The document provides a detailed overview of the town Atri in the Abruzzo region of Italy, highlighting its rich history, natural landscapes, and local gastronomic heritage. It includes various traditional recipes, such as pumpkin rice, sfogliatelle, and cannelloni, which reflect the culinary culture of the area. Additionally, it touches on the city of Lleida in Catalonia, Spain, emphasizing its cultural significance and local specialties.

1. LIFESTYLE
Recipe book

2. Atri is a very beautiful ancient town in the heart of the Abruzzo Region.
Situated 450 meters above sea level, with a population of 11,500 inhabitants, this lively heritage
site is home to fascinating historic places, colourful events, suggestive landscapes and corners.
Atri, Hatria in origin, is one of the oldest towns in Abruzzo. Its ancient origins go back to the VII-V
century BC. Later it became an Important Roman colony. During the Middle Ages it was subjected
to Barbarian Invasions and foreign powers to rise back under the dominion of the Lords of
“Acquaviva” in the XV century.
Atri is also known for its “Calanchi” or ravines, wind and water have caused an erosion. The
landscape has often been compared to the circles of Dante’s Inferno and evokes a suggestive
lunar atmosphere.
In 1995 the ravines have constituted a Nature Reserve, run by the Abruzzo regional section of
WWF Italia.

3. PUMPKIN RICE:
INGREDIENTS:
pumpkin 250 gr.
rice 350 gr.
1 small onion
vegetable broth 1.5 l
grated parmigiano reggiano cheese 40 gr.
butter 30 gr.
oil 4 tablespoon
salt
DIRECTIONS:
Cut the pumpkin in cubes.
Cut the onion in small pieces, put it in a bowl and add some oil. cook for 2-3 minutes.
Add the pumpkin and cook for some minutes until the pumpkin is soft.
Now add some hot broth to cook the pumpkin.
Add the rice.
Mix for some minutes until the rice is toasted.
Add some broth and wait the rice absorbs it.
Repeat this operation until the rice is cooked.
Add some salt.
Turn off the flame and add the grated parmigiano reggiano cheese and the butter and mix them.
Enjoy your healthy pumpkin “risotto”.

4. SFOGLIATELLE (PUFFS)
INGREDIENTS FOR ABOUT 30 SFOGLIATELLE.
For the pastry:
700gr. Plain Flour.
4 Eggs.
2 TBLS Sugar.
2 TBLS Melted lard. + 500gr. Melted lard to freeze the pastry.
A glass of white wine.
A glass of sunflower oil.
For the filling:
150gr Melted dark chocolate.
150gr Chopped toasted almonds.
Half a glass of rum or brandy.
DIRECTIONS:
Mix in bowl jam, chocolate, almonds and liqueur and put
aside. Prepare the dough with the flour, eggs, 2tbls melted
lard, oil, wine and sugar. Knead for a few minutes until well
mixed.
Divide the pastry into 6 pieces, then roll out thinly with a
rolling pin into circular sheets. Overlap the 6 sheets of
pastry, while basting each one with melted lard. Roll them all
together giving them the shape of a cylinder with a diameter
of 6-7cm. Place in refrigerator for 30 minutes. Remove from
fridge and cut the cylinder into 1cm slices with a warm
smooth bladed knife as the dough has hardened.
Widen the slices with a rolling pin and put a couple of
tsps of jam filling in each then close as you do ravioli
pinching the edges.
Bake in oven at 180° for about 15 minutes. (The
dough will rise but not brown). When cooked,
sprinkle the puffs with icing sugar.

5. "SCRIPPELL M 'BUSS"
INGREDIENTS
6 eggs
200 g flour
500 ml of water
oil
chicken broth
grated Parmesan cheese
INGREDIENTS AND PROCEDURE FOR THE CHICKEN BROTH
1/2 chicken
1 onion
1 carrot
1 stalk celery
salt
In a large saucepan, pour 4 litres of water, soak the
chicken cut into pieces, add the carrot, celery, onion and
salt, put on the fire, cover the container.
Let cook over low heat for at least 2 hours.
When cooked, adjust salt. Drain the meat and
vegetables. Let cool the broth, then strain it through a
sieve, pour into a container and place in the
refrigerator.
When it is cold remove with the fat that has been
formed on the surface.
INGREDIENTS AND PROCEDURE FOR THE
BATTER
6 eggs
200 g flour
500 ml of water
In a bowl, beat the eggs, add the flour and then, a little at a time, add the water (in case of lumps
pass the mixture through a strainer), mix well. Heat a skillet pancake (or a common pan), brush
them with a little olive oil, pour a ladle of batter, spread it evenly, creating a very thin layer, remove
the excess, cook and when the edges of the crepe tend to fall off, turn it and let it cook briefly on
the other side. So forth, up to exhaustion of the compound. On each crepe sprinkle grated
Parmesan cheese, roll them up. Put them in a plate and when heated the chicken broth, pour it
over the scrippelle. Serve immediately

6. LA ”PUPA”
INGREDIENTS:
Four eggs.
850 gr of flour
250 gr of sugar
150 gr of olive oil
50 gr of milk
25 gr of baking powder
Vanillin
DIRECTION:
Put the flour on a pastry board
Add the four eggs, the sugar and mix togheter with a fork
Add olive oil, baking powder and mix togheter with your hands
Divide the mixture into two pieces
Use the two pieces to model a woman’s body (shape) with hai, eyes, mouth, dress and apron
Beat an egg with a fork for a few minutes then brush it on the “Pupa”
Decorate with some edibile colourful decorations(cherries, small pieces of chocolate)
Put the “Pupa” in a greased baking pan and bake it for twenty minutes in a hot oven (180°C)

7. LI GRANITTI- GRANITTI WITH BROAD BEAN
INGREDIENTS
- 500 gr of flour
- 1kg of fresh broad beans
- 200 gr of small pieces of bacon
- Grated parmesan
- Water
- Sweet chopped pepper
- Hot pepper
- Some salt
- 1 egg ( if you want)
DIRECTIONS
Knead the flour with the water and the salt. Crumble the dough with your hands and drop it into hot
water. Meanwhile in a pan fry the broad beans and the pieces of bacon. Join the sauce to the
crumbled cooked dough. Serve it with a lot of parmesan, some hot pepper and some little pieces
of grated sweet pepper.

8. PESTO CASOLANO- PESTO FROM CASOLI
INGREDIENTS:
- 1 glass of extra-virgin oil;
- 1 table spoon of homemade soup cube;
- 1 garlic clove;
- 1 hot pepper;
- 100 gr of water;
- ½ tube of anchovies paste;
DIRECTIONS:
Whisk the ingredients with a blender, mix the pesto with pasta (spaghetti) and sprinkle with a little
of chopped parsley.

9. UCCELLETTI DI SANT’ANTONIO- ST. ANTHONY’S LITTLE BIRDS
INGREDIENTS:
two eggs(one whole and one yolk)
4 glasses of flour
1 glass of oil
1 glass of white wine
2 tablespoon of sugar
grape jam
DIRECTION:
Mix the flour with the eggs and the sugar
add the oil and the white wine
mix everything
rest the mass for an hour
make two cylinder with the dough
spread the dough with the foil to a thickness of 3 mm
cut it with a dough (diameter 8 cm).
place a spoon of filling (grape jam) in the centre of each disc and close them in a
crescent shape
try to give a shape that looks like a bird, shaping the two opposite ends to form the
head and the tail
place the "birds" on a plate of coated paper
bake them in a hot oven at 170 ° C for about 20-30 minutes
once cold, dust to powder for icing.

