with the whole eggs. Add the flour previously dissolved in a little milk, the remaining milk, and stir well. Add the sugar syrup, stirring constantly. Bring the mixture to boil in bain-marie, stirring for 10 minutes. Remove cream from heat and pour it in the pastry shells. Place them in the oven tray and bake FRUIT ANS them at 250 º C for about 25 minutes, or until the cakes become golden. Remove pastries from oven and cool. Unmold and serve, together with sugar and cinnamon on the side. DESSERT32
    • Seadas - traditional Sardinian fritter (Italy) Ingredients : Serving 4 •500 g of flour •3 eggs •225 g of water •salt to taste •lemon zest, grated •honey to taste •400 g of pecorino cheese •50 g of butter Preparation: 30 minutes preparation + 5 minutes cooking Make a well in the centre of the flour, put the egg and water with salt into it and knead it for at least 15 minutes. Gradually incorporate the butter and continue blending until the dough is smooth and firm. Make a ball of the dough and leave to rest for 30 minutes in the fridge. Roll the dough to a thickness of 1.5mm. Cut the dough using a circular pastry cutter with a curly edge of 10 cm in diameter. Brush the circles of dough with the egg and fill them with the Pecorino cheese. FRUIT ANS Close using other disks of dough and fry them in abundant oil. After frying, sprinkle with honey and/or suga DESSERT33
    • “Palha de Abrantes” (Portugal) Ingredients : • 250 gr sugar; • 2.5 dl water; • 12 egg yolks; • 4 egg whites; • 1 teaspoon cinnamon; • 60 gr peeled almonds; Preparation: Make a portion of egg threads with half the eggs and the sugar. Boil the sugar with 1/3 cup of water, until thickish. Reduce the heat, but keep the syrup at boiling point. Drop half the egg mixture (2 eggs) into the syrup through the funnel, rotating it to form the threads and allowing them to cook for a couple of minutes. Remove with a slotted spoon and place on a damp plate. Repeat the procedure with the remaining 2 eggs, after adding a drop of water to the syrup, to prevent it from becoming too hard. Separate the cooked threads with the help of two forks so that they do not remain stuck together. Set aside. Boil the remaining syrup until quite thick. Take off the heat FRUIT ANS and allow to cool a little, before adding the other 4 eggs, very well beaten. Simmer, whilst stirring constantly, until thick. Remove from the heat, beat in the cinnamon and the almonds and pour the pudding into a glass serving- DESSERT dish, decorating the top with the egg threads, like straw.34
    • Slizikai (Christmas Eve biscuits) with Poppy Seed Milk (Lithuania) Ingredients : • I cup self-rising flour •2 cups ordinary flour •2 tbsps. powdered sugar •I egg •1/2 Ib. margarine (two sticks) •I cup cold water (approx.) Preparation: Mix all ingredients (margarine should be room temperature - soft), knead dough, cool in refrigerator 2-3 hours or overnight, roll into finger - width strips, cut into inch long pieces and bake on a cooky sheet at 350 oven until brown. FRUIT ANS DESSERT35
    • Tel Kadayif with walnuts (Turkey) Ingredients : •750 gr. tel kadayif (pastry made into thin long thread-like strips; available at Turkish stores) •1 1/2 glasses of margarine •2 glasses of walnuts •Syrup: •4 1/2 glasses granulated sugar •3 3/4 glasses water •1 teaspoons lemon juice Preparation: Flake kadayif and place on a shallow cake pan, sprinkle crushed walnuts over evenly and spread the other half of the kadayif on top. Sprinkle melted margarine over and place in moderate oven to bake for 40 minutes. SYRUP: Meanwhile, put the granulated sugar, the water and lemon juice into a saucepan and boil until moderately thick. When golden brown, take kadayif out of oven and sprinkle boiling syrup over immediately. Cover and allow to cool. When cool, place a plate large enough over the top of the pan and transfer kadayif onto the plate by turningit FRUIT ANS upside down DESSERT36
    • A KIND OF TRADITIONAL PASTRY FROM TURKEY (Stuffed kadayif) Ingredients : Half a kg of kadayif 1 cup wlnuts or hazelnuts 6 eggs Oil (for frying) For syrup; 4 cups granulated sugar 4 cups water 3-4 drops lemon juice Preparation: First of all, Prepare the syrup.Put the water and sugar in to the saucepan.Boil and add 3-4 drops lemon juice. Wait for being cold.Stuff the kadayif.Put the hazelnuts in to the kadayif. Break eggs in a large bowl and beat well.Take another saucepan.Put a plenty of oil in to the saucepan. ,Dip the traditional pastries in to the eggs. Fry in hot oil on both sides FRUIT ANS Take the traditional pastries and pour the syrup.. If you want, you can pour walnuts or hazelnuts in to the kadayif. DESSERT37
    • TALARKI - DISKS (Poland) Ingredients : •½ kg flour •1 package instant yearst •50g icing sugar •a parcel of vanilla sugar •100g better (margarine) •250ml milk •marmolade Preparation: Mix 0,5kg of flour with 1 package of yeast. Add a pinch of salt, 50g of icing sugar, a parcel of vanilla sugar, 100g of melted better. Mix all the ingredients and gradually add 250ml of lukewarm milk. Knead the dough until doubles in size FORMATION : Next knead again. Roll to a thickness of about 1cm. Cut circular slices of daugh. Make a hole in the middle of each. Bake them on a tray covered with medium hot oil they are golden brown . Put marmolade in the holes and sprinkle FRUIT ANS with powdered sugar. DESSERT38
    • Special Thanks All the teachers and students who contributed to the writing of this cookbook.39
    • European Quality Label http://europealacarte.blogspot.com40