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European Recipe Book

European Recipe Book

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European Recipe Book
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Bolognese Sauce with Lasagne
INGREDIENTS:
12 lasagne
(slices of
pasta).
For the stuffing: 300gr of minced meat
70 gr of grated cheese.
1/2glass of dry white dry wine.
250 gr of tomatoes’ pulp,
1carrot,1onion,
butter,oi
lsalt
pepper
How to prepare:
Heat in a pot three spoons of oil and add the minced carrot and onion.
Let them flavor few minutes.Add the minced meat , let it become blond,
then wet with the wine and let it evaporate. At the end flavor with a
pinch of pepper.
Make the besciamella sauce: in a little pot, let melt the butter,add
powder mixing fastly.
Put into the mixture the wet milk to dilute it and go on mixing until the
besciamella starts boiling. Add salt.Lower the flame and cook 20
minutes. Flavour with a pinch of pepper. Cook the slices of lasagna in
boiled salted water and lay them on a kitchen cloth. Put the first layer of
lasagna in a buttered baking-tin, distribute on it some spoonsragù sauce
and besciamella sauce ,sprinkle grated cheese and distribute butter-
flakes. Make another layer of lasagna and sauce going on until the end
of ingredients. Finish with besciamella and ragù. Bake in the oven half
an hour (180°).
3
Linguine and Pesto Genovese
INGREDIENTS:
pasta linguine
potato: 1
buncheso f basil: 4
cloves of garlic: 2
grated pecorino cheese: 25
grated parmigiano cheese: 25 gr
peeled pine nuts
olive oil
salt
How to prepare:
Make the pesto sauce in this way.
Wash the basil leaves and dry them up in a kitchen cloth. Peel the garlic
and pull the centre.
Pound them in a mortar with the pine nuts; add oil and a pinch of salt. Put
the cheese in side and pound again.
Put the linguine pasta in boiled salted water with the potato cutted in dices.
Put into the pesto sauce 1 or 2 spoons of the cooked water. Drain the pasta
and flavour with the pesto sauce.
4
Cavatelli Alla Norma
INGREDIENTS:
pasta linguine
potato: 1
buncheso f basil: 4
cloves of garlic: 2
grated pecorino cheese: 25
grated parmigiano cheese:25 gr
peeled pine nuts
olive oil
salt
How to prepare:
Make wash the eggplants, cut in slices and put them into a colander, sprinkling
salt between the layers. Let them drain 2 hours. Mean while put the tomatoes in
boiled water, then peel them, take away the seeds and smash.
Put into a big pan 4 spoons of olive oil and the garlic; let them become blond,
then take them away and put the tomatoes, mix and let it cook 20 minutes. Add
salt, basil and pepper.
Wash the eggplants, dry them and fry them in a pan with some oil, then put them
draining in absorbent paper.
Now you can boil the cavatelli pasta in salted water, drain them not too much
cooked, then put into the tomato sauce, add 2/3 of eggplants and let flavour few
minutes. Put the pasta into the plates. Decorate with the other eggplants,
sprinkle salted ricotta cheese and some leaves of basil.