10. Lleida is the capital city of Segrià region and the province that takes its name in Catalonia ( Spain).
The city is a crossroads ,easily communicated with the rest of the province.
It has got a population of 138.144 inhabitants (2016) It is the most important population and
economic inland centre in Catalonia. Its economy is based on the agro-food sector, as well as on
all kinds of services.
Lleida is a modern city which is culturally active, and situated in a unique natural environment as
La Mitjana nature park,- the River Segre park and Camps Elisis, apart from the so-called Horta
(irrigated area), the green belt that surrounds the city.
The Old Cathedral, la Seu Vella, also known as the "Castle of Lleida", is the most distinctive
landmark of the city that offers wonderful views of the city.
Lleida, with its continental climate, has steady seasonal temperatures.
The local gastronomic specialities feature a number of products bearing the Designation of Origin
label, such as olive oil, cheese, pears, nuts and wine.
The province has some extremely valuable Catalan Romanesque churches in the Boi Valley in the
Pyrenees, awarded the World Heritage designation by the UNESCO. Its natural surroundings are
perfect for adventure sports. The province offers multiple opportunities for bird watching and rural
tourism.
LLEIDA

11. PANADÓ D'ESPINACS, SPINACH PASTY
INGREDIENTS
1kg. white flour
fresh and clean spinachs leaves
pinecones and raisins
1 sachet of active dry yeast (Royal)
1/2 cup olive oil
garlic
salt, black pepper,
hot water.
METHOD
In a large bowl mix together, the flour, the yeast , a pinch of salt, the olive oil and the hot water
until the dough is done(not too sticky). Set aside
Roll out dough on a lightly floured surface; shape into a rectangle. Transfer to a lightly cookie
sheet.
In a bowl, mix together chopped spinachs, raisins, pinecones, garlic chopped,salt and pepper to
taste and drizzle with olive oil..
Spoon the spinachs in a stripe down the center of dough lengthwise; Take both sides and criss
cross the dough over filling, sealing with water. Brush on top with olive oil, and sparking with
sugar.
Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes.
When it is done, drizzle again with oil and sugar. Set aside.

12. CANNELLONI RECIPE
It is the "national dish" of Catalonia, introduced to the city of Barcelona by Italian restaurateurs in
the 19th century. Catalan Canelones are most frequently enjoyed as the star dish on Boxing Day
in Catalonia when they are normally stuffed with the roasted meat leftovers from the previous day.
Here’s a traditional recipe, for an all-round dish,
SERVES 6
INGREDIENTS
1 egg, beaten Approx. 20 squares of cannelloni pasta
2 tablespoons salted butter
¼ lb ground chicken
½ lb ground pork
1 cup whole milk
1 tablespoon flour
½ cup grated parmesan cheese plus ¼ cup for topping
Pinch of salt
Dash of pepper
Pinch of nutmeg
BÉCHAMEL SAUCE
INGREDIENTS
4 cups of milk
5 tablespoons butter
4 tablespoons flour
½ tsp. nutmeg
2 tsp. kosher salt

13. INSTRUCTIONS
Preheat the oven to 425º F.
Bring a large pot of water to the boil. Add salt , and one by one add the pasta to the water,
cooking until al dente, about 12-14 minutes. Drain the water, and move the pasta to a drain and
lay out on a cotton cloth to cool off. Set aside.
In a frying pan, saute onion and garlic in olive oil until softened. Add ground meat (pork and
chicken)and cooked until brown. Add the milk, and a little bit of flour, combine well. , salt, pepper,
nutmeg, and bring to a simmer. Cook for 10-12 minutes, stirring often. Take the pan off the heat,
and let it cool.
Remove from heat and stir in the egg yolks.
Once the meat is cool enough , divide the mixture between the pasta. Put the mixtures at one end
and roll the pasta up.
Place the rolls in a scuare buttered baking dish in a single layer. cover vith the bechamel sauce
and top with the grated cheese. Bake for 25 minutes until bubbling and the cheese is cripy and
golden brown.
BÉCHAMEL SAUCE METHOD
Heat the milk in a medium pan until almost boiling
Melt the butter in another medium saucepan.
Add the flour slowly, stirring out any lumps, until it is smooth.
Cook until it is a light golden color, about 5-6 minutes.
Add the hot milk to the butter pan, very slowly, rapidly whisking until smooth.
Add the salt pepper and nutmeg, continuing to whisk until it comes to a boil. Remove from the heat
Note:
that this pasta is also quite versatile with it’s filling, spinach and ricotta cheese being another
favourite combination seen wor

14. CATALAN SOUP AND STEW. ESCUDELLA I CARN D’OLLA.
INGREDIENTS
1 marrow bone (veal),
2 black sausages,
2 white sausages,
1 piece of pork backbone,
1 ham bone, 1 hen or chicken quarter.
2 carrots,
2 potatoes,
1 celery stick,
1 parsnip,
1 turnip,
1 leek,
1 handful of soaked chickpea,
½ cabbage,
300g of snail-shaped pasta (“galets”),
salt, flour and water.
Meatball (“Pilota”) :
150 g. veal mince,
150 g pork mince,
1 garlic clove, chopped,
1 egg, parsley chopped,
salt, pepper,
breadcrumbs.
PREPARATION
Put the meat except the sausages and the “pilota”, in a pan of cold water. Boil for 1 hour, often
skimming, and add the chickpeas. After another hour, add the vegetables except the potatoes.
Meanwhile, mix all the ingredients of the “pilota “and work together very well.
Form the mixture into an oval shape. After another hour of cooking, add the potatoes, sausages
and the pilota dusted in flour and salt. Cook for another half hour and, when ready, remove the
stock and boil the pasta. Serve the soup first and then the meat (you can separate the meat and
vegetables and cut up the pilota and sausages).

15. "LA MONA "- CATALAN EASTER CAKE
INGREDIENTS
1 sponge cake
300g apricot jam
250g. black chocolate
125g. butter.
For the syrup:
100 grs of sugar,
100 ml of water,
some drops of lemon juice and a dash of liquor (optional).
Boil the water, sugar and lemon juice for aprox. 3 to 5 minutes.
Once outside the heat, add the liquor if you wish. Reserve.
PREPARATION
Cut the sponge in half.
Paint the inside layers with the syrup and fill with the apricot jam. Reassemble.
Stir and melt the chocolate and butter together, cover the sponge with the chocolate on top and sides and
allow to cool
Toast the laminated almonds in the oven. 200ºC on top rack and keep an eye on them until they golden up.
Carefully, place the almonds over the cream.
Finally add some Easter chocolate eggs and coloured feathers .

16. GRILLED SPRING ONIONS—CALÇOTS.
INGREDIENTS:
Calçots, (a variety of local scallion)
Romesco sauce.
PREPARATION:
Wash the spring onions and cut a little bit both edges. Place them next to each other on a grill.
Light a barbecue with vine cuttings (we need flames) and put the grill directly on the flame until
cooked, then, turn back on both sides. Remove and wrap in newspaper to keep them warm.
Place them on a dish with the newspaper.
Peel and eat them dipped in the sauce.
Romesco sauce :
Ingredients: 2 red bell peppers blanched, 6 grilled tomatoes, 1/2garlic head, grilled, 15 g hazelnuts
and 15 g almonds roasted, vinegar olive oil , ½ tsp paprika, black pepper and a pinch of salt.
Preparation:
Blend together the peeled and seeded tomatoes, peeled garlic, pepper flesh, almonds, hazelnuts
and paprika while gradually adding the oil, vinegar, salt and pepper. (Optional: you can add a little
bit of chili pepper).

