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ErasmusFest
ErasmusFest
Recipe minibook
Recipe minibook
Typical recipes from the partners' countries
Istituto Comprensivo
Novara di Sicilia
RECIPES
G r e e c e
I c e l a n d
I t a l y
P o r t u g a l
T u r k i y e
p g . 1
Enjoy your meal
p g . 1 1
p g . 2 1
p g . 3 3
p g . 4 4
GREECE
Greek Salad
4 l a r g e v i n e t o m a t o e s , c u t i n t o
i r r e g u l a r w e d g e s
1 c u c u m b e r , p e e l e d , d e s e e d e d ,
t h e n r o u g h l y c h o p p e d
½ a r e d o n i o n t h i n l y s l i c e d
1 6 o l i v e s
1 t s p d r i e d o r e g a n o
8 5 g f e t a c h e e s e , c u t i n t o
c h u n k s ( b a r r e l m a t u r e d f e t a
i s t h e b e s t )
4 t b s p G r e e k e x t r a v i r g i n o l i v e
o i l
Ingredients
1
Preparation
P l a c e 4 l a r g e v i n e t o m a t o e s , c u t i n t o w e d g e s , 1 p e e l e d , d e s e e d e d
a n d c h o p p e d c u c u m b e r , ½ a t h i n l y s l i c e d r e d o n i o n , 1 6 o l i v e s , 1 t s p
d r i e d o r e g a n o , 8 5 g f e t a c h e e s e c h u n k s a n d 4 t b s p G r e e k e x t r a v i r g i n
o l i v e o i l i n l a r g e b o w l .
L i g h t l y s e a s o n , t h e n s e r v e w i t h c r u s t y b r e a d t o m o p u p a l l o f t h e
j u i c e s .
2
Tzatziki
3 0 0 g s t r a i n e d y o g u r t
1 c u c u m b e r
1 / 3 c l o v e ( s ) o f g a r l i c
t a b l e s p o o n ( s ) v i n e g a r , o f w h i t e
w i n e
/ 4 b u n c h d i l l , f i n e l y c h o p p e d
( o p t i o n a l )
2 t a b l e s p o o n ( s ) o l i v e o i l
1 p i n c h s a l t
p e p p e r
Ingredients
3
Preparation
P e e l t h e c u c u m b e r a n d g r a t e w i t h a c h e e s e g r a t e r .
P u t t h e i n g r e d i e n t s i n t o a b o w l . A d d a p i n c h o f s a l t a n d 1 t s p o f
w h i t e w i n e v i n e g a r . T o s s a n d s e t a s i d e .
I n t h e m e a n t i m e , m i x t h e y o g u r t , 1 / 3 o f a g a r l i c c l o v e ( m i n c e d ) , 2 t s p
w h i t e w i n e v i n e g a r a n d 3 t s p o f o l i v e o i l . M i x u n t i l c o m b i n e d .
S q u e e z e t h e c u c u m b e r w i t h y o u r h a n d s t o r e l e a s e a n y r e m a i n i n g
l i q u i d .
D i s c a r d t h e l i q u i d a n d a d d t h e c u c u m b e r t o t h e y o g u r t m i x t u r e .
S t i r i n t o m i x t u r e . A d d p e p p e r a n d a d j u s t s a l t a c c o r d i n g t o t a s t e .
A d d s o m e f i n e l y c h o p p e d d i l l a n d y o u r s a u c e i s r e a d y .
P u t t h e m i x t u r e i n t o t h e f r i d g e .
S e r v e i t w i t h s o m e c a r r o t s , p e p p e r s , c u c u m b e r a n d G r e e k p i t a b r e a d !
4
Pasticcio
5 0 0 g r . s p a g h e t t i n r 2 ,
2 b i g o n i o n s , 1 l t m i l k ,
7 5 0 g r . m i n c e d m e a t . 4 e g g s ,
1 t s p b u t t e r , t o m a t o p a s t e ,
s a l t , p e p p e r , c l o v e , n u t m e g ,
c i n n a m o n ,
o l i v e o i l , r e d w i n e
Ingredients
5
Preparation
B o i l t h e s p a g h e t t i a c c o r d i n g t o p a c k a g e d i r e c t i o n s . D r a i n a n d s e t
a s i d e . H e a t t h e o l i v e o i l a n d s a u t é t h e o n i o n s . A d d t h e m e a t a n d m i x
w e l l u n t i l g o l d e n b r o w n o n a l l s i d e s . A d d t h e g a r l i c , s p i c e s a n d r e d
w i n e . A d d t h e t o m a t o p a s t e a n d c h o p p e d t o m a t o a n d l o w e r t h e h e a t .
C o o k u n t i l t h e m e a t i s t e n d e r , a b o u t 3 0 m i n u t e s .
F o r c r e a m
H e a t t h e m i l k i n a s a u c e p a n . L o w e r t h e h e a t a n d a d d t h e f l o u r ,
s t i r r i n g c o n s t a n t l y .
W h e n t h e m i l k s t a r t s t o b o i l a n d g e t s t h i c k e n , r e m o v e f r o m t h e h e a t
a n d a d d s a l t , p e p p e r , n u t m e g a n d t h e e g g s . M i x w e l l a n d s e t t h e
c r e a m a s i d e .
S t a r t a s s e m b l i n g t h e d i s h .
G r e a s e a d e e p n o n s t i c k m e d i u m - s i z e d p a n a n d s p r e a d t h e c o o k e d
s p a g h e t t i .
A d d o n t o p t h e m e a t s a u c e a n d f i n i s h w i t h t h e c r e a m .
S p r i n k l e w i t h a l i t t l e e x t r a g r a t e d c h e e s e a n d b a k e a t 1 6 0 o C f o r
a b o u t 4 5 m i n u t e s .
R e m o v e f r o m t h e o v e n a n d l e t i t c o o l f o r a b o u t 1 5 m i n u t e s b e f o r e
6
Zucchini Balls
4 l a r g e s m a s h e d z u c c h i n i s
1 d r y o n i o n , f i n e l y c h o p p e d
3 - 4 f r e s h o n i o n s , c h o p p e d
½ b u n c h o f m i n t , c h o p p e d
½ b u n c h o f c h o p p e d p a r s l e y
½ b u n c h o f d i l l , c h o p p e d
2 b e a t e n e g g s
2 0 0 g r . g r a t e d f e t a c h e e s e
s a l t
f r e s h l y g r o u n d p e p p e r
4 t s p f u l l o f s e l f - r i s i n g f l o u r
o l i v e o i l f o r f r y i n g
Ingredients
7
Preparation
W a s h z u c c h i n i s .
G r a t e t h e m o n a c o a r s e g r a t e r a n d p u t t h e m i n a c o l a n d e r .
S p r i n k l e w i t h s a l t a n d l e t t h e m s w e a t f o r 1 0 m i n u t e s .
S q u e e z e t h e g r a t e d z u c c h i n i w e l l w i t h y o u r h a n d s .
T w i s t i t t o d r a i n t h e l i q u i d .
P u t t h e m i n a b o w l a n d a d d t h e d r y a n d f r e s h o n i o n , d i l l , m i n t ,
p a r s l e y , t h e b e a t e n e g g s a n d t h e g r a t e d f e t a c h e e s e .
A d d p e p p e r a n d s a l t .
M i x v e r y w e l l w i t h a s p o o n a n d l i t t l e b y l i t t l e a d d t h e f l o u r , u n t i l y o u
h a v e a t h i n p o r r i d g e t h a t f a l l s o f f t h e s p o o n w h e n y o u t u r n i t .
H e a t t h e o l i v e o i l o n m e d i u m t o h i g h h e a t a n d a f t e r i t b u r n s , p o u r
t h e m i x t u r e s p o o n b y s p o o n .
F r y f o r a b o u t 2 m i n u t e s o n e a c h s i d e .
M a k e s u r e t h a t t h e t e m p e r a t u r e o f t h e o i l d o e s n o t d r o p a n d t h e y
a b s o r b o i l i n s t e a d o f f o r m i n g a c r u s t .
L e a v e t h e m o n a b s o r b e n t p a p e r t o d r a i n a n d s e r v e t h e m h o t o r c o l d
w i t h y o g u r t d i p .
8
Walnut Pie
3 8 0 g c h o p p e d w a l n u t
1 8 0 g p o w d e r e d M e l b a t o a s t o r
b r e a d c r u m b s ,
2 0 g b a k i n g p o w d e r ( 4 t p s ) ,
1 f l a t t s p p o w d e r e d n u t m e g ,
2 t s p p o w d e r e d c i n n a m o n ,
½ t s p g r o u n d e d c l o v e ,
2 0 0 g b u t t e r ,
1 6 5 g s u g a r .
F o r t h e s y r u p
2 c u p s s u g a r , 1 0 0 g r h o n e y ,
2 c u p s w a t e r , 1 t s p v a n i l l a , 1 t s p
o r a n g e j u i c e , ¼ o f a c u p c o g n a c
Ingredients
9
Preparation
M i x s u g a r a n d b u t t e r i n t o a b o w l a n d m i x t h e m a t m e d i u m - h i g h
s p e e d f o r a t l e a s t 5 m i n u t e s , u n t i l b e c o m e s s m o o t h a n d c r e a m y .
A d d t h e e g g y o l k s o n e b y o n e a n d c o n t i n u e m i x i n g .
P o u r i n t h e c o g n a c a n d t h e o r a n g e j u i c e a n d m i x f o r 1 0 m o r e
s e c o n d s . S e t a s i d e .
I n t o a l a r g e b o w l , a d d t h e c h o p p e d w a l n u t , t h e p o w d e r e d M e l b a
t o a s t , t h e c i n n a m o n , t h e c l o v e , t h e n u t m e g , t h e b a k i n g p o w d e r a n d
b l e n d w i t h a s p o o n .
P l a c e t h e e g g w h i t e s i n t o t h e b o w l o f t h e e l e c t r i c m i x e r , a l o n g w i t h
a p i n c h o f s a l t . M a k e s u r e y o u r e g g w h i t e s , b o w l a n d w h i s k
a t t a c h m e n t s a r e c l e a n a n d f r e e o f a n y w a t e r . W h i s k t h e e g g w h i t e s
u n t i l t h e m i x t u r e i s v e r y t h i c k a n d g l o s s y a n d a l o n g t r a i l i n g p e a k
f o r m s w h e n t h e w h i s k i s l i f t e d ( m e r i n g u e s ) .
W i t h a s p a t u l a a d d g r a d u a l l y t h e m e r i n g u e s i n t o t h e m i x t u r e a n d
b l e n d w i t h l i g h t c i r c u l a r m o v e m e n t s f r o m t h e b o t t o m u p
B u t t e r t h e b o t t o m a n d t h e s i d e s o f a r o u n d b a k i n g t r a y , a p p r o x
3 0 c m d i a m e t e r a n d b a k e i n a p r e h e a t e d o v e n a t 1 7 0 C , f o r a b o u t 3 5
m i n u t e s , u n t i l n i c e l y c o l o r e d o n t h e o u t s i d e a n d b a k e d t h r o u g h . 10
ICELAND
Buried Salmon
1 m e d i u m s a l m o n f i l l e t
( d e b o n e d )
1 0 0 g c o a r s e s a l t
( t h e o l d k i n d )
1 0 0 g b r o w n s u g a r
2 t b s p d r i e d d i l l
W h i t e p e p p e r a n d
b l a c k p e p p e r
S p r i n k l e w i t h f i n e s a l t
a t t h e e n d
Ingredients
11
Preparation
P l a c e t h e f i l l e t o n a l u m i n u m f o i l .
M i x c o a r s e s a l t a n d s u g a r i n a b o w l a n d r u b t h e m i x t u r e w e l l o v e r
t h e f i l l e t .
M i x s p i c e s t o g e t h e r a n d s p r i n k l e e v e n l y .
