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Autumn and winter menus

Autumn and winter menus

1 of 82
Autumn
Our favourite E-Twinning Autumn menu


Starter : Mushroom     soup
First course : Dumplings    with Saukerkraut

Main course : Beef   stew

Salad :   Catalan Salad

Dessert : Karithopita
Autumn and winter menus
Carrots, parsley, celery and onion cut into small pieces and cook in 1.5 liters of water. To


brew. Cook over low heat for about 20 minutes. Mushrooms wash, cut into slices and
onion Cut into cubes. Fry in butter, stirring occasionally to gently, add salt and pepper. Put


everything together. Cook about 25 minutes    .   Eat with cream
Dumplings with sauercraut
Stuffing
Ingredients:
- sauerkraut
- mushrooms
- onion
- salt and pepper
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Autumn and winter menus

  • 2. Our favourite E-Twinning Autumn menu Starter : Mushroom soup First course : Dumplings with Saukerkraut Main course : Beef stew Salad : Catalan Salad Dessert : Karithopita
  • 4. Carrots, parsley, celery and onion cut into small pieces and cook in 1.5 liters of water. To brew. Cook over low heat for about 20 minutes. Mushrooms wash, cut into slices and onion Cut into cubes. Fry in butter, stirring occasionally to gently, add salt and pepper. Put everything together. Cook about 25 minutes . Eat with cream
  • 7. Preparing the stuffing Cabbage lightly boil, drain and chop. Mushrooms soak for 30 minutes in warm water and cook it for 15 - 20 minutes in the same water. Peel onions and cut into cubes, then fry it in olive oil, over a low heat until golden brown. Mix everything together. Add salt and pepper.
  • 8. Cake Components : - flour - salt –a little - Water - ½ l
  • 9. Preparing the dough Combine the flour and salt with water and mix for 20 minutes. Roll the cake and cut circles with a glass. Put the stuffing in the middle of the each circle. Stick the edges together.
  • 10. The final step Boil the dumplings in hot water. Add a little salt and oil olive. Boil for 5-10 minutes. Eat with butter or fried onion.
  • 12. 'BOEUF BOURGIGNON' (beef stew) Serve: 4 Cooking time: 3 hours Oven temperature: 180°C/356°F
  • 13. INGREDIENTS 1 kg 'sauté' of beef 2 carrots 1 onion 30 g flour 2 garlic cloves 40 cl red wine Sunflower oil Salt Pepper Sugar 150 g mushrooms 20 g butter
  • 14. Step 1 Preheat the oven to 180°C.
  • 15. Step 2 Put the beef in a stewpot and roast it for some minutes.
  • 16. Step 3 Add the flour.
  • 17. Step 4 Add the red wine, onions, garlic and carrots.
  • 18. Step 5 Fry 'lardons' (thinly sliced bacon) and mushrooms for some minutes in a frying pan with sunflower oil and add them to the beef and other vegetables.
  • 19. Step 6 Cooking time : 3 HOURS
  • 20. Step 7 Serve and it's very delicious!!!!!!!!!!
  • 21. Catalan Sa l a d
  • 23. Introduction The Catalan Salad is a typical dish in the Catalan cuisine, which is made of lettuce, tomato, onion, olives, sometimes other kinds of vegetables and covered of thin slices of cured meats of the country, like ham. It is also dressed by olive oil, a little vinegar or lemon juice, salt and, if you want, black pepper. It is possible to find a Catalan Salad with boiled eggs, endive or an ingredient which is not characteristic in that dish.
  • 24. Ingredients Ingredients (generally for four persons): -One lettuce (or endive). -Two tomatoes. -150g of Catalan sausage. -Two boiled eggs. -One onion. -Oil, vinegar and salt.
  • 25. Utensils -A bowl. -A knife. -A board (to cut the vegetables). -A colander.
  • 26. Steps 1.First, you have to wash the vegetables and make a lettuce base in the bowl. 2.Then, put in the bowl cut tomatoes in chunks and the onion in thinly slices. 3.Next, you have to put around the dish all the cured meats which you have chosen, but with a gap in the centre. 4.After that, put in the gap (cut into quarters by the middle) the boiled eggs. 5.Now, put the Catalan sausage and, if you want, some decorated ingredients, like olives. 6. Finally, dress it with vinegar, oil and salt.
  • 27. En j oy t h e m e a l!