17. VEGETABLE PASTRY -- COCA DE RECAPTE
INGREDIENTS
Dough: 4OOg flour, 150 g water, 20gr, fresh
yeast, 10g salt,
Top: 4 onions roasted , peeled and chopped, 3
red peppers roasted and peeled, 2 aubergines
roasted and peeled, olive oil and salt. (Optional:
tuna, sausages or herrings)
PREPARATION:
Dissolve the yeast in warm water and add the salt, make a well in the flour and mix in the yeast.
Mix until the dough takes shape, cover with a napkin and allow it to rise until doubled in size.
Roll out the dough into a rectangle 15 to 20 cm wide and spread the onion, and the strips of
pepper and aubergine.
Season with salt and olive oil. If you want , you can add tuna, anchovies, or sausage or herrings
on top.
Bake until the dough is cooked.

18. CHESTNUT FESTIVITY’S RECIPE
"PANELLETS".MarzipanBiscuits
To make the marzipan dough
INGREDIENTS
 500g. Ground almond
 500g sugar
 100g sweet potatoe, or potatoe baked
 75 g. Egg white.
PREPARATION
Make a fine dough, mixing and working together all the ingredients.
Leave it to rest in the fridge for at least 24 hours, wrapped in a film paper. This marzipan is the
basis for making almond, pinenuts or coconut “panellets”.
 ALMOND or PINECONES MARZIPAN BISCUITS.
Ingredients.
 marzipan dough
 600g almonds or pinecones.
 3 eggs
Make oval-shaped balls of marzipan, dip into egg
and stick a finely sliced almond or pinecoats on top by
pressing a little. coat with egg.
On an oiled tray, bake at 200ºC for around 10
minutes, until they turn golden brown.
 COCONUT MARZIPAN BISCUITS.
Ingredients.
 marzipan dough
 250g coconut grated
 6egg whites
 1 egg.
Mix the coconut and the egg whites with the
marzipan until a dense dough. Make balls and pinch
into pyramid shapes with a a very flat base.
Coat with beaten egg and bake at 200º C for
around 10 m, until they turn golden brown.

19. The city of Székesfehérvár is located of central Hungary, it is one of the largest city of the country.
Székesfehérvár was the capital of Hungary in the Middle Ages. Now the city is regional capital of
Fejér county. The name Székesfehérvár means "white castle of the (royal) seat" and the city is
known by latin language as Alba Regia. The place has been inhabited since the 5th century BC. In
Roman times the settlements were called Gorsium and Herculia. The Hungarian town was
founded in 972 by High Prince Géza.
King István I. granted town rights to the settlement, surrounded the town with a plank wall, had a
provosty and a school built and under his rule the construction of the Basilica began (it was built
between 1003 and 1038). The settlement had about 3,500 inhabitants at this time and was the
royal seat for hundreds of years. 43 kings were crowned in Székesfehérvár (the last one in 1526)
and 15 kings were buried here (the last one in 1540).
Our city has 98.207 inhabitants nowadays. Székesfehérvár is known as an industrial city, many
multinational companies have settled here. Several housing estates were built, but the city centre
was able to preserve its Baroque atmosphere. The most important Baroque buildings are the
cathedral, the episcopal palace and the city hall.
SZÉKESFEHÉRVAR

20. HUNGARIAN FISH SOUP
INGREDIENTS FOR ABOUT 6 PORTIONS:
1000 gr different type of small freshwater fish
1500 gr carp (whole or fillets)
2 tablespoons lard
2 tablespoons groung red paprika
2 large onion
1 green pepper
1 big tomato, peeled and diced
1 green pepper
1 dl red wine
salt to taste
PREPARATION:
Clean the fish and remove its tail, fins and
scales with a sharp knife. Cut out the eyes
from the head. Wash the cleaned fish with
cold water. Open up the carp at its belly and
remove the chitterlings. Slice it up for 2 cm
thick slices and salt the fish fillets.
Make a fish stock. Cook the head of carp an
the small fishes in water until tender, strain
and pour it through a sieve.
Cook the chopped onion in water and until
soft, sieve and put it into the fish stock.
Place the salted carp slices into the fish
stock. Add slices of green pepper and the
peeled sliced tomato, some salt if necessary
and bring it to the boil. If you find it
necessary, add some water.
Add the Hungarian red paprika powder, the
wine and cook until the carp is tender (about
20 minutes).
Serve by carefully removing the fish fillets
with a skimmer and placing them in the
plates, then use a ladle to scoop some soup
until its covered.

21. HUNGARIAN LECSÓ (LECH)
INGREDIENTS:
6-10 slices Hungarian salami, sausage
("paprikás kolbász"),
few chopped smoked bacon,
1 onion,
2 tablespoons oil,
500 g chopped tomatoes,
500 g chopped Green peppers
(Hungarian yellow wax),
salt
COOKING:
Take the smoked bacon and cut into
small cubes or thin slices. Add to large
frying pan with chopped onion and
salami and cook in oil until the onions
are soft. Add the peppers and the
tomatoes and reduce heat and simmer,
covered, for 10-20 minutes, cook
without covered for 10-30 minutes,
until left her juice, as You like. Add salt
to taste.
If You like, You can try it with eggs!
Beat the eggs and add to the pot while
stirring until the eggs are cooked.
.
We have “Lecho cooking festival” in
Székesfehérvár – in every September – 600
team cook the Hungarian lecho. The Lecho King
will be the best lecho-cooking.

22. STUFFED CABBAGE
Ingredients:
2 large onions
2 tbsp sunflower oil
200 g rice
200 g smoked bacon
1 kg minced pork
salt and freshly ground pepper, to taste
mild paprika, to taste
1 large sour cabbage (pickled)
1smoked pork shank
500 g sauerkraut
INSTRUCTIONS:
Finely chop one of the onions. Heat
half the oil in heavy-based saucepan
over medium heat and cook the onion
until lightly browned. Add the rice and
stir for 5 minutes, then remove from
the heat.
Mince the bacon and combine with
minced pork meat.
Add rice to the meat mixture and
sprinkle a pinch of salt, pepper, and
sweet/mild paprika. Combine these
ingredients.
Gently remove or peel off leaves from
the cabbage and remove thick stalks
from the centre. Place a small handful
of meat mixture in one end of the leaf
and fold over the top-side.
Roll the leaf up tightly, and tuck the
bottom section of the leaf into the roll.
Coarsely chop the remaining onion.
Heat the remaining oil in a large
saucepan over medium heat and cook
the onion until soft. Cut the pork shank
into small pieces and add to the
onions.
Spread half of the sauerkraut over it
and sprinkle some paprika. Layer the
cabbage rolls over the top and cover
with the remaining sauerkraut. Pour
over enough water to just cover the
contents, and simmer over low heat for
1- 2 hours, or until the meat is tender
and the rice is cooked.
Serve hot accompanied by a slice of
fresh bread and a dollop of sour
cream.