W r a p t h e f i l l e t w e l l a n d t i g h t l y i n t h e a l u m i n u m f o i l .
L e a v e i n t h e r e f r i g e r a t o r a n d t u r n e v e r y 1 2 h o u r s f o r t w o t o t h r e e
d a y s .
12
Gravel Sauce for Salmon
1 5 0 m l m a y o n n a i s e
1 0 0 m l s o u r c r e a m
1 t a b l e s p o o n d i j o n m u s t a r d
1 t b s p S S m u s t a r d
1 t a b l e s p o o n h o n e y
1 t b s p d i l l
1 t e a s p o o n b r o w n s u g a r
s a l t a n d p e p p e r
s a u c e c o l o r i n d r o p s
Ingredients
13
Preparation
T h e s a u c e i s p r e p a r e d t h e d a y b e f o r e i t i s u s e d . J u s t b e f o r e s e r v i n g ,
t h e s a u c e i s f l a v o r e d w i t h w h i p p e d c r e a m . G a r n i s h w i t h f r e s h d i l l .
14
Leg of Lamb
1 l e g o f l a m b
O l i v e o i l
T h y m e s p i c e
R o s e m a r y s p i c e
O r e g a n o s p i c e
7 g a r l i c c l o v e s
Ingredients
15
Preparation
S t a r t b y r i n s i n g t h e t h i g h , t r i m m i n g i t i f n e c e s s a r y , a n d t h e n
d a m p e n i t w i t h k i t c h e n p a p e r t o w i p e t h e w a t e r o f f i t .
B r u s h w i t h o i l a n d s e a s o n w i t h s a l t , p e p p e r , t h y m e a n d r o s e m a r y .
G o o d t o a d d s o m e o r e g a n o t o o . T h e n , u s i n g a s h a r p k n i f e , p o k e 5 - 7
h o l e s i n t h e t h i g h a n d i n s e r t f r e s h g a r l i c c l o v e s i n t o t h e h o l e s .
P l a c e t h e t h i g h o n t h e h o t g r i l l a n d t u r n e v e r y 1 5 m i n u t e s . D o n o t
k e e p t h e t e m p e r a t u r e m u c h a b o v e 1 6 0 ° c s o t h a t i t d o e s n o t b u r n .
I f y o u h a v e a c h a r c o a l g r i l l , p l a c e t h e c o a l s o n e a c h s i d e o f t h e g r i l l
a n d a n a l u m i n u m t r a y i n b e t w e e n a n d p l a c e t h e t h i g h o v e r t h e
a l u m i n u m t r a y .
I f y o u w a n t t o u s e a l u m i n u m f o i l r a t h e r t h a n p u t t i n g i t d i r e c t l y o n
t h e g r i l l , w r a p t h e l e g o f l a m b i n a l u m i n u m f o i l a n d g r i l l t h e l e g i n
a l u m i n u m f o i l f o r a p p r o x . 5 0 - 6 0 m i n . T h e n r e m o v e t h e f o i l a n d g r i l l
w i t h o u t f o i l f o r t h e l a s t f e w m i n u t e s .
M e d i u m t h i g h , 2 . 2 - 2 . 5 k g t a k e s a p p r o x . 7 5 - 8 5 m i n t o r e a c h a n a v e r a g e
c o r e t e m p e r a t u r e o f a r o u n d 7 0 ° c , b u t a l w a y s u s e a m e a t
t h e r m o m e t e r t o m o n i t o r .
16
Caramelized potatoes
2 1 / 4 p o u n d s ( 1 k g ) f i r m
o f v e r y s m a l l p o t a t o e s ,
1 t a b l e s p o o n ( 1 8 g ) s a l t
p e r q u a r t ( L )
o f c o o k i n g w a t e r f o r t h e
p o t a t o e s
1 / 2 c u p ( 1 0 0 g ) s u g a r
2 t a b l e s p o o n s ( 3 0 g ) b u t t e r
Ingredients
17
Preparation
R i n s e t h e p o t a t o e s , t h e n p l a c e i n a p o t a n d a d d j u s t e n o u g h w a t e r t o
c o v e r t h e m .
A d d s a l t , c o o k t h e p o t a t o e s f o r a b o u t 1 5 m i n u t e s , p e e l t h e m , a n d p u t
t h e m i n t h e r e f r i g e r a t o r .
S p r i n k l e t h e s u g a r i n t h e b o t t o m o f a p a n a n d a l l o w i t t o c a r a m e l i z e
w i t h o u t s t i r r i n g i t .
A d d t h e b u t t e r a n d a l l o w i t t o f r o t h , t h e n m i x t o g e t h e r t h e s u g a r
a n d t h e b u t t e r .
R i n s e t h e p e e l e d , c o o k e d p o t a t o e s i n c o l d w a t e r a n d l e t t h e m d r a i n
a b i t s o t h a t t h e y a r e s t i l l m o i s t . P l a c e t h e m i n t h e c a r a m e l a n d t u r n
t h e m c a r e f u l l y u n t i l t h e i r s u r f a c e s a r e c o v e r e d w i t h c a r a m e l a n d
t h e y a r e w a r m e d t h r o u g h .
18
Skyrkaka
1 p k L U b a s t o g n e b i s c u i t s
5 0 g b u t t e r
5 0 0 g K E A b l u e b e r r y a n d
s t r a w b e r r y c u r d
( K E A s k y r i s i c e l a n d i c )
5 0 0 m l c r e a m
7 0 g c h o p p e d d a r k
c h o c o l a t e
B l u e b e r r i e s a n d
s t r a w b e r r i e s
( a b o u t 1 2 5 g e a c h )
Ingredients
19
Preparation
C r u s h t h e b i s c u i t s ( i n a b a g w i t h a r o l l i n g p i n o r i n a f o o d p r o c e s s o r )
a n d m e l t t h e b u t t e r i n a p a n a n d m i x t h e b u t t e r w i t h t h e b i s c u i t
c r u m b s .
P l a c e t h e c r u s h e d b i s c u i t s i n t h e b o t t o m o f t h e m u g , p r e s s t h e
e d g e s a l i t t l e a n d a l l o w t o c o o l c o m p l e t e l y .
W h i p t h e c r e a m a n d t h e n c a r e f u l l y a d d t h e c u r d w i t h a l a d l e u n t i l
w e l l m i x e d .
P l a c e t h e c u r d a n d c r e a m m i x t u r e o n t o p o f t h e b i s c u i t .
S p r i n k l e t h e c h o p p e d d a r k c h o c o l a t e o v e r t h e c u r d m i x t u r e a n d
f i n a l l y t h e b e r r i e s .
R e f r i g e r a t e f o r a b o u t 1 - 2 h o u r s b e f o r e s e r v i n g , e v e n o v e r n i g h t .
20
ITALY
Caponata
1 0 e g g p l a n t , O i l f o r f r y i n g ,
1 b i g c e l e r y a n d 1 o n i o n ,
3 0 0 g g r e e n o l i v e s ,
3 t a b l e s p o o n s o f p i c k l e d
o r s a l t e d c a p e r s ,
1 . 5 l t f r e s h t o m a t o s a u c e ,
S a l t a n d p e p p e r t o t a s t e ,
1 g l a s s o f v i n e g a r
2 t a b l e s p o o n s o f s u g a r
Ingredients
21
Preparation
W a s h t h e e g g p l a n t s , r e m o v e t h e s t e m s t o g e t h e r w i t h t h e e n d s o f
t h e e g g p l a n t , c u t j u s t a s t r i p o f p e e l , b y p r a c t i c i n g a v e r t i c a l c u t
t h a t g o e s f r o m e n d t o e n d .
N o w , c u t t h e e g g p l a n t i n t o r a t h e r b i g c u b e s a n d f r y t h e m i n h o t o i l .
P u t t h e m t o d r a i n o n b l o t t i n g p a p e r .
C l e a n t h e c e l e r y r e m o v i n g a l l t h e g r e e n l e a v e s , c u t i t i n t o p i e c e s
a n d b o i l i t i n s a l t e d w a t e r .
F r y t h e s l i c e d o n i o n i n a l a r g e p a n .
A s s o o n a s i t i s i t i s g o l d e n b r o w n a d d t h e b o i l e d c e l e r y , t h e p i t t e d
a n d c h o p p e d o l i v e s , t h e p i c k l e d c a p e r s ( i f w e u s e t h e s a l t e d c a p e r s
w e h a v e t o w a s h a w a y t h e s a l t ) a n d t h e t o m a t o s a u c e .
S e a s o n w i t h s a l t a n d p e p p e r a n d c o o k .
W h e n a l m o s t c o o k e d , a d d f r i e d e g g p l a n t s t o t h e s a u c e , l e t i t c o o k
f o r f e w m i n u t e s .
M e a n w h i l e , m e l t t h e s u g a r i n t h e v i n e g a r a n d p o u r i t o n t h e s a u c e
w i t h t h e e g g p l a n t s . L e t t h e v i n e g a r s i m m e r w e l l . I t i s a d i s h t h a t i s
22
Pasta alla Norma
5 0 0 g o f m a c a r o n i
( b u t t h a t ’ s o k a y a n y k i n d o f
p a s t a )
k g r i p e t o m a t o e s f o r t o m a t o
s a u c e ,
4 a u b e r g i n e s
a b u n c h o f b a s i l ,
2 c l o v e s o f g a r l i c ,
o i l f o r f r y i n g ,
s a l t a n d p e p p e r t o t a s t e
s a l t e d R i c o t t a
Ingredients
23
Preparation
G e n t l y f r y t h e w h o l e g a r l i c a n d a d d t h e c l e a n e d t o m a t o e s c u t i n t o
p i e c e s a n d a f e w l e a v e s o f b a s i l . S e a s o n w i t h s a l t a n d p e p p e r a n d
c o o k o v e r l o w h e a t . W h e n t h e t o m a t o i s w i t h e r e d , r e m o v e f r o m h e a t ,
p a s s i t t h r o u g h a s i e v e a n d s e t a s i d e t h e s o o b t a i n e d s a u c e .
W a s h t h e a u b e r g i n e s , r e m o v e t h e s t e m s t o g e t h e r w i t h a p i e c e o f t h e
a u b e r g i n e , c u t j u s t a s t r i p o f s k i n p r a c t i c i n g a v e r t i c a l c u t f r o m e n d
t o e n d ( t h e s k i n m u s t r e m a i n , b u t t h i s s t r i p ) . N o w y o u h a v e t o
c h o o s e w e t h e r t o c u t t h e e g g p l a n t i n t o s l i c e s o r c u b e s , I p r e f e r
t h e m i n c u b e s t h e r e s u l t d o e s n o t c h a n g e . T h e n f r y t h e m i n p l e n t i f u l
o i l a n d p l a c e t h e m o n f o o d o i l a b s o r b i n g p a p e r t o w e l s . C o o k t h e
p a s t a a l d e n t e , m i x i t w i t h t h e t o m a t o s a u c e a n d s e r v e l a y i n g d o w n
o n i t t h e f r i e d e g g p l a n t , s o m e b a s i l l e a v e s a n d a f i n a l s p r i n k l i n g o f
f r e s h l y g r a t e d s a l t e d r i c o t t a .
24
Baked Swordfisf Rolls
2 0 0 g o f f i n e b r e a d c r u m b s ,
1 g a r l i c c l o v e
( p e e l e d a n d g r a t e d ) ,
2 t b s p o f p a r s l e y
( f i n e l y c h o p p e d ) ,
1 t b s p o f c a p e r s ,
1 t b s p o f l e m o n j u i c e ,
f i n e s e a s a l t ,
f r e s h l y g r o u n d b l a c k p e p p e r ,
5 0 0 g o f s w o r d f i s h
( t h i n l y s l i c e d ) ,
1 0 0 m l o f e x t r a v i r g i n o l i v e o i l ,
7 0 g r s m o k e d P r o v o l o n e c h e e s e ,
c u b e d
Ingredients
25
Preparation
P r e h e a t t h e o v e n t o 2 0 0 ° C / g a s m a r k 6 .
