Libro de Cocina Comenius 2010/2012

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Libro de Cocina Comenius 2010/2012

  1. 1. 1
  2. 2. NURULLAH BALDOKTU PRIMARY SCHOOLOur school is located in Silivri which is on the north-west of stanbul. The population is 112.000and it is famous for its yoghurt., During the summer months, the population increases 4-5times. Silivri is 67 km (42 mi) far from the city center of Istanbul, and is a popular summer resortfor many Istanbul residents with its 45 km (28 mi) long coast. The district has great agriculturalpotential thanks to its almost flat landscape, mild Thracian climate and yield-effective soil, andin the 50s and 60s the pasture was so rich that the yoghurt of Silivri was renowned.In Nurullah Baldöktü Primary School,there are 850 pupils and 42 teachers.The history of ourschool is full of success stories with sportive and scientific successes.For instance,it istraditional now for our school to be the first at volleyball and basketball tournaments in thedistrict. Also our school is the only one in Silivri which sent student to Galatasaray HighSchool(one of the best in Turkiye).Beside these, we care social activities much. To grow sociable students is our privileged aimbecause we know that academic success means nothing in the hands of an unsociable person.That’s why we started a Comenius project in NUBAL and as it is the first in S L VR ; we expectto be a sample for other schools.With this project we also aimed to introduce our history, traditions, cuisine, dances and musicto as many people as we can. And we are glad that we did it in Greece, Italy, Spain andPoland. 2
  3. 3. Ingredients Malzemeler • 1 cup white beans • 1 subarda ı kuru fasulye • 1/2 cup filberts, toasted • ½ subarda ı fındık (ezilmi halde) • 1 cup garbanzos • 1 subarda ı nohut • 1/2 cup walnut pieces • ½ subarda ı ceviz parçaları,hurma • 1 cup barley • 1 subarda ı dövme ve ni asta • ground walnuts for topping • Üzerini süslemek için ezilmi ceviz • 1 cup dried apricots, cut up • 1 subarda ı kurutulmu • 1 cup raisins, cut up kayısı,do ranmı • 1/2 cup figs, cut up • 1 subarda ı kuruüzüm • 1 cup sugar, or to taste • ½ subarda ı incir • water to make about four quarts • 1 subarda ı eker • Ve ki i sayısına göre su ekleyin,gülsuyuda kullanabilirsiniz. Preperation Yapılı ı1) The night before, rinse 1) Öncelikle dövmeyiand soak the beans ayıklayıp yıkayın.(garbanzo and white Ak amdantogether) and the barley in bol suyla bir kez kaynatıp,2 different bowls. sabaha kadar bekletin.2) In the morning, drain and 2) Nohut, fasulye ve nohutu cook until tender, again in da ak amdan ıslatıp, süzün.2 pans. Yeniden su koyarak sabaha kadar bekletin. Sabah nohut ve fasulyeyi süzüp, yeniden su koyarak yumu ayıncaya kadar ayrı ayrı tencerelerde ha layın ve kabuklarını soyun.3) In a large pot, combine 3) Dövmeyi kendi suyuylabeans, barley, fruit, sugar, (suyunu çekmi se 10 suand water. Cook over barda ı suya tamamlayın)medium heat, stirring ate e koyup, yumu ayıncayaoccasionally, until fruit is kadar ha layın. ekeri,very soft and barley starch üzümü ve hurmayı ilaveis released. edin. 3
  4. 4. 4) Correct for sweetness; 4) Bir defa kaynayınca nohutstir in filberts and walnuts. ve fasulye ekleyin.Allow to cool or refrigerate, Karı tırarak koyula ıncaya if desired. kadar pi irin. Ni astayı su ile ezip, bu karı ıma ilave edin.5)Serve as snack or dessert with walnuts 5) Bir ta ım dahasprinkled on top. kaynayınca gülsuyunu ekleyip, ocaktan alın. Kaselere pay edin. So uyunca üzerini fındık, ceviz, dolmalık fıstık, badem, ku üzümü ve bir miktar nar ile süsleyip servis yapın. 4
  5. 5. Ingredients Malzemeler • 6 Tablespoons butter • 6 yemek ka ı ı tereya • 1/2 Tablespoon paprika • ½ yemek ka ı ı pulbiber • 1 lb. lamb or beef, diced fine or • 1 kilo kuzu gerdan ground • Karabiber • cayenne pepper • 1 adet havuç güzelce do ranmı • 1 carrot, chopped fine Süsleme için: Garnish: dusting of cinnamon. • 1 adet do ranmı so an • 1 onion, chopped fine • 5 subarda ı et suyu • 5 cups beef stock • 2 adet yumurta sarısı • 2 egg yolks • ½ limonun suyu • juice of 1/2 lemon • 1 yemek ka ı ı margarin • 1 Tablespoon butter Preperation Yapılı ı1) Melt the butter in a large 1) Kuzu gerdanını 5 susaucepan, add meat, barda ı suda ha layın. Küpcarrots, and onions and küp do rayın.saute over low heat for 10minutes. Stir in flour andcook until blended.2) Gradually stir in stock, 2) Suyunu süzüp, ayrı birscraping up any bits stuck on tencereye alın. 1 çorba ka ı ıthe bottom of the pan. Bring to margarin, 1 adet so an , yarıma boil, then lower heat and çay barda ı limon suyu vesimmer for an hour. yumurtayı derin bir kapta iyice çırpın. Yava yava ocaktaki et suyuna ilave edin. Tuzunu ayarladıktan sonra etleri ilave edin.3) When ready to serve, 3) Tencereyi ocaktan alın.remove soup from heat. Ayrı bir yerde 6 çorba ka ı ıBeat the egg yolks, then tereya ında bir tutambeat the lemon juice into kırmızıbiberi yakıp, çorbanınthem--and slowly stir into üzerine gezdirin.the soup. 5
  6. 6. 4) Ladle into bowls--then 4) Di er bir tavada bir çorbaquickly saute the paprika ka ı ı margarin ile kırmızıand cayenne in the biber kızdırılır. Kaseleretablespoon of butter and alınan çorbanın üstüne azarswirl equally into the azar dökülerek sıcak servis yapılır.individual soup servings.Lightly dust the top of each bowl withcinnamon. 6
  7. 7. Ingredients Malzemeler • Whole milk 2/3 gallon • 2 litre süt • Rice 1 cup • 1 su barda ı pirinç • Starch (rice, corn or wheat) 4 table • 4 yemek ka ı ı ni asta (pirinç, mısır ya spoons da bu day) • Vanilla • Vanilya • 2 egg yolk • 2 yumurta sarısı • sugar 1 cup or more as you wish • 1 su barda ı eker ya da diledi iniz miktarda Preperation Yapılı ı1) Boil the milk and add rice 1) Ayıklanmı , yıkanmı in it and stir them and boil pirinci bol suda pi ene kadaragain. Cook the rice until yakla ık 20–25 dakika kadarthey become very soft. Stir ha layın.continuously. Have somecold milk and add starch in it and dissolve the starch.2) Add cold milk and 2) Pi tikten sonrastarch into the boiling rice karı tırarakin milk. 2 kilo süt ilave edin.Stir. Add sugar and mixthem. If you like sweetadd more sugar.3) Have some mixture from the 3) Daha sonra buna eker vepan and add 2 egg yolk to it. ni asta katın ve koyula anaMake a good egg yolk kadar tahta bir ka ıklacombination and add this karı tırarak orta harlı ate te 20mixture to the pan back. dakika kadar pi irin.4) Mix them very well. Use 4) Aliminyum fırın kaplarınaaliminum container for baking. bo altın. Fırın tepsisininI prefer using baby cake içine su ilave edin. Kaplarıaliminum containers. içine yerle tirin. 7