23. TRADITIONAL HUNGARIAN EASTER DISH
The most traditional Hungarian Easter food are lamb or ham, braided loaf and eggs.
Easter meals have symbolic meanings. Eggs are the symbol of fertility, life and rebirth.
Easter lamb is the sacrificial food of the feast, which the Jews of the Old Testament ate
with bitter salad and unleavened bread in memory of their liberation from Egypt. Lamb is
also symbolic because Jesus is called the Lamb of God.
Tips for cooking tender, juicy ham
Requires time and patience.
INGREDIENTS (for 4 persons):
Get around a 1 kg whole, homemade, smoked peasant ham (it has some fat under the
skin) or other good quality ham.
 a few bay leaves
 whole black peppers
 2-3 whole garlic
Instructions
1. Put the ham in a pot of cold water and let it
soak for a night. This way the extra,
unwanted salt from the meat dissolves in the
water.
2. Rinse and wash it well before cooking (you
can use the water in which it soaked for
boiling eggs or making bean soup later)
3. Put the ham in a pan of cold water that
covers the whole meat, add the spices and
the garlic and start cooking it.
It should boil a little during the cooking. Do
not add salt, the smoked ham is rather salty.
To get tasty and tender ham you have to cook it at least for about 2-3 hours.
Do not use pressure cooker, though it saves time but the ham will be dry, because the
juicy fat will be extracted into the water due to the high temperature!
4. Let the ham cool out in the stock (the water in which it was cooked).Slice it up and serve
it with hard-boiled eggs, pickled horseradish, milk-loaf, green onions and other spring
vegetables. You can make a decorative cold buffet.

24. GREEN PEA STEW
By itself it is a great vegetarian dish, but as most vegetable stew in Hungary, it is eaten
with some kind of meat (eg. meatballs, frankfurters) or fried egg. Green pea stew can be
prepared using fresh or frozen peas, take attention not to over- or undercook the
vegetable!
Ingredients for 2 portions
450 g green peas, frozen or fresh
450 ml water (about…)
1 tsp flour
1 tsp sugar
1/2 tsp salt
few leaves of fresh parsley
Put the peas frozen or fresh into a pan, pour water over it till just covered, add salt and
sugar and cook till the peas are done (10-15 minutes…)
Add some water to the flour gradually and stir till get a smooth consistency.
Slowly pour the flour and water mixture into the boiling pea stew, stir till it thickens.
Finally add the finely chopped parsley leaves, and serve it with fresh fried eggs and fresh
bread.

25. COLD FRUIT SOUP
Ingredients:
 3 apples,peeled and diced
 3 handfuls of sour cherries
 any other summer-fruits (pear, peach, gooseberry,red currant)
 pinch of salt
 1-2 tbsp sugar
 2-3 whole cloves
 1/4 tsp vanilla extract
 zest of a half lemon
 1 tbsp cornstarch
 200 ml (~3/4 cup) whipping cream
 1 egg yolk
Place the fruits in a pot, pour in water, just enough to cover them. Add cloves,
lemon zest, vanilla, salt and sugar, bring it to a gentle boil, and simmer for 3
minutes. In a small bowl whisk together cornstarch and a half cup of water.
No lumps should remain in the mixture. Pour it into the soup and stir. Cook for
further 1 minute. Meanwhile whisk
together the whipping cream and the
egg yolk. Ladle some hot liquid to
the mixture and whisk together. Turn
off the heat, and, while stirring
continuously, in a fine stream pour
the yolk-cream mixture into the soup
(don’t cook or the egg will
scramble). Let it cool a bit, and serv

26. HUNGARIAN WHITE BREAD
20th August is St. Stephen’s Day in Hungary, our greatest national holiday. We celebrate
the foundation of the Hungarian state more than 1000 years ago. The new bread is
blessed on this day too.
Ingredients:
 1 kg (~8 cups) bread flour
 40 g fresh yeast (~4 tsp dry yeast)
 40 g (~2 1/2 tbsp) butter
 30 g (~1 3/4 tbsp) salt
 450 ml (~1 4/5 – 2 cups) lukewarm water
Place flour, yeast and water in a bowl, and mix them together. The batter doesn’t have to
be too smooth as the action of the yeast will break down any lumps. Let it rest overnight at
room temperature.
Knead thoroughly until the dough is smooth, supple and silky. It takes about 20 minutes (if
you knead by hand).Cover and in a lukewarm place let it rise for 40-50 minutes until it
doubles in size.Knead again to knock the air out. Shape the dough into a round loaf and
place it onto a baking tray lined with parchment paper. Cover and leave it to prove for a
second time for 40 minutes in a lukewarm place.
Pour 200-300 ml of water in a metal pan and set it on the oven floor. Preheat the oven to
210°C.Brush water all over the top of the loaf, then score the dough with a sharp knife or a
razor blade. Slide the bread immediately into the oven. Bake for 60-70 minutes. Bread is
done when you tap the bottom and it sounds hollow.Remove the loaf from the oven, place
it on a rack and allow it to cool completely before slicing.

27. Daugavpils district is a juncture between Latgale and Selonia. Strategically situated in the
East of Latvia, it consists of 19 parishes and is traversed by the “destiny river” of Latvia –
the Daugava. In the section from Krāslava to Krauja, the winding ribbon of the Daugava
River follows a remarkably mazy course; beyond Daugavpils and onwards through Līksna
and Nīcgale, it runs straight and steady towards the Baltic Sea, bisecting the district
territory. To the left lie the Highlands or Selonia, to the right stretches Latgale. Main values
of Daugavpils district are its people, sincere and hospitable, its rich cultural and historical
heritage and unforgettable natural landscapes that invite everyone to set out for an
exciting journey. Welcome to Daugavpils district!
Daugavpils district has three officially ratified symbols: coat of arms, logo and flag. All
three are markers of belonging to a specific place and tell about its essential attributes and
characteristic features.
Daugavpils district logo
The sun placed centrally in the logo labels Daugavpils district as the
southernmost tip of Latvia; the ornamental belt is a symbol of the
Daugava River, expressed through ethnographic patterns; the
inscription “where the sun dances”, placed in the bottom right corner,
continues the line of interpretation and invites perceiving Daugavpils
district as an open, sun-kissed rural area, rich in natural and cultural
values.
Daugavpils district – where the sun dances at the southernmost tip of Latvia and the
waters of the Daugava River run in ornamental zigzag patterns, slowing their pace and
inviting you to pause and discover Latgalian natural and cultural values, exceptional and
largely unexplored.

28. SKLANDU RAUŠI (LATVIAN VEGETABLE TARTS)
INGREDIENTS:
400-500g (15.75-17.5oz) coarse rye,
200g (7oz) water,
50g (1.75oz) lard or margarine,
10g (0.35oz) sugar, salt.
INSTRUCTIONS
Sift flour onto a pastry board, rub through lard or margarine. Heat water to 20-25 °C, add
sugar and salt (10-15g of yeast
can also be added), and knead into a
stiff dough that can be easily rolled.
Roll dough into a sheet of 2-3mm
thickness, cut out round shapes 10-
15cm in diameter. Fold up edges of
each round to a height of 1-1.5cm,
and place on a greased baking tray.
Fill each case with potato filling and
then carrot filling. Brush with beaten
egg and bake in a moderate oven for
10-15 minutes, until the top has
browned and pastry is dry and crusty.

