Czech Cousine
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This document provides recipes for a traditional Czech meal including cabbage soup, dill sauce with dumplings, potato salad, and walnut cake. The cabbage soup recipe calls for cabbage, tomatoes, beef bones, short ribs, carrots, onion, garlic and seasonings simmered for 1.5 hours. The dill sauce is made with dill, cream, milk, sour cream and beef broth. The potato salad includes boiled potatoes, mayonnaise, eggs, salami, pickles and peas. The walnut cake is made from eggs, butter, sugar, walnuts, chocolate, flour and cream.
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The document provides recipes for various dishes including tomato soup, salad, melon with ham, bigos, leberkäse, potatoes omelette, cheesecake, red berry compote, coca with chocolate, and lists some traditional foods for special occasions from Poland, Germany and Catalonia. The recipes include lists of ingredients and instructions for preparation.
Green comenius
The document provides recipes for various dishes that are traditionally eaten for different occasions and holidays in several European countries. It includes recipes for paella, potato salad, chicken soup, snails on a tin, herring fish salad, and other main dishes. It also lists recipes for desserts like Catalan cream, German plum tart, szarlotka, and special occasion dishes like panellets for All Saints, Easter cake, mushroom soup for Christmas Eve, and pasta with poppy for Christmas Eve. The last section provides recipes for Berliner doughnuts eaten on New Year's in Germany and bretzels often consumed at Oktoberfest alongside beer.
COMENIUS_CERVERA_YELLOW TEAM
The document describes various dishes from the menus of different cultures. It includes starters like mixed salad and borscht soup, main courses such as pasta with cream sauce and salmon or pork chops, and desserts like fruit salad and yeast-made cake. The recipes provide ingredients and instructions for dishes including cannelloni, roast chicken, catalan cream, and borscht soup. The document also briefly mentions traditional foods from different cultures that are eaten on special occasions, such as potato salad and sausage in Germany at Christmas, or lamb and red cabbage at Easter.
Traditional polish dishes
This document provides recipes for traditional Polish dishes including soups, main courses, and cakes. It includes recipes for borscht soup, broth soup, pea soup, stuffed cabbage, Russian dumplings, croquettes, bigos stew, mazek cake, apple pie, cheesecake, and "Sandy Goby" cake. The recipes provide lists of ingredients and step-by-step instructions for preparing each traditional Polish dish.
Hot cakes
The document contains recipes for several dishes including hot cakes, flan Napolitano, chilaquiles, cold soup, Milanese chicken, spaghetti verde, chocoflan, tuna croquettes, Russian salad, avocado salad. The recipes provide lists of ingredients and instructions for preparing each dish.
Recipe book final
This document provides recipes for local dishes from several European countries. It includes recipes for ham rolls with horseradish cream from Bulgaria, potato soup from the Czech Republic, chicken steak and potato salad from Spain, and pancakes for dessert. The ham rolls are filled with a whipped cream mixture of horseradish, pepper, lemon juice and sugar. The potato soup includes mushrooms, carrots, onions, potatoes and spices simmered in water. The main course features chicken cutlets breaded and fried alongside a potato and vegetable salad dressed with oil, pepper and salt. Finally, the pancake recipe calls for flour, eggs, milk, sugar and yeast to make small pancakes fried on both sides.
HEALTHY FOOD.GOOD MOOD!
This document contains recipes submitted by children from various countries as part of a project on healthy eating for school-age children. It includes recipes for dishes like pizza, carrot sticks, pasta carbonara, bread, and beet soup. The recipes are in the native languages of the children and are accompanied by pictures they drew and descriptions of the cooking process and cultural significance of the dishes. The overall document promotes healthy food choices and cooking for children.
Final Recipebook - Joint Product
The document contains recipes for various dishes including asparagus with hollandaise sauce, bitterballen, crepes, eggplant boats, erwten soep (split pea soup), Greek salad, green soup, melon with ham, stonesoup, vegetable soup, trachanas pie, boerenkool (kale with potatoes and sausage), strips of chicken with olives and peppers, chicken kebabs, and spicy chicken lasagne. The recipes provide lists of ingredients and instructions for preparation.
Final Recipebook - Joint Product
The document contains recipes for various dishes including asparagus with hollandaise sauce, bitterballen, crepes, eggplant boats, erwten soep (split pea soup), Greek salad, green soup, melon with ham, stonesoup, vegetable soup, trachanas pie, boerenkool (kale and potatoes), chicken with olives and peppers, chicken kebabs, and spicy chicken lasagne. The recipes provide lists of ingredients and instructions for preparation.
Cookbook
This document contains recipes from various European countries that participated in a student exchange program. It includes recipes such as Polish rosół (chicken broth), Pierogi (Polish dumplings), Romanian pumpkin pie, Bulz (Romanian polenta and cheese dish), Bryndzové halušky (Slovakian sheep cheese dumplings), Kapustnica (Slovakian cabbage soup), Shopska salad (Bulgarian cucumber-tomato salad), and Monastery Gyuvetch (Bulgarian stew). The document aims to share cultural foods among the participating countries.