  8. 8. 5) During broiling use 5) Ufak toprak kaplaraa tray with some water dökün. for keeping the oven Arzuya göre fırına konup humid. Watch them fırının ızgara bölümüuntil just the top layer açılarak become fried. Serve sütlaçların üst kısımlarını them cold. hafif yakın. ndirdikten sonra so utup servis yapın. 8
  9. 9. Ingredients Malzemeler • 1 chopped tomato • 1 dilimlenmi domates • 100 gr margarine • 100 g margarin • 250 gr ground meat • 250 g kıyma • 4-6 medium sized eggplants • 4-6 tane ortaboy patlıcan • 1 medium sized onion • 1 ortaboy so an • 1 green pepper • 1 ye il biber • 1 glass of water • 1 bardak su Preperation Yapılı ı1) Chop the onions and 1) Patlıcanları alaca soyarakcook in a saucepan with tuzlu suda yarım saatsome butter until pink. Add bekletip yıkayıp kurulayalım.ground meat and roast, Kızdırılmı sıvı ya da arkalıstirring constantly. önlü hafifçe kızartalım.2) Remove from heat and 2) Kızaran patlıcanlarıadd salt and pepper. Peel yayvan bir tencereye alalım.the eggplants in a ribbon Karın kısımlarını bıçaklafashion. Soak them in uzunlamasına keselim. Birsalted water for a while. tavaya sıvı ya ı alıp küp do ranmı so anları ekleyelim.3) Drain and dry. Fry 3) So anlar pembele eneeggplants lightly in oil. dek kavuralım. KıymayıMake a deep lengthwise ekleyip 2 dk. dahaincision in each eggplant. kavuralım.Place the eggplants in a Küp do ranmı domateslerisaucepan, with the cut ve küçük do ranmısides facing up. sivribiberleri de ekleyip suyu çekilene dek kavurmaya devam edelim.4) Place some stuffing on 4) Tuzunu, biberinieach eggplant and top ayarlayarak kıyılmıeach with a slice of tomato maydanozu ekleyelim ve and green pepper. tavayı ate ten alalım. 9
  10. 10. 5) Add a small amount of 5) Kıymalı harcı patlıcanlarınwater and cook over low karınlarına dolduralım. Birheat for 25-30 minutes. domatesi yuvarlak dilimlere kesip patlıcanların üzerine yerle tirelim.6) Domatesli Pilav (Rice 6) Salçayı 1 su barda ıwith Tomatoes) and Coban sıcakSalatasi (Shepherds Salad) su ile incelterek tencereye usually accompany alalım. Yeme i a ır ate teKarnıyarık. pi irerek ate ten alalım. Ilıtarak servis yapalım. 10
  11. 11. Ingredients Malzemeler • FILLING: 1/2 lb (225 gr) minced beef, • Ç: 225 g kıyma ,1 1 large onion, grated, salt and pepper domates,tatlandırmak için tuz,biber,15 g to taste, 1/4 cup (15 gr) parsley, finely maydanoz, hepsi iyice do ranır. chopped. • HAMUR Ç N: 200 g un, 1 yemek ka ı ı • DOUGH: 2 cups (200 gr) flour, 1 tuz, 1/2 subarda ı su,1 yumurta,150 g tbspoon salt, 1/2 cup (125 gr) water, 1 un egg,, 1 1/2 cups (150 gr) flour for • KAYNATIRKEN: 6 subarda ı (1 ½ rolling out the pastry. litre) su yada tavuksuyu,1 yemek ka ı ı • FOR BOILING: 6 cups (1 1/2 liters) tuz water or chicken broth, 1 teaspoon • YO URT SOSU: 1 kg yo urt, 3 di salt. sarımsak (arzuya gore) • YOGHURT SAUCE: 4 cups (1 kg) • SOS Ç N: 2 yemek ka ı ı tereya , ½ yoghurt, 3 cloves garlic, (optional). yemekka ı ı kırmızı pulbiber • DRESSING: 2 tablespoons butter, melted, 1/2 teaspoon paprika • Preperation Yapılı ı1) Mix meat, onion, salt, 1) Hamur yo uraca ımızpepper and parsley in a kaba unu alalım. Ortasınıbowl. Set aside. Mix flour açıp yumurtayı, tuzu ve suyuand 1 teaspoon salt in a ekleyerek kulak memesimixing bowl. Make a hollow yumu aklı ında bîr hamurin the middle.Pour in 1/2 yo uralım.cup water and the egg. Mix with fingertipsand knead the dough with your hands. Placethe dough preferably on a wooden flouredwork surface, knead well and shape eachpiece into a round ball.2) Cover one ball with a 2) Hamurdan yumurtanapkin and roll out the other irili inde bezeler yapıp with a long thin rolling pin. üzerine nemli bir bez örterekWrap one edge of the 20 dk. dinlendirelim. Bir kabınpastry around the rolling içine çentilm so anı,pin. Roll forward pressing kıymayı, kıyılmı maydanozu, tuzu vegently towards the ends of the pin. karabiberi alıp karı tıralım. Bezeleri unlanmı bir zeminde 0.1 mm. kalınlı ında açalım. 11
  12. 12. 3) Flip the pastry open. Repeat 3) Açtı ımız yufkalan lcm’lik this process from different kareler halinde keselim.edges until the pastry is 1/16 Karelerin ortalarına kıymalıinch (1/6 cm) thick. Cut with a içleri koyarak, dört kö esiniknife into 2x2 -inch (5x5 cm) üstte birie tirelim. Bir tencere squares. suyu kaynatarak içine 1 çorba ka ı ı sıvı ya ve tuz ekleyelim.4) Place a teaspoon of meat 4) Mantı hamurlarınıfilling in the center. Pick up four tencereye aktarıp iki partide corners, pinching firmly and yumu ayana kadarmaking sure all sides are ha layalım ve delikli kepçeylesealed. The squares can also servis taba ına alalım.be sealed by pinching opposite corners together and pressingthe two sides forming "mantı" (little pastries)in triangular shapes. Roll out the second ballof dough and repeat the same process.5) Put chicken broth or 5) Bir tavada tereya ınıwater into a very large eriterek salçayı, dövülmüsaucepan. Bring to a boil. sarımsakları ve kırmızı biberiPlace pastries carefully in ekleyip yarım dk. kavuralım.the boiling water. Do not 2-3 çorba ka ı ı mantılarınput them too close together. ha lama suyunu ekleyip sosuLower the heat. Occasionally stir with a bir ta ım kaynatalım.wooden spoon. The pastries rise to thesurface when they are cooked (about 15minutes). Remove with a perforated kitchenspoon and place on a heated serving plate.6) Pour 1/2 cups of liquid 6) Mantının üzerinefrom the saucepan over sarımsaklı yo urdu ve salçalıthem. Keep warm. Combine sosu gezdirerek servisyogurt and crushed garlic, yapalım.mix well. Spread the sauceover the pastries. Meltbutter in a small pan, addpaprika and stir for a few minutes. Trickledressing over yogurt sauce.Serve hot as a main dish with salad.(12 serving) 12
  13. 13. Ingredients Malzemeler • 2 oz/50 g lentils • 50 g mercimek • 1 pint/600 ml water • 600 ml su • salt • Su • 4 oz/100 g bulgur (cracked wheat) • 100 g bulgur (köftelik bulgur) • 1 large onion • 1 büyük so an • 1 tsp. paprika • 1 yemek ka ı ı pulbiber • 1 tsp. ground cumin • 1 yemek ka ı ı kimyon • a few sprigs of parsley, chopped • Birkaç tane kıyılmı taze maydanoz Preperation Yapılı ı1) Wash and rinse the 1) Mercime i ayıklayıplentils. Boil them in water yıkayın. Tencereye alıpand a little salt until they are üzerini örtecek kadar susoft. Add the bulgur and ekleyin.soak for 1 hour.2) The water should be 2) Yumu ayıncaya kadarcompletely absorbed, ha layıp ate ten alın. Bulguruforming a moist dough. yıkayıp mercime e ilave edin. 3) Biraz karı tırıp tencerenin3) Meanwhile , fry the finely kapa ını kapatın. Bulgur sliced onion in a non-stick yumu ayınca kapa ını açıp skillet until transparent; stir so umaya bırakın. in 1 tbsp. water, paprika,cumin and finely choppedparsley. 4) Sıvıya da kızdırın. So anı4) Mix the lentil dough in kıyıp ya da pembele tirin. a bowl with the onion and Salçayı ekleyip karı tırın. spices; knead for 2-3 So anlı karı ımı mercimekliminutes. bulgura ilave edip yo urun. 5) Maydonoz ve taze so anı5) Form into little cakes 13