29. RŪPJMAIZES KĀRTOJUMS
(LATVIAN RYE BREAD DESSERT)
INGREDIENTS
80-100g (2.8-3.5oz) dry rye bread,
20g (0.7oz) sugar,
15g (5.25oz) butter,
50g (1.75oz) loganberry jam,
60g (2.1oz) cream, vanilla essence.
INSTRUCTIONS
Finely grate rye bread, add half of the sugar and fry in melted butter on the pan, stirring
frequently. Allow mixture to cool. Beat cream with remaining sugar and vanilla essence.
Layer rye bread,
jam and whipped
cream in serving
dishes, sprinkle rye
bread on top and
decorate with
whipped cream.
Serve with a drink
of milk.

30. HERRING IN A JACKET
INGREDIENTS
1 big or 2 small whole herrings (pickled with a salt),
1 big potato,
3-4 middle size carrots,
3 medium size beets,
Bunch of green onions,
Mayonnaise.
INSTRUCTIONS
Prepare ingredients: boil carrots,
potatoes and beets for salad, let them
cool till room temperature and and skin;
fillet salted herrings. Take big flat plate,
grate boiled potato on big slots of grater
and form round layer in the middle of
the plate (make sure you have about 2
inches left till the edges of the plate).
Dress layer of grated potato with
mayonnaise (yes, you need liquid mayo
which is easy to pour). Dice herring
fillets (and pick bones if you see any)
and layer it above potato. Add chopped green onions as third layer and dress with
mayonnaise. Cover whole thing with an even layer of boiled carrots grated on big slots,
use your hands to form the shape. Spread mayonnaise on the surface. Cover whole thing
with an even layer of boiled beets grated on big slots. And again cover it with mayonnaise.
Let salad to rest at room temperature for 2 hours, after put it to the fridge. Prepare this
salad in advance, it needs at least several hours of “rest” after assembled so layers can
soak juices of each other and mayonnaise. I usually prepare this salad night before I am
planning to serve it.

31. LATVIAN WHIPPED CRANBERRY DESSERT
INGREDIENTS
75g (2.65oz) cranberries,
200g (7oz) water,
50g (1.75oz) sugar,
30g (1.05oz) semolina.
INSTRUCTIONS
Rinse cranberries. Crush and
squeeze out juice.
Place cranberry solids in a saucepan,
cover with water, boil for five minutes
and strain. Add sugar. Gradually add
semolina, stirring constantly.
Heat until semolina thickens, then
add cranberry juice.
Pour mixture into a bowl and cool
rapidly. Whip mixture until it becomes
light and airy and has doubled or tripled in volume. Serve in deep dessert dishes with cold
milk.

32. with sauteed sauerkraut and boiled potatoes
Ingredients
1,5-2kg (3.2-4.3lb.) pork
(the side, with ribs),
50g (1.75oz) onion,
50g (1.75oz) carrot,
25g (0.875oz) parsley,
salt, ground pepper.
Instructions
Make a series of 6-7 cm long cuts diagonally across ribs or cut membrane across each
of the ribs, so that meat can be easily divided after roasting. Rub with salt and pepper
and bake for 1 hour as you would a pork roast. If meat is fatty, remove skin and layer
of fat. After baking, divide into portions (two ribs to each serve), place in a serving
bowl, pour over the pan juices and serve with boiled potatoes and sautéed sauerkraut.

33. Fish cooked in milk
Ingredients
500g (17.5oz) fish (mackerel, perch,
pilchards, etc.),
140g (4.9oz) flavouring vegetables
(onion, parsley, carrot),
260g (9.1oz) milk,
2 tablespoons vegetable oil,
2 tablespoons sour cream,
chopped parsley or dill,
salt, pepper, bay leaves.
Instructions
Cut fish into pieces, cut onion into rings, coarsely grate carrot, chop parsley. Layer
fish pieces with vegetables in a saucepan, sprinkling each layer with vegetable oil,
salt and pepper. Pour over hot milk, add bay leaf and simmer over low heat for 10-15
minutes. Add sour cream at the end of cooking. Serve fish with the cooking liquid
and boiled potatoes. Sprinkle with chopped herbs before serving.

34. Pīragi
(Bacon rolls)
Ingredients
450-500g (17.5oz) flour,
250g (8.75oz) milk or water,
25g (0.875oz) yeast,
75g (2.625oz)
margarine,
25g (0.875oz) sugar,
5g (0.175oz) salt,
1 egg,
350g (12.25oz)
smoked streaky
bacon,
50g (1.75oz) onion,
ground pepper.
Instructions
Prepare dough without a starter (see above). After dough has risen, divide into 30-35g
(1.05 – 1.225oz) pieces, roll into round balls and leave on a pastry board for 10-15 minutes
to rise. Press each piece flat, place bacon filling in the centre, press together
edges of dough above or at the side of filling. Roll with both hands to even out filling; make
the shape long with slender ends and bend into a half-moon. Place on a greased baking
tray, leave to rise, brush with beaten egg and bake in a hot oven. Brush with melted butter
once removed from the oven.Bacon filling: Cut rind off bacon. Dice bacon and onion and
sauté (sauté only for a short period, so that fat does not run off), add pepper and mix well.

35. ŠAKIAI
Šakiai is a small town situated in south-west of Lithuania at the boarder of Kaliningrad
(Russia) 60 kilometers from Kaunas - the second largest city in Lithuania. The town is near
the small river Siesartis. In the city centre there is a small Sakiai lake, an oldchirch,
townhall, library, modern indoor swimming pool. The population of the town is 6000. The
people are called Zanavykai, and Sakiai is a capital ofthe region Zanavykai. There are two
big schools, two kindergardens, art school, sports centre, town library, culture house. The
main industries: agriculture, furniture, food processing, woodprocessing. Rich soils
provide excellent conditions for growing a wide range of crops. The food industry has long
standing traditions in Šakiai, and is a core sector of the Šakiai economy. Šakiai boasts a
number of well-established exporters of processed wood products.Šakiai has one of the
cleanest, freshest environments in Lithuania, making it great for a healthy lifestyle.Šakiai
boasts enchanting church architecture and a number of mansions and stately homes, all
located on the banks of the river Nemunas.Šakiai is ideal for outdoor pursuits like
canoeing and swimming, and for having fun at the Pagonija adventure park. With seven
nature reserves, Šakiai is an ideal place to connect with the beauty of nature.
The main landmarks around Sakiai:
Carillion
Zypliai manor homestead Gelgaudiskis manor
Complex of five mounds in Sudargas
Anavykai regional museum

36. LITHUANIAN KUGELIS - POTATO PUDDING
INGREDIENTS
1 pound bacon, diced
2 large onions
½ cup butter
5 pounds potatoes
1 cup of milk
3 eggs
PREPARATION
Place oven shelf in middle and heat to 200 C.
In a pan bake bacon and onion until lightly browned and caramelized. Leave them in the
pan and do not drain the fat. Set aside to cool.
In a large bowl, mix eggs, cooked milk, salt. Add bacon-onion mixture and drippings. Stir
until well combined.
Grate potatoes. Work quickly so potatoes don't darken.
Add grated and squeezed potatoes to bacon-egg mixture.
Pour into prepared pan and bake for 1 1/2 hours or until top is quite brown but interior is
solid but still moist.
Remove from oven and let sit for 5 minutes before cutting into squares. Serve as a side
dish or as a main course with a sour cream.
Leftovers can be browned in butter the next day.