L i n e a b a k i n g t r a y w i t h p a r c h m e n t a n d s e t a s i d e . I n a m e d i u m s k i l l e t
s e t o v e r a l o w h e a t , t o a s t t h e b r e a d c r u m b s u n t i l g o l d e n a n d c r i s p ,
s t i r r i n g o f t e n t o a v o i d b u r n i n g t h e m . T r a n s f e r t o a b o w l a n d a d d t h e
g a r l i c , p a r s l e y , c a p e r s , l e m o n j u i c e , s a l t a n d p e p p e r . S t i r t o
c o m b i n e . D i p t h e s w o r d f i s h s l i c e s i n o l i v e o i l . D r e d g e t h e m i n t h e
b r e a d c r u m b s o n b o t h s i d e s , t h e n p l a c e a c u b e o f c h e e s e a t t h e i r
c e n t r e a n d r o l l t h e m u p . P i e r c e t h e m w i t h s k e w e r s t o k e e p t h e m
r o l l e d u p t i g h t . B a k e t h e s w o r d f i s h r o l l s f o r 2 0 m i n u t e s , u n t i l t h e
b r e a d i n g i s d e e p l y g o l d e n a n d t h e c h e e s e i s o o z i n g
26
Sicilian Cannoli stuffed with ricotta cream
F o r 3 0 c a n n o l i : F l o u r 0 0 2 6 0 g r ,
S u g a r 2 0 g r ,
L a r d 3 0 g r
( c o l d f r o m t h e f r i d g e ) ,
U n s w e e t e n e d c o c o a p o w d e r 5 g r ,
F i n e s a l t 1 t e a s p o o n ,
E g g s 1 ( 2 0 g r ) ,
W h i t e w i n e v i n e g a r 1 0 g r ,
M a r s a l a w i n e 6 0 g r
F o r t h e f i l l i n g : S h e e p ’ s m i l k
r i c o t t a c h e e s e ( 1 k g ) ( d r a i n e d f o r
a t l e a s t 1 n i g h t i n t h e f r i d g e ) ,
S u g a r 1 3 0 g r , D a r k c h o c o l a t e
c h i p s 8 0 g r
Ingredients
27
F o r t h e b r u s h i n g : E g g s t o t a s t e
F o r f r y i n g : V e g e t a b l e o i l 1 l i t r e
F o r g a r n i s h i n g : C a n d i e d c h e r r i e s ,
g r o u n d p i s t a c c h i o , p o w d e r e d
s u g a r , c a n d i e d o r a n g e ( t o t a s t e )
28
Preparation
T o p r e p a r e S i c i l i a n c a n n o l i s t a r t w i t h t h e s h e l l : i n a b o w l p o u r t h e
f l o u r , t h e s i f t e d c o c o a , t h e s u g a r ,
t h e s a l t , t h e c o l d l a r d f r o m t h e f r i d g e ; c r a c k o p e n t h e e g g a n d b e a t
i t l i g h t l y , t h e n p u t 4 t ( 2 0 g ) o f i t i n t h e b o w l w i t h t h e o t h e r
i n g r e d i e n t s a n d k e e p t h e r e s t a s i d e , w h i c h w i l l b e u s e d t o b r u s h t h e
c a n n o l i l a t e r .
T h e n p o u r i n t h e M a r s a l a w i n e a n d v i n e g a r . S t a r t k n e a d i n g w i t h
y o u r h a n d s
T h e n t r a n s f e r t o t h e w o r k t o p a n d k n e a d f o r a b o u t t e n m i n u t e s u n t i l
y o u g e t a s m o o t h d o u g h . I t w i l l t a k e a l i t t l e p a t i e n c e a n d e n e r g y
b e c a u s e t h e m i x t u r e i s q u i t e d r y . C o v e r w i t h p l a s t i c w r a p a n d l e t i t
s i t i n t h e f r i d g e f o r a b o u t 1 h o u r , t h e n t a k e i t o u t o f t h e f r i d g e a n d
l e a v e i t a t r o o m t e m p e r a t u r e f o r 3 0 m i n u t e s .
A f t e r t h e t i m e h a s p a s s e d , t a k e t h e d o u g h a n d d i v i d e i t i n h a l f . T a k e
o n e o f t h e t w o h a l v e s , l e a v i n g t h e o t h e r o n e w e l l c o v e r e d , a n d
l i g h t l y f l o u r b o t h s i d e s .
29
Preparation
F l a t t e n w e l l w i t h y o u r h a n d s a n d t h e n i n s e r t t h e p i e c e o f d o u g h
b e t w e e n t h e r o l l e r s o f t h e p a s t a m a k i n g m a c h i n e . A t f i r s t i t m i g h t
t e a r u p , d o n ' t w o r r y , j u s t p u t i t b a c k t o g e t h e r a n d r e p e a t .
A s s o o n a s i t i s c o m p a c t , f o l d t h e t w o e n d s ( 1 6 - 1 7 ) i n w a r d s a n d p a s s
a g a i n b e t w e e n t h e r o l l e r s s t a r t i n g f r o m t h e w i d e s t t h i c k n e s s .
R e p e a t f o r 3 - 4 t i m e s , i f i t a l s o h e l p s t o t u r n t h e p i e c e i n t h e
o p p o s i t e d i r e c t i o n .
A s s o o n a s i t i s s m o o t h e r c l o s e t h e e n d s o f t h e s h e e t a g a i n , t h i s t i m e
m a k i n g n o t t w o f o l d s b u t o n e a n d p a s s i t b e t w e e n t h e r o l l e r s 3 - 4
m o r e t i m e s . N o w f o l d t h e s h e e t a g a i n , t h i s t i m e o n t h e s h o r t s i d e
a n d p a s s i t a g a i n b e t w e e n t h e r o l l e r s . G r a d u a l l y l o w e r t h e n u m b e r
a s y o u w o r k , t h u s t h e t h i c k n e s s . I f y o u n o t i c e t h a t t h e p a s t r y i s
g e t t i n g t o o l o n g , s p l i t i t b e f o r e g o i n g o n . K e e p r o l l i n g o u t u n t i l y o u
r e a c h t h e n u m b e r 8 o n t h e m a c h i n e o r w h a t c o r r e s p o n d s o n y o u r
m a c h i n e t o a t h i c k n e s s o f 0 . 5 m m . A l l t h e s e s t e p s w i l l h e l p m a k e t h e
d o u g h m o r e d i l a t e d , s o t h a t b u b b l e s f o r m d u r i n g c o o k i n g .
30
Preparation
O n c e y o u h a v e o b t a i n e d t h e s h e e t o f p a s t r y o f t h e i n d i c a t e d
t h i c k n e s s , y o u c a n d i v i d e i t i n h a l f f o r c o n v e n i e n c e . T r i m t h e e d g e s
a n d a d d t h e m t o t h e o t h e r h a l f o f t h e b r i c k y o u s t i l l h a v e l e f t . W i t h a
s m o o t h b l a d e p a s t r y c u t t e r , c u t o u t i n t o 4 x 4 " ( 1 0 x 1 0 c m ) s q u a r e s ,
t h e n t a k e e a c h s q u a r e o f d o u g h i n y o u r h a n d , s l i d e y o u r t h u m b s
f r o m t h e c e n t e r o u t w a r d s t o s l i g h t l y a n d g e n t l y w i d e n i t ; i n t h e
m i d d l e p l a c e a s t e e l c y l i n d e r s o t h a t i t g o e s f r o m o n e c o r n e r t o t h e
o t h e r
W r a p a f l a p o f d o u g h o n t h e c y l i n d e r , b r u s h w i t h t h e r e m a i n i n g e g g
b e f o r e j o i n i n g i t t o t h e o t h e r f l a p . F o r m t h e f i r s t o f t h e c a n n o l i a n d
c o n t i n u e , u s i n g a l l t h e d o u g h . I t i s i m p o r t a n t t h a t t h e c a n n o l i
r e m a i n i n t h e a i r a b i t b e f o r e c o o k i n g .
H e a t t h e o i l u n t i l i t r e a c h e s a t e m p e r a t u r e o f 3 5 0 ° F ( 1 8 0 ° C ) ( t o b e
m e a s u r e d w i t h a k i t c h e n t h e r m o m e t e r ) . S t a r t f r y i n g t h e c a n n o l i o n e
a t a t i m e , p l a c i n g t h e m o n a s k i m m e r a n d k e e p i n g t h e m i m m e r s e d
f o r a f e w m o m e n t s . T h a t w a y t h e y w o n ' t t o u c h t h e b o t t o m o f t h e p o t
a n d t h e y w o n ' t b u r n . I t ' l l t a k e l e s s t h a n a m i n u t e , t h e n t u r n t h e m
a r o u n d . 31
Preparation
D r a i n t h e c a n n o l i , u s i n g t o n g s
a n d t r a n s f e r t h e m t o a t r a y l i n e d w i t h k i t c h e n p a p e r . T h e n l e t t h e m
c o o l d o w n b e f o r e p u l l i n g o u t t h e c y l i n d e r ; t o d o s o , s i m p l y s q u e e z e
i t s l i g h t l y , t h e t w o m e t a l s h e e t s s h o u l d r e t r a c t . T h e n s l i g h t l y m o v e
i n t h e o p p o s i t e d i r e c t i o n o f t h e c o n e c l o s i n g d i r e c t i o n a n d g e n t l y
s l i d e o u t . A t t h i s p o i n t t h e c a n n o l i s h e l l s a r e r e a d y , s e t t h e m a s i d e
u n t i l t h e y h a v e c o o l e d c o m p l e t e l y a n d i n t h e m e a n t i m e p r e p a r e t h e
f i l l i n g .
S i e v e t h e r i c o t t a i n t o a b o w l , p o u r i n t h e s u g a r a n d w o r k t h e
m i x t u r e w i t h a s p a t u l a
T h e n a d d t h e c h o c o l a t e c h i p s a n d s t i r a g a i n . T r a n s f e r i n a s a c - à
p o c h e a n d u s e i t t o f i l l t h e c a n n o l i . I f y o u l i k e , g a r n i s h w i t h
p i s t a c h i o n u t s , c a n d i e d o r a n g e p e e l o r c h e r r i e s a n d s p r i n k l e w i t h
p o w d e r e d s u g a r b e f o r e s e r v i n g y o u r c a n n o l i .
32
Asparagus with Eggs
Ingredients
33
1 b a y l e a f
1 b u n c h o f g r e e n a s p a r a g u s
2 g a r l i c c l o v e s
6 e g g s
o l i v e o i l , s a l t a n d p e p p e r q . b
PORTUGAL
Preparation
W a s h t h e a s p a r a g u s w e l l a n d d i p t h e m i n b o i l i n g w a t e r ,
s e a s o n e d w i t h s a l t , l e a v i n g t h e m f o r a f e w m i n u t e s , j u s t t o r e l e a s e
t h e m o s t b i t t e r a f t e r t a s t e . T h e n d r a i n t h e m a n d c u t t h e m i n t o s m a l l
p i e c e s . B e a t t h e e g g s , p r o p e r l y s e a s o n e d w i t h s a l t a n d p e p p e r .
H e a t t h e o i l i n a f r y i n g p a n , t o g e t h e r w i t h t h e g a r l i c , f i n e l y c h o p p e d ,
a n d t h e b a y l e a f . L e t i t w a r m u p a l i t t l e , u n t i l t h e g a r l i c s t a r t s t o
t u r n y e l l o w . A d d t h e a s p a r a g u s , r o t a t i n g t h e m i n t h e p a n , s o t h a t
t h e y b e c o m e c r i s p y a n d t a k e o n t h e t a s t e o f t h e i n g r e d i e n t s .