  • 29. Ingr edients: 1) 6 eggs 2) 1 cup of sugar 3) 1 cup of breadcr umbs 4) 1 ½ baking powder 5) 2 teaspoons cinnamon powder 6) ¼ teaspoon ground cloves 7) 1 ½ mugs chopped walnuts For the syrup 1) 1½ water glass of sugar 2) 1 glass of water 3) one orange peel 4) one cinnamon stick
  • 30. We put the sugar in the mixer.
  • 32. We whisk the e ggs with the sugar until they tur n white.
  • 33. In a bowl, we mix breadcr umbs, baking powder, cinnamon and g round cloves.
  • 34. After that, we gradually add the mixture of spices and breadcrumbs to the eggs. In the end, we add the walnuts.
  • 35. We pour the mixture in a buttered baking tin and…
  • 37. We bake the karithopita at 160-170C for 30-35 minutes!
  • 38. While it is in the oven, we prepare the syrup by bringing all the ingredients to the boil and simmering for 4-5 minutes!
  • 39. When the karithopita is ready and still warm, we pour the cold syrup over it.
  • 40. !!! it E Et pp Na Bo
  • 42. Our favourite E-Twinning Winter menu Starter : Hortopita First Course : Brocoli and stilton Soup Main Course : Chicken Kormaa Salad : Crab and Avocado Salad Dessert : Crêpes with Crema Catalana
  • 44. Hortopita or lahanopita is a crispy traditional Greek pie with a unique taste that includes all the greens' aromas in a single bite! 
  • 45. Ingredients ( for the stuffing)  1kg variety of greens (field poppy, spinach, parsley, some nettles, dock, celery, mint, Meditarranean hartwort, chervils etc)
  • 46. Greens Spinach Poppy Spring onions S Chervil Mediterranean White beet hartwort
  • 47. Greens Dock Leek Dill Celery
  • 48.  450gr feta cheese  2 leeks  1 bunch of spring onions  Half a bunch of dill  1 cup of olive oil  Salt , pepper  2 tbsp of breadcrumbs
  • 49. Ingredients for the dough sheet (phyllo)  500gr flour  ½ teacup of olive oil  3 tbsps of vinegar  1 teaspoon of salt  1 ½ glass of water
  • 50. Preparation  Use various greens: field poppy , spinach , parsley , some nettles , dock , celery , mint, chervils, dill, Mediterranean hartwort, spring onions, leeks etc. Clean, wash thoroughly and chop them finely.
  • 51. Put the greens in a colander, sprinkle with salt and let them for about an hour. Press until barely moist and place them in a saucepan. Add a little salt, pepper, breadcrumbs and olive oil…..
  • 52. ….last but not least, add the crushed feta cheese. Mix very well.
  • 53. Preparation of the pastry sheets Place the flour, tepid water, salt and oil in a bowl. Mix all the ingredients and knead them into a soft manageable dough. Let the dough’rest’ for about an hour. Divide it into four pieces as we need four sheets . Roll out one sheet at a time with the rolling pin.
  • 54. Working with the dough…
  • 55. Oil a tin with olive oil and place the first of the pastry sheets at the bottom, oiling it. Allow the end of the first sheet to extend over the edges of the pan.
  • 56. Then, place the second sheet ,add the mixture of the greens and the cheese and cover with the rest two sheets…
  • 57. ..oiling each. Fold the edges of the first sheet to form a rim. Cut the pie and sprinkle it with water.
  • 58. Bake the pie at 180°C for 1 hour.
  • 60. BROCCOLI AND STILTON SOUP
  • 61. Ingredients: 1 onion, diced  1 tablespoon of olive oli  2 broccoli, chopped  2 potatoes, peeled and cubed  100g of stilton cheese
  • 62. Method  In a large saucepan over medium heat, cook onions in olive oil until translucent. Stir in broccoli and potatoes and cook until vegetables begin to release their moisture. Bring to the boil, then reduce heat and simmer until vegetables are tender, about 20 minutes. Remove from heat and let cool slightly. Stir in cheese until melted.  2. Puree soup in a blender or food processor or with an immersion blender.
  • 64. Ingredients 4 fairly small boneless, skinless chicken 1 tbsp ground coriander breasts (about 600g/1lb 5oz) ½ heaped tsp ground turmeric freshly ground black pepper ¼ tsp hot chilli powder 25g/1oz low-fat natural yoghurt 1 bay leaf 1 tbsp sunflower oil 4 whole cloves 2 large onions, chopped (400g/14oz prepared weight) 1 tbsp plain flour 4 garlic cloves, peeled and sliced small pinch saffron 20g/¾oz piece fresh root ginger, peeled 2 tsp caster sugar and finely grated ½ tsp fine sea salt, plus extra to season 12 cardamom pods, seeds crushed 3 tbsp double cream 1 tbsp ground cumin fresh coriander, roughly torn, to garnish (optional)