Spanish Comenius Recipe Book
This document contains recipes for various dishes from snacks and traditional dishes to main courses and desserts from a particular region or culture. It includes ingredients and instructions for preparing dishes like potato salad, shrimp fritters, saffron rice with seafood, bean stew, fried chicken with potatoes, potato omelette, stuffed turkey, lamb with potatoes and tomatoes, gazpacho, chicken soup, custard, rice pudding, anise biscuits and lemon bars. The recipes represent both savory and sweet dishes that are popular or commonly eaten.
VILLAMOR Kenneth Villamor
This recipe provides instructions for making a layered fruit smoothie with mango, banana, and strawberry layers. The mango layer is blended with yogurt, honey, lime juice and zest. The banana and strawberry layer is blended with yogurt, honey, lemon juice and zest. The two layers are poured alternately into glasses to create a visually appealing smoothie with different fruit flavors.
Traditional polish food
This document provides a recipe for a traditional Polish lunch dish called bigos that is cooked for 4 days. It includes sauerkraut, meats like sausage and beef, vegetables, seasonings, and wine. To prepare it, the ingredients are simmered together for an extended period of time to blend the flavors before serving.
Recipe book książka_kucharska_receptbook
This document contains recipes from various countries and cultures, including Poland, England, Sweden, and others. It includes recipes for Polish pierogi (dumplings) with sauerkraut or potato fillings, Polish stuffed cabbage rolls, Polish hunter's stew called Bigos, and pumpkin soup. Other recipes include English steak and kidney pie, herby toad in the hole, and margherita pizza. Swedish recipes include pepparkakor (ginger cookies), almond yummies, raggmunk (potato pancakes), and gravad lax (dill-cured salmon). Directions are provided for making the various dishes.
Estonian traditional tastes
Estonian tastes and traditions include:
- Jellied meat called sült made from pork and beef simmered for hours then set in bowls.
- Sauerkraut stew made with sauerkraut, barley, bacon, onions simmered until the water does not boil off.
- Estonian soda bread made with ricotta or curd cheese, milk, eggs, barley and wheat flour baked until golden brown.
STAY 3E New cookery book
The document contains recipes organized into sections for starters, main courses, desserts, and regional specialties. The starters section includes recipes for vegetable soup, Greek salad, and caprese salad. The main courses section provides recipes for dishes like chard pie, moussaka, pasta with tomato sauce, and chicken breast cutlet with roasted potatoes. The desserts section lists recipes for items such as la pompe à huile, Greek halva, and chocolate cake. The document offers instructions and ingredients for each recipe presented.
Cookery book
The document provides recipes for various dishes organized into sections for starters, main courses, desserts, and regional specialties. The Vegetable Soup recipe calls for potatoes, onions, garlic, butternut squash, salt, chicken bouillon, and water. The instructions say to peel, cut, and cook the vegetables before adding butter and mixing. The Greek Salad recipe includes tomatoes, cucumber, onion, pepper, olives, oregano, capers, and feta cheese tossed with olive oil. The Chocolate Cake recipe lists ingredients like flour, eggs, sugar, chocolate, rum and instructions for a chocolate filling and icing.
PL-Treasure 4
This document provides information about traditional Polish meals and folk culture. It describes recipes for several classic Polish dishes like breaded pork cutlets, vegetable salad, herring salad, sour rye soup, hunter's stew, cabbage rolls, and drop scones. It also profiles traditional Polish regional folk costumes from areas like Kashubia, Kujawy, Kurpie, Wielkopolska, Łowicz, Silesia, Kraków, Lublin, and the Highlands. Finally, it lists some examples of Polish national dances, folk art forms, and decorated Easter eggs.
Poland-Treasure 4
This document provides information about traditional Polish meals and folk culture. It describes recipes for several classic Polish dishes like breaded pork cutlets, vegetable salad, herring salad, sour rye soup, hunter's stew, cabbage rolls, and drop scones. It also profiles traditional Polish regional folk costumes from areas like Kashubia, Kujawy, Kurpie, Wielkopolska, Łowicz, Silesia, Kraków, Lublin, and the Highlands. Finally, it lists some examples of Polish national dances, folk art forms, and decorated Easter eggs.
Let's cook together! cook book
This document provides recipes and instructions for preparing traditional dishes from several European countries. It includes recipes for Turkish manti, Bulgarian shopska salad, Polish pierogi and pieczonki, Slovakian halusky and zemiakovy salat, and Italian focaccia, pasta, and sirene po shopski. The recipes provide lists of ingredients and step-by-step directions for making each dish.
Similar to Czech Cousine (20)
Czech Cousine
- 3. 1.STARTER: Czech Cabbage Soup
- 6. 2. MAIN COURSE: Dill Sauce with Dumplings
- 9. 3. SIDE DISH: Potato Salad
- 12. 4. DESSERT: Walnut cake