5
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European Recipe Book

  • 2. 1
  • 3. 2
  • 4. Bolognese Sauce with Lasagne INGREDIENTS: 12 lasagne (slices of pasta). For the stuffing: 300gr of minced meat 70 gr of grated cheese. 1/2glass of dry white dry wine. 250 gr of tomatoes’ pulp, 1carrot,1onion, butter,oi lsalt pepper How to prepare: Heat in a pot three spoons of oil and add the minced carrot and onion. Let them flavor few minutes.Add the minced meat , let it become blond, then wet with the wine and let it evaporate. At the end flavor with a pinch of pepper. Make the besciamella sauce: in a little pot, let melt the butter,add powder mixing fastly. Put into the mixture the wet milk to dilute it and go on mixing until the besciamella starts boiling. Add salt.Lower the flame and cook 20 minutes. Flavour with a pinch of pepper. Cook the slices of lasagna in boiled salted water and lay them on a kitchen cloth. Put the first layer of lasagna in a buttered baking-tin, distribute on it some spoonsragù sauce and besciamella sauce ,sprinkle grated cheese and distribute butter- flakes. Make another layer of lasagna and sauce going on until the end of ingredients. Finish with besciamella and ragù. Bake in the oven half an hour (180°). 3
  • 5. Linguine and Pesto Genovese INGREDIENTS: pasta linguine potato: 1 buncheso f basil: 4 cloves of garlic: 2 grated pecorino cheese: 25 grated parmigiano cheese: 25 gr peeled pine nuts olive oil salt How to prepare: Make the pesto sauce in this way. Wash the basil leaves and dry them up in a kitchen cloth. Peel the garlic and pull the centre. Pound them in a mortar with the pine nuts; add oil and a pinch of salt. Put the cheese in side and pound again. Put the linguine pasta in boiled salted water with the potato cutted in dices. Put into the pesto sauce 1 or 2 spoons of the cooked water. Drain the pasta and flavour with the pesto sauce. 4
  • 6. Cavatelli Alla Norma INGREDIENTS: pasta linguine potato: 1 buncheso f basil: 4 cloves of garlic: 2 grated pecorino cheese: 25 grated parmigiano cheese:25 gr peeled pine nuts olive oil salt How to prepare: Make wash the eggplants, cut in slices and put them into a colander, sprinkling salt between the layers. Let them drain 2 hours. Mean while put the tomatoes in boiled water, then peel them, take away the seeds and smash. Put into a big pan 4 spoons of olive oil and the garlic; let them become blond, then take them away and put the tomatoes, mix and let it cook 20 minutes. Add salt, basil and pepper. Wash the eggplants, dry them and fry them in a pan with some oil, then put them draining in absorbent paper. Now you can boil the cavatelli pasta in salted water, drain them not too much cooked, then put into the tomato sauce, add 2/3 of eggplants and let flavour few minutes. Put the pasta into the plates. Decorate with the other eggplants, sprinkle salted ricotta cheese and some leaves of basil. 5
  • 7. Turkish Rice Pudding with Sour Cherries INGREDIENTS: 1 lt (32 oz.) milk 1/2 cup white rice 1 cup white sugar 1/4 cup corn flour or corn starch 1 tsp vanilla extract Pine nuts Cinnamon Sour Cherries How to prepare: Wash the rice and boil it with 2 cups of water until water is soaked Put rice, milk, sugar, and vanilla extract in a pot and stir on low. Keep stirring for 20-30 minutes more after it starts boiling. Mix corn starch with a little bit of water until the mixture is smooth. Then, add this mixture to the pot. Stir for 4-5 minutes. Pour the pudding into bowls, sprinkle with pine nuts, sour cherries and cinnamon (if you wish) and serve cold. 6
  • 8. Turkish Choban (Shepherd's) Salad INGREDIENTS: 2 large tomatoes, peeled, seeded&diced 2 cucumbers, peeled, seeded&diced 3 small green peppers or 3 small wax peppers 6 radishes, thinly sliced (optional) 3 green onions (white partonly sliced) or 1 white onion, sliced into rings 1/2 cup flat-leaf parsley, finely chopped Dressing: 6 tablespoons lemon juice 1/4 cup olive oil Salt pepper How to prepare: Have all the vegetables cut into similar size, diced. Remove seeds from larger ones. Combine all ingredients in bowl. Mix dressing and gently toss just before serving salt and pepper to taste. 7
