Balkan boşnak recipes
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This document provides recipes for two Turkish dishes: 1) Akıtma (Crepe) which includes ingredients like flour, eggs, milk, water, salt and butter. The instructions describe how to whisk the ingredients together and cook thin pancakes on a griddle. 2) Peynirli Pide (Flat Bread with Cheese) with ingredients like bread or pizza dough, Turkish kashar or asiago cheese, and plain yogurt. The instructions describe how to shape the dough, spread the yogurt and cheese topping, and bake until lightly golden. Both recipes are traditional Turkish dishes.
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This document provides a recipe for making French baguettes. The ingredients include flour, salt, water, yeast and sugar. The method describes mixing the ingredients into a dough and kneading it for 10 minutes until supple and elastic. The dough is then placed in a warm area to rise for about an hour, punched down, shaped into baguettes, allowed to rise again for up to an hour, brushed with water and baked for 30 minutes. Tips are also provided but not described.
tower-valentines-recipebook-2
This document provides recipes from various bloggers for Valentine's Day cooking and baking ideas. It includes recipes for pea and ham soup, butternut squash and feta lasagne, chocolate Irish cream liquor biscuit cups, mud cake with salted butterscotch, egg free mango and cardamom pancakes, fortune cookies, rose fairy cakes, a Valentine's steak sandwich, bitesize lemon and lime syllabub, chocolate and raspberry cakes, and chocolate and salted caramel tartlets. Each recipe is presented with instructions and a list of ingredients.
e-cookbook (1).pdf
This document provides recipes for various breakfast dishes and salads including:
- Bacon, spinach and egg cups made by lining ramekins with bacon and filling with cheese, spinach and eggs.
- Cheese, egg and bacon pie topped with rocket.
- Cheesy biltong and sweetcorn muffins.
- Coriander and sweetcorn omelette rolls.
- Poached eggs and asparagus with grated Parmesan.
- Grilled mushroom, caramelised onions and goat's cheese panini.
- Banana loaf.
It also provides recipes for salads such as roasted butternut salad with lime and green chilli, Caesar salad, and seafood salad with chilli
Roti bread
This document provides a recipe for roti (serves 2) that includes ingredients and instructions. The ingredients are 400g of stoneground whole wheat flour (atta) and warm water. The instructions describe how to knead the flour and water into a dough for 5 minutes, divide into portions, roll each into 10cm flat discs, and cook on a heated griddle until bubbly on both sides and opaque. The roti should be kept warm after cooking by smearing with oil or butter and wrapping in foil.
Carl Ceder - Cachitos
Cachitos are Venezuelan pastries shaped like crescents and filled with ham. They are made with a rich dough similar to dinner rolls rather than the flaky pastry of croissants. The dough is made with butter, shortening, milk, sugar, salt, flour, eggs and yeast. It is kneaded and allowed to rise before being rolled out, filled with thin strips of ham, and rolled up to form crescents. The filled crescents rise again before being baked to a golden brown color.
Pastries
This document contains recipes for several baked goods:
- Buttermilk cinnamon rolls that are made with a yeast dough rolled up with a brown sugar and butter filling.
- Baklava made of layers of phyllo dough and nuts baked with a honey syrup.
- A buttermilk flaky pie crust made with butter, flour, salt, and ice water.
- An almond cream puff ring made of a cream puff dough formed in a ring shape and filled with a vanilla pudding and whipped cream mixture.
- A vegetable filo pie filled with steamed mixed vegetables and feta cheese baked within layers of phyllo dough.
7d Cheese And Onion Triangles
The document provides instructions for making cheese and onion triangles, including a list of ingredients and equipment needed as well as step-by-step method. It calls for mixing cheddar cheese and sliced onion for the filling. The shortcrust pastry is made by rubbing butter into flour and mixing with water. The dough is rolled out, cut into quarters, filled with cheese mixture, folded over and sealed with egg wash before baking for 20 minutes.