I m m e d i a t e l y a f t e r , a d d t h e e g g s , s t i r r i n g c o n s t a n t l y w i t h a w o o d e n
s p o o n . I f y o u w a n t t o a d d s o m e s t r i p s o f s a u s a g e , p a i o o r h a m , d o s o
a t t h i s s t a g e o f c o o k i n g .
E n g a g e e v e r y t h i n g d e l i c a t e l y a n d w a i t a f e w m i n u t e s u n t i l t h e e g g s
s t a r t t o b e c o o k e d . R e w r a p t h e i n g r e d i e n t s o n c e m o r e a n d r e m o v e
f r o m t h e h e a t b e f o r e t h e e g g s d r y c o m p l e t e l y .
S e r v e i m m e d i a t e l y , o n a p l a t e o r w i t h s o m e s l i c e s o f b r e a d .
34
Duck Rice
Ingredients
35
M a i n i n g r e d i e n t s : D u c k a n d r i c e
F o r s e a s o n i n g : O n i o n , g a r l i c ,
o l i v e , P o r t u g u e s e c h o u r i z o ,
p e p p e r , n u t m e g , s a l t
e g g y o l k ( t o g i v e a g o l d e n
c o l o u r )
w a t e r , o n i o n , c o r i a n d e r a n d s a l t
( f o r c o o k i n g )
Preparation
P l a c e t h e d u c k i n a s a u c e p a n w i t h w a t e r s e a s o n e d w i t h a p e e l e d
o n i o n , a t e a s p o o n o f s a l t a n d a b u n c h o f c o r i a n d e r . B r i n g t o b o i l o v e r
a h i g h h e a t . W h e n s t a r t b o i l i n g r e d u c e t o m e d i u m - l o w h e a t a n d c o o k
t h e d u c k f o r 1 h o u r a n d 1 5 m i n u t e s . W h e n t h e d u c k i s c o o k e d , d r a i n
i t w i t h a s k i m m e r a n d l e t i t c o o l d o w n a b i t . R e m o v e t h e s k i n a n d
b o n e s a n d f l a k e i t w i t h a f o r k ; s e t a s i d e . R e s e r v e t h e c o o k i n g
w a t e r . I n a n o t h e r s a u c e p a n , a d d t h e o l i v e o i l , c h o p p e d o n i o n ,
c h o p p e d g a r l i c a n d 5 0 g r a m s ( 1 3 / 4 o u n c e s ) o f P o r t u g u e s e c h o u r i ç o
c u t i n t o s m a l l p i e c e s . S a u t é o n a l o w h e a t f o r a b o u t 5 m i n u t e s . A d d
t h e d u c k a n d s e a s o n w i t h n u t m e g a n d p e p p e r . S t i r a n d c o o k f o r m o r e
5 t o 6 m i n u t e s . A d d t h e r i c e a n d s e a s o n w i t h a t e a s p o o n o f s a l t . M i x
t h e r i c e i n t h e d u c k a n d l e t i t f r y f o r a b o u t 1 t o 2 m i n u t e s . P o u r t h e
d u c k c o o k i n g w a t e r ( a b o u t 1 l i t r e ( 4 c u p s ) ) , s t i r a n d b o i l o v e r h i g h
h e a t .
36
Preparation
W h e n s t a r t s b o i l i n g , r e d u c e t o l o w h e a t a n d c o o k f o r a b o u t 1 5
m i n u t e s . P r e h e a t t h e o v e n t o 1 8 0 º C ( 3 5 0 º F ) .
In a baking dish, add the rice and garnish with chouriço slices. Brush with egg
yolk and bake until slightly golden, about 25 minutes. Remove the baking dish
from the oven and serve with salad and a good red wine.
37
Baked cod fish grilled
Ingredients
38
4 c o d f i l l e t s
o l i v e o i l
w a t e r
o i l
3 c l o v e s o f g a r l i c
8 0 m l e x t r a v i r g i n o l i v e o i l
Preparation
D r y t h e c o d f i s h w e l l a f t e r s o a k i n g a n d r o a s t o v e r c o a l s w i t h t h e s k i n
f a c i n g t h e g r i l l . W h e n y o u f l i p t h e c o d , s p r a y i t w i t h w a t e r t o
p r e v e n t i t f r o m g e t t i n g t o o d r y . B r u s h w i t h o l i v e o i l w h e n s e r v i n g .
T o p r e p a r e t h e o i l : S c a l d t h e g a r l i c c l o v e s i n b o i l i n g w a t e r , d r a i n
a n d a d d t o t h e o l i v e o i l i n t h e b l e n d e r . E m u l s i o n u n t i l o b t a i n i n g a
h o m o g e n e o u s t e x t u r e . S e r v e a s a s a u c e f o r g r i l l e d c o d f i s h
39
Cod Cakes
Ingredients
40
4 0 0 g r a m s o f c o d
4 0 0 g r a m s o f p o t a t o e s
1 o n i o n
2 e g g s
2 g a r l i c c l o v e s
S a l t a n d p e p p e r i s u p t o y o u
A n d a b i t o f s a l s a
Preparation
S t a r t b y d e s a l t i n g t h e c o d , t h i s c a n b e d o n e b y p u t t i n g i t i n w a t e r
f o r a b o u t a d a y , b u t r e m e m b e r t o c h a n g e t h e w a t e r e a c h 3 h o u r s .
P e e l a n d c o o k t h e p o t a t o e s i n b o i l i n g w a t e r .
C o o k t h e c o d i n w a t e r f o r 1 0 m i n u t e s t h e n t a k e i t o f f t h e h e a t a n d
l e t i t c o o l o f f f o r a b o u t 5 m i n u t e s , t a k e a w a y t h e s k i n a n d t h e b o n e s
a n d p u t i t i n a c l e a n c l o t h . F o r m a b a l l a n d s q u e e z e t h e e x c e s s
w a t e r .
C r u m p l e t h e p o t a t o e s u s i n g a f o r k . M i n c e t h e o n i o n , g a r l i c c l o v e s
a n d s a l s a . B e a t t h e e g g s .
M i x a l l t h e i n g r e d i e n t s a n d t h e n m a k e b a l l s w i t h a r o u n d 5
c e n t i m e t r e s o f d i a m e t e r .
F r y t h e m i n a p a n , o n l y p u t t i n g a f e w a t a t i m e . T a k e t h e m a w a y
w h e n t h e y h a v e a n i c e g o l d e n b r o w n c o l o u r .
41
Abade de Prisco Flan
Ingredients
42
5 0 0 g r s u g a r
2 5 0 g r w a t e r
5 0 g r h a m
3 0 g r e g g y o l k
5 0 g r P o r t w i n e
C a r a m e l
5 0 0 g r s u g a r
3 0 0 g r w a t e r
L e m o n j u i c e t o t a s t e
Preparation
Start by preparing the caramel with sugar, water, and the lemon juice.
Underlay the mould with it and reserve.
In a pan, add the sugar, the water, the ham and bring to the boil. Let it boil for 4
minutes.
Mix the egg yolks with the Port wine.
Add part of the syrup to the egg yolk mixture to heat them and then pour the rest
of the syrup.
Place in a mould underlay with the caramel, cover with aluminium foil, and let cook
in the oven in a hot water bath at 180ºC.
43
Ingredients
44
Grape leaves stuffed with meat
TURKIYE
Grape leaves (250 gram) in brine,
vegetable oil (50 gram),
meat filling (without
tomatoes)
Preparation
45
Put the grape leaves into the boiling water, cook them for 5—10 minutes.
Drain and cool.
Remove the stems.
Put the meat filling to the each grape leaves.
Fold the two sides over the filling and roll it on tightly towards the pointed end of
the leaf.
Put them in a saucepan. Add 300 gram water and cook for 45 minutes on low heat.
Ingredients
46
Turkish meat pizza
Minced beef or lamb (300 gram)
wheat flour (400 gram)
water or milk (50 gram)
yeast (5 gram)
butter (100 gram)
salt (4 gram)
sugar (3 gram)
2 eggs
1 onion
2 tomatoes
tomato paste (15 gram)
red pepper
1 bunch parsley
Preparation
47
Put the wheat flour to the bowl, dissolve the yeast and sugar with milk or water.
Put
them into the flour; add 1 egg, half of melted butter and salt. Knead into a soft
dough, cover and keep
due to fermentation for 40 minutes. In the separate pan, add minced onion,
tomatoes, parsley, red
pepper, tomato paste and minced meat knead well for meat filling mixture. Gut
the dough into small
egg size pieces and give eliptical shape by using rolling pin and by hand. Put the
meat filling to the
each piece of wheat dough. Fold the edges inwards about 1-2 cm filling should be
seen. Break 1 egg
top side and cook until they are golden color in the bakery oven. Brush with
remain butter and serve
with any salad, pickles or yoghurt with water.
Ingredients
48
Shish kebap
Lamb, beef or mutton (1 kg)
1 onion
1 clove of garlic
milk(200 gram)
yoghurt (200 gram)
enough salt
vegetable oil (100 gram)
blackpepper
tomatoes
green pepper
lettuce
parsley
Turkish pizza
Preparation
49
Cut the meat into 2 cm cubic.
Mix meat with onion extract, minced garlic,milk, yoghurt, salt and vegetable oil.
Keep in the refrigerator for overnight.
Cuthe tomatoes and green pepper nearly meat size and put into the spit.
Cook on the preburned coal fire.
Serve with on Turkish pizza with slice onion and lettuce
Ingredients
50
Red mullet beans in olive oil
Red mullet (1 kg)
2 big onions
2 green peppers
2 big tomatoes
1 carrot
6 cloves garlic
olive oil(200 gram)
salt (5 gram)
sugar (10 gram)
1 bunch of parsley
1 lemon
Preparation
51
Soak the beans for overnight. Drain and wash well. Cook the beans with water for
30 minutes. Remove the water. Heat the olive oil and put the chopped onions. Fry
them in golden color.Add chopped and seeded green peppers. Add cubic cut
carrot and fry them together. Add chopped tomatoes and small pieces of garlic.
And then add beans, salt and sugar. Mix well, put enough water to cover them.
Cook on medium heat for 70 minutes. Decorate with minced parsley and lemon
slice,serve cool.
Ingredients
52
Baklava
Wheat flour (500 gram)
5 eggs
salt (4 gram)
starch (500 gram)
butter (200 gram)
walnuts (300 gram)
pistachio nuts (100 gram)
sugar (1.5 kg)
1 lemon juice
Preparation
53
Put the wheat flour to the big pan. Add eggs, salt and 50 gram water. Mix and
knead for 20 minutes. Cover with wet cloth and keep for 40 minutes for
fermentation. Add 15 gram melted butter and knead for 20 minutes. Cut it into
16 equal pieces and sprinkle each one with starch. Roll them one by one by
using rolling pin. Make 20 cm circles, spread the starch each one and put them
each other. Keep for 25 minutes. Roll them again to make bigger circle. Dough
sheets should be
transparent. Brush the pan with melted butter. Put the 4 layers of dough, brush
each them with
butter. Spread the minced walnuts. Repeat this for other 3, 4 layers. Cut
through the rectangular or
triangular pieces. Cook these pastry for 50 minutes, until golden color.
For syrup preparation; put the sugar, lemon juice, 1 kg water and boil on
medium heat for 20 minutes.