  • 9. Eggplant Salad INGREDIENTS : 1kg. eggplants ( 4 large eggplants ) 1/2 glass of olive oil 2 tablespoons vinegar 1 lemon salt Garnish 2 medium tomatoes 1 onion 6 green peppers 15 olives How to prepare : Grill the eggplants (preferably fat ones) under a hot gril until their skins are grilled. Peel the eggplants and place them in a bowl containing 3/4 glass olive oil. Pour a mixture of salt and the juice of 1/2 lemon into the bowl. Mix well and set aside for a while. Pour vinegar into the bowl containing eggplants and pound well with a fork. When the eggplants become pasty place the mixture onto a plate. Garnish the salad with slice tomatoes and onions and green peppers after scooping out their seeds, and then cut like fingers. Place olives decoratively on top and your salad is now ready to serve. 8
  • 10. Summer Fruit Skewer INGREDIENTS: Melón Watermelon Peach Cherries Grapes Strawberries How to prepare: Wash and peel the peach. Remove stems of cherries, grapes and strawberries. Remove seeds from fruit. Cut the fruit. Insert a piece of watermelon followed by grape, melon, cherry, peach and finally a strawberry. Make the rest of the skewers the same way. Chill in the refrigerator till ready 9
  • 11. Cold Vegetable Soup INGREDIENTS: 6 ripe tomatoes 2 green peppers 1 cucumber 1 clove of garlic 1 piece of onion 1 slice of bread salt to taste 1 spoonful of vinegar 4 spoonfuls of olive oil How to prepare: Wash the green peppers and the tomatoes. Peel the tomatoes, the clove of garlic and the cucumber. Cut all the vegetables, put them in the blender and blend. Add the bread, the oil, the salt and the vinegar. Blend until the mixture is smooth. Add a bit of cold water and mix well. Refrigerate for at least one hour. Serve with chopped vegetables (onion, cucumber and green pepper) and croutons. 10
  • 12. Roasted Vegetables INGREDIENTS: Aubergine Pumpkin Onions Green pepper Red Pepper Lemon Salt Pepper How to prepare: Wash the vegetables. Remove the seeds from the vegetables. Cut the vegetables into slices or dices. Put all the vegetables on a baking sheet. Sprinkle the vegetables with lemon juice, salt and pepper. Roast for 15-20 minutes in the oven at 180-200º. 11
  • 13. Happy Carrot Salad INGREDIENTS: 50g/1 cup of grated carrots 25g/ ½ cup of grated apple 25g/1 tablespoon of honey 3 teaspoons of lemon juice Grated rind of lemon 25g/ ½ cup of chopped kiwi How to prepare: Peel and grate the apples and carrots. Peel and chop the kiwis into little pieces. Mix the carrots, kiwis and apples together in a bowl. Mix the honey and lemon zest together Stir the honey and lemon into the bowl with the rest of the ingredients Serve as a side salad. By Tilly and KelsieNel, (Age 7 years) 12
  • 14. Fiery Fruit Salad INGREDIENTS: 2 Kiwis 2Apples 2 Peaches 2 Plums 1 Banana A sauce or cream How to prepare: Cut the kiwis into 8 pieces Cut the apples into 8 pieces Cut the peaches into 8 pieces Cut the plums into 8 pieces Cut the bananas into 4 pieces Share the fruit into 2 bowls Finally you can add the sauce or cream Now you can enjoy your fiery fruit salad By Caitlin Taylor (Age 10 years) 13
  • 15. Yummy Mushroom Cheesy Pizza INGREDIENTS: 200g of bread flour 7g yeast 100 ml warm water Tomato sauce Mushrooms Peppers Cheese How to prepare: Put the flour into a bowl with the yeast and water Mix up all the ingredients Knead the dough for 5 minutes Roll out the dough into any shape Spread the tomato sauce over the dough Cut up the mushrooms and peppers and put them on the pizza Cook in the oven until it is crispy By Freddie Johnson (Age 7 years) 14
  • 16. Svartlå Limpa (Svartlå Loaf) INGREDIENTS: 1 liter sourmilk 1 kg sifted rye flour 4 teaspoons of baking powder 4 teaspoons baking soda 4 deciliter syrup How to prepare: Mix all ingredients in a bowl. Stir properly. Pour the batter into a baking tray and bake in the oven for 45 minutes at 175 degrees. 15
  • 17. Pizza Bullar (Pizzabuns) INGREDIENTS: 50 grams of yeast 1/2 decilitre of oil 5 decilitre milk 1 teaspoon of salt 13 decilitre wheat flour or graham flour Topping 4 packets smoked ham 1/2 jar pizza seasoning / oregano / basil 350 grams grated cheese How to prepare: Heat the milk to 37 degrees. Dissolve the yeast in cold milk, and add it into the hot milk. Mix the oil and salt. Work the graham flour mixed with wheat flour and let rise for 30 minutes in a warm place covered with a cloth. Then knead the dough on a pastry board. Divide the dough into four pieces. Sprinkle a little flour on the work surface and roll out each piece, one at a time. Add cheese and ham on the pieces and roll in. Cut the roll to small buns and bake in the oven at 200 degrees for 15 minutes 16
  • 18. Fruktsallad (Fruit Salad) INGREDIENTS: Strawberries Banana Pear Coconut flakes Apple How to prepare: Cut different fruits into small pieces and mix. Add berries and coconutflakes Serve with cream or ice cream. 17