37. KŪČIUKAI- TRADITIONAL LITHUANIAN CHRISTMAS EVE DISH
INGREDIENTS:
400 gramm flour
200 ml warm water
2 table spoons poppy seeds
6 table spoons sugar
10gramm fresh yeast
2 tablespoons oil
Pinch of salt
PREPARATION:
Mix the flour, salt, sugar, poppy seeds, oil and yeast in the large bowl of your
food processor on full power for about 20 s. Pour the water into the processor and mix.
After 1 minute the dough should be soft and slightly sticky to touch. Knead the dough to
form into a smooth round. Place the dough in a lightly floured bowl, cover with a clean tea
towel and leave in a warm place for at about 1-2 hours. After 1-2 hours, preheat the oven
to 180˚ C (355˚ F) Transfer the dough to a lightly floured board and cut into 4 pieces. Roll
each piece of dough into a long sausage about 2 cm wide. Cut each roll evenly into 2 cm
pieces. You should get about 25 pieces per roll. Transfer the pieces to a lightly floured
baking sheet. Leave a small gap (about ½ cm) between each piece as they will expand a
little during baking. Bake for 15-18 minutes until all the biscuits are golden brown and a
little crisp.

38. ŠIUPININĖ
Rich winter soup
Traditional Mardi Grass soup
INGREDIENTS
1 kilo of fat pork
5-6 potatoes
2 peeled onions
1 carrot
Peas, beans, pearl- barley, some salt, 3 laurel leaves, some pepper, some cumin, sour
cream.
PREPARATION
Peas, beans and pearl-barley leave overnight in the cold water.
Chop the pork, onions, carrot and fry a little bit.
In the bowl with 2-3 liters add all ingredients. Peel potatoes, chop them and add to the
soup. Add all spices, salt and cook until the beans are soft. Add sour cream to make it
taste better.

39. THE EASTER LAMB IS A TRADITIONAL DISH ON AN EASTER TABLE IN LITHUANIA.
BUTTER EASTER LAMB
It can be made of butter, sugar or baked.
INGREDIENTS
500 gr. Butter
1 teaspoon of salt
PREPARATION
Room temperature butter mix well with sugar.
Form lamb with the knife. You can make eyes from pepper. You can make its fur with a
fork or a stick.
Put the butter lamb into the fridge for two hours.
The butter from the lamb can be used when you eat boiled eggs on Easter morning. But
usually it stays on the table as a decoration.

40. In Lithuania, there’s really only one thing to do with beetroot and that’s cold borscht
soup, known in Lithuania as šaltibarščiai
COLD PINK BEET SOUP
Ingredients:
 500ml kefir or buttermilk or natural yogurt
 3 medium beets, boiled and peeled
 2 large cucumbers, diced
 2 eggs, hard boiled
 6 spring onions or 10 green onions leaves
 a bunch of fresh dill, chopped
 salt
 freshly grounded pepper
 boiled potatoes
Preparation:
1. Boil the potatoes. You can either serve the potatoes boiled or to add
an extra crisp
2. Blend the kefir and beets in a blender, seasonwith salt and pepper.
You may need quite a bit salt here as the beets give a lot of
sweetness and adding salt will balance it, so add it according to your
taste.
3. Stir in the diced cucumber.Divide between plates and serve with a
few slices of egg and generouslysprinkled with chives, dill, and
potatoes on the side. Enjoy!

41. CURD CHEESE
produced since the Middle ages
INGREDIENTS:
2 liter of clabber( sour milk)
1 liter of freshmilk
PREPARATION:
Take one big pot. Pour clabber. Pour milk into the other pot and heat it until it starts to boil.
Then, pour the boiling milk into the clabber and stir everything slowly. After 5-10 minutes,
you will see small balls of curd in the yellowish water. The take a piece of clean fabric and
pour the liquids on it. Then press the fabric so that only curd is left inside. You have to
make a special bag of fabric for it. Then press the bag of fabric with the curd in it between
a big stone and a wooden plate. Leave it
for a while. Then take the curd out of the
bag- and here is your cheese. Enjoy

42. LITHUANIAN BLACK RAY BREAD
INGREDIENTS:
1tablespoonyeast (1 pkg.)
1
⁄2cup lukewarm water
1teaspoonsugar
2cups leftover coffee
1(1 ounce) semi-sweetchocolate baking
square
1
⁄4cup molasses
2cups sourdoughstarter
2tablespoons caraway seeds
2tablespoons salt
2cups 100% bran, cereal that's been ground in a blender
6cups rye flour, about
PREPARATION:
1. Proof the yeast in the lukewarm water with the
sugar.
2. Bring the coffee to a boil, turn off the heat, and
stir in the chocolate to let it melt. Add the
molasses and stir again. Let cool until lukewarm.
3. Blend together the yeast mixture, the coffee
mixture and the sourdough starter. Add the
caraway seeds, salt, ground bran cereal and stir
in the flour, cup by cup.
4. When you have a dough that you can knead,
place it on a lightly floured (all purpose flour) work surface, kneading until elastic
and shiny.
5. Place in a large buttered bowl, cover with a towel and let stand in a warm place to
rise until doubled in bulk. This should take about 1 to 1 1/2 hours.
6. Take the dough out again and punch down a couple of times. Divide into 2 equal
pieces, shape these into two round
loaves and place on a buttered baking
sheet. Cover with a towel and let stand
in a warm place for about 1 hour or until
doubled in size.
7. Bake about 50 to 55 minutes or until
brown and the breads sound hollow
when tapped with your finger. Cool the
breads wrapped in a towel. Two loaves.

43. Larissa is the capital of the Thessaly region and lies in the mainland, Central Greece.
According to archaeological evidence, Larissa has been inhabited since the tenth
millennium BC. According to the legend Achilles was born here & Hippocrates, the Father
of Medicine, died here as well. In the ancient years Larissa's growth was rapid based on
farming. Horses brought enormous economic benefits into the city. Moreover, the proud
Thessalian Horse became the symbol of Larissa.
Today, Larissa is a major commercial and industrial centre. It is also belongs to the five
largest cities in Greece. It is a modern European city with several squares especially in the
city centre. Larissa streets are full of two main things: trendy cafes and shops. City centre
is pedestrianesed by 70% which is around 15 khm of pedestrian roads. These are making
Larissa centre very social and active where young people as well as families spent many
hours enjoying on drinking coffee, eating in traditional taverns and shopping.

44. SPINACH PIE WITH CORNMEAL
(PLASTOS
INGREDIENTS
1 kg spinach finely chopped
8 spring onions finely
chopped 4 tbsp fresh dill
finely chopped
2 tbsp wild fennel leaves finely
chopped 3 eggs
200 ml milk
1 tbsp baking powder
400 grams corn meal plus 50
grams Salt and freshly ground
black pepper 300 grams feta plus
150 grams
1/3 cup olive oil plus another 1/3 cup
PREPARATION
Wash the spinach and squeeze out the fluid.
Wash, dry and finely cut all the vegetables.
In a bowl whisk the eggs and add milk and 1/3
cup olive and mix.
Crumble 300 grams feta and add to the egg mixture, as well as 400 grams corn
meal, baking powder, salt and freshly ground black pepper. Add all the vegetables
and mix well with a spoon.
From the other 1/3 cup oil, use half of it to
wet the baking tin and use the remaining 50
grams of corn meal and sprinkle it over the olive
oil.
Using a spoon add the mixture, spoon by spoon
to cover all the surface of a very large baking tin
(35 x 40 cm / 14 x 16 inches).
Crumble remaining feta on top and with a spoon
add the remaining olive oil.
Bake in a preheated oven to 180o C / 350o F for
about 1 hour or until golden on top.