Remove the pan from the oven and keep for cooling 15 minutes. Brush the
cooked flaky pastry with
remain melted butter. Pour the syrup slowly, syrup absorption takes time
nearly one hour. Decorate
top side of pastry with minced pistachio nuts and serve
54
ERASMUSFEST PARTNER SCHOOLS
Greece-56 Junıor's High School Of Athens
Iceland-Grunnskoli Þorlákshafnar
Italy-Istıtuto Comprensıvo Novara Di Sicilia
Portugal-Agrupamento de Escolas Trigal de Santa Maria-
Tadim
Türkiye-Faruk Nafiz Çamlıbel Anadolu Lisesi-Ankara

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Erasmus - Italy - Giallo Illustrato Foto Ricette Post Facebook.pdf

  • 1. ErasmusFest ErasmusFest Recipe minibook Recipe minibook Typical recipes from the partners' countries Istituto Comprensivo Novara di Sicilia
  • 2. RECIPES G r e e c e I c e l a n d I t a l y P o r t u g a l T u r k i y e p g . 1 Enjoy your meal p g . 1 1 p g . 2 1 p g . 3 3 p g . 4 4
  • 3. GREECE Greek Salad 4 l a r g e v i n e t o m a t o e s , c u t i n t o i r r e g u l a r w e d g e s 1 c u c u m b e r , p e e l e d , d e s e e d e d , t h e n r o u g h l y c h o p p e d ½ a r e d o n i o n t h i n l y s l i c e d 1 6 o l i v e s 1 t s p d r i e d o r e g a n o 8 5 g f e t a c h e e s e , c u t i n t o c h u n k s ( b a r r e l m a t u r e d f e t a i s t h e b e s t ) 4 t b s p G r e e k e x t r a v i r g i n o l i v e o i l Ingredients 1
  • 4. Preparation P l a c e 4 l a r g e v i n e t o m a t o e s , c u t i n t o w e d g e s , 1 p e e l e d , d e s e e d e d a n d c h o p p e d c u c u m b e r , ½ a t h i n l y s l i c e d r e d o n i o n , 1 6 o l i v e s , 1 t s p d r i e d o r e g a n o , 8 5 g f e t a c h e e s e c h u n k s a n d 4 t b s p G r e e k e x t r a v i r g i n o l i v e o i l i n l a r g e b o w l . L i g h t l y s e a s o n , t h e n s e r v e w i t h c r u s t y b r e a d t o m o p u p a l l o f t h e j u i c e s . 2
  • 5. Tzatziki 3 0 0 g s t r a i n e d y o g u r t 1 c u c u m b e r 1 / 3 c l o v e ( s ) o f g a r l i c t a b l e s p o o n ( s ) v i n e g a r , o f w h i t e w i n e / 4 b u n c h d i l l , f i n e l y c h o p p e d ( o p t i o n a l ) 2 t a b l e s p o o n ( s ) o l i v e o i l 1 p i n c h s a l t p e p p e r Ingredients 3
  • 6. Preparation P e e l t h e c u c u m b e r a n d g r a t e w i t h a c h e e s e g r a t e r . P u t t h e i n g r e d i e n t s i n t o a b o w l . A d d a p i n c h o f s a l t a n d 1 t s p o f w h i t e w i n e v i n e g a r . T o s s a n d s e t a s i d e . I n t h e m e a n t i m e , m i x t h e y o g u r t , 1 / 3 o f a g a r l i c c l o v e ( m i n c e d ) , 2 t s p w h i t e w i n e v i n e g a r a n d 3 t s p o f o l i v e o i l . M i x u n t i l c o m b i n e d . S q u e e z e t h e c u c u m b e r w i t h y o u r h a n d s t o r e l e a s e a n y r e m a i n i n g l i q u i d . D i s c a r d t h e l i q u i d a n d a d d t h e c u c u m b e r t o t h e y o g u r t m i x t u r e . S t i r i n t o m i x t u r e . A d d p e p p e r a n d a d j u s t s a l t a c c o r d i n g t o t a s t e . A d d s o m e f i n e l y c h o p p e d d i l l a n d y o u r s a u c e i s r e a d y . P u t t h e m i x t u r e i n t o t h e f r i d g e . S e r v e i t w i t h s o m e c a r r o t s , p e p p e r s , c u c u m b e r a n d G r e e k p i t a b r e a d ! 4
  • 7. Pasticcio 5 0 0 g r . s p a g h e t t i n r 2 , 2 b i g o n i o n s , 1 l t m i l k , 7 5 0 g r . m i n c e d m e a t . 4 e g g s , 1 t s p b u t t e r , t o m a t o p a s t e , s a l t , p e p p e r , c l o v e , n u t m e g , c i n n a m o n , o l i v e o i l , r e d w i n e Ingredients 5
  • 8. Preparation B o i l t h e s p a g h e t t i a c c o r d i n g t o p a c k a g e d i r e c t i o n s . D r a i n a n d s e t a s i d e . H e a t t h e o l i v e o i l a n d s a u t é t h e o n i o n s . A d d t h e m e a t a n d m i x w e l l u n t i l g o l d e n b r o w n o n a l l s i d e s . A d d t h e g a r l i c , s p i c e s a n d r e d w i n e . A d d t h e t o m a t o p a s t e a n d c h o p p e d t o m a t o a n d l o w e r t h e h e a t . C o o k u n t i l t h e m e a t i s t e n d e r , a b o u t 3 0 m i n u t e s . F o r c r e a m H e a t t h e m i l k i n a s a u c e p a n . L o w e r t h e h e a t a n d a d d t h e f l o u r , s t i r r i n g c o n s t a n t l y . W h e n t h e m i l k s t a r t s t o b o i l a n d g e t s t h i c k e n , r e m o v e f r o m t h e h e a t a n d a d d s a l t , p e p p e r , n u t m e g a n d t h e e g g s . M i x w e l l a n d s e t t h e c r e a m a s i d e . S t a r t a s s e m b l i n g t h e d i s h . G r e a s e a d e e p n o n s t i c k m e d i u m - s i z e d p a n a n d s p r e a d t h e c o o k e d s p a g h e t t i . A d d o n t o p t h e m e a t s a u c e a n d f i n i s h w i t h t h e c r e a m . S p r i n k l e w i t h a l i t t l e e x t r a g r a t e d c h e e s e a n d b a k e a t 1 6 0 o C f o r a b o u t 4 5 m i n u t e s . R e m o v e f r o m t h e o v e n a n d l e t i t c o o l f o r a b o u t 1 5 m i n u t e s b e f o r e 6
  • 9. Zucchini Balls 4 l a r g e s m a s h e d z u c c h i n i s 1 d r y o n i o n , f i n e l y c h o p p e d 3 - 4 f r e s h o n i o n s , c h o p p e d ½ b u n c h o f m i n t , c h o p p e d ½ b u n c h o f c h o p p e d p a r s l e y ½ b u n c h o f d i l l , c h o p p e d 2 b e a t e n e g g s 2 0 0 g r . g r a t e d f e t a c h e e s e s a l t f r e s h l y g r o u n d p e p p e r 4 t s p f u l l o f s e l f - r i s i n g f l o u r o l i v e o i l f o r f r y i n g Ingredients 7
  • 10. Preparation W a s h z u c c h i n i s . G r a t e t h e m o n a c o a r s e g r a t e r a n d p u t t h e m i n a c o l a n d e r . S p r i n k l e w i t h s a l t a n d l e t t h e m s w e a t f o r 1 0 m i n u t e s . S q u e e z e t h e g r a t e d z u c c h i n i w e l l w i t h y o u r h a n d s . T w i s t i t t o d r a i n t h e l i q u i d . P u t t h e m i n a b o w l a n d a d d t h e d r y a n d f r e s h o n i o n , d i l l , m i n t , p a r s l e y , t h e b e a t e n e g g s a n d t h e g r a t e d f e t a c h e e s e . A d d p e p p e r a n d s a l t . M i x v e r y w e l l w i t h a s p o o n a n d l i t t l e b y l i t t l e a d d t h e f l o u r , u n t i l y o u h a v e a t h i n p o r r i d g e t h a t f a l l s o f f t h e s p o o n w h e n y o u t u r n i t . H e a t t h e o l i v e o i l o n m e d i u m t o h i g h h e a t a n d a f t e r i t b u r n s , p o u r t h e m i x t u r e s p o o n b y s p o o n . F r y f o r a b o u t 2 m i n u t e s o n e a c h s i d e . M a k e s u r e t h a t t h e t e m p e r a t u r e o f t h e o i l d o e s n o t d r o p a n d t h e y a b s o r b o i l i n s t e a d o f f o r m i n g a c r u s t . L e a v e t h e m o n a b s o r b e n t p a p e r t o d r a i n a n d s e r v e t h e m h o t o r c o l d w i t h y o g u r t d i p . 8
  • 11. Walnut Pie 3 8 0 g c h o p p e d w a l n u t 1 8 0 g p o w d e r e d M e l b a t o a s t o r b r e a d c r u m b s , 2 0 g b a k i n g p o w d e r ( 4 t p s ) , 1 f l a t t s p p o w d e r e d n u t m e g , 2 t s p p o w d e r e d c i n n a m o n , ½ t s p g r o u n d e d c l o v e , 2 0 0 g b u t t e r , 1 6 5 g s u g a r . F o r t h e s y r u p 2 c u p s s u g a r , 1 0 0 g r h o n e y , 2 c u p s w a t e r , 1 t s p v a n i l l a , 1 t s p o r a n g e j u i c e , ¼ o f a c u p c o g n a c Ingredients 9
  • 12. Preparation M i x s u g a r a n d b u t t e r i n t o a b o w l a n d m i x t h e m a t m e d i u m - h i g h s p e e d f o r a t l e a s t 5 m i n u t e s , u n t i l b e c o m e s s m o o t h a n d c r e a m y . A d d t h e e g g y o l k s o n e b y o n e a n d c o n t i n u e m i x i n g . P o u r i n t h e c o g n a c a n d t h e o r a n g e j u i c e a n d m i x f o r 1 0 m o r e s e c o n d s . S e t a s i d e . I n t o a l a r g e b o w l , a d d t h e c h o p p e d w a l n u t , t h e p o w d e r e d M e l b a t o a s t , t h e c i n n a m o n , t h e c l o v e , t h e n u t m e g , t h e b a k i n g p o w d e r a n d b l e n d w i t h a s p o o n . P l a c e t h e e g g w h i t e s i n t o t h e b o w l o f t h e e l e c t r i c m i x e r , a l o n g w i t h a p i n c h o f s a l t . M a k e s u r e y o u r e g g w h i t e s , b o w l a n d w h i s k a t t a c h m e n t s a r e c l e a n a n d f r e e o f a n y w a t e r . W h i s k t h e e g g w h i t e s u n t i l t h e m i x t u r e i s v e r y t h i c k a n d g l o s s y a n d a l o n g t r a i l i n g p e a k f o r m s w h e n t h e w h i s k i s l i f t e d ( m e r i n g u e s ) . W i t h a s p a t u l a a d d g r a d u a l l y t h e m e r i n g u e s i n t o t h e m i x t u r e a n d b l e n d w i t h l i g h t c i r c u l a r m o v e m e n t s f r o m t h e b o t t o m u p B u t t e r t h e b o t t o m a n d t h e s i d e s o f a r o u n d b a k i n g t r a y , a p p r o x 3 0 c m d i a m e t e r a n d b a k e i n a p r e h e a t e d o v e n a t 1 7 0 C , f o r a b o u t 3 5 m i n u t e s , u n t i l n i c e l y c o l o r e d o n t h e o u t s i d e a n d b a k e d t h r o u g h . 10
  • 13. ICELAND Buried Salmon 1 m e d i u m s a l m o n f i l l e t ( d e b o n e d ) 1 0 0 g c o a r s e s a l t ( t h e o l d k i n d ) 1 0 0 g b r o w n s u g a r 2 t b s p d r i e d d i l l W h i t e p e p p e r a n d b l a c k p e p p e r S p r i n k l e w i t h f i n e s a l t a t t h e e n d Ingredients 11