Ramadan recipes
This document provides recipes for 33 appetizers, breads, edible arrangements, wraps, sandwiches, drinks and sweet treats. Some highlights include walnut-stuffed dates, no-bake coconut and date balls, pizza pops, pepperoni bread, chicken fajitas, fruit and vegetable kebabs, ready-to-go wraps, mini chicken bagel burgers, toaster pitta pockets, and an "iPod sandwich". The recipes are simple and use common ingredients, with steps children can help with. Color photos or drawings accompany many of the recipes.
Recipe Card Design
This document contains information about designing recipe cards, including style sheets, color schemes, fonts, photographs, and flat plans. It provides examples of different layouts for the front and back of the cards. It also includes the beginning of a sample British recipe for a Victoria Sponge cake and instructions for how to make it.
Best Christmas Cookies
Make memories this holiday season. Leave the cleaning to MaidPro & try one of these amazing recipes.
Pastry
This document provides information on various types of pastry. It defines pastry as a mixture of flour, liquid and fat. It then describes several specific types of pastry - phyllo, hot water, puff, sweet, flaky and choux pastry. For each type, it provides details on ingredients, origin and method of preparation. It explains that different pastries like baklava, profiteroles and Danish pastries originated from the techniques used to make phyllo, choux and Danish pastry respectively.
Puff pastry and relevant Products
This document provides instructions for making various types of puff pastries and pastries made from puff pastry scraps. It describes the ingredients and method for classic puff pastry and gives alternatives for enclosing the butter. It also provides directions for making cream horns, vol-au-vents, and palmiers from scraps and common faults that can occur in puff pastry and their causes.
Best Christmas Cookies
The document provides recipes for 9 different Christmas cookies: Swedish Thumbprint Cookies, Butter Snow Flakes, Soft Christmas Cookies, Classic Gingerbread Cutouts, Molasses Crinkles, and more. The recipes include lists of ingredients and step-by-step directions for mixing, shaping, baking, and frosting the cookies. The document aims to offer readers a variety of classic Christmas cookie recipes to bake and enjoy during the holidays.
Apple pie
This document provides a recipe for a deep-dish apple pie with pate brisee crust. It lists ingredients like flour, apples, sugar, cinnamon and butter. The instructions explain how to roll out the dough, fill the pie with sliced apples coated in a cinnamon-sugar mixture, dot with butter and seal. The pie bakes for an initial 15 minutes at 450 degrees then 45-50 minutes at 350 degrees, until the crust is golden brown and juices are bubbling. Variations note the original recipe's longer baking time.
French recipes
This document contains recipes for 4 dishes:
1) A salad with lettuce, tomatoes, corn, smoked duck, ham, pine nuts and croutons with an olive oil, balsamic vinegar, dijon mustard and honey seasoning.
2) Crêpes made from a batter of eggs, salt, flour and milk.
3) A Lorraine quiche with an unbaked pie crust, eggs, cream, milk, diced bacon and grated Swiss cheese.
4) French toast made by soaking bread in a mixture of eggs, milk and sugar then frying it, to be eaten with apple puree and cinnamon.
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Geleceğimiz için güvenli internet!
sosyal medya araçlarının kullanımı konusunda öğrenci ve velilerimizin dikkatini çekmek için hazırlanmış bir slayt.
Dishes typical of Bulgarian national cooking
This document provides an overview of several traditional Bulgarian dishes, including bean soup, moussaka, gyuvech, sarmi, stuffed peppers, kapamah, patatnik, kavarmah, and caramel cream with burnt sugar. It describes the key ingredients and preparation methods for each dish. Many dishes, such as bean soup, gyuvech, sarmi, and stuffed peppers are made from ingredients like beans, vegetables, rice, minced meat and seasonings. Some dishes like kapamah and kavarmah are cooked underground or in earthenware. The document emphasizes that many Bulgarian dishes have been passed down through generations using ancient recipes.
Shopska salad was made by vlady
Shopska salad is a famous Bulgarian salad that is traditionally served at the start of meals. The document provides a recipe for Shopska salad that involves dicing tomatoes, cucumbers, peppers, and onions and mixing them with parsley, salt, vinegar, oil and cheese. The simple salad takes only 10 minutes to prepare and makes for a delicious and nutritious start to any Bulgarian lunch or dinner.