  14. 14. about 2 in diameter and kıyıp ekleyin. Tuz serpip iyicearrange on a dish. yo urun. Köfte ekli vererek servis taba ına dizin.Serve with hot peppers orsalad. 14
  15. 15. 15
  16. 16. Public School "Gloria Fuertes" Gloria Fuertes was born on July 28, 1917 and died on November 27, 1998, the same year that our school was founded. It was a Spanish poet belonging to the generation of 1950, a great personality and rebellion. His texts were written primarily for children of all ages, butchildren at the end of the day. His rhyme was nice and funny. The mood at Gloria Fuertes is a critical way of constructing realityand discover the truth of things.A phrase that describes a little personality Gloria Fuertes is this: "Poets, not waste time, work, that the heart gets less blood”. “Poetas, no perdamos el tiempo, trabajemos, que al corazón le llega poca sangre”. Gloria Fuertes The Public School is located in the center of theneighborhood Montequinto, belonging to Dos Hermanas, but veryclose to Seville.We have two lines from Children age 3 to Primary 6, with 500 pupils orso.The services are having the School Transport Centre, MorningClassroom, Extracurricular Activities and High School.Is a cheerful and lively school which takes every opportunity to makeeducation fun and interesting process. 16
  17. 17. Ingredients Ingredientes 2 green peppers 2 pimientos verdes 2 red peppers 2 pimientos rojos 2 tomatoes 2 tomates 3 cups rice 6 cups water 3 vasos de arroz Sal 6 vasos de agua 300 grams of chicken 300gr de pollo 200 grams of squid 200 gramos de calamares 200 grams of clams 200 gr de chirlas 200 grams shrimp 6 prawns 200 gr de gambas 12 mussels 6 cigalas saffron 12 mejillones azafrán Procedure Procedimiento1. Have everything you need to not 1. Tener todo lo necesario para no rush to the supermarket. salir corriendo al supermercado.2. Put the tomatoes, green peppers 2. Poner el tomate, pimientos and red peppers in the pan with verdes y pimientos rojos en la oil. sartén con aceite. 3. Añadir los calamares, las gambas, las chirlas y el pollo.3. Add the squid, shrimp, clams and chicken 17
  18. 18. 4. Add a little saffron and salt to taste. 4. Añadir un poco de azafrán y sal al gusto. 5. Esperar 10 minutos a fuego lento hasta que todo esté bien hecho.5. Wait 10 minutes over low heat untileverything is well done.6. Add the 3 cups of rice. 6. Añadir los 3 vasos de arroz. 7. Añadir los 6 vasos de agua.7. Add the 6 cups of water.8. When water runs low, add the musselsand crayfish. 8. Cuando quede poco agua, añadir los mejillones y las cigalas. 9. Apartar la sartén del fuego y dejar reposar tapado por un paño de cocina hasta que el agua se consuma.9. Remove from heat and let stand 10. Plato preparado!!!covered by a cloth until the water isconsumed.10. Prepared dish! 18
  19. 19. The Torrijas is a typical dessert of the La torrija es un dulce típico de las celebracionescelebration of Lent and Easter in Spain. It is a food de Cuaresma y Semana Santa en España. Es un of humble origins who soon saturates and keeps alimento de origen humilde que satura pronto aldiners relieved of the need to try some other meat comensal y le mantiene aliviado de la necesidad dish (food subject to abstinence during Lent). de probar algún otro plato de carne (alimento sujeto a abstinencia en la cuaresma). Ingredients Ingredientes 1 loaf of day before 1 barra de pan del día anterior 400 ml of milk 400 ml de leche 125 ml of sweet wine 125 ml de vino dulce 3 tablespoons sugar 3 cucharadas de azúcar 2 eggs 125 ml honey 2 huevos enteros Water 125 ml sunflower oil for frying 125 ml de miel Sugar and cinnamon 125 ml de agua Aceite de girasol para freír Azúcar glas y canela en polvo Procedure Procedimiento 1. Corta la barra de pan en 1. Cut the baguette slices, more or less rebanadas de más o menos un a finger thick. The bread for toast must dedo de grosor. El pan para be the day before or be too soft for torrijas debe ser del día antes o dipping in egg and milk. estará demasiado blando y se deshará en los baños de leche o huevos. 19
  20. 20. 2. Heat the wine and add the sugar, 2. Calienta el vino y añade el azúcar,mixture utill is well dissolved. After mixed mezcla hasta que esté bienwith milk. disuelto. Después mezcla con la leche .3. Dip bread slices on both sides in thismixture. After you pull on another source torelease the excess fluid. 3. Baña las rebanadas de pan por ambas caras en esta mezcla. Después déjalas sobre otra fuente para que suelten el exceso de líquido. 4. Bate los huevos y pasa las torrijas por4. Beat eggs and pass the torrijas on both ambas caras.sides on them.5. When oil is hot add the torrijas.When thetorrijas has a good color on both sides pullthem drain on paper towels. 5. Cuando el aceite esté muy caliente añade las torrijas. Cuando las torrijas tengan buen color por ambas caras sácalas y déjalas escurrir sobre papel absorbente. 6. Pon la miel con el agua a calentar en6. Put the honey with warm water in a un cazo y cuando la miel esté biensaucepan and when the honey is well fluid fluida y mezclada con el aguaand mixed with the water bath the torrijason both sides. baña las torrijas por ambos lados. 7. Cuando estén todas las torrijas preparadas espolvorea canela molida y azúcar glas a tu gusto. 8. Y listas para comer!!7. When all are prepared sprinklecinnamon and sugar to taste.8. And ready to eat! 20
  21. 21. Ingredients Ingredientes-One and a half kilo of potatoes. - Un kilo y medio de patatas.-6 eggs. - 6 huevos-A pot of mayonnaise. - Un bote de mayonesa - 3 Tres latitas de atún en aceite de-3 Three cans of Tuna in olive-oil, or one oliva, o una de tamaño medianosized Medium - 1 latita pequeña de guisantes-1 can of small peas - 1 lata de olivas rellenas de anchoa- 1 can of olives stuffed with anchovies - Unas tiras de pimiento de piquillo-A few strips of pepper piquillo. - 1 zanahoria- 1 carrot Procedure Procedimiento1. The first thing is to have all the 1. Lo primero es tener todas los ingredients closely. ingredientes necesarios cerca. 2. Hervir las patatas con piel,bien lavaditas y los huevos también limpios durante media hora.2. Boil the potatoes, and eggs cleaned for an half hour. 21