  • 14. Preparation P l a c e t h e f i l l e t o n a l u m i n u m f o i l . M i x c o a r s e s a l t a n d s u g a r i n a b o w l a n d r u b t h e m i x t u r e w e l l o v e r t h e f i l l e t . M i x s p i c e s t o g e t h e r a n d s p r i n k l e e v e n l y . W r a p t h e f i l l e t w e l l a n d t i g h t l y i n t h e a l u m i n u m f o i l . L e a v e i n t h e r e f r i g e r a t o r a n d t u r n e v e r y 1 2 h o u r s f o r t w o t o t h r e e d a y s . 12
  • 15. Gravel Sauce for Salmon 1 5 0 m l m a y o n n a i s e 1 0 0 m l s o u r c r e a m 1 t a b l e s p o o n d i j o n m u s t a r d 1 t b s p S S m u s t a r d 1 t a b l e s p o o n h o n e y 1 t b s p d i l l 1 t e a s p o o n b r o w n s u g a r s a l t a n d p e p p e r s a u c e c o l o r i n d r o p s Ingredients 13
  • 16. Preparation T h e s a u c e i s p r e p a r e d t h e d a y b e f o r e i t i s u s e d . J u s t b e f o r e s e r v i n g , t h e s a u c e i s f l a v o r e d w i t h w h i p p e d c r e a m . G a r n i s h w i t h f r e s h d i l l . 14
  • 17. Leg of Lamb 1 l e g o f l a m b O l i v e o i l T h y m e s p i c e R o s e m a r y s p i c e O r e g a n o s p i c e 7 g a r l i c c l o v e s Ingredients 15
  • 18. Preparation S t a r t b y r i n s i n g t h e t h i g h , t r i m m i n g i t i f n e c e s s a r y , a n d t h e n d a m p e n i t w i t h k i t c h e n p a p e r t o w i p e t h e w a t e r o f f i t . B r u s h w i t h o i l a n d s e a s o n w i t h s a l t , p e p p e r , t h y m e a n d r o s e m a r y . G o o d t o a d d s o m e o r e g a n o t o o . T h e n , u s i n g a s h a r p k n i f e , p o k e 5 - 7 h o l e s i n t h e t h i g h a n d i n s e r t f r e s h g a r l i c c l o v e s i n t o t h e h o l e s . P l a c e t h e t h i g h o n t h e h o t g r i l l a n d t u r n e v e r y 1 5 m i n u t e s . D o n o t k e e p t h e t e m p e r a t u r e m u c h a b o v e 1 6 0 ° c s o t h a t i t d o e s n o t b u r n . I f y o u h a v e a c h a r c o a l g r i l l , p l a c e t h e c o a l s o n e a c h s i d e o f t h e g r i l l a n d a n a l u m i n u m t r a y i n b e t w e e n a n d p l a c e t h e t h i g h o v e r t h e a l u m i n u m t r a y . I f y o u w a n t t o u s e a l u m i n u m f o i l r a t h e r t h a n p u t t i n g i t d i r e c t l y o n t h e g r i l l , w r a p t h e l e g o f l a m b i n a l u m i n u m f o i l a n d g r i l l t h e l e g i n a l u m i n u m f o i l f o r a p p r o x . 5 0 - 6 0 m i n . T h e n r e m o v e t h e f o i l a n d g r i l l w i t h o u t f o i l f o r t h e l a s t f e w m i n u t e s . M e d i u m t h i g h , 2 . 2 - 2 . 5 k g t a k e s a p p r o x . 7 5 - 8 5 m i n t o r e a c h a n a v e r a g e c o r e t e m p e r a t u r e o f a r o u n d 7 0 ° c , b u t a l w a y s u s e a m e a t t h e r m o m e t e r t o m o n i t o r . 16
  • 19. Caramelized potatoes 2 1 / 4 p o u n d s ( 1 k g ) f i r m o f v e r y s m a l l p o t a t o e s , 1 t a b l e s p o o n ( 1 8 g ) s a l t p e r q u a r t ( L ) o f c o o k i n g w a t e r f o r t h e p o t a t o e s 1 / 2 c u p ( 1 0 0 g ) s u g a r 2 t a b l e s p o o n s ( 3 0 g ) b u t t e r Ingredients 17
  • 20. Preparation R i n s e t h e p o t a t o e s , t h e n p l a c e i n a p o t a n d a d d j u s t e n o u g h w a t e r t o c o v e r t h e m . A d d s a l t , c o o k t h e p o t a t o e s f o r a b o u t 1 5 m i n u t e s , p e e l t h e m , a n d p u t t h e m i n t h e r e f r i g e r a t o r . S p r i n k l e t h e s u g a r i n t h e b o t t o m o f a p a n a n d a l l o w i t t o c a r a m e l i z e w i t h o u t s t i r r i n g i t . A d d t h e b u t t e r a n d a l l o w i t t o f r o t h , t h e n m i x t o g e t h e r t h e s u g a r a n d t h e b u t t e r . R i n s e t h e p e e l e d , c o o k e d p o t a t o e s i n c o l d w a t e r a n d l e t t h e m d r a i n a b i t s o t h a t t h e y a r e s t i l l m o i s t . P l a c e t h e m i n t h e c a r a m e l a n d t u r n t h e m c a r e f u l l y u n t i l t h e i r s u r f a c e s a r e c o v e r e d w i t h c a r a m e l a n d t h e y a r e w a r m e d t h r o u g h . 18
  • 21. Skyrkaka 1 p k L U b a s t o g n e b i s c u i t s 5 0 g b u t t e r 5 0 0 g K E A b l u e b e r r y a n d s t r a w b e r r y c u r d ( K E A s k y r i s i c e l a n d i c ) 5 0 0 m l c r e a m 7 0 g c h o p p e d d a r k c h o c o l a t e B l u e b e r r i e s a n d s t r a w b e r r i e s ( a b o u t 1 2 5 g e a c h ) Ingredients 19
  • 22. Preparation C r u s h t h e b i s c u i t s ( i n a b a g w i t h a r o l l i n g p i n o r i n a f o o d p r o c e s s o r ) a n d m e l t t h e b u t t e r i n a p a n a n d m i x t h e b u t t e r w i t h t h e b i s c u i t c r u m b s . P l a c e t h e c r u s h e d b i s c u i t s i n t h e b o t t o m o f t h e m u g , p r e s s t h e e d g e s a l i t t l e a n d a l l o w t o c o o l c o m p l e t e l y . W h i p t h e c r e a m a n d t h e n c a r e f u l l y a d d t h e c u r d w i t h a l a d l e u n t i l w e l l m i x e d . P l a c e t h e c u r d a n d c r e a m m i x t u r e o n t o p o f t h e b i s c u i t . S p r i n k l e t h e c h o p p e d d a r k c h o c o l a t e o v e r t h e c u r d m i x t u r e a n d f i n a l l y t h e b e r r i e s . R e f r i g e r a t e f o r a b o u t 1 - 2 h o u r s b e f o r e s e r v i n g , e v e n o v e r n i g h t . 20
  • 23. ITALY Caponata 1 0 e g g p l a n t , O i l f o r f r y i n g , 1 b i g c e l e r y a n d 1 o n i o n , 3 0 0 g g r e e n o l i v e s , 3 t a b l e s p o o n s o f p i c k l e d o r s a l t e d c a p e r s , 1 . 5 l t f r e s h t o m a t o s a u c e , S a l t a n d p e p p e r t o t a s t e , 1 g l a s s o f v i n e g a r 2 t a b l e s p o o n s o f s u g a r Ingredients 21
  • 24. Preparation W a s h t h e e g g p l a n t s , r e m o v e t h e s t e m s t o g e t h e r w i t h t h e e n d s o f t h e e g g p l a n t , c u t j u s t a s t r i p o f p e e l , b y p r a c t i c i n g a v e r t i c a l c u t t h a t g o e s f r o m e n d t o e n d . N o w , c u t t h e e g g p l a n t i n t o r a t h e r b i g c u b e s a n d f r y t h e m i n h o t o i l . P u t t h e m t o d r a i n o n b l o t t i n g p a p e r . C l e a n t h e c e l e r y r e m o v i n g a l l t h e g r e e n l e a v e s , c u t i t i n t o p i e c e s a n d b o i l i t i n s a l t e d w a t e r . F r y t h e s l i c e d o n i o n i n a l a r g e p a n . A s s o o n a s i t i s i t i s g o l d e n b r o w n a d d t h e b o i l e d c e l e r y , t h e p i t t e d a n d c h o p p e d o l i v e s , t h e p i c k l e d c a p e r s ( i f w e u s e t h e s a l t e d c a p e r s w e h a v e t o w a s h a w a y t h e s a l t ) a n d t h e t o m a t o s a u c e . S e a s o n w i t h s a l t a n d p e p p e r a n d c o o k . W h e n a l m o s t c o o k e d , a d d f r i e d e g g p l a n t s t o t h e s a u c e , l e t i t c o o k f o r f e w m i n u t e s . M e a n w h i l e , m e l t t h e s u g a r i n t h e v i n e g a r a n d p o u r i t o n t h e s a u c e w i t h t h e e g g p l a n t s . L e t t h e v i n e g a r s i m m e r w e l l . I t i s a d i s h t h a t i s 22
  • 25. Pasta alla Norma 5 0 0 g o f m a c a r o n i ( b u t t h a t ’ s o k a y a n y k i n d o f p a s t a ) k g r i p e t o m a t o e s f o r t o m a t o s a u c e , 4 a u b e r g i n e s a b u n c h o f b a s i l , 2 c l o v e s o f g a r l i c , o i l f o r f r y i n g , s a l t a n d p e p p e r t o t a s t e s a l t e d R i c o t t a Ingredients 23
  • 26. Preparation G e n t l y f r y t h e w h o l e g a r l i c a n d a d d t h e c l e a n e d t o m a t o e s c u t i n t o p i e c e s a n d a f e w l e a v e s o f b a s i l . S e a s o n w i t h s a l t a n d p e p p e r a n d c o o k o v e r l o w h e a t . W h e n t h e t o m a t o i s w i t h e r e d , r e m o v e f r o m h e a t , p a s s i t t h r o u g h a s i e v e a n d s e t a s i d e t h e s o o b t a i n e d s a u c e . W a s h t h e a u b e r g i n e s , r e m o v e t h e s t e m s t o g e t h e r w i t h a p i e c e o f t h e a u b e r g i n e , c u t j u s t a s t r i p o f s k i n p r a c t i c i n g a v e r t i c a l c u t f r o m e n d t o e n d ( t h e s k i n m u s t r e m a i n , b u t t h i s s t r i p ) . N o w y o u h a v e t o c h o o s e w e t h e r t o c u t t h e e g g p l a n t i n t o s l i c e s o r c u b e s , I p r e f e r t h e m i n c u b e s t h e r e s u l t d o e s n o t c h a n g e . T h e n f r y t h e m i n p l e n t i f u l o i l a n d p l a c e t h e m o n f o o d o i l a b s o r b i n g p a p e r t o w e l s . C o o k t h e p a s t a a l d e n t e , m i x i t w i t h t h e t o m a t o s a u c e a n d s e r v e l a y i n g d o w n o n i t t h e f r i e d e g g p l a n t , s o m e b a s i l l e a v e s a n d a f i n a l s p r i n k l i n g o f f r e s h l y g r a t e d s a l t e d r i c o t t a . 24
  • 27. Baked Swordfisf Rolls 2 0 0 g o f f i n e b r e a d c r u m b s , 1 g a r l i c c l o v e ( p e e l e d a n d g r a t e d ) , 2 t b s p o f p a r s l e y ( f i n e l y c h o p p e d ) , 1 t b s p o f c a p e r s , 1 t b s p o f l e m o n j u i c e , f i n e s e a s a l t , f r e s h l y g r o u n d b l a c k p e p p e r , 5 0 0 g o f s w o r d f i s h ( t h i n l y s l i c e d ) , 1 0 0 m l o f e x t r a v i r g i n o l i v e o i l , 7 0 g r s m o k e d P r o v o l o n e c h e e s e , c u b e d Ingredients 25