  • 19. Baked Vendace INGREDIENTS: Flour Vendaces Butter – oil Mashed potatoes (if you want) How to prepare: The first thing that you need to do is make a flour mix which contains Then you roll the vendaces in the flour mix and then you bake both sides of herring in butter and oil. They are ready when they are golden brown. Then you can serve them with mashed potatoes if you want. Enjoy the herring. 18
  • 20. Granny’s Vegetable Pancake In The Oven INGREDIENTS: 6 dl milk 3 dl flour 3 eggs 0,5ts salt On top fresh vegetables according to your taste 1 ts canola oil some salt and blackpepper 2 ts basil or other herbs 2 dl light grated cheese How to prepare: Whisk the flour with the milk and let it stand for about half an hour. In the meantime heat up the vegetables to remove the excess fluid. Spice up lightly with your preferred spices. Whisk the eggs and salt with the dough. You can also add chopped herbs to the dough. Pour the batter into a baking sheet lined with tin. Bake in 225 degrees in middle of the oven for 5 minutes. Take the pancake away from the oven when the surface is a little clotted and spread vegetables on it. Put the grated cheese on top of the pancake and place back in the oven for 20-25 minutes. Enjoy your meal. 19
  • 21. Healthy Smoothie Recipe INGREDIENTS: 2decilitres milk 2decilitres strawberries 2 decilitres raspberries 2 decilitres ice How to prepare: First put all strawberries and all raspberries to the blender. After that put 1 decilitre milk to the blender. Now mix all incredients with the blender. When the mix looks like it's ready, add the ice and again 1 decilitre milk to the blender. Mix again but a little bit longer. When you don't see any bits of ice or pieces of berries smoothie is ready. Now pour it carefully into a glass and enjoy. 20
  • 22. Chicken and Mashed Potatoes INGREDIENTS: 0,5 Carrot 0,38 Leek 37,5 gr processed cheese 0,25 can of chopped tomatoes 0,13 kg chopped chicken meat How to prepare : Peel and cook the potatoes. While the potatoes are boiling, sauté the meat. Grate the carrots with a grater and cut the leeks into thin slices, and put it in the meat and add the tomatoes salt and pepper and let it boil together. When the potatoes is done boiling then mash them to mashed potatoes, together with a little processed cheese, some salt and pepper. Put the meat dish in a oven prooffed plate, and put the mashed potatoes over. Set the dish in the oven at 200 degrees in 20-25 min(normal oven) You can also put the cheese over the dish before you put it in the oven. Serve with a delicious piece of bread. 21
  • 23. Curry Soup with Chicken INGREDIENTS: 200gr chicken 1 teaspoon olive oil 1½ teaspoon curry pasta 1 fat garlic ½ chili 1½ bell pepper 1½ carrot 3 dl vegetable- or chicken bouillon ½ tin coconut milk light 6% 1½ teaspoon cornflour ½ x ripped mango Salt and pepper How to prepare : ½ dl raw rice 40g per person, 1 slice rough white bread, 50g per person. Cut the chicken in small pieces. Warm the oil and put 1/3 water in a pot and mix with the curry pasta. Brown the chicken and chop the garlicfine, and then mix it with thechili. Spice with salt and pepper. Cut the pepperfruit and carrots in cubes, and then put it down to the meat. Add bouilon and coconut milk. Let the soupsimmer 10-15 min. Stir cornflour in some cold water, and put it into the soup. Give the soup a short reboil and cut the mango in cupes, and add it to the soup. Season the soup salt, pepper and maybe more curry pasta. 22
  • 24. Meatballs INGREDIENTS: 150 g minced pork 2 table spoon flour Ca 3 table spoon milk ½ egg 1 tea spoon grated onion Salt and pepper ½ table spoon becel or butter How to prepare : Mix the meat with flour, egg, grated onion, salt and pepper. Mix, well. Pour in the milk little by little. The Stuffing must not be too thin. Let mixture stand 10-15 min.,and stir then it carefully. Melt the butter in a frying pan. Warm a spoon in the butter and shape the meatballs with the spoon and put them on Turn the meatballs several times during frying Tips: When the meat balls are ready, you can hear a hollow sound, when you knock on the meatball, with a spoon Fried potatoes: Potatoes How to prepare: Put the potatoes on the pan and fry the mun til they are brown and chrispy. Cooked carrots: Peel the carrot sand cover them with water, cook the mun until they are soft Butter sauce: Butter or becel How to prepare : Put butter or becel in a frying pan until it is melted and pour it into abowl served with ketchup. 23