  22. 22. 3. Peel the potatoes when they are hot 3. Pelar las patatas cuando todavíayet and let to cool before to cutting in están calientes y dejar enfriar antes depieces very small. cortarlas en cuadraditos muy pequeños. 4. Cortar los huevos duros en taquitos. 5. Desmigar el atún (Hay que tirar todo el aceite de la lata)4. Cutting the eggs in small cubes.5. Crumble the tuna without oil. 6. Cortar el pimiento rojo en trozos pequeños y las aceitunas a rodajitas.6. Cutting red pepper in small pieces andsliced olives 7. Se pone todo en un bol y se mezcla todo junto con mayonesa.7. It puts everything in a bowl and mixwith mayonnaise. 8. Pasar a la fuente y adornar al gusto. En este caso se ha adornado con flores8. Switch to the source and garnish to de zanahoria, ramitas de perejil, algunostaste. guisantes y olivas. Esto depende delIn this case is adorned with flowers of gusto y el arte de cada cual.carrot, parsley sprigs, some peas andolives. This depends on the taste and theart of each one. 22
  23. 23. This is a typical Spanish recipe, Ésta es una típica receta española, particularly in Andalusia where he concretamente de Andalucía donde seprepares this kind of cold vegetable broth prepara este tipo de caldo de verduras to help fight the summer heat. It can be frías que ayuda a combatir el calor deltaken at any time of day or as a fist dish. verano. Se puede tomar a cualquier hora del día o como primer plato. Ingredients Ingredientes Day-old bread: 100 grams Pan del día anterior: 100 gramos Ripe red tomatoes: 800 grams Tomates rojos maduros: 800 gramos Green peppers: 2 units Pimientos verdes: 2 unidades Diente de ajo: 1 de pelado Clove garlic, peeled 1 of Pepino: 1 pequeño Cucumber: 1 small Aceite de oliva virgen: 1 DL. Virgin olive oil: 1 DL. Vinagre: 4 cucharadas soperas Vinegar, 4 tablespoons Agua: 75 CL. Water: 75 CL. Sal: 1 pellizco Sal: 1 pinch Procedure Procedimiento1. Fill a bowl with water and puts the 1. Se llena un bol con agua y se mete el bread in to soak. pan dentro para que se remoje 2. Por otro lado, se lavan y se pelan los tomates, el pepino y los pimientos procurando que no queden semillitas.2. On the other hand, washed and peeled tomatoes, cucumbers and peppers are trying not seeds. 23
  24. 24. 3. Once cleaned, cut into pieces and 3. Una vez limpios se cortan a trocitos ypassed through the mixer se pasan por la batidora 4. Cuando ya están las verduras batidas se añade un diente de ajo previamente pelado y se bate nuevamente 5. A continuación se añade el pan que estaba en remojo, la sal, el vinagre, y el aceite4. When they are beaten vegetables adda clove of garlic previously peeled andbeaten again5. Then add the bread was soaked, salt,vinegar, and oil6. Beat all over again until a homoge-neous mix well and add the water 6. Se bate todo de nuevo hasta quegradually until desired texture (between quede una mezcla bien homogénea yliquid and creamy) se añade el agua, poco a poco, hasta7. If necessary, correcting the salt and obtener la textura deseado (entrepass through food mill (although not líquida y cremosa)required, is recommended) 7. Si es necesario se rectifica el punto de sal y se pasa por el pasapurés (aunque no es necesario, es aconsejable) 8. Se pone el gazpacho en la nevera y se refrigera durante al menos 4 horas. Si se prepara como bebida, se pueden añadir algunos cubitos de hielo8. It puts the gazpacho in the fridge andrefrigerate for at least 4 hours. Ifprepared as a drink, you can add someice cubes9. It is served cold in glasses or cups.10. If you want you can add ham, egg,apple ... and ready to eat! 9. Se sirve bien frío en vasos o copas. 10.Si lo deseas, puedes añadirle jamón, huevo, manzana…y listo para comer!! 24
  25. 25. One of the tapas of Holy Week in Seville Una de las tapas de semana santa most typical are the cod fritters that are más típicas en Sevilla son las tortillitas de bacalao que se sirven en la mayoríaserved in most bars, especially during this de los bares en especial durante estas time. fechas. Ingredients Ingredientes 150g unsalted cod 150gr de bacalao desalado 300g potatoes 300gr de patatas, 2 eggs 2 huevos 1 fresh chives 1 cebolleta fresca 3 cloves garlic 3 dientes de ajo 2 tablespoons milk 2 cucharadas de leche a tablespoon of bread crumbs una cucharada de pan rallado chopped parsley Perejil picado Procedure Procedimiento 1. Put the cod desalting the night 1. Poner a desalar el bacalao la noche before. antes. 2. Poner a cocer las patatas. 2. Bring to boil potatoes. 3. Drain well and flaked cod. 3. Escurrir bien el bacalao y desmigarlo. 25
  26. 26. 4. Add the chopped onion, minced garlic, 4. Añadirle la cebolleta picada, los ajosand parsley. picados, y el peregil.5. Peel and chop the potatoes, crushcrushing without becoming completely. 5. Pelar y trocear las patatas, machacándolas sin llegar a triturarlas del todo.6. Beat eggs and add milk. 6. Batir los huevos y añadirles la leche.7. Mix all ingredients and let the mixturestand for at least an hour in therefrigerator to the potatoes absorb theegg. 7. Mezclar todos los ingredientes y dejar la mezcla reposar al menos una hora en la nevera para que la patata absorba el huevo. 8. Añadir un poco de pan rallado a la8. Add some bread crumbs to the mixture mezcla para que adquiera másto gain more consistency. consistencia.9.Poner rich extra virgin olive oil in a pan 9.Poner abundante aceite de olivaand fry the tortillas until browned on both virgen extra en una sartén y freir lassides. tortillitas hasta que estén doradas por ambos lados.10. Remove to a plate with paper towel torelease the excess oil. 10. Sacar a un plato con papel absorbente para que suelten el exceso de aceite. 11. Decorar un poco y listo!!!11. Decorate a little And ready ! 26
  27. 27. Ingredients Ingredientes 600 ml of milk 600 ml de leche 1 cinnamon stick 1 rama de canela 1 strip lemon peel 1 tira de cáscara de limón 2 large eggs plus 1 large egg yolk 2 huevos grandes, más 1 yema grande 100 grams of caster sugar 100 gramos de azúcar extrafino 50 grams of flour and a little more for 50 gramos de harina y un poco más dusting para espolvorear 35 grams of corn flour 35 gramos de harina de maíz 1 teaspoon vanilla extract 1 cucharadita de esencia de vainilla Olive oil Aceite de oliva Procedure Procedimiento1. Line a tray with foil and lightly grease 1. Forrar una bandeja con papel de with oil aluminio y con aceite.2.Poner milk in a saucepan with the 2.Poner en un cazo la leche con la ca- cinnamon and lemon peel. Bring nela y la cáscara de limón. Llevar a to a boil, remove from heat and ebullición, retirar del fuego. set aside. 3. Poner en un cuenco los huevos, la yema, el azúcar, la harina de maíz y la esencia de vainilla, y batir hasta conseguir una mezcla homogénea.3. Put in a bowl the eggs, egg yolk, sugar, cornstarch and vanilla extract and whip until well blended. 27