45. MELOMAKARONA –
HONEY COOKIES WITH WALNUTS
INGREDIENTS FOR THE COOKIES
2 cups olive oil
¾ cup sugar
½ cup brandy or cognac
½ cup orange juice
2 teaspoons cinnamon
2 teaspoons
ground clove Finely
grated rind 2
oranges 7 ½ cups
flour
1 ½ teaspoon baking powder
1 teaspoon baking soda
INGREDIENTS FOR THE SYRUP
200g chopped walnuts
2 cups sugar, 1 ½ cup honey, 3 cups of water
PREPARATION
In a big bowl put the oil, the sugar, the brandy or cognac, the orange juice, the
cinnamon, the clove and the orange rind. Mix
them with your hands for 10 minutes.
Add the baking powder and baking soda
and keep mixing with your hands until
combined.
Sift flour gradually and work mixture together
until it becomes a soft dough.
Take pieces of the dough and shape the
‘melomakarona’ to make them flat and oval.
Press them gently onto a grater to decorate
their surface. Place them in a large and deep
baking tin covered with baking paper.
Preheat oven to 180⁰C. Bake for 20 minutes until golden brown.
Remove from the oven, take the paper away and leave them to cool.
To prepare the syrup: Mix the honey and the sugar with the water in a pot
and bring to the boil at a high temperature. Let the syrup boil for 3-5minutes.
Remove the pot from the cooker and poor the syrup onto the ‘melomakarona’. Leave them
for a few minutes to absorb some of the syrup, overturn them and leave for a few more
minutes. Place the sweets on a platter and garnish with the chopped walnuts.

46. Place the swe
SOUR TRAHANAS
INGREDIENTS
1 cup sour trahana (homemade pasta with milk)
4 cups wate r
150 grams feta cut into cubes
1/2 cup olive oil
salt
pepper
PREPARATION
Pour 4 cups water in a saucepan and boil.
When the water boils, add the pasta, olive oil and
salt and stir constantly to prevent sticking in the
bottom of the pot.
Cut the feta into cubes.
Once the mixture begins to boil, add the cheese and
stir constantly .
Do not stop to stir.
In 15 minutes, our soup with trahana begins to
thicken.
Remove the saucepan from the heat and trahana
soup with feta cheese is ready.
Serve the soup hot and if we want add pepper and a
few croutons or toasted bread into cubes .

47. SEMOLINA HALVA
INGREDIENTS
2 cups semolina
1 cup olive oil
2 cups sugar
½ cup honey
5 cups water
¼ cup coarsely chopped walnuts
¼ cup pines
¼ cup blond raisins
1 teaspoon cinnamon
PREPARATION
Boil water, sugar, honey and spices for 2-3 minutes.
Put in wide pot the oil burn. Pour little by little
semolina, stirring constantly with a wooden spoon.
Add the walnuts and pine nuts, and continue stirring
to avoid burning.
When the semolina mixture gets a dark golden color,
add the raisins and small amounts of the simple syrup
to the semolina (the hot syrup will steam and splatter so be careful).
Continue stirring on a medium-low heat, until the mixture thickens and pull the pot from the
heat. Cover with a clean towel for 5 min.
Pour the halva in a form or in individual ramekins and let it cool.
Invert the form and the halva slide out, after sprinkle with cinnamon and serve.

48. SPRING SPANAKOPITA- SpinachPie
Ingredients for the filling
 10 spring onions, finely chopped
 1 kilo spinach, washed and chopped
 300g feta cheese, crumbled
 3 eggs beaten
 fresh dill, chopped
 olive oil
 salt and pepper
 homemade pastry (with fillo dough) or ready
Ingredients for the fillo dough
 300g all-purpose flour
 5 tbsps olive oil
 1 tbsp red wine vinegar
 1 tsp salt
 1/2- 3/4 of a cup water
Preparation
1. First we prepare the fillo dough. Combine the
flour, the water, the salt the olive oil and the
vinegar in a bowl. knead with hands to create a
nice dough. Then cover the bowl with a towel,
set it aside and let it to rest.
2. Heat the oven to 175C(350 F).
3. To prepare the filling put the spinach, the onions
and the dill in a large pan with olive and cook for
a couple of minutes. After add the feta, the
beaten eggs, salt and pepper.
4. Lay 1 sheet of fillo dough in prepared baking
pan, and brush lightly with olive oil, letting the
excess hang over the sides. Keep going with the rest of the sheets and sprinkling
with olive oil. Use 4 fillo sheets, depending on how thick your fillo is. Spray some
water between the sheets for a crusty result.
5. Spread spinach and cheese mixture into pan and fold overhanging dough over
filling. Then put another 4 sheets of fillo dough, brushing each with oil. Fold the
excess pastry from the sides, you can crumble them a little.
6. Brush the folded sides well wpieces with a sharp knife. Bake in the preheated oven
for about 60 minutes until the fyllo is crispy and golden.
7. Leave the spanakopita cool down for 10-15, cut into pieces and serve.

49. GEMISTA - Stuffed Tomatoes and peppers with rice
Ingredients
 6 tomatoes
 6 green bell peppers
 12 tblsps short grain rice
 3 red onions, finely chopped
 4chopped tomatoes
 parsley chopped
 fresh mint chopped
 5-6 potatoes, cut into wedges
 salt and pepper
 olive oil
Preparation
1. Start by washing thoroughly the vegetables. Slice off the top of the tomatoes and
using a spoon remove the flesh of the tomatoes and keep it in a bowl. Slice off the
top of the peppers and remove the seeds from the inside. Place the empty
vegetables on a large baking tray. Season the empty vegetables with a pinch of
salt.
2. Now prepare the filling. Put in a bowl the onion, the chopped tomatoes, the pulp of
the tomato flesh, the parsley, the mint, the rice. Add into the mixture salt, pepper
and some water. Mix well.
3. Fill the tomatoes and peppers with the
stuffing. Replace the previously saved tops of
the tomatoes and peppers. Pour some more
oil and salt over the top of the vegetables and
a little bit of water into the pan and fill the
gaps between the stuffed tomatoes and
peppers with slices of potatoes. Bake it in a
low oven (180 oC) for about one hour.

50. TRADITIONAL FASOLADA- Bean soup
Ingredients
 500g dry white beans
 3-4 carrots, finely chopped
 2 large red onions, finely chopped
 2 garlic cloves, chopped
 3 stalks of celery, finely chopped
 1/2 cup extra virgin olive oil
 1/4 cup tomato paste
 a pinch of paprika or red pepper flakes
 salt and pepper
Preparation
1. The night before, place the beans in a large bowl with plenty of water and let them
soak overnight.
2. Next day throw the water and rinse very well before starting to cook.
3. Put the beans in a pot, add onions, garlic, carrots, celery and add water to cover
everything. Start boiling.
4. Then add the tomato paste, the oil, salt and pepper, paprika or red pepper flakes.
Keep boiling on medium heat. Give it a stir from time to time.
5. Boil about 1 -1 ½ hour. Soup should be just a bit thick, between water.