Lozlvi sarmi
A student from the village of Damyanitsa made stuffed grape leaves using ingredients like grape leaves, onions, rice, minced beef, paprika, celery, oregano, salt and water. The grape leaves were steamed and then filled with a mixture of the fried onions, cooked rice and minced meat. The filled leaves were placed in a pot submerged in water and boiled for 45 minutes or baked in a dish of water in the oven. The stuffed grape leaves were described as delicious when served with yogurt and lemon slices.
Palneni chushki or stuffed peppers 1 (1)
This Bulgarian recipe provides instructions for making stuffed peppers, also known as Palneni Chushki. The recipe calls for stuffing peppers with a mixture of minced meat, rice, onions, herbs and spices. The stuffed peppers are baked in the oven for 30-45 minutes until the peppers are cooked and the filling is heated through. The traditional national dish makes use of common ingredients to create a flavorful and satisfying meal in under an hour.
Comenius Yapılanlar
Erdoğan Şahinoğlu Ortaokulu Comenius projesi kapsamında okulumuzda yapılan çalışmalar ve ürünler.
Potato salad
This recipe is for a Turkish-style potato salad. It calls for boiling and chopping medium yellow potatoes and mixing them while still warm with a dressing of olive oil, lemon juice, and salt. The salad is then garnished with chopped green onions and tomatoes before serving.
Adana slide
Adana is an international metropolis located on the south coast of Turkey in the fertile Çukurova region known for agriculture. It consists of five districts and is a center for marketing and distributing crops grown in the region such as cotton, wheat, and citrus fruits. Adana is famous for its cuisine including the Adana kebab and local desserts. Notable landmarks include the Stone Bridge, an ancient Roman bridge, and the Great Clock tower from 1882 that features prominently on the city's coat of arms. The city has two universities and is served by an international airport and railway station.
Erdoğan şahinoğlu secondary school
This document provides information about an elementary school in Adana, Turkey. It details that the school was established in 1996 and separated into primary and secondary sections in 2012. It has 1,800 students and 70 teachers in the primary section. Students in grades 5-8 study subjects like Turkish, English, math, science, music and more. The document also provides background information on Turkish national holidays like April 23rd designated for children and May 19th commemorating Ataturk. Contact information is given for four teachers at the school.
Ispanya presentations
The document summarizes a trip taken by Turkish and Polish teachers to La Linea, Spain. They meet their host families and visit various locations around the city, including the city center and Gibraltar. The groups participate in activities like football games, school visits, cooking demonstrations, and a picnic in Tarifa. They also take a special trip to the Alhambra Palace in Granada arranged by their Spanish hosts. The Turkish team expresses gratitude for the hospitality they received during the enriching week spent in Spain.
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Balkan boşnak recipes
- 2. Ingredients • 1 cup all-purpose flour • 2 eggs • 1/2 cup milk • 1/2 cup water • 1/4 teaspoon salt • 2 tablespoons butter, melted
- 3. Instructions
- 4. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
- 5. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each “akıtma”. Tilt the pan with a circular motion so that the batter coats the surface evenly.
- 6. Cook “akıtma” for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
- 7. Peynirli Pide (Flat Bread with Cheese)
- 8. Ingredients • Bread or Pizza Dough • Turkish Kashar or Asiago cheese, grated. • Plain Yogurt
- 9. Instructions • Break the dough in • Apply the yogurt and egg size pieces. rub in with your Flatten the dough finger tips on the pieces using a roller. bread. Spread the Turkish Kashar or Asiago cheese, press down using your finger tips all over the dough.
- 10. Instructions • Place the parchment paper on an oven • Preheat the oven to tray and arrange on 250 C. Place the tray it. on the middle rack. When the top is light golden colour, take it from the oven. It takes app. 10-13 minutes.
- 11. Serve Cheese Pide with tomato, peppers, parsley by the side.