  28. 28. 4. Replace the milk mixture to heat and 4. Volver a colocar la mezcla de la lechebring to a boil al fuego y llevar a ebullición5. Pour the hot milk blended together the 5. Echar la leche caliente junto laeggs, flour and sugar and beat well. mezcla homogénea de huevos, harina y azúcar y batir bien. 6. Llevar a ebullición y después dejar hervir a fuego lento durante 3 minutos, o hasta que la crema se espese. 7. Poner la crema en la bandeja preparada y alisar la superficie con una6. Bring to a boil and then let simmer for espátula humedecida.3 minutes, or until the cream thickens.7. Put the cream into the prepared panand smooth the surface with a wetspatula.8. Allow to cool completely, cover andrefrigerate 2 to 3 hours, minimum. Turn 8. Dejar que se enfríe completamente,the cream and remove the foil. cubrir y refrigerar entre 2 y 3 horas,9. Cut the cream as you want. como mínimo. Dar la vuelta a la crema y retirar el papel de aluminio. 9. Cortar la crema como quieras. 10. Espolvorear las piezas con la harina y sacudir para retirar el exceso de ésta10. Sprinkle the pieces with flour andshake to remove excess there of.11. Heat a heavy skillet over high heat oiland fry the pieces until browned. 11. Calentar una sartén abundante aceite a fuego fuerte y freír las piezas hasta que qieden doradas. 12. Dejar escurrir sobre papel de cocina y servir espolvoreados con12. Drain on paper towels and serve azúcar y canela.sprinkled with sugar and cinnamon. 28
  29. 29. 29
  30. 30. Primary School No. 1 in Olkusz Primary School no. 1 in Olkusz is the oldest in the town. It was founded in 1926. Our school is situatedin the centre of the town, however far away from the busy streets. Next to the school there is the garden wherethe arboretum is being created. In the school, there are 9 classrooms, a library, a cafeteria, a day-room and agym. There are about 230 pupils aged from 6 to 13 years old and 32 teachers. Students usually start school at8 o’clock and the last lesson finishes at 3.20 p.m. Each lesson lasts 45 minutes. The first, second and the thirdgrade are taught by the same teacher except Religious Education and English. From the fourth to the sixthgrade every subject is taught by the different teacher. After school our pupils can attend extra classes at school: Drama Club, English, Art or PhysicalEducation lessons, etc. They can also practice their skills during classes which are for students who have weaknotes in some subjects. Our school is located in the south of Poland in Małopolska. This region is famous for Kraków,Wadowice, O wi cim and many other important city, salt mines, the Wooden Architecture Route, sanctuaries, l i i l k i di i d ii 30
  31. 31. Ingredients SkładnikiCrust: Ciasto:• 1 glass of flour • 2 szklanki m ki• 3 yolks • 3 ółtka• 1/2 lump of butter • 1/2 kostki masła• 1/2 glass of icing • 1/2 szklanki cukru pudru sugar • 2 ły eczki proszku do pieczenia• 2 teaspoons of baking • 2 ły ki kakao powder• 2 tablespoons of cocoaCheese Filling: Masa serowa:• 3 tubs of vanilla homogenized cheese • 3 serki• 3 eggs homogeniz• 1 glass of icing sugar owane• ½ lump of butter waniliowe• 2 tablespoons of potato flour • 3 jajka • 1 szklanka cukru pudru • 1/2 kostki masła • 2 ły ki m ki ziemniaczanej Procedure PrzygotowanieCrust: Ciasto:1. Mix ingredients 1. Z podanych składników (oprócz kakao)together (except cocoa) zagnie ciasto. Podzieli na pół.with hands until well 2. Do jednej doda kakao i ponownieblended. Divide it into zagnie . Schłodzi wtwo halves. lodówce.2. Add the cocoa to onepart and knead once again.Cool it in the fridge.Cheese Filling: Masa serowa:1. Mix butter, powdered 1. Masło utrze z cukremsugar with egg yolks. pudrem i ółtkami.2. Then add homogenized 2. Nast pnie dodawacheese and potato flour. serki homogenizowane i m k 31
  32. 32. Mix precisely. ziemniaczan . Dokładnie wymiesza .3. At the end and 3. Na koniecthe whisked whites doda pianand mix gently. z białek i delikatnie poł czy .Preparation before baking: Przygotowanie do pieczenia:1. Put the cake without cocoa on the baking tray. 1. Na dno blachy2. Next put the cheese filling and the grated crust poło y jasnewith cocoa on it. ciasto.3. Bake at 175° for over an hour. C 2. Na ciasto mas serow , a na wierzch poło y ciemne ciasto starte na tarce jarzynowej. 3. Piec w temperaturze 175 stopni C ponad 1 godzin . 32
  33. 33. Ingredients SkładnikiBroscht: Barszcz:• 7 medium-sized red beetroots • 7 rednich buraków wikłowych• 10 decagrams of dried mushrooms • 10 dag suszonych grzybów• one apple • jabłko• 2 cloves of garlic • 2 z bki czosnku• juice from one lemon • sok z jednej cytryny• 1 teaspoon of vinegar • 1 ły eczka octu winnego• a few grains of pepper • kilka ziarnek pieprzu• allspice • ziele angielskie• 2 bay leaves • 2 li cie laurowe• 1 onion • 1 cebula• 1 - 2 carrots • 1 – 2 marchewki• 1 parsley root • 1 korze pietruszki• 1 celery stalk • 1 łodyga selera• sugar • Cukier• salt • sólEar-dumplings: Uszka:• 35 decagrams of flour • 35 dag m ki• egg • jajko• 1/3 onion • 1/3 cebuli• 1 tablespoon of butter • 1 ły ka masła• a pinch of salt • szczypta soli• oil • olej Procedure PrzygotowanieBorscht: Barszcz:(it should be prepared one day before serving) (nale y przygotowa dzie przed podaniem)1. Mushrooms have to be wash precisely and 1. Grzybysoaked for 1 - 2 hours. dokładnie myjemy i2. Then cook them in water they were soaked until moczymy przez 1they are tender. – 2 godziny. 2. Nast pnie gotujemy do mi kko ci w wodzie, w której si moczyły.3. The stock has to be strained and mushrooms put 3. Wywar przecedzamy, a grzybyaside. odkładamy. 33