51. Warwick
Warwick the county town of Warwickshire, England. The town lies upon the River Avon,
11 miles (18 km)south of Coventry and just west of Leamington Spa and Whitmash with
which it is conjoined. At the 2011 United Kingdom census, it had a population of 31,345.
Warwick was chosen as the site for one of these fortifications because of its proximity to
the important transport routes of the Fossy Way and the Avon. In the early 10th century, a
new shire was founded with Warwick as its administrative centre, giving the settlememt
new importance.
Much of the medieval town was destroyed in the Great Fire of Warwick which occurred in
1694. As a result, most of the buildings in the town centre are of the 17th and early 18th
century origin, although a number of older medieval timber framed buildings survive,
especially around the edges of the town centre. The fire burnt much of the medieval
Church of St. Mary both the chancel and the Beauchamp Chapel, hower survived, the
latter having been built between 1443 and 1464.

52. PUMPKIN SOUP
INGREDIENTS
2lb/1 kg pumpkin (any), chopped into large chunks (remove skin and seeds)
2 medium onions, sliced
2 cloves of garlic
·3 cups / 750ml chicken or vegetable stock
1 cup / 250ml milk
Salt and pepper
INSTRUCTIONS
Combine all ingredients (except salt and pepper) in a saucepan and bring to boil, then
reduce heat and let simmer until pumpkin is tender.
Remove from heat and use a stick blender to blend until smooth. If you don't have a stick
blender, use a blender - see notes.
Season to taste with salt and pepper, then serve with crusty bread.
Variations: For a richer finish, substitute the milk with cream, but add after blending and do
not bring to boil.
Garnishes: Dollop of yoghurt, sour cream or creme fraiche goes
wonderfully.

53. MINCE PIES
Mince pies are a sweet, traditional, British festive treat eaten in December. Mincemeat, the
traditional filling for mince pies, is a spicy preserve comprising a mixture of dried fruit,
apple, suet and candied fruit and spices. It has been part of British cookery for centuries.
INGREDIENTS (SIMPLE METHOD)
1 pack of ready made pastry
1 jar of Mince Meat
IF YOU WISH TO MAKE THE PASTRY:
225g plain flour and 100g butter
Sift the flour into a large bowl, add the butter and rub in with your fingertips until the
mixture resembles fine breadcrumbs.
Stir in the salt, then add 2-3 tbsp water and mix to a firm dough. Knead the dough briefly
and gently on a floured surface. Wrap in cling film and chill while preparing the filling.
METHOD
Heat oven to 200°c / Fan oven 180°c.
Roll out the pastry until it is 3mm thin.
Use a round cutter (8cm) to make the bases for the pies
- place the pastry circles in the baking tray.
Spoon about a teaspoon of mincemeat into each pastry
base.
Make a pastry ‘lid’ for each pie- this can be a circular
cover, star or leaf - have fun- be creative!
Cook in centre of oven for 12 minutes or until pies are a
pale, golden, brown colour. When cool, dust with icing sugar (optional).
EQUIPMENT:
Rolling pin
Baking tray (12 holes)
Butter to grease the tray
Cutters
Clean surface to roll on
2 Teaspoons

54. PORRIDGE
Porridge is usually eaten for breakfast, particularly during winter and autumn
months as it is very warming and nutritious.
INGREDIENTS
- 50g porridge oats
- 350 ml Milk / Water
- sprinkling of Salt
- Cinnamon
METHOD
Add the oats and milk/water to a small saucepan. Bring to the boil over a medium heat.
Simmer for about 5-7 minutes, stirring occasionally.
Add the salt and cinnamon. and stir well.
Spoon porridge into bowls and top with sliced banana and dried fruit. Add about 1/4 cup of
milk and then.

55. EASTER SIMNEL CAKE
INGREDIENTS
175g/6oz butter or margarine
175g/6oz soft brown sugar
3 free-range eggs, beaten
175g/6oz plain flour
Pinch salt
½ tsp ground mixed spice (optional)
350g/12oz mixed raisins, currants and sultanas
55g/2oz chopped mixed peel
½ lemon, grated zest only
1-2 tbsp apricot jam
1 free-range egg, beaten for glazing

56. Springtime Chocolate Nests by Reception
Ingredients
50g butter
100g milk or dark chocolate, broken into chunks
3 tablespoons of golden syrup
100g cornflake
36 mini chocolate eggs
Method
1. Line a 12-hole fairy cake tin with paper cases.
2. Melt the chocolate, golden syrup and butter in a bowl set over a pan
of gently simmering water, (do not let the base of the bowl touch the
water). Stir the mixture until smooth.
3. Remove the bowl from the heat and gently stir in the cornflakes until
all of the cereal is coated in the chocolate.
4. Divide the mixture between the paper cases and press 3 chocolate
eggs into the centre of each nest.
5. Chill in the fridge for 1 hour, or until completely set.

57. VICTORIA SPONGE.
The Victoria Sponge (also known as the Victoria Sandwich) is a
cake that is traditional baked in the summer months. It is named
the Victoria Sponge after Queen Victoria. She made the cake a
tradition to eat at summer garden parties. This cake is now used
to celebrate Queen Elizabeth’s birthday – no street birthday
party would be complete without one!
What you will need:
• 225g/8oz soft butter or margarine (room temperature)
• 225g/8oz caster sugar
• 4 medium eggs
• 2 tsp vanilla extract
• 225g/8oz self-raising flour
• Milk to loosen
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Grease and line 2 x 18cm/7in cake tins with baking paper.
3. Cream the butter and the sugar together in a bowl until pale and fluffy.
4. Beat in the eggs, a little at a time, and stir in
the vanilla extract.
5. Fold in the flour using a large metal spoon,
adding a little extra milk if necessary, to create a
batter with a soft dropping consistency.
6. Divide the mixture between the cake tins and
gently spread out with a spatula.
7. Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the
middle comes out clean.
8. Remove from the oven and set aside for 5 minutes, then remove from the tin and
peel off the paper. Place onto a wire rack.
9. Sandwich the cakes together with jam, lemon curd or whipped cream and berries or
just enjoy on its own

58. Traditional scones with clotted cream and jam
YOU WILL NEED –
• 225g of self-raising flour
• ¼ tea spoon of salt
• 120ml of milk
• 50g of butter (cut into small cubes)
• 25g of caster sugar
• 50g of sultanas
1. Preheat oven to 220 C / Gas 7. Grease a
baking tray.
2. Measure out the flour and salt in a mixing bowl.
Add the butter. Rub together with your fingertips until
the mixture looks like breadcrumbs. Stir in the sugar and sultanas.
3. Add the milk to the mixture and stir everything together. Knead the mixture together
with your hands until you have formed a stiff dough.
4. Gently roll out the dough until it is 2cm thick. Cut out shapes with round biscuit
cutters dipped in flour. Put the scones on a baking tray, brush them with milk
5. Bake for 12 to 15 minutes. Leave them on a cooling rack for 5 minutes.
When cool cut scone in half
and spread on clotted cream
and a teaspoon of jam.
Did you know!
This is a great British debate!
Do you put the cream on first
or the jam?