  • 28. Preparation P r e h e a t t h e o v e n t o 2 0 0 ° C / g a s m a r k 6 . L i n e a b a k i n g t r a y w i t h p a r c h m e n t a n d s e t a s i d e . I n a m e d i u m s k i l l e t s e t o v e r a l o w h e a t , t o a s t t h e b r e a d c r u m b s u n t i l g o l d e n a n d c r i s p , s t i r r i n g o f t e n t o a v o i d b u r n i n g t h e m . T r a n s f e r t o a b o w l a n d a d d t h e g a r l i c , p a r s l e y , c a p e r s , l e m o n j u i c e , s a l t a n d p e p p e r . S t i r t o c o m b i n e . D i p t h e s w o r d f i s h s l i c e s i n o l i v e o i l . D r e d g e t h e m i n t h e b r e a d c r u m b s o n b o t h s i d e s , t h e n p l a c e a c u b e o f c h e e s e a t t h e i r c e n t r e a n d r o l l t h e m u p . P i e r c e t h e m w i t h s k e w e r s t o k e e p t h e m r o l l e d u p t i g h t . B a k e t h e s w o r d f i s h r o l l s f o r 2 0 m i n u t e s , u n t i l t h e b r e a d i n g i s d e e p l y g o l d e n a n d t h e c h e e s e i s o o z i n g 26
  • 29. Sicilian Cannoli stuffed with ricotta cream F o r 3 0 c a n n o l i : F l o u r 0 0 2 6 0 g r , S u g a r 2 0 g r , L a r d 3 0 g r ( c o l d f r o m t h e f r i d g e ) , U n s w e e t e n e d c o c o a p o w d e r 5 g r , F i n e s a l t 1 t e a s p o o n , E g g s 1 ( 2 0 g r ) , W h i t e w i n e v i n e g a r 1 0 g r , M a r s a l a w i n e 6 0 g r F o r t h e f i l l i n g : S h e e p ’ s m i l k r i c o t t a c h e e s e ( 1 k g ) ( d r a i n e d f o r a t l e a s t 1 n i g h t i n t h e f r i d g e ) , S u g a r 1 3 0 g r , D a r k c h o c o l a t e c h i p s 8 0 g r Ingredients 27
  • 30. F o r t h e b r u s h i n g : E g g s t o t a s t e F o r f r y i n g : V e g e t a b l e o i l 1 l i t r e F o r g a r n i s h i n g : C a n d i e d c h e r r i e s , g r o u n d p i s t a c c h i o , p o w d e r e d s u g a r , c a n d i e d o r a n g e ( t o t a s t e ) 28
  • 31. Preparation T o p r e p a r e S i c i l i a n c a n n o l i s t a r t w i t h t h e s h e l l : i n a b o w l p o u r t h e f l o u r , t h e s i f t e d c o c o a , t h e s u g a r , t h e s a l t , t h e c o l d l a r d f r o m t h e f r i d g e ; c r a c k o p e n t h e e g g a n d b e a t i t l i g h t l y , t h e n p u t 4 t ( 2 0 g ) o f i t i n t h e b o w l w i t h t h e o t h e r i n g r e d i e n t s a n d k e e p t h e r e s t a s i d e , w h i c h w i l l b e u s e d t o b r u s h t h e c a n n o l i l a t e r . T h e n p o u r i n t h e M a r s a l a w i n e a n d v i n e g a r . S t a r t k n e a d i n g w i t h y o u r h a n d s T h e n t r a n s f e r t o t h e w o r k t o p a n d k n e a d f o r a b o u t t e n m i n u t e s u n t i l y o u g e t a s m o o t h d o u g h . I t w i l l t a k e a l i t t l e p a t i e n c e a n d e n e r g y b e c a u s e t h e m i x t u r e i s q u i t e d r y . C o v e r w i t h p l a s t i c w r a p a n d l e t i t s i t i n t h e f r i d g e f o r a b o u t 1 h o u r , t h e n t a k e i t o u t o f t h e f r i d g e a n d l e a v e i t a t r o o m t e m p e r a t u r e f o r 3 0 m i n u t e s . A f t e r t h e t i m e h a s p a s s e d , t a k e t h e d o u g h a n d d i v i d e i t i n h a l f . T a k e o n e o f t h e t w o h a l v e s , l e a v i n g t h e o t h e r o n e w e l l c o v e r e d , a n d l i g h t l y f l o u r b o t h s i d e s . 29
  • 32. Preparation F l a t t e n w e l l w i t h y o u r h a n d s a n d t h e n i n s e r t t h e p i e c e o f d o u g h b e t w e e n t h e r o l l e r s o f t h e p a s t a m a k i n g m a c h i n e . A t f i r s t i t m i g h t t e a r u p , d o n ' t w o r r y , j u s t p u t i t b a c k t o g e t h e r a n d r e p e a t . A s s o o n a s i t i s c o m p a c t , f o l d t h e t w o e n d s ( 1 6 - 1 7 ) i n w a r d s a n d p a s s a g a i n b e t w e e n t h e r o l l e r s s t a r t i n g f r o m t h e w i d e s t t h i c k n e s s . R e p e a t f o r 3 - 4 t i m e s , i f i t a l s o h e l p s t o t u r n t h e p i e c e i n t h e o p p o s i t e d i r e c t i o n . A s s o o n a s i t i s s m o o t h e r c l o s e t h e e n d s o f t h e s h e e t a g a i n , t h i s t i m e m a k i n g n o t t w o f o l d s b u t o n e a n d p a s s i t b e t w e e n t h e r o l l e r s 3 - 4 m o r e t i m e s . N o w f o l d t h e s h e e t a g a i n , t h i s t i m e o n t h e s h o r t s i d e a n d p a s s i t a g a i n b e t w e e n t h e r o l l e r s . G r a d u a l l y l o w e r t h e n u m b e r a s y o u w o r k , t h u s t h e t h i c k n e s s . I f y o u n o t i c e t h a t t h e p a s t r y i s g e t t i n g t o o l o n g , s p l i t i t b e f o r e g o i n g o n . K e e p r o l l i n g o u t u n t i l y o u r e a c h t h e n u m b e r 8 o n t h e m a c h i n e o r w h a t c o r r e s p o n d s o n y o u r m a c h i n e t o a t h i c k n e s s o f 0 . 5 m m . A l l t h e s e s t e p s w i l l h e l p m a k e t h e d o u g h m o r e d i l a t e d , s o t h a t b u b b l e s f o r m d u r i n g c o o k i n g . 30
  • 33. Preparation O n c e y o u h a v e o b t a i n e d t h e s h e e t o f p a s t r y o f t h e i n d i c a t e d t h i c k n e s s , y o u c a n d i v i d e i t i n h a l f f o r c o n v e n i e n c e . T r i m t h e e d g e s a n d a d d t h e m t o t h e o t h e r h a l f o f t h e b r i c k y o u s t i l l h a v e l e f t . W i t h a s m o o t h b l a d e p a s t r y c u t t e r , c u t o u t i n t o 4 x 4 " ( 1 0 x 1 0 c m ) s q u a r e s , t h e n t a k e e a c h s q u a r e o f d o u g h i n y o u r h a n d , s l i d e y o u r t h u m b s f r o m t h e c e n t e r o u t w a r d s t o s l i g h t l y a n d g e n t l y w i d e n i t ; i n t h e m i d d l e p l a c e a s t e e l c y l i n d e r s o t h a t i t g o e s f r o m o n e c o r n e r t o t h e o t h e r W r a p a f l a p o f d o u g h o n t h e c y l i n d e r , b r u s h w i t h t h e r e m a i n i n g e g g b e f o r e j o i n i n g i t t o t h e o t h e r f l a p . F o r m t h e f i r s t o f t h e c a n n o l i a n d c o n t i n u e , u s i n g a l l t h e d o u g h . I t i s i m p o r t a n t t h a t t h e c a n n o l i r e m a i n i n t h e a i r a b i t b e f o r e c o o k i n g . H e a t t h e o i l u n t i l i t r e a c h e s a t e m p e r a t u r e o f 3 5 0 ° F ( 1 8 0 ° C ) ( t o b e m e a s u r e d w i t h a k i t c h e n t h e r m o m e t e r ) . S t a r t f r y i n g t h e c a n n o l i o n e a t a t i m e , p l a c i n g t h e m o n a s k i m m e r a n d k e e p i n g t h e m i m m e r s e d f o r a f e w m o m e n t s . T h a t w a y t h e y w o n ' t t o u c h t h e b o t t o m o f t h e p o t a n d t h e y w o n ' t b u r n . I t ' l l t a k e l e s s t h a n a m i n u t e , t h e n t u r n t h e m a r o u n d . 31
  • 34. Preparation D r a i n t h e c a n n o l i , u s i n g t o n g s a n d t r a n s f e r t h e m t o a t r a y l i n e d w i t h k i t c h e n p a p e r . T h e n l e t t h e m c o o l d o w n b e f o r e p u l l i n g o u t t h e c y l i n d e r ; t o d o s o , s i m p l y s q u e e z e i t s l i g h t l y , t h e t w o m e t a l s h e e t s s h o u l d r e t r a c t . T h e n s l i g h t l y m o v e i n t h e o p p o s i t e d i r e c t i o n o f t h e c o n e c l o s i n g d i r e c t i o n a n d g e n t l y s l i d e o u t . A t t h i s p o i n t t h e c a n n o l i s h e l l s a r e r e a d y , s e t t h e m a s i d e u n t i l t h e y h a v e c o o l e d c o m p l e t e l y a n d i n t h e m e a n t i m e p r e p a r e t h e f i l l i n g . S i e v e t h e r i c o t t a i n t o a b o w l , p o u r i n t h e s u g a r a n d w o r k t h e m i x t u r e w i t h a s p a t u l a T h e n a d d t h e c h o c o l a t e c h i p s a n d s t i r a g a i n . T r a n s f e r i n a s a c - à p o c h e a n d u s e i t t o f i l l t h e c a n n o l i . I f y o u l i k e , g a r n i s h w i t h p i s t a c h i o n u t s , c a n d i e d o r a n g e p e e l o r c h e r r i e s a n d s p r i n k l e w i t h p o w d e r e d s u g a r b e f o r e s e r v i n g y o u r c a n n o l i . 32
  • 35. Asparagus with Eggs Ingredients 33 1 b a y l e a f 1 b u n c h o f g r e e n a s p a r a g u s 2 g a r l i c c l o v e s 6 e g g s o l i v e o i l , s a l t a n d p e p p e r q . b PORTUGAL
  • 36. Preparation W a s h t h e a s p a r a g u s w e l l a n d d i p t h e m i n b o i l i n g w a t e r , s e a s o n e d w i t h s a l t , l e a v i n g t h e m f o r a f e w m i n u t e s , j u s t t o r e l e a s e t h e m o s t b i t t e r a f t e r t a s t e . T h e n d r a i n t h e m a n d c u t t h e m i n t o s m a l l p i e c e s . B e a t t h e e g g s , p r o p e r l y s e a s o n e d w i t h s a l t a n d p e p p e r . H e a t t h e o i l i n a f r y i n g p a n , t o g e t h e r w i t h t h e g a r l i c , f i n e l y c h o p p e d , a n d t h e b a y l e a f . L e t i t w a r m u p a l i t t l e , u n t i l t h e g a r l i c s t a r t s t o t u r n y e l l o w . A d d t h e a s p a r a g u s , r o t a t i n g t h e m i n t h e p a n , s o t h a t t h e y b e c o m e c r i s p y a n d t a k e o n t h e t a s t e o f t h e i n g r e d i e n t s . I m m e d i a t e l y a f t e r , a d d t h e e g g s , s t i r r i n g c o n s t a n t l y w i t h a w o o d e n s p o o n . I f y o u w a n t t o a d d s o m e s t r i p s o f s a u s a g e , p a i o o r h a m , d o s o a t t h i s s t a g e o f c o o k i n g . E n g a g e e v e r y t h i n g d e l i c a t e l y a n d w a i t a f e w m i n u t e s u n t i l t h e e g g s s t a r t t o b e c o o k e d . R e w r a p t h e i n g r e d i e n t s o n c e m o r e a n d r e m o v e f r o m t h e h e a t b e f o r e t h e e g g s d r y c o m p l e t e l y . S e r v e i m m e d i a t e l y , o n a p l a t e o r w i t h s o m e s l i c e s o f b r e a d . 34