  34. 34. 4. Peel beets and onions 4. Buraki i cebul obieramy, kroimy wand slice them. plastry.5. Cut an apple into pieces. 5. Jabłko kroimy w kawałki.6. Divide garlic divides into two halves. 6. Czosnek dzielimy na pół.7. Pour vegetables, 1/2 mushrooms and an apple 7. Warzywa, 1/2 grzybów i jabłkowith cold water. zalewamy zimn wod .8. Pour the mushroom stock and cook for 10 8. Wlewamy wywar zminutes. gotowanych grzybów, gotujemy wszystko razem 10 min.9. Season with salt, pepper, 9. Przyprawiamy sokiem zlemon juice and allspice. cytryny, sol , dodajemy ziarnka pieprzu i ziela angielskiego.10. Leave the borsch in a cool place for one day. 10. Barszcz odstawiamy w chłodne miejsce na jeden dzie .11. The borsch should be strained before serving. 11. Przed podaniem przecedzamy.Ear-dumpling: Uszka:1. Cut the rest of the mushroom, 1. Reszt grzybów kroimy, przysma amyfried in butter with chopped na ma le z posiekan cebul ,onions, and flavour. przyprawiamy. 2. M k , jajko i 1/2 szklanki letniej wody2. Knead flour, an egg and 1/2 zagniatamy ze szczypt soli.glass of lukewarm water with a pinch of salt.3. Roll out the dough and 3. Ciasto cienko rozwałkujemy, kroimy wcut into squares. kwadraty.4. Put the stuffing on each 4. Na ka dym kwadracie układamy farsz,square, fold and stick two zlepiamy, zawijamy formuj c uszka.opposite corners togetherand form the dumpling.5. Cook them in hot water with oil and salt. 5. Gotujemy w osolonej wodzie z dodatkiem oleju.6. After 5 minutes the dumplings should reach the 6. Po 5 minutach, gdysurface. wypłyn na powierzchni , wybieramy. 34
  35. 35. Ingredients Składniki• 4 big potatoes • 4 du e ziemniaki• 30 decagrams of sausages • 30 dag kiełbasy• 200 ml of sourdough for ur • 200 ml zakwasu na ur• 100 ml of double • 100 ml mietany kremówki cream • 2 listki laurowe• 2 bay leaves • 2 l wody• 2 litres of water • 2 z bki czosnku• 2 cloves of garlic • 1 ły eczka soli• 1 teaspoon of • 5 ziaren ziela angielskiego salt • 1 kostka bulionu• 5 grains of • 1 ły eczka majeranku allspice • 2 ły eczki pieprzu• 1 stock cube• 2 teaspoons of marjoram• 2 teaspoons of pepper Procedure Przygotowanie1. Slice the sausages. 1. Pokrój kiełbas w talarki.2. Pour water into a big pot and add sliced 2. Wlej do du ego garnka wod i włósausages. Cook slowly. pokrojon kiełbas . Nast pnie gotuj na małym ogniu.3. When the water with 3. Gdy woda zsausages starts boiling kiełbas zacznieadd a stock cube, bay wrze dodaj bulion,leaves, pepper, allspice, listki laurowe, pieprz,salt, chopped cloves of ziele angielskie, sólgarlic and diced potatoes. oraz pokrojone drobno z bki czosnku i wrzu pokrojone w kostk ziemniaki. 35
  36. 36. 4. Pour ur and cream. 4. Wlej zakwas na ur i mietan .5. Mix it together and cook for a 5. Zamieszaj i gotuj jeszcze przez jaki czas,while until potatoes are tender. a ziemniaki b d mi kkie.6. Add marjoram. 6. Dopraw majerankiem.7. You can serve the soup 7. Mo na podawa zwith a hard-boiled egg. jajkiem ugotowanym na twardo. 36
  37. 37. Ingredients Składniki• 5 eggs • 5 jajek• 2 glasses of flour • 2 szklanki maki• ¾ glass of sugar • ¾ szklanki cukru• 1 lump of margarine • 1 paczka margaryny• 1 tablespoon of baking powder • 1 ły eczka proszku do pieczenia Procedure Przygotowanie1. First break the eggs into a 1. Całe jajka wbi dobowl. miski2. Then add the sugar into the same bowl and 2. Doda cukier i dalejbeat the eggs and sugar together. ubija .3. Next, put the 3. Powoli dodawaflour with some baking powder. m k zmieszan z proszkiem do pieczenia. 37
  38. 38. 4. Pour the warm margarine into the bowl and 4. Wla rozpuszczona margaryn i dalejmix them well together. ubija .5. Finally, pour the dough into a baking tin. 5. Ciasto wla do formy.6. Heat the oven to 220oC and put the dough. 6. Nagrza piekarnik do 220oC i wło y ciasto.7. Bake for 45 minutes. 7. Piec 45 minut 38
  39. 39. Ingredients Składniki• 40 decagrams of flour • 40 dag m ki• 1 egg pszennej• pinch of salt • 1 jajko• warm water • szczypta soli• 60 decagrams of cottage cheese • ciepła woda• 2 egg yolks • 60 dag białego• ½ packet of cream pudding sera• sugar to taste • 2 ółtka• a few drops of orange flavoring • ½ opakowania• butter budyniu mietankowego• candied orange peel • cukier do smaku • kilka kropli aromatu pomara czowego • masło • kandyzowana skórka pomara czy Procedure Przygotowanie. Mix the flour with salt. 1. Do m ki wsyp odrobin soli.2. Add an egg and pour warm 2. Dodaj jajko i stopniowo wlewaj ciepłwater slowly. wod .3.Knead the dough. During 3. Zagnie ciasto podsypuj cit, add some more flour. dodatkowo m k . Ciasto musiThe dough has to be by elastyczne.elastic.4. Mince cheese. 4. Zmiel ser w maszynce.5. Add yolks, pudding, sugar and little bit of 5. Dodaj ółtka, budy , cukier iorange flavouring. You have to mix everything odrobin aromatucarefully. pomara czowego. Wszystko dokładnie wymieszaj. 39
  40. 40. 6. Gotowe ciasto rozwałkuj6. Roll the dough quite thin on na cienki placek.a floured board.7. Cut round pieces using a 7. Za pomoc szklanki wytnijglass. kr ki.8. Stuff pieces with prepared cheese filling and 8. Nast pnie połóseal them by bending and joining their ends nadzienie i zlep pierogi.together.9. Boil water with a 9. W garnku zagotuj wod ze szczypt soli.teaspoon of salt. 10. Wrzucaj pierogi na10. Drop ready dumplings into the boiling water. gotuj c si wod .11. After 5 minutes the 11. Gdy po około 5dumplings should reach minutach pierogi wypłyn nathe surface. Put them on wierzch, wyłó na talerz.the plate.12. Serve them with melted butter and candied 12. Podawaj z roztopionym masłem iorange peel. kandyzowan skórk pomara czy. 40
  41. 41. Ingredients Składniki• 15 decagrams of pork loin of • 15 dag schabu• 1 egg • 1 jajko• 5 decagrams of cheese • 5 dag sera ółtego• 2 decagrams of flour • 2 dag m ki• spices: • przyprawy:− salt, − sól− pepper − pieprz− chilli powder − papryka ostra− herbs − zioła Procedure Przygotowanie1 Pound the pork loin. 1. Schab rozbi .2. Season the meat. 2. Przyprawi .3. Dip meat into the flour. 3. Obtoczy w m ce. 41
  42. 42. 4. Fry it until golden. 4. Podsma y na złoty kolor.5. Break an egg into a frying pan and fry it. 5. Jajko wbi na patelni i podpiec.6. Put the egg on the 6. Przeło y nameat. kotleta.7. Than sprinkle grated cheese on it. 7. Na to nało y ser utarty.8. Fry it until 8. Sma y do momentu roztopienia si sera.cheese is melted.9. Serve with slices of potatoes and beetroot 9. Podawa z talarkami i sałatk z buraczków.salad. 42
  43. 43. 43
  44. 44. Entrance to the complex Multimedia Hall "Falcone" "San Francesco" Salon complex "G. Rodari" Classroom Music Historic Classroom 900 Library students “Andersen”Our school is located in Altamura with about 70.000 inhabitants; it’s an average city in southern Italy,in Puglia at 46 km from the city of BariIt stands on a hill of 460 meters above sea level.The primary school "San Francesco d’ Assisi" consists of kindergarten (3 - 5 years old) and ofprimary school (6 - 11 years old). The primary school consists of two branches: San Francesco andDe Curtis; the kindergarten of Rodari and Vicenti.In our school there are 1.100 students, 75 teachers, 6 employees of secretary’s Office and 11auxiliaries.The primary school pupils attend for 30 hours per week (five days, two afternoons and Saturdayfree); kindergarten’s children 40 hours per week (full-time,refectory and Saturday free). The schoolhas got several equipped laboratories, students’library and teachers’library, gym, theater workshops,multimedia auditorium, science laboratory and computer room.Subjects taught are: Italian, Maths, Science, History, Geography, English, Computing, Religion,Civilization and Constitution, Music, Physical Education, Photography, Environmental Ed. andAltamura Traditions. 44