  • 65. Preparation method Cut each chicken breast into eight or nine bite-sized pieces, season with black pepper and put them in a non-metallic bowl. Stir in the yoghurt, cover with cling film and chill for a minimum of 30 minutes but ideally 2–6 hours. Heat the oil in a large, non-stick saucepan and add the onions, garlic and ginger. Cover and cook over a low heat for 15 minutes until very soft and lightly coloured. Stir the onions occasionally so they don’t start to stick. Once the onions are softened, stir in the crushed cardamom seeds, cumin, coriander, turmeric, chilli powder and bay leaf. Pinch off the ends of the cloves into the pan and throw away the stalks. Cook the spices with the onions for five minutes, stirring constantly. Stir in the flour, saffron, sugar and ½ teaspoon of salt, then slowly pour 300ml/½ pint cold water into the pan, stirring constantly. Bring to a gentle simmer, then cover and cook for 10 minutes, stirring occasionally.
  • 66. Preparation method (1) Remove the pan from the heat, take out the bay leaf and blend the onion mixture with a stick blender until it is as smooth as possible. You can do this in a food processor if you prefer, but let the mixture cool slightly first. The sauce can now be used right away or cooled, covered and chilled until 10 minutes before serving. Drain the chicken in a colander over the sink, shaking it a few times – you want the meat to have just a light coating of yoghurt. Place a non-stick frying pan on the heat, add the sauce and bring it to a simmer. Add the chicken pieces and cream and cook for about 10 minutes or until the chicken is tender and cooked through, stirring regularly. Exactly how long the chicken takes will depend on the size of your pieces, so check a piece after eight minutes – there should be no pink remaining. Adjust the seasoning to taste, spoon into a warmed serving dish and serve garnished with fresh coriander if you like.
  • 67. Avocado and crab ''verrine''
  • 68. Ingredients:  2 avocados  1 tbsp of lemon juice  salt  pepper  1 garlic clove  10 imitation crabs  3-5 tbsp of « crème fraiche » (cream).
  • 69. Mash the flesh of avocados and add the lemon juice and the garlic. Season with salt and pepper.
  • 70. Put it in little glasses and leave aside in the fridge.
  • 71. Mix the following ingredients : imitation crabs and cream. Put in the « verrines » on top and cool about 30 min.
  • 73. Recipe of French 'crêpes' (pancakes)
  • 74. French people eat pancakes on February, 2nd on 'Chandeleur' day. We have a saying which says : ''Eating crêpes on Chandeleur day will bring a year of happiness''. 'Chandeleur' comes from the word 'chandelle' which means 'candle'. People used to light candles to assure good crops for the year to come and to chase the evil. 'Crêpes' also symbolised wealth, good crops and health for the year to come. Their shape and colour evoke the Sun. Pancakes must be tossed with a coin in the hand so as to ensure prosperity throughout the year. The goal is to toss it without dropping it on the ground !
  • 75. # 250g flour # 4 eggs # Half a litre of milk # 1 pinch of salt # 50 g butter # vanilla sugar # 1 tablespoon of rum
  • 76. Step 1: In a salad bowl, put the flour and the eggs.
  • 77. Step 2 : Progressively add the milk. Add vanilla sugar, salt and rum. You obtain a dough without lump.
  • 78. Step 3 : Leave the dough for 1 hour.
  • 79. Step 4 : Pour half a ladle of the dough in a pan (a hot pan with butter on it) and cook 1 minute each side.
  • 80. The pancakes are ready. Enjoy ! ''Bon appétit!''
  • 81. OUR CREATIVE TIP Serve the French ‘crêpes’ with the Spanish Catalan Cream as a filling.
  • 82. WHO PARTICIPATE IN THIS PROJECT ? 6 European countries participate in 'COOKING THE FOUR SEASONS' project. Let's locate them ! ENGLAND POLAND WarwickFRANCE Michalowie Tinqueux SPAIN Vilanova i la Geltrù ITALY Giarre GREECE Corinth