  • 37. Duck Rice Ingredients 35 M a i n i n g r e d i e n t s : D u c k a n d r i c e F o r s e a s o n i n g : O n i o n , g a r l i c , o l i v e , P o r t u g u e s e c h o u r i z o , p e p p e r , n u t m e g , s a l t e g g y o l k ( t o g i v e a g o l d e n c o l o u r ) w a t e r , o n i o n , c o r i a n d e r a n d s a l t ( f o r c o o k i n g )
  • 38. Preparation P l a c e t h e d u c k i n a s a u c e p a n w i t h w a t e r s e a s o n e d w i t h a p e e l e d o n i o n , a t e a s p o o n o f s a l t a n d a b u n c h o f c o r i a n d e r . B r i n g t o b o i l o v e r a h i g h h e a t . W h e n s t a r t b o i l i n g r e d u c e t o m e d i u m - l o w h e a t a n d c o o k t h e d u c k f o r 1 h o u r a n d 1 5 m i n u t e s . W h e n t h e d u c k i s c o o k e d , d r a i n i t w i t h a s k i m m e r a n d l e t i t c o o l d o w n a b i t . R e m o v e t h e s k i n a n d b o n e s a n d f l a k e i t w i t h a f o r k ; s e t a s i d e . R e s e r v e t h e c o o k i n g w a t e r . I n a n o t h e r s a u c e p a n , a d d t h e o l i v e o i l , c h o p p e d o n i o n , c h o p p e d g a r l i c a n d 5 0 g r a m s ( 1 3 / 4 o u n c e s ) o f P o r t u g u e s e c h o u r i ç o c u t i n t o s m a l l p i e c e s . S a u t é o n a l o w h e a t f o r a b o u t 5 m i n u t e s . A d d t h e d u c k a n d s e a s o n w i t h n u t m e g a n d p e p p e r . S t i r a n d c o o k f o r m o r e 5 t o 6 m i n u t e s . A d d t h e r i c e a n d s e a s o n w i t h a t e a s p o o n o f s a l t . M i x t h e r i c e i n t h e d u c k a n d l e t i t f r y f o r a b o u t 1 t o 2 m i n u t e s . P o u r t h e d u c k c o o k i n g w a t e r ( a b o u t 1 l i t r e ( 4 c u p s ) ) , s t i r a n d b o i l o v e r h i g h h e a t . 36
  • 39. Preparation W h e n s t a r t s b o i l i n g , r e d u c e t o l o w h e a t a n d c o o k f o r a b o u t 1 5 m i n u t e s . P r e h e a t t h e o v e n t o 1 8 0 º C ( 3 5 0 º F ) . In a baking dish, add the rice and garnish with chouriço slices. Brush with egg yolk and bake until slightly golden, about 25 minutes. Remove the baking dish from the oven and serve with salad and a good red wine. 37
  • 40. Baked cod fish grilled Ingredients 38 4 c o d f i l l e t s o l i v e o i l w a t e r o i l 3 c l o v e s o f g a r l i c 8 0 m l e x t r a v i r g i n o l i v e o i l
  • 41. Preparation D r y t h e c o d f i s h w e l l a f t e r s o a k i n g a n d r o a s t o v e r c o a l s w i t h t h e s k i n f a c i n g t h e g r i l l . W h e n y o u f l i p t h e c o d , s p r a y i t w i t h w a t e r t o p r e v e n t i t f r o m g e t t i n g t o o d r y . B r u s h w i t h o l i v e o i l w h e n s e r v i n g . T o p r e p a r e t h e o i l : S c a l d t h e g a r l i c c l o v e s i n b o i l i n g w a t e r , d r a i n a n d a d d t o t h e o l i v e o i l i n t h e b l e n d e r . E m u l s i o n u n t i l o b t a i n i n g a h o m o g e n e o u s t e x t u r e . S e r v e a s a s a u c e f o r g r i l l e d c o d f i s h 39
  • 42. Cod Cakes Ingredients 40 4 0 0 g r a m s o f c o d 4 0 0 g r a m s o f p o t a t o e s 1 o n i o n 2 e g g s 2 g a r l i c c l o v e s S a l t a n d p e p p e r i s u p t o y o u A n d a b i t o f s a l s a
  • 43. Preparation S t a r t b y d e s a l t i n g t h e c o d , t h i s c a n b e d o n e b y p u t t i n g i t i n w a t e r f o r a b o u t a d a y , b u t r e m e m b e r t o c h a n g e t h e w a t e r e a c h 3 h o u r s . P e e l a n d c o o k t h e p o t a t o e s i n b o i l i n g w a t e r . C o o k t h e c o d i n w a t e r f o r 1 0 m i n u t e s t h e n t a k e i t o f f t h e h e a t a n d l e t i t c o o l o f f f o r a b o u t 5 m i n u t e s , t a k e a w a y t h e s k i n a n d t h e b o n e s a n d p u t i t i n a c l e a n c l o t h . F o r m a b a l l a n d s q u e e z e t h e e x c e s s w a t e r . C r u m p l e t h e p o t a t o e s u s i n g a f o r k . M i n c e t h e o n i o n , g a r l i c c l o v e s a n d s a l s a . B e a t t h e e g g s . M i x a l l t h e i n g r e d i e n t s a n d t h e n m a k e b a l l s w i t h a r o u n d 5 c e n t i m e t r e s o f d i a m e t e r . F r y t h e m i n a p a n , o n l y p u t t i n g a f e w a t a t i m e . T a k e t h e m a w a y w h e n t h e y h a v e a n i c e g o l d e n b r o w n c o l o u r . 41
  • 44. Abade de Prisco Flan Ingredients 42 5 0 0 g r s u g a r 2 5 0 g r w a t e r 5 0 g r h a m 3 0 g r e g g y o l k 5 0 g r P o r t w i n e C a r a m e l 5 0 0 g r s u g a r 3 0 0 g r w a t e r L e m o n j u i c e t o t a s t e
  • 45. Preparation Start by preparing the caramel with sugar, water, and the lemon juice. Underlay the mould with it and reserve. In a pan, add the sugar, the water, the ham and bring to the boil. Let it boil for 4 minutes. Mix the egg yolks with the Port wine. Add part of the syrup to the egg yolk mixture to heat them and then pour the rest of the syrup. Place in a mould underlay with the caramel, cover with aluminium foil, and let cook in the oven in a hot water bath at 180ºC. 43
  • 46. Ingredients 44 Grape leaves stuffed with meat TURKIYE Grape leaves (250 gram) in brine, vegetable oil (50 gram), meat filling (without tomatoes)
  • 47. Preparation 45 Put the grape leaves into the boiling water, cook them for 5—10 minutes. Drain and cool. Remove the stems. Put the meat filling to the each grape leaves. Fold the two sides over the filling and roll it on tightly towards the pointed end of the leaf. Put them in a saucepan. Add 300 gram water and cook for 45 minutes on low heat.
  • 48. Ingredients 46 Turkish meat pizza Minced beef or lamb (300 gram) wheat flour (400 gram) water or milk (50 gram) yeast (5 gram) butter (100 gram) salt (4 gram) sugar (3 gram) 2 eggs 1 onion 2 tomatoes tomato paste (15 gram) red pepper 1 bunch parsley
  • 49. Preparation 47 Put the wheat flour to the bowl, dissolve the yeast and sugar with milk or water. Put them into the flour; add 1 egg, half of melted butter and salt. Knead into a soft dough, cover and keep due to fermentation for 40 minutes. In the separate pan, add minced onion, tomatoes, parsley, red pepper, tomato paste and minced meat knead well for meat filling mixture. Gut the dough into small egg size pieces and give eliptical shape by using rolling pin and by hand. Put the meat filling to the each piece of wheat dough. Fold the edges inwards about 1-2 cm filling should be seen. Break 1 egg top side and cook until they are golden color in the bakery oven. Brush with remain butter and serve with any salad, pickles or yoghurt with water.
  • 50. Ingredients 48 Shish kebap Lamb, beef or mutton (1 kg) 1 onion 1 clove of garlic milk(200 gram) yoghurt (200 gram) enough salt vegetable oil (100 gram) blackpepper tomatoes green pepper lettuce parsley Turkish pizza
  • 51. Preparation 49 Cut the meat into 2 cm cubic. Mix meat with onion extract, minced garlic,milk, yoghurt, salt and vegetable oil. Keep in the refrigerator for overnight. Cuthe tomatoes and green pepper nearly meat size and put into the spit. Cook on the preburned coal fire. Serve with on Turkish pizza with slice onion and lettuce
  • 52. Ingredients 50 Red mullet beans in olive oil Red mullet (1 kg) 2 big onions 2 green peppers 2 big tomatoes 1 carrot 6 cloves garlic olive oil(200 gram) salt (5 gram) sugar (10 gram) 1 bunch of parsley 1 lemon
  • 53. Preparation 51 Soak the beans for overnight. Drain and wash well. Cook the beans with water for 30 minutes. Remove the water. Heat the olive oil and put the chopped onions. Fry them in golden color.Add chopped and seeded green peppers. Add cubic cut carrot and fry them together. Add chopped tomatoes and small pieces of garlic. And then add beans, salt and sugar. Mix well, put enough water to cover them. Cook on medium heat for 70 minutes. Decorate with minced parsley and lemon slice,serve cool.
  • 54. Ingredients 52 Baklava Wheat flour (500 gram) 5 eggs salt (4 gram) starch (500 gram) butter (200 gram) walnuts (300 gram) pistachio nuts (100 gram) sugar (1.5 kg) 1 lemon juice
  • 55. Preparation 53 Put the wheat flour to the big pan. Add eggs, salt and 50 gram water. Mix and knead for 20 minutes. Cover with wet cloth and keep for 40 minutes for fermentation. Add 15 gram melted butter and knead for 20 minutes. Cut it into 16 equal pieces and sprinkle each one with starch. Roll them one by one by using rolling pin. Make 20 cm circles, spread the starch each one and put them each other. Keep for 25 minutes. Roll them again to make bigger circle. Dough sheets should be transparent. Brush the pan with melted butter. Put the 4 layers of dough, brush each them with butter. Spread the minced walnuts. Repeat this for other 3, 4 layers. Cut through the rectangular or triangular pieces. Cook these pastry for 50 minutes, until golden color. For syrup preparation; put the sugar, lemon juice, 1 kg water and boil on medium heat for 20 minutes. Remove the pan from the oven and keep for cooling 15 minutes. Brush the cooked flaky pastry with remain melted butter. Pour the syrup slowly, syrup absorption takes time nearly one hour. Decorate top side of pastry with minced pistachio nuts and serve
  • 56. 54 ERASMUSFEST PARTNER SCHOOLS Greece-56 Junıor's High School Of Athens Iceland-Grunnskoli Þorlákshafnar Italy-Istıtuto Comprensıvo Novara Di Sicilia Portugal-Agrupamento de Escolas Trigal de Santa Maria- Tadim Türkiye-Faruk Nafiz Çamlıbel Anadolu Lisesi-Ankara