  45. 45. Ingredients Ingredienti ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ Procedure ProceduraBoil the cod and Lessare il baccalàremove the skin and ed eliminare pellebones. e spine. Soffriggere leFry slightly the cipolle (spunzèle)onions and add the aggiungendovi leolives, capers, olive, i capperi, leanchovies and acciughe ed infinelastly the cod il b là Fare insaporire per qualche minuto eLeave the mixture lasciarefor few minutes to raffreddare.cool and to flavourLine an oiledbaking pan with Foderare unahalf of the rolled teglia, unta di olio,out dough con metà della pasta 45
  46. 46. spread the fried Versare il soffrittoonion and cod and di cipolla ecover with the rest baccalà e coprireof the dough con la restanteClose the pastry Chiudere la sfogliarims, hole with a ai bordi,fork the surface bucherellare con una forchetta laBrush lightly with oil Ungere con unand bake in a po’ di olio emoderate oven for cuocere in forno aabout 50 minutes. calore moderato 46
  47. 47. Ingredients Ingredienti • 1litre vincotto ( see recipe) • 1 l di vincotto • ½ kg superfine flour • ½ kg di farina 00 • ½ kg durum wheat semola flour • ½ kg di semola rimacinata • 100 g grated plain chocolate • 100 gr di cioccolato fondente • 1tablespoon unsweetened cocoa grattugiato • 150 g sugar • 1cucchiaio di cacao amaro • 100 g toasted • 150 gr di zucchero • Chopped almonds • 100 gr di mandorle tostate e tritate • Grated rinds of 1lemon and 1orange • 1buccia di limone e una di arancia • ½ glass olive oil grattugiate • 150 g milk • Mezzo bicchiere di olio di oliva • Food ammonia • 15 gr di latte • A few crushed cloves • Ammoniaca per alimenti • Qualche chiodo di garofano tritato Procedure ProcedimentoHeat the vincotto Riscaldare iland pour it into a vincotto ebowl versarlo in una scodella .Mix in all theingredients Incorporare tutticarefully adding gli altri ingredientimore flour if the amalgamandolimixture is too soft bene 47
  48. 48. Line a baking tin Foderare unawith oven paper teglia con carta da fornoArrange small Distribuire ilballs of the composto in tantemixture on top piccole porzioni di forma tondaBake at 200° C Infornate a 200°for 10-15 per circa 10 o 15minutes. minuti . 48
  49. 49. Ingredients Ingredienti • 10 eggs • 10 uova • 200g of grated pecorino cheese • 200g di formaggio pecorino grattuggiato • A little bunch of chopped parsley • Un mazzetto di prezzemolo tritato • A clove of garlic, minced • Uno spicchio d’aglio tritato • 60 to 80 grams of stale bread soaked • 60 – 80 grammi di mollica di pane in milk raffermo bagnata nel latte • Salt • Sale • A bunch of asparagus • Un mazzetto di asparagi selvatici • Extra virgin olive oil • Olio extra vergine di oliva Procedure Preparazione1. Wash the asparagus 1. Lavare gli and clean them; asparagi e pulirli, remove the soft part staccando la parte of stem. tenera del gambo.2. Heat up the pan with 2. Mettere sul fuoco oil and sauté la padella con asparagus adding l’olio e soffriggere some water to cook. gli asparagi con poca acqua.3. Beat the eggs a beat. 3. Sbattere appena le uova.4. Add salt, garlic, 4. Aggiungere il sale, chopped parsley l’aglio, il and... prezzemolo tritato e…5. … cheese. 5. … il formaggio. 49
  50. 50. 6. Add the stale bread, 6. Aggiungere il soaked in milk and pane raffermo, squeezed. bagnato nel latte e strizzato.7. Pout the mixture over 7. Versare il asparagus and mix composto sugli everything. asparagi e amalgamare il tutto.8. Just begins to 8. Appena comincia thicken, turn it. a rapprendersi, girarla.9. Let it cook on the 9. Lasciarla cuocere other side. dall’altro lato. Enjoy it whith a very good slice of bread from Altamura. Gustare la frittata con una fetta di buon pane di Altamura. 50
  51. 51. Ingredients Ingredienti • 1 kg flour • Farina 00 1 kg • 6 whole eggs and 2 egg yolks • 6 uova intere e 2 tuorli • 2 dl olive oil • 2 dl di olio extravergine di oliva • 1 tablespoon baking powder for • 1 bustina di lievito in polvere per cakes dolci • 200 g sugar • 200 gr di zucchero • pinch of salt • Un pizzico di sale • a packet of anesine (colored confetti) • Una bustina di anesine (confetti colorati) Procedure ProceduraPut the flour on a Mettere la farina awork plane pioggia su un pianoPut the sugar Unire lo zuccheroAdd the yeast to rain Aggiungere il lievito a pioggiaPour the olive oil Versare l’olioAdd the eggs Unire le uova 51
  52. 52. Mix all the ingredients Amalgamare tutto iluntil dough is smooth composto fino ad ottenere una pasta omogeneaRoll out the dough with Stendere con ila rolling pin... matterello la pasta così ottenuta…... until you get out …fino adcircles of dough ottenere dei cerchi di pastaWith help of a Aiutandosi con unacardboard form, cut forma in cartoncino,the dough into the ritagliare la pastadesired shape nella forma d id t Brush the dough with Passare sulla a bit of egg yolk pasta un poco di tuorlo d’uovoPlace a boiled egg on Poggiare sullathe shape forma un uovo sodoStop the egg strips of Fermare l’uovo condought delle striscioline di pastaBake in oven at 180 Infornare in fornodegrees for 45 caldo a 180° perminutes 45 minuti 52
  53. 53. Ingredients Ingredienti for the dough: per l’impasto: • 500 gr of wheat flour • 500 gr di farina di grano duro • water • acqua for tomato sauce per il sugo di pomodoro • olive oil • olio d’oliva • onion • cipolla • tomatoes • pomodori maturi • basil • basilico • salt • sale Procedure ProceduraUnire la farina Add the flour to theall’acqua water and kneadquindi impastare fino ad until dough is softottenere una pasta and supple morbida ed elasticaRicavare una striscia Draw a strip oftubolare di pasta tubular pastaTagliare a pezzetti Cut small piecesquindi trascinare il and then drag thepezzetto di pasta con piece of dough withla punta del coltello a knifeRigirare l’orecchietta Reshoot the auriclee sistemarle su un and place it on atavolo table 53
  54. 54. Mettere dell’olio di Put olive oil in a oliva in una pot pentola Versare nell’olio Put in the hot oil half caldo una mezza chopped onion and cipolla tagliata a let it gild pezzetti e farla indorareVersare i pomodori Add the choppedtagliati a pezzetti ed tomatoes and somequalche foglia di basil leavesbasilico Lessare la pasta in Boil pasta in salted acqua salata, water and drain it scolarla Aggiungere Season the pasta formaggio with the sauce and grattugiato garnish with some a piacere basil leaves Aggiungere Add grated cheese formaggio grattugiato at will a piacere 54
  55. 55. Ingredients Ingredienti • for 6 / 8 servings: per 6 / 8 persone: • 400 g. ladyfingers (Italian • 400 g. savoiardi savoiardi) • 400 g. mascarpone • 400 g. mascarpone (Italian • 4 uova cream cheese) • 100 g. zucchero • 100 g. sugar • 2 tazze di caffè • 2 cups of coffee • 30 g. cacao • 30 g. cocoa powder Procedure ProcedimentoSeparate egg Separare i tuorliyolks from egg dagli albumi.whites .Whisk the egg Montare gliwhites until stiff. albumi a neve fermaBeat the egg Lavorare i tuorliyolks with sugar con lo zuccherountil thick and fino adfoamy. ottenere una crema. 55
  56. 56. Whisk in Aggiungere ilmascarpone and mascarpone efold into the mescolare constiffy beaten egg gli albumiwhites. montati a neve.Line a rectangular Bagnare idish with half of savoiardi con illadyfingers dipped caffè e adagiarneinto the coffee and un primo strato inspread over half of un vassoio, themascarpone ricoprendolo conContinue Continuarealternating layers alternando stratiof cream and di crema e stratilayers of di savoiardi.adyfingers.Top with a Infine guarnire ilsecond layer of dolce con ildipped cacao.ladyfingers andcream.Sift cocoa Servire freddo.powder over thewhole surface.Refrigerate untilserving time. . 56
  57. 57. 57
  58. 58. 58
  59. 59. Ingredients • 2 cups olive il • 2 • 2 cups water • 2 • 3 cups sugar • 3 • 3/4 cup orange juice • 3/4 • 7 cups flour • 7 • 1/4 cup brandy • 1/4 • 2 teaspoons baking powder • 2 • 1 teaspoon baking soda • 1 • 2 cups honey • 2 • rushed walnuts • Procedure1.In a mixing bowl, 1. ’ beat together olive oil, 1 cupsugar, orange juice , and brandy .2. In another bowl 2. ’mix flour, baking , powderand baking soda. .3.Add the second mix 3.to the first and stir well. .4. Grab small pieces 4. of dough with yourhands (about the (size of a mediumsized egg) and make ) patties of ’ .them. 59
  60. 60. 5. Put patties on a 5.baking sheet andbake at medium heatfor half an hour. .6. In a medium pot 6. ’ boil 2 cups of water, 2 cups of honey 2and 2 cups of sugar, ,2for approximately 25 minutes to create syrup. 57. Once the patties 7.are cooked in the oven take them out and pour the syrup .on them.8. Leave patties with 8.syrup to soak for 20minutes 209. Remove patties 9.from syrup and placethem on a large dish ’ .10.Sprinkle some crushed 10.walnuts over the patties. . 60
  61. 61. Ingredients • 300gr coarsy ground almonds • 300 . • 4 vanillas (powdered) • 4 • ½ cup Icing sugar, sifted • ½ • 600gr [1.3 lb] fresh butter • 600 . • 5 cups flour • 5 Procedure1.Place icing sugar 1. ’ and butter in a bowl and beat together. .2. Add the rest of 2.the ingredients andmix till the doughis fluffy.3. Knead dough 3. into bite sizepieces. ’ .4. Place the pieces 4.on a baking pan(use non adhesivebaking paper)and bake in medium heat. . 61
  62. 62. 5. Bake for 5.approximately 25 minutes, but take 25care not to allow themto become brown. .6.Remove from heat 6. and sprinkle plenty of icing sugar overthem7. Allow time to cool before serving. 7. 62
  63. 63. Ingredients • 500gr. margarine butter • 500 . • 2 cups of sugar • 2 • 4 eggs • 4 • 1 vanilla (powdered) • 1 • 1 cup of milk with a teaspoon of soda • 1 • 1 of baking powder • 1 • 1½ kg of flour • 1½ . Procedure1.Place sugar and 1. ’butter in a bowl andbeat together. .2. Add the eggs, one 2. by one and beat all , together .3. Add the rest of 3.the ingredientsand stir well.4. At the end we put 4. the flour with thebaking powder and we knead well. . 63
  64. 64. 5 .Grab small pieces 5.of dough with yourhands and makepatties of them. ’ .6. Spread the cookies 6.with egg on theirsurface with a small brush.7. Place the pieces on 7.a baking pan(use non adhesivebaking paper)and bake in mediumheat. .8. Bake for approximately 8. 30 minutes, but take 30care not to allow themto become brown. . 64
  65. 65. Ingredients Dough: : • 500 g. flour • 500 . • 1 tbsp oil • 1 . • 1 egg • 1 • 1 tbsp sugar • 1 . • enough water to make a soft dought • . Filling: : • 700 g. sweet myzithra • 700 • 2 eggs • 2 • 1 cup honey • 1 • ½ tsp grated mastik • ½ . • cinnamon • Procedure1. Make a soft 1.dough,you might need ,extra flour. .2. Mash the 2.cheese with a forkand add theremainingingredience of thefilling. . . 65
  66. 66. 3. Roll out the 3.dought into phyllopastry and cut outrings in the size ofa greek coffeecup saucer . .4. Fill the center 4.with a tsp of thefilling and shapethe ages of thetarts into fluted .shells . .5. Sprinkle with 5.cinnamon andbake moderet .heated oven . 66
  67. 67. Ingredients • 500 gr. boiled beans(broad-giants) • 500 . • 4-5 country sausages ( ) • 1 can tomato sause • 4-5 • 2-3 tomatos • 1 • 4-5 onions • 2-3 • parsley and anise • 4-5 • 300gr olive oil • • 2 teaspoons sugar • 300 . • oregano, thyme • 2 • Salt and pepper • , • Procedure 1.We slice the onions, 1.the parsley and the , anise. .2.We cut the 2. sausagesin small pieces. ..3.We put all of 3.Bthem in a baking tray and we add ,the tomatoes,the oil and the .spices. 67
  68. 68. 4.We add the 4.sugar, salt and ,pepper. .We mix them and ,we put the tray in the oven for 1about 1hour. . 68
  69. 69. Ingredients ˒˨˦˧˙ FOR THE LEAF ˁˇʿ ˑˍ ˓˒ˉˉˍ • 1 cup of olive oil • 1 • 1 cup of lukewarm water • 1 • 2 eggs • 2 • 1 kilo of flour • 1 • 2 teaspoons of salt • 2 ˁˇʿ ˑ˅ ˁ˃ˊˇː˅ FOR THE FILLING • 750 grams feta cheese • 750 . • 250 grams fresh soft cheese • 250 . • pepper • • 2 eggs • 2 • ½ cup of milk • • sesame • Procedure1.In a bowl we mix 1. ’theolive oil the eggs, the , ,flour, the water and ,the salt. We knead .for a while. .2. In another bowl 2. ’we prepare thefilling. Wemix feta and fresh ,cheese and we add ,the eggs, .the milk and pepper.3.We cut a small 3.piece of the doughand with a .rolling pin we makea thin leaf. 69
  70. 70. 4.We cut it in the 4.middle, ,we oil it and putsomespoonfuls of thefilling .in the edge.5.We fold the leaf 5.and roll it with the filling inside. .6. Keeping one 6.edge of the roll wewrap it up in acircle. We oil . every piece. .7. We put them in 7.a shallow bakingtray over an oilpaper. .We coat themwith yolk (of 1 .egg) and wespread sesame all over..8. We bake for 8.about half anhour in a 200preheated ovenat 200C. . 70

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